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vanilla vegetarian recipes

Bali Butter

March 12 2019 My New Roots 

Bali Butter I miss Bali. Or maybe I just miss the warmth, the sun, the vibrancy, the life bursting forth from every nook and cranny. I miss living outside, I miss my eyes being assaulted by colours, and layers upon layers of wild sounds, but hey, its March in Ontario and this is a familiar feeling. Are you feeling it too? A couple weeks ago when I was in the depths of yet another snowstorm, feeling like spring may never come, I came up with this recipe to remedy my winter woes. Its called Bali Butter - and its the most delicious thing to cross my lips since I could see grass outside my window. A rich combination of cashews, coconut, and cacao, blended together with coconut sugar and salt, its like the nut butter of DREAMS in all of its salty-sweet-crunchy-chocolatey glory. And I am really excited to share this one with you, wherever you and no matter what season youre experiencing. What does one do with Bali Butter, you ask? Let me tell you, it goes on all. the. things. Pancakes, waffles, smoothie bowls, toast, rice cakes, ice cream, fruit salad, porridge, yogurt, and fingers! You can stuff dates with Bali Butter, stick them in the fridge and have something delicious on hand to satisfy those salty-sweet-fat cravings too. Slice a banana lengthwise, slather Bali Butter in the middle and sandwich it together again. I even like it with carrot sticks. No joke. I chose to use coconut sugar in my Bali Butter because its one of the main sweeteners used on the island and you can easily find it everywhere. Some of you may be curious about using liquid sweetener as an alternative, but the problem with using something like maple syrup or honey, is that it causes the nut butter to seize up. Fat is hydrophobic (translation: its afraid of water) and will stiffen when it comes into contact with anything that contains it. Using a solid sweetener, like coconut sugar, avoids this problem and keeps the finished product relaxed and runny. If you dont want to use coconut sugar and you dont mind a less-spreadable version of Bali Butter, sweeten it with whatever you have on hand. I think Ive talked about all of these ingredients respectively, but for the heck of it, lets recap why theyre awesome! Coconut - Once a maligned food for its saturated fat content, coconut has taken center stage in the wellness world, as scientific research has confirmed that the type of fat in coconut integrates differently in the body, compared to other saturated fats. MCTs (medium-chain-triglycerides) are a type of fat that can be broken down quickly and used as fuel, instead of being stored, so its prefect for people who enjoy an active lifestyle. Coconut also contains a surprising amount of protein, about 14% by weight, and impressive amounts of manganese.   Cashews - Contrary to popular belief, cashews have a lower fat content than most nuts. And 66% of their fats are heart-healthy, monounsaturated fats, like those found in olive oil. Cashews are an excellent source of copper, and a good source of magnesium, phosphorus, and zinc. They also contain good amounts of fiber, so that they keep you feeling full for longer.  Cacao - One of the best sources of magnesium found in nature, in addition to containing high amounts calcium, zinc, iron, copper, sulfur, and potassium, cacao is a nutritional powerhouse. It also contains many chemical compounds that enhance physical and mental well-being, including alkaloids, proteins, magnesium, beta-carotene, leucine, linoleic acid, lipase, lysine, and some neurotransmitters such as dopamine and anandamide - which explains why eating chocolate makes you feel so darn good! Coconut sugar - Sometimes called coconut palm sugar, this incredibly delicious sweetener is high in minerals, such as potassium, magnesium, zinc and iron. It is happily low glycemic, ranking 35 on the GI scale, compared to agave at 42, honey at 55, cane sugar at 68. This is due to coconut sugars composition of long-chain saccharides, which are absorbed by the body at a slower rate than something like refined white sugar. Coconut sugar also contains amino acids, which are thought to slow down the rate at which the sugar is absorbed into the bloodstream, acting as a buffer of sorts.  Some notes on the recipe. Its very important that you make coconut butter to start, as it creates the liquid base to help the get the cashews going in the food processor. Once youve made the coconut-cashew butter, feel free to stop there (it tastes incredible on its own), or go all the way as I have and add the cacao, coconut sugar and salt. I like to leave my Bali Butter out of the fridge, since it remains liquid and spreadable at room temperature. If you refrigerate it, Bali Butter with harden completely. You can roll it into balls and make yourself some pretty delicious little energy bites when its in this state, but its impossible to drizzle when chilled.   If youre into smooth nut butters, simply leave the cacao nibs out of the equation. They arent necessary for any other purpose than crunch, which I personally feel is essential, but I wont judge anyone for skipping them. Even though youre obviously crazy     Print recipe     Bali Butter  Makes 3 cups /­­ 750ml Ingredients: 3 cups /­­ 375g raw cashews 3 cups /­­ 240g unsweetened desiccated coconut   3/­­4 tsp. large flake sea salt (I used Maldon) 1/­­4 cup /­­ 23g raw cacao powder 3 Tbsp. coconut sugar 3 Tbsp. cacao nibs seeds from 1 vanilla bean Directions: 1. Preheat oven to 325°F /­­ 160°C. Spread cashews out evenly on a rimmed baking sheet and place in the preheated oven. Toast for about 10 minutes, keeping an eye on them so that they dont burn! Remove from oven and let cool. 2. While the cashews are in the oven, toast the coconut in a dry skillet over medium heat, stirring often, until slightly golden. Remove from heat and set aside. Depending on the size of your skillet, you may want to work in batches. 3. Place the coconut in a food processor. Blend on high, scraping down the sides every so often, until the coconut is creamy and smooth (this make take up to 10 minutes, depending on the strength of your food processor - be patient!). 4. Add the cashews to the food processor and blend on high until creamy and smooth. Add the remaining ingredients and blend on high. Taste and adjust saltiness /­­ sweetness /­­ chocolate levels to suit your taste. 5. Store Bali Butter in an airtight glass container at room temperature (out of the fridge) for one month. The post Bali Butter appeared first on My New Roots.

Greek Yogurt Banana Muffins

March 11 2019 Meatless Monday 

Mashed bananas and Greek yogurt replace butter in this healthier muffins that are equally appropriate for breakfast, snack or dessert. Cinnamon and brown sugar give these muffins a dark, moist sweetness. This recipe comes to us from Heather of Mmm is for Mommy. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 12 - 3 ripe bananas, mashed - 2 eggs - 1/­­2 cup canola oil - 1/­­2 cup fat free plain Greek yogurt - 1/­­2 cup brown sugar, lightly packed - 2 teaspoons pure vanilla extract - 1 cup whole wheat flour - 1/­­2 cup white cake or pastry flour - 1 teaspoon baking soda - 1/­­2 teaspoon salt - 1/­­2 teaspoon cinnamon Preheat the oven to 350 degrees. Prepare a muffin tin with muffin liners or nonstick cooking spray. Place the bananas in a large mixing bowl and mash them well with a fork. Beat the eggs, oil, yogurt, brown sugar and vanilla into the mashed bananas. Add the whole wheat flour, cake or pastry flour, baking soda, salt and cinnamon to the banana mixture and beat until just blended and the flours are incorporated. Spoon the batter in even portions into the 12 lined muffin cups. Bake for 20-25 minutes, or until the muffins are golden and cooked through. The post Greek Yogurt Banana Muffins appeared first on Meatless Monday.

Vegan Gluten free Vanilla Cake with Chocolate Frosting

March 6 2019 Vegan Richa 

Vegan Gluten free Vanilla Cake with Chocolate FrostingVegan Gluten free Vanilla Cake with Chocolate Frosting. Soft and delicious vanilla cakes sweetened with dates. 1 Bowl Cake. No Egg, No gums Gluten free Vegan Recipe. Can be refined sugar free. Jump to Recipe I have had Gluten-free vanilla cake in my to do list for a long while. Gluten-free baking is tricky and gluten free vegan baking is even more. But finally We have a soft amazing Vanilla Cake! The cake uses almond, oat and rice flours and uses mainly dates for sweetening. The cakes can be made refined sugar free easily. Make the 2 cakes and frost separately or layer for a great gluten free birthday cake. Use a vegan butter cream frosting and sprinkles. or this chocolate frosting and add sprinkles or shaved chocolate. You can also bake the batter into one 8 by 8 inch brownie pan and add the frosting of choice.  This Gluten free Vanilla Cake is eggless, dairyfree, gum-free, Needs 1 Bowl, and is Soft, Delicious, and freat for snacking or using for layer cakes. For regular flour vanilla cake, use this cake to bake into 1 or 2 pans. If you make this cake, do let me know how it turned out!Continue reading: Vegan Gluten free Vanilla Cake with Chocolate FrostingThe post Vegan Gluten free Vanilla Cake with Chocolate Frosting appeared first on Vegan Richa.

Recipe | Sweet Potato French Toast Cups with Vanilla Cardamom Creme Anglaise

March 4 2019 Oh My Veggies 

A typical weekend breakfast in our household involves microwaved muffins or string cheese. We’re always busy on the weekends and it seems like from Saturday morning to dinnertime on Sunday, we’re running errands or working in the yard. Taking the time for a sit-down breakfast seems like a small luxury. And when we do have traditional breakfast foods like pancakes or waffles, it’s usually for dinner because I’m in no mood for cooking first thing in the morning. The wonderful thing about French toast casseroles, though, is that they can be made the night before–and really, they’re so much better when you make them ahead of time too. Although I’ve never made a French toast casserole myself, I thought I’d try one because doing most of the work the night before and simply popping it in the oven in the morning seemed like the happy medium between the string cheese breakfast and homecooked pancakes or waffles. We’d still have something delicious to sit down to, but I wouldn’t have to be flipping pancakes while groggy and cranky. Of course, a whole French toast casserole is a little too much for two people, so I decided to make Sweet Potato French […]

cupcakes recipe | eggless cupcakes recipe | vanilla cupcakes

February 22 2019 hebbar's kitchen 

cupcakes recipe | eggless cupcakes recipe | vanilla cupcakescupcakes recipe | eggless cupcakes recipe | vanilla cupcake with step by step photo recipe. these eggless cupcakes uses the same standard cake ingredients but only prepared in smaller size. however, the cake batter is flavored with either choco chips, raisins or even with tuti fruities and berries. moreover, because of the smaller size, cupcakes bakes faster compared to traditional cakes. The post cupcakes recipe | eggless cupcakes recipe | vanilla cupcakes appeared first on Hebbar's Kitchen.

Self-Care Interview Series: Cortney Herrera

January 27 2019 Golubka Kitchen 

Self-Care Interview Series: Cortney Herrera Cortney Herrera is the artisan distiller and founder of the holistic skincare company Wildcare, located in the Pacific Northwest. We’ve been crushing hard on Cortney’s creations, like her expertly distilled hydrosols and face masks full of the most unique, glow-promoting ingredients, and we’re so excited to share this wisdom-packed interview. Routine -- Is routine important to you or do you like things to be more open and free? Structure of certain things like eating & sleeping times has always made me feel the most supported. I am a triple virgo so by nature I crave a solid routine around the everyday basics. With that said, its freeing to just rehash it all and recreate a functional flow if I feel like Im too caught up in our pattern. Now that I have a baby (hes 1!) as much as I want things to be regimented for us all to thrive,  its necessary to play with flexibility for the unexpected too, so Ive shifted a bit more towards that direction. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. We sleep with our curtains open so that each morning we wake up to natural light. We just moved back to Oregon from sunny CA, so this is especially crucial for me here in the Pacific Northwest to feel more stable during the darker winter months. Our baby almost always wakes us up around 7am and usually starts babbling, so well take him out of his crib and have a little cuddle time. If hes not out on a job, my husband Alex will get him ready for the day and then Ill make us a morning beverage (usually tea with mushroom powder and coconut manna, and honey) and either one of us will cook a simple breakfast for the family (tortilla with an egg, handful of parsley or cilantro and a fermented veggie). We both work from home so we each hop on our computers shortly after while switching off with who is playing with baby Oso. One thing I am firm on is giving myself a facial massage for 5-10 minutes after I wash up. My skin loves it, but more importantly its a nice form of meditation to have that little moment of space to zen out a bit. -- Do you have any bedtime rituals that help you sleep well? I opt for a magnesium bath, face mask (I like our creamy Soft Focus Mask at night), sometimes a chocolate and always a cup of tea – lately its a blend of lemon balm, chamomile, oatstraw and raspberry leaf. If time gets the best of me, Ill have a mug of hot water with magnesium powder to relax before bed. Im also really big on lists (virgo) so I usually write a new one before bed every night for all different things like shopping lists, distillation lists, who I need to email back more urgently, recipes I want to make.... everything thats been floating around in my mind that day so Im more freed up before bed. I watch a little Netflix and laugh, and then get in bed around 11. I like the Headspace app as a guided 5-10 minute meditation to center my breathing when I lay down. -- Do you have any kind of mindfulness practice?  Outdoor explorations! We aim to weave one day trip into each week, usually within an hour of home, and drive to a mountain, forest, or river to breathe clean air & explore without much of a plan or direction in mind. Having this free-flowing space contrary to our routines during the week creates lots of room for spontaneity…and sometimes we hit a dead-end, but thats all part of the fun of experimenting and not having a plan! Balance is key. If we dont have time to physically drive to a big open landscape that weekend because of work, well take walks in the neighborhood or a smaller visit to a nearby park (there are parks everywhere in Portland!). I like to be present and check in with myself as I move…how does the sun or mist feel on my skin, what scents are in the air, what does this leaf feel like in my hand.... All of these little check-ins help me feel more grounded and connected. Sustenance -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I stopped drinking coffee and caffeinated tea about 8 or so years ago to curb my anxiety – its helped tremendously! My favorite go-to drinks for energy & focus are roasted dandelion tea, fresh juice we make at home (the greener, the better), or chocolate milk with walnut milk and raw cacao! For the most part good quality chocolate has always mellowed me out actually – I think its the magnesium. -- Do you have a sweet tooth and do you take any measures to keep it in check? I like to opt for something that will satisfy a sweet tooth without the crash or sugar spike like incorporating dates, honey or maple with healthy fats that sustain my energy. Lately Ive been making these very simple almond butter cookies. The recipe is: 1 cup almond butter (any nut butter will do!), 1 egg, 1/­­2 Tbs of virgin coconut oil, a couple spoons of coconut sugar, a pinch of himalayan salt and any spices that appeal (cinnamon, nutmeg, vanilla bean etc). Roll into balls, smoosh with a fork and bake for 10 minutes! -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? My sister Ash (Black Sage Botanicals) makes delicious oxymels – vinegar based tinctures with infused organic and foraged herbs and honey. Im in love with her Tulsi Oxymel made with rose and pomegranate vinegar. It feels heart-opening and nurturing! Im pretty regimented on taking Vitamin D, a DHA fish oil, and iron with nettles along with various flower essences dependent on what my emotional state is calling for. Water is the main tool for me I need to remember, all day every day!!!!! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I aim to get out at least a couple times a week on an adventure and walk, usually finding a new forest to explore here in the northwest. Its been the single best thing for me in releasing any anxiety or stress from the week. I also am just getting back into yoga, focusing on the balance between movement + stillness. Beauty -- What is your idea of beauty – external, internal or both? I see beauty in nourishing and embracing every facet of our unique selves so much that the joy and loving energy we hold for our own bodies and spirit inherently radiates to those around us. I think when we allow ourselves to really connect with others, be vulnerable, be authentic, be blissful, be curious, beauty is an energy thats more magnetic than visually stimulating. I find a lot of rocks beautiful because I take time to notice their expressive nature. -- What is your skincare approach – face and body? My approach is all about balance supported by nature and ancient rituals. Cold-pressed oils, raw honey, herb infusions, powdered herbs....focusing on the balance between humans and the natural world – how we care for botanicals and how they may care for us. I like to look at skincare the same way I look at the food I eat; when I feel happy about the ingredients I apply on my skin, my skin feels happy too. Its all about respecting and caring for ingredients so we create more harmony as we utilize them. My favorite tools are oil + water, in the form of our face oil and hydrosols. It may sound counterintuitive for those two to go hand in hand yet its what our skin is essentially made of and vital for nourished skin + optimal function. After cleansing, Ill mist a hydrosol (during winter I choose Empress Cypress or Rosemary Bay) and follow with SunRoot Solar Serum. Ill take about 5-10 minutes for a facial massage and then follow with another generous mist of Hydrosol. My skin glows!! -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water mainly. Eating lots of healthy fats like coconut oil/­­manna, ghee, avocado. The fish oil and vitamin d every day along with eating a lot of fermented foods and drinking the roasted dandelion tea I mentioned earlier (hormone balancing = skin balancing). The more we can do to support the gut and liver especially, the happier our skin is! I love incorporating raw honey and bee pollen in my rituals. Our Bee Rosy Mask actually has ground bee pollen in it and makes my skin feel like a spring flower. As for my hair, I like to use our skin soother Rosemary Bay Hydrosol to keep my scalp healthy. Stress, etc. -- Do you practice any consistent routines in order to avoid stress? As a mama & business owner, there is always stress – good stress and real earth-shaking stress. The beauty/­­wellness business is pretty idealized – its HARD work and creating boundaries to minimize stress and prioritize your own personal wellness can be easily misplaced. Some things that usually help me release are talking it out with my sisters, breathing deep with a tall glass of water, embracing quietness, saying no when I need to, saying yes when I want to, putting my hands in dirt to work in the garden, and going on a walk. The past year I also started writing more regularly. Oddly enough a lot of it started flowing on my instagram which has led me to a beautiful community of friends that Ill message with on and off. On some more wild days, my husband and I will just run to the living room, turn up the music and just go crazy dancing for 10 minutes and then go back to work. This often helps the most with little stressors, especially seeing baby Oso laughing at us. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I make elderberry syrup every winter and take a spoon everyday when Im run down. Magnesium baths, herbal steams, foot soaks, rest, water, raw honey, and garlic. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Something that always helps me is doing something for myself first thing in the morning, so I dont end up too busy and putting it off later. That usually takes shape as a face massage. At the end of the day when Im laying in bed, I almost always do a self-check in and think of one nice thing I did for myself that day. If I forgot to physically do something, Ill say a few affirmations to myself. Im also quite excited to be starting therapy again and EMDR this month. I honestly am really eager to get back into it and work through some heavy triggers and blockages. I think thats one of the nicest things I could do for myself right now. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Allowing myself space to slow down & connect. Wildcare has been buzzing since conception. We were featured in Vogue the first month we opened, and from there it just became an everyday hustle to stay caught up – a challenge Im incredibly grateful for. Last year I had my first baby, and he arrived to our surprise 2 months early via an emergency cesarean. He remained in the NICU for a month while my husband and I went home as baby and I each had to separately heal. I felt broken, and at first, I jumped right back into work as soon as I had more movement to distract from much of the emotional pain I had experienced. A few months later when he was home, business was great but there was this moment I knew I needed to stop everything, reflect and be present with what I was feeling and with our baby. I closed the shop for a few weeks, and decided to stop taking on new retail partners for pretty much the remainder of 2018. Being transparent and open with those around me – even our customers about what I was going through, has been the biggest change Ive made. Slowing down, bridging that connection of my voice + products, being present and prioritizing the same amount of care for myself that I give others has allowed me to feel more honest with myself. Still a huge work in progress yet this practice continues to reveal a community of supporters that wouldnt have been there unless I was vulnerable. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I feel like inspiration finds me within the energy of the landscapes I’m immersed in. Right now its walking on the soft mossy forest floor in Oregon, hypnotized by rushing rivers and gazing up at towering Fir trees and dancing leaves. I really trust in the natural relationship of quiet down time vs the times Im energized with new ideas, and think its important to allow things to reveal themselves naturally as a connection is made. These visuals, scent memories, and feelings from nature always wind their way into my dreams even years later and lead me to formulas and product names so its best for me to just to go with the flow. Knowledge -- What was your path to becoming a distiller and starting Wildcare? My sisters and I grew up strongly influenced with our moms skin care rituals who worked as a makeup artist for film & tv, amongst other things. As kids, we would concoct foot soaks using pine needles and flowers we would collect on afternoon walks, and hair masks with eggs and mayonnaise! These DIY projects have always stayed with me. My formal schooling was both in Culinary and Herbal disciplines – a foundation that propelled my special focus on care – internal & external. There was an afternoon in particular where I had focused all my energy on exploring a better remedy to comfort my eczema flare-ups. When I noticed all the Rosemary that was growing in our yard near a little Bay tree I intuitively crafted my first Wildcare product, The Skin Soother Rosemary + Bay Hydrosol using a makeshift distillation system out of kitchen pots & pans. I remember I actually cried at the moment I saw the first hydrosol emerge…I really felt lucky to be in the presence of such an ancient form of alchemy. After obsessively spraying this camphorous green-smelling mist for a few weeks & seeing my skins improved health, this artful practice of distilling was something I fully got behind. I spent a year doing playful and careful experimentations, making hydrosols for family and friends. There was one night I even dreamt about filling a table full of tiny amber bottles with aromatic liquid and then a month or so later, I sprung up from a dream and shouted Wildcare! to my husband. Wildcare was born shortly after that in the end of 2015. -- At Wildcare, you make your own hydrosols and advocate their healing properties. Can you tell us a little bit about what they are and why they are so effective? Hydrosols are the subtly aromatic waters from distilled plant material. A copper still is placed over fire, holding spring water (we hand-collect from a local Oregon spring!) & fresh plant material. Inside the still, steam rises & passes through the plant in the form of vapor, carrying vital nutrients, plant acids & suspended particles of the plants essential oils. As the vapor cools, it condenses back into a liquid state and emerges in the form of aromatic water (now a Hydrosol) along with its essential oil counterpart. Our distillations have about an 8 hour duration depending on the plant utilized, a very slow & thoughtful process that requires a focused presence from the distiller. The majority of the essential oil will rise to the top, leaving the Hydrosol with about 0.1% micro-particles of essential oil, making it a very gentle mist without the same safety concerns that essential oils carry. When you purchase a pure Hydrosol, note that it will read as 100% distillate or floral water – without the addition of other ingredients or essential oils. More on the distillation process here. -- What are some of your best-sellers? 100% SunRoot Solar Serum, but more on that below! Our best selling Hydrosols of the season have been the skin soother Rosemary Bay, awakening Palo Santo, and Empress Cypress (a personal favorite!). From our face and body line, Soft Focus Mask has been flying off the shelves. Its a gentle and creamy clay based mask with brightening pearl powder, soothing organic coconut milk, and pineapple extract to even out lackluster skin. Fun and Inspiration -- What is something you are particularly excited about at the moment? SunRoot Solar Serum is a product Ive worked on for 2+ years and was just released! After working so long on this formula, its been the most rewarding experience to see so many glowing reviews pour in. Im overwhelmed in the best possible way. It features a 4-week infusion of organic artichoke leaf in this incredibly beautiful Jojoba oil that Im sourcing directly from a farmer here in the US. He is self-taught and does all his cold-pressing by hand! Artichoke leaf is a powerhouse in healing sun damage, scarring and repairing tissue. Its combined with warming turmeric root, and juicy fruit oils like Sea buckthorn, Rose hip and Raspberry Seed. To extend even more beauty and peace of mind, its a 90+% certified organic formula! I am also in the middle of a complete rebrand, designed by artist Morgan Ritter (my younger sister!), with SunRoot as the first look of Wildcares new visual identity. The bottles are entirely covered with my actual tiny handwriting thats been screen-printed, echoing my commitment to being a maker – literally being a conduit, like water. Its a bold gesture to avoid a standardized typeface and is unlike what is commonly seen in the market, as we intend for this design to be a personal, embodied approach to commerce. -- What do you do to unwind or treat yourself? Its been a challenge as a nurturer however Ive been practicing treating myself more, creating stronger boundaries around my own personal time so that I can give more too. My affirmations since going through what I did last year have been The nurturer deserves to be nourished. I am deserving of nourishment. I am deserving of my own care. Simple pleasures like tinkering around in the kitchen and baking something experimental, even a chiropractic care visit from my favorite Luna Wellness practitioner, Megan makes me feel extra supported. Every so often Ive been treating myself to a facial from any one of a few dear friends here in Portland too. Allowing myself this space has been crucial to be able to lovingly care for child and have peace of mind. -- Standout book/­­song/­­movie/­­piece of art: Book - Aromatic Medicine by Patrice de Bonneval & Cathy Skipper Song/­­Album -Papa Celestin ragtime music, bought it at Mississippi Records :-) Movie - Stargate (I just saw Hackers for the 1st time and that was cool, ha ha ha) Piece of Art - STOOL WITH WHEELS (ALL THE WORLD’S PAIN, YET THERE ARE MOVEMENTS) by Morgan Ritter from her show The Cat House Settlements -- Is there anyone you would like to hear from next in this interview series? Dena Nakhle Birch – She is my friend/­­angel/­­naturopathic doctor based out of Santa Barbara, CA. A brilliant healer with one of the biggest hearts I know. Erica Chidi Cohen – her friendship and book Nurture was incredibly supportive to me after my birthing experience. Neva Osterloh – the sweetest woman offering loving forms of care through her Portland skincare studio. You might also like... Self-Care Interview Series: Gabrielle Russomagno Self-Care Interview Series: Rocio Graves Self-Care Interview Series: Satsuki Shibuya Self-Care Interview Series: Lauren Haynes .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Cortney Herrera appeared first on Golubka Kitchen.

Self-Care Interview Series: Erin Lovell Verinder

December 30 2018 Golubka Kitchen 

Self-Care Interview Series: Erin Lovell Verinder Erin Lovell Verinder is a herbalist, nutritionist and energetic healer living in the wilds of the Byron Bay hinterland in Australia, working with clients locally in her Sydney clinic and worldwide via Skype. Routine -- Is routine important to you or do you like things to be more open and free? I honestly love both. I keep certain parts of my day very structured especially around work days and where I can, I claim open space. I follow structure to bring in the foundations of support that are essential for me to thrive and maintain my balance. Like slow mornings, connecting to nature, enjoying a whole nourishing breakfast. But then I open up my days where possible to flow & allow spontaneity. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I keep my mornings slow and sacred, it’s been a very intentional movement towards this over the years. I wake with the sunlight pouring into our bedroom, we live in an old church and the light in here is just next level serene. I always keep the blinds open to allow my body rhythms to harmonize with the sun and moon cycle. This regulates your cortisol and melatonin in such a fundamental way. I allow myself to wake slowly, no rush, no jump out of bed, no alarms, no startle response! I will then take time to do some stretching sequences with conscious breath, and then sit for a 20 minute meditation. Followed by a morning dog walk around our very green country town. Other mornings it’s a swim in the ocean with my husband and a lazy lay on the sand. After this, it’s breakfast time. I brew a tea, or make a tonic and take that out into the garden. I really feel it’s so important to have a whole breakfast, and we really honour that in our household, we sit and chat and connect over a meal before the day unfolds. I do my absolute best to only engage in anything work related after 8am and completely screen free before then is the daily goal. -- Do you have any bedtime rituals that help you sleep well? Yes! I am super ritualistic about the evening wind down. I ensure I am off all screens at least two hours before sleep. I feel this is so greatly important to allow our bodies to align and flow into the yin cycle of the night. I switch off all overhead lights and only use very warm low light lamps as the sun sets. This is another trick to converse with your body to wind down, let go of any tasks and prep for rest. I read, write, listen to music and savour evenings for creative flow and conversation with my husband. -- Do you have any kind of mindfulness practice?  Many. I practice conscious breath and meditation as my main allies. But I also spend A LOT of time with plants, growing, making, conversing and in nature scapes. This is for me the ultimate mindfulness practice of oneness, presence and connection. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – Scrambled eggs with turmeric, garlic and greens, avocado and some home fermented veggies on the side.  Lunch – Wild caught Mahi Mahi with tarragon, parsley, lemon and garlic cooked in ghee, on top of a bed of greens with some roasted sweet potato on the side. (Literally one of my favourite dishes ever) Snack – I love smoothies. Often a smoothie, my current fav is Strawberries, cashew nut butter, cashew nut mylk, collagen, hemp seeds, tocos, cinnamon, vanilla powder & ashwaganda powder. Dinner - San choy bow, with a rainbow of veggies & lots of bold ginger flavour in vibrant cos lettuce cups. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I actually do not, I am completely stimulant free. I have not always been, but just find myself so very sensitive to any stimulants these days. I used to love love love a great spicy black chai tea but since going caffeine free I have replaced it with a dandelion chai blend I make myself that is just so warming and grounding I adore it. Plus no crazy energy spikes and lows, so thats a plus! -- Do you have a sweet tooth and do you take any measures to keep it in check? At the same time when I let go of stimulants, I completely let go of sweets- even natural sweeteners. In the past I have been an avid lover of raw chocolate and quite the connoisseur (ha) but these days I make my own carob chocolate that has no sweetener in it at all. I love carob as it’s very sweet naturally so you can get away with no added sweeteners. I pair it with vanilla powder and they work synergistically to give a natural sweetness that I find so comforting. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? I do utilize supplement support as needed, this shifts as my body shifts. I love Vitamin C on so many levels but particularly for its adrenally restorative healing elements, so it is absolutely in my daily supplement routine, alongside Magnesium citrate on the daily. With herbs, I will vary what I am taking depending on my needs. I add herbal powders and medicinal mushrooms to my tonics and smoothies. Currently my favourites are Withania (Ashwaganda) and Reishi. I also am a huge lover of infusions (long loose leaf herbal brews) and always have a big jar of an overnight infusion with me to sip throughout my day. My most utilized blend would be Nettle leaf, Oat straw and Hibiscus. Earthy, calming, tangy and nourishing. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  Years go I had a heinous back injury, I herniated multiple discs from overexercising. My approach and relationship to body movement completely shifted after this, from rigorous to gentleness. It is still an area of my life I have to encourage myself back to and approach more as an act of self love. Taking care of my temple. I walk my pups daily, I love pilates and swimming, I have begun the be.come project and absolutely LOVE the approach to body movement with body positivity, inclusivity, no need for any equipment and in the comfort of my own home. This all feels really supportive and a mix of gentle yet effective support for me and my body. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I am not a natural athlete by any measure! I have recently connected to how emotional it can be to return to body movement when you have been through a big physical injury/­­body change/­­life change. So for me the way I psyche myself up to do a session is to come from self love, to know this is a loving act of care for my body. That really helps me so much. Also knowing there are no rules to how you must move your body, allow exercise to meet your vibration- yin, yang and all between. Shifting the type of body movement I do with my menstrual cycle/­­hormones is so key. Be your own compass. Beauty -- What is your idea of beauty – external, internal or both? Authenticity, when someone is just purely themselves and at ease with it. I find it absolutely stunning. -- What is your skincare approach – face and body? Oils, oils and more oil. I swear by the dewy hydration of oils. I am pretty low maintenance with skin care, and have noticed I need a lot less intervention since moving to the sea and swimming in the ocean most days. The salt magic is so nourishing for the skin. I also find the sun very healing, contrary to the fear of UV rays we have been indoctrinated with! I use a homemade herbal balm for a lot of applications, hair mask, makeup remover, and moisturizer. It is a power packed plant based mix, and such a heavenly blend. I also use Ritual oil, a moringa and blue lotus oil as a body moisturizer.  I am in my mid 30s and really notice my skin responds so well to the dewy goodness of oils. I practice dry body brushing also, which I feel is so wonderful to aid stagnation and lymphatic flow. I use a jade roller which I keep in the fridge for extra lymphatic cooling, and use on my face every few days with oil. I always end my showers with cold water, to add in a hydrotherapy element. I wear very little makeup, but when I do it is always natural, as clean as can be. I love RMS and Ere Perez. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? The importance of a vibrant whole foods diet and hydration is EVERYTHING! So many compounds in our foods, fruit + veggies are anti aging and collagen boosting anti oxidant heros. I drink 3+ litres of filtered water daily and do my very best to eat a rainbow of seasonal organic fruit/­­veggies daily and honestly I rely on this to support my health, skin and hair primarily. I do add in a marine based collagen daily to either smoothies or tonics. Also I am in a stage of encouraging my hair to grow, and am using nettle, rosemary and horsetail infusions as a hair rinse. I also massage in olive oil and rosemary oil into my scalp, truly it is so simple and aids hair growth. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? A low tox life is key. Keep your stress in check, move your body, eat as clean as possible – mostly plants, organics or pesticide free produce, clean water and clean air. The most incredibly glowy humans I know follow this ethos. This has been my guideline and I am often told I really do not look my age. I am so at ease with ageing but it is always nice to hear you are maintaining a youthful glow! Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  I really do. I work for myself and direct all of my offerings at this point. This can be demanding and means work can have a never-ending feel. There are always so many thoughts, needs and energy streams flowing into my work life. I also feel when you work as a space holder and in the healing realms, your energy output can be hefty. Burn out is high in this line of work, as you truly want to assist so deeply to aid others, we can often throw our needs to the side. I have learnt this many times in my years as a clinician/­­healer. I implement a lot of consistency with a structured clinic week~ limiting the amount of clients I see weekly to where I feel my energy is at and how many clients I can truly be present for. I balance myself with time off, away from screens, in nature and welcome in receiving energy to counteract my giving energy. My self care practice is the core of how I seek balance. I am actually freakily good at giving back to myself, which I believe enables me to do what I do! -- If stress cannot be avoided, what are your ways of dealing with it? For me, it is much healthier to come at it head on.. (typical Aries answer!) I do my finest to address the stressors, and clear the way. Whether this means a mountain of admin,  which is often a stressor for me as I not a natural lover of admin. I bunker down, switch off all other distractions, play some flute music or chants, burn some incense and get in the zone. When I exit that zone I feel so accomplished and reward myself with an ocean swim, or a nature walk to balance out the mental space I have been in. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? First and foremost I rest. Immunity can be a very strong conversation our bodies communicate to us with the message of needed REST. My go to supplement and herbal approach is to take a high dose of Vitamin C consistently in divided doses throughout my day, I also add in zinc supplements. I always have an immune focused liquid herbal tonic in my first aid support cabinet, so I begin this at a high frequent dose to meet the acute presentation of a cold/­­virus~ generally dosing up to 4 x daily. Usually it will have Echinacea, andrographis, elderberry, manuka, thyme in it. I love medicinal mushrooms to support immunity so I will take a blend of Reishi and Chaga in higher doses. I avoid raw foods and focus on lots of cooked warming nourishing food to feed the cold, congees, broths, soups, stew. I also make fresh oregano, thyme with sliced lemon &  ginger tea. If I really honour the rest that is needed, the cold/­­rundown feelings will shift very swiftly. -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? The best thing I ever did was to get a separate work phone. I have a dedicated phone that my clients can contact me on, so in my free time it is left at home or on silent. This has helped me enormously create healthy boundaries. I also do not have my work emails on my phone, so I do not check them at all unless I am sitting down at my computer to work. It is so important to be available to your own process and own life, especially when you are in the field of assisting others. These simple interventions help fortify those boundaries greatly for me. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? I return to softness with myself if I lose my way a little. I do my best to not judge or engage in negative self talk. I soften and return to my centre. We all have patterns we are cycling. Although I feel I am quite a master of my own self care practice I definitely can get caught up in my workload a fair bit. One thing I do consciously do is to book a treatment in weekly in some form, usually a bodywork-massage session. I find this tactile healing so restorative. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? I recently moved from the mountains to the sea, although they are both completely beautiful nature rich locations I was very much in need a big environment change for my own health and wellbeing.  Having lived in a very cold environment mountain side for 10 + years I was craving the warmth, the salt and the sun. Being by the ocean and soaking up the sun rays has been so fundamentally healing for me at this point. Total game changer! The power of changing your environment is so potent when you feel the call to do so. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I acknowledge that this too shall pass, it is transient. I do my best to trust my own creative genius. I am quite a forward motion person, so when I am feeling uninspired it absolutely can get me down. I am naturally a procrastinator in many ways, which can be so frustrating but saying that I also have the ability to then smash out the tasks in an uncanny way! I often find when I am not in such a wonderful place with myself I feel that sense of stagnation, so I do my very best to get to the roots of that stagnation. Often it takes me getting into nature to be re inspired, crafting out some quiet space to re energize and tackle the task head on. I try to ask myself what is the block, and unpack the block to free up the energy flow. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. As cheesy at it sounds I LOVED Practical Magic, the witchy plant potions and the apothecary Sandra Bullocks character opened was a total inspiration for me as teenager.. & still is now (lol). Knowledge -- What was your path to becoming a herbalist, nutritionist, and energetic healer? How do all of those practices interweave for you? I was always drawn to the esoteric realms and the mystery of nature. As a little girl I loved being outside, I loved the flowers, the trees, the plants, the grasses, the oceans, the mountains. I loved being an observer and always felt so held when I was in nature. As soon as I began to understand that plants could have a positive effect on our health, it just fascinated me. Learning about folklore of plant medicine, applications and remedies drew me into a language I wanted to be fluent in. I believe that much of our call to the plant path is remembering, these plants  have been with us through our ancestral lines for eons. My career began really at the age of 16 with energetic healing, I met a group of wild women up north in Australia and was welcomed into circles, introduced to the concepts of healing, and recognized as a student of these realms. I learnt reiki which led to crystal healing, then to sound healing, colour therapy, kinesiology.. I went to a college for 2 years to learn energetic healing in depth and graduated by the age of 19 holding full in depth sessions on auric healing and clearing energetic blockages. For me it felt too much too soon. So I went and travelled, met my husband in the USA and studied a whole lot more. When I returned to Australia I wanted to anchor my knowledge of healing with more grounded modalities so I began studying Naturopathic medicine. I forked off into a Bachelor of Western Herbal Medicine and Nutritional Medicine. I loved learning about plants and food as medicine, I loved the union of science and grass roots knowledge. Over years of being in practice, I have found that there is no way or no need to seperate these modalities. I weave them all in together to ultimately support the client in a very holistic way. I approach my practice with this lens of perception. I lead with intuition, and merge functional testing, pathology testing, traditional folk medicine, evidence based plant medicine, nutritional medicine, and energetics all to support. I believe there are always energetics involved in a health presentation, along with the demand for nutritional healing as powerful ally, and herbal medicine to assist, shift and support. Aligning these healing modalities is a potent combination. Essentially the basis of Naturopathic Medicine is individualised care, no one case is the same. This ethos rings true to me, there is not one client I have worked with that is the same as any other. How can we approach health in one way, or believe there is one remedy for one presentation? It goes against the nature of our uniqueness! My practice is about honouring the individuals path, story and health goals. -- You put a lot of emphasis on gut health in your practice and believe it to be the root to all balanced health. Can you talk a little bit about why you see this as such an important aspect of wellbeing?  All diseases begin in the gut – Hippocrates had it right! So many issues stem from the gut, it is the root of our health. With the emergence of continued evolving science we are seeing so much more information come to light around the microbiome/­­microbiota, which is truly wonderful. Much of our immunity is linked with gut health, it impacts mental health greatly with our second brain residing in the gut producing neurotransmitters, it is involved in the auto immune expression, it defines our ability to absorb and produce nutrients/­­vitamins/­­minerals, it impacts our metabolism, it is directly connected to our stress response and digestion responds accordingly.. And so much more... I work very closely with digestive healing with each and every one of my clients as I believe this is a key element to balanced health and shifting imbalanced symptoms. Many of my clients present with poor digestion and we dig like detectives to get to the roots, often it is a leaky gut like picture – with parasites, yeast overgrowths or SIBO which we generally detect via functional testing. Once we have a good sense of what is actually happening in the gut, we go in with a supportive treatment plan – lifestyle, supplemental, nutritional and herbal interventions. It always astounds me how health can transform so greatly, from imbalanced to balanced with the right support, intention and dedication. Our bodies are so wise, and so willing to transform. -- What is your favorite way of incorporating herbal medicine into your (or your clients) everyday life? I personally incorporate it in so many ways. I make my own products and use them on my skin and in my home on the daily, I drink herbal teas and infusions daily and use tonic herbs to support my body/­­being. I have a herbal garden that is buzzing right now, so connecting with the plants via gardening is medicine to me. There is something so potent about growing and caring for a plant and utilising her healing, knowing the story of the plants beginnings enhances the healing power I believe. For clients~ it really depends but I do always advise infusions to become a part of their everyday lives. They are so very simple and accessible, basically a long brewed overnight tea! If you are working with me in a session we will touch on many ways to incorporate plant medicine into your life, from the herbs that are suitable for your current process, to cleaning up your skin care with more plant love, to working with herbal tablets/­­liquid tonics for marked support. Fun and Inspiration -- What is something you are particularly excited about at the moment? This next year feels so full of creativity, as I expand and launch multiple new offerings. Right now I am in a potent brewing stage, so I look forward to it all coming to fruition! -- What do you do to unwind or treat yourself? Days off at the beach, going into the bush, gardening in my medicinal plant patch, reading a great book, screen free days, massages, hugs with my husband & dogs. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Braiding Sweetgrass – Robin Wall Kimmerer Song –  Stay – Cat Power/­­ Ba Movie –  Call me by your name Piece of Art –  A oil pastel pencil drawing gifted to me by my husband and family by my dear friend and incredible creator Chanel Tobler called Curves like jam -- Is there anyone you would like to hear from next in this interview series? Emily Lami from Bodha, she is a scent magician. You might also like... Self-Care Interview Series: Sana Javeri Kadri Self-Care Interview Series: Sasha Swerdloff Self-Care Interview Series: Lucy Vincent Self-Care Interview Series: Ally Walsh .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Erin Lovell Verinder appeared first on Golubka Kitchen.

Orange Chai Latte + Video

December 19 2018 Golubka Kitchen 

Orange Chai Latte + Video This has been our favorite, warming drink this fall/­­winter. Chai is surprisingly easy to make at home, and fills your whole space with the most lovely, festive scent. It tastes like pure coziness, and is also full of spices that are great for digestion and blood sugar stabilization. Today, we are sharing our favorite way to make chai (and a chai latte), which involves lightly toasting the spices, adding some orange peels, and not including any caffeine (though you easily can). We also have a new ‘day of eating’ video for you, which shows you the whole step-by-step process of making this chai :) We both have issues with handling caffeine, so we generally completely avoid it, except for a rare matcha latte treat, a cappuccino in Italy, etc. Turns out that it’s totally possible to make really good chai by just steeping some spices in water, without adding any tea. We toast the spices for a deeper flavor and also add orange peel, which contributes a beautiful, zesty note. Serving this chai as a latte really takes it to the next level. The addition of creamy plant milk and a little bit of sweetener brings out all the beautiful flavors in the best way possible. It’s like a soft, warm blanket in drink form. Hope you give it a try! Orange Chai Latte   Print Serves: about 6 cups chai Ingredients for the orange chai 1 tablespoon cloves 1 tablespoon fennel seeds 1 tablespoon whole black peppercorns 2 tablespoons whole cardamom pods 2 cinnamon sticks about 10 star anise 2-3 piece ginger - peeled if not organic and sliced peels from 1 organic orange - white parts trimmed off as much as possible 1 piece fresh turmeric - peeled if not organic and sliced (optional) 6 cups purified water for the orange chai latte a mugs worth of orange chai from above - hot 1 pitted date or a splash of maple syrup/­­honey to taste generous pour of any plant milk of choice or a handful of raw cashews Instructions to make the orange chai In a dry skillet warmed over medium-high heat, toast the cloves, fennel, black pepper, cardamom, cinnamon, and star anise until fragrant, about 30 seconds. Remove from heat. In a medium pot, combine the toasted spices, ginger, orange peel, turmeric (if using), and purified water. Bring up to a boil, then turn the heat down and simmer, covered, for 30 minutes. Strain to serve. The spices, ginger, orange peel, and turmeric can be re-steeped up to 2 times. Keep refrigerated. to make the orange chai latte In a high-speed blender, combine the chai, date or maple syrup/­­honey, and plant milk or cashews. Blend until smooth and frothy and enjoy. Notes If youd like to add some tea to the chai, just steep it in with the rest of the spices, however long and strong you prefer. 3.5.3226 You might also like... Superberry Smoothie A Day of Smoothies Raw Chocolate Layer Cakes with Black Cherry and Orange Rhubarb Raspberry Fizz from Sarah at The Vanilla Bean Blog .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Orange Chai Latte + Video appeared first on Golubka Kitchen.

Gluten-Free Peach Pie

December 17 2018 VegKitchen 

Gluten-Free Peach Pie Remarkably delicious, this pie is fun and easy to make. For a light-colored piecrust use ivory teff flour; for a chocolate-brown piecrust use brown teff flour. Both are equally scrumptious and both are available at natural foods stores to make great gluten-free pie crust and other baked goods. Contributed by Leslie Cerier, from Gluten-Free Recipes for the Conscious Cook. Photo by Stephanie Ferrate of Gluten-Free West. Delicious served over nondairy ice cream, as shown. Serves: 6 to 8 Crust: 2 cups teff flour 1/­­2 cup melted extra-virgin coconut oil 1/­­2 cup maple syrup 1 tablespoon vanilla extract 1/­­2 teaspoon sea salt Filling: 5 ripe peaches, thinly sliced 1 tablespoon maple sugar or date sugar 1 1/­­2 teaspoons cinnamon Preheat the oven to 375 degrees F. Lightly oil a 9-inch pie pan. To make the crust, combine the teff flour, oil, syrup, vanilla, and salt in a medium-size bowl and stir until well combined. Reserve 1/­­2 cup of the mixture to use as a crumb topping. Transfer the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and sides of the pan. Poke a few holes in the dough with a fork. […] The article Gluten-Free Peach Pie appeared first on VegKitchen.

4 Easy Meatless Monday Travel Tips for the Holiday Season

December 10 2018 Meatless Monday 

4 Easy Meatless Monday Travel Tips for the Holiday SeasonThe holidays can be stressful, but keeping up with a Meatless Monday routine while travelling is not. Thanks to smart phones, dining apps, and some simple planning, youll be rewarded with terrific meals, tasty new flavors, and memorable experiences to share with friends and family. Tip 1: Theres an App for That! Happy Cow and Vanilla Bean are two great apps that can help you find meatless meals all around the world. Use these apps to locate nearby restaurants and grocery stores with plant-based options, with referrals by other plant-based travelers, just like you.   Tip 2: Reserve a Meatless Meal for the Flight Dont get stuck on a cross-country flight eating potato chips and peanuts. Most airlines offer special meals including vegetarian, vegan, and dairy-free options that can be requested before your travel date. Give them at least 24 hours notice.   Tip 3: Dining Options at the Hotel If youre staying at a hotel, visit their website or call the concierge before you depart, to ensure there are meatless options available.   Tip 4: Explore the Local Meatless Cuisines. Embrace the local culture and cuisine with meatless culinary experiences. Research local delicacies and try unique plant-based foods, dishes, and specialties that youve never heard of. You never know when youll be making a Meatless Monday memory. Happy and healthy travels from the Meatless Monday team!   Use #MeatlessMonday to tag us when you share your fabulous Meatless Monday meals on the go! Were on Facebook, Twitter, Pinterest, or Instagram! The post 4 Easy Meatless Monday Travel Tips for the Holiday Season appeared first on Meatless Monday.

Gingered Winter Fruit Medley

December 7 2018 VegKitchen 

Gingered Winter Fruit Medley This simple and pretty combination of winter fruits -- pears, apples, oranges, and pineapple, spiced with crystallized ginger -- is a refreshing finish to any meal. It’s pretty enough to serve as a Christmas dinner dessert, accompanied by your favorite cookies. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. 5.0 from 1 reviews Save Print Gingered Winter Fruit Medley Author: Nava Recipe type: Winter dessert /­­ Christmas Cuisine: Healthy Prep time:  20 mins Total time:  20 mins Serves: 8   This simple and pretty combination of winter fruits is a refreshing finish to any meal, and pretty enough to serve as a Christmas dinner dessert, accompanied by your favorite cookies. Ingredients 2 pears, any variety, or two different types, including Asian pears, cored, seeded and diced 2 Granny Smith apples, cored, seeded, and diced 2 small oranges, such as clementines, peeled and sectioned or 2 small blood oranges, peeled and diced One 20-ounce can unsweetened pineapple rings or chunks, drained ½ cup dried cranberries ¼ cup sliced crystallized ginger, or more or less to taste Two 6-ounce containers  pi?a colada or vanilla nondairy yogurt (soy or coconut) Ground cinnamon or freshly grated nutmeg Instructions Combine all the ingredients except the yogurt in a serving bowl […] The article Gingered Winter Fruit Medley appeared first on VegKitchen.

Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide

November 23 2018 My New Roots 

Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide You know the feeling: its twenty minutes after dinner. Youre full and seemingly suffonsified, when it hits you. I NEED A TREAT. Raisins will not help. Granola won’t cut it. Coconut chips? Pfff. That teeny square of dark chocolate you were keeping as a fallback has mysteriously gone missing (blame the kid!) and youre desperate for an indulgence without anything in sight...sound the alarm! Thats what happened to me recently, which lead me to frenetically probe the internet for something that could satisfy me in a hurry, which lead me to a 5-ingredient Almond Tahini cookie recipe from Cook Republic. The cookies looked really tasty, super simple to make, and I had everything I needed to get baking right away. Within 20 minutes I was eating said cookies, and I hadn’t even panicked. That much. This recipe turned out to be so brilliant that I made the cookies again a few nights later. Then about a week after that. Each time, adjusting and adding ingredients for more flavour and texture each time until they were perfect. And now, I really feel like these cookies are my go-to, since theyre grain-and-gluten-free, high in protein and good fats, naturally sweetened, and endlessly customizable! The best thing about these cookies however, is their dream texture: crispy outsides, and super chewy insides. And they are so satisfyingly dense that they really feel like food - not just a treat to curb a craving.  They are also deliciously not-too-sweet, especially with the flaky salt on top that comes at you like firework flavour sparks.     For this post, Ive made two variations for those who can’t decide on which festive flavours they love most: sweet and warming Orange-Spice to put us all in the holiday mood, and a rich and piquant Ginger-Molasses that is delightfully reminiscent of classic gingerbread. I used maple syrup to sweeten both cookies, but cut the amount in half for the Ginger-Molasses to make room for the blackstrap goodness! If youd like to keep this version even lower on the glycemic index, you can replace all the maple syrup with molasses, just know that they will be very intense, and for molasses-lovers only. If youd like to learn more about the health benefits of blackstrap molasses, how to purchase the right kind, and how to store it, check out my blog post here. Youll notice down below that I specify runny tahini in the recipe. This is because the tahini acts as part of the liquid component here, along with the maple syrup and molasses. If you only have thicker tahini, I suggest warming it together with the syrup(s) on the stove over low heat to achieve the runniness you need for the recipe to work. I got my tahini at a local grocery store that has a pretty decent ethnic food section. Its perfect for baking since its inexpensive, and because the flavour of it gets overwhelmed by the other ingredients anyway. Save your expensive tahini for toast!       Print recipe     Grain-free Orange-Spice Tahini Cookies Makes 20 cookies Ingredients: 2 cups /­­ 220g almond flour (not almond meal) 1 tsp. ground cinnamon 1/­­4 tsp. ground cardamom 1/­­4 tsp. ground star anise 1/­­2 tsp. flaky sea salt, plus more for garnish pinch black pepper, optional 3/­­4 cup /­­ 175ml tahini 1/­­2 cup /­­ 125ml pure maple syrup 2 tsp. vanilla extract zest of 1 orange (preferably organic) 2 Tbsp. crushed cacao nibs to garnish Directions: Preheat oven to 325°F /­­ 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper. In a large bowl, combine the almond flour, cinnamon, cardamom, star anise, black pepper and salt. Set aside. Whisk tahini, maple syrup, vanilla, and orange zest together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with cacao nibs and a pinch of flaky salt. Lightly press the toppings into the dough. Bake for 10-12 minutes until the bottom is golden brown. Remove from oven and let cool completely. Store in air tight containers at room temperature for up to a week. Grain-Free Ginger-Molasses Tahini Cookies Ingredients: 2 cups /­­ 225g almond flour (not almond meal) 1 Tbsp. ground ginger 1/­­2 Tbsp. ground cinnamon 1/­­4 tsp. ground cloves 1/­­4 tsp. freshly grated nutmeg 1/­­2 tsp. flakey sea salt, plus more for garnish 3/­­4 cup /­­ 175ml runny tahini 1/­­4 cup /­­ 60ml unsulphured blackstrap molasses 1/­­4 cup /­­ 60ml pure maple syrup 2 tsp. vanilla extract 2-3 Tbsp. chopped pistachios to garnish Directions: Preheat oven to 325°F /­­ 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper. In a large bowl, combine the almond flour, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. - Whisk tahini, molasses, maple syrup, and vanilla together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. - Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with chopped pistachios and a pinch of flaky salt. Lightly press the toppings into the dough. - Bake for 10-12 minutes until the bottom is golden brown. Remove from oven and let cool completely. - Store in air tight containers at room temperature for up to a week.   If cookies arent your thing (are you a robot?), then check out the list below for a bunch of edible presents from My New Roots that are the perfect make-ahead gift to bring to all of those holiday parties, family get-togethers, and work socials. Some are sweet, some are savoury, but they all can be made in large batches and have a long-ish shelf life. I will also mention that were taking holiday orders for the Life-Changing Loaf Subscription Box up until this Sunday, November 25th. That means if you order your box for yourself (or someone else to send as a gift!), it will arrive before the holidays. If you decide to order after November 25th, the box will come in the New Year. Remember that each box contains the ingredients for two loaves of Life-Changing Loaf! Thank you to everyone who has already ordered - your box is on the way!    My New Roots Homemade Edible Gifts   Drink mixes Big Batch Golden Milk Superfood Haute Chocolate Masala Chai Things in jars Infused Syrup Gift Jars Party Nut Butter Simple Gourmet Granola Chunky Chocolate Buckwheat Granola Maple Cinnamon Grain-Free Granola   Spice blends Zaatar Spice Blend  Everything Bagel Spice Blend Dukkah Spice Blend   The post Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide appeared first on My New Roots.

Pineapple Rice Pudding

October 26 2018 VegKitchen 

Pineapple Rice Pudding Kids of all ages can enjoy this updated comfort food -- rice pudding --as a snack or dessert, or even as an offbeat lunch box offering, packed in a thermos. This version is made with brown rice, almond milk, and for extra fruity flavor, crushed pineapple. Serves: 4 to 6 3/­­4 cup short- or medium- grain brown rice  3/­­4 cup vanilla almond milk 1/­­2 cup dark or golden raisins 1/­­4 cup maple syrup 1 cup well-drained crushed pineapple 1 teaspoon vanilla extract 1/­­2 teaspoon cinnamon, plus more for topping Pinch of nutmeg Combine the rice with 2 1/­­2 cups water in a medium saucepan. Bring to a simmer, then cover and simmer gently until the water is absorbed, about 30 minutes. When done, stir in the almond milk, and simmer until absorbed.  Remove from the heat and allow to cool for 5 minutes, then stir in the remaining ingredients.  Divide the rice pudding among 4 serving dishes. Sprinkle each with a little extra cinnamon and serve warm or at room temperature. Nutrition information: Calories: 247;  Total fat: 3g;  Protein: 3g;  Fiber: 2.6g;  Carbs: 53g; Sodium: 29mg The post Pineapple Rice Pudding appeared first on VegKitchen.

Blackberry and Currant Clafoutis

September 14 2018 My New Roots 

Blackberry and Currant Clafoutis The first time I heard the word, I knew I would love it. Clafoutis. Clah. Foo. Tee. It felt so good just to say it, like a laughing cloud floating off my tongue, I was certain it would taste even better. I was right. Clafoutis is a classic French dessert; a custard tart of sorts but without a crust. It is traditionally made with flour, milk, sugar, and eggs, and a fruit, the most popular being black cherries. Arranged in a buttered dish, the fruit is bathed in rich batter and baked, then served lukewarm with a dusting of powdered sugar and sometimes cream. The concept is brilliantly simple and I knew that with a few adjustments, the clafoutis of my dreams could become a reality. For my first cookbook, I took the plunge and came up with an easy, grain-free and dairy-free foolproof recipe that I can honestly say I make more than any other dessert in my repertoire. I always have the batter ingredients on hand, and I always have seasonal fruit, so when I need something sweet on short notice, this dish often makes a delicious appearance. The only teeny issue with my original version, is that it required a food processor to blend up toasted almond flour. When I set out to make a clafoutis a couple weeks ago, we were living pretty simply at the family cottage in Denmark without any kitchen equipment to speak of, and I was left scratching my head. I knew I could simplify the calfoutis even more, so I endeavoured to make it an equipment-free recipe, and edited a couple of steps so that there wasnt even a bowl to wash. Instead of roasting the almonds in the oven, I purchased almond flour, then toasted it in a large skillet over medium heat until golden brown. Then, once the pan had been removed from the heat and cooled a bit, I mixed the remaining ingredients right there in the skillet! The last step was to simply pour the batter into the prepared baking dish with the fruit, and place it in the oven. So easy! The final results were just as good - if not better - than the more complicated version of the recipe. Since blackberries and red currants were absolutely dripping from the bushes around the island, I knew that these two berries, as untraditional as they were, would be delicious in this context. The sweet batter in contrast against the sour-tart, juicy jewels worked so perfectly. Some notes on the recipe: the reason that I measure the fruit out by volume may seem unusual, but its because the physical space that the fruit takes up in the clafoutis is more important than the weight of it. The goal is to fill the bottom almost entirely with few gaps, so that every bite contains tons of juicy fruit pieces.  You are welcome to use any fruit that is available to you, with the exception of anything with a very high water content - melon, citrus, and pineapple make the tart too soggy. I love rhubarb in the spring, cherries in the early summer, stone fruits in the late summer, and figs in the autumn. You can also add spices to the batter, such as cinnamon and cardamom, and even dried fruit like raisins, cranberries, apricots, figs or dates. I have not tried making a clafoutis without eggs. The vegan versions Ive seen online rely on either tofu or aqufaba for body and binding, and Im not overly enthusiastic about either one of those ingredients. Plus, I really love eggs. It may be groovy to try with a coconut milk + chia + arrowroot combo, but I cannot reliably say it would work since Ive never tried it before - this is just a hunch!     Print recipe     Blackberry and Currant Clafoutis Serves 6-8 Ingredients: 1 cup /­­ 100g almond flour 3 large organic, free-range eggs 3/­­4 cup /­­ 100g coconut sugar 1 vanilla bean, seeds scraped or 1 tsp. vanilla extract 1 cup /­­ 250ml full-fat coconut milk 1/­­4 tsp. flaky sea salt 4 cups /­­ 1 litre fresh blackberries and currants coconut oil for greasing coconut yogurt or other cool, creamy thing to serve with (optional) Directions: - In a large skillet over medium heat, toast the almond flour, stirring often until golden. Remove pan from stove and let cool. - While the almond flour is cooling, preheat the oven to 350°F /­­ 180°C. Wash the fruit and remove any stems or debris. Rub just a little coconut oil on the bottoms of a 9 /­­ 23cm tart pan or any ovenproof dish. Scatter the fruit in the pan. - Crack eggs into a small bowl and whisk well. - To the skillet with the almond flour, add the eggs, coconut sugar, vanilla, coconut milk and salt and stir until smooth and fully combined. - Pour the batter mixture over the fruits and bake for 45 minutes on the middle rack until risen slightly and golden brown. Serve warm with a dollop of coconut yogurt and more fresh fruit, if desired. Store leftovers in the fridge for up to four days.   I’m sure you’ve noticed that look of the blog has changed a little bit. I felt that it was time for a freshen up, and I hope you take a moment to visit my homepage and have a look around. And for this first post since the redesign, I decided to make a small photo essay to convey the gorgeousness of our village on Bornholm. Bornholm is a small, Danish island in the Baltic sea off the southern tip of Sweden. My husbands family have a cottage there, in an old fish smokery right on the ocean. The light on the island is particularly special, the colour of the sea an unique shade of blue, and the air is soaked with the scent of rose hips, sun-baked rocks, salt water, and elderflower. Its one of my favourite places on earth, and I always leave feeling so inspired, and connected to nature. I hope you enjoy.     *   *   *   *   *   *   Something exciting on the way! Hi friends! I have some very exciting news to share…we are releasing the first official My New Roots Subscription Box! Each box will be filled with ingredients to make one of my vegan and gluten-free recipes, a beautifully designed recipe card, and a few products Ive personally selected that will compliment your cooking experience. And everything about this box – from the packaged products inside right down to the packing tape – was scrupulously selected and designed to have as little environmental impact as possible. Subscriptions will officially open up Friday Oct 5th. Since we only have a limited supply of boxes available, I want to give you the chance to be notified when we launch before I make the announcement across my social platforms. To stay in the loop, visit the this link and enter your email. Everyone who provides their email will also be entered for a chance to receive their first My New Roots box free of charge! 3 emails will be selected from the list at random. Weve been working on this project for a long time and Im so thrilled that its almost here! Thank you in advance for your support and ongoing love for all things MNR. xo, Sarah B   The post Blackberry and Currant Clafoutis appeared first on My New Roots.

Vegan Pear Upside Down Cake

February 25 2019 Vegan Richa 

Vegan Pear Upside Down CakeVegan Pear Upside Down Cake. This amazing Vegan Upside Down Cake needs just 1 Bowl and 40 mins. Use other fruits for variation. Vegan Nutfree Soyfree Recipe. Glutenfree option.  Jump to Recipe I had some pears leftover after entertaining my niece recently and whipped up this upside down cake that she could take along. For some reason hubbs isn’t fond of pears and lately they’ve started giving me headaches if eaten raw. Go figure. But everything works out for everyone in this cake! A gooey caramelized top, soft delicious cake, a dollop of whipped coconut cream.  The pears are sliced and arranged on the bottom of a pan. Maple syrup or brown sugar helps them caramelize during baking. Then a simple vanilla batter on top. Bake until done, then serve with some whipped coconut cream or vanilla ice cream and a sprinkle of cinnamon. Delish! Use the same method to make pineapple upside down cake or use peaches or apple.Continue reading: Vegan Pear Upside Down CakeThe post Vegan Pear Upside Down Cake appeared first on Vegan Richa.

Vegan Cinnamon Streusel Pancakes

February 11 2019 Vegan Richa 

Vegan Cinnamon Streusel PancakesThese Vegan Cinnamon Streusel Pancakes are a perfect treat for Valentines or a special day. A delicious fluffy vanilla pancake topped with a cinnamon streusel for coffee cake pancake. Use cookie cutters to make a pancake tower. No Bake Cinnamon Streusel Cake! Vegan Soyfree Nutfree Recipe. Glutenfree Option  Jump to Recipe   We all love a decadent breakfast once in a while and these Cinnamon Streusel Pancakes are just perfect for that! These tall soft pancakes are a cinnamon streusel cake/­­coffee cake in pancake form! If you make them using cookie cutters, then they are almost a Cinnamon streusel cake, no baking needed and ready within 25 mins!  The batter is a simple vanilla cake batter that is cooked in a skillet. Sprinkle some streusel on one side, flip, cook and serve. I use Cookie cutters to make cake tower like my popular No Bake Chocolate Cake for 2- Chocolate Pancake tower (so decadent and ready in 20 mins!). You can make regular pancakes with the batter as well. Drizzle with maple, icing or top with some cream cheese frosting or whipped coconut cream and fruits!Continue reading: Vegan Cinnamon Streusel PancakesThe post Vegan Cinnamon Streusel Pancakes appeared first on Vegan Richa.

Fresh Cranberry Muffins

December 31 2018 Meatless Monday 

Fresh cranberries add a delicious tart kick to these muffins, but feel free to substitute other fruits like blueberries, apples, pears or pineapples, when the season strikes. Or freeze these long lasting treats and it only takes 10-15 minutes to reheat and enjoy them anytime of year. This recipe comes to us from our friends at myrecipes.com. Serves 12 (1 muffin per serving) - 2 cups all-purpose flour - 2/­­3 cup sugar - 2 teaspoons baking powder - 1/­­4 teaspoon salt - 1 cup fresh cranberries, chopped - 2/­­3 cup 2% reduced-fat milk - 1/­­4 cup butter or stick margarine, melted - 1 teaspoon orange rind, grated - 1/­­2 teaspoon vanilla extract - 1 large egg, lightly beaten - cooking spray Preheat oven to 400°. Coat a muffin tin with cooking spray. Combine flour, sugar, baking powder and salt in a large bowl and stir well with a whisk. Stir in cranberries and make a well in center of mixture. Combine milk, butter, rind, vanilla and egg. Add milk mixture to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately and place on a wire rack to cool for a few minutes before eating. The post Fresh Cranberry Muffins appeared first on Meatless Monday.

Cranberry Upside-Down Cake

December 24 2018 VegKitchen 

Cranberry Upside-Down Cake This delicious and very pretty cake was contributed by Dynise Balcavage from The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine.* It’s a lovely dessert to serve at for winter holiday meals, but you need not wait for a special occasion to make and enjoy it. Serves: 8 1/­­2 cup Earth Balance margarine, softened, divided 3/­­4 cup vegan brown sugar 12-ounce bag fresh cranberries 1 1/­­2 cups flour (I use half whole wheat pastry flour, half white spelt) 1 cup vegan sugar 1 tablespoon baking powder 1 tablespoon soy flour 1 cup soy milk 1 teaspoon vanilla 1/­­4 teaspoon lemon oil or 1 tablespoon lemon zest, chopped very fine Preheat oven to 350°F. Grease a 9-inch round cake pan. In a small saucepan over medium heat, melt together 1/­­4 cup of the Earth Balance and all the brown sugar. Pour into oiled cake pan and arrange cranberries evenly on top. In a large bowl, mix flour, granulated sugar, baking powder, and soy flour. In a medium bowl, mix milk, vanilla, lemon oil or zest, and remaining 1/­­4 cup Earth Balance). Using a mixer, blend the wet ingredients into the dry ingredients and mix well. Spoon the cake […] The article Cranberry Upside-Down Cake appeared first on VegKitchen.

Healthyish Salted Caramel Turtles

December 18 2018 My New Roots 

Healthyish Salted Caramel Turtles   Everyone has strong food memories around holidays or special occasions in their life. I can completely recall the distinct taste of boxed cake from my childhood birthdays. Summer vacations were steeped in melting grape juice popsicles made by my grandmother. And one of my favourite treats during Christmas, was undoubtedly Turtle chocolates. The iconic striped box was always within arms reach during the holidays, so as soon as the tree went up, it was like a Pavlovian response…the Turtle cravings began! If you live outside of North America, you may not be familiar with these pecan-chocolate-caramels (and for this, I feel very sad for you), but today, rejoice! Im posting my own version, which is a healthier spin on this classic candy that you can whip up yourself with just six simple ingredients. The original Turtle candies are relatively basic: pecans, caramel, and chocolate, but seemingly so much more than the sum of these parts. There is a magical synergy in this trinity, each ingredient complimenting and highlighting the others in perfect union. There isnt much to improve upon, so my mission was clearly to health-ify the caramel and find some high-quality chocolate to steer us all away from refined sugar, modified milk ingredients, and emulsifiers. Blech. I started off on my journey by looking online and found that healthyish Turtle recipes exist, but they all use dates and I didnt want that to be the predominant flavour. Plus, I knew that the caramel needed some serious creaminess, so I started by blending up cashew butter with vanilla as the base, then added brown rice syrup to achieve that distinctive gooey-ness that makes Turtles so crave-able. The results were sooooo right on the money, confirmed by several of my closest, discerning friends, lined up to taste test.     Pecans are one of my favourite nuts because they are tender-crisp and so naturally sweet. I love them in baked goods like pecan pie, on top of waffles or pancakes, or in candies like these babies! Pecans are native to North America, and grow in tough, wood-like shells on large, sprawling trees, some of which can live up to 200 years. The name pecan is a Native American word used to describe nuts that require a stone to crack - but you can easily open them by crushing two of their hard shells together. Along with macadamias, pecans contain the lowest amount of protein (5-10%) and the highest amount of fat (80-95%) of all the nuts. The fat that they do contain however, is mostly monounsaturated, with some polyunsaturated fat as well. Pecans are high in minerals, like manganese, copper, and zinc. They also contain a good amount of fiber and protein. There are a wide variety of pecans, but if you live outside North America, you may only have access to one type. Thats okay! The thing to look for is shelled pecans that are uniform in size and colour. Check the date on the package or bulk bin, and smell the nuts beforehand if youre able to - they should be sweet, and well, nutty. If youre shopping in bulk, visit a shop that has a high turnover to ensure that the nuts are fresh. Once you get them home, store shelled pecans in an airtight container at room temperature for up to six months (although try to eat them sooner) and in the freezer for up to a year. Pecans are highly susceptible to absorbing other smells, so keep them locked up tight in glass to prevent them from tasting like garlic, onions, or last nights casserole.     I had hesitations about using brown rice syrup in this recipe, since I know its one of those harder-to-find ingredients, but its just SO perfect in this context that I had to! If you cannot find brown rice syrup, try whipped or creamed honey in its place. I recognize that this isnt an alternative for vegans, but I think it is the only sweetener that would work due to how thick and viscous it is. If the caramel is too runny, if will be impossible to work with. Trust. Its best to store your Turtles in the freezer, and take them out about 10-15 minutes before serving. Theyre also fine at room temperature, but will keep better cold. I actually dig them a little on the frozen side - the caramel is extra thick and chewy at subzero temperatures!         Print recipe     Healthyish Salted Caramel Turtles Makes 30 candies Ingredients: 1 cup /­­ 100g raw pecans 400g dark chocolate, 75% or higher (chose organic and fair-trade, if possible) 1/­­3 cup /­­ 80ml cashew butter (raw or roasted) 1/­­3 cup /­­ 80ml brown rice syrup 2 tsp. pure vanilla extract 1/­­2 tsp. flaky sea salt (I used Maldon), plus a little more for garnish Directions: 1. Find a baking sheet or tray that will fit in your freezer, then line it with parchment paper. 2. In a medium sized bowl, stir together the cashew butter, rice syrup, vanilla and flaky salt until thoroughly combined. Taste (yum), and adjust the saltiness and vanilla levels to your liking. 3. Scoop a teaspoon of the caramel onto the lined baking sheet, using another spoon to help remove it - this stuff is seriously sticky! 4. Press a whole pecan on one side of the caramel blob, allowing the nut to peek over the edge just a bit, then add two halves to the sides, peeking over the edge just a bit too. Repeat until youve used all the caramel. Place in the freezer for at least one hour, up to 24 hours. 5. Once the caramels have chilled, prepare the chocolate. Heat a few inches /­­ centimetres of water in a small pot and heat on high. Roughly chop the chocolate bar into small chunks and place it in a heatproof bowl. Lower the heat to simmer, then set the bowl over the pot of so that it is sitting well above the water itself. Stir occasionally until the chocolate has completely melted. 6. Remove the caramels from the freezer. One at a time, drop each caramel into the melted chocolate pecan side-down, flip and ensure that the top is entirely coated. Remove from the chocolate with a fork, and drag the bottom along the edge of the bowl to remove any excess chocolate. Place back on the lined baking sheet and sprinkle with a couple flakes of salt. Repeat until youve coated all the turtles in chocolate. Place them inside the freezer until set, then transfer them to an airtight container and store in the freezer or fridge until ready to serve. If you want to see some of the pecans, drop the caramels on their bottom side first, then remove and place on the lined baking sheet. Drizzle enough chocolate over the top to fully cover the caramel (if you dont coat it completely, it may spill out at room temperature), but allowing a few parts of the pecans to show through. This will be my last post before the New Year, my friends! Im off to Bali in a mere 10 days (!!!) and words cannot describe how excited I am for the Wild Heart High Spirit Retreat, and meeting women from all across the world. If youd like to know more about my retreats, visit the Golden Circle Retreats website. Were planning another round for 2019, so sign up to mailing our list to be the first notified when we announce the dates. We are also taking orders for the Life-Changing Loaf of Bread Subscription Box! What better way to start off the new year than with a delicious monthly gift of health to yourself? If you want to learn more, or place your order, visit the shop page here. All love from Canada, and happiest of holidays to you and yours! xo, Sarah B The post Healthyish Salted Caramel Turtles appeared first on My New Roots.

Crispy Treats

December 17 2018 Vegan Dad 

Crispy Treats Im pretty pleased with myself for perfecting this recipe. Turns out, its a lot harder making the classic Rice Krispie treat than youd think. Previous versions were too wet and thus sogged the cereal, or the sugar re-crystallized and the whole thing fell apart. But these! These have the perfect blend of crispness, sweetness, and chewiness that defines this childhood classic. These freeze and thaw very well should you need to make them ahead for a holiday party.   INGREDIENTS Marshmallow - 3/­­4 cup salt-free chickpea aquafaba - 1/­­2 tsp xanthan gum - 1 tbsp vanilla extract - 1 cup sugar - 1/­­4 cup water - 1/­­2 cup light corn syrup - 1 tsp agar powder Crispy Squares - 1/­­3 cup margarine - marshmallow from above - 1 tsp vanilla extract - 8 cups crisp rice cereal METHOD Make the Marshmallow: Line a baking sheet with parchment paper and lightly grease it. 1. Place the aquafaba in a small saucepan and bring to a boil. Reduce the heat and simmer until reduced to 1/­­2 cup. Pour into a mixing bowl (of a stand mixer if you have one) and let cool to room temperature. Place the bowl in the fridge to speed this up if youd like. 2. When aquafaba is cooled, sprinkle in the xanthan gum. Whisk to stiff peaks with a hand mixer or stand mixer. Whisk in vanilla extract until incorporated. 3. Add sugar, water, corn syrup, and agar powder to a small sauce pan. Bring to bubbling over med/­­med lo heat, stirring constantly to keep the mixture from sticking to the bottom of the pan. Bring the mixture to firm ball temperature: 245 to 250 F (use a candy thermometer). Be patient. The temperature will rise, then plateau, then rise again. Resist the urge to crank the temperature up. 4. Once the sugar mixture has reached firm ball, whisk it into the aquafaba by drizzling it down the side of the bowl with the mixer running (I like to use a hand mixer for this part for greater control). Once all of the sugar had been incorporated, keep whisking until the bottom of the bowl is no longer hot (I like the stand mixer for this part). 5. Transfer the marshmallow to the prepared baking sheet and spread to about 1/­­2 depth. Let fully cool. 6. Once fully cool, lightly grease the top of the marshmallow. Cut into 2x2 squares and transfer to a cooling rack. Let dry at room temperature for at least 12 hours. Make the Treats: Lightly grease an 8x14 pan 1. Melt the margarine in a large pot over lo/­­med lo heat. Once melted, add the marshmallow pieces. Once again, be patient. Stir with a wooden spoon until all melted and smooth, then stir in the vanilla. Remove from heat, add in the cereal, and mix well. 2. Press the cereal mixture into the prepared pan with a silicon spatula. Allow to fully cool, then cut into squares. Enjoy!

Snowballs

December 9 2018 Vegan Dad 

Snowballs This is a fairly familiar Christmas cookie--nuts, fat, and flour coated in icing sugar. Growing up we had something like them called Russian Tea Balls. I like this version because the almond flour makes for a more crisp and smooth cookie than the one of my childhood. These are flavoured to be reminiscent of eggnog, but you could leave the nutmeg out of youd like.  INGREDIENTS Makes 48 cookies - 1/­­2 cup almond flour/­­meal - 2 tbsp corn flour - 1 tsp fresh ground nutmeg - 1/­­2 cup icing sugar - 1 cup margarine - 1 tbsp rum - 2 tsp rum extract - 1 tsp vanilla extract - 2 1/­­4 cups all purpose flour - 1 1/­­2 cups icing sugar - 2 tsp fresh ground nutmeg METHOD Line two large baking sheets with parchment paper 1. Whisk together almond flour, corn flour, nutmeg, and icing sugar.  2. Add margarine and mix into a smooth paste with a wooden spoon. Add rum and extracts and mix well. 3. Add flour and mix with the wooden spoon into a ball of dough.  4. Roll 2 tsp of dough into balls and place 1 apart on the baking sheets (2 dozen per sheet if they are big enough). 5. Refrigerate the balls of dough while you preheat to the oven to 350 degrees with the racks in the top and bottom third of the oven. 6. Whisk remaining icing sugar and nutmeg in a medium bowl.  7. Bake for 20 mins, rotting the pans and switching racks after 10 mins. Cookies should be dry and firm and very slightly browned. 8. Let cool for 5 mins, then toss in batches in the icing sugar mixture. Let fully cool on a wire rack. If you are going to freeze these for later, do it now.  9. Toss again in the icing sugar before serving. 

Gluten Free Maple Coffee Cake

December 3 2018 Meatless Monday 

Chickpea flour is an excellent gluten-free substitute for wheat flour and it has the added bonus of being made from nutrient-packed pulses! So this coffee cake is a treat for sure, but one that is packed with fiber and relatively low in sugar. This recipe comes to us from USA Pulses.   Serves 16 - For the Cake: - 1 cup all-purpose gluten free flour - 1 1/­­2 cups chickpea flour - 1 1/­­2 tsp baking powder - 1/­­2 tsp baking soda - 2 tsp cinnamon - 1/­­2 tsp salt - 1/­­2 cup granulated sugar - 1/­­2 cup maple syrup - 1/­­2 cup unsalted butter, room temperature (1 stick is 1/­­2 cup) - 2 teaspoons vanilla extract - 2 large eggs - 1 1/­­2 cups buttermilk   - For the Crumble: - 1/­­2 cup chickpea flour - 1/­­4 cup brown sugar - 1/­­4 cup unsalted butter, room temperature - 1/­­4 cup gluten-free old-fashioned oats - 1 tsp cinnamon - 1/­­2 tsp nutmeg - 1/­­4 tsp salt   Pre-heat the oven to 350 degrees and lightly grease and flour an 8×8 baking dish. In a small bowl, whisk together the chickpea flour, gluten-free flour, baking powder, baking soda, cinnamon and salt. In a mixing bowl, combine the butter, sugar and maple syrup. Mix on medium speed for 2 minutes. Add the vanilla extract and the eggs, one at a time, to the mixing bowl. Scrap down the sides and mix to incorporate between each addition. Mix in half of the flour mixture, then the buttermilk, then the remaining flour. Continue to mix until the batter is just combined. Pour the mixture into the prepared baking dish. To make the crumble, combine all ingredients in a bowl. Use your fingers or a fork to mix it together into a crumbly mixture. Sprinkle evenly on top of the cake batter then bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Allow cake to cool slightly before serving. The post Gluten Free Maple Coffee Cake appeared first on Meatless Monday.

Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel

November 14 2018 Golubka Kitchen 

Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel Popping in really quickly today to share the recipe for this holiday table dessert contender – baked apples! These babies are fun to make and on the healthier side as far as desserts go, but still so satisfying and festive. They are taken up to that next level with the pockets of poppyseed dukkah cozied up inside each apple, as well as a crucial drizzle of homemade coconut caramel :D I first had the idea to make sweet dukkah (Egyptian spice and nut/­­seed mix, aka a condiment from heaven) a few years ago, when I wrapped it up in these Sweet Dukkah Cigars (which is another great dessert for coffee or tea time after a holiday meal). I do a mixture of walnuts and hazelnuts, sesame seeds, poppyseeds, aromatic spices, and dates. I especially love the combination of poppyseeds and caramel, so I upped them in this particular sweet dukkah recipe. The result: delicate, warm apples with a pleasant amount of fall-appropriate spice and crunch from the dukkah and delicate sweetness from the mandatory drizzle of coconut caramel. Some vanilla ice cream would be great on the side as well! Hope you enjoy these :) Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel   Print Serves: 6 baked apples Ingredients for the baked apples 6 small honeycrisp apples juice from ½ lemon poppyseed dukkah (recipe below) 1½ cup apple cider rosemary, thyme or other aromatic herbs for infusing the cider (optional) olive oil - for drizzling coconut sugar - for sprinkling coconut caramel (recipe linked) for the poppyseed dukkah 1 cup raw hazelnuts or walnuts, or a mix of both ¼ cup sesame seeds 4 tablespoons poppy seeds 3 green cardamom pods - crushed in mortar and pestle, green shells removed ½ teaspoon coriander seeds 1 teaspoon cinnamon ½ teaspoon nutmeg 3 soft dates - pitted and chopped pinch of sea salt Instructions to make the baked apples Preheat oven to 350° F (180° C). Cut the top off each apple (refer to photos) and set aside. Carefully core the apples using a small knife or apple corer and drizzle the lemon juice over them. Generously stuff the apples with dukkah, piling it over the top. Close the apples with the apple tops and transfer the apples into a rimmed baking dish. Pour the apple cider over the apples and add the aromatic herbs to the bottom of the dish, where the cider accumulates, if using. Drizzle the apples with olive oil and sprinkle with coconut sugar. Bake for about 1 hour, until soft throughout, drizzling with the baking liquid every 15 minutes. Take care not to overbake the apples, as they might start coming apart at the seams. Let the apples cool just a bit and serve drizzled with the coconut caramel and sprinkled with more dukkah. A scoop of vanilla ice cream wouldnt hurt either :) to make the poppyseed dukkah Preheat oven to 350° F (180° C). Spread hazelnuts/­­walnuts on a baking sheet and toast for 5 minutes. Add sesame and poppy seeds and continue to toast for another 5 minutes. Remove from the oven. Toast the cardamom and coriander seeds in a pan over medium heat until fragrant, for about a minute or so. Finely grind in a mortar and pestle. Add the hazelnuts/­­walnuts to a bowl of a food processor and pulse a few times. Add the sesame and poppy seeds, cardamom, coriander, cinnamon, nutmeg, dates and salt to the food processor. Pulse to combine to the consistency of coarse bread crumbs. 3.5.3226 You might also like... Raw Green Mountain Parfait Lychee Sorbet and Marinated Rhubarb Compote Red Cabbage, Blueberry and Apple Sauerkraut + Giveaway Chocolate Chip Cookie Dough Bites .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel appeared first on Golubka Kitchen.

Blueberry and Banana Muffins

September 19 2018 Oh My Veggies 

These muffins will bring happiness to the young and old. When I first tasted it, I was reminded of the muffins that my grandmother cooked for me when I was little. Personally, I like it a lot when my muffins are golden brown; it gives a really delicious taste. Prep Time: 20 minutes Cooking: 25 minutes Total: 45 minutes Servings: 15 muffins Ingredients 2 cups whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 1/­­2 teaspoon salt 1/­­4 teaspoon cinnamon 4 bananas peeled and pounded 3/­­4 cups brown sugar 1/­­4 cup melted coconut oil 1/­­2 cup milk 2 teaspoons vanilla extract 1 cup blueberries Preparation Mix the first 5 ingredients in a bowl and the other ingredients in another bowl. Mix the dry ingredients gently with the wet ingredients, and mix until combined. Gently add the blueberries. Fill the muffin cups up to 3/­­4 of the mold. Bake at 350° F until a toothpick comes out clean--about 25 minutes.

Adaptogenic Date Shake

May 3 2018 My New Roots 

Adaptogenic Date Shake Each year, my now friend Sasha Swerdloff of Tending the Table genius organizes a trip for women in the food world (bloggers, cookbook authors, chefs, nutritionists, photographers etc.) to get together, hang out, share delicious food, and get to know each other beyond a screen (...see? Genius!) This year I actually got to attend - ok truth: I shamelessly invited myself because I wanted to meet this talented troupe of ladies IRL. The group decided to gather in Palm Springs, much to my delight as I needed to escape two kinds of hell: overdue home renovations and Ontario in February. The days were magically sunny, delicious, and life-affirming. We cooked a lot, then let our food get cold taking too many photos of it. We swam, we hiked, we yoga-ed, we laughed, and conspired together. Besides all of the heart-warming togetherness, one of the highlights for me, was visiting a date farm just outside the city limits, to understand where our favourite whole food sweetener comes from (and to gorge ourselves, naturally). I had never seen dates on a tree before, and was moved to learn from the passionate farmer himself just how these sweet miracles grow. Dates grow on palm trees, and they fastidiously follow the calendar – you can practically set your watch to a date palms seasonal cycle. The first day of spring the tree is in full bloom and the hard work begins, as the farmer pollinates each one by hand. The ratio of male to female trees is about 1 to 30, since the male trees are only necessary to produce the pollen, and the female trees are the ones that produce the fruit. Between the first day of spring and the first day of summer, the tree sets up its entire crop for the year. All the work (trimming, feeding, etc.) must take place during this season, since its during this period is when the fruit ripens, turning from green, to yellow, to brown. The dates are ready to eat from the first day of autumn, and then the harvest begins. During this season, the fruit is either left on the tree and protected with cloth bags to prevent rain, birds and insects from spoiling the fruit, or picked when ripe. The farmer told us that the best place for the dates is to remain on the tree for freshness, but if the load is too heavy, it will not bloom as well the following year, thus effecting the trees output. After decades of date farming, he was as wide-eyed and passionate about his fruit as an eager young man, which really made us all swoon. It is truly one of my favourite things in this world, to see how and where food is grown, and to meet and connect with the people who lovingly produce it. We all left with full bellies and hearts, and of course, our bags bulging with dates.    Along the dusty, desert road home we saw so many signs for date shakes, since this is the land where this indulgent treat was invented back in the 1930s. None of us caved and bought one, but my mouth was definitely watering, and I was excited to get back and make one for myself. The original recipe is simple, and calls for dates, vanilla ice cream, milk, and sometimes a dash of cinnamon and nutmeg. I knew this was the perfect makeover opportunity, and high-vibed my date shake with coconut milk instead of dairy, hemp seeds, and adaptogens. So why the adaptogens? Well, I felt like the already-pretty-healthy date shake could use a boost, and what better way to make something more supportive than with a dose of stress-reducing, adrenal-loving, hormone-balancing, potions to get you back into balance? Yahs! I had these four choices on hand, but there are a lot of options once you start to dig around the health food store a little. Here is a little about each one and why I chose them. Ashwaganda: helps the body adapt to stress and bring us back into balance. It encourages deeper sleep, supports the immune system, and energy levels. He Shou Wu: builds the blood, harmonizes adrenal gland function, nourishes hair, skin and nervous system, increases antioxidant activity. Maca: increases stamina, elevates mood, helps to balance hormones in both men and women, supports fertility and healthy libido. Licorice: balances hormones, helps the body adapt to stress, supports the immune response, and aids learning and memory. *Some adaptogens during pregnancy, breastfeeding, and while on medication are not recommended, so check with your natural health care provider before trying any of them. The farm we visited grew seven types of dates, and we loved trying them all. The unanimous favourite was the growers very own variety that he created himself, called Black Gold. He also mentioned that this was the best type of date for a date shake, but considering the fact that you maaaaay not get a chance to visit Palm Springs anytime soon, Ill go ahead and recommend using Medjool dates for the shakes, since they are widely available, and their thin skin blends very easily into a smooth consistency. If you cannot find Medjool, try Deglet Noor instead, or soak your dates in warm water for half an hour before blending. Dates are a great source of energy, and provide a generous amount of filling dietary fibre with very little fat. Dates are mineral rich, delivering potassium, manganese, magnesium and copper, as well as an assortment of B-vitamins. Seek out dates that are plump and juicy-looking (if youre buying from a market, ask to try them first), that their skin is intact, and that they are neither glossy or dusty. I store my dates in an airtight glass jar in the fridge to extend their shelf life, and protect their flavour and nutrients. Kept this way, dates will last up to six months. Outside of the fridge at room temperature, dates will last about a month and a half, or you can freeze them for up to a year. The banana in this blend up is totally optional, and I actually really liked the version without, even though it was less thick and milkshakey. If you want to add more dates for sweetness and flavour, live it up. I found that this amount, about 3 Medjool dates, was just perfect for me, even without the banana. The spices are also optional, but help to disguise any strong flavours from the adaptogens, which admittedly can sometimes taste like the inside of a barn, or everyones favourite: feet? Mmmmm. Right. Lets cover that up. All in all, this is a delicious and filling way to start your morning, or the perfect afternoon pick-me-up. Its creamy, smooth, sweet and totally balanced. I hope you enjoy it as much as I do!        Print recipe     Adaptogenic Date Shake Serves 1 (makes 2 1/­­2 cups /­­ ml) Ingredients: 1/­­4 cup /­­ 50g pitted Medjool or Deglet Noor Dates 1/­­2 – 1 frozen banana (optional) 1 cup /­­ 250ml full-fat coconut milk 2 Tbsp. hulled hemp seeds 1/­­2 Tbsp. licorice root 1/­­2 tsp. ashwaganda 1/­­2 tsp. maca 1/­­4 tsp. ho shu wu pinch vanilla powder (or 1/­­2 tsp. pure vanilla extract) pinch ground cinnamon pinch ground nutmeg 3-4 ice cubes Directions: 1. Brew the licorice tea by combining 1 cup /­­ 250ml boiling water with 1/­­2 tablespoon of chopped licorice root. Let steep covered for 15-30 minutes. 2. Place all ingredients in the blender. Measure out 1/­­2 cup /­­ 125ml of licorice tea, add it to the blender, and blend on high until smooth. Taste and adjust sweetness and spice to your liking. Enjoy immediately. I just want to give a huge shout out to Sasha and all the women who attended the retreat – it was truly a beautiful experience. And if anyone out there is looking for some inspiration and general awesomeness, follow these wonderful people, below: Sasha Swerdloff – Tending the Table Renne Byrd – Will Frolic for Food Lily Diamond – Kale and Caramel Kimberly Hasselbrink – Kimberly Hasselbrink Shelley Westerhausen – Vegetarian Ventures Lindsay Kluge – Ginger Botanicals Trisha Hughes – Go Eat Your Beets Carly Diaz – Carly Diaz Eva Kosmes Flores – Adventures in Cooking Sophie MacKenzie – Wholehearted Eats Hope you’re all enjoying the first breaths of Springtime. Sending love, gratitude, and sunshine, Sarah B. Show me your shakes on Instagram: #mnrdateshake *   *   *   *   *   * Hey ya’ll! One more thing before I go: new Wild Heart High Spirit retreats are being planned! I’ll share more news about the retreats soon, but if you want to be the first to know when tickets are available, go to www.goldencircleretreats.com and join the email list. I’m so excited to welcome another group of women to this magical experience! The post Adaptogenic Date Shake appeared first on My New Roots.


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