Raised from Scratch

growing up outside the box: alternatives to processed food and television

Purple Cabbage Pasta with Swiss Chard August 31, 2012

Even toddlers like eating soft purple cabbage! It’s super sweet when caramelized with red onion, and slippery fun for playful fingers that make their way into the bowl. Read all about cabbage’s amazing health benefits and cancer fighting compounds here.

Purple Cabbage Pasta with Swiss Chard

2 T. olive oil

1 large red onion, thinly sliced

6 large garlic cloves, minced

1 medium head cabbage, thinly sliced (4-6 cups)

16 oz pasta (Tinkyada brand recommended for gluten-free pasta)

salt and freshly ground black pepper, to taste

1/2 cup toasted walnuts, chopped

1 bunch swiss chard, stems removed, leaves washed and roughly chopped

1 t. apple cider vinegar (optional)

In a large sauté pan, heat the olive oil. Add the sliced onions, cover and cook over medium-low heat, stirring occasionally until tender and glistening, about 10 minutes.

Add the garlic, cook 3 minutes longer, uncovered, stirring periodically. Add the cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.

Meanwhile in a large pot, cook pasta in salted water according to package directions (when cooking the gluten-free pasta I notice it never takes as long as the package instructions indicate…check frequently to prevent mushy noodles). Drain pasta, reserving 2 cups cooking liquid. Allow pasta to sit in colander covered with a lid or plate while returning reserved cooking liquid to empty pot in which to cook the greens. Over medium-high heat boil swiss chard 3-4 minutes until greens are tender and tasty (too short and they will taste bitter, too long and they loose their flavor). Drain swiss chard, add 1 t. apple cider vinegar and season with salt and pepper. Return drained pasta to cooking pot.

Add the cabbage-onion mixture to the pasta in the pot and season with salt and pepper. Mix in swiss chard or serve on top of pasta after plating. Serve sprinkled with toasted walnuts.

Recipe adapted from Color Me Vegan cookbook by Colleen Patrick-Goudreau, which I adore and am so happy no one else has requested from the library, enabling me to renew it over and over again until I can buy it.

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Cardamom Almond Butter Snack Bites August 28, 2012

Here’s a kid approved super easy health snack I created this week. I love making nut-butter snacks because they’re easily transportable, filling, and relatively mess free. It’s also great to see my two year old daughter excited about eating nuts and seeds which contain so many important nutrients. Both flax and sunflower seeds are a good source of protein, calcium, iron and fiber. Also great with a banana for breakfast on the run!

Cardamom Almond Butter Snack Bites

½ cup sunflower seeds (roasted, unsalted)

½ cup oats

¼ cup flax meal (ground flax seeds)

½ t. ground cardamom

¼ t. cinnamon

2 ½ T. pure maple syrup

½ cup almond butter

Combine all ingredients in medium sized bowl and mix well. Pour out batter onto plastic wrap, form log about 12” long, wrap all sides and freeze for 30 minutes. Remove from freezer and slice into ½” pieces, or to desired size. Store in refrigerator.

Makes 24

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Gluten Free Coconut Rhubarb Muffins August 24, 2012

Filed under: Gluten Free,Healthy Snacks,Muffins — annalope @ 3:40 am
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GF Coconut Rhubarb Muffins

1 cup oat flour

1/2 cup coconut flour

1/2 cup unsweetened coconut

1 1/2 t. baking powder

1/8 t. sea salt

1/4 cup cane sugar

1/4 cup brown sugar

1 t. ground cinnamon

2 T. milled flaxseed (aka flax meal)

1/2 cup applesauce

1/2 cup full fat plain yogurt (if using sweetened yogurt I suggest cutting down on the cane sugar)

1 t. vanilla extract

2 cups rhubarb, chopped 1/4 inch thick

Preheat oven to 350°. Lightly oil muffin tin or line with baking cups (I made 9 large muffins and 12 mini muffins).

In a large bowl, whisk together all dry ingredients (flour – flax meal), then add applesauce, yogurt, and vanilla and mix well. Fold in chopped rhubarb. Batter will seem stiff compared to a typical muffin batter – it’s okay, don’t add additional liquid.

Fill muffin tins at least ¾ full (muffins don’t rise much) and bake at 350° 18 minutes for mini muffins / 25-28 minutes for large muffins. Cool on wire rack.

 

The Toddler Sushi Roll August 20, 2012

I could eat sushi every day of my life…but since I can’t afford sushi bars or exposing my body to so much mercury on a regular basis, I’m getting creative making sushi rolls at home. This tofu teriyaki roll is perfect for snacks, play dates, and picnics because it doesn’t require dipping in additional soy sauce – the tofu is already marinated so the roll is adequately salty on its own. A helpful hint for feeding sushi to toddlers: don’t slice the rolls, just leave it whole or cut the roll in half and give it to them burrito style. It’s hard to fit a full piece of sushi in a young child’s mouth, and we all know biting it in half just results in the other half spilling on our laps or the floor, but giving them a full roll allows them to bite off only as much as they can chew. Happier bellies, cleaner floors.

Tofu Teriyaki Sushi Rolls

Ingredients:
1 package marinated tofu (recipe below)
6 sheets Nori seaweed paper
2 cups cooked and cooled short grain brown rice
3 large carrots, sliced into 1/4″ strips and steamed (leave raw if you/your child like them crunchy)
2 avocados, sliced

To assemble:
Place 1 nori sheet on a dry counter or cutting board and spread with a thin layer of cooled brown rice, leaving at least 1/2″ border at the top free of rice so you can seal your sushi roll. Make a horizontal line across the rice with the tofu, carrots and avocado, then tightly roll, and seal the roll by dipping your finger in cool water and running along the seaweed section without rice, then roll completely and allow to sit a couple minutes before slicing. Repeat with remaining ingredients. Sorry, if I’ve done a bad job explaining how to roll sushi, there are plenty of tutorials with photos and videos online 🙂

*You want to use tofu which has been frozen (left sealed in package) and then thawed for maximum absorption of marinade

Teriyaki Marinade:
1 package extra-firm tofu, frozen and thawed
1 1/2 cups vegetable stock
1/3 cup tamari soy sauce
2 T. granulated sugar
1 T. toasted sesame oil

To prepare tofu —
Gently squeeze the thawed tofu over a sink to remove excess moisture and cut into large, long strips, suitable for sushi making. In a saucepan, combine the stock, tamari, sugar and sesame oil. Bring to a boil, add the tofu, and cook 5-6 minutes over low heat. Turn off the heat and let sit for 30 minutes or overnight in the refrigerator.
— Teriyaki Recipe from “Color Me Vegan” cookbook by Colleen Patrick-Goudreau

 

Spinach-Basil Pesto Gluten Free Pasta August 17, 2012

Filed under: Gluten Free,Lunch/Dinner,Pasta,Vegan — annalope @ 9:01 pm
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Spinach-Basil Pesto
Used on Gluten-free brown rice pasta with feta cheese for picture. Omit cheese, or use dairy-free cheese for a vegan dish.

*I haven’t tried every GF pasta available in the market, but I must say I’m loyal to the Tinkyada brand

Pesto:
1/3 cup pine nuts, toasted
1/2 cup packed fresh basil leaves
1 1/2 cups fresh spinach, washed and stems removed
3 garlic cloves
1/2 cup extra virgin olive oil
one or two pinches of sea salt

Blend all pesto ingredients in a food processor until smooth. Pour onto cooked, drained pasta, in cooking pot, and warm for 2-3 minutes (I do this so the garlic doesn’t have as much of a bite for the kids…don’t bother if your family likes the taste of raw garlic). Pour pasta into serving bowl and top with feta cheese.