Banana Chips in Airfryer

INGREDIENTS
Four bananas (raw)
Black pepper
Salt
little oil for airfryer

Procedure: Peel the Banana and slice them in the form of thin chips, and take mix the chips with a little bit of oil (Optional), transfer the content to a airfryer and airfry for 10 minutes at 180 degree. Once done, sprinkle salt and pepper to taste. Store them in a Jar and serve as a snack.

Chocolate Pudding Recipe (Vegan)

I've been craving chocolate pudding lately, but with corn being out of our diet, I can't buy packaged pudding mix or pudding cups in the store.  So I came up with my own recipe for chocolate pudding that is thickened with arrowroot powder.  Using unsweetened coconut milk as the base, this is a really delicious, creamy vegan treat.

Chocolate Pudding Recipe

2 cups unsweetened coconut milk

1/2 cup sugar

1/4 cup Hershey's unsweetened cocoa powder

1/2 tsp pure vanilla extract

Pinch of salt

2 heaping tbsp of arrowroot powder mixed with 1/4 cup coconut milk (for a slurry to thicken)

In a medium sauce pan over Medium High heat, add 2 cups of coconut milk, sugar, cocoa, vanilla, and salt and bring it to a boil, stirring it constantly with a small whisk.  In a small bowl, add the arrowroot powder and the 1/4 cup of coconut milk and whisk it together until the powder is dissolved.  Pour the slurry in the sauce pan and whisk it with the rest of the ingredients.  Lower the heat to Low and whisk it until thickened, then turn the heat off and whisk it for a few more minutes to help it to cool down.  Pour the pudding into glass custard cups and let them cool for 20 minutes before covering them with plastic wrap and refrigerating.  Refrigerate for 2-3 hours before eating so the pudding can set. Makes 6 individual servings.

Chocolate Cookie Bars Recipe (Vegan)

We've been having some reactions lately and had to cut out cocoa butter, so I decided to come up with a chocolate cookie bar recipe.  Now Sam can still have that rich chocolate flavor, but without as much sugar as brownies have.  These cookie bars are very chocolate-y and moist and are a great addition to our dessert rotation.

Chocolate Cookie Bars Recipe

1 cup unbleached flour
1/2 cup sugar
1/4 cup Hershey's unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt

1/2 cup vegetable oil
1/4 cup + 1 tbsp water
1/2 tsp vanilla extract

Preheat oven to 375 degrees. Mix together dry ingredients. Add the wet ingredients and mix thoroughly.  Spray an 8x8 square baking pan with non-stick cooking spray.  Spread batter evenly into pan with a spatula. Bake for 20 minutes. Let cool completely before cutting into squares.

Refried Beans Recipe (Vegan)

I used to buy Safeway Vegetarian Refried Beans because they were just beans, oil, salt, and water.  Now they have all kinds of ingredients including chilies and onions in them, and I can't buy them anymore.  So I started making refried beans myself.  It's a very simple recipe, and a good arm workout at the same time.  You'll need a potato masher utensil (pictured below) and a cast iron pan to make them as described.  The end result is creamy with a bit of texture.  If you don't like the texture, just blend them with a hand-blender in the end.  You can also make them ahead of time, refrigerate them, and heat them up in a small pan at meal time (this is what I do).

Refried Beans Recipe

1 can pinto beans (15 oz.)
2 tbsp vegetable or olive oil

In a cast iron pan over High heat, add the oil and a whole can of beans (including liquid).  Use the potato masher to mash the beans into a creamy paste while it boils.  It takes about 5 minutes of mashing for the beans to get to the right consistency.  You can serve them right away as they are, or pour them into a mixing bowl and use a hand-blender to blend them even creamier.  You can also refrigerate them until a later time, reheating them in a small pan on the stove.  Serves 4 as a side dish.

This is the potato masher utensil I use:

Strawberry Lemonade Ice Cream {Dairy Free + Vegan}

Summer is here in Northern California and it is HOT ... 100+ degrees, no thank you!

When it's this hot I don't want to cook much, in fact all I want is cooling drinks like slushy, blended watermelon lemonade + lots of homemade ice cream.  Yes, I eat it all day long, I have no shame in that, especially when it's made with REAL, nourishing ingredients. 

Because my whole family loves ice cream, I decided to come up with something refreshing + slightly sweet.  My husband and I were talking about lemonade and I thought how perfect that would be paired with strawberries in ice cream form!  I also wanted this recipe to be super special because it was the first ice cream that Tiny Love would get to eat.  This recipe is extra special because I knew it would be nourishing for our baby + it's just so yummy. 

Tiny Love enjoying every bite ... can you tell she liked it?

I'm super excited to be sharing this refreshing ice cream recipe over at Delicious Obsessions today! 

This Strawberry Lemonade Ice Cream is so delicious + refreshing!  Rich coconut milk paired with sweet strawberries + tangy, vibrant lemon juice ...  you're going to want to make it all the time ... for a treat, a snack, or for breakfast ... it's that good!  

Head over to DELICIOUS OBSESSIONS to get the full recipe for this Strawberry Lemonade Ice Cream!  Enjoy!

If you haven't visited Delicious Obsessions yet, make sure to check out some of my favorite posts: Better Than Take Out: Real Food General Tso's Chicken Recipe, Paleo Egg Rolls, Homemade Non-Toxic Coconut Oil Sunscreen Recipe, 225 Real Food Recipes to Replace Your Favorite Junk Food + Grain Free Strawberry Granola Cereal. 

IF YOU LOVE ICE CREAM AS MUCH AS I DO, CHECK OUT SOME OF MY OTHER HOMEMADE ICE CREAM RECIPES:

• Blackberry Ice Cream Bon Bons
• Peach Ice Cream
• Chocolate Avocado Ice Cream
• Sweet Carrot Ice Cream 
• Creamy Watermelon Ice Cream
• Honey Vanilla Ice Cream
• Cherry Ice Cream Bon Bons

This post is shared at Real Food Wednesday @ Kelly the Kitchen Kop. 

Homemade Chocolate Pudding {Gluten Free, Refined Sugar Free + Vegan Option}

This old fashioned comfort food may be one of my favorite desserts ever.  Seriously, this stuff is amazing ... THE best chocolate pudding I have ever tasted.  I made a batch of this and it did not last long, Big Love and I devoured it.

Make a batch of this and share it with someone you love.  

Homemade Chocolate Pudding {Gluten Free + Refined Sugar Free}

Equipment: Small Bowl, Medium-Size Saucepan, Whisk, Serving Dish or Individual Dishes 

{Affiliate links included help support this blog.}

• 3 tablespoons arrowroot starch {See Arrowroot Note below} or organic corn starch
• 2 cups full fat coconut milk or organic/raw*/grass-fed whole milk, divided
• 1 cup allergy free chocolate chips
• 1/4 cup coconut palm sugar
• 1/4 cup raw cacao powder
• Pinch of Celtic sea salt 
• 1 teaspoon gluten free vanilla extract

*** Refrigeration Time Required ***

1. In a small bowl combine arrowroot starch and 2 tablespoons of coconut milk or milk.  Stir until combined and set aside.  

2. Combine remaining coconut milk or milk, chocolate chips, coconut palm sugar, cacao powder and salt in a medium-size saucepan.  Over medium-low heat, whisk constantly until all the chocolate has melted and the mixture is smooth.  Remove from heat for about 3-5 minutes.  

3. Add arrowroot mixture to the chocolate mixture, whisking to combine.  Return saucepan to LOW heat and stir/whisk as you cook the pudding for about 5 minutes {about 8 minutes if using corn starch}, or until it starts to slightly thicken and looks deliciously glossy [Note: The pudding will not be super thick if using arrowroot].   

4. Remove from heat and stir in the vanilla extract.

5. Pour pudding into serving dish or little individual dishes like ramekins.  

6. Chill in the refrigerator for at least 4 hours, overnight is best.  

Yield: About 4 servings 

Storage: Store in an airtight container in the refrigerator for up to 3 days, but trust me, it will be gone before 3 days.  

Serving Suggestions: Enjoy as is or top with fresh fruit, shaved chocolate, fresh REAL whipped cream or whipped coconut cream. 

Vegan Option: Use coconut milk instead of whole milk.  

Arrowroot Starch Note: If arrowroot starch is overcooked or exposed to heat for too long, it tends to loose it's thickening ability.  To avoid this, it's important to cook the pudding quickly and not over high heat.  If the pudding does not thicken after 5 minutes, remove from the heat and add an additional 2-3 tablespoons of arrowroot starch.  Stir until the arrowroot is completely mixed into the pudding.  If this is a concern, use organic corn starch instead.  

*For California residents, check out my favorite raw milk/cream from Claravale Farm.  They sell to stores and co-ops all over CA.  If you can’t find raw, at least buy a quality organic product like Straus Family Creamery.  Their cows graze on lush grass in Marshall, CA near Tomales Bay and they do not ultra-pasteurize their products.   

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Simple Lives Thursday @ My Humble Kitchen, Full Plate Thursday @ Miz Helen's Country Cottage, Healthy 2day Wednesdays @ day2day joys, Whole Food Friday @ Allergy Free Alaska, Fight Back Friday @ Food Renegade, LunchBox Love @ Allergy-Free Vintage Cookery,  Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free, Real Food Wednesday @ Kelly the Kitchen Kop, and Allergy-Free Wednesday @ The Tasty Alternative.

Guest Post: Pumpkin Chai Smoothie {gluten-free + vegan} by Tasty Yummies

 

I am super excited to have Beth from Tasty Yummies guest posting for The Seasonal REAL Food Blog Series.  I am a huge fan of Beth's blog and have been following it for a long time now.  Her photos are simply beautiful and her gluten-free, fresh, unprocessed recipes won't disappoint (many are vegan too).  

Please make sure to visit Tasty Yummies and check out Beth's wonderful blog.  And while you're there, make sure to check out some of my favorite recipes: Grain-Free Mini Pumpkin Pie Tarts (Vegan), No Bake Vegan "Cheesecake", Cocoa Dusted Macadamia Nuts,  and Grilled Sweet Potato & Wilted Kale Salad.     

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Hi there, I am Beth from Tasty Yummies. I am a yoga-obsessed graphic designer, illustrator and printmaker living in Southern California and I have been blogging and sharing my recipes on Tasty Yummies for nearly four years. All of the recipes I share on my website are gluten-free, clean and seasonal, many are dairy-free and vegan. I consider myself to be a “conscientious omnivore”, though I eat a lot of naturally vegan foods. 

I am so excited to be here sharing a fun fall recipe here on Recipes to Nourish. I had to go with a pumpkin recipe, because it is one of my most favorite things about this time of year. 

This pumpkin chai smoothie is simple to make and it's the perfect way to enjoy one of fall's best flavors any time you'd like. Besides being so delicious, pumpkin is loaded with a variety of health benefits, too. Chock full of vitamins, minerals, fiber and antioxidants here are just some of the benefits of that orange goodness!

- Great for digestion! Just 1 cup of pumpkin provides you with 7.1 grams of dietary fiber. Plus 10% of your daily requirement for potassium. 

- Promotes a strong and healthy immune system with various vitamins, minerals and antioxidants. 1 cup of pumpkin supplies 3.4 grams of iron, plus more than your daily serving of vitamin A from antioxidant carotenoids, particularly alpha and beta-carotenes. It’s a good source of vitamins C, K, and E, and lots of minerals, including magnesium.

- Low in calories and fat. One cup contains less than 50 calories, less than one gram of fat and around 3 grams of protein. Plus only 8 grams of carbohydrates.

And don't forget to scoop out and save the seeds and toast 'em up. Pumpkin seeds are a good source of protein and fiber, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese and a number of other health benefits themselves. 

What's your favorite way to eat pumpkin?

Pumpkin Chai Smoothie - Gluten-free & Vegan

{Affiliate links included help support this blog.} 

• 1/2 cup organic pumpkin puree (fresh or canned)
• 1 frozen organic banana
• 1 cup unsweetened almond milk or milk of your choice
• 1 tablespoon maple syrup or honey (or other sweetener of your choice, you can also add a one or two medjool dates)
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon* 
• 1/8 teaspoon nutmeg*
• 1/8 teaspoon ginger*
• dash each of black pepper, ground cloves and ground cardamom*

Add all of the ingredients to your blender and blend until smooth and creamy. Serve immediately.

{serves 1} 

{*Recipes to Nourish Note: I purchase all of my spices here.}

If you haven't already, make sure to connect with Beth from Tasty Yummies on Facebook, Instagram, Twitter and Pinterest.  

Amazon and Mountain Rose Herbs links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

Fresh Summer Salsa w/ Cucumber

 

I'll be starting off The Seasonal REAL Food Blog Series with this delicious end of the summer salsa.

Just in case you're not quite ready to let go of summer yet ... this is my favorite salsa ever.  I have been wanting to make this for my husband for a while now, but was a bit nervous about making it since he grew up eating salsa (authentic, real salsa ... not that store bought "New York City Pace Picante" stuff).  I just decided to make it finally, and sure enough, he thought it was delicious and couldn't get enough of it ... although he would have loved it with more spice/heat, but I can't tolerate anything close to what he's used to eating spicy-wise.    

This salsa is seriously delicious, the cucumber makes it so unique and fresh tasting.  It's so so so good!  And even delicious the next day too!

I hope you enjoy this as much as we do.

Stay tuned for all of the other delicious recipes in The Seasonal REAL Food Blog Series coming up soon ... you don't want to miss them!

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Fresh Summer Salsa w/ Cucumber

Make sure to use organic ingredients to keep this salsa super fresh and healthy.

Equipment: Food Processor, Cutting Board, Knife

• 3 large tomatoes, cut into large chunks
• 1 large cucumber (about 12" long), peeled and cut into large chunks
• 1 large handful of cilantro (about 1 cup)
• Juice of 1 lemon
• 3-5 fresh garlic cloves, peeled
• 2-3 fresh jalapenos, halved (remove seeds if you don't like spice/heat)
• 1/2 - 1 teaspoon Celtic sea salt, start with 1/2 teaspoon (See Resources)

1. Wash and prep produce: cut tomatoes into large chunks, peel cucumber and cut into large chunks, cut lemon in half, peel garlic cloves, and cut jalapenos in half {Note: If you do not like too much spice, remove the seeds, or remove the seeds from 2 peppers and leave the seeds in 1 for a mild heat.}.

2. Add all produce, lemon juice and 1/2 teaspoon sea salt to the food processor.  Pulse a few times to do a rough chop, then continue to blend until everything is combined and no chunks are left, about 15-20 seconds.  

3. Taste for desired saltiness.  If you like it saltier, add another 1/2 teaspoon of sea salt.

4. Enjoy as is or refrigerate for later use.  

Yield: About 2 cups salsa

Storage: Store in an air-tight container for up to 3 days.  

Serving Suggestions: Eat as is with chips, or use as a topping or dip on tacos, meat dishes, veggies, and soups.

This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Whole Food Fridays @ Allergy Free Alaska, and Fight Back Friday @ Food Renegade.

Orange Creamsicle Cake Recipe (Vegan)

This is one of my favorite desserts.  Sam wants this cake for her birthday this year - she says it's better than chocolate cake!  The orange juice and vanilla really work well together adding lots of "orange creamsicle" flavor to this super moist cake. The best part is, no frosting required, however, chocolate or vanilla frosting would be fabulous with this.

Orange Creamsicle Cake Recipe

2 cups unbleached flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
1 cup pulp-free 100% orange juice
1/2 cup vegetable oil
1-1/2 tsp vanilla extract

Sugar in the Raw if  not using frosting

Preheat oven to 400 degrees. Mix together dry ingredients. Add wet ingredients and mix together thoroughly, but don't over mix. Spray an 8x8 square or 11x7 rectangular baking pan with non-stick cooking spray. Pour the batter into the pan and top it with a sprinkling of Sugar in the Raw (as much or little as you like) if you don't want to frost it. Bake the cake for 25 to 30 minutes. When the time is up, insert a toothpick into the middle of the cake to make sure it's done. 

To make cupcakes instead, bake for 16 minutes.  Makes 18 cupcakes.

If using rice flour to make this cake use the following instead of the unbleached flour above:
1-1/4 cups brown rice flour
3/4 cup white rice flour
2 tbsp binder (potato starch, tapioca flour, arrowroot powder, etc.)
Plus 1/4 cup more orange juice

Nettle Cinnamon Herbal Tea Infusion (Iron + Vitamin C Tea)

Herbal tea infusions are awesome.  They’re nourishing, hydrating (they count towards your daily water intake) and they’re loaded with readily available vitamins and minerals. 

I started making this iron-rich herbal tea infusion during my 3^rdtrimester when I was pregnant with Tiny Love.  I was close to being anemic at that point and I wanted to boost my iron intake with herbs and food (instead of taking a iron supplement).  Luckily, this did the job.

The stars of this infusion:

Nettle + Rose Hips + Cinnamon

Nettle: Highly usable vitamin K, high in minerals iron, calcium, magnesium, selenium, potassium and zinc.  Amazing herb, promotes kidney function, excellent for pregnancy (should be in a pregnant woman’s daily diet), helps prevent anemia and boosts milk supply in breastfeeding moms.

 Rose Hips: Very high in vitamin C.  Also contains vitamin A, B vitamins, vitamin E, calcium, iron, manganese, selenium and zinc.  They have a wonderful sweet taste.

Cinnamon: Has medicinal properties, is known for it's warming effect and aids in digestion.  It adds a wonderful sweet and spicy flavor to teas.

Nettle Cinnamon Herbal Tea Infusion (Iron + Vitamin C Tea)

{Affiliate links included help support this blog}

Iron is best absorbed when combined with vitamin C, so the addition of rose hips is perfect for this tea. 

Equipment:Medium-Size Saucepan w/ Lid (or steeping teapot), Medium-Size Mixing Bowl, Airtight Glass Jar/Container w/ Lid, Fine Mesh Strainer

·      2 parts nettle (buy nettle here)

·      2 parts rose hips (buy rose hips here)

·      1 part cinnamon chips (buy cinnamon chips here)

·      4 cups filtered water

·      Ice (optional)

·      Raw honey or fresh fruit juice (optional)

1.    Combine all dried herbs in a medium-size mixing bowl, store herb mixture in airtight glass container.

2.   Boil water in medium-size saucepan or in a steeping teapot.  Remove from heat once boiling. 

3.   Add 4 tablespoons of herb mixture to water (1 tablespoon per 1 cup of water). COVER, this ensures that you receive all of the nutritional benefits from the herbs.

4.   Steep 30 minutes to 4 hours for maximum benefit.  The longer you steep, the stronger the flavor will be.  If you don’t care for a stronger flavor, reduce the steeping time to 30 minutes. 

5.    Strain tea. 

6.   Sweeten with small amount of honey or fresh fruit juice if desired.  If you want to retain some of the beneficial properties of raw honey or fresh juice, add after tea has cooled some.

7.   Store extra tea in the refrigerator up to a week. 

Enjoy iced or hot.

Dosage: Drink 1 to 4 cups daily. 

Storage:Store herbs in an airtight glass jar with lid for up to a year. 

Where to Buy Bulk Herbs & Spices: I buy all of my dried spices and herbs in bulk from Mountain Rose Herbs.

Disclaimer: ALL information you read on Recipes to Nourishis purely for informational and educational purposes only.  I love to share and share with love, but I am not a health care practitioner.  This information is not intended to treat, cure or prevent any disease.  If you have questions about food, diet, nutrition, natural remedies or holistic health, please do your own research and consult with your health care practitioner. 

This post is part of Wildcrafting Wednesday @ Mind Body and Sole, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar & Gluten Free, Hearth & Soul Hop @ Premeditated Leftovers, Traditional Tuesdays @ Cooking Traditional Foods, Allergy Free Wednesdays @ The Tasty Alternative, Real Food Wednesday @ Kelly the Kitchen Kop, Simple Lives Thursday @ GNOWFGLINS, Pennywise Platter Thursday @ The Nourishing Gourmet, and Full Plate Thursday @ Miz Helen's Country Cottage.