Tuesday, January 26, 2016

Grain Free Shepherds Pie

Hellllooo turnips!  I had gotten organic turnips from my local White Picket Produce this past week and I had NO idea how to use them.  For one, I have only had turnips once before, and I remember them being strong and bitter.  Not my favorite ingredient for recipes.  But I came up with a plan.

Somehow I wanted to use the turnips to make a crust for a shepards/pot pie.  If you are doing gluten free, there are plenty of gluten- free pastry crust options out there, but if you have egg and dairy allergy/restrictions, most recipes call for the incorporation of cauliflower.  I love cauliflower, but I can get tired of it being used in so many grain free recipes.  So I was in the kitchen testing out crusts with my turnips.

Turnips are a pretty great vegetable to start eating.  They are an excellent source of Vitamin K, Vitamin A, folate, copper, manganese, fiber, calcium, potassium, magnesium, iron, phosphorus, and Vitamin B2.  This cruciferous vegetable can help in supporting the body to lower blood pressure, fight cancer, and help with weight loss and digestion.  Turnips are not a bad idea!

This Grain Free Shepherd's Pie is husband-approved, and even my son took a few nibbles.  It fits well with an AIP and GAPs diet because it is grain free, dairy free, egg free, soy free, nut free, legume, free, and nightshade free.  Fortunately, it is not free of flavor and fullness, thanks to bone broth and coconut milk.  Hope you enjoy!

Grain Free Shepherds Pie

Filling:
1 pound ground beef
1 small onion, chopped and diced
1 1/2 cup broccoli and cauliflower florets
2 medium carrots, peeled and chopped
3/4 cup bone broth
1/2 cup full fat coconut milk
dash himilayan sea salt
1 tspn basil

Crust:
2 turnips, peeled
1 green plantain
1 tbsp coconut flour
1 tbsp tapioca starch (or arrowroot)
1 tbsp baking powder
3 tbsp EVOO
2 tbsp warm water
dash himilayan sea salt

Peel turnips and boil on stovetop for 50-60 minutes.  Once cooked, add to blender with green plantain, coconut flour, tapioca starch, baking powder, EVOO, warm water, and sea salt.  Puree well.  Set aside in refrigerator while preparing filling.

Preheat oven to 375 degrees.  To prepare the filling, combine the chopped carrots, onion, broccoli and cauliflower on stovetop in medium saucepan on medium heat.  Sautee for 8 to 10 minutes, cooking with 1 cup homemade bone broth or store bought organic broth (beef, chicken, or vegetable will all work!).  In separate medium saucepan, cook beef for 8-10 minutes on medium heat.  Once cooked, combine the beed and veggies in medium bowl with 1/2 cup full fat coconut milk and mix well.

Pour this mixture in a greased pie dish.  Pour cool crust mixture on top, and evenly spread over top with a spatula.  Bake for 40 minutes, until the crust is golden brown and more firm.  Will still be soft but have a dough like consistency.  Let cool for 10 minutes, and then serve and enjoy!



Blessings,

Lindsay


Sunday, January 24, 2016

DIY Chemical Free Deodorant

Hey hey hey and happy Sunday.  This continues to be a busy season for me (and my poor blog has often suffered!) as I finished grad school but now am both training for my new job and studying for boards.  In addition, I am helping to run two businesses: our farm and my oils business.  And I have a crawler-soon-to-be-walker.  Oy vey!

God doesn't let busy seasons go void though.  I appreciate the lessons he teaches me through them...the beauty in the chaos.  I have been learning exciting and revolutionary items in regards to my health and this past month, and I am looking forward to sharing in posts in this next week!

One thing that has been so important to me in the chaos of life is to stay chemical free in my home.  It certainly can be a challenging task, especially for the pocketbook.  But it is also so rewarding to know you are keeping products safe for your whole family in your home.  I started on this journey two years ago when I started having all my autoimmune symptoms.  Also, a couple years ago a co-worker had opened my eyes to how my own deodorant and routine beauty products could be adding to my already existent toxic load for my body.  In an effort to help cleanse my body, I gradually started switching to chemical free deodorant, detergent, cleaning products, shampoos and toothpaste.  Having started with Young Living oils 2 years ago, that has drastically helped me stay chemical free. I'm on the journey, and I live learning other chemical-free, DIY recipes from others!

There was one challenge: deodorant!  Look, I am not one of those girls walking around that never gets smelly.  I used to rarely sweat but over the last couple of years noticed myself sweating more.  I wanted to get a new deodorant because I had read and heard how harmful the aluminum and parabens are in deodorant (we are already exposed to aluminum through vaccines, soil, water, canned food, and other environmental exposures).  Rather than let this creep into my sweat pores, I wanted to find a product that worked better.  I had switched to "all-natural" deodorant (ex. trader joes, toms) only to find them not very effective and still a little rough-around-the-edges when it came to ingredients.  I started using Purification oil by Young Living, but didn't like applying it by itself all the time because it can stain the armpit and was not as soothing or young lasting.  So I started making my own deodorant!

My recipe below smells great, lasts a long time, can sit out on your counter at room temperature, and it is very affordable with simple ingredients!  I used Young Living oils for mine, but you can use whatever other brands you prefer for your deodorant.  Give it a try, and let me know what you think!  Please click here if you are interested in purchasing the oils through my Young Living site!

DIY Chemical Free Deodorant

1/4 cup arrowroot or tapioca starch (I used tapioca)
2 tbsp aluminum free baking soda
2 1/2 tbsp organic cold-pressed, unrefined coconut oil
5-6 drops purification oil
5-6 drops lavender oil 
2 drops melaluca or tea tree oil
2 drops Vitamin E oil
2 1/2 tbsp shea butter, unrefined

Mix all the ingredients together in glass jar.  Will form thick and spreadable paste.  May refrigerate right away to cool or set out on counter at room temperature.



Blessings,

Lindsay

Wednesday, January 13, 2016

Allergy Free Juice Pulp Muffins!

Confession.  New juicing addict here.  Yup, I may be on the bandwagon but at least its a good bandwagon, right?

I have had bouts of juicing before.  A coworker gave me an old juicer years ago, and while I loved juicing, it was an absolute NIGHTMARE to clean.  And I don't mind cleaning but really. You know when you have a baby, ain't nobody got time for that!!! :o) And anybody who juices knows it can be quite expensive to buy all that organic produce.

That's why I was super duper excited one of my dear friends let me borrow her super awesome, easy-to-clean Breville juicer recently.  I wanted to get back into cleansing and doing one meal of juicing daily.  We recently started getting some local organic produce delivered to help us along.  Honestly, I have loved getting back into it.  It's like getting an energy shot filled with all my daily servings and more of fruits and vegetables.

But what to do with all that leftover juice pulp?  Sometimes, we give it to our chickens, and in the past, years ago, I had made pulp muffins.  However, this was before I had started addressing a lot of my gut sensitivities, so I was interested this time around in making pulp muffins that were not only nutritious and delicious, but also AIP (autoimmune protocol) and paleo compliant.

These muffins I created are exactly that: gluten free, dairy free, soy free, egg free, nut free, legume free, nightshade free....but not free of good flavor and nutrients!! Give it a try!  They are family-approved :o)

Allergy Free Juice Pulp Muffins (AIP, paleo, GF, DF, soy-free, egg free, nut free)

4 cups juice pulp
1 cup coconut milk (I like arroy-D brand)
1/2 cup tigernut flour (sweet and nutty flavored!)
1/2 cup tapioca starch (or arrowroot starch will do)
1/2 cup organic cold-pressed unrefined coconut oil
1/2 cup unsweetened organic applesauce
2 tspn baking powder or baking soda
1 tspn vanilla extract
1 tbsp cinnamon
dash of himilayan sea salt
1/3 cup organic raw honey (or you can use organic date syrup)
5 drops Young Living lemon oil (optional if you did not include lemons in original juicing/pulp)

Preheat oven to 375 degrees.  Combine juice pulp with tiger nut flour, tapioca starch, and coconut milk and stir well.  Add melted coconut oil (heat over stove top preferably) and applesauce and stir.  Then add baking powder, vanilla extract, cinnamon and sea salt, and honey/date syrup and stir well.   Scoop into greased muffin pan; will make 12 to 18 muffins depending on your pulp consistency and how big you want your muffins.  Bake for 35 minutes and enjoy!






Blessings,

Lindsay

Pumpkin-Banana-Coconut Cream Ice Cream

I have been doing the coconut milk ice cream drill for almost a year now.  Have you had it?  Seriously, it should not be allowed to be in the freezer section.  It is off the chain!  Only downside?  Besides coconut milk ice cream being on the pricey side, it often contains gums and carageenan that can promote inflammation in the gut.  Any way you can reduce exposure to these food traps is especially helpful if you are trying to heal your gut!

I love my Arroy-D coconut milk so I bought their coconut cream recently.  Once you open this bad boy, you only have 2 days to use it (recommendation on box) so you need to know what you plan on using it for and have some recipes ready!  I knew I wanted to make a homemade ice cream treat that was both AIP (autoimmune protocol) and paleo friendly for my family, since I have been doing AIP, and my husband is doing not sugar this much.

This ice cream recipe I made is super easy, heavenly-tasting, and nutritious!  What's great is you can make it with a blender, and skip the ice cream machine!  You could have it any time of the day and couple it with some yummy date syrup or dried nuts and enjoy life chocolate chips if you are able to have them.  Don't forget to follow it up with some warm coffee with all this cool weather right now!  Enjoy!

Pumpkin-Banana-Coconut Ice Cream (AIP, paleo, GF, DF, Soy-free, Nut-free, Egg Free)

1 1/3 cup coconut cream (I love Arroy-D brand off amazon!)
1 small banana
1/2 organic pumpkin puree
1 tbsp honey (optional)
1 tspn vanilla extract(optional)

Mix all ingredients in a blender and refrigerate for at least 60 minutes.  Then serve (we had 2 servings worth) and enjoy!  Some ideas for toppings include the Date Lady's date syrup, enjoy life chocolate chips, nuts, or shredded coconut.


Blessings, 

Lindsay 

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