Sunday, September 6, 2009

Raw Corn Chips

About this recipe:
These corn chips are the perfect transitional food if you decide to go all raw for a while and they are delicious with some fresh salsa. These crunchy crispy super thin crackers are naturally sweet and I added a little kick to them by adding some chipotle powder and fresh lime juice, feel free to experiment with different spices. Make sure to buy non-GMO, organic corn on the cob. Cut off the kernels by setting the cob with the tip down in a large mixing bowl, this way you are sure to catch all the kernels as you cut from the end to the tip. Corn is high glycemic so better to stay away if you are diabetic of are fighting candida.

You will need a dehydrator for this recipe.

• 5 c. corn kernels
• 1/2 c. flax meal
• 1 t. chipotle powder (you can also use a jalapeno if you have one)
• juice of one lime

1. Blend all the ingredients in a high speed blender. The finer you blend it, the thinner you will be able to spread out the mixture.
2. Transfer to two dehydrator sheets lined with Teflex, spread as thin as you can.
3. Dehydrate at 105F for about 4 hours until the top is dry. Place an empty tray on top and flip it over to the other side. Remove the Teflex and dehydrate until completely dry.
4. Break in pieces and store in an airtight container.

Raw Asparagus Carrot Soup

About this recipe:
This soup has an amazing combo of flavors . It is chuck full of essential fiber, enzymes, vitamins and minerals. The beta-carotene in the carrots is essential for cell growth and a strong immune system. The drizzle of olive oil in the soup is essential because carrot is fat-soluble so its nutrition will be better absorbed. Do not worry too much about the sugar content that is present in carrots by keeping it to a bowl a day, your body will be just fine handling this amount. Plus with the super alkalizing effects of the raw asparagus it will give you a nice boost of energy.

• 1 c. green asparagus, woody ends cut off and cut into 2 inch pieces
• 1 c. carrot juice
• 2 T. raw tahini (or almond butter)
• 1 t. union, chopped
• 1 t. Nama Shoyu or wheat free soy sauce
• pinch of salt & pepper to taste
• drizzle of olive or sesame oil

1. Put the first five ingredients in a high speed blender. Blend just enough to create a smooth soup (over-blending will cause unnecessary oxidation which results in loss of nutrients).
2. Taste and adjust the flavors if needed.
3. Poor into two bowls, drizzle some oil, pepper and salt to taste. Decorate with a tip of an asparagus.

Serves two.

Saturday, July 4, 2009

RAW Thai Green Papaya Salad

About this recipe:
Green papaya salad is one of Thailand's staples. Its easy to make and is very refreshing, perfect for those warm summer days. This salad is more on the spicy side, and if you like it extra hot you should increase the amount of jalapeno.

• 3 cloves of garlic, minced
• 1 small jalapeno, minced
• 1/2 green (unripe) papaya, juliened on a mandoline
• 1 organic cucumber, juliened on a mandoline
• juice of 1 + 1/2 lime
• some chopped cilantro
• optional: handful of chopped red bell pepper and nuts like cashews

1. In a large mixing bowl combine the papaya and cucumber. Add the lime juice.
2. In a small blender like a coffee grinder (of you can use a mortar&pestle) mash the garlic and jalapeno into a paste.
3. Toss together and mix well.
4. You can garnish it with chopped cilantro and nuts if you like.

Serves 3 - 4.

RAW Superfood Buckwheat Snack

About this recipe:
This is a great snack for when you're busy or on the road. Made with the superfoods Goji berries, Cocoa nibs and the mineral -rich antioxidant Hunza raisin it is a guaranteed little power booster.

You will need a dehydrator for this recipe.

• 2 c. hulled buckwheat, soaked for at least 8 hrs
• 1/3 c. raw cocoa nibs
• 1/2 c. goji berries, blend in a coffee blender into small bits
• Himalayan Hunza raisins, enough to decorate

1. Rinse and drain the soaked buckwheat and transfer to a blender with an S blade. Blend just enough to not break down the seed entirely (this will keep it sticky).
2. Mix in the cocoa nibs and goji berries.
3. Transfer the mixture to a dehydrator tray lined with Teflex sheet.
4. Spread out with a spatula until its 1/4 inch thick.
5. Score with the back of a knife into 2 x 2 inch squares and decorate with Hunza raisins.
6. Dehydrate at 115F for 16 - 24 hrs or until completely dry.
7. Store in an airtight container.

Watermelon summer shake

About this recipe:
When you drink this shake you know summer has arrived. It is so refreshing I can't get enough of it. Stay away from this shake if you are dealing with candida because there's a little too much natural sugar in the watermelon.

• water & meat of one fresh young thai coconut
• 2 c. watermelon
• handful of fresh mint leaves
• some ice cubes

1. Blend on high speed into a foamy smoothie and drink right away.

RAW Endive boats with marinated mushroom salad

About this recipe:
I am crazy about these marinated mushrooms, they go great on just about anything. Combined with these endive 'boats' they are perfect party or finger food. This recipe is adapted from the 'I am Grateful' raw book. Shiitake mushrooms are known to lower cholesterol, cleanse blood and has anti-carcinogenic qualities.

Ingredients for the marinade:
• 1 t. jalapeno, finely chopped
• 1 t. fresh ginger, finely chopped
• 1/2 t. fresh garlic, finely chopped
• 2 T. nama shoyu (raw soy sauce)
• 2 t. lime juice
• 1 T. agave nectar

other ingredients:
• 2 belgium endives
• 2 c. shiitake mushrooms, thinly sliced
• handful of mini tomatoes, quartered
• handful of mixed greens or micro greens

1. Place all the ingredients for the marinade in a blender or coffee grinder and blend into a smooth sauce.
2. In a bowl, place the mushrooms and marinade together and refrigerate for at least one hour.
3. Cut the back end of the endives and peel each leave off. If you are not eating it right away, it is best to rub some lime juice on the back end of the leave to prevent the leave from turning.
4. Mix the greens and tomatoes together and spread out in the endive boats.
5. Top it off with the marinated mushrooms and serve!

Makes about 8 - 10 mushroom boats.

RAW Cheezy Kale Chips

About this recipe:
Chips are irresistible, we all know that. But with these yummy chips made from kale you won't have to feel guilty about indulging. I wouldn't call it a complete meal but definitely a great snack for any time of the day.

You will need a dehydrator for this recipe.

• 1 bunch of kale, cut into appr. 3 x 3 inch pieces
• Cashew cheddar cheeze from this recipe

1. Wash the kale and dry in a salad spinner.
2. Transfer into a large mixing bowl.
3. Gently massage the cashew cheeze onto the leaves, spreading it evenly around.
4. Transfer to dehydrator trays lined with Teflex sheets. I spread it out over 3 trays.
5. Dehydrate on 145F for one hour, and lower the temp to 115F for another 6 - 8 hours or until completely dry.
6. Store in an airtight container

RAW Jicama Salad

About this recipe:
This is one of those great refreshing summer salads that is super easy to make. If you find it hard to find jicama, try a mexican market. Unfortunately, it is very hard to find organic jicama but thank god it has a tough skin. Make sure to look for mould spots before you buy one. This recipe contains mango so if you are concerned about your sugar intake just leave it out!

• 1 softball sized jicama, peeled and shredded with a mandoline
• 1 red bell peppers, sliced
• 1 mango, sliced / diced
• 1 large handful of cilantro, chopped
• extra virgin olive oil
• pepper & salt to taste

optional (if in season):
• pomegranate seeds
• dressing made with 1/2 pomegranate juice and 1/2 olive oil

1. Add the jicama, bell pepper, mango and cilantro in a large mixing bowl.
2. Drizzle with olive oil or pomegranate dressing.
3. Decorate with optional pomegranate seeds.

Serves two.

Sunday, April 19, 2009

RAW Coconut Curry Soup

About this recipe:
Another raw soup that is excellent for a hot day. Its packed with fresh ingredients and is therefor a good source of fiber and vitamins. Takes little time to prepare and you don't even need to know how to cook, just blend everything into a smooth delicious soup.

• 1 avocado, diced
• 1/2 cucumber, diced
• 1/2 red bell pepper, diced
• 1 medium heirloom tomato, diced
• juice of 1 lemon
• 6 T. raw coconut oil
• 1 garlic glove, minced
• 2 handfuls of cilantro
• 3 T. yellow curry powder
• 1 T. salt
• 1 c. coconut milk (preferred fresh, otherwise canned)

1. Blend all ingredients until smooth and silky.
2. Garnish with some fresh cilantro and black sesame seeds.
3. Eat right away.

Makes 4 portions.

Nori Salad Wraps

About this recipe:
My dear friend Sandra came up with the brilliant idea to make these nori wraps when eating salad. Its a super handy way to transport the greens to your mouth. You can basically make it with any kind of salad (or filling) you want, just make sure you dry the ingredients,  you don't want the nori to become soggy.

• 4 - 6 raw nori sheets
• handful of arugula
• 1 carrot, julienned
• 1/2 of a small cucumber, julienned
• 1 (watermelon) radish, julienned
• 1/2 red bell pepper, julienned
• 1/2 avocado, diced
• 1 heirloom tomato, diced
• some olive oil
• squeeze of lemon
• squeeze of miso mayo
• pepper & salt to taste

1. Prepare the salad by mixing all the ingredients.
2. Lay a nori sheet flat on a dry surface.
3. Scoop a royal portion of the salad on the nori sheet. Make sure to leave some room on the corners (see photo).
4. Fold each corner in, just like an envelope. You can use a toothpick to keep it together.
5. Enjoy right away.

Flowery Ice Tea

About this recipe:
Today we had an extraordinary hot day. Perfect time to make some chilled ice tea. You can make a big pitcher and sip on it all day. The camomile and lavender works relaxing while the lime, lemon and ginger add a refreshing splash!

• one gallon of water
• 10 t. camomile
• 8 t. of lavendar
• juice of one small lemon
• juice of one small lime
• 2 inch of fresh ginger, peeled

1. In a large pot bring the gallon of water to a boil. When it boils, turn off the burner and add the lavender and chamomile.
2. Brew for 20 minutes. Transfer to a pitcher using a strainer to strain out all the flowers.
3. Chill in the fridge until cold. Add the lemon and lime juice.
4. Cut the ginger so it fits in a garlic press, squeeze the ginger juice out of it, making sure to catch it in the pitcher.
5. Stir it up and enjoy with a fresh lemon slice, some ice cubes and maybe even a tiny squeeze of  raw agave nectar.

Homemade Hummus Hmmm

About this recipe:
There's nothing more appetizing than some fresh homemade hummus. It serves great as a snack in between meals. Eat it with crackers, carrots or broccoli florets. Hummus is high in iron, vitamin C, vitamin B6 and folate. An excellent source of dietary fiber and protein.

• 1 c. of chickpeas, either canned or cooked
• 1/4 c. water
• 5 T. lemon juice
• 2 T. (raw or roasted) tahini
• 2 garlic cloves, minced
• 1/2 t. salt
• 3 T. olive oil
• 1 t. paprika
• handful of pine nuts

1. Blend the chickpeas, water, lemon juice, tahini, olive oil and garlic until smooth, about 5 minutes.
2. Add salt to taste. 
3. Garnish with a dash of olive oil, a sprinkle of paprika and roasted or raw pine nuts. 

Poached Fish

About this recipe:
Poaching is a super easy and healthy way to prepare fish. Its great for those who don't like the smell of fried fish in their house. You basically make a stew of flavors in which you drop the fish. I made this one with a 'lemon beurre blanc' which was made with coconut butter and oil. The result was a very tasteful and tangy sauce. Try it at home!

• some of your favorite fish files. I used Sole.
• 1/2 bottle of white wine. I used a cheap sauvignon from Trader Joe's.
• 1/2 c. water
• large piece of ginger, peeled and sliced
• handful of cilantro
• 20 black pepper corns
• 1 or 2 garlic cloves, minced
• 1 shallot, minced

For the coconut beurre blanc:
• 3 T. coconut oil
• 3 T. coconut butter
• juice of 1 lemon
• pepper & salt

1. Poor de wine and water in a large stockpot, bring to a boil.
2. Add all the flavoring ingredients (everything on the list except the fish).
3. Boil for 20 minutes, all the flavors will really come to live.
4. Turn off the burner. Drop in the fish files. Just let them sit there for about 5 minutes or until they are done (depending on how thick your file is). The point is to never boil them as they will fall apart. Scoop the fish out with a slotted turner or ladle.
5. For the coconut beurre blanc: Add the lemon juice to a small sauce pan and bring to a boil. Simmer for 5 minutes, add the coconut oil and butter, add salt & pepper to taste. Serve right away.

Saturday, April 18, 2009

RAW Coconut Ice Cream

About this recipe:
For a long time I was such a big fan of store bought coconut ice cream, but it sure hurt my wallet. I was able to score a good deal on an ice cream attachment for my KitchenAid and have been making my own ever since. It is so simple and delish, so dust off your ice cream machine and get to work. You can add anything you want to it, just be creative with flavors!

• 2 young fresh thai coconuts (you can also make it with canned milk but it won't be raw or alkalizing)
• squeeze of agave
• 1/2 t. salt
• 2 t. vanilla extract (glycerine based)

you can add to your liking:
• handful of chopped fresh mint leaves
• 1/2 squeezed lime
• juice from fresh ginger root
• stevia for extra sweetness
• carob chips
• raw cocoa nibs

1. Open the coconut, strain the water into the blender and scoop out the fresh young meat with a metal spoon. To see how click here.
2. Blend both coconut water and meat until smooth and silky, this is how you create fresh young coconut mylk!
3. Add the salt, vanilla and the squeeze of agave. Just remember that anything frozen will taste less sweet, so sweeten accordingly.
4. Prepare the ice cream in your ice cream machine. If you don't have one, I think you can just set in in the freezer too...see what happens.
5. If you are adding any kind of chunks, such as cocoa nibs, do so at the end of the ice cream cycle. They say about two minutes before the end.
6. Eat right away as a delicious sorbet or freeze for a solid ice cream.
7. I toasted up some almond slivers and tossed some carob nibs on die for.

Two $1.50 coconuts will yield a ton of ice cream, about 4 times the amount of a store bought tub.

Saturday, April 11, 2009

Kale Stuffed Chicken

About this recipe:
Its always a challenge to make chicken come out juicy and flavorful. This method actually came out really yummie and I'd like to share it with you. You can add cheese to the kale stuffing as you like, it will work great with feta and chevre.

• 1/2 red union, chopped
• 2 cloves of garlic, minced
• 2 large handfuls of kale, washed and chopped
• 4 sun dried tomatoes, soaked and chopped
• handful of raw or roasted pine nuts
• 1 large chicken breast, cut in half lengthwise to create two large flat pieces
• juice of 1/2 lemon
• 3 T. olive oil
• pepper & salt
• some ghee for stir frying
• lemon or orange peel to taste

Preheat the oven to 400F.

1. Melt some ghee in a medium sauce pan, stir fry the chopped unions until translucent. Add the garlic and sauté a minute or two more. Remove from heat.
2. Over some boiling water, steam the kale for about 5 minutes, drain and squeeze out most of the water. Transfer to a blender with an S blade. 
3. Blend together with the union and garlic mixture, add the chopped sun dried tomatoes, until you have a nice stuffing for the chicken. Add the pine nuts last, you don't have to blend these.
4. On a clean surface, lay one halved chicken breast in between two layers of cling wrap. Pound with the flat side of a meat mallet (or hammer?) until it becomes about 150% of the size, lets say 1/8 to 1/4 inch thick. Do this with both chicken filés.
5. Take a good portion of the kale mixture and kneed it into somewhat of a ball. Put it on the wide side of the chicken and wrap the rest of the chicken around it as a blanket.
6. Transfer to a glass pyrex bowl. Brush with a mixture of lemon juice, olive oil, salt & pepper.
7. Bake for 20 - 30 minutes, brushing halfway done another time with oil mixture.

Additional note: 
I got a great tip from a Chef friend. He advised me to pan-sear the chicken rolls, just for about 2-3 min each side. This will sear in the moisture which will leave you with a much juicier roll in the end. I'd say give it a try!

Serves two for dinner. Great with some steamed veggies and some lemon or orange peel for extra added flavor.

Thursday, April 9, 2009

Cashew Cheddar Cheeze

About this recipe:
We all know that cheese is not the best thing to eat, yet its irresistible. I came across this recipe for a nut 'cheeze' that tasted shockingly close to the real thing. The nutty cheese flavor is accentuated by nutritional yeast, which is safe to eat when you have candida. It is a great source of B complex vitamins and amino acids. Nice to spread it on a cracker...or two.

• 1/2 red bell pepper
• 1/4 c. filtered water
• 1 c. raw cashew nuts
• 1 T raw tahini
• 2 T nutritional yeast
• 1.5 t. high mineral salt
• 2 t. union powder
• 1 clove of garlic
• 2 T lemon juice

1. Blend in a blender with an S blade until a smooth consistency. Add more water if it feels too thick.
2. Store in an air tight container for up to two weeks, although it probably won't last that long.

Wednesday, April 8, 2009

Spring Rainbow Salad

About this recipe:
What a happy time of the year it is. There's all this amazing spring produce that looks like a color explosion after the somber winter months. This is definitely my favorite salad for this season. I really got into making salad dressing with avocado as a creamy base, try it for yourself, I think you will love it as much as I do.

Ingredients for the salad:
• Salad mix of choice, I used arugula and fava greens.
• 2 watermelon radishes, peeled and thinly sliced (use a mandoline if you have one)
• 1/2 avocado, diced
• small handful of fresh mint
• 1 blood orange, peeled and sliced in bite size bits
• handful of raw macademia nuts
• pepper & salt to taste

For the salad dressing:
• 1/2 avocado
• juice of one orange
• juice of half a small lime
• small handful of cilantro, chopped
• 1/4 inch of a jalapeno pepper, minced
• 1 spring union, chopped
• dash of olive oil
• freshly ground pepper

1. Toss all the salad greens together in a large mixing bowl.
2. Combine all the dressing ingredients in a blender and blend until smooth. Season with pepper to taste.
3. Coat the salad leaves with the dressing, divide onto plates or bowls.
4. Decorate the salad with blood orange, mac nuts and avocado. Salt & pepper to taste.

Makes 2 meal salads or 4 side salads.

Rhubarb Puff Pie

About this recipe:
I came across this recipe in Gourmet magazine and remember making it a long time ago. This is such a divine little pie that I couldn't resist, even though its made with wheat and gluten, I needed to cheat just this one time.

• two 9 x 6 inch sheets of puff pastry
• 2 - 3 stalks of rhubarb
• juice of half a lime
• juice of a whole orange
• squeeze of agave nectar
• peel of one orange
• little canola oil spray for greasing cookie sheet

Preheat the oven to 400F.

1. Thaw the puff pastry according to the instructions on the box.
2. Cut the rhubarb stalks in 1/8 slices, at a 45 degree angle to create thin long slices.
3. Mix the juice of half a lime, orange and agave nectar in a mixing bowl, add rhubarb to this mixture and let it soak for at least 10 minutes.
4. Arrange the rhubarb slices so that they are slightly overlapping on the puff pastry, leaving an uncovered edge on all four sides. Save the juice that they've been soaking in.
5. Bake at 400F for 15 minutes or until the pastries are nicely golden brown.
6. Transfer the soak juice to a small sauce pan, bring to a boil and simmer for at least 15 minutes until the consistency turns into syrup.
7. Take the pastries to a cooling rack, cool for 5 minutes.
8. Brush the syrup onto the pasties and sprinkle with orange peel.

Makes 2 large pastries that can be cut to 6 pieces.

Celery Root Soup

About this recipe:
Celery root is one of those things you find in a market, you look at and think it looks pretty interesting but you are not quite sure what to do with it. In this recipe it gives a sweet, smoky flavor to the soup that will please your taste buds. Celery root also happens to be high in fiber, potassium, magnesium and vitamin B6. 

• 1 small to medium sized celery root, peeled and diced
• 2 leeks, sliced in rings
• 1 or 2 red potatos, diced
• 2 c. vegetable stock
• 2 T. dried mint
• 1 T. ginger powder
• pomegranate seeds for decoration
• coconut oil for stir frying

1. Melt some coconut oil in a dutch oven or soup stock pot and sauté the leek rings until semi translucent (3 - 4 minutes). Add in the diced celery root and potatoes, sauté for another 4 minutes.
2. Cover the stir fry with vegetable stock.
3. Simmer for 10 minutes or until the potato / celery root is tender.
4. Take a stick mixer and blend into a smooth soup. If you don't have a stick mixer (which I highly recommend) you can use the blender. Add the dried mint and ginger.
5. Scoop in soup bowl or plate and sprinkle with pomegranate seeds.

Makes a good pot of soup, 6 - 8 servings.

Saturday, February 7, 2009

Thai Curry Banana Leaf Packets

About this recipe:
These banana leaf packets are the perfect way to steam a curry. The nutty flavor of the banana leaf transfers to the curry, giving it that added flavor. You can find the leaves in the freezer of your local asian or mexican market. This dish can be made with chicken, fish or even tofu. Its a show stopper at your dinner party!

Preheat the oven to 350F.

• 1 packet of frozen banana leaves
• 2 chicken breasts or 2 fish filés

Ingredients for the curry:
• 1 shallot, chopped
• 2 gloves of garlic, minced
• thumb size piece of ginger, peeled & sliced
• 2 t. coriander seeds
• handful of basil leaves, chopped
• handful of cilantro leaves, chopped
• 1/2 can of light coconut milk
• 1 t. red chili paste
• 1/2 jalapeno (with or without seeds, depending on how spicy you like it)
• 1 t. chili powder (optional)
• dash of cayenne pepper (optional)
• dash of paprika
• juice from 1 lime

1. Cut the meat in bite size pieces, set aside in a deep bowl.
2. Place all the ingredients for the curry in a blender, blend until smooth and creamy.
3. Poor the curry over the meat, cover and refrigerate for at least two hours (or overnight).
4. Fill the sink up with warm tap water. Submerge the frozen banana leaves to thaw. When thawed, wash the leaves on both sides. Transfer to flat work surface.
5. Open up the leaves, cut the side (this is the hard center vain of the leaf) and set aside. This will later come in handy to tie up our packets.
6. Select a piece of the leave that has no tears. Cut about 6 (horizontal) letter sized pieces. Its best if the 'grain' of the leaf goes horizontal too, this will make wrapping easier.
7. Take a leaf and lay it on your flat surface (grain horizontal). Scoop a couple of tablespoons of your curry onto the center of the leave. Fold top and bottom, than fold both sides towards the middle (kind of like an envelope). Be careful not to crack the leave as the curry will run out. Use the cut off center string to tie the packet together. You can also use a toothpick.
8. Put your packets in a pyrex dish, bake in the oven for about 20 or 30 minutes on 350F.
9. Serve the packet on a place or for the real traditional way, just use the leaf as your plate. 
10. Salt to taste, goes well with steamed vegetables.

Pistachio Biscotti

About this recipe:
This biscotti has a finer texture than its almond brother. I can't tell which one I like better, they are just so different. Make both and see for yourself?

Preheat the oven to 375F.

• 1.5 c. gluten free flour
• 1/4 c. sweet rice flour
• 1/4 c. almond meal
• 1 t. xanthan gum
• 1/2 t. baking soda
• 1/2 t. baking powder
• 1/8 t. salt
• 1 stick of unsalted butter
• 1/4 c. sugar subsitute
• 2 eggs
• fine zest of 1 orange
• 1 t. glycerine based vanilla extract
• 1/2 c. chopped pistachio's

1. Cream the butter until white. Add the sugar sub and beat until fluffy, about 5 minutes. 
2. Blend in the eggs, orange zest, vanilla and chopped pistachio's.
3. In a separate bowl, mix the rest of the dry ingredients together. Slowly incorporate the dry ingredients into the wet ingredients to form a soft dough. At this point it will be quite sticky, refrigerate for about one hour to harden it.
4. Divide the dough in 3 pieces. Make a flat loaf of every piece and lay it on a prepared cookie sheet. You will have 3 loafs in the end.
5. Bake for about 20  minutes or until golden brown. Transfer to cooling rack and cool for 5 minutes.
6. On a cutting board, cut .5 inch thick slices, just like you would cut a loaf of bread.
7. Lay the slices on their side back onto the cookie sheet and bake for another 10 minutes on each side.
8. Transfer to cooling rack and cool completely and store in an airtight container.

Almond Biscotti

About this recipe:
Biscotti's are great cookies, they keep a long time in an airtight container so you can make a whole batch and enjoy them any time you want! I have two versions, I say make both and see what one you like best.

Preheat the oven to 325F.

• 3/4 c. amaranth flour
• 1/4 c. almond meal
• 3 T. tapioca flour
• 2 T. arrowroot powder
• 3/4 t. xanthan gum
• 1/2 t. baking powder
• 1/8 t. salt
• 2 eggs
• 1/4 c. sugar substitute 
• 12 drops of liquid stevia
• 1.5 c. coarsely chopped toasted almonds
• peel of one orange
• 1/2 t. glycerine based almond extract
• 1 t. glycerine based vanilla extract
• 2 t. anise seeds

1. Combine all dry ingredients, except the sugar sub and toasted almonds, in a large mixing bowl and mix together.
2. In another mixing bowl, eat the eggs and sugar until blended. Add in the stevia, almond extract and almond extract.
3. Add the wet ingredients to the dry and mix until blended well.
4. Fold in the toasted almonds.
5. With your hands, divide the batter in 2 or 3 pieces.
6. Make a flat loaf of dough and lay it on a prepared cookie sheet. Repeat this with the rest of the dough. In the end you will have three flat loafs on your cookie sheet.
7. Bake for 20 - 30 minutes, or until it is starting to turn golden brown. Sometimes little cracks will show up in the top crust, than you know it is ready.
8. Transfer to cooling rack, cool for 5 minutes. Lay the logs on a cutting board. Take a sharp knife and cut slices of about half an inch wide.
9. Lay the slices back on the cookie sheet - on their side - and bake an additional 10 - 15 minutes on each side. Make sure to turn the temperature down the oven to 300F.
10. Place biscotti's on a cooling rack, not too close to each other. Let them cool completely before storing in an airtight container.

Nutty cookies

About this recipe:
These cookies are great with a cup of tea.  You can make them with pine nuts or almond slivers, what ever you prefer.

Preheat the oven to 325F.

1/2 c. sorghum flour
1/2 c. almond flour
1/2 c. all purpose gluten free flour
1/4 c. sugar subsitute
16 drips of liquid stevia
1/4 c. cashew butter
1/2 t. xanthan gum
1/2 t. baking powder
1 t. glycerine based vanilla flavor
1 t. glycerine based orange flavor
1/2 t. glycerine based almond flavor
2 eggs
2 handfulls of nuts, I used pine nuts and slivered almonds.

1. Mix the cashew butter and the sugar substitute in a food processor, add stevia, add the liquid flavorings and two eggs and process until smooth. 
2. Mix all the dry ingredients in a large mixing bowl. Add the wet ingredients to the dry ingredients and mix until nicely blended.
3. With some flour on your hands, roll little balls of dough and squeeze some of the nuts into it. Flatten on a prepared cookie sheet.
4. Bake for about 15 to 18 minutes, or until lightly browned.
5. Cool on a cookie rack and store in an airtight container.

Saturday, January 31, 2009

Creamy Parsnip Soup

About this recipe:
This recipe actually comes from a cooking show from the Food Network. I was so intrigued by the combination of ingredients that I had to try it for myself. I changed up a couple of the ingredients and the soup came out seriously awesome.
I used raw cream, but to make it vegan you can simply replace that for some coconut oil.

• 3 T. coconut oil for stir frying
• 1 leek, washed and thinly sliced
• 1 jalapeno pepper, seeded and thinly sliced
• 4 large parsnips, peeled and diced
• 1 medium sized celery root, peeled and diced
• 3 or 4 cups of vegetable (or chicken) broth
• 1/2 c. raw cream or coconut oil
• 1/2 t. salt
• 1/2 t. ground pepper
• lemon or lime juice to taste
• zest/peel of one lemon or lime
• pumpkin seeds for decoration
• dash of cayenne pepper

1. Heat the coconut oil in a large soup pot or Dutch oven. 
2. Add the leeks and jalapeno, saute for about 4 minutes until fragrant.
3. Add the parsnips and celery root, saute for another 6 minutes.
4. Add the soup stock, bring to a boil and than lower the heat. Simmer for about 20 minutes.
5. Remove from heat, stir in the pepper and salt. Transfer to a blender (or use a hand mixer with blender extension). Blend until mixture is smooth.  Add the cream or coconut oil and return to sauce pan to keep warm.
6. Toast the pumpkin seeds in a small frying pan using some coconut oil. Sprinkle with cayenne pepper and salt.
7. Transfer soup to a bowl, decorate with pumpkin seeds, lemon or lime peel. Squeeze some fresh lemon or lime juice to taste. Serve immediately.

Makes a large pot of soup (at least 6 servings)

You can replace the parsnips + celery root for one large butter nut squash + 3 T. of freshly grated ginger to create a creamy butternut squash soup. Some nutmeg to taste.

Cooked Creamy Oatmeal

About this recipe:
When you need a healthy warming start of your day, this is the perfect way to do it. Eating oatmeal has a ton of health benefits. It will hold you over for a while and its very nutritious and packed with good fiber.

• 1 c. filtered water
• 1 t. cinnamon / pumpkin pie spice
• 1 t. glycerine based vanilla flavoring
• 2 t. coconut oil
• moderate squeeze of agave nectar or maple syrup to taste (I eat it without this)

1. Heat up the water in a small sauce pan.
2. Add the oat mix and simmer for a couple of minutes. These baby quick oats don't need a whole lot of time.
3. Drop in your bowl, add cinnamon / pumpkin pie spice and vanilla flavoring. Melt a little coconut oil on top for extra yumminess.

Serves one.