Category Archives: Dairy-Free

Spicy Summer Peach Home-Canned Salsa

spicy-summer-peach

Quick quiz.

1. How do you preserve the fresh summer flavor of ripe peaches all year long?
a. Freeze them
b. Let the birds eat them off the tree
c. Make Spicy Summer Peach Home-Canned Salsa

2. What topping goes well with pork tacos, chicken tacos, AND shrimp tacos?
a. Cilantro and lime
b. Salsa verde and sour cream
c. Spicy Summer Peach Home-Canned Salsa

3. What makes a great homemade gift all year long?
a. 4th of July cupcakes
b. Gingerbread cookies
c. Spicy Summer Peach Home-Canned Salsa

If you answered C to all three questions, you might be a genius.

I think it’s appropriate to post a home canning recipe for the 4th of July, don’t you? I mean, what better way to celebrate your independence than by preserving your own harvest? Home canning and preserving in general are quickly becoming a disappearing art form. Hell, it’s a lot of work. Why should I can it myself when I can drive down to the grocery store and pick it up for about the same price? Why should I spend an hour dicing jalapeños, peaches, peppers, garlic and onions? I’ll tell you why…

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Salted Chocolate Bark with Maple Bacon and Ancho Chile

salted-chocolate-bark-with-maple-bacon-and-ancho-chile

Salted Chocolate Bark with Maple Bacon and Ancho Chile. Does this need explaining? Think Mexican mocha meets maple-drenched bacon. Sweet. Salty. Scrumptious. All you french fry milkshake dippers out there know what I’m talking about. This recipe is for die hard fans of chocolate covered pretzels and proscuitto-wrapped melon. But we’re not going to stop there. We’re gonna add a pinch of ancho chile and cinnamon, just enough to make you go “Hmmm. What’s that spice?” Why not? Life’s short.

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Tropical Seaweed Wraps with Hummus, Mango & Avocado

Tropical-Seaweed-Wraps

Do you ever get stuck in a food rut? Somehow you can’t think of anything to make for dinner despite the endless inspiration of the world wide web and those forty five colorful cookbooks on your bookshelf. Sometimes you just need to invite a foodie friend over to grease the wheels of your imagination. I turned to my health coach, Blake Eyster. By the end of the weekend he had me brewing my own kombucha and eating pickled plums. But the show stopper was the Tropical Seaweed Wrap with juicy mango, ripe avocado, and crunchy kelp noodles smothered in a creamy homemade hummus. Sushi meets Wrap. Why didn’t I think of this? It’s brilliant.
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Orange Rosemary Scones

orange-rosemary-scones

I’m sad citrus season is coming to a close. Bye bye oranges, lemons, kumquats. Hellllllooooo peaches, nectarines and apricots! Okay, so I’m not really that sad. Because ripe peaches off the tree are the nectar of the Gods…but Orange Rosemary Scones topped with honey or orange marmalade and served with a cup of spiced tea are also pretty darn good.
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Vegan Lemon Squares With Chia Oat Crust

Vegan-Lemon-Squares-with-Chia-Oat-Crust

After scarfing down two of these lemon squares, my boyfriend proclaims with powdered sugar-covered lips, “These are the best lemon squares I’ve ever had!” I hesitated to tell him there was a whole package of silken tofu in them. Despite my confession, his enthusiasm didn’t waver. How can you resist these cute little bites of sunshine?
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Pumpkin Cashew Curried Millet

pumpkin-cashew-curried-millet

Warming ginger, flavorful curry, and scrumptious pumpkin turn mild-mannered millet into a mouth-watering meal. Post-holiday canned pumpkin was a bargain last month, so I stocked up. Coincidentally, my peer health coach at the Institute for Integrative Nutrition recommended this recipe straight from the IIN website. Millet has recently become one of my favorite whole grains. Like quinoa and amaranth, it’s nutritious and quick-cooking. It makes a great breakfast porridge, side dish or a meal in itself. Thought to have originated in Ethiopia, Millet has been a mainstay in Africa, Asia and India for the last 10,000 years. Only recently has it gained popularity in the United States as a gluten-free alternative. Traditional roti flatbread of India is made by grinding Millet seeds into flour.
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Ginger Coconut Mango Aloha Granola

ginger-coconut-mango-granola

In a former lifetime I worked as a real estate transaction coordinator in Everett, Washington. My boss, Clint Schlotfeldt, was the coolest boss ever. Our political views were polarized and we had very few common interests, but I had great respect for him and the way he ran his business. He gave me a lot of autonomy and taught me not only about real estate, but about people and negotiation. His nickname for me was…”Granola.” Yup, Granola. If I had to be nick-named after a food, I don’t mind being dubbed after this Ginger Coconut Mango Aloha Granola.
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Carrot Apple Raisin Kale Salad

carrot-apple-raisin-kale-salad

Carrots and apples and kale…CARROTS and APPLES and KALE, Oh My! These are three foods you’re likely to encounter on the yellow brick road to health. We’re going to dress these veggies in a tangy apple cider vinaigrette, then fold in some raisins for chewy goodness and walnuts for Omega-3 crunch. This colorful, cleansing salad tops my list when the old digestive tract needs a little help, if you catch my drift.
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Homemade Raw Almond Milk

Almond-Milk

So…you know that almond milk you get in a carton from the refrigerated aisle at the grocery store? The Almond Breeze or Silk or whatever brand you buy? Well, it’s time to stop buying it. Yes, really. That stuff’s gross. I know, I know. Blasphemous, right? I used to love it, too…until I had the real thing. Plus, there’s like ten ingredients in the carton version, eight of which I wouldn’t recognize if they punched me in the face. I’ve never been punched by Sunflower Lecithin or Carageenan, but if I had I wouldn’t have known it.
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