Dairy Free

From My Garden | Radishes

July 13, 2015

This is a good recipe if you need to use up some garden veggies; and in my case its radishes. I mentioned in a previous post that this summer I limited my radish count to one small row only about 4 feet long. I had plenty for garnishing salads, snacking and then some. So to use the remainder of my harvest, I decided to make a Mexican inspired slaw.

It’s a simple recipe, basically your jar is a catch can for all your favorite vibrant veggies. You let them marinate in a vinegar base for a minimum of 4 to 6 hours; the longer you can wait the better! I keep my jar in the fridge for a couple days and use the slaw for different dinners throughout the week.

Juicy beef burgers topped with avocado and slaw. Blackened cod fish tacos garnished with slaw. Nachos covered with slaw. You get the gist!

This handmade Soleri dress selected by Everything Golden is a dream. Throw on anytime, any day. Wear with leggings and a sweater in the cool air or simple sandals or barefoot in the heat. It’s the perfect companion for gardening and foraging. Extra large pockets will hold plenty! It’s handmade in Asheville, NC by Shelter. The fabric is an easy to wear woven cotton that has the feel of linen without the wrinkles. One size fits all (or most)! For sale here.

Mexican Inspired Slaw

WHAT YOU’LL NEED

1 savoy cabbage
1 red onion
1 jalapeño, seeds removed
2 carrots
7 radishes

2 cloves garlic
1/2 tsp. cumin seeds
1 tsp. coriander seeds
1/4 c. granulated sugar
Zest of 2 limes
1 tsp salt and pepper
11/2 c. white distilled vinegar

HOW TO MAKE IT

Thinly slice cabbage, red onion and jalapeño. Thinly slice carrots and radishes (I used a mandolin). Place all veggies into a 4 quart (1 gallon) glass jar with a lid. I use my sun tea jar.

Turn stove top to medium heat. In a medium sauce pan, add grated garlic, lime zest, sugar, salt and pepper and vinegar. Using a mortar and pestle, grind cumin and coriander seeds. Add to vinegar mixture and whisk until sugar is dissolved. Remove from heat and allow to cool for 20 minutes. Pour over veggies. Seal, shake and wait!

No Bake Gluten Free Dairy Free Raspberry Tart

August 8, 2014

Part 3 of the Vogue Gardening Series features fresh raspberries.

I have been picking raspberries for a good week now thanks to my good friends. Their garden is beautiful and their raspberry bushes are plentiful. The bushes were transplanted from the family farm in South Dakota. I was lucky enough to get a number of starters from them this Spring. Though alive and well, I can’t say my raspberry bushes were quite as bountiful as theirs. Perhaps in a couple years, til then, thanks for sharing your harvest.

When fruit is picked ripe and succulent straight from the tree/bush I resist changing its form from pure and fresh. I like to eat it raw so I can taste the freshness highlighted from a garden harvest. So this dessert is piled with fresh raspberries. Nothing to muddle the flavor but a hint of coconut and slight nuttiness from the crust. That’s why I love it. And who though gluten free and dairy free could taste so darn good.

This no bake tart is incredibly quick and easy. Dessert without the repercussion of a hot house is incredibly nice during these dog days of summer. If you prefer something a little richer and more decadent, I could definitely taste this crust with an ice cream filling and chocolate sauce drizzled over the raspberries. Just a thought if you aren’t counting calories. Cause who really does, right?!

No Bake Gluten Free Dairy Free Raspberry Tart // serves 8 // Adapted from Sprouted Kitchen

Crust

9 dates, pitted
1 c. toasted almonds
1 c. almond meal
2 Tbs. butter, melted (coconut oil for dairy free option)
1 tsp. cinnamon
1 Tbs. unsweetened cocoa powder
1 tsp. vanilla

Add all ingredients to a food processor. Pulse until coarse and sticks together when you pinch it with your fingers. Depending on the moisture in the dates, a tablespoon or two of cold water might be needed.
Line the bottom of a 9-inch spring form pan with parchment paper. Pour mixture into pan and press into an even layer.

Coconut Cream

1 can coconut cream or full fat coconut milk, refrigerate over night
3 Tbs. powdered sugar
1 tsp. vanilla paste or extract
4 c. fresh raspberries

Scoop coconut cream out of can and discard liquid or use for smoothies or something of the sort. In a mixing bowl with whisk attachment, beat coconut cream on medium high just until peaks form. Add powdered sugar and vanilla and continue to beat until peaks form.

Spread coconut cream in an even layer on crust. Sprinkle 1 1/2 c. of raspberries on top and gently press into coconut cream. At this point I like to freeze for about 1 hour to get a good chill on the coconut cream. Remove from freezer and top with remaining raspberries. Refrigerate until ready to serve.

Store covered in the fridge for a couple days, if it lasts that long!

I used Trader Joe’s coconut cream. I absolutely love it. I have not found coconut cream anywhere else. So if you do not live near a Traders than use canned full fat coconut milk. Don’t forget to refrigerate over night so the cream can separate from the liquid.

Spring Rolls with Fresh Peas

August 1, 2014

Part 2 of the Vogue Gardening Series features fresh peas.

I prefer to plant peas that mature in an edible pod. So this year I planted one variety called the Sugar Ann Snap Pea. The dwarf vines grew tender pods about 3-inches in length with sweet flavored peas. A healthy afternoon snack.

I planted two rows in different areas of my yard. The deer found one row and my kittens played in the other. So needless to say, my pea harvest was minimal . The Sugar Ann Snap Pea matures in about 56 days so I am thinking of planting again next week in hopes for a fall crop.

Peas grow best in cooler weather and young pea plants can tolerate considerable cold and even a light frost. So here in Montana peas are one of the first vegetables to be planted in early Spring. This year, I think all the master gardeners in the community planted their peas the first or second week in April. I was busy soaking up the sun in South Africa so my peas did not get planted until late April, which explains why I was a little late harvesting. I was told numerous times that I should have been eating peas on the Fourth of July. I know. I know. I have yet to cook the infamous pea and potato mash for the Fourth. There is always next year.

Since I just finished my 30 day cleanse a week or so ago I am still trying to craft recipes that are gluten, dairy and sugar free. There is a small amount of sugar in the pickling liquid but I consider this a healthy recipe that boasts fresh flavors from the summer garden. I was afraid the pickled zucchini and red onion would over power the fresh flavor of the peas but to my surprise the peas stood their ground.

I hope you enjoy!

Spring Rolls / makes about 10

Pickled Zucchini and Red Onion (see below)
3/4 c. fresh shelled peas (100 grams), chopped
2 medium carrots, julienned
1/3 c. Valencia sweet and salty peanuts, chopped
1 tsp. fresh ginger, grated
1 lime, juiced
1 Tbs. sesame seeds, toasted
1 avocado
Thai basil for garnishing
pinch of salt and pepper
1 package of rice spring roll wrappers
Peanut sauce for dipping

Strain pickled zucchini and onion. Add strained pickled zucchini and onion to a medium sized bowl. Add chopped peas and peanuts, julienned carrots, grated ginger and juice of one lime to filling.
Add one tablespoon of sesame seeds to a small skillet over medium heat. Toast sesame seeds for about 1 minute. Keep a close eye on seeds to prevent burning. Add toasted sesame seeds to bowl.
Mix all ingredients together.
Place rice wrapper in warm water until it is soft and pliable (approx 15 to 20 seconds). Remove the wrapper and gently lay onto a wet tea towel. Place filling in the middle of the wrapper. Add 2 to 3 basil leaves and a slice of avocado. Fold over the bottom and sides. Roll wrapper upwards to form a neat roll shape.
If you want to include a dipping sauce, I used a store bought peanut sauce. But to be honest, the spring rolls have so much fresh summer flavors I preferred them as is.

Pickled Zucchini and Red Onion

1/2 red onion (4 oz.)
1/2 medium to large zucchini (6 oz.), mine was about 2-inch in diameter
1/2 c. distilled vinegar
1.2 c. apple cider vinegar
1 Tbs. sugar
1/2 tsp. salt
1/2 tsp. fennel seed, oregano, mustard seed and black peppercorns
1/4 tsp. red pepper flakes

Thinly slice red onion and julienne the zucchini. In a small sauce pan over medium heat add vinegar, sugar, salt and spices. Stir until sugar is dissolved.
Fill a quart glass jar with zucchini and onion and pour vinegar mixture over vegetables. Add lid, shake around and refrigerate. I would recommend refrigerating at least overnight. I waited for about 2 days and it was delicious.

Introducing the Vogue Gardening Summer Series

July 16, 2014

I try to eat seasonally. It’s the only way to taste food in its purest form. I believe recipes should be inspired by the colors of farmer’s markets and gardens. Depending on where you live, this is easier said than done. When I lived in California, farmer’s markets were a weekly ritual for me. Now residing in the countryside of Montana, I find it rewarding to eat from my own garden. The growing season is short, starting with lettuce varieties in May and ending with a plethora of squash in October. So I have decided to celebrate the colors of summer and my gardens bounty with a Vogue Gardening Summer Series. Each garden harvest will feature a recipe and fashion photo pairing. Why food and fashion, because both are a beautiful display of color, texture and pattern. And I like the juxtaposition of a fashionable woman in a country garden. So brace yourself for vibrant outfits and food flair in the coming weeks.

I planted my first batch of leafy greens in early May. Maturity dates varied around 40-60 days. So I was eating fresh garden greens in early June. I harvested two cuttings on almost all the varieties. After that some of the varieties started to bolt. I planted a second group that included my favorite varieties in early June. So that batch has been ready since early July. You can imagine how many fresh salads I have been making in the last couple of months. And there seems to be no sign of slowing down. So if you are local and want a fresh bag of garden greens give me a shout. I would love to share the bounty!

Some of my favorite garden greens planted this year include:

Goliath Spinach, think spicy green harissa
Black Magic Kale, eat stems and all
Tangy Mesclun Mix, perfect for salads
Black Seeded Simpson Heirloom Lettuce
Marvielle of Four Seasons Lettuce, a reliable butterhead variety
Bibb Lettuce, delicious crispy leaves

With garden greens being the featured harvest, I have included the recipe for my go-to vinaigrette. My sisters are always asking me how I make such tasty salad dressings. I think the key to any dressing is quality oil. Most my dressings include olive oil but certain salads might call for a mild less flavorful oil like grape seed or on the flip side an oil with a dominant flavor like sesame or walnut. But in my opinion,whatever oil is being used buy quality. For the use of condiments and vinaigrettes I think it is important to select an Extra Virgin Olive Oil in a dark container with a natural peppery finish and a deep green aroma of grass. I look for less expensive oil for cooking. Look for labels like cold pressed, unfiltered and organic. There are lots of specialty stores that allow you to taste the different varieties before purchasing. This is important since they are so expensive. And remember to store the oil in a corner in your kitchen that is cool, dry, and dark.

I make this vinaigrette a lot. Right now with all the lettuce varieties from my garden I make it weekly and refrigerate it. This way I always have quick lunch or dinner on hand. Its simple, fresh and tangy. In my opinion, it makes all garden greens pop. It’s also quite versatile. I often drizzle a little on my morning fried egg or add to beans and asparagus. I think you will find all greens take a liking to it, just get creative!

Kate’s Go-To Vinaigrette

1/2 c. lemon juice, approx 2 lemons
1 Tbs Sauvignon blanc or another crisp clean white wine
1 Tbs Dijon mustard
1 tsp grated ginger root
1-2 garlic cloves (to taste), grated
1/4 c. olive oil

Add lemon, wine, mustard, ginger and garlic and give a quick whisk. Continue whisking as you pour in the oil. It’s that easy! I like to grind salt and pepper on the salad rather than in the dressing.

Cleanse – Quinoa Veggie Bowl

July 1, 2014

About a year and half ago, I committed myself to a cleanse. I gave up dairy, gluten, alcohol, coffee and sugar. And when I say sugar I mean all sugar. So that includes fruit, most condiments, and natural sweeteners like honey. And since that wasn’t enough I decided to even practice food combinations for better digestion, portion control and incorporate fermented foods. Was I crazy. Maybe. But also just highly motivated and was in an unique time of my life that allowed such a change of lifestyle. To my surprise, the cleanse lasted for 5+ months and I adopted many of the healthy habits into my lifestyle. It was hard, no doubt. But I was seeing major results and was addicted to feeling and looking better everyday.

I have been wanting to cleanse again. I have been carrying a couple extra lbs from the South Africa trip and have also been feeling the need to get a better handle on my sugar intake. I know I won’t last 5+ months so I settled on 30 days. And it still took me 2 months to mentally motivate and prepare myself. This cleanse it is not easy, but definitely doable. I mean who likes giving up rhubarb raspberry swirl bread for breakfast?

So I started this cleanse with weaning myself of processed sugar for one week. This helped me ease into the cleanse. Then a week ago I started the rest. This first week wasn’t too bad until I decided to do some baking over the weekend. I made a batch of chewy gooey brownies for my husband and co-worker. Surprisingly enough I had no problem with the brownies. There was no question that those weren’t on the diet! But I had two bananas in the fridge that needed to be desperately mashed into a baked good. I decided I would make some healthy muffins that I would freeze and eat as a snack when I came off the cleanse. The chocolate coffee peanut butter muffins are delicious and the recipe can be found here. They have no processed sugar (just banana and peanut butter), no gluten, and no dairy. Since these are healthy muffins in my mind, I kept thinking I should eat one. Thank God my husband was around this weekend to monitor. All two dozen are safe in the freezer. But now I know, if I bake in these next 20 days. Load it with refined sugar and gluten!

Today is day 10 of the cleanse and I have lost 4 lbs and feel less of an urge to eat chocolate cake for breakfast. On Instagram, I am posting daily photos that promote clean eating and healthy bright living. In doing this cleanse, I am hoping to inspire others to join #kateschallenge to feel and look their best.

There is nothing original about quinoa and veggies but I promise you this dressing is something special. It’s completely natural with no sugar. And trust me, you can’t buy that in your local grocer. You may have extra dressing when you make this recipe but I found it equally appetizing on a chicken salad. Plus this recipe abides by all the rules of the cleanse.

Quinoa Veggie Bowl / serves 4

2 bell peppers (I used 1 red and 1 yellow)
1 sweet or yellow onion
2 celery ribs
2 carrots
1/4 c each of red and white quinoa
1-2 Tbs. high heat oil

Dressing

3 limes
1-inch piece of ginger
1-2 garlic cloves depending on your taste
1/4 tsp. curry powder
1 Tbs. Bragg’s liquid aminos
1/4 c. olive oil
Salt to taste

Cook quinoa per instructions. I used 1 c. of water for the 1/2 c. of quinoa.

While quinoa is cooking, make dressing. In a bowl, juice limes and grate ginger and garlic. Add curry powder, Braggs, and salt. Give a whisk and then whisk in olive oil.

Wash and slice onion, celery and peppers. Slice all veggies to a similar thickness. Add high heat oil to wok. I used a spicy macadamia nut oil. Heat on high and add veggies. Cook until veggies are tender crisp.

Peel carrots, add quinoa to veggies and pour dressing to taste.

Lemony Chicken Orzo Soup

May 20, 2014

I know soup season is over but May weather in Montana is unpredictable. Mother Nature surprised me with 2 to 3-inches of snow a couple weeks ago and as of late, afternoon thunderstorms have set the mood for a warm bowl of lemony soup.

October 14, 2013

The Apple. One of my favorite fruits.

Plucked straight from the tree it’s crisp and juicy.

I know, I know, there are millions of juicy, delicious fruits 10 times more exciting than an apple. But I like apples for their simplicity and practicality. Throw them in a purse for a mid-day snack or your carry-on bag for a treat on the flight. They seldom bruise and always satisfy. Not to mention……An apple a day keeps the doctor away. Right?? And I’m certainly one who avoids trips to the dr.

We have a few apple trees around the ranch, 18 to be exact. All different varieties. And all scattered about in a handful of yards. My parent’s have 4 trees at their house. Each of which they planted the year we were born. This year, my little sister’s tree produced the most incredibly sweet and juicy fruit. The perfect size, and the most beautiful shade of deep red. They were spared for eating while most from other trees were mashed into sauce or peeled into pies. We try to can applesauce every year, although last year our trees did not produce enough fruit. So this year we had to pick double the apples to restock everyone’s pantries with sauce. The end result was 135 quarts, which took us about 10 hours to complete (check out the video that shows the applesaucer that my Grandpa rigged). It was a long day, but well worth all the calloused hands and back pains. We also brought about 10 boxes of apples into a local farm that pressed the fruit into 20 half quarts of cider. Unbelievably, we still have apples on the tree. We’ve invited friends to pick and will use what remains for snacks and treats.

Have I ever mentioned how much I love fall! READ MORE

Quarts and Quarts of Peaches

September 18, 2013

STONE FRUITS. I miss them the most.

More specifically, the juicy, candy-like, yellow peaches I’d purchase at the local farmer’s market and then quickly devour with juice streaming down my forearm. Definitely worth the sticky mess!

August 15, 2013

Simple, sweet and salty. That is it today.

I know. This is not a recipe. Rather, more of a reminder. Don’t miss out on all the sweet and juicy melons this summer. This salty/sweet combination will hit the spot, noon or night. It may even transport you to street-side cafe in Italy. And who doesn’t want to be transported to Italy, if only for a few minutes.

This simple duo is easy on the eyes and taste buds. Don’t miss it!

Did you know that a cantaloupe does NOT further ripen after it is picked. It will become softer and juicer if not cut, but not necessarily sweeter. So when you pick out your perfect melon. Use your sniffer. It should have a sweet smell. And don’t store it at room temperature for more than 4 days.

….How did it get its name? Cantalupo, Italy. Where it was cultivated in the 1700s
…..Cantaloupe is often available year round, but harvest peaks June through August.
….California and Arizona take the lead in the U.S. for cantaloupe production. China brings home the gold globally.
….Cantaloupe is the most popular melon in the U.S.
….A squirt of lemon or lime juice will enhance or perk up the flavor of a slice of cantaloupe.

Katie Sue Cooper