Author: Natalie Hanson

I am an anthropologist and user experience (UX) executive. I lead a team that works in the healthcare space on both licensable software and custom client solutions. As an anthropologist, my research has focused on work practices and work environments. I have a special interest in how institutions respond to macro-economic, industry, and regional trends, and how the resulting organizational changes affect the lives of employees. You can learn more about me at http://www.nataliehanson.com.

Lemon-ginger Energy Balls

Natalie Hanson

From The Healing Kitchen, by Alaena Haber and Sarah Ballantyne.

2 ounces crunchy apple chips (about 1 cup)
1 cup of dried Turkish figs
2 Tbsp coconut oil, melted
1 tsp grated lemon zest
1/2 tsp of ginger powder

  • Place all the ingredients in a food process or high powered blender and blend until all the pieces are of a small, consistent size, and they cling together with the coconut oil.
  • Form 8-10 compact balls (I use a tablespoon for consistently-sized scoops) and roll between your palms until rounded and firm.
  • Enjoy immediately or chill in the refrigerator before serving to set the coconut oil.

Cassava crust

Natalie Hanson

This recipe is the AIP Pizza crust from the Autoimmune Wellness website, and it’s supposed to serve 3-4 people as a pizza crust. But I use it primarily to create individually-portioned flatbread – it is so good when it is fresh and warm out of the oven! I prepare the dough ahead of time and chill it, dividing it up into smaller portions so I cook only what I need. I make 8 smaller flatbreads (about 6×6 inches) with this recipe. You can read more, see pictures, and the original recipe here.

1 packet active dry yeast
1½ cups warm water, divided
1 tablespoon honey
2 cups cassava flour
1 cup tapioca starch
1½ teaspoons sea salt
⅔ cup olive oil

  • Preheat oven 500°F; if you plan to cook on a pizza stone, include that in the oven while it preheats.
  • Add the yeast to a glass measuring cup with ½ cup of 115 degree water and honey. Give a quick whisk and set aside someplace warm for about 20 minutes. Once your yeast is active and ready to incorporate, it will double in size and smell yeasty.
  • Combine the cassava flour, tapioca starch and salt in a large bowl and stir to. Add the olive oil and 1 cup of warm water, along with the yeast mixture. Stir until combined.
  • Gently form into a ball with floured hands. Cover with a towel and set someplace warm (about 70-90 degrees is best) for about an hour to rise.
  • Your dough should have risen a couple of inches, perhaps cracking and smelling yeasty.
  • While the oven and baking surface are pre-heating, top the pizza on a pice of parchment paper on a flat baking sheet. First apply your sauce, then meat and vegetable toppings.
  • To make a pizza crust, carefully divide the batter it into two portions, forming each into a puck and then rolling out each into an 11-inch pizza on a piece of parchment paper and adding additional cassava flour to the pin as needed.
  • To make smaller flatbreads, divide each of the two portions in four, resulting in eight smaller balls of dough; each will yield a 6×6 inch flatbread when rolled and cooked.
  • To cook, remove the pre-heated stone or sheet from the oven and slide the crust onto it.
  • Cook for 9-10 minutes, or until just browned on the bottom of the crust.
  • Cool for a few minutes before enjoying.

Stromboli crust

Natalie Hanson

This is the crust from the Rosemary & Prosciutto Stromboli recipe in The Healing Kitchen, by Alaena Haber & Sarah Ballantyne. I use it to make a flexible flatbread crust.

1 cup of cooked and mashed white sweet potato (about 1 medium)
1/2 cup tapioca starch
1/4 tsp fine sea salt
1 tsp finely chopped fresh rosemary
1 Tbsp bacon fat (to brush on the crust while baking), or another fat of your choice

  • Preheat oven to 375°F.
  • Line a rimmed baking sheet with parchment paper.
  • In a food processor, combine the mashed sweet potato with 1/4 cup of the tapioca starch at a time.
  • Season with the salt and rosemary; I also add half the bacon fat to the batter, which helps create a uniform texture.
  • Process until smooth.
  • Place the dough on the prepared baking sheet and use your hands to spread it into a rectangle about 1/4 inch sheet.
  • At this point you can fill and roll, or cook as-is to create a flatbread.
  • Brush with half the bacon fat and bake for 30 minutes.
  • If a crispy texture is desired, broil for 2-3 minutes per side.
  • Remove from the oven and brush with the remaining bacon fat.

Hummus

Natalie Hanson

1 can (15 oz) of organic garbanzo beans
2 Tbsp of Tahini
Juice of one lemon
A whole clove of garlic, roasted
1 Tbsp olive oil
Salt and pepper

Roast the garlic at 400F for 5 minutes or until tender. Process the garbanzo beans and the tahini in a food processor until smooth. Add the lemon juice. Peel and add the whole clove of roasted garlic. Add the olive oil, more if not smooth enough. Add salt and pepper to taste.

Guacamole

Natalie Hanson

1 avocado
1 lime
1 small onion cooked and chopped
1/4 of a cup of cilantro, chopped
Salt and pepper to taste
A dash of tabasco (if you like spicy food)

Saute the onion in olive oil. Clean and chop the cilantro. Cut the avocado into rough pieces, then sprinkle with lime juice to avoid discoloration. Mash and mix everything together with a fork. Add a dash of olive oil if the guacamole is not too soft.

Oatmeal chocolate chip cookies

Natalie Hanson

1/2 cup of butter or Crisco

Add and cream well

1/2 cup firmly packed brown sugar

1/2 cup of granulated sugar

Combine and beat until smooth

1 egg

1 tsp vanilla

1 Tbsp of milk

Sift together and add to the above

1 cup of sifted all purpose flour

1/2 tsp baking soda

1/2 tsp double-acting baking powder

When beaten smooth, add

1 cup of rolled oats or wheat flakes

1/2 cup chocolate chips or 1/2 cup of raisins or 1 tsp of grated orange rind or 1 can of flaked coconut

Put them 2 inches apart on a greased cookie sheet, at 325F for 10 minutes.

Banana bread

Natalie Hanson

Have all ingredients at about 70F.

Preheat oven to 350F.

Sift together:

1-3/4 cups of sifted all purpose flour

2-1/4 teaspoons double-acting baking powder

1/2 tsp of salt

Blend until creamy:

1/3 cup shortening

2/3 cup sugar

3/4 tsp grated lemon rind

Beat in:

1 to 2 beaten eggs

1 to 1-1/4 cups ripe banana pulp

Add the sifted ingredients in about three parts to the sugar mixture.

Beat the batter after each addition until smooth.

Fold in:

1/2 cup broken nutmeats

1/4 cup finely chopped apricots

Place the batter in a greased bread pan.

Bake the bread about 1 hour or until done.

Cool before slicing.

Joe’s summer steak sauce

Natalie Hanson

A couple of Tbsps of soy sauce and sesame oil

A few jalapeno peppers (with or without seeds)

A Tbsp of grated ginger

A clove or two of garlic

A Tbsp of fish sauce

About 1/4 cup of cilantro

Juice of a couple of limes

Put everything in the blender until there are no more chunks.

Apple cinnamon gummy candies

Natalie Hanson

6 Tbsp gelatin

1 cup of apple juice

1/4 tsp of cinnamon

2 Tbsp of honey

  • In a small saucepan, whisk the gelatin and cinnamon together until evenly blended.
  • Add the apple juice and turn heat to medium; whisk until there are no lumps.
  • When the mixture starts to warm, add the honey and whisk well.
  • If the mixture thickens up too fast, don’t worry, the heat will liquefy it again.
  • Pour in a glass measuring cup, for easy pouring into a silicone candy mold or a small loaf pan.
  • Pop in the freezer for 15 minutes.
  • Then remove from the freezer, and pop out of the mold or cut the loaf into small squares.