Thursday, July 2, 2015

Chocolate Sweet Potato Protein

Last sweet potato experiment for the week.  I think I could probably add them to any of my recipes at this point. 

You can use any raw nuts and any nut butter that you like. I just use what's laying around. 

And no.......there's no picture. I forgot to take one again and it was gone before I remembered. 

2 cups of almond milk
1 scoop of protein powder
3 tablespoons of hemp powder
3 tablespoons of whole oats 
3 tablespoons of cacao powder or nibs
1-3 tablespoons of instant espresso 
1/4 c organic peanut butter
1/4 c raw hazelnuts
4 medjool dates
1 banana
1 sweet potato
12 ice cubes

Cube and cook the sweet potato in the microwave or oven until it's soft then let it cool completely. 

Throw everything but the ice cubes in a high powered blender.  As its mixing, add the ice one cube at a time.  You may also have to add a little more milk to thin it out.

This makes enough to share or save!



Tuesday, June 30, 2015

Sweet Potato Protein

Again, here's me trying to choke down sweet potatoes.  It's amazing what peanut butter does for things!  Throw in some PB and all is right with the world! 
 
I have to thank my coach for being my guinea pig. Good thing he doesn't mind trying new things, especially knowing he may be getting something that doesn't taste so great. Thanks Robbie!  I would have never posted yesterday's or today's recipes. I also have to thank Matt L & John H for sharing the idea to put sweet potatoes in smoothies. Not something I would have ever tried. 

Make sure when you're choosing sweet potatoes, make sure to choose the ones with reddish skin and orange flesh (labeled as yams) over the white ones. 

Sadly there is no picture today. We drank it all before I remembered to take one.  Hopefully I'll remember tomorrow!  

Cheers! 
Angie 

2 cups of almond milk
1 scoop of protein powder
3 tablespoons of hemp powder
3 tablespoons of whole oats 
1/4 c organic peanut butter
1/4 c raw cashews
4 medjool dates
1 banana
1 sweet potato
12 ice cubes

Cube and cook the sweet potato in the microwave or oven until it's soft then let it cool completely. 

Throw everything but the ice cubes in a high powered blender.  As its mixing, add the ice one cube at a time. 

This makes enough to share or save!




Monday, June 29, 2015

Blueberry Sweet Potato Smoothie

I have a couple of friends who frequently put sweet potatoes and yams in smoothies. These are not things I like to eat, let alone want to drink them.  

I've been playing around with this smoothie recipe for a couple of weeks but couldn't make it taste good.  I couldn't seem to pick out any other flavor except the yams. Lucky for me my coach didn't mind being a guinea pig today. He liked it and said I should publish it so if you don't like it, I guess we can blame him. ��

1 cup of unsweetened almond milk
1 banana
1 apple with skin
1/2 of a yam w/ skin 
4 medjool dates
3 tablespoons of hemp powder
1 scoop of your fav protein powder 
1/2 cup of blueberries (or more if you like)
1/4 cup of raw walnuts
ice

Cube and microwave the yam until it's soft then let it cool. Then just throw everything into a high powered blender until it's blended.  Maybe add the ice last a cube at a time.  I doubled this and used 12 ice cubes.

Cheers!
Angie

Monday, June 8, 2015

Magnificent Mayan Protein Smoothie


The Mayans definitely had some culinary creative skills.  Chocolate and spicy heat are one of my favorite combinations!  I'm not too picky on what the heat profile is but I do love smoky heat with chocolate. This smoothie has a perfect choco-spice flavor that hits you in the back of your throat with every swallow!

1 cup of nut milk
1 banana
3 tblsps of Irish oats
1 scoop of your fav protein powder
3 tblsps of hemp powder
2 tblsps of raw cacao nibs or powder
1 tblsp of Maca powder
1 tblsp of cinnamon
2 tblsps of raw honey or 4 medjool dates
1/2 tblsp of cayenne pepper
1 tsp of ancho chili powder
1 tsp of chipotle chili powder
4-6 ice cubes

Throw it all in the blender, except ice,on high.  Add ice a cube at a time until the ice is crushed.  If you have a vitamix or other high powered blender, you can put all the ice in at once.


Wednesday, June 3, 2015

Chocolate Pumpkin Protien

I love days when I experiment with shit and it actually comes out kick-ass delish! That's today!  All a big question mark.  I was prepared to dump his and start over but when I tasted it I was like, hell yeah!  This is a keeper for sure!

The pumpkin juice for this is from all those pie pimpkins I juiced last fall.  Remember those?  Juice them raw skin and all hen freeze the juice in ice cube trays.  I thought I used it all months ago.  It's amazing what you find when you reorg your freezer!

For the hemp powder and protien powder, follow the directions on the container.  Preferably use a plant-based protien.  I use Plant Fusion.   

1c of almond, hemp or any other nut milk
1c of pumpkin juice 
1 banana
1T coconut oil
Hemp powder (your fav kind)
Protein powder (your fav kind)
2T cacao nibs
1t nutmeg
1T cinnamon
1T cayenne pepper
2T of raw honey or 4 medjool dates

Throw it all in the blender on high for about 2 minutes.  If you have a smoothie setting, use that shit!






Monday, April 6, 2015

Spicy Chipotle Wraps

Not being able to eat gluten puts a damper on sammie-eating.  There's only so many times you can eat a lettuce wrap.  The original recipe for the base of this bread comes from a raw food restaurant called 118 Degrees, which is in Costa Mesa, CA.  This variation of the recipe is my own.  You will need a Vitamix or comparable blender.  If you have a dehydrator you can use that otherwise this can be done in a convection oven.

Ingredients:
4 cups of Thai young coconut flesh.  While this coconut works the best because it's so soft, you can use any coconut flesh.  If you choose to use coconut other than Thai young, make sure you chop it small.

2 cups of water

4-6 dried chipotle peppers re-hydrated in the water

2 tablespoons of raw honey

sea salt to taste

2 tablespoons of psyllium husk

Directions:
If you are using your oven, line 2 large cookie sheets with parchment paper.  Set the temperature to 170 degrees on convection.

If you are using a dehydrator, there is no need to line the trays.  You'll need 4.  It should be set to 110 degrees.

Put coconut flesh, water, chipotles, honey, and salt into the blender and blend until smooth.  Add psyllium husk and blend a bit more.

Pour batter evenly into the trays for the cooking device that you are using.

If you are using a dehydrator, wraps should be dehydrated for 6 hours on 110 degrees

If you are using a convection oven, you must keep the door propped opened but keep the fan on. This is best achieved by putting a rolling pin in the door to prop it and keep the fan on.  You will need to check the wraps every 30-45 minutes.  You will need to rotate the trays a couple of time during the process.  After 2 & 1/2 hours, peel up the wrap and see if the bottom is still sticky.  If you can peel up the wrap and nothing is left behind, gently flip over the wraps and finish cooking.

When the wraps are done, cool slightly.  Cut them into four pieces, width-wise.  Lay each wrap on a piece of wax paper, roll up, and store in an air-tight container in the fridge.

If you end up with some crunchy pieces, you can eat them as crackers!




Sunday, January 25, 2015

Thai Coconut Soup

I had this soup at an Asian restaurant and wanted to recreate it.  It did come with noodles but I asked the waitress to leave them out.  It was really delicious with the right amount of heat to balance out the coconut milk.  This recipe makes 3 servings.

1 can of full-fat organic coconut milk
2 cups of organic chicken broth*
3 boneless organic chicken thighs**
3 tablespoons of Thai chili olive oil
Paprika 
1bunch of scallions
6 brown crimini or baby bella mushrooms
Thai chili peppers to taste
Kelp noodles (optional)

If you're using chicken:  Sprinkle the chicken with paprika and grill it on low-medium heat.  If you have a cast iron or other type of indoor grill pan, use coconut oil to prevent sticking.

Combine the coconut milk and broth in a sauce pan.  Heat and wisk well until incorporated.  Chop scallions and add to the pot. Use everything!  Add the Thai chili olive oil.  You can add more or less depending on your tastes.  

When chicken is done, chop it into bite-sized pieces and add it to the pot. Slice the mushrooms and add those in.  If you are using extra Thai chili peppers, put those in.

Bring to a quick boil them immediately reduce heat to simmer for about 10 minutes.

Put the kelp noodles in your bowl and ladle the hot soup over them.

*use veggie broth for a vegetarian option
**leave out if making vegetarian 



Sunday, August 24, 2014

Plum Upside Down Cake

SCORE!!!  On so many levels!  This baby is vegan, gluten free, soy free but totally not flavor free!  Even my husband who isn't fond of GF baking loved it!  And again, my awesome CSA, Good Food Collective, showered me with sow fantastic plums!



Baking Supplies
Parchment paper
Large skillet
Springform pan (10 & 1/2 inch wide)
Spectrum non-stick coconut oil spray 

Topping
1 heaping quart of purple Italian plums pitted and sliced
1/4 to 1/2 cup of raw or turbanado sugar
Coconut oil

Cake
3 cups of Bob's Red Mill GF baking flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
1 cup of room temperature nut milk         (I used So Delicious 2X protien)
2 tablespoons of white vinegar
1/2 cup of melted extra virgin coconut oil

Procedure
Preheat oven to 350

Separate the springform pan and line the bottom with the parchment.  Make sure it over-laps the edges.  Put the ring back on and seal it so that the parchment is snug.  It helps to tape the paper on the underside.  Once the pan is put back together, remove the extra parchment and tape if you used it.  Spray sides and bottom of the pan heavily with the cooking spray.

In a large skillet melt some coconut oil.  Add the plums and sugar and cook until until a syrup forms.  Turn heat off.

Combine the dry ingredients.  Put the vinegar in the milk.  It will curdle. This ok! Let it sit for 5 minutes.  After 5 minutes add the sugar and melted coconut oil to the milk and mix well.

Add the milk mixture to the dry ingredients and stir gently until incorporated and most lumps are gone.

Using a slotted spoon, scoop the plums out of the skillet and put them in the springform pan and gently spread evenly.  Pour the remaining syrup over the plums.
Carefully pour the batter over the plums.

Bake on a center rack for 45 minutes.   If the cake is not set, continue cooking in 5 minute increments until a knife comes out clean.

Cool in pan for 2-3 hours. Place a large platter upside down over the top of the springform pan.  Flip the pan over onto the platter.  Open the side of the pan and lift it off.  Remove the bottom and the parchment.

Serves 12







Peach Chia Pudding


With the abundance of fresh fruit we get from our CSA, The Good Food Collective, we have plenty to grab for a quick snack.  

Doing other things with fruit is always a challenge for me, mainly because I'd rather eat it fresh.

The chia pudding I made using almond milk as a base was so delicious that I decided to try this same concept with fruit.  I was originally going to use plums but chose peaches instead because I had some that were every soft and juicy.  (Plus I used most of my plums to make dessert for tonite!)

This recipe is so easy and takes very little time. Best part......only 3 ingredients!

8 peaches
Chia seeds
Water

Clean the peaches well enough to get most of the fuzz off.  You don't need to peel them!  Cut them into chunks and put them in a blender with a half cup of water and blend gently.

Check the amount you have once the peaches are done.  If there isn't an exact amount in cups, add enough water to round up to the nearest cup and blend just to incorporate the water.

Pour 1 cup of the peach juice into separate glass containers.  (I prefer Ball canning jars and plastic lids.)

Add 6 tablespoons of chia seeds to each jar and stir gently.  Cap them and refrigerate over night.



Saturday, August 23, 2014

Chocolate Chia Pudding

Chia has quickly become the newest superfood on the market and with all the nutritional benefits, it's no wonder!  Any way you can eat chia is great!  This recipe was born out of my experience with buying a chia pod.  First off, a 6oz pod cost me $3.50!  That's a whole lot of expensive!  The flavor was good but I didn't like the slimy texture.  I went about experimenting in my kitchen.  Lucky for me Iiked the first attempt!  Cheers!  Angie


1 cup of nut milk
1 tablespoon of ground cacao
1 tablespoon of maca powder
1 tablespoon of lucuma powder
2 tablespoons of mesquite powder
6 tablespoons of chia seeds

Mix everything except the chia seeds in a blender on low just long enough to incorporate all the powders.

Pour into a glass jar.  (A pint canning jar is  perfect!)

Stir in the chia seeds, cap, refrigerate until set.  I usually let it sit over night.



I usually make my own nut milk but I do have a go-to store bought that Iove!