Eating Innately

WE MOVED!!

noreply@blogger.com (eatinginnately) — Fri, 30 Jul 2010 20:51:00 +0000

Hello Everyone!

In case you haven't heard yet, my new site is www.eatinginnately.com
Check it out!

Mandy

P.S. If you tried a recipe and liked it or have any suggestions please post a comment. I love to have feedback. Thanks so much!

Peach Cobbler

noreply@blogger.com (eatinginnately) — Sun, 25 Jul 2010 20:28:00 +0000

Yum Yum Yum! Love this recipe with fresh local peaches, it doesn't get any better than this!

Crust

3 C pecans (soaked and dried)*
1/2 C coconut flakes
1 tsp alcohol free vanilla
couple sprinkles of salt
5 dates

Syrup

5 dates
3 Tbsp coconut oil
1/2 tsp vanilla
1/2 C water

Filling

5-7 peaches depending on size (about 6 Cups)

To make the crust process pecans, vanilla and salt until coarsely ground. Add dates and process until the mixture starts to crumble together. Use half of mixture to press into the the bottom of a pie dish, set the other half aside.
To make the syrup, process all "syrup" ingredients and then mix in with the peaches. Spoon the peach/syrup mixture onto the crust. Top with remaining pecan mixture, and eat it up, it will go fast!

*Crispy Pecans
4 C pecans
1 1/2 tsp Himalayan sea salt
enough water to fully cover the nuts in a large bowl

Soak overnight and then dehydrate for 12-24 hours or place on a cookie sheet and leave in the oven on warm for 6-8 hours.

Stuffed Green Peppers

noreply@blogger.com (eatinginnately) — Sun, 11 Jul 2010 23:11:00 +0000

We have a mother load of green peppers and tomatoes so I thought this recipe was appropriate. It is pretty basic, but it is easy and yummy.

Stuffed Green Peppers

4-6 green peppers (depending on size)
1 onion, chopped
1 Tbsp coconut oil
1lb ground beef
1 C quinoa (soaked)*
4-5 tomatoes (depending on size)
2 Tbsp chopped parsley
salt & pepper

Wash green peppers and remove tops. Cut stem away and chop surrounding green pepper from top. Set chopped pepper aside. Remove ribs and seeds from green pepper shells and set aside.

Saute onion in oil until soft. Add beef, chopped green pepper, quinoa, and tomatoes. Stir mixture lightly and bring to a boil. Reduce heat and cover saucepan and simmer mixture 15-20 minutes, stirring once or twice. Remove from heat. Stir in parsley and S&P.

Heat oven to 350. Use a shallow baking dish to arrange peppers, and pour mixture into peppers, mounding stuffing on top of peppers if necessary. Pour 1/2 inch of remaining juice or water into baking dish. Bake until peppers are tender and stuffing is cooked through (about 45 minutes). Baste peppers once or twice with tomato juice.

*If you have time it is good to soak your quinoa. I soak 1 cup of quinoa in 2 cups of water for a few hours or overnight.

Cantaloupe Smoothie

noreply@blogger.com (eatinginnately) — Tue, 06 Jul 2010 19:58:00 +0000

This is yummy! I don't really like to eat cantaloupe as it is, but blend it up in a smoothie and ooowee, it is tastey :-)

Cantaloupe Smoothie

1 banana
1/4-1/2 of cantaloupe (chopped in chunks with seeds removed)
1/4 C coconut milk
few pieces of ice

Blend and drink up!

Kombucha Tea

noreply@blogger.com (eatinginnately) — Sat, 03 Jul 2010 01:52:00 +0000

This is an incredible detoxifying drink. During the fermentation process glucuronic acid is formed (normally only produced by the liver to neutralize toxins in the body). Additional glucuronic acid taken in the form of kombucha is said to be a powerful aid to the body's natural cleaning process, a boost to the immune system and a proven prophylactic against cancer and other degenerative diseases. It is a delicious refreshing drink for a hot summer day. I have recently had to start doubling the batch because we are going through it so fast!

Kombucha (makes about 2 quarts)

12 C of filtered water
1 C evaporated cane juice sugar
4 organic black tea bags
1/2 C kombucha from a previous culture
1 kombucha mushroom

Bring water to a boil. (While water is boiling I run my tea bags under cold water to decaffeinate) Add sugar and simmer until dissolved. Remove from heat, add the tea bags and steep until the water has completely cooled. Remove the tea bags. Poor cooled liquid into a 4 quart glass jar ( got mine at walmart by pyrex stuff) and add 1/2 C kombucha and mushroom from previous batch. Cover the jar loosely with a cloth or towel and transfer to a warm dark place. In about 7 days the kombucha will be ready.

OKAY--I know this sounds complicated and weird but once you get the hang of it, it is really easy and it becomes a routine. My advice is to first buy some at your local health food store to see if you really like it, THEN you can move forward to making your own. I would be happy to answer any questions--just post a comment! Also, I normally always have extra starters on hand if you would like to have one.

Jude's Birthday Pie

noreply@blogger.com (eatinginnately) — Mon, 21 Jun 2010 15:51:00 +0000

This is a 3 part recipe and it takes a bit of time with the soaking, so plan ahead and it will be soooo worth it!

Almond Crust

2 C almonds, soaked overnight and then left out to dry for another few hours
1 tsp sea salt
12 pitted dates

*pulse almonds and salt in food processor until nuts are in small pieces. Slowly add dates in until it make a "dough."

Chocolate Syrup

6 pitted dates
1/3 C carob/coco/or cacao powder
1/4 extra virgin olive oil
4 Tbsp water (maybe a little more depending on consistency)

*Blend all together, slowing adding water to create a thick texture. Spread half onto pie crust and the use the other half as a topping.

Coconut Cream

2 C cashews (soaked overnight)
1 1/2 C water
4 pitted dates
1/2 C shredded coconut

*Blend cashews and water until smooth. Add the dates and coconut. Blend until smooth.

Okay so "flour" a pie pan with some coconut flakes,and then press almond crust into pie pan. Add 1/2 of chocolate syrup then add the coconut cream on top. Top the pie with the remaining chocolate.

If it all turns out, you should look like this when you are done :-)

Watermelon Slush

noreply@blogger.com (eatinginnately) — Mon, 21 Jun 2010 11:38:00 +0000

This is so refreshing on a hot day. I love it, and talk about EASY!!

Watermelon Slush

Watermelon
Ice
Fresh mint (optional)

Blend and enjoy!

Yummy Banana Pudding

noreply@blogger.com (eatinginnately) — Tue, 01 Jun 2010 19:28:00 +0000

Banana pudding is one of my favorite desserts and this does not disappoint! It makes great baby food as well. Jude kicks like crazy for this!

1/2 C vanilla creme sauce (see chocolate Mousse post on 3/13/10)
1 banana, cut in half
1/4 C crumble topping

Crumble Topping (Yields 1 Cup)

1 C walnuts or pecans
1/4 C shredded coconut
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1/4 C raisins
4 pitted dates

Place nuts, coconut, and spices in food processor and process until coarsely ground. Add raisins and dates and process until the mixture resembles coarse crumbs and begins to stick together.

Place creme sauce and half of banana in blender and process until smooth. Thinly slice other half of banana. Divide banana sauce into 2 bowls. Top each with crumble topping then the sliced bananas. Yummy!

Cinnamon Rolls

noreply@blogger.com (eatinginnately) — Wed, 19 May 2010 01:22:00 +0000

So I was really craving some cinnamon rolls...started Googleing (is that an official word yet?? haha), and I found this on you tube.
http://www.youtube.com/results?search_query=raw+cinnamon+rolls&aq=f

Oh man, they came out so yummy. Here is a picture. I thought they looked so pretty!

Sweet Potato & Beet "Chips"

noreply@blogger.com (eatinginnately) — Tue, 18 May 2010 14:41:00 +0000

These were inspired by previous recipe. We had some extra sweet potatoes and beets on hand, so I thought this would be good since the chicken recipe was so delicious. This can also be made with just sweet potatoes. It makes a great side dish.

2 sweet potatoes, sliced
2 beets, sliced
1-2 Tbsp coconut oil
salt

Preheat oven to 350. Coat bottom of baking sheet with coconut oil. Place sliced potatoes and beets on top and move around to coat with oil. Top with Himalayan salt. Bake for 10-15 minutes or until soft. For crisper chips use thinner slices and increase temperature in oven 25-50 degrees.

Roast Chicken over Beets & Sweet Potatoes

noreply@blogger.com (eatinginnately) — Sat, 15 May 2010 19:05:00 +0000

Give Donna a big hug next time you see her, this was so yummy! She passed this recipe to me and said I had to try it, so I put it together last night and it was delicious!

What I love about roasting a chicken is it makes great leftovers and then you can use the carcass to make chicken stock for soups. (I put the whole thing in a big pot of water with some celery, onion, bay leaf, salt & pepper and bring to a boil. I skim off all the ucky stuff on top and then simmer for a few hours. Strain put in containers and keep in freezer for next time you need stock)

The red stuff is beet juice, not blood... :-)

Roast Chicken over Beets & Sweet Potatoes

1 large chicken (I used a free range chicken from Justin Lingle-see contact info on 3/19 post)
4 sweet potatoes, sliced
2 beets, sliced
10 cloves of garlic, smashed under a metal spatula, skins on
1 sprig of rosemary
1 spring of thyme
Juice of 3 lemons (save 3 of the juiced lemon halves)
salt
pepper
olive oil

Heat oven to 425. Wash chicken inside and out, pat dry.
In a large bowl combine lemon juice, 3 cloves of garlic, rosemary, thyme and s&p.
Set chicken in a bowl and coat with lemon/herb mixture.
Slice sweet potatoes and beets.
Drizzle olive oil in the bottom of a roasting pan, layer beets and sweet potatoes. Add remaining garlic cloves.
Stuff bird with the 3 lemon halves and herbs.
Place chicken on vegetables in roasting pan and top with remaining lemon/herb mixture.
Tuck wings under, tie legs together and drizzle with olive oil.
Bake 1.5 hours

Enjoy!

Chia Seed "Rice" Pudding

noreply@blogger.com (eatinginnately) — Thu, 13 May 2010 14:12:00 +0000

This is super easy and tastes so good. Jude approved it and we had to keep showing him that is was all gone because he kept crying for more!
Not sure if you have ever used chia seeds or have even heard of them, but they are an amazing super food. Here is a link so you can read more information: http://chiaforhealth.com/chin.html
If you want to just sample them they are available at ONF in the bulk spices section. We now buy our seeds in bulk. A good brand is Nativas Naturals (we also used their gogi berries, cacao powder and a few other things). You can find them online.

1 1/2 C Vanilla Almond Mylk (see recipe in older post 2/21/10)
4 Tbsp chia seeds
drizzle of honey or maple syrup (optional)

Mix in chia seeds really well and let them sit and gel up for a minimum of 10 minutes. That's it! SOOOO easy! Yum!

Tropical Smoothie

noreply@blogger.com (eatinginnately) — Thu, 06 May 2010 02:30:00 +0000

Just in time for the warm weather...I LOVE LOVE LOVE smoothies. I think they make a delicious breakfast, snack or dessert. I make them a thousand different ways and add all kinds of things into them, but here is a good tropical smoothie...it's one of my favorites :-) You can also pour this into a popsicle maker or dehydrate for fruit leather.

1/4 C coconut milk
1 banana
1/2 orange (with a little peel left on)
1/2 C frozen pineapple
1 TBSP flax seed, optional
handful of spinach, optional

Blend in vita and enjoy!

Spinach Salad with Marinated Shiitakes and Red Onions

noreply@blogger.com (eatinginnately) — Tue, 27 Apr 2010 01:02:00 +0000

This is good stuff. I love my shiitakes and will eat them in any form. I added some toasted almond slices on top and took it to another level :-) Would love to hear your comments after you make it!

2 Tbsp coconut oil
2 C sliced shiitake mushrooms
2 tsp braggs liquid aminos
1 Tbsp apple cider vinegar
1/8 tsp salt
1/8 tsp pepper
dash of hot pepper flakes
2 tsp olive oil
1/2 C diced red onion
6 C spinach
2 C purple cabbage
(1 C toasted sliced almonds)

Heat coconut oil in pan, add mushrooms and saute for 2 minutes. Add braggs and and cook until dry. Remove from heat and place in a bowl. Add vinegar, s&p, and hot pepper flakes. Cool completely.
Add olive oil to the pan and saute onion over low heat stirring frequently for about 5 to 7 minutes. Cool.
Toss mushrooms, onions, spinach, and cabbage together with vinaigrette. Top with toasted almonds.

Green Juice

noreply@blogger.com (eatinginnately) — Tue, 27 Apr 2010 00:50:00 +0000

Green juice is so packed with nutrients providing all kinds of benefits, and it can even taste good! This is one of my favs but there are many variations. My best recommendation is to start with more fruit and slowly add more greens and less fruit each time you make the juice. You will start to crave it! I have so much more energy after I have had my green drink- LOVE IT!

2 celery stalks
2 kale leaves (kale can have a strong flavor so use spinach if you prefer)
1/2 cucumber
handful parsley or cilantro
1/4 in fresh ginger (optional)
1/4 lemon

If you want to make it sweeter (I recommend this when trying for the first time) add 1/2 apple or carrot or beet.

I use my vita mix to make juice by putting all the ingredients and then filling with water until it covers the veggies and then I add a few cubes of ice. This recipe makes a couple of servings.

Green juice can be made in so many ways so play around with it. If I don't have a cucumber I will use some broccoli or cabbage...whatever you've got, just get those greens in ya!

Watch this Movie!!

noreply@blogger.com (eatinginnately) — Fri, 16 Apr 2010 17:29:00 +0000

I saw this movie a couple of months ago, along with another movie called Fresh (I highly recommend that one as well). It will change how you think about your food. Check it out!

Must share this experience...

noreply@blogger.com (eatinginnately) — Thu, 15 Apr 2010 16:33:00 +0000

Denny and I are in Santa Ana, California right now attending some courses for our business, hence the reason I haven't posted in a while...BUT we having been eating some delicious meals since we've been here so I thought I would share :-)

Okay, so I was going to post some pictures, but it isn't working so here is a link to the website of this super delicious restaurant called 118 degrees.
www.shop118degrees.com

Check it out! We ate some stuffed mushrooms, then I had the lasagna, and strawberry cheesecake for desert. What a treat! Everything was so so so good and good for you! No guilt at all! I love indulging in desert and not feeling bad afterward. Jude had samples of everything and I think he loved the lasagna best (my favorite too). As luck would have it Jenny Ross, head chef and owner of the restaurant wrote a book called The Art of Raw Living Food, so I bought it and I'm excited to try some recipes. I'll be posting as I try them. I also just purchased and excalibur dehydrator (www.excaliburdehydrator.com) so I am real excited to incorporate that into some of my recipes. Be on the look out!
Happy healthy eating,
Mandy

Coconut Bars

noreply@blogger.com (eatinginnately) — Thu, 01 Apr 2010 02:09:00 +0000

Speaking of coconut...wowsers these are fabulous! I used the same ingredients that are in the coconut cream pie larabars and they turned out pretty good. The portions aren't exact so you might need to play around with it to get the bar consistency. Yum yum, go coconuts!

Mandy's Version of Coconut Cream Pie Bars

1 1/2 C Almonds, unsoaked
1/2 C Cashews, unsoaked
1 C shredded coconut
6 pitted dates
3-4 Tbsp coconut oil

Process nuts in food processor then add remaining ingredients until it all sticks together. Pat into an 8x8 pyrex pan and refrigerate to firm up bars. Enjoy!

Coconut Oil

noreply@blogger.com (eatinginnately) — Tue, 30 Mar 2010 14:35:00 +0000

Many of the recipes on this blog call for coconut oil. It has been a running joke that I am half-coconut. I absolutely LOVE it in all forms...shredded, flakes, milk, young coconuts, mature coconuts, coconut oil, coconut water...you name it, if it comes from a coconut I'll eat it :-)
We buy coconut oil in bulk from http://www.wildernessfamilynaturals.com/
They have a great website with lots of good information so check it out!

Garlic Burgers with Pepper Cheese and Guacamole

noreply@blogger.com (eatinginnately) — Mon, 29 Mar 2010 02:08:00 +0000

De-li-cious!!! I am a big fan of Denny's garlic burgers but this made them extra special!

Garlic Burgers

garlic and beef (haha...it really is that easy!) We normally use 3-4 cloves and mix in with 1 pound grass feed beef and then grill to your liking with sea salt and black pepper.

Guacamole

You can get fancy with this, but we were going for a fast and easy supper. I used 1 and half avocados, fresh lime juice and garlic salt to taste.

Black Pepper Cheeze

1 C cashews (soaked mine for a few hours)
Juice of 1 lemon (~2 Tbsp)
2 garlic cloves
1/4 tsp black pepper
1/2 tsp sea salt
1/8 C water

Blend in vita-mix until smooth and creamy.

Place on top of a some mixed greens and veggies and enjoy! I used some guac and cheeze as baby food for Jude and he loved it!

Lemon Pudding Coconut Cupcakes

noreply@blogger.com (eatinginnately) — Sun, 21 Mar 2010 19:40:00 +0000

These take a little bit of time, but are sooooo worth it! What a great alternative to take to a birthday party!

Lemon Pudding

1/3 C cashews
1 1/2 bananas
1/4 C lemon juice (1-2 lemons)
1 Tbsp agave syrup

Cupcakes

2 1/2 C pecans
1/2 C shredded coconut
pinch of sea salt
5 pitted dates
3 Tbsp alcohol free vanilla extract****

Topping

1/2 C shaved coconut

****I missed the "alcohol free" on the vanilla extract and mine apparently had alcohol in it and whew! it was a bit alcohol-ly tasting, so I would either use a whole vanilla bean or decrease the amount if you don't have alcohol free vanilla extract

Pudding-blend cashews, bananas, lemon juice and agave syrup until smooth. Place in fridge.

Cupcakes- combine pecans, coconut and salt in food processor and process into evenly sized small pieces. Scoop mixture into different bowl. Combine dates and vanilla in food processor and process into small pieces. Return pecan mixture to food processor and pulse to mix.

Place 6 cupcake liners in muffin pan. Divide cupcake mixture between each and press into liners leaving a cavity in the middle to hold the pudding. Scoop pudding mixture into cupcakes and top with shaved coconut. Place in fridge for several hours to firm up the cupcakes before serving.

SOURCES-Grass Fed Beef & Free Range Chickens

noreply@blogger.com (eatinginnately) — Sat, 20 Mar 2010 01:27:00 +0000

The beef guy is Richard Potter and his number is 417-435-2250. Website is www.organiccattle.com and his email is rapotter@prodigy.net.

Free Range Chickens come from Justin and Elizabeth Lingle. Their home number is 479-846-2334.

Taco Salad with Nacho Cheese

noreply@blogger.com (eatinginnately) — Sat, 20 Mar 2010 01:11:00 +0000

Threw together a last minute salad for dinner...

I sauteed ground beef* and onion with "taco seasoning" (chili powder, garlic, s&p, cayenne), and
then placed it on some mixed greens with avocado. You could add more veggies if you have time. Topped it off with Nacho "Cheese"

Nacho Cheeze

1 C macadamia nuts (I used cashews b/c I had them on hand)
Juice of 1 lemon, about 2 Tbsp.
1/2 Tbsp. Braggs Liquid Aminos
1/2 Tbsp. tumeric
1 tsp cayenne
1/2 C water

Process nuts, lemon juice, braggs, tumeric and cayenne and slowly add just enough water for desired consistency.

*Grass fed, grass finished beef (see sources on next post)

Cheeze recipe taken from Ani's Raw Food Kitchen

Chocolate Mousse

noreply@blogger.com (eatinginnately) — Sun, 14 Mar 2010 02:28:00 +0000

Chocolate Mousse....wow! yum yum!

1/4 C pitted medjool dates, soaked
1/4 C agave nectar or maple syrup
1/2 tsp vanilla extract
3/4 C mashed avocado (1 1/2 avocado)
1/4 C plus 2 Tbsp cocoa powder
1/4 C water (I had to add a bit more)

Add all ingredients to vita-mix and viola! We added some fresh strawberries and then I decided to get creative and layer the mousse with Vanilla Creme Sauce (see recipe below)

Vanilla Creme Sauce

1 C soaked raw cashews
1/4 C plus 2 Tbsp water
2 Tbsp agave nectar or maple syrup
1 tsp vanilla extract or 1 vanilla bean

Place all ingredients in blender and process on high until smooth. Chill for 30 min before serving.

Quinoa (pronounced keen-wa)

noreply@blogger.com (eatinginnately) — Mon, 08 Mar 2010 02:02:00 +0000

Quinoa is not a grain, but is actually the seed of the Chenopodium or Goosefoot plant. The quinoa seed is high in protein, calcium and iron, and contains an almost perfect balance of all eight essential amino acids. What a wonderful food! I have a couple of recipes that I use, but this one is my favorite, and I like it hot or cold.

1/2 C red onion, chopped
2 tsp fresh garlic, minced
1 Tbsp coconut oil
1-2 carrots, grated
1 C quinoa, rinsed and drained
2 C water
1/4 tsp sea salt

Rinse grain under cold water to remove coating. Melt coconut oil in medium size saucepan. Add onion and cook for 3 minutes, add garlic and cook another 2 minutes. Add rest of ingredients and bring to a boil. Reduce heat, stir and cover. Simmer 15 minutes or until all the water is absorbed.

video coming soon...