Spiced Apple Pecan Muffins

Spiced Apple Pecan Muffin

I realize it’s been quite some time since my last post. It took me awhile to recover from December. Change, stress and dealing with other people’s insanity and drama took quite a toll on me mentally and physically. Once things started to settle down in January I stumbled upon a treatment that is most often used in terminal cancer cases, but has been shown to cure any type of physical ailment. It is called the Gerson Therapy. It is a very serious and difficult dietary undertaking and is usually first done with the help of medical professionals. The reason this struck such a chord with me was not only because my father passed away from a terminal cancer, but because the basis of the treatment is fresh pressed vegetable and fruit juices, complete elimination of salt, and very little to no consumption of meats. There are many other facets to this diet therapy and it is not something to be taken lightly. I am just taking aspects from it to try to get myself to the most optimal health I can.

So, why I am I going on and on about this… well because my diet, cooking and recipes have changed because of this new knowledge. I won’t be posting many recipes that include meat anymore, since I just don’t want to eat it. I am going for a mostly vegan diet. 🙂

People have been asking where the posts/recipes have been these last few months and it’s been a struggle to come up with something I felt was good enough to share. Not everyone is into vegan, egg free, dairy free, gluten free food.  Although I did make a great minestrone soup with kale and sprouted mung beans that may need to be shared.  The pressure is there to come up with some great baked item to sell or market somehow.. and that seems so daunting, so I’ve just been concentrating on muffins lately. After a few duds I am really excited about this flour combination. Not too gooey, not too crumbly, perfectly moist and just the right amount of crumb.

Spiced Apple Pecan Muffins

Makes 12 medium muffins.

1 c. very fine White or brown rice flour

1/2 c. Gluten free oats, ground (can use a coffee grinder)

1/4 c. Tapioca flour

1/4 c. Millet flour

2 tsp. Baking powder

1 tsp. Egg replacer

1/2 tsp. Xanthan Gum

1/2 tsp. Baking soda

1/4 tsp. Sea salt

1/2 tsp. Cinnamon

1/4 tsp. Ginger powder

1/4 tsp. Allspice

2/3 c. Cane sugar or honey

1/2 c. Coconut oil

1 c. Hot water

1  1/2 tsp. Flax meal

3/4 c. Apple, peeled and diced

3/4 c. Pecans, chopped

 

Preheat oven to 375 degrees.

Place 12 muffins liners in muffin pan and sprinkle each with flour.

Add flax meal to a bowl and mix with hot water.

Add coconut oil to hot water mixture.

In a separate large bowl, combine rice flour, oat flour, millet flour, tapioca flour, baking powder, egg re placer, xanthan gum, baking soda, salt, cinnamon, ginger, allspice and sugar. (if using honey instead of sugar, add to water mix.)

Add wet ingredients to dry and mix gently. Add in apples and pecans and mix until combined.

Spoon mix into muffin liners, evenly dividing into 12 muffins.

Bake at 375 for 18 – 20 minutes.

 

Spiced Apple Pecan Muffins

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Spiced Apple Butternut Squash Soup

Spiced Apple Butternut Squash Soup

This recipe is dedicated to 4 people without whom I wouldn’t have been able to make this particular soup. 🙂 Thank you so much, to my Uncle David for growing such magnificent butternut squash, my Grandma and Grandpa H. for the delicious apples from their home orchard, and to my Aunt Pat and Uncle Mike for driving them all the way across the country to me!

Also, a special thanks to my Aunts for braving the mountain to come enjoy this soup with me.

Spiced Apple Butternut Squash Soup

1 medium Butternut squash

4 medium apples

1/4 c. Lime or lemon juice

1 Tb. Ginger, diced

1 c. Red onion, diced

1/2 c. Leeks or green onion, diced

1/4 c. Garlic, diced

3+ Tb. Olive oil

1+ tsp. Sea salt

1-2 tsp. Cinnamon

1/4 tsp. Allspice

1/4 tsp. Nutmeg

1/4 tsp. Coriander

1/8 – 1/4 tsp. Cayenne (optional)

1 c. White wine

3 c. Water or Vegetable Stock

1/8 tsp. Maple Extract (optional)

1/2 c. Parsley, chopped

Sea salt & Pepper to taste

Roast Butternut Squash

Preheat oven to 400 F.

Slice squash in half, brush with olive oil and sprinkle with salt and pepper.

Place in baking pan and roast about 1 hour, depending on size.

Squash should be spoon tender. When done, take out and let cool.

While squash is cooking, prep apples by peeling and then chopping into a bowl with lime juice and ginger.

Apples soaking in ginger and lime. Diced garlic, onion and leek.

Heat olive oil in soup pot to high.

Add garlic, onion and leeks. Saute until slightly translucent.

Add spices, continue cooking and add wine.

Stir well and add apple mixture.

Reduce heat to medium-low.

Apples cooking down with onions and spices.

Let apples cook down for about 5 minutes.

Start adding spoonfuls of squash to soup.

Stir in water or stock and bring heat back up to high until starting to boil. Bring heat back down to low simmer.

Let simmer for 20 – 30 minutes.

Remove from heat and blend with immersion blender to desired thickness.

(If you don’t have an immersion, use a regular blender. Be careful..it’s hot!)

Return to heat. Taste and adjust seasoning.

Stir in 1/2 c. parsley.

Serve warm or chilled with a little parsley on top.

Spiced Apple Butternut Squash Soup

Cashew Ginger Chicken Salad

Cashew Ginger Chicken Salad

My friend’s, Dan and Champion,came visit from the coast this weekend. Dan said he had been craving some of my home cooking. This salad is one of his favorites. Generally any place I take this salad, people are asking for the recipe and it’s usually eaten very quickly. You can also layer this salad with cream cheese and sweet and sour sauce for a great dip. I’ve always made this recipe with peanuts before, but I’m not so into peanuts anymore and so many people can’t have them. So, this time I used cashews. I will probably never use peanuts again. You certainly can still use them, if you totally love peanuts. Almonds would be great substitution as well, chicken and almonds are almost always good together.

Serve this chicken salad over greens or rice, on a sandwich, as a dip or on a cracker for a bite size appetizer.

This time I served it over raw spinach with steamed rice and sauteed greens beans and cherry tomatoes. Everyone happily cleared their plates. 🙂

Cashew Ginger Chicken Salad

Cashew Ginger Chicken Salad

2 Boneless skinless chicken breast, cooked and shredded

2 medium Carrots, shredded

1/4 c. Cilantro, chopped

1/4 c. Green onion, diced

2 Tb. Garlic, minced

2 Tb. Ginger, minced

1 c. Cashews, chopped

1/4 – 1/3 c. Coconut aminos, Wheat free tamari or soy sauce

(coconut aminos are slightly sweeter and a little less salty then regular soy sauce)

1/4 – 1/3 c. Sesame oil

2 Tb. Lemon or lime juice

Sea salt and Pepper to taste

I medium bowl, toss shredded chicken, shredded carrots, cilantro, green onion, garlic and cashews.

Pour coconut aminos, sesame oil and lemon juice over salad and toss to coat.

Season with salt and pepper.

Cashew Ginger Chicken Salad

Sesame Ginger Steak

Sesame Ginger Steak Salad, Roasted Pesto Potatoes

Sesame Ginger Steak

2 6oz. Sirloin steaks

1/4 c. Sesame Oil

2 Tb. Coconut Aminos (can substitute Tamari)

2 Tb. Sesame seeds, toasted

2 Tb. Black Sesame seeds, toasted

1/2 Tb. Ginger, powdered

1/2 Tb. Garlic, powdered

1 tsp. Sea salt

1/2 tsp.  Red Pepper Flakes

1 c. Beef stock

Coconut Aminos & Sesame Oil

Combine oil, coconut aminos, sesame seeds, ginger, garlic, salt and red pepper.

Place steaks in a bowl and pour marinade over. Stir to coat well.

Marinate at least 1 hour.

Place skillet on stove at high heat. Once pan is hot, add steaks and brown well on both sides. Once Browned, turn stove to medium high and add stock.

Continue to cook steaks to desired temperature, turning at least once to ensure even cooking.

Stock should blend with marinade and reduce into a nice brown sauce.

Remove steaks from heat and let sit 5 minutes before cutting.

Remove sauce from the pan to be served on top the steaks.


Sesame Ginger Steak, Sauteed Zucchini, Roasted Pesto Potato Wedges, Garlic White Wine Mushrooms