https://www.juliadeppe.com/recipes daily 0.75 2021-01-19 https://www.juliadeppe.com/recipes/2021/1/19/coconut-lime-tartlets monthly 0.5 2021-01-19 https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1611096952917-4IISN90TKY94V7Y45PCC/image-asset.jpeg RECIPES - COCONUT LIME TARTLETS INGREDIENTS CRUST 3/4 cup almond meal 3 t coconut sugar 1/4 t + 1/8 t ground cinnamon 1/8 t sea salt 2 t pure maple syrup 2 T + 2 t melted extra virgin coconut oil FILLING 1/2 cup raw cashews, soaked 1/2 cup full fat coconut milk (preferably without gums) 1/4 cup fresh lime juice 2 T pure maple syrup 1 t vanilla extract pinch sea salt 1/8 cup + 1 t melted extra virgin coconut oil lime zest, optional INSTRUCTIONS -line muffin tray with 4 unbleached parchment muffin liners. -mix crust ingredients until well combined. -press 2 T crust into each liner. -place muffin tray in the refrigerator while making the filling. -drain cashews. place in high-speed blender with all other ingredients, except the oil. -blend until smooth. -turn blender off and add the oil. blend until combined. -pour mixture into muffin liners, approximately 4-5 T each. -top with optional zest. -freeze for a couple of hours or until set. -transfer into the refrigerator and serve chilled. https://www.juliadeppe.com/recipes/2020/12/15/creamy-cacao-smoothie monthly 0.5 2021-02-02 https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1608064954008-5KPXK43U51Q0744WK643/Creamy+Brazil+nut+Cacao+Smoothie RECIPES - CREAMY BRAZIL NUT CACAO SMOOTHIE Yield: 3 cups 2 brazil nuts 8 walnuts (or almonds) 2.5 cups water 1 T coconut butter 2 medjool dates, pitted 2 t cacao powder 2 t psyllium husk 1/2 t ashwaganda powder (optional) 1/4 t chaga powder (optional) 1 scoop plain protein powder (optional) 1/4 t ground cardamom pinch sea salt INSTRUCTIONS -soak nuts in water overnight. -strain nuts and add to high-speed blender with 2.5 cups fresh water, and the remaining ingredients. -blend until smooth. https://www.juliadeppe.com/recipes/2020/11/16/cranberry-cardamom-jam-dots monthly 0.5 2020-11-20 https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1605833403618-ZY155ANKOLJYCM6G5PLT/Whitagram-Image.jpg RECIPES - CRANBERRY CARDAMOM JAM DOTS YIELD: approximately 36 cookies CRANBERRY JAM 1 3/4 cup fresh cranberries 2 cups water 2 T maple syrup 1/4 t ground cardamom pinch sea salt 1 t fresh ginger juice (from fresh ginger root) 1 t vanilla extract COOKIE 2 cups almond meal (or freshly processed almond, hazelnut, blends, etc.) 1 1/2 cups gf ap flour 2 T flax seed 3/4 t sea salt 2 cups gf oats (1/2 pulsed, optional) 1/2 t ground ginger fresh ground black pepper x a few twists 3/4 cup maple syrup 1 cup melted coconut oil 1 t vanilla extract INSTRUCTIONS -Preheat oven to 350 degrees fahrenheit. Line sheet tray with unbleached parchment. -Place jam ingredients (except for the ginger and vanilla) in a small sauce pot. Bring to a boil and lower to a simmer. Once most of the liquid evaporates, and mixture becomes a jam-like consistency, turn off heat and stir in vanilla and ginger. -While jam is cooking, combine dry cookie ingredients in a medium mixing bowl. -Combine wet cookie ingredients in a small bowl. -Combine dry and wet ingredients. Mix thoroughly. -Using a small scoop, or tablespoon, scoop cookies onto parchment paper. -Using the back of a 1/2 teaspoon, press rounds into the center of each dough mound. -Fill each well with 1/2 teaspoon of jam. -Bake for approximately 22 minutes, or until lightly golden brown. *These cookies have a crisp texture upon being taken out of the oven. They can be kept in an air-tight container, and around day 2/3, the texture softens and they have a bit more of a delicious chew. They also freeze well. https://www.juliadeppe.com/recipes/2020/5/25/falafel-with-dandelion-calendula monthly 0.5 2020-12-15 https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1590445071863-TANY92PCH5D6F4KLI8VS/6B33725D-AC99-4F99-B1B8-CC62B41B509C+2.jpg RECIPES - FALAFEL [WITH DANDELION + CALENDULA] YIELD: About 45 pieces 1 pound dried chickpeas, soaked overnight + drained/rinsed (using canned chickpeas will not yield the right consistency) 1 bunch dandelion greens, chopped (approximately 1 very tightly packed cup) 1 bunch parsley, chopped (approximately 1 very tightly packed cup) 1 small red onion, chopped (approximately 1 cup) 6 garlic cloves 1/4 cup dried calendula petals (optional) 2 T chickpea flour 2 t sumac 2 t ground cumin 2 t sea salt 1/2 t cayenne high-heat frying oil of choice (I used avocado oil) INSTRUCTIONS -In 2-3 batches, process all the ingredients in a food processor. The smaller the food processor, the more batches will be necessary. I split my ingredients in half and used a 7-cup processor. -Look for a small crumb-like consistency that sticks together nicely. Don’t over process or the mixture will become paste-like. -Toss processed mixture into a large bowl and remove any large pieces/mix to combine thoroughly. Process the large pieces and add them back to the mixture. -Refrigerate the mixture for about an hour. -Using a small ice cream scoop or tablespoon, portion mixture into desired size/shape. A 1-1” ball is a great start. -Add about 1/2”-1” oil to a pan (I used cast iron) and bring to approximately 375 degrees. Keep the heat around medium. You don’t want the oil to smoke! The oil can be tested by placing one falafel into the pan. It should sizzle consistently and turn golden brown in about 2 minutes. Depending on the amount of oil, you’ll need to flip the falafel to brown the other side (for an additional few minutes). -Once the falafel is fully browned, remove from the oil. Now is a good opportunity to taste the falafel and determine whether you’d like to add any additional seasoning. If not, continue frying the falafel until they’re all golden brown. Avoid overcrowding the pan by keeping a couple inches of space between each piece. -Serve however your heart desires : in a wrap, on a bed of greens, doused in an herb sauce/chutney or dunked in hummus. Maybe a combo of all the above? https://www.juliadeppe.com/recipes/2020/5/4/spicy-kale-chips monthly 0.5 2020-12-15 https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1588622881824-E1Z2PM0M3SNO5JFQZBH1/C5376620-C4E7-48B4-B5B1-65C8FA431EA4.jpg RECIPES - SPICY KALE CHIPS Yield: Approximately 4 cups 2 bunches lacinato kale (approximately 8 cups after processing - removing the tough stem) 2 T extra virgin olive oil 1/4 t cayenne (use 1/8 t for a tiny kick or none if you don’t enjoy spice) 1/2 t smoked paprika 1/2 t garlic granules 1 T nutritional yeast 1/8 - 1/4 t sea salt (1/4 t was perfect for my kale quantity, but you may want to start with less and add to your taste) INSTRUCTIONS -preheat oven to 300 degrees Fahrenheit and line two sheet trays with unbleached parchment paper. -after washing the kale, remove the stems and slice the leaves into desired chip size. dry the leaves. -mix oil, spices + nutritional yeast in a large mixing bowl. -toss dry kale leaves with dressing until fully coated. -place seasoned kale (in a single layer) on the sheet trays. -bake for 12 minutes, rotate trays + bake for another 12 minutes. -you’ll need to remove any chips that are crisp at this point. then place the remaining chips back in the oven to continue crisping for another 6 minutes or so*. -remove remaining chips from the oven, cool, and store in an air tight container. -*these can overcook easily, so keep an eye on them. actual cook time will vary depending on the kale’s dryness/oven specs. https://www.juliadeppe.com/recipes/2019/1/28/chilled-tomato-fennel-soup monthly 0.5 2020-12-15 https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1548731118471-WNHVM0W8HB58PDA4JK1U/2F317FBC-9CEC-4EEF-A3C6-BEE7494D1B5C.jpg RECIPES - CHILLED TOMATO FENNEL SOUP YIELD: approximately 1 quart 10 roma tomatoes, cored + seeded 1 green bell pepper, seeded + diced 1 red bell pepper, seeded + diced 1 small fennel bulb, diced 1/4 cup diced red onion 2 garlic cloves, peeled 1 1/2 T pine nuts 1 1/2 tsp sauvignon blanc vinegar 1/4 cup extra virgin olive oil salt and pepper, to taste INSTRUCTIONS -Combine all ingredients (except the oil and seasoning) in a high-speed blender. Process until smooth. -Drizzle oil into the blender while processing. -Add seasoning to taste. -Refrigerate for at least 1 hour before serving. https://www.juliadeppe.com/recipes/2019/1/23/almond-butter-dipping-sauce monthly 0.5 2020-12-15 https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1548286443858-REFPDBU1RKXGVUG8NJIV/F6036131-49EC-4C46-B9F7-E1A68B9EF62B.JPG RECIPES - ALMOND BUTTER DIPPING SAUCE YIELD: 1 quart 2 1/3 cups water 1 1/3 cups pure almond butter 1 lime, juiced 1/4 cup coconut aminos 2 T pure maple syrup 1 T + 1 t raw apple cider vinegar 1/2 t red chili flake (more or less to taste) 1/2 t sea salt INSTRUCTIONS -Place all ingredients in a high-speed blender and thoroughly combine. If you don’t have a blender, the ingredients can be hand mixed. *Use as a summer roll dipping sauce, toss with soba, or drizzle on your favorite roasted vegetables. This is a very versatile dressing! https://www.juliadeppe.com/recipes/2019/1/23/ginger-almond-milk-thistle-bites monthly 0.5 2020-12-15 https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1548279146817-13QKSET7AOC28VMACCN6/IMG_5101.JPG RECIPES - GINGER MILK THISTLE BITES YIELD: 1 dozen 2T pieces 1/4 cup hemp seeds 1/2 cup almonds 1/2 cup almond butter 3 T raw honey 1/2 tsp vanilla powder 1/2 cup unsweetened, shredded coconut 2 T milk thistle powder 1/4 tsp ground turmeric 1/2 tsp ground ginger 1/2 tsp ground cinnamon black pepper, pinch 1/4 tsp sea salt 1 tsp melted coconut oil COATING 1 T hemp seeds 4 T unsweetened, shredded coconut, lightly toasted 1/8 tsp sea salt INSTRUCTIONS -Place ingredients (minus the “coating”) in a food processor and pulse until chunky yet well combined. -Measure 2 T portions, and roll into approximately 12 balls. -Mix coating ingredients in a small bowl. -Place balls into the coating mixture and toss to cover. *Balls can be refrigerated or frozen https://www.juliadeppe.com/recipes/2019/1/23/pear-ginger-crumble-with-almond-maple-topping monthly 0.5 2020-12-15 https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1548280023407-ZRPQ8QVUQGEUWD8YOVJD/tempImageForSave.JPG RECIPES - SPICED PEAR MAPLE CRUMBLE Yield: approximately 12 servings Filling 1 cup water 1/8 t sea salt 1 lemon, juiced 4 pears, peeled, cored and diced medium 2 gala apple, peeled, cored and diced medium (Fruit yields approximately 6 cups) 1 1/2 T arrowroot 1 1/2 T coconut sugar 1 T ground ginger 1 t ground cinnamon 1/2 t ground cardamom 2 t maple syrup 1 t vanilla extract Crust 2 cups almond flour 1/2 cup coconut flour 1/2 t baking soda 1/2 t sea salt 1/4 cup coconut oil, melted 1/2 cup smooth almond butter 1/2 cup maple syrup 1 t vanilla extract Crumble Topping 1/2 cup almond flour 2 T coconut sugar 1/4 t sea salt Glaze 13.5 oz coconut cream 1 T coconut sugar 1 T maple syrup 1 t vanilla extract 1/8 t sea salt Filling Procedure -Preheat the oven to 350 degrees Fahrenheit. Line a 9 x 9” baking vessel with parchment paper. Either a square dish or pie pan work well. -Place water, salt, lemon juice and fruit into a medium-sized saucepan. Simmer on medium-low until the fruit is partially softened, but still holds form. Stir as needed. -While the fruit cooks, add the dry filling ingredients (arrowroot, coconut sugar, ginger, cinnamon, cardamom) to a small bowl, and mix to combine. -Once the fruit is partially cooked, add the dry filling ingredients to the pot. Stir thoroughly and continue to simmer until the mixture thickens. -Remove from heat and stir in maple syrup and vanilla. Crust Procedure -Mix the dry crust ingredients in a medium bowl. Combine the wet crust ingredients in a separate bowl. Stir wet mixture into the dry mix. -Take approximately 2/3 of the crust mixture and press it evenly inside the pan. -Poke a few holes in the crust with a fork. -Bake the crust for six minutes, or until just starting to solidify and turn golden. Crumble Topping Procedure -While the crust bakes, combine the remaining 1/3 crust mixture with the additional almond flour, coconut sugar and salt. -Mix to create a crumbly topping, and create varying size crumble by squeezing larger amounts of the ingredients together. Final Assembly -Once the crust is golden, and removed from the oven, pour the fruit mixture on top. -Top the fruit with the prepared crumble topping. -Set back in the oven and bake until the liquid is bubbling and the crumble is starting to turn golden brown, approximately 20 minutes. Glaze Procedure -While the dessert is baking, combine the glaze ingredients in a small pot on medium heat. -Bring to a boil, and immediately down to a simmer. -Allow the mixture to reduce until it thickens into a caramel sauce-like consistency. -Serve fruit crumble with glaze drizzled on top. *This recipe is extra delicious also topped with your favorite coconut ice cream or a dollop of whipped coconut cream. https://www.juliadeppe.com/recipes/tag/Dairy-Free monthly 0.5 https://www.juliadeppe.com/recipes/tag/dairy-free monthly 0.5 https://www.juliadeppe.com/recipes/tag/soup monthly 0.5 https://www.juliadeppe.com/recipes/tag/soy-free monthly 0.5 https://www.juliadeppe.com/recipes/tag/condiment monthly 0.5 https://www.juliadeppe.com/recipes/tag/Recipe monthly 0.5 https://www.juliadeppe.com/recipes/tag/SIBO monthly 0.5 https://www.juliadeppe.com/recipes/tag/snack monthly 0.5 https://www.juliadeppe.com/recipes/tag/natural+sweetener monthly 0.5 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https://www.juliadeppe.com/recipes/tag/jam+dots monthly 0.5 https://www.juliadeppe.com/about daily 0.75 2021-02-02 https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1425418515893-UAR3UUNJTZRKGNRIQGFQ/personal+chef+oakland+california Meet Julia https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1522698256948-1PQ7HZK2MZFHBRTBAOJV/NGI-proud-to-be-CTP.png Meet Julia https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1602994944714-ZKXDGZHL3NBWOCVGLYE1/FNL_DI-completion-badge.png Meet Julia https://www.juliadeppe.com/contact daily 0.75 2024-03-28 https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1520557996048-HEIZ4YDWPZWSN4C6QHD7/Personal+Chef Connect https://www.juliadeppe.com/nosh daily 0.75 2020-01-24 https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1509944621088-LPPV4M82T6DHU5WG1WUD/IMG_0468.JPG NOSH - Curried Chickpea Bowl with Beet Ribbon Slaw, Citrusy Pea Tendrils, Air-Fried Romanesco + Sprouted Quinoa gluten-free / dairy-free / soy-free / sugar-free https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1509942880249-97NSAKI3ERZLA0ZLVNE5/C89F1F5B-A6F3-4E56-9E0B-A62CA56F1D85.jpg NOSH - Stone Fruit + Berry Tart Cups with Salted Pistachio Oat Crumbles + Coconut Cardamom Cream gluten-free / dairy-free / soy-free / refined sugar-free https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1520833247670-1Z4NSKIFQZP8HWTEJHR5/E0B107AE-6B77-474B-B952-D714F0586736.JPG NOSH https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1510023868072-OZKQEJHWZEJQ6XFK2RNP/D96B3E3E-48CD-4076-86B7-26E9D8159A63+2.jpg NOSH - Vanilla Bean & Chocolate Mousse Swirl + Hazelnut Graham Cracker Crust gluten-free / dairy-free / soy-free / refined sugar-free https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1579834825241-BJDANNUQYUXFQWD9HDY3/33598A5B-BC34-49FB-A6FE-04E6D94167AC.jpg NOSH 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https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1519019968210-SB5ISJ5WGJUHIL5XP537/87228CE8-4711-4901-8B27-F6DA3A72B7E6.jpg Weekly Meal Prep https://www.juliadeppe.com/recipes-by-julia-deppe daily 0.75 2020-05-25 https://www.juliadeppe.com/new-home-page daily 1.0 2022-03-06 https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1551287850202-Z6ILNJ9A752OU7KGIES0/julia-food.png Julia Home Page Heading - Feel-good, allergy-friendly [home-cooked] meals made easy Julia wants you to enjoy eating and feel nourished. Whether your diet is restricted because of an illness/allergies, or you simply want an alternative to the Standard American Diet, your food should fuel you. And, it should taste damn good in the process. Learn More https://images.squarespace-cdn.com/content/v1/54f6235be4b0580124a39740/1551021314285-BQ8GHR9PCUTGFIUWHNQA/food-background.jpg Julia Home Page Heading