Pre-heat oven to 450 degrees.
This recipe is adapted from my sister’s recipe. She uses wheat flour and she includes two tablespoons of sugar in the pastry crust. I like the crust to be not sweet so I skip the sugar.
This is how I made the pastry crust:
1 1/2 cups Bob’s Red Mill Gluten-Free Pastry Flour
1/4 teaspoon of salt
2 teaspoons milk (I used half and half but you could use plant milk to make it vegan)
1/2 cup salad oil (I used canola oil)
Mixed flour and salt together
Mixed oil and milk together
Stirred the wet ingredients in with the dry and stir to form dough
Rolled out between sheets of wax paper after sprinkling some flour on the ball of dough.
The roll-out is never a smooth process for me but usually I can accomplish a smooth enough dough to get most of it into the pie pan intact; then I press in pieces that have fallen off to fill in any gaps. I use the left over pieces and crumble them over the top of the pie after I add in the fruit filling.
This is how I made the filling:
I threw into a large sauce pan about two cups of frozen wild blueberries and about one cup of frozen sweet cherries; tossed in three tablespoons of instant tapioca; 1/3 cup of sugar; 1/4 teaspoon of cinnamon; a tablespoon or so of lemon juice; and about 1/8 teaspoon of ground ginger and a pinch of salt. I let that simmer until everything was blended and hot (about 20 minutes or so).
Added the filling into the pie crust; topped it with crumbled pastry dough; popped it into the oven for 10 minutes at 450 degrees and then cooked for 30-40 minutes more at 350 degrees. When it is bubbling and the crust in slightly brown, I deemed it to be ready. (Gluten-Free crust is very white and doesn’t get too brown so need to be careful not to over cook it, thinking it will brown like wheat flour because I don’t think it will do that!)
There was quite a bit of tossing, and popping and throwing and rolling, but the result was lovely and delicious and the process was quite therapeutic (relaxing and meditative, I would say)!
This is a combination of chopped up apple, banana, strawberries, mango topped with a “store-bought” container of mandarin oranges in fruit juice (no sugar added). Great for a quick, easy and healthy dessert!
Using Lightlife Smart Ground Crumbles, I made this! I sauteed some onions and mushrooms in water and then added in the crumbles and sauteed for a few minutes. Then I just added some BBQ sauce — we use Weber’s because it has just a few ingredients and they sound like real stuff instead of chemicals and sugar; let that simmer for about 10 or 15 minutes. I steamed the fresh green beans separately.
I don’t use the crumbles often due to the processed nature of the stuff, but for an occasional treat — I like it!
Cut up potatoes and pepper and some onion….sautéed in a splash of olive oil. Seasoned with Garlic Pepper blend; dried basil and Mrs. Dash Seasoning. Added in croutons made with oatmeal bread and a sprouted rye multigrain bread; these were sauteed in Earth Balance Soy Free Butter Spread, with some dried basil and some garlic powder sprinkled in.
I’m not gonna’ lie to ya’ — this turned out to be a tasty dish.
I try not to include oil in my meals because I hear it’s not good for me but I also hear that it IS, so sometimes I throw a bit in here and there just because I can. And if you say “sautéed” instead of fried, it’s easier to pretend it’s healthy.
This could all be done with water, too….I’ve done that and I liked it!
Your thoughts and feedback on the inclusion of oil are welcomed and encouraged!!
Posted in Eat to Live, Health, Just Good Food, Photos, Quick Recipe, RECIPES, Vegan, Vegetarian
Tagged Eat Real Food, Eat to Live, Real Food, Recipe
Simple. Quick. Tastes good! I cut up two carrots. Sprinkled with seasoning — I used Mrs. Dash Original Blend seasoning. I also sprinkled on a little stevia (SweetLeaf Organic Stevia Sweetener)….probably less than 1/4 of an ounce. You could roast this; this time I put it in the microwave for about three to five minutes. Done.
I cut up a half of a banana, sliced in some mango, plopped on a quarter cup or so of Daiya Black Cherry Yogurt…quick and tasty! It barely qualifies as a recipe, more like an idea and an excuse for me to take a picture of something I like liking at. (At which I like looking?)
Posted in Eating to Live - Living Healthy, Just Good Food, Oggi, Photograph, Quick Recipe, Vegan, Vegetarian
Tagged Eat Real Food, Eat to Live, food, Photo, Photos, Recipe, vegan, vegetarian
How about this? Broccoli Salad
In water, sauté:
1/2 cup chopped onion; 1/4 cup raisins; after a couple of minutes add in a bunch of finely chopped broccoli (or however fine you like it). Add in some salt and pepper. Stir everything together. Let it sauté until it is not-too-smooshy and not-too-crispy.
Options: Sprinkle in some bacon bits that are real or fake and/or sprinkle on some shredded coconut. It’s a basic recipe that you can enhance (or not) with curry or other spices and herbs.
This just shows that you can make stuff up and it can end up tasting really good! I did …..and it did.
Posted in Eat to Live, Eating to Live - Living Healthy, Just Good Food, Photograph, Photos, Quick Recipe, Vegan, Vegetarian
Tagged Eat Real Food, Photo, Real Food, Recipe
I have now been officially retired for 18 days, the last few days of which have been spent with a cold or flu — still not sure which. I read that a cold doesn’t involve a fever and I did have a slight fever yesterday and part of the day before that of about 99.9 or so. Fever is gone now and I am feeling better. Meanwhile, my husband has a sinus infection and is on antibiotics so it’s been a less than stellar beginning.
This may be an aspect of the joy of retirement, though; it is so nice that I didn’t have to worry about payroll not getting done since I was feeling rather miserable and it is so nice that I didn’t have to stay at work even though I felt bad. Just had to focus on healing.
I could even make a healing soup with ease. Sauteed onions, celery and diced carrots in broth; then added remaining broth, and after that cooked for a few minutes, I added a crushed clove of garlic, a few sprinkles of thyme, dried basil, and a dash of paprika and some frozen peas. Later we added in some rice to cook in the soup. This photo shows pasta, but that was from last week (same process, same good taste).
The sandwich includes non-dairy cheese made by Follow Your Heart — the mozzarella version is especially good.
I read that broth and thyme and garlic and dark chocolate are supposed to be helpful for healing a cough– couldn’t hurt!
May we all be well and prosper. Starting NOW!
This is all there is to it:
Brussels sprouts and butternut squash tossed with about a tablespoon of olive oil, bake at 350 degrees for about a half hour. Add some dried cranberries and bake for another 3 to 5 minutes or so.
So simple. So visually appealing. So delicious.
Cut stuff up, season it, roast it or even microwave it.
I usually use salt, pepper, basil, garlic, parsley, sometimes dill; Alden Mill House makes some great seasoning combinations. Use what you like, experiment; it will taste good!