I have always been a huge fan of Thai Food. I practically lived on veggie Thai Food in my 20’s. I had a handful of places in Portland I would order it to go from, but I also made it at home a lot, like a lot, a lot. My favorite Thai dishes are the Coconut Milk Curries, like Yellow, Green, and one place did a phenomenal Red Pumpkin Curry. I am still working on my own starch free/night shade free curries, sounds exciting right? I also loved the fresh salad rolls, sticky rice with mango, curry noodle soups, Tom Kha (recipe for that coming soon too!) and of course Pad Thai. Here is a super low starch, paleo Pad Thai recipe that I am truly happy with! I honestly don’t miss the old version now that I have this one, and this one is so simple, it’s ready in less time then it would take to phone in an order to-go and pick it up. I hope you enjoy this dish too!…
Low Carb - Keto
If you like my Flax Jacks Pancakes Recipe (post here), then I think you are going to love these Flax Waffles! They are light and have almost a buttery taste and texture to them. I just took my pancake recipe and added in some organic expeller pressed coconut oil (expeller pressed coconut oil has no coconut taste). I also made a successful batch of waffles without the added fat, but really like the texture best with it. I personally like the taste and color of golden flax seeds best, but feel free to use dark brown flax seed meal in this recipe if you please….
These Flax Jacks remind me of the buckwheat pancakes I used to enjoy eating before I went grain/starch free. To me, this version is just as filling, and they still have that “whole grain” taste, even though they are grain free!
This is my go-to Paleo Hamburger Bun Recipe.
You won’t believe how Pure + Simple this Pita recipe is! Only a few essential ingredients!!…
Super Simple Creamy Coconut Whip Cream…
My Love Affair With Honey Jun Soda. Make your own DIY Probiotic Soda Pop!
These bars are the bee’s knees! Super to eat, the perfect summer time treat!
Have you Milked a Walnut Today?
Walnut Milk is quickly becoming one of my favorite raw vegan milks! It is so smooth and provides such a great buttery base for other smoothies, like the raw chocolate milkshake and holiday smoothie I have posted below. With almond flour and almond butter in so many recipes these days, I am really enjoying a break from almond milk, and instead drinking this simply satisfying walnut milk. And cheers to Walnuts being in season right now! At our local farms here in NW Oregon, you can get walnuts in the shell for $2.20 per pound, and then once cracked, you average around $4 per pound, which works out to about $1.25 per quart of this fabulous milk, or 25 cents a glass! So worth it!
Raw Vegan Walnut Milk Recipe:
- 1 cup raw walnuts (soaked 2 to 8 hours)
- 4 cups pure water
- Strain through a nut milk bag.
- Enjoy & store in a glass jar in the fridge. This walnut milk makes an excellent base for smooth & buttery raw chocolate milk shakes!! Be sure to save the leftover walnut pulp to make this rich and heavenly raw fudge recipe here!
Raw Walnut Chocolate Milkshake:
- 1 cup fresh walnut milk
- 1 Tablespoon raw cacao powder
- 1 Tablespoon maple syrup or honey
- 1/2 teaspoon vanilla
- 3/4 cup ice
- Blend all ingredients together (except ice).
- Add in ice, blend.
- ENJOY! It is so good!!
Raw Blissful Holiday Smoothie:
- 1 large ripe pear
- 1/2 cup fresh walnut milk
- 2 fresh or dried figs
- 1/2 Tablespoon honey or maple syrup
- 1/2 Tablespoon fresh rosemary
- 1/4 teaspoon cinnamon
- 1/2 cup ice
1. Blend all ingredients (except ice) together until creamy. 2. Add in ice, blend. 3. This smoothie takes all the flavors of the holidays and whips them up into one sweet and savory smoothie! LOVE this treat!!
Some days you just need a need a spicy, flavorful, herbie, creamy, soup. This cucumber gazpacho fits the bill. Super easy to make, and fool proof. A great way to pack fresh greens and alkalizing veggies into your day!
- 2 medium sized cucumbers (or 1 long English cuc)
- 1/2 avocado (approx 1/2 cup)
- 1 handful fresh basil (or baby spinach)
- 1/2 cup water (or almond milk)
- 1 TBS olive oil
- 1/2 TBS coconut vinegar (or 1 TBS lime juice)
- small handful of or combo of: dill, cilantro, parsley, or other green herbs.
- optional: 1/2 jalapeno (adjust heat to your liking)
- optional: 2 stalks celery (replaces need for salt)
Makes enough for 2 large bowls.
Garnish for Each Bowl:
- 1 TBS hemp seeds
- 1 TBS cold pressed oil (pumpkin, flax, olive)
- 1 TBS fresh chopped herbs
- optional: sea salt & pepper
- optional: sunflower sprouts or microgreens
Blend soup ingredients together in a high speed blender. Chill for a couple hours, or eat right away. Garnish & enjoy!