Blueberry Cobbler: Gluten Free, Vegan & Delicious!

This is a special treat our family loves to enjoy on occasion. My husband came up with the recipe a few months ago and our toddler has been asking for it by name ever since. “Cahhhh-blurrrr pleeeease Mama.” It’s gluten-free, vegan, simple to make, and oh-so-delicious!

Image © Natureal Mom 2013

Image © Natureal Mom 2013

Filling:

8 ounces fresh blueberries
1/2 cup raisins and/or dried cranberries
1/4 cup cane sugar
1/4 cup gluten-free flour
1/4 cup lemon or orange juice
2 tablespoons brown sugar
1/2 tablespoon Earth Balance to coat baking dish
1 teaspoon vanilla

Topping:

1 cup unbleached flour
1/4 cup cane sugar
1/4 cup brown sugar
1/4 teaspoon salt
1/4 cup gluten-free rolled oats
1/4 cup chopped walnuts
2 tablespoons Earth Balance

In a large bowl, combine all filling ingredients and gently toss to mix together. Pour mixture into a baking dish or individual ramekins and lightly coat with Earth Balance.

Prepare topping by mixing all ingredients together except the walnuts and oats in a separate bowl until it has a crumbly consistency. Stir in walnuts and oats. Spread topping evenly over blueberry filling. Bake at 350°F for 30 minutes.

Enjoy! ♥

Ecocentric Mom: March “Mom” Discovery Box Review

I was so excited to receive my first Ecocentric Mom box this month! In case you missed my last post, Ecocentric Mom is a fun and smart way to discover non-toxic, eco-friendly, and cruelty-free products from ethical, sustainable and honest companies.

Ecocentric Mom Logo 1

Each monthly box is packed with an assortment of hand-selected goodies and is delivered right to your door in chic, eco-friendly packaging. Members can choose between three Discovery Boxes for Mom, Mom-to-Be, or Baby, and also includes exclusive product discounts and monthly giveaways!

Ecocentric Mom March Mom Discovery Box

March “Mom” Discovery Box

Here are some of my fave standouts from the March Mom Discovery Box:

Treefort Naturals Hemp Lemongrass Soap. If you’ve been reading my site for a while then you know I’m very selective about which products I use and the ingredients in them. This Mama-owned company’s handmade soap ticks all of the boxes:

  • Natural, local and organic ingredients used whenever possible ☑
  • Vegan. Family/friend tested & approved! ☑
  • Handmade in small batches using old-fashioned cold pressed method ☑
  • No yucky synthetic colors, dyes, perfumes or preservatives ☑

I had been using the same unscented olive oil soap for a while and was excited to switch it up. I am prone to dry/sensitive skin and noticed how moisturized and calm my skin was after using it one time. Hempseed oil is rich in Omega essential fatty acids which is easily absorbed by the skin, and gamma linoleic acids, an essential skin lipid which promotes regeneration at the cellular level – a process that slows down with age.

treefort

The soap is lightly scented with lemongrass, one of my favorite essential oils. I avoid anything too perfume-y but this has a nice and light uplifting scent that’s not overbearing. Lemongrass has been shown to relieve stress and insomnia, reduce headaches and irritability, and is calming but prevents drowsiness. It also has deodorizing and antiseptic properties that can help remedy skin ailments like eczema and psoriasis. I checked out their Etsy shop and they have lots of neat body care products for the whole family that also make nice gifts!

Go Raw 100% Organic Spirulina Energy Bar. I wasn’t sure what to make of this funky little green bar but tossed it in my handbag… and it came in handy. My toddler fell asleep in the car and instead of waking him, I pulled over to respond to some emails. Hungry and in need of an energy boost, I dove into the bar and washed it down with a bottle of water. I was pleasantly surprised by how tasty and satisfying it was. It’s kind of tropical- you can taste a hint of banana which plays off the nutty taste of the seeds.

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I managed a raw or “living” foods restaurants some years back and learned about the many benefits of spirulina. It’s rich in iron and has the highest source of vitamin B-12, which is essential for vegetarians. The sprouted seeds in this bar are also among the most nutritionally dense foods out there. I give bonus points for being gluten-free, vegan, raw, kosher and non-GMO. I’m going to pick up a big box so I can keep some bars in my handbag. They’re also perfect to keep in my doula bag when I need a quick and satisfying pick me up!

Mama Willow Tree Green Tea Herbal Eye Balm. I dig Mama Willow Tree’s philosophy. They strive to make all of their herbal products $12 or less and donate 5% of all sales to a non-profit supporting women and children. This mama-owned company also ticks all the boxes for me – all products are non-toxic, vegan, not tested on people, not animals, ingredients are organic, fair-trade sourced and responsibly obtained, scents are essential oil derived and packaging is recyclable, reusable or compostable.

Now, onto the product review. My eyes were in need of some serious TLC. I haven’t been getting as much sleep as I would like and I’m already prone to dark under eye circles. Plus, I’m staring to get some fine lines. Not wearing my glasses and staring at a computer squinting doesn’t help! After using this herbal eye balm twice a day for almost a week, I can see and feel why it’s their best-selling product.

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First and foremost, it was was quite calming and soothing. The area under my eyes is really sensitive and even the most natural products seem to irritate it so this was a big plus. The area under my eyes also looks a bit brighter and definitely feels smoother and firmer. I checked out the ingredients and the balm is made with sunflower oil which has high amounts of oleic acids and vitamins A, D, and E which are very nourishing for the skin. Elderflower, calendula, chamomile and lavender are soothing and help to reduce wrinkles and lines. It’s also infused with green tea extract which helps soothe tired puffy eyes and helps brighten dark under eye circles. Other interesting ingredients that sets this product apart from the others are carrot root, which aids in skin regeneration, fennel which helps to firm the fragile skin around eyes, and eyebright which has apparently been used for centuries to relieve eyestrain and inflammation. It also helps to brighten the eyes, hence the name.

I also like that it’s a balm opposed to a cream and is easy to apply. I can toss it in my handbag and apply it whenever I’m feeling dry. It also makes concealer go on smoothly. By the way, I caught my husband using it!

Essence of Vali “Sleep” A Bedtime Ritual. I have been waking up in the middle of the night lately with lots on my mind, like my never ending to-do list, and have had some trouble going back to sleep. Instead of cruising Instagram, I dabbed a drop of this essential oil blend onto the corner of the pillowcase. No joke, I drifted back off to a restful sleep in no time… until my toddler woke me. I used it again the following night before going to sleep and it helped to promote a sense of peace and relaxation. I imagine this would be great to carry on long flights too. It’s easy to understand why it this award-winning gem has a cult following.

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Waxelene The Petroleum Jelly Alternative. Brilliant product. If you haven’t already heard of Waxelene, get excited! You can use this for all the same things you would use petroleum jelly for (soothing and moisturizing dry or chapped skin, removing eye make-up, skin rashes, etc… the uses are endless) except it has NO petroleum, hydrogenated oils or other nasty chemicals. They use a patent-pending aeration process to create a silky smooth blend of 100% natural beeswax and certified organic and non-GMO soybean, rosemary and vitamin E oils that won’t clog pores. Plus, it comes in eco-friendly packaging and is made in a wind-powered facility. I’ve already used it to moisturize dry cuticles, remove eye make-up, tame my crazy eyebrows, and put some on my feet with cotton socks overnight for soft feeties in the morning!

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I had a lots of fun going through the Mom Discovery Box and trying out these awesome natural products! This month’s box contains more than $100 worth of high-quality goodies and coupons and only costs $17. If you want to try out Ecocentric Mom you can click here to sign up and membership can be cancelled anytime without a hassle. Can’t wait for more great finds next month!

Living Love Juice!

Some years ago, I managed a raw foods restaurant and learned a lot about living foods, holistic health and nutrition. It was there that I fell in love with juices, smoothies, shakes, and elixers. Instead of spending loads of cash on trendy juice bars, I finally invested in a good blender and a masticating juicer and make my own!

living love juice

Image © Natureal Mom

I’m excited to share my favorite juice with you, but first, a few basic tips:

  • Use organic and local produce whenever possible. The EWG has a handy shopper’s guide to pesticides in produce – the Dirty Dozen Plus (what to avoid) and the Clean 15 (lowest in pesticides).
  • Always drink juice on an empty stomach.
  • Easy does it- the body can only process and assimilate 8 oz at a time.
  • For optimal digestion, apples are the only fruits that can be combined with vegetables and carrots are the only vegetable that can be combined with fruits.
  • Always strain juice before drinking.
  • In most cases, you can juice stems and leaves which are rich in nutrients (like beet tops and strawberry leaves) but don’t juice carrot tops as they contain substances that can act as toxins in the body.
  • Only make as much juice as you’re going to drink in a sitting. The longer it sits, the less nutrients it will retain.
  • If you must store the juice, do so in a tightly sealed glass jar in the refrigerator for up to 24 hours.

Without further ado, I give you what I like to call, Living Love Juice ~

2 apples + 1 carrot + 1/2 beet + 1/2 lemon + 1 inch ginger root

Cut into small pieces + juice

Drink slowly + enjoy!

>>–♥–>

Paper birch straws are biodegradable, compostable and made with soy-based ink.

Ecocentric Mom: Healthy Products for Mom & Baby + Special Offer!

I am excited to announce that Natureal Mom is an official Ecocentric Mom blogger team member!

Ecocentric Mom is a fun and smart way to discover non-toxic, eco-friendly, and cruelty-free products from ethical, sustainable and honest companies. Each monthly box is packed with an assortment of hand-selected goodies and is delivered right to your door in chic, eco-friendly packaging. Members can choose between three Discovery Boxes for Mom, Mom-to-Be, or Baby and also receive exclusive product discounts and monthly giveaways!

EcoCentric-Mom-Discovery-boxes

As you know, I am passionate about non-toxic and eco-friendly living. It can be overwhelming, expensive, and downright exhausting decoding labels and navigating through the greenwash to find high quality products that are truly natural, healthy and effective. Ecocentric Mom takes the time, money and guesswork out of researching products, brands and ingredients so you can discover and try different products that are safe for you and your family.

To celebrate my new venture with Ecocentric Mom, I am offering Natureal Mom readers a 10% discount on any subscription plan you choose. Just be sure to sign up here and enter code ECOMOM10 at checkout ♥

Raw Superfood Balls

These tasty little snacks are packed with nutrient-rich superfoods that keep you satisfied and energized when on-the-go!

raw balls

Ingredients

  • 1/2 cup almond butter
  • 1/2 cup chia seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup organic raw cacao nibs or raw cacao powder
  • 2 tablespoons hemp oil
  • 2 tablespoons maca powder
  • 1 tablespoon organic raw honey (sub agave or maple syrup for vegan)
  • 1 teaspoon cinnamon
  • A pinch of sea salt

Directions

Throw all ingredients into a bowl and mix together thoroughly. Place in the fridge for 30 minutes or until firm. Roll into teaspoon size balls. Store in an airtight container and keep in the fridge for up to a week. Enjoy!

 

Spiced Chickpea Smothered Sweet Potato

A slightly spicy chickpea and tomato stew plays off of a bright orange sweet potato in this flavorful recipe. This hearty dish is simple to throw together, packed full of goodness, and is perfect for keeping warm on a chilly night.

smashed chickpea sweet potato

Image © Natureal Mom 2013

Ingredients

  • 2 medium sweet potatoes, preferably rounder
  • 1 tablespoons olive oil
  • 2 medium shallots
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 2 whole cloves
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoons smoked paprika
  • 1/2 teaspoons salt
  • 1 cup stewed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 to 1 cup vegetable broth
  • 2 cups chickpeas, drained and rinsed if using canned
  • Fresh parsley, to serve

Directions

  1. Preheat oven to 400˚. Scrub sweet potatoes with running running, pat dry, and pierce several times with a fork. Place on a baking sheet and bake for 45 minutes to an hour. Sweet potato should be tender.
  2. Add cumin and coriander seeds to a small dry pan. Over medium-low heat, lightly toast until fragrant, 3-4 minutes. Place in a mortar along with cloves and grind until large pieces are broken down. Combine with red pepper flakes, paprika, and salt; set aside.
  3. In a medium pot, heat olive oil over medium heat. Mince shallot and add to pan, sautéing for translucent, 4-5 minutes. Stir in spices and cook for 1 minute more. Add stewed tomatoes, tomato paste, and 1/2 cup vegetable broth. Bring to a boil, reduce to a simmer and add chickpeas. Continue to simmer for at least 15 minutes or until sweet potatoes are done. Add more vegetable broth if desired.
  4. To serve, place a slit in the top of the sweet potato and gently squeeze open. Remove part of the insides of the sweet potato reserving for a separate use or stir into chickpeas. Ladle chickpea mixture over sweet potato and serve with a sprinkle of fresh parsley.

Notes

To substitute ground spices for the whole, use 1 tablespoons ground cumin, 2 teaspoons ground coriander, and 1/4 teaspoon ground cloves. Also, if spicy isn’t your thing, simply leave out the red pepper and cut the paprika back to 1/2 tablespoon- it will still be delicious!

This delicious recipe brought to you by Erin Alderson of Naturally Ella where she shares seasonal, vegetarian recipes that promote a healthy and happy lifestyle.

Green Goddess Smoothie

My friend and Holistic Health Coach Emma Goodwin Dasilva says adding greens to your smoothies will help boost your immune system, cleanse your blood, increase oxygen uptake, and help stabilize blood sugar. Emma’s Green Goddess smoothie is great for increasing energy, stamina, and elevating mood and is also wonderful for pre-pregnancy, healthy pregnancy, and postpartum depression.

green goddess smoothie

Ingredients

  • 1 scoop of 7.2 greens
  • 2 scoops of 7.2 shake
  • 2 Tbsp almond butter
  • 1 whole banana
  • 1 handful kale (deveined)
  • 1 handful spinach
  • 4 oz blueberries
  • 8 oz filtered water
  • 1/4 cup coconut milk (or almond milk)
  • 2 Tbsp hemp seeds &/or chia seeds

Blend until smooth and enjoy!

To learn more about alkaline cleansing and programs visit Emma’s website and Facebook.

What are your favorite green smoothie recipes? Please share by posting a comment below!


Her Mother’s Daughter {guest post + mint rice recipe}

I am excited to share this beautifully written piece by my friend Pratima Anaé. My husband, son and I had the honor of meeting Pratima’s mother during her recent visit to California. We were invited to their lovely home for a delicious home-cooked meal and I even got a first-hand lesson in Indian cooking! Throughout the ages, meals have been a symbol of sharing, nurturing and loving one another. Watching Pratima’s Mom cook with so much pride and joy reminded me of my own family and how culture, food, and tradition can create such deep and meaningful connections. By passing down recipes from generation to generation we can honor our heritage and stay connected to our roots.  

As Americans we share a diverse existence that is both unusual and beautiful.  East Indian immigrants, my family settled in a small Amish town in the Midwest.  There were no other minorities in town and we lived amidst buggies, horse drawn plows, and bonnets.  As such, my mother’s cooking was the most significant connection to my culture.  It was the one thing in our house that truly remained Indian.  Passed down from generations of Indian women with no written recipes, it felt like a direct link to my roots.

My mom, Olga, is an incredible cook and a supremely unique spirit.  Effortlessly combining grace, kindness, and humor in everything she does, she’s just at home fixing an Indian feast for hundreds of people in our backyard as she is riding a John Deere lawn mover in her perfectly coiffed sari.  Our family loves to reminisce about the humor and beauty in the unexpected things she does.  Like the time she fell into a pond chasing dragonflies to help with my sister’s high school biology project.  And then there was the Christmas when we needed a tree and she went out chopped one down from our yard and dragged it in by herself while we watched from the window.  She is the mother whom sprinkles Indian Jasmine in her children’s bed at night.  To know her is to love her.

Pratima with her Mom Olga
Image © Pratima Anaé

I wish that I could invite each one of you to our home to experience my mom’s generosity of spirit and her wonderful food but in lieu of that I am happy to share one of her dishes with you.  This particular recipe for Mint Basmati rice is one of her own creations.  It is not only delicious and elegant but it is also vegan, gluten free, and healthy.  There is nothing like smell or taste to bring back a memory.  There is nothing that makes me feel like home more than my mother’s cooking.  To me it is the heart and essence of India.  Enjoy…

Mint rice

Image © Pratima Anaé

Ingredients

  • 2 cups uncooked jasmine rice
  • 2 1/2 cups water
  • 1 tbsp. butter
  • 2 tbsp. oil
  • 1 or 2 Serrano chilies cut in half
  • 1 cup chopped mint leaves
  • 1 cup chopped cilantro
  • 1-inch piece of fresh ginger root grated
  • 1 tsp. salt more if needed
  • 1 cup yellow cherry tomatoes cut into halves
  • 1 cup lightly blanched sweet pea pods
  • 1 medium carrot cut into small strips
  • 3/4-cup raw peanuts with skins
  • 2 tbsp. light corn syrup

Wash rice and drain.  Combine rice and water.  According to your preference cook rice either in a cooker or on the stovetop. Rice should be fluffy not soft and mushy.  While rice is cooking prepare the vegetables and seasonings.  Slice the cherry tomatoes and Serrano chilies in half.  Blanch the sweet pea pods.  Cut carrots in small strips.  Grate the ginger.  Finely chop the mint and cilantro.  When your prep work is finished and the rice is done cooking, heat oil and butter in a large frying pan.  Add chopped chilies and cook for 30 seconds. Add mint, cilantro and ginger.  Fry for an additional 30 seconds.  Then add cooked rice and salt to taste fry for 1 or 2 minutes. Add peas and carrots.  Transfer the rice to a shallow serving bowl.  Just before serving add tomatoes and caramelized peanuts.

Caramelized peanuts

Preheat oven to 350 degrees.  Spread peanuts on baking sheet with foil and lightly roast them in the oven.  When lightly roasted remove peanuts from oven and drizzle with corn syrup. Place them back in the oven and bake for and additional 6 to 8 minutes.

♦ ♦ ♦

Pratima Anaé got her start in the entertainment industry when she was crowned Miss Indiana USA.  She went on to Miss USA and made Miss Universe history as the first woman of East Indian descent to place in the top ten. Currently Pratima is an Actress, Model, and Host.  Her print work has been featured in various publications.  A few of her credits include appearances in “The New Girl” and “Outsourced.” Additionally, Pratima hosts a series of lifestyle events.  She has conducted interviews with Salman Rushdie and Kal Penn in connection with this endeavor.  She most recently started a personal blog entitled, Love Pratima.

Recipe: Savory Lentil-Mushroom Burgers

Not only are these burgers de-lic-ious, they are nutritious, satisfying and gluten-free!  This recipe comes from one of my favorite food blogs, Susan Voisin’s Fat Free Vegan Kitchen.  The star ingredient, lentils are an excellent source of protein, are rich in heart-healthy dietary fiber, contain energy-boosting iron, and stabilize blood sugar.  Recent findings show that button mushrooms can significantly reduce the risk of breast cancer as well as other types.  They also add texture to the burgers and a unique flavor that pairs well with the savory herbs.  I like to serve these with a side of roasted rosemary potatoes.

I hope your family enjoys these as much as we do.  Kid-tested, Daddy approved!

Image © Natureal Mom

Ingredients

1 medium onion
6 ounces mushrooms, washed
3 cloves garlic
2 cups cooked lentils, well drained
1/3 cup gluten-free oats
2 tablespoons potato starch
1 tablespoon wheat-free tamari
1 tablespoon tomato paste
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon dried thyme
black pepper
3 tablespoons warm water

Image © Natureal Mom

Instructions

Finely chop the onion and mince the garlic.

Place the mushrooms into the food processor and pulse until they are finely minced.

Image © Natureal Mom

Heat the olive oil in a skillet over medium-high heat.

Add the onions and cook until they begin to brown, adding a splash of water if they begin to stick.

Stir in the mushrooms and garlic and another splash of water.

Cover and cook until the mushrooms soften (about 2-3 minutes), stirring often.

When the mushrooms have softened, transfer them to the food processor and add the lentils.

Image © Natureal Mom

Pulse until the lentils are just combined with the mushrooms.

Image © Natureal Mom

Add the remaining ingredients and pulse to combine well.

Image © Natureal Mom

Spoon the mixture into a bowl and set aside for about 15 minutes.

Preheat the oven to 375ºF and line a baking sheet with parchment paper.

Image © Natureal Mom

Shape the burger mixture into 6 patties and bake for about 30 minutes.

Since ovens vary, check them after 25 minutes and give more time if necessary.

Image © Natureal Mom

Remove the burgers from the baking sheet using a spatula.

Serve at once or refrigerate for later use.

Add your favorite fix-ins and you’re good to go.

Enjoy!

Image © Natureal Mom

 

Roasted Acorn Squash Stuffed with Quinoa, Mushrooms & Herbs

I just love Autumn… curling up by a toasty fire, evening strolls in the crisp outdoor air, sipping warm drinks, and enjoying the season’s most festive foods like pumpkins, apples, and squash!  I have made different variations of stuffed acorn squash before but this is my family’s favorite.  The savory quinoa stuffing plays off the slightly sweet and nutty flavor of the acorn squash creating a delicious and healthy meal that presents beautifully.  I had the perfect opportunity to pick up some local squash at a Harvest Festival last weekend.

Image © Natureal Mom 2012

Ingredients:

1 large acorn squash
1 tbsp olive oil
Sea salt & pepper to taste
1 cup quinoa
1/2 yellow onion
2 cloves garlic, chopped
1/2 cup chopped mushrooms
1/2 package organic tempeh or 1/2 cup chick peas or white beans
1/2 cup chopped fresh herbs such as sage or thyme
1/3 cup raisins, cranberries or chopped dried apricots
1/3 cup pine nuts or pumpkin seeds
A few splashes of tamari
A sprinkle of cayenne
A sprinkle of freshly chopped herbs for garnish

Directions:

Pre-heat oven to 400ºF. Cut your acorn squash in half length-wise and scoop out the seeds.  Brush the squash with olive oil and sprinkle with salt and pepper. Place in a lightly oiled baking dish and place into the oven.

Image © Natureal Mom 2012

While the squash is baking, prepare the stuffing.  Cook the quinoa. Then add onions, mushrooms, garlic and tempeh or beans to a pan with a bit of olive oil, a few splashes of tamari, and a sprinkle of cayenne.  Cook until onions are translucent & the remaining ingredients start to brown.

Image © Natureal Mom 2012

Add the cooked quinoa to the onion mixture in the pan and mix thoroughly.  Remove from heat and put into a large bowl.  Add dried fruit, herbs and nuts to the quinoa mixture and stir well.

Image © Natureal Mom 2012

After 45 minutes, remove the squash from the oven and spoon the stuffing mixture into the acorn squash halves.  You will have enough leftover stuffing to be enjoyed on its own the next day :)  Cook another 15 minutes or so with the stuffing inside until the squash is very soft and golden brown around the edges.  Top with fresh herbs and enjoy!

Image © Natureal Mom 2012

 

 What are your favorite Fall recipes?  Please share below!