A great big welcome to Lexie's Kitchen & Living. I hope you enjoy the recipes and ramblings. For the story behind this site read here

Follow a gluten-free, dairy-free, egg-free, soy-free diet? Check out my recently released cookbook

 

 

 

 


 

 

 

Friday
Feb192010

Winter Squash Soup

When my son and I were on the Anti-Candida Diet spaghetti squash was one of the "acceptable" varieties of winter squash on the list. We ate a lot of it. For this recipe try your own mixture of winter squash. Spaghetti and pumpkin are your best low-carb bets. If you're not scrupulously watching your carb in-take then throw in some butternut or acorn for a richer, slightly sweeter soup.

Puree in high-powered blender (in batches):

3 cups cooked SPAGHETTI SQUASH

2 cups cooked PUMPKIN, ACORN OR BUTTERNUT SQUASH

2 cups of CHICKEN BROTH (I use Better than Bouillon Organic Bases—see manufacturer's comments below)

1/2 medium ONION

2 tsp grated GINGER

1 clove GARLIC

Transfer mixture to a large soup pot and add:

1/4 tsp ground CINNAMON

1-1/2 cups ALMOND MILK (make your own, it's so much better)

1 cup WATER

Simmer on medium low for 20 minutes to combine flavors. Serve topped with Onion Spice Pumpkin Seeds (recipe coming) instead of croutons.

Tip for Baking Squash: I a not sure where I stand on microwave ovens. All I know is they make cooking squash super easy and quick. If I have time I bake squash, if not I nuke it (tsk tsk). Either way all you need to do is cut a quarter-sized hole in the squash. The best way I have found to do this is to carefully cut around the stem. Place in oven (on a cookie sheet) or throw it into the microwave. No need to add water. Bake at 350˚F 40-60 minutes or microwave 6 minutes for every pound. You'll know it's done when the rind is soft. Allow to cool cut in half, de-seed and scoop out the lovely flesh!

MODIFIED DIET CONSIDERATIONS:

I wanted to rest assured that one of my kitchen stables, Better Than Bouillon, was gluten- and casein-free (it didn't state it on the bottle). Its convenience can't be beat. I use it so much and dreaded the thought of having to replace it with something else. So I wrote the manufacturer and this is what they said: "We currently have three organic bases that are lactose, casein and egg free. We manufacture Better Than Bouillon Organic Chicken, Organic Beef, and Organic Vegetable bases. Please be aware if any of our bases contained allergenic material you would easily find this information printed on containers ingredient statement."

Thursday
Feb182010

Lentils and Leftovers Fried Rice

My Tutu Bee (tutu is the word for grandmother in Hawaiian) was one gourmet lady. You could give her a duck, a bucket of lobsters, or 10 soursop and she would know what to do with them. ONCE in a while there were leftovers to be used up — and she knew just how to use those, too! She'd make fried rice. Today I wanted to make a dish with rice and lentils. So I did some fridge cleaning and made this lentil fried rice. The lentils added a great nutritional boost and my fridge is a bit tidier.

 

Saute in large frying pan until soft:

3 tbls OLIVE OIL
1 ONION diced
2 stalks CELERY diced

Add and saute a few minutes:

1 to 2 cups Leftover cooked MEAT (chopped or ground chicken, beef, pork—I used leftover ground sausage and bison)
Any other SUITABLE LEFTOVERS you find in the fridge

Add and saute 5 minutes stirring constantly:

3 cups cold, cooked BROWN RICE (I use organic short grain brown and cook in chicken broth)
Drizzle with more olive oil so that rice browns a bit.

Finally, add and saute (mixing gently) for a few more minutes:

2 cups cooked ORANGE LENTILS (you want then firm, not mushy) drained of any excess liquid
1 cup PEAS
1 large CARROT finely grated

Just before serving stir in a mixture of:

2-3 tbls BRAGG'S LIQUID AMINOS
1 tsp grated GINGER

To serve, press 1-1/2 cups rice into a small bowl and invert molded rice onto plate. Sprinkle with sesame seeds.

 

Monday
Feb152010

Nutty Nola

There are no grains in this "granola." It's purely nuts! A breakfast of yogurt (the kind your diet allows) dressed with Nutty Nola and berries will leave you feeling satisfied. Nutty Nola may be "crisped" up in your dehydrator or oven. If using a dehydrator at 105˚F you will have RAW Nutty Nola ... bonus!

Soak overnight and rinse well:

1 cup raw PECANS
1 cup raw ALMONDS
2 cups raw WALNUTS
1/2 cup raw PUMPKIN SEEDS

In food processor combine the following and process to desired "chunkiness":

Soaked NUTS
1/4 cup OLIVE OIL (or coconut oil)
1/4 cup HONEY (or 15-20 drops of liquid SweetLeaf Vanilla Creme or Cinnamon Stevia)
2 tablespoons VANILLA
2 tablespoons GROUND CINNAMON
1/2 teaspoons SEA SALT

OVEN METHOD: Spread on parchment-lined jelly roll sheet and bake at 325˚F for 45 minutes, stirring every 15 minutes.

DEHYDRATOR METHOD: Spread on Teflex-lined dehydrator tray. Dehydrate at 105˚F for 24 hours, stirring once or twice.

Mix in one cup of your favorite dried fruit (if your diet allows).

MODIFIED DIET CONSIDERATIONS: Using liquid Stevia in place of the honey makes this an Anti-Candida Diet (ACD) legal recipe. Any combination of nuts & seeds works just fine.

 

Monday
Feb152010

Mini St(raw)berry Cheesecakes

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For months I had been told that I had to give this raw cheesecake a try. It's another recipe from family friend, Sinclair—raw food chef extraordinaire! I had never made raw cheesecake and didn't know what to expect. I was so very pleasantly surprised by it's likeness to dairy-full cheesecake that I've made it multiple times since—company has raved everytime! When I make this "cheesecake" for the kids, I use a muffin tin. For company I will make it in a  5" round springform cake pan. The pretty pink makes me think Valentine's Day. The "easy-to-make" makes me think I will be making this often!

Raw Strawberry Cheesecake

Gluten-Free | Casein-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Wheat-Free | Grain-Free | Sesame-Free | Yeast-free | GFCF | Vegetarian | Easily-Vegan (sub out honey) | Raw

Makes: 1-5" Round or 12 Minis 

Ingredients:

FOR THE CRUST (pictured in Mini-Cheesecake photo below)
3/4 cup raw MACADAMIA NUTS
1/8 cup raw COCONUT FLAKES
1/2 cup pitted DATES
Pinch SEA SALT

FOR THE FILLING
1-1/2 cups soaked and rinsed raw CASHEW NUTS (soak 4 hours)
1/3 cup LIME JUICE
1/3 cup HONEY
1/3 cup COCONUT OIL
1/2 cup FRUIT of your choice (I used strawberries)
2 tsp VANILLA
Pinch SEA SALT

Directions:

  1. In food processor, process crust ingredients until a sticky dough forms.
  2. Press dough into 5" round springform cake pan (line bottom with parchment). For mini cheesecakes, divide crust into 12 equal sized balls and press into standard size muffin tin lined with cupcake liners. 
  3. Freeze or refrigerate crust(s) 2 hours.
  4. In high-powered blender, blend filling ingredients until super smooth.
  5. Remove crust(s) from freezer and pour into pan (fill muffin tins 3/4 full). If desired, drizzle and swirl warmed fruit preserves over surface of cheesecake. 
  6. Freeze or refrigerate another 2 hours or until set. 
  7. If frozen, let stand at room temperature 10-15 minutes before serving. Garnish with strawberries or candied ginger.

Make mini cheesecakes using a muffin tin.

Tuesday
Dec222009

Sinclair's Green Smoothie

Sinclair, I just want to say "thanks." Thanks for turning my sister on to your green smoothie. Two years ago she whipped one up for me and I have yet to find another that tops it. 

Add to high-powered blender (like BlendTec or Vita-Mix) and blend at high speed for 1-2 minutes :

1/2 cup raw ALMONDS
1 ORANGE with skin sliced off (leave white pith on)
1 BANANA
Handful of KALE (ribs removed)
1 cup fresh APPLE CIDER
1 scoop of your favorite PROTEIN POWDER (optional)
1/2 cup ICE
1 cup cold WATER

MODIFIED DIET CONSIDERATIONS: This is a tasty smoothie if you are tolerating fructose. If you are on a low-fruit/low-fructose diet you can replace the apple cider with water and, forgo or choose a low-fructose fruit to add or simply sweeten it up with a few drops of liquid stevia.

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