Cherry Bagels

My sister and I were reminiscing about foods of the past, and I thought about the cherry bagels I used to buy at the SuperValu bakery in Kenosha, WI. My love affair with bagels may have started there. This is a recipe for my rendition of this childhood favorite, made gluten-free and vegan.

As much as I like making things from scratch, I recently found a baking mix that we've been having a lot of fun with. The brand is Chebe and the mix is mostly tapioca flour and starch making the breads that result gluten-and-grain-free. The dough is kneadable (fun for the kids) and the breads stand in well for wheat versions. By adding cheese or all-purpose gf flour or coconut flour, you can change the texture and create versions of flatbread, rolls, breadsticks, etc. By buying the boxed mix rather than the frozen products, you can make them vegan or dairy-free.

Makes 4-7 bagels {from Chebe's Gluten-Free Bagel recipe}

• 2 eggs

• 2 Tablespoons oil (grapeseed or coconut (melted)

• 1 package Chebe all-purpose baking mix (7.5 oz)

• 1 Tablespoon lucuma powder or sweetener of choice

• 3 Tablespoons vanilla almond milk (added 1 T at a time)

• 1 Tablespoon beet juice (optional for color: you can replace with 1 T milk)

• 1 C dried cherries {chopped or minced to your preference}

Preheat oven to 450 degrees Fahrenheit . Boil 3 quarts of water in a 5-quart pot. Blend eggs and oil in a mixer or by hand. Add baking mix and blend, adding the almond milk until the dough holds together. Knead dough for a few minutes and then let rest. Chop cherries and roll into dough.

Separate dough into 4-6 pieces and roll into patties {3/4 inch high}. I use a small lid to punch out a nickel-sized hole from the middle, but you can also just push through it with your finger.

Drop into the boiling water for 1.5-2 minutes. After they float around for a bit, flip with a slotted spoon or tongs and boil the on the other side for 1 to 2 minutes.

Remove and place on a parchment-lined or ungreased baking pan. Bake at 450 for 15-18 minutes. The outside will brown, and they will be firm to the touch. Remove from the oven and place on a cooling rack for at least 10 minutes to allow the bubbles in the dough to set {you’ll be happy you waited}. Slice with a serrated knife and enjoy with a vanilla macadamia spread or vegan cream cheese. Enjoy!

Pineapple Digestive Elixir

For a refreshing blend of electrolytes and nutrients that aid in digestion, try this combination of citrus, apple and carrots. The pineapple has the added benefits of bromelain, an enzyme that digests protein (from all those summer barbecues). Bromelain reduces inflammation, aids in digestion, reduces blood clotting and plaque build-up in the arteries, and helps with sinusitis.

Makes 16 oz

• 3-4 spears fresh pineapple (skin and stem removed)

• 2 apples (cored)

• 4 carrots

• juice from 1 lime

Juice all ingredients except the lime in your juicer. Add the lime juice at the end and stir. Enjoy!

Best Banana Bread Ever!

This bread is based on the Zucchini Bread recipe in “The Plantpower Way” by Rich Roll & Julie Piatt. They use a mix of 6 tablespoons ground flax seeds and 1/2 cup water in place of the eggs for a vegan version.

• 2 eggs

• 1 small apple

• 1/4 cup water

• 1/4 cup coconut oil

• 5 dates

• 1/2 cup coconut sugar

• 1/2 tsp vanilla

• 3 - 4 frozen bananas

• 1 teaspoon baking soda

• 3/4 tablespoon baking powder

  Flour mix: * 2-1/2 cups of premixed gluten-free flour can also be used

• 1 cup cassava flour

• 1/2 cup almond flour

• 1/2 cup arrowroot

• 1/4 coconut flour

• 1/4 cup coconut milk powder *optional

• 1 teaspoon Pamela’s gum-free baking binder *optional

  Spices

• 1-1/2 teaspoon cinnamon

• 1-1/2 teaspoon pumpkin pie spice

• 1 teaspoon sea salt

1. Preheat oven to 350 degrees F

2. Place eggs in food processor

3. Slice apple and blend with eggs and 1/4 cup water

4. Add dates, sugar, vanilla and bananas and blend

5. In a separate bowl, sift or mix together baking soda, baking powder, flours, spices and Pamela’s baking binder (if using)

6. Fold into the wet mixture (or just blend it in with the food processor)

7. Bake in the oven for 50-55 minutes in a baking pan (shorter time for muffins - start at 20 minutes and test for doneness)

8. Enjoy your homemade banana bread!

Blood of the Earth

We call this juice the Blood of the Earth because of its ruby color and because it's mostly beets. Red Beets are fantastic detoxifiers of your liver, kidneys and gall bladder and consuming beets helps to stabilize blood sugar. Don't skimp on the lime here. It adds a sherberty tang to this juice that you will love.

Makes 16 oz

• 3 apples

• 2 medium-sized beets

• 1 handful of fresh blueberries

• juice of 1 lime (squeezed into juicer or juice - no peel)

Feed all items through your juicer and be sure to stir before serving to get a good froth. Enjoy!

Banana Muffinettes

Inspired by 20 Something Allergies' Silky Banana Bread Bites 

These little muffins were an inspiration after fasting from bread for several years. Paleo and GAPS friendly (if you omit the baking soda), you can feel good about enjoying these treats. I use soy-free eggs from Grass-fed Traditions and always keep some bananas in the freezer just to make these muffins!

24 treats

• 1/2 C coconut flour

• 2 frozen or overripe bananas {at room temperature}

• 1 egg

• 3-6 dates {optional}

• 1/3 C coconut oil

• 1 T vanilla extract or 1/2 T vanilla powder

• 1/2 t sea salt

• 1/2 t cinnamon {optional}

• Dash of ground cloves {optional}

• 1/2 t baking soda {optional}

• 1/4 C shredded coconut or chocolate/carob chips {optional}

Preheat oven to 350 degrees F. Load the food processor with bananas and egg and blend until smooth. Add the rest of the ingredients except the baking soda and shreds/chips {if using} and blend. You can't over-mix this batter because it contains no gluten. Let the batter rest for 10 minutes to allow the coconut flour to absorb the liquids. While batter rests, grease a mini muffin tin with coconut oil. Add baking soda and pulse to mix {baking soda is activated by moisture}. Fold in your coconut shreds/chips or wait and sprinkle them on top.

Fill mini-muffin cups and bake 15-20 minutes or until tops are lightly brown. Let cool on a cooling rack if they pop out of the muffin tin. If not, let them rest. They will be fully set in 1 hour and will then pop out easily {we've never waited this long for the first bite}.

Chocolate or Carob Muffinettes

These should almost be called cupcakes, but with no added sugar, you can eat them for breakfast guilt-free. Both (real) dark chocolate and carob have antioxidant properties and are considered anti-inflammatory. Both contain theobromine (chocolate more than carob) which releases endorphins in the body and acts as a stimulant; but unlike sugar and caffeine, doesn't have a crashing effect after it's been digested by the body.

Follow recipe above and add 1/3 cup cocoa or carob powder in place of some or all of the chips and blend with the other ingredients before adding the baking soda. Enjoy!

Coconut Yogurt

From Noveau Raw's Young Thai Coconut Yogurt.

Exotic Superfoods has amazing young Thai coconuts shipped frozen for freshness. Thanks Amie Sue! 

By fermenting your probiotics, you're actually eating colonies of good bacteria rather than just colony forming units (CFUs). I think this gives them a better chance of surviving in the gut and also some delicious coconut fiber to eat while they're there.

• 2 cups             Young Thai Coconut Meat

• 3/4 cup           Warm Spring Water

• 2 T                 Coconut Nectar or Maple Syrup

• 1/4 t                Probiotic powder

Blend all ingredients in a clean blender. Pour into clean jars, leaving room for expansion (about half), and allow to ferment on the counter covered by a clean towel with a rubber band for 12 - 18 hours. Refrigerate.

You can sweeten this again after fermentation and add fruit, nuts or any embellishment you like. Enjoy!