Veggie Curry over Millet! GF, V, BED!

Tags

body ecology diet friendly, broccoli, carrots, cashews, cauliflower, cilantro, curry, ginger, gluten free, millet, peas, red peppers, vegan

Happy Wednesday!! Half way through the week! Aaaand 13 days until Christmas!! Super exciting!!

One of the best things about the Holidays is getting together with people you love. Family, friends – being together makes everything “merry and bright” :) So, I thought I’d share a recipe that you can whip together if you’ve got expected, or unexpected company!

what a plate!

So tonight for dinner, I had a special treat. I made a big meal for everyone! Let me tell you, curry is a crowd pleaser! I made a big batch of Veggie Curry over Millet! It gave me so much joy to be able to cook for the people I love:)

carrots and peppers and peas, oh my!

This meal was packed with veggies. And the great thing about it is that you can literally throw in any veggies you have in your fridge! Party!

luxurious sauce!

And it’s gluten free, vegan, and Body Ecology Diet friendly!

 

gluten free, vegan, and Body Ecology Diet friendly!

Here’s what you need: (Serves 5 adults)

1 1/4 cups millet cooked in 2 1/2 cups veg stock

1/2 head of cauliflower, broken into florets and roasted or steamed
1 big stalk of broccoli, broken into florets and roasted or steamed
1 red pepper, chopped
2 large carrots, chopped
1 yellow onion, chopped
1 1/2 cups sugar snap peas, cut in half
1 Tbsp grated ginger
3 garlic cloves
1 rounded tsp Curry Powder
salt and pepper

Garnish:
cashews,
chopped
cilantro, chopped
3 green onions, sliced

Sauce:
1 cup veg stock
juice of 1 lime
15 drops pure liquid stevia (BED use alcohol free)
1/2 can of light coconut milk

Preheat oven to 400 degrees. Put your broccoli and cauliflower florets on an olive-oil-sprayed baking sheet, and spritz them with olive oil. Bake for about 15-20 minutes, until golden brown.

so colorful!

Cook your millet until it absorbs all the liquid, about 20-25 minutes. When it has absorbed all the stock, fluff it with a fork, and add salt to taste.

Meanwhile, prep your veggies.

cashews give it a fabulous crunch!

Then, in a big pan, saute your onion and carrots in 1-2 tsp EVOO, salt, pepper, and curry powder. Allow them to cook for about 5 minutes on medium, until the onions have softened. Next, add your carrots, and let them cook for about 3 minutes. Then, stir in your peppers and peas. Let them cook for about 2-3 minutes. Then, stir in your garlic, ginger, broccoli and cauliflower. Let those cook for about 4 minutes. Pour in your vegetable stock, lime juice and stevia drops. Let that warm through. Finally, stir in your coconut milk and let it warm through.

gorgeously roasted broccoli!!

To serve, make a bed of millet, and pile on those veggies! Garnish with cilantro, cashews and green onions! And don’t skimp on the sauce — it’s the best part!

mmmm!

This meal was superb! Everyone thoroughly enjoyed it:) The flavors are so exotic and exciting! It’s spicy, somewhat sweet, a little tangy, a little creamy — just delicious! In fact, my parents joked that they could drink the sauce it was so good! Well alright! Haha

lovely millet!

And the millet is perfect for this dish. It soaks up the sauce beautifully. If you’ve never tried millet, I definitely encourage you to try it! It’s comparable in texture to couscous. It’s fantastic and a nutrition powerhouse!

so flavorful and colorful!

And the cilantro adds just a fabulous fresh bite, while the cashews provide a satisfying crunch to finish it off!

Yummy Veggie Curry!

What’s your “go-to” meal when you have company?

Until Next Time!

 

Crispy Potato Pepper Pile Up! GF, V, BED!

Tags

asparagus, Body Ecology Diet, cashews, gluten free, peas, potatoes, red pepper, vegan

Happy Friday! We officially made it through the week!

And what a week it was! I thought I’d share another fabulous potato recipe with you guys tonight. It’s cold and rainy in NYC today…sounds like potato weather to me! :)

Crispy Potato Pepper Pile Up!

A scrumptious dinner! Roasted Red Potatoes, with Zesty Sauteed Veggies and a Roasted Red Pepper Cream Sauce!

delish!

And it’s Gluten Free, Vegan, and Body Ecology Diet friendly!

crispy potatoes!

But wait — How are Red Skinned Potatoes on the Body Ecology Diet? That’s a ZERO sugar diet; and starchy veggies — ie: potatoes — are strictly prohibited! Welllll, it just so happens that Red Skinned Potatoes are the ONLY potato allowed on the BED because they have less sugar than their white and orange potato cousins, and therefore, don’t feed the yeast! (pg 52) Sweet!

gluten free, vegan, and body ecology diet friendly!

Can I just tell you…this was outstanding! Even my 18-year-old boy cousin, who hates vegetables, gobbled it up and said he loved it! Point for team Veggies! :)

what a meal!

So here’s what you need: (Serves 3)

6 Organic Red Skinned Potatoes, diced

5 asparagus spears, chopped in 1/2 inch pieces
1/2 yellow onion, diced
1 cup sugar snap peas, chopped in 1/2 inch pieces
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp cumin
sprinkle of garlic powder
salt and pepper
1 green onion, chopped (garnish)

Cream Sauce:
1 red pepper, roasted, peeled, then chopped
1 clove of garlic
1/2 cup cashews
1/2 tsp paprika
salt and pepper

what a view!

Preheat oven to 350 degrees. Place your diced potatoes on an olive-oil-sprayed baking sheet. Spritz the potatoes with olive oil and sprinkle with salt and pepper. Bake for 35-40 minutes, until golden brown, stirring once half-way through.

In the mean time, roast your red pepper.

To roast the red pepper, I literally set it on our gas flame burner and kept turning it with tongs until it was completely charred. I then put it in a bowl and covered it with plastic wrap so that the steam loosened the skin. Then, after about 15 minutes, the charred skin peels right off (use your hands), and you’re left with a wonderful, roasted pepper! If you don’t have a gas flame, you can do the same right under the broiler! After you peel the skin and take out the seeds, chop the flesh and put it in the food processor with the cashews, garlic, paprika, salt and pepper. Blend until you get your smooth, creamy sauce! YUMMO!

yum x 3!

Finally, saute your onion in 1 tsp EVOO, salt, pepper, and your spices. Let them soften for about 3 minutes, and then add your asparagus. Let it cook for 3 minutes, and then stir in your snap peas. Let them warm through for about 2 minutes, and then take off the heat. They’ll be warm and crunchy!

golden, crispy potatoes!

To serve, make a “bed” of potatoes, top with your veggies and a dollop of the red pepper sauce. Garnish with green onions.

This meal was ridiculously good! It was hearty and full of flavor! Zesty with a smokey-sweet overtone.

crunchy asparagus!

And the textures were wonderful! The potatoes were crispy on the outside and pillowy on the inside. Topped with warm, crunchy veggies, and an out-of-this-world red pepper cream sauce! It was so rich and luxurious. It was hard to believe that it was just red pepper and cashews!

red pepper cream sauce!

My family was going crazy for this cream sauce! They passed it around the table, and proclaimed that it was amazing!

And it was really pretty too! Regal looking:)

Do you have any fun plans this weekend?

Until Next Time!

 

An SCD Thanksgiving!

Tags

almonds, Body Ecology Diet, carrots, cashews, dates, desserts, gluten free, SCD, Specific Carbohydrate Diet, stevia, sugar free, vegan

Can you believe it’s almost Thanksgivingggggg?!!!

Sorry…I hope you couldn’t hear the squeal through the screen:)

Aaanyway…its shopping and prep day! Woo! Except, I’m traveling all day. Yep, I’m on my way back to Cincinnati tomorrow and I couldn’t be more excited to spend quality time with family and friends. Last year, it was just my mom and I in New York (I was in a show and had just started my Ulcerative Colitis flare, so my mom flew out to be with me). So this year, it’s kind of a triumphant moment:)

So, food wise this Thanksgiving, it’ll be a little different for me, as I am on the Specific Carb Diet….no grains, starch, sugar…and being Vegan…no meat or dairy. Sooo, I’m making my own fare, with enough for everyone to sample, of course:)

I’ll be making an amaaaazing green bean casserole (recipe to come soon), as well as this fabulous number for dessert: Sweet Carrot Pie!

Sweet Carrot Pie!!

Before you run away at the sound of the title…just trust me…you’re not going to want to miss this!

I know what you’re thinking….carrots? But remember my Carrot Dessert Pudding?!  (You can check out my demonstration video for this recipe here!)

Carrot Dessert Pudding! GF, V, SCD, BED!

Well, if you haven’t tried it yet, I urgeyou to give it a shot. I have a slight obsession with it. :)

So much so that it led me to do a little experimenting….hehehe

oh. yum.

Enter: Sweet Carrot Pie! (And if you’re feeling really spicy, you can sing it to the tune to my anthem, “Sweet Caroline”….Sweeeet Carrot Pie…..Oh Oh Oh :)

This. Rocked. My. World. And I hope it rocks yours too.

Cool, creamy, rich, & crazy delicious!

so incredibly creamy and amazing!

And it’s Gluten Free, Vegan, and Specific Carb Diet Friendly! And to make it Body Ecology Diet friendly, just omit the crust!! Woooooo!!

what a bite!

Here’s what you need: (serves 4)

Crust:
6 dates
1/4 cup raw cashews
1/4 cup raw almonds
1/8 tsp sea salt
1/4 tsp cinnamon

Filling:
2 1/2 cups carrots, chopped and steamed
1/2 cup cashews
3 “droppers-ful” of pure liquid stevia (SCD use 2-3 tsp honey)
1 1/2 tsp cinnamon
1/16 tsp ground nutmeg (aka several shakes)
1/16 tsp ground cloves (aka several shakes)
healthy pinch of sea salt

Here’s what you do:
Steam your carrots for about 8-10 minutes until you can smell that they’re done, and they are super soft. While they are steaming, load up your food processor with the rest of the filling ingredients. After the carrots steam, add them to the food processor, and process until creamy and smooth…about 2 minutes, stopping to scrape the sides several times.

Use a silicone spatula and transfer the filling to a bowl and set aside. Make sure to scrape it all out of the food processor. Then, add your crust ingredients to the food processor and process for about 2 minutes until it begins to get sticky and stick to the sides. (You’ll need to scrape it several times.) You may not think it is “crust-able” because it’s kind of crumbly, but it definitely is…you just mold it together.

Now to assemble: I used a round, glass food storage container, but you could use a ramekin, pie plate, muffin tin, mini loaf pan, anything really! But take your pan, and line it with parchment paper with some hanging over the edge. (so you can pull it out)

Take your crust crumbles and pour them into your parchment lined pan. Then, with your fingers, “smoosh” it down and to the sides. This is very easy to do, and you will find that it wants to stick together.

Then, pour the filling on top. Press it down with a silicone spatula, and then lift up the pan about 2 inches off the counter, and drop it several times, just to make sure it’s settled. Then, freeze for 1 1/2 hours, or refrigerate for 4 hours, or over night. Then, pull it out with the parchment paper and gently peel it off the sides.

wait a minute…there’s carrots in there?

Speechless. There are no words to describe the utter deliciousness that isthis Sweet Carrot Pie. Seriously, Happy Tummies, this is truly magnificent. Where do I even begin? The texture, the flavor, the health benefits?

what a plate!

OK…first the texture. This is SO incredibly creamy and dreamy. The filling is velvety and luxurious, with a nice chewy crust. I will say, this is rich, so a little piece goes a long way, but oh my Gosh, this is a winner. A funny thing happens when you puree cashews – they become so rich and creamy. They add this lusciousness and creaminess that makes this dish a 10.

it tastes like pumpkin bread batter!!

Next, the flavor. You can NOT believe this is made out of carrots. It tastes like pumpkin bread batter! Seriously! It is so amazing. The cozy spices of cinnamon, nutmeg, and cloves provide this fabulous warmth. And then the crust is almost like gingerbread! I’m telling you, this is the holidays all wrapped up in a cute little pie.

want a bite? :)

Finally, you could totally make a case that this is health food :D haha Now, I’m not going to lie, there are a lot of nuts in here, so you have to eat it in moderation, BUT you’re getting a big kick of Beta Carotene and Vitamin A from the carrots, as well as protein and healthy fats from the cashews and almonds! And there’s no sugar in it! A guilt free pie that makes you want to do a happy dance? I’d call that a win for team GFHT!

What kind of pie do you make for Thanksgiving? Do you make more than one?

We allllllways have pumpkin pie. But sometimes, we’ll also have apple pie, if we’re feeling extra festive.

Have a blessed and Happy Thanksgiving!! :)

Veggie Curry Lettuce Wraps! GF, V, BED!

Tags

asparagus, Body Ecology Diet, carrots, cashews, cauliflower, cilantro, curry, ginger, gluten free, millet, red peppers, vegan

Hey guys! Happy Weekend! Can you believe that Thanksgiving is only a few short days away!? I am so excited to go home and be with family. I’ll also be contributing several SCD dishes to the table, which I am so excited to share with you!

One will be a SCD & Vegan Pumpkin pie, as well as a SCD & Vegan Green Bean Casserole! I am SO. PUMPED. haha Recipes will come soon!

a fun and interactive meal!

So tonight, since we’re going to be focusing on “Traditional American Fare” this coming week, I thought I’d shake it up with something exotic!

mmmmmm!

Fabulous Veggie Curry Lettuce Wraps!

the cilantro adds a wonderful freshness!

I’ve made a similar dish before…but Mexican! And they were a bit hit. So tonight, I thought, why not spice it up with a little curry! Lettuce wraps are cooling, crunchy, and delightfully satisfying!

Veggie Curry Lettuce Wraps!

It’s Gluten Free, Vegan, and Body Ecology Diet friendly! And, it can easily be adapted for vegans and non-vegans alike — my dad grilled some chicken for the carnivores at the table to add to their wraps:)

what a plate!

Here’s what you need: (serves 4-5)

1 cup millet cooked in 2 cups veg stock
1/2 head of cauliflower, broken into florets and steamed
1 bunch of asparagus, ends trimmed, and chopped
2 large carrots, diced
1 red bell pepper, diced
1 yellow onion, diced
3 garlic cloves, minced
1 Tbsp fresh ginger, grated
1 heaping tsp curry powder
1 cup vegetable stock
juice of 1 lime
14 drops pure liquid stevia (BED use alcohol-free)
1/2 can of coconut milk (light or regular)
Romaine lettuce leaves – about 3 per person
cilantro, chopped
green onions, chopped
chopped cashews or almonds

Gluten Free, Vegan, and Body Ecology Diet friendly!

Cook your millet until it absorbs all the liquid, about 20-25 minutes. When it has absorbed all the stock, fluff it with a fork, and add salt to taste.

Meanwhile, prep your veggies and steam your cauliflower for about 5 minutes, until they’re somewhat tender, but not fully cooked. Take them out, and shock them under cold water. Set aside.

Then, in a big pan, saute your onion and carrots in 1-2 tsp EVOO, salt, pepper, and curry powder. Allow them to cook for about 5 minutes on medium, until the onions have softened. Next, add your asparagus, and let it cook for about 3 minutes. Then, stir in your peppers. Let them cook for about 2-3 minutes. Then, stir in your garlic, ginger, and steamed cauliflower. Let those cook for about 4 minutes. Pour in your vegetable stock, lime juice and stevia drops. Let that warm through. Finally, stir in your coconut milk and let it warm through.

so colorful!

Serve by filling a lettuce cup with millet (or rice), your veggies & sauce and garnish with cilantro, green onions, and chopped nuts. I also served a little extra sauce on the side for dipping. YUM!!

so crunchy and fabulous!

This meal was fabulous! Crunchy, fresh, spicy, cooling, slightly sweet – just perfect!

The millet soaked up the sauce beautifully!

These Curry Lettuce Wraps had a lot going for them! Not only were they beautiful to the eye, but they were also really flavorful! There was a warm, sweet-heat from the ginger and curry, which was complimented so beautifully by the cold and crunchy lettuce cups!

tender-crisp asparagus and carrots!

And the millet was nutty and wonderfully chewy. It soaked up the sauce brilliantly! My parents joked that they could drink the sauce it was so good! Creamy and luxurious — just how a curry should be!

the red pepper and cauliflower shine :)

The touch of fresh cilantro and crunch of the cashews finished the dish stupendously! :)

A fun and interactive meal for sure!

What are some of your favorite Thanksgiving dishes?

Until Next Time!

Cashew Custard in Cinnamon Crunch Bowls! GF, V, BED!

Tags

Body Ecology Diet, cashews, cinnamon, coconut, desserts, eggs, gluten free, quinoa, vegan

Happy Election Day! I can’t believe it’s today! The day that we’ve been building up to for the past year is finally here! And almost over!

This is such a close race. And no matter what the results, everyone is going to be feeling  strong emotions. Well, let’s just say that this dessert is bipartisan: if you love the winner, this dessert will be fabulous to celebrate with, and if you’re less than thrilled about the winner, it will ease the blow and soothe the pain.

gluten free, sugar free, and vegan custard!

Cashew Custard in Cinnamon Crunch Bowls!

a warm, chai flavor!

An exceptional dessert that I’m SO excited to share with you!! Let me preface this by saying that my parents RAVED about this. An exact quote from my mother, “I will be dreaming about that custard for days!” Needless to say, I think it’s a winner!

fab-u-lous!

So what is it?! It’s Cashew Custard in Cinnamon Crunch Bowls! SOOOO delicious! And they’re Gluten Free, Vegan, Sugar Free, Vegan, and Body Ecology Diet friendly! And the bowls have a Vegan option!!

And I’ll tell you a secret….these are so healthy, I ate it for lunch!!!

a little swirl of joy:)

Here’s what you need: (makes 3)

Custard:
1/3 cup raw cashews
5 Tbsp light Coconut milk, chilled
1 “dropper full” of pure liquid stevia – about 27 drops (BED use alcohol free)
1/2 tsp pure vanilla extract (BED use alcohol free)
1/8 tsp cinnamon
pinch of salt

Bowls:
1/3 cup quinoa cooked in 2/3 cup of water
1 1/2 Tbsp almond flour
1 egg white ((Vegan Option: 1 flax or chia egg))
1.5 “dropper fulls” of pure liquid stevia – about 40 drops (BED use alcohol free)
1/2 – 1 tsp cinnamon
healthy pinch of salt

want a bite?

Preheat oven to 400 degrees.  Cook your quinoa until it absorbs all the liquid (about 15 minutes). Then, set it aside to cool.

In the meantime, make your Cashew Cream! Blend everything together in your food processor until it is creamy and custard-like. You can add more or less coconut milk to get your desired thickness — I used 5 Tbsp. Put it in a bowl, cover with plastic wrap, and then pop in the fridge!

When your quinoa is cool, combine it in a bowl with the egg white, almond flour, stevia, cinnamon and salt. Mix well to combine. Take some parchment paper and cut 6 medium-sized squares— roughly 4 x 4. Then, divide the mixture into 3 even portions. Put 1/3 of the mixture onto 1 piece of parchment. Put another piece of parchment on top and spread it out as thin as you can. LEAVE THE TOP PAPER ON…it will be a parchment paper sandwich! Do the same with the other 2 thirds of the mixture. Then, place the “parchment sandwiches” over the cups of an upside-down muffin tin. Carefully mould them around the cups so they form little bowls. Bake for 20 minutes. Then, when you take them out of the oven, let them cool on the muffin tins, and then carefully peel the parchment off! YUM!

luxuriously rich and creamy!

To assemble: Fill each bowl with the cream! To make it swirly like I did, put the cream 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 cream into fancy swirls:)

yummo!

Speaking of swirls…I worked for 2 summers at this adorable bakery & ice cream shop in Cincinnati, The Mt. Washington Creamy Whip and Bakery – a Cincinnati historical landmark and a real gem! It’s owned by the nicest couple, and they taught me how to make the iconic Creamy Whip “swirl” cone! I’ve put it to new use in this recipe:) I have such a soft spot in my heart for “The Whip!” I was a little nostalgic as I chowed down on my GF, Vegan “Swirl.” :)

kissed with cinnamon!

This custard was so delicious. It was SO decadently creamy! Luxurious and rich. And the flavor was outstanding — it had a slightly nutty flavor with a beautiful warmth from the vanilla and cinnamon! It was reminiscent of Thanksgiving, or chia tea. Kinda like Pecan Pie Ice Cream! YUMM!

made from cashews?! wow!

And the quinoa bowls were the perrrrfect receptacle. They were crunchy and sweet. I enjoyed breaking off the sides and dipping them in the custard!

I will definitely be making this again….probably tomorrow, after learning the results of the election:)

Did you do anything special to watch the results? Have a results party?

Until tomorrow!

Halloween Carrot Cake Balls! GF, V, SCD, Raw!

Tags

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)
5 dates
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?!

Until tomorrow!

 

Sweet Carrot Pie! GF, V, SCD, BED!

Tags

almonds, Body Ecology Diet, carrots, cashews, dates, desserts, gluten free, grain free, SCD, Specific Carbohydrate Diet, stevia, thanksgiving, vegan

Before you run away at the sound of the title…just trust me…you’re not going to want to miss this!

First, I want to thank you all for the overwhelming love and support you gave after the loss of my Grandmother. I really appreciate the warm hugs through the screen. :) The wonderful community here always blows me away. Thank you.

OK…now onto the pie!

Sweet Carrot Pie!!

I know what you’re thinking….carrots? But remember my Carrot Dessert Pudding?!  (You can check out my demonstration video for this recipe here!)

Carrot Dessert Pudding! GF, V, SCD, BED!

Well, if you haven’t tried it yet, I urge you to give it a shot. I have a slight obsession with it. :)

So much so that it led me to do a little experimenting….hehehe

oh. yum.

Enter: Sweet Carrot Pie! (And if you’re feeling really spicy, you can sing it to the tune to my anthem, “Sweet Caroline”….Sweeeet Carrot Pie…..Oh Oh Oh :)

This. Rocked. My. World. And I hope it rocks yours too.

Cool, creamy, rich, & crazy delicious!

so incredibly creamy and amazing

And it’s Gluten Free, Vegan, and Specific Carb Diet Friendly! And to make it Body Ecology Diet friendly, just omit the crust!! Woooooo!!

what a bite!

Here’s what you need: (serves 4)

Crust:
6 dates
1/4 cup raw cashews
1/4 cup raw almonds
1/8 tsp sea salt
1/4 tsp cinnamon

Filling:
2 1/2 cups carrots, chopped and steamed
1/2 cup cashews
3 “droppers-ful” of pure liquid stevia (SCD use 2-3 tsp honey)
1 1/2 tsp cinnamon
1/16 tsp ground nutmeg (aka several shakes)
1/16 tsp ground cloves (aka several shakes)
healthy pinch of sea salt

Here’s what you do:
Steam your carrots for about 8-10 minutes until you can smell that they’re done, and they are super soft. While they are steaming, load up your food processor with the rest of the filling ingredients. After the carrots steam, add them to the food processor, and process until creamy and smooth…about 2 minutes, stopping to scrape the sides several times.

Use a silicone spatula and transfer the filling to a bowl and set aside. Make sure to scrape it all out of the food processor. Then, add your crust ingredients to the food processor and process for about 2 minutes until it begins to get sticky and stick to the sides. (You’ll need to scrape it several times.) You may not think it is “crust-able” because it’s kind of crumbly, but it definitely is…you just mold it together.

Now to assemble: I used a round, glass food storage container, but you could use a ramekin, pie plate, muffin tin, mini loaf pan, anything really! But take your pan, and line it with parchment paper with some hanging over the edge. (so you can pull it out)

Take your crust crumbles and pour them into your parchment lined pan. Then, with your fingers, “smoosh” it down and to the sides. This is very easy to do, and you will find that it wants to stick together.

Then, pour the filling on top. Press it down with a silicone spatula, and then lift up the pan about 2 inches off the counter, and drop it several times, just to make sure it’s settled. Then, freeze for 1 1/2 hours, or refrigerate for 4 hours, or over night. Then, pull it out with the parchment paper and gently peel it off the sides.

wait a minute…there’s carrots in there?

Speechless. There are no words to describe the utter deliciousness that is this Sweet Carrot Pie. Seriously, Happy Tummies, this is truly magnificent. Where do I even begin? The texture, the flavor, the health benefits?

what a plate

OK…first the texture. This is SO incredibly creamy and dreamy. The filling is velvety and luxurious, with a nice chewy crust. I will say, this is rich, so a little piece goes a long way, but oh my Gosh, this is a winner. A funny thing happens when you puree cashews – they become so rich and creamy. They add this lusciousness and creaminess that makes this dish a 10.

it tastes like pumpkin bread batter!!

Next, the flavor. You can NOT believe this is made out of carrots. It tastes like pumpkin bread batter! Seriously! It is so amazing. The cozy spices of cinnamon, nutmeg, and cloves provide this fabulous warmth. And then the crust is almost like gingerbread! I’m telling you, this is the holidays all wrapped up in a cute little pie.

want a bite? :)

Finally, you could totally make a case that this is health food :D haha Now, I’m not going to lie, there are a lot of nuts in here, so you have to eat it in moderation, BUT you’re getting a big kick of Beta Carotene and Vitamin A from the carrots, as well as protein and healthy fats from the cashews and almonds! And there’s no sugar in it! A guilt free pie that makes you want to do a happy dance? I’d call that a win for team GFHT!

What kind of pie do you make for Thanksgiving? Do you make more than one?

We allllllways have pumpkin pie. But sometimes, we’ll also have apple pie, if we’re feeling extra festive.

Until tomorrow!!

Zucchini Bread Pancakes! GF, BED, SCD!

Tags

almonds, Body Ecology Diet, breakfast, cashews, gluten free, grain free, pancakes, SCD, Specific Carbohydrate Diet, stevia, sugar free, vegan, zucchini

Apparently, I’m on a breakfast kick lately! Haha. Oh well, breakfast is probably my favorite meal of the day :) Although, I ate these for dinner!

Zucchini Bread Pancakes!

This is just going to be a quick post because I’ve got a ton to do tonight, and it’s already 7pm! Eek!

mmm!

SO without further ado, I’d like to introduce you to the newest addition to my pancake collection:) Zucchini Bread Pancakes!

amazing cashew almond cream!

Chewy, and wonderfully sweet pancakes that are sneaky healthy! Just my style:)

what a plate!

I topped them with an AMAZING cashew-almond cream. So. Good!

so delish!

And they’re Gluten Free, Body Ecology Diet and Specific Carb Diet Friendly with a Vegan Option!

yummo!

Here’s what you need:

1/2 cup almond flour
1 zucchini, grated
1 1/2 tsp cinnamon
2 “droppers-full” of pure liquid stevia (SCD use 2 tsp honey)
1/2 tsp pure vanilla extract
pinch of salt
2 egg whites (Vegan Option: 2 flax/chia eggs)
1/4 cup organic raisins (BED omit)

Cream Sauce:
1/8 cup almonds
1/4 cup cashews
1/4 cup water
2 droppers-full of pure liquid stevia (SCD use 1 tsp honey)

After you grate your zucchini, put it in a clean kitchen towel and squeeze out as much liquid as you can. Combine all your pancake ingredients in a bowl. Stir well to combine.

Heat a large olive-oil-sprayed pan or skillet until it is screamin’ hot. Place 1/4 cup of the batter on the skillet and cook for about 4-5 minutes per side. It will make 5 pancakes.

To make your cashew-almond cream, combine you ingredients in the food processor, and process for about 2 minutes, scraping down the sides several times.

zucchini never tasted so good!

To serve, top your pancakes with a generous mound of the cashew cream!

wow oh wow!

These pancakes were marvelous! I loved how the cinnamon really came through! It was warm, and sweet, and with that outrageous cream sauce — can you say faaaaabulous?! :)

Even though they were made with zucchini, they weren’t “vegetable-y” at all! The raisins provided a wonderfully sweet “pop” of flavor. It was like a nice little surprise!

I think the cream sauce stole the show though. I could see dipping strawberries in it, or even freezing it and making an ice cream-like treat! mmm!

If zucchini’s not your thing, try either my Carrot Cake Pancakes

or my Nectarine Pancakes with Blackberry Sauce!

What’s your favorite type of pancake?

Until tomorrow!

PS: Sorry this was late – the Internet was down last night in my building! :)

Sweet Beet Treat! GF, V, SCD!

Tags

beets, cashews, dessert, gluten free, grain free, New York City, SCD, Specific Carbohydrate Diet, vegan

Riddle me this: What do you call brunch that lasts from 1 to 5:30pm?! Answer: A BLAST!!

That’s right – a 4 1/2 hour brunch. And did I mention that there were unlimited mimosas?

brunch in the city!

Brunch in NYC is in a league of its own. It’s almost like an extension of the club atmosphere. People get really dressed up, there’s loud party music – all around fun.

This was my first NYC brunch experience. Given my SCD diet, I was a little worrisome about finding something on the menu, but I was pleasantly surprised! I talked with the waitress, explained what was SCD-Legal, and had a great meal! Scrambled eggs with a side salad – perfect!

sweet beet treat!

So by the time I dropped my friend off at her apartment – it was 7:30!! And I had plans to meet up with another friend later that night! So I ate some dinner, took a quick catnap, and was out the door by 9:30! We went to a fun place on the Upper East Side. Even though it was raining, it was still super packed.

Let me just say that this is NOT a typical day. haha Being that it is my first weekend back, I’m trying to juggle seeing all my friends, which is resulting in being quite busy! But back to reality today. I’m going to be studying, working on getting some auditions going, and………

…..Sending my Blog to the Food Network!!!!!

I know, kinda crazy, but I figured, why not?! You never know unless you put yourself out there, right?

I’ll tell you something I’ve never really shared before – I’ve always wanted to have a cooking show. When I was little, I remember pretending that I had one by “cooking” with my parents toothpaste, dixie cups, and mouthwash. (don’t worry I didn’t eat it! haha) But their bathroom was all mirrors, and I would pretend I was cooking away:)

So anyway, enough with the life story — :) Onto a recipe I can’t WAIT to share with you!

look at that color!!

A Sweet Beet Treat!

I’m sorry, I can’t resist a good rhyme – or alliteration too:)

So this pudding is so decadent and delicious – and healthy too!!

Gluten Free, Vegan, and Specific Carb Diet Friendly!

Here’s what you need:

1 beet, cubed and steamed
1/4 cup raw cashews
2 dropper-fulls of alcohol-free pure liquid stevia (SCD use 1 tsp honey)
1/2 tsp cinnamon
pinch of salt

Scrub and dry your beet. Dice into small cubes. Steam for about 7 minutes, until tender. Combine with the rest of the ingredients in the food processor. Process until smooth and creamy, about 2 minutes, scraping down the sides several times.

mmmm!

Enjoy warm, or for a cool treat, freeze for 1 hour!

Oh. My. Gosh. This was outrageous! I am such a sucker for a good, healthy dessert and this one blew me out of the water! The texture was silky, and luxuriously rich and creamy! Eating it cold, it was almost like ice cream!

oh yum!

And the flavor was so delightful. The sweetness of the beets, combined with the buttery cashews and warm cinnamon made for a party in your mouth!

And for my BED-ers, no worries! Try either my Carrot Dessert Pudding

or my Butternut Squash Pudding! Both are equally delicious and BED-legal!

What do you like to eat for brunch? Sweet or Savory?

Until tomorrow!

Butternut Squash Pudding! GF, V, BED, SCD!

Tags

Body Ecology Diet, butternut squash, cashews, dessert, gluten free, grain free, SCD, Specific Carbohydrate Diet, stevia, sugar free, vegan

Drumroll please….

Introducing the newest and most delicious addition to my culinary repertoire….

Butternut Squash Pudding!

BUTTERNUT SQUASH PUDDING!!!!

healthy never tasted so good!

This is seriously THE best thing I’ve made all summer, if not all year. Quite a statement, yes, but it is that. good.

just lovely!

It’s dessert. It’s decadent. It’s bliss-inducing. It’s vegetables!!

Gluten Free, Vegan, Specific Carb Diet Friendly!

This is the stuff of dreams – truly pumpkin pie filling meets pumpkin bread batter. Do I have your attention yet?

And it’s Gluten Free, Vegan, Sugar Free, Body Ecology Diet and Specific Carb Diet friendly.

so creamy and luxurious!

Here’s what you need:
1 small butternut squash: halved and roasted
1/4 cup raw cashews
2 dropper-fulls of alcohol free, pure liquid stevia (SCD use 1 tsp honey, or more to taste)
2 tsp cinnamon
pinch of nutmeg
pinch of ground cloves
tiny pinch of sea salt

Preheat oven to 400 degrees. Carefully cut your butternut squash in half lengthwise and scoop out the seeds. Line a baking sheet with tin-foil and spray with olive oil. Spray or rub the cut-side of the halves with olive oil, and roast cut-side-down for 40 minutes.

Let them cool for several minutes, and then scoop out the flesh and combine it in the food processor with the rest of the ingredients. Process for 2 minutes, until creamy and smooth, scraping the sides twice. Enjoy warm, or chilled in the freezer for an hour.

YUM!

Oh. My. Gosh. This was sheer decadence. It was buttery smooth and down-right amazing! It seriously tastes like pumpkin pie! My parents tasted it and couldn’t believe that there wasn’t cream or butter in it!

what a treat!

The flavor is straight out of a Thanksgiving Yankee Candle – ok, that maybe doesn’t sound too appetizing, but the flavor brought me back to the Thanksgiving table, eating pumpkin pie with my family. The cinnamon, nutmeg and clove gave it such a warm spiciness, that just traveled through your senses and warmed your soul. Ok, maybe a little dramatic, but it was just SO remarkable.

garnished with cinnamon – just wonderful:)

Finally, the texture was just rich and luxuriously creamy. I particularly enjoyed it semi-frozen. It was almost like ice cream:)

This pudding is the cousin of my other favorite dish, my Carrot Dessert Pudding…which, if you haven’t tried, I also highly, highly recommend!

Carrot Dessert Pudding!

Until tomorrow!

This recipe is featured on Healthy 2Day, Hearth and Soul, Cast Party Wed, GF Wed, Allergy Free Wed, Slightly Indulgent Tues, Tues at the Table, Real Food Forager, Tasteful Tues, Wellness Weekend! Healthy Vegan Fri! Superfood Sun!