Mother Earth Living

Food Matters

All about fresh, flavorful food

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6/20/2014

One chill and cloudy spring day, after a walk with my newborn around the neighborhood, I returned home with a craving for something comforting. Not quite dinnertime, a teatime treat seemed appropriate. The baby was taking a nap longer than her usual, which gave me the feeling of wanting to celebrate the occasion. “Me time,” I thought. “Cookies!” I accidentally shouted out.

New mother’s can relate—I wasn’t sure how long my “tea for one” party would last. Something quick, a one-bowl cookie would do. I grabbed my favorite old mixing bowl and a spatula and opened the pantry. I spotted some shredded coconut and raw cashews I had leftover from a Thai dish I made a few nights before. Macaroons made sense. After I asked myself, “What else do I have in here?” I saw the dark chocolate chips and decided they could join in on the fun.

It’s not my first instinct to grab sugar or flour. I turned to my old friends, coconut flour and honey and started to mix. Everything in the bowl, everything combined. Bake, bam, and done. The perfect little macaroons or cookies (whatever you want to call them) came out of the oven, nearly beating the scream of the teakettle. Much to my delight, I got to enjoy my tea and cookies before the baby woke.

Chocolate Chip Macaroons Recipe
Photo by Malorie Davis

Despite the slight rush, these cookies came out delicious. I’ve fallen in love with the recipe and have made them twice since. If you have young children, this would be the perfect recipe to bake with them, as it’s the no-fuss type. They’d also be great to whip up as a last-minute gift or offering.

Coconut Cashew Chocolate Chip Macaroons Recipe

• 1 cup shredded, unsweetened coconut
• 1 1/2 tablespoons coconut flour
• 1/2 cup dark or semi sweet chocolate chips
• 1/2 cup honey
• 1 egg
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1/4 cup chopped cashews

1. Mix everything in a bowl until well combined.

2. Use your hands or an ice cream scoop to form balls of cookie dough.

3. Place on a cookie sheet, 1 to 2 inches apart and gently pressed down in the center with your fingers.

4. Bake in a preheated 350-degree oven for 10 to 12 minutes.

5. Let the cookies cool on the cookie sheet for 5 to 10 minutes before serving. Will keep in an airtight container for approximately 5 days.


Malorie DavisMalorie Davis is a classically trained chef, holistic nutrition counselor, wife, and mother. She created the True American Diet and has a passion for natural homemaking. Malorie offers up recipes and nutrition tips on her new blog Malorie Davis Nutrition, as well as online nutrition counseling services.



6/6/2014

Living in the Southern California Wine Country, lunch with friends at a small winery tends to happen often. With hiking or trail running as my workout of choice, my lunch is often a light picnic I pack with me and enjoy before heading down the other side of the mountain. Whether it’s a winery, a park, a mountaintop, or your own backyard, picnics are kind of magical. Most importantly, it’s a way to “get out” without having to worry about the toxic ingredients hidden in restaurant food.

Personally, I follow a mostly gluten- and dairy-free diet. However, I always pack a baguette to please my picnic buddy and invite them to bring along some good quality cheese. With that being said, here’s what I pack in my picnic basket.

Jar of Olives

Healthy Picnic Foods

• Water
• Hard-boiled eggs
• Seasonal fruit
• Marinated olives  
• Pea Pesto (recipe below)
• Steamed Asparagus
• Sliced tomatoes
• A small jar of local olive oil
• Gluten-free crackers
• Baguette
• Cloth napkins
• Silverware

To be kind to Mother Earth, I pack my food in mason jars and wrap them in my cloth napkins before placing them in my basket. A cooler or a backpack with ice is also convenient, if you prefer. A few simple items are all you need for a satisfying and light lunch. I use the pea pesto for the hard-boiled eggs, while friends usually pair it with the baguette and cheese. The steamed asparagus and tomatoes usually get a drizzle of olive oil and fruit is saved for dessert. Of course, there are no rules when it comes to what types of food to bring. Smoked fish, broccoli salad, or veggie sandwiches are some of my other favorites.

Pea Pesto

Simple Pea Pesto Recipe

• 2 cups peas, shelled or thawed
• Juice and zest of 1 lemon
• 1 clove garlic
• 1/2 cup unsalted walnuts
• Pinch of sea salt
• 4 tablespoons extra virgin olive oil

1. Place all ingredients, excluding the olive oil, in a blender or a food processor and blend to combine.

2. When peas are broken down and the mixture is almost smooth, add the olive oil and blend just to combine.

3. Place in a jar or airtight container. This pesto will keep refrigerated for up to one week.

4. Serve on pasta, gnocchi, potatoes, eggs, bread, or as a dip for vegetables.

Photos by Malorie Davis


Malorie DavisMalorie Davis is a classically trained chef, holistic nutrition counselor, wife, and mother. She created the True American Diet and has a passion for natural homemaking. Malorie offers up recipes and nutrition tips on her new blog Malorie Davis Nutrition, as well as online nutrition counseling services.



6/4/2014

It doesn’t get much simpler than this muffin recipe. Swap conventional flour with Pamela’s gluten-, wheat- and dairy-free artisan flour blend and you have a quick and easy gluten-free breakfast.

Gluten-Free Muffins
Photo courtesy Pamela's

Easy Gluten-Free Muffin Recipe

• 2 cups Pamela's Artisan Flour Blend
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs, large
• 1 cup milk, cream, milk alternative, sour cream, yogurt or buttermilk
• 3/4 cup sugar or light brown sugar, packed
• 8 tablespoon oil, butter or butter alternative, melted
• 1 teaspoon vanilla
• 1 1/2 cup fruit, like berries, banana, grated apple, etc.

Directions

1. Preheat oven to 400 degrees Fahrenheit.

2. Mix together dry ingredients. In a separate bowl, whisk together all liquids. Add dry to wet and combine. Stir in fruit.

3. Grease or line muffin tin with papers. Divide batter evenly among muffin cups. Bake for 14 to 25 minutes, depending on fruit. Toothpick should come out clean. Yield 12 Muffins


From classic baked goods to comfort food craves, Pamela’s Artisan Flour Blend has got you covered. Substitute cup for cup all-purpose flour with this gluten- wheat- and dairy-free flour blend. The baking possibilities are nearly endless!



6/3/2014

Summer is just around the corner and what better pairing than yogurt and berries? June will ripen the season’s first strawberries, raspberries and cherries; when summer is in full swing you will want to fill your basket with huckleberries, blueberries, marionberries and perhaps even a few gooseberries.

Homemade yogurt is a cinch! You may be under the misconception that you need a yogurt maker to create fresh yogurt, but although these machines are helpful and create the ideal environment for fermentation, they are completely unnecessary!

Homemade Yogurt

Most of the tools needed you probably have around your house:

• quart canning jar
• fluffy kitchen towel
• kitchen twine or rubber bands
• an instant-read thermometer
• spoon or whisk
• oven or a warm area in your home

You’ll start with a scoop of store-bought yogurt (you can eventually use your homemade yogurt as a culture starter). Something to pay attention to when purchasing store-bought yogurt is that the ingredient list includes, “Live Active Yogurt Cultures.”  The live cultures are necessary for turning the milk into yogurt.

How to Make Victoria’s Homemade Yogurt

• 3 3/4 cups whole milk
• 1/3 cup plain whole milk yogurt

1. Heat the milk in a saucepan over medium to medium-high heat until an instant-read thermometer reaches 180 degrees F.  Pour into a heatproof the quart canning jar or a heat-proof glass bowl and allow the milk to cool until the thermometer reaches 115 degrees F.

2. Meanwhile, preheat oven to 200 degrees F.

3. Once the milk reaches 115 degrees F, stir in the yogurt and cover with plastic wrap or the canning jar lid. 

4. Wrap the bowl or jar in a large, thick dish towel and secure with string or rubber bands.  Put into the oven and immediately turn off the heat.  Let the yogurt sit until slightly thickened, 10-20 hours.*

5. Remove the towels and chill the yogurt for at least 2 hours before serving. Yields: 1 quart

*This is the fermentation stage; the longer the yogurt sits the more tart it will become.


Victoria Greenstreet is inspired by seasonal ingredients.  Her focus is whole foods and gluten-free cookery.  She is a classically trained chef, freelance food writer, stylist and photographer. She is currently working on her first cookbook. Visit her blog Honey Dumplings for more recipes and culinary adventures.



5/29/2014

Breakfast can be uninspiring sometimes, especially when looking for gluten-free recipes. Get inspired with this recipe for gluten-free sweet crepes. These crepes go great with a fruit filing or fresh fruit on the side.

Gluten-Free Sweet Crepes
Photo courtesy Pamela's

Gluten-Free Sweet Crepes Recipe

• 3/4 cup Pamela's Artisan Flour Blend
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 1/4 cups milk or milk alternative
• 3 eggs
• 2 teaspoons vanilla
• 6 tablespoons melted butter 

Directions

1. Mix dry ingredients, add liquid ingredients and whisk until well incorporated. If you cannot get all the lumps out, put in blender and blend until smooth, 10 to 30 seconds. Use immediately, or batter may thicken slightly (add 2 to 4 tablespoons water if batter is left to sit).

2. Heat an 8" non-stick or crepe pan to medium heat, brush pan lightly with oil or butter before making each crepe.

3. Pour about 1/4 cup of batter into oiled pan and swirl or tip pan to allow batter to cover the whole bottom with a thin layer of batter (air holes may form, do not try to fill). Cook until edges start to brown. You should be able to shake the pan and the crepe will slide around or use the edge of a spatula to help loosen it. Sometimes the first crepe will stick, but after that, they loosen pretty easy, as long as the pan is oiled each time. Flip crepe over, and only lightly cook on the second side; do not brown, you want the crepe to be dry, without any wet spots.

4. When cooked, slide onto parchment, wax paper, or soft dish towels. Repeat this process until all crepes are cooked, putting paper between each, so they do not stick together. Makes 8 crepes


From classic baked goods to comfort food craves, Pamela’s Artisan Flour Blend has got you covered. Substitute cup for cup all-purpose flour with this gluten- wheat- and dairy-free flour blend. The baking possibilities are nearly endless!



5/21/2014

Perfect for a sophisticated Sunday brunch or for a delectable snack, this French yogurt cake is easy to make and delicious to eat. Plus it’s gluten-free—perfect for those with gluten sensitivities.

French Yogurt Cake
Photo courtesy Pamela's

Gluten-Free French Yogurt Cake Recipe

• 1 1/2 cups Pamela's Artisan Flour Blend
• 2 tsp baking powder
• 3/4 tsp salt
• 1 cup sugar
• 1 tbsp grated lemon zest
• 3/4 cup whole milk Greek yogurt
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 tsp vanilla 

Directions

1. Preheat oven to 350°.

2. Prep loaf pan by spraying with oil, and lining with parchment collar if desired. Whisk Pamela’s Artisan Flour Blend, baking powder and salt together. In medium/large bowl, combine sugar and lemon zest together by mixing with fingers or a fork, until sugar is moist. Add yogurt, oil, eggs and vanilla and mix well. Fold in dry ingredients to just blend.

3. Pour batter into loaf pan and smooth top. Bake in center of oven until tester comes out clean, about 50 to 55 minutes. Let cool in pan on rack for 15 minutes. Remove from pan and cool completely. Store at room temperature, airtight, for up to three days. Serves 8


From classic baked goods to comfort food craves, Pamela’s Artisan Flour Blend has got you covered. Substitute cup for cup all-purpose flour with this gluten- wheat- and dairy-free flour blend. The baking possibilities are nearly endless!



5/13/2014

Jump-start your daily vegetable intake with this simple smoothie. Because it’s blended (not juiced), you still benefit from all the fiber in the blueberries and spinach. You’ll only need a bit of the naturally sweet coconut water to hide the spinach-y taste from your morning taste buds; the rest of the liquid can be plain water.

Breakfast Smoothie
Photo by iStock

Breakfast Smoothie Recipe

• 1 cup frozen blueberries
• 1 to 2 handfuls fresh spinach
• 1/2 can (about 9 ounces) coconut water
• 2 cups water

Combine ingredients in a blender. If there isn’t enough liquid to cover the other ingredients, add a bit more water. (This will help it blend easily.) Churn until evenly mixed, pour into a to-go container and hit the road.

For a Boost

Pack in Protein: Toss in a handful of raw, unsalted almonds.

Lower Your Cholesterol: Throw in 1/2 cup oats for extra fiber.

Aid Your Digestion: Add 1 to 2 tablespoons ground chia seed.

Customize: Add your own favorite fruit, whatever that may be, to the recipe.



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