Peach with Cashew Cream and Granola

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Peaches, peaches, peaches…..YUM!!! I have enjoyed this breakfast every morning this week. I add a splash of lemon juice because cashews are so high in iron. The citrus has acid and vitamin C which helps increase absorption of the iron. This cream is so easy, versatile and nutrient dense. Enjoy.

Cashew Cream:

1 cup raw, whole cashew

1/3 c water

1/4 vanilla bean, scrapped

1/8 tsp almond extract

1 Tbl maple syrup

1/2 tsp salt

Splash of lemon juice

Peaches

Candida’s Granola or Raw Granola 

Directions:

1) Cove the cashews with water. Let soak fro 3-24 hours.

2) Strain water. Add the 1/3 c water and remaining ingredients into a blender or even better a vita-mix until silky smooth. NOTE: The vita-mix will make a better product. If using a Cuisinart or blender, scrap the edges down and strain if you want it to be perfectly smooth.

3) Wash and slice the peach. Add a spoonful of the cashew cream. Top with the granola of your choosing.

 

 


Chocolate and Berry Swirl Almond Ice Cream

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Hi all! I decided to try making a processed sugar free version of my original Chocolate ‘Nuf Said Ice Cream recipe posted last summer with less of the arrowroot powder. I also used all almond milk, omitting the coconut to decrease the fat. I am very pleased with this light and refreshing version that still has a lot of great flavor.

Chocolate and Berry Swirl Almond Ice Cream:

! 1/4 c plus 1/4 c almond milk, unsweetened (or 1 1/2 c divided)

1/4 coconut sugar

1/4 c maple syrup

1 oz unsweetened chocolate

1/8 c cocoa powder

1/4 tsp salt

2 tsp arrowroot powder

Berry swirl see below

 

Directions:

1) Whisk together the 1/4 c milk and arrowroot powder. Set aside.

2) Place the 1 1/4 c milk, sugars, chocolate, cocoa and salt in a pan and bring to a bowl, whisking often.

3) Whisk in the milk/arrowroot mixture. It will thicken slightly. Add vanilla and cool.

4) Make the berry swirl. See below. Cool.

5) One all is cool. Spin the ice cream. Once done, fold in the swirl and freeze.

 

Berry Swirl:

1 pint of berries (I used strawberries but they are all in season and beautiful.

2 Tbl water

2 Tbl fresh squeezed o.j.

1 Tbl honey

Pinch of salt and any other flavors (cinnamon, ginger…)

1/2 tsp vanilla

1) Simmer all the ingredients except vanilla about 20 minutes. Puree with whatever blender you have (immersion works great).

2) Add vanilla.

3) Strain if you would like. I didn’t but that is a textural preference. Use as much in the ice cream as you would like. I had some leftover that I enjoyed as jam the morning.

 

 


Breakfast Blondies

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You can’t have a blondie for breakfast….yeah you can! This is a really moist and delicious breakfast treat or snack that if full of protein,  fiber and omegas. Sweetened with maple syrup and some applesauce (which also acts as the egg), this is a brownie to start the day off with. I offered some additional tips to decrease the processed ingredients GF/Vegan baking encourages using. Play around with it. They are great at room temp or rap them and throw them in the freezer. Enjoy!

Sad news- Dropped my camera this morning and now it won’t work. Sorry, no photo today. :(

Breakfast Blondies-

Ingredients:

1 cup brown rice flour (Next time I am going to replace 1/4 c of this with almond flour to see how it works. This will decrease the processed carbs and increase fiber.)

1/4 cup almond meal (Trader Joe’s)

1 cup GF Oats

2 teaspoons baking powder

1/4 tsp xanthum (Optional. This is one of the GF ingredients that is hard for the body to digest. I used a tiny bit to help bind the product. It prevents crumbling. I will omit next time I make them to see.)

1/4 teaspoon cinnamon

3/4 teaspoon sea salt

1/4 teaspoon ground ginger

2 Tbl chia seeds ground

1/2 c applesauce

1 1/2 tsp Ener-G egg replacer + 2 Tbl warm water whisked (Next time, I will try using a flax egg).

1/2 cup real maple syrup

1/4 cup organic coconut oil, melted

1 teaspoon bourbon vanilla extract

1/4 teaspoon almond extract

1/3 cup walnuts (or whatever nut or seeds you like)

1/3 cup dark chocolate chips, optional (or sub dried fruit, nuts, coconut, seeds)

Directions:

1) Mix the dry. Mix the wet. Mix them all together. Pour into a 9×9 greased pan.

2) Bake at 350 degrees for 20-25 minutes. It would get really golden. The edges will pull away from the sides and when you touch the brownies, they will spring back.


Raw Granola

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Hello energy maker! Full of protein, fiber, omegas, vitamins, minerals and yumminess! This raw recipe is a great snack  to add protein powders and herbs to which increases the nutritional value (see note). I sprinkle sea salt on top because I like me some salty with my sweet. :)

Ingredients:

1 3/4 cups gluten-free oats

1 3/4 cup gluten-free rice cereal or Perky’s Crunchy Flax

1/3 cup each almond and pecans, chopped (toasted is optional) You can play with these obviously (nuts, seeds, coconut…)

1/4 cup ground chia seeds

1/4 c protein powder (I used Amazing Meal which) You can use whatever though (hemp, rice…)

1/3 cup honey

1/3 cup coconut sugar

1 tsp of chunky sea salt

1/3 cup creamy peanut butter (or any nut or seed butter)

1/4 c almond butter

1 teaspoon vanilla extract

1/2 cup mini chocolate chips or dried fruit (optional)

1/8 tsp each cinnamon, ginger and cardamon with 1/4 tsp added sea salt to sprinkle on top (optional)

***NOTE!!! You can sneak in herbs like Hawthorne extract (Excellent for heart health) from Wise Woman Herbals or Alma Paste (A fruit that is incredibly high in Vitamin C and has several medicinal uses  from Ayush herbs (to list a couple of examples). Check with your health care provider for ideas and amounts. For instance the Hawthorne has honey so you might want to sub 1 Tbl from the honey and replace with Hawthorne. It won’t be the full dose in the bars but will be a bit of a lovely herb to support your heart on all aspects. Play with this and let me know.

Directions: 1) Line a  9×13 inch pan with parchment or wax paper (or plastic wrap that has been sprayed with a non stick spray). Mix it all up and pour in the pan. Let set for 2 hours. Store in fridge or freezer for the quick grab and go.


Morning Glory Zucchini Muffins

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If a Morning Glory Muffin and Zucchini Bread got to romancing, ya know…. a little wine, some candlelight, and then made a baby,this would be the delicious baby offspring child! ;)

This is a healthful recipe.  The product is  moist and warming (I hate to use these words because they sound sort of gross). There are also lots of optional additions you can add to increase the nutritional content.

Morning Glory Zucchini Muffins:

1/2 cup oil of choice

1/2 c sweetener (agave, maple syrup, honey, brown sugar…)

1/2 c applesauce

3/4 c crushed pineapple

1 tbsp apple cider vinegar or lemon juice

3/4 c each grated carrots and zucchini

2/3 c crushed pineapple

2 tsp vanilla

1 1/2  c brown rice flour

1 c quinoa flour

1/2 c almond meal from Trader Joe’s

1 tsp salt

1 1/2 tsp B soda

1 1/4 tsp xanthum gum

1 tsp cinnamon

1/8 tsp each nutmeg and ginger

OPTIONAL ADDITIONS:  1 apple cored, peeled and chopped, ground flax, 1/4 c nuts, shredded coconut or seeds (or a combo). You can always add some protein powder to the batter.

OPTIONAL IDEAS: You could bake this off  as a bundt. You could whip up some vegan frosting and turn these into cupcakes. It could be doubled and baked off in 2 8 inch cake pans and, voila, you have a healthier layered cake option!!!

1) Whisk the sugar and oil for a few minutes until frothy and combined. Stir in the egg replacer.

2) Add the vinegar, applesauce, carrots, zucchini, vanilla and pineapple. Stir until combined.

3) Add the dry ingredients. Add any of the optional ingredients at this time.

4) Pour into greased muffin pan and bake at 350 degrees for approx. 35 minutes. Edges will pull away from the side, top will get golden and the toothpick will come out clean. Makes 12-16 muffins depending on how many of the additions you add.