Creamy Faux Cheesy Sauce

This post is definitely going to need some creative cleaning up, but I wanted to share the recipe for anyone who wants to try it.

 1 cup raw cashews, soaked for 4 hours.  Set aside.

1 medium head cauliflower, cut into florets
1-2 carrots, depending on desired color of finished sauce, peeled and diced
1/2 tsp. garlic powder
1 tsp. salt
2-3 cups water or vegetable or chicken stock
Combine cauliflower, carrots, garlic powder, salt and water in medium saucepan.  Cover and bring to boil over high heat.
Boil until vegetables are tender.  Drain, reserving cooking liquid.

Drain cashews.

Put cooked, drained vegetables and cashews into blender jar.  I use a Vitamix.

Add to vegetables in blender:
1 Tablespoon Nutritional Yeast
1 teaspoon ground mustard
2 tsp. Red Wine Vinegar (I like to use Garlic infused)
salt to taste
1/4 tsp. ground white pepper (optional), to taste
1-2 cups reserved vegetable cooking liquid, OR reserved pasta cooking liquid.  Use 1 cup to start with and add more until desired consistency.

Blend until creamy and smooth.  Reheat in saucepan over low heat if necessary.

Enjoy!

*To make a spicy version, stir in a diced green chilies or salsa.

Tortilla Soup

I love spicy food!!!  But for several years, I couldn't tolerate even a single bite of it due to arthritis.  Through a very lengthy (4+ years) of trying several different natural remedies, the one thing I had to avoid at all costs was nightshades.  That includes tomatoes, potatoes, eggplant (ick), peppers and all the spices that include them.  No more paprika, chili powder, cayenne, curry, etc.  And that was what I loved most!!! 

After avoiding nightshades for several years, working to heal my leaky gut, and finding out the proper supplements, I've finally gotten to the point where having a spicy meal once in a while doesn't cause searing pain. 

In celebration of this, I've created an incredibly delicious Tortilla Soup.  Surprisingly, it doesn't have tortillas in the actual recipe.  The Corn Masa gives it a distinct tortilla taste and serves to thicken the soup to a creamy deliciousness that is Oh So Good!!!!

Tortilla Soup

6 c. chicken stock or vegetable stock (I prefer to make my own)
4 medium potatoes, peeled and diced (about 3 cups)
2 c. Roasted Frozen Corn (I find this at Trader Joes)
1-4 oz. can diced, green chilies
1-14.5 oz can Muir Glen Fire-Roasted Diced Tomatoes
2-15 oz. cans Pinto Beans, drained (save the juice!!! Look up Aquafaba!!!)
Salt, I use 1 tsp. + more to taste
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. smoked paprika
1 tsp. New Mexico Red Chili Powder (any Chili Powder works but the recipe is best with this one)
1 tsp. cumin powder
1 tsp. dried oregano
1/4 tsp. chipotle chili powder
1/2 cup corn Masa
2 cups cooked chicken, chopped

Combine stock, potatoes, and corn in large stock pot over high heat.  Bring to boil, reduce heat to medium and simmer until potatoes are tender.  Add remaining ingredients, stirring to combine.  Return to a boil.  Simmer 20-30 minutes, stirring occasionally.

This could be made in a crock pot as well.  Just dump everything except the Masa into the crock pot and cook over low heat for 6-8 hours.  Combine Masa with 1/2 cup of water and stir into soup for last 30 minutes of cooking time.

GFDF Chocolate Chip Cookies

Oh So Good!!

 

Yep!  I did it!  I made a GFDF (gluten free-dairy free) Chocolate Chip Cookie that's delicious! 

It might seem like a cake-walk to create a gluten free/dairy free chocolate chip cookie.  Just switch the butter for shortening, substitute the wheat flour with any number of gluten free flours that are available in the store, and voilà, GFDF chocolate chip cookies.  

 

It could be, but it's NOT.  

 

Most gluten free flour has a strange texture, weird taste, or is just downright nasty to bake with. Most shortening in the grocers is loaded with unhealthy fats and other unwholesome ingredients.   AND many GF flours have soy, which is an absolute NO-NO in this house because of allergies.

 

This is the ingredient list for one common shortening on the market:
SOYBEAN OIL, FULLY HYDROGENATED PALM OIL, PALM OIL, MONO AND DIGLYCERIDES, TBHQ AND CITRIC ACID (ANTIOXIDANTS).

 

Mmmm...doesn't that sound delicious?  NOT!! 

 

So-so cookies are just not worth eating.  Cardboard cookies are a no-go.   And chemicals, unhealthy fats, preservatives, or GMO's are definitely not going in my baked treats OR my body.

My choice of GF flour for these cookies is Cassava flour.  It's close to white flour in consistency, with a couple of differences.  It doesn't contain gluten, so you don't have the gluten structure to rely on to hold baked goods together.  It tastes a little more sharp, but is mellowed by other flavors.    And it absorbs more liquid.  This is perhaps the biggest factor that people don't recognize when they try swapping out cassava flour for wheat flour.   It's touted as a 1:1 substitution, but I've found that just doesn't work as it makes for a very dry baked good.  It's got a nice texture, that isn't gritty or gummy like many gluten-free flours.

I encourage you to use the same products I did, as that's the only way to guarantee that you'll have a really tasty cookie.  There is tremendous inconsistency among different brands, and my goal is to use the cleanest, most natural products available.  For health reasons, we try to avoid any chemicals, pesticides in foods, additives that change structure, and right now, gluten and dairy.  And using a low-glycemic sugar like coconut sugar, makes me feel slightly less guilty about making (and eating) these delicious morsels of goodness.  

**Cassava flour is a relatively new product in the US market, and may not be easily sourced in your local health food store.  Amazon is a great resource for most of these products if you can't find them locally.  (I don't recommend buying eggs from Amazon ;)

My kids were big fans of Famous Amos chocolate chip cookies and could destroy the Costco box of them in a matter of a day or two.  These are a perfect GFDF substitute.  (Personally I think mine are better!)

Mama Morty's GF/DF Chocolate Chip Cookies

1/2 cup shortening (Spectrum Organic)
1 cup Organic Coconut Sugar (Tresomega)
1 organic egg (pasture-raised if possible) 
1 teaspoon vanilla extract (Simply Organic)
1/2 teaspoon baking soda (Bob's Red Mill)
3/4 teaspoon Himalayan Sea Salt
1 cup Cassava flour (Otto's Natural) 
3/4 cup chocolate chips (Enjoy Life Mini Chips)

Preheat oven to 350°.  Prepare 2 large cookie sheets by lining with parchment paper.  (This is an important step as it prevents sticking, and prevents absorption of flavors/odors from previously baked items)

In medium mixing bowl with a hand mixer, blend shortening and sugar until evenly mixed.  Add egg and vanilla and blend until light and fluffy.  Add baking soda and salt and blend again till well incorporated. 

Add cassava flour and chocolate chips and use a wooden spoon to mix completely.  Stir gently.
**You don't want to mix the cassava flour with a mixer or you'll have a fine dusting of flour all over you and the kitchen.  Trust me on this.  

Drop batter onto cookie sheet using a cookie scoop or two spoons.  These cookies do not spread, so if you want a slightly thinner cookie, gently flatten dough balls with palm of hand.

Bake for 10-13 minutes, depending on desired chewiness.  

Let's Get REAL!!

Several years ago I decided to start a blog.  Guess what?!  I made 3 entries and then promptly forgot the link/login/location/idea (you get the hint) and went about my merry way, completely ignoring all my friends and family who have been begging (yes, really) me to write a book or a blog and post my recipes and advice.  

I'm the first to admit, I'm not a good writer.  I...just...don't...get creative that way.  So this is a weak attempt at blogging, but in reality, it's a way to share my recipes, my crazy research on everything and anything health and food related, and my inspirational moments (rare, but there).

Good luck to me, and good luck to any of you who through your own poor judgment, decide that I must be followed.