single ingredient ice cream recipe Recipe: single-ingredient ice cream Administrative news: The amount of spam accumulating in my filter is increasing and the amount of time I have to glance through and fish out the occasional legitimate comment is all but nil at this point. From now on, I’m deleting the hundreds of spam caught each day without a second glance. If you leave a comment and it does not show up immediately, you probably went the way of spam. Please feel free to email me and let me know so I can rescue you and keep you off the blacklist. I’ve been doing a massive purge of my second office, recycling old notes and literature that I no longer need. Needless to say, I kept that little gem. Summer for some of my friends (those with school-age children) is coming to an end. please please please clouds, take a break? So what’s this ice cream for breakfast ridiculousness? bananas i prefer them just spotted I try, I really try to love bananas. and there she is slice into 1/4 to 1/2-inch disks sliced frozen
Home | I Wanna Nom Recipes 4 Minute Green Microwave Breakfast Muffin 60 Second Chocolate Chip Muffin-(Vegan option if you use a flax egg) Acai Parfait. Apple Cider Quinoa Breakfast Cereal-Overnight-Vegan options Apple Cinnamon Breakfast Snack Cake Bars-Vegan Apple Maple Cinnamon Quinoa Parfait-Vegan(if using soy yogurt) Baked Pumpkin French Toast Banana Scramble Patties-Vegan Berries N’ Cream Crepes Birthday Cake Pancakes-Vegan Options Buttermilk Pancakes-Vegan Chocolate Avocado Donut with Peanut Butter Avocado Frosting-Vegan Chocolate Protein Breakfast Cake Bars-Vegan Coconut Cream Oatmeal-Vegan Cinnamon Rolls-Vegan Date Muffins w/ Strawberry Whipped Cream Frosting-Vegan Eggless Sweet Potato French Toast-Vegan Green Pancakes Egg, Pear, Avocado Breakfast Sandwich Peanut Butter Oatmeal and Strawberry Parfait-Vegan Pesto Egg Breakfast Burritos-Freezable Pumpkin Chai Chia Pudding with Cinnamon Raspberry ‘Ice Cream’-Vegan Rosemary Sweet Potato Goat Cheese Egg Muffins Sundae Pancakes with Chocolate Sauce-Can be vegan Banana Pudding
Kale Salad with Quinoa, Tangerines and Roasted Almonds My Kale Crush Something has frozen over. Or maybe pigs are flying. I actually, um, like kale. The turning point? But then Darling- what doesn't? Those of us wrestling with auto-immune issues benefit the most from kale's generosity in the anti-inflammatory realm. It's a sexy vegan super food. Eat it daily and it will help calm inflammation and feed you body and soul. You'll *feel* the difference. Naturally gluten-free doesn't get any better than this. I like to remove the ribs- which can be challengingly, jaw-numbingly chewy. Here's how. After washing the kale leaves and patting them dry, lay them on a cutting board, fold them at the rib, and use a sharp knife to slice the rib off the leaf. Slice the trimmed leaves crosswise into ribbons. Toss the kale into a bowl and drizzle with extra virgin olive oil. Massage the kale with your fingers to soften and tenderize (your winter skin will thank you). Unlike a lot of greens and bunny food, massaged kale doesn't suffer from storage. New to kale?
Blackberry and Apple Cobbler by jenny in Recipes A gluten and oat free crumble that satisfies any cravings for a yummy treat! You can serve this warm as an allergy-friendly (and sugar-free) dessert, an elimination diet breakfast, or as part of your midday solid meal. It’s nutritious and naturally sweet with endless possibilities. Ingredients: Base4 apples, cored and cut into large chunks (leave the skin on if organic, so much fiber and nutrition in the peel) 1 cup blackberries (fresh or frozen) 1 teaspoon cinnamon optional: ¼ teaspoon stevia (powder) or a few drops of the liquid (be careful, you don’t need much, as it’s super sweet and the apples and berries are bursting with sweet flavor) 2 teaspoons coconut oil Topping1 cup almonds 1 cup Brazil nuts* shredded coconut a few dashes of cinnamon a splash or two of vanilla optional but recommended: a few sprinkles of mesquite *Note that you can use any combination of nuts here, if you only have almonds and cashews that works. Directions: 1. 2. 3. 4. 5. 6. jenny The Author
Make Newsletter - Healthy Recipes - goop.com 1.Put the beans in a saucepan or bowl and add cold water to cover by about 2 inches. Cover and soak for at least 6 hours or overnight in the refrigerator. Drain and rinse. 2.Put the beans, kombu, onions, chipotle powder, bay leaves, 1 teaspoon of the salt, and the pepper in a large saucepan. Add water to cover by 3 inches and bring to a boil. 3.Meanwhile, put the rice and a pinch of salt in a saucepan and add the water. 4.Heat the olive oil in a sauté pan over medium-high heat. 5.Combine the rice, beans, and pumpkin seeds in a large bowl. 6.To bake the burgers, preheat the oven to 350°F. Reprinted with permission from Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant. Print this recipe »
Mac-and-Cheese-Style Cauliflower Recipe nutritional information Serves 8 Get all the creamy, cheesy goodness of mac and cheese—without the high starch content of macaroni. 1 large head cauliflower (1 ½ lb.), cut into medium florets (8 cups) 2 Tbs. butter or margarine 3 Tbs. all-purpose flour 2 cups low-fat milk 1 clove garlic, minced (1 tsp.) 2 cups grated extra-sharp Cheddar cheese ½ cup nutritional yeast 1 pinch cayenne pepper 2 egg yolks 1 ½ cups fresh breadcrumbs 1. 2. 3. January/February 2012 p.46 Salted Chocolate-Peanut Butter Marshmallow Squares Wedding brain, part III. I made an appointment to have my wedding dress altered. The tailor told me to bring the undergarments and shoes I’ll be wearing to the big day. Just one problem. Um, THE DRESS?! Yes, because the tailor didn’t explicitly mention the dress in her list of things to bring, I was thisclose to showing up at the dressing room with just my wedding underwear. That would have been a very difficult moment to recover from smoothly. “Could you take an inch off the butt cheeks please? The worst part was, I didn’t even have the dress in my possession – it was still hanging in a bag at the store (which was closed, of course). SERIOUSLY. These squares are dangerously easy and crazy addictive. Salted Chocolate-Peanut Butter Marshmallow Squares 1½ cup semisweet chocolate chips½ cup natural peanut butter2 tbsp corn syrup¼ tsp salt6 cups mini marshmallowsSea salt for sprinkling
Easy home made mayonnaise very delicious easy peasy home made mayonnaise Once you start making your own mayonnaise, and realise just how simple and tasty it is, you wont be interested in the preservative-laden shop-bought options anymore. I recently did some experimenting with making aioli and adding a variety of flavours which led into making this very quick and easy mayonnaise. Aioli is wonderful, a bit richer and uses olive oil, but nothing beats a good home-made mayonnnaise to have on hand for sandwiches. I have added a lot of flavour to this recipe, but you can just adjust it however you like. easy home made mayonnaise Ingredients 2 egg yolks (free range and very fresh eggs) 2 T red wine vinegar 1 T lemon juice 2 t Dijon mustard 1 t salt 3 cloves of garlic crushed (totally optional) a pinch or 2 of sugar black pepper (as much as you like) 500ml / 2 cups of canola oil Instructions In the food processor briefly blend the eggs, vinegar, lemon, garlic, sugar and mustard. Copyright DrizzleandDip 2013 Like this:
Sunday Recipe: Baked Egg in an Avocado with Parsley and Goat Cheese A high protein breakfast that that you won’t be able to stop making. Earlier this year, pictures of eggs baked in avocado were the darling of the online food porn world. Not until recently did I test out the recipe myself, and the result was so good I wonder how I ever lived without this creation. The concept is simple: bake an egg in an avocado. Avocados are jam-packed with fiber, potassium and vitamins, and if you like morning meals that are high in protein, this one’s for you. Ingredients 1 avocado (or more depending on how many you are serving!) Optional: You can garnish the egg with anything you want. Directions Cut the avocado in half and remove the pit. Crack an egg into each avocado half.
Bamboo Shoot, Mushroom, and Long Bean Stir-Fry Recipe nutritional information Serves 6 30 minutes or fewer The clean, simple flavors of this stir-fry get a hint of spice from dried chiles. 2 Tbs. toasted sesame oil 2 dried chiles de arbol or dried cayenne chiles, thinly sliced ½ lb. king oyster mushrooms, cut at an angle crosswise into ¼-inch-thick slices (2½ cups) 2 medium carrots, cut into matchsticks (1½ cups) ⅓ lb. long beans, cut into 1-inch lengths (2 cups) ½ lb. cooked bamboo shoots, cut lengthwise into ¼-inch-thick wedges (2 cups) 2 Tbs. low-sodium soy sauce Heat oil in wok over medium-high heat. December 2011 p.45 Fall Recipe: Gluten-Free Pumpkin Pie With Coconut Crust It’s officially fall. I can tell because most of our counter space is covered with ripening tomatoes and drying bean pods, and shoveling out enough space for a mixing bowl or a chopping block is nearly impossible. Despite these obstacles, or perhaps because of them, on the first Sunday of fall, I decided I wanted pumpkin pie. Luckily, I had roasted a pie squash the previous night. Though there are some fabulous tried-and-true varieties that I plant every year, I also like to try out new vegetables every year — I’ve found that in our extreme climate, it doesn’t pay to plant only a single variety of anything. On Saturday I roasted a ‘Snack Face’ pumpkin, an ‘Eastern Rise’ squash, and all their seeds simultaneously. While the squash and pumpkin meat roasted on the top rack at 350 degrees, the seeds, well greased on their jellyroll pan, toasted below. So, some very well-baked squash and pumpkin awaited me on Sunday. Use a pastry blade or two butter knives to cream the sugar and the butter.