Purple Potatoes

They are so pretty!

Here's what I did with them.



Slice super thin, and drizzel with lemon and olive oil. Salt, Pepper, fresh parsley, roesmary and basil. Bake at 400 until tender.



I ate them with shaved carrots and whole grain mustard. Yes, this post is simple and to the point... unlike purple potatoes. I guess that's why I picked them up in the grocery store. Because they were special. Sometimes you just need something different, and pretty, and out of your box whatever it may be. Even if it ends up being a potato. 

I made you cause I couldn't sleep...

I couldn't sleep... so I got up with the morning. Most times I end up in the kitchen because 1. morning light looks a lot more lovely on apples than any other. And 2. I'm hungry.

I made this.

Chocolate and Hazelnut Porridge with Sauteed 

Apples (Grain,Gluten,Dairy,Egg free.) 

1/4 cup chopped hazelnuts

1/4 cup pecan meal

2 Tbs coconut butter, melted

1 tsp lemon zest

Combine these three and press into the bottom of a small tart or pie pan. 

1/2 cup coconut flour

1/4 cup cocoa powder

2 Tbs unsweetened applesauce

1/2 cup almond milk 

1 Tbs honey

 Combine these and spread over nut mixture in pan. If it's a little too thick you can add more almond milk. 

Bake at 350 for about 15 minutes. 

Meanwhile....

2 Apples

1 Tbs cinnamon 

1 tsp arrowroot flour

juice from one half of a lemon

1 Tbs almond milk 

Saute in a small sauce pan until they thicken and pour over finished porridge. 

My camera has cocoa powder all over it...

Doughnuts for the outcasts

For those of us that can't have grain, gluten, or whatever else makes you an outsider... we know the importance of FINALLY getting to take a bite of something "forbidden." Thus, I have concocted a recipe for doughnuts... for us outcasts. And they are sooooooo good.

Chocolate Coconut Cake Doughnuts  (grain, dairy, and refined sugar free.)Adapted from Roost.

11/4 cup almond flour

1/4 cup coconut flour

1/2 tsp baking soda

1/4 tsp sea salt

1/4 cup coconut oil, melted and cooled

3 eggs

2 Tbs honey

1/4 cup coconut milk

Combine the dry ingredients in one bowl, and wet in another. Pour dry ingredients into a blender, add wet, and then blend until smooth. Grease a doughnut pan with coconut oil and fill each about 3/4 of the way full. Bake at 350 for about 15 minutes. They should spring back when you touch them.



Chocolate Icing (sugar and dairy free!)

3/4 cup pitted Medjool dates
1/4 cup cocoa powder
1/4 cup sustainable organic palm oil shortening or coconut butter
1/3 – 1/2 cup water 

Add all of the ingredients to a high-speed blender, start with just 1/3 cup of water, you can always add more. Let everything sit for a few minutes, especially if your dates are very firm. Blend everything together at a high speed. Continue blending long enough to get a smooth, velvety consistency, this may take 5 minutes or more.

Mexican Hot Chocolate Doughnuts

same batter recipe, only instead of icing, I fried them for a few minutes on each side in coconut oil and then dusted them with a mixture of coconut sugar, cinnamon, and ancho chili powder. 

My Favorite Discovery

So There are these cookies...

No Flour, No Oil, No Dairy, No Eggs, No Refined Sugar.

How?

~Chickpeas~

Chocolate Chips Peanut Butter Cookies

-1 1/4 Cups canned chickpeas, cooked and purred

-2tsp vanilla extract

-1/2 Cup + 2Tbs natural peanut butter

-1/4 Cup honey ( you can also use agave or maple syrup)

-1tsp baking powder

-A pinch of sea salt

1/2 Cup chocolate chips

In an electric mixer, combine all the ingredients except chocolate chips. Make sure the cooked and purred chickpeas are cooled before you do this. Beat until everything is smooth and completely combined. Fold in the chocolate chips. 

Roll into 1/2 inch balls and press down slightly. The cookies will rise only slightly and will not spread. 

Bake at 350 for about 10 minutes, the tops will start to crack when they are done. 

I promise you these are the best alternative for a sweet tooth. You will never know the difference!

Gooey, Chocolatey, and guilt free. 

Heirlooms

"Beauty is but the sensible image of The Infinite." ~ Bancroft

Summer Heirloom Galette with Poppyseed Crust and Herb Dressing (gluten free) 

Crust: 

-1 Cup Almond flour

-3/4 Cup Brown rice flour

-tsp sea salt

-Tbs Poppyseeds

-1/2 tsp Stevia powder

-1 stick(8Tbs) Butter

-Ice cold water

In a bowl combine all the ingredients except butter and water, whisk. Cut butter into the mixture until crumbly. Add a little water until the dough comes together, it will be very soft. Wrap in plastic and chill for at least an hour. After it is chilled roll it into a circle about a 1/2 inch thick. The dough will be soft and somewhat crumbly. 

Filling:

-4 oz Cream cheese

-4 oz Goat cheese

- Assorted heirloom tomatoes

Cream the cheeses together and spread on the prepared crust. Layer tomatoes however you would like, you can fill it as full as you so please. :)Fold the crust's edges over the filling gently, only covering the surface partially. Bake at 350 until golden and cheese starts to bubble, about 45 min. 

Dressing: 

-1/4 Cup Lemon juice

1/2 Cup Olive oil

-Fresh, Basil, Thyme, Sage, Parsley, and Garlic

Salt and Pepper

Blend everything except the sage with an emulsion blender. Stir in torn pieces of sage at the end and season to taste. Drizzle over the baked and cooled galette. 

Have A Lovely Weekend... And Enjoy His Beauty In It's Every Form.