SRC: Italian Roasted Broccoli

It’s time for the Secret Recipe Club again! I’m still in the midst of my elimination diet, and while I have added a couple of things back in, I worried this month that I wouldn’t be able to find a recipe from my assigned blog, Wendy Weekend Gourmet. But, Wendy has an amazing array of recipes. Just check out her recipe index!

I immediately starting searching for veggie-riffic recipes, and I came across her Dynamic Side Dish Duo post. While I can’t eat potatoes yet, and I had to make a few minor adjustments to the roasted broccoli recipe, I knew reading it that it was the recipe for me.

And, was it ever! Super yummy, easy, and so good for you – this dish is light and lemony and, with my modifications, both vegan and nut-free.

Thanks Wendy!

Oh, and while Wendy might call this a side dish, I just call it lunch.

Vegan, Nut-Free Italian Roasted Broccoli

Vegan, Nut-Free Italian Roasted Broccoli

Italian Roasted Broccoli

5 cups (1 bunch) broccoli florets
2 cloves garlic
4 T. olive oil (divided)
zest and juice of 1 lemon
1 T. chopped basil
2 T. sunflower seeds
salt & pepper

Preheat oven to 400°.  Toss broccoli with 3 T. olive oil and the garlic. Roast for 15-25 minutes. Remove from oven and toss with remaining ingredients. Serve!

Check out all the recipes from Group C’s Secret Recipe Club Reveal:

Posted in basil, broccoli, grain-free, Italian, nut-free, side dish, sunflower seeds | Tagged , , , | 28 Comments

Kelp Noodles in a Nut-Free “Peanut” Sauce

I made a grocery shopping error. I accidentally grabbed the salted roasted sunflower kernels. And then, still blissfully unaware of my error, I threw the entire bag into the food processor and made sunflower butter.

Just in case you’re wondering, I don’t recommend doing that.

But, now I have a jar of sunbutter that is really only suitable for savory applications.

No problem. I’m creative. And, I’ve been wanting to make an Asian No-Peanut Sauce. And, you know what? It’s downright tasty, as well as being nut-free, grain-free, vegan, and can be made entirely raw by skipping the sesame oil & using raw sunbutter. And, while I’m not entirely sure, I think it fits the whole paleo/primal diet, too. (Well, they’d probably top it with a giant chunk of free-range chicken.)

This should work with regular sunbutter as well. You may need to add a touch of salt, or increase the coconut aminos.

Peanut Sauce without the Peanuts? Yes, please!

Peanut Sauce without the peanuts? Yes, please!

Kelp Noodles with Asian No-Peanut Sauce

1 bag Sea Tangle Kelp Noodles
1 carrot, grated
1/2 bag (4.5 ounces) bean sprouts
1 cup broccoli florets (steamed and chilled if desired, otherwise raw)

Open bag and soak kelp noodles in warm water for 20 minutes. Make sauce.

No-Peanut Sauce

1 inch piece of ginger, grated or minced finely
1 clove garlic, sliced
1 green onion, sliced
1/2 small bunch cilantro
Juice of 1 lime
1 T coconut aminos
3 T. sunbutter (Use raw sunflower seeds to make this raw.)
1 T. toasted sesame oil (Skip or use raw sesame oil to make this raw.)
1 t. sweetener of choice (I used yacon powder)
1/4 cup sunflower oil

Put all ingredients except sunflower oil in the food processor and process until smooth. With food processor running, drizzle in the sunflower oil. Process until emulsified.

To Assemble

Drain kelp noodles and toss with sauce and veggies. Chill for at least an hour to allow flavor to develop. Garnish with additional cilantro and whole sunflower seeds, if desired.

Looking for more allergy-friendly recipes? Check out Allergy Free Wednesdays. Want a variety of healthy recipes? Check out Wellness Weekends.

Posted in Asian, broccoli, carrots, grain-free, main dish, nightshade-free, nut-free, raw, sunflower seeds, vegan | Tagged , , , | 14 Comments

Non-Dairy Queen Ice Cream Cake (Take 2)

A long time ago, I posted a super simple dairy-free “Better than Dairy Queen” ice cream cake. The picture sucked, and it was barely a recipe at all. And, yet, it still continues to be one of my most popular posts.

Well, I make some sort of dairy-free ice cream cake every July, for the kiddo’s dad’s birthday. And, I decided it was about time I posted a better recipe.

This year’s rendition is uber-healthy – raw, vegan, refined sugar-free, and could easily be made nut-free. It’s not quite as quick and simple as the old recipe. And, the photo still sort of sucks. (Do you have any idea how hard it is to photograph ice cream cake in July? With no air conditioning? When it’s 100 degrees out? *sigh*) But, I think you’ll like this version more anyway.

Banana Chocolate Ice Cream Cake

Banana Chocolate Ice Cream Cake

Banana Chocolate Ice Cream Cake (raw, vegan)

Ice Cream Layer

2 frozen bananas
2 T. raw non-dairy milk (I used almond. Hemp would work, too.)

Freeze a cookie sheet, small tray, or large plate.* When fully chilled, put bananas and milk in a food processor, and blend, scraping occasionally, until light and fluffy. Divide evenly between 2 English muffin rings, placed on frozen tray. Return tray to freezer and freeze until solid.

Once solid, remove from freezer and remove rings. They slide off easily if you just warm the outside slightly by holding in your hands for 20 seconds or so. After removing rings, replace one ring half way down one layer. (You’re making a “mold” for the next layer.) Return both layers to the freezer while making the cake crumbs.

Cake Crumbs

2 T. palm sugar
1/4 cup walnuts (use sunflower or pumpkin seeds for nut-free)
1/2 t. vanilla
1 T. raw cacao

In a small blender (Magic Bullet style), blend all ingredients until crumbly. Fill the ring that is half-way empty. Adjust the ring to fit all the crumbs so that you can make an even top. Freeze solid.


3 dates, soaked in water for 1 hour
1 T. raw cacao powder
1-2 T. water

Blend all ingredients. Start with 1 T. water, and add the second tablespoon if needed. Remove the banana/cake layered ring from freezer. Carefully push the ring up about 1/4 inch. Fill with fudge. Freeze solid.

Chocolate Sauce

1 T. coconut nectar, agave nectar, or maple syrup (not raw and will have a stronger taste)
1 T. raw cacao powder
1 t. water

Mix all ingredients with a spoon.

To assemble: carefully remove ring from layered cake. Place on plate. Top with solid banana layer. Drizzle with sauce. Return to freezer until ready to serve.

*Note: it’s not crucial to use a frozen tray. But, it does help keep the ice cream layer from seeping out under the English muffin ring.

Looking for more grilled or chilled recipes? Check out the Chillin’ and Grillin’ Backyard Barbecue Event. Nothing ends a barbecue better than ice cream.

Posted in bananas, chocolate, desserts, grain-free, nuts, raw, vegan | Tagged , , , | 19 Comments

Coconut Carob Truffles

Oh coconut, how I’ve missed you. But, now you’re back! So, let’s have a torrid love affair in the shape of a truffle, okay?


Vegan, Nut-Free, Sugar-Free Coconut Carob Truffles

Vegan, Nut-Free, Sugar-Free Coconut Carob Truffles

Coconut Carob Truffles – Vegan, Grain-free, Nut-free, Sugar-free

1/2 cup roasted pumpkin seeds, ground fine in a coffee grinder
1/2 cup carob powder
1/2 cup unsweetened, finely shredded coconut (plus more for rolling)
15 drops NuNaturals Vanilla liquid stevia (or to taste)
1 t. vanilla
1/4 cup coconut milk

Mix all ingredients until thick dough forms. Roll into balls. Roll balls in additional coconut. Refrigerate. Eat.

Fill your weekend with wellness with more recipes from Wellness Weekends.

Posted in coconut, desserts, grain-free, nightshade-free, nut-free, vegan | Tagged , , , | 13 Comments

Carrot Cake Cookies

Today is Iris’ birthday! Iris is the genius behind The Daily Dietribe, and a published author for whom I was fortunate enough to be a test baker.

Iris held a birthday cake challenge this month. I had every intention of coming up with a birthday cake. But, you know what? I didn’t. In no small part because I don’t like cake.

Cookies, on the other hand. We all know how I feel about cookies.

So, how about a carrot cake cookie?

Will that do? Happy Birthday, Iris!

Nut-Free, Grain-Free, Vegan Carrot Cake Cookies

Nut-Free, Grain-Free, Vegan Carrot Cake Cookies

Carrot Cake Cookies

1 cup raw pumpkin seeds, ground fine
2-4 T. mesquite flour or yacon powder (coconut sugar would probably work, though I haven’t tried it)
2 t. cinnamon
stevia to taste (I used 14 drops NuNaturals Vanilla liquid stevia)
2 T. chia seed, ground fine + 6 T. water OR 2 eggs
1 cup finely shredded carrots (I used a microplane ribbon grater.)
1/2 t. baking soda
1/4 t. salt

Preheat oven to 350°. Mix all ingredients in a bowl with a spoon. It will be thick. Scoop out onto parchment-lined cookie sheets, flatten slightly, and bake until barely browned & firm – about 15 minutes.

Note: Using chia “eggs” in this results in a very moist, almost pudding-like consistency. Using eggs results in a more cookie-like consistency. I like both. Your choice.

Want to find more recipes that are allergy-free or super healthy? Check out allergy-free Wednesdays and Wellness Weekends!

Posted in carrots, cinnamon, cookies, desserts, grain-free, nightshade-free, nut-free, vegan | Tagged , , , , | 14 Comments

Nut-Free Paleo Sandwich Bread

We interrupt your regularly scheduled vegan broadcasting for a brief foray into the world of paleo. Well, paleo-lite perhaps. Or in some ways, paleo-plus. Paleo-esque? Here’s the sum total of what I’m allowed to eat on this elimination diet:

  • chicken, eggs, fish (though I’ve yet to partake of any fish)
  • lemons and limes
  • non-starchy, non-nightshade vegetables
  • chia, flax, hemp, sunflower, pumpkin seeds
  • non-nightshade herbs and spices
  • olive oil, flax oil or sunflower seed oil
  • alternative sweeteners (stevia, mesquite, lucuma, maca, carob)
  • kelp noodles (and other seaweed products)

That’s it.

All told, I’m doing fairly well on this restricted diet. I’ve come up with some incredibly, um, creative recipes. Some good, and some not so good.

This one? This one is good.

Of course, it’s almost not mine. It’s almost entirely Danielle’s from Against All Grain. She came up with an amazing looking sandwich bread.

I modified it. It’s so much hers, that I’m going to make you go to her site to get the directions. I’m just going to give you the ingredients.

Seems fair, no?

One note – the sunflower seeds react with baking soda to turn green. The mesquite flour in this recipe “hides” most of the green. (You might still notice a slightly green tint.) There’s nothing wrong or bad with green. But, brown is so much more appetizing, don’t you think?

Nut-free Paleo Sandwich Bread

Nut-free Paleo Sandwich Bread

Nut-Free Paleo Sandwich Bread Ingredients (makes 1 8.5×4.5 loaf)

1 cup sunbutter
4 large eggs, separated (mine weighed about 9 ounces in their shells)
2 tablespoons mesquite flour
2.5 teaspoons apple cider vinegar
1/4 cup water
1/2 cup flax seed
1 teaspoon baking soda
3/4 teaspoon sea salt

What do you do with all those ingredients? Head on over to Against All Grain and find out.

This might not seem indulgent to you at all. But, after the way I’ve been eating these last few weeks, a baked good of any sort is EXTREMELY indulgent. For other slightly indulgent treats, check out Slightly Indulgent Tuesdays.

Posted in bread, grain-free, nightshade-free, nut-free, sunflower seeds | Tagged , , , , | 12 Comments

SRC: Quick Green Beans

My secret blog this month was Mom’s Crazy Cooking – a blog filled with quick and easy recipes (as well as some fancier fare). I’m on an extremely limited diet right now, and I thought it would be impossible to find a recipe that I could both make and eat. (There’s always the kiddo to feed, of course.) But, I found one the fit the bill with only 1 tiny change – Green Beans with Pine Nuts.

Okay, some might consider the fact that I can’t eat pine nuts a rather “major” change. But, when you’re used to modifying every recipe, swapping out a seed for a nut is really no big deal.

One of the best things about the Secret Recipe Club is that I’m introduced to different ways of cooking. My go-to method for cooking green beans has always been to blanch them first. This recipe foregoes the blanching step, and simply skillet cooks them with some onions, salt, pepper, and oil. Truth be told, I hate blanching. I hate boiling a big pot of water in the summer. I hate that it takes so long. And, I hate that it makes extra dishes. (In fact, I hate that part so much I usually blanch in a skillet these days.)

Despite hating the process so much, it never occurred to me just not to do it. But, thanks to Tina, I now have a new favorite go-to way to cook green beans in the summer.

I’m thinking next time I might use sesame oil and lots of ginger and maybe a bit of garlic, too.


Quick Green Beans with Hemp Seeds

Quick Green Beans with Hemp Seeds

Quick Green Beans

1 1/2″ slice red onion, chopped
1 T. olive oil
1/2 lb green beans, trimmed and snapped in half
2 T. water
salt and pepper
1.5 T. hemp seeds (or other seed or nut)

In a skillet, sauté the onions in the olive oil until soft. Add the  green beans and cook for 5 minutes, stirring often. Add the water and salt and pepper. Cook until tender. Mine took about 4 minutes.  Top with hemp seeds and serve.

Want to see what everyone else made for this month’s Secret Recipe Club? Check out the blog hop:

Posted in beans, Blogger Community, grain-free, nightshade-free, side dish, vegan | Tagged , , , | 25 Comments