Sunday, September 25, 2011

Simply Sunday…

I think I overbooked myself on the cooking last week and I didn’t get around to making the Waldorf Chicken Wraps, the Fudge Swirl Almond Butter Mini Cupcakes, or the Decadent Date Bars.  I can honestly say they were not overly missed as we enjoyed feasting on all the other yummy goodness that made up our week, especially this…

Potato Leek Soup

Ingredients:

1 bunch of leeks (about 3-4), dark green stems removed

1/2 large yellow onion, chopped

3 garlic cloves, minced

3 russet potatoes, roughly peeled (I like to have a little peel left on) and cut into cubes

1 Tbsp brown rice flour (can use whole wheat)

1 Tbsp Earth Balance butter

4 cups low-sodium vegetable broth

1/2 cup non dairy milk (I used coconut milk)

salt and pepper to taste

 

Directions:

Wash leeks to remove all the dirt (cut horizontally and separate the rings to make sure no dirt remains).  Coarsely chop after washed.

In a medium stock pot, melt butter and add flour over low heat.  Using a wooden spoon, mix well.  Don’t skip this step as it will thicken your soup and give it a nice flavor!

Add the vegetable broth, leeks, onion, and potatoes and bring to a boil.  Cover and simmer on low heat for about 25 minutes or until potatoes are soft.  Using an immersion blender or regular blender, blend soup until smooth adding the milk and adjusting the taste with salt and pepper.

 

 

And Paleo Bread to go alongside it.

DSCN0804 In the pan, ready to hit the oven!

DSCN0815 Cooled and sliced and ready to be devoured!

DSCN0816

DSCN0820 A perfect combination of Almond Meal, Coconut Flour, and a touch of Rosemary….the savory recipe I was looking forward to sharing with you!

So, what is Paleo Bread?  It’s just simply a bread that is not only gluten free, but conducive to those who are following the Paleo Diet as part of their lifestyle.  I found that this bread offered a wonderful “nutty” flavor from the almond meal and golden flax.  I think if I would have used “blanched almond flour” I would have found the result to be lighter and fluffier (something I would like to try again).  The hint of sweetness from the honey was nicely balanced with the rosemary, which helped to make it a bit more on the savory side! 

Paleo Bread

(inspired by Alana @ Alana’s Pantry)

Yields 1 loaf

Ingredients:

1 1/2 cups almond meal

2 Tbsp coconut flour

1/4 cup golden flaxseed meal

1/4 tsp sea salt

1 1/2 tsp baking soda

1 Tbsp dried rosemary, crushed

5 large organic eggs

1/4 cup coconut oil

1 Tbsp honey

1 Tbsp raw apple cider vinegar

 

Directions:

Preheat oven to 350 degrees.  Lightly spray a bread loaf pan with cooking spray and set aside.

In a large mixing bowl, whisk together the almond meal, coconut flour, flax, salt, rosemary, and baking soda.

Add in eggs, oil, honey, and vinegar.  Whisk until well combined.  Pour batter into prepared pan.  Bake for 30 minutes.  Cool and serve.

 

It’s Fall, whether the “weather” wants to admit it or not, so I’m bringing out the pumpkin!DSCN0863

DSCN0864

DSCN0865

Pumpkin Spiced Granola

(inspired by Angela @ Oh She Glows)

Ingredients:

3 cups gluten free rolled oats

1/2 cup raw, sliced almonds

1/2 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

1/4 cup coconut flakes, unsweetened

1/4 cup flax meal

1/4 cup organic pumpkin puree

1/2 tsp vanilla extract

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/4 cup organic pure maple syrup

1/4 cup organic honey (can sub in agave)

1/3 cup coconut oil

1/2 cup raisins

 

Directions:

Preheat oven to 325 degrees.  Line a rimmed baking sheet with parchment paper and set aside.

In a large mixing bowl, combine the oats, nuts, seeds, and flax. 

In a small mixing bowl, combine the pumpkin, spices, vanilla, maple syrup, honey, and oil.  Stir the liquid into the oat mixture and coat thoroughly. 

Spread mixture onto prepared baking sheet.  Bake for 40 minutes, stirring every 10 minutes.  Let the granola cool and then mix in the raisins.  Granola can be stored in an airtight container for up to 3 weeks.

 

Nourishing Thought for Today:

Sundays are typically far from “simple” for us, but they are a “sweet” time for our family.  I look forward to going to church to worship our Lord, to learn from His teachings, and to fellowship with others.   As I think about the latter and the many people we speak to at church on Sunday mornings and throughout our week I am reminded of this verse in Proverbs…”Gracious speech is like clover honey – good taste to the soul, quick energy for the body.” Proverbs 16:24 (the Message)

This is a “sweet” reminder of the savory taste of honey and how it compares to the words we speak to others.  Are the words that we speak to others ones that will sweeten their day and perhaps lighten their load?  People all around us need sweet words of encouragement…sweet words are healing to our bones!!!

Have a great week!

Blessings,

J’lene

4 comments:

  1. Definitely the right season for your soup, and added bonus of the bread, thanks so much, I know what we are trying this coming week.

    ReplyDelete
  2. I love soup in the Fall! Let me know what you think or if you made any changes!

    Blessings!

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