almond shortbread {fast friendly}

Leave a comment February 1, 2020 nourishinggrace

“Today is the day of salvation and we must never put off prayer for another time. Every moment is the moment to turn to the Lord, to thank the Lord for all His innumerable benefits, to beseech aid from on high, to repent and ask forgiveness, and to ask His blessings. The most essential part of prayer is the inner turning of the heart to the Lord.”
Acquiring the Mind of Christ : Embracing the Vision of the Orthodox Church

These vegan almond shortbread cookies are so easy to make and taste delicious. Because there are no eggs the kiddos can eat all the dough they’d like!! These cookies are

“Orthodox Fast friendly”

“Paleo”

“Low carb“

“grain-free“

These are so easy to make – basically fool proof. The recipe doubles or triples very nicely. I let them cook till they are just a slight golden brown and not super soft to the touch. They will crumble a little easier than other cookies so that really ensures that they are set up nicely. Before you start gathering your ingredients go ahead and preheat your oven to 350F.

Vegan Almond Chocolate Chip Shortbread Cookies

Ingredients

2 cups Blanched almond flour
2-1/2 tablespoons monkfruit sweetener (preferable), coconut sugar or regular sugar
6 tablespoons melted coconut oil
3 tablespoons arrowroot powder
1/2 cup chocolate chips :: I used Lilly sugar free semi-sweet chocolate chips. They are sweetened with Stevia

Preparation

Combine all ingredients in a bowl. Using a large melon baller scoop cookie dough and form into a ball. Lay each cookie dough ball on parchment lined cookies sheet and flatten with a fork. Bake cookies in preheated oven about 15-17 minutes checking to make sure they do not over brown. Even if they are a little soft when you take them out they will firm up once they cool. Enjoy with a good book and a cup of coffee!

grilled broccolini and cauliflower

Leave a comment June 25, 2019 nourishinggrace

A ‘word’ spoken from the heart of the hermit, as from the Holy Spirit, in the language of the desert, is considered revealed and authentic and the one who requests it, receives it as the fruit of Grace, without elaborating on it in his mind. This ‘word’ from the spiritual father is absolutely necessary for the one who asks. The ‘word’ comes from a soul which is the friend of God, wounded by the love of God, and is spoken in accordance with the measure of ‘thirst’ of the one who asks. As the Holy Mother of God, conceived the Word of God and gave birth to the Theanthropos Christ, becoming therefore the ‘joy of all creation’ in the same way, do the Fathers, because of their purity, conceive the word and transmit it to those who thirst for it, becoming for them their joy…
A Night in the Desert of the Holy Mountain : Metropolitan Of Nafpakos Hierotheos

Fasting for our family these days needs to be an effort in absolute simplicity. If I find I have a lot of time, I will make something that requires for time, but mostly I find myself making tapas style meals for dinner. Leftovers mixed with side dishes and meals prepared the same day. It’s how my German family eat. Dinner is a simple affair – because that is also the time of day when I am getting a little tired.

This Grilled Broccolini and Cauliflower has pine nuts that give it a little nuttiness and goes nicely with the caramelization on the veggies. It is a great side dish because you can grill it in the oven while you prepare the rest of the evening meal.

Grilled Broccolini and Cauliflower with Pine Nuts

Ingredients

1 head cauliflower
3 bunches of broccolini
4 tablespoons olive oil
1 clove of garlic minced
pinch of celtic sea salt
pinch of pepper
4 tablespoons pine nuts

Preparation

Preheat oven to 350F
Wash and cut cauliflower into bite sized florets
Wash and cut off ends of broccolini (I cut them up and freeze them to use later in mashed potatoes)
Place olive oil, pepper, salt and minced garlic in a large mixing bowl and whisk together. Add cauliflower and broccolini to the large bowl and toss to coat evenly.
Place vegetables on a large cooking pan and place in preheated oven.
Place pine nuts evenly in a saute pan over low heat. Stir constantly until fragrant and a little toasted. Not more than 10 minutes.
Bake for 45 minutes or just until the edges get a little crispy and brown..
Remove cooked veggies from oven and place in serving dish.

Enjoy!

fast friendly paleo chocolate delight

Leave a comment March 4, 2017 nourishinggrace

To no longer live exclusively for myself, but for God, also means that I now live for my neighbor, loving him as myself. + Elder Aemilianos of Simonopetra

My kids often want a sweet during Great Lent. But I also try to keep sugar to a minimum.

Did you know that sugar is actually a toxin to the body,and robs you of minerals (1 molecule of sugar takes over 50 molecules of magnesium to digest!). But most relevant to us about sugar, with two in the house recovering from Chronic Lyme, is that sugar is an immune suppressant. Not only does sugar compete with vitamin C for valuable space within your white blood cells. It has been shown that 1 tablespoon of sugar reduces immunity for hours after consumption.

We have modified our fasting for Great Lent – due to the Lyme and some threats from the doctor. My doctor said that I am so aenimic due to one of the coinfections of the Lyme that she threatened me with IV iron. (I have resorted to my least favorite food – liver – but just a few bites a day. It’s all I can bear. The iron pills were not raising my numbers sufficiently and despite the taste, I feel better after eating the liver. Just more proof – and in no way strange – that God made always nourishes better than man made.)

Other than that we are mostly adhering to a very vegetarian Paleo diet.

We tried this Super moist orange laden chocolate cake yesterday, which you can find at Strictly Delicious. It is definitely “strictly delicious” and beyond yummy. I have to share on their behalf.

Normally I cut back the sugar in every recipe but found it wasn’t necessary to reduce it one bit in this cake.

This dessert is fasting and family friendly. We will be making it again!

fall paleo pumpkin pancakes

1 Comment October 21, 2015 nourishinggrace

“‘For I know the plans I have for you,’ declares the Lord. ‘Plans to prosper you and not to harm you, plans to give you hope and a future.’ Jeremiah 29:11”

These fall pumpkin pancakes have become a staple in our house this season. In fact, recently we had it for breakfast every day for a week! But in all truth we were tweeking the recipe, because we like our pancakes a little lighter and fluffier than the recipe we started with. This recipe is paleo and gluten free. If you are paleo, then you will not want to use a lot of maple syrup or any at all to avoid too much sugar. They taste great layered with banana, or you could put some warm apple sauce on them.

This recipe makes about 10 -15 pancakes if you scoop them out with a 1/4 cup measuring scoop.

Fall Paleo Pancakes Ingredients

4 eggs
3 tablespoons coconut flour
3 tablespoons almond flour
1/2 can pumpkin
2 teaspoons ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 cup full fat coconut milk
1 teaspoon apple cider vinegar
1/2 teaspoon baking soda
1 cup pumpkin (about 1/2 can)
1 teaspoon vanilla
2 tablespoons maple syrup
2 bananas sliced
Coconut Oil, butter or ghee for pan

Preparation Fall Paleo Pancakes

To keep this as simple as possible I mix everything in one bowl. There are many recipes that call for mixing dry ingredients separately – in my house that translates into one bowl too many to clean. The reason many recipes call for mixing the dry ingredients separately is to fully incorporate the baking soda. Just mix it really really well and this will not be a problem.

You can substitute sweet potato puree in place of the pumpkin if you like! One note, do not omit the vinegar. It reacts to the baking soda and gives the pancake a little rise!

Add all ingredients to large bowl and whisk very very well. It will be the consistency of a slightly thick pancake batter.

Heat up your griddle. You can use a frying pan, but it should be a well seasoned cast iron one to avoid sticking. We are clumsy pancake flippers, so it’s just easier not to deal with the sides of a frying pan, hence the griddle.

Melt some coconut oil, butter or ghee in pan over LOW heat, and add batter. Use a 1/4 cup measuring scoop. That yields a good size pancake. When you pour the batter onto the griddle it should sizzle just a titch. Spread the batter out a little with the bottom of the measuring cup. The pancakes will not turn out to thick and also they will have an easier time cooking through.

Cook these slowly over a low or medium to low heat. You really do not want the pan to start smoking. They also have a better texture cooked over low.

When the top starts to bubble, or when the bottom looks nice and brown flip and cook on other side. Layer with bananas.

You can eat them as is, but if you want add a little maple syrup. That’s how my kids like it and we had them today for lunch!

Spiced Pecan Topped Pumpkin Custard

1 Comment October 16, 2015 nourishinggrace

“But the fruit of the Spirit is love, joy, peace, longsuffering, kindness, goodness, faithfulness, gentleness, self-control.

Against such there is no law.”

Galatians 5:22-23

This spiced pecan topped pumpkin custard is dairy and gluten free, but you will never miss it! It has all of the mellow hearty flavors of fall, and the spicy pecans take the place of a crust. It is so easy, your kids can make it! This past weekend, we hosted friends and family here for brunch following a Memorial Service for our brother.

Our ten year old mixed all the ingredients for this recipe on her own and got it all oven-ready. An adult helped with pouring the boiling water and placing all the trays in and out of the oven, but it was such a great help to have the extra hands preparing the food! The recipe for the pecans yields more than the custard calls for, but they are so delicious on their own, you won’t mind grabbing a handful here and there until they are done.

Spiced Pecan Topped Pumpkin Custard

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Ingredients For the Spiced Pecans

2 cups chopped pecans (you can use halves, but they are more expensive)
2 teaspoons chopped fresh rosemary (use dried in a pinch)
1/2 teaspoon cayenne pepper (it spices the nuts, but not too hot) If you have kids who will not eat spicy, then add the pepper last and divide the mixture in two before you do. Then just add half the amount of cayenne to one portion of the pecans.
1 teaspoon sea salt
2 tablespoons maple syrup
1 tablespoon coconut oil, ghee or butter, melted

Ingredients For the Pumpkin Custard

1 can pumpkin (organic is preferable)
1 can full fat coconut milk
4 eggs (pastured, organic is preferable)
1/2 teaspoon ginger
2 teaspoons cinnamon
1/8 teaspoon (rounded) cloves
1/2 cup plus 2 tablespoons maple syrup

Prepare the Rosemary Spiced Pecan Topping

Preheat oven to 350 F. Chop fresh rosemary and all all ingredients to a bowl. Mix well to incorporate. Spread on a single layer on a cookie sheet. Place in middle rack of oven for 15 minutes. Check to see if they are golden brown and aromatic. If not, keep in oven for another 5-10 minutes, checking often. When they are complete, remove from oven and let cool on cookie sheet before moving to a bowl. We often roast the pecans while blending the custard ingredients.

Prepare the Pumpkin Custard

While the pecans are roasted, place all custard ingredients in a bowl. Using a large whisk, blend thoroughly to incorporate all ingredients.

Pour the custard mixture evenly into 6 ramekins. Place the ramekins into a large lasagna pan. Once you have done this, carefully pour boiling water into the lasagna pan up to the halfway point of the ramekin height. Adding the water helps the custard to cook evenly. If you do not have a lasagna pan, or want to skip this step, then it is better to use a large cookie sheet and spread the ramekins apart from each other. I’ve made this recipe both ways, it turns out better in the water bath.

Place in a 350 F oven. Check the custard after 40 minutes for doneness. The custard will poof a little bit and it will be evident they are done. If you touch the center quickly and it is not firm, then put back in the oven and check every five to ten minutes.

Cooking time will vary if you do not use the water bath and may take longer.

Now for the best part… sprinkle each custard with 2-3 tablespoons of spiced pecans and enjoy. These are dairy free and paleo, but if you are not dairy free, why not add a dollop of whipped creme?

Enjoy!

souvlaki inspired Greek lettuce wraps

Leave a comment October 12, 2015 nourishinggrace

“Jesus Christ is the same, yesterday today and forever.” (Hebrews 13:8)

Souvlaki Inspired Greek Lettuce Wraps

For the past two weekends, Mark volunteered to help out at two different local Greek Festivals and we have been loving all the food. Lately though, we have been avoiding gluten. Our youngest daughter was diagnosed with gluten sensitivity so we have been modifying many meals out of solidarity with her. It is hard when only one person in a home must avoid a staple like bread and flour, so we do it with her. This souvlaki inspired Greek lettuce wrap is a fun and delicious dinner and gluten free.

Ingredients :

For the Salad

1 pound chicken meat, cooked and shredded. It can be any part of the chicken. ( We use our leftovers from chicken stock.)
3 carrots, shredded with a vegetable peeler
1/2 cup chives or scallion, minced
1/3 cup shallot, minced
10 kalamata olives, pitted and chopped coarse
1/4 cup feta
1/2 cup cucumber, sliced very small (this is about 1/2 cucumber)
1 head romaine lettuce, washed and leaves pulled off of the lettuce head

For the Dresssing

1/4 teaspoons Real Salt Sea Salt
1/4 teaspoons Black Pepper, Ground
1 teaspoons Oregano, Dried, Leaves
2 teaspoons Garlic, Raw
2 tablespoons Lemon Juice
1/4 cups Olive Oil, Extra Virgin

To Prepare

For the salad dressing place all ingredients in a bowl and whisk well. Set aside.

If you have already cooked your chicken, take it off the bone, shredding it with a fork as you go. If you are using leftover chicken like we often do, then remove it from the refrigerator and place in a cast iron skillet over low heat. Slowly warm it until the chicken is heated through.

Place in a large mixing bowl and add all of the chopped vegetables, EXCEPT the romaine lettuce. Add in the salad dressing and toss to coat all ingredients.

Serve atop of the romaine lettuce leaves!

Now you have a delicious meal. YUM.

lenten chocolate pudding

Leave a comment March 22, 2015 nourishinggrace

I know, the picture looks like it could be the beginning of a salad of sorts, but nope. It’s dessert.

You just have to try this to believe how good it is. By now almost everyone has made the chocolate tofu mousse, but if you are like our family and cutting down on such a high soy intake during the Fast, then that dessert is out.

This is a a paleo lenten chocolate pudding recipe and the base is bananas and avocado. Years ago I read that they make an ice cream out of avocado in South America, so making a pudding isn’t too far of a stretch.

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Lenten Chocolate Pudding

Ingredients:

2 ripe avocados
2 ripe bananas
1/4 cup full fat coconut milk
1-4 tablespoons maple syrup (optional – ripe bananas are very sweet, give it a taste before you add)
1/4 – 1/3 cup cocoa powder (Penzey’s,
1/2 teaspoon pure vanilla extract
pinch of sea salt
optional : pinch of cinnamon

Peel bananas and scoop avocado out of shell. Place remaining ingredients in a food processor or blender. Process until creamy. Place in individual dishes and serve right away or refrigerate.

You can top with toasted coconut, toasted almonds or hazelnuts.

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Simple. Easy. Delicious. Everyone wants more lenten chocolate pudding.

Lenten sesame truffles

Leave a comment March 17, 2015 nourishinggrace

Everyone likes a snack, and these nutty truffles are a delicious treat to keep on hand during Lent and really any time of the year. These sesame butter truffles are low in sugar, taste great and also a nice project for the kids.

Over the years we have really tried to cut down our sugar. When I began studying holistic nutrition and learning about just how depleting sugar is to our bodies I felt compelled as a mom to put that into action in my home. So, I have steadily been working at drastically reducing the sugar in our recipes, as well as changing the types of sugar we eat.

To give you an idea, we have a coconut cream pie recipe that called for 2 cups of sugar. Through trial and error, we have settled on just 1/2 cup of sugar – that is the point the family says, “hey, it’s doesn’t taste right.”

Why reduce the sugar content? There are a lot of reasons and of course blood sugar swings is just one of them. In the past hundred years, the average person has gone from from eating just about 2 pounds of sugar per year, to close to 150 pounds of sugar per year. That is a massive increase, and it’s questionable whether our pancreas and bodies were designed to handle such an onslaught. Excess sugar intake can contribute to a weakened immune system, vitamin and mineral deficiencies and increased risk of diabetes and acidity in the digestive tract. That acidity creates an atmosphere conducive to pathogenic bacteria and yeasts.

Did you know that for every molecule of sugar you consume, your body needs 55 – 65 molecules of magnesium just to metabolize it. And that’s just magnesium. The digestive demands of sugar leech other vital nutrients from our bodies, such as chromium and copper and also interferes with the absorption of calcium.

Our kids today get sugar in most everything and as a nation we are generally depleted of magnesium, which is necessary to process carbohydrates. Among other things, deficiencies of magnesium can lead to decreased energy. Magnesium works together with calcium so that your muscles contract and relax. So muscle spasms (think charlie horse) can arise from magnesium imbalances.

Paleo recipes recognize that impact of sugar in our health and that’s why you won’t find much sugar in them. None the less, they are delicious and provide a guilt free tasty treat!

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Lenten & Paleo Sesame Truffles

Ingredients:

4 tablespoons raw tahini paste. You can get roasted, but it will change the flavor. See which you like best.
8 tablespoons coconut butter (also called coconut manna)
2 tablespoon unsweetened shredded coconut
4 tablespoons + 1 teaspoon maple syrup
pinch sea salt
seeds from two vanilla pods or 1 teaspoon pure vanilla extract
2 tablespoons toasted sesame seeds for coating
2 tablespoons coco powder for coating.

Melt coconut manna over the stove. Add softened coconut butter, sesame paste (tahini), maple syrup, sea salt and vanilla bean (vanilla extract) and mix until smooth.

Form into bite sized balls and roll in coco powder or sesame seeds. Place on a parchment lined cookie sheet or plate and refrigerate for about an hour to set.

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Additional Resources:

http://articles.mercola.com/sites/articles/archive/2010/04/20/sugar-dangers.aspx
McBride, N. (2010). Gut and psychology syndrome: Natural treatment for autism, dyspraxia, A.D.D., dyslexia,

A.D.H.D., depression, schizophrenia. Cambridge, U.K.: Medinform Pub.]. (111-112)

Nancy Appleton; G. N. Jacobs. Suicide by Sugar: A Startling Look at Our #1 National Addiction. Kindle Edition.