Monthly Archives: November 2012

• November 26, 2012
• Laura Madden
• 0
• Recipes

PUMPKIN PIE

I created this irresistible pumpkin pie on the spur of the moment on Thanksgiving day, only because I was practicing my new almond flour pie crust Read more

• November 14, 2012
• Laura Madden
• 0
• Recipes

GLUTEN-FREE ALMOND FLOUR PIE CRUST

I am so excited to share this recipe, since it is a much healthier variation to the traditional crust made with refined, highly processed, high glycemic index flours.  If there is a healthier option out there, why not take advantage of it?  Just what I was thinking when I came up with this recipe, which is an adapted version of many other almond flour crusts out there.  I hope you will try it out on your own & share with lots of people you love! Read more

• November 13, 2012
• Laura Madden
• 0
• Recipes

THE GREEN MONSTA

1 avocado
1 banana (frozen) (small-medium)
12 dates approx. (room temp.)
½ C frozen spinach
½ C raw cashews
¼ C coconut nectar, honey, or maple syrup
1 T almond extract
juice of half a lemon (2-3 T)
1 t cinnamon &/or allspice
pinch salt

Blend in Vitamix, Blendtec, food processor, or other high-powered blender until well blended. Pour into piecrust of choice. Shown here with Simple Almond flour crust.

Simple almond flour Crust

2 Cups Honeyville Blanched Almond Flour
¼ C softened unsalted organic butter, or organic palm shortening
½ t sea salt
½ t baking soda
1 T vanilla extract
1 T water
2 T maple syrup, honey, or coconut nectar (OPTIONAL)

In a medium bowl, combine almond flour & salt
In a small bowl, combine butter & vanilla
Stir wet ingredients into dry.
Add water plus additional if too dry.
Form dough in to a ball.
Pat dough into a 9½-inch glass pie dish.
Bake at 350° for 15+ minutes, until golden brown.

• November 7, 2012
• Laura Madden
• 0
• Recipes

GLUTEN-FREE PUMPKIN SNICKERDOODLES

Hello cooking buddies!  These are super simple and perfect when you are entertaining or want a little something special for the holiday season.  These are Paleo, Grain Free, & Vegan..so you can please all your health-conscious foodie friends!

And they just happen to be:
GLUTEN, GRAIN, REFINED SUGAR FREE, Low glycemic index, higher in protein, fiber and vitamins and minerals, lower in carbohydrate & calories than those conventionally made with wheat wheat flour.  Explore using almond flour as a high-quality alternative to highly processed, toxically treated, & nutritionally devoid wheat flour!

Prep time: 10 mins
Cook time: 13+ mins
Total time: 23 mins
Serves: 15

Ingredients
• 2 cups Honeyville Farms blanched almond flour
• 1 teaspoon Wise Woman of the East spice mix, (or cinnamon/ nutmeg)
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup fresh pumpkin puree
• 3 tablespoons melted coconut oil
• 3 tablespoons coconut nectar
• 1 teaspoon vanilla
• 2 tablespoons raw coconut crystals (granulated coconut sugar)
• 1 teaspoon Wise Woman of the East spice mix, or alternative

Instructions
1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk the flour, spice mix, salt, and soda.
3. Mix the wet ingredients (make sure your pumpkin is room temp so the coconut oil does not harden!)
4. Mix the wet mixture into the dry mix and blend. The mixture will be stubborn, work it to moisten everything well.
5. Roll the batter into 14-16 cookies, roughly golf ball size.
6. Mix your sugar/spice coating in a small bowl.
7. Roll each ball into the mixture, and place on a parchment lined cookie sheet. Flatten ball slightly.
8. Bake for 12-15+ minutes until bottoms are golden.
9. Cool on cookie sheet for 10 minutes, remove and store in an airtight container.

• November 1, 2012
• Laura Madden
• 0
• Uncategorized

It is amazing to me the beauty that abounds all around us. I started this garden just 6 weeks ago. This photo marks week 4, at which time I started using my friend Ken’s special sauce: organic homegrown compost & tea, which happens to be made entirely of bananas! It is amazing stuff! My plants are growing like weeds now. It is truly magical to experience & witness real life in nature- My own backyard! As soon as I start to harvest, I’ll be hosting a great big feast right here in my yard for some of my closest food lover friends.
Stay tuned. More photos to come!