18 May ’12
by vicky
1 Comment

Spring!

These cherry blossoms are so gorgeous!

It rained really hard one day and it looked like it had rained petals!

I love spring, especially here where it is so lush from all the rain!

I feel like I am walking in fairy-tale land!

This week lots of baby birds have hatched! There are baby swans!

Little fuzzy ducklings!

Apple Blueberry Cream pie

Who doesn’t like apple pie? ;-) This pie is (mostly) raw, wheat free, sugar free, grain free, oil free, low fat and vegan (and totally ok to eat for breakfast)! The low cooking temperature ensures more of the nutrients are not damaged by the heat. For the whipped cream, I chose to use silken tofu in place of the cashews to keep it lower fat, but you could use cashews if you prefer!

Pie Filling: (inspired by Dr Fuhrman’s Blueberry Apple Pie)

1 cup blueberries (fresh or frozen defrosted)

6 apples sliced

¼ cup raisins

5 dates

3  T chia seeds

1 t cinnamon

1t vanilla

Crust:

½ c chestnut flour

2 bananas

Whipped Cream:

1 t xanthum gum

1 cup pureed pear

400 g silken tofu

5 dates

1 T lucuma (optional)

1 t vanilla

First, start with you crust. Mash the bananas and add the chestnut flour until you have a firm dough. Press into an oiled pie plate and bake at 200 F for 30-45 minutes or until dry or at 350 F for 15 minutes.

Peel and thinly slice the apples and put them in a bowl with the raisins. Blend the dates, chia seeds, cinnamon, vanilla, blueberries and poor on top of the apples.

When the crust is done, let cool and poor the apple/blueberry mixture into the pie crust, pressing the mixture down.

Bake entire pie for 2 hours at 200F.

Blend the whipped cream ingredients in a high speed blender and poor on top of pie. Cut and serve!

The whipped cream is also delicious on fruit!

 

Submitted to: Wellness Weekend, Allergy Free Wednesdays, Allergy Friendly Lunchbox Love, Allergy Friendly Friday

10 May ’12
by vicky
3 Comments

Healthy Desserts- Raw Berry Crumble with Ginger-Pear Whipped Cream!

I have been on a healthy dessert-making craze lately. I guess mostly, because that is what everyone loves! We usually stick with fruit as our “dessert,” but occasionally, I like to make something a little more exciting. When I make desserts (apart from being vegan) I try to make mine with whole fruit as the only sweetener, either no flour or whole grain/gluten free flour, no oil and a moderate amount of nuts and seeds. Even with those limitations, it really is not hard to make delicious vegan desserts that impress!

This “dessert” could easily be eaten whenever even as a breakfast or snack and is perfect for Mother’s Day! Although, it has a couple steps to the end process, it can all be prepared in advance and assembled right before serving!

 

This dish uses frozen, defrosted berries, which makes it extra easy!

The night before defrost about 2 bags of berries (4 cups) and stir in 1/4 c of chia seeds and let it sit overnight in the fridge to thicken. The next day mix in 6 T date paste (or sweetner of choice), ½ t cinnamon and ½ t ginger grated.

The topping is 1/2 c soaked and sprouted buckwheat mixed in the food processor with 2 apples, 6 figs, ½ t cinnamon, 1 t vanilla, ¼ c sunflower seeds and dehydrated overnight (you could also bake the mixture in a low temp oven).

Finally the pear whipped cream! I got the idea to add pear to whipped cream from Chef AJ. It is a great way to bulk up the cream without adding lots of nuts. I added ginger for a spiced pear whipped cream! 1 ½ c pear sauce (or sub apple sauce), 1 T vanilla, 4 T date paste (or dates), 1/3 c cashews (soaked), ½ t xanthum gum, 1 t grated ginger. Blend on high and serve! The xanthum gum helps thicken the whipped cream without adding cashews. If you don’t have it you can leave it out, but it won’t be as thick!

You can do multiple alternating layers in a tall glass or just do one layer!

All together now!

Gone!

Submitted to: Allergy Friendly Friday, Allergy Free Wednesday, This Week’s Cravings, Holiday Recipe Link Up, Potluck Party, Wellness Weekend

7 May ’12
by vicky
0 comments

Weight Loss Guest Post

Hi Everyone! Check out my post at Gluten Free Matters. I have before and after pictures of my personal transformation as well as weigh loss and healthy eating tips! Enjoy ;-) !

 

3 May ’12
by vicky
5 Comments

Zucchini Muffins and Tofu Cheesecake

As promised, here are some recipes to use with the homemade yogurt. These zucchini muffins use the oat yogurt. Thanks to the chestnut flour (again) they are mildly sweet without adding any sugar. They are also wheat free! Depending on how thick/thin your yogurt is, you may need to add a couple tbls of non-dairy milk. It should look like a thick muffin dough!

You can do make these in muffin tins or a bread loaf!

Zucchini Muffins/Bread

11/2 c chestnut flour

¼ c chopped chestnuts (optional, could sub walnuts)

1 ¼ c oat yogurt

½ c shreaded and squeezed zucchini (packed)

1 T nutritional yeast

1 T chopped fresh rosemary

½ t baking powder

½ t baking soda

1 T flax ground

Pumpkin seeds for garnish (optional)

Mix the dry ingredients together. Mix the yogurt with the zucchini and stir into your dry mixture, just until combined. Bake at 350 F for 40-50 minutes for the loaf or about 30 min for muffins. The best way to tell if they are done is to feel the top of the muffins/bread, it should not be soft! Let cool and enjoy!

The next recipe I have for you is a Raspberry Lemon Tofu Cheesecake! Actually, I used soy yogurt instead of tofu, but you could sub silken tofu if you want. This cheesecake is not really like a cheesecake. Meaning it is not extremely rich and dense. It is very light because it is low fat, more similar to a flan. I love the flavor of the lemon and raspberry together!

Recipe:

12 medjool dates

3 c homemade soy yogurt (or store bought or silken tofu)

juice of 3 lemons (if using tofu, you may need more)

3 T cashew sour cream (or 2 T cashew butter)

1 T vanilla

5 T agar agar flakes

1/3 cup water

Crust:

2 bananas mashed

5-6 T buckwheat flour

5-6 T chestnut flour

1 T shreaded coconut

1/2 t cinnamon

Topping

1 package of frozen raspberries defrosted

juice and zest of one orange

3-4 dates

1 T agar agar flakes

2 T arrowroot

First, make your crust. Mash the bananas and add your flour until you have a stiff dough. Press into a lightly oiled spring form pie plate. Bake at 350 F for about 15 minutes

Let the crust cool and make your filling. Blend all ingredients for the filling in the blender, except the agar agar and water. Put the agar agar and water into a pan and simmer while constantly stirring until flakes have dissolved, about 4 minutes. Once dissolved, quickly poor it into your yogurt mixture and blend. Immediately, poor it onto your crust and place in the fridge.

For the topping blend the raspberries, orange zest and juice together. Poor into a pan and add your agar agar flakes simmer for about 5 minutes, then mix the arrowroot with a few Tbls of water and add it to the pan, whisking constantly until mixture has thickened. Remove the cheesecake from the fridge and poor the topping on top evenly. Smooth it out and place in the fridge to set for at least a couple of hours!

Submitted to: Allergy Free Wednesday, Slightly Indulgent Tuesdays, Allergy Friendly Friday, Wellness Weekend, Potluck Party

30 Apr ’12
by vicky
6 Comments

Oat Yogurt and a Workout!

Recently I have been experimenting with making my own soy and oat yogurt.

Homemade soy yogurt couldn’t be easier. Basically pour an entire carton of soy milk into a glass container with a lid, mix in 4 T of store bought soy yogurt, put the lid on and place in a preheated oven overnight! (preheat to 350 F for about 10 minutes, then turn off)

I also made oat yogurt. The oat yogurt is not your typical yogurt. It is more like a cultured oat porridge, because it is not strained. The end product is a nice creamy consistency and is great to use in recipes! For people who have trouble digesting oats or any grains, fermenting them helps to break them down. This yogurt can also be used as a breakfast cereal. It takes a few days to make, but once started, it doesn’t need much attention.

First soak whole oat groats in water overnight.

Then blend the oats with the soaking water until smooth and pour into a bowl. Cover and leave in a warm spot for three days.

Stir it once or twice a day. The top of the yogurt will form a “crust,” just stir it into the mixture.

Look out for my next post. I will be posting some recipes to make with your yogurt!

————

I made up an awesome leg/glute routine at home that I wanted to share! It is a great home workout, because you don’t need much equipment and it can be done in about 20 minutes. The trick is to really push yourself for those 20 minutes. Try not to take any breaks between exercises and remind yourself “this is only for 20 minutes.” The sequence is perfect, because between the rigerous jumping exercises, there is a floor exercise, so you can catch your breath and give those muscles a rest. Please let me know if you try it!

14 jumping lunges

100 bridge pulses

20 low squats

25 kneeling side leg lift with kick

20 lunge kicks on each side

20 leg lifts in downward dog (resting on your elbows instead of hands)

15 jump squats

20 low side shuffles each way, with stretchy band around ankles

I completed this routine 3 times!

I hope these descriptions are clear enough!

27 Apr ’12
by vicky
15 Comments

Addicted…

Ok… remember in my other post, when I was talking about my addiction to all vegetables kale chips?

Yea, well I seem to go crazy with certain foods for a while. Right now, kale chips are high on my addicted list… another one is carob!

I pretty much grew up on carob (seriously, that and tofu). I haven’t eaten much carob in the past few years, but the other day, on impulse, I tried a (small) spoonful of carob powder (yes dry) and was surprised at how good it was. I understand that for those who grew up with the real thing chocolate, carob just doesn’t do it for you. For me… well, lets just say I ate our entire package in a couple days! I have been mixing the carob powder with a little cinnamon and vanilla powder into a butter thick paste. Spread on apples… Amazing! Well, then again… I might just be crazy! ;-)

 

The carob reminds me of these intense tahini/carob/agave truffles I used to make…

Naturally, I had to make something dense and caroby (without the 1 and 1/2 cups of tahini and liquid sugar agave)!

These naughty little amazing brownies were born…. and I am quite pleased with the result if I do say so myself! ;-)


                  What is great about these, is they won’t leave you with a sugar rush, because well, there is no added sugar! They also taste extremely dense and fudgy and there is no added fat or nuts/seeds (other than the icing which is made from tahini). They are also wheat free, grain free, dairy free, vegan… is there anything else out there? These are brownies everyone can enjoy! (oh… did I mention bean free?)

Ok, so the secret to these is… chestnut flour. I have talked about it before and it really is amazing. Everything you put it in takes on a delicious sweet and nutty flavor (plus it is gluten, grain and fat free)! I know it is rather hard to find, but with some effort it can be done and it is totally worth it! (I order mine online)

Are you just dying for the recipe, yet? ;-)

You gotta promise to try it… :D

Okee dokee…

The carob powder, chestnut flower and sweet potato makes these brownies sweet without any added sugar. Therefore they can not be substituted without adding a sweetner! I made these brownies quite thin. If you want a thicker one, you could bake them in a smaller dish, or double the recipe!

carob brownies:

½ c carob powder

½ c chestnut flower

1 ¾ c mashed sweet potato (about 2)

½ t cinnamon

1 t vanilla

½ t baking powder

½ t baking soda

2/3 c walnuts roughly chopped (optional)

1 T ground flax

3 T soy milk (or other non-dairy milk)

Mix the dry flours together and then mix it into the mashed sweet potato. I did it by hand, but I think a food processor would do a great job. You want the dough to be quite dry. Like a yeasted bread dough. Press dough into an oiled 9×9 baking dish and bake for 30 minutes at 350 F. Don’t worry if it is a little bit soft, it will harden as it cools.

Icing:

This icing helps to sweeten the brownies. If you want a thicker icing, you can also double this recipe. If you can’t do any sugar, you can leave it off or use stevia.

2 T tahini

2 T carob

3 T maple syrup

water to thin

Mix all ingredients together and spread on brownies after they have cooled.

Enjoy! And if you try it, tell me!

Submitted to Diet, Dessert and Dogs, Allergy Free Wednesdays, Allergy Friendly Friday, Lifeologia, Slightly Indulgent Tuesdays, Menu Mondays

21 Apr ’12
by vicky
4 Comments

Almond Butter and Jelly…

Almond butter and Jelly Cookie Sandwiches!

Yea, I know technically “peanut butter and jelly” go together, but growing up in my house… peanut butter was not to be had. So almond butter it was. Truthfully, now, I think it is better anyways! :P

Really, for these cookies you can sub any nut butter you like, but I think almond is lovely… (ha, since I have been living in the UK, I have noticed I’ve been using that word more!)

Ok, but really almond butter and jelly sandwiches (on Ezekiel bread of course) were a staple back in the day and these cookies bring back all those memories!

Although these cookies are not “low fat,” they are refined oil free. It is impossible very hard to make a low fat non-cakey cookie. Often they turn out more like “muffin tops!” In these cookies, the natural fat in the almond butter does the trick!

I had a hard time choosing between strawberry jam or raspberry, but since I was serving these to guests, I thought strawberry was more “traditional.” I would have gone with the raspberry though! Feel free to use whatever you have on hand (or like the best)!

Recipe: (adapted from this one)

1 1/4 cups whole spelt flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2/3 cup almond butter
3/4 cup coconut sugar
1/4-1/3 cup unsweetened dairy free milk
1 teaspoon pure vanilla extract

1/4 c fruit jam

In a small bowl, whisk together flour, baking powder, salt and sugar. In another bowl mix the milk, almond butter and vanilla.  Mix the wet in the dry, adding more milk if needed. You should have a firm shortbread-cookie-like-dough.

I used a cookie cutter for mine, because I wanted them to all be the same size.

Sprinkle the top of each cookie with a pinch of coconut sugar. Bake at 350 F until just dried on top and lightly browned on the bottom, about 12 minutes. Cool on the baking sheets for 2 minutes and then transfer to racks to cool completely. Just before serving, top a cookie with 1 t of jelly and place another on top.

Submitted to: Allergy Friendly Friday, Allergy Free Wednesdays, Wellness Weekend, Slightly Indulgent Tuesdays, Lifeologia and Allergy Friendly Lunchbox Love

20 Apr ’12
by vicky
9 Comments

Veggie Snacks

I like to think am really pretty good at sharing. Except when it comes to these:

Who knew that dehydrated leaves greens could be so good!

I will admit it, I officially have a mild case of addiction… to kale chips and it is starting to become a bit of a problem.

I hoard them, eat all of them when no one is watching and and then quickly clean up any obvious crumbs… I honestly don’t know what it is about them (okay maybe I do), but I just can’t seem to get enough (or I can’t make enough)! I keep telling myself to save some for other family members… It doesn’t work. every. single. one. gets. eaten. every. time. I am a bit ashamed… I thought I had more self-control!

I like them in any size and flavor… in fact some of my favorites are sweet, fruity sauces! Like curry mango, or apple cinnamon!

I have a little store to tell… One day, as I was happily munching my way through a pile of freshly made zesty, tomato kale chips, I came across a soft squishy amongst my crunchies…

A squishy dehydrated catepillar

lovely…

So what did I do? Scream in disgust and toss the clearly tainted kale chips? Nope… I calmly munched on. (being careful of course for any other “squishies”).

Now I know what you might be thinking… of course I wash my kale before I make kale chips, but my point is…

I. really. like. kale. chips.

I am fully prepared for my skin to turn a slight green tinge… as long as I can still have my kale chips, I don’t care! My skin turned slightly orange when I went through a period of eating lots of papaya… you really are what you eat!

Oookay… On to other things…

I have been also really liking eggplant chips. Sliced thinly, with a smear of a yummy sauce and dehydrated… nice and chipy!

Zuchhini fries are another fave as well!

Instead of dehydrating my kale whatever I am dehydrating for 10 hours at 115. I put them in for about 3-4 hours at 155. It is just a hassle to have to think that far in advance and I don’t really care if they aren’t technically “raw.”

You can make kale chips in the oven (and trust me… I have), but they just don’t compare. They usually taste faintly charred. They are just so much better in a dehydrator! If you don’t have one, you can of course make them in an oven, but honestly… you don’t have to get an expensive dehydrator… a cheap one will do and there are all kinds of fun things you can make!

They are so easy to… Just poor a thick sauce on, whatever you like. sweet or savory… they both taste good!

“massage” the kale until the sauce in evenly distributed and spread out onto a dehydrator sheet and dehydrate!

Who else is addicted to kale chips?

Submitted to: Lifeologia, Diet, Dessert and Dogs and Allergy Free Lunchbox Love

 

 

18 Apr ’12
by vicky
3 Comments

Dinner Party- Side dishes

So what did I serve along side my favorite chestnut loaf?

Mashed Spiced Sweet Potatoes

Finger-lickin-good gravy

The sweet mashed potatoes, with the savory chestnut loaf and creamy gravy are such a good combination!

 

Spiced Sweet Mashed Potatoes:

Recipe: (4 servings)

4 cups peeled chopped sweet potatoes

pinch of salt and pepper

juice of 1/2 orange and zest

pinch of nutmeg

1/4-1/2 t cinnamon

1/4-1/2 t ground ginger

1/4-1/2 t allspice

1/3 c cashew sour cream (or just substitute thick cashew cream)

Put the sweet potatoes in a pan with about 1/4-1/2 cup of water and cook on medium heat until tender (adding more water if needed). When done, add the orange juice and zest and continue to cook until juice has mostly evaporated. Add the rest of your ingredients and mash sweet potatoes until desired consistency.

This gravy is so good… on everything! I love this stuff…

2 cup vegetable broth or water

1/3 cup nutritional yeast

1 t yellow mustard

1 T tamari

1 T white miso (chickpea or brown rice)

1 large garlic clove, minced

2 T cornstarch or arrowroot powder

1 T tahini

1/3 c cashews

1 T balsamic vinegar

1 T agave nectar

4 leaves of sage

1 T fresh thyme

1 T fresh parsley

1 t lemon

Blend all ingredients in a high speed blender until completely smooth. Poor into a pan and stir on medium heat until thick!

before

after

Enjoy!

Submitted to: Allergy Free Wednesday, Allergy Free Lunchbox Love and Slightly Indulgent Tuesdays.

13 Apr ’12
by vicky
9 Comments

Caramel Banana Cupcakes

Continuing with my Dinner Party theme, I thought I would skip the other recipes and go to the best part… Dessert! Here is what I served:

Banana Caramel Cupcakes and

Almond Butter and Jelly Cookie Sandwich

I wasn’t planning on making cupcakes, but when I saw these:

It was love at first sight…

Seriously, aren’t they just the best things you ever saw? No? Don’t feel the same way about ridiculously cute cupcake liners as I do? Weird…

Both dessert recipes I served were good duh, but for today I am going to share with you the cupcake recipe! (Because I know you are just dying for it, right?) ;-)

Ok, maybe I need to build the climax and get you excited about them first. These aren’t just any cupcakes. They are oil free, wheat free, refined dairy free and vegan. What is better, is you can’t even tell. They are that good.

What I am most pleased with is the icing. It is by far, the best icing I have ever tasted! Most icings are made with either processed vegan products (vegan cream cheese) or they have a large amount of coconut oil. I wanted something that was unrefined, held its shape and tasted amazing. This is it my friends… try it, you will not be let down!

Now for the cupcake. Finding a oil free, sugar free and vegan cupcake or muffin recipe is tricky. Actually, I couldn’t find one! I pretty much “winged it” with these and… they turned out perfectly. This isn’t your traditional tasteless, airy white flour cupcake. So if you want that… go somewhere else! ;-) These have tons of flavor with chunks of gooey bananas. The spelt flour is nutty and doesn’t leave you feeling like you have just eaten glue white flour. Sweet and nutty from the bananas and spelt flour; moist and with a mellow tartness from the cashew sour cream. The cashew sour cream is the secret special ingredient in both the cupcake and the icing!

All those little pockets of air creates a fluffy, sponge texture.

By letting the cashew cream ferment a little bit, it gets thicker and much more fluffy without adding oils, agar agar or anything else!

Easiest and best tasting frosting…

Recipe:

10 (or to taste) large medjool dates soaked in warm water for 4 hours

1 1/2 c cashew sour cream

1 t vanilla powder (or extract)

pinch of salt (optional)

Blend the medjool dates in a blender with just enough water to get it going (you want it to be as thick as possible) until there are no more chunks. Put this in a food processor with the cashew sour cream and other ingredients. Blend until smooth. Put icing in a pastry bag or sandwich bag and place in the fridge until ready to use (at least 2 hours).

 

Oil free, vegan, refined sugar free, wheat free cupcake… yes please!

Cupcake recipe: (about 14 cupcakes)

½ c cashew sour cream

1 ¾ c spelt flour

½ c plus 1 T maple syrup

½ c mashed bananas

2 t apple cider vinegar

½ t cinnamon

1 t vanilla

1 t baking soda

3/4 t baking powder

1/2 t salt

Add all your dry ingredients into a bowl and whisk together. Next add all of you wet ingredients into another bowl and stir until completely combined. Add your wet ingredients to your dry and stir just until incorporated (do not over-mix)!

Spoon batter 2/3 of the way into muffin tins and bake at 350 F for 25-30 minutes or until a toothpick inserted comes out almost clean. They will be soft out of the oven and harden as they cool.

I served my cupcakes with salted candied walnuts and a banana chip!

Enjoy!

Submitted to Wellness Weekend at Diets Dessert and Dogs, Potluck Party at Lifeologia, Allergy Free Lunchbox Love, Allergy Free Wednesdays and Slightly Indulgent Tuesdays.