I’m date-able!
Posted: October 18, 2011 Filed under: desserts, favorites, gluten free, No Cook, Paleo, Quick cook, raw, Stage 3, Vegan, world cuisine 2 Comments »
click for source
I absolutely love yacon syrup! It’s syrupy, low glycemic sweetness is perfect for many types of recipes, especially when you want to make trail mix bars or a nut and seed crunch. The problem is, it has nearly doubled in price within the last year. Combined with it’s difficulty to purchase (it has been sold out several times at my favorite online vendor), it’s starting to become one the sweeteners that I can’t readily recommend anymore.
As a result, I have been trying other types of syrupy sweeteners. Carob molasses works well, but if you don’t have a Middle Eastern or international grocery store in your area, it will be equally hard to find. I have tried coconut nectar as well. Honestly, it gives me a sugar headache like agave does, so I don’t buy or use it often.
I have been doing well eating high sugar fruits, such as bananas, grapes, mangoes and dates, in moderation, without any adverse affects. I’m very happy about that progress! So I decided to try date syrup. I like date syrup for alot of reasons. It is very easy to make myself. Dates are really easy to find. Date syrup is a whole food sweetener that does not need any additional processing. The cost to make my own yields more than a regular sized bottle of agave!
Date Syrup
*10-12 Medjool dates or 1 cup Deglet Noor dates (the kind often found in packages)
*1 cup of water
Soak your dates in water for 45mins-1 hour. Process dates and water in a food processor, blender or hand blender until smooth. Store in your fridge for up to 3 weeks.
*Sometimes lemon juice can be added to preserve your syrup longer
*You can add different spices to add interesting flavors
Sugar-Free Kettle Corn
Posted: April 15, 2011 Filed under: desserts, Erythritol, favorites, gluten free, Inulin, Snacks, Stage 2, Stevia, Travel Foods, vegetarian 1 Comment »
Kettle corn is super addictive! Salty and sweet with plenty of crunch to go along with it. Once a bag is open, the only motivation to stop is when your hand is only scooping up the crumbs!
Kettle corn is not at all hard to make at home. The most difficult part is not burning the sugar.
Since there won’t be any sugar used here, making kettle corn just got a whole lot easier!
With very few ingredients, make sure you use the best! Using ghee will give a really nice slight buttery flavor that plays really well with the sweet and the salty. I also use organic popcorn and a really good sea salt.
The proportions I saw in other recipes just didn’t give enough yield, so I doubled them! Kettle corn goes fast!
Sugar-Free Kettle Corn
1/2 cup ghee
1 cup popcorn kernels
1/2 cup USB
sea salt to tasteIn a large pan, melt ghee and add two popcorn kernels. Ghee will be hot once both kernels are popped. Working quickly, add the rest of the kernels and sprinkle over the USB. Put the lid on and move the pan back and forth to get everything mixed together. Once popping begins to slow, remove pan from the heat. When popping stops, transfer popcorn to a big bowl, add salt to taste and toss. Let popcorn cool for at least 5 minutes so that the coating will form. Serve and enjoy!
Moffles (Mochi Waffles)
Posted: January 27, 2011 Filed under: Breakfast, desserts, favorites, gluten free, Quick cook, Stage 1, Vegan, world cuisine Leave a comment »
Mochi Waffles or Moffles, as they are commonly called, have been taking the food world by storm. It was a trend that started to become popular in Japan in 2006 and about two years later in the U.S.
Really what’s not to like? They are vegan, easy to make and very customizable. Make them sweet or savory. Put whatever herb or spice or powder you like! It’s up to you! The contrast between crispy and chewy is just divine in my opinion!
My method for making moffles is a little different. Instead of using 
pre-made mochi, I make the batter myself using sweet rice or glutinous rice flour. You can find the flour itself in the Asian supermarket or your local health food store. You will likely find the Koda Farms Mochiko brand in your health food store and the Erawan Co brand at the Asian market.
Basic recipe is 1 cup of flour, 1 cup of water and a pinch of salt. That’s it! Your batter should be smooth and pourable, not too thin. From here, you can add whatever you like. Keep in mind that if you add another liquid, reduce your water. If you add another powder, increase your water.
They come out nice and crispy fresh from the waffle iron, and then go limper than some male octogenarians without Viagra, so they must be served immediately. Though they are stacked for the photo above, don’t stack!! They will stick together and you won’t be able to get them apart without ripping them.
I went savory with mine. The moffle experience reminded me so much of the rice burgers I used to eat from Mos Burger, so I decided to make a tuna version of my own:
Enjoy making your own!
Try this! Mochi
Posted: January 14, 2011 Filed under: desserts, favorites, gluten free, Quick cook, Snacks, Stage 1, Stevia, Try This!, Vegan, world cuisine 5 Comments »
It looks weird to some, tastes funny to others, but if you have been doing gluten free cooking, you are probably already familiar with this. It’s used in gluten free cooking to add the “chew” back to baked goods that don’t have chewy, stretchy gluten.
The most asked question of course is, “What is it?” Fair enough. Mochi is a Japanese sweet or confection made from rice. Not just any rice. A special rice that is sweeter and stickier is pounded and shaped by hand. Expert mochi makers create such a stunning rhythm that it creates a spectacular show. Though I prefer to watch husband and wife teams make it together, these guys will do. LOL! (The profanity is not mine!)
Most of us don’t have the tools or the skill to make it like this, but that’s ok. That’s why you can buy Mochiko or glutinous rice flour. You can find it in your Asian supermarket or maybe the Asian section of your grocery store.
Mochi is easy to make with the microwave. It’s the same method I used to make fried daifuku, this time without the red bean filling or frying. I’m always looking for quick sweet snacks, and this does it for me.
The ones in the picture are coated in black sesame powder and kinako, that’s roasted soybean flour, with added powdered stevia and erythritol. You can also coat them in cinnamon, chocolate or coconut. Toasted coconut would be marvelous. If that still doesn’t peak your interest, then check out this recipe for mochi waffles.
Healthy For The Holidays: Cocktail Party
Posted: December 31, 2010 Filed under: desserts, drinks, favorites, gluten free, Healthy for the Holidays, Snacks, winter | Tags: alcohol, bubbly, celebration, free, new year, sparkling, sugar Leave a comment »
Green tea and lime sparkler
I may not always cook for Thanksgiving, and I’m not really into the gimmicks of Christmas, but I’m geeky over celebrating the new year.
I’ve compiled a list of perfect party foods for the occasion. You can pick what you like. I like to keep it easy and stress-free. Lots of little sweet and savory bites are on the menu as well as my own sugar-free and alcohol free bubbly. Ask your friends to BYOB, and everyone, including you, can ring out the old and bring in the new.
I’ll be relaxing tomorrow, so I’ll take this time to say “Happy New Year! May 2011 bring you good eating, lots of energy and good health!”
The Spread:
Sweet and Spicy Nuts
Buffalo Spiced Felafel
Pakoras
Sweet Potato Truffles
Besan Ladoo
Yakitori
Roasted Edamame
Sesame crispy treats
Candied Pumpkin seeds
Fried Daifuku
Wasabi Chickpeas
Macaroon Balls
Green Tea And Lime Sparkler
Ginger Ale
Healthy for the Holidays: Acorn Squash Olive Oil Cake
Posted: December 24, 2010 Filed under: desserts, favorites, gluten free, Healthy for the Holidays, Stage 1, Stevia, Vegetable Glycerin, vegetarian | Tags: desserts, olive oil, squash 2 Comments »
This is my first time mixing savory elements in my desserts. I wasn’t sure if this recipe was going to work at all! I didn’t have high hopes. My niece is visiting and I warned her that the cake may not be something she would like.
This recipe worked out so well that she ate two pieces!
I think that I’ll be making this a go-to cake recipe after the holidays have past, as long as winter squash is still in season. It’s lightly flavored with fresh ginger and orange zest and is just sweet enough. It was actually sweeter than I expected.
Acorn Squash Olive Oil Cake
1 1/2 cups gluten free flour mix (I made a rice based mix)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups cooked pureed acorn squash
2 large eggs
1/2 cup vegetable glycerin
1 teaspoon stevia powder
1/4 cup extra virgin olive oil
1 tablespoon freshly grated ginger
1 tablespoon grated orange zestPreheat oven to 325 F. Grease and flour a 9×5 loaf pan (I used olive oil spray). In a large mixing bowl, combine all dry ingredients. In a separate bowl, combine all of your wet ingredients. Whisk your wet ingredients into your dry ones, making sure there are no dry streaks in the batter. Pour into the prepared loaf pan and bake for 45 mins, or until cake is nicely browned and toothpick inserted in the center comes out clean. Cool for about 10 mins. Run a butter knife around the edge of the cake. Transfer cake to a wire rack, then place wire rack on top of the loaf pan (loaf pan stays right side up!) for the cake to cool completely.
Healthy For the Holidays: Sweet Potato Truffles
Posted: December 22, 2010 Filed under: desserts, favorites, gluten free, Healthy for the Holidays, Stage 1, Stevia, Vegan 3 Comments »
I’m fast forwarding to dessert before the main course. Y’all know I’m a sweet freak! This is not my original idea, but kudos for whoever came up with this. I’ve never had a problem eating chocolate in moderation on my diet, but it’s cool to do a traditional chocolate dessert in a new, non-chocolate way. Of course, I still rolled some in stevia sweetened cocoa powder! My excuse is that is gives good contrast to the bright orange color.
Sweet Potato Truffles
1 medium sweet potato, baked and peel removed
3 tablespoons coconut oil, melted
2 tablespoons coconut cream, (get it from the top of the cold can, don’t shake!)
1 tablespoon coconut flour
1/4 teaspoon stevia powder
pinch salt
Mash sweet potato, Add oil, cream, flour, stevia and salt. Stir to combine well. Cover and refrigerate for at least one hour.
To shape, scoop out teaspoon sized portions, and roll into a ball. Roll in coconut (toasted if you like), or cocoa powder.
Makes about 16-18
Healthy for the Holidays: Cranberry Pear Chutney
Posted: December 18, 2010 Filed under: favorites, gluten free, Healthy for the Holidays, Side dishes, Stage 2, Stevia, Vegan, Vegetable Glycerin, world cuisine | Tags: chutney, condiment, cranberries, holidays, pear, spices, sugar free 1 Comment »
I just made this about a half hour ago, and I had to put some in another container so I’d have some to take a picture of! I’ve eaten about half of it already, straight from the pot! It’s that good! I’m kicking myself for not having made this years ago. This is so easy and quick, especially if your cranberries were previously frozen (I always buy a bunch of bags when they go on sale for the holidays).
1 bag of cranberries
2 small D’anjou pears, cubed
juice and zest from one orange
1/4 cup vegetable glycerin
1 teaspoon pumpkin pie spice
1 teaspoon stevia
Combine and bring to medium heat in a suacepan. Cook for 15 minutes, stirring occasionally. The cranberries will pop, the pear will soften and the chutney will be thick. Serve with curried cauliflower nuggets, turkey, roast chicken, or whatever you can find to slather it on!
Healthy for the Holidays: Winter Vegetable Tempura
Posted: December 16, 2010 Filed under: fall, favorites, gluten free, Healthy for the Holidays, Side dishes, Stage 1, Vegan, Whole grains, winter, world cuisine 1 Comment »
Sorry for the post holdup. I’ve been very buried in another ongoing project, and I gave myself permission to poke my head above water for a little air.
I’m really not trying to convince you to make Chinese Food for Christmas dinner, since it’s soooo “Christmas Story”. Besides, this is Japanese. With the season being so cold so early, some of you will probably have a white Christmas. I think tempura would be perfect. What’s better than eating hot, fresh, fried vegetables on a cold winter day?
Winter Vegetable Tempura
1 cup rice flour (I used brown, but white will be smoother)
1 cup sparkling water
1 teaspoon salt
2-3 pounds of prepared vegetables. I used green beans, acorn squash, broccoli, cauliflower, onion slices and sweet potatoes.Make sure all ingredients are cold. Place your sparkling water in the freezer for about 20 mins, and the rice flour in the fridge the night before. Place your mixing bowl inside a bowl of ice water. Mix your flour and salt in the bowl and add your sparkling water. Mix until just combined. You will have a few lumps. Heat a deep sided pan with about 2 inches of oil to 375 F. Coat your veggies with rice flour first, then dip them in the batter. Fry a few pieces at a time for about 2 mins. They don’t need to get brown. Remove and let drain on a plate covered with a paper bag. Check your oil and make sure you remove any browned pieces so they won’t give a strange flavor to the oil.
Serve on top of rice and with dipping sauce on the side.
Dipping sauce:
1/4 cup of vegetable or fish stock
1/4 cup water
1/4 cup Liquid aminos
1/4 teaspoon stevia
Juice from half lemonMix all ingredients together. Serve in small bowls for each person to dip in.
Dried Cranberries, Revised
Posted: December 1, 2010 Filed under: fall, favorites, gluten free, Snacks, Stevia, Travel Foods, Vegan, Vegetable Glycerin, vegetarian | Tags: cranberries, dried, free, glycerin, Stevia, sugar Leave a comment »
After drying trays and trays of cranberries for granola, carrot cranberry muffins, oatmeal cookies, and nut & seed crunch, I’ve figured out how to do it without too much mess, effort or time.
It’s best to use cranberries that have been frozen and then thawed. This makes them squishy.
Rinse well, then put on some rubber gloves and squeeze each berry until it pops. You need to do this so the sweeteners can get inside the berries. Otherwise you’ll have a sweet outside and a sour inside! Not good! Squeezing the berries may seem tedious, but it actually doesn’t take very long. You can get a 16 oz. bag done in less than five minutes. Less if you have kids willing to help!
Toss with your sweeteners. I’ve been using vegetable glycerin and stevia to taste. Spread on a parchment lined baking sheet and dry in your oven at the lowest setting for several hours.
