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!



Spicy Chocolate Pudding

I love using avocados for a pudding base.  They carry flavors well, especially chocolate.  While I'm sharing the amounts I added, the flavors in this recipe can be tweaked to your liking.  

2 Haas avocados
1 banana
1/4 cup of whole chia seeds
1/3 cup of raw honey
1/8  cup of cacao powder
2 tablespoons of cinnamon 
Ground chipotle powder to taste

Cream avocados,banana, and honey in a food processor.  While the processor is on, add spices and cacao.  Mix for about 3 minutes or until creamy.  Taste pudding and adjust flavoring as desired.  You can add more honey if needed.  Once flavor is to your liking, put pudding in a bowl and stir in the chia seeds.  Store in the fridge in a non-reactive bowl.




Sunday, July 27, 2014

Raw Zucchini Spaghetti with Basil Walnut Pesto

I love zucchini!  It's one of my favorite summer veggies.  I have found that I prefer it raw because no matter how you prepare it, it retains it's crunch.  Lucky for me, my CSA, The Good Food Collective, provides me with an abundance of it!

To make zucchini noodles, you will need a spiral slicer.  There are many options for spiral slicers.  I have a World Cuisine Tri-Blade Spiral Vegetable Slicer.  It's a hand crank and was inexpensive.

SALAD
1 green zucchini
1 yellow zucchini
1 seedless cucumber (if desired)
Tomatoes (I use a variety of heirlooms to get the best flavor)

PESTO
2-3 large handfuls of fresh basil
3-5 large cloves of garlic (adjust to your liking)
1 handful of raw walnuts
Good quality olive oil (flavored olive oil works great!)
Up to1 tablespoon of sea salt

Wash the zucch and leave the skins on.
Cut off the ends and put it through the spiral slicer using the smallest noodle blade.  Put noodles in a non-reactive bowl and sprinkle with olive oil.  Dice the tomatoes and put them in with the zucch.

Put the basil, garlic, and walnuts in a food processor and chop.  When everything is chopped well, drizzle in olive oil until you are happy with the consistence of the pesto.  Add sea salt until the flavor is to your liking.  Mix in with the veggies and let sit on the counter for about 2 hours before serving. Stir frequently to release all the yummy juices!


Detox Water

I love making flavored waters and this by far is my favorite recipe.  I adapted it from The Science Of Eating.

16 cups of cold water
2 large English cucumbers, thinly sliced
2-3 lemons, unpeeled and sliced
A 4"-5" hunk of ginger, peeled and sliced 
At least 24 mint leaves, torn

Put everything in a large jar and refrigerate for at least 12 hours before drinking.

You can add more water as you drink until you notice the flavors weakening.

Detox Water

I love making flavored waters and this by far is my favorite recipe.  I adapted it from The Science Of Eating.

16 cups of cold water
2 large English cucumbers, thinly sliced
2-3 lemons, unpeeled and sliced
A 4"-5" hunk of ginger, peeled and sliced 
At least 24 mint leaves, torn

Put everything in a large jar and refrigerate for at least 12 hours before drinking.

You can add more water as you drink until you notice the flavors weakening.

Wednesday, May 14, 2014

Chocolate Decadence

I love chocolate!  I love chocolate!  I LOVE CHOCOLATE!  Finding chocolate desserts that are gluten-free and dairy-free are a challenge.  Don't get me wrong.  There's plenty if recipes out there but let's be honest.  They don't all taste good.  This recipe was modified from a cake that a friend made.  It's rich, delicious, and so completely sinful that it's hard to believe that it's GF, DF, there are only 3 ingredients, and there is no added sugar!  The only question here really is what should you top it with?  Coconut creme is delicious on this cake but so is cashew creme.  I'll let you decide!


CAKE
8 extra large organic eggs
1 pound of dark chocolate (any darkness is acceptable-the darker the chocolate, the less sugar)
16 tablespoons of soy-free earth balance
  • Pre-heat oven to 325*.
  • Place a roasting pan filled halfway with water on the bottom rack.
  • Line the bottom of a 10" springform pan with parchment paper.
  • Spray the sides of the pan with an organic cooking spray.
  • Melt the chocolate and Earth Balance over medium-low heat, stirring frequently.
  • As soon as everything is just melted, take the pan off the stove to cool.
  • Beat the eggs on high until the double in volume, about 5 minutes.
  • When the eggs are done, carefully fold them into the chocolate 1/3 at a time.
  • When everything is incorporated pour batter into pan.
  • Place on oven rack above water bath and bake for 30 minutes.
  • After 30 minutes, check cake.  It can be baked up to 15 minutes more if necessary.
  • Once cake is done, allow to cool in the pan for an hour before removing
  • Be sure to peel off the parchment paper from the bottom
  • Store in the fridge

COCONUT CREME
2 cans of full-fat coconut milk
Pure vanilla extract or 1 vanilla bean

  • Chill coconut milk for at least 3 hours in the fridge
  • Carefully open cans and scoop out the white solid off the top
  • Add vanilla and whip either with electric beaters, in a food processor, or in a high-powered blender
  • Spoon over cooled cake or serve with individual slices
*A note about this creme.....If it begins to separate, that means you mixed it too long.  You can fix this by continuing to mix at a high speed until it becomes combined again.  It will be watery.  Just stick it in the fridge and it will harden up in an hour or so.  It will still have the consistency of creme.


CASHEW CREME
1 cup of whole, raw cashews
water
pure vanilla extract
1 seeded medjool date to sweeten if desired
  • Put the cashews, date, vanilla, and 1/4 cup of water in a food processor and let 'er rip for about 5 minutes
  • If the creme isn't thick and "creamy" looking, add more water, a little at a time
  • You can add more nuts if it seems too watery

                                          coconut creme                      cashew creme



                                                   cashew creme on top of coconut creme


Friday, January 3, 2014

Sun Is Shining


Happy 2014!  I hope everyone had a great holiday!  Now that the holidays are over, it's time to clean up our internal ecosystems.  I know mine needs it!  Thanks to Drew Canole (I will provide a link to him later) I have a new tool in my arsenal and I want to share it with you!

The product is called Sun Is Shining and can be purchased on-line through a company called Sunfoods.  (Sunfoods has a ton of other great products as well.  When you sign up as a costumer and then every time you order, you get Sun Points which gives you nice little discounts on future orders.)

Sun Is Shining is a green powder full of phyto-nutrients and trace minerals.  Best of all, it acts as a clean sweep for your body!

You can add the powder to juices and smoothies but I actually prefer it plain in just some water.  It makes a beautiful dark green drink and best of all, it doesn't taste grassy!  It actually has a very mild flavor.

To start yourself off, put 1 teaspoon in 8oz of water, shake it well and drink it up.  Do this twice a day; when you wake up and before you go to bed.  I recommend starting slow because this green gem has great cleansing properties!  After a couple of days, increase to 2 teaspoons twice a day.   I use pint canning jars because the powder mixes in better if you shake it.

A couple of new recipes will be coming soon!  Enjoy the new year and if you live on the East coast, stay warm!



Thursday, August 1, 2013

Summer Berry Pie

I had lots of berries and tart cherries from my CSA pick-up and we weren't able to eat them fast enough so I decided to make a pie.  I didn't want to have to worry about processed sweetness to off-set the tart was of the cherries and berries so I used turbanado sugar.  I also had to make sure the crust was gluten and dairy free and not full of transfats.


CRUST: 

Makes enough dough for one 9" bottom crust and a floating top.

1 & 1/2 cups of gluten free flour
1/2 cup of solid coconut oil
1 teaspoon of sea salt
1 tablespoon of turbanado sugar
5-8 tablespoons of cold water

Mix the flour, sugar, and salt.  Cut in the coconut oil.  When combined. Add the water 1 tablespoon at a time.  Fork stir after each tablespoon until you have a soft ball of dough.  Wrap in Saran Wrap and refrigerate for about an hour.

FILLING:
6 cups of whole fresh berries.  You can use a single type of berry or a mixture.  

1/2 to 1 cup of turbanado sugar, based on your tastes

1 tablespoon of ground cinnamon 

1/4 cup of tapioca starch or arrowroot starch

Mix sugar, cinnamon, and starch.  Add to berries and mix carefully but well.

ASSEMBLY & BAKING:
Lightly oil a 9" glass pie plate with coconut oil.

Remove dough from fridge and roll out to 1/4-1/8 " thick.  Line bottom of pie plate with dough and press in.  Trim off the edges and set aside.

Pour filling into crust.  Roll out the remaining dough and lay it on the top of the pie.  Do not seal it.  It should look like its floating on top of the pie.

Bake at 375 for about an hour.

COCONUT CREME TOPPING:
Several hours prior, place a steel bowl and beaters in the freezer to chill.

1 can of full fat coconut milk refrigerated for several hours.  The longer in the fridge the better.  This will allow the cream to solidify and cone to the top.  You will use the cream for this topping.  Reserve the oil for another use.

1 tablespoon of turbanado sugar.

1 whole vanilla bean or 1 tablespoon of pure vanilla extract.

Carefully scoop out the white cream from the top of the coconut milk and put it in the chilled bowl. Add the sugar and vanilla.  Beat on high until a smooth creme forms.

CASHEW CREME TOPPING:
In a high-powered blender or food processor place:

1/2 cup of water
2 large handfuls of raw cashews
4 pitted medjool dates
1 tablespoon of pure vanilla

Blend on high until a smooth creme forms, adding more liquid if necessary.  You can use some of the left over coconut oil.