Lemon Balm Berry Ice Cream

So yummy!

Lemon Balm Berry Ice Cream

1 1/2 cups cashews
1 cup water
1 cup packed lemon balm leaves (we used lemon verbena leaves instead)
1/2 cup blueberries
1/2 cup raspberries
1/2 cup agave (any sweetener of choice will work)
1/3 cup lemon juice (we used Meyer lemons with the peelings left on)
2-3 drops lemon essential oil* - (we used lemon zest instead)

If you'd like little green specs, blend all but the lemon balm until smooth and creamy.
Add the balm and blend briefly.  Chill and process through an ice cream machine.

*Substitute lemon zest to taste.

Oat Burger Patties

Redesigned furnishings by Bonnie ~ always beautiful!

Oat Burger Patties

These are delightful as comfort food on any day. Serve smothered in gravy or nestled between hearty whole grain buns. Great with ketchup, pickles, and Romaine.

• 7 c. water boiling
• 2 c. cold water
• 1 c. walnuts chopped or ground coarse
• 1 c. sunflower seeds
• 1 T. sweet basil
• 1 T. Italian seasoning flakes
• 1/4 t. oregano powder
• 9 c. oatmeal, (regular oats, not cooked)
• 1 c. Braggs Aminos or soy sauce
• 1/4 c. nutritional yeast

Add seasonings to boiling water. Put onions and sunflower seeds into blender with the 2 cups cold water. Blend. Add the blended ingredients to the boiling water along with the nuts and oatmeal. Always add the oatmeal last. Remove from heat and let set until its cool enough to work with. Use a jar ring and make patties on a cookie sheet that has been sprayed with cooking oil. Bake in 350 oven until brown, turning once (usually 1/2 hour).

*If you prefer, patties can be fried in a non-stick pan with a little bit of olive oil instead of baking.

*Use gluten-free oats if necessary.

Cake!

No words needed. Creamy. Delicious. Sweet & Sour. So Good!

Gingerbread Cookies

Gingerbread boys and girls are a traditional Christmas 

cookie and bring much delight to those who eat them. 

Can you remember biting of a foot, arm, or the head 

first, and then laughing as you share in the experience 

with someone you love? What shall be the second bite? 

Today I'm sharing a gingerbread cookie recipe for those 

who are gluten-free. I don't want them to miss out on 

the experience! 

Gingerbread Cookies

2 cups brown rice flour
1 1/2 cups arrowroot, plus extra for rolling out cookies
1 1/2 cups amaranth flour
2 Tbsp (6 tsp) baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 1/2 cups Sucanat
1/2 cup applesauce
1/3 cup safflower oil
1/3 cup molasses
2 Tbsp (6 tsp) vanilla
oil, for oiling cookie sheets

Decorations:

dried currants
dried cranberries
sunflower seeds
Decorator's Frosting

1. In a small bowl, stir together the brown rice flour, arrowroot, amaranth
flour, baking powder, baking soda, cinnamon, ginger, salt, nutmeg, and
cloves, and set aside.

2. In a medium bowl, place the remaining ingredients, and stir to combine. Add
the dry ingredients to the wet ingredients and stir well to combine. Cover
the bowl, place it in the refrigerator, and chill the dough for 1 hour or
more. Using a little safflower oil, lightly oil (or mist with oil) two
non-stick cookie sheets and set aside.

3. Sprinkle a little arrowroot over a work surface. Divide the chilled dough
into quarters, work with only one quarter of the dough at a time, and keep
the remaining dough covered and chilled until needed. Working in batches,
roll out the quarter of dough to 1/4" (6 mm) thickness, and cut into desired
shapes with cookie cutters.

4. Carefully transfer the cut cookies to the prepared cookie sheet. Bake them at
350 F (175 C) for 6 minutes (the cookies will feel slightly soft to the
touch). Allow them to cool on the cookie sheets for 3 minutes before
transferring them to a rack to cool completely. Repeat the rolling and
cutting-out procedure for the remaining cookie dough. Store the cookies in an
airtight container.

To make Gingerbread People:

1. Cut the dough using a person-shaped cookie cutter. Carefully transfer the cut
cookies to the prepared cookie sheets.

2. To decorate them: use two dried currants for eyes, pressing them slightly
into the dough; squeeze one dried cranberry with your fingers to form it into
a mouth, pressing it slightly into the dough; and then use 8 sunflower seeds
to make the outline of a vest, or 10 sunflower seeds to make the outline of a
dress, pressing them slightly into the dough.

3. Bake as directed above.

TIP: The dried currants, dried cranberries, and sunflower seeds can also be used
to decorate other cut shapes of cookies.

To make Glazed Gingerbread Cookies:

1. Cut cookies as desired and bake as directed above.

2. Prepare the Decorator's Frosting and use it to decorate the completely cooled
cookies, as desired.

3. Allow the frosting to set completely before transferring the cookies to an
airtight container.

Yield: 3 - 4 Dozen.

Pumpkin Chocolate Chip Cookies

We cannot let this autumn season pass by without reposting my favorite cookie recipe! These are very popular in our family!

It's recommended that we have a good source of Vitamin A every other day. It's best utilized by our bodies if the resource is cooked and served with some type of fat. Do you cook carrots or orange squash every other day? I don't, but resolve to do better. I'm quite sure my university sons aren't eating dark orange veggies every other day either. So, this evening I baked cookies to send to them. Vegan and filled with Vitamin A, I think they'll enjoy them. Here's the recipe if you'd like a sweet and tasty way to get your vitamins!

Pumpkin Chocolate Chip Cookies

A delicious, moist cookie that freezes very well.

2 cups sugar

1 cup oil

1 (15 1/2 ounce) can solid pumpkin puree

2 teaspoons vanilla extract

4 cups all-purpose flour*

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

12 ounces vegan semisweet chocolate chips

1 cup chopped walnuts

Cream the sugar, shortening, pumpkin and vanilla together. Mix until well blended. In another bowl, stir together the flour, baking soda, baking powder, and cinnamon. Stir the flour mixture into the creamed mixture. Stir gently until combined. Add the chocolate chips and walnuts. Mix together. Drop by teaspoonsful onto an ungreased baking sheet. Bake at 375 degrees F. for 12 - 15 minutes.

These cookies are delicious; cake-like and the type that melt in your mouth. I think their flavor would be enhanced by a pinch of salt in the recipe. The walnuts in this recipe add Omega-3's to the diet, and of course we all know that the chocolate is very good for us and high in anti-oxidants!

*For gluten free, Bob's Red Mill flour blend is recommended.

Flax Seed Crackers

I just made these and they are too good not to share! A tasty way to get your fiber. 

2 cups flax seeds, ground
1 tsp. salt
1/2 cup nutritional yeast
1/2 cup water (hot water makes rolling very easy)
1/2 cup chopped walnuts

Mix until well blended. Divide dough in half. Roll each half on a baking stone. Score into diamonds or squares. Bake at 400 degrees for 15 -18 minutes.

*I use a pizza cutter to score (cut) into crackers. No need to separate them on the baking stone.

*Alter flavorings as desired: 1 Tbsp. garlic powder; or stevia for sweetening; or 1 tsp. of your favorite dried herb.

*Golden flax seeds seems to tolerate longer baking times than regular brown ones. If you like crispy crackers, bake longer, but keep track of them as they bake.

A non-grain cracker that is a friendly gluten-free option to a traditional cracker.

Coconut Cream Pie

Main Street, Bisbee, Arizona
A perfect place for tea and pie!

Here's one of my favorite "easy" dessert recipes that.  It says to pour it into a pie crust or graham cracker crust, but if you don't have time --- it makes a great custard pudding as well.  Simple and delicious!

Coconut Cream Pie

3 1/2 cup vanilla flavored rice milk*

1/2 cup honey (or alternative liquid sweetener)

6 Tbsp. cornstarch

2 cups coconut, unsweetened, shredded**

2 Tbsp. coconut extract

Save 1/2 cup of the rice milk to use with the cornstarch for thickening.  Bring the remaining ingredients to a slow boil and then add the cornstarch/milk mixture.  Stir constantly until a rolling boil

is achieved.  Remove from heat.  Pour into a baked graham cracker crust or pie shell.  Cool completely, then serve and enjoy.

* soymilk will work fine; if using unflavored, add a 1/2 tsp. of vanilla flavoring

**sweetened coconut will work as well

***for gluten-free option, use gluten free pie crust

Pasta Con Faggioli

Fresh, savory, and quick to make --- Pasta con Faggioli is great for a crowd. 
Serve with sandwiches and enjoy the fellowship of family and friends.

Pasta Con Faggioli

6 cups water

4 - 5 medium garlic cloves, peeled and diced

1 sweet onion, medium

8 ounces crushed tomatoes, canned

1/4 cup extra-virgin olive oil

1 tsp. salt

1/4 Tbsp. chili pepper, crushed

1 Tbsp. parsley, fresh and chopped

15 ounces cooked Great Northern White Beans

8 ounces quinoa spaghetti, broken

In a skillet, sauté sweet onion and garlic until 

soft. Add seasonings, tomatoes, and beans. 

In a kettle, bring water to a boil. Add spaghetti 

and cook until tender. Add bean and tomato 

mixture to the spaghetti. Add fresh parsley 

and stir in gently. Adjust seasonings as needed. 

Cover and allow to sit for 2 - 3 minutes before 

serving.

Talking About Food

Today I'm sharing recipes and ideas from Mother's Day brunch yesterday. Like many families, we have individuals in our family who have special dietary needs. Doing without can be discouraging at times, especially when one is diligent in their transition to eat in the way their health requires. Our menu criteria includes eating gluten-free, sugar-free, and vegetarian. Gluten grains are wheat, oats, barley, and rye and must be avoided. And sugar-free, in our family, includes natural sweeteners like maple syrup, agave syrup, brown rice syrup, and honey. Stevia is our "go to" sweetener and it works quite well in satisfying the sweet tooth. It makes menu planning challenging at times! Here's what we had for Mother's Day brunch.

Pancakes! Well, they started out as crepes, but that wasn't communicated with the second baker, and the stack grew into pancakes instead. They came from a new mix from The Pure Pantry called Organic Buckwheat Flax Pancake and Baking Mix. I especially appreciate this product because it is made from mostly whole grains. The ingredients are buckwheat flour, brown rice flour, flax meal, white rice flour, aluminum free baking powder, baking soda, sea salt, and xanthan gum. Other things that can be made from this mix are scones, waffles, muffins, and biscuits.

Fresh apricots! They are sweetened with stevia and garnished with fresh mint. They were served with a low-calorie invention that turned out quite deliciously! It is my version of English clotted cream. It's simply low-fat Greek yogurt mixed with stevia to taste. It worked beautifully as topping for our fruit and cakes. A dairy-free version can be made by using soy yogurt (drained in a dishcloth or sieve to thicken) with stevia added to sweeten. It's so thick that the teaspoon stands up in the center!

Strawberries! They are wonderful gems of deliciousness each spring! Sliced and sweetened with stevia, they were simple and sweet.

And blueberries! These were picked in the neighbor's patch last summer and frozen. We've been enjoying them all winter long. Today, they were cooked with water. Once they had thawed and simmering, stevia was added along with a slurry of cornstarch and water. A thick, delicious topping was the result. How easy is that? If you like, you can add a teaspoon of vanilla too.

Because it was Mother's Day, we added a food that was a staple on Grandma Katie's table. Cottage cheese. Here everything is stacked on top of a pancake to make a tasty breakfast dish!

The last item on our menu is one that's a special treat, as it is somewhat expensive at $4.99 for a package of 8 hot dogs. Most vegetarian hot dogs (and other meat analogues) depend upon gluten to give them substance and structure. Vegetarian celiacs find that a staple in the creation of most main dishes is now not available to them. Not only do they give up bread and many baked products, but main dishes like choplets, soy-chik, veggie burger, and luncheon veggie slices are no longer foods they can eat. We discovered Tofu Pups which are completely soy based and no gluten is used. It was something we discovered quite by accident, and they have been something we've been able to add into our meals upon occasion. I also keep watch for times that Tofu Pups are on sale and then buy several that I pop into the freezer until I'm ready to serve them. Catsup, that wonderful red condiment, contains lots of sugar. So, we've come up with all sorts of alternatives. Here, the tofu pups are served with a homemade tartar sauce. Into about 1 cup of Vegenaise we added finely chopped sweet onions, pickles, and celery. Then, about 1 Tbsp. of fresh lemon juice and a very tiny amount of stevia and sea salt. Add just enough soymilk to moisten and make the mixture thin enough to spoon or pour. Mix together well and serve. Very yummy! You can add chopped pimento or green, yellow, or red peppers too if you'd like. By the way, Vegenaise is a wonderful mayo to use anytime you use a recipe that calls for mayonnaise. I was raised on Miracle Whip. My husband on Best Foods. We have found a compromise in this product and both love it best!

I know this is a fairly "technical" post. I apologize to readers who may not find this information useful, but to those who find they require a diet with restrictions, I hope there's something here to hope and encourage.

Our brunch was enjoyed with hot cups of delicious Adagio darjeeling.

Smoothies!

The weather is warming up and I'm starting to think about frozen treats. A frequent summertime dessert in our family is the fruit smoothie. Have you made them? They are easy and good for you! Here's the recipe for one I made recently. I hope you enjoy it.

Marionberry Smoothie

In a blender, add:

1 banana, frozen
1/2 cup Marionberries, frozen (or other berries of your choice)
1/2 cup pineapple, frozen
1 Tbsp. chia seeds (optional)
1 tsp. pure vanilla
1/4 - 1/2 tsp. stevia (herbal sweetener)
1 cup soymilk (or other milk of choice)
water

Blend on high speed until all ingredients are mixed and smooth. Add water as needed to obtain a thick, yet pourable consistency. Taste and adjust ingredients to fit  your tastebuds. Enjoy!

Serves 2.

*Sometimes I add a protein powder (about 2 Tbsp.) for added body and depth of flavor. I really like hemp powder, but sometimes use soy protein powder as well.

Tammy  just posted the 14,000th comment on Gracious Hospitality! A milestone that deserves a cheer!

Baked Apple Delight with Lavender

This is a wonderful gluten-free version of an old favorite. The delightful flavors in this mixture meld delightfully.

Baked Apple Delight

4 apples

2/3 cup almonds

1/8 cup flax seeds
1/2 cup coconut

juice of 2 oranges

1 tsp. vanilla

1/2 tsp. cinnamon

1/4 cup agave syrup

1/2 cup dates, chopped
lavender and mint

Core apples, cutting deeply into center so that space can be made for filling.

Grind almonds and flax seeds in food processor until finely ground. Place mixture in a bowl. Add coconut, orange juice, vanilla, cinnamon, agave syrup, and dates.

Place a small amount of filling in the bottom of a baking dish (or dishes). Use the remaining filling to stuff each apple.

Bake at 350 degrees F. for 25 minutes. When apples are tender and baked through, remove from oven. Drizzle with more agave syrup for decor. Garnish with mint and lavender.

*The lavender enhanced the flavor --- allow little buds of lavender to mix with the filling.

And a Pansy or Two

Here we go again --- another simple table setting.
Flowers on the menu
and an uncomplicated family supper.

Romaine, mixed garden greens, tomatoes, 
sweet onions, and sugar peas were the 
ingredients for a fresh salad garnished with 
pansy, daisy, and marigold blossoms.

The flowers sure made the salad colorful 
and inviting! And, they are all edible.

The salad dressing was a quick 
homemade vinaigrette made from 
olive oil,  lemon juice, Bragg's Liquid 
Aminos (or soy sauce), salt,  stevia, 
and Italian Seasoning. Blend together  
until emulsified and then pour 
into a pretty little pitcher.

Menu

Garden Salad and Dressing
Enchilada Casserole with Corn
Baked Potatoes & Earth Balance Spread
Broccoli Spears
Grape Juice

Chocolate Cake

Today's china:

Noritake Milford with platinum rim

Vintage 1970's

Charming Petals for Garnishing

Squash Blossom Potato Salad

8 - 10 potatoes, cooked, peeled, and diced
3 stalks celery, diced
1 can black olives, sliced
1 onion, diced
1 orange or red pepper, diced
2 - 3 dill pickles, chopped
1 cup extra-firm tofu, cubed OR boiled eggs
salt, to taste
sweet basil, dried, to taste
1 cup Veganaise (or mayonnaise as desired)

Mix all ingredients together. Adjust seasonings to your taste. 

Serve in a squash blossom and enjoy!

Squash blossoms and pumpkin blossoms are edible and taste somewhat like uncooked squash. They should be washed and trimmed to remove stems and stamens. They can be breaded and fried, added chopped to foods like scrambled eggs, and are tasty in soups and fillings.

Here's an interesting article with quotes from a restaurant chef. He shares some excellent ideas for using squash blossoms in cooking; plus some recipes!

Mom's Fresh Strawberry Pie

Mom's Fresh Strawberry Pie

Strawberry season isn't far away. Fresh strawberries are showing up in the supermarkets and it's time to enjoy them in things like my mother's fresh strawberry pie!

1 1/2 quarts strawberries, fresh

1/2 cup water

1 cup sugar

2 1/2 T. cornstarch

1 tsp. margarine, vegan

1 baked pie shell (gluten free if necessary)

red food coloring if desired

Crush 1/2 quart of berries. Blend with sugar, cornstarch, and water. Heat to a boil (2 min). Add margarine and food coloring. Fill pastry shell with chilled berries. Pour glaze over berries. Chill. Serve with whipped topping of choice.

World English Dictionary

strawberry  (ˈstrɔːbərɪ, -brɪ)
— n  , pl -ries
1.	a. any of various low-growing rosaceous plants of the genus Fragaria,  such as F. vesca  ( wildstrawberry ) and F. ananassa  ( garden strawberry ), which have white flowers  and red edible fruits and spread by runners
	b. ( as modifier ): a strawberry patch
2.	a. the fruit of any of these plants, consisting of a sweet fleshy receptacle bearing small seedlike parts(the true fruits)
	b. ( as modifier ): strawberry ice cream Yummy, strawberry ice cream!

Serve with Green Sauce!

Nachos Supreme

2 cups tomato sauce
2 cups salsa, mild
1 cup black olives, sliced
1/2 cup canned diced green chilies
4 cups chili beans
8 cups tortilla chips
1 Tbsp jalapeno peppers
1 cup crushed tortilla chips

In a large bowl, mix together the tomato sauce and salsa. Set aside. Pour half of sauce mixture into a 13" x 9" x 2" glass baking dish. Place 4 cups tortilla chips on bottom and sides of dish. Pour chili beans on top of chips. Add 1/2 cup black olives. Repeat with remaining sauce, tortilla chips, olives and beans. Top with 1 cup crushed tortilla chips and jalapeno peppers.

Cover with aluminum foil and bake at 350 F for 30 minutes. Remove aluminum foil and continue baking for an additional 10 to 15 minutes until chips are golden.

Serve with GREEN SAUCE and enjoy a wonderful St. Patrick's Day!

Tofu Salad Sandwich Spread on Toast

Tofu Salad served on whole wheat toast is probably one of my favorite sandwiches. Open-faced, it's pretty to garnish with greens like parsley or new lettuce. Enclosed in a sandwich, it packs well for lunches and is always creamy and delicious. Sometimes called Eggless Egg Salad, I prefer to call it Tofu Salad because there is nothing fake about the flavor of this savory spread! Here's the recipe:

Tofu Salad Sandwich Spread

1 lb. tofu, extra-firm
1 can black olives, chopped or sliced
2 - 3 Tbsp. Bill's Best Chicknish'
1/3 cup Veganaise (don't substitute for best flavor)

Crumble tofu into a bowl. Add chopped (or sliced) black olives, Bill's Best Chicknish', and Veganaise. Stir until well blended. Spread on toast or on sandwich bread. Enjoy!