All posts in NOURISH

NEST + NOURISH … happy new year + our favorite gluten free pizza crust

Well, hello again!

Life’s been quite a blur since Thanksgiving and it’s so, so good to be back sharing some little bits of life with you. It’s hard to look back at all the moments over the past few months and decide what to share. (Overwhelming really, which is why I decided to just begin with the current and our fave pizza recipes). First off, we are so blessed to have such meaningful moments together as a family and be thankful for all the family and friends that we shared special time with over the holidays!

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A couple of weeks ago we finally made it to the Plains Indians exhibit at the Nelson. It was so fantastic and very inspiring for all of us. James asked me to take numerous pictures of the detailed drawings and Emma especially liked the cradleboards and has since made one for her calico critters. I was inspired by all of the handcrafted bags and decided to finally get started on one. The exhibit is over now but I just heard the news that Boys Grow was given a donation of one of the tipis to have on their farm … what a perfect fit! They will truly be inspired by it and they have plans to incorporate Native American teachings as they grow their food and teach their youth entrepreneurial skills.

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FAVORITES LATELY

Board games by the fire with two new ones. Ticket to Ride Europe and Busytown.

Two things keeping our family healthy lately. Myco Shield Host Defense and homemade chicken bone broth. Here’s another great source for bone broth.

Gleaning inspiration and guidance from these New Year’s Resolutions from Pope Francis.

Really loving this simple printout from The Artbar Blog to make a family plan based on the above resolutions.

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pizza

Now for the yummy stuff!

The toughest part about giving up most of my gluten is most definitely the pizza. It’s one of my all time favorite foods, especially if it has a thin crust. I could eat it daily!

I found a recipe from Zen Belly Catering that was very good but I decided to adapt it so it had less starch. I came up with a couple of different versions and decided to use arrowroot starch instead of tapioca starch. They are both very good but the 2nd one is more of a true Paleo recipe. They are not listed in order of favorite. I like them both, so that’s why they both made the cut. The key to these crusts are the warmed pizza stone and the very hot oven.

FAVORITE GLUTEN FREE PIZZA CRUSTS – 2 ways

Each version makes 2 crusts – roughly 9-10″ rounds / I also used a pizza stone covered in parchment paper.

PIZZA CRUST VERSION 1 Ingredients

2 T. yeast

2 T. honey

1/2 c. warm water

1/2 c. white rice

1/2 c. millet flour

1-1/2 c. almond flour

1/2 c. arrowroot starch

1-1/2 t. sea salt

2 T. olive oil

1 egg white

3 t. apple cider vinegar

DIRECTIONS

Hand whisk the yeast, honey, and water together and let sit for 5 minutes to get foamy. In another bowl, mix the flours, starch and salt together. In a small bowl, mix the olive oil, egg white, and cider vinegar. Now hand whisk all the dry and wet ingredients together and let the dough sit for an hour or more ( preferably in a warm spot).

Preheat the oven to 500 degrees. Place the pizza stone in to warm it up. Split the dough into 2 balls. With a little olive oil on your hands take one ball of dough out of the bowl and start to press it onto oiled parchment paper. Add a little more olive oil if the dough gets sticky. When the dough is roughly 9-10″ round place the parchment paper with dough onto the pizza stone and bake for 6 min. Add desired toppings and cook for another 2-3 min. Let it cool down a bit before cutting.

PIZZA CRUST VERSION 2 Ingredients. (SAME DIRECTIONS AS ABOVE, JUST DIFFERENT INGREDIENTS).

In this one I replaced some of the starch with coconut flour and added more of the liquids since the coconut flour soaks them up really fast.

2 T. yeast

2 T. honey

1 c. warm water

1/2 c. coconut flour

2 c. almond flour

1/2  c. arrowroot starch

1-1/2 t. sea salt

4 T. olive oil

2 egg whites

3 t. apple cider vinegar

 TOPPINGS

Try to keep the toppings to a minimum. Since this is a thin crust it holds up better if it’s not weighed down with ingredients.

Some of our favorite toppings include:

A simple pizza sauce

sausage/caramelized onions/goat cheese

mozzarella/basil

kale/ caramelized onion/ chicken/ goat cheese

ENJOY!

p.s. let me know if you try them out and have a favorite. Also, let me know if you have a favorite I should try.

NOURISH … with a bounty of apples + a recipe for apple breakfast pie

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It’s been a busy, bountiful season harvesting apples from my sister’s trees and also gleaning for the hungry at some beautiful local orchards with After the Harvest. One of the harvest gleans was for my husband’s employees and their families. The orchard has close to 80 trees and the entire orchard is given to After the Harvest volunteers to glean for the hungry. The kids had a lot of fun at this one since they were able to master the apple picker. I’ve been busy working my way through the apples above, from my sister, making apple butter, spiced apple sauce, and apple cherry pies (with cherries from another sister). I have some links to apple recipes below + our favorite apple breakfast pie (adapted from a recipe given to me by my sister-in-law).

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We also gleaned with our Families of Young Children group from our church. Over 1000 lbs of apples were picked that day to donate to local food pantries and our own parish food pantry, St. Vincent de Paul.

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apples

Clearly the apple picking tools were a big hit, especially after mastering how to use them.

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Enjoying a favorite… collecting sticks and making caramel apples using this recipe from the Nourished Kitchen.

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Since the weather has turned too beautiful to be indoors I moved the apple processing outside along with apple printing to keep Emma busy while I peel.

My new favorite way to enjoy apples is fresh homemade spiced applesauce mixed with a little goat milk kefir. Delicious!!

a little more apple inspiration below ….

Here’s a fun video showing a crockpot method for making applesauce. This is such a simple way of making applesauce (if you minus the coring, peeling, and cutting!). I broke down and invested in a food mill this year that has been invaluable for tomatoes and apple butter. Sometimes I make a batch of applesauce and leave some of the skins on, but for apple butter the food mill works fantastic. I have been doing a mixture of freezing in jars and water bath canning for the sauce and the butter.

For a variety of applesauces, try adding in a chinese five spice blend or a little zested ginger. If you have pears, try a combo sauce.

Here’s another great resource for water bath canning.

The following sites have some great apple recipe inspiration.

NaturallyElla

Gluten Free on a Shoestring

Infusing liquors is another way I like to preserve seasonal fruits. Blackberries, cherries, apples, and foraged persimmons work great for infusions. Here’s a great post about infusing liquors.

Another favorite … Gluten Free Spiced Apple Crisp

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It’s always more fun to peel apples with friends!

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Apple Breakfast Pie, gluten free, dairy free (adapted from my sister-in-law’s recipe)

This is similar to a dutch baby pancake but I like to make it ahead, double the recipe, and place it in the refrigerator overnight to marinate and bake in the morning + it makes the morning breakfast an easy one. I use a combination of almond flour and brown rice flour, but feel free to experiment with your own flour blend.

INGREDIENTS

4 eggs

3/4 c. canned coconut milk (or another non-dairy milk)

3 T. maple syrup

1/2 c. almond flour

1/4 c. brown rice flour

1/2 t. cinnamon

1/2 t. sea salt

1/4 c butter, melted

4 apples, peeled and sliced

DIRECTIONS

Mix together the eggs, milk, and maple syrup. Add in the flours, cinnamon and salt. Add in melted butter to the mixture. Place sliced apples in a pie plate coated with coconut oil. Now add the mixture on top of the apples. Cover with wrap and refrigerate overnight.

(if you’re doubling the recipe just use 2 pie plates and divide the amount of apples and mixture between them)

In the morning preheat the oven to 400 degrees. I take the apple pie out of the refrigerator while the oven is preheating. Bake for 25-30 min.

Drizzle with a little maple syrup or raw honey for serving.(optional).

Enjoy the beautiful Fall weather!

Julie

NOURISH … with nature’s twizzler + a raw beet salad recipe

Life is amazing and full lately! School has begun and I’m beginning to sift through all of the fantastic images of our time together growing food, cooking, creating, and traveling as a family over the summer break. One constant in our garden is this chinese red noodle bean that I have posted about before. It’s one that I should really start carefully seed saving from since you never know when the seed will become unavailable. We grow it in a pot on our terrace for easy access and the kids like to just eat it raw from the vine. This year I also added it to our larger garden and we have named it “nature’s twizzler”, our unprocessed version of a twizzler. It tastes nothing like a twizzler, but you would think that it was actually candy the way my kids tear off the bean and eat the entire pod, seeds and all. My favorite way to make it is with sriracha sauce or a sweet chili sauce that I posted last year here. Here are a couple of other recipes from our local New Roots for Refugees farmers (who I actually bought my first chinese red noodle bean from several years ago). I haven’t tried these recipes yet, but they look very tasty.

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One other vegetable that we always have in the garden are beets and as a matter of fact I just popped more seeds in the ground today to get a fall crop of them. The kids all love beets and a favorite way to make them this summer has been this raw beet salad.

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RAW BEET SALAD

2 large beets, peeled and shredded (you can wear rubber gloves when peeling if you are concerned with purple hands)

2 carrots, peeled and shredded

1 apple shredded or thinly sliced into match sticks (green apples work nicely, but any apple will do)

1 t. grated ginger

DRESSING

1-1/2 T. raw honey

1 t. balsamic vinegar

1/4 t. salt

1/2 juice of a lime

DIRECTIONS

Set aside the shredded beets, carrots, apple, and ginger. Mix together the dressing and pour over the beet mixture. This can be eaten right away but the taste gets better after the flavors marinate.

Enjoy!

Julie