Carrie Vitt's Blog, page 39

Elderflower Cocktail and Holiday Gift Guide

A festive drink offers an enjoyable addition to any holiday menu. Elderflower liquor and Champagne combine easily to make a delightful Elderflower Cocktail.

I prefer to keep my occasional alcoholic drink relatively low in sugar, so a dry champagne or sparkling wine combined with a good brand of elderflower liqueur like Thatcher’s makes for a nice, lower-sugar cocktail.

If you’d like to keep things non-alcoholic, you could combine 1/2 ounce of elderflower liqueur with 1 ounce of grapefruit juice and then top with sparkling water. Of course, a raspberry on top always adds a fun flourish.

If you’re looking for some gift ideas, here’s a collection of some of my favorites this year:

14-cup Cuisinart Food Processor – This is a workhorse in the kitchen and it’s the perfect size for chopping vegetables to making cookie dough.
Organic Plush Poncho the Pony – I love that all of Mighty Nest’s toys are all non-toxic!
The Grain-Free Family Table and a 3-month meal plan subscription
Cappellos Grain-Free Pasta – The perfect gift for any Paleo/grain-free foodie. It truly tastes just like white pasta!
Deliciously Organic.

Roasted Cauliflower and Garlic Soup

During the holidays, it can be hard to maintain your health by eating well. Nutrient-dense soups can be a life-saver – they’re easy to prepare and usually taste better the second or third day (perfect for a quick-reheat for lunch or dinner).

Roasted Cauliflower and Garlic Soup features a simple flavor profile and provides tons of nutrients from the ghee, chicken stock, sea salt, cauliflower and garlic. You can serve it with thyme, fresh cracked pepper, sautéed mushrooms, extra Pecorino Romano cheese or even sprinkle some pomegranate seeds on top for a festive touch.

To save for later, I like to pour the soup into large wide-mouthed mason jars. You can store the jars in the fridge for about 5 days, or freeze for later use. If you’re freezing the soup, remember to leave at least 1” of room on the top of the jar.

Here are some other nutrient-dense soups you might also enjoy:

Lentil Soup with Swiss Chard and Sausage

Spicy Black Bean Soup (this one can cook in the slow-cooker!)

Chicken Stew with Butternut Squash and Kale

Butternut Squash Soup

    Print Recipe    



Roasted Cauliflower and Garlic Soup

Serves 8

2 heads cauliflower, cut into 2-inch pieces

3 tablespoons ghee or coconut oil, melted

1 large head garlic

2 tablespoons ghee or coconut oil

1 onion, chopped

6 cups chicken stock {link}

1 cup whole raw milk (you can use almond or cashew milk for a dairy-free alternative)

1 cup raw cream (coconut milk can be used for a dairy-free alternative)

1 tablespoon Celtic sea salt

1 cup grated Pecorino Romano cheese (omit for dairy-free)

Freshly ground black pepper (for serving)

Preheat the oven to 400ºF and adjust the rack to the middle position. Place the cauliflower on a large baking sheet. Drizzle the melted ghee over the cauliflower and toss until coated. Wrap the garlic in a piece of parchment paper and then a piece of foil and place on the baking sheet with the cauliflower. Roast for 25-30 minutes until the cauliflower is golden brown, tossing the cauliflower every 15 minutes.

Melt the ghee in a large Dutch oven over medium heat. Add the onion to the pot and cook until translucent, about 10 minutes. Pour in the chicken stock and roasted cauliflower. Cut the top off of the head of garlic and squeeze the roasted garlic into the pot. Bring the mixture to a simmer over medium heat.

Using a hand-immersion blender, puree the soup. Add the milk, cream, sea salt and cheese and stir until combined. Heat over medium until hot. Serve.

 

The post Roasted Cauliflower and Garlic Soup appeared first on Deliciously Organic.

Cranberry Kombucha Jello

Cranberry sauce is fun and all, but what about serving the kids Cranberry Kombucha Jello at Thanksgiving? Kombucha contains healthy probiotics to feed the gut, gelatin from a good source helps keep the bones and joints healthy, and the cranberries add a nice festive touch.

To add some healthy vitamin A and good fats to the mix, serve the kombucha jello with raw whipped cream! If you need to avoid dairy, whipped coconut milk makes a great substitute.

If you’re looking for more healthy versions of your Thanksgiving favorites, make sure to check out all of my Thanksgiving recipes!

P.S. – On Monday, you’ll be able to grab the Kindle version of my cookbook,The Grain-Free Family Table, for just $2.99! I’ve partnered with PaleoDork to help bring you this incredible price. Click here to get an email reminder of the sale from PaleoDork and a list of the other dozen Paleo cookbooks that will also be on available for just a few dollars a piece. After you opt-in, you’ll immediately get two free issues of Paleo Magazine sent to your inbox!

    Print Recipe    



Cranberry Kombucha Jello

Adapted from The Big Book of Kombucha (coming out March 2016)

1/4 cup minced fresh cranberries

1/4 cup honey

2 tablespoons grass-fed gelatin

1/2 cup water

4 cups cranberry kombucha (I used Reed’s)

Place the cranberries and honey in a medium sauce pan over low heat. Stir the mixture constantly, until the honey is melted and smooth. Pull off of the heat and let the mixture sit for 10 minutes.

Meanwhile, combine gelatin and water in a measuring cup and let sit for 5 minutes (this allows the gelatin to bloom). Spoon the gelatin mixture into the honey mixture and heat over low heat, whisking constantly until gelatin is dissolved, about 2 minutes. Slowly whisk in the kombucha.

Pour mixture into an 8×8-inch baking dish and refrigerate for 3-4 hours, or until firm. Serve alone or with whipped cream.

 

The post Cranberry Kombucha Jello appeared first on Deliciously Organic.

Scalloped Potatoes (Grain-Free)

I love scalloped potatoes as part of a Thanksgiving table! You can prepare them the day before and quickly reheat them in the oven to reduce the workload on Thanksgiving Day.

It’s a smart idea to use a food processor or madeline to cut the potatoes evenly, ensuring the dish is uniformly soft and gooey. I prefer to cut them 1/8-inch thick. You can top the potatoes with cheddar, or use another favorite cheese like provolone, mozzarella or Swiss.

    Print Recipe    



Scalloped Potatoes

Serves 6-8

4 tablespoons unsalted butter

1 yellow onion, chopped

2 cloves garlic, minced

1 1/2 teaspoons Celtic sea salt

1/4 teaspoon freshly ground black pepper

3 pounds Russet potatoes, sliced 1/8-inch thick

1 cup chicken broth

1 cup heavy cream

10 ounces grated cheddar cheese

Heat oven to 350 degrees F and adjust rack to middle position.

Melt the butter in a medium sauce pan over medium heat until foaming subsides. Add the onion and cook, stirring occasionally until soft and just turning golden brown, about 5-7 minutes. Add the garlic, salt and pepper and cook until fragrant, about 30 seconds. Pour in the broth and cream, then bring to a simmer.

Place half of the potatoes in an even layer in an 11×7-inch baking dish. Sprinkle with half of the cheese. Place the remaining potatoes on top in an even layer. Pour the hot cream mixture on top. Place a piece of parchment paper and then a piece of foil over the potatoes. Bake for 30 minutes. Remove the parchment and foil, sprinkle with the remaining cheese and bake for an additional 20 minutes, until brown, bubbly and potatoes are fork tender. Cool 10 minutes before serving.

 

The post Scalloped Potatoes (Grain-Free) appeared first on Deliciously Organic.

Roasted Carrots with Parsley-Yogurt Sauce (Grain-Free)

If you’re looking for nutrient-dense Thanksgiving recipes the entire family will love, look no further! I’ve got all the recipes you need, including Paleo pies, side dishes and more. These recipes have become reader favorites over the years — many of you have written to let me know how much your entire family enjoys them.

Here’s my list of Thanksgiving recipes:

Grain-Free “White” Dinner Rolls – The family is head-over-heels for these rolls. They asked me to make a double batch for Thanksgiving this year.

“Cornbread” and Sausage Stuffing – Homemade grain-free “corn” bread, sautéed onions, celery, sausage, chicken stock, eggs and herbs make for a nutrient dense and healthy addition to the holiday table.

Apple Pie – My favorite apple pie delivers a flaky crust, soft sweet cinnamon-wrapped apples and a lovely crunchy topping with just a touch of sea salt to balance out the sweetness.

Kale Salad with Cranberry Vinaigrette and Walnuts – Whether you’re celebrating Thanksgiving, a dinner party, or Christmas dinner, a bit of bright green and red adds a fresh touch to the plate.

Cheesy Jalapeño “Cornbread” – A revised old-time favorite in our family.

Mashed Cauliflower – Maybe not a fancy dish, but a welcome one. Creamy and buttery, but without all the carbs.

Sweet Potato Casserole – This version isn’t too sweet, but you can add additional honey if you want. Use either cream or coconut milk depending on your dietary needs.

Pumpkin Pie – This pumpkin pie is subtly sweet and has a nice custard-like filling – nothing too thick.

Pecan Pie (without corn syrup!) – Pecan pie is the epitome of Thanksgiving for me. After a savory meal, I get a cup of coffee, a slice of pecan pie and enjoy the conversation.

Sautéed Leafy Greens – A powerhouse of nutrients in just a few bites! It pairs well with turkey or ham.

Vegetable Tian – A layering of vegetables makes for a colorful and nutritious side-dish.

Grain-Free Stuffing – An all-time favorite here at Deliciously Organic. I’ve had many readers comment and say their family devoured it and had no idea it was grain-free! The buttery grain-free biscuits are dried and combined with the onions, sage and butter, you’ve got a dressing recipe that will meet everyone’s expectations!

Pumpkin Cheesecake – You can take out the pumpkin and spices and add cocoa for a mocha flavor, lemon juice and some zest for a citrus cheesecake, or leave out the pumpkin all together for a maple cheesecake.

Cranberry-Persimmon Sauce – While cranberry sauce is generally cooked with loads of sugar, I replaced the sugar with a mild clover honey and threw in a few whole cloves. The result is a sophisticated cranberry sauce with sweet-tart persimmons, a hint of wine,and a touch of spice.

Green Beans with Brown Butter and Pepitas – I love the simplicity of these green beans blanched and tossed with brown butter.

I’m adding another Thanksgiving recipe today – Roasted Carrots with Parsley-Yogurt Dressing. The baby carrots are tossed in ghee, roasted and then served with a savory yogurt sauce with fresh parsley and spices. A beautiful addition to a festive family meal!

If you’re looking to save money on your Thanksgiving groceries, you really need to check out Thrive Market. I shop for most of my pantry staples at Thrive and save at least 40% compared to grocery store prices (they’ve even cheaper than Amazon!).

This week only, Thrive is offering Deliciously Organic readers a free jar of Tava Grass-Fed Ghee, a free month’s subscription, 15% off your next order.

Click here to grab your free jar of ghee and pay 25-50% less for your holiday pantry staples!

    Print Recipe    



Roasted Carrots with Parsley-Yogurt Sauce (Grain-Free)

Serves 6-8

For the carrots:

2 pounds baby carrots

2 tablespoons ghee, melted

1/2 teaspoons Celtic sea salt

For the sauce:

1 cup whole plain yogurt

1 cup flat-leaf parsley

2 garlic cloves

1 tablespoon fresh lemon juice

1 teaspoon ground coriander

1 teaspoon Celtic sea salt

Preheat the oven to 400 degrees F and adjust the rack to the middle position. Place the carrots on a baking sheet lined with parchment paper and toss with melted ghee and sea salt. Roast for 10 minutes and then carefully turn each carrot. Roast for an additional 10 minutes, or until carrots are turning golden brown. Cool.

Place all of the sauce ingredients in a blender or food processor and blend until smooth. Adjust salt to taste. Serve room temperature carrots with parsley-yogurt sauce.

 

The post Roasted Carrots with Parsley-Yogurt Sauce (Grain-Free) appeared first on Deliciously Organic.

Shrimp and Potato Chowder (Grain-Free)

After many years of learning to use nutrition to help overcome health issues, I decided it was time to finally officially do some studying – so … I’m back in school! A couple months ago I started the Nutritional Therapy Practitioner program and I’ve been busy learning more about how to restore and heal the body with food. Right now, I’m knee deep in information about digestion, nutrient deficiencies and anatomy. I’m loving it!

I’ll share with you what I learn and post more health and nutrition articles on the site so we can all grow together.

Good hearty soups and stews, like this shrimp and potato chowder, form the backbone of our family’s diet. They’re nutrient-dense and usually don’t take a lot of hand’s-on prep. The leftovers are easy to reheat and pack in a thermos or serve when we’re in a hurry. Plus, doesn’t soup or stew always taste better the next day?

Wild shrimp is a great source of selenium – a nutrient that’s very important to people struggling with thyroid disease. If you can’t find wild shrimp in your area, you can substitute chicken breasts in this recipe.

Here’s another little tip – to help the shrimp go a little further, I cut each piece of shrimp in half length-wise. This is a sneaky way to double the volume of the shrimp in your chowder.

PrintShrimp and Potato Chowder (Grain-Free)

Serving Size: Serves 4-6

Adapted from Southern Living

Ingredients

2 tablespoons butter or coconut oil
2 bunches green onions, chopped
2 pounds baby potatoes, cut into bite-size pieces
6 cups chicken stock
2 teaspoons Celtic sea salt
1 1/2 cups heavy cream (I prefer raw cream, or for a dairy-free option, use coconut milk)
1 1/2 pounds wild shrimp
4 glugs of hot sauce

Instructions

Place the butter in a large pot over medium heat. Melt the butter and then add the onions. Cook the onions for 2 minutes, stirring occasionally. Add the potatoes, stock, and salt then bring to a simmer. Cook for about 10-15 minutes until potatoes are fork tender. Stir in the cream and cook until hot (but not boiling). Add the shrimp and cook until no longer pink, about 3-4 minutes. Stir in hot sauce, season to taste and serve.

3.1Copyright 2013 Deliciously Organic

The post Shrimp and Potato Chowder (Grain-Free) appeared first on Deliciously Organic.

Why Your Diet is the First Thing You Should Change When Diagnosed with Thyroid Disease

Have you been diagnosed with thyroid disease? What do you change first?

Your diet should be the first thing you change.

I completely understand how overwhelming this may seem especially if you’re hypothyroid— you’re exhausted, moody and just want to crawl under the covers. I’ve been there. But, if you make some slow changes to the foods you’re eating, you could start getting that energy back sooner than expected.

Why should you change your diet? Because the foods you eat directly affect your endocrine system. The fats, carbs, proteins, vitamins, minerals, etc. all play a role in your disease and symptoms. When given the proper nutrients, our bodies can begin the healing process.

How do you get started when you’re completely exhausted?

Here are two steps to begin:

1. Add one extra vegetable to your plate at each meal.

2. Get rid of unhealthy fats (canola oil, corn oil, vegetable oil, soy oil, margarine, and any other processed fat/oil) and replace them with healthy saturated fats like Deliciously Organic.

Pumpkin Bundt Cakes (Grain-Free, Paleo)

We’ve spent lots of time watching football this fall. My daughter is a cheerleader at our local high school, so our weeks are filled with time in the stands cheering on the team. My brother is a coach for University of Kentucky, so Saturdays we cheer on the Cats. Sundays, we route for my husband’s favorite team – the Broncos.

Fun food helps round out the days when you’re cheering on your favorite team. I recommend Sausage Balls or Apricot Zingers, a dish in the slow cooker, and something sweet.

These Pumpkin Bundt Cakes are adapted from my Madeleine recipe in my grain-free cookbook. They’re subtly sweet, have a nice hint of pumpkin and also travel really well.

When I posted a pic of these on Instagram, many of you asked for information on the Bundt cake pan. Here’s the pan I used. While I love cooking with glass and stainless steel, I have yet to find a mini Bundt pan that’s made with those materials. If you know of some, please share in the comments below!

PrintPumpkin Bundt Cakes (Grain-Free, Paleo)

Serving Size: Makes 6 mini bundt cakes

Ingredients

4 large eggs
2/3 cup maple sugar
5 tablespoons coconut oil, melted and cooled
1/4 cup pureed pumpkin
1/4 cup plus 2 tablespoons coconut flour
2 tablespoons arrowroot
1 teaspoon pumpkin spice blend
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350ºF and adjust the rack to the middle position. Thoroughly butter a mini Bundt cake pan.

Place the eggs and maple sugar in the bowl of a standing mixer with a whisk attachment. Whisk on medium-high for 8 minutes, then slowly whisk in the cooled coconut oil and pumpkin. Sift the coconut flour, arrowroot flour and pumpkin spice blend over the egg mixture and gently fold in until incorporated. Stir in the vanilla. Let the batter sit for 10 minutes at room temperature.

Spoon the batter into the buttered pan. Bake for 23-25 minutes, or until just turning golden brown on the edges. Let the cakes cool for 10 minutes and then invert them onto a cooling rack. Serve warm or at room temperature.

3.1Copyright 2013 Deliciously Organic

The post Pumpkin Bundt Cakes (Grain-Free, Paleo) appeared first on Deliciously Organic.

How Much Water Should You Drink Each Day?

How much water should you drink each day? This topic is discussed constantly and before we answer how much, I think it’s important that we understand just how incredibly important water is to the body.

Water is the most important “nutrient” in the body. It makes up about 55-60% of our total body mass and is found in all tissues. You can go about eight weeks without food, but only a few days without water.

The roles of water in the body are pretty incredible.

Here’s a list of some of the important things water does to support the body:

Improves oxygen delivery to the cells

Transports nutrients

Enables cellular hydration

Cushions bones and joints

Regulates body temperature

Removes wastes and flushes toxins

Prevents tissues from sticking

Lubricates joints

Improves cell-to-cell communications

Maintains normal electrical properties of the cells

Empowers the body’s natural healing process

As you can see, daily water consumption is essential for a healthy body.

Did you know that a dry mouth is the very last sign of dehydration? This means that if your mouth is dry, you’re not just thirsty – your body is telling you that you are experiencing extreme dehydration!

“The pains of dehydration include dyspeptic pain, rheumatoid arthritis pain, anginal pan (heart pain on walking, or even at rest), low back pain, intermittent claudication pan (leg pain on walking), migraine and hangover headaches, colitis pain and its associated constipation, and false appendicitis pain.” Dr. Batmanghelidj

So how much should we drink?

A good rule of thumb is to drink half of your body weight in ounces of water each day. So, a person weighting 150 pounds should drink at least 75 ounces of water each day. Keep in mind that alcohol, coffee, tea and caffeine-containing beverages don’t count as water.

Here’s an easy way to get in the habit of drinking more water:

Drink a cup of water as soon as you wake up.
Drink 1-2 glasses of water about 30 minutes before breakfast.
Drink a cup of water about 2 1/2 hours after breakfast.
Drink 1-2 glasses of water before lunch.
Drink a cup of water about 2 1/2 hours after lunch.
Drink 1-2 glasses of water about 30 minutes before dinner.
Drink a cup of water before going to bed.

A good way to tell if you’re getting enough water is to look at the color of urine. “A well-hydrated person produces colorless urine—not counting the color of vitamins or color additives in food. A comparatively dehydrated person produces yellow urine. A truly dehydrated person produces urine that is orange in color.” F Batmanghelidj, M.D.

Don’t underestimate the power of water for your health! Water is the cheapest form of medicine for a dehydrated body.

The post How Much Water Should You Drink Each Day? appeared first on Deliciously Organic.

Fudgy Pumpkin Brownies (Grain-Free)

My fudgy chocolate brownies have been a reader favorite for over a year now, and today we’re going to add pumpkin to the mix! I took the chocolate brownie recipe and simply swirled in a sweet pumpkin puree. The brownies are thick, moist and incredibly indulgent!

You can substitute coconut milk for the cream if you’d like a dairy-free option. Because these are so rich, I cut them into 16 small squares for a sweet fall bite.

PrintPumpkin Chocolate Brownies (Grain-Free)

Ingredients

1 recipe fudgy chocolate brownies
1 cup pureed pumpkin
3 tablespoons heavy cream or canned coconut milk
2 eggs
1 tablespoon coconut sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350ºF and adjust the rack to the middle position. Line an 8 x 8 - inch baking dish with parchment paper (like this). Pour the brownie batter into the baking dish and spread evenly with a spatula.

Whisk the pumpkin puree, cream, eggs, coconut sugar, pumpkin pie spice and vanilla until smooth. Spoon large dollops of the pumpkin mixture over the brownie batter. Using a knife, swirl the pumpkin puree mixture and brownie batter together. Bake for 30-35 minutes until a cake tester inserted in the middle of the pan comes out with a few moist crumbs (don’t overbake!). Cool and serve.

I found these are most delicious when served at room temperature.

3.1Copyright 2013 Deliciously Organic

The post Fudgy Pumpkin Brownies (Grain-Free) appeared first on Deliciously Organic.