Tuesday, December 28, 2010
Cashew Cream Smoothie - 25 Quick and Easy Smoothie Recipes - Whole Living Action Plan 28-Day Challenge - WholeLiving.com
1 cup boiling water
1 cup raw cashews
1 cup ice
1 vanilla bean, seeds scraped, or 1 teaspoon pure vanilla extract
1 tablespoon agave nectar
1. Pour boiling water over cashews and let stand until softened, about 15 minutes.
2. Puree in a blender on high speed for 3 minutes until smooth.
3. Add ice and vanilla. Blend until smooth. Add agave nectar to taste."
Monday, December 27, 2010
1 tablespoon good quality, local honey
1 tablespoon apple cider vinegar
juice and zest of 1 lime
1 tablespoon poppy seeds
¾ tablespoon good quality extra virgin olive oil
kosher salt and fresh ground pepper, to taste
- In a small bowl, whisk together honey, vinegar, lime juice and poppy seeds. Slowly drizzle the olive oil into the bowl and whisk until combined. Give it a taste and add salt and pepper, as needed. Dress the greens and lightly toss. Serve immediately."
Thursday, December 23, 2010
6 tablespoons butter
Position a rack in the upper third of the oven and preheat to 500°. Line a baking sheet with parchment. In a medium skillet, melt the butter over medium-low heat until foamy, 2 to 3 minutes. Let the foam subside and cook just until the butter turns golden and gives off a nutty smell, about 1 minute. Remove from heat and stir in the brown sugar, five-spice powder, salt and 1/4 cup water. Cook over medium-low heat until syrupy, about 3 minutes. Keep warm.
Pierce the squash flesh with a fork. Dip each squash slice into the glaze to coat, then place cut side down on the prepared pan and roast for 12 minutes. Remove from the oven, flip the squash slices over and brush with more glaze. Continue roasting until the squash is tender and deep golden, 7 to 10 minutes. Drizzle with the remaining glaze before serving."
1 1/2 cups flour
1/2 teaspoon baking soda
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/4 cups sugar
1 cup smooth peanut butter
2 eggs, at room temperature
1/3 cup unsalted roasted peanuts,
chopped 6 cups miniature pretzels, chopped
1. Line 2 cookie sheets with parchment. Position racks in the upper and lower thirds of the oven and preheat to 350°. In a bowl, whisk together the flour and baking soda.
Using an electric mixer, beat the butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition. With the mixer on low speed, gradually add the flour mixture, beating until just combined; stir in the peanuts.
Place the pretzels in a bowl. Using a 1 1/2-inch-diameter cookie scoop and working in batches, drop a few balls of dough in the bowl and toss to coat. Place the cookies on the prepared pans. Bake, rotating the pans after 10 minutes, until golden but still soft to the touch, about 15 minutes. Let cool slightly before transferring to racks to cool."
Tuesday, December 14, 2010
2 cans cannellini beans, drained and rinsed
8 cups chopped kale (I don’t measure–I just chop a huge bunch!)
4 cloves garlic, minced
1 yellow onion, minced
1/2 cup barbecue sauce (Stubbs is recommended)
2 tsp hot sauce
1/2 cup warm water
2 T cider vinegar
2 T dijon mustard
1/4 tsp salt
1 T olive oil
Preheat the oven to 350.
Heat the olive oil in a large skillet over medium high heat. Add the onion and saute for about six minutes, until soft and translucent. Add the garlic and saute for another two minutes.
Add the chopped kale and cook for a few minutes, tossing frequently. Add remaining ingredients and mix well.
Bake beans, covered, in a nine inch glass pan (or casserole dish) for forty five minutes."
1 cup chopped pitted dates
1 cup raw walnuts
1 cup sesame seeds
1/2 cup fresh lemon juice
2 tsp finely grated lemon zest
1/2 cup unsweetened dried coconut flakes
Place dates, walnuts, sesame seeds, lemon juice, and zest in a food processor. Pulse and blend until completely mixed. The mixture will be slightly sticky. With dampened hands, roll tablespoons of the mixture into balls. Roll in coconut and chill until ready to serve."
Sunday, December 12, 2010
~Like I said above, please feel free to add a drizzle of honey or some liquid stevia drops to the recipe before baking so that it may satisfy your liking of chocolate. This cake is meant to serve one person, but feel free to double, triple or quadruple the recipe. The cake is gluten free, dairy-free, and of course, sugar-free!
1/4 cup cocoa powder (I like using Hershey’s Dark cocoa because it has a great, intense flavor)
2 Tablespoons of squash puree, like pumpkin, sweet potato, or butternut squash
splash of vanilla extract
1/8 teaspoon baking powder
Optional: 100% dark chocolate bar (I used Baker’s)
Preheat oven to 375*. Mix all of the above ingredients together. Then add a splash of water until it reaches the consistency of a thick pudding. Pour batter into a mini bread pan or a muffin tin (It makes about 4 muffins). If using, chop the 100% dark chocolate bar over the top of the batter. Bake in the oven for about 15-20 minutes, or until a toothpick comes out clean.
More Ideas: Try adding mint extract to the batter to make a mint chocolate cake. Also, use different topping like nuts to personalize the cake to your liking."
Sunday, December 5, 2010
Into the Vita-Mix (and blender will do) went 1 cup rolled oats, 1 cup water, 1/2 baked sweet potato, 1 tsp cinnamon, 1 tsp vanilla,1/2 tsp baking powder, and a dash of salt. Blend and fry on pancake griddle over low heat. Yields 6 small (& very moist) pancakes."
1 cup macadamia nuts
3 cups water
1/2 cup pitted dates, packed
1 tsp vanilla extract
3 tbsp high quality dark cocoa powder or cacao nibs
Stevia for added sweetness (use your taste buds to judge; I added almost a pack)
Blend all ingredients in a VitaMix for a few minutes, till very smooth. You CAN strain through a nutmilk bag, but you definitely don’t have to. If you do strain it, you’ll get about two cups liquid; if you don’t, you’ll have about double. Not straining will yield a richer pudding.
To make the pudding, simply add 6 tbsp chia seeds to two cups of the nut milk. Stir. Come back in five minutes, and stir again. Repeat this until the chia seeds have absorbed the liquid, and the pudding has a thick and creamy texture (if it’s runny at all, just add another tablespoon or two of chia seeds).
To make this a peppermint chocolate pudding (and on the holidays, why wouldn’t we), just add 1/4 tsp peppermint extract to the whole mix (more if you want a mintier flavor; I took it easy with the mint)."
This is a very adapted version of Peter Reinhart's dough using white whole wheat flour. There are a few corners that I'm in the habit of cutting with this dough, all reflected in the following recipe instructions.
4 1/2 cups King Arthur White Whole Wheat Flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
a few tablespoons chopped herbs (optional)
Semolina flour or cornmeal for dusting"
Saturday, December 4, 2010
2 cups red lentils, washed and drained
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup chopped fresh cilantro
3 cups water
1/4 tbsp dried basil
1/4 tbsp cumin
1/8 tbsp turmeric
1/8 tbsp thyme
2 tbsp tamari or soy sauce
1 tbsp umeboshi vinegar (or rice vinegar)
1. In a pot, sauté the onion, garlic and cilantro. Add lentils and water and bring to a boil. Add basil, cumin, turmeric, thyme, tamari soy sauce and umeboshi vinegar. Cover and simmer for 10 minutes.
2. Uncover, stir and cover again for 10 mins. Stir and simmer vigorously uncovered for 3 more minutes. It will look mushy because red lentils lose their shape when cooking.
3. Place lentils in a bowl in the fridge to cool.
4. When cool form burgers. Broil, or pan fry to serve."
Friday, December 3, 2010
Adapted from BHG's Double Thumbprint Cookies
*1/4 cup butter, softened
*1/4 cup canola oil
*1/2 cup sugar
*1 tsp. baking powder
*1/2 tsp. salt
*1 large egg
*1 teaspoon almond extract
*2 cups whole wheat pastry flour
*1/2 cup sugar
*1 Tbsp. ground cinnamon
*1 cup powdered sugar
*3 Tbsp. eggnog
*2 Tbsp. milk
*1/2 tsp. almond extract
*Decorator Sugar (optional)"
*Preheat oven to 375°F. Line a cookie sheet with parchment paper; set aside.
*In a large bowl, combine the butter and oil. Beat with an electric mixer on medium-high speed for 30 seconds. Add 1/2 cup sugar, baking powder and salt. Beat until combined, scraping bowl occasionally. Beat in egg and almond extract until combined. Beat in flour until just combined.
*Shape dough into 3/4-inch balls. In a bowl, combine the 1/2 cup sugar and 1 Tbsp. ground cinnamon. Roll each ball in the cinnamon-sugar mixture. Flatten with the palm of your hand or the bottom of a glass.
*Bake in the preheated oven for 7 minutes or until edges are lightly browned. Transfer cookies to a wire rack. Combine the powdered sugar, eggnog, milk and almond extract. Drizzle cookies with powdered sugar mixture. Sprinkle with decorator sugar, if desired.
1 cup flour, more as needed (I use gluten free)
1 teaspoon baking powder
1 teaspoon coriander
3/4 teaspoon sea salt
1 cup milk (I use oat milk), more as needed
1 large egg
1/4 teaspoon grated lemon zest
1/4 teaspoon pepper
2 large carrots, grated
1 large zucchini, grated
*I think it would be killer to cut up some spinach super fine and sneak it in here as well
2 scallions, finely chopped
1 garlic clove, finely chopped
1/2 cup plain yogurt
1 teaspoon chopped mint
1 tablespoon extra virgin olive oil
Olive oil or coconut oil for frying."
1. To make the batter for the fritters: in a large bowl, whisk together flour, baking powder, coriander and 1/2 teaspoon salt. In a separate large bowl, whisk together the milk, egg, lemon zest and pepper.
2. Pour dry ingredients into wet; whisk until just blended. Stir in the carrots, zucchini and scallions. Allow to rest for 30 mins.
3. To make the yogurt dip: using a mortar and pestle or the back of a knife, mash together the garlic and 1/4 teaspoon of salt. In a small bowl, whisk together the garlic paste, yogurt, mint and 1 tablespoon extra virgin oil. Cover and refrigerate until ready to use.
4. Fill a wide saucepan with 1 inch of olive or coconut oil; heat until a small drip of batter browns immediately. Line a cookie sheet with paper towels. Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan. Fry, turning occasionally, until golden all over, about 3-4 minutes. Use a slotted spoon to transfer fritters to the cookie sheet to drain. Transfer fritters to a platter or plate; sprinkle with salt and serve with yogurt dip.
Monday, November 29, 2010
*1 medium banana
*1/2 cup milk
*1 scoop vanilla whey protein powder
*2 tsp. Stevia, Splenda, or honey
*1/2 cup canned pumpkin
*5-7 ice cubes
*1/4 tsp. ground cinnamon"
Sunday, November 28, 2010
1 medium sweet potato, cut into 1 inch chunks
1 TSBP coconut oil, melted
1 TBSP Hershey’s dark cocoa powder
1 tsp maple syrup
1/2 tsp cinnamon
dash of salt
dash of cayenne pepper
Pre-heat oven to 375℉. Stir coconut oil, cocoa powder, maple syrup, cinnamon, salt, and cayenne pepper together. Add sweet potato chunks and stir to coat. Then spread chunks on a foil lined baking sheet and bake 45 to 50 minutes. Your kitchen will smell amazing!"
Thursday, November 25, 2010
*1 3/4 cups 2% milk
*1/4 cup canola or vegetable oil
*1/2 cup sugar
*2 pkts. active dry yeast
*3/4 tsp. baking soda
*5 cups all-purpose flour
*2 Tbsp. butter, melted
*1/3 cup sugar
*4 oz. cream cheese, softened
*1 cup powdered sugar
*2 to 3 Tbsp. eggnog"
*In a large pot, combine the milk, oil and 1/2 cup sugar. Heat over medium heat until the mixture is very warm but not hot (about 110°F). Remove from heat. Sprinkle the yeast atop the milk mixture at let it sit for 1 minute. Stir to combine.
*Stir in four cups of the flour with a spoon or rubber spatula until wet and dry ingredients are well-combined. Sprinkle the baking soda atop the dough along with the remaining 1 cup of flour. Knead in by hand until the dough is soft, smooth and stretchable.
*Transfer dough to a clean, lightly-oiled bowl. Cover with a towel and let sit for an hour, or until doubled in size.
*Preheat oven to 350°F.
*Turn out dough onto a lightly floured surface and press by hand into a rectangle (about 15x6-inches).
*Bush dough with the melted butter. Sprinkle with the 1/3 cup sugar and sprinkle generously with ground cinnamon. Roll the dough into a log lengthwise, pinching the seam together to hold it closed. Cut into 2-inch pieces.
*Lightly-grease two 8-inch round cake pans. Place the 2-inch pieces in the cake pans, about an inch apart. Bake for 16 to 20 minutes, until the rolls are lightly golden puffed up. Cool slightly on wire rack.
*Meanwhile, prepare icing. In a bowl, whisk together the cream cheese, powdered sugar and eggnog until smooth. Spoon over warm rolls and consume immediately. :)
Tuesday, November 23, 2010
1/2 c melted chocolate (i.e. 2 Full-Size Squares of Melted Baker's Brand Chocolate because it's dairy-free, or melt 1/2 c Chocolate Chips, or a Cocoa Powder/Agave/Coconut Oil Mix)
2 Tbsp Peanut Butter
1/2 Tsp Nooch (i.e. Nutritional Yeast)
Yields: 2 Peanut Butter Cups. Intentionally a very small recipe, feel free to mass-produce."
1.5 cups shredded coconut
3/4 c maple syrup (or agave to be technically raw)
3/4 c cocoa powder
Dash Vanilla Extract
Optional: 1/4 c coconut oil (I used it and encourage it!)
Optional: 1/4 c chia seeds (did not use it in today's blend)
Mix all the ingredients together by hand"
Monday, November 22, 2010
80g fresh or frozen cranberries
1 pink grapefruit, peeled & chopped
1 red apple, peeled & cored
2 ice cubes crushed
Blend the cranberries and grapefruit together first for approx 30 seconds, then add the apple and blend again for approx 45 seconds. Put crushed ice in your glass and pour over fruit smoothie. Fast and tasty."
• 2 tablespoons olive oil (can substitute canola oil)
• 1 small onion, chopped
• 1 medium red bell pepper, chopped
• 2 jalapeños, ribs and seeds removed and minced
• 2 cloves garlic, minced
• 1 pound lean ground turkey (>97% lean)
• 1 can (14.5 ounce) diced tomatoes
• 1 can (15 ounce) pumpkin puree or 2 cups pureed winter squash
• 1 cup water
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 can (15 ounce) white, black or kidney beans, drained"
• 1 TBSP of Cinnamon (remember Jaime’s earlier post on the health benefits of cinnamon!)
• 1 8 oz can of tomato paste
• If doubling try using 1 cup water and 1 cup tomato sauce
• If doubling try using 1 can of black beans and 1 can of red beans. Always rinse beans before using and if possible choose organic beans in BPA free cans.
Store in freezer for up to 3 months in 2 cup glass pyrex or BPA free plastic containers, pull one out the night before or that morning for a great lunch or dinner!
2. Add onion, bell pepper, jalapeno and garlic, stirring frequently, for 5 minutes until tender.
3. Add turkey; cook until browned.
4. Add tomatoes with juice, pumpkin puree (or squash puree), water, chili powder, cumin, salt and pepper. Bring to a boil.
5. Reduce heat to low. Add beans, cover; stirring occasionally, for 30 minutes.
6. Serve hot. Makes 6 servings
Sunday, November 21, 2010
1kg raw almonds (soaked if possible)
500g raw walnuts (same)
150g coconut flakes or grated coconut
3 egg whites
Optional - 2T sweetener (either maple syrup, or xylitol & a pinch of stevia)"
1 small handful of pecans
2 tablespoons ground flax seed
1/2 – 1 teaspoon ground cinnamon
1 pinch of ground nutmeg
1 pinch ground ginger
1 tablespoon almond butter
1 banana, mashed
1/4 cup unsweetened almond milk (add more if you prefer it a little runny)
2 teaspoons pumpkin seeds
1 handful of goji berries or fresh berries"
Saturday, November 20, 2010
Makes about 12-16 teabags
12 green cardamom pods
1/2 teaspoon whole red peppercorns (optional)
1/2 teaspoon whole black peppercorns
1 tablespoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon whole cloves
1 4-inch cinnamon stick
3 tablespoons chopped candied ginger
1/2 cup loose black tea
Preheat oven to 350°
With a sharp knife, split the cardamom pods in half. Place in a pie tin along with the peppercorns, fennel, coriander, cloves and cinnamon. Toast in the oven for about 5 minutes, or until the spices are fragrant. Remove and cool.
Crush spices lightly with a rolling pin or in a mortar and pestle. You may have to crumble the cinnamon stick with your hands.
In a bowl, toss the spices, candied ginger and tea together until blended.
Spoon into your container of choice (mason jar, cello or parchment or waxed paper bags, vintage tea tin, etc.) Include fillable tea bags and brewing instructions. Alternatively, you can fill each tea bag with approximately 1 tablespoon of the chai mix and tie it loosely to close. (But that's a lot of work if you're making several batches!)"
Friday, November 19, 2010
makes about 2 tablespoons
Print this Recipe!
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
big pinch of cardamom (or you can substitute mace)
Blend all spices together, working out any lumps that might occur. Store in an old spice jar."
Thursday, November 18, 2010
1 cup plain or vanilla yogurt
1 cup pumpkin puree
1 tsp pumpkin pie spice (recipe at end of this pumpkin post)
1/2 tsp vanilla
1 TBL brown sugar (or other sweetener)
7-10 Ice cubes
Blend all ingredients in a blender and blend until smooth!"
Wednesday, November 17, 2010
Print This Recipe
(recipe adapted slightly from Shauna at Gluten Free Girl)
24 brussels sprouts, shredded
8 oz. Parmigiano-Reggiano, finely grated
1 cup toasted walnuts, in pieces
9 tablespoons extra virgin olive oil
3 teaspoons apple cinder vinegar
2 teaspoons Dijon mustard
salt & pepper
Shred the brussels sprouts in a food processor, mandolin or chop with a knife! Toss the sprouts in a bowl, top with toasted walnuts & grated cheese. In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up! Pour the dressing over the salad and stir thoroughly! Best served immediately, although I ate leftovers the next day and it still held up well!"
Thursday, November 11, 2010
2 Egg whites
1/4 cup pumpkin
2 T coconut flour
1/2 tsp baking powder
stevia or other granular sweetener to taste
1 T. cocoa powder (or carob powder) - optional but amazing
Spray a soup bowl with a very light layer of oil to prevent sticking (not even necessary but makes cleaning up a bit easier).
Mix ingredients well with fork, whisk or spatula
1 Tbsp Wegmans Pure Olive Oil
2 1/2 cups yellow onions, 1/2-inch dice
1 tsp minced Food You Feel Good About Peeled Garlic
1/4 tsp crushed red pepper
1/4 tsp salt
1 can (13.5 oz) coconut milk (International Foods)
salt and pepper to taste
- Blanch 1 bag of kale 4-5 min in large pot of boiling, salted water. Transfer to colander; drain. Keep blanching water boiling. Gently squeeze excess water from cooked kale; set aside. Repeat with second bag of kale. Set kale aside.
- Add oil and onions to braising pan on MEDIUM. Cook, stirring occasionally, 5-7 min until soft, but not browned. Add garlic, crushed red pepper, and 1/4 tsp salt. Cook, stirring, 1 min.
- Stir in coconut milk. Bring to boil on MEDIUM-HIGH. Cook, stirring, 4-5 min until thickened. Remove from heat.
- Add kale to coconut milk mixture. Cook on MEDIUM about 5 min, until kale is tender. Season to taste with salt and pepper.
1 medium Granny Smith apple, peeled, cored, coarsley grated
1/2 of an 8 oz pkg Food You Feel Good About Cleaned & Cut Chopped Onions
1 1/2 Tbsp Wegmans Sour Cream
4 large Wegmans Eggs, lightly beaten
Salt and ground white pepper to taste
1 1/4 cups Food You Feel Good About All-Purpose Flour
1/2 cup sliced almonds (Bulk Foods)
1/2 cup Wegmans Vegetable Oil
- Combine yam, apple, and onion in a large mixing bowl. Add sour cream and eggs; season to taste with salt and white pepper. Stir to combine. Slowly fold in flour. Stir in almonds. Mix well. Form yam mixture into patties by scooping up portions with ice cream scoop (about 1/2 cup) and pressing firmly with hands. Set aside.
- Heat oil in large skillet on MEDIUM-HIGH, 1-2 min, not allowing oil to reach smoking point. Reduce heat to MEDIUM.
- Add yam patties to pan (pan should hold 5 patties). Cook, 7-8 min until edges begin to brown. Gently turn patties over. Cook 5-6 min until browned and tender. Drain on double thickness of paper towels.
- Repeat with remaining yam patties, heating additional vegetable oil if necessary.
Can be made a few hours ahead and reheated in a 350 degree oven for 20 min.
Monday, November 8, 2010
*24 oz. lightly salted cashews
*3 Tbsp. olive oil or vegetable oil
*1 tsp. brown sugar or honey
*1/2 tsp. ground cinnamon
*Place cashews in the bowl of a food processor and process for 1 minute to break up the nuts, scraping down the sides of the bowl as necesary.
*Add in the olive oil, brown sugar, and cinnamon. Continue to process for 4 to 5 minutes, scraping down the sides of the bowl as necessary, until the mixture is creamy and smooth."
Sunday, November 7, 2010
1 can Pumpkin Puree
2 T Coconut Oil
2 cups Chocolate Protein Powder
2 T Dark Cocoa Powder
1/2 t Baking Powder
1/2 t Baking Soda
Stevia to taste (my addition)
Combine all ingredients in a large bowl. Stir. Place into a prepared 8�8 pan and bake at 350 for 15 minutes or until cooked through.� Makes 10 smallish brownies (very filling) at ~70 calories and 6 g protein each."
(or you can make regular “fudge you” protein brownies or even cupcakes!)
1/4 cup (48 grams) chocolate protein powder (I used NutriBiotic.� Spirutein did NOT work… but it still tasted yummy)
2T to 1/4 cup (up to 50-ish grams) canned pumpkin (I like 60g, but it will be much less firm with that much. Moist, but not firm)
1 and 1/4 tsp ener-g egg replacer
Level 1/8 tsp salt
sweetener (I like bitter chocolate, even in cake form, so I use less.� But for most people’s tastes, I’d recommend at least 4 tsp sugar or 1 tsp this stevia)
1/2 tsp baking powder
up to 1/2 cup (120g) water (or other liquid)
I also add cinnamon and sometimes a few drops of extracts.� You can add chocolate chips, coconut, nuts…
Procedure: Preheat oven to 390*F.� Combine dry ingredients (including pumpkin).� Add water and stir. Pour batter into a mini-loaf pan and cook for 30 minutes.� (It’s important to put it in the oven as soon as you add the liquid, because the “egg” starts to work right away.)� Open the oven and leave in ten more minutes (with the heat turned off and the door open).
Monday, November 1, 2010
adapted from 101 cookbooks
1/2 cup chocolate soymilk (I used trader joe’s brand)
1 12-oz bag semi-sweet chocolate chips
1/2 tsp pure vanilla extract
12 oz silken tofu, drained
Melt the chocolate chips using a double boiler or in a large metal bowl placed over a pot of simmering water. Once they’ve melted, add the chocolate soymilk, the vanilla extract and the tofu. Whisk well. Place mixture in a blender or vita-mix and process for about thirty seconds, or until completely smooth. Chill in the fridge for an hour and a half or so before serving."
Monday, October 25, 2010
10oz of dates (no pits)
1 cup mac nuts (pecans or walnuts taste good in there too)
1/4 cup agave syrup (or maple syrup)
1 cup oats (Coaches Oats work best, whatever you have is ok)
coconut shreds or carob/chocolate chips optional
In a food processor combine the mac nuts, a few shakes of cinnamon, and the dates. Process about 2 minutes, until it gets really soft and forms sort of a dough ball. That is the crust. Simple. Spray a pie pan with cooking spray, evenly flatten the crust mixture onto the pie pan. (above photo, in the black pie pan is my crust laid out).
In a bowl combine 2 bananas mashed, the pumpkin, 2 shakes of cinamon, agave syrup, and the oats. Mix well then spread evenly over the crust.
Bake on 350* for 20-25 minutes. (check it as your oven might be faster or slower than mine). Let cool then enjoy with a scoop of yogurt on top, if you are Kainoa, (he puts yogurt on everything).
The optional ingredients: We sometimes add 1/2 cup of coconut shreds to our crust to make the mac nut and coconut Hawaiian crust flavor. The carob (or chocolate chips), 1/2 cup or so give the pumpkin pie a different twist for the holidays..."
Saturday, October 23, 2010
1/4 cup finely ground blanched almonds
2 tablespoons toasted wheat germ
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
4 tablespoons cold, unsalted butter, cut into pieces
1/4 to 1/3 cup low-fat buttermilk
1 1/4 cups part-skim ricotta
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon plus 2 more tablespoons honey
2 cups blueberries"
In a food processor pulse together all-purpose flour, finely ground blanched almonds, toasted wheat germ, light brown sugar, kosher salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas. With machine running, add low-fat buttermilk until dough just holds together. Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).
Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Fit into a 9 1/2-inch tart pan with removable bottom. Trim edges flush with pan and prick holes in dough with fork. Freeze for 15 minutes. Line with parchment paper and fill with pie weights. Bake for 25 minutes. Remove parchment and weights and bake until golden brown and dry, 15 to 20 minutes more. Let cool.
Puree part-skim ricotta with 1/4 tsp. salt, cinnamon, and 1 Tbsp. honey. Spread into cooled shell. Stir 2 Tbsp. honey gently into blueberries and arrange on top of tart. Chill for 2 hours.
Read more at Wholeliving.com: Blueberry-Ricotta Tart Recipe
Thursday, October 21, 2010
1/2 cup cottage cheese
1/2 cup pumpkin puree
3/4 cup dry oats
1 TBL canola oil
1 tsp pumpkin pie spice
1 tsp vanilla
Blend all ingredients in blender until well mixed.� If batter is not thin enough, add a touch of water or milk to get it the consistency of pancake batter.� Pour by TBL onto griddle.� Make sure you cook these long enough that the center gets mostly cooked.� Top with real maple syrup.
I love using a Tablespoon when I p"
Tuesday, October 19, 2010
~This recipe is gluten-free, grain-free, dairy-free, and of course, sugar-free!
Makes 1 loaf
1 cup of pumpkin puree
1/2 cup almond butter
3 Tablespoons Ground flax
3 Tablespoons Chia Gel (For each tablespoon of chia, mix 2-3 tablespoons of water and let sit for 15-20 minutes. The chia seeds will puff into a gel)
1/4 teaspoon salt
1/2 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg (or 1 teaspoon pumpkin pie spice)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup water
Mix together the ingredients
Monday, October 18, 2010
Nutrition: Using Nutrition Data calculator, 1/8th of the recipe (1 bar) has 161 calories, 8.5 grams protein, 8.3 grams fiber, an 6.8 grams of sugar.
1 15-oz can unseasoned black beans, drained and rinsed
2/3 cup mashed, very ripe banana (about 1 medium)
1/2 cup unsweetened cocoa powder (not Dutch process)
1/3 cup (packed) raisins
2 tsp vanilla extract
9 packets stevia-blend powder packets (e.g. TruVia or PureVia)
1/2 cup toasted wheat germ (e.g., Kretschmer brand) (see my Gluten-Free Option below!)
1/4 cup ground flaxseed
Optional: 2 tbsp bittersweet chocolate chips
Process the beans, banana, raisins, vanilla, and stevia in a food processor until very smooth. Add the wheat germ and flaxseed. Pulse until mixture is well-blended and comes together to form a dough. Transfer mixture to a cutting board. Shape into a log and cut into 8 equal pieces."
Friday, October 15, 2010
Makes 1 Serving
1/3 cup oats
2/3 cup unsweetened, vanilla almond milk
1/2 cup finely shredded zucchini
1 tbsp high quality unsweetened cocoa powder
dash of Himalayan sea salt
Sweetener of your choice, I use vanilla stevia
1/2 tsp pure vanilla extract
1 tbsp grass fed butter
1 free range egg
A small square of high quality dark chocolate
Combine the oats and the almond milk is a small bowl and stir to combine. Cover and refrigerate overnight; this not only lends itself to a creamier bowl of oatmeal but also improves digestion of the oats. In the morning, combine the oats and milk with the shredded zucchini, the cocoa powder, the salt and the sweetener into a small pot. Put the pot onto medium heat and bring to a gentle boil, stirring occasionally. Once it begins to gently boil, reduce the heat to low and cover. Allow the oats to simmer for about 5 minutes. Remove the lid, stir the oats and add in the butter and the vanilla. Stir well and cover for an additional 5 minutes, you may need to add more milk if the oats are too thick. Meanwhile, beat the egg until it is completely smooth with no pockets of unbeaten whites. Gently stir the egg into the oats and allow to sit for about one minute and remove from the heat. Stir in the chocolate and serve warm.
Wednesday, September 29, 2010
I couldn’t resist the maple syrup.� After all, a quarter cup divided among an entire cake isn’t very much.� If you really want to get primal, though, feel free to leave it out and throw in some raisins instead.
2 cups almond flour
2 � tsp baking powder
2 tsp cinnamon
1 tsp salt
� cup chopped walnuts
1 cup flaked coconut
3 med-large carrots, grated
3 ripe bananas, mashed
� cup coconut milk
� cup maple syrup
8 oz cream cheese
3 tbsp maple syrup
In a large bowl, mix the almond flour with the baking powder, cinnamon and salt.� Mix in the walnuts, coconut, and carrots.� Set a side.� In another bowl, mix the bananas, coconut milk, eggs, and maple syrup.� Add the wet ingredients to the dry ingredients and stir.�� Transfer batter to a greased, parchment-lined loaf pan (9�5x3) and bake at 350 degrees for 50 minutes, or until a toothpick inserted in the center comes out clean.� Allow to cool somewhat before frosting.
To make the frosting, just whip the cream cheese and maple syrup together with an electric hand mixer until it reaches a fluffy consistency."
These were Dave’s favorite.� I call them banana-nut because they do actually have bananas and nuts in them and I don’t know what else to call them.� These remained fairly soft, even after cooling.� If you like a softer, chewy cookie then these are for you.
1 � cup almond flour
1/8 tsp baking soda
� tsp cinnamon
few shakes of salt
5 tbsp melted coconut oil
3 tbsp honey
1 mashed banana
2 tsp vanilla extract
� oz chopped almonds
1/8 cup pumpkin seeds
Preheat oven to 350 degrees.� Mix almond flour, baking soda, cinnamon, and salt in a bowl, set aside.� Mix coconut oil, honey, mashed banana, and vanilla extract in a separate bowl, add to dry ingredients and mix until well combined.� Fold in nuts and seeds.� Spoon batter onto parchment-lined baking sheet.� Bake for 10-13 minutes until set and slightly toasty.
Yield: 12 cookies"
I won’t call these primal because let’s face it, they aren’t.� They are, however, grain free, use a minimal amount of natural sweetener, and to my surprise, look and taste like normal chocolate chip cookies.� No joke.
1 � cup almond flour
1/8 tsp baking soda
few shakes of salt
5 tbsp melted butter
3 tbsp agave nectar
2 tsp vanilla extract
1/3 cup dark chocolate chips
Preheat oven to 350 degrees.� Mix dry ingredients in a bowl, set aside.� Mix wet ingredients in a separate bowl, add to dry ingredients and mix until well combined.� Fold in chocolate chips.� Spoon batter onto parchment-lined baking sheet.� Bake for 10-13 minutes until set and slightly toasty.� These will firm up as they cool.
Yield: 12 cookies
Double Chocolate Chip Cookies:� Add 2 tbsp of cocoa powder to the dry ingredients."
Primal Pumpkin Pie from thisprimallife.com
I adapted this recipe from one at 101 cookbooks. Enjoy!
1 ½ cups almond flour
¼ cup melted butter
1 tsp salt
1 ½ cups of pumpkin puree*
1 cup coconut milk
½ cup honey
1 tablespoon arrowroot starch
1 teaspoon vanilla
1 tablespoon pumpkin pie spice
1 teaspoon salt
Feel free to get creative with substitutions.�� Try other nut butters, other forms of squash, other sweeteners, spices, mix-ins, the possibilities are endless. I made several batches using either fresh squash that I steamed and mashed or canned pumpkin. I preferred the fresh squash to the canned pumpkin, but the latter worked perfectly well and seemed appropriate for the upcoming holiday.
Consider topping with applesauce and/or whipped cream for a delicious dessert.
1 cup almond butter
� cup mashed pumpkin or other squash, canned or steamed
1/3 cup honey
1 tsp baking soda
Combine all ingredients in a bowl.� Mix well.� Pour into a greased 8 x 8 in pan.� Bake at 350 degrees for 25 minutes or until a toothpick inserted comes out clean.� Serves 8."
1 cup almond flour (or almond meal)
� tsp salt
� tsp baking soda
1 apple, peeled, cored, and diced
2 tbs butter
� tsp ground cardamom (feel free to use less… I like the bold flavor)
� tsp vanilla extract
1 tbs honey
Combine almond flour, salt, and baking soda in a large bowl.� Melt the butter in a skillet and saut�the apples over med heat until softened.� Add the apples and butter to the flour mixture along with the rest of the ingredients and mix until smooth.� Transfer the batter to a greased or parchment-lined baking sheet in four large spoonfuls.� Bake at 350 degrees for about 12 minutes.� Makes 4 biscuits."
1 lb shredded fresh eggplant
� cup (60 grams) shredded parmesan cheese
� cup almond flour
1 egg white
oil or butter (to grease the parchment and baking sheet)
your favorite primal pizza toppings
1.� Mix all ingredients thoroughly in a large bowl.
2.� Transfer mixture to a baking sheet lined with a large sheet of greased parchment paper.
3.� Use your hands to pat and form the ‘dough’ until it is approximately � inch thick and your desired shape.� I like to make either one large round pizza or two smaller individual pizzas.
4.� Bake crust at 450 degrees for 15 minutes.
5.� As you hold the parchment, flip the pizza crust over onto the greased or non-stick baking sheet.� Discard the parchment and return the crust to the oven for 5 more minutes.
6.� Remove the crust from the oven and allow to cool for 10 minutes.
7.� Top the crust with your favorite toppings and bake at 350 degrees for 10 minutes or until toppings are melted and or heated to your taste.
Serves 2. Enjoy!!"
Monday, September 13, 2010
Pumpkin Spice Granola
Monday, September 6, 2010
Vegan Pumpkin Walnut Bread
recipe found on joythebaker.com
makes 2 loaves
2 cups all-purpose flour
1 1/2 cups white whole wheat flour ( or whole wheat flour... or just use only all-purpose flour)
2 cups light brown sugar, packed
1/3 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup maple syrup
1/3 cup water
1 cup chopped walnuts
Preheat oven to 350 degrees F. Place a rack in the center of the oven.
Grease and flour two loaf pans (mine are 8×4x2) and set aside.
In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.
Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together.
Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in.
Fold in most of the chopped walnuts, reserving some to sprinkle on top of the batter once in the pan.
Divide the dough between the two greased pans and sprinkle with a few walnut pieces.
Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean.
Remove from the oven. Let rest in the pans for 20 minutes, then invert onto a cooling rack.
Thursday, August 19, 2010
4 cups shredded unpeeled zucchini (I used yellow squash and added a big spoonful of pesto)
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 cup shredded Monterey Jack cheese (left this out)
1 pound ground beef (used turkey sausage)
1/2 cup chopped onion
1 (15 ounce) can Italian-style tomato sauce (used pasta sauce)
1 teaspoon Italian seasoning (left out)
1 green bell pepper, chopped (left out)
1/2 cup sliced fresh mushrooms (left out)
1/2 cup sliced black olives (left out)
Preheat an oven to 400 degrees F (200 degrees C). Place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture.
Combine the zucchini, eggs, Parmesan, 1 cup mozzarella, and 1/2 cup Monterey Jack in a large bowl. Press the mixture into a greased 9x13 inch baking dish. Bake, uncovered, in the preheated oven for 20 minutes.
While the zucchini crust is baking, heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the tomato sauce and Italian seasoning.
Spoon the sauce mixture over the baked zucchini crust. Top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and Monterey Jack cheeses. Return to the preheated oven and bake for 20 minutes or until heated through. Let sit for 5 minutes before serving."
Monday, August 16, 2010
2 cups plus 2 Tablespoons bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/2 cups granulated sugar
1/4 cup plus 1 teaspoon dark molasses, not blackstrap
1 egg yolk
1 1/2 teaspoons vanilla extract
2 cups dark chocolate chips or chunks
sea salt for sprinkling on top of cookies just before baking
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Tuesday, June 22, 2010
Thanks to reader Julia for the recipe!
Makes 1 @ 90 calories, 18 grams of protein, and 2 net carbs
15 grams of protein powder (half a scoop) (whey works best, but I use unflavored soy many times to save money-I buy it in bulk!)
1 tbsp 100% cocoa powder
1/4 tsp baking powder
2 packets stevia (or whatever sweetneer you prefer)
1 tbsp pumpkin or applesauce (your choice!)
3 tbsp liquid egg whites (or 1 egg white)
1. In a microwavable cup, place the protein powder, cocoa powder, baking powder, and stevia. Mix well.
2. Stir in the egg whites and pumpkin so that you end up with a thick batter.
3. Microwave for 1 minute. The result will look something like this:
4. Use a knife to gently loosen it from the mug. Place the mug upside down on a plate and let the cake come out.
5. Cut in half and fill with desired toppings- peanut butter, yogurt, cream cheese, laughing cow, etc!
6. Once they are cool, you can wrap them in saran wrap and take them on the go!"
From Girl Gone Primal
So I present to you - Grain-Free Granola (or, as I call it, 'Nola', since there's no 'Gra' in my mix!): Theme & Variations.
1kg raw almonds (soaked if possible)
500g raw walnuts (same)
150g coconut flakes or grated coconut
3 egg whites
Optional - 2T sweetener (either maple syrup, or xylitol & a pinch of stevia)
1. Preheat oven to moderate, and line metal trays with foil or paper. I have Xtrema ceramic bakeware, so I use them as is - nothing sticks too firmly, and there's no liner waste.
2. Using about a cup of nuts at a time, depending on blender size, process nuts in a deep or sealed bowl until chunks are at the desired size. You can also chop the nuts by hand if you're keen for a long, steady workout.
3. Place prepared nuts in a large bowl, and add coconut.
4. In a small, dry bowl, beat egg whites until smooth, glossy peaks form. Add sweetener, and stir thoroughly.
5. Add egg mixture to nuts & coconut, and stir thoroughly until no egg foam is visible and everything has been coated. If you feel the egg didn't stretch far enough, whip up another white and add that to your bowl.
6. Spoon nut mixture onto bakeware, keeping the layers no thicker than an inch high.
7. Bake in oven for around 10 minutes, or until the top layer starts to become golden.
8. Remove from oven and stir mixture to bring uncooked nuts to the surface and to break apart any lumps. Replace in oven and bake for another 10 or so minutes, watching for burning. You may need to repeat this step if your batch is cooking unevenly (if you're oven is anything like mine, you'll be in this situation for an extra 20 minutes or so of stirring and replacing).
9. When cooked to your liking, remove from oven and allow to cool thoroughly before storing in an air-tight container. Don't worry if your cereal pouring container is adulterated with gratuitous corn flake imagery:
Serve with berries & cream (or coconut cream) for best results, but is also good with straight raw milk, or so I'm told. Personally, I could eat it like trail mix, by itself, so long as there's no sweetener added to the batch!
(NB: If the SAD's portion distortion has you thinking that a normal serve of such foods is upwards of two cups, I'd like to point out that just half a cup of Nola will satisfy you, especially if served with cream. The beau, being a tall boy, tends towards a full cup serving, with his milk. Eat slowly, enjoy, and listen to your leptin receptors.)
Sunny Nola - After baking, add dried fruit such as sultanas, chopped apricot, goji berries, and even dried apple slices. Good for those with a sweet tooth or those who use carbs after a workout.
Seedy Nola - add sunflower or pumpkin seeds to the chopped nuts before adding the egg whites.
Norridge (Nola Porridge) - after baking, put batch through the food processor to create a semi-fine meal. Fantastic served with warmed milk, cream or coconut cream, or just add hot water and cooked fruit.
PumpkiNola - warm and add canned or previously roasted and pureed pumpkin to your bowlful of Nola, and stir thoroughly. Top with cream, and enjoy a hearty treat!
A lovely, luxe breakfast for those mornings where you just can't face eggs and bacon. I clearly don't understand your mind-set, but I hear there are such people out there... :)