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Wild Rice Salad with Apples, Pomegranate, and Parsley Citrus Dressing
This wild rice salad is a pure celebration of fall. The cracked grain cooked with bone broth (for enriched nutrient density and flavor) is earthy; shredded rainbow carrots, granny smith apples chunks, and pomegranate seeds add splashes of color, and tartness--the perfect balance for the sweet citrus dressing, punctuated with parsley for an herbaceous finish. Chewy dried cranberries add textural variance, while the crunch of toasted walnuts top the salad off with a warm feeling.
- 2 cups wild rice
- 3 cups bone broth or chicken stock
- 3 cups water
- 2 tsp sea salt
- 3 rainbow carrots, peeled and shredded
- 1 granny smith apple, diced
- 1/2 cup raw organic walnuts, toasted and chopped
- 2/3 cup pomegranate seeds
- 1/4 cup dried cranberries
- 1 cup freshly squeezed orange juice
- zest from one large orange
- 2 Tablespoons of fresh lemon juice
- zest from one lemon
- 1/4 cup champagne vinegar (may also use rice or balsamic vinegar)
- 2 Tablespoons finely minced shallot
- 4 teaspoons honey
- 1/2 cup olive oil
- 1/3 cup fresh parsley, chopped
- salt to taste
- Follow the package directions to make your rice with the broth, water, and salt.
- While the rice is cooking, make the dressing by adding all of the ingredients to a medium sized bowl. Whisk to combine. Check the seasoning and adjust the salt to your taste. You may need to add more acid (lemon citrus or vinegar) or sweetness (honey).
- Once the rice is cooked and slightly cooled, add the carrots, diced apples, pomegranate seeds, and dried cranberries. Toss to incorporate all the ingredients. Dress while still warm with the citrus dressing, spooning it a few tablespoons at a time to be sure it's as dressed as you like. Add the chopped toasted walnuts at the end.
- Swoon your face off!
- Substitute any kind of nuts you'd like.
- Add persimmons for a deep color, flavor, and fall-celebration.
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/
Today’s recipe features an all purpose flour blend brought to us by Shauna Ahern and Danny Ahern of Gluten Free Girl and The Chef.
When I first saw their Kickstarter campaign I thought, “I was I was a little bit taller/I wish I was a baller.”
Instead of donating at the thousands level (which I wanted to do), I decided to make this video featuring the blend in order to entice all of you. The baking result smells like magic in the house; rainbow brite + my little pony having a serious party.
The recipe for these fluffy blueberry muffins will come with a pdf of 10 recipes that are designed to be made with the blend (so you know the results will be the bomb), and for only $25, can be yours.
Even though they’ve succeeded in their campaign, all the dollars pledged over this amount will help them get the grain free blend to the market faster.
Thanks for watching, reading, supporting, donating, and being you.
Today’s Halloween episode accompanies a delicious recipe for a Paleo (dairy free) chai latte—there are four ways you can spin this one:
- Use almond milk instead of coconut (or a combo) for a lighter touch.
- Use any kind of loose black tea you have (and not a tea bag) and strain with the other ingredients.
- Grind fresh cardamom seeds, clove, and half a cinnamon stick instead of using ground.
- Steep these same ingredients (without the tea) and add to decaf or regular coffee and refrigerate for a “ cold dirty chai.”
IMPORTANT NOTE: I went lighter on the sugar in the recipe than I did in the video. You might not find this sweet enough for your taste. If that’s the case, you know what to do.
Paleo Chai Latte
Creamy, decadent, soothing, and perfect for winter or the chill of fall's early days. Practically dessert in a cup.
- 1 13.5 oz can of coconut milk
- 13.5 can of water (use the old can of coconut milk, and
- 1 Tbsp ground cinnamon
- 2 tsp ground cardamon
- 2 tsp coconut sugar
- 1 inch of fresh ginger, grated
- 2 decaf earl grey tea bags (I used the Stash bag)
- *you can use any kind of black tea you like
- Pour the milk, water, spices, sugar, and grated ginger into a medium sized saucepan over medium heat.
- If making it with the tea, add the tea bags and let the whole thing simmer until the tea is well steeped, about 5-10 minutes.
- Strain it through a fine mesh strainer or cheesecloth, and enjoy!
- Add more sugar if you like it sweeter.
- I made this chai the way I imagine Zoolander would make it, not the way I normally would (doing everything by hand from scratch). I was surprised at how delicious it turned out in spite of this. You can use loose black tea, or hold the tea and add this same mixture to coffee for a “dirty chai.” You’ll see some ingredients that might seem strange, but trust me, it was yummy.
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/
If you’re subscribed to the newsletter, today you’ll be getting a never before released recipe for healthy cashew honey butter cups–a paleo take on peanut butter cups as a healthy alternative to Halloween candy this year. Be sure to sign up on the right hand side of this page in order to never miss an exclusive recipe like this one.
Next week’s special “character” episode is something I’ve dreamt of doing since I first started the show, and I’m so excited to be sharing it with all of you. Stay tuned!
Teaser Hint for Next Week’s Halloween Episode
See you next week with another video recipe.
Today I share the story of how I got sick, and some more background, reflections, and meditations on the journey through the newsletter. Sign up (to your right) to never miss an update; today’s will go out half hour after the episode goes live, so you won’t miss the loop.
My recipe card plugin is broken as of now, so I’m posting recipes the old school way. Forgive the delay in getting in fixed. I’m working on it!
This recipe is from Jenny McGruther’s The Nourished Kitchen, a must-have Weston A. Price style cookbook for your home.
Jenny recommends serving these as a side dish (after eating them, I think they’d pair well with pork mains), or alongside breakfast’s favorite: bacon + eggs. I can see why: they’re made with OJ and maple syrup, two flavors you find at the breakfast table. I fell in love with them mixed into a bed of frisee and/or radicchio, bacon, and a poached egg. See this recipe for an idea of how to incorporate them.
- 1 bunch of rainbow carrots, peeled
- 3 large parsnips, peeled
- 1.5 cup freshly squeeze orange juice
- 2 Tablespoons ghee or clarified butter
- 2 Tablespoons organic grade b maple syrup
- 1 teaspoon fresh thyme leaves
- Celtic Sea Salt, to taste
- Heat a large cast iron skillet over high heat, and melt the ghee until it’s glimmering.
- Add the vegetables, and lower the heat to medium, making sure to toss them in the pan until they are all well coated.
- Let cook until the edges begin to brown and caramelize.
- Add the freshly squeezed orange juice and maple syrup, and let cook until the liquid is almost all evaporated.
- Sprinkle with fresh thyme leaves, and serve.
To read the article on Comfort Food that I wrote for Jamie Oliver’s website that accompanies today’s recipe, sign up for the newsletter and it’ll be delivered to your inbox today at 3pm Pacific time. Or, check out the recipe below if you’re here because you got the letter
(While the recipe plugin is broken, I’m giving you the recipe here instead. Hopefully I’ll get it sorted sooner than later. Sorry for the strange formatting).
- 1 1/2 cups Gluten Free All purpose flour
- 1 1/2 cups gluten free cornmeal
- 1/3 cup sugar
- 2 Tbsp honey
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 1/2 cups milk (buttermilk, whole milk, or almond milk work great)
- 6 Tbsp unsalted butter
- 1 tsp bacon fat (optional)
- Preheat the oven to 400.
- Grease a medium sized cast iron skillet (or 8×8 baking dish if you don’t have a cast iron) with bacon grease or butter, and place inside the oven while you prep the other ingredients.
- In a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk until well combined.
- Melt the butter, ad let it cool slightly while you whisk together the eggs and milk in a separate bowl. Once the butter is sufficiently cool, add it to the wet ingredients.
- Pour the wet ingredients into the dry and stir together with a wooden spoon or spatula. Don’t overmix, but let everything become incorporated.
- Remove the cast iron skillet (or baking dish) from the oven with oven mitts, and pour the batter in. Turn the oven down to 350 and bake for 25-30 minutes, or until the top is brown and an inserted toothpick comes out clean.
- Let cool slightly before slicing and serving.
- Enjoy! Serve with butter and honey for maximum comfort food feeling
This week, we’re making a seasonal granola and I’m telling you the story of a time in my life that involved a very close relationship with a wig named Desire.
In the interest of economy, some details were left out of the video, but signed up for the newsletter and you won’t miss a thing.
(My recipe card plugin isn’t working, so in lieu of that I’m going to give you the recipe here listed out until I can get it fixed. Sorry for the wonky formatting, and hopefully we’ll be up and running again soon).
The spiced pumpkin puree is canned pumpkin puree with nutmeg, cinnamon, and clove added to it. If you don’t have this, use regular pumpkin puree and add the above spices to your taste.
This recipe was inspired by Sarah Forte of The Sprouted Kitchen.
- 2 cups gluten free certified oats
- 1/2 cup raw pecans, chopped
- 2 Tbsp sesame seeds
- 1 Tbsp poppy seeds
- 1 tsp Celtic sea salt
- 1/3 cup organic maple syrup
- 1/3 cup spiced pumpkin puree
- 2.5 Tbsp coconut oil or butter
- 1/2 cup dried cranberries
- Preheat the oven to 325.
- Combine the dry ingredients (except the cranberries) together in a large mixing bowl, and add all of the wet ingredients. Mix until everything is evenly coasted.
- Spread the mixture onto a baking pan in an even layer, and bake for about 35-45 minutes–checking it halfway through to be sure it’s not drying unevenly.
- If one section looks darker, mix it up and turn the baking sheet around to keep the heat evenly distributing.
- Once the granola is dark brown and very crispy, remove from the oven and let cool.
- Add the cranberries once it’s cool to the touch, and store in an airtight container like a mason jar or pyrex bowl. It’ll keep for about 2.5 weeks.