Recipe ~ Parmesan and Fresh Herbs Savoury Scones

Read the entire article here.
Read the entire article here.

Parmesan and Fresh Herbs Savoury Scones Recipe is a delicious tea-time snack and a great accompaniment to a steaming cup of coffee. Scones come in savory and sweet variants, and traditionally make a good addition to breakfast spreads as well. Make them ahead and store in an airtight container, they keep well for a few days and are excellent snacks to pick up on-the-go. Parmesan and Fresh Herbs Savoury Scones Recipe used cheese and fresh herbs and tastes best served with eggs of your choice for breakfast or along with a dash of fresh fruit syrup or a drizzle of maple syrup or honey as a tea time treat.

Get the recipe!

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Health ~ How To Make Rejuvelac, a Probiotic-rich Drink

Rejuvelac is a cultured probiotic-rich drink made by fermenting freshly sprouted grains in water.  It first became popular in the 1960’s under the influence of living food enthusiast Dr. Ann Wigmore, the original founder of the Hippocrates Health Institute.  Born in Lithuania, “Dr. Ann”, as she was called, is believed to have acquired the recipe from her Baltic origins.  The beverage is closely related to the traditional Romanian drink, called Bors, a fermented wheat bran used to make a sour soup called ciorba.  Rejuvelac is a cultured probiotic-rich drink made by fermenting freshly sprouted grains in water, traditionally wheat is used, but we also use rye as well as gluten-free millet and quinoa. Plus, we show you how to make rejuvelac from sprouted wheat as well as sprouted quinoa.

Rejuvelac is also an essential ingredient to making your own Vegan cheeses.  (Check out this blog’s Food section for Miyoko Schinner’s recipes for making meltable Mozzerella cheese and your own Vegan butter.)

Organic Quinoa Seeds – 16oz – 1lb – http://bit.ly/1GlGT8h
Wheat Seed (for Wheatgrass): Hard Red – Organic 8oz to 50lbs – http://bit.ly/1Pls9v8
Organic Wheatgrass Sprouting Seed, Mountain Rose Herbs – 4oz to 1lb – http://bit.ly/1BaKkjq
Organic Kamut Grain – 16oz – 5lbs – http://bit.ly/1L6Efo2
Jarden 52505 Wide Mouth Ball Jar, 32-Ounce, Case of 12
Sprout-Ease – Econo-Sprouter Toppers Set – 3 Piece(s) – http://amzn.to/1KP9uGs
Ball Mason Jars Wide-Mouth Can or Freeze – 16 oz 12pk – http://amzn.to/1QWhIfu
Jarden 52505 Wide Mouth Ball Jar, 32-Ounce, Case of 12 – http://amzn.to/1G3eBML

Rejuvelac Page: http://bit.ly/1FHiICl

Additional Sourced Info:

Anne Wigmore Natural Health Institute: http://bit.ly/1SdShZn
Wild Fermentation: http://bit.ly/1G3eErO
Gut Flora: http://bit.ly/YWNmFW

All information is for educational purposes only and is the personal view of the author; not intended as medical advice, diagnosis or prescription. This information has not been evaluated by the FDA and is not intended to cure or prevent any disease.

Food ~ Researchers: Tart Cherries Have ‘Highest Anti-Inflammatory Content of any Food’, by Elizabeth Renter

red_reportFruits and vegetables don’t only hold the key to better health overall, they can be used to treat and prevent very specific ailments. For example, using ginger to fight an upset stomach or cranberries to prevent urinary tract infections are two well-known plant-healing remedies. Another notable example is with tart cherries, and how the tiny red fruit can effectively fight inflammation and prevent arthritis.

According to researchers with Oregon Health & Science University, tart cherries have the “highest anti-inflammatory content of any food”. This is a remarkable statement considering all of the fruits and vegetables with anti-inflammatory properties. These anti-inflammatory properties are also likely responsible for the many health benefits of cherries.

The researchers discovered that tart cherries, like Montmorency and Balaton in particular, are rich in phenolics and anthocyanins, more so than sweet cherry varieties like Bing, Lambert, and Rainier. These compounds are known to reduce inflammation considerably, which is why cherries are quickly rising as one of the best home remedies for gout and other inflammatory-related issues.

In this particular study, the researchers analyzed 20 women between the ages of 40 and 70 with inflammatory osteoarthritis. The women drank tart cherry juice twice daily for three weeks. At the end of the three week period, the researchers found “significant reductions” in inflammation markers. The reductions were most pronounced in women who had the highest inflammation levels at the start of the period.

A study from 2001 indicated the anthocyanins in tart cherries were as effective as ibuprofen and naproxen (over-the-counter inflammation and pain medications) at suppressing enzymes associated with arthritis. Best of all, there are no side effects.

Another previous study—this one from Baylor Research Institute—found that a single daily dose of tart cherry extract helped reduce pain associated with osteoarthritis but more than 20 percent.
Natural pain relieving and anti-inflammatory foods should be staples in the diets of people who have to deal with conditions like arthritis. The alternatives—like ibuprofen, naproxen, and acetaminophen—can be quite dangerous.

For example, research spanning from 1995 to 2006 found a connection between hearing loss and ibuprofen use. But hearing loss isn’t the only risk. Over-the-counter pain medications have also been tied to birth defects, blindness, strokes, and intestinal bleeding.
Natural alternatives include tart cherries, curcumin (found in turmeric), and willow bark – all effective options without the side effects.

Recipe ~ Ice Cream Sandwich Cake

Click here for the recipe!
Click here for the recipe!

Speechless – that is what this dessert makes me! It is the most amazing summer dessert you can imagine and it seriously takes less than 5 minutes to whip up! My grandma told me about this recipe last summer, but I never had the chance to try it out {insert me kicking myself here}. When I found out I would be writing for our local parents publication {insert squeal}, and they wanted a recipe easy enough to do with your children I thought of this cake. What better summer recipe than an ice-cream cake that takes little to no thought!?

Recipe ~ 5-Ingredient Zucchini Fritters

5-ingredient-zucchini-fritters-recipe
Click here for the recipe!

Step aside, zucchini noodles. There is a new fan favorite in my house for the best way to put the summer zucchini surplus to use, and it comes in the form of zucchini fritters. Best of all, you only need five ingredients and 25 minutes to go from everyday veggie to all-star appetizer, side dish or snack.

The setup is simple:  Grated zucchini joins forces with sliced scallions, flour and eggs. Patties are formed and pan-fried then served hot alongside a refreshing dollop of sour cream. These fritters-slash-pancakes (inspired by their culinary cousin, Leftover Mashed Potato Pancakes) make any topping or dunkable sauce fair game, from roasted garlic aioli to tahini yogurt dip. But no matter how you stack ’em, top ’em, slice ’em or serve ’em, one thing is certain: Just a taste isn’t enough when it comes to hot and crispy zucchini fritters.

Food ~ 15 Foods You Aren’t Eating But Should Be (# 4 is Really Good!)

Read the entire article here.
Read the entire article here.

Ok, so you eat kale, drink bone broth, and brew your own kombucha, but there are some super healthy foods you never give a second thought to- but you should!

There are plenty of healthy foods that probably never see your shopping cart, others that you may never have heard of, or some of these you might have simply forgotten about. So keep reading and find out the 15 super nutritionally dense foods you probably aren’t eating but that you will be after you read this list!

Recipe: Italian Panzanella

Panzanella is an Italian dish that is traditionally made with day old bread. It is a great summer recipe because it uses delicious, fresh summer produce like tomatoes and cucumbers.

For the Vinaigrette
2 cloves garlic (minced)
2 Tablespoons red wine vinegar
1 teaspoon spicy or Dijon mustard
1/2 cup olive oil
1 teaspoon Kosher salt
1/2 teaspoon black pepper

For the Salad
1 hot house cucumber
2 tomatoes
20 – 30 basil leaves
This depends on the size of the leaves, I used 30 medium leaves.
1/2 – 1 small red onion
I use a whole one, but I love red onions 🙂
1 teaspoon Kosher salt
3 cups homemade croutons
3 cups of day old bread (cubed)
or
6 cups of day old bread (cubed)

Instructions
1. Combine the garlic, red wine vinegar and mustard into a bowl, whisk in the olive oil. Then add the salt and pepper. Do a taste test and decide if you want to add more salt or pepper.

2. Cut the cucumber long ways and remove the seeds. Then cut it into bite size pieces. Place into a large bowl.

3. Remove the core of the tomato and quarter it. Remove the seeds. Dice the tomato and and add it to the bowl with the cucumbers.

4. Chiffonade your basil but do thicker slices then you normally would. (To chiffonade, stack several basil leaves and roll them into a tight roll, slice them starting at one end. Normally you would do thin “little” ribbons which is what chiffonade means but, in this case, I sliced my ribbons thicker). Add it to the tomato and cucumbers.

5. Slice the red onion into thin slices. Add them into the bowl along with another teaspoon of Kosher salt and the vinaigrette. Stir.

6. Cover the bowl and refrigerate for 2-3 hours.

7. Remove from the refrigerator and add the croutons and day old bread. Stir. Allow this to set for 30 minutes to an hour before serving.
Enjoy!

Health ~ Bedtime Fat Burning Juice

How incredible would it be if you could lose weight fast with one simple drink and of course few exercises?  It may sound hard to believe, but there is a way that you can actually burn fat and shed pounds really fast and easy!

How? This simple drink is the secret to losing weight.

bedtime-fat-burning-juice

Ingredients for Sleeping Weight Loss Drink

With these simple ingredients, which you can pick up at your local grocery store, you can whip up this weight loss drink (which is also super tasty) in no time:

  • 1 lemon
  • 1 cucumber
  • 1 tablespoon of grated ginger
  • 1 tablespoon of aloe vera juice
  • A bunch of either cilantro or parsley
  • ½ glass of water

Simply add the ingredients together, blend them and drink a glass of the juice before bedtime.

How it Works

By drinking just one glass of this juice before bed, you will greatly reduce your fat levels – especially your belly fat. If you drink it nightly, and after waking up you do some cardio workouts for about 30 minutes you will notice results in just a few days.

It’s not uncommon to develop fat while you sleep. Why? Because when you go to sleep, your metabolism significantly slows down. The ingredients in this drink will give your metabolism a jump start so that it will continue burning fat while you sleep.

How is this possible? – Because the ingredients in the drink are all proven to speed up the metabolism, so when you consume them you before you go to bed, your metabolism keeps running on high.

Cucumbers are very powerful for fighting fat. They are a key element in any weight loss program. One full cucumber contains just 45 calories and they are high in fiber and water content, two things that are keys to cutting fat; plus, they are very refreshing and give this drink a wonderful taste.

Parsley and cilantro are very low in calories and they are both loaded with antioxidants, as well as vitamins and minerals that are extremely powerful for easing water retention, thus, they help to deflate an inflated tummy.

Ginger steps up the metabolism and also prevents constipation, two things that are very powerful for fighting off that unwanted belly fat. This ingredient will help to burn off that stubborn belly fat while you sleep.

Lemon juice is very effective for flushing out toxins that accumulate in the body. As such, when you drink lemon juice, you will be able to blast off that belly fat. You’ll also feel a whole lot better because the impurities that have built up in your system will be cleaned out.

Aloe vera juice is exceptionally powerful for weight loss. It is full of antioxidants and helps to delay the development of free radicals in the body that cause inflammation and bloat. This juice also helps to stimulate your metabolic rate, which can help to greatly reduce your body mass index.

Sip this healthy drink before bed and you’ll wake up feeling lighter and more energetic.

Quesapita or Pitadilla?

trishlee75's avatarCook Plant Meditate

6-2-15 130

Either way, the names say it all.  I happened to have some leftover fresh pita and thought – maybe I can stuff it with cheese and cook it like a grilled cheese sandwich.  And it worked!  There are no special tricks here.  Simply preheat a pan to medium heat, cut off the end of a pita, fill it with some slices of cheese, butter one side and cook for around 2 minutes meanwhile buttering the other side.  Cook on the other side for two minutes or until browned and the cheese inside is melted.

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Easy, hand held cheese, um, quesapita? Pitadilla? Grilled cheeseapita?  You be the judge!

Eat Well!

~Trish

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Uncle Tony’s Seafood Is Now On The Net

CPM's avatarCook Plant Meditate

3-24-15-004

After much anticipation, our brother, Anthony, the genius behind such posts as Anthony’s Awesome Seafood Tacos and Smoked Salmon and Jalapeno Appetizer, has put his world-class smoked salmon on the net for all.  Woo hoo!  So, if you are looking for the best smoked salmon on the planet, be sure to contact him today at Uncle Tony’s Seafood.  No order is too small or too big.

Best,

CPM

3-24-15-0013-24-15-012

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Bad Cake Happens Part 1 – Chocolate Pistachio Torte

trishlee75's avatarCook Plant Meditate

6-2-15 033

Sometimes cakes just don’t work out.  Maybe you measure wrong, maybe the moon is in the wrong sign, maybe the energy just isn’t in the air.  Whatever the reason, we’ve all produced a sub-par cake.  But what do you do when your cake isn’t what you wanted it to be?  Repurpose it and call it something entirely different!

I recently made a sponge cake from The Cake Boss’ recipe.  The cake was awesome!  But when I went to do a little amending of my own to make it a chocolate sponge cake, something was lost in translation.  The flavor was there, the crumb was there, it just seemed too dry for me.  But I didn’t want to throw it away because I knew there could be other uses, and I had just used up the last of my good chocolate.

The first thing I did, after I cut this huge…

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Recipe ~ Samosa-stuffed Baked Potato

baked_potato_samosa

Ingredients
  • 2 large potatoes
  • 1/2 onion, diced
  • 2 tsp curry powder
  • 2 tsp minced ginger
  • 1/2 tsp mustard seeds
  • olive oil
  • 1/4 cup cilantro, chopped
  • 3/4 cup peas, cooked
  • 3 TBS butter
  • Salt and pepper
  • Plain Greek yogurt (for topping)
Instructions
  • 1. Wash potatoes, and pierce with fork. Bake directly on oven rack at 400 degrees, for one hour.
  • 2. While potatoes cook, saute onions, curry, ginger, and mustard in olive oil over medium heat until onions are translucent, about 5-7 minutes.
  • 3. Carefully remove potatoes from oven using oven mitts, and split lengthwise (but don’t cut all the way in half). Carefully scoop out insides into a bowl. Add onion mixture, cilantro, peas, and butter, and mash with a potato masher or fork until most lumps are gone. Season to taste with salt and pepper.
  • 4. Fill the potato with mixture, top with yogurt and cilantro, and serve.
Notes
  • Each potato serves 1 person as a main dish, but these could also be split in half and served as sides. Double to recipe for 4 full servings.

Recipe ~ Blueberry-Lemon Fudge with Creamed Coconut (4 ingredients!)

Full recipe here!
Full recipe here!

Trinity Bourne |  Blueberries and lemon are a match made in heaven. They dance and twirl on the taste buds creating an exquisite medley of flavours. In this recipe, I’ve added them to one of my all time trusted and favourite ingredients: ‘creamed coconut’, to create a decadent, soft fudge. It’s very rich, yet you needn’t feel guilty, because all of the ingredients are good for you. It’s easy to feel satiated with only one or two small squares too. They make an excellent treat or gift, and with only 4 ingredients, are quick and simple to make recipe.

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Recipe ~ Hippie Juice!

Get your groove on!
Get your groove on!

Summer is coming! Here’s some refreshing “juice” for the adults!

1 quart mason jar
1 cup Watermelon Vodka
1/3 cup Triple Sec
1/3 cup Coconut Malibu Rum
4 scoops Pink Lemonade mix
Water (enough water to fill the jar up AFTER adding all the other ingredients)
Strawberries

Mix it up in a Mason jar and ENJOY!

★ℒℴѵℯ★ℒℴѵℯ★ℒℴѵℯ ℒℴѵℯ★ℒℴѵℯ★

┊  ┊  ☆
┊  ★

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ALGOL’S ABSINTHE

Camelia Elias's avatarTAROFLEXIONS

camelia elias, absinthe, algol‘I’m making my own absinthe,’ I told a few friends at a conference in Oulu, Finland this week, ‘and I always use the sacred to the Finns spirit, aka 60 percent Koskenkorva Vodka.’

What I should have said is that I don’t just make absinthe. I ritualize the making of it, so that when I will finally drink it, I will drink the gods.

As tonight the Dark Moon is approaching her conjunction with the Sun, also conjunct the fixed star Algol, I thought that it was a good time to ask for something.

Not many want to approach this star, as it has a way of making heads disappear. In astrological cosmology Algol, Ras al Ghul, or the Demon Star, is the head of the Gorgon Medusa. Perseus decapitated her simply because she was a terrible monster, turning anyone who would gaze onto her into stone.

camelia elias, algolOf course, Medusa…

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Recipe ~ Frozen Strawberry Crumble Cake

frozen-strawberry-crumble-cake

The crunchy crumble is the perfect base for the light, fluffy strawberry cream. This dessert is a perfect idea for a kids party—or any time (of the year) you want a perfectly sweet, icy treat for after dinner.

  • SERVES

    8 – 10

  • ACTIVE TIME

    25 min.

  • TOTAL TIME

    6 hr. (includes freezing time)

INGREDIENTS

  • 2 cups flour, sifted
  • ½ cup brown sugar, packed
  • ½ cup nuts, any kind, chopped
  • 1 cup butter, melted
  • 3 egg whites
  • 1 cup sugar
  • 1 lb sliced strawberries, (if frozen, thaw and drain first, and reduce sugar to ⅔ cup)
  • 2 Tbsp lemon juice
  • 1 cup whipping cream

DIRECTIONS

  1. Stir together the first 4 ingredients and spread evenly in a shallow baking pan. Bake at 350 F for 20 minutes, stirring occasionally.
  2. When browned, sprinkle about ⅔ of the crumbs in the bottom of a 9×13″ baking dish.
  3. In a large bowl, combine egg whites, sugar, berries and lemon juice and beat at high speed with an electric mixer until stiff peaks form – about 10 minutes.
  4. In a separate bowl, whip the cream until almost stiff, then fold gently into the berry mixture. Pour this over the crumbs in the baking dish, and spread evenly.
  5. Top with remaining crumble mixture and freeze 6 hours or overnight. Cut into squares and garnish with whole strawberries.
  6. Serve almost frozen.

KITCHEN COUNTER

Serves 8 – 10.

Recipe ~ Hawai’ian Chocolate Dobash Cake

Prep Time: 15 minutes | Cook Time: 30-35 minutes | Ready In: 50 minutes
Prep Time: 15 minutes | Cook Time: 30-35 minutes | Ready In: 50 minutes

Cake:

  • 3 large eggs, separated
  • 1 1/2 c. white sugar
  • 1 1/2 c. all purpose flour
  • 3/4 tsp.  baking soda
  • 3/4 tsp.  salt
  • 3/8 c.unsweetened cocoa
  • 3/8 c.vegetable oil
  • 1 c. milk

Frosting:

  • 1 1/2 c. water
  • 1 c. sugar
  • 1/4 tsp. salt
  • 1/4 c.butter
  • 1/2 c. unsweetened cocoa
  • 3/8 c. cornstarch
  • 1/2 c. water
  • 1 tsp. vanilla extract
Cooking Process:
Preheat oven to 350 degrees. Generously grease  2 – 8″ round pans. Gradually beat egg whites until frothy. Add 1/2 c.of sugar. Continue beating until stiff. In a mixing bowl; sift dry ingredients. Add oil and half of milk. Beat until well blended. Add remaining milk and egg yolks. Beat until smooth. Fold in stiff egg whites. Divide batter into prepared pans. Bake for 30-35 minutes. Cool and slice each layer in half, horizontally, to make 4 layers. Note: Optional to bake in a 9×13-inch baking pan. Frost with Dobash frosting.

Frosting:   In a saucepan over medium heat; whisk together water, sugar, salt, butter and cocoa. Bring to a boil. In a mixing bowl; combine cornstarch and water. Whisk into cocoa mixture; stirring constantly until mixture thickens. Stir in vanilla.Pour frosting over cake while still hot; spread evenly with a spatula. Note: Work quickly as frosting will set up as it cools.

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Recipe ~ Guava Chiffon Cake

This has got to be Lana’s all-time favorite cake, even over Hawai’ian Chocolate Dobash Cake … and that’s saying a lot about this recipe.

guava cake
Prep Time: 15 minutes | Cook Time: 45 minutes | Ready In: 60 minutes

 

Cake

  • 2 C Flour (or 2 1/2 Cups of Cake Flour)
  • 1 tsp Salt
  • 3/4 tsp Baking Powder
  • 3/4 C Vegetable Oil
  • 4 Eggs
  • 1/2 C. Guava Nectar Concentrate, thawed
  • 1 tsp Vanilla
  • 1/2 tsp Red Food Coloring
  • 12 Egg Whites
  • 1 1/4 C Sugar
  • Pinch of Cream of Tartar

Icing

  • 1 Pint Whipping Cream
  • 1 C Guava Nectar Concentrate

Glaze

  • 1 C Guava Nectar Concentrate
  • 1 Tbsp Cornstarch
  • 2 Tbsp Water

 

** Cooking Tip:

In order to get your chiffon cake light and airy, it is important to use aluminum baking pans lined with parchment paper.  Do not oil the pan and do not use teflon coated pans.  By using aluminum baking pans, the cake is able to cling to the sides of the pan while it is rising which gives the cake more volume and a lighter, airy texture which chiffon cakes are known for.

Also ensure that you beat your egg whites but not over beat them.

The last tip is to gently fold in the egg whites and don’t over mix … this will keep your chiffon light and fluffy.

 

Cooking Process:

  • Guava Chiffon Cake Instructions
    Sift 2 cups  flour,  salt, and baking powder together. Blend together oil, whole eggs, guava juice, vanilla, and coloring in a large bowl. Add dry ingredients, mixing at medium speed for 5 minutes. Whip egg whites until triple in volume. Slowly add 1 1/4 cups sugar and cream of tartar. Whip egg white mixture until soft peaks form. Fold guava mixture into egg white mixture and mix until smooth. Pour batter into two 9-inch rounds (ungreased) and bake at 350° for 30 minutes or until done. Remove from oven, immediately turn cake over onto a rack. Cool with pan in place. Place in freezer until firm, then fill and ice with Guava Icing (work fast, as icing will melt). Fill center of top with well-chilled Guava Claze.
Guava Icing Ingredients:Guava Icing
Whip cream at high speed until soft peaks form. Fold in guava nectar concentrate and blend well.

Guava Glaze
Dissolve cornstarch in water.. Bring guava nectar concentrate to a quick boil. Stir in cornstarch. Simmer until mixture thickens. Chill well before topping cake.

how to serve:
Serve Chilled

Recipe ~ Boxty Cakes

brigid_oatcakes

Boxty Cakes

½ lb hot cooked potatoes
½ lb grated raw potatoes
2 cups flour
1 tsp baking soda
1½ cups buttermilk
butter for frying
salt and pepper

 

Instructions:

Drain, peel and mash the hot potatoes.

Stir in the raw potatoes, flour and baking soda. Add salt and pepper to taste.

Mix well with enough buttermilk to make a stiff batter.

Shape into 3 inch patties about ¼ inch thick and fry on hot greased griddle until crispy and golden on both sides.

Yield 12 cakes

Recipe ~ Beltane Oatcakes

brigid5_oatcakes
Oatcakes are part of the Beltane ceremony. Their roundness is symbolic of the life-giving sun whose return is marked by this festive sabbat. During Beltane a huge bonfire is kept going all night long. Pieces of the cake are thrown into the fire as an offering to the protective deities.

Participate in this ancient custom by casting the oatcakes into an outside bonfire or even your fireplace. Begin by blessing these cakes. Say a prayer of gratitude, giving thanks to the Goddess and God for their abundance. Pass around the cake in a clockwise direction. Invite each of your guests to take a piece of the cake. Say:

We are each a part of the joyous circle of love.
As we cast the bread into the fire,
We fuse together into the One Being,
That always was and always will be.

Recommend to your guests that they remember the joy in their hearts
as they experience the gaiety of the season.


Beltane Oatcakes

2 TB vegetable shortening
1/3 cup boiling water
3 cups medium rolled oats
1 teaspoon minced fresh sage
1/4 teaspoon baking soda
1/2 teaspoon salt

Preheat the oven to 350 degrees F (175 C). In a small pan, heat the shortening and water, until the shortening has melted. remove from heat and let cool.

Mix the oats, sage, baking soda, and salt together in a bowl. Mix the cooled liquid and the oat mixture, adding water,if necessary, to maintain a dough-like consistency.

Pat the dough into a circle, about 8 inches in diameter. Place on an ungreased baking sheet. Bake for about 40 minutes.

Cut into 8 wedges, then leave to cool on a wire rack.

Recipe ~ Hummingbird Cake (wheat-free, dairy-free)

HummingbirdCake-850x567

Choosing to eat sugar- and additive free-is all very well and good when you’re in the comfort of your own home, but what about when you’re required to bake for work or family celebrations? This tried and tested Hummingbird Cake recipe has been a winner with even the fussiest of eaters and is my ‘go to’ celebration cake recipe.

Hummingbird Cake is a delicious blend of coconut, pineapple and banana, just like a Pina Colada, which means that no added sugars or flavors are required with this sensation of flavours!

 

Hummingbird Cake

  • 1 cup Medjool dates
  • 250 grams Gluten Free Self-Raising flour
  • 2 ripe bananas mashed
  • 1 cup fresh pineapple diced
  • 1/2 tsp cinnamon
  • 50 grams shredded coconut
  • 1 cup coconut oil
  • 1/2 cup chopped walnuts
  • 1/2 cup honey
  • 2 tablespoons chia seeds (soaked in 1 tablespoon water) or use 2 eggs if you prefer

 

Preparation

  1. Pre-heat oven to 350 degrees Farenheit
  2. In a food processor blend together the dates, chia seeds (or eggs), honey and coconut oil. Add this mixture to all of the other ingredients and stir gently. Pour into a round cake pan that has been oiled and lined with grease proof paper. Bake for 30-45 minutes until a skewer inserted into the centre comes out clean. Leave in the pan for 10 minutes, then turn out onto a cooling rack. This is a very dense cake which will not rise a lot.
  3. To ice this I use 1 cup of labneh (yoghurt that has been drained to make cream cheese) and 2 tablespoons honey mixed together, then decorated with pineapple slices and shredded coconut.

Recipe ~ Breadfruit Malasadas

breadfruit_malasadas

Ingredients:

2 cups ripe (soft) breadfruit
2 cups flour
2 tbsp sugar
1 tbsp baking powder
2 eggs, slightly beaten
cooking oil
sugar for coating

 

Directions:

Mash breadfruit until it is the consistency of pudding.
Combine breadfruit, flour, 2 tbsp sugar, baking powder
and eggs; mix well.

Heat oil in a deep pot.

Form dough into balls and fry until golden brown. Drain
on paper towels; roll in sugar to coat and serve.

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Recipe ~ Honey Ginger Tofu & Veggie Stir Fry

Honey-Ginger-Tofu-Veggie-Stir-Fry-53

INGREDIENTS
For the stir fry
  • 1½ cup uncooked brown rice or farro
  • 2 tablespoons coconut oil
  • 14 ounces extra firm tofu
  • 2 cups chopped asparagus
  • 2 cups shredded carrots
  • 3 green onions, minced
For the garlic ginger stir fry sauce
  • 3 cloves garlic
  • 2 tablespoons fresh ginger
  • 2 tablespoons raw honey (or, to taste)
  • ½ cup low sodium soy sauce
  • ¼ cup water
  • ¼ cup rice wine vinegar
  • ¼ cup canola oil
INSTRUCTIONS
  1. Sauce: Puree all the sauce ingredients together in a food processor until smooth. Set aside.
  2. Tofu: Cook the rice or farro according to package directions. Cut the tofu into slices and press with a paper towel to remove excess moisture. Wait a few minutes and press again – there’s lotsa water in there! Cut the tofu slices into small cubes. Heat the oil in a large nonstick skillet over medium heat. When the oil is shiny, add the tofu and about ¼ cup of the stir fry sauce (watch out because the sauce and oil will spatter a tiny bit – have a cover ready or just skip the sauce at this point). Pan-fry the tofu until golden brown. Remove from the pan and drain on paper towel lined plates.
  3. Veggies: Return the pan to the heat and add the asparagus with ¼ cup stir fry sauce. When the asparagus is bright green and tender crisp, add the carrots and toss together. Arrange the veggies and tofu over the cooked rice or farro, and cover with more sauce to taste. Sprinkle with the green onions.
NOTES
To make this gluten free, make sure your soy sauce and your tofu are both certified gluten free brands. To make this vegan, use an alternative sweetener in place of honey.You can find tofu in the produce section of most grocery stores. I sprinkled mine with the tiniest amount of chili powder right in the frying pan to bump up the golden color.

I like to peel the carrots into long strips instead of grating.

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Recipe ~ Reese’s Peanut Butter Cookie S’mores

Peanut Butter Cookie S'Mores
Yield: 2 dozen cookies

 

 

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup peanut butter
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1teaspoon vanilla
  • 1 tablespoon milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 3/4 cups flour
  • About 12 large marshmallows, cut in half
  • About 24 Reese’s Peanut Butter Cup Miniatures, unwrapped

Instructions

  1. Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats.
  2. Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together.
  3. Scoop 1 tablespoon sized balls of dough and place them on prepared cookie sheets, 2 inches apart. Gently press each ball with the palm of your hand to flatten. Using a spoon, make marks to resemble a basketball, if desired. (You can also make the criss cross marks with a fork instead.)
  4. Bake for 8-10 minutes, until the bottoms begin to look brown. Cool at least 5 minutes on cookie sheets before removing to a rack to cool completely.
  5. Assemble the s’mores:  turn cookies upside down on a cookie sheet. Place large marshmallow halves on half the cookies and a peanut butter cup on the other half. Broil until the marshmallow is toasty and peanut butter cup is melty, under a minute. Make sandwiches and serve warm.
  6. Note:  You can also toast the marshmallows the old fashioned way: over an open fire!
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Real Cheese vs. Frankencheese

trishlee75's avatarCook Plant Meditate

photo1

If you are a regular reader of this blog, you may notice that Amelia and I always grate our own cheese.  Pre-shredded cheese just seems to taste funny and doesn’t melt as well as we’d like especially in soups and dips.  But why?

If you look closely at a package of pre-shredded cheese, you may notice the obvious – it’s not just cheese.  Cheese makers use additional items like potato starch, powdered cellulose, calcium sulfate and natamycin to prevent the cheese from sticking together and molding.  Powdered cellulose is made primarily out of wood or cotton fibers.  Calcium sulfate is a white rock commonly found in things like plaster of paris or drywall, and is ground into powder and used to keep things dry.  Natamycin is an anti-fungal agent which is also given in much larger, clinical doses to treat fungal infections such as Candida and Aspergillus.  So, while…

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Recipe ~ Chole Bhatura- Chickpeas or Garbanzo beans with fried bread

CHOLE

 

Chole is very popular dish from the Northern part of India. Chickpeas simmered in with some spices for hours bring out the flavors so well balanced and makes a tasty treat which could be enjoyed Indian Bread like naan, parantha or Puri (bhatura) or simply with a whole wheat bread. The way I learned making bhaturas is very unique with potaotes and yougurt they come out very soft and not so chewy.

Serves 2

Chole – Chickpeas curry:

  • 1 cup Garbanzo beans soaked preferably overnight or atleast 6 hours and boiled
  • 1 Chopped medium sized onion
  • 1 medium sized chopped tomato
  • 1 teaspoon garlic
  • 1 tablespoon Ginger crushed or grated
  • 1 or 2 Bay leaf (dry)
  • 2 Cloves
  • 1 small stick of cinnamon
  • 2 to 3 peppercorns
  • 2 teaspoons oil
  • 1 teaspoon Cumin seeds
  • 2 tablespoons Cumin-corriander powder
  • 11/2 teaspoons Red Chilli powder
  • 1 small boiled potato
  • Salt to taste
  • 1 teaspoon Dry Pomogrante seeds (Optional)
  • 11/2 teaspoons Everest or Badshah or MTR Chole Masala available at Indian groceries
  • Coriander leaves to granish
  • Ginger Julienne to garnish
  1. Soak the garbanzo beans overnight or for about 6 hours and boil them along with potato to 5 whistles or about 20 to 25 minutes if using a cooker without whistle. You can also use canned chickpeas.
  2. Take some oil in pan, add cumin seeds. Let them crackle, add cloves,peppercorns,cinnamon stick, bay leaf and then add the chopped onions, garlic paste and ginger paste. Saute it for some seconds. Once the onions turn translucent add the chopped tomatoes. Saute it till the tomatoes become soft. Sprinkle the cumin-coriander powder, red chili powder, salt to taste. Let it simmer for sometime. Add the chole masala powder , pomegranate seeds and tamarind chutney or pulp. Add 11/2 cup of water. Add the boiled potatoes either cubes or mashed to thicken the gravy.Simmer it for about 5 to 10 minutes. Garnish it with fresh chopped coriander leaves and ginger julienne.
  3. Variations- You can add some vegetables also like carrots, bell peppers or cottage cheese cubes to it. Serve it with Jeera Rice , bread or couscous.

 

Bhatura – Fried Indian Bread:

  • 1 cup All purpose flour
  • 1/2 cup whole wheat flour
  • 2 medium sized boiled potatoes -mashed
  • 2 to 3 tablespoons Curd or plain yogurt
  • SAlt to taste
  • oil for frying
  • extra flour for dusting
  1. Take both flours and add salt to taste, boiled and mashed potatoes and plain yogurt. Do not add water at all. Try to knead a dough from using yogurt. Try adding yogurt little by little so that the dough does not turn too sticky.
  2. Heat the oil in deep frying pan on medium heat. Roll out equal portion of dough balls into flat bread . Use oil to form dough balls from them not sticking to your palms. Use extra flour to dust it if it sticks. Roll them out into round flatbread.
  3. Fry them equally on both sides will crispy , fluffy and brown in color. Serve them hot with Chickpea curry.

Food ~ Coconut Oil May Reduce White Rice Calories 50-60%

Read full article here
Read full article here

White rice is far from a health food, the excessive consumption of which contributes to overweight, obesity and blood sugar disorders, but new research indicates adding coconut oil while cooking it can dramatically alter its nutritional structure and function.

The way that a food will affect your blood sugar depends on a wide range of factors.

For instance, you can’t just take a particular food’s glycemic rating in isolation, such as white rice, because it is invariably consumed with other ingredients and dishes.  And some of them, containing fat or spices, may significantly reduce the effect a particular ingredient within a meal will have on your blood sugar.

White rice, of course, is emblematic of a highly processed grain, as it’s germ and bran have been removed, which constitute the bulk of its vitamins, minerals, essential fats and fiber. What you have remaining is essentially starch, which being comprised of a large number of glucose units, is a form of “hidden sugar.”  It rates about 65 on the glycemic index, which compared to brown rice, is about 10 points higher. White sugar (sucrose), for perspective, is rated 68, and an apple 38.

Within certain schools of nutritional thought, it has long been held that if you mix certain fats with carbohydrate-rich, high glycemic starchy foods you will be able to reduce the blood sugar raising effect they have, yet little scientific research has been conducted to prove this.

Now, two scientists from the College of Chemical Sciences, Industrial Technology Institute, Sri Lanka, have found an innovative way to shed light on this theory, making news headlines with their remarkable results.

Recipes ~ Entertaining Ideas For Bacon Lovers

Bacon-Wrapped Salmon Bites

Ingredients:

2 lbs. salmon filet, deboned with skin on
salt and cracked pepper to season the salmon
sliced bacon
maple syrup for glazing
mesquite wood chips for smoking
apple chips for smoking
water to help regulate the heat in your BBQ grill
BBQ grill

 

Mini Bacon Eggy Toast Baskets

Ingredients (4 servings):

4 slices bacon (don’t do thick cut bacon)
2 slices of toast
2 tbsp grated cheddar
4 eggs
salt and pepper

Oven preheated to 400 degrees F.

Recipe ~ Oven-Baked Chinese Spare Ribs

Prep Time: 15 mins. ~ Total Time: 1 hr 15 mins ~ Servings:  4
Prep Time: 15 mins. ~ Total Time: 1 hr 15 mins ~ Servings: 4

Get your butcher to cut your ribs in half lengthwise for this terrific rib recipe. This has been a hit at every party I’ve ever taken it to so now I just bring copies of the recipes with me when it’s my turn to provide the appetizer. You can also make a meal out of these with some rice and flash-cooked greens. Prep time does not include marinading time.

Ingredients

  • 2 tablespoons dark soy sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons honey
  • 3 tablespoons hoisin sauce
  • 1 tablespoon sherry wine
  • 1 tablespoon ketchup
  • 1 clove garlic, chopped fine
  • 1 tablespoon sugar
  • aluminum foil
  • 2 lbs spareribs, cut in half lengthwise and riblets cut apart

Directions

  1. Combine all ingredients except meat and pour into a heavy-duty plastic reclosable bag.
  2. Add spareribs.
  3. Marinate overnight, turning several times.
  4. Line a shallow pan with aluminum foil.
  5. Preheat oven to 350°.
  6. Roast spareribs 45 minutes.
  7. Turn heat to 325°.
  8. Roast 15 minutes longer.
  9. When shrinkage occurs, ribs are done.
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Recipe ~ Lemon “Brownies”

brownies_lemon

Ingredient:

3/4 cup unbleached white flour (Bob’s Red Mill)
1/2 cup pure cane sugar (Zulka)
1/4 teaspoon sea salt
1/2 cup (1 stick) unsalted butter, melted
2 large brown eggs
2 tablespoons lemon zest
2 tablespoons lemon juice

 

For the lemon icing glaze:
3 tsp. lemon juice
Any leftover zest from the 2 lemons
1/2 cup icing sugar or powdered cane sugar

Method:
1.  Lined a 8×8 square baking dish with parchment paper.  Set aside.
2.  Zest 2 lemons and cut each lemon into half and squeeze out all the juices in a small bowl and set aside.
3.  Preheat oven to 350’F.  Melt the butter in the microwave for 1 minute.  Set aside.
4.  In a large Pyrex bowl, add in the eggs, whisk with a hand whisk until smooth.  Add cane sugar, whisk well.  Add melted butter, whisk well.  Add lemon juice and zest, whisk well.
5.  Sieve in the flour, add sea salt and whisk until combined.
6.  Pour into prepared baking pan and bake for 20 minutes.  Let cool on wire rack.
7.  At the meantime, prepare the lemon glaze.  Add powdered sugar in a bowl, add in zest and lemon juice, whisk until combined.  Set aside.  Spread lemon glaze on top of the cool brownie.
8.  Cut into pieces and serve!
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