Friday, March 18, 2016

Apple Banana Granola

Simple, fast and tasty! NO sugar!

What do you do when you are craving something sweet? Something crunch? And don't want to eat empty (sugar) junk food?

Simple! Reach for granola - it will satisfy your sweet tooth and give you something to crunch on. This fast, quick recipe is tasty and made without sugar!

Apple Granola - Quick! Fast! Tasty!

Two Granolas - one with Apples and another made with Apples and Banana.

Oh yes, it has a surprising ingredient ...   



Apple Granola

2 rice cakes
1/8 cup quiona flakes
1/8 cup oatmeal
1 apple, chopped
¼ cup apple juice
¼ cup carrot juice
Dash cinnamon
2 TB dried fruit, raisins, cranberries, cranraisins
2 Tb nuts, chopped
½ carrot, chopped, optional

Chop apple and add to frozen apple juice, heat together over low heat to soften apple slightly. Add dried fruit and remove from heat, cover and let set 5-10 mins.
In a medium size bowl, Break rice cake into ½ inch chunks, add quiona flakes, oatmeal, chopped nuts and cinnamon.
Stir apple and dried fruit, mashing any remaining apple chunks. Add carrot juice, mix well and pour over rice cake mixture. Mix to combine.
Spread onto sprayed cookie sheet.
Bake 10 mins in 450° oven. Remove and let cool.
Store in airtight jar.
Serve as a topping on yogurt or munch as a snack.




Apple Banana Granola
Easy, quick and delicious!

5-6 rice cakes
1/4 cup quiona flakes
1/4 cup oatmeal
1 apple, chopped
½ - 1 banana, mashed
½ cup apple juice
¼ cup carrot juice
½ tsp cinnamon
4 TB dried fruit, raisins, cranberries, cranraisins
4 Tb nuts, chopped
1 carrot, chopped, optional

Chop apple and add to frozen apple juice, heat together over low heat to soften apple slightly. Add dried fruit and remove from heat, cover and let set 5-10 mins.
In a medium size bowl, break rice cakes into ½ inch chunks, add quiona flakes, oatmeal, chopped nuts and cinnamon.
Stir apple and dried fruit, mashing any remaining apple chunks. Add 1/2 of a mashed banana, carrot juice. If you think you need more banana, add more mashed banana to the wet mixture. Mix well and pour over rice cake mixture. Mix to combine.
Spread onto sprayed cookie sheet.
Bake 10 - 15 mins in 450° oven. Remove and let cool.
Store in airtight jar.
Serve as a topping on yogurt or munch as a snack.


Wednesday, February 24, 2016

Homemade Coconut Butter

The first time I tried Coconut Butter, I was hooked. It tasted scrumptious on everything! Surprisingly, my purchase lasted forever as I only used it occasionally and it was pricey. 


Imagine my delight when I found an easy recipe to make Coconut Butter from two great sources: Chocolate Covered Katie and Coconut Butter in a Vita-Mix They both  use 2 cups organic shredded coconut to make this delicious concoction. And since my huge bag of Coconut takes up plenty of room in the freezer, maybe I need to make a batch and share it.

Looking further, I discovered a very helpful source to answer questions on exactly what and how to make Coconut Butter. Visit Mark Sisson, Mark's Daily Apple, for 10 Tips for Making the Best Coconut Butter Ever! 

Enjoy!

Con Queso Cheeze or Nacho Sauce


Cheezy



Creamy



Lo-fat


For those who think that they can't give up cheese to be vegan
this is by far, 
one of the easiest and tastiest cheeze sauces! 
EVER!






Con Queso Cheeze or Nacho Sauce

1 cup cooked, mashed butternut squash
¾ cup non-dairy, unsweetened, unflavored yogurt
¾ cup water + additional water
½ onion
5 Tbsp NY
¼ - 1/3 cup raw cashews, soaked, rinsed, drained
3 Tbsp tapioca flour
½ chipotle Chile 
1/4 cup Red Bell Pepper
2 Tbsp - 1/4 cup Sun dried tomato 
dash Cayenne pepper, optional
½ - 1 tsp salt

A HIGH speed blender will result in a creamier sauce. If you don't have a HIGH speed blender such as a Vitamix or Blendtec, process the cashews and water longer. Test the liquid - there should be no gritty feeling.

Process everything until smooth and creamy. 

Taste, adjust seasonings as needed. 

Add additional water one tablespoon at a time depending on thickness desired.
Transfer to saucepan, cook over medium heat, stirring constantly until thick and gooey, about 2-7 mins.

Taste, adjust seasonings and salt.

NOTE: Salt - this does need to be salty like regular cheese, so don't skimp on the salt.

Cashews - if you want your cheeze creamier, use 1/3 cup cashews, otherwise the 1/4 cup should be plenty.

Store in refrigerator.
Freezes well.

Enjoy!
RB


Mac ‘n Cheeze, Cheezy Veggies, Broccoli or Chowder Soups: adjust water depending on thickness desired.


Salsa Dip: add chunky salsa to cooked sauce just before serving.









Wednesday, November 4, 2015

Red Devil Beet Bundt Cake




Red Devil Bundt Cake





Red Velvet Cake


Red Beet Bundt Cake

OH! Didn't I mention that it has red beets in it? As in RAW red beets? Umm, where did you think some of the natural red food coloring comes from?

Never mind! Go ahead and make this - everyone will be wanting seconds! Whenever I make this for a crowd/supper club, it seems to disappear. 

Don't ask why, but it seems that Men are always asking for this cake.

Yes the recipe is correct - I always add cayenne pepper to my chocolate. Always! The cayenne seems to take the chocolate over the top!

Enjoy!



From Rosebud
Serves 16

Cake
1 cup plus 2 Tbs. almond milk
1 med. beet, peeled, cut into  ½-inch dice, 1 cup
2 Tbs. flaxseed meal
2 Tbs. apple cider vinegar
1 ½ cups sugar
⅓ cup canola oil
2 tsp. vanilla extract
2 tsp. chocolate extract
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
2 ½ tsp. baking powder
1/8 tsp cayenne pepper or to taste



1. Preheat oven to 350°F. Spray 10-inch Bundt pan with cooking spray.
2. Purée almond milk, beet, flaxseed meal, and vinegar in blender until smooth. Transfer to bowl; stir in sugar, canola oil, vanilla extract, and chocolate extract.
3. Sift together flour, cocoa powder, baking powder, and salt in bowl. Fold into almond milk mixture. Transfer batter to prepared Bundt pan. Bake 1 hour, or until top is firm and tip of knife inserted in center of Cake comes out clean.
4. Transfer Cake (still in pan) to wire rack, cool 10 mins. Unmold and cool completely.



Ganache
1/2 avocado (ripe)
4 tablespoons raw cacao or cocoa powder
4 tablespoons maple syrup or agave
1/4 teaspoon vanilla
1/8 tsp cayenne pepper or to taste

Add all ganache ingredients into a blender/food processor, process until smooth.  Try really hard not to eat all the ganache before it reaches the cake/brownies/bowl/whatever!  If you succeed in this (well done!), spread the ganache nice and thickly over your dessert and pop back into the fridge for 4 hours or so to set.



Now go ahead and whip yourself up another batch of this to die for chocolate ganache! and eat it all by yourself! After all - you deserve it!



Tuesday, October 27, 2015

Yogurt Cheese - Ricotta or Cream Cheese



After straining yogurt through a cheesecloth, the pulp is the perfect consistency for Ricotta or Cream Cheese.

I have used this is Cheesecake recipes for years and it is not only perfect but scrumptious!








Tofu Xpress - The Gourmet Food Press

Tofu Epress - The Gourmet Food Press

This was a gift from my wonderful sister, who is a fabulous cook! When I first received it, I wondered if I would ever use it. Once I tried it and found how easy it was to press tofu, I wondered how had I managed before? 



Nasoya Organic Extra Firm Tofu
I have found that just about any of the Nasoya Tofu work with this Tofu Xpress.


The Tofu Xpress is a quick assemble and comes with two different springs, light and firm.