Recipes

3 Ingredient Biscuits

imageJune is Southern food month and since my first formal culinary training was in the South, I wanted to share one of my favorite Southern staples. Biscuits! Who doesn’t love biscuits? It’s just one of those things that’s also quite versatile. I’m sure I can figure out a hundred different ways how to eat biscuits. It’s just.. so good.

I have a very busy schedule and two little kids who demand a lot of attention so I like things easy and simple. Oh, and it has to taste yummy too.

So, in lieu of Southern food month, here’s my easy and yummy 3 ingredient biscuit recipe.

Ingredients:

  • 2 cups self-rising flour, store-bought or homemade (I make mine ahead of time and store it in a mason jar)
  • 1/4 cup coconut oil
  • 3/4 cup almond milk, or any nut milk

*use organic whenver possible

Directions:

Preheat oven to 425 degrees.

Mix all ingredients in a bowl until it no longer sticks to the sides of the bowl. Knead the mixture until combined, but do not over-knead.

Place the dough on a cutting board and gently roll the dough out until it is about 1/2-inch thick. Use biscuit cutters to cut out the biscuits and place on a cast iron skillet or baking sheet. image

Bake for 10 minutes or until the biscuits have risen slightly and turn golden on top. Remove and serve immediately.

Enjoy!

 

 

Dark Chocolate Macaroons

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So I heard today was National Macaroon Day! So of course I had to make some! I used only 5 ingredients for this recipe.

3 cups shredded unsweetened coconut

1/4 tsp vanilla extract

2 Tbsp maple syrup

1/2 Tbsp melted coconut oil

1/2 cup dark chocolate chips

*use organic whenever possible

1. Preheat oven to 350 degrees and lightly grease a baking sheet or line with parchment paper.

2. Add shredded coconut to a food processor and blend until not quite coconut butter. If you squeeze it between your fingers it should feel like dough.

3. Add maple syrup and vanilla and mix well.

4. Scoop about a tablespoon amount and shape it into a half circle. Gently lay on baking sheet.

5. Brush the tops lightly with melted coconut oil and you can sprinkle the leftover crumbs if you’d like.

6. Bake for 8-10 minutes or until the edges/bottoms are golden brown. Set aside to cool.

7. Melt chocolate in a double boiler.

8. Once the macaroons are cooled, dip in the chocolate or drizzle on top. Be gentle as the macaroons can be fragile. Let the excess drip off and place macaroons on a parchment lined plate. image

9. Let set or place in fridge to harden chocolate or eat as is!

Enjoy!

Are you Team Macaron or Team Macaroon?

 

Golden Milk – Can A Single Beverage Change Your Life?

About a week ago, I found myself in the kitchen all afternoon and most of the evening when a change in my work schedule freed up some time for me. I don’t know if it’s this cooler weather but there was lots of cooking and baking and recipe experimenting! But I finally sat down to a comforting cup of Golden Milk and thought I’d share this magical tonic with you.

Anyone ever had Golden Milk before? It’s not actually milk at all, in the dairy sense, but it’s a combination of coconut milk, turmeric, black pepper and coconut oil. It’s delicious and soothing and I think it’s this fall weather that has me craving it.

Turmeric’s health benefits have been well documented in medical literature. It is the most potent anti-inflammatory and exhibits over 150 potentially therapeutic activities which include anti-microbial activity. It also has potent anti-cancer properties that have been intensely studied.

In India, it is known as the “spice of life.” It has so many beneficial properties, it would be difficult to briefly describe this incredible spice, but a special mention goes to curcumin – the pigment in the spice and one of the most well-studied bioactive ingredients in turmeric. It has been found to promote health and protect against a wide variety of health conditions.

Curcumin has the ability to cross the blood-brain barrier, which may explain why India has the lowest prevalence rate of Alzheimer’s in the world. It has been shown to influence about 700 genes. Research has shown that curcumin inserts itself into the cell’s membrane where it changes the physical properties of the membrane and makes it more orderly.

The medicinal properties of turmeric aren’t absorbed well due to it’s rapid metabolism in the liver and intestines, unless consumed with black pepper. The piperine in black pepper enhances the bioavailability of the curcumin in turmeric by up to 2000%.

Note: Black pepper may inhibit drug metabolism so should be used with caution, if at all, by those taking pharmaceutical medications.

Safety: Turmeric should not be used long term or used medicinally by those with congestive heart failure. Those prone to kidney stones, gallstones, bile duct obstruction, or certain GI disorders (check with physician) should not use turmeric. It should not be used medicinally by pregnant women. Stop using turmeric two weeks before surgery.

While there are many variations of golden milk, most of them are made with coconut milk, which is the way I prefer it because of its health benefits. I like to take fresh coconuts and blend the coconut meat and water together. There really is nothing quite like fresh coconut milk!

About 50% of the fat in coconut oil is lauric acid, which is rarely found in nature. Our body converts lauric acid into monolaurin, which can destroy lipid-coated viruses such as HIV, herpes, influenza and measles. Lauric acid is a medium-chain fatty acid (MCFAs), which is easily digested and is immediately converted by our liver into energy rather than fat.

Ready to make some golden milk?! It’s easy to make and so incredibly good for you!

I start by making “golden paste” ahead of time so that I can quickly whip up a cup of golden milk.

Golden Paste

Ingredients:                                                                                                                                          

  • 1/2 cup organic turmeric powder                   image
  • 1 cup water
  • 1.5 teaspoons black pepper
  • 5 tablespoons cold-pressed, unrefined coconut oil

Directions:

  1. In a stainless steel pot, cook the water, turmeric and black pepper until it forms a thick paste, stirring and cooking for about 7 to 10 minutes.
  2. Remove from heat and add virgin coconut oil, using a whisk to fully mix in the coconut oil.
  3. Transfer the Golden Paste into a glass jar with a lid and store in the refrigerator for up to 2 weeks.

You will use this paste to make your Golden Milk.

Golden Milk

Ingredients:                               image

  • 1 teaspoon Golden Paste
  • 2 cups coconut milk
  • Sweetener of choice (raw honey) (optional)

Directions:

  1. In a stainless steel pot, gently heat 2 cups of milk with 1 teaspoon of the golden paste.
  2. Fully mix the paste into the milk.
  3. Add sweetener if desired.

Enjoy!

Fluffy Pancake Mix

Now that my show is done and my other job as mom is in full effect, one of the things I enjoy that I get to do again is cook breakfast for my family.

My kids love pancakes. Chocolate chip pancakes to be exact. There was a time when a box of Bisquick was a staple in my house. I mean, c’mon, all you had to do was add water!

Let’s take a look at what’s in a box of Bisquick:

Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Salt.

Does that make anyone else’s eyes pop out of their head? I’m not going dissect this ingredient list, that’s a whole other blog post, or two.

Let’s see, Bisquick was invented in the early 1930′s to save time for busy cooks by premixing the ingredients needed for baking biscuits…

But it’s really easy to mix your own bisquick equivalent.

Processed with Rookie

Ingredients

  • 6 cups unbleached all-purpose flour (I used 100% whole wheat flour for my mix)
  • ¼ cup coconut sugar (or you can use cane sugar)
  • 3 tablespoons baking powder (aluminum-free)
  • 2 teaspoons baking soda
  • 1 teaspoon salt

*Use organic whenever possible

Instructions:

  1. Combine all ingredients together and store in an airtight container.

To make the pancakes:

  Yields 4-6 pancakes Processed with Rookie

  1. Whisk 1 cup of the pancake mix + 1 cup of milk (nut milk of choice) + 1 egg (to make vegan, use a flax or chia egg) + a handful of fruit or chocolate chips (opt.)
  2. Heat a skillet or griddle and grease it. Pour the batter onto the hot griddle about 1/4 cup at a time.
  3. When the top of the pancake bubbles, flip and continue cooking on the second side.

 It doesn’t get easier than that! Enjoy!

Xo,

Kristine