Lovely Lasagna

This recipe is based on Roasted Vegetable Lasagne in All about Vegetarian Cooking from The Joy of Cooking.

Did you know that Irma von Starkloff Rombauer, originally from Saint Louis, took her life savings and self-published a book called The Joy of Cooking? Her daughter, Marion, tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.

This recipe can be made vegan and gluten-free and tastes amazing! I never thought I would eat lasagna again after going gluten-free, but here I am making it myself :)

This photo is of a delectable lasagna from Adobe stock, but yours will look different with all the veggies. The original recipe calls for eggplant, but we like it better with mushrooms and broccoli. You can really use any vegetable you have on hand.

I was worried about the Hearts of Palm not having the right texture, but you will be surprised at how much they taste like pasta… a good lower-carb option.

Makes 8-10 servings

• 2 cups mushrooms (sliced

• 1 small head of broccoli (chopped)

• 3 medium zucchini (sliced)

• 1/2 cup EV olive oil

• 1 teaspoon sea salt (or to taste)

• 1/2 teaspoon ground black pepper (or to taste)

• 24 oz marinara or pasta sauce (or roasted tomatoes)

• 16 oz ricotta cheese (we like Kite Hill for a vegan version)

• 1/2 cup grated Parmesan cheese (we use Follow your Heart’s vegan version)

• 2 eggs (can be omitted or subbed with egg substitute)

• 1 cup Mozzarella cheese (shredded - try Violife brand or you can omit this - I’ve made it without and it turns out great!)

• 1 pound fresh or dried lasagna (gluten-free options are available - we tried Palmini Hearts of Palm Lasagna sheets with wild success!)

• 1 cup fresh gf breadcrumbs (optional for topping)

• a pinch ground nutmeg (to taste)

Position a rack in the lower third of the oven and another in the upper third. Preheat the oven to 450 degrees F. Lightly oil a 13x9x3-inch baking or lasagna pan. Place vegetables in a large bowl and pour over olive oil mixed with salt and pepper.

Toss the vegetables to coat them. You can place them in the oven in a roasting pan for 40 minutes, stirring halfway through.

Or you can sauté them on the stove until soft (about 10 minutes).

Reduce the oven temperature to 375 degrees F. Bring to a boil 8 quarts water. Check instructions if using Hearts of Palm. Cook lasagna sheets until tender.

Drain and separate the noodles. Keep in a bowl of ice water. Arrange a layer of noodles in your pre-greased pan.

Mix together ricotta cheese, eggs, parmesan cheese, 1/2 teaspoon salt, ground black pepper and ground nutmeg to taste.

Layer 1/3 of the ricotta mixture on the noodles. layer with tomato sauce, roasted vegetables, and mozzarella overed by another noodle.

On top, dust with parmesan, mozzarella, black pepper and gf breadcrumbs. Cover pan and bake for 30 minutes. Uncover and continue to bake for about 15 minutes more, until golden and bubbly.

Let stand for 10 -15 minutes before serving. Cut out slices from the pan, making sure to catch all the sauce and cheese. Enjoy!

To make roasted tomatoes (in lieu of tomato sauce)

3 pounds ripe tomatoes (halved crosswise)

2 tablespoons EV olive oil

sea salt (a generous amount)

ground black pepper (to taste)

Place tomatoes into a large baking pan. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes at 450 degrees F until slightly golden. Remove the tomatoes and their juice and oil and stir well in a bowl. Layer with the roasted vegetables in the lasagna.

2024 Thanksgiving

We made our favorites this year… and ended up with quite a lot of food. We’re thankful for this and hope you will enjoy these dishes as much as we do.

Vegan Cashew Cheese

Cashews are rich in essential minerals and have a nice texture for cheese. This recipe can be made with most nuts, but those that are harder (like almonds) will need a soak in warm water for a few hours first.

This recipe is adapted from The Plantpower Way by Rich Roll and Julie Piatt.

Ingredients:

1 cup raw cashews, soaked

2 tablespoons nutritional yeast

1/4 cup chickpea or yellow soy miso

1 teaspoon lemon juice (squeezed)

Celtic sea salt to taste

In a Vitamix or high-powered blender, add all ingredients and blend until smooth. Add water to desired consistency. Transfer to a small saucepan and heat on low until warm. It will thicken quickly. Add water if you would like a thinner consistency.

For a green version, add 1-1/2 cloves garlic and herbs like cilantro. Include 1 extra tablespoon of lemon juice and blend until smooth. Add water as needed.

If you process for a full 3 minutes you’ll have a warm creamy cheese sauce. 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!

Curried Potatoes and Peas

Adapted from TeaNY by Moby and Kelly Tisdale

This curry is a go-to for an easy yet satisfying meal. Just the right amount of spice, carbs and protein, which can all be altered to fit what you have on-hand.

We actually visited the TeaNY cafe in the Lower East Side when we were in New York - An amazing tea shop and vegetarian eatery. It did live up to all the hype :)

• 3/4 pound peeled potatoes, cut into bite-sized pieces

• 1 1/2 teaspoons salt

• 1 1/2 teaspoons curry powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 2 tablespoons olive oil

• 1 small yellow onion, chopped small

• 2 garlic cloves, very finely chopped or mashed

• 1 cup frozen peas

• 1/2 cup coconut milk

Boil potatoes until completely soft. In a separate bowl, combine salt, curry, cumin and coriander, and set aside. Heat the oil in a skillet at medium-high heat. Then add the onions, and cook until they are translucent. Add the onions, and cook for 2 minutes. Add the potatoes and peas. Stir gently for 5 minutes. Add coconut milk, and stir until mixture is evenly coated. Enjoy!

Classic Potato Salad

Adapted from The Pioneer Woman

It’s potato salad season again! Anytime we have the opportunity for a barbecue or picnic, we try to make this potato salad. It can be altered a lot depending on what flavors you like, and the mayo can be replaced with a nice vinegar for a lighter vegan version.

Servings:8

Ingredients:

• 8-10 Medium Potatoes

• 1-1/2 cup Mayonnaise (We like Sir Kensington’s for Vegan Mayo)

• 4 Tablespoons Prepared Mustard (regular, Dijon or a mixture of both)

• 5 whole Green Onions (sliced) or 1/4 cup Red Onion (diced)

• 1/4 cup celery (minced)

• 8 whole Small Sweet or Dill Pickles (We like to use sweet relish)

• 1 teaspoon Sea Salt (to taste)

• 1/2 teaspoon Paprika (smoked if you prefer)

• 1/2 teaspoon Black Pepper (to taste)

• 4 -8 Hard-Boiled Eggs, chopped (can be omitted for vegan version, or replaced with avocado)

• Fresh Dill (for garnish)

  Instructions

  Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or leave chunky. Fold potatoes together with mayonnaise, mustard, onions, celery, salt, pepper, and other seasonings you like. Fold in pickles (relish) and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture. Top with more paprika and some chopped dill. Goes great with any picnic or barbecue food. Enjoy!

A Simple Salad

One of the deterrents for me in making a salad at home is that it takes too long! All the chopping and rinsing… leave that to the restaurants.

But having a salad with meals (or as a meal) helps aid our digestion, giving us the enzymes to break down other foods. Plus the nutrients and polyphenols in fresh fruits and vegetables help to lower inflammation in the body, even if they are accompanied by meats, breads, and processed foods.

So my solution has been to keep it simple. The salads I make at home usually only have three to five ingredients, and the dressing included in this recipe can usually be made with things we have on hand.

Ingredients

• 2 handfuls baby spinach or lettuces of choice

• 1 carrot (sliced)

• 1/8 Cup sliced tomatoes or dried fruit

• 3 green olives or avocado (sliced)

• 2 Tablespoons toasted pumpkin or sesame seeds

Hummus Dressing

• 2 Tablespoon prepared hummus

• Squeeze of half a lemon

• 1 tsp olive brine

• 1 tsp olive oil

• 1 tsp flax or hemp oil

Wisk hummus, lemon juice, olive brine, and oils in a small mixing bowl and set aside to rest. Assemble spinach/lettuce, sliced carrot, tomatoes or dried fruit, olives or avocado and toasted seeds in salad bowl. Toss with 1-2 Tablespoons hummus dressing or dressing of your choice. Enjoy!

APPLE TART

PECAN-WALNUT CRUST

From Thrive Market’s Paleo Thanksgiving

1 cup ground raw walnuts

1 cup ground raw pecans

1/2 tsp sea salt

2 T coconut oil 6 – 8 dates

1 tsp cinnamon

Blend crust ingredients in the food processor until the dough sticks together when pressed. Transfer to a pie pan and press to flatten. Bake in a preheated 350 degree oven for 7 minutes.

ALTERNATE RAW CRUST

From Sweetly Raw’s Deep Dish Apple Pear Tart

1-1/3 cups cashews

1-1/3 cups shredded coconut

2-1/2 - 3 tablespoons maple syrup

2 pinches salt

2 tablespoons + 1 teaspoon melted coconut oil

Grind the cashews and coconut into flour in a food processor. Add the remaining ingredients. Process to combine. Press the mixture evenly into a deep 8" tart pan with removable bottom. Make sure to chill it in the freezer to set properly while making the filling. You can even let it sit overnight in the fridge to set before putting the filling in for best results.

FILLING

1/8       cup coconut, tapioca, cassava or arrowroot flour

1/2       teaspoon ground cinnamon

1/2       teaspoon ground nutmeg

1/8       teaspoon salt

8          cups thinly sliced peeled tart apples (8 medium)

2          tablespoons coconut oil

1          dash of coconut sugar (to taste)

*Optional

a dash of apple pie spice or pumpkin pie spice

the juice of half a lemon

Vanilla to taste

Ginger syrup

In a saucepan, combine apple filling ingredients and optional spices, and simmer until apples are soft and the sauce has thickened. After you remove the filling from heat, add the optional lemon juice, vanilla or ginger syrup and stir.

Layer into to pie crust and let set for 10 minutes to 24 hours. Enjoy with some coconut whipped cream.

Autumn Sweet Potatoes

Normally I would not recommend this amount of butter and sugar to anyone, but during the late Autumn months, our bodies are in the unique position of preparing for the coldness and conditions of winter… so a little fat and sugar is not so bad. You can always substitute coconut oil for the butter and coconut sugar for the white sugar to make this a little less of a guilty pleasure.

Ingredients:

• 4 large sweet potatoes or yams

• dash of sea salt

• butter or coconut oil (enough for each layer of your casserole). We like to use Miyoko’s brand vegan butter.

• brown or white sugar or coconut sugar for a lower glycemic index (1/2 cup approximately or to taste)

Peel and slice your sweet potatoes or yams and start to layer in a casserole dish. With each layer, put an ample amount of butter or coconut oil and a sprinkling of sugar. The potatoes are naturally sweet, so if you’re sensitive to sugars, you can always use less or none at all.

Layer up until you reach almost the top of the casserole dish. While cooking, the butter or oil should fully soak the potatoes and offer a place for them to simmer. Sugar mixed with cinnamon or spices can be added after baking.

Cook at 375 degrees F until the potatoes are soft and the sugar is slightly caramelized at the top, checking every 10 minutes.

Once out of the oven, let the casserole rest for 5-10 minutes before enjoying warm.

Easy Dal

When the weather starts to cool, it’s nice to have warm comfort food that’s nutritious as well as satisfying. This recipe is adapted from The Best Easy Dal Recipe by Happy Veggie Kitchen. The name implies that there are probably quite a few more complicated ways to make Dal… but we’re keeping it simple.

You may know from our lentil soup recipe what a powerhouse of nutrients and protein lentils are for vegans, and mixed with this blend of spices makes this a truly anti-inflammatory and immune-boosting meal.

Makes 4 servings

30 min preparation

• 1 Cup (190 g) dry red lentils

• Handful of green or black lentils for texture

• 1/2 teaspoon turmeric

• 1/2 teaspoon salt

• Juice of 1 lemon, squeezed

Tarka (fried spices)

• 1 small onion, chopped

• 4 garlic cloves, sliced

• 1 teaspoon fresh ginger, grated

• 1 teaspoon fenugreek seeds

• 1 teaspoon cumin seeds (or 1/4 teaspoon ground cumin)

• Pinch of red pepper flakes

• Dash of smoked paprika

• 1 teaspoon garam masala

• Dash of ground coriander

• 1-2 Tablespoons olive oil

• 2 Tablespoons salted butter or coconut oil

Garnish

• Fresh cilantro or a chiffonade of basil (a culinary technique where you stack fresh basil leaves, roll them together, and slice them thinly into strips or ribbons)

Rinse the lentils in a sieve, then put them in a large saucepan with the turmeric, a pinch of salt and 3 cups (700 ml) of water.

Make rice if serving together.

Gather, prepare and line up your tarka ingredients. Traditionally, you will be adding everything in quick succession while frying, although I have (when constrained with time) put everything in at the same time, and it still turns out pretty tasty.

Heat the olive oil in a frying pan and cook the onions until soft and slightly browned. Add the sliced garlic and stir while adding the red pepper flakes and ginger.

Once fragrant, push all the onion, garlic and ginger to the sides of the pan and add the fenugreek and cumin seeds to the middle of the pan to toast them, just for a few moments until fragrant.

Turn off the heat and immediately add the butter or coconut oil, garam masala, corinander and smoked paprika. Stir as the residual heat melts the butter and slightly fries the spices.

Once the lentils are cooked, stir in the lemon juice. When the tarka is ready, pour over the lentils and stir through. Allow the dal to sit, off the heat, for a few minutes to rest.

Garnish with a chiffonade of your choice. Enjoy!

Turmeric Elixir

Why make a turmeric elixir? Check out this article: 600 Reasons Turmeric Might be the World's Most Important Herb

This delightful recipe is quick, easy and may be the healthiest thing you encounter all day.

Makes 2 cups

• 4 apples

• 2 thumbs turmeric root (or 1 thumb ginger root)

• Juice of 1 lemon

Squeeze lemon into juice container and process apples and turmeric through juicer into the same container. Stir and enjoy!

Juice for Headaches

Many times a headache is a message that we need to detox something. They start to appear more evident during allergy season when the sinuses are also being taxed. This green juice, with many antioxidants and cleansing alkaline liquids, will support your sinuses, brain and body during this transformative season.

• 3 apples (cored and sliced)

• half of a cucumber

• 2 leaves kale (washed)

• 1 thumb of ginger (or to taste)

• 1-2 stalks celery

Push these through your juicer and enjoy this medicinal juice.

Share your experiences and successes in the comment section below.

Delicious Mushroom Soup

Mushrooms are a powerhouse of nutrients that support your immune system. They can even produce their own vitamin D when left in the sunshine before cooking.

Soups are a great way to use herbs and vegetables. Making a broth from your veggie scraps is also a great way to reduce kitchen waste.

Makes: 5 cups; serves: 4 to 6

• 3 tablespoons olive oil

• ¼ cup diced onions

• 3 cups sliced white, portobello, or shiitake mushrooms (really any mushroom you like)

• 2 tablespoons chickpea flour

• 1 1/2 cups vegetable broth

• 1/8 teaspoon pepper

• 1/8 teaspoon garlic powder or fresh minced garlic

• a pinch dried thyme or poultry seasoning

• 1/3 cup vegan creamer (unsweetened) (I like to use Nutpods brand creamer)

In a 3-quart saucepan; heat the oil over medium-high heat. Cook onions with garlic until translucent. Add flour and stir. Add 1 cup broth ¼ cup at a time and stir until broth is thickened. Add the mushrooms and cook (stirring) until softened, about 3 minutes. Stir in remaining broth, pepper, and thyme/seasonings. Cook, stirring constantly, until soup comes to a boil. Add the creamer and remove from heat, stirring until the cream is warmed. Enjoy!

Coconut Acorn Squash

This is an easy squash recipe that’s great for anyone trying to cut out sugary desserts or wanting to integrate more plant-based dishes in their diet. I use raw agave nectar as a sweetener because of its low glycemic index (27 to sugar’s 92). This means that when consumed, agave nectar does not cause a sharp rise or fall in blood sugar.

Agave nectar also has phytochemicals associated with antimicrobial, anti-inflammatory and immune-boosting capabilities as well as protein-building amino acids and alkaloids. Be cautious of the processed agave nectar as it may contain high levels of fructose, which is not beneficial.

• 1 acorn squash (peeled and cubed)

• 1 T ginger root (peeled and grated)

• a few macadamia nuts (crushed)

• 2 T coconut butter

• 7 oz coconut milk (whole or light)

• shredded coconut to taste

• 2 ½ T raw agave nectar

• 1 T Jamaican allspice

• Kosher salt to taste

Peel and cube 1 acorn squash (be careful! Their skins can be tough). Separate squash seeds and set aside. Scrape the inside of the squash with a spoon and remove the stringy flesh. Dice 1 T ginger root and crush a few macadamia nuts. Preheat the oven to 275° F (if you’re making toasted squash seeds).

Sauté squash in 2 T coconut butter. Add 2 ½ T raw agave nectar, 1 T Jamaican Allspice, 1 T diced ginger. Cook at medium-high heat, stirring occasionally and adding coconut milk, until squash is tender and 7 oz of coconut milk is absorbed. Remove from heat and let squash rest for at least 3 minutes. Top with shredded coconut, crushed macadamias and toasted squash seeds (below).

While the squash is cooking, prepare some toasted squash seeds by removing the seeds from the flesh and rinsing. Lightly salt the seeds and place on a cookie sheet in the oven at 275° F for 15 minutes or until the seeds start to pop. Remove and place on a cooling rack so they don’t burn. Use as a garnish for the coconut squash or as a snack!

Vegan Pesto

This recipe is based on How to Make Pesto like an Italian Grandmother from 101 Cookbooks. It's been approved by my Dad, who makes a mean non-vegan pesto.

Italian grandmothers might be horrified that I use a food processor, but it works for us and tastes delicious.

• 1 large bunch of basil, leaves only, washed and dried

• roughly 3/4 cup cashews or pumpkin seeds (ground) 

• 2 medium cloves of garlic

• one small handful of raw pine nuts (for garnish)

• a few tablespoons of extra-virgin olive oil

• ½ teaspoon sea salt

• Squeeze of ½ lemon

• *optional 1 -6 green onions

• *optional 1/2 teaspoon dulse (red seaweed)

• *optional 2 tablespoons hemp seeds

Grind your cashews or pumpkin seeds into a powder in the food processor. Add remaining ingredients except for the pine nuts and pulse until blended. Remove from food processor and drizzle with olive oil. Add pine nuts. Excellent with chips, crackers or over pasta. Enjoy!

Turmeric Rice

Many traditions have a form of rice that includes turmeric. Here is a really easy one to make that can be made with or without oil or butter.

Turmeric is a powerful anti-inflammatory food. Including it in your diet will help you to recover from illness, minimize chronic diseases and counter the effects of aging.

From: https://www.favfamilyrecipes.com/super-easy-yellow-rice/

 Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Serves: 4

Ingredients 

• 3 tablespoons vegan butter

• 1 cup long-grain white rice

• 1 teaspoon fresh minced garlic or onion

• 1 teaspoon onion powder or dried minced onion

• 1 teaspoon ground turmeric

• 2 cups veggie broth

• 1/2 teaspoon Kosher salt or to taste

• ground black pepper to taste

• Herbs for topping

Instructions

1.                Heat butter in a large saucepan over medium heat.

2.                Add the rice and gently stir until rice begins to lightly brown.

3.                Add garlic or onions, onion powder, and turmeric and stir until well mixed in.

4.                Slowly stir in broth and raise heat to medium-high. Add salt and pepper to taste.

5.                Bring the mix to a boil then turn the heat to low and cover the pan with a lid.

6.                Simmer for 20 to 25 minutes. Remove from heat and add herbs, and fluff with a fork.

Sesame Kale Macro Bowl

Inspired by the Macro bowls at Native Foods and the Green Owl Café.

This symphony of flavors is so nourishing, it will soon become one of your comfort food dishes. This dish uses traditional sauerkraut that’s been lacto-fermented because it contains a plethora of wonderful bacteria and enzymes that will make your gut happy. If you’re new to fermentation, lacto, in this case, has nothing to do with cow’s milk. The process is named after lactobacillus bacteria, a salt-tolerant micro-organism found in most probiotic supplements. After the salt has destroyed potentially harmful bacteria, lactobacillus and other “good” bacteria start to convert sugars and lactose in the cabbage to lactic acid, which preserves the food and gives it the tang of sauerkraut.

• 1 C dry black beans (soaked and cooked)

• 2 Portobella caps (sliced)

• 1 head curly kale (or any kale you prefer)

• 1 C lacto-fermented sauerkraut

• 1 C tahini sauce (recipe below)

• 1 T coconut oil

• Sea Salt to taste

• Sesame seeds for garnish

Soak your black beans for >18 hours, starting with hot water. Simmer for 1 hour while you prepare the rest of the ingredients. When soft, add a dash of salt and let rest. Cut the mushrooms and slice the kale in 2 inch strips (I leave the stem in). Salt the mushrooms and sauté in the coconut oil on a skillet until juicy and browned. Steam the kale in a separate pot. Make the tahini dressing (below) while all this is cooking. Once the mushrooms are done, make some room in the skillet to warm the sauerkraut. Drain the beans and gather the greens, beans, mushrooms and ‘kraut in a bowl and drizzle with your prepared tahini sauce. Sprinkle with sesame seeds and enjoy with friends! Makes about 4 servings.

Tahini Sauce

Inspired by About.com’s Tahini Sauce

• 1/2 cup tahini (sesame seed paste)

• 1 glove garlic {crushed or chopped}

• 1/2 t sea salt

• 2 T olive oil

• Juice of 1 lemon

• 1/4 C – 1/2 C water

Blend all ingredients except water in a blender. Add water to desired consistency. Enjoy drizzled on just about anything!

Grainfree Paella

Some may argue this is technically not paella because it contains no rice, but it’s inspired by a Spanish paella recipe and is prepared in a similar way. It’s hearty and fulfilling and packed with yellow peas, whose protein is considered to be one the best sources of essential amino acids. 

You could certainly use artichoke hearts in place of {or in addition to} asparagus or cauliflower and it will probably be amazing.

 Serves: 6

• 1/4 C +2 T olive oil

• 2 cloves minced garlic

• 1/2 large yellow onion {chopped}

• 3 C spring water

• 4 C quick veggie broth {unstrained}

• 1 C dried red lentils {rinsed}

• 1 C dried yellow peas {rinsed}

• 1 medium tomato {chopped}

• 1/2 C grape or cherry tomatoes {halved}

• 1 T red pepper paste

• 1 T tomato paste

• 1 T capers with brine

• 1 C cauliflower florets

• 1 bunch {2.5 C} thin asparagus {snapped into pieces}

• 1/2 C frozen green peas

• 1/2 t smoked paprika

• Sea salt to taste {1-2 T}

• 1/2 to 1 lemon

• Lemon wedges, tomatoes or herbs for garnish

Start simmering your quick broth with a dash of salt. Heat ¼ cup olive oil in a paella pan and sauté the onion and garlic until the onion is tender and translucent. Heat your spring water.

Pour the yellow peas and lentils into the paella pan and sauté for about 3 minutes. Add the red pepper paste, tomato paste, capers and chopped tomato {but reserve the grape/cherry tomatoes} and cook for 3 minutes longer Add the hot water one cup at a time and simmer down.

Once the peas are partially soft, salt throughout cooking while tasting. Add 3 cups of simmering veggie broth and cook over medium heat for 20 minutes, adding an extra cup if it becomes dry. With 7 minutes remaining, add the cauliflower and grape/cherry tomatoes. With 5 minutes remaining, add asparagus. When almost all the liquid has been absorbed {3 min remaining}, stir in the peas.

Continue cooking until the liquid has been absorbed and the peas are tender. Float 2 T of olive oil on top and sprinkle with paprika and the lemon juice. Let rest for at least 5 minutes and garnish with fresh herbs, small tomatoes or lemon wedges. Enjoy!

Creamy Cauliflower Soup

Inspired by Dr. Lindner

This is an easy soup to throw together on a blustery winter day (or any day really). It’s so creamy and delicious, you won’t even notice it’s almost all veggies!

• 1 head cauliflower

• 2 leeks (white & light green parts, washed and chopped)

• 1-2 cloves garlic

• 2 T oil (I use olive)

• salt to taste

• dill (or thyme) to taste

• 4-6 cups water or veggie broth (depending on the size of your cauliflower)

• squeeze of lemon

Slice leeks and rinse between leaves; remove dark green parts and reserve for your next batch of veggie broth. Chop garlic and leeks, and sauté in oil in large pot for a few minutes until soft. Cut cauliflower into strips and add to the pot. Salt and warm for a bit, then add water or broth. Bring to a boil and simmer until the cauliflower is soft. Add salt and pepper to taste and squeeze in lemon. Blend with immersion blender or transfer in batches to a blender. Sprinkle with dill or other herbs. Let it rest for at least 5 minutes before serving. Enjoy!

Coconut Breastmilk Supplement (MJ's Baby Food)

*Always speak with your Holistic Practitioner or doctor when adding supplements to your eating plan.

Not all mothers can use only breast milk to feed their babies. Many women around the world make their own formula. Originally used as a supplement to breast milk, this recipe can be also used in place of vitamin shakes if dairy or soy is an issue for you.

Humans and coconut palms have evolved together over millions of years. Not only are the fats, minerals and enzymes provided by this plant incredibly similar to those in human breast milk, they offer immune boosting and brain development  powers of great benefit to humans - babies and adults alike. It’s a natural choice for breast milk supplementation.

Whether your baby is recovering from antibiotics or illness, preparing for a trip or daycare, was born early, needs to gain weight, or is healthy and growing, he or she may benefit from an addition of probiotic bacteria to the diet. This supplemental formula is designed as a complement to breast milk and is a healthy, living alternative to commercial formulas and meal replacements which may contain soy, cow’s milk, synthetic vitamins, and supplements of chemical or animal origin.

The ratios of ingredients were established using nutritional data analysis of human breast milk (from the USDA National Nutrient Database for Standard Reference) and two types of commercial soy formula. What's great about making this supplement yourself is that you can tune the ingredients to your situation and baby's tastes. Our son (MJ, pictured above) is gaining and growing well now so we are tapering off on the sugars. If you would like a vegan version, omit the egg yolks.

• Base: coconut water, spring water, coconut yogurt, young Thai coconut meat

• Fats: coconut oil, hemp oil, olive oil

• Proteins: nutritional yeast, egg yolk powder

• Carbohydrates (sugars): coconut nectar, maple syrup

• Probiotics: raw coconut yogurt, probiotic supplement

• Supplements: Honest Company multi vitamin (contains iron), baby DHA, vitamin D3 

Once you get used to working with all the ingredients, it takes about 15 minutes to put together a batch and is as easy as making a superfood smoothie. I keep my ingredients in 2 bins in the fridge and the cupboard so when it's time to make a batch, everything is together. It can be frozen and has a shelf life similar to breast milk (since it's a living food).

I taste each batch I make - if I don't think to myself, "Man, I should make a batch for me!", then it doesn't go to the baby.

I wouldn't be a mom if I didn't say this - breast milk is important. Always offer a breast before a bottle. And while hygiene and cleanliness are always part of well-run kitchen, remember your baby doesn't live in a lab. That's why we love probiotics!

Disclaimer

Nutrient facts of this supplement are based on nutritional data analysis and have not been molecularly or chemically tested by a third-party. This information is not intended to diagnose or treat any disease.

I can only speak for use of the brands specified in the links in this recipe. I receive no incentive for using these brands.

Baby Coconut Yogurt

• 2 cups                  Young Thai Coconut Meat

• 3/4 cup                Warm Spring Water

• 2 tbsp                   Coconut Nectar or Maple Syrup

• 1/4 tsp                 Ther-Biotic Infant Probiotic (Klaire Labs)

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 for 12 - 18 hours. Refrigerate. Lasts 3-5 days.

Makes 2-3 batches of formula. Alternately, you can use an additional 1/2 cup young Thai coconut meat and 1 tsp infant probiotic in the recipe below as a substitute for the yogurt.

Coconut Formula

• 1/2 cup                Baby Coconut Yogurt (above)

• 1/2 cup                Young Thai Coconut Meat

• 2 cups                  Spring Water

• 1.5 tbsp                Fortified Nutritional Yeast

• 1 tbsp                   Egg Yolk Powder

• 2 packets              Honest Baby & Toddler Multi Powder

• 0.25 ml                 Vitamin D3

• 2 ml                      Baby DHA

• 1 tbsp                   Hemp Oil

• 1.5 tbsp                Extra Virgin Olive Oil

• 1 tbsp                   Virgin Coconut Oil

• 1.5 tbsp                Coconut Nectar

• 1.5 tbsp                Maple Syrup

• 0.5 tbsp                Coconut Aminos (or 1/16 tsp Sea Salt) Do not use table salt

• 2 cups (16 oz)       Fresh Young Coconut Water

Combine all ingredients (except coconut water and 1 cup spring water) in a high speed blender. This recipe makes 1 blenders-worth (6 cup capacity).

Emulsify ingredients by adding slowly while blending and finish with the remaining cup of spring water. Run blender on high for about one minute to homogenize. Switch off blender and add coconut water. Blend on low until mixed.

Squeeze through a nut milk bag into a bowl or pitcher if using nipples. This mixture flows through a number 3 or fast flow nipple. Keep in refrigerator. Recipe makes a little over 42 ounces and can be kept fresh using the same protocol as breast milk. Keeps in the refrigerator about 3-4 days. It can also be frozen and may separate on standing.

Because of the probiotics, this formula should not be heated in a bottle warmer. Warm bag or bottle in a container of hot tap water if needed. Thaw similarly in cold tap water.

If you're uncomfortable fermenting raw yogurt, replace with an extra 1/2 cup coconut meat and 1 tsp of probiotic powder.

Notes

Baby Coconut Yogurt (homemade) is a source of probiotic colonies of bacteria that proliferate in the baby’s intestine – improving digestion and protecting from illness. Using an infant probiotic for fermentation insures the baby’s maturing gastrointestinal tract can metabolize the acids made by the bacteria.

Infant Probiotic is added to enrich gut flora and maintain intestinal integrity. Serving is 40 billion CFUs per day in a base of inulin derived from chickory root. Ther-Biotic® Infant Formula is designed to support a normal infant microflora that can be easily disrupted by cesarean section delivery, formula feedings, antibiotics, toxin exposures, and a maternal diet lacking in fresh fruits and vegetables.

Young Thai Coconut Meat is used as a thickener and source of lauric acid, medium triglyceride saturated fats and living enzymes that aid in digestion and metabolism. Thicker formula aids in swallowing and helps to prevent spit-up.

Humans and coconut palms have evolved together over millions of years. Not only are the fats, minerals and enzymes provided by this plant incredibly similar to those in human breast milk, they offer immune boosting and brain development  powers of great benefit to humans - babies and adults alike. But don't take my word for it. Even a small amount of research into the coconut palm will explain why it seemed like a natural choice for breast milk supplementation.

Spring Water is free of added fluoride or chlorine and retains natural trace minerals.

Fortified Nutritional Yeast is a complete protein source. It has been fortified with vitamins, including B12 from bacteria.

Egg Yolk Powder is used as a source of protein, cholesterol and choline. Recipe can be made vegan by omitting egg yolk powder, but realize that human breast milk is an animal product and babies are not vegan by nature. Egg yolk is not considered an allergen as egg whites are.

Baby Multivitamin Powder from The Honest Company is an all whole-food-based multivitamin that contains minerals, vitamins, superfoods and probiotics. It is free of gluten, soy, wheat, casein, gelatin, sodium, dairy, eggs, lactose, sweeteners/HFCs, starch, tree nuts, peanuts, fish/shellfish, GMOs, dyes/colors, parabens, phthalates, preservatives, salicylates, artificial flavors, pesticides, herbicides, heavy metals and synthetic additives.

Vitamin D3 (from Lichen) is added to provide an additional 200 IU per day.

Baby DHA (from Algae) is a hexane-free source of premade DHA and EPA and also a source of calcium and iodine.

Hemp Oil has a ratio of 3:1 Omega-6 to Omega-3 fatty acids and is a source of the Omega fatty acids used to make DHA. It is also used to balance the ratio of saturated, monounsaturated and polyunsaturated fats as it is mostly composed of polyunsaturated fats. Hemp oil does not contain THC.

Extra Virgin Olive Oil is used to balance the ratio of saturated, monounsaturated and polyunsaturated fats. It is mostly monounsaturated fats. Also a source of the Omega fatty acids used to make DHA in the body.

Virgin Coconut Oil is a source of saturated fat from medium chain triglycerides similar to those found in human breast milk. It is easily digested and used as energy in the body. Saturated fat is an important part of a baby's diet.

Coconut Nectar is a raw sweetener that exudes from the blossoms of the coconut tree. It is a low glycemic carbohydrate source that does not spike blood sugar levels in the body. It contains 17 amino acids, minerals, vitamin C, broad-spectrum B vitamins, has a nearly neutral PH and is enzymatically alive. Maple Syrup can be substituted for coconut nectar if needed.

Maple Syrup is a high glycemic source of carbohydrates and minerals. Grade B is less-processed and has a higher mineral content than Grade A. Coconut nectar can be substituted for maple syrup if needed.

Coconut Aminos (Coconut Sap, Sun-Dried Sea Salt) is used to balance the sodium potassium ratio. Aminos are enzymatically alive and contain 17 amino acids, minerals, vitamin C, and broad spectrum B vitamins. Sea Salt be used in place of aminos, but table salt should not be used as it may contain talc and synthetic iodine.

Fresh Young Coconut Water has a mineral composition similar to human plasma and contains lauric acid. This, along with enzymes, amino acids, microminerals and nutrients contribute to its antioxidant, antibacterial, antiviral, anti-protozoal, and antifungal properties. See Coconut (Cocos nucifera L.: Arecaceae): In health promotion and disease prevention.

Harmless Harvest coconut water has been pressurized rather than pasteurized to remove potentially harmful bacteria.

Estimated Nutrition

Ingredients List 

Reference

Source: USDA National Nutrient Database for Standard Reference