The Spunky Coconut

Chocolate Doughnuts (grain-free, gluten-free)

2012-05-22T12:31:00.000-06:00

There have been doughnuts in the air lately. I've seen them popping up on some of my favorite blogs. It's contagious. I'm afraid I've caught the bug ;-)

I decided to make mine without eggs for all you guys who have an egg allergy, or a child with an egg allergy. I know a few kiddos myself who are allergic to eggs. Then I made them with an egg for those of you who can use them. Both ways are YUM-O.

As I was taking the photos of the doughnuts I look over and what do I see? Ashley B, eating the Tropical Traditions, Coconut Cream Concentrate (CCC) with a spoon. LOVE it.

UPDATE: I tested the doughnut recipe (made with an egg) some more, and I think they will work for you now. After I had problems with the egg-free doughnuts sinking (and I took both recipes down) two of you left me a comment saying that the doughnuts had worked wonderfully for you. Thank you so much for telling me! Your comments and my continued testing have given me the confidence to put the recipe with an egg back up. When I am sure that the egg-free version is working I will put it back up also. Happy doughnut eating :-)

Chocolate Doughnuts with Coconut Cream Frosting
(grain-free, gluten-free)

Add to blender:

1 egg

1/2 cup almond butter (I've been loving this organic one)

2 tbsp honey

2 tsp vanilla extract

1/8 to 1/4 tsp vanilla stevia (to your taste)

1/4 tsp baking soda

1/4 tsp baking powder (Grain-free Baking Powder Recipe)

1/4 tsp sea salt

2 tbsp cocoa powder (or 2 tbsp coconut flour for vanilla doughnuts)

1/4 cup to 1/2 cup coconut milk, as needed

Note: The amount of milk you need depends on how thick your almond butter is. You want the batter to be fairly thick - almost too thick to pour from the blender. Add the milk gradually - you can always add more, but you can't take it out :-)

Puree the batter.

Add 1/2 tsp of oil (I use coconut oil, liquified) to each doughnut well. My doughnut pan holds six regular sized doughnuts, and it is non-stick. You really need the oil for these doughnuts even with the non-stick pan. Rub the oil all around each well.

Pour the batter evenly between the six doughnut wells. There may be a little left over.

Bake at 350 degrees for about 12 minutes. They will continue cooking slightly as they cool in the pan.

Cool the doughnuts in the pan for at least 10 minutes before carefully taking them out.

We topped ours with melted Tropical Traditions, Coconut Cream Concentrate. I made the frosting just like this one, by The Urban Poser, minus the lemon juice. I also sprinkled toasted shredded coconut on top. Yum.

♥, Kelly

Now available!
The Spunky Coconut Dairy-Free Ice Cream: Soy-Free, Sugar-Free, Vegan. 8.25 x 8.25 in., 90 pp., 55 recipes, 17 full-page color photos Paperback: 978-0-98278116-6, $20.00
on amazon.com
or 10% Off at my eStore with code APYTME6C

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Homemade Sauerkraut (fermented in a ceramic crock)

2012-05-20T11:25:00.001-06:00

My husband, Andy, is so excited about this. I mean, I love it too, and so do the girls, but this is the first thing he's made himself.

First he tried fermenting the cabbage in mason jars, which has worked for some of our friends. But in a few days time ours were moldy. The large piece of cabbage that we used on top to keep everything submerged wouldn't stay down. When exposed to air it became moldy, and the mold spread to the shredded cabbage below.

So we went ahead and bought a ceramic crock. It was expensive, but it will save us money in the long run. That jar of Bubbies we buy every week at the health food store is expensive. Still, if buying a ceramic crock is out of the question for you, then I hope you will enjoy hearing about how it works. It is fascinating.

I used a ratio of 1 tablespoon of salt per 2 cups of purified water. My big crock held about 3 shredded cabbages and about 8 cups of salted water.

Like my friends who make sauerkraut (successfully) in mason jars, I placed whole cabbage leaves on top of the shredded cabbage.

Next come the weights. These came with my crock, but some crocks sell them separately. The weights keep everything submerged to prevent mold.

After you put the lid on the crock, water is poured into a well around the lid. This is a brilliant system. (And I think you will find it interesting even if you never do this yourself.) Gas is formed inside the crock. The gas escapes through an opening in the lid, which is covered by the water in the well around the lid.

The gas from inside can escape, but no air can enter the crock, because the only opening is covered in the well of water around the lid.

Genius, right? :-)

We put our crock on a cabinet at the bottom of our basement stairs, and we fermented it for 3 to 4 weeks. It's very dry here, so we had to add water to the lid almost every day. Here it is inside the crock after fermenting:

Our large crock made over 3 quart sized mason jars of sauerkraut (as seen in the top photo, that Andy took with his iPhone :-). We ate some right away, then we put it in the fridge to keep. It is so good. Crunchier than store-bought, but so good.

Here are some crocks by different companies, and in different sizes, beginning with the one we bought:

Harsch Gairtopf Fermenting Crock Pot - 7.5 Liter

Harsch Gairtopf Fermenting Crock Pot - 5 Liter

TSM Products Fermentation Pot, 10 Liter capacity

TSM Products Fermentation Pot, 15 Liter capacity

♥, Kelly

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Focaccia for the Kids to Make

2012-05-17T08:12:00.003-06:00

Please join me today over at The Balanced Platter, where I share this recipe for focaccia quick bread that the kids can make themselves. ♥, Kelly

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Dairy-Free Ice Cream cookbook released!

2012-05-14T14:00:00.000-06:00

I'm super excited to tell you that my dairy-free ice cream book is now available! I don't know if anyone can be tired of eating ice cream (even after writing an ice cream cookbook), but we definitely are not :-)

I was trying to decide what my favorite flavor is, but I really can't choose. It all depends on my mood. But every day is a good day for ice cream.

New chapter pages appear in turquoise with the flavors in a frame (as seen above). The chapters include: Classics, Coffee & Tea, Cake & Cookies, and Yogurt, Pops & Sherbet.

Here are a few flavors from each chapter: Chai, Rooibos, and Jasmine tea ice creams. Rocky Road, Butter Pecan, Pistachio, and Brownie Batter ice creams. Chocolate Chip Ice Cream Sandwiches, Lemon Lime Frozen Yogurt, Almond & Chocolate Pudding Pops, and Coconut Water Sherbet.

The spreads above give you a sense of the overall book design. I think it's so pretty, but I'm very biased—Andy and I designed it together :-)

I am selling this book in my eStore. Use code APYTME6C for a 10% discount.

It is also available on Amazon. If you enjoy the recipes please leave an Amazon review—it helps other people find the book.

♥, Kelly

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Ooey Gooey Butter Cake (dairy-free, egg-free, grain-free)

2012-05-05T20:57:00.000-06:00

Two words. Ooey. Gooey.

When I was little this was my favorite cake. Not surprising since it's sort of similar to a cheese danish, and cheese danish was my second favorite thing to eat.

For years I tried to find the recipe for this cake, but we couldn't remember its name. I searched for things like, "vanilla cake with cream cheese," and "cross between cake and cheesecake," and couldn't figure it out.

Then the other night I simply typed in, "ooey gooey cake." Bingo! That's actually what it's called. Well, that and "gooey butter cake."

The cake's origin comes from the midwest, which is where my mom is from. Have you ever had this cake or heard of it? Oh man, if you haven't you are in for such a treat.

As the name suggests, this cake is well... ooey and gooey :-) Even more so straight out of the oven.

Another reason why I'm so crazy excited about this recipe is because it's egg-free. I have been trying to make a grain-free/egg-free vanilla cake for years. I'm so excited to have this one for you now :-)

UPDATE: I've made this many times now, so I've updated the recipe and the instructions to make it even better for you. Also, other people have been loving this cake - see the comments for their reviews :-)

Ooey Gooey Butter Cake
grain-free, dairy-free, egg-free

First make the "cream cheese" topping:
Add to blender or food processor:
3/4 cup coconut milk
1/2 cup cashews
1/4 cup butter substitute, melted (I used Earth Balance, Organic Coconut Spread this time)
2 tbsp honey
1 tbsp Vegenaise Grapeseed Oil (you could probably omit this, but I think it works here)
2 tsp vanilla extract
1 tsp psyllium husk powder (this is the egg-substitute)
1/8 tsp sea salt
Optional: 2 tbsp arrowroot or tapioca powder (This thickens the topping. I prefer to leave it out because the topping sinks into the cake more that way.)

Puree until smooth. Set aside.

Next add the dry ingredients to a bowl:
2 cups Honeyville almond flour (add another 1/4 cup if you're using Bob's*)
1/4 cup arrowroot powder (tapioca would also work)
1 tsp baking powder (Grain-free Baking Powder Recipe)
1/2 tsp baking soda

Whisk the dry ingredients. Set aside.

Add the wet cake ingredients to the blender or food processor:
1/4 cup butter substitute, melted (I used Earth Balance, Organic Coconut Spread this time)
1/4 cup honey
1/8 tsp vanilla stevia
1 tbsp Vegenaise Grapeseed Oil (you could probably omit this, but I think it works here)
1 tsp vanilla extract
2 tbsp psyllium husk powder (this is the egg-substitute)**
Puree until smooth.

Scoop the wet cake ingredients (not the topping!) onto the dry ingredients.

Mix with an electric mixer for about 10 seconds. Stop when it looks like a crumble for coffee cake, not like a solid mass of dough.

Add the cake crumble to a greased square baking dish. Spread evenly, but don't mash it down.

Last, pour the "cream cheese" topping over the cake crumble.

Bake at 325 degrees for about 25 minutes.

Store leftovers in the fridge. Great cold too.

*Honeyville almond flour is more finely ground than Bob's Red Mill almond flour. Therefore a cup of Bob's is not equal (weight) to a cup of Honeyville.

**I think you could sub an egg for the psyllium husk powder in both the cake and the topping, but I haven't tested it yet myself.

♥, Kelly

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N'oatmeal Bars (grain-free, egg-free, low glycemic index)

2012-05-02T11:59:00.000-06:00

Warning: These bars (and the cookies they're based on) are seriously addictive.

But don't worry—they're packed with protein and fiber thanks to the almond butter and shredded coconut. And they have very little (natural) sugar, thanks to my good friend Mr. Stevia :-)

How did they come to be? That would be the brilliant Jenni, at The Urban Poser. She created these crazy good cookies, and I proceeded to make them about a dozen times. I gave two batches away, and my family and I ~~devoured~~ ate the rest.

At some point I decided to take the modifications I made to the cookies, and turn them into bars. Yum yum. They are so good.

In case you're wondering, I did make them with an egg and no chia meal to see what would happen. They did rise a little bit more, but otherwise there was no difference. They were more crumbly before being refrigerated, just like these egg-free bars.

N'oatmeal Bars
(grain-free, egg-free, low glycemic index)

Add to bowl:
1 cup almond butter (I've been using Mara Natha, No Stir Crunchy almond butter)
Note: If you use a more runny almond butter you wont need as much water. —your batter should be fairly thick.
1/4 cup plus 1 tbsp water
2 tbsp honey
1 tsp vanilla extract
1/8 tsp vanilla stevia (or more to taste)
1/2 cup shredded unsweetened coconut
Mix with electric mixer.

Add:
1/2 cup raisins
1 tbsp chia seed meal
2 tsp cinnamon
1/4 tsp allspice
1/2 tsp baking powder (Grain-free Baking Powder Recipe)
Note: omit baking powder if you sub an egg for the chia meal
1/4 tsp sea salt
1/4 tsp baking soda
Mix with electric mixer.

Transfer to square greased baking dish. Spread evenly.

Bake at 350 degrees for about 20 minutes.

Cool on the counter, then refrigerate until cold before serving.

Note: These are best cold. If you eat them room temperature or warm they will crumble more.

♥, Kelly

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Therapeutic Riding at CTRC

2012-04-25T21:25:00.000-06:00

I love spring. Especially the smell of flowers everywhere. And the sound of bugs at night. Love that.

The girls and I took these photos on one of our daily walks.

Lilacs are one of the best smells of spring, don't you think? Mmm...

At therapeutic riding, Ashley's instructor has been taking the class outside. Here is Ashley above.

This photo (above) makes my heart sing. ♥

Here she is doing one of the activities.

But of course her favorite thing to do is trot. She loves it. Although riding without the saddle may be tied for first. Without the saddle Ashley sits sideways and rides backwards, even laying down! It makes her so happy. And that makes me so happy :-)

The coordinator, who I adore as much as Ashley's instructor, asked me to write about Ashley's experience at therapeutic riding. I'll share that letter with you now.

Hi,

My name is Kelly, and I have a seven-year-old daughter named Ashley. Ashley developed autism when she was a baby. She didn't speak in sentences until she was four-years-old, and she didn't play or have any interests until she was at least five. Her sister, who is two years older than her, has excelled in martial arts, drawing, reading, writing, and more, from a very young age. We wanted to help Ashley find her own passions as well, but we don't always know what Ashley is feeling. More than anything we want her to be happy and confident. When Ashley became very interested in horses we saw an opportunity for her. Finding something that Ashley was interested in doing was so exciting for all of us.

On Ashley's first few visits to CTRC she was understandably impatient to ride a horse. She had to be lifted onto the saddle, and when the instructor tried to put her feet in the stirrups, Ashley refused and became upset. The instructor was later able to get her feet in the stirrups, but for the following six or more classes, Ashley did not participate in any activities during riding class. Although she obviously wanted to ride, she didn't give her horse commands or interact with others.

During the week when Ashley was not at CTRC she began talking about riding her horse. It started when my husband, Andrew would talk to his mom on the phone. He would tell his mom about Ashley's riding, and Ashley would listen and watch. Then Ashley began asking Andrew to, "Tell her!" when his mom would call. Gradually this progressed to Ashley saying, "Tell her about my riding!" and eventually Ashley herself would get on the phone to answer, "Yeah!" to all of Grandma Patti's questions, such as, "Do you like riding?" and "Do you go every week?"

Towards the end of her first semester, Ashley also made an enormous leap in progress at CTRC. I will never forget the day when after class Ashley's instructor came over to me with a big smile across her face. She said that Ashley had participated in all of the activities, and given her horse commands throughout the hour long class. We were all overjoyed.

Since then Ashley's enthusiasm and progress has only continued. She tells everyone she meets that she goes to riding, and she practices giving commands and trotting up and down our street at home. In class she joins the others in giving commands, stretching, activities, and she even began getting on her horse by herself last week!

A whole new world has opened up to Ashley with horseback riding. She counts down the days until she goes to class each week, and she is so proud of herself. Seeing her passionate about riding, and making progress at CTRC is such a gift to me and our family. We are so grateful for this program, and for what it has done for our Ashley. We can't thank everyone who works and volunteers at CTRC enough.

Sincerely,

Kelly Brozyna

You can read more about CTRC on their site HERE. And please feel free to share your own therapeutic riding experiences in the comments.

Also, I know a lot of you are wondering if Ashley is still chelating. The answer is yes and no :-) Ashley did not react well to DMSA the last time we did it. In fact, I'm feeling very angry with DMSA right now, because of the trouble it's caused. But I have to remind myself that although we won't be using it ever again, it was after her first round of DMSA that Ashley was able to talk. So it was good in the beginning, but not so good anymore.

But Ashley is still detoxing thanks to the Kombucha we've been making and the Krill Oil that has been rocking her world. (I call her krill oil the "magic talking juice" :-) I am also looking forward to the day that OSR is available again. (Love Boyd Haley!)

Read more posts about Ashley's story under the label, "Recovering Ashley" HERE.

♥, Kelly

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Japanese Sweet Potato Baby Food

2012-04-25T08:32:00.000-06:00

I made Japanese sweet potato puree for Ginger's first solid food. She loves it. Garnet and Jewel work too, but they aren't as creamy in taste or texture as the Japanese sweet potato. Besides, Japanese sweet potatoes were the only kind my health food store had a few days ago - so there you go :-)

I put two washed sweet potatoes (poked with a fork) in the crock pot with some water to cook. I prefer the moisture of sweet potatoes that have been steamed in the crock pot. Keeping the oven off is an added bonus.

When they are cool I peel off the skin and put them in the Blendtec. I add enough water so that I can pour the puree into my BPA-free freezer trays with lids.

If you live near me, and you want to buy fresh homemade baby food, check out the Longmont Farmers Market. Last weekend I met a gal there named Mia, selling organic baby food in small glass jars. Mia also offers catering for new mothers. What a great idea.

I know some of you will ask what foods to feed baby and when to begin feeding them. For the answer to that question I refer to my friend Ali's cookbook, The Whole Life Nutrition
Kitchen. <—that's what I'm following for Ginger :-)

♥, Kelly

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Zucchini Pie at The Balanced Platter

2012-04-19T07:44:00.000-06:00

Please join me today over at The Balanced Platter, where I share this recipe for zucchini pie with cilantro, cumin and lime. ♥, Kelly

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Decadent 60 Second ChocoChia "Milkshake"

2012-04-12T19:27:00.000-06:00

Sometimes I am really lazy. Or just too busy to do things the "right" way. Like today. My linoleum floors were lookin' a little dirty, but I couldn't bring myself to get the mop out and clean them. So I pulled a modified Pippi Longstocking. In case you've never read Pippi, or seen the movie, here is a quick video to give you an idea. (Apparently there are lots of us Pippi-wannabes out there ;-)

No, I didn't use brushes like Pippi and this guy—I'm not that adventurous—I used washcloths. Works so well I don't think I'll be using my mop again for a very long time. (Sorry Mr. Moppy). And speaking of Pippi, I have to digress for a second here and tell you that if you've never read The Children of Noisy Village or Happy Times in Noisy Village with your kids (by the same author as Pippi Longstocking) you're seriously missing out. Dare I say, they're even better.

But back to what I was saying. What was I saying? Oh yes, shortcuts.

Taking another shortcut, I like to whip up these decadent 60 second ChocoChia "milkshakes" for the girls and I when I'm out of ice cream. We can't tell the difference, but we do eat a little unusually, as you already know ;-)

The chia is what makes the shake thick, so don't leave it out. And anyway, chia is uber good for you. See why HERE on my girl, Lexie's rockin' site.

I also make these extra healthy by using raw cacao powder. Raw cacao has more magnesium than any other food, and most people are deficient in magnesium, so I always use it when there's no heat involved. But I'm sure cocoa powder will work too.

Decadent 60 Second ChocoChia "Milkshake"

Puree in blender:
1 cup coconut milk (I use canned full-fat)
6 ice cubes
1 tbsp chia seeds (Grind them in a coffee grinder first if you don't have a Blendtec or Vitamix. Otherwise the shake will be lumpy rather than thick and smooth.)
1 tbsp raw cacao powder
1 tbsp honey
10 drops vanilla stevia, or more to your taste (you can sub more honey, but it's better with the vanilla stevia)

Makes one grown-up or two child-sized servings.

♥, Kelly

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The Brozynas' Central Market

2012-04-09T07:00:00.000-06:00

I was talking to a friend recently when she mentioned that her grandmother was a butcher. My grandfather was a butcher, and his father was too. Since this is food-related I thought it might be an interesting story to post on The Spunky Coconut.

My family is not exactly sure when my great-grandfather Joseph Brozyna started his meat business. We think it was sometime after he was married in 1923. Isn't this wagon photo great? I am tempted to say the man standing there is my great-grandfather. After all, "Jos. Brozyna" is painted on the side. However, the standing man doesn't quite look like Joe's other photos. We think this may be his uncle Joe in Pennsylvania around the turn of the century. In any case, it shows how far the meat business goes back in my family.

Joe opened a market in the Bellevue area of Rotterdam, New York (a suburb of Schenectady), on the corner of Laura Street and Guilderland Avenue. In upstate NY people say "market" instead of grocery store. Kelly used to make fun of me for this, insisting the word is only appropriate for farmers market type places with lots of vendors. But no one ever says "grocery store" up there. My great-granparents sold typical grocery items, and they had a very popular meat counter. Joe brought in high-quality meats from beef cattle out West. Back in the 1920s and 30s the other butcher shops tended to only offer meat from tired old New York dairy cows.

Joseph Brozyna at Lake George, NY. August, 1941.

Despite the Great Depression, the Brozynas' market did very well. Family lore has it that Joe's business was so successful that the local struggling banks pleaded with him to take out loans (he didn't). When people in the neighborhood weren't able to pay for their food, he helped them out by letting them put it on a tab. He never collected on that debt. The whole family worked in the store. My great-grandmother Leola worked the register, and she was in charge of nuts, candies, and novelties. My grandpa Harold and his brother Paul learned butchering. Joe was able to open additional locations around Schenectady.

Joe's meat was supplied by a wholesale company run by the Golub brothers. In 1932 Benjamin and William Golub opened their own retail market in Green Island (by Albany, NY). With that success they wanted to expand into the Schenectady area. Joe Brozyna's meat markets were well known and well liked. Rather than compete directly with him, the Golubs hired Joe to manage the meat department in their first market in Schenectady. Central Market opened on 1639 Eastern Parkway. It was named after Schenectady's nearby Central Park.

I suspect that this Eastern Parkway Central Market was one of Joe's stores, which was sold to the Golub brothers. It was around this time that Joe sold off his stores so that he could focus on his original more profitable Guilderland Avenue market. Being the original owner of the Eastern Parkway market (by Central Park) would explain why Joe's Guilderland Ave. market (in Bellevue) took on the same "Central" name. I found a record showing that Joe continued to own the Bellevue store after the Golubs opened their Eastern Parkway market. Yet, these two separate stores appeared in the same newspaper advertisements. Maybe running the Golub's meat department meant Joe was also co-owner of their store

Ad from the Schenectady Gazette, April, 1934.

After WWII Harold returned to work at the butcher counter. However, Joe realized that neither of his sons had the interest to continue the family business. Sometime in the late 1940s he sold his Bellevue market to the Golub brothers. After the sale Joe stayed on as store manager. On February 29, 1952 my great-grandfather was held up at gunpoint! (click on newspaper clipping at left) This was only a few days before his first grandchild, my father, was born. We think this event was what convinced him to finally leave the business altogether. Joe Brozyna had saved for decades, and he was able to retire comfortably early in his mid-fifties. Harold left to start a tile business.

My grandpa Harold with my baby dad, 1952. I believe this was photographed outside the Bellevue market. Note Harold's butcher's apron.

My family's connection to the market was briefly picked up again in the late 1960s. In college my dad got a job as a bag boy at one of the other Central Market locations. He says that once in a while the Golub brothers would come by the store, and they would always ask my dad how his grandpa Joe was doing. The Golubs had been expanding their chain of grocery stores. In 1973 the Central Markets were renamed Price Chopper, which is now a well known grocery chain, still headquartered in Schenectady. When my great-grandfather passed away in 1978 almost the entire Bellevue community came to the wake. The biggest bouquet of flowers came from the Golubs.

A few years ago Price Chopper came out with an upscale line of food products. They named it "Central Market Classics". The logo features an illustration of my great-grandparents old store. My dad says that the two kids with the bikes are my grandpa Harold and his brother.

Joseph Brozyna brought the business idea of "value added" to his market. He believed in offering his community high quality foods, rather than the cheap, but unhealthy alternative. If he were around today I think he would appreciate what Kelly does with The Spunky Coconut.

—Andrew

2012-04-08T08:07:00.006-06:00

See photos of how we made these with Lexie yesterday. ♥, Kelly

Spunky Kitchen Tour

2012-04-06T08:12:00.002-06:00

Please join me today for a tour of my kitchen over at Celiacs in the House :-) ♥, Kelly

Carrot Cake

2012-03-30T16:41:00.000-06:00

I can't get enough carrot cake lately. I've been making my friend Elana's carrot cake, and I've been making my own. Can one ever have enough carrot cake? If I had to choose just one kind of cake, and I could never eat another kind again, it would have to be carrot cake. We like to eat this one all by itself, or with a little coconut cream on top.

Carrot Cake

Add to bowl:
4 room temperature eggs (cold eggs will harden the coconut oil)
3 cups shredded carrots (I do this in the food processor)
1/2 cup coconut milk

1/2 cup unsweetened applesauce or honey (I like half of each)

1/4 cup coconut oil, liquified (I think grapeseed oil would also work)
1/2 tsp vanilla stevia
1/4 tsp sea salt
Combine.

Add:
2/3 cup coconut flour, sifted
1/4 cup arrowroot
1 tsp baking soda
1 tbsp cinnamon
1/4 tsp allspice

Mix with electric mixer.

Add:
1 cup chopped walnuts
1 cup raisins

Fold in the walnuts and raisins.

Pour into 9" springform pan, lined with unbleached parchment paper on the bottom only.

Pack it down into the pan with a rubber spatula, and smooth out the top. It looks too dry and thick, but it comes out light and fluffy :-)

Bake at 325 degrees for about 45 minutes.

Let it cool completely in the pan, then go around the edges (the walls first, and then along the bottom of the pan) with a knife to release it.

I like to slide it onto my cake plate (rather than try to pick it up), since it's kind of big and awkward. I think if you refrigerate it first it would be easier to transfer.

♥, Kelly

Other questions? See my FAQ page here.

P.S. Our eBook will be available in the Apple store (for the iPad) very soon. Our Nook version is available now. Here is the link for that:

Lemon & Herb Chicken

2012-03-26T15:25:00.001-06:00

This is our new favorite chicken dish. It is so simple and yet such an explosion of flavor. I've always loved getting chicken with lemon sauce when we go out to eat, and now we can have it at home with organic ingredients.

I've been told that chicken (which isn't organic) is fed arsenic to make the chicken hungry so that they eat more. This would explain why so many kids with autism show such high levels of arsenic. Our DAN! doctor says that other ways of getting arsenic are from drinking tap water and being exposed to old porch wood. We drink reverse osmosis water, we have a new house, and we only buy organic chicken. However, we do eat (non-organic) chicken when we go out to eat. After Ashley's last test showed yet more arsenic, I've decided we should stop eating chicken out.

Lemon & Herb Chicken

Mix in a small bowl:
1/2 cup lemon juice
1/4 cup tahini
2 tbsp dijon mustard
1 tbsp chicken seasoning
1/4 tsp garlic powder
Optional: 1 tbsp fresh chopped parsley
Set aside.

Cut 3 chicken breast halves lengthwise into cutlets.

(How to Slice Cutlets Video)

Sprinkle one side of the cutlets with Herbamare.

Heat a large pan over low/med heat.

Add a couple tablespoons of oil to the pan.

Lay the cutlets in the pan, seasoned side down.

Sprinkle more Herbamare on the other side of the cutlets, which is facing up.

Pour your sauce over the chicken.

Reduce the heat to low and cover the pan with a lid, slightly cracked.

Cook for about 20 minutes (or until the chicken is done), flipping once.

Sauce thickens slightly as it cools.

We have been eating this with a side of Cauli Rice (seen in the background above) from page 59 of Eat Like A Dinosaur.

♥, Kelly

Other questions? See my FAQ page here.

P.S. Our eBook will be available in the Apple store (for the iPad) very soon. Our Nook version is available now. Here is the link for that:

Celery Root (Celeriac) Fries

2012-03-22T09:36:00.000-06:00

It all started when I got the biggest celery root ever in my Door to Door Organics box a couple weeks ago. The last time I had celery root was when Ashley was a baby, and I couldn't remember what I did with it. So I asked you guys on Facebook, and you had so many great suggestions. I ended up making fries, and we've made them two more times since then. We all think they rooooock :-)

These are two smaller celery roots that I got in my box this week. They are pretty cool looking, eh?

The first thing you have to do is level one end so you can peel it.

Then you can cut the root into sticks for fries. I like mine slightly skinny for a dryer fry.

Celery Root (Celeriac) Fries:

Level one end of the celery root (as in the photo above).

Peel the celery root and cut into sticks for fries.

Drizzle with just a little bit of oil (of your preference) and sprinkle with salt (to help pull out the moisture).

Bake at 400 degrees for about 40 minutes, stirring 3 times so they brown evenly.

♥, Kelly

Other questions? See my FAQ page here.

P.S. Our eBook will be available in the Apple store (for the iPad) very soon. Our Nook version is available now. Here is the link for that:

Guest Posting at Tasty Yummies

2012-03-20T10:32:00.001-06:00

Please join me today over at Tasty Yummies, a blog I know you will admire as much as I do. While you're there be sure to check out this Banana Cream Chia Pudding, this Creamy Roasted Garlic & Cauliflower Soup, and these Dark Chocolate Coconut Treats! ♥, Kelly

Herb Flatbread with Cooked Garbanzo Beans

2012-03-16T12:41:00.000-06:00

We have been buying and eating hummus frequently lately. So I decided I should make it myself, by soaking and cooking dry garbanzo beans, which is so much cheaper. But before I could make hummus I had a thought: "Can you make socca with cooked garbanzo beans?" I know, I know, I have a history of using cooked beans as opposed to bean flour :-) I think they're so much easier to digest, and I love the texture cooked beans create in baking. But you really can't call this socca, because it's very different.

After three tries I achieved the bread above. Which is amazing. It's buttery (don't ask me why) and flakey and oh-so-good. I tried to fiddle with it some more, but I came back to this version again. It's the best. It tastes great alone, with olive oil and more herbs sprinkled on top, and it also makes a great pizza crust. We've had it as a pizza twice now. Yum yum.

If you use egg substitute, please let us know how it works out. And you can always use a socca recipe (which is egg-free), like in my friend Amy's cookbook. I tried to make mine egg-free, but have not been successful yet.

Herb Flatbread with Cooked Garbanzo Beans

Add to blender or food processor:

2 cups cooked garbanzo beans at room temperature (If they are cold from the fridge put them in a pot of hot water for a few minutes, then strain.)
2 eggs
1/4 cup water
1 tbsp olive oil (cold pressed, extra virgin is best)
1 tsp Italian herb blend
1/2 tsp Herbamare (or sub sea salt)

Puree until very smooth.

Place 12" cast iron skillet inside the oven.

Turn the oven on to 500 degrees.

Set the timer for 15 to 20 minutes.

After 15 to 20 minutes, carefully remove the cast iron skillet from the oven.

Add a tablespoon of olive oil to the skillet. (Make sure there isn't any water on the measuring spoon, because water will splatter and could burn you.)

Scoop your batter into the skillet and carefully spread it out with a silicone spatula. (I do this with an oven mitt on, so I don't accidentally burn myself.)

Bake for about 15 minutes.

Serve alone or add pizza toppings and return to the oven for a few minutes more.

UPDATE: Slice into 4 or 6 pieces with a pizza wheel while it is still in the pan, and remove each piece one at a time. It's too flakey to come out in one piece.

♥, Kelly

Other questions? See my FAQ page here.

P.S. Our eBook will be available in the Apple store (for the iPad) very soon. Our Nook version is available now. Here is the link for that:

Walnut & Coconut Porridge, grain-free

2012-03-13T10:19:00.001-06:00

A few of my friends have made porridge with ground nuts and seeds. First I saw it on Ricki's site , then a few days later Elana made it, followed by Carrie . The original recipe comes from Andrea Nakayama and Andrea Livingston —all fabulous women. I decided to make yet another yummy variation using mostly walnuts and sweetening with pureed dates. We are all thrilled with the results — and how often do you find a recipe that the whole family will eat? =)

For about a month now Ashley and I have been 100% grain-free. I'm not going to call it "Paleo" or "GAPS" because I'm sure we aren't following either of those diets exactly, but we are very close. As you know we have been mostly grain-free for what, two years now? I forget. But we began eating fewer and fewer grains because Ashley and I have trouble digesting them (and all those store-bought enzymes can get pretty expensive, am I right?).

Additionally, something happened that made me sit up and take notice. We hadn't had any grains (and by grains I mean gluten-free grains of course!) for a couple days. Then I made chicken noodle soup with our favorite Tinkyada pasta for lunch. Shortly after eating the pasta Ashley became so spaced out that all she could do was sit on the couch and stare straight ahead for like two hours. Poor B.

That's when I decided that Ashley and I would go 100% grain-free, at least for a few months. I haven't really decided if and when and how I may let either of us try (GF) grains again. We'll see. However, Zoe and Andy have been sneaking (GF) grains, and they have no reactions of any kind.

This nut and seed porridge is such a terrific substitute for oatmeal or cream of rice. And it takes far less time to make! I hope you love it too.

Grain-Free Porridge

Add to bowl:
6 pitted dates (or more as desired)
1 & 3/4 cup water

Let dates and water soak overnight.

In the morning, add to blender or food processor:
1 cup walnuts
1/2 cup unsweetened shredded coconut
1/4 cup pumpkin seeds (Note: These pumpkin seeds are salted. If your pumpkin seeds are not salted, add a few pinches of sea salt)
1/4 cup almond meal
2 tbsp Chia Seeds
2 tsp cinnamon

Puree until it is finely ground. I like to go until it starts clumping together.

Add the ground nut and seed mixture to a pot, or divide between cereal bowls.

Add soaked dates and their soaking water to the blender or food processor.

Puree until smooth.

Heat the date puree until it just begins to boil.

Pour the hot date water over the nut and seed mixture and stir.

The more liquids you add the thinner it will be.

♥, Kelly

Other questions? See my FAQ page here.

P.S. Our eBook will be available in the Apple store (for the iPad) very soon. Our Nook version is available now. Here is the link for that:

The Spunky Coconut Podcast: episode 9 : Kelly talks more with Ricki

2012-03-10T09:32:00.001-07:00

In this episode Kelly and Ricki talk about recipe development, fermented foods, healthcare, and detoxing.

See Ricki's full bio HERE.

Ricki is doing My Sweet Victory detox in March with Andrea Nakayama for people to learn to cut the sugar out of their lives.

She is also speaking at Nourished Food Bloggers Conference in April.

Subscribe on iTunes

Listen to Episode 9 in a new window.

If you enjoy the podcast please leave a review on iTunes.

Cinnamon Raisin Granola

2012-03-08T08:20:00.000-07:00

Please join me today over at The Balanced Platter for a bowl of my latest granola =) ♥, Kelly

Eat Like a Dinosaur cookbook review

2012-03-04T11:51:00.000-07:00

I haven't done a formal review of it, but we loved our review copy of Paleo Pals: Jimmy and the Carrot Rocket Ship, which is by Victory Belt Publishing. Paleo Pals is a kids story book with about ten recipes at the end. My kids adore this story and its message.

Yesterday we got our review copy of Eat Like a Dinosaur, by Stacy and Matt of Paleo Parents. We were uber-excited =) Also by Victory Belt Publishing, Eat Like a Dinosaur has a similar illustration style and message, and it too has Zoe and Ashley riveted. The foreword is written by Elana, one of the most lovable people I know, and there is a short story told by one of Stacy and Matt's boys in the beginning. The rest of the book is a fabulous kids cookbook with over 100 recipes.

In this (too cute) kids cookbook Stacy and Matt share their inspiring story of the power of food. Food has the power to both harm and heal, depending on what it is you're eating. As you know, my family is mostly grain-free (and in fact, Ashley and I have been 100% grain-free for almost a month now) as well as casein and refined-sugar free. We made this choice to fight our health issues and autism. ...and it's working.

Likewise, Stacy, Matt, and their boys have turned their health around by eating this way. They have lost a collective 200 pounds and successfully treated ADHD, asthma, eczema and allergies. Wowza.

And we have other things in common too. For instance, we share a love of good fat, and the belief that good fat is crucial for your brain (you, your baby, your grandma—everyone). I know you will love reading this book as much as your kids do.

Speaking of which, on to the kids! I watched and photographed as Zoe and Ashley made Mini Nut Butter Cups from Eat Like a Dinosaur this morning. All I helped them with was spooning the batter into the mini cups (because they asked me to), and putting it into and taking it out of the oven.

Above: Contemplating what they will make next while they wait for their Mini Nut Butter Cups to bake =)

Above: After I took them out of the oven.

And they were so yummy — Gobble, gobble =)

What is Zoe most excited about before they make another recipe from Eat Like a Dinosaur? Writing her own notes in the yellow notes box provided for you on every recipe page. Can I just say, that idea was genius.

Maybe it sounds like I'm gushing, but I don't care. I want to close by saying how proud I am of Stacy, Matt, their boys, my girls, and all of you who are turning your life around by eating this way. You guys rock =)

♥, Kelly

Other questions? See my FAQ page here.

How to Make Kombucha

2012-02-27T11:23:00.014-07:00

A couple years ago my friend and I were at the local Natural Grocers, and she bought a Kombucha. "What is that?" I asked. She explained that Kombucha is a probiotic drink, made from something like a mushroom. I'm a huge believer in probiotics, homemade yogurt, and cultured veggies, so I bought one too, and I liked it.

(Read about the health benefits, and why Ronald Reagan drank Kombucha HERE)

Then a week later I bought another one. Then another one. And so on. I was hooked. Like I crave my homemade yogurt and cultured veggies, I now also crave Kombucha.

But this stuff really adds up. They cost about three dollars per drink in the store. Yikes.

I heard about making Kombucha at home, but I thought it would gross me out too much. With time I came around to the idea.

So when another friend told me that she made her own Kombucha, I was so excited. She told me to start collecting my equipment, and offered to give me a SCOBY. That's how it happened.

First I got organic sugar at Costco. That was weird for me. I wondered if anyone would see me buying the sugar. So if you did, then now you know why :-)

My husband had organic black tea already, so that was done.

Next I bought this huge pitcher with a spout, which can hold two gallons at a time.

I'm not using the base so I can keep my Kombucha on the counter, under the cabinets, where it's warm (the pantry or the basement would be too cold). I'm not using the lid, because you have to let the Kombucha breathe by covering it with a cloth and rubber band.

Above: Making Kombucha, Day 1

If you don't have a friend who can give you a SCOBY you can make one yourself. Learn how by clicking HERE.

Here is what you need to make your own Kombucha:

—a SCOBY (Symbiotic Colony of Bacteria and Yeast)

—reverse osmosis water (I'm told RO water is best, because there is chlorine, fluoride, etc in tap water)

—organic black or green tea, without added oils (Earl Grey, for example, contains bergamot oil), because the oils can cause mold

—organic evaporated cane juice, not bleached (This is what it eats.)

—a glass container (I am using this one because I wanted a spout, and I can tell you from experience—it doesn't leak.)

How to make your Kombucha:

Using a medium sized pot, bring a gallon of water to a boil. Turn off the heat.

Add a cup of organic sugar and 8 bags of organic black or green tea the water.

Steep the tea for about 15 minutes, then remove the bags with clean tongs.

Put the lid on the pot of sweetened tea and let it cool overnight. (It must be room temperature to continue.)

Make sure your glass container is nice and clean.

Carefully pour the room temperature sweet tea into the container.

Add one cup of Kombucha either from the previous batch or plain store-bought Kombucha (not flavored).

Add your SCOBY. (make sure your hands are clean if you use them)

Cover the container with a cloth and rubber band.

Keep your brew somewhere warm (around 70 degrees F), out of direct sunlight, and at least several feet from anything else you're culturing, like yogurt of sauerkraut.

Brew for 7 to 30 days.

A new culture will form on top. The longer it sits the thicker it will become.

Above: After the culture has formed on top.

Brown wispy yeast tails are normal. They are a byproduct of the fermentation. If you ever see green mold you must throw everything out.

The longer you brew your Kombucha the less sugar it has, so go ahead and keep brewing until you get the flavor you like.

When your Kombucha tastes to your liking you can put it in canning jars or a glass pitcher. Remove the culture and strain those yeast tails out if you want. Always use clean hands and clean equipment. Remember to save some Kombucha for your next batch before adding fruit juice or ginger.

At this point you can put it in your refrigerator and begin drinking it, OR do a second fermentation to make it bubbly. Even though the culture is removed, the natural bacteria and yeast will continue to eat the sugar and create gas in an airtight container. This gives Kombucha a soda-like fizz.

If you choose to do the second fermentation, keep your Kombucha in a glass airtight container at room temperature for another 2 to 5 days. Open the lid once a day during this time so that the pressure doesn't build up too much. When you open a Kombucha that has done a second fermentation you can cover the lid with a towel and release it very slowly just in case.

There will be very little sugar left in your Kombucha after this process is complete.

Refrigerate your Kombucha after the second fermentation (which lasts 2 to 5 days).

Every few batches the SCOBY will "have a baby," that can be used as compost or given to a friend.

Thanks so much to all of you readers who taught me so much about making Kombucha on Facebook!

UPDATE: Some great questions in the comments now. Make sure to check them out! :-)

♥, Kelly

Other questions? See my FAQ page here.

The Spunky Coconut Podcast: episode 8 : Kelly talks with Brittany

2012-02-24T10:47:00.001-07:00

In this podcast Kelly talks with Brittany of Real Sustenance about her new cookbooks, The Essential Gluten-Free Baking Guides, Part 1 and Part 2, which she wrote with Iris of The Daily Dietribe. Kelly and Brittany also discuss their health obstacles (which may not be appropriate for children).

Subscribe on iTunes

Listen to Episode 8 in a new window.

If you enjoy the podcast please leave a review on iTunes.

Coconut Cream Whoopie Pies

2012-02-21T13:52:00.030-07:00

I've been getting more and more into Tropical Traditions, Coconut Cream Concentrate (CCC). One of you, my readers, first told me about it, and I'm so glad you did! That's how I made the filling for these coconut cream whoopie pies. If you prefer, I think this coconut butter would also work, or possibly palm shortening (Tropical Traditions sells palm shortening), but you might have to play around with the recipe proportions if you try a substitution. (Paleo Parents has a whoopie pie recipe using palm shortening for filling HERE.)

To work with the CCC, you have to warm it up. I do this by boiling water, turning off the heat, and putting the jar in the water (with the lid on loosely). Let it sit for about 20 minutes.

Then begin shoving a butter knife into the CCC, as I am doing below. If it still isn't melted, then bring your water back to a boil, turn the heat off, and repeat the process.

After some stirring or blending, you will have a runny cream that thickens and eventually hardens again as it cools. This recipe (below) would make a nice frosting that you could pipe, but it crumbles when it gets cold, or after sitting at room temperature all day.

Here is how I make this coconut cream filling.

Coconut Cream Filling:

Add to bowl:

1/2 cup melted coconut cream concentrate (from Tropical Traditions)
1/2 to 3/4 cup coconut cream*
1/4 cup honey
1/4 tsp vanilla liquid stevia
2 tbsp coconut flour, sifted

Mix with electric mixer.

The longer it sits at room temperature, the drying and thicker it will become. It's up to you how long to wait before using it, but keep in mind that once it's dry and thick, it will be more crumbly. Adding more coconut cream* will make it softer, and adding more coconut flour will make it thicker.

For the cakes I used this chocolate heart cookie recipe that is made from wet almond meal leftover after straining almond milk. I made two batches of almond milk (about 8 cups of almond milk total) in order to get enough meal to double the cookie recipe for six whoopie pies. I froze a bunch of the almond milk in BPA-free freezer trays with lids to use in smoothies and "milkshakes." You could make a single batch too, the cookies will just be thin.

I used an ice cream scoop with a lever to scoop the batter onto a cookie sheet lined with unbleached parchment paper. I wet my hands and used my palm to flatten them once they were scooped out. They won't really change shape in the oven.

These cakes are also crumbly, so try this egg-free recipe instead if you want less crumb. I like the crumb, and I like the more cake-like texture, so that's why I choose the chocolate heart cookie recipe.

* To get the coconut cream, use a can of full-fat coconut milk (I use Thai Kitchen) that has separated. Open the can and carefully scoop the solid white cream off the top. If your canned coconut milk hasn't separated put it in the fridge overnight to get it to separate again.

♥, Kelly

Other questions? See my FAQ page here.