Archive for ‘Dessert’

July 1, 2013

Avocado Chocolate Mousse

There are different variations of this recipe but this three ingredient powerhouse is incredible. With only natural sugars, this dessert is delicious, easy, and takes 3 minutes to make.

Ingredients

1/2 avocado

2 tablespoons unsweetened cocoa powder, or more if you want a deeper chocolate flavor

Maple syrup or honey, to taste (I used 2 tablespoons of maple syrup)

Vegan if you use maple syrup and not honey.

Directions

Process all ingredients in a food processor until creamy and smooth. Top with sea salt if desired.

xx

R

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May 31, 2013

Cinnamon Olive Oil Chocolate Torte

Guys,

They say there are two people in life, the cookers and the bakers. The bakers are more careful, measuring and cleaning as they go. They are the Type A personalities. In cooking, you need to be more flexible. You need to be able to think on your feet and taste as you go, adding the right spices or seasonings and using a recipe as a template. There really is nothing like baking. As much as I love cooking, I love the process of measuring out sweet sugar, flours, sorting, melting coconut oil, pouring oil oil, springform pans, ripping parchment paper, and putting out all the pots and pans for mixing. I love the process of lightly whipping eggs, of cracking eggs, of sprinkling spices. From scraping out pureed pumpkin to pouring coconut milk, the whole baking process gives me something to keep my hands busy. You put it all into a pan or you scoop the batter into rounds and you end up with this creation that warms the whole home. My new future apartment in my head has the perfect kitchen. It has a new oven that I don’t have to play with the temperature, but as it always is with me, the moment I have that, I will miss my oven that I know so well. I am the queen of never being satisfied.

I bake the most often when I need an escape from the dilemmas that roil around in my mind. There really isn’t anything that is plaguing my mind at the moment, but there is always that haunting feeling that is so common among millennials like myself. It’s that cold, sinking feeling that you are not living up to your true potential. The feeling of not so instant gratification and being too impatient to realize that life is actually always on time. I am always dreaming about something better, and lately I have been doing something better to get to where I want to be, but part of me is still petulant that it isn’t here yet. Pretty awful of me, huh?

We pretend like we are rooted to the places we are, but we have the freedom to fly anywhere we want to. I know I do, but for me, it is just about finding the right place to fly to. I pretend that I need a new solid job offer to move anywhere but that isn’t true. It is not easy to pick up your life, pack it into boxes and move across the country, but with some savings and an open heart, you can do it. But I have always been the controlling type. I like knowing when things will happen. My Moleskine planner is a necessity and when I don’t have it on me, I get pretty nervous. In savasana (corpse pose), I still run over my to do list in my head. I lay awake sometimes at night and think there is so much to do everyday, and while anyone should be proud of being able to work 50+ hours a week and run around all the time, some weeks it gives me more anxiety than anything. I am unfulfilled on a level that I felt like I settled for something, and I haven’t really forgiven myself for doing that just yet. I feel as though sometimes I don’t take enough risks, and I am trying to work on that. Even if it is something small, I think it will help me make some big jump sometime soon. I am still the girl that traveled to a dozen countries and would rather hop on a plane than do anything else. I didn’t know how it would turn out when I went to live in two countries for nine months when I was 21, and now at 23, I keep thinking of all that could possibly go wrong. But at 21, I didn’t have obligations besides academic ones, and at 23 I have financial responsibilities.

Maybe that is why I like baking so much, you need to be in control because substituting another oil for olive oil would ruin the science. The perfect measurements of things and the right ingredients can yield you something beautiful. And then there are these recipes that are great bases, but with the right warm spices, it is brought to life. This is one of those recipes. I originally read this in a magazine while I was sitting in Barnes and Noble after a yoga shift on Sunday, waiting for some yoga classes to start in two hours. This lovely, simple recipe is from Nigella Lawson. I have always loved her attitude and accent, and watching her on the Food Network has always given me countless ideas to play with in the kitchen. I have embedded her recipe below, with my additions and notes for the torte I ended up making. I don’t cook with all purpose flour a lot, but I do love the cakelike texture of this torte with the all purpose flour is worth it enough for me to try it once in a blue. The addition of light brown sugar and warm cinnamon made the torte even more flavorful to me, but feel free to add cayenne instead if you want more of a Mexican hot chocolate inspired torte.

CHOCOLATE OLIVE OIL CAKE

— From Nigella Lawson’s “Nigellissima: Easy Italian-Inspired Recipes” (Clarkson Potter, $35) 8 to 12 servings

2/3 cup regular olive oil, plus more for greasing
6 tablespoons good-quality unsweetened cocoa powder, sifted
½ cup boiling water
2 teaspoons best vanilla extract
1½ cups almond meal (flour) (see note) (I used unbleached all purpose)
½ teaspoon baking soda
Pinch salt (I used Pink Himalayan)
1 cup superfine sugar (I used light brown sugar)
3 eggs

**3 teaspoons cinnamon (my addition)

**I topped the torte with a sprinkle of powdered sugar

1. Preheat your oven to 325 degrees. Grease a 1 x 9-inch springform pan with a little oil and line the base with parchment paper.

2. Measure and sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little. In another smallish bowl, combine the almond meal with the baking soda and pinch of salt.

3. Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes, until you have a pale-primrose, aerated and thickened cream.

4. Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in, you can slowly tip in the almond meal mixture. Scrape down and stir a little with a spatula, then pour this dark, liquid batter into the prepared pan.

5. Bake for 40 to 45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean, but with a few sticky chocolate crumbs clinging to it. Let it cool for 10 minutes on a wire rack, still in its pan, and then ease the sides of the cake with a small metal spatula and spring it out of the pan. Leave to cool completely or eat while still warm with some ice cream, as a dessert.

Note: For a more cakelike crumb, substitute ¾ cup plus 1 tablespoon all-purpose flour for the almond meal. But without the almond meal, it’s more of an everyday cake, Lawson writes.

Source

Next time, I might add some citrus zest or lavender. You could always use chia eggs (water and chia seeds) for the eggs if you would like, but I love eggs and the rich flavor this has with the ingredients I used, so please feel free to adapt this according to your tastes. As I always say, there is always room for dessert.

health and happiness always,

reth

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May 28, 2013

Coconut Loaf from Sprouted Kitchen

I have a love affair with this blog. I have made some of her recipes when I had checked out the cookbook from the library. I love his crisp photographs and her way of writing. They come up with really incredible recipes, and I like reading about them and their lives. Any life that is filled with love, laughter and whole foods seems like a good one, no?

I love the flavor of this loaf because it is a loaf cake hybrid recipe, and it manages to have the perfect amount of coconut flavor even though you are using three different sources of coconut (oil, milk, and toasted coconut). The recipe suggests serving the loaf slices toasted, which would also be incredible. I went to a BBQ tonight and brought this cake over, and it was a hit. We ate it with vanilla ice cream and fresh hand picked strawberries.

Coconut Loaf (from the Sprouted Kitchen Cookbook)

1/4 cup coconut oil, melted, plus more for the pan

2 cups unsweetened shredded coconut

3/4 cup turbinado sugar (I used light brown sugar)

3/4 cup unbleached all-purpose flour

1 cup whole wheat pastry flour

1/2 teaspoon freshly grated nutmeg

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt (I used Pink Himalayan Salt)

2 eggs

1 (13.5-ounce) can coconut milk

1 teaspoon vanilla extract

1/2 teaspoon sea salt

1 cup powdered sugar

Preheat the oven to 350 degrees. Grease an 8.5-inch loaf pan with a thin coat of coconut oil.

Spread the shredded coconut on a baking sheet and toast in the oven until golden brown, about 4 minutes. Set aside 1/2 cup for topping the loaf.

In a large mixing bowl, combine 1 1/2 cups of the toasted coconut and the sugar. Sift in the flours, nutmeg, baking powder, baking soda, and salt and stir to combine. In another bowl, whisk the eggs together, then whisk in 1 cup of the coconut milk, the coconut oil, and the vanilla. Gently stir the wet mixture into the dry ingredients until just combined. Pour the mixture into the loaf pan and bake until a toothpick inserted in the middle comes out clean, 45 to 50 minutes. Remove from the oven and let cool to room temperature.

While the loaf is cooling, combine 1/4 cup of the remaining coconut milk and the powdered sugar [it helps to sift it] and mix until there are no lumps. Add more sugar or coconut milk to taste, depending on the consistency you prefer. Pour the glaze over the cooled cake and sprinkle the remaining toasted coconut on top.

Recipe by Sprouted Kitchen

xx

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April 3, 2013

Incredible Freezer Almond Butter Fudge

This is such a great invention. Who doesn’t like dessert that you don’t have to bake and takes 15 minutes or less to plop into a bowl and forget about in the freezer? I got the base recipe from a great site called, Detoxinista.com. Check out her recipe for basic almond butter freezer fudge! I started out with that and it was deliciously smooth, creamy, amazing goodness in a small chunk.

Ingredients

1 cup almond butter, organic if possible, and you can use peanut butter too for a denser fudge, or you can make your own! Post coming soon

Cinnamon, as desired

1/4 cup coconut oil, melted

2 tablespoons raw honey, I used white raw honey

Pink Himalayan sea salt, a dash, optional

A swirl of melted dark chocolate chips, optional

Roasted almonds, chopped, optional

Chopped dates, optional

Directions

In a bowl, combine all bolded ingredients. In a baking pan or dish (I used a loaf pan because my freezer was packed), line with enough wax paper that the sides are covered. This will make it so that you can lift the frozen fudge out of the freezer and slice into your desired thickness. Pour mixture into the wax paper. Add toppings if desired, but it is great all on its own as well! Freeze 2 hours or until solid.

x

R

Enjoy!

 

February 28, 2013

Black Honey Quinoa Granola Clusters

I need to work on a shorter title. This post is inspired from Rabbit Food For My Bunny Teeth’s quinoa granola recipe! I love her posts so if you guys have not checked her out yet, you really should! She has great recipes and I think that what she is doing is absolutely amazing. She is honest about her struggle with living healthy and has found such great ways to cook. I have never used a weight loss program like Nutrisystem or premade meals, but I have always had a passion for cooking. After reading her posts, I have checked out the same documentaries and read up on the food I put into my body. She has taught me so much about juicing, vegan recipes, and how to make sweet vegan treats! It is actually because of her and after I read about Joe Cross that I made the investment into buying a juicer and experimenting with juice recipes! Hands down one of the best decisions I have made in my drinking life. I cannot wait to read what the future holds for her! She’s gotten the attention of Chobani, Dole, Joe Cross, and a bunch of other fitness and health bloggers with her beautiful photography and sincere attitude towards helping people! She wrote this awesome granola recipe and I adapted it to my tastes, so here is the completed recipe that I stash in my office drawer for a quick pick me up snack.

Ingredients

Serves 4

1/2 cup uncooked black quinoa, unwashed (you can use regular and you can also do red)

1 tablespoon chia seeds

2 tablespoons sliced almonds

1 teaspoon cinnamon

2 tablespoons honey or agave

1/8 cup golden raisins or dried fruit of your choice

Directions

Preheat oven to 350 degrees. Spray a baking pan with nonstick spray (I used Baking PAM). Mix all ingredients except the golden raisins or dried fruit and the almonds, and set aside. You will add the almonds and the dried fruit when the quinoa clusters have cooled down. Spread the quinoa mixture evenly onto the baking sheet and bake for 10 minutes or until the granola is golden brown and amazing. This may vary depending on your oven so keep an eye on it! When the mixture has cooled, you can break it into little chunks and add the dried fruit and almonds for a delicious snack or satisfying breakfast with some nice greek yogurt and some fruit!

xx

R

Good additions would also be some walnuts or macadamia nuts if you are not a fan of almonds.

 

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February 25, 2013

Sweet Potato Coconut Milk Mash

Sweet and delicious!

1 steamed small sweet potato

A pinch of sea salt

1 teaspoon cinnamon

1 tablespoon honey

1/2 cup coconut milk

Directions

Mash and serve!

February 22, 2013

Avocado Saver!

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February 19, 2013

Chobani/ Greek Yogurt Substitutions

February 17, 2013

Pumpkin Chia Oatmeal Muffins

I have been making variations of this recipe for a couple months now, since I am obsessed with pumpkin and creating new muffin recipes. These came out perfectly when I discovered that applesauce and coconut oil do magical things for a  magical muffin. The chia adds some protein and some omega 3s and the pumpkin is a great source of carotones.  I made two batches this weekend and I am taking some over to a friend’s tonight! Let me know what you think of them!

Ingredients

1 cup whole wheat flour or gluten free all purpose

1 1/2 cups rolled oats

1/4 cup applesauce

1/4 cup nonfat milk

2 tablespoons chia seeds

1 1/2 cup pumpkin

3 tablespoons coconut oil

3/4 cup light brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 egg

i 1/2 teaspoons cinnamon

1 1/2 teaspoons nutmeg

1 pinch sea salt

1 1/2 teaspoons ground ginger

Directions

Preheat oven to 350 degrees. Combine dry ingredients in a mixing bowl. Combine wet ingredients in a separate bowl. After both bowls have been well mixed, combine the dry ingredients with the wet ingredients, slowly. Dollop batter into muffin cups, sprayed with baking PAM. Bake for 25 minutes, or until the center comes out clean when you insert a toothpick into it. These muffins are great with some soymilk and cinnamon or a glass of nonfat.

February 17, 2013

Radish Radiance

You can’t even taste the radish so don’t let that make you hesitant on trying it!

Ingredients

1 radish, cleaned and cut stems

1/2 beet

1/2 inch ginger

2 kale stems

1/2 apple

Directions

Juice and enjoy!

 

xx

R

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