As I cleanse my body of more chemical junk, my body seems to be more sensitive to the junk. One of the latest casualties has been the electrolyte drinks like Gatorade or Propel. I reviewed many blogs and recipes, but none quite had the flavor I wanted. So after a trial or two, here’s the best flavor imitation of a sour apple slushy I can create.
Although I could discuss why you use Himalayan pink salt and coconut water, I won’t. So many of my fellow bloggers in the ether have already done it quite well.
3/4 cup apple juice
1/4 cup lime juice
1/8 tsp Himalayan pink salt
2 cups coconut water
1 cup water
Put all ingredients in 2-quart pitcher and mix it together. Serve over ice.
Replace 1 cup of water with 1 cup of ice. Place all ingredients in blender. Chop until slushy consistency.
This is a nice breakfast cake. The recipe originally appeared in a cookbook for food allergy sufferers, but since we didn’t like (or have) all the recommended ingredients, we put this version together instead. I especially like that you sneak a half serving of fruit into an unsuspecting teen or child. In addition, if the proper type of molasses is used, you can increase the intake of calcium in a lactose intolerant individual.
1 1/2 cups buckwheat flour
2 tablespoons arrowroot or tapioca starch (flour)
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon stevia powder
1 1/2 cup applesauce (we use organic with few or no chemicals)
1/3 cup grapeseed oil
1/2 cup molasses
Oven at 350 degrees Fahrenheit
8×8 baking dish, greased (we use grapeseed oil)
Mix all dry ingredients in one bowl
Mix all moist ingredients in a second bowl.
Add the moist ingredients to the dry ingredients. Mix until dry ingredients are barely combined and moist.
Put the mixture in the greased 8×8 baking pan.
Bake for 20-25 minutes in oven at 350 degrees Fahrenheit. The cake is done when the top is dry and brown and a toothpick inserted in the center comes out clean.
Recently, we had lactose intolerance thrown into the mix as a food issue in our home. Yeah, I was real thrilled…not! But I love the child, so I started looking into non-dairy sources of calcium, and I started reviewing our favorite recipes to see what we could modify.
This recipe is one of our favorites, and its modification ranks right up there too. The trick is to leave the bones in the salmon.
Two cans salmon (usually our weight is 14-15 ounces per can)
One cup cracker crumbs (we typically use Matzah meal)
One small onion, chopped
One clove garlic, pressed (sometimes we may use a second clove depending on size and desired spicing
One cup orange juice (we use low acid and high calcium)
Two slightly beaten eggs
Two tablespoons dried parsley (feel free to adjust for taste or to use fresh to your family’s tastes)
Oven at 350 degrees Fahrenheit
Loaf pan or other shallow baking pan, greased (we use a little cold pressed extra virgin olive oil)
Prepare the salmon.
Open the salmon cans.
Drain the salmon and rinse it.
Remove the skin. Let the bones in the meat.
Place the salmon in the food processor.
Add all the other ingredients to the food processor.
Process all the ingredients until everything looks well mixed. The bones should be finely ground and not crunchy bits.
Dump the mixture into a greased pan.
Bake for 40 minutes at 350 degrees Fahrenheit.
Usually serves six with extra servings for seconds or brown bag lunch later in the week.
About five years after my dad’s mom had died, I started remembering this dish she made that had paprika and sour cream and cucumbers. I polled my aunts and my cousin who knew some of the recipes. I tried what they told me. The texture was always wrong, the water was always puddled on top the next day, and it just didn’t taste right.
I dropped the recipe for a few years until I started needing different recipes for my kiddos with food issues. This time, though, I did some internet research.
I was amazed to find the dish had a name, and it was like macaroni salad: everyone has a recipe they swear by.
We are now on our fifth iteration, and our household prefers this formulation (the dill iteration almost made me a pariah). It does feed many people, and you may not find it easy to scale back. It also takes some time and planning (if you don’t salt the cukes and let them stand you get the ugly puddles on top). I prefer to use a food processor to chop some of my onions and then blend the dressing; you may do it by hand like my grandma used to.
6 large cucumbers
2 small onions, diced
2 garlic cloves, slivered or minced (cook’s choice)
1 cup apple cider vinegar
1/4 cup sugar
1 tablespoon paprika (genuine Hungarian paprika gives the best flavor)
36 ounces (weight not volume) sour cream
Wash cucumbers well. Optionally, prior to slicing, you may peel the cucumbers, or you may keep the peels and use a fork to score the skins and create a pattern. (We like the skin as fiber, so we score the skins.)
Thinly slice the cucumbers.
Arrange the cucumbers in layers in a large bowl. Ensure each layer of cucumber has some salt sprinkled on it.
Allow the cucumbers to sit in a refrigerator for at least two hours.
Remove cucumbers; drain water. Optionally you may choose to dry the cucumber slices on paper towels. Place in a large bowl.
Mix the dressing. (These instructions assume the use of a food processor.)
Place onions and garlic in the mixing container. Process for one minute. (We like the flavor but not the texture at our house.)
Add the vinegar and sugar. Process for one minute.
Add the paprika. Process for 30 seconds.
Begin to add the sour cream in small batches, processing for one minute after each batch. (We usually do three batches.)
Pour the dressing over the cucumbers. Mix the cucumbers and dressing well.
Note: We refrigerate and store this dish for a few days. We do get the puddle issue if we’ve not done the salt step properly; however, a good mixing usually hides our error.