![]() |
... deserve victory ... The harder we work, the more we deserve it. The more we deserve it, the more we get it |
...beyond the woods, the streams and the rainbows...
We live our lives half-in and half-out. Half we speak, and half we keep inside, nursing a painful hurt or a happy memory, a bitter hate or a secret love. Success is liking ourselves, liking what we do, and liking how we do it. Daily obstacles are the norm, not the exception. There is constantly some fire that we have to put out. That's what life is all about. Consequently, after a thundershower, the weather takes a pledge and signs it with a rainbow...
Friday, April 11, 2014
Thursday, April 10, 2014
Spiced Apple Cider
Ingredients
- Lemon rind strips (from 1 lemon)
- 1 tablespoon fresh lemon juice
- 1 gallon apple cider
- 2 tablespoons light brown sugar
- 20 whole cloves
- 5 (3-inch) cinnamon sticks, halved
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/2 cup apple juice
- Additional cinnamon sticks (optional)
Preparation
Bring first 8 ingredients to a boil in a large Dutch oven. Reduce heat; simmer 20 minutes.
Pour mixture through a sieve over a large bowl, reserving liquid; discard solids. Stir in apple juice. Serve in mugs; garnish with additional cinnamon sticks, if desired.
Tuesday, April 8, 2014
Marinated Salmon with Mango-Kiwi Relish
Ingredients
·
Salmon:
·
1 tablespoon honey
·
2 teaspoons low-sodium
soy sauce
·
1 teaspoon olive
oil
·
1/4 teaspoon black
pepper
·
4 (6-ounce) salmon
fillets (about 1 inch thick)
·
Cooking spray
·
Relish:
·
1/2 cup diced
peeled mango
·
1/2 cup cubed
peeled kiwifruit
·
1/4 cup chopped
fresh cilantro
·
1/4 cup fresh
orange juice
Preparation
1.
To prepare salmon,
combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag;
seal. Marinate 10 minutes, turning occasionally.
2.
While fish marinates,
heat grill pan or large nonstick skillet over medium-high heat. Remove fish
from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook
5 minutes on each side or until the fish flakes easily when tested with a fork.
3.
While fish cooks,
prepare the relish. Combine mango and the remaining ingredients. Serve over
fish.
Monday, April 7, 2014
Pear Bread
Ingredients
1½ cups superfine
brown rice flour, plus more for dusting the pan
½ cup tapioca (or corn or potato) starch
1 teaspoon baking powder
1 teaspoon kosher or fine sea salt
2 teaspoons ground cinnamon
2 large eggs
1 1/3 cup sugar
½ cup grapeseed (or other neutral flavored) oil
2 teaspoons pure vanilla extract
2 ripe pears, peeled cored and grated
1 cup walnuts, chopped
½ cup tapioca (or corn or potato) starch
1 teaspoon baking powder
1 teaspoon kosher or fine sea salt
2 teaspoons ground cinnamon
2 large eggs
1 1/3 cup sugar
½ cup grapeseed (or other neutral flavored) oil
2 teaspoons pure vanilla extract
2 ripe pears, peeled cored and grated
1 cup walnuts, chopped
Directions
Preheat oven to 350 degrees. Spray a 9 inch by
5 inch loaf pan with gluten-free non-stick cooking spray, add some brown rice
flour and shift it back and forth in order to spread the flour evenly around
the pan, tap out the excess flour.
In a large mixing bowl whisk together the 1½
cups brown rice flour, tapioca starch, baking powder, salt and cinnamon. In
another mixing bowl whisk together the eggs, sugar, oil and vanilla. Add the
wet ingredients to the dry and stir to combine. Add the pears and walnuts and
pour the batter into the prepared pan. Bake for 60 – 70 minutes or until golden
brown and a toothpick inserted in the center comes out clean. Let cool in the
pan for 5 minutes then remove to a wire rack to finish cooling.
Servings: This gluten free recipe makes 1 loaf.
Saturday, April 5, 2014
Chocolate Banana Pie
Ingredients
Ingredients
Crust
1½ cups blanched
almond flour
5 large medjool dates, finely chopped
Large pinch of kosher or fine sea salt
3 tablespoons coconut or grapeseed oil (or maybe a bit more)
5 large medjool dates, finely chopped
Large pinch of kosher or fine sea salt
3 tablespoons coconut or grapeseed oil (or maybe a bit more)
Filling
5 small, ripe bananas,
cut into pieces
5 large dates, chopped
1 cup light, unsweetened coconut milk
1/3 cup unsweetened cocoa powder, measured then sifted
1 tablespoon pure vanilla extract
½ cup sliced almonds
2 ounces dark chocolate, chopped or shaved with a vegetable peeler
5 large dates, chopped
1 cup light, unsweetened coconut milk
1/3 cup unsweetened cocoa powder, measured then sifted
1 tablespoon pure vanilla extract
½ cup sliced almonds
2 ounces dark chocolate, chopped or shaved with a vegetable peeler
Directions
Preheat oven to 350
degrees. Spray a 9 inch pie plate with gluten-free, non-stick cooking spray.
Prepare the crust by combining the almond flour, dates and salt in a food processor. Pulse until the dates and almond flour are well combined. Add the oil and process until the mixture starts to come together like a dough. If the mixture is too dry add some more oil, a few drops at a time. Bake for 12 – 15 minutes or until the crust has browned, it may seem soft but it will harden up as it cools. Let cool completely.
Prepare the crust by combining the almond flour, dates and salt in a food processor. Pulse until the dates and almond flour are well combined. Add the oil and process until the mixture starts to come together like a dough. If the mixture is too dry add some more oil, a few drops at a time. Bake for 12 – 15 minutes or until the crust has browned, it may seem soft but it will harden up as it cools. Let cool completely.
Prepare the filling by
combining the bananas, dates, coconut milk, cocoa powder and vanilla
in a food processor. Process until smooth. Pour the mixture into the cooled pie
crust, top with the sliced almonds and chopped or shaved chocolate, cover with
plastic wrap and freeze for at least 4 hours. Can be made 1 – 2 days ahead.
About ½ hour before
serving, take the pie from the freezer, remove the plastic wrap and let set at
room temperature until it is soft enough to cut. Slice and serve immediately.
Servings: A gluten free recipe
that serves 8.
Saturday, March 29, 2014
Almond Chocolate Cherry Cupcakes
Ingredients
1 cup coconut milk
2 tablespoons pure vanilla extract – use divided
1 ¾ cups dairy free chocolate chips – use divided
2 ½ cups blanched almond flour
2 teaspoons baking powder
½ teaspoon kosher or fine sea salt
3 large eggs, separated
¼ cup grapeseed oil
¾ cup agave nectar
½ teaspoon pure almond extract
½ cup maraschino cherries – drained, dried and roughly chopped
12 maraschino cherries with stems for garnish
Slivered almonds for garnish
2 tablespoons pure vanilla extract – use divided
1 ¾ cups dairy free chocolate chips – use divided
2 ½ cups blanched almond flour
2 teaspoons baking powder
½ teaspoon kosher or fine sea salt
3 large eggs, separated
¼ cup grapeseed oil
¾ cup agave nectar
½ teaspoon pure almond extract
½ cup maraschino cherries – drained, dried and roughly chopped
12 maraschino cherries with stems for garnish
Slivered almonds for garnish
Directions
Preheat oven to 325
degrees. Line a standard 12 cup muffin pan with paper liners.
Make the frosting by
bringing the coconut milk just to a boil in a saucepan. Turn off the heat, stir
in 1 tablespoon of vanilla extract and 1 ¼ cup of the chocolate chips. Let sit
for 5 minutes then stir well until the mixture is smooth and glossy. Pour into
a medium mixing bowl and refrigerate until cold, at least half an hour.
In a mixing bowl,
whisk together the almond flour, baking powder and salt. Put the egg yolks in
one mixing bowl and the egg whites in another. Beat the egg whites on high
speed until stiff peaks form. Add the remaining tablespoon of vanilla to the
yolks along with the oil, agave and almond extract. Beat on high speed until
the mixture becomes thicker and lighter in colour, about 2 minutes. Take a scoop
of the beaten egg whites and stir into the yolk mixture. Fold the remaining
whites into the yolks. Add the flour mixture and fold in until fully combined.
Add the remaining ½ cup of chocolate chips and the chopped cherries and mix.
Divide the batter among the prepared muffin cups and bake for 30 minutes or
until the cupcakes are browned, feel springy to the touch and a tooth pick
inserted into the centre comes out clean. Let cool in the pan for 15 minutes
then remove to a wire rack to finish cooling.
When the frosting is
cold, whip it on high speed with a hand held mixer until fluffy. Frost the
cooled cupcakes and garnish with a maraschino cherry and a couple slices of
almonds.
Servings: A gluten free recipe
that makes 12 nice cupcakes.
Subscribe to:
Posts (Atom)