Deliciously Organic http://deliciouslyorganic.net Organic, Grain Free, Gluten Free, Paleo Recipes Tue, 21 Feb 2017 19:17:24 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.2 Fermented Radish Salsa http://deliciouslyorganic.net/fermented-radish-salsa/ http://deliciouslyorganic.net/fermented-radish-salsa/#comments Tue, 21 Feb 2017 19:00:32 +0000 http://deliciouslyorganic.net/?p=117895 Want an absolutely fabulous way to get some healthy probiotics into your diet? Try fermented radish salsa! This delicious, probiotic condiment helps build a healthy gut which in turn helps keep the immune system strong. Most salsas feature tomatoes, but a few weeks ago I was in Mexico and had some salsa made with radishes. […]

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Fermented Radish Salsa

Want an absolutely fabulous way to get some healthy probiotics into your diet? Try fermented radish salsa! This delicious, probiotic condiment helps build a healthy gut which in turn helps keep the immune system strong.

Most salsas feature tomatoes, but a few weeks ago I was in Mexico and had some salsa made with radishes. Much to my surprise, we all really enjoyed it!

I decided to experiment a bit, and shared on Instagram that I was trying out a new radish salsa. There was a lot of excitement about the recipe, so I tested it a bit more and now happily share with you my fermented radish salsa!

 

It’s very easy to make, and only takes two days to ferment. It turns a lovely shade of pink, which will be fun to serve in the upcoming spring months.

You can serve it with grilled meats or fish, or if you’re looking for some crunch, plantain chips will do the trick!

Makes about 4 cups

Fermented Radish Salsa
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Ingredients

  • 2 bunches radishes, chopped (about 4 cups)
  • 2 cups packed cilantro leaves, chopped
  • Juice of 2 limes, about 3 tablespoons
  • 2 teaspoons Celtic sea salt

Instructions

  1. Place all ingredients in a bowl and toss until incorporated. Let sit at room temperature for 20 minutes. Spoon the salsa into a large wide-mouth mason jar . Using a muddler, press the radish mixture so the juices cover the salsa. You might need to press several times to help the juices release from the radishes. Loosely screw the lid on top of the jar.
  2. Place the salsa in a dark, cool spot in the pantry. Let sit for 48 hours. You’ll notice if you stir the salsa there will be bubbles. That’s a good thing! It means the salsa has fermented. Store in the fridge.
  3. Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you’re welcome to share what you used and how it turned out in the comments below. Thanks!
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3-Ingredient Chocolate Mousse (Grain-Free, Paleo) http://deliciouslyorganic.net/3-ingredient-chocolate-mousse-grain-free-paleo/ http://deliciouslyorganic.net/3-ingredient-chocolate-mousse-grain-free-paleo/#comments Fri, 10 Feb 2017 18:06:11 +0000 http://deliciouslyorganic.net/?p=117744 I originally saw this intriguing recipe as part of a tart in a cooking magazine and I had to give it a try. A 3-ingredient chocolate mousse? Impossible! Well, I was wrong! The only ingredients in this decadent mousse are coconut oil, coconut cream, and dark chocolate. Added bonus: no whipping! Just melt, whisk, pour […]

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This 3-ingredient chocolate mousse comes with an added bonus - no whipping! Just melt, whisk, pour and refrigerate.I originally saw this intriguing recipe as part of a tart in a cooking magazine and I had to give it a try. A 3-ingredient chocolate mousse? Impossible!

Well, I was wrong!

The only ingredients in this decadent mousse are coconut oil, coconut cream, and dark chocolate. Added bonus: no whipping! Just melt, whisk, pour and refrigerate.

For some extra fun, I used these cookie stamps with my dairy-free sugar cookie dough and the kids loved them! Happy Valentines!

Grain-Free Valentine's Sugar Cookies

Serves 4

3-Ingredient Chocolate Mousse (Grain-Free, Paleo)

10 minPrep Time

1 hr, 10 Total Time

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Ingredients

Instructions

  1. Melt the coconut oil and chocolate over a double-boiler. Whisk in coconut cream. Pour the chocolate mixture into small bowls and refrigerate for 1 hour. Serve cold.
  2. Note: For the coconut cream you'll need three 150ml cans to make this recipe, but if you use all of the contents of all three cans, you'll have more than what's needed. So, use all of of the contents of one can (the coconut cream and the liquid at the bottom), and then just scoop out the solid coconut cream out of the other two cans.
  3. I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
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Sausage, Potato, and Spinach Sheet-Pan Dinner (Grain-Free) http://deliciouslyorganic.net/sausage-potato-and-spinach-sheet-pan-dinner/ http://deliciouslyorganic.net/sausage-potato-and-spinach-sheet-pan-dinner/#comments Tue, 07 Feb 2017 21:11:03 +0000 http://deliciouslyorganic.net/?p=117661 I have another easy to prep sheet pan dinner recipe for you! Simply toss together all the ingredients, minus the spinach and lemon, and roast them in the oven until golden. I like to serve this easy to clean up entrée with a simple salad, or some raw vegetables drizzled with olive oil. People often […]

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I have another easy sheet pan dinner recipe for you! Toss together all the ingredients, minus the spinach, and the roast them in the oven until golden.

I have another easy to prep sheet pan dinner recipe for you! Simply toss together all the ingredients, minus the spinach and lemon, and roast them in the oven until golden. I like to serve this easy to clean up entrée with a simple salad, or some raw vegetables drizzled with olive oil.

People often ask why I don’t use olive oil or coconut oil for roasting or sautéing, so here’s a quick review. Every oil or fat has a “smoking point”. This is the point where the oil oxidizes and creates free radicals. Free radicals damage the cells of our bodies, so we try to avoid those as much as possible.

Olive oil and coconut oil oxidize at higher heats, so it’s best to cook with a stable saturated fat like ghee, lard, tallow, duck fat, etc. These stable fats provide omega-3 fatty acids and contain fat-soluble activators. Fat soluble activators enable our bodies to properly use the vitamins A, D, E and K in our food, so they’re incredibly important for good health!

So, for roasting or cooking at higher heats, ditch the olive oil, coconut oil, and of course, any seed oils and go for the stable saturated fats from pastured animals.

Serves 4-6

Sausage, Potato, and Spinach Sheet-Pan Dinner
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Ingredients

  • 1 1/2 pounds fingerling or yukon potatoes, cut into thick wedges
  • 4 links organic sausage, cut into 2-inch pieces
  • 10 shallots, cut into 1-inch pieces
  • 3 tablespoons ghee , duck fat , lard or tallow
  • 1 teaspoon Celtic sea salt
  • 4 cups raw spinach or arugula
  • Juice of 1/2 lemon

Instructions

  1. Preheat the oven to 400 degrees F and adjust the rack to the middle position. Place the potatoes, sausage, and shallots on a large sheet pan lined with unbleached parchment paper . Drizzle the sausage mixture with the ghee and season with the sea salt. Toss to coat the vegetables and meat with the fat. Roast for 30-40 minutes, until edges of potatoes are turning golden brown.
  2. Sprinkle the 4 cups of spinach over the hot sausage mixture. Sprinkle with the lemon juice and then toss to incorporate. You can serve alone or with a dollop of mayo .
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Sesame Chicken with Plum Sauce (Grain-Free) http://deliciouslyorganic.net/sesame-chicken-plum-sauce-grain-free/ http://deliciouslyorganic.net/sesame-chicken-plum-sauce-grain-free/#comments Tue, 31 Jan 2017 17:48:37 +0000 http://deliciouslyorganic.net/?p=117532 Our family loves Sesame Chicken with Plum Sauce. Marinating the chicken in buttermilk makes it delightfully tender (this trick also works for fried chicken). The original family recipe calls for packaged herb stuffing, so I replaced that with plantain chips and spices. Bake the chicken until it’s golden brown and then serve it with a […]

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Sesame Chicken with Plum Sauce is a family favorite and always shines at parties, too, because the chicken can be prepped ahead of time, frozen raw, and then baked straight from the freezer!
Our family loves Sesame Chicken with Plum Sauce. Marinating the chicken in buttermilk makes it delightfully tender (this trick also works for fried chicken). The original family recipe calls for packaged herb stuffing, so I replaced that with plantain chips and spices.

Bake the chicken until it’s golden brown and then serve it with a simple plum-horseradish sauce. This family favorite always shines at parties, too, because the chicken can be prepped ahead of time, frozen raw, and then baked straight from the freezer!

Serves 4-6

Sesame Chicken with Plum Sauce (Grain-Free)

If you'd like to prepare this dish ahead of time and freeze it, then add 5-10 additional minutes to the baking time.

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Ingredients

Instructions

  1. Place the chicken and buttermilk in a shallow baking dish and stir around a bit to coat all of the chicken with the buttermilk. Cover and place in the fridge and let marinate for at least 1 hour.
  2. Preheat the oven to 375F and adjust the rack to the middle position. Combine the arrowroot, ground plantain chips, onion powder, sea salt and sesame seeds in a pie plate. Place a piece of marinated chicken in the plantain mixture and press on both sides to coat the chicken. Place the chicken on a baking sheet lined with parchment paper. Repeat with remaining chicken. Combine the melted palm shortening and butter in a small bowl. Using a pastry brush, carefully brush each piece of chicken with the butter mixture. Bake for 25 minutes, or until coating is turning golden brown.
  3. Stir the plum jam, horseradish and lemon juice until combined. Serve the plum sauce with the chicken.
  4. Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
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Lemon Poppy Seed Muffins (Grain-Free) http://deliciouslyorganic.net/lemon-poppyseed-muffins-grain-free/ http://deliciouslyorganic.net/lemon-poppyseed-muffins-grain-free/#comments Tue, 17 Jan 2017 12:15:22 +0000 http://deliciouslyorganic.net/?p=117260 I can’t believe it took me over eight years of writing this blog to post a recipe for Lemon Poppy Seed Muffins! These easy-to-make muffins will please just about everyone at the breakfast table. As you know, I try to minimize the sugar in my recipes as much as possible. This time, I found the […]

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Grain-Free Lemon Poppy Seed Muffins are easy-to-make muffins that will please just about everyone at the breakfast table.
I can’t believe it took me over eight years of writing this blog to post a recipe for Lemon Poppy Seed Muffins! These easy-to-make muffins will please just about everyone at the breakfast table.

As you know, I try to minimize the sugar in my recipes as much as possible. This time, I found the muffins actually need the full 1/2 cup of maple sugar to taste just right. I tested them with 1/3 cup of sugar and although the muffins tasted nice, we could barely detect the lemon. So, I recommend keeping the exact amounts listed if want the muffins to actually taste like lemon poppy seed.

Makes 12 muffins

Lemon Poppy Seed Muffins (Grain-Free)
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Ingredients

Instructions

  1. Preheat oven to 350ºF and adjust rack to middle position. Line a muffin tin with unbleached muffin cups. Place butter, sour cream, eggs, vanilla, lemon juice and maple sugar in a bowl and whisk to combine. In a separate bowl, combine the almond flour, coconut flour, gelatin, sea salt, baking powder, and lemon zest. Pour the dry ingredients into the wet ingredients and stir to combine. Stir in the poppy seeds.
  2. Divide the muffin batter evenly into the muffin cups. Bake for 23-25 minutes until just turning golden brown on top.
  3. Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
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Why You Shouldn’t Eat Enriched or Fortified Foods http://deliciouslyorganic.net/why-you-shouldnt-eat-enriched-or-fortified-foods/ http://deliciouslyorganic.net/why-you-shouldnt-eat-enriched-or-fortified-foods/#comments Fri, 13 Jan 2017 14:43:59 +0000 http://deliciouslyorganic.net/?p=116964 We find enriched food all over the place these days. In fact, since 1998 folic acid has been added to most bread flours, cornmeal, pasta, rice, and other grain products in the U.S. and Canada. “Enriched” sounds healthy, right? Unfortunately, these foods get “enriched” with synthetic vitamins and/or minerals our bodies often can’t use properly. […]

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We find enriched food all over the place these days. In fact, since 1998 folic acid has been added to most bread flours, cornmeal, pasta, rice, and other grain products in the U.S. and Canada.

“Enriched” sounds healthy, right?

Unfortunately, these foods get “enriched” with synthetic vitamins and/or minerals our bodies often can’t use properly. These synthetic nutrients can actually cause health issues.

For example, many people have the MTHFR mutation today. When someone with the MTHFR mutation consumes folic acid (the synthetic form of folate) the body can’t process it. The synthetic folic acid builds up in the system and the excess ends up stored as a toxin in organs and fat tissue.

Milk is also commonly “fortified” or “enriched.” Most milk sold in stores contains synthetic vitamins A and D added after pasteurization and homogenization. The synthetic vitamins aren’t the same as the natural, bioavailable forms of the vitamins present in unprocessed milk – which means our bodies can’t utilize them in the same way.

Here’s a list of commonly “fortified” or “enriched” foods and beverages:
Pasteurized milk and dairy
White Flour
Rice
Cereals
Crackers
Juice
Pasta
Corn Products
Iodized Salt
Nut Milks
Bread

In order to get the most nutrients in our diets that our bodies can properly use, we should stick with real, unprocessed foods: organic meats, fruits, vegetables, unprocessed dairy, seeds, nuts, healthy fats, fermented foods and unprocessed grains (if you can tolerate them). That’s the best way to get bioavailable nutrients and keep our bodies healthy.

I challenge you to look at the labels on the foods in your pantry and fridge – especially the words “enriched” or “fortified”. If you find those words, resolve to slowly replace those foods with unprocessed ones, so you can live a healthier life!

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Sweet Potato Stacks http://deliciouslyorganic.net/sweet-potato-stacks/ http://deliciouslyorganic.net/sweet-potato-stacks/#comments Tue, 10 Jan 2017 18:33:24 +0000 http://deliciouslyorganic.net/?p=117040 Many sweet potato recipes seem to be a bit too sweet. Don’t you agree? That’s why I love this recipe because nothing sweet is added and the nuttiness from the Parmigiano Reggiano cheese is a wonderful compliment to the browned butter and potato. Good, quality ingredients are important to me, so I love to visit […]

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The sweet potato stacks are sliced, stacked in a muffin tin and drizzled with browned garlic and sage butter and topped with Parmigiano.Many sweet potato recipes seem to be a bit too sweet. Don’t you agree? That’s why I love this recipe because nothing sweet is added and the nuttiness from the Parmigiano Reggiano cheese is a wonderful compliment to the browned butter and potato.

Good, quality ingredients are important to me, so I love to visit the source to see how specific foods are made. In October, I had the privilege to travel to Parma, Italy to see exactly how Parmigiano Reggiano is made. I posted everything over on Instagram as we were traveling, but I also wanted to post some of the pictures here for any of you who missed it!

The sweet potato stacks are sliced, stacked in a muffin tin and drizzled with browned garlic and sage butter and topped with Parmigiano.

The raw, grass-fed milk is brought fresh into the factory each morning. They gently heat the milk, to separate the curds from the whey.

The sweet potato stacks are sliced, stacked in a muffin tin and drizzled with browned garlic and sage butter and topped with Parmigiano.They use a large cheesecloth to lift 200lbs of curds from the whey.

The sweet potato stacks are sliced, stacked in a muffin tin and drizzled with browned garlic and sage butter and topped with Parmigiano.That’s what 200lbs of curds looks like!

The sweet potato stacks are sliced, stacked in a muffin tin and drizzled with browned garlic and sage butter and topped with Parmigiano.

The wheel of curds is cut into two pieces and each is placed into a cheese mold. The molds sit for 3-4 days to set.

The sweet potato stacks are sliced, stacked in a muffin tin and drizzled with browned garlic and sage butter and topped with Parmigiano. The cheese wheels are then placed in a salt water bath for about twenty days.

The sweet potato stacks are sliced, stacked in a muffin tin and drizzled with browned garlic and sage butter and topped with Parmigiano.

As the cheese sits in the water bath, it soaks up the salt. This is why Parmigiano is salty!

The sweet potato stacks are sliced, stacked in a muffin tin and drizzled with browned garlic and sage butter and topped with Parmigiano. Then the wheels are placed on a shelf to age for 12-36 months.

The sweet potato stacks are sliced, stacked in a muffin tin and drizzled with browned garlic and sage butter and topped with Parmigiano.Shopping Tip: The darker Parmigiano is, the longer it’s been aged.
This picture shows from left to right a slice of 12-month, 24-month and 36-month aged cheese.

The sweet potato stacks are sliced, stacked in a muffin tin and drizzled with browned garlic and sage butter and topped with Parmigiano. The true Parmigiano Reggiano factories do not allow any chemicals to be used in the building. So, to clean the factory, they only use leftover whey and water.
The factory was spotless and smelled very clean. Maybe I should try cleaning with whey!

The sweet potato stacks are sliced, stacked in a muffin tin and drizzled with browned garlic and sage butter and topped with Parmigiano.

And, now back to our recipe! The sweet potatoes are sliced, stacked in a muffin tin, drizzled with browned garlic and sage butter and topped with Parmigiano. Of course, if you can’t get your hands on the real-deal Parmigiano cheese, another Parmesan or even Pecorino Romano will work just fine.

Makes 12 potato stacks

Sweet Potato Stacks

Adapted from Cooking Light

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Ingredients

  • 5 tablespoons unsalted butter, plus additional to oil the muffin pan
  • 12 large fresh sage leaves
  • 3 cloves garlic, smashed
  • 4-5 medium sweet potatoes, peeled and cut into 1/4-inch thick slices
  • 1 1/2 teaspoons Celtic sea salt
  • 1 1/2 cups grated Parmigiano Reggiano cheese

Instructions

  1. Preheat the oven to 350 and adjust the rack to the middle position. Melt the 5 tablespoons butter in a small saucepan over medium heat. Add the sage leaves and garlic and continue to cook until butter is foamy and just begins to brown, about 7 minutes. Remove the butter mixture from the heat. Using a slotted spoon, remove the sage leaves from the browned butter and place on a plate lined with a paper towel or dishcloth. Remove the garlic from the browned butter and discard.
  2. Using a pastry brush, butter a 12-cup muffin tin. Place 2 potato slices in the bottom of each of the 12 muffin cups. Sprinkle each sweet potato stack with a little Celtic sea salt and 1 tablespoon cheese. Place a third potato slice on top of each potato stack and drizzle a 1/2 teaspoon of browned butter over each stack.
  3. Cover the muffin tin with a piece of parchment paper and then a piece of foil. Bake for 25 minutes. Remove the muffin tin from the oven and remove the parchment and foil. Drizzle the remaining browned butter over each stack, and then season each with a little more sea salt and 1 tablespoon cheese.
  4. Turn the broiler on high, and place the potatoes under the broiler for 1-2 minutes until cheese is melted and just turning golden brown. To serve, top each with reserved sage leaves.
  5. Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
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How to Get Enough Calcium from Your Diet http://deliciouslyorganic.net/get-enough-calcium-diet/ http://deliciouslyorganic.net/get-enough-calcium-diet/#comments Tue, 03 Jan 2017 23:10:12 +0000 http://deliciouslyorganic.net/?p=116986 Our lives depend on calcium. Calcium is required for all nerve impulses, muscle contraction, bone and teeth support, reducing inflammation, white blood cell function and even blood coagulation. We’re constantly bombarded with the suggestion to “get more calcium.” In truth, most of us get enough calcium – but we’re missing the cofactors that allow the […]

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We’re constantly bombarded with the suggestion to 'get more calcium.' So, how do you get enough calcium from your diet? I think the answer will surprise you!Our lives depend on calcium. Calcium is required for all nerve impulses, muscle contraction, bone and teeth support, reducing inflammation, white blood cell function and even blood coagulation.

We’re constantly bombarded with the suggestion to “get more calcium.” In truth, most of us get enough calcium – but we’re missing the cofactors that allow the body to absorb or use it.

For example, research has shown calcium alone cannot build strong bones. You also need other nutrients like vitamins A, C, D, and K, magnesium, phosphorus, manganese, amino acids, and enzymes for building bone.

Here are the 7 cofactors needed in order for the body to use calcium properly:

1. Systemic PH – If the blood is too acidic, the body will take calcium from the bones.

2. Hydration – Proper hydration ensures blood can transfer the calcium.

3. Other Minerals – We also need potassium, zinc, boron, copper, manganese for proper use of calcium.

4. Vitamins – For example, Vitamin D works with PTH (parathyroid hormone) to increase calcium in our blood stream. It increases absorption through our gastro-intestinal tract.

5. Fatty Acids – Fatty acids are necessary for transport of calcium across the cell membrane. They also help increase calcium in tissues.

6. Digestion – Calcium is only absorbed in an acidic environment and it requires the correct amount of hydrochloric acid (aka: stomach acid) for uptake. Calcium and iron need a 4-4.5 PH in the stomach for the minerals to be pulled out of the food and utilized properly by the body.

7. Hormones – different hormones are needed to regulate calcium in the body. For example, the parathyroid needs to send out the correct hormones in order to properly regulate calcium metabolism in the body.

As you can see, it’s a more complicated process than simply popping a calcium supplement!

And, if you choose to take a calcium supplement, it’s important to realize there are different kinds on the market. The three most common are calcium citrate, calcium lactate and calcium carbonate. Calcium carbonate is the most common, but it’s not easily digested and as a result is poorly assimilated by the body. This is why it’s important to talk to your health practitioner so they can help you find the best supplement for your body. Two of my favorite brands are Standard Process and Biotics.

I know all of this info can be a bit overwhelming, so here are 4 steps you can take to help your body utilize the calcium in your diet:

  1. Reduce your sugar, alcohol and caffeine consumption; these three foods reduce calcium in the system.
  2. Take steps to reduce your stress so your digestive system can produce the proper amount of stomach acid to utilize the calcium in your diet.
  3. Don’t exercise too much to ensure you don’t deplete your calcium stores.
  4. Make sure you’re getting the correct form of calcium your diet. Foods “enriched” with calcium are usually using a synthetic form the body can’t use. Bioavailable calcium from raw dairy, properly prepared nuts and seeds, oily fish, and greens is a great way to get calcium in the diet.

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Peppermint Pinwheel Cookies (Grain-Free, Paleo) http://deliciouslyorganic.net/peppermint-pinwheel-cookies-grain-free-paleo/ http://deliciouslyorganic.net/peppermint-pinwheel-cookies-grain-free-paleo/#comments Sun, 18 Dec 2016 17:21:13 +0000 http://deliciouslyorganic.net/?p=116761 I’m so excited to bring you a grain-free version of this delightful holiday favorite – a swirled sugar cookie with peppermint! I used 5 drops of peppermint essential oil for the fresh peppermint flavor. Of course, we want to avoid artificial food dyes, so I used India Tree Food Coloring for the red color. India Tree is […]

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These peppermint pinwheel cookies are grain free & Paleo as well as being super delicious!

I’m so excited to bring you a grain-free version of this delightful holiday favorite – a swirled sugar cookie with peppermint!

I used 5 drops of peppermint essential oil for the fresh peppermint flavor. Of course, we want to avoid artificial food dyes, so I used India Tree Food Coloring for the red color. India Tree is made of glycerin, deionized water, vegetable juice, beta carotene, and turmeric. It doesn’t contain any corn syrup or synthetic dyes.

To get a nice clean slice of cookie, it’s best to chill the dough for the recommended 3 hours. And, if you’re feeling extra festive, you can drizzle white sprinkles on top before baking.

Merry Christmas!

Makes about 20 cookies

Peppermint Pinwheel Cookies (Grain-Free, Paleo)
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Ingredients

Instructions

  1. Place the almond flour, coconut flour, maple sugar, gelatin, arrowroot and sea salt in the bowl of a food processor. Process 2-3 times to combine. Add the ghee and egg and process until the dough forms a ball. Remove half of the dough from the bowl, form it into a flat 6-inch disk, wrap it tightly in plastic wrap and refrigerate for 30 minutes.
  2. Add the red food coloring and the peppermint oil to the remaining dough and process until the dough is red. Form the red dough into a flat 6-inch disk, wrap it tightly in plastic wrap and refrigerate for 30 minutes.
  3. Place 2 pieces of parchment paper on the counter. Place each dough round on a piece of parchment. Sprinkle with arrowroot and roll each dough round into a 12 x 10-inch rectangle (if the measurement isn’t exact, that’s ok). With the red dough still attached to the parchment, carefully take the red dough and place it on top of the “white” dough with the parchment now facing up. Slowly peel the parchment off of the red dough.
  4. Using the parchment paper as an aid, roll the dough into a tight cylinder. After the cylinder is formed, roll it back and forth on the counter to slightly elongate it and compact it. Wrap the log in plastic wrap, twisting the edges so all of the dough is covered. Refrigerate for 3 hours.
  5. Preheat the oven to 350ºF and adjust the rack to the middle position. Remove the dough log from the refrigerator and cut it into 1/4” thick slices using a paring knife. Place the slices on a baking sheet lined with parchment paper. Bake for 12 minutes. Cool and serve.
  6. Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
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Cranberry Bread (Grain-Free) http://deliciouslyorganic.net/cranberry-bread-grain-free/ http://deliciouslyorganic.net/cranberry-bread-grain-free/#comments Tue, 13 Dec 2016 16:43:43 +0000 http://deliciouslyorganic.net/?p=116669 Cranberry Bread is a classic holiday quick bread you can serve at breakfast, as a light dessert, or dried and used in bread pudding. This subtly sweet grain-free loaf arrives heavily scented with vanilla and dotted with tangy cranberries. I use dried, unsweetened cranberries in this recipe and plump them with rum (you can use […]

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This subtly sweet Grain-Free Cranberry Bread arrives heavily scented with vanilla and dotted with tangy cranberries and can be served at breakfast or dessert.Cranberry Bread is a classic holiday quick bread you can serve at breakfast, as a light dessert, or dried and used in bread pudding. This subtly sweet grain-free loaf arrives heavily scented with vanilla and dotted with tangy cranberries.

I use dried, unsweetened cranberries in this recipe and plump them with rum (you can use orange juice if you prefer). I chose dried instead of fresh because the fresh cranberries added too much moisture and caused white splotches throughout the dough.

Some of you might prefer added orange flavor. If so, you can plump the cranberries in orange juice and use orange zest instead of lemon.

Usually when I test recipes multiple times, my family grows weary of eating the “test cases.” This time, they devoured each loaf as it came out of the oven. In light of that,
consider making two loaves – one probably won’t last long!

Makes one 9x4" loaf

Cranberry Bread (Grain-Free)
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Ingredients

Instructions

  1. Place the cranberries and rum in a small saucepan and heat over low. Continue to cook, stirring occasionally, until the berries soak up the rum and the liquid is gone (the cranberries will be damp – don’t cook the cranberries until they’re completely dry). Set aside and cool completely.
  2. Preheat the oven to 325ºF and adjust the rack to the middle position. Butter and flour a 9”x4” glass baking pan . Place the cooled butter, maple sugar, eggs, sour cream and vanilla in a large mixing bowl and whisk until combined.
  3. In a separate bowl, combine the almond flour, coconut flour, gelatin, baking powder, salt and lemon zest. Pour 1/3 of the flour mixture into the wet mixture and stir to combine. Add 1/2 of the remaining flour mixture and stir until combined. Add the remaining flour mixture and stir until combined. Fold in the plumped cranberries. Pour the batter into the prepared loaf pan and let sit for 5 minutes before placing in the oven. Bake for 1 hour and 15-25 minutes, or until golden brown and when tested with a cake tester, the tester comes out clean (I know this seems like a long time to bake the loaf, but it takes this long for the batter to bake all the way through).
  4. Cool for 10 minutes, then invert onto a cooling rack. Cool completely. Serve.
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