New! Dairy-Free Ice Cream Cookbook

Yesterday was a great day! Kelly Brozyna, aka The Spunky Coconut, released a THIRD cookbook and one that will rock your summer.

If I recall, the idea for The Spunky Coconut Dairy-Free Ice Cream Cookbook came along early last summer when Kelly was quite pregnant with this little cutie.

Author Kelly Brozyna and daughter, Ginger.

"I've decided to write an ice cream cookbook!" Kelly remarked. My thought ... "how does this with-child lady do it?" Home school, develop recipes, blog, take care of her family, prepare for a baby, AND write a book?!

Fast forward almost a year and there we are sitting on a bench in Loveland, Colorado making goo-goo faces at that little baby and thumbing through a copy of that book! To say that I have been anticipating its launch is an understatement. It is a remarkable collection of recipes. I have never seen a cookbook quite like it.

About a month ago I popped in on Kelly. That day she sat me down in her kitchen and proceeded to dish up five flavors for me to try. I practically begged for more. I mean who can stop at just one scoop of creamy Rocky Road? Or Lemon Lime Frozen Yogurt reminiscent of cheesecake?

All of them were non-dairy (many coconut, cashew, coconut water and/or hemp milk-based) used alternative sweeteners (like honey, dates, stevia, coconut sugar) in place of cane sugar and were, hands down, some of the best scoops of ice cream I have ever had. Ever.

I will post a full review of Kelly's book once I receive my copy. But if the five recipes I've taste out of this book are any indication of what the other 50 are like, this book will be a hot seller!

So dust off that ice cream maker (or buy one here), order the book and get ready for a summer full of divine frozen treats.

For a little taste of what's to come, here is a recipe out of the book for Pomegranate Sorbet.

Enjoy! Trust me, you will.

 

Read more about the book over at The Spunky Coconut. All of Kelly's books may be purchased through The Spunky Coconut Bookstore at a 10% discount using the code: APYTME6C. They are also available on Amazon (but Kelly profits more if you buy direct from her store ... don't tell her I told you :).

Frozen Kale Cubes for Smoothies

Please S.T.O.P and click here to V.O.T.E for all your favorite mom food blogs over at Circle of Mom's 2012 Top 25 Foodie Moms. It would be a great honor to land in the top 25. xoLexie

One afternoon last summer I dropped in on my brother and found a load of kale piled on his kitchen counter. I had mentioned blanching as a way to preserve the harvest. I think he took that to mean that it went for kale as well, because blanch that kale he did.

Hey, That's a Great Idea

"Blanching kale?" I snickered. I had only eaten kale fresh and sauteed. But you know what? He was on to something—what a great idea. Even our nutritionist thought so. Kale—in the form of frozen cubes—at the ready for smoothie making? Brilliant.

Happily, I am now never without kale for my smoothies. Morning smoothie making is quick and easy. Into the blender go two to four kale cubes, one lemon juice cube (I use these all the time), berries, milk, chia seed, a little stevia—delish (recipe coming next week). Sometimes I throw some parsley into the mix for even more green goodness—double brilliant.

From what I have read, the loss in nutrients when steaming kale is negligible. Furthermore, steaming is said to make vegetables easier to digest and so I have to wonder if the body is actually able to absorb more of the nutrients in kale when it's made more digestible. Anyone want to pipe in here? 

A Powerhouse of Nutrition

Kale is a food superstar. Kale has THE most nutrition per calorie of any plant. This member of the cabbage family contains powerful phytochemicals known to fight cancer. It is loaded with calcium, iron, and vitamins A, C, and bone-building vitamin K. Two cups of kale contain about 4g of protein and 3g of fiber.

An Easy-to-Grow Crop

And for you gardeners, you know that kale is quite easy to grow. Here are a few tips on growing kale. It is a cooler weather crop with a growing season that varies by climate. I like the recommendation of planting 4-5 plants per household member (maybe more). My personal favorite—green curly kale.

 A pot of curly kale and parsley ready to be steamed

Frozen Kale and Parsley Cubes

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Vegetarian | Vegan | Raw | Low (er) Oxalate | Paleo

Ingredients:

Two bunches KALE
One bunch PARSLEY (optional)
WATER to blend

Directions:

1. Wash and de-reb kale and remove stems from parsley.
2. Steam kale and parsley 3-5 minutes until limp but still bright green.
3. Plunge steamed greens into cold water.
4. Transfer to a high-powered blender and add enough water (I use about 1/2 cup) to blend to a smooth and pourable consistency.
5. Pour into ice cube trays and freeze.
6. Once frozen, transfer to airtight container and keep frozen.
7. Use within 2 months.

More Kale Recipes

For more ideas on what to do with fresh kale, check out this extensive list of 52 Ways to Eat Kale over at Daily Bites. Oh, and least once a week I have one of these. So good!

Sources:

1 Wikipedia: Kale

Motherhood and The Monastic Bell

"A mother raising children, perhaps in a more privileged way even than a professional contemplative, is forced, almost against her will, to constantly stretch her heart. For years, while raising children, her time is never her own, her own needs have to be kept in second place, and every time she turns around a hand is reaching out and demanding something. She hears the monastic bell many times during the day ..."

Continue reading Ron Roheiser's The Domestic Monestary here. And happy, happy Mother's Day to all you mammas. The role of "mother" truly is a gift.

xoLexie

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In other news ...

Lexie's Kitchen is in the running for the 2012 Top 25 Foodie Moms. To place in the top 25 would be a great honor.

Please click here, scroll down and vote for Lexie's Kitchen and all your favorite mom food blogs. There's no signing up, no giving of personal information. It's that easy—and you can vote every 24 hours.

Rice Dream® Bites Oh My

Cast your vote(s) for the 2012 Top 25 Foodie Moms. If you love Lexie's Kitchen, I'd appreciate your vote. Just click here, scroll down and click again. No signing up, no giving of personal information. It's that easy. xo and thanks, Lexie

Where have I been?

Obviously not perusing the ice cream novelties section of the grocery store!

Long ago I wrote off that dream—the one of my kids and I swinging into Baskin Robbins or Dairy Queen for a sweet treat. With intolerances to gluten and dairy, that Norman Rockwell experience would never be—could never be—ours. And it made me sad. I mean come on! I experienced it as a child, why couldn't they?!

Well … [yippee skippy, yippee skippy] now I/we/they can.

Feeling the heat of an unusually warm May day, and grocery shopping on an empty stomach [tsk tsk], I thought I would inspect the ice cream offering at our local Natural Grocers. I scanned the non-dairy ice cream shelf for that handy dandy “gluten-free” tag (love those!) and behold ... were my eyes a foolin' me? Could it be? A gluten-free, dairy-free ice cream novelty?

Rice Dream® Bites—Simply Divine

I snatched up a carton of these Rice Dream Bites. If you can, you have got to try them! Some compare them to Edy’s® Dibs (never had ‘em so I wouldn't know). I compare them to bite size Dairy Queen Dilly Bars—nuggets of sweet vanilla rice ice cream coated in rich, thick chocolate. They are lactose, cholesterol and gluten free, with no trans fat. I especially like that they are bite-sized so that I can ration out smaller servings instead of doling out entire bars (which Rice Dream also makes).

Rice Dream Bites debuted back in 2009—hence my “where have I been?” I've been missing out! Last year Almond Dream Bites were added to the line-up. I am sure they are just as awesomely good. Thank you, thank you, thank you Rice Dream and the Hain Celestial Group for offering the great foods you do. You’ve made it possible for my sons and I to take part in an American tradition—enjoying an ice cream novelty on a park bench sharing mutual “mmmmmm’s.”

Rice Dream® Bites Ingredients

This information was taken from the Rice Dream website. Manufacturers may change ingredients at any time. Always consult the product label.

Filling: water, organic brown rice syrup, organic rice maltodextrin, organic agave syrup, organic expeller pressed oil (sunflower and/or safflower and/or canola), natural flavors, organic tapioca starch, soy lecithin, sea salt, guar gum, carrageenan.

Coating: coconut oil, evaporated cane juice, unsweetened chocolate, soy lecithin, vanilla.

CONTAINS: SOY AND COCONUT. DUE TO SHARED EQUIPMENT, UNSWEETENED CHOCOLATE MAY CONTAIN TRACES OF MILK. Manufactured in a facility that uses peanuts and tree nuts. Good manufacturing practices are used to prevent the introduction of these or any other unlabeled allergens.

The Spunky Coconut Bagels

Yes! You CAN enjoy hot, fresh bagels, even if you follow a gluten-free, grain-free, egg-free, dairy-free diet.

The other day I was chatting with Kelly of The Spunky Coconut and asked if she would mind sharing her fabulous recipe for gluten-free, grain-free, egg-free, and casein-free bagels here at Lexie's Kitchen. You see, Kelly was one of the first bloggers I began to follow when our dietary world was turned upside down and I will promote her any chance I get. And not just because she is a friend, but because she is one of the most innovative recipe developers I know. I hope that you will get acquainted with Kelly and her food.

Anyway, Kelly said "sure!" And in her generous way gave me her blessing to print the recipe here in its entirety ... however ... I chose not to do that because if you don't already frequent The Spunky Coconut, I think you should. How about you head on over there right now, print this bagel recipe and get yourself into the kitchen. You're in for a real treat!

The Spunky Coconut Bagels

Gluten-Free | Casein-Free | Citrus-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Vegetarian

Ingredients you will need:

FLAX SEED or CHIA SEED
APPLESAUCE
APPLE CIDER VINEGAR

XANTHAN or GUAR GUM
NON-DAIRY MILK

HONEY
GHEE or COCONUT OIL
COCONUT FLOUR
TAPIOCA FLOUR
BAKING SODA
BAKING POWDER
CINNAMON and RAISINS OR ONION POWDER and POPPYSEEDS

Directions:

Please visit The Spunky Coconut for the complete recipe.

Look at these beauties! Gluten-free, egg-free, dairy-free bagel goodness.

Kelly's Cookbooks

Kelly is also the author of two (soon to be THREE) incredible cookbooks. I own both and consider them priceless. They may be purchased from her e-bookstore at a 10% discount. For the The Spunky Coconut Cookbook, 2nd Edition click here and for Grain-Free Baked Goods and Desserts click here. The discount code for both books is APYTME6C.

 

Thanks, Kelly, for the great work you do!

This post links to Allergy Free Wednesdays.

Burgers with Liver

As I write this I am wondering how many will have glanced at the title of this post and hightailed it on to the next food blog. So, let me just say ... if you're still here, kudos for your bravery, your curiosity—whatever it is that has compelled you to read—in my best Paul Harvey voice—the rest of this story.

Today I welcome back my friend, Certified Nutrition Consultant, and Autism Diet Specialist, Julie Matthews. In a recent email exchange, Julie and I spoke of our mutual admiration for Dr. Terry Wahls. One thing Dr. Wahls encourages is the consumption of one serving of organ meat per week to fuel your mitochondria.

Truth be told, I have NEVER eaten organ meat. I think it's not just a mental thing with me, but a practical thing. I have no clue how to prepare organ meat—much less how to make it palatable. Well, Julie is here to show us how. Watching her video sold me. "Kid's love 'em," she assured.

So last week I did it. I practiced a little mind over matter and gave these burgers a go. I whizzed up the chicken liver I pulled out of an organic hen (purchased at Costco) and hid it in a pound of ground beef. Oh the sneaky smile I had plastered on my face as I watched the boys gobble down those burgers. Ha!

Julie Matthews | Guest Post 4
Kids Love Liver: Burgers with Liver

Believe it or not—and most parents do not—kids love liver! In my experience of working with thousands of children with autism (some of the pickiest eaters), overwhelmingly they love my Burgers with Liver.

For you squeamish parents out there, why eat liver?

Liver is rich in many nutrients. Because it's an organ with so many jobs, the liver stores a large number of nutrients for its many needs. Liver from chicken, beef, lamb, or a grass-fed or pastured animal contains high levels of iron, vitamin B12, folate, vitamins A and C, and zinc.

In the spirit of wanting more families to eat liver, I’d like to share my kid-approved “Burgers with Liver” recipe from Cooking to Heal with you. I know this dish may not sound tasty but these burgers are delicious.  Time and time again, parents tell me that their kids say, “These are the best burgers ever!”  No one will know they are eating liver.

Burgers With Liver

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Low Oxalate | Paleo

Ingredients:

1 pound GROUND BEEF
2-3 ounces organic LIVER
1-2 teaspoons ONION POWDER
1 teaspoon SALT
ROSEMARY, WHITE PEPPER, or other SPICES

Directions:

1. Add liver to food processor and blend until smooth. Remove any bits/strings of liver that are not thoroughly blended.
2. Mix liver with remaining ingredients and form into patties.
3. Cook as usual—in a pan, on the grill, or as desired. I prefer cooking them until they are well done.

Notes:

• Diet Compliance: Gluten-Free/Casein-Free, Specific Carbohydrate Diet, Low Oxalate Diet, Feingold Diet without herbs and spices except salt.
• White pepper is low oxalate.

Julie's Past Guest Posts Here at Lexie's Kitchen

Julie Matthews | Guest Post 1: Nourshing Hope for Autism
Julie Matthews | Guest Post 2: Food Matters for Autism
Julie Matthews | Guest Post 3: Food Allergies, Sensitivities and Autism
Julie Matthews | Guest Post 4: Limit Sugar for Good Health

Julie is a  Certified Nutrition Consultant and Autism Diet Specialist based out of San Francisco, California. She offers consulting in-office and around the globe via Skype. Follow her on her blog and learn more about the services she offers at Nourishing Hope.

How to Make Coconut Butter

Coconut Butter: Easy to make and a great substitute for peanut or almond butter!If you love coconut butter, raise your hand!

Coconut butter is a densely nutritious spread made from whole, raw coconut flesh and is loaded with medium-chain fatty acid-rich oil, dietary fiber, protein, vitamins, and minerals. I've been using it as a spread on toast, much the same as I would peanut butter or almond butter.

One of my readers and suppliers on Etsy, Claudine, and I had an email exchange recently on the best way to make coconut butter. We love brands like Artisana and Tropical Traditions, but knew there had to be a way to make it from scratch.

We tried blitzing coconut flakes in a food processor.

No go. Not smooth enough.

Then tried a mini batch in a coffee grinder.

No good. That just resulted in coconut meal.

We both have Blendtecs and considered ordering the Blendtec Twister Jar specifically designed for thick blending. But we didn't want to fork out the money. That's when we agreed that adding liquefied coconut oil to our blend could possibly be the trick.

And it was.

This stuff is unbelievably easy to make in a high-powered blender such as a Blendtec, OmniBlend or Vitamix.  You can sweeten it, add some cocoa powder, or leave it as is. This recipe yields a coconut butter that remains spreadable at room temperature.

Coconut Butter

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free (exception of coconut) | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Vegetarian | Vegan | Raw | Paleo

Makes:  2-1/4 cup
Prep Time:  4 minutes

Ingredients:

5 cups shredded COCONUT, unsweetened
1/3 cup COCONUT OIL, liquefied

Directions:

1. Add 3 cups coconut and oil to high-powered blender.
2. Blend on high until smooth, scraping sides as needed.
3. Add another cup of flakes and blend until smooth.
4. Add final cup of flakes and blend on high until super smooth, 1-2 minutes.
5. The mixture will be runny. Pour into airtight container and transfer to fridge to firm up.
6. Store at room temperature or in fridge.

How to Use Coconut Butter

This week I turned to my dear Lexie's Kitchen Facebook followers for ideas on how they use coconut butter. Here's what they said:

Deanna: Oh man a million things. I love coconut butter cookies (recipe here)

Suzanne: I mix it with cocoa powder and put it on coconut milk ice cream or banana soft serve. I also love it on sweet potatoes.

Maggie: I'm dreaming of a frosting that's made of coconut butter...

Rachel: Whipped with some maple syrup, vanilla, and a little extra coconut oil makes a really good frosting! I also use about a tablespoon blended into about one cup water as the "coconut milk" in my smoothies.

Deanna: I do what Rachel does, too - sub it with some warm water for coconut milk (in a pinch). I also ALWAYS make it from scratch. I've never bought it already made.

Monique: It's great to thicken up Thai curries :)

Alta: I eat it with a spoon. I've also used it in cookies (like a thin nut butter) and while making a "frosting" for cinnamon and orange-cranberry rolls. But honestly, eating it with a spoon is best.

Jenn: Brown rice krispy treats. Use the coconut butter instead of marshmallow.

Leanne: Frosting for cupcakes!

Kelly: I just mix coconut butter, cocoa and date paste together for a sweet paleo treat...not exactly a recipe but it hits the spot.

Audrey: As part of the ingredients in opera fudge (white).

And Love it Too: I have used mine in sweet potato mash, on top of shrimp (when my shellfish allergic child was away at scout camp),  and in place of butter on grain-free pancakes and waffles.

As for me, coconut butter gives these crispy on the outside, chewy on the inside maple macaroons a double dose of coconut goodness.

Thanks for all the great ideas!

How do you make and use coconut butter?

How to Make Nut and Seed Flours

Elana of Elana's Pantry has some incredible almond flour-based recipes in her Almond Flour Cookbook. If you haven't tried them, make a batch of Elana's Chocolate Chip Cookies. Out of this world and egg-free, too!

I think Elana put Honeyville Food Products on the map when recommending their almond flour in her cookbooks. It is a superb flour; nice and light. Because it's a mail-order product, I stock up and buy five pounds at a time ($30 plus shipping). The only problem is that if I run out halfway through a recipe I can't just run to the store and pick up more. So, that's when I whip out my three dollar Goodwill find—a Braun coffee grinder.

Here I compare storebought almond flour to a small batch I ground up myself. Had I used blanched almonds, my flour would have looked exactly like Honeyville's.

With these flours, I proceeded to make two batches of Elana's gluten-free Snickerdoodles—from this cookbook—one with the freshly ground almond flour and one with Honeyville's. Once again, no difference—in taste or texture.

If you do a lot of baking with almond flour, it's probably best to keep a bag of Honeyville's on hand. However, if you only use it occasionally and in small measures (1-2 cups at a time), then give making your own a try.

And there are tons of other flours you can grind up at home, too!

My coffee grinder is an older model of this one and has become one of the most essential gadgets in my kitchen. If you have one hiding in the depths of your cabinet, pull it out, dust it off, and start grinding away!

Grind Nuts and Seeds into Flours and Meals

Here are some of the nuts and seeds I grind regularly in my coffee grinder. Wonder if your favorite nut or seed will grind? Just experiment. You might stumble upon the next great "flour!"

Chia Seed: Due to Miles' egg intolerance, I bake with chia eggs. To make a chia egg I grind white chia seeds in the coffee grinder and mix with water (here's a post on chia and how to make a chia egg).

Flax Seed: Another great foundation for an egg replacer and a nice flour to add to baked goods. What to make with it: Kim Wilson's Soaked-Grains Flatbread over at Whole Life Nutrition Kitchen is incredible!

Pumpkin Seed: Makes a great flour. I throw some into my pancake batter for added protein. What else to make with it: I've been wanting to try Maggie's Pumpkin Seed Chocolate Chip Cookies.

Walnuts, Cashews and Pecans: A great addition to baked goods. With softer nuts like these, be careful not to over grind or nut butter will be the result. What to make with it: Grain-Free Breakfast Porridge over at Diet Dessert and Dogs.

Hazelnuts: An alternative to almond flour. What to make with it: My Gluten-Free, Grain-Free, Egg-Free Hazelnut Brownies.

Almonds: What to make with it: Any of Elana's Pantry's almond flour-based recipes!

Buckwheat and Quinoa: A great addition to baked goods. Some prefer to sprout/soak, dehydrate and then grind.

Spices: And don't forget to use that coffee grinder for grinding up whole spices like cumin, coriander, peppercorns and small pieces of cinnamon stick.

How to Grind Nuts and Seeds into Flour and/or Meal:

1. Fill a coffee grinder 1/2 to 3/4 full (maxmium) with raw nuts or seeds.
2. Grind until you have a nice, fluffy flour.
3. If the grinder sounds like it is slowing down, check to see if a nut or seed is lodged under, or stuck on, the blade. Dislodge and off you go.
4. Repeat until you have the amount your recipe calls for.
5. Pick out chunks and grind again or toss.
6. Sifting the flour is optional, but ensures a consistently fine flour. I picked up a gently used turn-handle flour sifter at Goodwill (is it any secret how much I love that store?) much like this one. It worked like a charm to sift out the larger bits of hard nuts like almonds. Avoid the multiple screen style sifters like this one. I tried one and it made for a big headache.
7. Store any unused flour in an air-tight container in the fridge.

Notes:

I suggest purchasing a separate coffee grinder for this task. I have not repeated it hundreds of times and don't think it would damage a grinder, but at the same time I don't want to be responsible for damage done to anyone's precious coffee grinder. :) Grind flour at your own risk.