Monday, August 31, 2009
I couldn't decide on the picture. It's 1 in the morning.. this is ridiculous.
So - I got the recipe that I majorly tweaked from the vegan cupcake cookbook.. and honestly, these taste more like cornbread than a cupcake.. even though there is no corn. Probably because of the quinoa powder. So I think a better topping than chocolate would be a fruit preserve.. and that would be even healthier. :)
I'll give you the recipe for these cupcakes, then you decide which frosting you'd desire.
If I were you, and could have grass-fed butter.. that would be my choice.
Here we go: (I'll just tell you what I used... don't be afraid to substitute things in this recipe for things you have instead.. I just used what I already had in the house... because it's 1 in the morning.)
1/2 cup almond milk
1/6 cup :) sorry about that. I 1/2-ed the recipe.. enjoy my measurements and welcome to my brain. ok - anyway, so 1/6 cup coconut oil.
3/8 cup mix of maple syrup and brown rice syrup.
1 and some tsp vanilla extract
2 tbsp tapioca flour
1 tbsp ground flax seeds
1/6 cup almond flour
1/4 cup brown rice flour
1/2 cup quinoa flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt :)
1. Mix almond milk, coconut oil (melted), maple syrup/brown rice syrup, and vanilla extract.
2. Add tapioca flour and flax seed. Mix mix mix
3. Add the almond flour, rice flour, baking powder, baking soda, and salt. Mix more! You can't over mix it - because there's no gluten!
4. Fill mini cupcakes 3/4 (it should make about 20 little guys)
5. Bake for 12 minutes. Remove from oven and let them cool!!
Make up your own frosting. I'm going to bed.
Sunday, August 30, 2009
Tomatoes and Tomatillos - as many as you can get/need to use up because you have too many tomatoes. Make sure you wash the tomatillos well.
Hot Peppers - I used 3 different kinds, 1 habanero, 1 jalapano, and 1 unknown
Garlic - 2 cloves or more
Yellow onion - diced
Preheat the oven to broil. Broil all the tomatoes and tomaillos for about 4 or 5 minutes on each side. Remove from oven and let cool.
Remove seeds from the peppers (WEAR GLOVES!! or risk getting hot pepper oil under your fingernails and being in pain for an entire day).
Dry roast the peppers and the garlic in a pan.. for 5 minutes? (I made this a few days ago, and now can't remember exactly how long I let things go.. I think I took things off the stove when the tomatoes in the oven caused my smoke alarms to go off.)
Then dry roast the diced onion until they get a little translucent.
Place all ingredients in a food processor, and go! Add salt to taste.. This depends on the amount that you make. I made a quart of salsa and used about 1 tsp of salt. Let it sit for a bit before eating it - to let the flavors do their thing. Then refrigerate. It's even better after it's been in the fridge for a while. Serve on anything.
Thursday, August 27, 2009
Here's where the recipe came from: http://hartkeisonline.com/ .. well, this blogger got it from Sally Fallon's book Eat Fat, Lose Fat.
But I changed the recipe to be dairy and honey free..
This granola takes a bit of time - but it is SO worth it.. you'll make it and want others to taste it your genius, but then.. not really - because you won't want to share.
8 cups of rolled oats
1 cup coconut oil
1 1/2 cups coconut milk
2 cups water
leave this to sit for 2 days..
here's where it gets a little messy.. well.. I guess you can use a utensil to mix it together.
I usually use my hands no matter what.
1/4 cup maple syrup
1/4 cup brown rice syrup
1 tsp salt
1 tsp cinnamon
1 tbsp flax seeds
1 tbsp coconut flakes
Then pour this into the oats and mix until thoroughly combined.
Spread the gooey mixture out on a couple of baking sheets (lined with parchment paper if you want) and bake at 200 for several hours until dry and crisp. I usually flip mine 1/2 way through.. about 2 hours in to the baking.
Then break it up and store in an airtight container!
I eat mine mixed with dried cranberries, dried pineapple, and almonds, in a small bowl of almond milk. YUM. and no bees or cows were inconvenienced.. I'm not vegan, I'm just saying..
The Rice: (this recipe came from the book: Vegetarian Cooking for People with Allergies - the title was too perfect for me to not pick it up from the library. I love the library, by the way, and I think everyone should visit one at least once a month.)
1 cup brown rice
2 cup water
bring water to a boil, add 1/2 tsp salt and rice and simmer for 45 min.
1/2 cup of whole coconut milk
1 tsp curry powder
1 tsp lemon zest
The Cod (wild caught and fresh.. makes a difference)
preheat oven to 350
toss: cod, tomato slices, squash rings, and onion strips in lemon juice and olive oil.
sprinkle with: salt, pepper, and ripped up pieces of basil.
bake (covered with foil) for 30 minutes.
Tuesday, August 25, 2009
I love how easy the whole process is, and how tasty and healthy the final product is. Google kombucha to find its benefits and how to make it. Here's a little bit to read:
and I quote,
a natural adaptogen which works on a wide array of conditions to restore balance and support the immune system...
Based on the evidence of personal experience as documented on countless web sites devoted to Kombucha benefits, these include: arthritis pains, intestinal problems, digestive disorders, kidney stones, high cholesterol, chronic fatigue, asthma, bronchitis, migraine, eczema, headaches, constipation, diabetes, rheumatism, anxiety, dizziness and insomnia. Problems associated with advancing years, such as high blood pressure, poor eye sight, arteriosclerosis and gout may also be helped by Kombucha's anti-aging properties. (www.gokombucha.com/health_benefits.html)
Monday, August 24, 2009
2 frozen bananas
1/4 can of whole coconut milk
1 tbsp maple syrup
Move the pre ice cream to the ice cream maker! I think I've already gotten my money's worth from that machine :)
1 frozen banana
6 frozen black berries
rice protein powder
ground flax seeds
food process and drink.
Sunday, August 23, 2009
Then I wouldn't have to put the ingredients or instructions.
Frozen pieces of cantaloupe
1/2 can of whole coconut milk
1 tbsp vanilla
1/2 tsp cinnamon
Mix all ingredients in food processor, then move to ice cream maker for 30 minutes, then move to freezer for about an hour.. summer time :)
Friday, August 21, 2009
When they came out of the oven, I couldn't help myself to enough of them. I agree that they need a more appetizing name, but if the name keeps people away from them - all the more for me!
Mini Meat Muffins.. or mini meat loafs.
or 3m. Yeah. that's it. 3M. because they can stick together - even without eggs! yeay!
OK, my dorkiness is going to quit it and just give you the recipe:
1 lb grass-fed ground beef
any diced veggies you want (I put in 1/2 a yellow onion, 1/2 a regular sized zucchini, and a spicy pepper, two garlic cloves)
1/4 cup vegetable broth
2 tbsp lemon juice
2 tsp fresh rosemary
1/2 tsp salt
pinch of pepper
1/2 tsp garlic powder (or just use more garlic)
Mix all the ingredients and stuff into a mini muffin pan (it will fill 24 minis)
I garnished the tops of them with some dried rosemary.
Pop it in a preheated to 350 degree oven for 15-20 minutes.
Now I have a supply in the fridge, and can easily heat a couple up to get some good meat in me.
Thursday, August 20, 2009
Here's the chipotle lime salmon recipe:
1 lb salmon, cut into fillets
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon chipotle powder
Step one: Preheat oven to 500°
Rinse salmon, pat dry and place on a metal baking sheet
Rub each fillet with olive oil
Squeeze the juice from the limes on the fish
Sprinkle fillets with salt and chipotle, then place the lime pieces on top
Turn down oven temperature to 275°
Place salmon in oven and cook for 8-12 minutes, depending on how well done you like your fish
I saw this recipe for Simple Slaw and I already had all the ingredients. . so I had to make it.
1 Small Head Organic Cabbage
1/2 Small Organic Onion
1/4 Cup Organic Flax Seed Oil
2 Tablespoons Organic Raw Cider Vinager
1 Tablespoon Raw Honey
1 Small Dried Chili Pepper
Trim the cabbage of any wilted or scarred exterior leaves and core it. Now cut it in half or quarters depending on its size and slice it very, very thinly. Think paper thin. (I used my food processor)
Slice the onion thinly too. Translucent if you can manage. We’re going for wisps of flavor here.
Mix the flaxseed oil, raw cider vinegar, raw honey and crushed red pepper together. Whisk together thoroughly until you no longer see any clumps of honey.
Pour the dressing over the cabbage and mix it thoroughly. Allow the cabbage to sit–unrefrigerated–while the dressing soaks in a little bit. Salt it if you like.
Leftover blackberry ice cream for dessert!
Wednesday, August 19, 2009
3/4 cup oats
2 tbsp raw honey
1/4 tsp vanilla
1/4 cup almond butter
1/4 tsp cinnamon
raisins! as many as you'd like.
a small amount of vegan carob chips (optional)
Then form into cookie shapes on some parchment paper, and pop them in the fridge to cool. (if there's enough batter left at this point!) This makes about 10 cookies. I'm a small cookie maker. . it makes me think I'll eat less. ha.
Oh yeah - before I put them in the fridge, I topped them with a little lavender, and it really makes them unique. Besides the fact that they're gluten free, soy free, egg free, dairy free, and sugar free . . .and freaking delicious cookies!
For dessert: frozen fruit salad. Hope he doesn't mind me putting up the recipe. . but I'm pretty sure he would love to share this healthy dessert with anyone willing to put down the conventional cookie :)
1 can of whole coconut milk
1 tbsp coconut oil
1 frozen banana
1 tbsp honey
1/2 tsp vanilla
Pour over bite-sized chopped fruit (we had pineapple and grapes - but anything goes) in a loaf pan
Then freeze! Garnish with golden ground flax seeds. . . or pretty much, anything golden.
Tuesday, August 18, 2009
I unloaded my bags and beheld my bounty.
These suckers are dangerous. Have the (almond) milk out and poured.
Finally my guests started arriving and here was the anti pasta: fresh picked cherry and pear tomatoes with walnut pesto. We also had steamed broccoli, which was also picked from the garden a few hours before. After this we had Mexican stuffed peppers, on top of a small bed of brown rice. (I realize that recipe needs to go up) and following the peppers we had pan-seared halibut with a tomatillo guacamole.
Step one: cover the stove and surrounding surfaces with foil.
Heat olive oil in a pan and generously sprinkle salt and pepper on either side of the halibut steaks.
When waves start to appear in the oil, it's ready. Throw the steaks down (be careful - wear oven mitts to protect yourself and look away! or wear goggles) Move them a bit, so they don't stick. Keep on one side for 2 minutes, then flip for another 2. When they're close to done, roll the sides in the oil very briefly.
Here's the guacamole recipe:
Tomatillos - diced (regular tomatoes were used in this picture. .which was actually taken the night before, for our practice and enjoyment)
Some shallots - diced
For dessert, I served a blackberry banana ice cream and "sun candies"
Blackberry banana vegan and sugarless ice cream:
6 frozen bananas
1/2 can of whole coconut milk
1 tbsp vanilla extract
handful of frozen blackberries
3 tsp of maple syrup
blend in food processor, then transfer to the already frozen ice cream maker bowl, and follow ice cream maker instructions. Then let it harden for a short while in the freezer.
The "sun candies" recipe came from the Anti-Inflammatory Diet book, but I tweaked it:
1 1/2 cups ground sunflower seeds (I used my coffee grinder)
2 tbsp raw honey
2 tbsp almond butter
mix these ingredients, then form into balls and roll to coat them in a coconut/cocoa powder mixture.
still reading? this is a long one.
now. . . guess how many dishes are left to clean. . and no dishwasher.
frozen blackberries - however many you want.
almond milk - just a bit to get it going in the food processor
one spoonful of maple syrup.
then - blend! then - eat! quick! it melts!
If you don't grow your own food, you can still use the compost in your softscaping. Or, you can bring it to a local community garden, where they will already have it all set up.
Here it is: and it's real name is "Chocolate Raspberry Royal"
preheat oven to 350 (pretty much always with me)
1 cup tapioca flour
1/2 cup rice flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cup coconut oil
1/2 cup almond butter
1/2 cup honey
6 tbsp apple sauce
some blackberry juice!
Mix the dry ingredients, then mix the wet ones and add them together.
Pour batter into mini muffin pan and bake at 350 for 9 min.
1/4 cup cocoa powder
2.5 tbsp raw honey
6 tbsp coconut oil
1/2 tsp vanilla extract
1 handful of raspberries
Mix all the ingredients. Because of the coconut oil, this frosting will harden up at 75 degrees or cooler.
Remove the cupcakes from the oven and let them cool. It's up to you whether you want the frosting to melt, or be something you can actually sink your teeth into. You can tell by the photo -that we just couldn't wait that long.
I use organic ingredients in all my recipes. . and I think you should do the same. It's a tough issue to commit to - but if you think about it, seriously. . we're all spending the same amount of money. Some people pay upfront for healthy ingredients and planet friendly practices, and others pay for it in medical bills and environmental clean up later.