Gluten free Vegan Sweet Potato Waffles with strawberries from my garden...

Today we were able to do something that we've waited over a year to do. We were able to go outside and pick enough strawberries from our strawberry patch, to put on waffles!!! Well, we decided to do waffles over pancakes after the picking was done. There is nothing more fulfilling than going outside and getting your food from your garden...nothing.

We have been juicing from the garden every morning. Typically Toby and I prefer to wake up to a glass of freshly juiced greens. Now, we have been able to get it from our garden, and let me tell you, I feel like I can fly! The energy and cleansing power is impossible to explain, you just have to experience it.

A few days ago, I juiced some greens for my oldest son, who has gut issues. I haven't juiced for him for a while, and I was wondering why.....Well, on the second morning, his whole body detoxed. He spent some time on the toilet in the afternoon, went to bed later in the afternoon, woke up with a slight fever...watched TV for an hour, then promptly went back to bed, sleeping over 12 hours. He woke up fine, and clear headed. He is able to express himself and his needs so much clearer. I am a huge advocate of juicing. I think it's an amazing gift to the body....but back to my waffles...side note, the coconut sauce should be made at least 6 hours before using, because it needs time to set

You will need a good waffle iron. I have mine, and it's used a few times a year....but it does fulfill my kitchen gadget addiction (I'm pretty sure I have one). I have a list of needs, wheat-grass manual juicer, food processor (nope, I don't have one), a canning pot, etc.....I bought a yam/sweet potato (I don't think there's a difference) a few days ago.... poked a few holes in the skins and baked about an hour and voila! no need for canned anything!

 MMWAFFLES

dry ingredients
1 1/2 c of quinoa flour
1 1/2 c of buckwheat flour (i strongly suggest using a mill to grind fresh grains, I use my vitamix)
3t of baking powder
1t of baking soda
3T of ground chia (I use my coffee grinder)
mix well, then add wet
2T of oil
1-2T of agave, of coconut nectar  (love this)
3c of coconut milk mixed with 3T of organic apple cider vinegar (this will cause the "milk" to curdle and turn into "buttermilk")
about 1/2 c of sweet potato mixed with a dash of coconut milk, in a blender (i use this to make a creamy mixture
mix all ingredients well, you want a nice runny medium thick batter.

spray waffle iron with oil, and dump about 1/2 c of batter.....

now, I had some coconut frosting left in the fridge, from another dessert project I made earlier this week...it is a great cream recipe because it keeps for a long time in the fridge (1 month in the fridge)...and, it uses very little sweetener....you can find this great recipe, among many other wonderful treats! in this book..... in a vita mix, or blender....

Vanilla frosting/vanilla sauce

1 1/2c of coconut milk
3/4c of dry rice milk powder (they have this at sunshines, locally)
1/4c of agave, or the coconut nectar
1T vanilla extract
1 1/2 c of melted coconut oil
2T fresh lemon juice

mix first 4 ingredients and slowly add half the coconut oil, then half the lemon, the rest of the coconut oil then the remaining lemon juice....keep in an air tight container in the fridge.....

Enjoy!!

This is a delphinium from my garden.....the picture cannot match the beauty of this flower in reality....it is iridescent and luminous. It glistens several shades of color. The middle of the blossom looks like a bumble bee.....I went outside and cut some blooms, stuck them in a vase, and now.....it makes me happy to look at them....

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Are Them Gluten Free Vegan Homemade Protien Bars?

(I started writing this blog a month and a half ago, and even though, it's out of sequence, the recipe is good:)

Isaac, storm trooper and Bella at the Autism 5k walk....a cause close to us!

I am slowly beginning to wrap my motivation and head around the goal of the finish line in late September, some time. At that time I will have completed my second marathon. But it is a challenge, starting up my routine runs. I was able to log in 4 miles on Sunday and 2 today. I took my beloved pooch, Lexi, whom will not accompany me on any run longer than a couple of miles (nothing fun about trying to coax my dog along). Speaking of running, I'm currently reading a book called "Born to Run" by Christopher McDougall.....it is interesting, and I am hoping to feel motivated and fall in love with running when I am done. We shall see. One thing that I am certain of, I don't like running on boring routes. I like flat terrain for only so long, then I want the challenge of making it to the top and finding my way down the hill. This love, is a new discovery, and I am pretty fortunate, because alaskan terrain gives me plenty of mixed terrain and trails to kick my tushy!

This brings me to another observation. Since becoming someone who runs (I'm not sure I'd call myself a "runner", quiet yet), I have noticed what other runners put in their bodies...Now, I'm not judging.....but boy, it really doesn't seem kind to me, at all...to put crazy gels and sports drinks, and justify eating fast food, because you run. That just doesn't seem healthy to me at all. Not just the food, but the mindset. At mile 23 of my marathon, last year, they had a bloody mary stand, and there were more than a few runners taking shots!  I give kudos to the tomato juice, but when you're body is taxed and dehydrated, why would you drink alcohol?

I am pretty sure my chia seed addiction carried me through my training and race day, last year. And it will again, this year.....

This is a recipe for some protein bars. my kids will eat them (if I leave out the goji berries, which i won't, so they pick them out :0)....These are great for on the go, and super tasty. I have not liked the protein bars in the store, for a very long time...

Gimme Some Protein Bars

 2 1/2 c of gluten free oats
1 c of dried fruit (I use a mixture of goji berries and raisins)
1/2 c of almond butter or peanut butter
1/2 c of pureed banana or applesauce
1/3 c of hemp seeds (hello protein!)
1/3 c of crushed nuts (I used pecans in the current batch)
1/3 c of chia seeds
1 scoop of sprouted brown rice protein powder (optional)
1/4 c of maples syrup (or honey, or agave)
2T of vanilla extract
pinch of salt

mix all ingredients in a bowl....I use my hands for this..... you will need to squeeze the mixture in the size balls you want...and squeeze tight (or you'll get more of a trail mix than a bar ;)

I dehydrate my bars overnight on 110, but I imagine it would be fine to put in the oven at 350 for 10 minutes, then check every 5 minutes till done....

I like mine to have a little moisture inside still...mmmm



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Rain, Rain....oh Bah, vegan French Onion Soup Delight.

It has been raining for the past couple of days....In a fit of complete overwhelmingness, I took out the dvd player from my older son's room. It is summer in Alaska!! and a completely unacceptable thing, is to see my kids indoors playing Ds' and watching television! (winter activity) So I have felt like a judge and referee the past couple of days. (no tv? lot's of interactions) I am a little tired of the rain. And of all of us cooped up in the house, though.

 Some new events in our home are....we have another family living with us for the next several weeks. They have the whole basement to themselves. It has been an easy transition. This is our second time hosting a family, and the previous experience left everyone involved a whole lot more damaged than when we ever expected. But I didn't want that experience to keep me from doing something that I feel we will be doing for the rest of our lives (living with others in community). So when the opportunity to have another family stay with us, presented itself, well, how could we not say a resounding "yes!" The family sharing our house with us eats a whole lot like us, so that has made it a whole lot easier!!! Bella, my daughter, asked me "mom, do they eat like us?" a few days ago.....it made me smile....my daughter is ever aware that we don't eat what the typical American family eats....sometimes it's hard, when you want to fit in...and your mother doesn't think eating processed foods should be the compromise......sigh...

On the plus side, my garden (along with the massive weeds) are growing at rapid rates.... strawberries should be ready in a few weeks, kale should be harvested any day now, and my greenhouse looks like a jungle, as I have tried to use up every available space! I have 20 tomatoes several peppers, 7 cukes, 5 corn, habenero's, and herbs that I love (the basil is already being used)....it can only get better. This year is my first year using my greenhouse, and possibly, my last....as there is this growing longing for a larger garden and for goats and chickens to take care of....My dog Lexi, got into my newly sprouting baby carrots, and destroyed a bed...I can't tell you how bummed out it made me, and how I wished I could've caught her! Since I didn't, she is happily prancing outside following me while I check on the gardens, unaware that she commited a mortal sin....

 So today I made a recipe from here....I only slightly altered the soup to be vegan.....It is by far, my favorite soup. I shall be making it again, and again.....and again....

Vegan French Onion Soup
1/2 c of earth balance (you can use your favorite oil, I used the soy free earth balance)
3 large onions diced (I gotta wear goggles for this)
1 carton of mushrooms (I love the meaty flavor and I think it complements the onions)
fresh sprigs of thyme
a couple of bay leaves
salt and pepper to taste
1 c of dark red wine
1-2 quarts of veggie broth (make sure it doesn't have "natural flavoring" aka msg on ingredient lists, or make your own :)
a few slices of gf bread
sprinkles of daiya cheese

put first 5 ingredients in a pot and let simmer till onion is tender and caramelized (30-40 minutes depending on your onion cut)

meanwhile preheat oven to 350 and spread some earth balance on your bread....bake bread with butter for 5-10 minutes and then add sprinkles of daiya cheese.....

after it's the onions' ready, add 1 c of dark wine and let simmer till the wine evaporates....mmm... go ahead and add 1-2 quarts of veggie broth and bring to boil.....then reduce heat

cube up the gf toast with daiya and stick desired amount in bottom of a bowl.... scoop up some soup and slowly eat, so you can fully enjoy the extreme flavor delight.....yum!!!

I can almost smell the soup....mmmm...

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Triple Layer Bombiliscious Vegan Gluten free Chocolate Cake

I have been planting and digging in the dirt for several glorious weeks...my feet are died black from the dirt I dig in (I tend to wear flip-flops no matter what I'm doing).  And the dirt underneath my fingernails reappears, no matter how many times I was and clean it out. I truly love summers, here, in Alaska. In fact, I'm not sure anyone loves summers more than those in Alaska.

nana, my son, zaya, and thanksgiving

So, this summer I have decided to get a couple of chickens and a couple of turkeys. I figured, since we're gonna farm, it's kinda important to see what my butchering capabilities are. Fortunately I have a cousin who is a professional at it, already, so I can have some much needed help, and I can learn from. I am learning about breeds, and how they grow, and feed. Pretty fascinating.

My husband just put on a movie called "God of Wonders" on netflix, and I am getting very distracted, easily......Simply stunning....all the life that surrounds us, without notice...

So, my kids had their birthdays a few weeks back and I wanted to make them cakes that would be good. Now, my issue with gluten free cakes is that they tend to be dry (unless it's loaded with starch flour, which I try not to use). And I also like to not use zanthan gum, so you have me using my two favorite flours a lot, quinoa, and buckwheat....when you combine them, you don't need zanthan gum.  I made a raw cheesecake per my daughter, Bella's request.....and I baked a triple layer chocolate cake with chocolate frosting...ummmmm, it was soooo good....here's the recipe! You need 3 round 9 inch pans.

Triple Layer Bomblishous Cake
preheat oven to 350

mix dry ingredients
1/2 c quinoa flour
1/2 c buckwheat flour
1/4 c garbanzo/fava flour (bob has a mix, but i grind my own using a 1c garbanzo to 3/4c of fava mix
2T of ground chia seeds
1/2 c of cocoa powder
1t baking soda
1t baking powder
1/2-1/3c of coconut crystals (or sucanant)
pinch of salt, about 1/2t

add, 3/4c of coconut milk to 1T of apple cider vinegar....leave for a moment, the milk curdles (voila! "buttermilk")
 1/4c of applesauce
1/3c of oil
1t of vanilla

 your batter should be soupy.....pour batter in prepared pans (I finally had to spray on olive oil, so that my nonstick pans would stop sticking!!)

bake for about 15-20 minutes...let rest for a few minutes...pray, and flip over..

 Here's the recipe I used for the sugary frosting...it's from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz

Chocolate Buttercream Frosting
1/4 c earth balance softened
1/4c of vegetable shortening (I know...but it is a cake!!)
1/2 c of cocoa powder
2 1/2 c of powdered sugar (gasp!)
3T of coconut milk
1 1/2t pure vanilla extract

mix first two ingredients till well combined...add cocoa powder, then slowly add sugar in 1/2 c batches...and add milk with vanilla extract slowly.....mix till fluffly...


This is one of my favorite cakes....moist, sugary, yum!!! But, of course, a treat...not the norm...

cake did not last long!

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