Sunday, November 27, 2016

Pumpkin Lucuma Ice Cream


Little Brother digging in

packing up in pint-sized containers

pumpkin bowls for Thanksgiving teatime
winter gift giving
Honeychild gave us some mini containers for individual servings.  If Big Brother wants ice cream at Famer's Market, then Little Brother can bring along "matching" safe ice cream for him

This ice cream is a family staple.  It's everything I love about lucuma in Chile, mixed with everything I love about warm, fall pumpkin flavors. This is such an easy pumpkin Thanksgiving Day treat without much preparation fuss. I simply blend the ingredients in my Thermomix and then the mixture goes into our ice cream maker. 



Friday, November 25, 2016

Thanksgiving Leftover Turkey Stuffed Sweet Potatoes


This is our favorite way to use up scraps of leftover turkey.  Today for lunch I started out sauteing scallions in some saved turkey fat, added in collard greens cut in lovely strips, added a splash of apple cider vinegar along with another splash of maple syrup, fresh ground black pepper and a dash of pink salt. There happened to be a leftover slice of turkey bacon in the fridge so I threw that in along with a handful of raisins to satisfy the little ones. We then top sweet potatoes with a heaping pile of this mixture.  And everything is better with a spoonful of homemade cranberry sauce.  This year, it was cranberries and fresh mandarin orange juice from our tree along with the tiniest spoonful of coconut sugar.  This makes for a very tart cranberry sauce.  No top allergens or garlic in this meal.





Thursday, November 24, 2016

Happy Thanksgiving



Preschool class made allergy-safe cornbread muffins
Appetizer plate: includes our kale white bean dip and our pâté
buckwheat crackers
entertainment
As always, fresh heritage turkey from Tejas Farm
Papi always carves turkey
Boys always grab the legs
turkey centerpiece
delicious
morning out drawing and hiking at Arboretum
C.G. Hovercraft and Teal Mobile
pumpkin lucuma ice cream outside on a gorgeous day
cheetah cornucopia

                   

making a wish

                                   OUR FIRST THANKSGIVING IN OUR NEW HOME

Saturday, November 5, 2016

Teatime Today



We had some extra chocolate sauce leftover from Halloween "candy" apples.  We used it to spread on these Soul Sprout almond crackers during teatime (we call it tomar once in the Chilean tradition).  The sauce hardens up in the fridge and becomes a nice spread.  

I have been allergic to tree nuts for as long as I can remember. Almonds and macadamia nuts are the only ones I tolerated as a child until I started reacting at a young age to other tree nuts. At some point I stopped eating all tree nuts.  This summer, in hopes to add them to my diet, I went to my allergist for testing.  I tested for: almonds, macadamia, walnut and banana.  My back got rather itchy quickly after the skin pricks: It was the walnut and banana that reacted.  No reaction for almond and macadamia.  Little Brother followed with the same test and did not react to almonds, macadamia or walnuts.  We have since included almonds and macadamia nuts in our diets.  I will try giving him walnuts when I muster up the courage to do so.  

Here is the response to my allergen cross contamination concern from Two Moms Soul Sprout crackers: "We do not use peanuts, but we do use a variety of tree nuts.  All tree nuts, including almonds, are stored in the same area, although separate.  We sanitize our molds and dehydrators,so recipes that do not include tree nuts, other than almonds, should not be contaminated with other tree nuts, but the fact is that we use a variety of tree nuts in our facility and I cannot state that there is zero risk of cross contamination when it comes to tree nuts."

We went ahead with their granola bars and crackers because tree nuts are on our ok list to a certain extent.  What would you do?

Almond crackers! This is totally new for us.
 
Reaction: mustard, garlic, positive control. No reaction: almond, macadamia, walnut, barley

Monday, October 31, 2016

Happy Halloween

we can all eat almonds! "caramel" apples with friends in backyard
recipe
Artisana sent us a sample jar of raw almond butter. we used here as filling
our treats
feels great to decorate front door of new house
FARE teal pumpkin. we gave out non-food treats and our lovely neighbor put out a few in the neighborhood


Saturday, October 22, 2016

Vegan Double Chocolate Sunflower Brownie Cake


cake ready for oven

A good friend of mine often sends me interesting recipes with all the right ingredients. This vegan double chocolate brownie recipe came at the perfect time since Big Brother recently asked, in anticipation of his 7 1/2 Birthday, for a double chocolate cake. For special moments, I usually make our signature chocolate chip cookie pie out of garbanzo beans since we all love it. Today, we decided to try this recipe and turn the classic brownie idea into a round cake using a springform pan.  It is a tradition of ours to celebrate the Boy's half Birthdays with half a cake.  This works out nicely since we eat half the cake and freeze the other for the following month-Birthdays are just two months apart. This afternoon, anticipating a big rain storm and while Papi was out strolling little brother for afternoon nap, Big Brother and enjoyed time together baking.  He helped with each step of the baking process.  His commentary while adding the flour back into to TM bowl full of chocolate batter: "It's like a snowy mountain in the middle of a chocolate lake".  Isn't it great to be in the kitchen with children?


What you need: 

6 tablespoons rice flour, Whole Foods long grain brown rice
4 tablespoons oat flour, Bob's Redmill gluten free rolled oats
1/2 cup + 4 tablespoons (74 grams) Trader Joe's coco powder
2 cups (280 grams)Trader Joe's unsalted sunflower seeds
2 teaspoons baking powder
1/2 teaspoon real salt
1 cup maple syrup
4 teaspoons vanilla extract
1/2 cup, plus 4 tablespoons water
1/2 cup Enjoy Life dark chocolate chips

What to do: 

Preheat oven to 350 degrees Fahrenheit. 

Line springform cake pan with baking paper. 

Rub coconut oil over baking paper and up around sides of pan.

Add rice and oats to TM bowl and grind to flour: speed 9 for 1 minute.

Put flour aside in a bowl to add back in later.

Add sunflower seeds to TM bowl and blen to a flour is formed: speed 7-8 for 30 seconds.

Add the cocoa powder, baking powder and salt to TM bowl and mix: speed 3 for 20 seconds.

Add the maple syrup, vanilla and water to TM bowl and mix: speed 6 for 1 minute.

Scrape down sides and blend until smooth.

Add the rice and oat flours back to the TM bowl and mix: speed 6 for 20 seconds. The batter will be thick and smooth.

Add the chocolate chops to the TM bowl and mix: reverse blade, speed 3 for 10 seconds.

Pour the batter into springform pan with the helpful spatula.  Check out my new one

Bake for 35 minutes.  See the original recipe for more information on how the cake should come out and how to decide if it needs 5 more minutes.  Note: I found the brownies a bit more crumbly one hour after pulling from oven than I had expected. I wonder what I can do next time for the fudge consistency I like.  Perhaps I shouldn't have doubled the recipe for the first go? 
rice and oat flour made in Thermomix
sunflower seed flour

Big Brother adding flour

"it's like a snowy mountain in the middle of a chocolate lake"
Enjoy Life dark chocolate chips
does adding rice and oat flour to chips help them not sink like regular flour?
he is so delighted with cake batter
learning how to spread batter.  he called this "swirling"
boys pleased with cake

took out with us for dessert