Key Lime Smoothie

Adapted from a recipe in a Farm Boy ad April 2015

2 cups coconut milk, unsweetened
1 cup spinach, packed
1 frozen banana, in chunks
1/2 avocado, peeled pitted and chunked
1/4 cup raw sunflower seeds, unsalted
1 lime, juice of & zest (or more, for more tartness)
1/4 cup & 2 Tbsp coconut, shredded, keep some aside garnish
4-5 ice cubes
2 tbsp hemp seeds, to garnish

Blend all until smooth.  Garnish with remaining coconut and hemp seeds, and enjoy.


Vegan macaroni and "cheese" (also free of gluten, soy and peas)

  • 1 tablespoon coconut oil
  • 1 tablespoon tapioca flour
  • 1 cup of 'milked' cauliflower (about 1 cup of cauliflower boiled with the boiling water: blended)
  • 1/3 cup rice milk
  • ½ (or more) cup nutritional yeast
  • 1 teaspoon mustard
  • ½ teaspoon turmeric
  • ¼ teaspoon paprika
  • Salt (and pepper) to taste (we use ¼ teaspoon salt and a few shakes of pepper)
  1. Melt the coconut oil in a small saucepan over medium heat, then add the flour and mix to form a paste.
  2. Add the milked cauliflower + rice milk and stir well to remove any lumps. Keep stirring every few minutes until the sauce thickens and bubbles.
  3. Add the nutritional yeast,  mustard and spices, and beat with a whisk until smooth, adding more rice milk if the sauce is too thick. Serve over veggies or (GF) pasta.

anxiety lessening - or is it overconfidence?

Lately I've allowed myself to become a little nonchalant about DS2's allergies (PN, TN, and peas beans and lentils) at restaurants etc without double-checking.  Feels good not to have to worry about what your kid is eating.  The rest of you have no idea how lucky you are.


Beer-Braised Pulled Pork Shoulder

adapted from http://www.thekitchn.com/recipe-beerbraised-pulled-pork-shoulder-recipes-from-the-kitchn-204100

Makes about 10 cups pulled pork

4 to 5 pound pork shoulder, bone-in
1 1/2 teaspoons paprika
1/2 tablespoon kosher salt
onion powder
1 tablespoon olive oil
4 cloves of garlic, peeled
1 12-ounce beer (a basic lager works well) (we used Coors light)

Preheat the oven to slow cook low pork
Combine the paprika/spices, salt, crushed garlic, oil in a small bowl. Rub the pork with the spice mixture, getting into crevices and on the sides. Allow the pork to sit for about 30 minutes.
Heat the olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side. Add the beer. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to bring up any browned bits.
(Return the pork to the pot.) Cover and put in the oven for 3 1/2 to 4 hours, checking once or twice, until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot, using tongs to separate the meat from the fat (see photos above). Discard the bone or set aside for another use.