Tag: fresh

Peach Tart \\ Sweet Laurel

I created this summertime tart to highlight the star of the season: peaches! A simple dessert to prepare, and a beautiful one at that. This tart tastes great with vanilla ice cream or coconut whipped cream. Enjoy!!

Peach Tart \\ Sweet Laurel

Peach Tart \\ Sweet Laurel

Peach Tart \\ Sweet Laurel

Peach Tart

Yields one 8-9 inch tart


 

To make the crust:


 

Ingredients:

2 cups almond flour + 2 tablespoons

1/2 tsp pink salt

1 tablespoon maple syrup

2 tablespoons coconut oil

1 egg

Directions:

Place flour and salt in food processor. Pulse briefly. Add coconut oil, maple syrup, and egg and pulse until mixture forms a ball.

Press into 8-9 inch tart pan. TIP: To ensure your tart comes out of the pan easily, you may want to line your tart pan with parchment paper before pressing dough into tart pan.


 

To prepare filling:


 

Ingredients:

5-6 peaches

Juice of 1 lemon

Preheat oven to 350.

Directions:

Prepare a large pot of boiling water. When the water has hit a rolling boil, drop 4-5 peaches in the water. Blanch for about 3 minutes. Carefully remove the peaches and allow to cool.

After about 5 minutes, remove peach skins. Slice peaches into small 1-2 quarters. Arrange peaches in tart pan in circular formation. Pour lemon juice over the peaches.

Bake at 350 degrees Fahrenheit for about 30-40 minutes, until peaches are soft and they begin to slightly brown. Switch oven to broil, and carefully broil tart for 3-4 minutes. Remove tart from oven and allow to cool. Enjoy!

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.

Thai Kelp Noodle Salad \\ Sweet Laurel

Kelp Noodles are my new favorite grain-free noodle alternative. They are starch free, loaded with fiber, and a low-calorie alternative to other types of pasta. This noodle is perfect for a quick and easy dinner at home. I love making this Thai version, infused with delicious veggies and my Paleo ‘peanut sauce’ alternative made with almond butter and dates. Throughout my pregnancy, this has been a go to dinner, and has met my Thai dish cravings! You can add some cooked chicken or shrimp for extra protein, and other veggies of choice for added nutritional boost! We soak the kelp noodles in baking soda to get them nice and soft, a trick I learned from my dear friend, author, and chef extraordinaire Meredith Baird. If you love kelp noodles and would like to see more recipes like this, leave a comment. I have tons of other kelp noodle dishes I would love to share in future blog posts. Enjoy!

Pad Thai \\ Sweet Laurel

Pad Thai \\ Sweet Laurel

Pad Thai \\ Sweet Laurel

Yield: 2 servings


For the sauce:

3 tablespoons coconut aminos

1/2 cup almond butter (you can also use cashew butter)

2 dates, pitted

Juice of 1 lemon

1/4 cup olive oil

1 teaspoon ginger

1 teaspoon cayenne pepper

1/4 cup water

 

For the pad thai:

1 tablespoon coconut oil

1 red bell pepper, sliced into quarter inch slivers (plus extra for garnish)

1 cup thinly sliced cabbage (plus extra for garnish)

1 tablespoon fresh ginger, grated

1/4 cup basil, thinly sliced

1 12-ounce bag of kelp noodles


 

Directions:

Place kelp noodles in water + 1 tablespoon baking soda for 20 minutes. Make sure the baking soda and water are mixed well before placing the kelp noodles in the bowl. While kelp noodles are soaking, give the noodles a couple of cuts with scissors, making them into smaller noodles, easier to eat. Prepare sauce while you wait.

Mix all ingredients for the sauce in a high-speed blender. Set aside.

Heat 1 tablespoon of coconut oil in a saucepan. Gently saute cabbage, bell pepper, and ginger. Add sauce, then stir in rinsed kelp noodles.

Garnish with extra sliced cabbage, bell peppers, and optional chopped almonds. Top with fresh basil and serve. Enjoy!

 

Paleo Bolognese \\ Sweet Laurel

Bolognese is a classic, slow-cooked Italian pasta sauce traditionally finished with heavy cream. This recipe swaps in pine nuts for the cream, making it a Paleo and Vegan powerhouse recipe. When I married my Italian sweetheart, there were several Italian pasta sauces I attempted to ‘health -hack.’ This Bolognese is the product of about 5 years of experimentation, but let me tell you, it was worth it! Every taste tester loves this variation of the classic pasta, including my sweetheart. I recommend pairing it with spiralized sweet potato noodles, although zucchini noodles or another pasta will taste lovely as well.

*Special Equipment: You will need a spiralizer if you choose to make vegetable noodles

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese \\ Sweet Laurel

Paleo Bolognese 

Yield: 4-6 servings 


 

For the sauce:


 

2 tablespoons coconut oil or olive oil

1 onion, chopped

4 carrots, chopped

2 celery ribs, chopped

1 can of crushed fire roasted tomatoes, I like Muir Glen

1 teaspoon Himalayan pink salt

1/2 teaspoon fennel seeds

1 tablespoon apple cider vinegar

1/2 cup pine nuts

1 tablespoon oregano

To add to sauce:

(optional) 1 pound cooked ground beef or bison

4-8 zucchini or 3-5 medium or large white sweet potatoes


 

Pour oil into cast iron pot over medium heat. Add onions, carrots, and celery. Saute until onions are golden brown and carrots are softened. Add apple cider vinegar to the pot. Stir well. Add tomatoes and cook 10-15 minutes stirring constantly.

Add salt and fennel seeds. Place all contents in blender with pine nuts. Blend on high until smooth. Add olive oil if needed. Stir in oregano.

Add cooked ground beef or bison.


 

To prepare zucchini or sweet potato noodles:


 

Wash vegetables. Cut a flat edge on each end of zucchini or sweet potato. Place vegetable in spiralizer and begin to crank. When you are finished spiralizing all vegetables, pour 1-2 tablespoons of oil in the pot. Turn on medium to high heat. Add spiraled vegetables and gently stir until cooked. Zucchini takes about 7 minutes and sweet potato noodles take about 10-12 minutes.

Enjoy!

Coconut Yogurt Breakfast Bowls with Grain Free Granola \\ Sweet Laurel

You will truly have a breakfast of champions with this delicious yogurt + granola situation. Homemade coconut yogurt is a fun alternative to the ever popular breakfast of chia pudding, and the probiotic twist gives this breakfast an added boost. Granola is a classic, and has always been a favorite of mine. Feel free to swap in whatever nuts or sweetener you like. If you want to skip the yogurt making, purchase this yogurt. It is my absolute favorite coconut yogurt money can buy. Enjoy!

Coconut Yogurt Breakfast Bowls with Grain Free Granola \\ Sweet Laurel

Coconut Yogurt Breakfast Bowls with Grain Free Granola \\ Sweet Laurel

Coconut Yogurt Breakfast Bowls with Grain Free Granola \\ Sweet Laurel

Coconut Yogurt Breakfast Bowls with Grain Free Granola \\ Sweet Laurel

Coconut Yogurt Breakfast Bowls

Yields 4 bowls


 

2 cans coconut milk (I like Natural Value BPA Free Organic Coconut Milk)

2 teaspoons tapioca starch (this thickens the yogurt)

1 tablespoon maple syrup

2 probiotic capsules


 

Sterilize two glass jars and lids. Set aside.

Place one cup of coconut milk in a bowl. Whisk in tapioca starch. Set aside.

Place remaining coconut in a pot. Add coconut milk and tapioca mixture into pot and stir over medium heat. Do not heat too high. When coconut milk starts to just simmer, switch to low. Whisk until mixture thickens. This takes about 5 -10 minutes.

Remove from heat and allow to cool until it is warm enough to touch. Stir in probiotics powder from capsules and the maple syrup. Pour into sterilized jars and allow to sit in dehydrator at 110 for about 12 hours.

Remove from dehydrator and allow to cool in fridge, about 6 hours.

Top granola with beautiful berry and our delicious Grain Free Granola (recipe below)!


 

Grain Free Granola


 

1/2 cup walnuts

1/2 pecans

1 cup almonds

1/4 cup sesame seeds

1/4 pistachio or almond flour

2 tablespoons cinnamon

1/4 cup coconut oil

1/4 cup maple syrup


 

Preheat oven to 375. Stir all ingredients until well mixed. Place on baking sheet and bake for about 10 minutes, or until desired crunch is reached. Allow to cool. Store in air tight jar.

Enjoy!

Summer Berry Tart \\ Sweet Laurel

Few things are more refreshing than a berry tart on a summer day. And what’s even better, this tart is gluten, grain, dairy, refined sugar free! Even though summer is coming to an end, you may still enjoy this delicious and easy recipe. xoxo, Sweet Laurel.

Summer Berry Tart \\ Sweet Laurel

Summer Berry Tart \\ Sweet Laurel

Summer Berry Tart \\ Sweet Laurel

Summer Berry Tart \\ Sweet Laurel

Summer Berry Tart

Yields one 8-9 inch tart


 

To make the tart crust:


 

2 cups almond flour + 2 tablespoons

1/2 tsp pink salt

1 tablespoon maple syrup

2 tablespoons coconut oil

1 egg


 

Preheat oven 350

Place flour and salt in food processor. Pulse briefly.

Add coconut oil, maple syrup and egg and pulse until mixture forms a ball.

Press into lightly greased (you can use coconut oil) 8-9 inch tart pan.

Bake crust about 10 minutes. Remove from oven. While crust cools prepare coconut whipped cream.


 

To make the coconut whipped cream:


 

2 cans coconut cream, refrigerated overnight (I use Natural Value)

2 tablespoons of maple syrup

1 tablespoon vanilla extract


 

After the coconut cream has set in the fridge overnight, the coconut fat solids separate from the coconut water. Open cans of coconut cream and spoon solid cream into Kitchen Aid mixer bowl. Beat the solid coconut cream on high speed until cream is peaks form.  Slowly stir in the maple syrup and vanilla extract. Refrigerate until use.


 

To decorate tart:


 

Fill cooled tart crust with coconut cream. Decorate with 2 pints of organic strawberries or berry of choice. Enjoy!

Veggie Lasagna \\ Sweet Laurel

This lasagna is a game changer. It is truly a collaboration of creatives in the Paleo, vegan and clean eating scene. We used Kite Hill for their delicious almond milk based Ricotta. This cheese could fool any dairy devotee. With the help of Capellos, grain and gluten free eaters can now enjoy home-cooked, delicious lasagna noodles. I incorporated my bolognese  sauce, the product of a few years of experimentation, now fully approved by my Italian husband. “ICBIP” (I can’t believe it’s Paleo) is the remark I continually get when I whip up this dish. I’m sure your response will be the same. Enjoy!

Veggie Lasagna \\ Sweet Laurel

Veggie Lasagna \\ Sweet Laurel

Veggie Lasagna \\ Sweet Laurel

Veggie Lasagna \\ Sweet Laurel

Veggie Lasagna \\ Sweet Laurel

Veggie Lasagna

Yield: 1 8×10 or 8×8 lasagna


 

To prepare bolognese sauce:


 

2 tablespoons coconut oil or olive oil

1 onion, chopped

4 carrots, chopped

2 celery ribs, chopped

1 can crushed fire roasted tomatoes, I like Muir Glen

1 teaspoon Himalayan pink salt

1/2 teaspoon fennel seeds

1 tablespoon apple cider vinegar

1/2 cup pine nuts


 

Pour oil into cast iron pot over medium heat. Add onions, carrots and celery. Saute until onions are golden brown and carrots are softened. Add apple cider vinegar to the pot. Stir well. Add tomatoes and cook 10-15 minutes stirring constantly.

Add salt and fennel seeds. Place all contents in blender with pine nuts. Blend on high until smooth. Add olive oil if needs.


 

To prepare the lasagna:


 

1 tablespoon coconut oil

1 onion

2 cloves garlic

2 zucchini, sliced into 1 inch rounds

2 bell peppers, chopped

3 cups spinach

1 cup basil, sliced

1 tomatoe, sliced into 1\4 inch rounds

1 cup Kite Hill classic ricotta

lasagna sheets from Cappellos

4 cups bolognese sauce (recipe above)


 

Heat oil in cast iron pot. Add onion and garlic. Allow to soften, then add zucchini and bell pepper. Add spinach and stir until wilted. Cool, then add basil.

In 8 x8 pan, pour 1 cup of sauce into the bottom of the pan and spread evenly. Cover sauce with one layer of lasagna noodles. Top with a layer of ricotta. Spoon veggies mixture on top. Repeat for another 2-3 layers. When you reach the top layer, cover lasagna with tomato rounds. Sprinkle herbs de province on top. Bake for 40 minutes. Broil for final 5 minutes of baking.

Enjoy!

Infused Water \\ Sweet Laurel

Infused water is a favorite of mine. It elevates any dinner party experience. I love playing with fun flavors when I entertain. Here are a few fun flavors to play with. Enjoy!

Infused Water \\ Sweet Laurel

Infused Water \\ Sweet Laurel

Infused Water \\ Sweet Laurel

Infused Water \\ Sweet Laurel

Infused Water \\ Sweet Laurel

DSC_8530

Infused Water \\ Sweet Laurel

Infused Water \\ Sweet Laurel

Infused Water 3 Ways


 

Grapefruit Rose


 

3 -5 cups filtered water

1 organic grapefruit

1 organic rose

Wash grapefruit and thinly slice. Place in base of water vessel. Add water. Break peddles off rose and add to vessel. Allow flavors to sit for about 10 minutes, then serve!

 


 

Orange Rosemary


 

3 -5 cups filtered water

1 organic orange

4-5 sprigs organic rosemary

Wash orange and thinly slice. Place in base of water vessel. Break off sprigs of rosemary and add to vessel. Allow flavors to sit for about 10 minutes, then serve!

 


 

Lemon Cucumber Mint


 

3 -5 cups filtered water

1/2 cup organic cucumber

1/2 cup organic mint

1 organic lemon

Wash cucumber and lemon. Thinly slice and place in water vessel. Add water. Break off mint leaves and add to water. Allow flavors to sit for about 10 minutes, then serve!

 

 

Avocado Mayo \\ Sweet Laurel

At Sweet Laurel, we like keep things whole, simple and pure. This mayo doubles as salad dressing, veggie dip, toast topper, you name! Enjoy this avo mayo as a condiment any day of week! I love it on a lettuce wrapped bison burger. Delish!

DSC_8177

DSC_8192

DSC_8197

Avocado Mayo

Yields for about 2 cups


 

3 ripe avocados

2/3 cup olive oil

1 tablespoon lemon juice

1 teaspoon salt

1 clove garlic

1 teaspoon turmeric

1 tablespoon coconut milk


 

Combine all ingredients in a blender. Mix until well incorporated. Store in fridge up to one week.

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel

Every month of summer there’s something to look forward to: gaviota strawberries in May, GG1 cherries from Murray’s Farm in June, the mulberries in July, and the Rio Oso Gem peach in August. Peaches tend to be sublime or thoroughly disappointing – very rarely mediocre. This thin line they tread means that buying them can be a bit of a gamble. Which peach will show up? With the Rio Oso Gem, you know your getting the perfect yellow peach. High acid and high sugar – the tartness pricks your tongue, but the sweetness is almost like honeyed flowers it’s so intense. The texture is firm, but then you bite into it and it’s like a water balloon of ambrosia exploded in your mouth. It’s heaven.

When produce is at its peak, very little – if anything at all – needs to be done to it. So today we simply added a bit of honey marshmallow, scooped right on top, and then torched the whole thing for a bit of caramelization. Peaches are going to be at their peak into the next month, so enjoy them while they last!

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel


 

Toasted Honey Marshmallow with Peaches

Yields for 8 servings


 

1 cup water (divided)

3 tablespoons grass fed beef gelatin powder (for vegan, use soy based gelatin)

1 cup honey (because it’s being cooked, it doesn’t have to be raw)

1 teaspoon vanilla extract

1/4 teaspoon Himalayan pink salt

1 tablespoon Arrowroot powder + extra for sprinkling the knife

4 large ripe peaches


 

Pour 1/2 cup of water into a Kitchen Aid mixer bowl.  Sprinkle gelatin over the top of the water.  Allow to sit.

In a saucepan, combine remaining 1/2 cup water, raw honey and vanilla.Turn on stove to medium heat, and bring the mixture to a simmer until it reaches the soft ball stage at 240 degrees. Turn mixer on, blending the gelatin and water mixture.  Slowly begin mixing in syrup mixture and continue to beat for about 10 minutes.  Beat until marshmallow peaks form.

Slice peaches in half and top with marshmallow mixture (this is easiest to do when the marshmallow mixture is still warm and not fully set). Either broil the peaches for a minute until just toasted, or use a butane torch to toast the marshmallow topping. Enjoy!