Sea Veggies for Your Heart & Immune System - A Local Approach

Clay is a pretty adventurous eater for 4. I knew that placing kelp noodles on his plate could possibly be pushing the envelope, but to my surprise he LOVED them. He ate the whole bowl of them. He even wanted them for a snack. Maybe it is the novelty of eating clear "glass" noodles or the crunch that you don't expect when biting into them. 


Either way, they were back on the menu this week and I wanted to pair them with mostly local ingredients. Around our house we find that putting individual ingredients out on plates or in bowls allows everyone to create their own version of the meal and less stress at meal time. 


Sea veggies (or seaweed) are great for your heart, your thyroid and your immune system. Even your hair is supposed to get thicker and stronger. So, freak out your husband, your kids or your friends with these eerily translucent noodles and know that they are getting some really great health benefits from eating them. 


Read more about local company Austin Sea Veggies in an article by Megan Meyers and a second one by Addie Broyles. 

Austin Sea Veggie & Kelp Noodle Salad


We started with a salad base, then placed the honey mustard kelp noodles on top and loaded on the other toppings depending on our personal preferences. 


Ingredients


One bowl of kelp noodles tossed with a dressing of Goodflow honey, coconut vinegar or apple cider vinegar (Love Creek Orchards), mustard, sunflower oil and a pinch of Celtic sea salt (use 1 part vinegar to 2 parts oil). Kelp noodles do not need to be cooked. Just take them out of the package, rinse and mix with a dressing of your choice. We purchased ours from the refrigerated section at Wheatsville near the tofu. 


salad base made from sliced broccoli greens or kale (our garden and 5 Mile Farms), carrot slivers (Johnson's Backyard Garden) and golden beets (5 mile Farms)


Optional toppings


ogo nori from Austin Sea Veggies (available at Wheatsville)


French Breakfast radishes (straight from our garden) sliced thinly


Romanesco cauliflower (great selection of veggies from Johnson's Backyard Garden available at Wheatsville right now) tossed with coconut vinegar, Bragg's Seasoning or Wildly Natural One seasoning and sunflower or sesame oil and sesame seeds


local sprouts (Winfield Farms at Austin Farmer's Market)


dulse flakes for sprinkling on top (Wheatsville)


cilantro or parsley (our garden)


coarsely chopped almonds


If you feel like going out for dinner, try the Asian Noodle Salad at Beets Cafe!


Or try some recipes from Austin Sea Veggies!

EASY Kale & Citrus Salad - 2 Ways

I won't lie. I've eaten this salad for lunch 3 times this week.

The best part is that it is so easy, uses local and seasonal produce you can feel good about. Not to mention kale is high in beta carotene, vitamin K & C, calcium, carotenoids and when chopped and prepared raw, has cell repairing and anti-cancer properties. 

I'm having lots of fun trying out new raw recipes and incorporating all of the great produce I'm getting from our garden, 5-Mile Farms and Farmhouse Delivery. I've also been inspired to try some new recipes I found on the Raw on $10 a Day blog. I can't wait to share some of my takes on inexpensive takes on raw recipes using local produce.  

EASY Kale & Citrus Salad - 2 Ways

Adapated from "Simply Splendid Kale Salad" from Going Raw by Judita Wignall


Salad Base
(enough for 2-3 small salads or one really filling lunch)
1 bunch of flat or curly kale, stems removed (our garden & 5-Mile Farms CSA box)
1/2 tsp Celtic sea salt
2 TBSP Meyer Lemon (our garden or G & S Groves) or organic lime


Topping Combinations
Pine Nut & Cranberry
*use lemon with this recipe
1/2 cup organic pine nuts
1/2 cup organic dried cranberries or raisins
1 TBSP Texas Hill Country Olive Oil (olives are farmed using organic methods) - available at People's Pharmacy 
1 TBSP flax oil
freshly ground black pepper



Avocado & Pepita
*use lime with this recipe
1 cup sprouted pumpkin seeds
sliced avocados (G & S Groves through Farmhouse)
1 TBSP avocado oil mix with 1 tsp cumin
sliced carrots (Johnson's Backyard Garden)
broccoli florets ( 5-Mile Farms CSA )


1. Clean the kale, remove the stems and then chiffonade the leaves. 
2. Place the kale in a bowl with the lemon juice and sea salt and massage it into the leaves until they are softened. 
3. Add the toppings and divide into bowls for serving. 


Salad will keep for 3 days in the fridge, but I never have any leftover:)

Farmers' Market Finds for January & Ranch Kale Chips (gluten and dairy free)

It was a Wednesday in January of last year when we made our way to the Farmers' Market at the Triangle. We weren't headed to the market in search of anything in particular, but felt the need to support the farmers on a bitterly cold day. There were few farmers there that day, but you couldn't miss the bright red strawberries front and center at the Markley Farms tent. He presented his strawberries with the face of a proud papa and we were not disappointed. Clay took one bite and a smile instantly appeared on his face. I'm pretty sure he finished the pint and we gladly went back for more. 


This year we weren't going to miss out. We got to the market early and bought a whole flat of sweet winter strawberries. We're freezing them for our morning smoothies and we'll be putting them in our oatmeal, chia porridge with homemade almond milk and making raw strawberry oat bars and muffins all winter long. We saved plenty for snacking on and making desserts...for now that is. Clay may have other plans. 





We had the chance to visit Markley Farms last year in April and were amazed by their setup. Try this gluten-free Hot Chocolate Shortbread recipe and serve with your fresh strawberries.

Also at the markets right now are some amazing cauliflower heads in green, white, purple and orange. The purple, of course, is my favorite, but we used a green head to make this cauliflower soup. Mix in some raw cashew sour cream, sprouted pepitas, some coarse grey Celtic sea salt and Damas Ofertas Salsa and you've got a really quick, local (and a bit native) lunch. 

Lately, my favorite market has been HOPE Farmers' Market. I love the slow Sunday feel and the smaller vendor tents. The music is always great and they've got picnic tables where you can sit and enjoy a Gardener's Feast spinach and caramelized onion tamale from or even a pint of Wunder-Pilz kombucha. 


We picked up some Windy Hill Farms Kimchi and Provence seasoning that we we're pretty excited about and even scored some Death to False mustard in our Salt & Time Butcher's Box this month. 

Although I didn't find these at the farmers' market, we stopped in at the Peach Basket on the way to Leakey and found these organic sun dried tomatoes from Lester Farms in the bulk section. It is always great to support a local, organic farm, especially when you are on the road. 






Now that our fridge and pantry are full...it's time to start cooking! I can't wait to share all of the new raw recipes I'm trying as well as some new local and healthy twists on traditional comfort food.

Ranch Kale Chips (Gluten and Dairy Free)
Recipe Adapted from Ranch Dressing/Dip on The Sunny Raw Kitchen

one bunch kale, washed and dried (Farmhouse Delivery)

1/2 cup nutritional yeast flakes (bulk section at Wheatsville)

1 1/2 cups cashews (soak for 1 hour prior to making dip)

3 pitted dates (soak for 1 hour) - pick up some fresh dates in the produce section at Wheatsville

3/4 cup water

juice from 1/2 lemon (our garden - also available from G & S Groves & available through Farmhouse Delivery)

1/3 cup apple cider vinegar (Love Creek Orchards)

1/3 cup garlic olive oil (Texas Olive Ranch - available at Wheatsville)

3 tsp onion powder

1 tsp dried or fresh dill (make sure it is bright green to be sure it is fresh - Johnson's Backyard Garden)

1 TBSP Celtic sea salt

1 TBSP ground peppercorns

1. Blend all ingredients (except for kale and nutritional yeast) until creamy.

2. Mix in 1/4 cup fresh parsley and dill, chopped (Johnson's Backyard Garden).

3. Pour about 1-2 cups of the mixture in a bowl. 

4. Add kale and nutritional yeast and combine using your hands to make sure the leaves are coated. 

5. Spread the leaves out on the dehydrator trays (I needed 4 trays) if using a dehydrator or line a baking sheet with parchment paper or a silicone liner.

5. Save the rest of the dressing/dip in a pint-sized mason jar as a dressing or dip for your farmers' market carrots, broccoli and radishes. It will thicken in fridge.

6. Dehydrate at 105 degrees for 10 hours in a dehydrator or for 2 hours or until crispy at 200 degrees in your oven. 

Makes 1 quart-sized bag of kale chips

Extra dressing/dip will keep 4-5 days in the fridge. 

Pacha & Pancakes

When you first walk into Pacha, the first thing you'll notice is that it is a real neighborhood coffee shop. There are people working on their laptops, friends meeting for coffee and everyone is there for the friendly service and great community feel. 

90% of their ingredients are organic and many are sourced from the local farmers' markets. Be sure to check out the chalkboard near the door to see which ingredients are local that week. 

Empanadas, salteñas, breakfast tacos, quiches and seasonal salads are made in-house and their herbs come from local farmers' markets or their very own garden. I was also excited to see the gluten and dairy-free treats at the counter such as fruit & nut drops or coconut clusters. 

So, as the holidays approach and you feel the need to refuel or maybe just enjoy a little break from the chaos that is December, just remember your mother, Mother Pacha. 

They are serving up organic pancakes made from scratch, local Vital Farms eggs and locallly roasted Casa Brasil or Texas Coffee Traders coffee every day. Pacha serves up Texas Daily Harvest milk as well as non-dairy options like rice and almond milk. 

Find it on Lo-Burn,@ 4618 Burnet Road in Austin, Texas

 Mother Pacha is OPEN

Monday - Friday from 6 a.m. - 7 p.m. 

Saturday - Sunday 8 a.m. - 7 p.m. 

Bring your Go Local card for 5% off your food purchase. 

Follow them on Twitter for menu updates at @MotherPacha. 

And...if you're like me and can't enjoy their delicious pancakes because of a gluten intolerance, then satisfy your coffee addiction at Pacha and head home and try out these Mesquite Flour & Almond Butter Pancakes at home. 

We've tried a LOT of pancake recipes and this is our favorite. Mesquite pod flour is our new favorite ingredient. You can find mesquite pod flour at some natural food stores. The flour is naturally sweet with hints of mocha and cinnamon. We found our Dowd & Roger's Organic Mesquite Pod Flour when we were at The Peach Basket in Fredericksburg.

Mesquite Flour & Almond Butter Pancakes (Gluten and Dairy Free)

Makes 8-10 pancakes

5 TBSP almond butter (room temp)

3-4 eggs, Vital Farms

2 tsp baking powder

1 tsp vanilla

1-2 TBSP organic mesquite pod flour (optional)

REAL maple syrup

Earth Balance soy-free spread

1. In a bowl, whisk eggs (one at a time) into almond butter until the batter has a pancake batter consistency. 

2. Add all other ingredients and whisk until combined. 

3. Heat a skillet or griddle to medium, add Earth Balance spread to coat bottom of pan so that the pancakes don't stick. 

4. Pour a small amount of the batter to do a tester pancake. Then turn the heat down a bit before cooking the rest of the pancakes.  

Cooking with Clay: Gluten-Free Teff Thumbprint Cookies with Strawberry Jam

Before we left for a weekend vacation recently, I pulled out a few cookbooks for ideas and menu planning. Clay walked over to his play kitchen and picked his Sesame Street cookbook off the shelf and sat down beside me and flipped through the recipes. He pointed out a thumbprint cookie recipe with jam. 

I knew I could easily make a gluten-free version and had wanted to try cooking with teff flour anyway. Teff flour is, as Bob's Red Mill notes on the bag, a "nutritional powerhouse". It is a whole grain high in fiber, protein and iron. Use your own jam made with honey and this recipe would contain only natural sugars. Honey Strawberry Jam from Simple Bites

All good chefs cook in their underwear, right? Well, Clay does most of the time. He also is very good at tasting his creations throughout preparation. He helped me mix the dry and wet ingredients, pressed his sweet little thumb in the dough and then filled them with local Harvest Time strawberry jam (from Canyon Lake and available at Austin Farmers' Market on Wednesdays). 

Gluten-Free Teff Thumbprint Cookies with Strawberry Jam

Adapted from Teff Peanut Butter Cookies - Bob's Red Mill website (and teff flour bag)

Makes 24 cookies

1 1/2 cups Bob's Red Mill teff flour (available at Wheatsville)

1/2 tsp. Celtic sea salt

1/2 cup REAL Maple Syrup (I use Coomb's grade B)

1/2 cup grapeseed or canola oil

1 tsp. organic vanilla

1 cup Justin's maple almond butter (or peanut butter)

jar of Harvest Time strawberry jam (or your favorite - try Confituras at Austin Farmers' Markets)

1. Preheat oven to 350. 

2. Add teff flour and sea salt to a large bowl, mix and set aside. 

3. In a food processor (or use a potato masher if you are in a vacation house with no food processor!) add maple almond butter, maple syrup, oil and vanilla and blend. 

4. Add the wet ingredients to the dry ingredients and blend well. 

5. Roll the dough into small balls and place on a Silpat lined or ungreased cookie sheet.

6. Use your thumb or finger to make a well in the top of the cookie for the jam or jelly. 

7. Add a spoonful of your favorite jam to the cookie. Our cookies were designed by Clay so they were more free-form, but if you want them to be uniform you might want to be careful that the jam doesn't go any higher than the top edge of the cookie. 

8. Bake 13-15 minutes and let cool on a wire rack before enjoying. 

Rosemary & Sea Salt Gluten-Free Bagels

My guys love their bagels. We fell in love with local Rockstar Bagels just before we went gluten-free. We have missed them every since and look longingly at them every time we pass the bakery case at Wheatsville. 


So, in an effort to re-create their chewy goodness, we tried a gluten-free version last night and I think they are a great substitute. They were pretty quick to make and I put them in the fridge to rise overnight so that all I had to do was boil and bake them in the morning. Leave yourself about an hour in the morning to let the water boil, drop them in for 25 seconds, add your toppings (we added olive oil, rosemary and sea salt on ours and honey on Clay's) and then bake for 20-25 minutes for chewy bagels and 28-30 minutes for a nice golden crust. 


We used Pamela's Bread Mix for the bagels and followed the instructions exactly, but I did braid the dough on one just for fun. They beat the frozen gluten-free bagels any day of the week and would also make great breadsticks or use the bagels to make sandwiches. 

Pamela's Bagel Recipe


If you can have gluten, run to the nearest location that sells Rockstar bagels! Now, if we could just find dairy and soy free cream cheese and top it off with a little lox...

Lemon BBQ Meat Loaf with Gluten-Free and Dairy-Free Suggestions

Lemon BBQ Meat Loaf
Adapted from Edible Austin: Barbecued Meat Loaf and Courtesy of Gelya Camp


1 1/2 pounds of ground venison, bison or beef 
1/4 cup freshly squeezed lemon juice
1/2 cup water or milk or rice milk (for non-dairy)
1 egg, slightly beaten, Vital Farms, Richardson Farms or Milagro Farms eggs are fabulous!
4 slices stale bread or gluten free bread - finely dice them or take them for a spin in a food processor
1 clove of garlic, minced
1/4 cup chopped onion or a few small onions if you're picking them out of your garden
2 tsp salt

Topping
1/2 cup ketchup 
1/4 cup brown sugar
1/4 cup honey, Round Rock Honey or Guajillo honey from Thunderheart Bison
1 tsp dry mustard
6 thin slices of lemon
salt and pepper
Optional: 1/4 tsp ground cloves and 1/4 tsp allspice


In a large bowl, combine all of the ingredients for the venison. Place ingredients in a lightly oiled loaf pan. Bake at 350 for 15 minutes then cover with the topping and add lemon slices to the top. Bake an additional 30 minutes and then let rest for 10-15 minutes before serving. 


Extra meat loaf makes for great meatloaf sandwiches the next day!

Black Drum Stuffed with Texas Citrus

My husband, Jarred, made this for us this week and I had to share. It is much more economical to buy a whole fish and stuffing it with citrus and herbs is a great way to add flavor while grilling. You'll also notice the photo of the beautiful mesquite cutting board he made for me. It is so beautiful and I use it every day. 


Start with a whole black drum. We purchased ours from Quality Seafood (bring your Go Local Card for 5% off). Ask the fish monger to de-scale and gut the fish. Don't forget to bring a cooler for the fish! They usually provide some ice. 

1. Stuff the cavity of the fish with the following:

orange and lemon, sliced (G & S Groves, available through Johnson's Backyard Garden)

green garlic, chopped

red onions, sliced

2. Tie up the entire fish with butcher's twine. 

3. Make a paste by dicing parsley, mint, sea salt and pepper. 

4. Score the outside of the fish and stuff paste into each slit on both sides of the fish. 

5. Drizzle the fish with the olive oil. 

6. Grill for approximately 12-15 minutes per side depending on the size of the fish. Use the exposed belly meat as a gauge for doneness. 

Carrot and Beet Slaw

This is our favorite recipe for Carrot Slaw. It is light, with a perfect balance of sweet carrots, olive oil, garlic and citrus and is so delicious. I used our food processor to do all the work shredding the carrots and peeled (uncooked) beets. I also used a combination of lemons and the oranges we got in our CSA box from Johnson's Backyard Garden as well as olive oil from Texas Olive Ranch. 

Also, try these carrot recipes if you need something to do with all of those carrots at the Farmers' Market and your garden!

Carrot Cake Oatmeal

Carrot and Orange Gluten-Free Muffins

Carrot Pie 

(We use Pamela's Gluten-Free Baking Mix for the Pie Crust or Bob's Red Mill Gluten-Free Biscuit and Baking mix and substitute MimicCreme (available at Wheatsville) for milk

Root Vegetable Pizza (Gluten and Dairy-Free)

Sure we'll all ready for the fruits and vegetables of spring and summer, but until they are here, you might be like us and have a few lingering turnips, beets and potatoes. 

We don't eat cheese around here very often, so most of our pizzas are cheese free. Brick Oven Pizza on 35th also makes an amazing gluten and dairy free vegan pizza. 

We made a rustic looking crust and baked it on our pizza stone. Make sure you pre-bake the pizza crust if the directions call for it before adding the ingredients. 

Root Vegetable Pizza

Slice peeled turnips and beets, potatoes or any other root vegetable thinly using a mandolin or knife. Toss them in a bowl with olive or grapeseed oil, salt & pepper and your favorite fresh or dried herbs. Roast, saute or grill them in a vegetable basket. We used Pamela's Gluten-Free bread mix for the crust or you could use a pre-made one from Gluten Free Kneads (a local gluten-free company with products available in the freezer section of Central Market and Wheatsville). Drizzle a mixture of honey and balsamic on the dough or crust to add a little sweetness instead of using tomato sauce. 

Spinach can also still be found at The Austin Farmers' Market and makes a great topping for pizza. Try freezing it in serving size portions as well as your pizza crust for an easy dinner any day of the week. 

Need a few other ideas? 

Visit Simple Bites: Winter Pizza Inspiration

(note that these are not gluten and dairy free)

Cashew Queso

Too good to be true for those of you that can't have cheese? We tried this recipe for Superbowl Sunday and it was liked by all! It has a creamy texture and a smoky flavor. We served it with Beanitos black bean chips and El Milagro tortilla chips. 


It was SO good that I had to share. Plus, you literally throw it all in the blender (once you've soaked the cashews) and you're finished!

Red Bell Pepper and Cashew Queso




I made an Italian version recently and used it to make gluten and dairy free lasagna with DeBoles brown rice lasagna noodles and two batches of cashew cheese. I used Italian herbs instead of red pepper and cumin and lemon instead of lime. It tasted just like the real thing. 

Green Cabbage and Apple Slaw

We have several cabbage heads in our fridge from our farm box and two growing in our garden. We have been trying out several recipes to take advantage of the cabbage abundance! 

We served our slaw with Applewood Smoked Axis Chops. 

Green Cabbage and Apple Slaw

adapted from Green Cabbage and Red Apple Slaw with Lemon-Braised Pork Chops

one green cabbage head (Johnson's Backyard Garden)

one bunch green onions Johnson's Backyard Garden)

5 small tart apples

1/4 cup sunflower oil

2/3 cup apple cider vinegar

2 Tbsp mustard seeds

sea salt and pepper

1. Slice the cabbage and apples thinly or use the slicing attachment on your food processor and add to a large bowl. 

2. In a small bowl, add sunflower oil, apple cider vinegar, mustard seeds, salt and pepper and whisk to combine. 

3. Add to the larger bowl and make sure the cabbage and apples are coated. Leave in the fridge for an hour or two before serving. It tastes even better the next day!

DIY Cereal - Blueberry, Cherry & Pecan Oat Cereal

Looking for a good use for your Texas pecans? 

Check out the recipe I posted on my other blog. 

DIY Cereal - Blueberry, Cherry & Pecan Oat Cereal

Dairy and Gluten Free

Lemon Tarts - Gluten and Dairy Free

I've never been a baker. I guess I've never been great at detailed work and I know how important exact measurements are in baking. The tip that has helped me recently is to use a scale in gluten free baking. It has saved me on many occasions. Each person's measurements can be slightly different, so a scale helps to keep proportions correct. In fact, I think I'm ready to upgrade to a digital scale very soon. 

This recipe comes from one of my favorite food blogs, Tartlette, which has BEAUTIFUL food photography as well as wonderfully delicious desserts. I adapted this recipe from theirs, used our few remaining Meyer lemons from our tree and loved the results. 

I followed her Lemon Tart recipe exactly except for replacing the butter with Earth Balance non-dairy spread. Don't forget to dust the tarts with a little extra powdered sugar once they've cooled. 

South Texas citrus is still readily available at the Austin Farmers' Market, Central Market and Wheatsville. 

Local Pick of the Week - Lemon Fig Jam

I used to think I didn't like figs. Of course my only experience eating figs were the ones found mushed between layers of Fig Newton. So, much to my surprise, I found that in season, fresh figs were fabulous (especially with a little goat cheese and honey drizzled on top). 

Strawberry jam is the favorite with the guys around my house, but I like to branch out a little more. The combination of lemon and fig intrigued me, so I gave New Canaan Farm's Lemon Fig Jam (available at Central Market) a try and it is pretty delicious on toast in the morning. 

Now if I can just hold out until fig season...and this year I plan to outsmart the birds who stole all of our figs last year!

Mushroom Soup - Gluten and Dairy Free

One of the things we find regularly at Wheatsville or Central Market are Kitchen Pride Mushrooms. They are grown in Gonzales, Texas and the Baby Bellas are amazing...even for a non-mushroom loving person like me. I made this soup because my husband loves mushrooms, but I'm becoming a convert one recipe at a time. 

This recipe was adapted from a recipe I was given at a gluten-free cooking class led by Vivian at Eating Beyond Limits. 

I love it because it is quick and easy and so comforting. You can also use it as a gravy. 

1 box of Kitchen Pride Baby Bellas, sliced

1 sweet yellow onion, diced (or green onions from Johnson's Backyard Garden)

2 TBSP of Texas Olive Ranch Olive Oil

2-4 cups vegetable or chicken stock (homemade if possible)

1/2 cup raw cashews for thickening (look in the bulk section)

salt and pepper

1. In a dutch oven or stock pot drizzle a little olive oil and brown the onions then the mushrooms. 

2. Add mushrooms, onions and cashews to the blender along with two cups of stock and blend until smooth. (Add thyme or other spices if you'd like.)

4. Add more stock if needed depending on desired thickness.

5. Heat if not served immediately and season with salt and pepper.