The recipe below was made using goodies I recently recieved from Now Foods as a #NOWWellness blog ambassador.
I adore soft pretzels. Everytime I walk by a place that sells soft pretzels in a mall or airport my traitorous body tries to convince me that I must have one. In days long past I even got sick several times at places like this (most likely due to improper cream cheese storage) but that never stopped me from eating them.
It wasn’t until I adopted a more whole foods lifestyle that I stopped eating them with any regularity. They became a guilty treat for once in a great while. Though I don’t feel too guilty making this soft pretzel recipe. It has gluten free flour (with no wheat or soy), organic hemp seeds with their omega 3s and 6s, pastured butter, and they are cooked with avocado oil. The main ingredients came from Now Foods.
MUCH healthier than any you could buy. They are also quite good with some cream cheese!
Gluten Free Soft Pretzels with Hemp Seeds
For the Dough:
2 1/2 cups gluten free flour
2 Tbs Now Foods toasted Hemp Seeds
1/2 tsp sea salt
1 tsp sugar
2.25 tsp quick rise yeast
1 cup warm water
For the Top:
1/2 cup warm water
1 tbsp baking soda
avocado oil for greasing the sheet pan (or any vegetable oil)
coarse sea salt, for sprinkling
3 tbsp butter, melted
Mix all the dough ingredients together with a spatula and then let your stand mixer (with dough hook) knead for 5 minutes. Sprinkle with more flour and set aside to rise some place warm for 30 minutes.
Preheat oven to 450 degrees. After letting your dough sit for 30 minutes cut into 8 pieces and roll each piece into a long rope, on a lightly greased countertop. Grease your cookie sheet as well. Mix the baking soda and water together and after transforming the dough ropes into their pretzel shapes, dip them in the soda wash. Place them on the greased cookie sheet and sprinkle liberally with course sea salt.
Cook for 10-12 minutes and brush with butter upon removing them from the oven. Eat them warm and feel free to add cream cheese. Enjoy!
This post was created as part of a #NOWWellness campaign in which I am a financially compensated Now Foods Ambassador. The opinions I share here are my own and based on my own experiences with the products.
This easy recipe is just like tea but not really because it has no tea leaves. It is completely delicious though and perfect for chilly days and rainy days. It is also a great tea to drink if you have a cold or flu bug because it is comforting and soothing. A bonus is that it also makes the house smell incredible.
Apple Honey Tea
3 or 4 organic apples, unpeeled, cored and sliced
6 cups cold water (filtered or spring is best)
1 Tbs freshly squeezed lemon juice
1-2 Tbs raw local honey
Put the apples and the cold water in a crockpot and simmer for two hours. Remove from heat and strain. Add the lemon juice and honey and drink hot. You can make this tea in advance and store it in the refrigerator and heat up a cup at a time.
This is a new favorite of mine. I could eat it a couple times a week. It really warms you up on a cold day and it is so good for the immune system with its garlic and gingery goodness. The fish sauce and peanut butter combo gives it a savory-salty kick. As a soup fan and an Asian food fan…this dish totally satisfies. Try it, you won’t be disappointed!
Spicy Peanut Shrimp Soup
6 cups chicken broth
3 cloves garlic, minced
2 small sweet red peppers, sliced
2 small red chilis, sliced
1 Tbsp fresh ginger, chopped
2 Tbsp fish sauce
1/4 cup creamy peanut butter (look for no sugar added)
1 lb shrimp, cleaned – tails off
3 cups frozen or fresh baby spinach
5 green onions (whites and greens)
In a saucepan simmer the broth, garlic, chilis, peppers, ginger, fish sauce, and white onion for a good ten minutes to allow the flavors to fuse. Whisk in the peanut butter. Add the shrimp and cook until opaque if raw. Add frozen baby spinach and green onion and stir for a minute or so. If using fresh spinach you can put a handful or two in the serving bowls and ladle the soup on top.
If you want to avoid spice just remove the chilis. Easy peasy.
I love cooking with garlic. Lots of garlic. Luckily this yummy soup does indeed have lots of garlic…two whole heads actually. What is that…20-30 cloves? You just can’t have too much.
I like to make this recipe when it is cold because it is very warming. It is also great to eat during cold and flu season because garlic helps boost the immune system. It is also very affordable for eating well on a budget. Potatoes and garlic don’t cost all that much so I splurge and buy really good parmesan cheese to go with it. Enjoy!
Roasted Garlic Soup Recipe
8 Ounces yukon gold potatoes, chopped (3/4 of a one pound bag)
2 Tablespoons olive oil
2 Heads of garlic
6 Cups chicken or veggie broth
1/4 Cup parmesan cheese (plus more for sprinkling)
Salt and pepper
Preheat oven to 375 degrees. Pull loose skin off of garlic heads and cut the tops off so that the cloves are exposed. Cover each in one tablespoon olive oil and wrap in foil. Roast or 45 minutes in an oven safe baking dish. Allow the garlic to cool and then squeeze the cloves out of the skin.
Bring the potatoes, garlic, and broth to a boil. Cover and simmer until potatoes are soft. Pour all ingredients into a blender, including the 1/4 cup cheese, salt and pepper. Blend well and pour into bowls. Garnish with more cheese (optional). Pairs well with a nice crusty bread.
This just might be my new favorite fall soup. It is scrumptious! Also pretty easy to make, just a bit long on cook time. I love pumpkin and you find great sales on pie pumpkins right about now but I am not big on making tons of sweets and pies. I usually put them in the slow cooker and make my own pumpkin puree for pancakes, smoothies, and souffles. That is about it…until now. You can bet I will be stocking up on pie pumpkins so I can make this soup throughout fall and winter!
1/2 cup cream
1 cup stock (veggie or chicken)
1 clove garlic
1 T butter
2 T olive or coconut oil (non virgin)
Half a small onion or the white part of a large leek
4 ounces goat cheese
One small apple (cored, skinned, chopped)
1 tsp thyme
Salt and pepper to taste
1 medium to large pie pumpkin
Preheat oven to 375. Cut out the top off the pumpkin as set aside, scoop out the seeds and the stringy pulp of the pumpkin. Make sure to set the seeds aside for gardening next spring…or you can use them for roasting. Oil the outside of the pumpkin and the inside of the pan (we used a cast iron dutch oven).
Inside the pumpkin bowl add butter, stock, cream, garlic, onion, apple, and some salt and pepper. No need to mix, just toss it in. Replace the top of the pumpkin and cook for 1.5 hours. Remove from oven and add the goat cheese and thyme. Cook for another half hour.
When finished remove from the oven and scrape the sides of the pumpkin gently to loosen the pumpkin flesh. Be careful not to pierce the pumpkin so that you won’t have a messy plan to clean up later. Use an immersion blender to puree all the ingredients into a thick soup. Add salt and pepper to taste. This soup serves 2-3 people so if you want to feed a larger family go with two pumpkins and a roasting pan.
It will be super hot so be careful! Enjoy!