Mason Jar Salads

     Eating healthy can often be a chore, especially when we work away from home. I have always been a fan of “eating the rainbow” (each color corresponds to different nutrients and the more nutrients you eat the healthier you’ll be) but that is hard to do when you’re eating fast food, or whatever your office may have near. Bringing your lunch to work can sometimes be challenging as well. So one solution I have come up with is Mason Jar Salad. You can make a variety of healthy meals, store them in mason jars in the fridge, and grab one a day on your way out the door. As long as you know how to layer your lunch, it doesn’t get soggy or gross and can keep in the fridge for a week. For all of these salads, I prefer to use pint-sized, wide mouth mason jars, they make it easier to assemble and eat your food.

     Mason jar salads are a great lunch option that provides you with a wide range of fruit, veggie, and protein options. You can also choose a wide variety of greens so you’re not stuck with iceberg all the time (boring!). Just make it ahead of time and shake it when you’re ready to eat! 

Just remember these layering rules when you’re assembling your salad:

• Wet Stuff (Dressing, hummus, sauce, etc. always goes on the bottom!)
• Protein
• Crunch (nuts, cabbage, vegetables, other crunchy textures)
• Fruit
• Greenery (Lettuce always goes in last!)

Wet Stuff:

     Salad dressing, hummus, and other sauces (such as guacamole) add flavor to bring the salad together, but it also provides important healthy fats which are necessary to get the most nutrients out of the vegetables. If you’re in a hurry you can make a quick salad dressing just by sprinkling some oil and vinegar (1 part vinegar and 2 parts oil and a pinch of salt and/or pepper) over the salad. If you want (and have time) to make your own dressing check out some of my favorite dressing recipes here!

Protein:

     Adding some protein makes a salad go from a side dish to the main course. If you are vegetarian or vegan, it’s also very important to make sure you have enough protein in your diet. Adding some into your lunch salad is a great way to do just that. Try tossing in some cheese (or cheese alternatives), cooked lentils and/or beans, seasoned and/or seared tofu/tempeh, nuts and/or seeds (these can go into the next layer as well), or toss in more traditional protein sources such as boiled eggs, chicken, tuna, steak, shrimp, crab, or whatever leftover proteins you have from dinner the night before.

Crunch and Fruit:

     This is where the creativity really gets going. Try adding in some shredded carrots, sliced cucumbers, berries (dried and/or fresh), apples, banana chips, shredded cabbage, nuts/seeds, roasted chickpeas, tortilla chips, etc. There really is no limit to what you can throw into your salad. I Really Like Food has a post with 20 options that would go great in this layer. Check it out here!

Greenery:

     This is the base of most salads and usually make up the bulk of this meal. Lettuce, spinach, fresh herbs. All of these options go well here on this layer. It’s also the layer that can be the most boring (iceberg...blech) or the most interesting (try a mix of arugula, fresh basil, watercress, and parsley for a fun mix). Some popular greens to throw into a salad include romaine, spring mix, watercress, arugula, baby spinach, fresh herbs (mint, dill, parsley, cilantro, basil, etc), and sprouts. 

Recipes and Ideas-

     Here are some “recipes” to get you started. In reality, they’re just a list of ingredients and you choose how much of each you want to toss in. My recommendation is to go easy on the herbs in the green mixes, they can easily become overpowering. I have made sure that the ingredients are in the order I would layer my salads. 

1. Summoning The Southwest

I love Southwestern flavors, and if I had my choice I would probably eat them way more often than I already do. So it comes as no surprise that this salad is heavily on my rotation for lunch. Feel free to add in guacamole or substitute your favorite Southwest-flavored salad dressing.

Southwest Salad

Salsa (Fermented salsa adds probiotics into your lunch)

Sour Cream (or vegan alternative)

Protein of your choice (I recommend chicken, steak, or a mixture of chickpeas and black beans)

Red Onion, diced

Avocado, sliced (tossed in lime juice to retain the green color)

Cherry Tomatoes, halved

Romaine, shredded

Fresh Cilantro, chopped

2. Everything Eastern

     My husband has a crazy love affair with Asian cultures, including the cuisine. This salad is a great way to bring some of those flavors to the office with you. Feel free to throw in some of your favorite Asian food items like noodles or rice. Just layer them right after your dressing/sauce and before your protein. This will keep everything nice and crispy for when you’re ready to eat.

Asian Salad

Asian Sesame Vinaigrette or any Asian/Sesame Salad dressing

Protein of your choice (I recommend chicken, shrimp, tofu, or edamame)

Carrot, shredded

Red Cabbage, shredded

Celery, thinly sliced

Radish, thinly sliced (or Diakon/Watermelon radish, shredded)

Roasted Peanuts or Soy Nuts

Sprouts

Fresh Cilantro, diced

3. Simply Southern

     This salad brings quite a few Southern flavors to the table. From the pecans to the peaches, if you like Southern comfort food, this is the salad for you.

Georgia Peach Salad

Sweet Onion & Poppy Seed Dressing or your favorite Sweet Onion dressing

Protein of choice (you may be tempted to add fried chicken here, but I recommend grilled chicken, bacon, shrimp, boiled egg, or shredded cheese)

Pecans

Apple, diced (tossed in lemon juice to prevent browning)

Tomato, diced

Cucumber, sliced

Celery, sliced

Grapes, halved

Peaches, diced

Spring Mix/Mixed Baby Greens

Kale

4. Keep It Simple

     One of the easiest salads out there is the Caesar salad. It was made to be simple, and it’s popularity proves that it’s a big hit. Try changing up the proteins and switching out the croutons for other “crunchy” textures, such as roasted chickpeas or pine nuts.

Simply Caesar

Caesar dressing

Parmesan Cheese, shredded

Protein of choice (I recommend chicken, steak, shrimp, or tempeh)

Croutons

Romaine Lettuce, diced

5. Ditch The Greens

     I am not a fan of lettuce. If I must have lettuce I prefer things like Spring Mix or Romaine. So any salad I find that doesn’t involve lettuce is awesome. For this salad, simply use cooked quinoa in place of the greens. However, if you aren’t a fan of quinoa try rice, couscous, pasta, or riced cauliflower. You can also use any herbs you like in place of the parsley and/or mint. 

Quinoa Salad

Green Goddess Salad Dressing or any salad dressing of your choice

Protein of your choice (I recommend chicken, steak, or shrimp though this is optional in this salad)

Chickpeas or Black Beans

Feta Cheese (or crumbled Tofu)

Bell Peppers, diced (red, green, yellow, or orange...or a mixture of all)

Zucchini, diced

Green Onions, diced

Cooked Quinoa

Fresh Parsley, chopped

Fresh Mint, chopped (optional, but tasty)

 If you have any questions or comments please leave them below. If you try any of these recipes, I'd love to hear about it! 

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DIY Vegetable Bullion

 

       As much as I love spending time in my kitchen, and as much as I’d love to be able to take the time to make certain foods 100% from scratch, I also have the very modern problem of not having the time on my hands, all the time, to do so. Some things that tend to help me make sure my family is fed in the healthiest way possible involve preparing certain staples to keep either in my pantry or my freezer. One of those things is bullion. I know, I could easily buy bullion (and have done so before) at the store, so why bother making it? One of the reasons is that I am not always able to find the healthiest, most natural bullion in the stores. A lot of bullion tends to contain ingredients that are not the best, such as MSG. Another reason is that sometimes I want to make something a little different and the flavor of the bullion kind of restricts my creativity. If I have my own bullion blends on hand, I can customize them almost endlessly, and I can also make sure that they are healthy. So here are some of my favorite blends for DIY Bullion.

1. This is the basic flavor profile of just about every kind of bullion. Want something more exotic? Try replacing some of the herbs in this for other seasonings. Try throwing in a little lavender or mint to give it more of an interesting flavor. Try using all Indian or Mediterranean seasonings.

Basic Vegetable Bullion Powder

Ingredients

2 cups Nutritional Yeast

3 tbsp Garlic Powder

3 tbsp Onion Powder

2 tbsp Parsley Flakes

1 tsp dried Sage

1 tsp dried Oregano

1 tsp dried Basil

½ tsp dried Rosemary

½ tsp Turmeric

½ tsp Celery Seed

½ tsp Sea Salt

½ tsp Black Pepper

Instructions:

     Add all ingredients to a jar and shake or to a bowl and whisk thoroughly until blended well.

     To use, for broth, combine one heaping tablespoonful to one cup hot water: 1 Tablespoon mix + 1 cup hot water. You can also use this as a seasoning blend for a wide variety of foods.

To make it more powdery:

     Add all ingredients to the blender or food processor and process/blend until the desired consistency is reached. Because the final product is broken down more, you’ll want to adjust the measurements when using to 1 teaspoon mix + 1 cup hot water.

2. This one reminds me of a beef bullion, because of the mushrooms. They add a very “meaty” kind of flavor to the mix.

Magical Mushroom Bullion

Ingredients

1 ounce dried Porcini Mushrooms

1 ounce dried Wild Mushroom Mix (Really, you can use any mushrooms you find tasty. Morels are delicious, but pricey. Many people use Shitake here, sometimes I just use Maitake.)

3 tbsp Garlic Powder

3 tbsp Onion Powder

2 tbsp Parsley Flakes

1 tbsp powdered Reishi

1 tbsp powdered Shitake

1 tbsp powdered Chaga

½ tsp dried Thyme

½ tsp dried Oregano

½ tsp Turmeric

½ tsp Celery Seed

½ tsp Sea Salt

½ tsp Black Pepper

Instructions:

     Place mushrooms into a clean spice grinder, blender, or food processor and pulse until finely chopped. Allow a couple minutes for the powder to settle. Remove the lid to you food processor and add all other ingredients. Pulse and process until a fine powder.

     To use, for broth, combine one heaping teaspoonful to one cup hot water: 1 Teaspoon mix + 1 cup hot water. You can also use this as a seasoning blend for a wide variety of foods.

3. I love lemon chicken soup. This is my attempt at creating a vegetarian bullion with that same flavor profile. I hope you enjoy it as much as I do.

Lemon Pepper Vegetable Bullion

Ingredients

2 cups Nutritional Yeast

2 tbsp Garlic Powder

2 tbsp Onion Powder

2 tbsp Parsley Flakes

1 tbsp dried Lemon Zest

½ tsp Black Pepper

½ tsp dried Lemon Balm

¼ tsp dried Oregano

¼ tsp dried Basil

¼ tsp Turmeric

¼ tsp Celery Seed

¼ tsp Sea Salt

Instructions:

     Add all ingredients to a jar and shake or to a bowl and whisk thoroughly until blended well.

     To use, for broth, combine one heaping tablespoonful to one cup hot water: 1 Tablespoon mix + 1 cup hot water. You can also use this as a seasoning blend for a wide variety of foods.

To make it more powdery:

     Add all ingredients to the blender or food processor and process/blend until the desired consistency is reached. Because the final product is broken down more, you’ll want to adjust the measurements when using to 1 teaspoon mix + 1 cup hot water.

4. This bullion blend is one that I use when my family is going through majorly stressful times. It’s full of adaptogenic herbs that help us to deal better with stress. If you don’t like the herbs I have chosen, feel free to substitute your own favorite adaptogens.

All’s Well Bullion

Ingredients

2 cups Nutritional Yeast

2 tbsp Garlic Powder

2 tbsp Onion Powder

1 tbsp Parsley Flakes

1 tsp powdered Ashwagandha

1 tsp dried Tulsi

1 tsp powdered Kelp

½ tsp dried Sage

½ tsp dried Oregano

¼ tsp powdered Reishi

¼ tsp dried Rosemary

¼ tsp Turmeric

¼ tsp Celery Seed

¼ tsp Sea Salt

¼ tsp Black Pepper

Instructions:

     Add all ingredients to a jar and shake or to a bowl and whisk thoroughly until blended well.

     To use, for broth, combine one heaping tablespoonful to one cup hot water: 1 Tablespoon mix + 1 cup hot water. You can also use this as a seasoning blend for a wide variety of foods.

To make it more powdery:

     Add all ingredients to the blender or food processor and process/blend until the desired consistency is reached. Because the final product is broken down more, you’ll want to adjust the measurements when using to 1 teaspoon mix + 1 cup hot water.

     If you have any questions or comments please leave them below. Feel free to play around with these recipes and experiment with different seasonings. Follow me on Facebook and Instagram for updates. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more, Become a Patron!

Snow Cream

     Having grown up in Florida, I missed out on all the fun that people talk about during the winter. Fun like making snowmen, snow angels, sledding, etc. It wasn’t until this year that I had even heard of Snow Ice Cream, or Snow Cream. Now, ask anyone that knows me and they’ll tell you that I may have a tiny, little, ice cream problem. I LOVE the stuff. So I immediately set out to try and make Snow Cream in an area that never gets snow.

     Apparently the texture of the snow can effect how much snow is needed for the recipe. Keep that in mind. Also, a lot of people worry about eating fresh snow as it may be dirty. I have been told that white, fresh, fluffy, snow is perfectly safe. However, living in Florida, we have to rely on our good, old fashioned shaved ice instead, so if you’re nervous about eating snow, try shaved ice.

Snow Cream

Ingredients:

8 cups Fresh, Clean Snow or Shaved Ice

1 cup Coconut Milk, Cashew Milk, or Milk

1 tsp Vanilla extract

1 pinch Salt

1/3 cup Honey or Maple Syrup to taste

Instructions:
     Mix your milk, vanilla, salt, and sweetener together in a large bowl. Run outside and gather the freshest, cleanest snow you can...or if you live in FL like me…. Just shave some ice. Mix them together until they come to the consistency of a firm milkshake.
     Enjoy!





     If you have any questions or comments please leave them below. Follow me on Facebook and Instagram for updates. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more, Become a Patron!

Blueberry Citrus Fruitcake

     Fruitcake. It's the Christmas tradition that nobody wants.  However, this tradition stems from abundance. Historically, fruitcakes were made after a very successful harvest, and stored until Christmas (or even the next harvest), when they were eaten in celebration and for good luck in the next year's harvest. The secret to keeping this cake so long is in it's care. Each week the cake needs to be brushed with alcohol or flavored syrup. This helps to preserve it as well as to keep it moist. The modern dislike of fruitcake probably comes from the lack of care and attention given to them, making them hard bricks of weird fruit and nut bread.

     That being said, this year I decided to put my own spin on this traditional baked good, hopefully reviving the old tradition with a bit of a Bat Lady flair.

     As with all my recipes, there are a number of awesome variations that you can use. I really don't like apricots, so I used pineapple in this recipe, but feel free to use the traditional apricots. Really, you can use any fruit you'd like in place of any of the other fruits (a small amount of elderberries might make for an interesting cake), same goes for the nuts. I prefer cashews and almonds to a few of the more traditional nuts, but you can use whatever nuts you'd like. Have fun with it and make it your own!   
   
     This awesome recipe features Juniper berries and Gin, two of my favorite things! Also, it makes about 12 cups of batter, so you can use a 10-inch bundt pan, a 9X13 inch baking pan, 2 9 inch round cake pans, or it can make 18-24 cupcakes.

Blueberry Citrus Fruitcake

The Fruit Mixture:

1 ½ cups dried Blueberries

½ cup Golden Raisins

½ cup dried Pineapple

¼ cup candied Ginger

½ cup Gin (my favorite gin to use is Magellan, but any gin will work) or St. Germain (an Elderflower liqueur)...or go crazy and use half of each!

The Cake:

5 tbsp ground Chia Seeds

10 tbsp Water

2 cups Gluten Free Flour Mix of your choice (my favorite is by Namaste)

¾ cup milled/ground Flaxseed and/or Chia seed (buy it already ground or grind your own using a coffee grinder)

1 tbsp Baking Powder (gluten free of course)

½ tsp Sea Salt

2 Oranges, remove the peel (not the pith) with a vegetable peeler and reserve it, squeeze the oranges after peeling and reserve the juice

1 Lemon remove the peel (not the pith) with a vegetable peeler and reserve it, squeeze the lemon after peeling and reserve the juice (½ for the cake and ½ for the glaze)

1 Lime remove the peel (not the pith) with a vegetable peeler and reserve it, squeeze the lime after peeling and reserve the juice (½ for the cake and ½ for the glaze)

1 tsp Vanilla Extract

1 tsp ground Juniper Berries (I grind mine using a coffee grinder)

4 cups Honey (or Agave)

1 cup of Coconut Oil (or Ghee)

¼ cup Cashews, chopped

¼ cup slivered Almonds

The Syrup:

½ cup Honey

½ cup Gin

½ the reserved Lemon Juice

½ the reserved Lime Juice

Instructions:
Combine the dried fruits and booze in a non-reactive (I use glass) bowl. Toss well, cover, and allow to soak overnight.

Preheat oven to 350 degrees F. Coat your pan/pans with olive oil (or ghee) and dust with flour. Combine 5 tbsp ground Chia Seeds and 10 tbsp water, mix well, and chill in the refrigerator for 10 minutes. Combine flour, Flax/Chia Seed mixture, baking powder, and salt. Set aside. Combine ½ of the lemon juice, ½ of the lime juice, and ¾ of a cup of orange juice with vanilla extract and set aside. 

Toss soaked dried fruit with 2 tablespoons of flour mixture, set aside.

In a food processor, process your citrus peels and ground Juniper until the peels are finely ground. Add in honey, chilled chia mixture, and coconut oil. Process until smooth. Pour into a large mixing bowl and set aside.

Using a rubber spatula, fold in half of the flour mixture, add juice mixture to combine. Fold in the rest of the flour mixture, dried fruits, and nuts until just combined.

Scrape batter into the prepared pan(s) and baked until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

In a saucepan, over medium-high heat, combine honey and citrus juices. Bring to a boil, while stirring to combine. Remove from heat and add in gin. Stir until well combined.

When the fruitcake is done, remove from the oven and allow to cool on a cooling rack, about 10 minutes.

Using a skewer or toothpick, poke small holes in the top of the cake. Slowly spoon a small amount on top of the cake and allow it to soak in. Let the cake set and absorb the syrup for a few minutes, then repeat the process as many times as it takes to use up all of your prepared syrup.

*Optional. Dusting the cake with powdered sugar helps make it look a little more Christmas-y and the powdered sugar helps preserve the cake as well.

Allow the cake to cool in the pan for at least 2 hours before removing from the pan. Can be served immediately, but this cake tastes better if allowed to sit for at least 24-48 hours before serving. If you want to store it long-term, wrap it up in cheese cloth and foil before placing it in an air-tight container. Each week, using a basting brush, cover the fruitcake with more syrup (one application of syrup at a time). For more detailed instructions on long-term care of fruitcake check out this page.


   
     I know this is a little more complicated than most of my recipes, but I hope you enjoy making (and eating!) this fruitcake!  If you have any questions or comments, please leave them below!

Stuffing, Acorn Squash, and Lentil Loaf

     Eek! Thanksgiving is early this year. I almost let it slip by me. But don't panic if your in the same boat. Here are some great Thanksgiving recipes fit for any gluten free, vegan friendly, table for this year complete with a few variations just for fun.


1.  Acorn squash is one of my favorite fall flavors. On top of it's deliciousness, it's super easy to roast and stuff. The flavor of the squash works well with a number of different stuffing options as well. This recipe does not include the stuffing because I have several options for you to choose from below.

Stuffed Acorn Squash

(6 Servings)

3 Acorn Squash, halved and seeded (save the seeds to toast later, they're yummy)

¾ cup of Ghee, melted

6 cups of Stuffing (recipes below)

Salt and Pepper to taste

Preheat your oven to 400.  Brush each half of squash with melted ghee and stuff 1 cup of your chosen stuffing in each half, season to taste with salt and pepper. Wrap each half tightly in foil.  Bake, covered, for about 1 hour.  In the last 15 minutes of cooking, remove the foil to allow any extra liquid to cook off.  Transfer the Squash to your serving platter, carefully. If you have any stuffing left over, you can arrange it around the squash on the platter.



2. Lentil Loaf is a staple in my home. It's super easy to make and can be extremely versatile. In this recipe I'll guide you through how to stuff your Lentil Loaf. I'm not including the stuffing here because further down there are a few stuffing recipes and variations. Any of those stuffings will work well for your Loaf.

Stuffed Lentil Loaf

(6 Servings)

3 tbsp ground Chia seeds

6 tbsp Water

1 ½ cups Lentils (I use Yellow lentils to make it more like turkey, brown for “beef”)

3 ½ cups Vegetable Broth

2 medium sized Onions, diced (I like using sweet yellow onions, but it's your choice)

2 cloves Garlic, minced

3 tbsp Olive Oil

2 cups cooked Rice

¾ tsp Salt

½ tsp White Pepper

2 cups of Stuffing (recipes below)

Mix together the ground chia seeds and water. Place in the fridge to chill. Reheat oven to 350 degrees. Rinse and drain the lentils and add them to a stock pot with the vegetable broth. Bring to a boil, then reduce heat to and allow to simmer about 30 minutes. Strain (optional- you can save the broth to cook your rice in for more flavor) and mash while hot. Set aside to cool. In a skillet, sautee the ontion and garlic in oil for 3-5 minutes, or until soft and just transparent. Combine with mashed lentils, in a large bowl. Add in rice, salt, pepper, and chia seed mixture. Mix well (optional- combine in a food processor and process until smooth for a more turky-like appearance). Line a loaf pan with parchment paper, leave the edges coming out of the pan. Fill the bottom of the lined pan with a little more than half of the lentil mixture, make sure to get up on the sides, but leave space in the center.  Fill with 2 cups of stuffing. Put the remaining lentil mixture on top of the stuffing and seal the loaf. Cover with foil and bake for 45 minutes. Remove the foil and bake an additional 15 minutes.  Gently pull loaf out of pan using the parchment paper. Remove paper and arrange on your platter. Slice carefully. If you have any stuffing left over, arrange it on the platter as well.




3. This is one of my favorite stuffing recipes. It's super tasty and really easy. This stuffing goes so well with so many different dishes, and you can easily make it into a salad by serving it over a handful of fresh, baby greens. Chayote squash is a great vegetable found year round here in Florida. It can be eaten raw or cooked and has a slightly cucumber-ish flavor. If you cant get chayote, try butternut squash for a delicious fall flavor.

Quinoa Chayote Stuffing

1 cup dry Quinoa

2 tbsp Olive Oil or Ghee

2 cups Vegetable Broth

1 cup diced Chayote Squash

½ cup diced Celery

½ cup diced Carrot

1 diced medium sized Onion (I use sweet yellow onions)

2 cloves Garlic, minced

2-3 leaves of Fresh Sage, chopped

1-2 sprigs of Fresh Thyme

¾ teaspoon Salt

½ teaspoon Pepper

¼ cup Fresh Parsley, chopped

2 tbsp Olive Oil or Avocado Oil

Rinse your quinoa very well and allow to drain. While your quinoa is draining, pour about 1 tablespoon of olive oil (or ghee) in a sauce pan and heat over medium-high heat. Add the drained quinoa and cook, constantly stirring, to allow the remaining water to evaporate and toast the quinoa. This should take about 2 minutes. Add in the broth and bring to a boil then reduce heat and allow to simmer for about 15 minutes, covered. Don't stir or lift the cover! Remove the saucepan from heat and allow to sit for an additional 5 minutes....still no peeking! Remove the cover and fluff your quinoa. If any liquid is remaining at the bottom, return it to the heat for 5 more minutes. Otherwise, toss that quinoa into a large mixing bowl to await the other ingredients.

Heat another tablespoon of oil (or ghee) in a pan and add your veggies (chayote, celery, carrot, onion, and garlic). Cook over medium heat, stirring frequently, until veggies are nice and tender (about 20 min). Now it's time to add in your sage, thyme, salt, and pepper. Mix together while cooking for just a few more moments. Then toss 'em all in with the quinoa. Add in your parsley and the remaining oil. Toss well to combine.



4. Falafel stuffing? Sounds weird, I know, but it's DELICIOUS! This recipe does take a bit of work because you'll be making your own falafels to use, but the result is amazing and totally worth it! This works equally well as Tamiya (an Egyptian version of falafel), just use fava beans instead of chickpeas.

Fall Falafel Stuffing

For the Fall Falafel:

2 tbsp Extra Virgin Olive Oil

1 medium Onion, chopped

3-4 Garlic Cloves

1 cup cooked (or canned) Chickpeas, drained

¾ cup fresh Parsley leaves

1 tbsp ground Sage

½ tsp Cayenne powder (or to taste)

½ tsp dried Rosemary

Salt & Pepper

¾ cup Gluten Free Bread Crumbs

For the Stuffing:

Falafel, smashed

1 tbsp Olive Oil or Ghee

1 cup Butternut Squash, diced

1 medium sized Onion, chopped (I prefer sweet yellow onions)  

1 cup Celery, chopped

2 cloves Garlic, smashed and chopped

2-3 fresh Sage leaves, chopped

1 tbsp fresh Rosemary leaves

1 tbsp fresh Thyme leaves

½ cup fresh Parsley leaves

2 tablespoons Olive Oil or Avocado Oil

For the Falafel:
Preheat your oven to 350.  Coat a baking sheet with olive oil.  Place the onion, garlic, and chickpeas in a food processor and pulse a few times to break everything up.  Add in 1 tbsp olive oil and the remaining ingredients and pulse until a coarse paste forms.  Don't process this too well or it won't work.  Form the mixture into small balls (or use a small, 2 tsp, cookie scoop), or patties.  Mixture will be soft, be careful and use wet hands to avoid sticking.  Arrange falafel on the greased cookie sheet and brush with olive oil.  Bake for about 35 minutes, turning once or twice to ensure even browning.

For the Stuffing:
Smash all of your falafel (make sure they are broken up into large chunks, but not completely ground) and place into a large mixing bowl. In a skillet, heat olive oil (or ghee) over medium heat. Add in butternut squash, onion, celery, and garlic. Cook, stirring frequently, until veggies are tender. Combine with falafel and remaining ingredients. Mix well to combine.



5. This stuffing is a great way to sneak some extra healthy veggies into your family's Thanksgiving. Jam packed with cauliflower, beets, celraic, and so much more. You can also eat this as a roasted veggie salad, over a bed of fresh baby greens.

Cauliflower and Roots Stuffing

4 tbsp Olive Oil or Ghee

1 medium sized Onion, chopped (I like using Sweet Yellow Onions here)

2 cloves Garlic, smashed and chopped

1 large Carrot, peeled and chopped

1 cup Golden Beets, peeled and chopped

1 cup Celraic (celery root), peeled and chopped

1 head of Cauliflower, chopped

Salt and Pepper to taste

¼ cup fresh Parsley leaves, chopped

2 tbsp fresh Rosemary, chopped

1 tbsp fresh Sage, chopped

½ cup Vegetable Broth

In a large skillet, over medium heat, warm the oil (or ghee). Add onion, garlic, and carrot. Cook until soft (about 7-8 min). Add in Beets, Celraic, and Cauliflower. Cook until tender (about 7-8 more min). Add in remaining ingredients and cook until liquid is absorbed (about 10 more minutes). Optional- roast in a preheated oven for 10 more minutes with a little ghee or olive oil.



6. For all of my Shroomies out there, this stuffing is awesome! It's packed with mushrooms and herbs to make your Thanksgiving out of this world. The creamy element is cashew milk so it's perfectly great for all you vegans as well!

Creamy Wild Rice and Mushroom Stuffing

1 cup Wild Rice, rinsed well and drained

1 cup Brown Rice, rinsed well and drained

5 cups Vegetable Broth

1 tbsp Olive Oil or Ghee

1 medium sized Onion (for this I like to use red onions)

2-3 cloves Garlic, minced

½ cup Celery, chopped

½ cup Carrot, diced

1 cup Mushrooms, sliced

1 tbsp fresh Sage, chopped

½ tbsp fresh Thyme leaves

1 cup Cashew Milk

½ cup fresh Parsley leaves, chopped

In a saucepan, combine wild rice, brown rice, and broth. Bring to a boil. Cover and reduce to a simmer. Cook until rice is tender and the kernels pop open, takes about 45-60 minutes. Uncover the rice, remove it from the heat, and fluff it with a fork.

In a skillet, heat oil (or ghee) over medium heat. Add in onion, garlic, celery, and carrot. Cook until tender (about 7-8 min). Add in the mushrooms and continue cooking an additional 10 minutes. When done add it to the rice with the sage, thyme, and cashew milk. Put it back on medium heat and cook until thick and creamy. Add in the parsley and toss to combine.





I hope you enjoy these recipes! Let me know what you think down below!

Fall Flavors

Living in Central Florida, fall comes slowly. We may have a cold snap in September, but it's highly unlikely. There have been many a year that we've made it all the way to Thanksgiving without even bringing out our light jackets. So cool, icy treats are still a thing for us here. But to help make it a little more like fall, I figured I'd share some of my favorite Sorbet and Sherbet recipes using fall flavors.

Sorbet vs. Sherbet

Sorbets are very basic. Mainly they are pureed fruit, sugar, and water. You can make them more interesting by adding fresh or dried herbs, honey, maple, or even alcohol. Alcohol also has an added benefit of helping prevent the sorbet from becoming one large block of frozen fruit, though if you freeze it on a cookie sheet, break it up, and blend it, multiple times, you can get a good consistency as well.

Sherbets are very similar to Sorbets, the main difference is a creamy/dairy element. Adding cream, yogurt, buttermilk, coconut milk, etc to fruit puree, sugar, and water, then freezing will give you a decent Sherbet.

1. Perfect Persimmons

Hachiya Persimmons are a great fall fruit here in the South. Just make sure that you wait until they are fully ripened, almost too ripe, or they'll be to astringent to really eat. Just cut the top off and scoop out the ripe, jelly-like, insides. This makes them super easy to make sorbet with.

Persimmon Lemon Balm

Ingredients List

2 pounds of Persimmons (hachiya persimmons work best, allow to ripen until they are as soft as jelly)

1 cup Honey or Sugar
1 cup Water

1 tablespoon Lemon Balm leaves

1-4 tablespoons Lemon Juice

*optional ingredients

¼ cup Almond Milk or Whole Milk

2 tablespoons Vodka

Instructions:

In a pot, on the stove, combine honey and water. Bring to a boil and stir for 1 minute. Reduce heat and allow to simmer for 5-10 minutes while stirring. Remove from the heat and add in the lemon balm leaves. Cover and allow to come to room temperature. Once your persimmons are nice and soft, cut the tops off and scoop out the insides, into a blender. Add the lemon juice and strain the lemon balm syrup into the blender as well. Blend well. To make it a Sherbet instead of a Sorbet, here is where you add your milk and keep blending. If you are making this without the aid of an ice cream machine, adding alcohol will help keep it at a nice consistency. You can still make it without alcohol or an ice cream machine by freezing it on a cookie sheet, then breaking it up and blending it again several times (minimum 3 freezes to get the right consistency). If you're using an ice cream machine, just add this mixture to the machine, turn it on, and wait.

2. The Quintessential Fall Flavor

This time of year you can find Pumpkin Spice flavored everything. Why not join in the fun! This makes a delicious, cool treat, for the warm fall seasons we tend to have here in Central Florida.

Pumpkin Spice

Ingredients List

2 pounds Pumpkin Puree (roughly 2 cans)

1 cup Honey or Maple Syrup

1 cup Water

1 tsp ground Cinnamon

1 tsp ground Ginger

½ tsp ground Clove

½ tsp ground nutmeg

1 Vanilla Bean, halved lengthwise, seeds scraped
1-4 tablespoons Orange Juice

*optional ingredients

¼ cup Almond Milk or Whole Milk

2 tablespoons - ¼ cup Bourbon

Instructions:

In a pot, on the stove, combine honey and water. Bring to a boil and stir for 1 minute. Reduce heat and allow to simmer for 5-10 minutes while stirring. Remove from the heat and add in the spices. Cover and allow to come to room temperature. Put your pumpkin puree in the blender with the orange juice and syrup. Blend well. To make it a Sherbet instead of a Sorbet, here is where you add your milk and keep blending. If you are making this without the aid of an ice cream machine, adding alcohol will help keep it at a nice consistency. You can still make it without alcohol or an ice cream machine by freezing it on a cookie sheet, then breaking it up and blending it again several times (minimum 3 freezes to get the right consistency). If you're using an ice cream machine, just add this mixture to the machine, turn it on, and wait.

3. Figgy Goodness

I love figs! I grew up eating fig preserves with my toast in the mornings, dried figs on hiking trips, and fresh figs every chance I could get. So it's no surprise that this is one of my favorite homemade sorbets.

Elderflower and Fig

Ingredients List

2 pounds ripe Mission Figs, stemmed and quartered

1 cup Honey or Sugar

1 cup Water

2 tablespoons dried Elderflowers

1-4 tablespoons Apple Cider Vinegar

*optional ingredients

¼ cup Almond Milk or Whole Milk

2 tablespoons - ¼ cup St. Germain or other Elderflower Liqueur

Instructions:

Clean and quarter your figs. In a pot, on the stove, combine figs, honey, and water. Bring to a boil and stir for 1 minute. Reduce heat and allow to simmer for 10-15 minutes while stirring. Remove from the heat and add in the elderflowers. Cover and allow to come to room temperature. Add the apple cider vinegar and strain the mixture into a blender. Blend well. To make it a Sherbet instead of a Sorbet, here is where you add your milk and keep blending. If you are making this without the aid of an ice cream machine, adding alcohol will help keep it at a nice consistency. You can still make it without alcohol or an ice cream machine by freezing it on a cookie sheet, then breaking it up and blending it again several times (minimum 3 freezes to get the right consistency). If you're using an ice cream machine, just add this mixture to the machine, turn it on, and wait.

4. Apples Apples Everywhere!

Another flavor found everywhere this time of year, is apple. Apples go well with so many flavors, mint, cardamom, cinnamon, basil, and sage are just a few. Here I paired the roasted apples with sage, to give it a slightly different, yet still fall-like flavor. Feel free to use any of the herbs I listed, or one (or more) that I didn't.

Roasted Apple Sage

Ingredients List

2 pounds of Apples (Cortlands of Fujis work well), cored and quartered

1 cup Honey or Sugar

1 cup Water
½ teaspoon Sage

1-4 tablespoons Apple Cider Vinegar

*optional ingredients

¼ cup Almond Milk or Whole Milk

2 tablespoons - ¼ cup Dark Rum

Instructions:

In a pot, on the stove, combine honey and water. Bring to a boil and stir for 1 minute. Reduce heat and allow to simmer for 5-10 minutes while stirring. Remove from the heat and add in the sage. Cover and allow to come to room temperature. While you're working on your simple syrup, clean and quarter your apples. Place them on a cookie sheet with a little butter or coconut oil and bake, at 450 degrees, for 10 minutes then place them into a blender. Add the apple cider vinegar and strain the syrup into the blender as well. Blend well. To make it a Sherbet instead of a Sorbet, here is where you add your milk and keep blending. If you are making this without the aid of an ice cream machine, adding alcohol will help keep it at a nice consistency. You can still make it without alcohol or an ice cream machine by freezing it on a cookie sheet, then breaking it up and blending it again several times (minimum 3 freezes to get the right consistency). If you're using an ice cream machine, just add this mixture to the machine, turn it on, and wait.

5. Cranberry Bliss

I love how versatile cranberries can be. Even though most people only have them at Thanksgiving and/or Christmas dinner. Cranberries can be used in so many ways and combined with various fruits and herbs, they can be either sweet or savory. Here's one of my favorite ways to use cranberries during the warm winters we tend to get here in the South.

Cranberry Juniper

Ingredients List

24 oz (or 2 bags) of Cranberries (fresh or frozen)

8 oz White Grape Juice (or Apple Juice for added sweetness)

1 cup Honey or Sugar

1 cup Water
1 tablespoon Juniper Berries

1-4 tablespoons Orange Juice

*optional ingredients

¼ cup Plain Greek Yogurt or Dairy-Free Yogurt

2 tablespoons - ¼ cup Red Wine of your choice

Instructions:

Rinse your cranberries, removing any stems, dirt, or rocks that may have gotten into your batch. In a pot, on the stove, combine cranberries, honey, and water. Bring to a boil and stir for 1 minute. Reduce heat and allow to simmer for 10-15 minutes while stirring. Remove from the heat and add in the juniper berries. Cover and allow to come to room temperature. Add the orange juice and strain the mixture into a blender. Blend well. To make it a Sherbet instead of a Sorbet, here is where you add your yogurt and keep blending. If you are making this without the aid of an ice cream machine, adding alcohol will help keep it at a nice consistency. You can still make it without alcohol or an ice cream machine by freezing it on a cookie sheet, then breaking it up and blending it again several times (minimum 3 freezes to get the right consistency). If you're using an ice cream machine, just add this mixture to the machine, turn it on, and wait.

I hope you enjoy making these Sorbets and Sherbets! Feel free to play around with these recipes, try different herbs and fruit, make lots of icy desserts! If you have any questions or comments, please leave them below!

Resources:

10 Delicious Ways to Infuse Honey: Ready Nutrition: http://readynutrition.com/resources/infused-honey_13062015/

How to Make Herb Infused Honey: The Kitchn: https://www.thekitchn.com/how-to-make-herb-infused-honey-cooking-lessons-from-the-kitchn-180890

How to Make Sorbet with Any Fruit: The Kitchn: https://www.thekitchn.com/how-to-make-sorbet-with-any-fruit-cooking-lessons-from-the-kitchn-205746

How to Make Sorbet without an Ice Cream Machine: Busy in Brookyln: http://www.busyinbrooklyn.com/tag/how-to-make-sorbet-without-an-ice-cream-machine/