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 »
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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
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: Pakoras
Posted: December 30, 2010 Filed under: gluten free, Healthy for the Holidays, Quick cook, Stage 2, Vegan, world cuisine | Tags: fried, healthy, holidays, Vegan 1 Comment »
If you haven’t guessed yet, I love fried food. Before I changed my diet, you could often catch me with a piece of fried fish in my mouth. It wasn’t unusual for me to order a big batch of onion rings only, and be done. The highlight of my trip to McDonald’s was the big red super sized container of french fries I got. I protected them with all my might from greedy family members who finished their fries too soon!
I’m a southern girl, so fried food is a constant occurrence, which means there are way too many temptations to speak of. From fried chicken to apple turnovers, a candida diet is instantly wrecked if too many unhealthy fried foods pass the lips.
So of course I fry things. I just do it occasionally and as healthy as possible, if possible. I do my best to use the best oils for frying (grapeseed). I fry a lot of veggies. I do my best to share. Almost any fried food will go over well.
Lately, my go-to fried treat is pakoras. They are so easy. They’re not as messy as latkes or as fussy as tempera, but you get a glorious, puffy, golden brown result every time. This recipe is also vegan, so the guilt trip for me is almost nil.
Vegetable Pakoras
2 pounds of chopped fresh vegetables. I used broccoli, carrots and onions
1 cup chickpea flour
1 teaspoon baking powder
1 teaspoon curry powder or garam masala
1/2 teaspoon salt
water
oil for frying
Heat about 1 inch of oil in a deep sided skillet. Place a thermometer in the oil and let heat to about 325 degrees.
Meanwhile, make your batter. Whisk together all of the dry ingredients, then slowly add water until you get the consistency of thick pancake batter. Whisk until all lumps are gone. Add in your veggies and stir to make sure all veggies are coated.
Drop a small piece of batter in to test if oil is hot. If you get bubbles, it’s ready! Drop in batter by the tablespoon, making sure not to crowd the pan. Fry for about i min on each side. Remove from the oil and place on a plate lined with a paper bag and paper towels.
Makes about 12- 14 pakoras
Healthy for the Holidays: Sesame Green Beans
Posted: November 21, 2010 Filed under: gluten free, Healthy for the Holidays, Quick cook, Stage 1, Vegan Leave a comment »
Last year, I didn’t really do much for the holiday season as far as cooking goes. I was on the road. I didn’t spend Thanksgiving with my family, and on Christmas day, there were so many dinners that I didn’t need to cook. I think I did make a dessert though, so I wouldn’t be tempted.
This year, I get to spend the holidays with my family, but I really don’t have to cook. That may change.
Since the holidays always smack in threes (they come and go so fast, don’t they?), I won’t be focusing on just one celebration. You can use these recipes for any one you like. This year, I’m going with a slight Asian bent on the food. I like breaking the mold. Traditional recipes are cool, but after a while, I get bored, and look to see how I can put my own spin on things.
With that, here’s one of the sides. This recipes uses ground black sesame seeds. You can get them at your local Asian food store. If you can’t find them, regular white sesame seeds are just fine. You don’t have to grind them, but if they are raw, do toast them.
Sesame Green Beans
2 pounds green beans, fresh or frozen. If fresh, blanch them
1 small red onion or 2 shallots, chopped
2 tablespoons sesame oil
1 teaspoon salt
1/4 cup ground sesame seedsMix your salt and seeds together.
In a roomy skillet, heat your sesame oil on medium heat. Fry your onion until golden brown. You want the color on them. Add your green beans. Toss to coat with onion and oil, cover and let steam for about 2 minutes. Remove from the heat, place on your serving platter and sprinkle with your sesame seeds. You may not need to use all of them, but keep the rest for extra sprinkles.
Serves 4
Chayote, Carrot and Potato Salad
Posted: October 28, 2010 Filed under: gluten free, main courses, Quick cook, Stage 1, Stevia, world cuisine Leave a comment »
..with Mexican spiced blackened tilapia!
This is too easy! Just cube your cooked potato, and cut your carrot and chayote into matchsticks. Toss with your favorite dressing. I made one out of olive oil, lime juice, mustard powder, salt and a very small amount of stevia for just a hint of sweetness. Set your salad aside while you do your fish. It will soak up the dressing.
Get your skillet hot and use grapeseed oil, or an oil that can take high heat! For each piece of fish, combine one teaspoon each of cumin, chili powder, coriander and salt. Spread some of the spice mix on top of your piece of fish and put the spiced side down in the oil. Spread more of the spice mix on the uncooked side of the fish. Fry for about two minutes. Flip over, and cook for another minute on the other side. Plate your salad, place the fish on top and enjoy!
Ice Box Pies #1: Avocado Lime
Posted: July 18, 2010 Filed under: desserts, Erythritol, gluten free, Quick cook, Stage 2, Stevia, Vegan 2 Comments »
Not a great pic, but I had to take it fast!
Avocados make great desserts! I already make ice cream with them. They also make a great pie filling. Mexicans and Californians have been making avocado desserts for a very long time, and yes, this is a version based on one that comes from Southern California.
Everything is kept very simple. I tried a stove top coconut crust this time. Really easy to do. There are only five ingredients that go into the pie filling, so this will take very little time to make. You just have to wait for everything to chill.
Serve immediately after chilling. This pie will go from bright green to brown in a matter of time. No amount of lime juice or refrigeration will help. There is no stopping the inevitable.
Avocado Lime Ice Box Pie
2 cups grated coconut
1/4 cup coconut oil
1/8 teaspoon stevia
pinch salt
2 tablespoons USB
2 ripe avocados
1 cup coconut milk
juice from one lime
pinch salt
20-30 drops of liquid steviaIn a saute pan, toast coconut with coconut oil, stirring constantly to prevent burning. Once browned, remove from heat and add salt, stevia and USB. Press mixture into pie plate. Set aside.
Meanwhile, blend together avocado, coconut milk, lime juice, salt and stevia. Pour mixture into pie crust, cover surface with plastic wrap making sure the plastic covers the surface of the pie, and refrigerate for at least one hour and up to three hours. Serve immediately.
Makes 6 (4 inch) mini tart pies
Sesame Crispy Treats
Posted: July 12, 2010 Filed under: desserts, favorites, gluten free, Personal, Quick cook, Snacks, Stage 1, Stevia, Vegan, Yacon Syrup 5 Comments »
Texture wise, these are the closest thing I’ve come to rice crispy treats. I wanted to make my candied seeds treat one day, and I was out of pumpkin and sunflower seeds. I had plenty of sesame seeds though. Even though I’ve made different kinds of grain based bars, sesame seeds just have a better mouthfeel to me.
Nothing fancy, just make a seed swap and add or subtract the spices. I used vanilla powder. Don’t worry if you don’t have this. You can use whatever sugar free vanilla extract that you like.
Confetti Corn Cakes
Posted: July 1, 2010 Filed under: favorites, gluten free, main courses, Quick cook, Stage 2, summer, vegetarian 2 Comments »
I don’t eat alot of corn. It’s one of those foods that I reserve for “occasional” eating. That’s about once every two months for me. Lately though, corn has been overflowing in veggie bins across the U.S, joining the list of quintessential summertime foods. Fresh corn has to be cooked to retain it’s sweet, sunny flavor, and since the 4th is almost here, I thought I have it resemble fireworks.
I wanted the corn cakes to resemble fireworks, not actually become fireworks! That’s what happened when I was making these! After a few minutes, popping sounds started coming from my frying pan. It was kinda funny, until you got facesmacked with corn kernels! Everybody cleared the kitchen. I finally turned the heat down, and finished frying without anymore problems.
Confetti Corn Cakes
2 cobs of corn, kernels removed
1 medium zucchini, grated,
1/2 large or 1 medium onion, diced
1/2 large colorful bell pepper, diced
1 garlic clove, minced
1 cup gluten free flour mix
2 teaspoons baking powder
1-2 tablespoons chili flakes
1 egg, beaten
2 teaspoons saltIn a large bowl, mix your corn, zucchini, bell pepper, onion, garlic, together. In a smaller bowl, combine your flour, baking powder chili flakes and salt. Mix your flour mixture in with the veggies, then ad your egg and mix thoroughly.
Heat a frypan with a bit of oil to medium heat. Test with a corn kernel for readyness. It will sizzle if ready. Drop tablespoons of mix in your pan, I fried two at a time. Fry on each side for about two minutes. Remove to paper towel lined plate.
Makes about 12 corn cakes.
Peach Crisp
Posted: June 7, 2010 Filed under: Agave Nectar, Breakfast, desserts, favorites, gluten free, Quick cook, Stage 1, Stevia, summer, Vegan, Yacon Syrup Leave a comment »
I love summer! I’m so glad it’s finally here. I was born in August, in the south, so heat and humidity is actually my preferred type of weather. I may complain about it from time to time, but I would much rather be somewhere hot, that in snow blizzards bundled in 5 layers of clothing underneath three coats.
The thing I like most about summer is the fruits. Summer fruits are the absolute best in my opinion. So many beautiful colors, so many sweet and juicy options. I can’t pick a favorite. It’s nearly impossible. I’m glad summer lasts for three months so I have a chance to taste all the fruits of the season.
Summer is also the time of year when I eat a little more fruit than usual. Sweet fruits go with hot weather, since the sugar in the fruit gives that extra burst of energy that’s needed during the hotter months. I still eat them uncooked and still keep a watch on how much I consume in a day.
So this recipe is what I call ‘low heat’. The fruit is marinated instead of baked and the only heat used is the stovetop to make the crisp topping.
Peach Crisp
4 medium peaches, sliced (and peeled if you like)
1/4 cup lemon juice
1 tablespoon sugar free vanilla extract
1/8 teaspoon stevia
1 cup gluten free oats
1 teaspoon vanilla extract
1 tablespoon oil
pinch salt
1-2 tablespoons yacon syrup (or agave if tolerated)In a bowl, toss sliced peaches with lemon juice, and vanilla extract. Cover and let sit for about 30-mins in the fridge.
Meanwhile, make the crisp topping. In a pan, heat oil on medium heat. Add the oats, oil and salt. Toast oats until fragrant. Stir constantly to prevent burning. Remove from heat, and add yacon syrup (or agave) and vanilla extract. Coat oats and spread on parchment paper to cool.
Assemble fruit, crisp topping and whipped topping (if you like). Serve immediately
Serves 4
*You can use any stone fruit or berry you like. You can even use pears, figs, and apples when fall comes around. Frozen fruit is fine, but it will just be a little softer.
*I will post the recipe for the whipped topping separately. It deserves special treatment. I promise the crisp is so good without it too!
