recipies Archives - Rocky Mountain Somatics

Wild Foraged Dandelion Crispy Fritter Pancakes

In keeping with our aspiration to create an urban homestead, we make these golden, foraged fritters with the earthy charm of backyard spring flowers. I always say “when life gives you dandelions, make dandelion fritters!” Don’t despair if you have backyard dandelions, they are valuable. They provide nutrition for bees are loaded with Vitamins A, C and K and edible and can be made into pancakes, used in a salad or even a homemade wine! Just make sure you have not used any lawn pesticides within 5 years. We also raise 6 backyard chickens so the eggs came from our little suburban home too!

Ingredients:

1 cup= about 40 fresh dandelion flower heads (just the tops)
3 large eggs or 4 small
1 cup whole or soy milk
½ teaspoon salt or sea salt
½ cup organic flour
½ cup fine ground cornmeal
Coconut oil or olive oil (Enough for a shallow fry, about 1/8 inch in a nonstick skillet)

Keep your oven on low (around 200°F or 90°C) to hold finished fritters warm until serving.

Instructions:

1. Clean the blossoms
Rinse the dandelion flowers gently in cool water to remove any dirt or bugs. Pat them dry thoroughly with a paper towel.

2. Mix the batter
In a large bowl, whisk together the eggs, milk, salt, flour, and cornmeal until smooth and lump-free.

3. Add the flowers
Using your fingers, break apart the dandelion tops, breaking apart the petals at the green base, and stir them directly into the batter. Mix well to evenly distribute the petals.

4. Prepare to fry
Heat a skillet over medium heat and add coconut oil or your chosen oil until it reaches about 1/8 to 1/4 inch deep.

5. Cook the fritters
Spoon small portions about 2 Tablespoons of the batter into the hot oil, spreading them slightly with the back of the spoon. Fry until golden and crisp on the bottom, then flip and cook the other side.

6. Serve hot
Transfer cooked fritters to a paper towel lined plate or a warm oven while finishing the rest. Best enjoyed fresh and hot, crispy outside and tender within. They can be a savory main or side dish or topped with maple syrup, honey or jam.

Gather Wild Dandelions

Ready for soaking

Soaking

break up dandelions and add ingredients

whisk together

fry in nonstick pan

serve right away, crispy and warm!

Wild Foraged Dandelion Crispy Fritter Pancakes

In keeping with our aspiration to create an urban homestead, we make these golden, foraged fritters with the earthy charm of backyard spring flowers. I always say "when life gives you dandelions, make dandelion fritters!" Don't despair if you have backyard dandelions, they are valuable. They provide nutrition for bees are loaded with Vitamins A, C and K and edible and can be made into pancakes, used in a salad or even a homemade wine! Just make sure you have not used any lawn pesticides within 5 years. We also raise 6 backyard chickens so the eggs came from our little suburban home too!

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Equipment

1 cup= 20 to 40 fresh dandelion flower heads (just the tops)
3 large eggs or 4 small
1 cup whole or soy milk
½ teaspoon salt or sea salt
½ cup organic flour
½ cup fine ground cornmeal
Coconut oil or olive oil (Enough for a shallow fry, about 1/8 inch in a nonstick skillet)

Ingredients

1 cup= about 40 fresh dandelion flower heads just the tops
3 large eggs or 4 small
1 cup whole or soy milk
½ teaspoon salt or sea salt
½ cup organic flour
½ cup fine ground cornmeal
Coconut oil or olive oil Enough for a shallow fry, about 1/8 inch in a nonstick skillet

Instructions

Clean the blossoms
Rinse the dandelion flowers gently in cool water to remove any dirt or bugs. Pat them dry thoroughly with a paper towel.
Mix the batter
In a large bowl, whisk together the eggs, milk, salt, flour, and cornmeal until smooth and lump-free.
Add the flowers
Using your fingers, break apart the dandelion tops, breaking apart the petals at the green base, and stir them directly into the batter. Mix well to evenly distribute the petals.
Prepare to fry
Heat a skillet over medium heat and add coconut oil or your chosen oil until it reaches about 1/8 to 1/4 inch deep.
Cook the fritters
Spoon small portions about 2 Tablespoons of the batter into the hot oil, spreading them slightly with the back of the spoon. Fry until golden and crisp on the bottom, then flip and cook the other side.
Serve hot
Transfer cooked fritters to a paper towel lined plate or a warm oven while finishing the rest. Best enjoyed fresh and hot, crispy outside and tender within. They can be a savory main or side dish or topped with maple syrup, honey or jam.

April 29, 2025/0 Comments/by Dawn Boiani-Sandberg

Healthy Chocolate Avocado Pudding

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Healthy Chocolate Avocado Pudding

I was at an exclusive health food restaurant yesterday and they had some chocolate avocado pudding in a small jar for $12. With food costs increasing and especially prepared food I just couldn’t justify spending $12 and little jar of pudding, so I made a mental note of the ingredients and ran home and made it that day! It turned out this pudding is absolutely amazing and healthy!

Ingredients:

3 organic avocados ripe
4 tablespoons, 1/2 a stick of butter, vegan butter or coconut oil
3 heaping tablespoons of coconut sugar, honey or maple syrup
3 heaping tablespoons of dark cocoa powder
3 ounces or 80 grams of unsweetened coconut flakes or coconut meat
Pinch of salt if using coconut oil
1 ripe organic banana
1 cup of almond milk or chocolate almond milk
(optional) 1 scoop of protein powder, vanilla or chocolate

Instructions:

Cut open the avocados and remove the pit, use a spoon to scoop out, place in blender or food processor.

Add all other ingredients. Blend, starting on low and then moving to high speed until it is smooth.

Use a rubber spatula to scoop out pudding from blender, and place in a bowl.

Refrigerate the pudding and serve cold.

Serves 4-6.

Healthy Chocolate Avocado Pudding

It turned out this pudding is absolutely amazing and healthy!

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Ingredients

3 organic avocados ripe
4 tablespoons 1/2 a stick of butter, vegan butter or coconut oil
3 heaping tablespoons of coconut sugar honey or maple syrup
3 heaping tablespoons of dark cocoa powder
3 ounces or 80g of unsweetened coconut flakes or coconut meat
Pinch of salt if using coconut oil
1 ripe organic banana
1 cup of almond milk or chocolate almond milk
(optional) 1 scoop or protein powder, vanilla or chocolate

Instructions

Cut open the avocados and remove the pit, use a spoon scoop out and place in blender or food processor.
Add all other ingredients. Blend, starting on low and then moving to high speed until it is smooth.
Use a rubber spatula to scoop out pudding from blender, and place in a bowl.
Refrigerate the pudding and serve cold.

October 10, 2022/0 Comments/by Dawn Boiani-Sandberg

Easy French Custard Pastries

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Easy French Custard Pastries

Hello Everyone! My family just returned from Sweden and each afternoon, it is part of their culture to have coffee and fika, meaning some type of cake or pastry. I was sadly ill for a few months, but am recovering and happy to have my family home to start cooking again! We have an urban homestead and raise 6 chickens, and they are now making 4-6 eggs every day, so I am finding creative ways to use our eggs. These pastries are decadent, but not altogether unhealthy, and are surprisingly easy to whip up on a Sunday afternoon.

Makes 18 pastries.

CUSTARD INGREDIENTS:

5 large egg yolks
3 cups whole milk
1/2 cup sugar
1/3 cup cornstarch
3/4 tsp. vanilla

GLAZE INGREDIENTS:

1 cup of powdered sugar
1/4 cup whole milk
1 tsp. vanilla

OTHER INGREDIENTS:

1 packet of puff pastry defrosted

1 jar of organic apricot jam

TOOLS:

parchment paper

rubber spatula

basting brush

DIRECTIONS:

1. Whisk egg yolks in a bowl and then stir in milk until blended. In another bowl, mix sugar and cornstarch. In a large heavy saucepan, pour dry mixture and then gradually stir in a small amount of milk mixture, whisking until smooth.

2. Slowly cook over medium-low heat, stirring constantly to prevent burning, until mixture thickens and comes to a boil, about 15 minutes, and then immediately remove from heat.

3. Cool custard in freezer quickly for 10 minutes or until thoroughly chilled about an hour. You can also place bowl in a larger bowl filled with ice-cubes and water to expedite.

4. While the custard is cooling, preheat oven to 400 degrees F. Open both square of puff pastry and place on a floured cutting board. Cut each into 9 squares.

5. When the custard is ready, whisk again to remove skin and clumps and place about 2T. of custard diagonal to each square. Fold each corner to close and pinch dough in center.

6. Cut parchment paper, and place onto two cookie sheets. Transfer pastries to cookie sheets and bake for about 15-20 minutes until puffed and golden brown.

7. While they cooling, brush with apricot jam and then make the glaze by slowly heating the powered sugar whisking in only a tiny bit a milk until it is smooth and creamy, add vanilla and whisk again.

8. Cool pastries and drizzle glaze, serve when cooled.