Celery Root Mash

Celery Root Mash is unbelievably delicious!  This is my version of "mashed potatoes" and honestly, I would eat this instead of mashed potatoes any day.  It's super yummy, creamy like mashed potatoes and has just the slightest hint of celery.   

Celery Root Mash

This makes a wonderful side dish.  Make sure to make enough, I always want to eat the whole batch. 

Equipment: Medium Saucepan w/ Lid, Food Processor or Hand Mixer

• 4 cups celery root (about 3 medium), peeled, cut into 1" pieces
• 1 1/2 - 2 cups filtered water
• 2-4 tablespoons pasture butter (See Resources)
• 1/2 teaspoon Celtic sea salt or to taste (See Resources)

1. Prep celery root - wash, peel and cut into 1 inch chunks.  

2. Add celery root chunks to the saucepan.  Add water, just enough to barely cover the celery root.  Cover with lid and bring to a boil.  Reduce heat and simmer for about 15-20 minutes or until fork tender.  

3. Strain water and place celery root into food processor.  Add pasture butter and sea salt, pulse until celery root becomes a smooth puree, about 1 minute.  

4. Serve hot or refrigerate for later.

Yield: Makes about 2 1/2 cups puree. 

Storage: Store in an airtight container in the refrigerator up to 3 days.  

Serving Suggestions: Serve with Pasture Roasted Chicken, Pot Roast, Grassfed Lamb Chops, Pan-Sauteed Fish, Sauteed or Roasted Vegetables or top with Homemade Gravy.  Use as a substitution for any meal with mashed potatoes.  

This post is part of Monday Mania @ The Healthy Home Economist, Melt In Your Mouth Monday Blog Hop @ Make-Ahead Meals for Busy Moms, Weekend Gourmet Blog Carnival @ Hartke Is Online, Fat Tuesday @ Real Food Forager, Homestead Barn Hop @ The Prairie Homestead, Real Food 101 @ Ruth's Real Food, Traditional Tuesdays @ Cooking Traditional Foods, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Healthy 2day Wednesdays @ day2day joys, Hearth & Soul Hop @ Premeditated Leftovers, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Real Food Wednesday @ Kelly the Kitchen Kop, and Full Plate Thursday @ Miz Helen's Country Cottage.

Carrot Parsnip Soup w/ Parsnip Chips

I have always loved the flavor of parsnips, even as a young child.  I remember a baked chicken dish that my mom would make.  It had julienned parsnips and carrots in it and the parsnips were always my favorite part, funny how some childhood memories stand out.

The flavor combination of carrots and parsnips is wonderful.  The carrots make this soup creamy and sweet and the parsnips add a slightly spicy, rich flavor.  

   

Carrot Parsnip Soup w/ Parsnip Chips

This is one of my favorite soups to serve as a starter course for Thanksgiving dinner.  My favorite way to eat it is topped with a dollop of organic cultured sour cream.

Equipment: Cutting Board, Peeler, Sharp Knife, Large Stockpot w/ Lid, Medium Saucepan/Skillet, Soup Ladle, Blender, Large Bowl

• 10 carrots, peeled, cut into 1/2 inch pieces
• 3 parsnips, peeled, cut into 1/2 inch pieces
• 6-8 sprigs fresh thyme
• 1/2 teaspoon organic kelp granules - optional (I use Maine Coast)
• 1 garlic clove, finely minced or grated - optional
• 4-5 cups bone broth or homemade stock
• 1 teaspoon Celtic sea salt (See Resources)

• 1 small parsnip, peeled, sliced very thin
• 1-2 tablespoon pasture butter, ghee or coconut oil (See Resources)

1. Wash and prep carrots and parsnips.  Peel and cut carrots and parsnips into 1/2 inch pieces, reserving 1 small parsnip.  Prep small parsnip by slicing as thin as you can, these will become the parsnip chips.    

The tiny slices are for the Parsnip Chips

2. Add carrots, parsnips, fresh thyme sprigs and garlic to stockpot. 

3. Add broth to stockpot (just enough broth to cover the carrots and parsnips).  Cover, bring to a boil, reduce heat and simmer for 25-30 minutes or until carrots and parsnips are fork tender. 

4. While soup cooks, melt fat of choice in medium saucepan/skillet over medium heat.  Add thinly sliced parsnip pieces and cook/"fry" until they turn golden brown on one side, then flip and cook the other side until they are crisp and golden brown.  These can cook very fast, so watch them carefully so they don't burn.  Remove from pan onto a plate and set aside.   

5. Remove stockpot from stovetop.  Remove and discard thyme stems.  Most of the thyme leaves will have fallen off the stems, if some still remain, use your fingers to pull them off and put them back into the soup.  

6. In a blender, add small portions of the soup, filling only halfway full.  Cover with lid and puree until smooth.  Pour into a large bowl.  Repeat until all soup is pureed.  Pour soup back into stockpot.  

7. Serve hot and garnish with Parsnip Chips or refrigerate for later.  

Carrot Parsnip Soup w/ Parsnip Chips, Thyme & Sour Cream

Yield: Makes about 6 cups.

Note: Recipe can easily be doubled.  This soup can also be made a day in advance.


Storage: Store leftovers in the refrigerator for up to 3 days or freeze for later use.  

Optional Toppings: This soup is delicious topped with organic cultured sour cream and Parsnip Chips.

This post is part of Sunday Night Soup Night! @ Easy Natural Food and Simple Lives Thursday @ GNOWFGLINS.

Spiced Pumpkin {Chai} Tea + vegan-option

This recipe inspiration comes from my friend Andrea.  She brought her Pumpkin Spice Latte to our local Holistic Moms Network chapter meeting and everyone was raving about it.  

I've been making my own version of Chai tea for many years now (Chai tea has been a favorite of mine since high school).  My Chai blend version does not contain black tea and all of the common spices, but I still love it just as much.  I stopped drinking caffeinated beverages many years ago now, so I had to come up with my own Chai version that still tasted similar without the black tea.  

This Spiced Pumpkin Tea (Chai) has become my favorite hot drink in the morning and afternoon.  It's the perfect blend of creamy pumpkin and spice.

ENJOY!

Spiced Pumpkin Tea (Chai)

Creamy, Spicy and Simply Divine!

{Affiliate links included help support this blog}

Equipment: Medium-Size Saucepan w/ Lid, Microplane or Standing Grater, Small Bowl, Fine Mesh Strainer, Blender

• 2 cups filtered water
• 1 tablespoon fresh ginger (about 1 inch chunk) peeled, grated/finely minced
• 2 tablespoons cinnamon chips or 1 stick
• 2 teaspoons fennel seed
• 1 teaspoon cloves
• 2 black peppercorns
• 3/4 cup pumpkin puree 
• 3 tablespoons honey 
• 3 cups raw milk* or organic whole milk (See Resources)

1. In a medium-size saucepan, add water and bring to a boil.  

2. Peel ginger and grate with a Microplane or standing grater.  

3. Combine cinnamon chips (broken pieces of cinnamon stick), fennel seed, cloves and peppercorns in a small bowl.   

Cinnamon Chips, Cloves, Fennel Seeds, Black Peppercorns

4. Add grated ginger and spices to the boiling water.  Remove from heat, COVER and let steep for 25-30 minutes (30 minutes = an infusion, meaning you will get full nutritional properties from the spices). 

5. When tea is almost done steeping, add pumpkin puree, honey and milk to the blender.  Pulse or puree to blend.

6. Strain tea into blender.  Carefully pulse to combine, the blender will be more than halfway full, so be very careful blending (otherwise the liquid will overflow).  

7. Pour back into the saucepan and heat over low heat to desired temperature.  

8. Serve hot.  NOTE: If you prefer a super smooth consistency (no pumpkin puree "pulp"), strain before drinking.  

Yield: Makes 4-6 servings.  

Vegan-Option: Replace milk with coconut milk and replace honey with maple syrup grade B.  

Storage: Store leftovers in an airtight glass jar (like a quart Mason jar) in the refrigerator up to 2 days.  When ready to drink, stir to combine, then reheat on the stovetop in a small saucepan.  

Note: I buy all of my spices and herbs in bulk from Mountain Rose Herbs {affiliate}. 

*For California residents, check out my favorite raw milk from Claravale Farm.  They sell to stores and co-ops all over CA.  

This post is part of Fresh Bites Friday @ Real Food Whole Health, Freaky Friday @ Real Food Freaks and Fight Back Friday @ Food Renegade.

Ginger Honey Butter

I love making my own compound butter (adding flavor to butter).  This is one of my favorite flavor combinations.  I love to top this butter on Pumpkin Pancakes.  

Ginger Honey Butter

Sweet and Spicy, the perfect combination.

Equipment: Microplane Grater/Standing Grater, Standing Mixer/Hand-Held Mixer w/ Mixing Bowl, Spatula, Parchment Paper

• 1/4 cup pasture butter (See Resources)
• 2 tablespoons honey (I use local raw creamed clover)
• 2 tablespoons fresh ginger (about 1 1/2 inch chunk) peeled, grated/finely minced

1. Prep ginger - with a spoon, "peel" the ginger by scraping the skin.  With a Microplane or a standing grater, grate/mince the ginger.  

2. Fit a standing mixer with the flat beater and mixing bowl (if you don't have a standing mixer, use a hand mixer or food processor instead). 

3. Add butter, honey and ginger to the bowl and mix on low speed until the butter begins to soften.  Increase speed and whip until creamed, about 1 minute.  Stop mixer and scrape down the sides of the bowl with a spatula.  

4. Get one sheet of parchment paper, about 12 inches wide.  Place the Ginger Honey Butter in the center of the parchment paper.  Shape it into a rectangle shape with the spatula. 

5. Fold half of the parchment paper over the Ginger Honey Butter.  Use your fingers to "pull" the parchment paper back towards you, helping to form the butter into a "log" shape.

6. "Roll" the log until the parchment paper is fully rolled up.  Fold over the edges over.  Place in the freezer.  

7. Freeze for at least 6 hours, preferably overnight. 

8. Once frozen, cut the Ginger Honey Butter into 1/2 inch thick slices.  Keep in the freezer or refrigerator until ready to use.  

Yield: Makes 1 "stick" of butter, about 12 (1/2 inch thick) round circles of butter.

Storage: Store in the freezer until ready for use.

Serving Suggestions: Serve with Pumpkin Pancakes, muffins, scones, cornbread or toasted bread.    

Pumpkin Pancakes w/ Ginger Honey Butter

These are my absolute favorite pancakes!  They are incredibly rich, scrumptious and always a crowd pleaser.  Their texture is great … fluffy (yes a fluffy gluten-free pancake, YAY!) with a slight crisp to the outside and a soft inside.  They are truly delectable.   

Pumpkin Pancakes with Ginger Honey Butter make a wonderful holiday breakfast.  They are perfect for company too because the pancake batter can be made a day ahead.  

Pumpkin Pancakes w/ Ginger Honey Butter

Make up a batch of these and store some in the refrigerator for leftovers (a quick snack or fast breakfast).

Equipment: 2 Medium-Size Mixing Bowls, Whisk, Pancake Griddle/Large Saucepan or Skillet, Turner Spatula

• 1 cup sprouted brown rice flour (See Resources)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon Celtic sea salt (See Resources)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon powdered ginger
• 1/4 teaspoon freshly grated nutmeg or ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoons pasture butter or ghee, melted
• 2 tablespoons honey 
• 3/4 cup pumpkin puree
• 3/4 cup organic milk or fresh raw milk
• 1/2 cup cultured sour cream [See Edit Note]
• 1 pastured egg or organic egg

1. Preheat griddle/saucepan/skillet over medium-low heat.  

2. Melt butter and honey, set aside.  [Note: I use a small ramekin/small oven-safe dish and melt the butter and honey in the oven.  I prefer this because I like to keep the pancakes warm in the oven while I make all of them, so this preheats the oven for me.  You can also melt the butter and honey on the stove-top.]  

2. In a mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove.  Whisk/stir to combine.  [Note: I use a Microplane to grate the fresh nutmeg.]

3. In another mixing bowl, combine pumpkin puree, milk, sour cream [or extra pumpkin puree, See Edit Note] and melted butter and honey.  Whisk to combine.   Add cracked egg and and whisk to combine.  Batter is ready.  At this point you can store the batter in the refrigerator or begin making pancakes. 

4. Melt fat of choice on griddle or in saucepan/skillet, increase heat to medium.  Using a small ladle, scoop batter and drop onto griddle or saucepan/skillet (my small ladle is about 2 heaping tablespoons).  Cook until first side of pancake is "set" and golden brown "crust" has formed, about 3-4 minutes.  Flip with turner-spatula and cook for another 1-2 minutes, until golden brown.  [See Note Below]

5. Serve immediately, place in a warm oven to keep hot until all pancakes are made, or store in the refrigerator to eat later.  

6. Top with Ginger Honey Butter and organic maple syrup grade B.  I also love these topped with Elderberry & Rose Hip Syrup instead of maple syrup.       

Yield: Makes about 12-14 small pancakes.

Edit Note: I have started making these pancakes without the sour cream.  I replace the sour cream with extra pumpkin puree.  This makes the batter thicker and makes fluffier pancakes.  The pancakes are great either way, but I think I prefer them this way.  I figured this out by mistake when I was out of sour cream.


Note: The pancake batter can be made up the day before you want to make the pancakes and refrigerated until ready to use.  I find that the cold pancake batter cooks better as well.

Storage: Leftover pancakes keep well in the refrigerator.  Reheat in a skillet over medium-low heat or on a baking pan in the oven at a low-warming temperature.  

Vegan-Option: I used to make these all the time during my vegan years.  At that time I was still eating soy, so I used organic silken tofu as the egg replacer.  To make these vegan, use coconut oil instead of butter, use maple sugar or organic grade B maple syrup instead of honey, non-dairy milk like coconut milk instead of milk (make sure to use a thicker non-dairy milk like coconut or hemp), coconut yogurt or extra pumpkin puree instead of sour cream, and vegan egg replacer of choice like chia gel (if you eat soy/consume tofu, make sure to find a organic non-GMO soft tofu).

This post is part of Melt in Your Mouth Monday Blog Hop @ Make Ahead Meals for Busy Moms,  Homestead Barn Hop @ The Prairie Homestead, Real Food 101 @ Ruth's Real Food, Fat Tuesday @ Real Food Forager, Make Your Own Monday Link-Up @ Nourishing Treasures, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Hearth and Soul Hop @ Mom's Sunday Cafe, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, What's Cooking Wednesday @ The King's Court IV, Real Food Wednesday @ Kelly the Kitchen Kop, Fresh Bites Friday @ Real Food Whole Health, Freaky Friday @ Real Food Freaks, Fight Back Friday @ Food Renegade, and What's Cooking Wednesday @ The Kings Court IV.