31 July 2012

Gluten-free Peach Cobbler from Ela Family Farms!

Next stop at the Farmer's market is Ela's Family Farms for fresh peaches, dried apples and Aaron's favorite, raspberry peach jam!  The lovely Jeni (pictured above on left) always greets us with a cheerful smile and samples of fresh-cut peaches or dried apples!  This week we picked up a bag of lucious tree-ripened peaches.  Aaron is anxiously awaiting me making gluten-free fresh peach cobbler (see recipe below) and I'll wake up in the morning, slice a fresh peach and pop a few slices raw into my mouth.  Or toss one or two into my morning smoothie!

One of my favorite year-round snacks from Ela Family Farms is their Apples Aplenty dried apples.  Hits the spot for a delicious healthy snack at bedtime with a cup of peppermint tea!  And I can get them at the local Whole Foods market year-round.  They also make a combo dried peaches and apples but my favorite is the Apples Aplenty sweet & tart apple combo.

So here's what you've all been waiting for!  My mouth watering low-glycemic gluten-free peach cobbler recipe!

  • 10 whole peaches (peeled & sliced)
  • ½ cup organic coconut palm sugar
  • 1 tablespoon coconut flour or almond flour
  • 1 cup coconut flour or almond flour
  • 2 teaspoons organic coconut palm sugar or raw organic cane sugar
  • 1 teaspoon aluminum-free baking powder
  • ¼ teaspoons xanthan gum
  • ¼ teaspoons aluminum-free baking soda
  • ¼ teaspoons REAL Sea salt
  • ¼ cups organic butter or ghee
  • ½ cups coconut milk (get the real stuff, not the low-fat version!)  I use Native Forest Organic Coconut Milk
  • ½ teaspoons vanilla
  • 2 Tablespoons melted organic butter or ghee
  • 2 Tablespoons organic coconut palm sugar (or raw brown sugar also ok)

Gently combine sliced peaches with 1/2 cup coconut sugar and 1 tablespoon coconut/almond flour mix in a bowl. Pour peach mixture into a  8″ x 8″ baking dish (or deep pie plate) sprayed with organic olive oil.

For the cobbler, in a small bowl, whisk together flour mix, coconut palm sugar, xanthan gum, baking powder, baking soda and salt.  Using a pastry cutter, then your hands, cut in butter pieces until mixture resembles coarse cornmeal.  Combine coconut milk and vanilla together then pour into the flour mixture and gently stir until just combined.

Spoon batter over peaches in the pan, leaving some areas exposed. Drizzle melted butter over exposed areas and sprinkle the entire top with the organic palm sugar or raw brown sugar.

Set pan aside for 20-30 minutes while you preheat oven to 375 degrees.
Bake for 40-45 minutes or until top is browned and peaches are bubbly. Cool until just warm and serve topped with vanilla ice cream or for low-glycemic version, use coconut ice milk.

Now is the time when you are shooing your husband and the puppies out of the kitchen as then linger to smell the fresh baking cobbler and salivate with the delicious smell it creates :-)

DO share and enjoy!

Stay tuned for more recipes and more local favorites..
~Dr Jill

30 July 2012

Fresh Lamb from Triple M Bar Ranch

First off I'd like to feature the folks at Triple M Bar Ranch, David & Mary (a.k.a "the lamb lady")   These lovely people were our first stop this weekend to pick of some fresh lamb pieces for stew.  My husband is the happy recipient of my cooking endeavors and swears that lamb makes the very BEST stew ever (see my recipe below)

Here's some great info from Mary, "the lamb lady"

"Triple M Bar Ranch lamb meat is all natural, which means we do not use growth hormones or antibiotics. Our meat is lean and a good source of protein, vitamin B12, niacin, zinc, selenium, in addition to iron and riboflavin.  Our meat has a unique, mild flavor due to the feed used to grow our lambs. They begin on grass pastures then go to melon and vegetable pastures, including cantaloupes, watermelons, tomatoes, chilies, peppers, onions, okra, and eggplant. The lambs also graze on crop stubble during winter months. The lambs are processed when they are less than 1-year old at a USDA-inspected facility in southern Colorado."


  • 1 package lamb stew meat
  • Fresh herbs - rosemary, basil, oregano
  • Small bunch of grilling onions chopped into bite-size pieces
  • Bag of new baby white or red potatoes, cut up into quarters 
  • Fresh rainbow carrots from market, cut into bite-size pieces
  • Fresh chopped parsley
  • Fresh chopped or freeze dried garlic 1-2 TBSP
  • REAL sea salt to taste
  • 1-2 cups of water
 Place thawed lamb in bottom of crock pot, sprinkle fresh herbs (especially rosemary) directly onto lamb meat pieces and layer potatoes, carrots and fresh herbs.  Finally pour water on top of mixture and salt well.  Turn on HIGH heat setting for 1 hour and then LOW for 8-9 hours.

I served to Aaron with a slab of thick-sliced Canyon Bakehouse Caraway gluten-free bread and organic butter.... and now he thinks I'm the best wife ever!
Bon Appetit!

28 July 2012

Boulder Farmer's Market Favorites!

Hey readers... please stay tuned!

This week I'll be blogging about some of my favorite venders and fresh produce at the Boulder Farmer's Market...  and encouraging YOU to support your local organic and sustainable farms.

I'll be featuring delicious recipes, insider tips to get the best produce, and introducing you to some of my favorite venders...
 And... if you don't want to miss any of the great recipes, just click "join" on the right to get email updates right to your inbox!