2 cups unsweetened shredded coconut
1 cup of soymilk
1 teaspoon of vegetable oil
2 tablespoons agave, honey or maple
2 tablespoons flour
2 tablespoons cocoa powder
1 teaspoon vanilla
1/4 teaspoon salt
1 Pkg stevia
Preheat oven to 350 degrees. Boil soymilk on medium high and add "sweetener" of choice and salt. Whisk in flour. Boil for about 2 minutes and lower the temperature to medium low and cook until it is slightly thinner than pudding. (about 5 minutes or so) Add the cocoa powder and vanilla as soon as it's done boiling. Mix the coconut, stevia, and thickened soymilk mixture and drop rounded teaspoons onto a cookie sheet. Bake for about 16 mins or until golden.
5/28/2008
5/08/2008
Ultimate Veggie Burger Recipe
2 1/2 canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)
Combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.
Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.
Makes 12 mini burgers.
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)
Combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.
Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.
Makes 12 mini burgers.
4/29/2008
Healthy Oatmeal Cookie
Ingredients
1/4 teaspoon of sea salt
1 teaspoon of ground cinnamon
1/2 teaspoon of baking soda
1/2 cup of gluten free flour
1 cup of dry oats
2 tablespoons olive oil
1/4 molasses
3 pkg stevia
1/4 cup of mashed banana (one small banana)
egg substitute equivalent of 1 egg
3/4 teaspoon of vanilla essence
1/4 cup of nuts or seeds (optional)
Directions:
Preheat oven to 350F. Prepare a cookie sheet either with non-stick spray or a parchment paper. Sift the salt, cinnamon, baking soda into the flour in a bowl. Stir in oats and blend together. In a mixing bowl, beat olive oil together with the molasses and stevia. Add in banana and egg substitute and beat well. Add in the flour mixture and beat on medium until a semi-stiff dough forms. This dough will be very slightly sticky. At this point, add the vanilla essence and nuts and mix well into the dough. Drop by tablespoonful about 3 to a row. Flatten to about 3/4 not too thin. You will probably get about 15 to a standard 9x13 cookie tray. Bake in the center of oven for about 10-12 minutes. When its done, remove from cookie tray and cool on a rack.
1/4 teaspoon of sea salt
1 teaspoon of ground cinnamon
1/2 teaspoon of baking soda
1/2 cup of gluten free flour
1 cup of dry oats
2 tablespoons olive oil
1/4 molasses
3 pkg stevia
1/4 cup of mashed banana (one small banana)
egg substitute equivalent of 1 egg
3/4 teaspoon of vanilla essence
1/4 cup of nuts or seeds (optional)
Directions:
Preheat oven to 350F. Prepare a cookie sheet either with non-stick spray or a parchment paper. Sift the salt, cinnamon, baking soda into the flour in a bowl. Stir in oats and blend together. In a mixing bowl, beat olive oil together with the molasses and stevia. Add in banana and egg substitute and beat well. Add in the flour mixture and beat on medium until a semi-stiff dough forms. This dough will be very slightly sticky. At this point, add the vanilla essence and nuts and mix well into the dough. Drop by tablespoonful about 3 to a row. Flatten to about 3/4 not too thin. You will probably get about 15 to a standard 9x13 cookie tray. Bake in the center of oven for about 10-12 minutes. When its done, remove from cookie tray and cool on a rack.
Impossibly-Healthy Pumpkin Pie with Almond Nut Crust
Ingredients
Pumpkin Cream Pie
Silken Tofu (12 oz)
2 cups fresh pureed pumpklin (or yams)
2 tsp vanilla
1 tbsp. cinnamon
1/4 tsp sea salt
1 tsp nutmeg
1/4 tsp cloves and all-spice
1 tsp ginger
3 pkg Stevia or equiv
3 tbsp. psyllium
Almond Nut Pie Crust
1/2 cup oats ground into flour or alternative gluten free flour
1/2 cup ground almonds
1/4 cup fresh ground flax meal
1 tbsp arrowroot powder
1/2 tsp.ground cinnamon
1/8 tsp. ground cloves
1 packet stevia powder
1 tsp vanilla
2 tbsp Garden of Life coconut butter (melted)
2 tbsp water
Directions:
For the pie crust combine dry ingredients in a mixing bowl. Combine the water, melted butter and vanilla and pour over dry ingredients. Mix well. Transfer mixture to a 9" pie plate. Press mixture firmly into place with your fingers, making sure to cover bottom and sides of pie plate. For an unfilled piecrust, bake empty pie shell at 350 degrees for 18-20 minutes or until lightly brown. Cool and fill with pie filling. Variation: Coconut Crust - replace ground flax meal with ground coconut
Mix tofu, pumpkin, vanilla, cinnamon, salt, nutmeg, cloves, all-spice, ginger and stevia powder together in a food processor till smooth and creamy. Lastly, add psyllium, and blend. Scoop into prepared pie crust and chill for at least an hour.
Top with Tofu Whip Cream (optional).
1 cup soft tofu
1/4 cup oil
2 tbsp honey
1 tsp lemon juice
1.5 tsp vanilla
dash of salt
Blend in a blender until creamy. Chill.
Pumpkin Cream Pie
Silken Tofu (12 oz)
2 cups fresh pureed pumpklin (or yams)
2 tsp vanilla
1 tbsp. cinnamon
1/4 tsp sea salt
1 tsp nutmeg
1/4 tsp cloves and all-spice
1 tsp ginger
3 pkg Stevia or equiv
3 tbsp. psyllium
Almond Nut Pie Crust
1/2 cup oats ground into flour or alternative gluten free flour
1/2 cup ground almonds
1/4 cup fresh ground flax meal
1 tbsp arrowroot powder
1/2 tsp.ground cinnamon
1/8 tsp. ground cloves
1 packet stevia powder
1 tsp vanilla
2 tbsp Garden of Life coconut butter (melted)
2 tbsp water
Directions:
For the pie crust combine dry ingredients in a mixing bowl. Combine the water, melted butter and vanilla and pour over dry ingredients. Mix well. Transfer mixture to a 9" pie plate. Press mixture firmly into place with your fingers, making sure to cover bottom and sides of pie plate. For an unfilled piecrust, bake empty pie shell at 350 degrees for 18-20 minutes or until lightly brown. Cool and fill with pie filling. Variation: Coconut Crust - replace ground flax meal with ground coconut
Mix tofu, pumpkin, vanilla, cinnamon, salt, nutmeg, cloves, all-spice, ginger and stevia powder together in a food processor till smooth and creamy. Lastly, add psyllium, and blend. Scoop into prepared pie crust and chill for at least an hour.
Top with Tofu Whip Cream (optional).
1 cup soft tofu
1/4 cup oil
2 tbsp honey
1 tsp lemon juice
1.5 tsp vanilla
dash of salt
Blend in a blender until creamy. Chill.
Falafel!
Ingredients
2 1/2 cups of soaked garbanzo beans
1 cup of chopped onion
3/4 cup of parsley leaves (still whole)
1 tablespoon coriander seeds
1 tablespoon cumin seeds
3 teaspoons sea salt
2 tablespoons egg substitute
2 tablespoons gluten free flour
Directions
Put the garbanzos in a blender & mince till you have a fine crumbly texture.Take out the beans and put in the onion and parsley. Blend till finely minced (but not puree). Slightly roast the coriander and cumin seeds over a low heat in frying pan (just till they start to smell and brown ever so slightly), then grind them. Prepare the egg replacer, 1 tbsp ground flax meal and 1 tablespoon water in the microwave for 1 minute stirring half way through. In a big bowl, place the garbanzos and mix in the spices, the onion with the parsley, and then the egg replacer and flour. Let sit for a while to let flavours blend. Make small patties and fry in medium-hot olive oil till brown on both sides. Place on paper towels to let them drain. Put them in oven so that they may finish cooking on the inside (just in case). PS: These little wonders will never break apart during frying because they have the egg replacer & the flour inside which binds everything together nicely. Also, the inclusion of any oil in any falafel mixture will make the water content and the oil to separate the ingredients and cause trouble.
2 1/2 cups of soaked garbanzo beans
1 cup of chopped onion
3/4 cup of parsley leaves (still whole)
1 tablespoon coriander seeds
1 tablespoon cumin seeds
3 teaspoons sea salt
2 tablespoons egg substitute
2 tablespoons gluten free flour
Directions
Put the garbanzos in a blender & mince till you have a fine crumbly texture.Take out the beans and put in the onion and parsley. Blend till finely minced (but not puree). Slightly roast the coriander and cumin seeds over a low heat in frying pan (just till they start to smell and brown ever so slightly), then grind them. Prepare the egg replacer, 1 tbsp ground flax meal and 1 tablespoon water in the microwave for 1 minute stirring half way through. In a big bowl, place the garbanzos and mix in the spices, the onion with the parsley, and then the egg replacer and flour. Let sit for a while to let flavours blend. Make small patties and fry in medium-hot olive oil till brown on both sides. Place on paper towels to let them drain. Put them in oven so that they may finish cooking on the inside (just in case). PS: These little wonders will never break apart during frying because they have the egg replacer & the flour inside which binds everything together nicely. Also, the inclusion of any oil in any falafel mixture will make the water content and the oil to separate the ingredients and cause trouble.
4/25/2008
Granola for Hippies
3 cups rolled oats
1 cup slivered almonds
1 cup walnuts
3/4 cup shredded coconut
2 packets stevia
2/3 cup honey
1/4 cup sesame or sunflower oil
3/4 teaspoon sea salt
1/2 cup dried banana pieces
Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts and coconut. In a separate bowl, combine stevia, honey, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add banana pieces and mix until evenly distributed. Then burn your bra (optional).
1 cup slivered almonds
1 cup walnuts
3/4 cup shredded coconut
2 packets stevia
2/3 cup honey
1/4 cup sesame or sunflower oil
3/4 teaspoon sea salt
1/2 cup dried banana pieces
Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts and coconut. In a separate bowl, combine stevia, honey, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add banana pieces and mix until evenly distributed. Then burn your bra (optional).
4/24/2008
Carrot Ribbon Love Salad
1 bunch carrots
extra virgin olive oil
fine grain sea salt
1 green chile (serrano), deveined and minced
1 lemon, zest and juice
1 handful herb of your choice
1 cup green pumpkin seeds toasted
Start by washing the carrots. Use a vegetable peeler to shave each carrot into wide ribbons. If your carrots have beat up, dirty skins, peel them first before making ribbons.
Heat a big splash of olive oil in a skillet over medium-high heat. Add a big pinch of salt and stir in the carrot ribbons. Saute for just 20 seconds or so - barely long enough to take the raw edge and a bit of crunch off the carrots. Quickly stir in the chiles and lemon zest. Remove from heat and stir in the herbs, about one tablespoon of lemon juice, and then most of the pepitas. Taste. Add more salt and/or lemon juice if needed. Garnish with remaining pepitas.
extra virgin olive oil
fine grain sea salt
1 green chile (serrano), deveined and minced
1 lemon, zest and juice
1 handful herb of your choice
1 cup green pumpkin seeds toasted
Start by washing the carrots. Use a vegetable peeler to shave each carrot into wide ribbons. If your carrots have beat up, dirty skins, peel them first before making ribbons.
Heat a big splash of olive oil in a skillet over medium-high heat. Add a big pinch of salt and stir in the carrot ribbons. Saute for just 20 seconds or so - barely long enough to take the raw edge and a bit of crunch off the carrots. Quickly stir in the chiles and lemon zest. Remove from heat and stir in the herbs, about one tablespoon of lemon juice, and then most of the pepitas. Taste. Add more salt and/or lemon juice if needed. Garnish with remaining pepitas.
4/22/2008
Chana Masala
Ingredients
1 can garbanzo beans
1 big onion very finely chopped or processed in a food processor/grinder
1 inch piece of ginger grated
1 clove garlic
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne pepper
1/2 teaspoon garam masala
1 tablespoon lemon juice
2 tablespoon oil
salt to taste
Directions:
Heat oil in a frying pan. Add chopped onions and fry until golden brown. Add all the spices, crushed garlic and grated ginger to it.
Fry for about two-three minutes. Add garbanzo beans, salt and lemon juice. Add about 1/2 cup of water and cook on low heat for about 15 minutes. This will give some time for garbanzo beans to absorb all the spices.
1 can garbanzo beans
1 big onion very finely chopped or processed in a food processor/grinder
1 inch piece of ginger grated
1 clove garlic
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne pepper
1/2 teaspoon garam masala
1 tablespoon lemon juice
2 tablespoon oil
salt to taste
Directions:
Heat oil in a frying pan. Add chopped onions and fry until golden brown. Add all the spices, crushed garlic and grated ginger to it.
Fry for about two-three minutes. Add garbanzo beans, salt and lemon juice. Add about 1/2 cup of water and cook on low heat for about 15 minutes. This will give some time for garbanzo beans to absorb all the spices.
Rice Pudding
Cleanse friendly rice pudding. Who would of thought that brown rice could be so versatile (just wait to see what is coming next....)
INGREDIENTS
1 1/2 cup uncooked brown rice
2 1/2 cups almond or soy milk, divided
1/3 cup honey (or stevia to taste)
1/4 teaspoon sea salt
2 tablespoon ground flax meal
2/3 cup dried fruit and/or nuts (almonds and walnuts are detox friendly)
1/2 teaspoon cinnamon
and nutmeg
1/2 teaspoon vanilla extract
DIRECTIONS
In a saucepan, combine 1 1/2 cups cooked rice, 1 3/4 cups milk, honey and salt. Cook over medium heat until thick and creamy, 20 to 30 minutes. Stir in remaining 3/4 cup milk, flax and fruit/nuts. Cook 5 minutes more, stirring constantly. Remove from heat, and stir in cinnamon and vanilla. Serve warm.
INGREDIENTS
1 1/2 cup uncooked brown rice
2 1/2 cups almond or soy milk, divided
1/3 cup honey (or stevia to taste)
1/4 teaspoon sea salt
2 tablespoon ground flax meal
2/3 cup dried fruit and/or nuts (almonds and walnuts are detox friendly)
1/2 teaspoon cinnamon
and nutmeg1/2 teaspoon vanilla extract
DIRECTIONS
In a saucepan, combine 1 1/2 cups cooked rice, 1 3/4 cups milk, honey and salt. Cook over medium heat until thick and creamy, 20 to 30 minutes. Stir in remaining 3/4 cup milk, flax and fruit/nuts. Cook 5 minutes more, stirring constantly. Remove from heat, and stir in cinnamon and vanilla. Serve warm.
4/18/2008
Diamond's Ultimate Breakfast Bar
To Try:
2 cups oats
1/3 cup millet
1/2 or more cup rice crisp
1/4 cup flax seed
2 medium bananas mashed
1/4 cup oil
3/4 cup chopped nuts and seeds
1 tbps molasses
stevia to taste
1/4 cup flax egg
1/2 tbsp cinnamon and nutmeg
Combine all the dry ingredients and mix well. add mashed bananas, Egg replacer, oil and sweetener and mix well until blended and mixture is sticky. Place mixture into a well greased baking dish, pat down, and bake for 10 minutes in a 350 degree oven. Take mixture out of the oven and cut into bars bake for another 10 minutes.
2 cups oats
1/3 cup millet
1/2 or more cup rice crisp
1/4 cup flax seed
2 medium bananas mashed
1/4 cup oil
3/4 cup chopped nuts and seeds
1 tbps molasses
stevia to taste
1/4 cup flax egg
1/2 tbsp cinnamon and nutmeg
Combine all the dry ingredients and mix well. add mashed bananas, Egg replacer, oil and sweetener and mix well until blended and mixture is sticky. Place mixture into a well greased baking dish, pat down, and bake for 10 minutes in a 350 degree oven. Take mixture out of the oven and cut into bars bake for another 10 minutes.
4/11/2008
Introducing: The "List"
This is a List I made last August before I knew I was going back to school. All the great books I want to read and all the movie's I haven't got around to watching. Of course once I went back to school in September my list got delayed. Well now school is almost finished so the list is BACK. Here's my amazing list and as you can see I checked a few items off. (click on the list to see it BIGGER)
Since I am leaving Toronto in September for exchange to Edinburgh, Scotland for 9 months (more on this to come) I have a deadline. Can I finish the list in four and a half months?
4/10/2008
4/09/2008
Subscribe to:
Posts (Atom)
