Broccoli Almond Pesto
Makes 4 servings
Had this for lunch today over quinoa... so good!
1 head broccoli
6Tbsp Almonds
1/4 c fresh basil (I used parsley since that is what I had)
1 garlic clove
2 Tbsp lemon juice
6 Tbsp olive oil
Salt and pepper
Steam broccoli about 2 minutes. Puree 1 cup of the broccoli with almonds, basil, garlic, lemon juice, and olive oil. Serve over rice, quinoa, rice noodles and top with more almonds and the rest of the broccoli.
Thursday, January 19, 2012
Wednesday, January 11, 2012
Let the Adventures Begin!
This blog is dedicated to Mom and Pops.
Thank you for teaching and showing us by example to eat, well, BETTER! As this is YOUR blog YOU set the standards for the recipes which are allowed on here. The recipes already posted are the same as those found in your cookbook. The blog will allow you and your family members to both see and contribute more delicious recipes and ideas.
As an introduction for those who don't know of the current 'standards' of Mom and Pop's new eating lifestyle and this blog (of course, change/adaptation is at their disposal)...please EXCLUDE the following in the recipes you post...
Now, that said, focus instead on what you can INCLUDE! All fruits, vegetables, seeds, nuts, legumes, grains, and spices in there numerous varieties! There is so much that the Lord has given us on this earth to use and enjoy, lets get started!
Enjoy your fun discovery of new and amazing flavors, satisfaction, health, energy, and a better tomorrow!
Thank you for teaching and showing us by example to eat, well, BETTER! As this is YOUR blog YOU set the standards for the recipes which are allowed on here. The recipes already posted are the same as those found in your cookbook. The blog will allow you and your family members to both see and contribute more delicious recipes and ideas.
As an introduction for those who don't know of the current 'standards' of Mom and Pop's new eating lifestyle and this blog (of course, change/adaptation is at their disposal)...please EXCLUDE the following in the recipes you post...
- Dairy
- Meat
- Eggs
- Wheat and Oats (or recommend a substitute grain in the recipe, like spelt or brown rice)
- Refined Sugar and Fats
Now, that said, focus instead on what you can INCLUDE! All fruits, vegetables, seeds, nuts, legumes, grains, and spices in there numerous varieties! There is so much that the Lord has given us on this earth to use and enjoy, lets get started!
Enjoy your fun discovery of new and amazing flavors, satisfaction, health, energy, and a better tomorrow!
Whipped Cashew Cream
1 cup Thick Cashew Cream (see previous post)
¼ cup light agave nectar
½ tsp vanilla extract
2/3 cup refined coconut milk, warmed until liquid
Place the cashew cream in a blender and add the agave nectar, vanilla, and ¼ cup water. Blend until thoroughly combined.
With the blender running, slowly drizzle the coconut oil in through the hole in the blender lid. Blend until emulsified.
Pour into a bowl and chill in the refrigerator, covered, for 2 hours. Stir before serving.
From: Tal Ronnen’s book, “The Conscious Cook”
Makes about 2 cups
Prep time: 5 minutes, plus 2 hours chilling
¼ cup light agave nectar
½ tsp vanilla extract
2/3 cup refined coconut milk, warmed until liquid
Place the cashew cream in a blender and add the agave nectar, vanilla, and ¼ cup water. Blend until thoroughly combined.
With the blender running, slowly drizzle the coconut oil in through the hole in the blender lid. Blend until emulsified.
Pour into a bowl and chill in the refrigerator, covered, for 2 hours. Stir before serving.
From: Tal Ronnen’s book, “The Conscious Cook”
Makes about 2 cups
Prep time: 5 minutes, plus 2 hours chilling
Regular and Thick Cashew Cream
Cashew cream is used in many recipes in this book, including ones to make cashew cheese, creamed soups, etc. We made Potato Soup with it and it was AMAZING! It tasted like it had cups of cheese and cream in it! And like cream, a little will go a long way!
“[Cashew cream] can be stored 3-4 days in the refrigerator and can be frozen for up to 6 months (although after it’s defrosted it can be a bit lumpy, so it’s good to give it a spin in the blender to smooth it out before using it. The trick when making cashew cream is to use raw cashews. They have no flavor on their own; they’re just a vessel for fat and creaminess. (It’s the roasting that brings out the familiar sweetness in cashews).
2 cups whole RAW Cashews (not pieces, which are often dry), Rinsed very well under cold water
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth (if you’re NOT using a professional high-speed blender such as a Vita-Mix…strain the cashew cream through a fine-mesh sieve.)
To make thick cashew cream…simply reduce the amount of water in the blender, so that the water just covers the cashews.
Makes about 2 ¼ cups thick cream, or 3 ½ cups regular cream
Prep time: 10 minutes, plus soaking overnight
“[Cashew cream] can be stored 3-4 days in the refrigerator and can be frozen for up to 6 months (although after it’s defrosted it can be a bit lumpy, so it’s good to give it a spin in the blender to smooth it out before using it. The trick when making cashew cream is to use raw cashews. They have no flavor on their own; they’re just a vessel for fat and creaminess. (It’s the roasting that brings out the familiar sweetness in cashews).
2 cups whole RAW Cashews (not pieces, which are often dry), Rinsed very well under cold water
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth (if you’re NOT using a professional high-speed blender such as a Vita-Mix…strain the cashew cream through a fine-mesh sieve.)
To make thick cashew cream…simply reduce the amount of water in the blender, so that the water just covers the cashews.
Makes about 2 ¼ cups thick cream, or 3 ½ cups regular cream
Prep time: 10 minutes, plus soaking overnight
Tropical Tapioca Pudding
I was so excited to find a recipe for tapioca pudding. I know it is dad’s favorite!
“This dessert is really about the rich flavor of the coconut milk and the natural sweetness of the fruits—it’s not supersweet. You can use one of the tropical fruits listed or create one of your own combinations, and feel free to play with the proportions—you might want to include extra fruit or, if your sweet tooth demands it, a bit more sugar.”
Tapioca Pudding
2 (13.5 ounce) cans Coconut Milk (Not Light)
½ cup Small Peal Tapioca (Not Instant)
½ tsp Sea Salt
½ cup Granulated Sugar, or ¼ cup light agave nectar
1 tsp Vanilla Bean Paste or Vanilla Extract
Tropical Fruit (choose one or combine)
2 large ripe Bananas, diced
1 ripe Mango, diced
1-1½ cups drained canned crushed pineapple or pineapple chunks
1-1½ cups pomegranate seeds
1 large persimmon, diced
3-4 kiwis, peeled and diced or sliced
Combine the coconut milk (be sure to scrape all the thick cream from the cans), 1 full can water, the tapioca, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently to prevent sticking.
Stir in the sugar, then reduce the heat to medium-low and bring to a gentle simmer. Cook, stirring frequently, until the pudding has thickened and the tapioca pearls are completely translucent, 20 to 25 minutes.
Removed from the heat and stir in the vanilla bean paste or extract. Gently fold in the fruit and let cool for 15 minutes. Spoon into serving bowls and serve warm or chill, covered, in the refrigerator for 2 hours before serving. Garnish with your favorite fresh fruit.
Makes 8 to 10 servings
Prep time: 50 minutes, plus 2 hours chilling, if desired
From: Tal Ronnen’s book, “The Conscious Cook”
“This dessert is really about the rich flavor of the coconut milk and the natural sweetness of the fruits—it’s not supersweet. You can use one of the tropical fruits listed or create one of your own combinations, and feel free to play with the proportions—you might want to include extra fruit or, if your sweet tooth demands it, a bit more sugar.”
Tapioca Pudding
2 (13.5 ounce) cans Coconut Milk (Not Light)
½ cup Small Peal Tapioca (Not Instant)
½ tsp Sea Salt
½ cup Granulated Sugar, or ¼ cup light agave nectar
1 tsp Vanilla Bean Paste or Vanilla Extract
Tropical Fruit (choose one or combine)
2 large ripe Bananas, diced
1 ripe Mango, diced
1-1½ cups drained canned crushed pineapple or pineapple chunks
1-1½ cups pomegranate seeds
1 large persimmon, diced
3-4 kiwis, peeled and diced or sliced
Combine the coconut milk (be sure to scrape all the thick cream from the cans), 1 full can water, the tapioca, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently to prevent sticking.
Stir in the sugar, then reduce the heat to medium-low and bring to a gentle simmer. Cook, stirring frequently, until the pudding has thickened and the tapioca pearls are completely translucent, 20 to 25 minutes.
Removed from the heat and stir in the vanilla bean paste or extract. Gently fold in the fruit and let cool for 15 minutes. Spoon into serving bowls and serve warm or chill, covered, in the refrigerator for 2 hours before serving. Garnish with your favorite fresh fruit.
Makes 8 to 10 servings
Prep time: 50 minutes, plus 2 hours chilling, if desired
From: Tal Ronnen’s book, “The Conscious Cook”
Coconut Irish Cream Sauce
I know this isn’t Magleby’s syrup…but I think it would make for a special and delicious waffle topper! I also can’t wait to try it over spiced gingerbread!
“Diamond brand chocolate almond milk is excellent, and you can heat the rest for some marvelous hot chocolate.”
2 tsp Tapioca Starch or Cornstarch
1 (13.5 ounce) can Coconut Milk (Not Light)
½ cup Chocolate Almond Milk
¼ cup firmly packed Dark Brown Sugar
½ tsp unsweetened cocoa powder
Combine the tapioca starch and 2 tsp water in a small bowl and stir to make a slurry. Set aside.
In a medium saucepan, whisk together the coconut milk, almond milk, brown sugar, and cocoa powder. Bring to a low boil, whisking occasionally, over medium-high heat.
When the mixture is gently boiling, add the slurry and whisk vigorously to combine well. Simmer for 2 minutes, then remove from the heat.
Cool for a few minute, then pour through a fine-mesh sieve into a container or squeeze bottle and cover; a skin may form on the surface, but a vigorous shake or straining will easily remove it.
Reheat by placing the container in a bowl of hot water until warm, and shake vigorously before serving.
Makes about 2 cups
From: Tal Ronnen’s book, “The Conscious Cook”
“Diamond brand chocolate almond milk is excellent, and you can heat the rest for some marvelous hot chocolate.”
2 tsp Tapioca Starch or Cornstarch
1 (13.5 ounce) can Coconut Milk (Not Light)
½ cup Chocolate Almond Milk
¼ cup firmly packed Dark Brown Sugar
½ tsp unsweetened cocoa powder
Combine the tapioca starch and 2 tsp water in a small bowl and stir to make a slurry. Set aside.
In a medium saucepan, whisk together the coconut milk, almond milk, brown sugar, and cocoa powder. Bring to a low boil, whisking occasionally, over medium-high heat.
When the mixture is gently boiling, add the slurry and whisk vigorously to combine well. Simmer for 2 minutes, then remove from the heat.
Cool for a few minute, then pour through a fine-mesh sieve into a container or squeeze bottle and cover; a skin may form on the surface, but a vigorous shake or straining will easily remove it.
Reheat by placing the container in a bowl of hot water until warm, and shake vigorously before serving.
Makes about 2 cups
From: Tal Ronnen’s book, “The Conscious Cook”
“Coffee” Date Cake with Coconut Irish Cream
This recipe calls for coffee, but I added it anyway because I am sure it would be much, much better without or a substitute! I was thinking vanilla extract would be fabulous!
“Fresh, soft dates are a must. Use the variety you like best; Medjool, Halaway, and honey dates all work. To make sticky dates easier to chop, freeze them overnight, then slice them open and remove the pits. Toss the dates in your food processor and pulse until chopped. For this recipe, the date pieces should be relatively small.”
2 cups White Spelt Flour
1 ½ tsp Baking Powder
½ tsp Sea Salt
1 ½ cups firmly packed chopped pitted Dates
1 ½ tsp Baking Soda
5 TBS Earth Balance
½ cup firmly packed Dark Brown Sugar
2 TBS ground Flaxseed
5 tsp coffee extract—So, maybe 3-4 tsp vanilla extract?
Preheat oven to 375 F. Grease the sides and bottom of a 9-inch pan and dust with flour. Sift the flour, baking powder and salt together into a medium bowl and set aside.
In a medium saucepan, bring 2 cups water to a boil, keeping covered to prevent evaporation. Add the dates and simmer over medium heat for 5 minutes, stirring occasionally. Remove from the heat, add the baking soda, stir to combine; the mixture will be fizzy and bubble up a bit. Stir well to incorporate. Let the date mixture sit for 20 minutes, uncovered (the baking soda breaks down the fiber of the dates).
In a large bowl using an electric mixer, cream Earth Balance and brown sugar until well incorporated and fluffy, scraping the sides of the bowl often. In a small bowl, with a small whisk, whip the flaxseeds with 1/3 cup water until frothy. The mixture should resemble egg whites in texture. Add the whipped flaxseeds to the brown sugar mixture and mix on medium speed until well blended. Add the extract to the dates and stir to combine.
Add the date mixture, alternating with the flour mixture, to the brown sugar mixture, starting with the dates, mixing well but gently between each addition until all ingredients are incorporated. Do not overmix.
Pour batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean and the surface of the cake springs back when gently pressed. Let cool for 15 minutes, then cut into squares. Drizzle each square with some of the Coconut Irish Cream Sauce, dollop with Whipped Cashew Cream, and top with 2 date halves. Serve warm.
Makes 6-8 servings
Prep time: 1 hour
From: Tal Ronnen’s book, “The Conscious Cook”
“Fresh, soft dates are a must. Use the variety you like best; Medjool, Halaway, and honey dates all work. To make sticky dates easier to chop, freeze them overnight, then slice them open and remove the pits. Toss the dates in your food processor and pulse until chopped. For this recipe, the date pieces should be relatively small.”
2 cups White Spelt Flour
1 ½ tsp Baking Powder
½ tsp Sea Salt
1 ½ cups firmly packed chopped pitted Dates
1 ½ tsp Baking Soda
5 TBS Earth Balance
½ cup firmly packed Dark Brown Sugar
2 TBS ground Flaxseed
5 tsp coffee extract—So, maybe 3-4 tsp vanilla extract?
Preheat oven to 375 F. Grease the sides and bottom of a 9-inch pan and dust with flour. Sift the flour, baking powder and salt together into a medium bowl and set aside.
In a medium saucepan, bring 2 cups water to a boil, keeping covered to prevent evaporation. Add the dates and simmer over medium heat for 5 minutes, stirring occasionally. Remove from the heat, add the baking soda, stir to combine; the mixture will be fizzy and bubble up a bit. Stir well to incorporate. Let the date mixture sit for 20 minutes, uncovered (the baking soda breaks down the fiber of the dates).
In a large bowl using an electric mixer, cream Earth Balance and brown sugar until well incorporated and fluffy, scraping the sides of the bowl often. In a small bowl, with a small whisk, whip the flaxseeds with 1/3 cup water until frothy. The mixture should resemble egg whites in texture. Add the whipped flaxseeds to the brown sugar mixture and mix on medium speed until well blended. Add the extract to the dates and stir to combine.
Add the date mixture, alternating with the flour mixture, to the brown sugar mixture, starting with the dates, mixing well but gently between each addition until all ingredients are incorporated. Do not overmix.
Pour batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean and the surface of the cake springs back when gently pressed. Let cool for 15 minutes, then cut into squares. Drizzle each square with some of the Coconut Irish Cream Sauce, dollop with Whipped Cashew Cream, and top with 2 date halves. Serve warm.
Makes 6-8 servings
Prep time: 1 hour
From: Tal Ronnen’s book, “The Conscious Cook”
Berry Sorbet
Are you mouths watering yet? Yum!
“Make the base; let it chill as long as possible, preferably overnight, to intensify the flavors, then freeze in the ice cream maker 2-3 hours before serving. The amount of agave you use can vary, depending on how sweet the fruit is. Adjust to your palate desires; just remember that flavors tend to mellow after freezing.”
2 (16 ounce) bags frozen berries (strawberries, raspberries, blackberries, blueberries, or a combination), defrosted in the bags.
¾ cup agave nectar, or to taste
pinch of sea salt
3 TBS freshly squeezed lemon juice (add less is your fruit is very tart)
Put the berries and their liquid, along with 1 cup water, the agave nectar, and salt in a blender and puree until well blended.
Taste, then add the lemon juice and more agave nectar, if desired; blend again briefly to combine.
Strain the mixture through a fine-mesh sieve to remove the seeds. You should have about 4 cubs of strained fruit liquid. Taste again, and adjust the sweetness and lemon juice if necessary.
Pour into a covered container and refrigerate for at least 2 hours, preferably overnight.
Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to the freezer to firm up if necessary, and let the sorbet sit at room temperature for about 10 minutes to soften before serving.
Makes about 1 quart From: Tal Ronnen’s book, “The Conscious Cook”
“Make the base; let it chill as long as possible, preferably overnight, to intensify the flavors, then freeze in the ice cream maker 2-3 hours before serving. The amount of agave you use can vary, depending on how sweet the fruit is. Adjust to your palate desires; just remember that flavors tend to mellow after freezing.”
2 (16 ounce) bags frozen berries (strawberries, raspberries, blackberries, blueberries, or a combination), defrosted in the bags.
¾ cup agave nectar, or to taste
pinch of sea salt
3 TBS freshly squeezed lemon juice (add less is your fruit is very tart)
Put the berries and their liquid, along with 1 cup water, the agave nectar, and salt in a blender and puree until well blended.
Taste, then add the lemon juice and more agave nectar, if desired; blend again briefly to combine.
Strain the mixture through a fine-mesh sieve to remove the seeds. You should have about 4 cubs of strained fruit liquid. Taste again, and adjust the sweetness and lemon juice if necessary.
Pour into a covered container and refrigerate for at least 2 hours, preferably overnight.
Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to the freezer to firm up if necessary, and let the sorbet sit at room temperature for about 10 minutes to soften before serving.
Makes about 1 quart From: Tal Ronnen’s book, “The Conscious Cook”
Chocolate Chip Peanut Butter Cake
2 ¼ cups White Spelt Flour or Unbleached All-Purpose flour
1 ½ cups firmly packed Dark brown Sugar
1 cup Chunky All-Natural Peanut Butter
½ cup cold Earth Balance (vegan margarine, like smart balance)
Pinch of Sea Salt
2 TBS Ground Flaxseeds
1 cup Hazelnut Milk (we would just substitute almond milk)
2 tsp Baking Powder
½ tsp Baking Soda
2 tsp Vanilla Extract
½ cup vegan semisweet chocolate chips (I think most chocolate chips are vegan, aren’t they? We just go for a good quality brand like Ghirardelli).
Directions
Preheat oven to 350 F. Lightly grease a 10-inch square pan. (If you don’t have one, use a 9-inch pan and bake a couple minutes longer. In a large bowl using an electric mixer, combine the flour, brown sugar, peanut butter earth balance, and salt, blending at low speed until the mixture forms fine crumbs. Reserve 1 cup of the crumbs for the topping and set aside.
In a small bowl, with a small whisk, whip the flaxseeds with 1/3 cup water until frothy. The mixture should resemble egg whites in texture. Add the whipped flaxseeds, hazelnut milk, baking powder, baking soda, and vanilla to the crumb mixture. Stir well to combine, but do not overwork.
Transfer the batter to the prepared pan, smoothing the top, and sprinkle with the reserved crumb mixture. Sprinkle with the chocolate chips. Bake in the center of the oven for 25-30 minutes, until a toothpick inserted into the center of the cake comes out clean.
Let cool to room temperature, then cut; serve with Berry Sorbet.
Makes about 12 servings
Prep time: 45 minutes
From: Tal Ronnen’s book, “The Conscious Cook”
1 ½ cups firmly packed Dark brown Sugar
1 cup Chunky All-Natural Peanut Butter
½ cup cold Earth Balance (vegan margarine, like smart balance)
Pinch of Sea Salt
2 TBS Ground Flaxseeds
1 cup Hazelnut Milk (we would just substitute almond milk)
2 tsp Baking Powder
½ tsp Baking Soda
2 tsp Vanilla Extract
½ cup vegan semisweet chocolate chips (I think most chocolate chips are vegan, aren’t they? We just go for a good quality brand like Ghirardelli).
Directions
Preheat oven to 350 F. Lightly grease a 10-inch square pan. (If you don’t have one, use a 9-inch pan and bake a couple minutes longer. In a large bowl using an electric mixer, combine the flour, brown sugar, peanut butter earth balance, and salt, blending at low speed until the mixture forms fine crumbs. Reserve 1 cup of the crumbs for the topping and set aside.
In a small bowl, with a small whisk, whip the flaxseeds with 1/3 cup water until frothy. The mixture should resemble egg whites in texture. Add the whipped flaxseeds, hazelnut milk, baking powder, baking soda, and vanilla to the crumb mixture. Stir well to combine, but do not overwork.
Transfer the batter to the prepared pan, smoothing the top, and sprinkle with the reserved crumb mixture. Sprinkle with the chocolate chips. Bake in the center of the oven for 25-30 minutes, until a toothpick inserted into the center of the cake comes out clean.
Let cool to room temperature, then cut; serve with Berry Sorbet.
Makes about 12 servings
Prep time: 45 minutes
From: Tal Ronnen’s book, “The Conscious Cook”
Johnny Cakes
From a bakery called babycakes.
I know how much pop's loves making pancakes and waffles. This is the closest thing I could find. These are better baked in the oven, but you can also put them on a well greased griddle.
1 1/2 cups whole spelt flour
1/2 cup cornmeal, plus more for dusting
1 T baking powder
1 tsp salt, plus more for sprinkling
1/2 cup coconut oil
2 T honey or agave nectar
1 tsp vanilla
1/4 c hot water
Preheat oven to 350. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour cornmeal, baking powder, and salt. Add the oil, two T honey and vanilla to the dry ingredients and stir until the batter is smooth. Pour the hot water over the mixture, and blend to make a thick, grainy batter.
For each johnny cake, scoop 1/3 cup batter onto the prepared baking sheet, spaced 1 inch apart. Sprinkle each with a pinch of salt. Bake the johnnycakes for 14 minutes, rotating the sheet after 7 minutes. The edges of the finished johnny cakes will be golden brown and firm to the touch.
Vanilla Frosting
This is sooo good. And it's vegan! I know that this is a little more ingredient intensive, but it would be great if someone wanted to make them a special treat. I know you can get all the stuff at good earth. I tasted it a bakery in New York called babycakes, all their stuff is vegan, gluten free, and mostly sugar free. Amazing.
11/2 cups unsweetened soy milk
3/4 cup dry soy milk powder
1 T coconut flour
1/4 c agave or honey
1 T vanilla
11/2 c coconut oil
2 T lemon juice
In a blender or food processor, combine the soy milk, soy powder, coconut flour, agave, and vanilla. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated. Pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month. (If you plan to use it as a sauce, store the mixture at room temp. for up to one week. Submitted by: Danielle
I know how much pop's loves making pancakes and waffles. This is the closest thing I could find. These are better baked in the oven, but you can also put them on a well greased griddle.
1 1/2 cups whole spelt flour
1/2 cup cornmeal, plus more for dusting
1 T baking powder
1 tsp salt, plus more for sprinkling
1/2 cup coconut oil
2 T honey or agave nectar
1 tsp vanilla
1/4 c hot water
Preheat oven to 350. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour cornmeal, baking powder, and salt. Add the oil, two T honey and vanilla to the dry ingredients and stir until the batter is smooth. Pour the hot water over the mixture, and blend to make a thick, grainy batter.
For each johnny cake, scoop 1/3 cup batter onto the prepared baking sheet, spaced 1 inch apart. Sprinkle each with a pinch of salt. Bake the johnnycakes for 14 minutes, rotating the sheet after 7 minutes. The edges of the finished johnny cakes will be golden brown and firm to the touch.
Vanilla Frosting
This is sooo good. And it's vegan! I know that this is a little more ingredient intensive, but it would be great if someone wanted to make them a special treat. I know you can get all the stuff at good earth. I tasted it a bakery in New York called babycakes, all their stuff is vegan, gluten free, and mostly sugar free. Amazing.
11/2 cups unsweetened soy milk
3/4 cup dry soy milk powder
1 T coconut flour
1/4 c agave or honey
1 T vanilla
11/2 c coconut oil
2 T lemon juice
In a blender or food processor, combine the soy milk, soy powder, coconut flour, agave, and vanilla. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated. Pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month. (If you plan to use it as a sauce, store the mixture at room temp. for up to one week. Submitted by: Danielle
Snacks
• Fresh Fruit
• Vegetables with Hummus
• Crackers, Rice and/or Whole Grain with Nut Butter
• Raw Nuts
• Dried Fruit
• Cinnamon Apple Sauce with Ground Flax Seed
• Apples and Celery with Nut Butter
• Tortilla Chips with Fresh Bean Salsa or any beans
• Vegetables with Hummus
• Crackers, Rice and/or Whole Grain with Nut Butter
• Raw Nuts
• Dried Fruit
• Cinnamon Apple Sauce with Ground Flax Seed
• Apples and Celery with Nut Butter
• Tortilla Chips with Fresh Bean Salsa or any beans
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