Challah Braided Egg Bread Recipe

Challah is a sweet bread, served on the Jewish sabbath. But we certainly don’t have to wait for sundown on Friday to eat the bread. We can enjoy it anytime or topped with your favorite butter and jam. It’s terrific for toasting, too, and, of course, it makes the most delicious French toast. Challah is a very straightforward bread to make. The dough is enriched with eggs and oil, while a few tablespoons of sugar add some sweetness. It doesn't require any fussy techniques and can be made from start to finish in the space of an afternoon.

You won’t need a bread machine for this Challah recipe. The dough is extremely easy to work with and you can knead it entirely by hand.

This was my very first time making bread (except for quick breads like banana bread).  For a novice at baking bread, this Challah turned out perfect. The dough is really easy to work with. Plus, you’ll have a great time braiding the bread! *There is a video at the end of the recipe for braiding your bread if you need more help*

Ingredients for two 12- to 15-inch loaves

1 1/3 cups warm spring water
1 tablespoon active dry yeast
1/3 cup organic cane sugar
3 tablespoons organic olive oil
1 tablespoon kosher salt
3 large organic eggs, beaten
5 cups organic all-purpose flour (plus a little more for dusting the work-surface)
Egg wash: 1 well-beaten egg
Optional toppings: poppy seeds or sesame seeds

Directions:
1. In a one-quart measure or a medium bowl, dissolve the yeast in 1 1/3 cups of warm water. Let the yeast sit until it slightly foams, about 5 minutes. Then whisk in the sugar, olive oil, salt, and 3 beaten eggs.

2. Pour the flour into a large bowl, add the yeast mixture, and stir with a spoon until all ingredients are thoroughly combined. Then pour the dough onto your lightly-floured work surface, and knead it 50 times. Let rest for 2 minutes to relax the gluten, and then continue kneading for 25 more strokes. The dough is done when it no longer sticks to your work surface, and when its surface appears smooth. Wash out and dry the bowl, and then coat it with a thin layer of grease.

3. Form the dough into a ball, set it in the greased bowl, and cover with plastic wrap. Let rise in a warm place until doubled in volume - about 2 hours. Punch down and let rise again until nearly double  - about 1 hour.

4. Deflate the dough, then cut it in half. Return one half to the bowl. Cut the other half into 3 or 4 equal pieces. Using your hands, roll each segment into a 12-15-inch strand. Place the strands parallel to each other, and then pinch their tips together to seal. Take the strand farthest to the right, flip it over the second strand, under the third strand, and over the fourth. Repeat this procedure until the entire loaf is braided, always starting with the strand farthest to the right. Pinch the lower ends together, and then gently transfer the braided bread to a greased baking sheet. Repeat the braiding for the remaining dough. Place the loaves 2 inches apart on a greased baking sheet.

5. Brush the loaves with a beaten egg, and then set them in a warm place to rise until nearly double — 30-45 minutes. Then give the loaves a second coating of egg wash, and sprinkle the tops with the optional poppy or sesame seeds.

6. Bake on the middle rack of the preheated 375° oven until perfectly browned and beautiful, about 30 minutes. Check it at 20 minutes to make sure it isn't browning too fast. Let cool briefly on a wire rack before serving.

Enjoy! 

Laurel XOXO

Portobello Mushroom Stroganoff

In the winter, all I want to do is make a one dish comfort food that is easy to prepare. This is a vegetarian take on classic beef stroganoff with a light creamy pasta packed with portabella mushrooms and full of flavor.

The savory and meaty flavor of the mushrooms is really brought out by the use of red wine, as well as the addition of Tamari and a little bit of Worcestershire, which add great depth.

Plain Greek yogurt adds a bit of creaminess, but you could certainly go with sour cream instead and the sauce will thicken up as it cools down.


Ingredients:

8 ounces uncooked organic fettuccine or egg noodles
2 tablespoons organic olive oil
1 medium organic onion, diced
2 cloves organic garlic, minced
1 lb organic portabella mushrooms (sliced)
3 tablespoons organic all-purpose flour
1/2 cup red wine
1 1/2 cups organic vegetable broth
2 teaspoons organic Tamari or soy sauce
1 teaspoon organic worcestershire sauce
1/2 teaspoon sea salt
1/2 teaspoon organic paprika
1/4 teaspoon organic pepper
1/2 cup plain organic Greek yogurt (or sour cream)
2 tablespoons minced fresh organic parsley

Directions:

1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain and set aside.
2. Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add the mushrooms and cook until they're tender and have released most of their juices, 5 to 7 minutes. Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Slowly pour in the red wine, stirring the entire time. Cook, stirring frequently, until most of the wine has evaporated, 2 to 3 minutes.
3. Add the broth, Tamari, Worcestershire, salt, paprika and pepper. Increase the heat to medium high and bring the mixture almost to a boil. Turn the heat down slightly and let the mixture continue to simmer, stirring occasionally, until it thickens, 5 to 7 minutes. Turn off the heat. Stir in the Greek yogurt.
4. Add the drained pasta to the skillet with the sauce and toss to combine. If desired, let stand for about 5 minutes before serving (the sauce will thicken even more). Garnish with the fresh parsley and serve with salad.

Enjoy!

Laurel xoxo

Turmeric Ginger Tea Recipe

Ginger and turmeric are two of the best herbs to relieve joint pain and inflammation.  The strong anti-inflammatory properties of ginger are excellent for dealing with muscle and arthritic pain. Ginger contains powerful anti-inflammatory substances called gingerols. These have been tested in various research of rheumatic diseases such as osteoarthritis or rheumatoid arthritis.

Studies have shown that turmeric is more effective at easing pain than aspirin and other similar chemical medications. It is a great help in the relieving of chronic arthritis and joint pain, as well as relieve symptoms of ulcerative colitis and osteoarthritis, which are two other inflammatory conditions.

One of the active ingredients in turmeric is called curcumin, and is used in traditional Chinese medicine and Indian Ayurvedic medicine to treat arthritis. It is claimed that turmeric reduces arthritis joint pain, inflammation, and stiffness related to arthritis.

I have suffered from osteoarthritis and fibromyalgia for many years and if you also suffer from chronic pain, you know how difficult it is to function in your daily life.  My doctors have prescribed pain medication, anti-inflammatories for my joint pain and they have sent me to be treated by chiropractors and accupuncturists with only minimal short-term relief.

I have found that natural remedies work much better for my chronic pain without any side effects.  This recipe for turmeric ginger tea REALLY WORKS!  It tastes delicious too.


Recipe for Turmeric Ginger Tea:

Ingredients:

1 cup of spring water
1 teaspoon fresh grated turmeric
1 teaspoon fresh grated ginger roots (If you use ground turmeric and ginger, use 1/3 teaspoon each)
Add raw honey to taste, a slice of lemon and cinnamon.
Black pepper

Preparation:

In a small saucepan, bring water to boil. Add fresh grated turmeric and ginger, reduce heat, and simmer for about 10 minutes. If using ground turmeric and ginger, boil for about 5 minutes. Then strain the tea and add the honey and lemon to taste. Once the tea is ready, add black pepper to increase the turmeric absorption.



Enjoy!

Laurel xoxo

Fluffy Mushroom Spinach Souffle Omelette

Fluffy Mushroom Souffle Omelette

Breakfast foods are so delicious and souffle omelette’s are my favorite. I rarely go out to breakfast so I'd rather make my healthy recipes in my own kitchen. I always use the best quality organic fresh ingredients.

Ingredients: 

• 1 small package mushrooms, or about 1 cup chopped
• 2-3 Tbsp grass-fed butter
• 2 handfuls baby spinach
• 12 pastured eggs, separated
• 2 cups of your favorite raw cheese (gouda, swiss, cheddar or havarti because they melt really well)
• Season to taste

Directions:

1. In a large skillet, saute the mushrooms and spinach a few minutes until tender.
2. Pour mushrooms and spinach into a bowl and set aside
3. Separate eggs and place into separate large bowls
4. Whip egg whites using a hand mixer, until stiff peaks form
5. Whisk egg yolks until liquefied
6. Fold yolks into whites
7. Melt remaining 1 Tbsp of butter in the skillet and pour half of the egg mixture into the pan, and smooth the top with a spatula
8. Sprinkle mushrooms and spinach and 2 cups of cheese on top, distributing evenly
9. Scoop remaining egg mixture on top and smooth with a spatula
10. On a medium burner allow the soufflé to cook for 3-5 minutes until bottom is brown.
11. Flip the omelette over and cook for 2 more minutes. 

Slice and enjoy!

Laurel xoxo

Sweet Potato Hamburger Skillet Dinner

A wonderful recipe for a quick healthy meal, I always try to create an easy one dish meal without a lot of fuss.

I don't eat red meat often, but when I do, I buy grass-fed beef. Grain-fed meat looks similar, tastes similar, and smells the same, but the truth is that grass-fed meat and grain-fed meat are two completely different foods. Grass-fed meat isn’t a luxury item – it’s real meat! Factory meat has the wrong fatty acids, contains obesity-causing hormones, and usually has mycotoxins and biotoxins formed by mold in cattle food and meat processing. Grass-fed meat is in a league of its own, but what it does have is nutrition.

Ingredients:

1 medium organic sweet potato
8 ounces organic crimini mushrooms
1 pound organic grass fed hamburger
3 handfuls organic baby spinach
1/4 - 1/2 spring water
Salt and Pepper to taste

Directions:

1. Place hamburger into a skillet over medium heat to lightly brown. Once browned, remove hamburger onto a plate.
2. Scrub sweet potatoes with a veggie brush. Slice sweet potatoes into 1/2 inch by 1 inch pieces. Slice mushrooms into 1/2 inch slices.
3. Place sweet potatoes in warm skillet after removing the hamburger. Don't worry about cleaning the pan in between, the oil and drippings from the hamburger will provide a wonderful richness to the sweet potatoes. Add about 1/4-1/2 cup of water to the pan and cover. Cook over medium heat for 5-7 minutes or until the sweet potatoes begin to soften. Remove the lid and continue cooking until the water evaporates and sweet potatoes begin to caramelize.
4. Return the hamburger to the pan along with spinach and mushrooms. Stir together and cook over medium heat until the spinach is wilted and mushrooms soften.

Enjoy!

Laurel xoxo

Pecan Crusted Baked Alaskan Halibut

Halibut is the finest of the white, flaky fish varieties; I like to think of it as the “rich man’s cod.” Its rich, succulent texture yields to the fork nicely, and it’s versatile and delicious in many different preparations.

As an alternative to crushed pecans you could use macadamia nuts or almonds with equally fabulous results.


Ingredients:

• 4 pieces thick skinless halibut fillets (1¼-inch-thick, about 6 ounces each)
• sea salt
• organic black pepper
• 1 large organic egg, beaten
• ¾ cup finely chopped organic pecans
• ¼ cup organic extra-virgin olive oil

Directions:

1. Preheat oven to 350-degrees F.
2. Sprinkle all sides of halibut with salt and pepper.
3. Place beaten egg in a small dish. Dip one side of halibut in egg mixture to coat; drain excess. Press egg-coated side of halibut in chopped pecans, pressing slightly to coat fillet.
4. Heat oil in a 12-inch heavy oven-safe skillet over moderately high heat until hot but not smoking, place fillets, pecan-coated side down in pan and sear for about 2 minutes, turn fillets over, and transfer to oven. Bake at 350-degrees F for 10 minutes or until flakey.

Enjoy!

Laurel xoxo

Honey Nut Popcorn Snack

Looking for a healthy snack food for your family?  This recipe is easy to make and your family will love it!  Perfect for watching football or family movie nights!

Honey Nut Popcorn Snack

Ingredients:
3 quarts organic popped popcorn (1/2 cup kernels)
1/2 c. melted organic butter
1/2 c. raw honey
1 c. organic almonds or organic peanuts

Directions:
Blend the butter and honey together, heat gently on the stove. Mix popcorn with nuts and pour honey-butter mixture over all. Mix well, spread on  a cookie sheet. Bake at 350 degrees for 10 to 15 minutes. Cool and store in an airtight container.


Enjoy!

Laurel xoxo

Moist Whole Wheat Applesauce Banana Bread

This is a moist banana bread recipe that I make fairly often with leftover, very ripe bananas. I add more mashed banana and applesauce instead of oil, which makes this recipe so moist!


Ingredients:

 1/3 cup organic applesauce (unsweetened)
 1/2 cup raw or local honey
 1 teaspoon vanilla extract
 2 cage-free organic eggs
 1 3/4 cups mashed ripe bananas
 1 3/4 cups organic whole wheat flour
 1/2 teaspoon sea salt
 1 teaspoon baking soda
 1/4 cup hot spring water
 1/2 teaspoon organic ceylon cinnamon
 1/2 cup chopped organic walnuts (optional)


Directions:

1. Preheat oven to 325 degrees F 
2. In a large bowl, beat applesauce and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour, salt and cinnamon. Add baking soda to hot water, stir to mix, and then add to batter. 
3. Blend in walnuts (optional). Spread batter into a greased 9x5 inch loaf pan.
4. Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

Enjoy!

Laurel  xoxo

Non-Dairy Asian Coleslaw

I’m not a big fan of traditional coleslaw. Call me crazy, but I really don’t get the appeal of raw cabbage swimming in mayonnaise.  I tried many different ingredients for cole slaw dressing and finally came up with my own recipe that in my opinion is one of the best.

In my recipe, I use lemon juice, a little honey and generous amount of olive oil. Not only is it healthier, it makes for a light, citrus flavor that tastes delicious.


Ingredients:

1/4 small organic red cabbage
1/2 small organic green cabbage
1/2  to 1 organic carrot, shredded
Zest of 1/2 organic lemon
1/4 cup organic lemon juice
1/4 cup olive oil
1 tablespoon raw honey (add more for sweeter slaw)
1/2 teaspoon sea salt
1/8 teaspoon black pepper
Optional: (1/4 cup organic shredded broccoli)

Directions:

1. Remove any tough outer leaves from the cabbage.
2. Trim the core and any tough stems from the cabbage and thinly slice.
3. Add to a bowl with the shredded carrot, lemon zest, lemon juice, olive oil, honey, salt and black pepper. Toss to combine.
4. Serve this right away for more of a salad, or store it in the fridge overnight for a slaw that’s more pickled. 
5. Makes:  6-8 servings

Enjoy!

Laurel xoxo

Easy Quinoa Pizza Crust Recipe

Easy Quinoa Pizza Crust Recipe

Would you like to be able to make a gluten-free pizza crust that is as good as original pizza crust? This recipe uses quinoa, which is protein and fiber packed. It's a great gluten-free option and is also more nutritious than conventional pizza.

After soaking, quinoa combines with water in the food processor to create a pancake like batter that bakes into a golden, chewy crust. The quinoa needs to soak overnight.

Ingredients:

1 cup soaked organic quinoa (soak overnight in spring water)
2 tablespoons olive oil
1/2 teaspoon sea salt
1 teaspoon organic Italian seasoning (optional)

Directions:

1. Preheat oven to 450 degrees.

2. Blend all the ingredients until smooth using a food processor or blender.

3. Spread pizza batter on a round pizza pan (or cookie sheet) covered with parchment paper greased with olive oil.

4. Bake until crust is golden brown, about 18 minutes.

5. Top with cheese and your favorite ingredients and put back in the oven until your cheese is melted.

Topping Ideas:  mushrooms, onions, peppers, olives, veggies, pineapple or for you meat lovers, add cooked sausage, hamburger or pepperoni.

Enjoy!

Laurel xoxo

Iced Rooibos Organic Tea & Health Benefits

The health benefits of red rooibos tea are abundant. This form of tea has traditionally been popular due to its great taste and unique color, while also boosting the health of the body. Rooibos tea or red tea is a medicinal, herbal beverage that is acquired from the Aspalathus linearis bush plant that is found in South Africa. According to the South African Rooibos Council, rooibos is not a true tea, but an herb. The fermented tea is red in color.

The amazing health benefits of Red Rooibos Tea include a cure for nagging headaches, insomnia, asthma, eczema, bone weakness, hypertension, allergies, and premature aging.

The tea is absolutely free from caffeine content and is also low in tannins. You can enjoy the refreshing beverage all day long with no possible side effects. Drinking rooibos tea can further ease severe stomach cramps, as well as bring relief to asthma and other related conditions. It also boosts the immune system of the human body.

I prepare a pitcher of Iced Rooibos Tea and drink it every day
because it's become one of my favorite iced teas. The recipe is easy to make and tastes fruity and sweet which is why you don't need to add much sweetener. I make it the easy way in my coffee maker but you can also boil it on the stove if you desire.

This is my easy recipe:

Ingredients:

4 organic rooibos tea bags
10 cups spring water
2 teaspoons raw honey
1 Tablespoon freshly squeezed organic lemon
Ice Cubes

Directions:

Pour the water into your coffee maker and put the tea bags in the basket to brew your tea.

Add the honey and lemon to your pitcher. When the tea is finished brewing, pour it into the pitcher and stir.  Add the ice cubes and refrigerate.



Enjoy!!

Lauren xoxo

Organic Fruit Punch Recipe for Hot Summer Days

This Organic Fruit Punch is the perfect summertime beverage with strawberries, pineapple and lemon & lime juice. Serve it on hot summer days for parties and barbecues or just for family get togethers. This punch is refreshing and healthy too!

Ingredients

1 3/4 cups frozen organic strawberries
1/2 cup frozen organic pineapple
2 lbs  organic lemon juice (fresh squeezed)
2 Tbs  organic lime juice (fresh squeezed)
6 Tbs organic raw agave or organic sucanat
1 3/4 cups spring water
3 organic mint leaves


Directions:

In a blender, add strawberries, pineapple, lime juice, lemon juice, and water.

Blend on medium speed for 30-45 seconds, then increase speed to high for approximately 1-2 minutes or until all ingredients are well-blended. Strain to remove any seeds from the juice. Once strained, add the organic raw agave or organic sucanat until well blended.

Pour juice in individual cups or a pitcher with ice. Garnish with the mint leaves.

**Instantly turn this drink into a fresh fun cocktail to enjoy with friends and family at your next barbeque or party by adding 5 ounces of vodka.  



Enjoy!
Laurel  xoxo

Homemade All Natural Dryer Sheets

Why should we worry about conventional dryer sheets. These unrecyclable petroleum-derived “sheets” are saturated with hormone-disrupting synthetic fragrances.  The chemicals used in fabric softeners are very pungent and strong smelling - so strong that they require the use of  heavy fragrances ( 50 times as much fragrance) just to cover up the smells.  They are made to stay in your clothing for long periods of time, which means that the chemicals are slowly released either into the air for you to inhale or onto your skin for you to absorb.  Even choosing “unscented” products is dangerous, as most companies use a masking fragrance to cover up the original fragrance, which unfortunately makes them doubly toxic.

There are also many chemicals found in our sweet-smelling fabric softeners and dryer sheets that can cause serious health effects such as:

• Central nervous system disorders
• Headaches
• Nausea
• Vomiting
• Dizziness
• Blood pressure reduction
• Irritation to skin, mucus membranes and respiratory tract
• Pancreatic cancer
• Asthma symptoms

There is also no regulation on these chemicals, since the contents are treated as trade secrets by the manufacturers and companies are not required to list everything.

The truth is, most of us won’t feel the effects of these chemicals today, however they can affect you gradually over time, and infants and children whose systems are still developing, are particularly at risk.

Not only is this laundry solution seriously smart, it is also awesomely eco-friendly. For only pennies, you'll have dryer sheets that can be used over and over and over again. What makes these dryer sheets better than their store-bought counterparts is they can be personalized with your favorite scent and are free of any toxic additives. Along with leaving your clothes feeling soft and fresh, they'll smell clean and ready for wear. And once you try them, you'll wonder why you never made them from scratch in the first place.


Homemade All Natural Dryer Sheets

Ingredients:
1/2 cup of organic vinegar (the smell will not transfer to your clothes)
8 drops tea tree or other essential oil
Sealable container
Cotton cloths

Directions:

1. Start by cutting your cotton cloths into smaller sections.  You can use inexpensive dish towels from the dollar store, but old tee shirts or linens would work wonderfully too.

2. Mix together the vinegar and essential oil in a small bowl. Vinegar is a natural softener, and the essential oil gives your clothes a gentle, natural scent. Pour the mixture over the cloths until they are dampened but not soaked. Keep in a securely closed container.

3. To use, simply remove a sheet from the container, squeezing any excess liquid back into the jar, and toss into the dryer. To reduce static cling in clothes, reduce the heat temperature of your dryer. When clothes are dry, simply place the sheet back in the jar for use later.


I welcome your comments and suggestions - Thank You!


Laurel xoxo

Memorial Day Cooking

What is Memorial Day?

Memorial Day arose out of appreciation for and remembrance of all who gave their lives defending our nation.  Although the holiday was officially proclaimed in 1868 by General John Logan, many towns and communities decorated the graves of American soldiers and gathered to honor our nation's heroes well before Memorial Day was officially declared.  God Bless All of Our Soldiers That Gave Us Our Freedom!

Here are a few recipes you can make today or all summer ~

Homemade Honey BBQ Sauce

Whatever you happen to be grilling - hamburger, steak, chicken or ribs, try this delicious homemade barbecue sauce and add your own special ingredients to it.  There are so many ways to make barbecue sauce, but I'm just providing you with one that doesn't contain loads of sugar and it's easy to make.

Ingredients:

15 oz organic tomato sauce

1 cup spring water

1/2 cup apple cider vinegar

1/3 cup raw honey

1 T lemon juice

2 tsp garlic powder

1 1/2 tsp ground black pepper

1 1/2 tsp ground mustard

1 tsp paprika

Directions:

Combine all the ingredients in a medium saucepan over medium-high heat.  Stir to combine.  Bring to a boil, reduce heat and simmer for 1 hour.  Season with your own ingredients to taste.  Makes 1 1/2 cups.

Watermelon Lemonade with Fresh Mint

Who does not love a glass of lemonade on a hot summer day? This recipe is naturally sweetened by the watermelon so you do not need as much sugar to balance with the lemon juice as you will find in other lemonades. All you need is half a watermelon, 4 lemons, a pint of raspberries, fresh mint, spring water and a little cane sugar. If your watermelon is ripe enough, you may not need any sugar!

Ingredients:

6 cups watermelon cubes (seeds removed)
¼ cup fresh organic raspberries
1 cup spring water
1/3 cup raw honey (optional)
½ cup fresh lemon juice
Fresh mint to garnish

Watermelon slices to garnish

Directions:
Place watermelon, raspberries and water in container of food processor and blend until smooth. Strain through fine sieve into pitcher. Stir in sugar and lemon juice and continue stirring until sugar dissolves. Refrigerate until chilled, about 1 hour. Yield: 4 servings

Patriotic Pound Cake

An easy finale to your barbecue meal is this rich and buttery pound cake.  Serve it with fresh organic blueberries, strawberries and whipped cream and you'll have the perfect Patriotic Pound Cake.  It's so good, you may want to double the recipe for a large family gathering.

Ingredients:

3/4 cup unsalted butter (softened)
1 1/2 cups organic cane sugar
3 large eggs
2 tsps pure vanilla extract
1 1/2 cups organic unbleached flour
1/4 tsp baking soda
pinch sea salt
1/2 cup organic sour cream

Directions:

Position a rack in the lowest third of the oven and preheat to 300 degrees.  Butter a 9 x 5-inch loaf pan; set aside.

Place the butter and sugar in a medium bowl and beat with a mixer until smooth.  Add the eggs, one at a time, beating until the mixture is light and fluffy.  Add the vanilla extract.

In a medium bowl, whisk together the flour, baking soda and salt.  Add the dry ingredients to the batter on low speed in two additions, alternating with the sour cream.

Spoon the batter into the loaf pan and bake until the cake is set and a toothpick inserted into the middle of the cake comes out clean, 75-85 minutes.  Remove from oven and cool.

Cut into slices and add fresh cut strawberries and blueberries.  Top with a dollop of organic whipped cream.

Homemade Organic Condiment Recipes

BBQ season is here!  There are some of you who grill all year round, but for some of us, Memorial Day seems to be kick-off day to start up our grills.  Today I will share with you some quick, easy, healthy and organic recipes to help make your burger better, by making over some of our favorite condiments, without the additions of soy, sugars, preservatives, additives and GMOs.

Make sure you are buying the best hot dogs (nitrite and nitrate free) and quality ground beef, which will be grass-fed, hormone and antibiotic free. Grass-fed beef is better, not just for our health but for our environment.

Now let’s make our burger better by making a few homemade, healthy versions of our favorite store bought condiments. You will never go back to store bought after trying these deliciously, easy and good for you, homemade versions.


Quick Organic Ketchup Recipe

Ingredients:

6 ounces organic tomato paste
1/4 cup raw organic honey
1/2 cup organic white vinegar
1/4 to 1/2 cup spring water (more or less for consistency you desire)
3/4 teaspoon fine sea salt
1/4 teaspoon organic garlic powder
1/4 teaspoon organic onion powder

Directions:

Whisk together all ingredients in a medium saucepan over medium heat and bring to a slow boil. Reduce heat to low and simmer for 20 minutes; stirring frequently. Remove from heat, cool at room temperature. Store in an airtight container in the refrigerator.

Organic Mustard Recipe

Ingredients:

1/4 cup dried organic mustard powder
3/4 cup sping water
1/2 cup plus 1 tbsp. organic distilled white vinegar
1 1/2 tsp. arrowroot powder
1 tsp. fine sea salt
1/2 tsp. organic turmeric
1/8 tsp. organic garlic powder
1/8 tsp. organic paprika

Directions:

Combine all of the ingredients in a small saucepan. Whisk the mixture until it’s smooth over medium heat, bringing to a low boil. Reduce the heat to medium-low after the mustard comes to a boil, simmering for -about five minutes and stirring often. Remove the mustard from heat and place it in a covered container in the refrigerator for several hours until fully cooled (it will thicken as it cools)

Organic Mayonnaise Recipe

Ingredients:

4 egg yolks at room temperature
1 TBSP lemon juice or apple cider vinegar
1 Tsp regular or Dijon mustard (or ½ tsp dried mustard)
Salt and pepper
 2/3 cup olive oil
 2/3 cup coconut oil (warm) or other healthy oil (macadamia works well)

Directions:

Put egg yolks into blender or bowl and whisk/blend until smooth.  Add lemon juice or vinegar, mustard and spices and blend until mixed. SLOWLY add oil while blending or whisking at low speed, starting with olive oil.  Start with a drop at a time until it starts to emulsify and then keep adding slowly until all oil is incorporated.  Store in fridge up to 1 week.



Enjoy Your Memorial Day!
Laurel xoxo

Delicious Healthy Beef Mushroom Stroganoff

The origin and history of Beef Stroganoff dates backs to 19th century. Although not a new recipe, at that time but a refined version of an even older Russian recipe, it had probably been in the family of Count Pavel Stroganoff's for some years and had become well known through his love of entertaining. Count Pavel Stroganoff was a celebrity, a dignitary at the court of Alexander III, a member of the Imperial Academy of Arts, and a known gourmet. Given Beef Starngoff's history, it is doubtful that Beef Stroganoff was his or his chef's invention since the recipe was included in the 1871 edition of the Molokhovets cookbook, which clearly pre-dates his fame as a gourmet.

Healthy Beef Mushroom Stroganoff

(SERVES 4)

Ingredients:

5 Tbls. organic butter
1 pound of  grass-fed top sirloin or tenderloin, cut into thin strips
1/3 cup chopped shallots
2 cloves minced garlic
1/2 pound organic cremini or white button mushrooms, sliced
 2 teaspoons of chopped fresh tarragon
1 cup organic sour cream at room temperature
Sea salt and pepper (to taste)
Fresh Parsley ( garnish)

Directions:

• Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.

• In the same pan, reduce the heat to medium and add the shallots and garlic. Cook the shallots and garlic for a minute or two, allowing them to soak up any meat drippings. Remove to the same bowl as the meat and set aside.

• In the same pan, melt another 2 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle tarragon on the mushrooms.

• Reduce the heat to low and add the sour cream to the mushrooms. Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream may curdle. Stir in the beef with the shallots and garlic. Add salt and pepper to taste. Garnish with fresh parsley.

Serve immediately over whole-grain noodles, mashed potatoes or organic rice. 

Enjoy!

Laurel xoxo

Organic Key Lime Pie

This pie is not only delicious but also good for you. It is made of all natural, wholesome ingredients and is unlike any Key Lime Pie you have ever had. Most Key Lime Pies contain sweetened condensed milk which is one of the worst substances you can ever put in your body. 

This pie is actually made with avocados!  Avocados are rich in Vitamin E and provide you with plenty of good satiating fat. This pie also contains lots of lime juice. Lime juice is very cleansing to the liver. Coconut milk is also one of the ingredients and it serves to help strengthen your immune system and protect you from foreign invaders. 

The crust is made of nuts which are another source of good fat as well as adding a very nutty, delightful texture. And dates are added to help sweeten this pie crust naturally. You will need a blender, food processor and a spring form pan to make this. This pie would be a great summertime treat for your family. 

INGREDIENTS

Pie Crust
6 pitted dates
1 cup macadamia or cashew nuts
1 cup pecans
½ teaspoon vanilla
¼ teaspoon cinnamon
Pinch of sea salt

Filling
1 1/2 cups lime juice
1 cup raw honey
½ cup organic coconut milk
2 cups avocado (about 2 avocados)
1 tablespoon vanilla
Pinch of sea salt
1 cup coconut oil (helps to hold the pie together)

Whip Cream
2 cups organic heavy whipping cream
1 teaspoon vanilla extract
1 tablespoon raw honey

Directions

1. Place dates in the food processor and process until they become a paste.
2. Add nuts, vanilla, cinnamon and salt and process until crumbly.
3. Pat this mixture down in the spring form pan and up the sides creating a thick crust.
4. Blend filling ingredients in blender until smooth. Pour into pie crust. Place in freezer and freeze for 1 hour.
5. Meanwhile, whip cream until it forms soft peaks. Spread whipped cream onto pie and place back in freezer 2 hours more. Freeze for 3 hours total or longer.
6. When you are ready to serve, remove from freezer and let sit 1 hour before serving to soften. Slice and serve. 
7. Garnish with lime slices, raspberries and mint leaves.

Enjoy!

Laurel ♥

Homemade Coconut Vanilla Lip Balm

Lip balms made at home are healthier than store bought varieties. Unfortunately, many commercial lip balms are made with unstable, refined vegetable oils, "medicated" with harsh acids, and infused with artificial fragrances that can actually irritate and disrupt the fragile first layer of skin on the lips. Thus, while you may be globing on more and more lip salve for relief, it can be the very thing that is causing dryness and discomfort!

You can blend up your very own inexpensive, custom lip treatment in the kitchen in no time at all using my recipe.

Coconut Vanilla Lip Balm Recipe

Ingredients:

2 tablespoons mango butter or cocoa butter (or blend of both)

2 tablespoon virgin coconut oil

2 tablespoons beeswax, pastilles or shredded

1 tsp pure vanilla extract

Instructions:

Coarsely chop or grate the beeswax and butters if in solid block form (if using pastilles skip this step).

Measure out equal parts tightly packed, grated beeswax and butters into a mason jar or small glass pyrex measuring cup. Add of coconut oil as well.

Prepare a double boiler system by adding about 1-2” of water to a small pot. Submerge bottom of mason jar or measuring cup in water. Heat water on medium-low to melt contents, stirring occasionally. Monitor to ensure that the water does not boil over the rim into blend.

Once melted together, immediately remove from heat and add vanilla extract to mix. Take care to handle jar with proper protection, as it will be hot. Stir vigorously to combine.

Pour the hot mixture into lip balm containers. Use tubes or tubs to your preference. To speed up cooling process, place containers in the refrigerator to set. Use as you would any other lip balm and enjoy!


Laurel ♥

Delicious Dark Chocolate Chunk Cookies

Nothing tastes like gooey dark chocolate chunk cookies right from the oven. Learn how to make fresh chocolate chunk cookies at home with my recipe.  

Ingredients:

1 3/4 cups unbleached organic all purpose flour
1/2 tsp baking soda
14 tbsp organic unsalted butter (1 3/4 sticks)
1/2 cup organic cane sugar
3/4 cup organic packed dark brown sugar
1 tsp sea salt
2 tsp organic vanilla extract
1 large free-range egg
1 large free-range egg yolk
1 1/4 cup organic dark chocolate chunks
3/4 cup organic chopped walnuts


Directions:

1. Position oven rack in middle and preheat oven to 375 degrees

2. Butter cookie sheets

3. Whisk flour and baking soda together in a medium bowl, set aside

4. Heat 10 tbsp of butter in a (non cast iron) skillet over medium-high heat until melted, 2 minutes

5. Continue cooking and stirring constantly until butter is dark brown, 1-3 minutes

6. Remove from heat and pour into a heat proof bowl. Melt remaining 4 tbsp into hot butter.

7. Add both sugars, salt and vanilla to bowl with butter and whisk together.

8. Add egg and yolk and whisk until smooth, about 30 seconds

9. Let mixture stand for 3 minutes and then whisk for another 30 seconds.

10. Repeat process of resting and whisking until mixture is thick and shiny

11. Using a rubber spatula, stir in flour mixture until just combined, about 1 minute

12. Add chocolate chips and nuts and mix until just combined

13. Divide dough into 16 portions, each about 3 tbsp

14. Arrange 2 inches apart on the cookie sheets.

15. Bake for 12 minutes, rotating the pan halfway through

16. Cool and serve

These cookies are amazing! The extra step of browning the butter makes a huge difference.


Please send me your comments and suggestions!

Enjoy!
Laurel ♥

Healthy Oatmeal Raisin Cookie Bars

Quick and easy to make, my recipe for healthy oatmeal raisin bars are delicious and healthy!  

Oatmeal Raisin Cookie Bars

Try not to overbake these, as the texture will be less chewy and the bars could eventually become dry (they are fairly moist, for a cookie, when properly baked). I judge cookies to be done by looking for a golden brown color around the edges and for the cookie to look “set” and not wet/raw in the center. The standards are the same here, and the top of the bars should take on a light golden color as the bars finish baking.

Ingredients:
1 cup organic all purpose flour
1/2 cup organic cane sugar
1/2 cup coconut palm sugar or (organic light brn sugar)
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp ground ceylon cinnamon
1/4 tsp freshly ground nutmeg
1 tsp vanilla extract
1 large organic egg
1/2 cup organic butter, melted and cooled
2 cups organic oats (not instant)
1 1/2 cups organic raisins

Directions:
1. Preheat oven to 350F. Line an 8×8-inch baking pan with parchment paper (optional) or butter pan and lightly dust with flour.

2. Whisk together flour, sugars, baking soda, salt and spices in a large bowl.

3. Make a well in the center of the flour mixture and stir in vanilla, egg and melted butter until smooth. Stir in oats and raisins until they are evenly distributed.

4. Pour dough into prepared pan and spread into a even layer with a spatula or your fingers.

5. Bake for 22-26 minutes, or until bars are set and the center no longer looks wet. Edges will be golden brown. Cool pan on a wire rack before slicing.

6. Cut into 18 rectangular bars to serve.

Makes 18.


Enjoy!
Laurel XOXO