All posts filed under: organic living

Brown Rice, Almond Horchata

My son asked me for some Horchata so I decided to make some that would feed his little body and not pump it full of sugar. Here is the recipe! 3 dates 2 tablespoons raw honey 1/2 tsp sea salt 1 cup brown rice 1 cup almonds 1/2 cup coconut cream 1 tsp cinnamon 1 cinnamon stick 1 vanilla bean 1)  Soak brown rice, almonds, cinnamon stick, & Vanilla bean in a bowl of water overnight 2)  Drain, remove cinnamon stick, & vanilla bean, then place all ingredients in blender with 4 cups fresh cold water, add 3 dates, 2 tablespoon of raw honey and the inside of the vanilla bean. 3)  Blend, blend, blend, then pour into a nut-bag, squeeze bag over a large bowl until milk is full strained. Then  add  cinnamon, stir and  Ta-Da healthy Horchata. If you like add coconut cream to make it extra creamy!!      

Butternut Squash Mac N Cheese

I made the most delicious dish last night and per all my instagram followers request I am posting the recipe. ENJOY! 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups) 1 cup homemade or low-sodium chicken stock 1 1/2 cup almond milk Pinch of freshly grated nutmeg Pinch of cayenne pepper 3/4 teaspoon coarse salt Freshly ground black pepper 1 pound gluten-free elbow macaroni 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup) 4 tablespoons Parmesan cheese, finely grated (1 ounce) Coconut oil to grease your pan Preheat oven to 375 degrees. Combine squash, stock, and almond milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, …

New Adventures as a Food Broker

Hello Friends, Family, & Foodie Fan’s I am so sorry I have been MIA…… I am proud to say I have been absent for a great reason. I spent my summer & the past few months teaching cooking classes to children through a company called Kitchen Kid. I had the opportunity to work with other Culinary Coaches and really inspire young chefs to expand their palates. It has been such an amazing experience and I was proud to be apart of it.  The Summer was filled with Delicious Adventures with Taste of TV, Critics Choice, Ultimate Eats, & Restaurant Camp! If you live in the Los Angeles area I highly recommend this camp for your little kids. I will definitley be sending my son once he is old enough (6 years old). Once the School year began I started teaching a few enrichment classes within different private schools in the LA area.  All in all It was such a rewarding experience to let kids know where food comes from and take them to local farmers markets and …

Celery Root Mash

I am always on the hunt for a mashed potato replacement. I have been hooked on cauliflower mash for months until recently when I tried celery root mash at The Parish in Downtown LA. I fell in love and instantly went on the hunt for celery root. It took 3 grocery stores but I finally found some. I love this alternative to the “Potato Mash” and I am sure you will to! INGREDIENTS: 2 pounds celery root 1/2 cup organic grass-fed milk or cream 3 tablespoons unsalted grass-fed buter salt to taste 1) Bring large pot of water to a boil, Cut celery root into 1 inch cubes place in pot and boil for 30 minutes 2) Drain celery root and return to pot 3) add milk, butter and any add ins ( I aded 1 clove of garlic and onions) Mash add salt to taste, mash some more and serve!

Homemade Almond Milk

Now I normally purchase Organic Pacific Almond Milk at Whole Foods but a couple of weeks ago I found myself at Ralphs grabbing some last-minute items and I knew I was out of almond milk so I grabbed some through it in the cart and went on my way. When I got home and glanced at the ingredients and I WAS APPALLED!!!!! What in the world was in my almond milk? So I went on-line ordered my Nut -Milk-Bag, placed 1 cup of almonds in a bowl of water in the refrigerator and waited for my amazon Prime delivery. As soon as the bag arrived I drained the almonds, put them in my vitamix added 3 cups of fresh cold water, a pinch of sea salt and chopped vanilla bean and press blend! After that you drain the milk through your Nut-Milk Bag and TA-DA you have almond milk with only 3 ingredients. It was way to easy! The following week I made cashew milk and used it to make peaches n cream sorbet in my vitamix. …

Chicken Pot Pie with puff pastry

For chicken pie: 4 6-ounce boneless, skinless organic free-range chicken breasts 1 tablespoon of clarified butter 1 bunch of scallions 6 ounces button mushrooms 1  tablespoon gluten free all purpose flour, plus extra for dusting 2 teaspoons English mustard 1  tablespoon organic heavy cream 1-1/4 cups organic chicken broth A few sprigs of fresh thyme 1/3 of a nutmeg for grating 1 large sheet of puff-pastry of your choice 1 egg  chicken pie: Put the chicken breasts on a plastic board and slice into 1/2 inch strips. Put a tablespoon of olive and a tablespoon of butter into the hot large, wide pan. Add the chicken and cook for 3 minutes.  Slice the scallions and wash the mushrooms then slice together in a food processor. Add to the pan with 1 heaping tablespoon of flour and stir. Add 2 tablespoons of mustard, a tablespoon of heavy cream and 1-1/4 cups chicken broth. Stir well. Pick the thyme leaves and stir into the pan with a few fine gratings of nutmeg and a pinch of salt …

Paleo gra pow over cauliflower rice

Ingredients: 1/2 pound of organic free range chicken, minced or cut into bite sized pieces One to two packages of Thai holy basil 7 small Thai chili peppers, minced 1 tablespoon minced garlic 3 tablespoons fish sauce 1 tablespoon coconut oil 1 cup sliced red and green bell pepper 1 head of cauliflower   Directions: 1. Mince garlic and chili pepper 2. Clean and pick basil leaves from their stem. 3. Fry the garlic and chili pepper in oil over high heat. 4. When garlic starts to turn brown, drop the chicken in, stirring constantly. Keep stirring until all the juice from the meat evaporates. 5. Add bell peppers, fish sauce and basil. 6. Mix quickly and well, remove from the fire. 7. Serve hot with cauliflower rice and fish sauce with chopped peppers in it.   *For cauliflower rice process fresh cauliflower until it is the size of rice, either using the plain steel blade or the shredder blade. Alternatively, you can shred it with a hand-held grater. Place in saute pan and cook …