hey guys! just a quick update: still no power or water l’ll be back asap xoxo
31 Wednesday Oct 2012
hey guys! just a quick update: still no power or water l’ll be back asap xoxo
29 Monday Oct 2012
beets, carrots, desserts, eggs, GF cookies, gluten free, Meringue, New York City, pear, SCD, Specific Carbohydrate Diet, stevia, vegan
Well, I’m hunkered down and cozy as Hurricane Sandy is raging outside. I can literally hear the wind howling through the streets. The trees (yes there are a few trees in NYC) are thrashing around. BUT, I still have power (knock on wood!!) and I’ve actually had a really productive day!
Aaaaand, I even made a stellar recipe!! This recipe does take a lot of time…not active time, but baking time. So…make this on a slow weekend…or when you’re stuck in a hurricane:)
What it is?
Well I’ll give you a hint…it can be dessert OR dinner!!! And it’s made with…vegetables:)
It’s a……..CPB Pavlova!! C for Carrots, P for Pears, and B for Beets!!!
And if you don’t know what a pavlova is, it is a meringue tart. (Not vegan…sorry!!! But the filling is vegan, and amazing on its own!!) It’s light as air, crispy, chewy, and just heavenly.
I filled it with a sweet, and tasty filling of CPB! :)
And it’s Gluten Free and Specific Carb Diet Friendly!
Here’s what you need:
2 egg whites, whipped to stiff peaks
3 packets pure stevia powder – about 1 tsp (SCD use 1 tsp honey)
1/2 tsp cinnamon
2 small beets or 1 medium beet, diced and steamed
1 large carrot, chopped and steamed
1 pear, peeled and chopped (reserve 3 slices for garnish)
1/4 cup raw cashews
2 “droppers-ful” pure liquid stevia (SCD use 2 tsp honey)
Preheat oven to 250 degrees. In a bowl, whip your egg whites until they form stiff peaks. (I did this BY HAND with a whisk! phew! But a hand or stand mixer would work just fine:)) Then, whisk in your cinnamon and sweetener. On a parchment-paper-lined baking sheet, create a circular mound of meringue. With the back of a spoon or spatula, form a little crater in the center for you to put your filling in later. Then bake for 2 hours. Then, turn the oven off (without opening the door) and leave them in the oven for 2 more hours!
With about an hour left, steam your beets and carrots. Then, put them into your food processor along with the beets, cashews and sweetener. Process until smooth and creamy. Put in a bowl, set aside, and clean your food processor while you wait for the Pavlova to finish drying/baking.
After the 4 hours is complete, dollop about 1/2 of the CPB mixture in the center of your pavlova, and garnish with the slices of pear.
This. Rocked!! Oh my goodness, it was crazy delicious, and super healthy! What’s not to love?! It was a dramatic dish with the deep crimson cream and the “sandy” (from the cinnamon) pavlova. There was a certain aspect of whimsy with the cloud-like appearance of the pavlova and the mountain of red and white.
And boy was it tasty!! The flavor was so deep and fabulous! The CPB cream had this rich, earthy sweetness that was highlighted perfectly by the sweet and spicy pears.
Finally, the texture of the pavlova was unlike anything I’ve ever had. It was crunchy on the outside, and chewy on the inside. And paired with the thick and decadent cream, it was just marvelous.
For a gal in a hurricane, I’d say this is pretty swell:) — get it? swell? ;) haha oh man, I’ve been cooped up for too long!
Are you in the path of Sandy? Do you like storms?
28 Sunday Oct 2012
Hey guys! Happy Sunday!
Things here are pretty exciting! Here in NYC, we’re bracing ourselves for Hurricane Sandy.
Mayor Bloomberg has shut down subway service starting tonight at 7pm, and school’s been cancelled for tomorrow, and people in Zone A are under mandatory evacuation orders. Luckily, I’m not in Zone A…close, but no:) Phew!
Two years ago, we went through Hurricane Irene. And it was…a glorified bust. The media hyped the storm soooo much…and it was pretty much a big thunderstorm. The city shut down, and the next morning, people were out having brunch at local restaurants that decided to open after the “aftermath.”
Buuuut, just to be safe, I decided to stock up on water, and get some groceries. Which, was a feat in itself. The NYC Whole Foods is on steriods. It has 52 checkouts. 52. And you still have to wait in line for typically 20 minutes. Well, today, there was a line just to get into the store. Yeah…awesome. At least I won’t have to go grocery shopping for the next week!
My auditions on Monday and Tuesday have already been cancelled. So, to be honest…I’m looking forward to creating some magic in the kitchen:) I’ve already got some yummy ideas brewing in my head:) That is…if we have power. :P
So yeah, I’m super excited about putting back on my cooking apron. To be quite honest, I’ve been making a lot of quick meals and leftovers, since I haven’t been getting home from my auditions until 8 or 9pm. And by that time, I’m in no condition to start being creative and inventive. But now, with the entire city shut down, Sandy and I are going to create some deliciousness together;)
And now for a quick recipe! My Veg ‘N Rice “Croquettes!”
I threw some leftover rice together with some veggies and made beautiful baked “croquettes!” Croquettes, meaning “crunch” in French, are deep-fried balls of a starch — like potatoes or rice, and meat. I tweaked it to make it tummy-friendly, and healthy!
You can use any veg you have in your fridge….here’s what I used:
1/2 red onion, minced
3 garlic cloves, minced
1/2 red pepper, small dice
5 button mushrooms, small dice
handful of spinach, chopped
dried oregano and basil
salt & pepper
splash white wine
1/4 cup veg stock
3/4 cup leftover rice
2 Tbsp oat flour
2 Tbsp GF breadcrumbs
Preheat the oven to 350. Saute the onions and peppers in 1/2 tsp EVOO with salt, pepper, and your herbs. After they begin to soften, add your garlic and mushrooms, and allow them to release their moisture. After your mushrooms are nice and tender, splash in some white wine, and let that reduce. Then add in your spinach and stir so it wilts. Once it wilts, stir in your cooked rice and vegetable stock. Once warmed through, take off the heat and stir in your flour and breadcrumbs.
Set up your breading station while that mixture cools. You’ll need 3 bowls:
1st bowl: GF AP flour – about 1/4 cups
2nd bowl: 1 beaten egg
3rd bowl: GF breadcrumbs — I processed a GF hamburger bun that we keep in the freezer for times like these!
With your hands (this is messy!!) form your cooled veg/rice mixture into balls. I started out using a Tablespoon, but found very quickly that they form much easier if you make them a bit bigger. Then, the bowl rotation goes 1-2-3 :). Put them on an olive-oil-sprayed baking sheet and put in a 350 degree oven for 15-20 minutes, flipping half way through.
With the croquettes, I served my marinara sauce. Here’s what you need:
1/2 onion, minced
3 garlic cloves, minced
salt, pepper, dried oregano and basil
splash white wine
1 can diced tomatoes or tomato sauce–I used sauce this time
Saute the onion and garlic in 1/2 tsp oil, with your herbs and S & P. Splash in a touch of white wine, and let it reduce. Pour in your can of tomatoes, warm through, and sprinkle with basil right before serving!
This meal was awesome. I wasn’t quite sure how it was going to turn out, so I made it for myself on a night when my parents were at a dinner party (just in case it was an epic fail). And it totally surpassed my wildest dreams! It was SO fantastic! First, anything “oven fried” is completely delectable. The crust on the outside was crunchy, golden, deliciousness. There’s something about Udi’s Hamburger Buns that give the breadcrumbs a subtle sweetness. Then the inside was just outstanding with the wonderfully sweet red bell pepper, and the meaty, earthy mushrooms. Paired with my homemade marinara sauce, it was just phenomenal. A beautiful meal.
Are you in the path of the Frankenstorm? What are you doing to be prepared?
27 Saturday Oct 2012
almonds, butternut squash, gluten free, pears, quinoa, raisins, spinach, stevia, vegan
Happy Saturday Everyone! How’s your Halloween weekend going?
I don’t know about you, but I love fall produce. Especially….butternut squash. I mean, what’s not to love? It can be sweet, savory, made into dessert, or a decadent main course!
Like this show stopper: My Sweet & Spicy Butternut Squash Boats!
A slow roasted butternut squash, stuffed with a Pear Quinoa Pilaf. Wow. So healthy, and so addicting.
Here’s what you’ll need: (serves 2-3)
1 Butternut Squash, halved and roasted
1 cup quinoa
2 cups veg stock
2 pears, diced
1/2 cup almonds, toasted and chopped
1/2 cup raisins
2 big handfuls of spinach, chopped
2 tsp dijon mustard
juice of 1 BIG lemon…you may need to use 1 1/2 or 2 small ones
3 green onions, sliced
2 drops agave (or 2 drops pure liquid stevia)
1 1/2 tsp cinnamon
1 tsp allspice
1 tsp EVOO
a little water to stretch the sauce
So here what you do. First, roast your butternut squash. After you cut it in half, rub the flesh with 1 tsp EVOO mixed with 2 drops agave. Then place it flesh side up on a baking sheet, and roast it in a 400 degree oven for about an hour — until fork tender. Nice and slow.
Next: once you’re about 30 minutes into the roasting process, put your quinoa on the stove and cook it according to the package directions using veg stock. While the quinoa is cooking, mix the dressing ingredients and set aside. After the quinoa has absorbed all the liquid, but before you fluff it with a fork, take it off the heat, add your spinach and “lid it” for about 3 minutes so it wilts. Then, add your dressing and fluff/stir it in with a fork. Next, add your pears, almonds and raisins and fluff/stir the those in as well. Finally, cover it for just a couple minutes to allow the raisins to plump. Add salt to taste. (I added about a tsp)
Once the butternut squash is finished roasting, fill the cavity with your quinoa goodness. If you just can’t get enough of the quinoa, you can cover the entire thing with it, like I did!
This meal was SO yummy. We already know that quinoa is a protein-packed-superfood, but it is also SO versatile, and so tasty! The flavor of this dish was wonderful. There was an inherent sweetness from the butternut squash, the pears, and the raisins, with a spicy depth from the cinnamon and allspice. BUT! It was not at all overbearing because of the slight undertone of tang from the dijon mustard and lemon juice! So enjoyable.
The other great thing was the mix of textures! The pears were crunchy, the raisins were chewy, the butternut squash was creamy, the almonds gave a hard crunch, and the quinoa kind of *pops* in your mouth! It was like a party in your mouth!
Give this recipe a try. Not only is its presentation stunning, but it is a flavor extravaganza! :D
What’s your favorite way to enjoy butternut squash?
25 Thursday Oct 2012
almonds, carrots, cashews, dates, desserts, GF cookies, gluten free, raw, SCD, Specific Carbohydrate Diet, vegan
Oh my Gosh! What a week!! Again, I apologize for not posting yesterday…it was a craaaazy day! But a good crazy! Really good actually! I had two call backs and then an audition that lasted until 9:30pm….I didn’t get home until 10, and I’m sure you can imagine…I was dog tired.
But I don’t know about you, but it seems like Halloween has absolutely snuck up on us! I mean, it’s Halloween weekend! Tomorrow’s Friday!! And I don’t have a costume yet!
Well, correction: I have hipster glasses:) So I think I’m going to build a costume around that…maybe get some suspenders…be a nerd? haha I don’t know…I’ll probably throw something together 5 minutes before I have to leave…don’t worry, there will be photos:)
Anywho, one of my favorite parts of Halloween — the candy — is no more. :( With the Specific Carb Diet, prepackaged goodies are no-no’s. RIP Snickers and Twix and KitKats and Milk Duds and Swedish Fish and …….. ok I’ll stop:)
Soooooo….not to miss out on the Halloween Treats, I thought I’d share my Carrot Cake Balls! These were SOOO good, and will satisfy that Halloween Sweet Tooth!
They’re wonderfully chewy, spicy, sweet, and “poppable.” And SUPER healthy!!
And they’re Gluten Free, Vegan, Specific Carb Diet friendly and RAW!
Here’s what you need: (Makes 14 – 1 tsp balls)
1/2 cup raw organic baby carrots
1/4 cup cashews (I used dry-roasted with sea salt)
1/4 cup almonds (Dry-roasted with sea salt)
2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp clove
14 – 1 tsp balls
Place your 1/2 cup of baby carrots in the food processor and process until they become little chunks. Then, take them out of the food processor, place them in a paper towel, and squeeze out the excess liquid. Put the carrots back in the food processor, and process with the rest of the ingredients until a ball of dough forms – about 35 seconds. (You’ll need to scrape the sides once).
Take a 1 tsp measure, and roll 14 little balls. Set them on a parchment-paper-lined-plate, and place in the fridge for at least 15 minutes. Of course, you could eat them at room temperature too, but I preferred them chilled:)
These little bites are magnificent!! They taste like the hybrid of carrot cake and pumpkin bread batter. SO incredible! They’re chewy like dough, spicy, sweet, and have a wonderful texture from the ground nuts and carrots.
And they’re the perfect size too! Pop one or two, and your sweet tooth is satisfied! And in a healthy way too! Not only are these full of protein, fiber and healthy fats, but also vitamins and minerals from the carrots!!
Perfect for a little afternoon pick me up — or if you have kids, a great lunch box treat or after school snack! Or…for HALLOWEEN!!! :D
Try not to eat them all in one sitting — they’re addicting!!
What are you being for Halloween?!
23 Tuesday Oct 2012
chickpeas, cilantro, cucumber, dill, gluten free, Maker's Diet, tomatoes, vegan
A NYC-inspired meal! I remember having my 1st falafel with my friend T, on the Upper West Side, near Columbia. Falafel is King in NYC, with food trucks all over Manhattan serving up these delectable, deep-fried chickpea balls. Well, needless to say, I baked mine, and made them super yummy and Happy Tummy approved!
And they’re Gluten and Dairy Free, Maker’s Diet friendly, and have a Vegan option!
Here’s what you need:
1 can garbanzo beans (chickpeas), drained and rinsed
3 garlic cloves
1/2 red onion
big handful cilantro
~1 Tbsp fresh parsley (or more if you love parsley, I don’t)
juice of 1 1/2 lemons
1 tsp EVOO
1 tsp cumin
big pinch of salt & pepper
2 Tbsp oat flour
1 egg (Vegan option: 1 flax/chia egg)
Put all those into a food processor and combine. Then, on an olive-oil-sprayed baking sheet, divide the “batter” into 4 patties. (Don’t try to shape them with your hands, it won’t work…I used a 1/3 cup measuring cup.) Place in a 350 degree oven for 20 minutes, flipping half way through. I finished them off on a frying pan (sprayed with olive oil), and they got a nice crust on them, but 3 of 4 broke when I went to flip. Try this at your own risk! :)
While your patties are baking, make your tahini sauce. Tahini is a middle eastern condiment, that is made of ground up sesame seeds. It’s sesame seed paste, but more “liquidy.” This sauce is AMAZING on the falafel, not so much on its own. Something fabulous happens to it when you pair it with the chickpeas. Trust me.
1 Tbsp Tahini
1 small grated garlic clove
1/2 tsp grated onion
1/2 tsp minced parsley
juice of 1 lemon
water to thin out…about 2 Tbsp
Stir those all together. It won’t taste great on its own, but slathered on the burger, it is spectacular. I promise! PS, this doesn’t make very much– enough for 3-4.
With this burger, I served a fantastic, cool cucumber salad. This salad is actually meant to go in the burger when you eat it! You see, falafel is traditionally served in a pita, so the salad can nestle right inside the pocket. But, since my falafel was in burger form, I served the salad on the side.
1/2 cucumber, peeled and seeded
red pepper, diced
2 Tbsp red onion, minced
handful of cherry tomatoes, halved
juice of 1/2 lemon
salt & pepper
1 1/2 Tbsp fresh dill, chopped
Combine, chill, and enjoy!
I really enjoyed this meal. My dad liked it, but wanted more “meat.” But for my tastes, it was delicious. It had a fresh, middle eastern flare with the cilantro and the parsley. I love the combination of the nutty tahini sauce with the bright, creamy burger, and the cool, refreshing tomatoes and cucumber. Finally, there were great textures going on here. The temperature differences between the burger and the salad, and then the bright, crunchiness of the salad was just superb.
Have you ever eaten from a food truck?!
22 Monday Oct 2012
Body Ecology Diet, cauliflower, cupcakes, eggs, gluten free, peas, SCD, Specific Carbohydrate Diet, spinach, vegan
Hey everyone! Thanks for your patience with the lack of posts this weekend. It was jam packed with filming and auditions and meetings!! Exciting stuff!
The broccoli cupcakes were a big hit:)
Since we’re on the topic of cupcakes, I thought I’d share another favorite savory cupcake recipe.
When I made these, I was feeling a little spunky. A little adventurous. And my parents were going out on a dinner date, so I had a bit more freedom to experiment:)
So what did I make? SCD Cauliflower “Cupcakes” with Green Pea & Spinach “Frosting!”
Tender and fluffy, savory cupcakes topped with a healthy and delicious frosting of pureed spinach and green peas!
And they’re Gluten Free, Specific Carbohydrate Diet and Body Ecology Diet friendly with a Vegan Option!
Here’s what you need: (serves 1)
Cupcakes: (makes 3)
2/3 head of cauliflower, riced
1/4 cup almond flour
2 egg whites (Vegan option: 2 flax/chia eggs)
scant 1/2 tsp salt
2 grinds of black pepper
pinch of garlic powder
green onions, sliced (garnish)
1 cup frozen green peas, thawed
1 cup baby spinach
~ 10 fresh basil leaves (one stem’s worth)
1 garlic clove, chopped
1 squeeze of lemon
healthy pinch of salt
Preheat oven to 350 degrees. Place your raw cauliflower florets into your food processor and process until it resembles rice. Then, place your “rice” in a clean kitchen towel and wring out all the liquid. Then, combine it with the rest of your cupcake ingredients and mix well. Then, tightly pack your batter into 3 olive-oil-sprayed, non-stick muffin tins. Bake for 30 minutes, until the edges are beginning to turn golden brown.
To extract them from the tins, carefully run a paring knife around the edge. Place a plate upside-down on the muffin tin, and then flip the whole thing over, flipping the cupcakes out. :)
While they’re baking, make your frosting. Combine all your frosting ingredients in the food processor, and process until smooth and creamy. You will need to scrape down the sides about 5 times.
To make the “swirl,” put the frosting in a ziplock bag. Squeeze it down to one corner, snip the corner, and you now have a make-shift piping bag!
These cupcakes were phenomenal! They were so fun and whimsical! They felt like they were straight out of a Dr. Seuss book!
The flavors were delicate and wonderful! You could really taste the sweet peas and basil in the “frosting!” Fabulous:)
And the texture of the cake was wonderful! You’d think it’d be dense, but it wasn’t at all! Quite the opposite, in fact! It was light and fluffy, and so tender! And the cauliflower was indistinguishable! It was just good:)
A real winner in my book:)
What are you looking forward to this week?
See ya tomorrow!
19 Friday Oct 2012
So tonight, I’m having a dinner party, and I’m serving one of my all time favorite recipes. And I thought, I just have to share these with you again. They’re just that fabulous:)
Sometimes, things aren’t what seem….
Like this “cupcake”:)
It’s actually made of veggies!!! And it’s savory!
Tonight, I made Broccoli Millet “Cupcakes” with Carrot “Frosting!” They were so whimsical and fun! And absolutely delicious!
And they’re gluten-free and Body Ecology Diet friendly with a Vegan Option!
Here’s what you need:
3/4 cup millet cooked in 1 1/2 cups veg stock
1 stalk of broccoli, broken into florets and steamed
3 green onions, sliced
2 garlic cloves, grated
2 Tbsp almond flour
1 egg white ((Vegan option: 1 flax or chia egg))
salt and pepper
10 large carrots, peeled, chopped, and steamed
1/4 cup raw cashews
salt and pepper
Preheat the oven to 400 degrees. Cook your millet until it absorbs all the liquid – about 25 minutes. Then, fluff it with a fork, and spread it out on a plate to cool.
In the meantime, steam your broccoli until it is barely tender. (It will finish cooking in the oven). Shock it under ice-cold water, drain it, and pat dry. Then put it in your food processor, and pulse until it looks shredded. (The stage before “pureed.”) Transfer it to a medium-sized bowl, and add your egg white, almond flour, garlic, green onions, salt (about 1/2 – 1 tsp) and pepper. Then rinse out your food processor — you will use it again.
After your millet has cooled slightly, add it to your broccoli mixture and mix well to combine. Then, scoop 1/4 cup of the mixture into a olive-oil-sprayed muffin tin. Really pack the millet into each cup…that way it comes out easier:) It will make 9 muffins. Mist the tops with olive oil, and then bake for 30-35 minutes, until the tops are golden brown!
Finally, the “frosting!” Steam your carrots until they are tender, about 5 minutes. Shock them under ice-cold water, drain, and pat dry. Then, puree in the food processor with your cashews and about 1/2 tsp salt and several cracks of black pepper. Puree until smooth and creamy!
Let the cupcakes cool, and then carefully take them out of the pan. I did this by putting a plate upside-down over the muffins, and then in one circular motion, flip the muffins onto the plate. They should fall right out!
To assemble: Put the “frosting” into a ziplock bag, and squeeze it down to one corner. Then, snip off the corner, and you will have made a makeshift pastry bag! Then, you can pipe the frosting onto your cupcakes!
This meal was so whimsical and fun! It was like eating from a page of a Dr. Seuss book!! And it was sooo tasty. The “cake” was packed with a wonderful savory flavor from the broccoli and garlic. There was a slight oniony undertone from the green onions. And the outside had a beautifully golden crust that was slightly crunchy, and the inside was soft and chewy!
And then the frosting was just phenomenal! The color was gorgeous and the flavor was outstanding! There was just a hint of natural sweetness from the carrots, and the cashews gave it a creaminess that was out of this world! The texture was luxuriously rich and creamy. Together with the broccoli, it was a magnificent flavor explosion!
18 Thursday Oct 2012
Alright guys….brace yourselves. I’m comin’ at ‘cha with GRAIN FREE FRIES! Thaaaat’s right! Specific Carb Diet friendly French Fries! And they were sooo good!
Just how did this 7th wonder of the world come to be?
Well…I discovered a very humble, often overlooked and underrated vegetable….the RUTABAGA!
This white, globe root is usually mistaken for a turnip and seen as a “what-do-I-do-with-this” veggie. Well, I am here to reintroduce you to its brilliance…in the form of fries!
Yep. tonight I made Rutabaga Fries with a Garlic and Thyme Broccoli Cream!
Here’s what you need: Serves 1
1 rutabaga, peeled and cup into thin fries
1 ½ cups broccoli, steamed
1-2 tsp EVOO
½ garlic clove, chopped
1 tsp fresh thyme
salt and pepper
Preheat oven to 400 degrees. Peel your rutabaga. Cut it in half lengthwise (to stabilize it). Then, slice ¼ inch disks. Then slice those disks into ¼ inch fries. The thinner the better (they will be crispier.)
On two tin-foil-lined, olive-oil-sprayed baking sheets, spread out your fries, being sure not to overlap (or they’ll steam). Spray them with olive oil and sprinkle with pepper. Not salt yet, or they’ll steam. Bake for 40 minutes, flipping half way through. Once they come out of the oven, immediately sprinkle with a generous amount of salt.
While they’re baking, steam your broccoli. Add it to your food processor along with the other cream ingredients and blend until smooth. You’ll need to scrape the sides several times.
To assemble, place a healthy dollop of the broccoli cream on top of a mound of rutabaga fries! Any leftover broccoli cream would be great on a sandwich or as a topping for tofu or another protein!
This. Meal. Rocked. I cannot tell you how fabulous it was to be able to eat a fry! Remember, I haven’t had potatoes for about 7 months! Well, these were get-outta-town delicious. Crispy golden brown outside with a chewy inside. And if you’ve never had a rutabaga before, they taste kinda like a potato, but with a tiny bit of spiciness. This spiciness was complimented by the garlic kick from the broccoli cream. And the thyme gave just the perfect subtle gourmet flavor that made you feel all warm inside!
And to be honest, these fries were so good, I really just enjoyed them plain with sea salt!
And rutabagas are super healthy too! This Swedish root veggie is part of the Cabbage and Kale family and is high in Vitamin C, as well as potassium, magnesium, phosphorus and manganese.
OK, I’m off to go watch my friend in her show! (No CD meeting tonight) :)
Try these fries, you won’t be disappointed!
What’s your favorite way to enjoy fries? With ketchup, honey, ranch, a Frosty, plain?
17 Wednesday Oct 2012
Sorry for the sporadic posts/lack of commenting on the blogs. I’m trying to figure out my new schedule. You see, for the next month, I’m going to be meeting with casting directors every night from 6-9:30, so by the time I get home at 10, it’s just impossible to make dinner, clean and post. Sooo, I’m trying to figure out some make-ahead recipes for the “working tummy”…and post about those! Which I’m actually super excited about!
But until then, I’ll continue sharing some oldies but goodies:)
Like this one…which really isn’t a meal…but if you ask me, it could be;)
Vegan Buttercream Frosting!!!!
I know…a recipe for frosting? But hey, you never know when you’ll need it…or if you want to just keep some in the fridge…I certainly won’t judge…it’s that good!
For my dad’s birthday, I made a Gluten-Free, Dairy-Free cake with Vanilla Coconut-Oil Buttercream. HOLY COW! It was from a cake mix ::sigh:: but still phenomenal. Light, fluffy, moist, and not at all crumbly, chalky, dense, or unpleasant like a lot of GF baked goods. It was Pamela’s Gluten Free Vanilla Cake Mix.
And then the frosting! Get outta town! Can you hook me up to an IV of this stuff?!? (This is coming from someone who hasn’t had sugar in 6 months!) Because of my UC flare, I’ve eliminated dairy from my diet…so how do you make a butter-less buttercream? Some vegan icings use margarine, which I am against….its just a bunch of hydrogenated oils and processed chemicals. So I used…COCONUT OIL!
Coconut oil is amazing. It is solid at room temperature, and liquefies if you heat it – like for a stir fry. But there are SO MANY outstanding health benefits of coconut oil. It is anti-bacterial, anti-fungal, anti-viral, full of antioxidants, helps with digestion, nourishing for your hair, and is actually heart healthy, despite its high saturated fat content! You see, the molecule chains are much shorter than all other types of saturated fat which have long chains. Coconut oil’s molecules are processed by the liver and used as instant energy, instead of being stored in the body as fat, like butter and shortening. It’s truly a fabulous ingredient that is being continually researched for its amazing health benefits.
1 cup coconut oil
3 cups confectioners’ sugar
1 1/2 – 2 tsp vanilla extract
1-2 Tbsp almond milk
Blend the coconut oil until smooth with a hand mixer. Then slowly add the rest of your ingredients while you blend. Store at room temp, and frost on a completely cooled cake. It will melt when it gets too warm.