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Dairy Free Creamy Coconut Rice Pudding

Dairy Free Creamy Coconut Rice Pudding

Soothing, easy to digest, helpful for kids who need to gain weight, or a low sugar treat for any occasion. Cook this longer to make it even more digestible and nourishing. In Chinese medical tradition, congee is a slow-cooked, white rice porridge used as a base for many ailments, and for weak digestion in particular. Medicinal herbs are often added to congee. This recipe emulates that tradition with ginger (anti-inflammatory), cinnamon (modulates blood sugar), cardamom (eases nausea and constipation), and adds easy-to-assimilate coconut fats. Raisins, though a higher FODMAPs food, become more digestible here also, with long slow cooking. For further sweetening, this recipe calls for maple syrup and coconut sugar in small amounts. Coconut sugar has a lower glycemic index than cane sugar. It also adds inulin, a pre-biotic for healthy bacteria strains in the gut, along with some zinc, iron, and short chain fatty acids that benefit the large intestine. Organic stevia is always an option, for those unable to tolerate any sugars. In that case, use 2-5 drops for the entire recipe, or to your taste. Lastly: Brown rice is a suitable option here for those with no digestive issues; cook it even longer, up to 2 hours, and increase the liquid in the recipe. Otherwise, use a good quality organic white rice.

“But it’s not Paleo! It’s not GAPS! It’s not SCD!” True, it isn’t. But if there is one thing I’ve learned in my decades working with babies and kids, it’s that there is no dogma. Every child is different, every gut is different. Individualizing care for each child, each gut, each circumstance is what works best. Don’t forget to bend the rules, to find what works for your child.

Dairy Free Creamy Coconut Rice Pudding
Print Recipe
A slow cooked soother for tender digestion. Ready to eat after 45 minutes of cooking, but cooking longer is fine also, as long as you continue to add liquid to keep the porridge from drying or burning.
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
45 minutes 45 minutes
Dairy Free Creamy Coconut Rice Pudding
Print Recipe
A slow cooked soother for tender digestion. Ready to eat after 45 minutes of cooking, but cooking longer is fine also, as long as you continue to add liquid to keep the porridge from drying or burning.
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
45 minutes 45 minutes
Ingredients
Servings: people
Instructions
  1. Place a medium sized pot on stove. If you are using fresh minced rather than powdered ginger, soften this in the pot first, with a teaspoon of ghee or coconut oil, for 5 minutes, on low-medium heat. Then add coconut milk, almond milk, cinnamon, cardamom, maple syrup, coconut sugar, and vanilla. Stir and heat together on low-medium heat until well blended. Do not boil.
  2. If you are using powdered ginger, heat the milks gently. Blend in powdered spices, maple syrup, coconut sugar, and vanilla. Stir and heat to steaming but not boiling.
  3. Add the cooked rice and mix til evenly blended. Turn up heat to medium high until just boiling, then reduce heat to low simmer. Liquid should just cover rice. Add more coconut milk if needed to cover rice. Add raisins.
  4. Whisk the egg with a small amount of almond or coconut milk. Add to the pot, mix well.
  5. Cook on low heat for 45 minutes to an hour, stirring occasionally. Add more liquid if needed, or if you would like a softer porridge: Use additional almond milk, coconut milk, plain coconut water, or water as needed. Serve warm.
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Honeydew Lime Creamsicle

Honeydew Lime Creamsicle

Make this as a creamsicle smoothie to enjoy right away, or freeze in freezer pop forms and enjoy on a hot day. Adjust to your desired of tartness or sweetness. Dairy free, soy free, and still creamier than can be. Full of healthy fats, without any added sugar.

Honeydew Lime Creamsicle
Print Recipe
Creamy, nourishing, and lip-smacking lime-y. Give your kids a replenishing alternative to junky corn syrup popsicles or shakes. Tastes best with ripe organic ingredients. Don't use processed coconut milk from a carton like So Delicious - it's the wrong animal for this recipe. Be sure to use a good full fat organic canned coconut milk, unsweetened, and blend it to even consistency before using it, if necessary.
Servings Prep Time
4 4 ounces servings 10 minutes
Servings Prep Time
4 4 ounces servings 10 minutes
Honeydew Lime Creamsicle
Print Recipe
Creamy, nourishing, and lip-smacking lime-y. Give your kids a replenishing alternative to junky corn syrup popsicles or shakes. Tastes best with ripe organic ingredients. Don't use processed coconut milk from a carton like So Delicious - it's the wrong animal for this recipe. Be sure to use a good full fat organic canned coconut milk, unsweetened, and blend it to even consistency before using it, if necessary.
Servings Prep Time
4 4 ounces servings 10 minutes
Servings Prep Time
4 4 ounces servings 10 minutes
Ingredients
Servings: 4 ounces servings
Instructions
  1. Place crushed ice in bottom of blender, followed by remaining ingredients in order shown above, except the water. Blend til creamy. If this is thicker than you'd like, add water as needed and blend again. Pour into popsicle forms and freeze, or serve immediately as a smoothie or creamy thick treat to eat with a spoon.
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Pumpkin and Lentil Dahl

Pumpkin and Lentil Dahl

Pumpkin and Lentil Dahl
Print Recipe
A twist on usual dahl recipes that rely on a tomato base. For kids who need grain-free, easily digestible carbohydrates (which help them gain weight), this can work well, as long as the lentils are cooked long enough to be very soft, about 2 hours. This recipe uses garlic salt instead of raw garlic, which seemed too pungent with the pumpkin. For meat eaters, this dish is good with chicken apple sausage like Applegate brand (GF, CF, organic). For vegetarians, if grains work, a black rice paired here is hearty and delicious. Makes 6 generous servings or 8 smaller ones.
Servings Prep Time
6-8 people 30 minutes
Cook Time Passive Time
1-2 hours 1-2 hours
Servings Prep Time
6-8 people 30 minutes
Cook Time Passive Time
1-2 hours 1-2 hours
Pumpkin and Lentil Dahl
Print Recipe
A twist on usual dahl recipes that rely on a tomato base. For kids who need grain-free, easily digestible carbohydrates (which help them gain weight), this can work well, as long as the lentils are cooked long enough to be very soft, about 2 hours. This recipe uses garlic salt instead of raw garlic, which seemed too pungent with the pumpkin. For meat eaters, this dish is good with chicken apple sausage like Applegate brand (GF, CF, organic). For vegetarians, if grains work, a black rice paired here is hearty and delicious. Makes 6 generous servings or 8 smaller ones.
Servings Prep Time
6-8 people 30 minutes
Cook Time Passive Time
1-2 hours 1-2 hours
Servings Prep Time
6-8 people 30 minutes
Cook Time Passive Time
1-2 hours 1-2 hours
Ingredients
Servings: people
Instructions
  1. Place uncooked lentils in pot with broth, bring to low simmer. Add the cider vinegar and cook for about 30 minutes, or until they begin to soften.
  2. While lentils are cooking, prepare your vegetables: Chop potato, cauliflower, onion, and ginger root.
  3. After lentils are softened, add potatoes, coconut milk, and canned pumpkin. Cook for 20 minutes more.
  4. Once potatoes are softening after about 20 minutes, add chopped cauliflower, onion, and ginger root. Add the spices ( turmeric, curcumin, and garlic salt) now too.
  5. Cook until vegetables are soft, adding more broth if needed. I usually let this simmer for 2-3 hours and longer is fine too, as long as the dahl does not dry out or burn. Stir in maple syrup and serve.
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Chicken Curry With Green Beans And Potatoes

Chicken Curry With Green Beans And Potatoes

Don’t be daunted by the longish ingredient list – it’s mostly spices, which are worth picking up at a better bulk spice shop. Turmeric, curry, and cumin give immune supportive compounds and warming flavors to this recipe, so feel free to use them liberally, along with healthful garlic and ginger. Once the chopping is done, this recipe is a one pot dinner that is easy to make. Serve with rice, quinoa, or cauli-rice. Vary the vegetables in this dish as much as you like. Another good combination is to use sweet potato with chard or beet greens, or orange or yellow bell pepper with breadfruit. Options are as varied as your imagination!

Chicken Curry With Green Beans And Potatoes
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 people 30 minutes
Cook Time
30 minutes
Chicken Curry With Green Beans And Potatoes
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 people 30 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Mix powdered dry spices: Cumin, curry powder, turmeric root, salt, and paprika and set aside.
  2. Melt coconut oil in large skillet that is 3-4 inches deep. Add minced onion, garlic, ginger root, and turmeric root, and cook on medium heat until softened but not brown.
  3. Add tomatoes and chicken broth, and turn up heat to bring to a steady simmer. Add potatoes. Option: You may instead microwave your chopped potatoes until soft, then add them to the skillet, to make this part faster.
  4. Add green beans, coconut milk, and chicken. Simmer for 10 minutes.
  5. After 10 minutes, add dry spices, red curry paste, and honey or coconut sugar. Mix well, and continue cooking for 10 more minutes.
  6. Just before serving, add cilantro and stir through. Serve curry over rice or quinoa.
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Dairy Free, Soy Free Egg Nog: Allergen Free Holiday Tradition

Dairy Free, Soy Free Egg Nog: Allergen Free Holiday Tradition

In the 1990s when my son was little, I made my own dairy-free egg nog so he could enjoy this important holiday treat like anyone else. A non-dairy nog was not sold in stores at the time. Ingredients were limited, and the Paleo and coconut craze had not yet hit. Though we avoided soy as a rule, I made an exception at holiday time to make this nog work, and had some DPP-IV enzymes to help him digest the soy. My Holy Grail was making batches of this for big gatherings, and have nobody blink. I didn’t want anyone to be able to tell the difference between what I made, and traditional nog made with cream.

Now, of course, we’re all over the coconut milk and don’t use soy anymore. And you can buy egg nog made with all sorts of milk substitutes, at just about any supermarket. Some have corn syrup, gooey gums, and starchy thickeners (no thanks). Some are organic and made with cream and cane sugar (better!). But if you really want a nourishing, delicious nog, make it yourself – it’s a bit of a project, but it’s fun. If you’re lucky enough to have fresh full fat raw milk and cream on hand, and it is not an allergen, enjoy that for sure. For this big punchbowl batch, I use sugar and raw eggs. If you would like a less sugary, more Paleo version, click here; for a cooked version, click here.

Make Dairy Free, Soy Free Egg Nog
Print Recipe
Servings Prep Time
12 people 5 hours
Passive Time
4 hours
Servings Prep Time
12 people 5 hours
Passive Time
4 hours
Make Dairy Free, Soy Free Egg Nog
Print Recipe
Servings Prep Time
12 people 5 hours
Passive Time
4 hours
Servings Prep Time
12 people 5 hours
Passive Time
4 hours
Ingredients
Servings: people
Instructions
  1. Get your milks are ready to go: Open the coconut milk cans and mix the milk thoroughly so there are not solid chunks of fat in it. Blend evenly with the almond milk with a blender or mixer. Place all the blended milks in a pitcher in refrigerator.
  2. Separate the yolks, setting the whites in refrigerator. Beat yolks until light in color. Mix the sugars together, and then slowly beat these into the egg yolks, followed by the vanilla flavoring.
  3. (Parents, if you're interested in jacking this recipe up, this is where you add the booze: 2 cups of dark rum, brandy, bourbon, or rye. Slowly drizzle your chosen vice in while continuing to beat the eggs.)
  4. At this point, alcohol or no, cover the nog tightly with plastic wrap and refrigerate. Let stand for an hour so it won't taste overly "eggy".
  5. Once it has sat and chilled for an hour, remove it from fridge and slowly beat in the milks. Refrigerate again for three hours, tightly covered.
  6. When ready to serve, beat the egg whites you set aside earlier until stiff but not dry. Fold these lightly into your other ingredients. Serve sprinkled with freshly grated nutmeg and a dash of pumpkin spice.
  7. For an extra decadent treat (yes, more sugar here), float a pint of non-dairy So Delicious Coconut Milk Frozen Desserts in the punch bowl.
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