Food For Thought

Homemade Chai, DF

I got creative this year, due to food allergies, and first made this hot chai without cinnamon or peppercorns. I've been told it's the best chai ever tasted! But I'll leave that decision to you.

Click the picture to watch Chai Tutorial.

Use dried or fresh gingerroot. Leave pieces of ginger in the chai to steep even further if desired. Note that if you use a low-fat coconut milk or other milk types, the chai may be spicy. Fat in coconut milk balances the zing of ginger. Sweeten with your choice of sweetener. I prefer coconut sugar which is low glycemic. Honey also blends well.

Exact measurements are not given. Gingerroot will be the biggest quantity, then cinnamon, star anise, cloves and allspice, ending with a pinch of peppercorns. Balance ratios with the spices you prefer.

Simmer 1 1/2 Quarts of water, ginger, and spices, covered, in a saucepan for 10-20 minutes. Add coconut milk and sweetener and simmer 10-15 minutes more, taking care not to boil over. You may also steep in a crockpot on low for 1-2hours. If desired, add black tea bags to make the chai caffeinated.

Sorghum Pancakes, GF/Egg Free (DF option)

Comfort food season is here, and although starting off any day with these delicate cakes- snow or shine- would be welcome, fall is a good excuse!

1/4 cup water mixed into 2 TBL flaxmeal. Let sit while pan is heated with butter (use vegan butter or oil if desired.) To flaxmeal, stir in 2 TBL olive oil, 1 tsp b. powder, 1/4 tsp vanilla, dash of salt, 2 tsp maple syrup (or honey), 1 1/2 TBL tapioca flour or potato starch, 1/3 cup sorghum flour, 1/4 cup milk (or alternative milk.)

Fry each side on prepared pan. Makes 3 pancakes

This is only one way to de-seed a pomegranate without having to change clothes for the ordeal. I trust this video will be helpful to you for enjoying more delicious fruit during the holiday season! Plus, a special addition of street music from my travel to Ireland this year!

GF/Vegan/Nut-free Pumpkin Chip Cookie

These cake cookies fill your mouth with warm, comforting goodness. Give them a try!

1 cup canned pumpkin; 1/2 tsp vanilla; 1/4 tsp salt; 3/4 cup softened vegan butter; 2/3 cup coconut sugar; 2 TBL dry sweetner monkfruit/erythritol mix; 1/4 cup tapioca flour; 3 TBL flaxmeal; 3/4 cup sorguhm flour; 3 TBL coconutmilk; 1/2 cup vegan chocolate chips

Mix together wet ingredients. Stir in dry ingredients, folding in chocolate chips lastly. Spoon out by rounded tablespoons onto a lightly greased baking pan. Bake 375 degrees F for 15-18min. Cool 5-10min on wire rack before enjoying!

Crusty GF / DF Chicken

Deliciously gluten-free, dairy-free, and full of flavor. Crusty chicken is best served up at the time of making, but leftovers can be stored in the refrigerator for later meals.

1.5 lbs thin-sliced boneless chicken breast.

crust: 1 cup cornmeal; 1 tsp salt; 1/4 tsp cracked pepper; 1/2 tsp onion powder; 1/4-1/2 tsp ground red pepper (cayenne); 1tsp smoked paprika; 1/2 tsp ground mustard, dry;

baste: 1 TBL ready-made dijon mustard mixed with 1/2 cup water. Oil for frying.

Baste one piece of chicken at a time in water/mustard mix. Dab chicken piece into mixed crust ingredients. Fry each side approx. 4-6min. Remove from heat onto plate to cool. You may also sprinkle with extra ground mustard and smoked paprika as it’s frying.

Power-Packed Breakfast On-The-Go

There are no rules for this cold breakfast cereal; except that you use the ingredients you like! Simply layer some nutrient-rich foods, put a lid on it, grab a spoon, and take it away!

I make my soaked chia ahead of time and store in the fridge for easy use. In a quart jar, stir 1 part chia seed to 4 parts cold water and let stand for 10min. Stir.

For the cereal pictured here, I first blended a fruit mix of frozen strawberries, stevia sweetener, coconut milk, and peanut butter. Then, I continued to layer in a pint jar:

vegan yogurt, pre-soaked chia seed (1 TBL dry chia= 33g fat and is great for hydration), frozen fruit blend, hemp seed (10g of protein per 1/4 cup), raw pumpkin seed (13g fat & 7g protein per 1/4 cup), and dried cranberries.

You may also throw in: raisins, roasted almond slivers, cashew butter, fresh blueberries, protein powder, collagen powder, coconut sugar, honey, cinnamon, or nutmeg.