Sometimes I feel guilty about posting recipes like this. It’s so customizable that sometimes I wonder if it’s even worth calling a recipe. It’s more like a suggestion of how to start, and then you can pretty much add whatever you want. Allergic to almonds? Substitute with cashews. Don’t like coconut? Leave it out. Have dried cherries on hand instead of mixed berries? Perfectly fine. Amounts, too - only have a cup of nuts on hand? Do it.
Pulse the nuts in the food processor until they are smaller than whole pieces. Basically whatever size sounds good to you.
Add the remaining ingredients (except the chocolate chips) and process in food processor until well combined. Remove from food processor and work in chocolate chips.
Put a sheet of wax paper on a cookie sheet. Dump the “granola” mixture on the wax paper and flatten.
Clean method: put a second piece of wax paper on top of the mixture and roll out with a rolling pin.
Hands-on method: wash your hands, then work the mixture flat with your hands. Spread out until 1/2 to 3/4 inch thick. Or maybe you want them a bit thicker. It’s really a matter of taste.
Keeps bars refrigerated.
These pickles are basically instant - just boil the vinegar mixture, douse the cucumbers, and cool it off in the fridge. Super easy and super delicious.
Add the vinegar, honey, water, sea salt and mustard to a medium saucepan. Bring to a boil.
While waiting for the pot to boil, slice the cucumbers and pack tightly into two quart jars (if using dill or garlic, put in jar prior to packing in the cucumbers).
When the honey has dissolved in the boiling mixture, pour over the cucumbers until the jars are full.
Refrigerate until cool.
A Meatless Monday recipe idea! I make them, and a lot of them, because they are a quick and handy dinner idea. They freeze well, and my husband will pack them in his cooler to take to work. Serve them with freshly made pita bread.
Soak chickpeas over night in water and lemon juice.
Drain and place in a food processor.
Add all herbs, spices, and salt.
Blend until it forms a paste.
Transfer to a large bowl, add baking soda.
Knead to throughly to combine.
Cover and rest for one hour.
Heat a cast iron pan and melt coconut oil to 325 degrees.
Shape into 1 oz balls, flaten slightly.
Slowly lower falafel into oil and fry unil golden in color.
Remove and drain.
Serve with fresh pita bread.
Real peanut butter, as smooth or crunchy as you like, is easy and economical to make in 5 minutes or less using your food processor. There is no need to add additional oil. Unsalted or salted, with or without added flavorings, you will never want to go back to “store bought” again!
Pour your peanut halves into the bowl of a food processor.
Process, stopping to scrape down the sides of the bowl occasionally, until your butter is quite smooth.
If you prefer “chunky” peanut butter, just put in a handful of peanuts when the peanut butter is smooth and let the processor run just long enough to chop them up a bit.
You may, of course, add some good sea salt to taste, if you wish.
You can add sweetener or other flavorings, if you like.
If you will be storing your peanut butter for any length of time, it may be refrigerated or frozen. I leave a small amount out at room temperature and refrigerate the rest, as it is too stiff right out of cold storage.
Peaches are now in season and bountiful. Similar to the plum recipe, this one is made using some cinnamon which gives this a unique flavor profile.
Pit peaches (peels and all) and place in med. sauce pot. Add water and cook until tender. Place in a blender or food processor and puree until smooth adding honey during the process. Spread over lined dehydrator sheets and dehydrate for 6-8 hours. Cut to desired shape.
**My children loved “Fruit by the Foot.” So now I lay them on unbleached parchment, cut them into 1 in. strips, and roll them up.**
My husband’s favorite! These beets are pickled using raw vinegar, rapadura, and fresh spices. A delicious treat for anyone who likes beets.
In a med sauce pan, place beets and water cook until beets are tender. This should take anywhere from 15 -20 min. Drain and reserve liquid. In a small pan add 2 C of reserved beet liquid, rapadura, vinegar, and spices. Bring to a boil until sugar dissolves. Place beets back into med. pan and add hot pickling liquid, bring to simmer for another 10 minutes. Place beets in cleaned and prepaired canning jars, and can accordingly. Do not open for 5-7 days.
Seriously, a nearly perfect real food on-the-go snack. The chickpeas (or garbonzo beans, if you will) are crispy like nuts, salty and have a tasty seasoning. The texture reminds me of Corn-Nuts, but they are so much healthier! These roasted chickpeas are a favorite with kids and so many different flavors can be made.
Rinse chickpeas well and place in a large bowl. Cover with at least 2 inches over the top of very warm water. Add 3-4 tablespoons of raw apple cider vinegar, lemon juice or whey. cover and allow to soak in a warm place for 12-24 hours. 24 hours is best.
Drain and rinse chickpeas thoroughly. Place in a large pot and cover with water. Bring to a boil and skim off any foam that rises to the surface. Lower heat to a simmer and cook until done, about 1-3 hours. If desired you may want to remove the outer skins: Drain cooked chickpeas and fill the pot with cool water. Grab handfuls of chickpeas with your hands and rub them together between your palms. Do this several times, skimming off the skins as they rise to the surface. Then drain the chickpeas in a colander. This is an optional step.
Place chickpeas on a stainless steel baking sheet or one lined with parchment paper. Drizzle on olive oil and seasonings.
Roast chickpeas in the oven at 350 for about 40 minutes. Watch to be sure they don’t burn. I shake the pan several times during cooking.
Allow to cool and store in an airtight container.
This time of year I purchase large quantities of fruit from my CSA. I then make lots of jam, and this. The bright red color is beautiful, and the slight tartness really is a palate pleaser.
In a 2 qt. pot, heat plums, water and honey. Once the fruit is tender puree in a blender or food mill. Spread out on lined dehydrator sheets. Dry in dehydrator for 7-8 hours. Remove and cut to desired shape.
These authentic Carribean treats are not as sweet as you might think. Many recipes call for the addition of sweeteners, but they are really quite delicious on their own. They are only slightly sweet, with a tang. We loved them. Be sure to use super ripe plantains that are covered in brown spots, but not black.
Cut the ends off of the plantains and make a slit down the length of the skin . Peel off the skin and discard. Slice the plantains into 1/3-inch thick diagonal slices.
Place the coconut oil or ghee into a cast iron skillet on medium heat. Once oil is hot, carefully put plantain slices into the skillet.
Cook the plaintains slowly until caramelized on that side, about 7 minutes. Then flip over to caramelize the other side for another 7 minutes or so.
Drain on a cloth or tea towel.
Season with salt to taste and sprinkle lightly with cinnamon.
These gluten-free, paleo, GAPS-friendly parsnip morsels are called Savory Cakes at our house. They can be served as breakfast, lunch, a hearty snack, or a light dinner.
**If your parsnips are raw, bake in 400º oven for 20 minutes, allow to cool slightly, then proceed with recipe.**
Place all ingredients in a food processor and process until it’s doughy. You might need to turn it off and push the spinach leaves down towards the blades, then turn it back on to get it all to incorporate. Use your hands to form balls and flatten into cakes, about 1/3 inch thick.
Melt fat of choice in a cast iron skillet on medium-high heat. Cook cakes about 3 minutes on each side, or until browned and crispy. Serve warm with butter, a dollop of creme fråiche, or simply salt & pepper as garnishes.
If you like Kettle Corn like I do but don’t want it made with nasty rancid oils and white sugar this is the way to go. Quick easy and oh so good! Great for a snack or a night of popcorn and a movie. Also great for kids lunches.
Put coconut oil and popcorn in a large heavy bottom pot. Turn heat on Medium/High.
When the popcorn just barely starts to pop put in the Sucanat. Shake pot constantly while it finishes popping so the Sucanat won’t burn.
Put in bowl and add salt to taste if desired.
Enjoy!
Parsnips are beautiful in all their simplicity and also delicious all by themselves made into fries. Serve them with a bowl of pesto and you’ve got yourself one stunning side dish (or snack), pleasing to both the eye and palate. I didn’t realize pesto could be made with herbs other than basil until my friend Karen introduced me to this delightful, in-season variety made with lambs quarter and Swiss (or rainbow) chard. GAPS, paleo, gluten-free, and the general foodie alike can all commune over this springtimey snack.
Preheat oven to 400º F. Melt coconut oil on low and stir in the garlic, rosemary, and pepper. (Take a moment to close your eyes and breathe it in. Heaven. Nevermind the strange stares when you open your eyes back up.) While the oil melts, prepare the parsnips.
Toss parsnips with oil mixture in a bowl. Place seasoned parsnips on a baking sheet (stoneware makes these fries deliciously crisp) in a single layer, not overlapping.
Bake on high for 30 minutes or until browned on the edges.
While the fries bake, prepare pesto by placing all ingredients in a food processor. Process until it’s of the desired consistency. Serve with warm parsnip fries.