Blogs

3 cups of GF Organic Namaste perfect flour blend or GF flour blend  of choice

1 tsp sea salt

1/2 tsp baking soda 

1 1/2 tsp ginger powder

1 tsp cinnamon powder

1/2 tsp clove powder

1/2 tsp cardamom powder

1/4 tsp nutmeg powder 

1/2 cup organic maple syrup

1/2 cup organic butter

1/2 cup organic molasses 

4 tablespoons of chia seeds soaked in water, needs to be like a thick gel OR 1 egg 

1 tsp organic vanilla 

1. Whisk together all the dry ingredients. 
2. Now add 1/2 cup butter, mix until the mixture is crumbly (use a pastry cutter)
3. In a seperate bowl mix chia seeds, maple syrup, molasses and vanilla, stir until well blended 
4.  Add wet ingredients to the dry  ingredients and mix until incorporated 
5. Divide the dough in half, and place each half on a piece unbleached wax paper. Pat the dough into flat disks, wrap completely, and chill in the refrigerator for 1 to 2 hours, or overnight 
6. Preheat your oven to 375°F.
7. Remove the the dough from the refrigerator and roll disks out about 1/4" thick.
8. Cut the dough with your choice of cutters,
9. Allow to cool completely before decorating 
10. Yield: 24 more or less.  Depends on your cookie cutter size

Maple Cream Cheese Frosting: 

1/2 cup organic butter softened

1 organic cream cheese softened 

Mix until light and fluffy

Add a few tablespoons of organic maple syrup (You might want to add more, if you want it sweeter)

1 tsp real vanilla extract 

Ideas on Natural Food Coloring:

1.  I would imagaine you could squeeze some pomegranate juice in the frosting to make it red

2.   Some elderberries for purple

3.  Activated charcoal for black  

Internet Ideas for natural coloring: 

http://www.ashleysgreenlife.com/2013/06/how-to-color-frosting-naturally-quickly.html

GLUTEN FREE PIZZA CRUST RECIPE

Gluten Free Flour Blend 

1/4 cup millet flour

3/4 cup white rice flour (or use a mixture of brown rice and white rice flour)

1/4 cup sweet rice flour

1/4 cup arrowroot starch (or  tapioca starch)

1/2 cup tapioca flour

2 teaspoons guar gum

OR 2 cups of gluten free flour blend 

3/4 teaspoon sea salt

1 1/2 Tablespoons raw local honey

1 teaspoon honey for proofing yeast

2 1/2 teaspoons active dry yeast

3/4 cup warm water, (heated to 115 -120 degrees)

2 Tablespoons ricotta cheese, yogurt, milk, or  for casein free try almond meal 

2 organic eggs

2 1/2 Tablespoons olive oil

1/2 teaspoon red wine vinegar or apple cider vinegar

1 Tablespoon Honey

Note: If you like your pizza dough seasoned, try adding some Italian seasoning to the dough.  I put two tablespoons of organic Italian seasoning 

DIRECTIONS:

Mix the olive oil, ricotta cheese (if using almond meal, save and add to the dry ingredients), honey, and vinegar in a medium size bowl and set aside so the mixture comes to room temperature.

This mixture should not be cold when mixed with the dry ingredients.

Next,  in a separate bowl combine all the dry ingredients and sift together.

 In a separate small bowl, place your yeast and the teaspoon of honey. Mix with about 1/4 cup of the heated water, stir, and let it sit for a few minutes. Once you know the yeast is active, proceed with the recipe. 

At this point, you want to double check and make sure all your ingredients have come to room temperature.

Give the dry ingredients a few stirs. Add the egg, ricotta mixture to the dry ingredients and stir

Add the yeast mixture. At this point, gauge the liquid level. You want the dough to look like stiff cake batter. The dough should still hold the swirls after you stir it, but it should be shiny and not dull.

Add the rest of the water slowly until the right consistency is achieved. I used another 1/2 cup – making 3/4 cup of warm water total. Since different brands of flour and measuring techniques vary, it is best to eyeball this and add the water slowly to get the texture you want. You will get good at knowing what gluten free pizza dough is supposed to look like.

Cover and let rise for 1 hour 

Turn oven on 400 degrees 

Lightly brush olive oil in pan.   With a cake scraper, slowly spread the pizza dough batter  You want the batter to be evenly distributed.  To create a beautiful crust edge to your pizza dough cover your hands in olive oil and shape the edges like you want them. Or use the back of a metal spoon dipped in olive oil.  If you find your hands or spoon are  getting too sticky get a little more olive oil.  

Pre-bake crust for 10 minutes. 

Take out of the oven and then add toppings. Cook for about 7 minutes maybe more. If you want your cheese to brown, turn the broiler on for about 2 minutes before taking the pizza out. Be careful though because the pizza will burn if left too long- I recommend watching this process carefully!!

Makes 1 12-13 inch pizza crust.

I had several request for my pizza dough recipes.  Here you go....

Awesome Organic Wheat Pizza

First Step:  Do this a day or two before your pizza day.

Poolish

4 cups organic unbleached bread flour or organic whole wheat flour 

4 cups cool water 

1/4 teaspoon yeast.  I prefer the Organic Rapuzel brand. 

http://internaturalfoods.com/brands/rapunzel-organic-fair-trade-foods.html

Combine all the ingredients in a mixing bowl large enough to hold the batter after is has doubled in volume. 

Beat or whisk for about 1 minute, until the batter is well mixed and quite smooth.  (Any remaining small lumps will dissolve when the final dough is mixed, if not before.) 

Cover the bowl with natural wax paper, and then a towel.  Keep out of draft and in a warm area. Leave it at room temperature for 3 to 5 hours, or till foamy and bubbly. 

Refrigerate the Poolish, well covered, overnight. 

Pizza Dough or Bread Dough

Make your poolish !!!!!, This has to be done a day or two before pizza day

3 1/2 cups organic unbleached flour or organic whole wheat

2 teaspoons sea salt 

1/4 tsp. yeast

2 Tbls. raw local honey

1/2 cup organic olive oil 

3/4 cup plus 1 tablespoon cool filtered or spring water

1 1/4 cup poolish sponge (above recipe) 

Combine all the ingredients in the bowl of an electric mixer with a paddle attachment (not a dough hook) or a mixing bowl.  If mixing by machine, mix on slow speed for 1 minute;  increase to medium speed and mix for about 12 minutes, till the dough is smooth and creamy.  The dough will be very wet, like a thick pancake batter .

 If mixing by hand, (this is what I do) beat with a whisk or spoon for 15 minutes. 

Cover the bowl with natural wax paper and a towel

Allow the dough to rise at room temperature for 3 hours, till bubbly.  

Refrigerate overnight;  it will thicken as it cools

Side Note:  You can make pizza at this point.  You do not have to refrigerate overnight.  Just flour up your counter spot real well and knead it until smooth

If you refrigerate over night: 

Turn the dough out onto a heavily floured work surface and use a knife or pastry blade to cut it into 3 to 8 pieces.  

You can make three 12 inch pizzas, eight 6 inch pizzas, or any number in between. 

Toss the pieces, one at a time, in the flour, gently round them into loose balls, and place them on the prepared pan.   Brush a little bit of organic olive oil  and cover.  Let the dough rise for at least 30 minutes before proceeding.

Dough can hold up for 2 days in the refrigerator, tightly covered. 

This dough can be made into french bread, make cinnamon rolls, a fruit roll, etc....

GLUTEN FREE PIZZA CRUST RECIPE

I used almond meal instead of ricotta cheese( I only did this for the guest that I had, had a allergy to dairy). 

Gluten Free Flour Blend 

1/4 cup millet flour

3/4 cup white rice flour (or use a mixture of brown rice and white rice flour)

1/4 cup sweet rice flour

1/4 cup arrowroot starch (or  tapioca starch)

1/2 cup tapioca flour

2 teaspoons guar gum

OR 2 cups of gluten free flour blend 

3/4 teaspoon sea salt

1 1/2 Tablespoons raw local honey

1 teaspoon honey for proofing yeast

2 1/2 teaspoons active dry yeast

3/4 cup warm water, (heated to 115 -120 degrees)

2 Tablespoons ricotta cheese, yogurt, milk, or  for casein free try almond meal 

2 organic eggs

2 1/2 Tablespoons olive oil

1/2 teaspoon red wine vinegar or apple cider vinegar

1 Tablespoon Honey

Note: If you like your pizza dough seasoned, try adding some Italian seasoning to the dough.  I put two tablespoons of organic Italian seasoning 

DIRECTIONS:

Mix the olive oil, ricotta cheese (if using almond meal, save and add to the dry ingredients), honey, and vinegar in a medium size bowl and set aside so the mixture comes to room temperature.

This mixture should not be cold when mixed with the dry ingredients.

Next,  in a separate bowl combine all the dry ingredients and sift together.

 In a separate small bowl, place your yeast and the teaspoon of honey. Mix with about 1/4 cup of the heated water, stir, and let it sit for a few minutes. Once you know the yeast is active, proceed with the recipe. 

At this point, you want to double check and make sure all your ingredients have come to room temperature.

Give the dry ingredients a few stirs. Add the egg, ricotta mixture to the dry ingredients and stir

Add the yeast mixture. At this point, gauge the liquid level. You want the dough to look like stiff cake batter. The dough should still hold the swirls after you stir it, but it should be shiny and not dull.

Add the rest of the water slowly until the right consistency is achieved. I used another 1/2 cup – making 3/4 cup of warm water total. Since different brands of flour and measuring techniques vary, it is best to eyeball this and add the water slowly to get the texture you want. You will get good at knowing what gluten free pizza dough is supposed to look like.

Cover and let rise for 1 hour 

Turn oven on 400 degrees 

Lightly brush olive oil in pan.   With a cake scraper, slowly spread the pizza dough batter  You want the batter to be evenly distributed.  To create a beautiful crust edge to your pizza dough cover your hands in olive oil and shape the edges like you want them. Or use the back of a metal spoon dipped in olive oil.  If you find your hands or spoon are  getting too sticky get a little more olive oil.  

Pre-bake crust for 10 minutes. 

Take out of the oven and then add toppings. Cook for about 7 minutes maybe more. If you want your cheese to brown, turn the broiler on for about 2 minutes before taking the pizza out. Be careful though because the pizza will burn if left too long- I recommend watching this process carefully!!

Makes 1 12-13 inch pizza crust.

Chocolate Zucchini Bread and Gluten Free Chocolate Zucchini Muffins: 

http://mcminnvillehealthdefense.ning.com/profiles/blogs/mountain-mama-wellness-box-ninth-week

Raw Seed And  Nut Spread

1/2 cup each, sunflower seeds, cashews, and almonds

1 Tbs. olive oil

1/4 tsp salt

1/2 Tbs miso

water to blend, about 1/2 cup

Soak the seeds and nuts overnight or for 8 hours.  Rinse and puree with the remaining ingredients in a blender until well mixed and of spread consistency.  Serve with raw veggies and crackers.  Makes about 1 3/4 cups

High Vitamin C Tea: 

4 parts rose hips

3 parts hibiscus flowers

2 parts lemongrass 

1 part cinnamon chips

2 parts elderberry (optional) 

1 tablespoon per 1 cup of water.  

Bring spring  water or filtered water to a boil.  Add herbs. turn on low (no boiling) simmer for 5 minutes.  Strain and enjoy. 

I like to  make this by the gallon in the summer time.  When it is hot I add honey to taste.  Let it cool strain and refrigerate.  

Also, in the late summer I like to add some elderberries to this recipe.  I add 2 parts elderberry to the above recipe.  

This High Vitamin C Tea recipe has a nice flavor that will remind you of cranberry juice with citrus undertones. 

Only  buy organic herbs!

Gluten Free Pumpkin Cupcakes: 

http://glutenfreegoddess.blogspot.com/2011/10/pumpkin-cupcakes-with-maple-cream.html

This is what my daughter Sophia did with this recipe: 

We never use potato starch.  Non organic potatos are very toxic, high contaminated with fungicides. 

Substitute:  tapioca startch

We never use xanthan gum:  It is not a food.  It is created in a lab...... 

Substitute:  guar gum 

Frosting: 

We never use powdered sugar... Yuck. really bad for your body. 

We would never use vegan cream cheese, toxic GMO Food.... 

Here is Sophia's Frosting recipe:

1 (8 ounce) package package cream cheese, softened

1/4 cup (1/2 stick) butter, softened (optional)

2 tablespoons ( or more to taste) maple syrup

1/2 teaspoon of real organic vanilla 

We usually do not put the butter in.  

Cream together cream cheese and butter in a large bowl with an electric mixer until fluffy. Gradually add maple syrup and vanilla and beat until well combined.

• 1 cup almond flour
• ½ cup cocoa powder
  
• ¼ teaspoon baking soda
• pinch of salt

• ½ cup coconut oil melted plus a little non melted for greasing
• 1/2 cup real maple syrup 
• 3 eggs
• 1 teaspoon vanilla extract

Gnocchi anyone?  My family loves it!    

I just came across this recipe this morning and I will be making it this weekend.  I have plenty of arugula and spinach growing in the gardens ( a rare breed spinach that I have been growing for the last 4 years and saving it seeds). 

 Making gnocchi sounds complicated, but it's actually fairly easy.  They can be frozen for later use, just add a couple more minutes to the cooking time.  

1 pound yukon gold potatoes, unpeeled

4 ounces fresh arugula

1 cup white flour ( white spelt would work to)

1/2 tsp. sea salt

1 egg

1/4 cup olive oil

3 garlic cloves, minced/or more is you are a garlic lover

1/2 cup julienned sun dried tomatoes

2 Tablespoons white balsamic vinegar

1 cup filtered or spring water

1 tablespoon chopped fresh parsley

6-8 ounces baby spinach and arugula

Shredded raw cheese for garnish

sea salt and pepper

Use organic ingredients

For those of you who eat gluten free, like my daughters, here is a recipe for gluten free gnocchi.  I would follow the recipe and then add your chopped arugula to it.  

http://thedomesticman.com/2012/10/23/gluten-free-potato-gnocchi/

1.  In a large pot, cover potatoes with water.  Bring to a boil, reduce heat and simmer until soft, 40 minutes.  Meanwhile, add arugula to another pot of boiling water for 10 seconds.  Drain, run under cold water.  Pat dry and chop fine.

2.  Cool cooked potatoes for 5 minutes, then peel and mash smooth.  Combine with chopped arugula, flour, salt, and egg to make a dough ball.  Divide into 5 pieces. Roll each piece on a lightly floured surface into a log about 3/4 thick.  Cut each log into 1 inch pieces.  If you would like a pretty look, you can press a fork along one edge of the gnocchi.

(If freezing, place on a baking sheet and cover tightly with plastic, when froze, transfer to zip-top bags.) 

3.  Bring 3 quarts lightly salted water to a boil.  add gnocchi and cook until they float.  Drain

4.  In a large saute pan, heat olive oil over medium-high.  Add cooked gnocchi,  minced garlic season with sea  salt and pepper.  When browned, turn and cook other side for 2 minutes.  Add tomatoes, garlic, and vinegar, cook 2 minutes.  Add water, cook 3 minutes. Toss in parsley and taste for salt and pepper.

5.  On plates, top spinach and arugula with gnocchi and sauce; garnish with shredded raw cheese.  

My rare spinach that I have been growing

2 Cups Organic Spelt Flour

1 Cup Organic Bran

1 1/2 tsp. baking soda 

1/2 tsp. sea salt

2 cups of buttermilk or milk of choice

1/3 cup honey

1/4 cup organic olive oil or organic sunflower oil

1/2 cup organic raisins

1/2 cup chopped organic walnuts or organic nut of choice

Stir dry ingredients together and make a well in the middle.  Pour in the liquid ingredients, raisins and walnuts.  Stir just enough to moisten flour.  

Spoon into 12 large well -oiled muffin tins.  Bake at 425 degrees for 18 -20 minutes. 

Today I added 1 tablespoon cinnamon just to go with the cold weather we are having.  

Enjoy

Any questions please e-mail me..

Peace and have a great night. 

First get your egg substitute ready: 

2 tablespoon chia seeds soaked in 6 tablespoons filtered or spring water for 15 minutes

Cream together:

1 cup organic butter

1 1/2 cups  organic sucanat sugar

1 tablespoon organic vanilla

soaked chia seeds

1/8 cup organic buttermilk

Add dry ingredients:

3 cups organic spelt flour

1 tsp himilyan salt

1 tsp baking soda

1/2 cup organic shredded coconut

1 cup or Sunspire organic chocolate chips 

Bake at 350 degrees and enjoy!  

This recipe is Kid Approved !   All six of our kids loved this recipe when they were younger.

Pizza Crust Recipe # 1

1/2 cup Almond Flour (add more as necessary for a workable dough consistency) 

1 egg

1 teaspoon extra virgin olive oil

1/4 real salt

Italian spices such as oregano and basil to taste

In a bowl mix the above ingredients together and add more folour as needed to form a ball.  Oil a pan with oilive oil.  Add the dough ball pressing down with hands to form the shape of a small pizza crust.  Do not worry if it is not as big as the pan.  

Preheat the oven to 350 degrees with the crust in pan (this allows the crust to setup and brown a bit.)  By the time the oven heats up, the crust should be crisp and ready for the toppings

add toppings drizzle with olive oil and bake for 10 minutes.

Pizza Crust Recipe #2

3 1/2 cups coarsely grated, unpeeled, zucchini squash

3 eggs, lightly beaten

1/3 almond flour

1/2 cup grated brick cheese 

1/2 cup grated, 100% pure Parmesan cheese

1 tablespoon fresh basil leaves, minced (dried may  be substituted but use only about 1/2 tablespoon)

1/4 real salt

Salt grated zucchini squash with 1/2 teaspoon salt and let stand for 15 minutes to draw out excess water.  Squeeze zucchini with hands to get rid of as much water as possible. 

Mix all ingredients well and spread onto an oiled pizza pan or small cookie sheet.  Pat smooth. 

Bake for 30 minutes at 325 degrees or until crust is dry and browned.  

Brush the top of the crust with oil and broil it under moderate heat for 5 minutes.  

Layer cheese on baked crust. 

Spread generously with sauce of choice.

Add your choice of toppings.

heat pizza in 350 degree over for about 25 minutes until it is very hot and cheese is bubbling. 

Serve hot with a tossed salad and enjoy your food. 

The pizza was topped  with our wild edible weed pesto, my own canned tomato sauce and organic bio-dynamic mozzarella cheese.  

• 1 cup almond flour
• ½ cup cocoa powder
  
• ¼ teaspoon baking soda
• pinch of salt

• ½ cup coconut oil melted plus a little non melted for greasing
• 1/2 cup real maple syrup 
• 3 eggs
• 1 teaspoon vanilla extract

Non-Vegan:  Preheat the oven to 375

Vegan Alternative:  Preheat the oven to 375ºF. Line baking sheet with parchment paper 


Ingredients:

Whisk together:

1/2 cup certified gluten-free oat flour
1/2 cup sorghum (jowar) flour
1/2 cup brown or white rice flour
1/2 cup tapioca starch 
1/2 cup organic cocoa
2 teaspoons guar gum
1 teaspoon sea salt
1 teaspoon baking soda
1 cup organic Sucanat


Non-Vegan Add In:

1/2 cup butter

2 eggs

1 tablespoon vanilla extract

a little bit of milk or alternative milk, just encase the dough is to dry

OR

Vegan Add-In 

1/2 cup light olive oil or Spectrum Organic Shortening
1 tablespoon bourbon vanilla extract
1/2 cup vanilla rice milk, coconut milk, or almond milk- more as needed

As you beat the dough pay close attention to the consistency. Add more rice milk a tablespoon at a time, and beat to combine, until you achieve a smooth but sturdy cookie dough. I added two more tablespoons of rice milk to my dough.

Add in:

Optional:  1/2 cup organic chocolate chips

Instructions:

Stir in the chocolate chips as best you can (the dough is stiff).

Roll a golf ball sized wad of dough between your palms, and place the ball on the lined baking sheet about two inches apart. Repeat this process to make 18 balls. Use your palm to press down on the dough and flatten slightly- not too much- unless you like your cookies thin. Press a few extra chocolate chips into the tops of the cookies, if you like.

Bake in the center of a preheated oven for about 15 minutes until the cookies are set. They will still be slightly soft in the center. 

Remove the pans from the oven, and allow the cookies to cool and "set" for a few minutes; then use a thin spatula to move the cookies to a wire rack. The cookies will get crisper as they cool.

Cook time: 15 min