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Cashew Sour Cream | Hot for Food

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my oh my i have been slack. busy busy. 

thought i would redeem myself with a delicous cauliflower, leek, bacon & sage soup. so good for winter. so good in general.

cauli + leek + bacon = heaven (p, gf, v)

ingredients

3 cups of leeks, dark green ends removed, roughly chopped (~2 large leeks)

1 medium-sized cauliflower, chopped (4-5 cups)

1 cup onion (~1 medium)

4 cups chicken broth

1 cup coconut milk

1-2 Tablespoons ghee (clarified butter), optional

Salt and pepper to taste

method

Wash the leeks well. I usually cut off the root end then slice it down the middle lengthwise. Hold under running water and separate the leaves, rinsing well (especially the outermost leaves). Sandy soup is not delicious. I usually cut off the top ⅓ of the leek and save that for making stock. Chop the leeks roughly. Add to a large soup pot.

Cut the core out of the cauliflower and trim off any leaves. Roughly chop it. Add that to the pot.

Add the onions, chicken broth, coconut milk and ghee to the pot.

Bring to a boil, then reduce to a simmer for about 20 minutes or until all the veggies are tender.

Allow to cool, then puree until smooth using a blender. Be careful: You may need to do two or more batches so the blender doesn't overflow.

Season with salt, pepper and burnt butter sage to taste

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all i want for autumn is a fireplace, a tea and a good book

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autumn sweaters

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absolutely worth the share, i am salivating - be sure to check out her other recipes using a churner… my next purchase for sure!

beautifulpicturesofhealthyfood:

No Churn Vegan Chocolate Ice Cream… RECIPE

If you make coconut whipped cream and sweeten it with dates, good things happen. Such good things, in fact, that it makes the perfect base for creamy, dreamy ice cream, no churning required. What’s more? This recipe requires just 5 ingredients:

Coconut Milk or Cream Cocoa Powder Almond Milk Dates Vanilla

RECIPE

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nothing like some rosemary crackers, dip and a glass of red wine to see you through the cold nights. this recipe is simple as!

crackers (p, gf, v)

ingredients

1 cup (2.5 dl) almond flour

1 egg white

0.5 teaspoon sea salt (fine ground)

0.5 teaspoon garlic powder

1 teaspoon onion powder

thyme (dried, to taste)

rosemary (dried, to taste)

sea salt flakes (to taste)

extra virgin olive oil

method

preheat oven and set it to 150 degrees celcius

put the almond flour, finely ground sea salt, garlic powder and onion powder in a bowl and blend using a fork

add the egg white and make a dough using a hand mixer.

shape the dough into a ball and place it on a parchment paper.

place another parchment paper ontop of the dough, then flatten the dough out really thin using a rolling pin.

carefully remove the top parchment paper, and cut the dough into crackers of preferred size and shape.

brush the dough with extra virgin olive oil and springle it with sea sealt flakes, thyme, and rosemary to taste. 

transfer the parchment paper with the dough to a baking tray, and put it in the oven.

let bake for 15 minutes, then take it out and let it cool off for a few minutes before breaking the dough into crackers.

place the crackers on a cooling rack until room temperature.

enjoy with your favorite paleo dips, or if your being a bit naughty, cheese and quince! 

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certainly feeling the cold try this delicious dessert to warm you up... it so so easy, with minimal quantity of guilty ingredients... and goes great with a tea and a blanket.

the blueberry scone (p, gf, v)

ingredients

1 1/4 cups almond flour

1/4 cup coconut flour

1 tsp baking powder

1/2 tsp salt

2 eggs

1/3 cup almond milk

2 tbsp maple syrup

2 tbsp coconut oil, melted

1 tsp vanilla

1/2 cup fresh blueberries

method

Preheat the oven to 175 degrees celsius. In a large bowl combine the almond flour, coconut flour, baking soda, and salt. In a separate bowl, whisk together the eggs, almond milk, maple syrup, coconut oil, and vanilla.

Mix the dry ingredients into the wet ingredients and stir until combined. If the mixture is dry, add a few more drops of almond milk. Gently fold in the blueberries.

Line a baking sheet with parchment paper. Form the dough into a ball and place onto the baking sheet. Flatten the ball slightly, and carefully cut into six equal wedges. Bake for 20-25 minutes until golden brown.

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happy monday. happy avo. 

it felt like a ‘smashed avocado on thick paleo seed toast’ day today.

yumm.

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this window. desktop.

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with the cooler months approaching and autumn in full swing, there is nothing i get more excited about that warm soup... except for warm bread to pair with my soup. have i got a treat for you. i had the pleasure of enjoying the most delicious pea and ham(bacon) soup last night, married with a warm crunchy on the outside soft on the inside dinner roll.

pea and bacon w a side of bread (p, gf)

for the soup

2 tbsp ghee, divided 1 onion, coarsely chopped 1 carrot, coarsely chopped 1/4 cup white wine 2 cups of beef stock (i used momo's organic beef stock)  bag frozen peas (depending on how thick you like your soup) 500g bacon thyme to taste salt and pepper to taste

method

1. In a saucepan, melt 1 tbsp of the ghee over medium heat for a minute, then add the onion and carrot. Sauté until softened, about 6 minutes, stirring often. Pour in the white wine and reduce until the wine is almost evaporated, about 4 minutes.

2. Stir in the beef stock and bring to a simmer. Simmer for 4 minutes to allow the flavors to marry, then add in the peas. Return to a simmer and continue to cook until the peas are tender but before they turn dark green, about 7 minutes.

3. As the peas cook, brown your bacon a little. Melt the remaining 1 tbsp of butter in a skillet over medium heat, then add the bacon. Sauté until browned and crispy, turning every couple of minutes, about 6 minutes altogether. Remove from heat.

4. Once the peas are soft, transfer the soup to a blender/or stick mix and blend until smooth.

5. Finally, return the soup to the saucepan and add all but a small handful of the bacon; add salt and pepper and thyme to taste. The amount of salt you add will depend on on the saltiness of your broth and the bacon. Once the soup tastes delicious, divide the soup into bowls and top with the remaining bacon bits, then serve.

now for the fun stuff

the roll. (p,gf, v)

ingredients

2c tapioca/arrowroot flour 1/2 c coconut flour 1tbl coconut flour 1/2 tsp baking soda 1/4 tsp baking powder   2tsp sea salt, finely ground 1c water, warm 1/2 c coconut oil, liquid 3 large eggs, separated

sunflower seeds for sprinkling

method

Preheat the oven to 180c.

In a large bowl, combine the tapioca/arrowroot and 1/2 cup of coconut flour. Add the sea salt, baking soda and baking powder, and briefly stir.

Add the liquid coconut oil and the warm water and stir gently with a spoon or spatula.

Take the egg whites and whisk or beat until they start to get fluffy. 

Whisk the egg yolks. Add both together to the mixture and stir a few times, until well mixed. 

The dough should be somewhat sticky. If it has too much liquid, add an extra tablespoon of coconut flour and stir until it reaches a more doughy consistency. Keep adding coconut flower until a doughy consistency forms.

Coating your hands in arrowroot, separate the dough into 8 balls.

Sprinkle sunflower seeds or whatever seeds on top

Place the dough balls on a baking sheet lined with parchment paper and bake for 30-40 minutes or until rolls are golden brown on the outside and soft and fluffy on the inside.

these rolls pair beautifully with soups, they have the consistency of a bread roll, crunchy on the outside, warm and chewy on the inside.

the next morning i toasted one and enjoyed it with butter and jam, almost like a scone.

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oh my vegetables, oh my greens... <3 

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happy easter tuesday. 

hopefully you got up to alot of baking and most importantly lots of eating! 

heres some kitchencave inspiration to get you back in the swing of things!