Ideal Mealz - Convenient. Healthy . Delicious. TM Entrees Entrees Raw and Semi-Raw Cooked Homemade Coffee Creamer My friends tell me the one thing they can’t give up is their flavored coffee creamer. I can understand. Creamy, sweet, smooth, with all sorts of different flavors to choose from. The problem is the ingredients. Have you ever read what’s in those bottles? So if you’re hooked on store-bought creamer then today’s your day. Next time you have friends over for a gathering, make a few batches of homemade coffee creamer, put them in cute bottles and have a coffee bar. A great alternative to regular coffee is herbal coffee. *Since posting these recipes in September 2010, I have developed a few new recipes: Caramel Coffee Creamer and Honey Vanilla Coffee Creamer, Sugar Free and Dairy Free Coffee Creamer **Teeccino contains barley, so if you need to avoid gluten an organic decaf would be a better option. Homemade Coffee Creamer: Cinnamon Strudel I prefer to strain each of the creamers through a fine mesh sieve to prevent any spices floating in my coffee. Ingredients Instructions Related posts:
Raw Spinach Burgers Tis the week of juice pulp! This time, green juice leftovers get dressed up in an incredible raw parsley and spinach burger. More on that in just a moment. For those of you catching up on CR posts for the week, the first thing you should know is that I’m moving to DC. The second thing you should know is that readings week give me more than the average amount of time in which to juice. One of my favorite uses for juice pulp is to use it in raw “burgers.” Gena’s Spinach Burgers (almost raw, vegan, GF, soy free if you use coconut aminos) Makes 4-5 burgers 1 cup sunflower seeds (do NOT pre-soak) 3 tbsp tamari, nama shoyu, or coconut aminos 2 cups green juice pulp (kale, parsley, celery, romaine, cucumber, broccoli–whatever you have!) 1) Place sunflower seeds in a food processor and process with the "S" blade till well ground. 2) Add remaining ingredients and process till well mixed. 3) Shape into 4-5 burgers (I had about four) and place on a Teflex lined dehydrator tray. Well. xo
Healthy Starbucks Frappuccinos Starbucks is Everywhere. Taking over the world with their muffins, their macchiatos, their passion teas… And, of course, their signature coffee Frappuccinos. Here’s a scary fact: one Starbucks Frappuccino contains 50 grams of sugar. So here is an incredibly-realistic copycat Starbucks Frappuccino recipe that is both cheaper and much healthier: (Serves 2) 2 cups milk of choice1/2 tsp pure vanilla extract2 tsp instant coffee (I use Mt. Homemade Starbucks Frappuccino recipe: Mix the ingredients together in 1 or 2 shallow plastic containers. Click for: Starbucks Frappuccino Nutrition Facts. Also, I calculated that this recipe makes eight drinks for the price of about $3! Feel free to add cocoa, cinnamon, berries, chai, banana, or other flavors if you wish. I don’t mean to imply that it’s a horrible and sinful thing to drink a Frappuccino once in a while! Have you ever had a Frappuccino? I’ve never been one of those people who has to have a cup of coffee in the morning.
Raw Vegan Recipes: Raw Vegan Caramel Fingers, aka Twixy Biscuits Raw Vegan Recipes: Raw Vegan Caramel Fingers, aka Twixy Biscuits by Victoria Leith Most of us have fond memories of eating sweet dessert with our friends… until we start thinking about what actually was in them! It’s a good thing that creative chefs like Victoria Leith have come up with raw, healthy, nutritious versions of our childhood favorites. While the recipe may seem long, it’s actually really quick to make, and clean-up is a snap, too! Caramel Fingers (AKA Twixy Biscuits) I don’t know about you but Twix’s are one of my all-time favourite chocolate biscuits bars! The Biscuit Base Ingredients: 1 cup buckwheaties (soaked and dehydrated raw buckwheat groats) *1/4 cup coconut sugar1/4 cup medjool dates * if not available, use 1/2 cup dried mulberries and 1/2 cup almonds whizzed to a flour but buckwheaties are best to get the real biscuit crunch! Process the above ingredients in the food processor – give them a good whizz, then add: 3 tablespoons cacao butter (melted) and whizz again.
springy, fluffy marshmallows The first time I made marshmallows, well, I don’t think saying “it was a mess” adequately describes it. Oh, the marshmallows were successful; they even looked and tasted like marshmallows, but yours truly? I ended up in a tangled web of marshmallow strings. It all went south when I couldn’t resist the urge to scrape down the paddle and bowl (anyone else an obsessive bowl scraper? Needless to say, it’s taken me some time to tackle marshmallows again. But then I had to go make homemade graham crackers a couple weeks ago and you can’t make graham crackers without making s’mores (you just cant; it’s a summer sacrilege) and there was I was, overdue to face down my marshmallow demons. Springy, Fluffy Marshmallows Adapted from Gourmet, December 1998 These homemade marshmallows are not only easy to make, they set as perfectly as promised: puffed and lightweight, bouncing off one another as I tossed them in the container. Makes about 96 1-inch cubed marshmallows
graham crackers Let’s say I was an alien, or new here or something — er, not entirely impossible, if you consider that I woke up yesterday with small feet fidgeting way further up my rib cage than I thought anatomically possible, leading me to wonder what I actually know about anatomy, leading to an inadvisable, rash amount of Google Image searching, leading to my eyes popping out of my head and whoa, I’ve digressed mightily — and I asked you to explain to me what is this “graham cracker” flavor that you speak of, could you do it? Because I’ve spent a ridiculous amount of time trying to figure out what it was, and seeing the wide range of graham cracker — they’re something like digestive biscuits, for those of you across the pond — recipes out there, it’s not just me. There was the one I tried a couple years ago with rye flour, which I can assure you, was not the answer. Graham flour — a coarsely, exactingly ground whole wheat flour — would be the obvious answer, since they originate with one Rev.
Crescent Rolls and Cinnamon Rolls: Gluten-free, Dairy-free, Egg-free Hehehe…Score 2 in my new adventures of gluten-free, dairy/casein-free and egg-free baking!! This is my submission for The Gluten-Free Baking Challenge which Shauna and Danny Ahern are hosting over at Gluten-Free Girl.com, so be sure to pay them a visit so you can see all the amazing gluten-free baked goods being shared across the web for Thanksgiving. There has been so much to be thankful for in our gluten-free community this year and I am one very proud glutadoodle! :-D One thing in particular that I am thankful for this year is Shauna and Danny’s amazing new cookbook, Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes (which I highly recommend, it is a great teaching cookbook and I’ve already bought 8 copies of it for my friends!). Speaking of thankfulness, I am also grateful for one of my readers who recently asked me to convert a recipe for Cinnamon Rolls she found on The Pioneer Woman website…had she not done that, this post wouldn’t even be (thanks Patti!!).