Cauliflower, Golden Beet, and Leek Soup

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This soup is perfect for cold Upstate NY winters, with -10 degrees the last couple of days. Creamy soup warms the bones and this creamy soup is dairy free! I found these beautiful golden beets and thought they would add a unique flavor. The taste was amazing, and beets are great for detoxing the liver and thinning the bile, so fats are better digested. Better digested fats=more nutrients=healthy hormones=happy person! Win win! This soup is also autoimmune friendly for those cutting out dairy, nightshades, nuts, and seeds.

 

Look at these beauties!

 

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This soup is soup-er easy to make :p

 

Ingredients:

(1) TBS solid cooking fat (ghee, coconut oil, or bacon fat)

(2)  leeks rinsed well and chopped

(3-4) cloves of garlic minced

(4) cups of chicken bone broth (chicken feet broth adds the most amazing flavor)

(1) can of full fat coconut milk. I prefer Native Forest brand as it has the thickest layer of fat on time which makes for a very creamy soup)

(1) golden beet peeled and chopped

(1) head cauliflower chopped

Pink salt and white pepper to taste (don’t use white pepper if following an Autoimmune Protocol)

 

Directions:

1. Heat cooking fat over medium high and saute the garlic and leeks until soft and fragrant.

2. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for approximately 30-45 min or until beets are tender.

3. Puree (I used my Ninja blender).

4. If you so desire, add chopped bacon to your bowl.

 

Enjoy!

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Perfect Paleo Pumpkin Pie

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Ingredients for the crust:

2 cups of almond meal

1/3 cup of coconut flour

3/4 cup of coconut oil

6-8 TBS water

1/2 tsp cinnamon

1/2 tsp vanilla

1 tsp sea salt

Directions for the crust:

Set oven to 400 degrees.

I did not melt the coconut oil. I put all the ingredients in a bowl and mashed it all together with a whisk or large fork (a pastry blender would probably work better, I just didn’t have one on hand).

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Roll out dough on a surface dusted with almond flour-or between parchment paper that is dusted with almond flour, and place it in the bottom of the pie pan. This dough is not easy to work with and breaks easily. Try not to get frustrated. I had to do some patching and pressing. It doesn’t have to look perfect. There will be extra dough as this recipe is originally for the type of pie with a top and bottom crust.

Having the extra helped make it easier to work with.  🙂

Bake the crust for 10 at 400 degrees.  Remove from oven, and turn oven up to 425 degrees.

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Ingredients for the filling:

1 (15 ounce) can of organic pumpkin puree

1 (13.5) oz can of Native Forest Organic coconut milk

2 large eggs

1/2 cup of Grade B Maple Syrup

3 TBS coconut flour

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ginger

1/4 tsp cloves

 

Directions:

MIX:  cinnamon, salt, ginger and cloves in small bowl.

BEAT: eggs in large bowl. Stir in pumpkin, maple syrup, and spices. Fold in the coconut milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for an hour or until knife inserted near center comes out clean (mine took a little over an hour). You may need to gently cover the edges with foil if they start to brown too fast.

***Cool on wire rack for 2-3 hours. This step is necessary for it to firm up!

Serve immediately or refrigerate.

Top with whipped coconut cream!

 

Whipped Coconut Cream:

Refrigerate 2 cans of Native Forest coconut milk (not the reduced fat kind). Open the can and take the cream off of the top and place it in a bowl.

 

 

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*you can save the watery part for other recipes-you could even use it in place of water in dough for the pie!

 

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Whip with beaters until whipped cream consistency with 3 TBS Grade B maple syrup and 1 tsp of vanilla.

 

 Enjoy!

 

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Banana Cinnamon Pecan Parfaits

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The other day I was in a store that was selling these gorgeous banana cream pies. I thought…hmmm….how can I create the taste of bananas and cream without gluten or dairy. These parfaits came to mind! They are easy to make with whipped coconut cream. I love how pecans and cinnamon taste together. These were a real hit with the kids, and I felt good about them having this summertime treat!

 

I found these cool glass mugs at Target and they make great parfait dishes!

 

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Ingredients for 4 parfaits (use half for 2):

 

  • 2 cans of coconut milk refrigerated over night. As someone with many failed attempts at whipped coconut…see if you can find this brand:

 

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I like Native Forest because it has a lot of cream in it and the cream gets very firm. Other brands I have tried are more watery, and won’t whip up nice.

 

  • 4 TBS Grade B maple syrup
  • 4 bananas sliced
  • 2 tsp vanilla
  • 1 TBS cinnamon
  • 4 TBS chopped pecans

 

My little pecan chopper focusing:

 

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1. Scoop out the top fat layer of coconut cream from each can, and place it in a large mixing bowl. Do NOT include the liquid at the bottom. Just use the fat layer.

 

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2. Add the maple syrup and vanilla to the cream and whip it up good 🙂

 

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3. Layer the coconut cream and bananas in the parfait dishes. Top with cinnamon and pecans, and enjoy!

 

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About Me:

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My name is Kathryn…I am a mommy of two beautiful little people, a nutritional therapy practitioner, a lover of music, and I am passionate about using my body and staying strong. I am an avid reader/researcher about the science of nutrition, and how food affects the chemistry of our body. I also love to read about and explore spirituality. I try not to follow mainstream ideology, and I always look for more than one answer to things. I believe that it is important to take risks, and push your boundaries. We are capable of so much more than we believe. I feel it is important to reconnect with our ancestors-to get back to what makes us human, and what makes us really feel content and happy. We get so far removed from our roots at times that we seek short-term pleasure in foods and activities that give us a temporary high, yet leaves us feeling empty. Please join me on my quest to reconnect with life and each other at a deep and meaningful level. Take risks…find bliss!

 

What can a Nutritional Therapist do for you?

 

The payoff of hiring a Nutritional Therapist is that you will have the tools necessary to heal your digestion, balance your blood sugar and hormones, increase your energy, increase your self awareness, decrease inflammation, feel younger, stabilize your moods, and the list goes on and on!

Check out my Nutritional Therapy Services.

 

 

 

 

 

 

 

 

Strawberry Rhubarb Pie with Whipped Coconut Cream: 2 Variations

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Strawberry rhubarb pie has always been a favorite of mine. When I saw that my neighbor’s rhubarb was ready (and she offered me some), I wanted to take on a grain and refined sugar free variations of this pie!

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I decided to make two different kinds (one that is dairy free, and one that has butter in it).

The first pie is dairy free, and the crust was made with almond meal, coconut flour, and unrefined coconut oil. This pie has unrefined coconut oil in the filling.

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The second pie has no coconut in it. It was made with an almond meal and grass-fed butter crust, and has grass-fed butter in the filling.

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okay so these pies are not beautiful… When working with alternative flours I find it difficult to make “pretty” pies. However, they were a hit with the family and the neighbors…I could not tell a difference.

 

I wanted to create these on my own so I did not follow any particular recipe. I did however look in  the “Good Housekeeping” cookbook for a basic pie recipes to give me an idea of measurements. I sweetened both pies with raw honey! They were topped with whipped coconut cream, and very delicious!

 

Pie #1: Grain-free, dairy-free, refined sugar free Strawberry Rhubarb Pie

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Ingredients for the crust:

2 cups of almond meal

1/3 cup of coconut flour

3/4 cup of coconut oil

6-8 TBS water

1/2 tsp cinnamon

1/2 tsp vanilla

1 tsp sea salt

Ingredients for the filling:

3 cups of cut-up organic strawberries

1 cup of chopped rhubarb

3 TBS coconut oil

4 TBS raw honey

1/2 tsp cinnamon

1 tsp vanilla

3 TBS tapioca flour

zest of one lemon

juice of 1/2 a lemon

Directions for pie #1

1. Set oven to 375 degrees

2. make crust-I did not melt the coconut oil. I put all the ingredients in a bowl and mashed it all together with a whisk or large fork (a pastry blender would probably work better, I just didn’t have one on hand)

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3. make dough into 2 separate balls

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4. roll out dough from one of the balls on a surface dusted with almond flour-or between parchment paper that is dusted with almond flour, and place it in the bottom of the pie pan. This dough is not easy to work with and breaks easily. Try not to get frustrated. I had to do some patching and pressing. It doesn’t have to look perfect.

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5, Roll out the second ball of dough and cut it with a pizza cutter into strips-set aside

 

6. Make the filling- chop up 3 cups of strawberries and 1 cup of rhubarb

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7. put the filling in the pie crust, and zest the lemon over it

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8. in a small pan over low heat melt the coconut oil with the raw honey, lemon juice, vanilla and cinnamon, pour the mixture over the berries and zest

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9. sprinkle the tapioca flour over this mixture

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10. arrange the strips of dough over the top-and bake for approx 45 minutes (tent foil over the top during the last 15 minutes to prevent outer crust from burning…

voila!!! Pie number one is complete…

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I let it set for about 20 minutes so it could thicken and the juices could settle. During this time I whipped up some coconut cream!

Coconut Whipped Cream:

refrigerate 1 can of coconut milk (not the reduced fat kind). Open the can and take the cream off of the top and place it in a bowl. *you can save the watery part for other recipes-you could even use it in place of water in dough for the pies!  Add 1 TBS raw honey, 1/2 tsp vanilla and whip with beaters on high until stiff

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ENJOY!!!

Pie #2: Grain-free, refined sugar free Strawberry Rhubarb Pie (with grass-fed butter crust and filling)

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Ingredients for the crust:

3 cups of almond meal

1/2 cup of butter

6 TBS water

1/2 tsp cinnamon

1/2 tsp vanilla

1 tsp salt

Ingredients for the filling:

3 cups of cut-up organic strawberries

1 cup of chopped rhubarb

3 TBS butter (kerry gold grass-fed)

4 TBS raw honey

1/2 tsp cinnamon

1 tsp vanilla

3 TBS tapioca flour

zest of one lemon

juice of 1/2 a lemon

Directions:

1. Set oven to 375 degress

2. make crust-I did not melt the butter oil. I put all the ingredients in a bowl and mashed it all together with a whisk or large fork (a pastry blender would probably work better, I just didn’t have one on hand)

3. make dough into 2 separate balls

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4. roll out dough from one of the balls on a surface dusted with almond flour-or between parchment paper that is dusted with almond flour, and place it in the bottom of the pie pan. This dough is not easy to work with and breaks easily. Try not to get frustrated. I had to do some patching and pressing. It doesn’t have to look perfect.

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5. you can either roll out the second ball of dough and cut into strips to make a weave on top, or roll it out to cover the entire top (which is what I did with this pie)

6. Make the filling- chop up 3 cups of strawberries and 1 cup of rhubarb

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7. This time I mixed the tapioca in with the strawberries and rhubarb, and then dumped the mixture into the pie crust, and zested the lemon right on top

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8. Melt the raw honey with the cinnamon, lemon juice, and vanilla. Pour this mixture over the berry/rhubarb mixture

9. Cut the butter into chunks and dot it all over the berry/rhubarb mixture

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10. Put the top pie shell on top and crimp the edges with your fingers or a fork-make a few slits in the top

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11. bake for approx 45 minutes, covering all around the edges of the pie with foil during the last 15 minutes so the edges do not get burned. Do not cover the whole pie as you want the top to crisp up

Pie #2!

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*let the pie “settle” for 20 minutes or so

Follow the directions for coconut cream to top!

Enjoy!

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