Fresh Tomato Salsa

My 10-year-old daughter has been learning to cook simple meals for our family, and quesadillas are one of her favorite things to make. I'm not sure if everyone knows what quesadillas are, but in case you don't know, quesadillas are simply tortillas, buttered on the outside, and filled with cheese. We cook them until they are crispy in a skillet.

Quesadillas are a very common food here in the southwestern USA, but we didn't eat them for years since my husband and daughter were not eating many grains. Recently, though, we have found excellent grain-free tortillas, and we've been so excited to once again eat quesadillas.

October is panning out to be the month of the tomato here, with lots of tomatoes fresh from our garden. Fresh salsa and sour cream are perfect accompaniments to quesadillas. This recipe for fresh tomato salsa is very simple. I've purposely made it with ingredients I generally have on-hand by substituting coriander and cayenne pepper for the typical fresh cilantro and jalapenos.

Fresh Tomato Salsa 

• 1 cup fresh ripe tomatoes, chopped
• 2 green onions, sliced thinly
• 2 tsp fresh lime juice
• 1/4 tsp salt
• 1/8 tsp coriander
• 2 dashes cayenne pepper (use more if you like your salsa very spicy)

1. Chop the tomatoes and slice the green onions.
2. Juice the lime. A lemon reamer works great for this.
3. Combine all ingredients in a bowl and stir to combine.
4. Serve immediately. Fresh tomato salsa is great with tortilla chips, quesadillas, or tacos.

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Crispy, Creamy Coleslaw

Crispy and creamy, cool and refreshing: coleslaw is a versatile side dish that I tend to make more often in the summer months. Besides using coleslaw in its typical pairing with barbecued foods, I like to eat coleslaw in a variety of other ways: as a side dish for breakfast eggs and toast, on sandwiches, on toast with liver pate. This recipe for coleslaw makes an ample portion, so there is plenty to use in the following days. Have you ever tried coleslaw on a sandwich with lunch meat? It's fabulous!

Coleslaw

Makes ~6-7 cups of coleslaw

• half of a large head of green cabbage
• 2 carrots
• 1 stalk of celery
• 1 cup mayonnaise (we love Sir Kensington's mayo)
• 1/3 cup sour cream, preferably organic
• 1 Tb Dijon mustard (we use Natural Value Dijon)
• 1&1/2 tsp sugar, preferably organic
• 1 Tb raw apple cider vinegar
• 1/4 tsp finely ground Celtic sea salt
• 1/8 tsp freshly ground pepper

1. Remove and discard any bruised or dry outer leaves from the cabbage.
2. Chop the cabbage in half. Reserve one half for another use.
3. Remove the core and stem from the cabbage.
4. Chop the cabbage into small bits. Place in a large bowl.
5. Peel the carrots. Discard the ends. Grate the carrots and place in the bowl with the cabbage.
6. Remove and discard the ends from the celery stalk. Chop the celery rather finely and add it to the bowl with the other vegetables.
7. In a medium bowl, combine the mayonnaise, sour cream, Dijon, sugar, apple cider vinegar, salt and pepper. Stir until well-mixed.
8. Pour the dressing over the vegetables. Stir it all together.
9. Cover the bowl and refrigerate for several hours before serving. This coleslaw recipe is even better the next day. 
10. Serve and enjoy! Besides using this coleslaw as a side dish for meats, try putting it on a sandwich.

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Smashed Potato Pancakes (gluten-free : nutrient-dense)

When there are lots of leftover Butter Smash Potatoes, this recipe for Smashed Potato Pancakes is a great way to create something new and delicious. Smashed Potato Pancakes are beautifully browned on the outside, with a nice crispiness that gives way to a soft smashed potato interior. They make a versatile side dish that pairs well with meats, veggies, or applesauce, or they can just be topped with some gravy. Yum!

Smashed Potato Pancakes
Serves 5-7

• 5 cups leftover Butter Smash Potatoes
• 2 eggs, lightly beaten, preferably from pastured hens
• 1/3 cup white rice flour*
• 1/3 cup packed finely grated Parmesan cheese
• 1&1/2 Tb minced green onions, green parts only
• 2-3 Tb refined coconut oil
• 1-2 Tb butter, preferably from grassfed cows

1. In a large bowl, mix the rice flour and eggs into the potatoes. Then mix in the Parmesan and green onions. I like to use my Kitchen Aid stand mixer to mix this all together. 
2. Use a 3 Tb scoop (or just a large spoon) to make mounds of the potato mixture. I like to use a scoop with a spring release mechanism, as it easily makes the mounds all evenly sized and round.
3. The smashed potato pancakes will need to be cooked in batches. Heat 1 Tb coconut oil and 1/2 Tb butter in a heavy-bottomed skillet over medium heat. (Or, if you want to spend less time cooking the pancakes, use two skillets for this recipe. I like to use two 10-inch cast-iron skillets for this recipe.)
4. Smash each potato mound between your palms, until they are about 1/3-inch thick.
5. Once the oil and butter are shimmery and hot, add the smashed potato pancakes, making sure there is plenty of space around each pancake. A 10-inch cast iron skillet will hold about 5-6 of these pancakes at a time.
6. Cook the pancakes over medium heat for a few minutes, until the edges are looking nicely browned. 
7. Flip the pancakes over and cook a few more minutes.
8. Place the cooked pancakes on a paper-towel-lined plate to drain off any excess grease. 
9. Add more oil and butter to the skillet if necessary before cooking the next batch.
10. Once the pancakes are all done, serve and enjoy! These taste fabulous plain, dipped in applesauce, or drizzled in gravy. 

*If you want to know more about why I use white rice instead of brown, check out this article.

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Ratatouille (nutrient-dense : dairy-free : grain-free)

Ratatouille (pronounced rat-uh-too-ee) is a perfect summertime side dish. French in origin, ratatouille consists of seasonal vegetables including zucchini, bell peppers, and tomatoes, simmered with olive oil and herbs.  One of my favorite things about ratatouille is that it is just as delicious when served cold as when served warm. I make up a large pot of ratatouille and then eat it as an easy, cool side dish throughout the rest of the week.

Traditionally, ratatouille contains eggplant, but since no one in my family likes eggplant, I make my ratatouille without it.

Ratatouille
Serves 4-6

• 6 Tb extra-virgin olive oil
• 2 medium white onions, chopped
• 1 bay leaf
• 2 bell peppers, chopped (red, orange, and/or yellow peppers work well in this dish)
• 1 medium zucchini, chopped 
• 2 yellow summer squash, chopped
• 4 cloves garlic, minced
• 2 tsp celtic sea salt (or less if your tomatoes are salted)
• 1/2 tsp freshly ground pepper
• one 18-ounce jar of Jovial diced tomatoes (or substitute fresh tomatoes)
• 1 Tb fresh oregano, minced (or substitute 1 tsp dried oregano)
• 2 Tb red wine vinegar (or substitute 1 Tb balsamic vinegar and 1 Tb apple cider vinegar)

1. Put the olive oil in a 4-quart, heavy bottomed pot. Add the onions, 1 tsp salt, and bay leaf. Cook over medium-high heat for about 10 minutes, stirring occasionally.
2. Meanwhile, chop the bell peppers, zucchini, and squash. Keep the peppers separated from the squash since they will be added to the pot at different times.
3. Stir the bell peppers into the pot and cook another 5 minutes.
4. Meanwhile, mince the garlic.
5. Add the zucchini and summer squash to the pot, and sprinkle with the other 1 tsp salt and 1/2 tsp pepper. Stir it all together and cook about 3 more minutes.
6. Meanwhile, mince the oregano.
7. Stir the garlic into the pot and cook about 2 minutes, just until the garlic is nicely fragrant.
8. Add the tomatoes, vinegar, and oregano to the pot. Cover the pot and reduce the heat to medium-low, to maintain a simmer. 
9. Simmer, stirring occasionally for 15-20 minutes. Taste and adjust the salt and pepper if necessary.
10. Turn off heat and serve! Fried potatoes make a nice pairing with ratatouille. Leftover ratatouille is fantastic when served cold.

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Blini - Russian Pancakes - With Savory or Sweet Toppings (gluten-free : nutrient-dense)

Blini - I had never heard of these thin Russian pancakes before our homeschool world studies last fall.  Now blini are an adored recipe in our household, and everyone is excited for Blini Night. On Blini Night, I work at the stove, cooking the blinis, while everyone keeps coming back for more. We have both savory and sweet toppings ready, and it feels like a simple feast.

For the savory blini, we use sour cream with smoked salmon, thinly-sliced cucumbers, capers, and green onions. Our sweet blinis are topped with sour cream and jam, honey, or strawberries. Sour cream, salmon, and honey are all traditional Russian foods, so these toppings work well for our Russian-inspired meals.   

Traditionally, blini are made with either buckwheat or wheat flour. Since two members of our household are still most often avoiding gluten, and tolerate other grains to varying degrees, I make our blini primarily with white rice flour. Tapioca starch is used to give the blini a bit of holding power, since blini made with only rice flour break very easily. Milk kefir gives these blini a fantastic taste.

Blini - Russian Pancakes

Makes 12-14 blini

For the Blini:

• 1 cup plus 2 Tb white rice flour
• 1/4 cup tapioca starch
• 1/4 tsp baking soda
• 1/2 Tb organic sugar
• 1/4 tsp finely ground celtic sea salt
• 2 eggs, preferably from pastured hens
• 1&3/4 cup whole milk kefir (or substitute buttermilk)
• 2 Tb nutrient-dense butter, melted
• Additional 1 stick of nutrient-dense butter, for cooking the blini 

1. Combine the white rice flour, tapioca starch, baking soda, sugar, and salt in a medium-sized bowl. Whisk to combine. 
2. In a small bowl, beat two eggs with a fork.  Add the milk kefir and stir well to combine.
3. Using a hand mixer or whisk, mix the kefir mixture into the flour mixture.
4. Mix in the 2 Tb melted butter.
5. Set aside the blini batter for 10 minutes.
6. In the meantime prepare the toppings (ingredients listed below).
7. Heat a heavy-bottomed skillet over medium heat. I like to use a cast iron skillet to cook the blini.
8. Melt some butter in the skillet, coating the bottom of the skillet well. Use a 1/4 cup of batter for each blini (a 1/4 measuring cup works well for this). Immediately after pouring the batter into the skillet, give the skillet a gentle swirl to allow the batter to spread out. 
9. Cook the blini until golden brown on one side (about 2 minutes), then add more butter to the skillet and flip the blini. Cook an additional 1-2 minutes until golden brown.
10. Top the blini with savory or sweet toppings and enjoy!

Savory Blini Toppings:

• sour cream
• smoked salmon
• green onions, green parts only, sliced thinly
• thinly sliced cucumbers
• capers

1. Start by spreading the sour cream over the blini, then add the rest of the toppings. 
2. If desired, fold the blini over the toppings.

Sweet Blini Toppings:

• sour cream
• honey
• jam
• strawberries

1. Start by spreading the sour cream over the blini.
2. Add jam or honey, and fresh strawberries if desired.  
3. If desired, fold the blini over the toppings.

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Cherry Cranberry Sauce

I was inspired to try a new recipe for cranberry sauce for the holidays when I saw Elana's recipe for cranberry sauce that included cherries. I normally make my cranberry sauce with the addition of apples, but since I still have sweet cherries in the freezer from last summer's harvest, I was intrigued to try making cranberry sauce with cherries. 

This Cherry Cranberry Sauce recipe uses fresh-squeezed orange juice and honey to balance the super tartness of the cranberries. The cinnamon stick adds a nice depth of flavor to the sauce, and this recipe resulted in a yummy sweet-tart cranberry sauce that made an excellent addition to our holiday meals. While I typically only make cranberry sauce around the holidays, my children enjoyed this recipe so much that they have begged me to make it several more times. This cherry cranberry sauce makes a yummy side dish any time of day, and is also great with granola or stirred into plain whole-milk yogurt.

Cherry Cranberry Sauce

Makes ~3 cups

• 2 cups cranberries
• 2 cups pitted sweet cherries
• 1 cup freshly-squeezed orange or tangerine juice
• 5 Tb mild-flavored honey (or more if you like your sauce sweeter)
• one cinnamon stick

1. Combine all ingredients in a medium pot. I use frozen cherries and cranberries in this recipe.  A lemon reamer works well for juicing the oranges/tangerines.
2. Bring to a simmer and continue to cook for about 30 minutes, until the sauce has reduced and the fruit has gotten rather soft. Stir occasionally.
3. Use a potato masher or fork to lightly mash the fruit, and cook a few minutes more.
4. Turn off heat and remove the cinnamon stick.
5. Allow to cool, then refrigerate in air-tight containers.
6. Enjoy this cranberry sauce as a side dish, with granola, or stirred into some plain, whole-milk yogurt.

Does your family enjoy cranberry sauce? Do you eat it only around the holidays?

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Marinated Cabbage Salad

Once a month, I attend a book club with a few friends where we share a meal together and discuss the month's book. Recently, my friend Nora hosted bookclub and she made a recipe I just had to re-create in my own kitchen: Claremont Salad, which I am calling Marinated Cabbage Salad. Nora modified the recipe from the original, and her salad was so perfect that I haven't made any changes to her recipe. (That is saying quite a lot, as I almost never follow recipes without fiddling with the ingredients somewhat.)

This Marinated Cabbage Salad is crispy, sour, and a tad bit sweet. It makes a perfect accompaniment to breakfast, lunch, or dinner, and it is a tasty addition to sandwiches. Marinated Cabbage Salad gets better over time, so although I eat it on the same day it is made, it is even better by day 3, and even better than that on day 5! This recipe will be a staple in our kitchen from now on.

Marinated Cabbage Salad
Makes 9-11 cups of salad

• 1 medium-large head of green cabbage
• 1 large yellow or white onion
• 3 medium-large carrots
• Marinade:
• 1/2 cup sunflower or peanut oil
• 3/4 cup white vinegar
• 4 Tb sugar
• 4 Tb filtered water
• 1 Tb finely-ground Celtic sea salt

1. Chop the cabbage into quarters. Remove the and discard core. Chop the cabbage and place in a very large bowl.
2. Cut the onion in half and remove the papery onion skin. Thinly slice the onion and sprinkle into the bowl with the cabbage.
3. Peel the carrots and slice them thinly. Add them to the bowl with the other veggies.
4. Combine the marinade ingredients. I like to measure and mix up the marinade in a glass Pyrex measuring cup, which allows for easy measuring and cleanup. Whisk the marinade well to combine.
5. Pour the marinade over the veggies and fold/stir to combine.
6. Cover the bowl and refrigerate for several hours before serving.  I like to transfer this salad into a large glass bowl with a lid.  This salad will be even better as it continues to marinate over the next few days. Consume within about a week. This salad makes a tasty addition to sandwiches!

Do you have a favorite salad during the winter months?

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Russian Korean Carrot Salad

This recipe for Russian Korean Carrot Salad is the first of many internationally-inspired recipes that I will be sharing in the coming months. During our recent homeschool world trip, we discovered many new foods that my family enjoyed, and I'll be sharing the best of them with you.

Given that I've never been to most of the countries we "visited" on our homeschool world trip, I would not claim that these recipes are truly authentic to the recipes of those countries. Rather, I would say that these recipes are inspired by the recipes from the different countries we visited.  I find it almost impossible to follow recipes without adding my own tweaks and refinements, so I modified almost all of the recipes I used for our world trip, often combining several different recipes or making adjustments to make the recipes better suit the tastes of my family.

Russian Korean Carrot Salad has a strange name, and there is no real agreement as to where its name originated. Nonetheless, apparently this type of salad is enjoyed in Russia and was often listed as a typical side dish for Russia. Russian Korean Carrot Salad is super tasty, and is especially enjoyed by myself and my daughter. It can be eaten within an hour after it is made, but it is even better the 2nd or 3rd day.  Enjoy this as a yummy side dish any time of day, or it also makes a great addition to sandwiches and liver paté on toast.  



Russian Korean Carrot Salad
Serves 5-7

• 2 Tb sunflower oil
• 1 large white or yellow onion
• sprinkle of finely ground celtic sea salt
• 2 Tb white vinegar
• 3/4 tsp ground coriander
• 1/4 tsp ground paprika 
• scant 1/8 tsp ground cayenne pepper
• 3/4 tsp finely ground celtic sea salt
• 1/4 tsp freshly ground pepper
• 1 Tb organic sugar
• 4 medium large carrots

1. Chop the onion finely. Heat the sunflower oil in a skillet over medium high heat. Add the chopped onion and a sprinkle of salt. Sauté the onion for 10-15 minutes, until well done and caramelized to release its natural sweetness. I like to use my bamboo spatula to sauté the onion.
2. Meanwhile, combine the vinegar, spices, and sugar in a small bowl. Whisk to combine.
3. Peel the carrots. Grate the carrots using a box grater and place them in a large bowl. I like to use a glass bowl with a lid for easy storage.
4. Once the onion is done, turn off heat and quickly stir in the vinegar/spice mixture. 
5. Stir the warm onion mixture into the grated carrots.
6. Refrigerate for at least an hour before serving. Serve and enjoy! This salad is even better on the 2nd or 3rd day after being made, and makes a great addition to sandwiches. 

More Russian-inspired recipes will be coming soon! Do you have any favorite Russian-inspired recipes?

 

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Beef Liver and Mushroom Paté (nutrient-dense : grain-free : gluten-free)

Liver is a true superfood, providing abundant iron, vitamin A, all of the B vitamins (including folic acid), CoQ10, and trace elements such as copper, chromium, and zinc. Yet, when liver is unadorned, many people find its flavor to be overpowering and unpleasant. Beef liver is especially strong-flavored, but this nutritional powerhouse can still be a welcome addition to our diets with the right preparation techniques. A great example is this recipe for Beef Liver and Mushroom Paté.

I start by soaking the beef liver in kefir overnight. This mellows its flavor considerably.  Then I combine it with some great flavor additions in the form of grassfed butter, caramelized onions, and mushrooms. I also lighten the liver flavor by including ground beef in the recipe. The results are a delicious paté that can be enjoyed by many.

Beef Liver and Mushroom Paté

• 3/4 lb grassfed beef liver, sliced
• ~3/4 cup whole milk kefir or buttermilk, just enough to cover the beef liver
• one large white or yellow onion, chopped
• 1/2 pound brown mushrooms, sliced
• 1 stick (1/2 cup) butter, preferably grassfed
• 1/2 pound ground beef
• 1&3/4 tsp celtic sea salt
• 1/2 tsp freshly-ground pepper
• 2 Tb heavy cream
• 2 Tb sour cream
• Equipment needed: large, heavy-bottomed skillet and food processor

The day before you will make the pate:

1. Carefully trim any membrane from the beef liver. 
2. Place the liver in a glass container with a lid and add enough milk kefir or buttermilk to cover the liver. Stir as needed to ensure that all of the liver is in contact with the kefir/buttermilk. 
3. Put a lid on the container and refrigerate 12-24 hours.

The following day:

1. Melt 2 Tb butter in a large, heavy-bottomed skillet over medium-high heat. Add the chopped onion and a tiny sprinkle of celtic sea salt.  Saute the onion for ~5-10 minutes, stirring as needed but not too often. Let the onion get a bit of browned color, which indicates that it is caramelizing and releasing its natural sweetness. In the meantime, slice the mushrooms.
2. Add 2 Tb butter to the skillet, and then add the mushrooms. Sprinkle with a little salt and saute the mushrooms for 5-10 minutes, until they have released their moisture and cooked down a bit.
3. Crumble the ground beef into the skillet, season with salt and pepper, and cook ~5 minutes until it is mostly browned.  
4. Add the remaining 4 Tb butter to the skillet and reduce the heat to medium. Add the liver to the skillet and cook gently for 5 minutes, stirring and flipping the liver slices occasionally. Season with the remaining salt and pepper. The liver should be browned on the outside with a slight hint of pink remaining inside.
5. Turn off heat and allow to cool for ~ 10 minutes.
6. Transfer the meat and veggie mixture into a food processor. Add the heavy cream and sour cream. (I have a 7-cup food processor. If you have a smaller food processor, you may need to process half of the mixture at a time with half of the heavy cream and sour cream.) Pulse the mixture a few times and then turn the processor on until all lumps are gone and everything is thoroughly mixed.
7. Scoop the paté into a storage container and refrigerate several hours.  I also like to freeze some of the paté for later use.
8. This paté is excellent when served as a dip for veggie sticks, or spread on bread or crackers with a little mayonnaise. I love to top it with coleslaw and fresh tomatoes for a superb meal. Fermented bread and butter pickles also complement the flavor of this pate nicely.

 

Does your family eat liver? What is your favorite way to eat this superfood?

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Peach, Goat Cheese, and Basil Appetizer (grain-free : gluten-free)

With summer in full swing here, we are starting to find locally grown summertime fruits at the store. Early peaches have arrived, much to our delight.  I have crafted a very simple, delicious appetizer that combines peaches, fresh basil, and chevre (goat cheese). Yum!

Peach, Goat Cheese, and Basil Appetizer

• Ripe peaches
• Fresh basil leaves
• Plain goat cheese (also known as chevre) 
• Balsamic glaze
• Mild raw honey (optional, to be used if the peaches aren't very sweet)
• Crackers
• Absolutely Gluten Free Flatbread are our favorite grain-free crackers
• Field Day Organic Golden Round Crackers are our favorite wheat crackers 

1. Slice the peaches and pick some basil leaves.
2. Place one basil leaf on each cracker. Top with a couple crumbles of goat cheese and a slice of peach.
3. Drizzle with balsamic glaze. Add a small drizzle of honey if the peaches are not very sweet.
4. Serve and enjoy!

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Caprese Bruschetta

As the warm season winds down, I'm making the most of the remaining fresh tomatoes and basil.
Those two flavors will be sorely missed in a few months, but for now I am still finding many ways to enjoy them.  The latest is a very simple yet elegant combination: caprese salad on toasted sourdough bread.  This caprese bruschetta is so delicious that both of my children were moaning happily when we had this for lunch last week. Caprese bruschetta comes together so quickly that it is perfect for a quick lunch.

Caprese Bruschetta
Serves 2

• 2 large slices of sourdough bread
• 4 slices of fresh Mozzarella cheese 
• 1 large ripe tomato 
• 5 fresh basil leaves 
• softened butter, preferably from grassfed cows 
• balsamic glaze
• celtic sea salt and freshly ground pepper 

1. Lightly toast the sourdough bread.  Butter the bread lightly. (I typically like to slather on the butter, but this recipe works best with just a light amount of butter.)
2. Slice the tomato and place a couple slices on each piece of toasted, buttered bread. Place a slice of mozarella on each tomato slice.
3. Place the bread under a broiler for a few minutes, to melt the cheese. I like to use our toaster oven for this.
4. In the meantime, mince the basil leaves.
5. Once the cheese is melted, remove the bread from the broiler and sprinkle the basil over top.
6. Drizzle with balsamic glaze. Serve and enjoy! 

What is your favorite way to enjoy basil and tomato? 

 

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Homemade Ranch Dressing and Dip (probiotic : nutrient-dense)

Ranch dressing is a staple item in our household. We use it as a salad dressing, as a dip for veggie sticks and homemade pizza, and as a sandwich condiment. I previously blogged my original ranch dressing recipe 4 years ago; this new recipe is another version of ranch dressing that we have been enjoying for about a year now.  The milk kefir adds wonderful flavor and a good dose of healthy probiotics to this ranch dressing.


Homemade Ranch Dressing and Dip

• 1 cup full-fat sour cream
• 1/4 cup plain whole milk yogurt
• 1/4 cup raw milk kefir (buttermilk or additional yogurt could be substituted, but milk kefir gives the best flavor)
• 1 Tb fresh lemon juice (a lemon reamer works great for getting more juice from every lemon)
• 1 med garlic clove, pressed (or substitute 1/4 tsp garlic powder)
• 1/2 tsp dried parsley
• 1/2 tsp onion powder
• 3/4 tsp fine-ground celtic sea salt
• 1/4 tsp freshly ground pepper
• 1/4 tsp dried dill

1. Combine all ingredients in a medium bowl or 2-cup measuring cup. (Putting all of the ingredients into a 2-cup measuring cup saves on having to dirty many different measuring cups.) Whisk or stir well to combine. 
2. If possible, make this dressing at least an hour before it will be consumed, so the flavors have a chance to meld.
3. Store leftovers in an airtight container in the fridge.  This ranch dressing will keep for at least a week. If separation occurs, just give it a quick stir before using it. 

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Fruit and Nut Power Bars (Primal : GAPS : grain-free : gluten-free)

During a recent out-of-town trip, my family fell in love with my mother-in-law's homemade Fruit and Nut Bars. Upon our return home, my husband begged requested that I learn to make some of the bars.  Chewy, slightly sweet, and nicely filling, these Power Bars make for a quick breakfast or a great grab-and-go snack any time of day.

This recipe is based on my mother-in-law's delicious Fruit and Nut Bars, of which the original recipe can be seen on the Honey Pacifica blog. When possible, the nuts and seeds should be "crispy nuts," which have been prepared with the traditional method of soaking in salt water and then drying at a relatively low temperature.  This traditional method helps in reducing the naturally-occurring anti-nutrients that are present in nuts and seeds.

Fruit and Nut Power Bars
Makes 16 small bars, or 8 large bars
Version 1: Peanut Apricot Power Bars

• 1 cup chopped* peanuts
• 1/3 cup chopped* pumpkin seeds
• 1/2 cup chopped* dried unsulphured apricots
• 1/4 tsp finely ground celtic sea salt
• 1 Tb natural almond butter
• 2 Tb coconut flour
• 1 cup shredded unsweetened coconut
• 1/4 cup plus 3 Tb mild-flavored raw honey

Version 2: Pecan and Fruit Power Bars

• 3/4 cup chopped* pecans
• 2 Tb chopped* pumpkin seeds
• 1/4 cup sunflower seeds
• 2 Tb chopped* dried unsulphured apricots
• 6 Tb packed organic raisins
• 1/4 tsp finely ground celtic sea salt
• 1 Tb natural peanut butter
• 2 Tb coconut flour
• 1 cup shredded unsweetened coconut
• 1/3 cup mild-flavored raw honey

1. Line an 8X8 glass baking dish with parchment paper.  The paper should be long enough that it hangs out of the dish on two sides.
2. Stir together the salt, nut butter, coconut flour, and honey in a large bowl. 
3. Add the chopped fruit, nuts, and seeds. Mix well to combine.
4. Dump the mixture into the paper-lined glass dish.  Use a spoon or the extra-long sides of the parchment paper to press the mixture firmly and evenly into the pan. Do not trim off the excess parchment paper, as it will be used when removing the bars from the pan.
5. Bake at 350 degrees for about 20 minutes.
6. Allow to cool completely.  Then use the long sides of the parchment paper to lift the bars out of the pan and place them on a cutting board. Use a sharp knife or pizza cutter to cut the bars to the desired size.  We prefer to make the bars small, so they are the perfect size for our kids to eat.  
7. Store the power bars in the refrigerator.  To make them easy to grab-and-go, you could wrap the bars individually with plastic wrap and/or parchment paper.  These bars get a bit soft if they get warm, so take along an ice pack if you'll be packing these along for later.

 *Measure the amounts after chopping the ingredients rather than before.

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Simple Yet Special: Real Food Afternoon Tea Party (grain-free : gluten-free)

I often find it hard to take the time to leisurely enjoy activities with my kids.  There always seems to be one more thing on my to-do list, yet I know that being present with my kids, really connecting with them, is something that should take precedence over most other things on my list. Today my kids were asking for a tea party, and I thought it was a great opportunity to slow down a bit. 

Since this was a spur-of-the-moment activity, I didn't have any fancy tea party foods.  Nonetheless, I pulled together several different items that were on-hand, and took the time to lay them out nicely so that it felt like a special occasion. The kids placed flowers on the table and set our places with cups, saucers, and spoons.

More Tea, Please!

• Passion Tea
• Add-ins:
• Sucanat or sugar
• Maple syrup
• Raw milk

I chose Passion Tea because of it's beautiful pink color and aroma.  Rather than heating up the house, I chose to make cold tea; Passion Tea is wonderful because it can be "brewed" by just placing a tea-bag in cool water and allowing it to sit for 5-10 minutes.

My kids delighted in pouring their own tea and adding in milk and sugar (or sucanat).  We sweetened our second glasses of tea with maple syrup, and it was delicious!

Savory Plate

• Kalamata olives (organic)
• Fresh cherry tomatoes
• Raw cheese, cut into little spears
• Macadamia nuts
• Grapes
• Crispy dried peas

My goal in putting together the savory plate was to combine lots of different flavors and textures: salty & sweet, crispy & soft, tangy & creamy, juicy & dry.





 
Sweet Plate

• Dairy-free, soy-free chocolate chips
• Homemade, grain-free maple brown sugar cookies, cut into wedges
• Banana spears

The sweet plate combined different textures and flavors that all complimented each other.  I included the chocolate chips as a treat that my kids would be very excited to see. Bananas dipped in the chocolate chips were superb.

We read from the Treasury of Children's Poetry during the tea party, and had fun trying to remember some of the poems without looking at the pages.  My 3-year-old astounded me by reciting most of a poem he only heard one night a few weeks ago. My daughter relished reading some of her favorite poems aloud for everyone.

After the first few minutes, I put the camera away and got down to the business of enjoying the tea party with my children. 

What special activities do you enjoy with your children?

Easy Superfood Appetizer: Creamy Cukes with Beautiful Salmon Roe (grain-free : primal : gluten-free)

Roe, also known as fish eggs, are wonderfully healthy and nutritious.  They are a superfood, and loaded with vitamin D.  Salmon eggs are a lustrous orange color, with a salty, tangy taste.  They pair wonderfully with cucumbers and cream cheese! What a quick, delicious dish.

Some people in my house are not as adventurous as others, so I leave a few cucumbers without the roe on top.  Then I serve them all together and everyone can pick what they like.  My 2-year-old son, who is not very fond of raw veggies yet, likes to just eat the cream cheese and roe off the top.  (He and I particularly love roe.)  This method also gives my 5-year-old daughter the opportunity to see us enjoying the roe, and even try some herself occasionally without any pressure. 

Creamy Cukes with Beautiful Salmon Roe

• Cucumbers
• Cream cheese
• Salmon roe

1. Wash the cucumbers, and peel them if desired.  Slice them about 1/4 to 1/2 inch thick.
2. Smear a bit of cream cheese onto each cucumber slice.
3. Top each one with a salmon egg.  I like to use only only one egg per cucumber, as they have quite a strong flavor that can overwhelm the other flavors if you use more than one!
4. Serve and enjoy!