A Cup of Tea + 2012 Hopes

I am always a little giddy about the new year. I love the holidays for a time to indulge, enjoy and over-do-it, but I also love how about the time January rolls around you are so ready to wipe the slate clean and start fresh with new goals, aspirations and hopes. I guess I am not one of those people that will set "my resolutions" in stone, but rather like to think of what I want to try, focus on and discover in the next year.

I like a little wiggle room. I need the wiggle room.

I also like to feel like I am not setting myself up for more than I can handle. Or more likely I will be stressing myself out and feel worse off in the end. So instead I write down some thoughts, goals and dreams for the coming year.

I am also reminded of when I started eating gluten-free 5 years ago in January 2007, and that anniversary to me is a symbol of how each year can be started out with a fresh start. A new life. A fresh start for a healthier you. Writing out your goals and dreams can help you make things happen (similar to a vision board). Yes, you have your struggles throughout the year, but it is nice to have something to shoot for and look back upon. It is also nice to look back on your dreams from the year before and see how far you have come. Or notice some reoccurring thoughts that maybe need more time or space to develop and explore in yourself.


Here are a few of my hopes and dreams for the coming year. 2012 is going to be grand!

Personal:
- No sweeteners for the month of January (only use stevia)
- Intentionally drink more mineral-rich tea (while it is still hot) + sit and breath in the process
- Find and discover a new form of movement (exercise) to enjoy during the winter months
- Try and read one new book each month for relaxation and inspiration (fun, adventure, fiction)

In My Kitchen:
- Simplify more conventional/traditional recipes, using 5-10 real food ingredients
- Experiment with more 'superfoods' and mineral-rich foods in recipes
- Drink lemon water first thing when I wake up and go to bed
- Eat more slowly, chew and savor each bite more, and breath in the process

For The Blog:
- '5-Simple-Ingredient Recipe' Posts
- 'Add-In-Food's' Posts
- Try to make less, yet more meaningful, recipe posts (6-8 posts per month)
- Take the time to possibly update and reorganize blog format

I share these with you because I am looking forward to how these goals and dreams will bleed into this blog. I hope that my recipes will be more meaningful and full of life. I hope to be inspired so that I might bring more hope and inspiration to you. Making each day count. Making each effort of healing worth it.

Top '11' 2011 Recipes

Sunbutter No-Bake Oat Cookies

Sunbutter No-Bake Oat Cookie Recipe 
(gluten, dairy, egg and nut-free)
4 cups of certified gluten-free rolled oats (I used Bob's Red Mill)
1/2 ts. of course sea salt
1/2 cup of non-dairy milk (I used So Delicious coconut milk beverage)

1 1/2 cup of creamy Sunbutter
1/3 cup of organic coconut oil (I used Nutiva)
3/4 cup of coconut palm sugar
1/3 cup of cocoa powder
1/2 ts. of pure vanilla extract
1 cup of non-dairy milk (I used So Delicious coconut milk beverage)

First, in a large mixing bowl add the 4 cups of oats, sea salt and then 1/2 cup of milk. Mix around and let the oats sit for 10-15 minutes to soak up the milk and become just a touch more soft. Then in a medium saucepan add the remaining ingredients. Let the sunbutter, sucanat, milk and oil melt and stir continually with a rubber spatula. When the mix is completely combined and warm (don't let it get too hot or boil for more than a second) Then you pour the hot chocolate mix over the oats. Stir well, getting every oat covered. Then let sit for 10-15 minutes to stiffen just a bit. After about 10 minutes you can plop down a cookie-sized serving glop, ball or whatever you want to call it on a parchment papered cookie sheet or even in a 9x13 pan. This recipe will make about 3 dozen cookies, so you want to make sure you have enough room in your fridge to cool these cookies down. I suggest a cookie sheet for 1-2 dozen and then a cover container to put in the remaining amount. Then you can stack the cooling cookies in the fridge without too much fuss. Chill in the fridge for 2 or more hours. These cookies keep best in the fridge and are delicious served cool or at room temperature with a hot beverage. 

If you want to add another ingredient while you are in the mixing process of the sauce and the oats, here are a few suggestions with amounts:

Pumpkin Nog Pancakes (gluten-free, vegan)

Pumpkin Nog Pancake Recipe
1 cup of freshly ground buckwheat flour
1/4 cup of millet flour
1/2 cup of tapioca flour
2 ts. of baking powder
1 ts. of ground nutmeg
1 ts. of pumpkin pie spice blend
1-2 TB of coconut palm sugar

2 TB of light olive oil or grapeseed oil
1 to 1 1/4 cup of So Delicious Coconut Nog (or other vegan nog)
1 farm fresh egg (or egg replacement- use 1 TB of chia meal and 1/4 cup more nog)
1/3 cup of pumpkin puree ( I used fresh)

In a mixing bowl, whisk the dry ingredients together first. Then add the oil, pumpkin (egg or replacement) plus the nog. Whisk well with a rubber spatula or whisk. Then let sit for a few minutes for it to gel together and allow the baking powder to activate. 


In a skillet, covered in grapeseed or coconut oil (both oils are better for frying), take a 1/3 cup of the batter and spread it on the skillet. You can use a griddle skillet, or I used a cast iron skillet. Make sure to not have your temp too high, you can always raise the heat, but it's hard to drop the heat quickly if the cakes are burning. Cook about 2 minutes on each side. You know the first side is cooked when you noticed bubbles popping from the top of the cake. Flip em' and watch carefully to not burn. 


This recipe makes about 10-12 pancakes. Serves about 4 people.
For serving top with a drizzle of pure maple syrup, craisins, or even fresh fruit. A dash of nutmeg or powdered sugar might be a nice touch as well. I also like to have a little pat of some vegan butter. Super delicious. And, such a treat for Christmas morning.
I hope you have a blessed and restful holiday. Remember that the coming of Jesus is the miracle of heaven and earth coming together. He comes to be with us. He brings us hope, joy, peace and love. His love defines our lives and in Him we find restoration and grace. I am so thankful for this miracle and for this gift every day.

Thank you all for allowing me to be a part of your holiday in a small way. I hope your gluten-free Christmas will bring you joy and no stress.
Much love and light to you this Christmas!

Xoxo
Stephanie

NuNatural's Giveaway WINNERS

Apple Molasses Cookies (gluten-free, vegan)

I had to share one more gluten-free cookie recipe before Christmas. Molasses cookies have been my favorite cookie over the past few Christmases. I have made this recipe the past few years, which is a sure favorite. But this year I wanted to add a few variations, including no eggs and honey. There is always room for dreaming and I thought some fresh apples may be a nice touch.
I always can't believe how much I love these cookies because molasses can be such a strong flavor. But once you fall for them, you fall hard. They are so rich and spicy. They also have lots of great vitamins and minerals because of the blackstrap molasses. Blackstrap molasses is an everyday remedy for low-iron ailments and if you are nutrient deficient or anemic you should get to know this staple pantry item. Try and look for an 'unsulphured' variety to help avoid less chemicals and preservatives that are added in the processing of molasses. I try to think of how I can add more molasses to my life and in my baking, and these cookies are a no-brainer for consuming more of it. But maybe that is just a justification for these desirable cookie treats.
Molasses cookies are a holiday favorite and I just had to add them to my Christmas cookie line-up. I decided to add a little twist of applesauce and fresh apples. I think apples and molasses are such a good pair, so why not put them together for another great holiday treat. I also used a touch of vanilla stevia to add a lastly touch of sweetness without calories or added sugars. Plus, these are made without eggs and butter- perfect for the sensitive stomach like mine!


Apple Molasses Cookie Recipe (gluten-free, vegan)
1 1/2 cup of sweet sorghum flour
1/2 cup of organic millet flour
3/4 cup of tapioca flour
1/2 TB of baking soda
1/2 ts. of sea salt
3 TB of chia seed meal (grind chia seeds in magic bullet type grinder)
3/4 cup of coconut palm sugar
2 ts. of ground ginger
2 ts. of ground cinnamon
dash of black pepper
2 dashes of ground cardamon
1/2 cup of unsulphured blackstrap molasses
1/2 cup of room temperature organic coconut oil
1/4 cup of unsweetened applesauce (I use homemade)
2-3 TB of maple syrup
15-20 drops of pure vanilla stevia liquid (I used NuNaturals)
1/4-1/3 cup of finely chopped fresh apple pieces
Mix all of the dry ingredients first in a large mixing bowl. Whisk the flours to blend well. Then, add the wet ingredients all together without the apples and mix well. It will be pretty wet and sticky, so do not worry. Then lastly add the grated and chopped apples and mix well again. Molasses cookie batters are usually a bit more 'wet' and gooey than others, so to help this, you can put the batter in the fridge for 60 minutes to help chill it more and stiffen it up to roll out your cookies. You can also chill the batter for days up until baking. The chilling process helps the cookies not spread to thinly too quickly while baking, so for best results I suggest chilling.
After chilling batter. Roll out large TB-sized cookie balls and place them on a parchment papered cookie sheet. Bake in a pre-heated 350 degree oven for 15-18 minutes. 


Some notes:
- You can omit the stevia and add another 1/4-1/2 cup of sucanat. But I like to add the touch of stevia for more sweetness and the added vanilla. If you add sugar instead, you may want to add 1 ts. of pure vanilla as well. 


- If you want to roll each cookie before baking in coconut sugar for an added touch of sweetness, these cookies would do great with that.


-Adding some finely chopped candied ginger or raisins could be a nice added option as well.


- Some other molasses recipes from my blog are HERE.
There is 1 more day to enter the NuNatural's GIVEAWAY. Enter HERE. I can't wait to announce the 4 winners later tomorrow. There is still time to enter now, so please do. Don't wait last minute...that is what Christmas shopping is for :)

I hope you have a festive day and enjoy!

Much love to you!

My Favorites for Gluten-Free Stocking-Stuffers

Yes, I can sew too. I mean, I love to bake, and even cook, but sew... Hm, well, I always proudly say how I once won 1st place for a dress I sewed in middle school. But the truth is, I really just became my sewing teacher's pet and did every thing she told me to when it came to my award winning dress. Yet, as I find myself getting older I find myself liking little projects with knitting needles and the sewing machine. I hardly have the patience for it, but I force myself to try. This Christmas I really wanted to try and make some simple DIY felt stockings for my little family. Stockings would be super simple to sew, and I would barely need a pattern, so right up my alley. Turns out I can barely follow a sewing recipe just as a muffin recipe. I followed a combination of these DIY stocking's on my Pinterest page. But in the end, they turned out and were pretty darn cute too. I haven't figured out if I want to sew in some names yet, so for this year, they are just name-less. And, I discovered that crafting, sewing and creating outside of the kitchen is good for the soul too. And, also thrifty...these 3 stockings were made in less of a yard of red felt, which was half off and cost only $2.50, so with each stocking under a dollar you can't go wrong (or at least you could go wrong and go back for more felt and not feel too bad :)

Also, are you looking for last minute stocking stuffers for your gluten-free or 'healthy' friend?  Well, here are a few favorites that I love to get and give every year. I thought I would share with you too...