Search
Follow Us!

    

Enter your email address:

Tags
Blog Index
The journal that this archive was targeting has been deleted. Please update your configuration.
Navigation
Monday
Aug252014

Mixed Berry Parfaits

 

Mixed Berry Parfaits

This dessert has it all: layers of refreshing kanten, whipped cream and a crunchy layer.  Garnish with a mint leaf and you’ve got a gorgeous parfait! 

Makes 6 parfaits 

Ingredients:

Lemon Kanten: 

1 Tablespoon agar flakes (or ¼ teaspoon agar powder)

2 cups apple juice

2 Tablespoons brown rice syrup or maple syrup

J uice of 1 lemon

Pinch of sea salt

2 Tablespoons kuzu, diluted in ¼ cup cold water

 

Berry Kanten:

1 Tablespoon agar flakes (or ¼ teaspoon agar powder)

2 cups berry flavored juice

2 Tablespoons brown rice syrup or maple syrup

1 cup frozen mixed berries

Pinch of sea salt

2 Tablespoons kuzu, diluted in ¼ cup cold water

Optional Crumble:  2 cups cookies, granola or toasted nuts, pulsed in a blender or food processor to a coarse texture (* Using nuts would make this dessert gluten-free)

Garnish:  Whipped cream, lemon slices, mint and fresh berries

Instructions: To make the lemon kanten:  Place the apple juice in a saucepan and add the agar flakes.  Set aside for 30 minutes.   Add the brown rice syrup, lemon juice, and sea salt to the sauce pan and whisk together.  Bring to a boil, uncovered, over medium high heat.  Reduce heat, cover and simmer on low 10 minutes.  Add diluted kuzu and whisk until thickened.  Remove kanten from the heat and place in an 8 x 8 pyrex or pie plate.  Set aside to cool, whisking periodically.  When the mixture has become room temperature, transfer to the refrigerator to chill for one hour.

To make the berry kanten:  Place the berry flavored juice in a saucepan and add the agar flakes.  Set aside for 30 minutes.   Add the brown rice syrup, mixed frozen berries and sea salt to the sauce pan and stir together.  Bring to a boil, uncovered, over medium high heat.  Reduce heat, cover and simmer on low 10 minutes.  Add diluted kuzu and stir until thickened.  Remove kanten from the heat and place in an 8x8 pyrex or pie plate.  Set aside to cool, stirring periodically.  When the mixture is room temperature, transfer to the refrigerator to chill for one hour. 

Layer the lemon kanten, berry kanten, whipped cream and crumbled cookies, granola  or crushed nuts in a parfait glass. Repeat until 6 glasses are filled, ending with a dollop of whipped almond cream.   Garnish with lemon slices, optional berries and mint leaves.

 

Maple Granola  

4 cups GF rolled oats

½ cup any gluten free flour

¼ cup brown rice syrup

¼ cup maple syrup

1/3 cup melted coconut oil

1 teaspoon vanilla

½ teaspoon cinnamon

Additional options:  Almond slivers, walnuts or cashews, chopped dried apricots, dried cranberries, goji berries or currants, shredded coconut

Instructions: Preheat the oven to 350° F.  Line a baking sheet with parchment paper.  In a large bowl, combine the rolled oats with the syrups, oil, vanilla and cinnamon.  Mix thoroughly.  Spread mixture on the prepared baking sheet.  Bake for 20 minutes, stirring once halfway, until golden in color. 

Cool the granola completely and add whatever additional ingredients you wish!  Store in a glass jar for up to 1 month.

Makes 5 cups

 

Coconut Whipped Cream

Makes about 1 cup

Ingredients:

1 (14 oz.) can coconut milk (Native Forest is a good brand, not light or low fat)

1 teaspoon vanilla extract

1 tablespoon maple syrup

Instructions: Place the can in the refrigerator overnight. Open the can and scoop the thick, creamy white part off the top.  In a bowl, whip the coconut cream, vanilla and maple syrup on high until medium/firm peaks form. It lasts for about 3 days in the fridge, and gets a little thicker the next day. You will need to stir or rewhip.

Tuesday
Jul152014

White Bean Salad

There's nothing like a cool summer salad, amidst these hot summer days, for a light yet satisfying meal.  This white bean salad hails back to my part Italian heritage, calling upon the Mediterranean flavors I adore.  Olive oil kisses silky beans with just a touch of balsamic, sea salt and pepper.  A subtle contrast of texture can be found in the addition of celery and fresh parsley.  I hope you enjoy this salad as much as I do.  May it grace your summer table with the flavors of the old country.

 

White Bean Salad

Serves 4

Salad:

3 cups cooked white beans

1/2 cup sundried tomatoes, chopped

1/2 cup diced cucumber

1/2 cup black olives

1/2 cup diced celery

12-ounce jar marinated artichoke hearts, drained

1/2 cup parsley, chopped

 

Dressing:

1/2 cup olive oil

1/3 cup vinegar of your choice: coconut vinegar, red wine vinegar or other vinegar such as apple cider vinegar

1 teaspoon Dijon mustard

1/2 teaspoon sea salt, or to taste

1 teaspoon dried Italian seasoning

Freshly ground black pepper, to taste

 

Instructions: In a large bowl, combine all of the salad ingredients.  In a separate small bowl, combine all of the dressing ingredients and whisk to blend.  Pour the dressing over the salad and mix well.  Chill in the refrigerator for 1 hour before serving.

 

Tuesday
Jun032014

Homemade Almond Milk

Nothing beats a glass of creamy homemade almond milk.  Now you can learn to make your own with Christine as your guide!

 

Almond Milk

Makes 3 cups

 

Ingredients:

1 cup almonds - soaked overnight, drained and rinsed

3 cups water

Options: 1 or 2 pitted dates, 1/2 teaspoon vanilla extract, pinch sea salt

Instructions:

Place all ingredients in a blender and blend until smooth.  Strain through a fine mesh strainer or a nut milk bag and store in a glass jar up to five days.

 

 

Tuesday
May272014

Healthy Snacks on the go

You're on the road, and getting hungry.  It's all too common dilemma.  "Where can I stop to get something satisfying yet healthy to munch on?"  Well look no further than a little cooler bag sitting right next to you in your car, or if you're a city dweller, it may manifest as a stashed snack inside your messenger bag or computer case.  The key to eating healthy on the road, in my opinion, is being prepared at all times for those moments when hunger strikes.  Having a healthy snack with you saves money and insures that you'll be eating something nutritious rather than overly salty or sugary, and possibly containing preservatives, artificial colors, or poor quality oils.  Check out today's video to hear more about my favorite snacks when you're on the go.

 

 

Homemade Trail Mix

Enjoy this easy recipe for one of my all time favorite snacks, trail mix!

Makes 2 cups

 

1/2 cup toasted almonds

1/2 cup toasted walnuts

1/2 cup tamari roasted pumpkin seeds or sunflower seeds

1/2 cup your favorite dried fruits, such as mulberries, dried cherries or currants

 

Place everything in a small bowl and toss together.  Store in a sealed container for up to 1 month.

 

Monday
May192014

Healthy Fats & Oils

You've likely heard about good fats and bad fats. It's become pretty well known that transfats are not health supportive. but where does coconut oil fall into place?  It's a saturated fat, but is that necessarily a bad thing?  In my opinion, no.  In fact, if you are eating more of a plant-based diet, you may not be consuming much, if any saturated fat.  So having a little high quality coconut oil will provide those medium chain fatty acids that are vital for proper cell functioning.  Studies have shown the therapeutic effects of coconut oil on brain related ailments such as epilepsy and alzheimer's.  Learn more in the video below about my favorite fats and oils that I use every day and highly recommend for best health!