restaurant review - M cafe

I taste tested M Cafe on my last night in Hollywood, CA. (This was in early November.. I'll probably be back in LA before I finish catching up with old photos!) The food was.. good. Maybe I didn't choose the food they make - or maybe my taste buds are getting more and more demanding. They serve "Contemporary Macrobiotic Cuisine" so I was pretty much able to choose anything on the menu. None of the dishes contain any refined sugars, eggs, dairy, red meat or poultry. There were also many many gluten free choices.. my favorite being dessert. It's not often I get to order dessert at a restaurant (but this was more like a deli..) Anyway.. They sell Babycakes NYC's desserts there. It was my first time trying any of their sweets.. and unfortunately there is no photo of the smile on my face. It was big.

apple walnut cake

I would enter this cake into a contest. It's perfect. It's fluffy, it holds together, it's not too sweet, it's totally healthy - even for someone who is staying away from eggs, dairy, gluten, and processed sugar. And I have my boyfriend to thank.. because it was he who created the recipe. It's the second time we've made it now - and we've got all the kinks worked out, so you won't be mad at me when you try to make it at home. ;)
Oven! 350. And grease a 9x13 baking dish with coconut oil.

3/4 cup coconut oil, melted
a scant 1/2 cup honey..(totally change-able based on desired sweet level. We enjoy a level 5 in these parts) (vegans.. you know what to do)
2 tbsp ground flax seed with 6 tbsp warm water
2 tbsp vanilla extract
1 1/4 cup brown rice flour
1/4 cup buckwheat flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup walnuts, chopped
2 apples, finely diced (we use fuji)

In a big bowl mix the flours, salt, and baking soda. In another biggish bowl mix the melted coconut oil, vanilla, honey, and flax seed goo. (I usually wait a few minutes for the flax/water mixture to congeal, then I pour out the leftover water.. it probably doesn't make a difference.. but it's what I do.) Then pour the wet ingredients into the dry ones and mix it 200 times around with a fork. Lastly, fold in the chopped walnuts and apples.
Pour the batter into the greased dish and bake in a preheated oven for about 30 mintues. LET IT COOL. Then enjoy :)

lemon poppy seed macaroons

(Makes 12 mini cupcakes.. )

These mini coconut delights originated from the Healthy Indulgences blog.. She used some things I left out, and I added the poppy seeds, lemon zest, and applesauce. They are perfectly sweet.. with barely any sweetener, and without a topping :) I thought I was just making cupcakes when I started.. but when I tasted them I thought - Macaroons!!! Since I found out I was severely allergic to eggs (especially the whites) I got sad every time I saw the macaroons at the store - because the ingredient list is so simple! (coconut, egg whites, honey) Now - I have something to satisfy my macaroon craving - that keeps my body happy. I hope this recipe makes you happy too..

Oven! 325.

1 tbsp coconut oil - melted
2 tbsp hazelnut meal (or almond flour) packed
1 tsp vanilla extract
1 cup unsweetened shredded coconut, ground to a meal (use a coffee grinder)
½ tbsp sifted coconut flour (I halved a recipe.. sorry)
2 tbsp coconut milk
2 tbsp honey (vegans, you know what to do)
Pinch sea salt
6 tbsp applesauce
1 tsp gf aluminum-free baking powder (a little less wouldn't hurt.. )
1 tsp poppy seeds
¼ tsp lemon zest (zest 1 small lemon)

Mix all dry ingredients in one bowl, wet in another, and then mix them together.
Spoon the batter into the muffin tin and bake for 20 minutes.
Let ‘um cool, and then place in fridge for at least 1 hour to let them set up. If you skip this step, they’ll pretty much fall apart in your hands because they’re so soft. (Still edible however.. I should know)

got fiber? a different kind of cupcake.

Oops! this blog looks just like the last - but - it's different. This cupcake is made out of ... drum roll.. .. .. beans! I made a huge batch of beans a while ago, and they were hanging out in the fridge, then I remembered a cupcake recipe from the Healthy Indulgences blog that called for beans (I changed it, of course).

Here we go. Oven! 350. Makes about 14 mini cupcakes.. I make cupcakes in VERY small batches. Just in case I don't get around to bringing them to my friends.. sorry guys! There are 7 left of this batch if you read this, NOW. Oh dear, that means I already ate 7. ug. But - it's OK! because they're made out of beans!

Take 2. Oven! 350.
1/2 cup cooked beans (I had black.. but I doubt it matters)
2 "eggs" - use eggs if your body wants you to, but I used: 3 tsp of egg replacer mixed with 1/4 cup of warm water, as well as 1 tsp of ground flax seed. But the flax seed was probably unnecessary.
2 tbsp coconut oil (melted)
1/4 cup brown rice syrup (use honey if you want it sweeter)
1 1/2 tsp vanilla extract
1/2 tsp almond extract
2 tbsp packed coconut flour
1 heaping tbsp cocoa powder (it's all I had left in my house - don't be afraid to add more!)
1 pinch salt
1 pinch baking soda
1/4 heaping tsp baking powder

In your food processor, blend beans with the "eggs," vanilla and almond extract, brown rice syrup, and salt.
Then mix in the melted coconut oil
Add the coconut flour, baking soda, and baking powder..

Fill the mini cupcake molds with batter about 3/4 full. I don't recommend cupcake liners. I just got some because I was curious - but they are so unnecessary! (and these guys didn't stick to my un-greased pan one bit.) Rap the muffin pan to pop small air bubbles. Bake for 25 minutes, or until springy to the touch. The healthy indulgence girl then said to let them sit for 24 HOURS! (this is supposed to get rid of the bean flavor that is left.) I just smeared strawberry frosting on them and no bean flavor came through. Maybe it's because I used beans that I made from scratch and she might have used them from a can? Who knows. Be my guest and wait 24 hours before you eat these.. but, like I said. I already ate 7.

perfect birthday cupcakes

I have to start out by saying, I didn't make these.. my boyfriend did. And he said I could put them on the blog, and it's really only fair - to you - that I do. These are perfect cupcakes for the gluten, sugar, dairy, egg, and soy free birthday girl. or boy :) And as you can see by my many attempts at perfect cupcakes.. it's hard to do!

Oven! 350.
(this makes MORE than 12 regular sized cupcakes.. he made me many mini ones, 22 in fact :)
Cupcakes:
1 cup brown rice flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
a sprinkle of salt
1 cup coconut milk
1/3 cup coconut oil
1 tsp vanilla
1/3 cup honey
1 tbsp apple cider vinegar

Mix the wet ingredients separately from the dry ones. Then mix them together. Spoon batter into mini cupcake pan, fill about 2/3 of the way up. Bake at 350 for aprox. 15 minutes.

The frosting: (makes a TON.. you can decide to cut this recipe down, or just have leftover frosting. Not a crime.)
1/4 cup coconut milk
1/3 cup coconut oil
1/4 cup honey
1 banana
1/2 tsp vanilla
1/2 crate strawberries

Mix all ingredients over low heat (expect the strawberries!). Blend/puree strawberries separately. Kill the heat. Mix the two together then refrigerate! It need at least 2 hours in the fridge - or I guess you can just put it in the freezer)

purple nut, a cupcake

So, when I procrastinate.. I look at food blogs. Or facebook. But this afternoon.. I was on a favorite blog of mine.. and came across a recipe I had all the ingredients for.. and one that I could easily tweak to fit in my diet. I think it took me about 10 seconds to decide to stop what I was doing and get to baking..
Here's my version of her version. makes 20 mini cupcakes..

Oven! 325.
2 tablespoons organic coconut oil
1/4 cup almond flour
2 tsp pure vanilla extract
2 cups unsweetened shredded coconut, ground to a meal (I used a coffee grinder)
1 tbsp rice protein powder (or she says 1 tbsp sifted coconut flour Or 2 tbsp brown rice flour)
1/4 cup whole coconut milk
1/4 cup honey
1/2 tsp almond extract (she used a 1/4 tsp stevia here.. but I don't need the cupcakes to be so sweet)
1/8 teaspoon sea salt
3 large eggs.. (there are SO many ways to replace eggs in a recipe.. this time I used 1/4 cup apple sauce and 1/2 tsp baking powder (for 1 egg) and for the other 2 -> 2 tbsp flax seeds mixed with 6 tbsp warm water and let to sit for a few minutes)
1/2 teaspoon aluminum-free baking powder

Mix the dry ingredients in one bowl, the wet ones in another.. then combine. Grease your mini muffin pan and fill up 20 mini muffins. Rap muffin tin gently on the counter to pop air bubbles. Bake for 18-20 minutes, until springy and firm to the touch. Remove from the pan when they are cool to the touch. If you don't they'll fall apart. Then let them cool some more.

For the frosting..
I used the cashew creme frosting from my last blog, because I had left overs, and I mixed it with more vanilla, cinnamon, and a plum sauce a friend of mine made - by heating small sour plums with honey and water..
Basically, I took two jars of leftovers in the fridge and mixed them together.. because my fridge was too full. I am thankful for my full fridge :)

'round the midnight hour: edible finger puppets

Ok, this picture may be beautiful, and make your mouth water - but c'mon. How many bloggers take pictures of their cupcakes? Well... you're right... these should hold an extra special place in your heart because they are egg and dairy and gluten AND sugar free, but still.. the cupcake picture is getting old.

Introducing!! the edible finger puppet.Or, the upside down mini cupcake.. Has this been done already? Or should I write a book? If you write a book before I do, you owe me something. For some reason - I have cravings to bake cupcakes around midnight. I'm going to see the doctor about it today - so don't worry about me. He'll probably just tell me to get to bed before midnight. Which is something I should be doing already.. but I would be going to bed before midnight - if I didn't have these cravings that take about an hour to satisfy..

Ok, enough story - here's the recipe.. which came from Vegan Cupcakes Take Over the World and elena's pantry.
(hint.. make the frosting first)

Vegan Vanilla Agave Cupcakes
First off - I halved the recipe.. because I'm a mini cupcake person. And 1/2 of a 12 cupcake recipe is perfect for 24 mini ones. But this recipe.. that you're about to read, is NOT halved.

Oven! 325.
2/3 cup soy milk (I used almond milk)
1/2 teaspoon apple cider vinegar
2/3 light agave nectar (I used a combo of brown rice syrup and buckwheat honey.. the buckwheat honey is.. interesting. I would recommend getting something else.)
1/3 cup canola oil (I used coconut oil)
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/3 cups all-purpose flour (I used a gluten-free all-purpose flour.. which is a mixture of garbanzo bean flour, potato starch, tapioca flou, white sorghum flour, and fava bean flour)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 325 degrees. Mix the almond milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in agave nectar, oil, vanilla extract, and almond extract. Sift in the flour, baking powder, baking soda, and salt… and mix until smooth. Fill cupcake liners two-thirds full, and bake 20-22 minutes (12 minutes for mini cupcakes!!), until a knife or toothpick inserted into the center of a cupcake comes out clean.

Take them out, let them cool and here's the frosting.. (I only made 1/3 of this recipe and still have left overs.. fyi)

1 cup coconut milk
1 cup agave nectar (I used that strange buckwheat honey, which is why mine turned out so dark)
pinch sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1¼ cup coconut oil

In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes.
In a small bowl, combine arrowroot and water to form a smooth paste.
Pour arrowroot mixture into saucepan.
Mix contents of saucepan with a hand blender and bring to a boil, briefly.
Remove pot from heat and very gradually blend in coconut oil.
Place pot in freezer for 30 minutes, until frosting solidifies and turns white.
Remove from freezer and blend again, until fluffy.
Spread over cupcakes.

sugar and gluten free vegan cupcakes. try me.

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.)

Oven! 350.
Ingredients:
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.

blackberry almond cakes with chocolate raspberry frosting

I love when you convert a recipe so many times it turns into something delicious that's completely your own. I'm back tracking now - so my blog won't be so bare. My boyfriend and I made these after going to a local farm to pick our own blackberries and raspberries. The recipe still needs a little tweaking. . . They were a little dry. But that can be fixed with the addition of some apple sauce, or more honey . . or something. I'll get better at this blogging thing as the days continue.

Here it is: and it's real name is "Chocolate Raspberry Royal"

preheat oven to 350 (pretty much always with me)
the cake:
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.

Frosting:
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.