Homemade coconut flour pecan cookies

A new blog! You see I am on the verge of having more free time to cook...bake...create! While I continue to grow our little baby boy! Life is good...let's hope I can blog and share more with you in the next few months. If  you are interested in the recipe and I do not post it just send me a message. Need some catering? I can help! Just send me a message. Much love to all as we flow into autumn in the northern hemisphere.

Granola Time!

Although the heat is not really letting up... I am determined to continue on with my Autumn activities...like making nourishing soups and homemade granola...having the oven on today was not so fun but I made my granola and added some extras to this recipe Homemade Granola This time around I used cashews instead of walnuts and added dried blueberries instead of raisins! total granola bliss! Enjoy!

Autumn White Bean Soup

A wonderful dear friend of mine recently posted this white bean soup recipe on her website... andrearussell.com I made a few changes only because I do not have access to everything in the recipe here in Japan. I added spinach instead of kale and I roasted my garlic and added more than what this recipe calls for...because I love garlic! I also added a bit of fresh rosemary from my garden. The soup is total bliss! Enjoy!

Edible Flower Morning Salad

My salad has
Organic mixed greens
Free range eggs
Avocado
Edible flowers
Buckwheat sprouts
Lemon

Easy Soup Base

Easy Easy....save all your veggie scraps! Throw them in a bag in the freezer and when you are ready, put them in a pot of water and simmer for a good hour...drain your base into a new pot and compost the old veggies...

Mini Chocolate Zucchini Muffins

3 cups of flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon of cinnamon
3 free range eggs
1/2 cup of veggie oil
1/2 cup of applesauce
1 1/2 cups of sugar *I used a light brown sugar not white*( I do not like super sweet muffins, if you do add more)
1 tablespoon of vanilla
2 cups of shredded zucchini
1 cup of walnuts
1 cup of chocolate chips

Mix flour, baking soda, baking powder and salt in one bowl.
Mix eggs, oil, applesauce, sugar and vanilla in another bowl...
Slowly add flour mix to egg mixture...then add zucchini, walnuts and chocolate chips...
Bake at 170C or 350F for about 13 minutes, if your using a mini muffin pan, a bit longer if your using a bigger pan....
Enjoy!!

Dalishious

I love love love Dal! it is so nourishing and perfect during the cold seasons...and for me even the warm seasons.

* I used my slow cooker for this recipe, it worked out perfectly. Do take note that with soaking the Dal the night before and using the slow cooker it does take about 2 days until this meal is done...so lets say you want this on Wednesday..soak your dal on Monday night...put everything in the slow cooker on Tuesday morning and it will be soft and ready by breakfast or lunch on Wednesday....seems like alot of work? not at all..its just a waiting game..you really don't have to do much..but practice patience for a super yummy meal*


1 cup of Chana Dal *soak in water the night before cooking*

1 yellow onion
1 tbsp chopped ginger
3 cloves of garlic
4 small little green hot peppers I got from a thai store, please use any hot peppers you want
splash of olive oil

6 cups of water
1 tsp salt *you can always add more if you like*
1/4tsp tumeric
1/4tsp cumin
1/4tsp corriander
1/4tsp mustard seeds
1 tbsp of freshly squeezed lemon juice
2 handfuls of chopped spinich *goes in last*

*First soak your Chana Dal overnight*

NEXT DAY

*Onion, ginger, garlic and hot peppers a splash of oil in a pan and brown..not too brown just lightly and until fragrant...*

*After Dal is soaked over night put it in the slow cooker with the 6 cups of water and the onion,ginger,hot peppers and garlic...add all spices and lemon juice..put the cover on the slow cooker and turn on high for the day...at night turn down to low*

*Goodmorning...put everything in a blender..be careful if the soup is really hot..you want to wait till it cools a bit before blending to avoid getting burnt and avoid having Dal on your ceiling....after blended put it all back in the slow cooker with the chopped spinich..back on high for 30 minutes then to low...and its done! ready to eat!!!!

You will not be disappointed..it is sooooo yum!!
happy eating!

Gazpacho Bliss

I used a large bowl full of garden fresh baby tomatoes, diced.
1/4 diced red onion
1 small green pepper
1 small red pepper
1 large cucumber
2 cloves of raw garlic
2 cups of tomato juice
2 tbsp red wine vinegar
few sprigs of parsley
salt and pepper to taste

I pureed about 1/4 of everything and added tomato juice to the mix if needed before serving a bowl.
Fresh and simple for a hot summer day.

Goddess Salad

1 package of firm tofu
1 head of any kind of lettuce you like, I prefer green leaf
1 cup of cooked brown rice
1 small cooked pumpkin (kabocha)or(acorn squash)
1/2 cup of hijiki seaweed
1 red pepper
10 baby tomatoes sliced in half
3 cucumbers


Take a small amount of olive oil and lightly fry tofu crumbled.
Cut pumpkin, remove seeds and cut into small chunks and boil in water till soft. You can remove the skin on the pumpkin or boil it down till soft.

When tofu and pumpkin are both cooled, mix in a large bowl with lettuce, brown rice, hijiki seaweed, red pepper, tomatoes and cucumbers.

Dressing
1 cup of olive oil
2 chopped garlic cloves
1 sprig of fresh rosemary
1/2 cup of white wine vinegar
combine in a dressing bottle and shake.

Enjoy this fresh salad!

Homemade Granola

4 cups of Organic Oats
1/2 cup of wheat germ
1/4 cup of brown sugar
dash of salt
2 tsp of cinnamon
1/2 cup of shredded coconut
1/2 cup of walnuts
1/2 cup of raisins
1/2 cup of dried cranberries
1/3 cup of honey
1/3 cup of coconut oil or olive oil ( I like coconut)
1/2 cup of water

In a large mixing bowl mix all dry ingredients together. Oats, wheat germ, brown sugar, cinnamon, coconut, salt and walnuts. *Do Not add raisins and cranberries*

Make a well in the center of the mixed dry ingredients pour all liquid ingredients (water, oil, honey) and mix all ingredients together well.
Spread granola on a cookie sheet or flat pan, put into preheated oven (175 C or 325 F) bake for 20 minutes or until lightly browned. Be sure to watch and stir every 10 minutes the granola can burn easily.
When lightly browned take out of oven put into a bowl and mix in the raisins and cranberries and cool. After granola is cooled it should be crispy if not you may want to bake a bit longer.

To store put into a jar with a tight lid. You can enjoy as a snack at anytime of the day. It is very delicious in milk or soy milk or mixed in yogurt.

Sunday Morning January 22, 2012

Freshly squeezed mikan & grapefruit juice, chai tea with a touch of homemade coconut cream, Organic egg sandwich with shredded carrots, avocado and nutritional yeast, a few roasted potatoes and carrots on the side and strawberries that were picked yesterday, yes picked by yours truly at a local farm nearby

Delicious!

Blueberry Banana Oatmeal Bake 2012

Light and delicious