Tag: events

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

This Greek girl cannot get enough Tzatziki! The creamy, cucumber and dill sauce goes with everything, seriously. Whether it is grilled veggies, salad, or kebabs, the list goes on. I first started to make my own Tzatziki for my husband, who has been dairy free since childhood. This is the version I make for my him, and nearly every family gathering. Enjoy this recipe, and do me a favor: Chop up some bell peppers or celery and dip them into your Tzatziki for a snack. You will fall in love instantly!

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki and Grain Free Crackers \\ Sweet Laurel

Dairy Free Tzatziki

Yields about 2 cups


 

Ingredients:

2 cups unflavored yogurt (I always use a clean, unsweetened store-bought version or I make my own coconut yogurt. You can also use goat or sheep’s milk yogurt if you tolerate it) 

3 cloves garlic, chopped

1/2 cup dill, chopped

1 cucumber, shredded

1/2 teaspoon Himalayan pink salt

1 lemon, squeezed

1/4 cup olive oil

Cracked pepper to taste


 

Directions:

Mix all ingredients in a bowl and chill for about an hour. Enjoy with veggies or my favorite grain-free crackers from Simple Mills! Store refrigerated in an airtight container for up to 5 days.

Note about the crackers: These are seriously so good, so good that they were in my hospital bag when I gave birth to sweet Nico! I love that they are made with sprouted seeds, making it easier for digestion. The original flavor is my favorite, but they’re all super yummy.

Mezze Platter \\ Sweet Laurel

Sometimes the best dinner isn’t a dinner at all, but a picnic. Grazing and nibbling on dips, crackers and cashew feta can be so much more enjoyable than a formal sit down meal. These are some of our favorite small bites to snack on, and are the perfect addition to a summer outing! Enjoy.

Mezze Platter \\ Sweet Laurel

Mezze Platter \\ Sweet Laurel

Mezze Platter \\ Sweet Laurel

Mezze Platter \\ Sweet Laurel

Mediterranean Platter


 

Babagonoush


 

Ingredients: 

1 large eggplant

1/4 cup tahini

4 cloves garlic

2 lemons, squeezed

1 pinch cumin

1/2 teaspoon Himalayan pink salt

1 tablespoon olive oil

1 tablespoon chopped parsley

Directions:

Preheat oven to 350.

Peel and chop eggplant into one-inch slices. Place in colander with a pinch of salt and allow to sit about 20 minutes. Rinse eggplant and place on baking sheet. Place in oven and bake about 15 minutes. Flip eggplant and bake on the other side, about 8 minutes.  Remove from oven and allow to cool.

Remove eggplant from pan and place in food processor with tahini, garlic, lemon juice, cumin, and salt. Blend together. Top with olive oil and chopped parsley.


 

Cashew Feta


 

Ingredients: 

3/4 cup raw cashews

6 tablespoons coconut oil

1/4 cup lemon juice

1 tablespoon tahini

1 1/4 teaspoon Himalayan salt

1 teaspoon cracked black pepper

Directions:

Place cashews in a bowl and cover with water. Soak overnight in fridge.

Rinse cashews and place in food processor with remaining ingredients, except black pepper. Blend until creamy, adding water if necessary.

Place mixture in cheesecloth and roll into a 6-inch oval loaf.  Place in strainer bowl and allow to sit at room temperature for 12 hours, then place in fridge.

Preheat oven to 200 degrees. Roll out cheesecloth into longer cylinder-like shape, about seven inches. Twist ends of cheesecloth together and bake about 35 minutes, turning occasionally. Cool and sprinkle with cracked pepper.


 

Olive Tapanade


 

Ingredients: 

1 cup olive oil-brined olives

1/4 cup parsley

1 clove garlic

1 tablespoon lemon juice

2 tablespoons lemon juice

1/4 teaspoon red pepper flakes (optional)

Directions:

Place all ingredients in a food processor and blend well. The olives are super salty, so definitely taste before adding any salt.


 

Marinated Peppers


 

Ingredients: 

1 quart of water

2 tablespoon Himalayan pink salt

2 carrots

2 anaheim peppers

1 jalapeno pepper

1 banana pepper

3 whole cloves of garlic

1/8 teaspoon mustard seed

1/8 teaspoon dill seed

1/8 teaspoon coriander

1/8 teaspoon red pepper flakes

1 cabbage leaf

Directions:

Stir together salt and water.  Chop peppers and carrots.

Add spices to the bottom of a one-quart jar.  Add your vegetables, followed by the brine.  Cover the top of the vegetables with cabbage leaf. Cap the jar tightly and allow to sit in 65-85 degrees for about ten days. For the first few days, check jar pressure: slightly unscrew lid to release pressure, then retighten lid.  Once fermentation is reached, store in fridge.


 

Rosemary Flaxseed Crackers


 

Ingredients: 

For 1 large sheet of crackers, about a dozen

1 cup flax seeds

¼ teaspoon fine sea salt (plus more to sprinkle on top)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon chopped rosemary

1 garlic clove, minced

2 large egg whites

Directions:

Preheat oven to 300° degrees F

Mix flaxseeds, rosemary and fine sea salt in a large bowl. Pour large white egg over the dry ingredients and mix well to combine with a fork.

Pour the batter out onto a baking sheet lined with a silicon mat or a greased parchment. Spread as thinly as possible with a spatula. Use a sharp knife or pizza cutter to cut across the batter. This won’t “cut” the way a cookie cutter cuts through dough, but it will create lines that make it way easier to break up the crackers after they’ve baked.

Bake for 20 to 25 minutes, or until completely dry and crisp. Cool on cooling rack, break apart and store in airtight container for up to 2 weeks.

Trio of Salsas \\ Sweet Laurel

Growing up in Southern California means that we know our salsa. It’s one of those quick and simple sauces that can add energy, lift, and zip to any dish. To keep it simple, we chose our top three favorites. Paired with our savory and spicy tortilla chips, you have the perfect appetizer to an easy and delicious meal.

Trio of Salsas \\ Sweet Laurel

Trio of Salsas \\ Sweet Laurel

Trio of Salsas \\ Sweet Laurel

Trio of Salsas \\ Sweet Laurel

Trio of Salsas with Paleo Tortilla Chips

Serves 4


 

Pico de Gallo


 

Ingredients:

2 tomatoes

1/2 cup onion, finely chopped

1 cup chopped cilantro

1 lemon, juiced

2 tablespoons olive oil

1 jalapeno, finely chopped

1/2 teaspoon Himalayan pink salt

1/2 teaspoon crushed black pepper

Directions:

Place all ingredients in food processor and blend for about 30 seconds. Let sit for about 30 minutes so the flavors can meld together and serve. Can be held in the refrigerator for up to a week.


 

Roasted Salsa Verde


 

Ingredients:

4 tomatillos, peeled

1 bunch cilantro

1/2 cup onion

2 tablespoons olive oil

1 lemon, squeezed

1 jalapeno, roasted and skinned

1 poblano, roasted and skinned

1/2 teaspoon Himalayan pink salt

1/2 teaspoon crushed black pepper

Directions:

Place tomatillos in a saucepan and cover with water. Bring to a boil and gently simmer about 5 minutes.

Place tomatillos in a food processor with remaining ingredients and blend. Let sit for about 30 minutes so the flavors can meld together and serve. Can be held in the refrigerator for up to a week.


 

Orange Salsa


 

Ingredients:

3 navel oranges, Supremed

1 shallot

1/2 cup onion, chopped

1 cup cilantro, chopped

2 tablespoons olive oil

1 lemon, squeezed

1 jalapeno, deseeded and chopped

1/2 teaspoon Himalayan pink salt

1/2 teaspoon crushed black pepper

Directions:

Stir everything together in a bowl. Let it sit for about an hour to let the flavors come together. Let sit for about 30 minutes so the flavors can meld together and serve. Can be held in the refrigerator for up to a week.


 

Tortilla Chips


 

Ingredients:

1 cup almond flour

1 egg white

1/2 teaspoon Himalayan pink salt

1/2 teaspoon garlic powder

1/4 teaspoon cumin

1/4 teaspoon paprika

1/4 teaspoon apple cider vinegar

Directions:

Preheat oven to 350.

Combine all ingredients in a bowl and stir until dough forms.

Roll dough out onto a piece of parchment paper. Cut dough into triangles.

Place parchment paper on a baking sheet and put in oven. Bake about 12 minutes.  Remove chips from oven and cool to room temp. Keep sealed on your counter for up to 3 days.

Fajita Night \\ Sweet Laurel

These fajitas will keep everyone happy. You’ve got options here: veggie, chicken or beef, pending on your crowd and your palate. The tortillas are delicious, and even my husband, a Mexican food aficionado, adores these grain free tortillas.

Fajita Night \\ Sweet Laurel

Fajita Night \\ Sweet Laurel

Chicken, Beef and Veggie Fajitas with Spicy Cole Slaw and Tortillas

6 servings


 

For the chicken:


 

Ingredients:

4 chicken boneless, skinless chicken breasts

1 red bell pepper

1 green, yellow or orange bell pepper

3 tablespoons cumin (divided)

1 teaspoon + 1/4 teaspoon Himalayan pink salt (divided)

2 tablespoons coconut oil

To prepare the chicken:

Cut chicken breasts in half and tenderize. Slice chicken into one-inch strips and place in a bowl.

Cut bell peppers in half and remove seeds and core. Slice into one-inch strips and place in another bowl.

Season the chicken with 2 tablespoons of the cumin and 1 teaspoon of the salt and stir. Add the remaining cumin and salt to the bell peppers and stir.

Heat coconut oil in large skillet.  Add chicken and cook for 5-7 minutes. Flip chicken strips and continue to cook until no longer pink. Remove chicken from skillet and place on a plate. Add bell peppers to the skillet and cook for about three minutes per side. Add to plate.


 

For the Beef:


 

Ingredients:

1 16 ounce skirt steak

3 tablespoons lime juice

1 shallot, chopped

4 cloves of garlic

1/2 teaspoon cayenne pepper

1 tablespoon cumin

2 tablespoons coconut oil

 

To prepare the beef:

Place steak in a large freezer bag or baking dish.  Season with salt and pepper.

In a food processor, combine lime juice, shallot, garlic cloves, cayenne pepper, and cumin.  Blend until a sauce-like mixture forms.  Pour over steak and allow to marinate for at least 10 minutes.

Heat the oil in skillet.  Add steak to skillet and cook about 3-4 minutes per side.  Transfer steaks to cutting board.  Slice against the grain and add to chicken and bell pepper mixture.


 

Tortillas

Serves 3


 

Ingredients:

2 eggs

1 cup basic almond milk

1 cup cassava flour

1/4 cup coconut flour

1/4 teaspoon Himalayan pink salt

To prepare tortillas:

Whisk together eggs and almond milk together in a bowl.  Add flours and salt and mix well.

Heat skillet.  Pour 1/2 of mixture onto skillet and swivel the pan around so the mixture make a large circle.  Reduce the heat and wait until bubbles form on surface of tortilla.  Flip and cook tortilla on the other side until well browned.

Transfer to a plate and serve with fajitas!


 

Spicy Coleslaw

Serves 6


 

Ingredients:

I medium head of savoy cabbage

2 carrots

1 cucumber

1 bunch of cilantro

2 medium shallots (divided)

1 serrano pepper

1 avocado

2 limes

2 tablespoons coconut oil

salt and pepper to taste

To prepare colesaw:

Shred cabbage or slice thinly and place in a large bowl. Grate the carrots and cucumber into the bowl as well. Chop the cilantro and add to bowl. Thinly slice one of the shallots and add to the bowl.

In a food processor, blend the remaining shallot, serrano pepper, avocado, lime juice and coconut oil.

Pour over coleslaw and toss well. Add salt and pepper to taste.

Easter Cookies \\ Sweet Laurel x Jenni Kayne

Last Easter, I had the privilege of working with Jenni Kayne on her annual Easter party.  As always, everything about it was beautiful. Jenni is such a talented lady. I shared a super fun recipe, and I thought you all would like it as well. These are simple yet delicious Easter cookies. They are easy to whip up with kids and beautiful to look at on the table.

Easter Cookies \\ Sweet Laurel

Easter Cookies \\ Sweet Laurel

Easter Cookies \\ Sweet Laurel

Easter Cookies

Yields 2 dozen cookies


 

Ingredients:

2 1/2 cups almond flour

1/4 cup coconut oil (melted)

1/4 cup 100% maple syrup or honey

1/2 teaspoon salt

1/2 teaspoon baking soda

1 tablespoon vanilla extract


 

Directions:

Preheat oven to 350 degrees Fahrenheit.

Either by hand or in a food processor, combine the ingredients into a dough. The dough will be slightly clumpy, so do not fret if the dough doesn’t look like traditional cookie dough. If the dough is a bit dry, add a little more melted coconut oil.

Between two pieces of parchment paper, roll out the dough. During this stage, the dough will join together and be much more uniform. Place parchment paper with rolled out dough in the refrigerator for about 30 minutes to firm up. Remove from refrigerator and cut into shapes. Carefully transfer cut outs to cookie sheet lined with parchment paper. Place cookies onto a baking sheet lined with parchment paper. Bake for 7 to 10 minutes, until barely golden brown at the edges. Cool completely, and decorate with icing.


 

Coconut Butter Icing


 

Ingredients:

1/3 cup coconut butter

2 teaspoons 100% maple syrup or honey

1/2 teaspoon lemon juice

1/4 teaspoon vanilla extract

1/4 cup coconut milk


 

Directions:

Mix all ingredients over very low heat. The coconut butter can easily burn, and turn a brownish color, so be careful during this step. Color with a pinch of turmeric for yellow, beet juice for pink, matcha powder for light green or other natural food colorings if you like. We sprinkled these cookies with a bit of gold dust to make them extra fancy!

Easter Cupcakes \\ Sweet Laurel

Spring has sprung! These adorable little cupcakes are perfect for any celebration. We love the mild yellow color you can achieve with our all natural, yellow food coloring, turmeric. Turmeric is also an anti – inflammatory powerhouse, so it is a win-win way to color your frosting. This is the debut of our vanilla cupcake recipe that many of you have been requesting, so enjoy!

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes

Makes 12 cupcakes


Ingredients:

2 1/2 cups almond flour

1/2 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

2 eggs

1/4 cup coconut oil (melted)

1/2 cup maple syrup

1 tablespoon vanilla extract


 

Directions:

Place eggs, coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt, and baking soda. Mix until batter is formed. Using ice cream scooper, scoop batter into prepared cupcake molds.

Bake about 20 -25 minutes. Allow to cool.

 


 

To prepare yellow icing:


 

Ingredients:

1/4 cup coconut butter

2 teaspoons 100% maple syrup or honey

1/2 teaspoon lemon juice

1/4 teaspoon vanilla extract

1/4 cup coconut milk

1/4 teaspoon turmeric (more or less depending on the brightness you’d like)


 

Directions:

Mix all ingredients except turmeric over very low heat.  Allow to cool. If too thick, add a bit more coconut milk. Whisk in turmeric to color icing.

Dip cupcakes into icing. Repeat with all cupcakes. You may want to double dip them for deeper color. Enjoy!

Top with fresh, organic chamomile flowers.

Healthier Super Bowl Nachos \\ Sweet Laurel

We have a Super Bowl secret for you, and it is healthier nachos. This is a delicious vegan cheese sauce atop our crunchy and delicious spin on tortilla chips. These flavorful little bites are now a new favorite. Feel free to make adjustments to the amount of hot sauce added. I love it spicy! Super Bowl, here we come!

Healthier Super Bowl Nachos \\ Sweet Laurel

Healthier Super Bowl Nachos \\ Sweet Laurel

Healthier Super Bowl Nachos \\ Sweet Laurel

Healthier Super Bowl Nachos \\ Sweet Laurel

Paleo Nachos with Vegan Cheese Sauce

Serves 4


 

To make the vegan cheese sauce


 

Ingredients:

2 cups pine nuts, soaked in water for about 5 minutes

3 tablespoons water

1/4 cup coconut milk

1 1/2 tablespoons nutritional yeast

1/2 teaspoon turmeric

3 tablespoons hot sauce, we like Oh Brother, That’s Hot! (more depending on how spicy you like it)

pinch Himalayan pink salt


 

Directions:

Place all ingredients in a high-speed blender. Blend on high for about 2 minutes. Refrigerate until use.


 

To make the paleo tortilla chips


 

Ingredients:

1 cup almond or hazelnut flour

1 egg white**

1/2 teaspoon Himalayan pink salt

1/2 teaspoon onion powder

1/4 teaspoon cumin

1/4 teaspoon paprika

1/4 teaspoon apple cider vinegar

Preheat oven to 350.


 

Directions:

Combine all ingredients in a bowl and stir until dough forms.

Roll dough between two pieces of parchment paper. Remove top layer of parchment and cut dough into triangles.

Place on baking sheet and put in oven. Bake about 12 minutes. Remove chips from oven and cool to room temp.

Note: I recommend serving the nachos shortly after baking because they taste SO good fresh. If you need to make ahead, you can pre-make and cut the batter and store in the refrigerator overnight. Bake off before you plan to serve and enjoy!

**You can make these chips vegan by simply substituting a flax egg (To make: Add 1 tablespoon freshly ground flax seed to with 3 tablespoons of water. Let mixture sit for 5 minutes before adding to batter)!


 

Garnish:

1-2 serranos or jalapeños

paprika

To assemble Nachos:

Preheat oven to 350.

Place baked tortilla chips on a pan lined with parchment paper. Pour desired amount of cheese sauce over tortilla chips and bake about 10 minutes. Toss thinly sliced serranos or jalapenos on top, and a sprinkle of paprika. Serve and Enjoy!

Braised Chicken with Cranberries and Butternut Squash \\ Sweet Laurel

This mouth watering, one pot wonder has the perfect combination of sweet and savory and is topped with a slight tartness from cranberries, another superfood sensation. Slowly braising the chicken leaves a delightful aroma in the kitchen and a moist and tender chicken dish all will enjoy on a lovely winter day.

Braised Chicken with Cranberries and Butternut Squash \\ Sweet Laurel

Braised Chicken with Cranberries and Butternut Squash \\ Sweet Laurel

Braised Chicken with Cranberries and Butternut Squash \\ Sweet Laurel

Braised Chicken with Cranberries and Butternut Squash

Serves 4


 

3 tablespoons coconut oil

6-8 chicken thighs, chicken thighs (with bone and skin)

1 medium onion, chopped

2 tablespoons apple cider vinegar

2 cups chicken or vegetable broth

1/2 teaspoon salt

1 butternut squash, peeled and chopped into cubes

1 cups fresh or frozen cranberries

2 tablespoons chopped sage


 

In large dutch oven, heat coconut oil. Add chicken thighs and brown on each side. Once browned, remove chicken from pot and place on a plate.

Add onions to the pan and gently saute. Add apple cider vinegar to pot, followed by chicken or vegetable broth. Add 1/2 teaspoon salt.

Return chicken thighs to the pan, and place butternut squash and cranberries over chicken. Sprinkle chopped sage on top. Cover the pot and allow to simmer over medium/low heat for thirty minutes. Remove pan from heat. Allow chicken and vegetables to cool uncovered.

Enjoy!

The Sweet Laurel Pie Workshop \\ Sweet Laurel

CALLING ALL OF OUR CALLIGRAPHY ENTHUSIASTS because next weekend, we are holding our PIE + CALLIGRAPHY WORKSHOP! You’ll be BRUSH-ing up your skills and FALL-ing for a piece of our delicious treats. Sign up here for the event. Hope to see you there!

The Sweet Laurel Pie Workshop \\ Sweet Laurel

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

To prep for Thanksgiving this year, I teamed up with the hostess with the most-ess, Molly Sims, to bring you one of my favorite savory recipes: Swiss Chard and Butternut Squash Tart. This tart is so delicious and versatile, and can be served for brunch, lunch or dinner! I love popping in other flavors here too! I have made a version of tart with spinach, leek, dill, mint and feta for a spanakopita flavor, also delicious. Try this fall favorite of mine, and check out the video on Molly’s channel for step by step process! Enjoy!

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

 

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

Swiss Chard and Butternut Squash Tart with Zucchini Lattice 

Gluten Free, Dairy Free, Paleo


 

Filling:

2 cups butternut squash, chopped into one-inch cubes

1 tablespoon coconut oil, avocado oil or ghee

2 cups of swiss chard, chopped

2 shallot

3 eggs

3 tablespoons fresh tarragon leaves

2 teaspoons chopped chives

1/4 teaspoon cayenne pepper

1/2 – 1 teaspoon Himalayan pink salt

1 zucchini

1 prepared crust recipe (recipe below)


 

Steam butternut squash for about 20 minutes until cubes are tender. Set aside.

Preheat oven to 350F.

Heat oil in a pan over medium heat. Add chard and cook for 4 minutes. Set aside.

Peel 8 – 10 ribbons from the zucchini, set aside.  Chop shallot in quarters, then separate each layer.

In a bowl, crack the eggs and beat until egg whites and yolks are blended. Add herbs and spices, followed by shallot. Add chard and stir. Season with pink salt.

Pour into crust. Place cubes of butternut squash into veggie and egg mixture throughout tart.

To make lattice topping, peel 8 – 10 ribbons from the zucchini, set aside. Place four strips of zucchini across tart. Take another ribbon and slowly weave zucchini under and over the four strips. Repeat with remaining zucchini.

Bake for 30 minutes, then broil for 3 minutes for added crisp if desired.


 

Crust:

2 cups almond or hazelnut flour

2 tablespoons coconut oil or avocado oil

½ teaspoon Himalayan pink salt

1 egg


 

Preheat oven to 350F.

Mix together all ingredients and press into tart pan with parchment paper. Pre-bake for 10-12 minutes. Set aside to cool, then fill with tart ingredients.

Enjoy!