Blueberry (Einkorn Flour & Cornmeal) Cake

This blueberry cake is lightly sweet and pairs perfectly with morning coffee or with your favorite vanilla ice cream for dessert.

Note: Einkorn is the purest and most ancient form of wheat available. It only has 2 sets of chromosomes and naturally contains a very different composition of gluten that is easier to digest for many who have non-genetic gluten intolerance.)

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INGREDIENTS:

1/2 Cup of Butter (plus 1 tablespoon to coat the skillet)

2 Eggs

1/2 Cup Sweetener of your choice (raw sugar, honey, coconut sugar, etc.)

1/2 Teaspoon of Vanilla

1/2 Cup of Organic Sour Creme or Greek Yoghurt

1 3/4 Cups of Einkorn Flour

1/2 Cup of Corn Meal

1/4 Teaspoon of Baking Soda

2 Teaspoons of Baking Powder

1/4 Teaspoon of Salt

1 Cup of Organic Blueberries (fresh or frozen)

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INSTRUCTIONS:

Preheat over to 350 degrees

Heat Cast Iron Skillet on stove top and coat the pan with approximately 1 tablespoon of butter

Mix butter (softened), sweetener (raw sugar, coconut sugar, honey, etc.),  vanilla and sour creme or greek yoghurt.

In separate bowl sift Einkorn Flour, Baking Soda, Baking Powder and salt.

Slowly blend all ingredients adding flour mixture a little at a time

Fold in blueberries

Pour complete mixture into cast iron skillet and bake in the oven for approximately 20 minutes. Try to avoid over baking. I always set my timer for approximately 3/4 of the recommended baking time and check it with a tooth pick.

Slice and serve warm or slice and place in a storage container to enjoy later.

Stay Inspired,

GIGI

Banana Bread - Cake

I don't know whether to call this a bread or a cake, but it's delicious!  Perhaps if we bake it in a cake pan and add some frosting...we could call it a cake!   

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INGREDIENTS:

2 Cups of Organic Einkorn Flour 

(Note: Einkorn is the purest and most ancient form of wheat available. It only has 2 sets of chromosomes and naturally contains a very different composition of gluten that is easier to digest for many who have non-genetic gluten intolerance.)

1 teaspoon of Baking Soda

1/2 teaspoon of Natural Salt

5 tablespoons of Pasture Butter (you can also use Coconut Oil)

2-3 ripe Bananas

1/2 cup of Organic Raw Honey or Raw Sugar

3 large Eggs

1 teaspoon of Organic Almond or Vanilla Extract

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INSTRUCTIONS:

Preheat over to 350 degrees

Sift together Flour, Baking Soda and Salt

In separate bowl mix together sugar, eggs, melted butter and extract

Slowly blend all ingredients adding flour mixture a little at a time

Pour into buttered loaf pan and bake for approximately 30 minutes.  Try to avoid over baking.  I always set my timer for approximately 3/4 of the recommended baking time and check it with a tooth pick.

Remove bread from loaf pan and let cool approximately 10 minutes. Slice and serve.

ENJOY,

GIGI

Rose Hip Vinaigrette

Like many of you, I look into my pantry on a daily basis and I wonder what I can make with all these wonderful ingredients that will give me great nutrition and flavor.  Today when I peered into my pantry I saw the Rose Hips starring at me, begging me to create something.  I have made Rose Hip Spread many times and wondered what else these SUPERFOOD seeds could create.  My first thought was, "what do I need?"  Vinaigrette popped into my head and I began a simple creation. It turned out so flavorful and this recipe leaves so much room for creativity based upon flavor preference. The best part...it's so nutritious!

Benefits of Rose Hip Seeds

A Rose Hip is the fruit  or seed pod of the rose plant.  Some reports claim that wild varieties have the highest concentration of Vitamin C, with some estimates reporting 30-50 times the Vitamin C of oranges.  Rose Hip, also known as Rose Hep is so packed with nutrients that I consider it a SUPER FOOD!  Known for it's Vitamin C content, Rose Hip also contain vitamins A, B-3, D and E as well as bioflavonoids, citric acid, flavonoids, fructose, malic acid, tannins and zinc.  Because Rose Hips contain a variety of antioxidant; carotenoids, flavonoids, polphenols, leucanthocyanins and catechins, Rose Hips are considered to be a good cancer preventative and the natural pectin found in Rose Hips is beneficial for gut health.

Rose Hip Vinaigrette Ingredients

1/4 Cup of Seedless Rose Hip Seeds (you can find online.  I buy mine at Natural Grocers)

1 Cup of Filtered Water (I use the Berkey Filter)

1/4 -1/2 Cup of Raw Coconut Vinegar or Apple Cider Vinegar (I Coconut Secret Raw Coconut Vinegar and Bragg's Apple Cider Vinegar).  The benefits of Raw Coconut Vinegar and Apple Cider Vinegar deserve a separate post!

Fresh grown Rosemary (or any other herb of your choice- I grow my own)

Fresh grown Thyme (or any other herb of your choice - I grow my own))

Juice of 1 fresh organic lemon

Options

For those of you who like and Oil & Vinegar dressing...you can add Olive Oil to this recipe

Be creative with your herbs and flavoring - try dill, basil, cilantro...)

Instructions:

Simmer Rose Hip Seeds and Water (with lid) for approximately 30 minutes.  Set aside to cool.

Drain Rose Hip Water into a large class bowl or measuring cup and mush as much juice out of the Rose Hip Seeds are you can.  You can use a fine mesh stainless steel strainer or cheesecloth to get the most out of those simmered seeds.  (Put the seeds aside and make some Rose Hip Spread!)

Pour Rose Hip juice and remaining ingredients into a quart size mason jar (or jar of your choice). Shake well and store in refrigerator for up to 2 weeks!  

Enjoy!

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Amazing Immunity Protein Bars...

This yummy bar just happened by accident, like most recipe creations or makeovers do.  I wanted a bar that would incorporate all the minerals that I was seeking in my nutritional balancing plan and it just turned into this amazing bar, full of immunity building nutrients as well as some good protein.

Ingredients- the ingredient measurements do not have to be exact.  I have found myself not even measuring when I make these now and just throw the ingredients in, and they always turn out wonderful. If you like it sweeter then add more honey, if you like it sweet and salty, add more salt, etc. Enjoy!

DRY INGREDIENTS

2 Cups of Organic Steel Cut Oats

1/4 Cup of each type of organic chopped raw nuts (pecans, walnuts, cashews).  I prefer to soak the nuts overnight to eliminate some of they phytic acid to aid in digestion and assimilation.

1/4 cup of each type of organic raw seeds (sesame, chia, flax, pumpkin)

4 scoops of protein collagen (my favorite is Vital Proteins Collagen Peptides)

1/4-1/2 teaspoon of celtic salt

1 Tablespoon of finely ground bee pollen (I grind mine in a simple coffee grinder)

INGREDIENTS TO BLEND IN VITAMIX/BLENDER

12-16 pitted Medjool Dates (you could use prunes, raisins, etc., I simply enjoy the texture of the dates in this recipe)

1/2 cup of Honey

1-2  tablespoons of Elderberry Syrup (optional)

1/2 teaspoon of organic vanilla extract

1/2 - 1 cup of raw cashew, almond, or pecan butter

Process:

Mix dry ingredients together and set aside.  Blend Dates, honey, elderberry, vanilla, and nut butter in Vitamix.  Mix all ingredients together.  This may take a little work so wash your hands and get in there and get those hands dirty. Press out onto a parchment paper lined baking pan or roll into balls and place in freezer for 10-20 minutes.  Enjoy the taste and the wonderful nutrients of this amazing bar!

Be Blessed!

Bean, Veggie & Red Rice Soup (InstaPot)

This hearty soup is nutrient packed and so simple to make!!!  Healthy protein, carbohydrates, vitamins, minerals, fiber and probiotics.  Add some shredded raw cheese or avocado for a healthy fat!

Ingredients: Approximately (Feel free to add more rice, beans veggies or spices)

2.5 Cups of Organic Red Beans

2 Quarts of Filtered Water

1/2 Cup of fresh organic broccoli

1/2 Cup of fresh organic carrots

1/2 Cup of fresh organic celery

1 Cup of Organic Red Heirloom Rice

1 teaspoon of organic cayenne pepper

1 teaspoon of himalayan salt

1 teaspoon of organic turmeric

1/4 of Raw Sauerkraut (per serving)

Makes approximately 6 servings

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Instructions:

Place all ingredients (except sauerkraut) into instapot and cover with filtered water.  Cook for approximately 30 minutes, mix in sauerkraut and enjoy!  I like using the "bean" setting on the instapot - it turns out perfect!  Feel free to add in other vegetables and spices that you like.

Ginger Culture for Ginger Soda

Ginger Culture or commonly called "Ginger Bug" is your starter for making Ginger Ale or Ginger Soda.  

Ingredients for Ginger Culture

3 Tablespoons of grated organic ginger

3 Tablespoons of organic unrefined sugar

2 Cups of Filtered Water

Process

Place ingredients in quart size jar and stir with wooden spoon

Cover with coffee filter as shown here

Store in warm place away from other cultures

Daily add 1 tablespoon of sugar and 1 tablespoon of ginger- approximately 5-8 days

The Ginger Culture will appear bubbly and cloudy and will fizz when you stir it

Now we are ready to make Ginger Ale.

Place remaining culture in refrigerator and feed 1X per week

How to make Ginger Ale coming soon!!!! Stay Tuned!

Nut Butter Shake (A little taste of Heaven)

Nut Butter Shake has only 4 ingredients and is super delicious and nutritious!

Ingredients:

2 Frozen Bananas  (freeze over- ripe bananas to use in smoothies and shakes).

1/2 cup of sprouted Raw Nut Butter (my favorite is hazelnut, but almond butter works great)

2 Tablespoons of Raw Honey or Maple Syrup (for a thicker dessert try Medjool Dates)

1/4 tsp. of Organic Vanilla Extract

Note: for a lighter texture you can add 1/2 cup of raw milk, almond milk or filtered water.

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Process:

Place all ingredients in blender/Vita-Mix and blend to desired consistency.  Makes 2-3 Servings.  Serve right away and ENJOY!

Simple Coconut Cups

Simple Coconut Cups are a great way to soothe a sweet tooth and get the nutritional benefits of coconut oil!

Ingredients:

3/4 cup of virgin coconut oil

1.5 Cups of organic shredded coconut

1- 2 Tablespoons of maple syrup or raw honey (for added sweetness add 2 tablespoons)

1/2 tsp. of organic vanilla extract

1/4 tsp. of salt

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Process:

Gently melt coconut oil in saucepan, remove from heat and add shredded coconut, maple syrup/honey, vanilla extract and salt.  (You can also add any of your favorite seasons like nutmeg, cinnamon, etc.).  Pour mixture into baking cups and let cool in refrigerator for approximately 1 hour. 

Tasty & Healthy!

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