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Saturday, April 22, 2017

Double Chocolate Muffins (GF)


These are moist, rich, chocolaty muffins !!  I LOVE the addition of the chocolate chips !!!


Ingredients:
1 and 1/2 cups gluten free flour 
1 cup Quaker old fashioned oats
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 heaping tsp ground cinnamon
1/2 tsp ground cloves
1/3 cup Sucanat   (or brown sugar)
1/2 cup vegan chocolate chips
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1 cup applesauce
1/4 cup almond milk
3 large very ripe bananas, mashed
2 tsp vanilla extract

Directions:
Mix the wet ingredients in one bowl.

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 22 minutes or until toothpick inserted in the center comes out clean. 

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan,  Casabella Jumbo Muffin Cups.

The OXO Large Scoop is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!



Protect me, God, because I trust in you.
Psalm 16:1 (NCV)



Wednesday, April 12, 2017

Contribution From Freelance Writer on Green Juice

I LOVE this article from Jessica on juicing - it is SOOO informative and interesting. The articles from the links are VERY interesting to read also !!  I hope you enjoy it as much as I did !!!


Boost Your Superpowers With Green Juice

We all know from childhood experiences how important it is to eat our greens. But when it comes to boosting your vegan diet, nothing packs a punch quite like green juices. By taking your green power on-board as a tasty juice, your body absorbs all the nutrients without any of the digestive issues that come from eating your greens in solid form.

That means no feeling tired or bloated, just the great nutrition and energy that comes from green juices.

Why Green Juice?

A typical shop-bought green juice contains more than a third of your daily recommended potassium and 20% of the recommended daily Vitamin A. Juicing your own fresh vegetables will produce even higher levels of beneficial nutrients.

The great thing about vegetable juice is that it is far more healthy than sweet fruit juices and smoothies, which release large quantities of sugar directly into your bloodstream.

Tulane University School of Public Health and Tropical Medicine carried out a research project on fruit and vegetables juices, which found that those drinking green juices were less likely to develop diabetes.  A related study also found a positive correlation between green juice and reduced cholesterol.

Which vegetables are best for juicing?

There are plenty of options available for a healthy green juice to give a boost to your diet.
Spinach is full of essential vitamins and minerals and contains a folate element that is particularly good for expectant mothers to support a healthy pregnancy. Spinach is also rich in Vitamin A.

Celery is rapidly gaining in popularity due to its low-calorie content and multiple health benefits, including combating inflammation, improving blood pressure and replenishing important electrolytes to keep you full of energy on the go.

Asparagus tastes delicious and is packed full of nutritional elements. They are concentrated in the stalk, so get the smallest stalks you can find for the greatest health benefits.

Broccoli is another great choice, and is high in in Vitamin C.

Finally, you might consider various pulses such as split peas, beans and lentils. These are higher in fibre and protein, and so provide a more substantial juice.

 These are just a few of the numerous vegetable choices that are great for juicing.  Also, bear in mind that it makes sense to choose vegetables that are seasonal, natural, and locally sourced. Always choose organic where possible.


Saturday, April 8, 2017

Baked Oatmeal with Mixed Berries (DF, GF)


I think this is DELICIOUS !!!!    The almonds give it a nice crunch !!!  Everyone liked the flavor and mixture of spices.
This is a very filling breakfast !!!  It will keep you from being hungry for hours !!!!

The batter will be a little on the "soupy" side, but it will firm up when baking.  It came out the perfect consistency - I did not need to add any additional milk when eating it the next day - it was moist but not "runny".

Adapted from this recipe. 


Ingredients:
10 large medjool dates
1 cup unsweetened applesauce 
--------
2 tsp ground cinnamon
1 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1/2 cup chopped almonds
1 Tbsp Ground Flaxseed 
--------
2 tsp vanilla extract
1 and 1/2 cups unsweetened almond milk 
--------
2 cups frozen mixed berries, thawed (with 1/2 cup of juice)
1 large banana, sliced
1 large apple, sliced or chunked

Directions:
Blend the dates and applesauce in a blender or food processor until smooth.

Mix the dry ingredients in one bowl.    

Mix the wet ingredients (INCLUDING blended dates) in another bowl. 

Add the dry ingredients to the wet ingredients and stir until the dry ingredients are moistened.  Mix in berries, apple and banana and stir until combined.

Pour into casserole dish bake at 350 degrees for about 30 minutes or until top is golden brown.

My favorite food processor is the  KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

For the Lord is good.  His unfailing love continues forever, and his faithfulness continues to each generation. 
Psalm 100:5 (NCV)


Saturday, March 25, 2017

Contribution from Freelance Writer on Healthy Skin with a Vegan Diet

I am SOOOO thrilled to have another article from Jessica, a Freelance Writer.  This article is on how a Vegan Diet is beneficial for the skin.   Enjoy !!!!  THANKS Jessica !!!!


Stop the Spots and Break Up with Breakouts - Hidden Skin Benefits of Becoming Vegan

At first the changes are subtle as a general feeling of wellbeing overcomes the newly-appointed vegan disciple. This is soon followed by the realization that the world is indeed a better place, not just because the new recruit is doing something about the environment and the general wellbeing of animals. No, this sense of wellbeing stems from a body that experiences food from a whole new perspective. Wholesome, satisfying dishes that have a surprising side effect - a clearer skin.

The Science Behind this Wonderful Revelation

According to Dr Lawrence E. Gibson, M.D. from the Mayo Clinic, some of the best foods for a healthy skin include yellow fruits and vegetables, green leafy vegetables, blueberries, tomatoes, beans, peas, lentils, and nuts. Although salmon, mackerel, and other oily fish also make the list, these are the only non-vegan items.  Dr. Gibson also states that although these items may feature high on a healthy diet list, it’s also important that the patient refrains from a diet high in processed or refined carbohydrates or unhealthy fats. This corresponds closely to a vegan lifestyle as well.

Everyone Is Different

Although there are different skin types and dietary requirements, it’s important to know that the introduction of fresh and organic fruits and vegetables are a welcome addition to any healthy lifestyle. For those who aren’t seeing the effects of a healthy diet on their skin, a trip to the dermatologist will make a world of difference. Concern about the vegan diet is often caused by the lack of proper nutrition.

Nutritional Benefits - A Closer Look


All the different nutritional groups need to be represented to ensure that vegans experience all the health-related benefits. Skipping out on one or two food groups doesn’t only have an effect on the body, it can also be dangerous as it results in malnutrition. Vegans should take care to have enough zinc, Vitamin C and E, and unsaturated fats to experience the health benefits of the vegan lifestyle. These are perfect for combatting inflammation and getting rid of pimples. Brown spots and wrinkles are also out the door where these foods are concerned. Fibre is also a must, to eliminate waste and prevent a pasty complexion. Water is the final addition to the diet and provides hydration from the inside for that fresh-faced, glowing appearance.

Saturday, March 18, 2017

Coconut Almond Snack Balls (DF, GF)



I just wanted to keep eating these !!  My co-workers loved them also and could have eaten more !!!


Ingredients:
2 cups dates  (I use medjool dates)
1/3 cup water 
========
2 cups Unsweetened Shredded Coconut  (I use Bob's Red Mill)
=======
1 cup almonds, coarsely chopped

Directions:
Soak the dates in the water for about 15 minutes to soften.

Blend the dates (with water) and coconut in a blender or food processor and blend until well combined.  Stir in the almonds.

Form into balls and store in fridge.  Each day these balls tend to get more flavorful.  I like these better after they have been in the fridge overnight.

I've started using the  Farberware Cookie Scoop for forming the snack balls, instead of using my hands.  It is easier and not as messy.


My favorite food processor is the KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender



Enter his gates with thanksgiving;  go into his courts with praise.  Give thanks to him and praise his name.
Psalm 100:4 (NLT)


Sunday, February 26, 2017

Contribution From Freelance Writer on Healthy Eating

I was SO thrilled when Jessica offered to right an article about the importance of healthy eating !  Jessica is a freelance health and food writer.   Her article also has links to some VERY interesting and informative articles.  Enjoy !


The No Nonsense Guide to Going Vegan Starting Today

It’s no secret that those who eat a vegetarian or even vegan diet have a tendency to live longer than their omnivorous counterparts. This tends to be due to the fact that the cooking process creates carcinogenic material in most types of meat, leading to esophageal and stomach cancers later in life, according to the WHO and the Cancer Council of New South Wales. Meat eaters also tend to have a higher body mass index due to the higher calories in animal flesh.

It should be clear to most that a vegetarian or vegan lifestyle is an objectively superior one. That is not to say that it is an easy one to adopt. Especially in later life, it can be tremendously difficult to improve your dietary habits, particularly if some unhealthy choices have taken root over many years. But, the sooner you start the sooner you can begin eradicating the negative consequences of animal consumption, according to the suggestive results of studies performed by Harvard University.

How to Go Vegan Today

While it would be ideal to go cold turkey off of animal products right now, for most people this simply isn’t realistic. Especially for the elderly, this could be quite the shock to the system. That is not to say that it is bad for you, quite the opposite in fact. It can simply cause intestinal upset and general irritability. Even so, this can be more than enough to convince many seniors that going vegan is bad for them and puts them off committing to this healthy lifestyle choice.

The key to starting and maintaining any major dietary shift like this is to begin slowly. The primary focus from the outset will be on the gradual elimination of animal products from your life. This can be as simple as switching from regular milk to soy.

The Joy of Substitution

Did you know that as a vegan, you can eat virtually anything you want to? This may not make sense at first, especially for someone that has been cooking for themselves for many years. After all, how can you possibly make a burger without the beef?

The key is to find recipes that allow you to substitute the animal products in your favourite foods with vegetable based options. For example, burgers can easily be constructed out of mixtures of mushroom, turnip, and other fleshy vegetables which taste virtually the same. They also have the added bonus of being far lower in calories and higher in micronutrients and antioxidants! 


Don’t expect to totally overhaul your diet overnight. Take the time to experiment, find the foods you enjoy, and take the journey as it comes. 

Saturday, February 18, 2017

Daniel Fast Cranberry Steel Cut Oat Muffins



The steel cut oats give the muffins a chewy texture.  As with all Daniel Fast muffins, since you can not use leavening agents (baking powder or baking soda),  they do not rise like "regular" muffins - resulting in a denser muffin.  These muffins are better the day after they are made.  Actually, I think ALL muffins taste better the day after they are made !!  


Ingredients:
1 and 1/2 cups whole wheat flour (I use Bob's Red Mill Whole Wheat Flour )
1 cup Steel Cut Oats  (I use Bob's Red Mill)
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp salt
1/4 tsp ground cloves
1/2 cup chopped walnuts
1 and 1/2 cups cranberries (I used dried - no sugar)
-------
1 cup orange juice (no added sugar)
1/2 cup unsweetened applesauce 
1 tsp vanilla extract
2 medium to large very ripe bananas, sliced
6 large dates (I use medjool dates)

Directions:
Blend the orange juice, vanilla, bananas, and dates in a blender or food processor until smooth.  Pour mixture into bowl.

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  


Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  


My favorite food processor is the  KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.


The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Acknowledge that the Lord is God!  He made us, and we are his.  We are his people, the sheep of his pasture.
Psalm 100:3 (NLT)


Saturday, February 4, 2017

Lentils and Rice with Broccoli (DF,GF)




I put the broccoli in the rice cooker but if you want the broccoli firmer, cook the broccoli by itself and add to the rice after the rice is cooked. 


Ingredients:
1 cup dry brown rice (I used brown rice and wild rice)
1 can lentils, with liquid 
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground coriander
1 onion, chopped
1 tsp minced jar garlic
1/2 tsp salt
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 cup water
1 12-oz package frozen broccoli
========
1/4 cup shelled pistachios

Directions:
Place all ingredients in a rice cooker and cook until done.  Stir in pistachios after the rice is cooked.


I really like the Rival 6-cup Rice Cooker w/Steamer.   It makes cooking rice SOOO easy.  I just put all the ingredients in the cooker .  So my rice dish is complete with spices and veggies when the rice is cooked.  The 6 cup isn't a big rice cooker, but it is plenty for 2 people.  



Worship the Lord with gladness.  Come before him, singing with joy.
Psalm 100:2 (NLT)

Saturday, January 28, 2017

Apricot Walnut Coconut Snack Balls (DF, GF)






Ingredients:
2 cups dates (I use medjool dates)
1/3 to 1/2 cup water (depending on how dry the mixture is)
1 cup dried apricots (I used 12 Made in Nature Dried Apricots
1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1 cup walnuts

Directions:
Put everything in a blender or food processor and blend until well combined. 

Form into balls and store in fridge.  Each day these balls tend to get more flavorful.  I like these better after they have been in the fridge overnight.

I've started using the  Farberware Cookie Scoop for forming the snack balls, instead of using my hands.  It is easier and not as messy.


My favorite food processor is the KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender



Shout with joy to the Lord, all the earth!
Psalm 100:1 (NLT)

Saturday, January 7, 2017

Sweet Potato Dessert/Pie (DF,GF)


I was not going to publish this  because it came about by me making a mistake in what I was trying to make !!!  But my co-workers LOVED it and thought it made a great dessert.  So here it is !!!   

This recipe makes a TON!!!   I made 1- 10 inch pie and 2-8 inch pies with this recipe.  


Ingredients:
3 and 1/2 cups cooked and mashed sweet potatoes
3 bananas
1/3 cup unsweetened almond milk
1/4 cup orange juice
1 tsp vanilla extract
1/4 tsp salt
2 tsp pumpkin pie spice
3/4 cup and 2 Tbsp date syrup
1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1 cup pecans

Directions:
Mix all ingredients in a blender or food processor until well combined.

Pour mixture into pie crust or dessert bowls.

If making a pie, bake at 350 degrees until hot, about 35 - 45 mins.


Pie Crust:
1 and 1/2 cups pecans
1/2 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
15 large dates
2 tsp vanilla extract

Directions:
Mix all ingredients (EXCEPT coconut) in a blender or food processor until crumbly.  Stir in coconut.

Press into a 9-inch pie pan

My favorite food processor is the  KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

The Lord is close to everyone who prays to him, to all who truly pray to him.
Psalm 145:18  (NCV)


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