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17
Nov 14

Fresh Milled Whole Grain Bread

Whole grain bread isn’t as exciting as all the holiday goodies on our Pinterest boards BUT the holidays are approaching and we’ve been cleaning up our diets significantly to prepare for the celebrations.

Healthy Bread Recipe

With winter in full swing, we tend to turn to heavier, heartier foods to get us through the cold months. As much as we’d all love to think that pumpkin pie, cinnamon rolls and coffee cake suffice for a healthy winter diet, our bodies need more!

Healthy Whole Wheat Bread

Winter foods we can benefit from include whole grains! Grains like wheat, spelt, barley, rye and oats have incredible health benefits – especially when milled fresh! Milling your own grain sounds scary, but it’s simple! If you have a high powdered blender like a Blendtec or Vitamix, you can whip up wheat flour or spelt flour in a pinch.

It is true that many people are shunning these hearty grains to achieve better health or healing through popular diets like the Paleo diet or Whole30. These elimination diets or cleanses are amazing and can have incredible impacts on the body, but it may not be right for everyone to abstain from these grains entirely. Fresh milled grains are amazing sources of vitamins, minerals, proteins and fiber.

Whole Grain Bread

Those who are not sensitive to gluten may find incorporating fresh milled bread on occasion can do a whole lot of good. This recipe includes a great collection of ingredients, including a secret source of protein from kidney beans. This bread recipe is also yeast free, so it can be eaten under yeast/sugar cleanses. It may seem strange, but whole grains can help digestion and energy and since this recipe has so much protein, it’s great for vegans, vegetarians or dairy-free eaters. This fresh bread is hearty and homey and with some softened coconut butter – totally delicious!

Fresh Milled Whole Grain Bread (vegan, dairy-free & soy-free!)
Print Recipe

2 cups Spelt Berries
2 1/2 cups Wheat berries
1 cup Oats
1/2 cup Barley Berries
1/2 cup Kidney Beans
2 teaspoons Pink Salt
1 Tablespoon Baking Powder
1/2 cup Coconut Oil, warmed
3 1/2 cups Warm Water
3/4 cup Raw Honey or Maple Syrup

Preheat oven to 350 degrees. Grease two 9 x 9 baking dishes with coconut oil.

In a high powdered blender, blend the spelt and wheat berries. Add to a large mixing bowl. Blend the oat, barley and beans until a fine flour. Mix all flours together in a large mixing bowl. Stir in salt and baking powder. Mix in the coconut oil, honey and water. Stir mixture with a spoon for about a few minutes. This bread is more of a batter – not a sticky dough!

Pour into the two pans. Bake for 40-50 minutes. Allow to cool for 5 minutes before slicing into. Store bread in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days or the freezer for up to 4 weeks.

Serve with coconut oil, honey, butter, agave, nut butters, jams or with a hearty soup!

 


11
Nov 14

Mexican Quinoa Soup

vegan quinoa soup

Not sure about you, but it’s entirely possible we’ve all been enjoying pumpkin flavored everything and too much leftover candy. So today, we are talking soup!

Nutritious, vegan, gluten-free soup!

When we did the Whole30 challenge, we were also working on our cookbook (by the way, you can totally still pre-order our cookbook here!) we made big pots of soup for crazy nights when we just didn’t have time to even think about dinner. This soup isn’t Whole30 approved, but it is full of whole foods. Now that it’s fall, we are pulling out all our favorite spicy, warm flavors and enjoying them in this easy soup. We love soup and who doesn’t love simple crockpot recipes?!

We love quinoa with the spicy flavors of cumin, peppers and cilantro in this salad recipe. That summer salad inspired us to create a lovely soup that turns those flavors into a more appropriate dish for the colder months. Curl up with a steaming bowl of this with fresh avocado, cilantro and maybe even some vegan sour cream. The quinoa and beans make this dish extra hearty and filling. It makes quite a bit so you can easily freeze a big portion of it for later. And we all love having leftover soup for later! Hope you enjoy!

vegan quinoa mexican soup

Spicy Mexican Quinoa Soup (vegan, gluten-free, sugar-free)
Print Recipe

1 cup Kidney Beans
1 cup Quinoa
1 (14-ounce) can Tomato Paste
3 Veggie Cubes
2/3 cup chopped Onion
5 cloves Garlic
1 (28-ounce) can Crushed Tomatoes (can use fire roasted for extra heat)
1/4 cup prepared Roasted Red Pepper
1/4 cup chopped Green Bell Pepper
6 cups Water
1/2 teaspoon Paprika
3/4 teaspoon Chili Powder
3/4 teaspoon Cumin
1/16 teaspoon Cinnamon
Salt and Pepper, to taste
2 Large Avocado, halved and sliced
1 small bunch Cilantro, chopped for garnish
Optional: Sour Cream or Cheese

Wash and rinse bean well. Place beans in a large bowl and  cover with water. Allow to soak for 5-6 hours.

Drain the beans well. Place all the ingredients into a crockpot and stir. Cook on low for 7-8 hours. You can stir soup halfway through to ensure even cooking.  Once done, serve with sliced avocado, cilantro and sour cream.

 


04
Nov 14

Halfway Cookie PIE

Thanksgiving is quickly approaching and we’ve been plotting pie flavors. We were thinking chocolate. So…we’ve turned our favorite Halfway Bars into a luscious cookie pie. Oh my!

Halfway Cookie Pie

 

Earlier this Fall, we were invited to create a healthy dessert recipe for the approaching holiday seasons with NOW Foods products! They kindly sent us some healthy products to use and sample for our recipe testing. What a treat it is to open up a box of products that you know are totally natural. NOW Foods range from flours to chocolates to natural sweeteners like xylitol and we’ve loved everything we’ve tried of theirs. We were excited to get recipe testing using these goodies!

Halfway Pie RecipeTo be honest, it’s not a challenge to ask us to create a healthy dessert recipe. We’ll gladly accept the invitation to linger in our kitchens for an afternoon, and test away on something sweet and delicious. With Thanksgiving and Christmas right around the corner, we were thinking pie for this particular project. But the flavor?! Where to start? We know most people like to turn to spiced pies like pumpkin or apple but here is a nice new twist!  What does “halfway” mean? It’s a cookie with the eggs and chocolate baked separate from the cookie dough. Instead of the egg whites baked into the cookie, they are whipped into a lovely meringue to cover a chocolate layer and a cookie base. This version is in pie form and it’s easier than it might sound! It’s also healthier without any refined white sugar, white flour or dairy! This chocolatey pie is oh so delicious that it might become as much of a tradition as your favorite family recipes. Healthy Halfway Cookie Pie The crust of this pie is a chewy dense cookie crust that just so happens to be dairy-free and gluten-free! Don’t worry, it’s still full of the fabulous buttery, vanilla flavors of a real chocolate chip cookie. To the center, we load it up with a thick layer of melted dark chocolate. The final and most beautiful layer is a sweet meringue, gently baked until it is every so slightly “toasted”. These lovely layers combine for absolute perfection in this gooey cookie pie! Enjoy!

Healthy Halfway Cookie Pie (gluten-free and dairy-free)
Print Recipe

1 cup plus 3 tablespoons Living NOW All Purpose Gluten-Free Flour
1 teaspoon Sea or Pink Salt
3/4 teaspoon Baking Soda
1/2 cup Soy Free Earth Balance Butter
1 teaspoon Pure Vanilla Extract
3/4 cup plus 5 tablespoons Coconut Sugar, divided
3 Large Organic Eggs, whites separated from yokes
11/4 teaspoon Cornstarch (organic, non-GMO), divided
1/8 teaspoon Cream of Tartar
3/4-1 cup Chopped Sugar-Free Dark Chocolate

Grease 10″ pie pan. Pre-heat oven to 350 degrees.

In a medium-sized bowl, combine the first 3 ingredients and 1/2 teaspoon cornstarch. In another bowl, cream together the earth balance butter and 3/4 cup of coconut sugar. Add the 3 egg yolks and vanilla and mix until combined. Add the dry to the wet and mix until just combined. Press the dough in the prepared pie pan, giving about a 1 inch edge.  Pour the chocolate chips in the center of the pie.

Wipe out the bowl that was used for the dry ingredients. Place the 3 egg whites in the bowl and begin whisking the whites. Slowly increase speed to medium speed. When they begin to look froth and lighten in color, add the cream of tartar and 3/4 teaspoon corn starch.  Continue gradually increase speed until the egg whites double in volume and begin to look glossy. Begin adding in the remaining coconut sugar very slowly. Be careful to add slowly – if you dump the sugar in at once, the meringue will lose it’s air. Beat until the sugar is completely dissolved and eggs are very smooth and firm, at least 1-2 minutes. The meringue should hold a soft peak and be light in color. Spread the mixture over the chocolate.

Cover the pan with foil. Bake at 350 degrees for 20 minutes. Remove the foil cover and bake for an additional 3-4 minutes. Allow to cool for 15 minutes. You can cut into while warm or refrigerate for firmer, cleaner slices.

The pie pictured is in a 10″ deep dish, but this recipe can stretched into a 12″ dish for a thinner crust.

This recipe post was created as part of the NOW Foods Holiday Smart Swap Recipe Challenge.

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