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Delectable Pumpkin Bread - Wheat Free and Sugar Free

Posted by Unknown Saturday, November 2, 2013 0 comments

This might be my new favorite use for almond flour and for pumpkin puree. The batter is made in a food processor in record time!
However, let's do the "Notes" first:
1.) The pumpkin bread is easier to remove from the loaf pan if you let it cool for about an hour. This is only an assumption on my part, since the warm loaf was far too appealing for me to wait. Delicious warm or cold! (I'm thinking toasted, for breakfast. . .)
2.) I enjoyed the process of making my own pumpkin puree, following Elana Amsterdam's easy recipe. I am sure you would have wonderful results using 1 cup of any good organic pure pumpkin puree.
3.) This recipe, like so many of my favorite almond flour recipes, is adapted from one I found at Elana's Pantry.
Enjoy.

2 cups blanched almond flour
1/2 teaspoon kosher or sea salt
1 teaspoon baking soda
2 tablespoons good quality ground cinnamon
2 teaspoons ground nutmeg (If you can grate your own nutmeg, use less)
1 teaspoon ground cloves
1 cup roasted pumpkin puree
1/8 teaspoon "Kal" brand or "Now" brand concentrated powder stevia
6 organic eggs

Preheat the oven to 350 degrees.

Combine almond flour, salt, baking soda, and seasonings in a food processor. Pulse to mix.

Add the pumpkin puree, the stevia, and the 6 eggs to the mixture, and process for approximately 2 minutes.

TASTE the batter. IF you want to add seasonings or stevia, do so. (When I made my roasted pumpkin puree, I used a Grey Ghost organic squash, which has a sweeter taste to start, so I did not need to add anything.)

Pour the batter into a glass loaf pan and bake for 45-55 minutes. You will have a wet batter, and your end product will be moist when it has cooled.

RASPBERRY CREAM PIE - RAW, VEGAN & ORGANIC

Posted by Unknown Monday, August 12, 2013 0 comments

This recipe is da bomb! It takes less than 10 minutes to prepare. And yes, this is Vegan. The "cream" comes from raw organic cashews. The only drawback is waiting for the pie to chill. This will take two to three hours in the refrigerator. Well worth the wait!

I wish I could say it is my own creation, but I can't. I must give all the credit to Christel, a fellow admirer of Sarah Shilhavy @ Free Coconut Recipes. I have adjusted the recipe so that it meets the requirements of the Maximized Living Advanced Plan - using liquid stevia instead of honey, for instance; and I should also mention that the original recipe was for STRAWBERRY CREAM PIE, and I changed that, too. This was to meet the requirements of Dr. Cliff, who does not eat strawberries, so if you are so inclined, feel free to switch out the berries. Just make SURE the berries are organic. Conventionally grown berries are loaded with pesticides. Just don't eat them.

I am including a link to Sarah Shilhavy's website, so you can watch her prepare this recipe, all in a high speed blender, in less than 5 minutes. Just be sure to use the "Maximized" ingredients below.

Enjoy!

Preparation time: 5 minutes

Servings: 8 servings

Crust:

3/4 cup crushed raw pecans or walnuts
1/4 cup dried unsweetened shredded coconut

Filling:

2 cups fresh raspberries (or strawberries)
1 cup raw organic cashews
2 tablespoons vanilla extract
1 to 2 droppers full of liquid stevia (to taste)
1 pinch salt
1 cup coconut oil, melted

Grind crust ingredients in food processor or high speed blender and press into bottom of a 9 inch pie plate, building up the sides slightly.

Place all filling ingredients into blender or food processor and blend until smooth and creamy. Carefully pour on top of crust and refrigerate for 2 to 3 hours.

CINNAMON ICE CREAM

Posted by Unknown Tuesday, June 18, 2013 0 comments

Here is a wonderful recipe that I found on a great website, "Tropical Traditions." I have mentioned this site before, because they feature coconut, a massively healthy ingredient. I only made tiny changes, but essentially the recipe below is directly from Tropical Traditions:

27 oz full fat coconut milk (In Canada, that's just under two cans, but I used two full cans. . .you can never have too much coconut milk)
2 egg yolks
2 droppers full of liquid stevia. You can use powdered stevia. You are going for a sweetness factor equal to approximately 1/4 to 1/2 cup of sugar.
2 tablespoons melted grass fed butter, (if you can not get grass-fed, organic is the next best option)
2-3 teaspoons cinnamon
1 teaspoon pure vanilla extract - check the label to ensure there is no sugar in the ingredients
1/8 teaspoon kosher or sea salt

Add all ingredients to a blender and blend until smooth. Pour the blended mixture into an ice cream maker and follow manufacturer's directions. I have an older ice cream maker, so I turned it on and added the mixture about 5 to 10 minutes before we sat down for dinner. By the time we were ready for dessert, dessert was ready!

Enjoy.

PECAN SHORTBREAD COOKIES

Posted by Unknown Tuesday, August 28, 2012 0 comments

I have had this recipe in my notes for so long, I honestly don’t know where I found it. I did change the preparation instructions, though, to simplify the process, but props to the original writer, whoever you may be.

Enjoy!

Ingredients:

2 ½ cups blanched almond flour

¼ teaspoon kosher or sea salt

¼ teaspoon aluminum free baking soda

1 cup chopped raw pecans

½ cup organic butter

1/8 teaspoon Now brand or Kal brand stevia

1 tablespoon pure vanilla (no sugar – check the label)

Preparation:

1. In a stand mixer, or using an electric hand held beater, combine the butter and stevia. Add the vanilla and mix again until all three ingredients are incorporated.

2. In a separate bowl, combine all the dry ingredients, including the pecans.

3. Combine the butter mixture with the dry ingredients.

4. Using a piece of parchment paper, form the dough into a log, approximately 2 ½ inches in diameter.

5. Freeze the log for approximately 1 hour; then unwrap and cut into 1/8 inch slices.

6. Place the slices on a baking sheet lined with a clean piece of parchment paper.

7. Bake at 350 degrees until lightly golden, approximately 10 to 15 minutes.

8. Cool and serve.

Makes 24 cookies

KEY LIME SQUARES

Posted by Unknown Tuesday, April 24, 2012 0 comments

IT'S A SPRING THING

This recipe could easily fill a small glass pie plate, so it can be presented as Key Lime Pie or as Key Lime Squares. I made the squares so the portions were a little bigger!

Top with some freshly whipped organic cream.

Enjoy.

Ingredients:

Crust:

1 1/2 cups almond flour

1/2 cup unsweetened shredded coconut

1/2 teaspoon sea salt

2 tablespoons extra virgin olive oil

stevia equivalent to 1/2 tablespoon sugar

1 tablespoon pure vanilla extract

Combine all the Crust ingredients and press into an 8" x 8" baking dish. Bake at 350 degrees for 15 minutes. While the crust is baking, assemble the key lime topping mixture:

Key Lime Topping Mixture:

1/4 cup extra virgin olive oil

stevia equivalent to 1/2 cup sugar

3 large eggs

the zest of a lime

1/2 cup freshly squeezed lime juice

Note: I added two drops of green food coloring, but I would not recommend doing this if you do not have high quality, "no-sugar-or-preservatives-added" food coloring.

Combine all the key lime topping mixture ingredients in a blender.

When crust has baked for 15 minutes, pour the topping mixture over the crust and return the crust and topping mixture to the oven to bake at 350 degrees for another 15 minutes. Remove from the oven.

Let the finished product cool in the baking dish for 30 minutes, and then chill it in the refrigerator until chilled through- about another 30 to 45 minutes. Cut into squares.

Freezer Fudge

Posted by Unknown Saturday, April 14, 2012 0 comments

OMG! Fudge that tastes like the inside of our Almond Butter Cups. . . .

Enjoy.

Servings: Fills an 8"x8" pan
Preparation Time: 10 minutes + 1 hour chill

2 cups raw creamy almond butter (unsalted)
1/2 cup coconut oil, softened
1/8 teaspoon of Kal Brand or Now Brand stevia concentrated powder - (sweetness To YOUR TASTE!)
1 teaspoon kosher or sea salt

Simply mix all the ingredients together in a medium bowl, until smooth and creamy. I use a stand mixer with a paddle attachment.

(Tip: It helps if all the ingredients are at room temperature, to keep the coconut oil soft.)

Transfer the mixture to a square baking dish, or container, lined with parchment or wax paper, then smooth with a spatula, and freeze until solid (about an hour). Remove the fudge by lifting the paper out of the pan, then cut into squares and serve immediately.

Due to the nature of coconut oil, this fudge will melt if left at room temperature for long. Store in the freezer for best results.

This recipe is adapted from a tropicaltraditions.com recipe. Enjoy.

VEGAN Pumpkin Pie

Posted by Unknown Friday, October 7, 2011 0 comments

Happy Thanksgiving Everybody! For those who are VEGAN or Lactose Intolerant (and, frankly, who isn't?). I tested this recipe this morning, and at 7:30PM it was 3/4 gone already!

Read through to get the blueprint for the VEGAN almond pie crust, too.

Enjoy.

Ingredients:

1 (15 oz.) can (preferably organic) pumpkin puree (no sugar or other additives, check the label)

¾ cup “Spoonable” brand stevia or equivalent (OR LESS – TASTE IT! Let the spices do the talking!)

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

(freshly grated nutmeg if you have it on hand)

4 oz. organic coconut cream

8 oz. unsweetened almond milk, original or vanilla flavor

1 slightly cooled almond pie crust (see recipe below)

Preparation:

Preheat oven to 425 degrees

1) Combine all the ingredients. I use a high speed blender.

2) Pour into a cooled almond pie crust.

3) Bake 15 minutes at 425 degrees.

4) Reduce heat to 350 degrees and bake for an additional 35 - 45 minutes.

VEGAN Almond Pie Crust

1 1/2 cups blanched almond flour

1 pinch of kosher or sea salt

1/2 pinch of stevia to very lightly sweeten (less is more)

3 tablespoons extra virgin olive oil

Mix dry ingredients. Add E.V.O.O. and thoroughly combine. Press into glass pie plate.

Bake at 350 degrees for 7 to 8 minutes. You don't want the crust to brown.

Remember to turn up the oven to 425 once the crust is done. You bake the pumpkin pie at this higher temperature for just the first 15 minutes.

Enjoy.

LEMON SQUARES

Posted by Unknown Sunday, September 11, 2011 0 comments

I have been promising to blog this recipe for months. Sorry it took so long. I know you will find it worth the wait. We love it for Sunday dinner dessert.

Enjoy.

Ingredients:

Crust:

1 1/2 cups almond flour

1/2 teaspoon sea salt

2 tablespoons extra virgin olive oil

stevia equivalent to 1/2 tablespoon sugar

1 tablespoon pure vanilla extract

Combine all the Crust ingredients and press into an 8" x 8" baking dish. Bake at 350 degrees for 15 minutes. While the crust is baking, assemble the lemon topping mixture:

Lemon Topping Mixture:

1/4 cup extra virgin olive oil

stevia equivalent to 1/2 cup sugar

3 large eggs

the zest of a lemon

1/2 cup freshly squeezed lemon juice

Combine all the lemon topping mixture ingredients in a blender.

When crust has baked for 15 minutes, pour the lemon topping mixture over the crust and return the crust and lemon topping mixture to the oven to bake at 350 degrees for another 15 minutes. Remove from the oven.

Let the finished product cool in the baking dish for 30 minutes, and then chill it in the refrigerator until chilled through - about another 30 to 45 minutes. Cut into squares. (Nice to have dessert finished and waiting while you eat your dinner, right?)

Apple Blackberry Crisp

Posted by Unknown Monday, June 20, 2011 0 comments

I have been wanting to post this recipe for about three weeks. The trouble was, every time I baked one of these delicious desserts, we devoured it so quickly that I could never get a picture of it!

Enjoy.

Ingredients:

5 (preferably organic) Granny Smith apples, peeled, cored and chopped into bite sized pieces

1 pint fresh blackberries

1 tablespoon lemon juice

1 tablespoon pure vanilla extract (no sugar – check the label)

2 tablespoons blanched almond flour

1 cup blanched almond flour

¼ teaspoon kosher or sea salt

¼ teaspoon baking soda

2 ½ tablespoons olive oil

Stevia equivalent to 2 tablespoons of sugar

Preparation:

Place apples and blackberries in a large bowl

Sprinkle with lemon juice, vanilla, and 2 tablespoons blanched almond flour, tossing to incorporate all ingredients

Place apple-blackberry mixture in an 8” x 8” baking dish and set aside

To make topping:

Iin a medium bowl, combine almond flour, salt, baking soda, and oil.

Crumble topping over apple-blackberry mixture.

Cover with tinfoil and bake at 350° for 60 to 75 minutes until fruit is juicy and bubbling.

Remove from oven and uncover.

If topping is lightly browned, allow to cool for 10-15 minutes.

If topping is not yet browned place in oven uncovered for 5 minutes, or until lightly browned.

Note: Remember: Lightly browned is what you're after.

Delicious warm or cold.

ALMOUND FLOUR REVISITED

Posted by Unknown Sunday, May 15, 2011 0 comments

I have wanted to share a few important links and recipes with all of you for quite a while. Sorry for the delay. First, I want to talk about Almond Flour, Almond Meal, the difference between the two in recipes, and the cost factor.

I avoid purchasing almond flour in the grocery store at around $15.00 per pound. One example of almond flour you will find in retail stores is Bob's Red Mill. This product, really more of an almond meal, has a very coarse texture. I do not recommend using Bob's Red Mill almond flour in my recipes, although, it will yield a decent result – just not the amazing results that a finer textured Almond Flour will produce. The least expensive almond meal I have seen locally is in the “Bulk Barn,” where the cost is roughly $9.39 per pound. In the bulk stores, it is referred to as “ground almonds,” and that is closer to the truth of its texture. I prefer to purchase almond flour of the finest quality and texture online where the price is considerably less than retail in either the grocery store or in bulk. Of course, there are shipping costs, which add to the bottom line price. Ultimately, almond flour is still expensive, but it is packed with protein and flavour, allowing me to have baked treats like cupcakes and breads. So for me, it is worth the cost.

Here in Canada the best link to order almond flour online is:

JK Gourmet at www.jkgourmet.com 1-800-608-0465.

Search the website carefully. You are only interested in the blanched almond flour! You will be buying in bulk from JK Gourmet, but you will save money, your results will be wonderful, and you will have plenty on hand when you need it.

Other online sources, best for US orders, are:

Benefit Your Life (organic) at www.benefityourlifestore.com 1-877-295-2407

Honeyville at www.store.honeyvillegrain.com 1-888-810-3212

In the US, you can purchase smaller amounts per online order, which, based on your budget, might be helpful.

I store my almond flour in the freezer, taking out 8-10 cups at a time to keep on hand at room temperature. Trying to use frozen almond flour is more work than it’s worth.

By the way, if you have enjoyed the almond flour recipes in GOOD FOOD using almond meal or ground almonds, you will enjoy those recipes even more using this better quality almond flour. You need not make measurement adjustments.

I will follow this post with a recipe which, thanks to the finer textured almond flour, I have really enjoyed, “Dark Rye Bread.”

Enjoy.

ALMOND BUTTER CUPS

Posted by Unknown Friday, February 25, 2011 0 comments

Words really aren't necessary here.

Enjoy.

Chocolate
1/4 cup ice-cream scoop of organic butter or coconut oil

3 to 4 squares unsweetened chocolate (your preference)

1/4 to 1/2 teaspoon NOW brand or KAL brand stevia, (to taste) - (Equivalent to 1/2 cup sweetening power)

dash of cinnamon - optional

In a saucepan, melt butter/coconut oil and chocolate squares over very low heat. Remove from heat.

Add Stevia and cinnamon.

Almond Butter Filling

1 scoop Perfect Protein Vanilla protein powder

1/2 teaspoon salt

1/2 cup raw almond butter

1 tablespoon pure vanilla (no sugar – check the label)

1/4 cup ice-cream scoop of organic butter or coconut oil (or a combination), well softened

Combine all the filling ingredients into a kind of very thick pudding, by mashing with a fork. This takes some mixing, and is easier if your almond butter and butter/coconut oil are at room temperature.

I use silicone muffin cups or a silpat mini muffin tin without any liner. If you do not have this, or cannot find one, use a regular or mini cupcake tin lined with regular or mini cupcake papers. This is what I have done pictured above.

Pour enough chocolate mixture to cover the very bottom of the cupcake papers.

Spoon (I use a tiny ice-cream scoop; you could use a large melon baller) a little of the almond butter filling on top of the chocolate coating.

Cover with the remaining chocolate mixture.

Chill to set.

Store in the refrigerator or the freezer.

CARROT CAKE MUFFINS

Posted by Unknown Monday, December 13, 2010 0 comments

CARROT CAKE MUFFINS – FINALLY A RECIPE WORTH SHARING!

I have been reading, testing, and rejecting recipes for a Carrot Muffin for the longest time. Many of the recipes I found were loaded with Agave nectar, which, by the way, is still sugar! If the recipe didn’t contain grains or sugar, it was dry or (worse yet) complicated to prepare. I had a snow day last week, and took matters into my own hands. I am happy with this recipe for two reasons. It tastes really good, and it can be prepared very quickly in a food processor.

Let me know how you like it.

Enjoy.

INGREDIENTS AND PREPARATION:

2 cups almond flour

½ teaspoon kosher or sea salt

2 teaspoons aluminum free baking powder

1 tablespoon Cinnamon

1/2 to 3/4 teaspoon powdered concentrate Stevia, such as KAL Brand or NOW brand.

¼ to ½ teaspoon freshly grated nutmeg

1 scant pinch of cloves

PUT ALL THESE DRY INGREDIENTS INTO A FOOD PROCESSOR. PROCESS TO COMBINE.

THEN ADD:

½ cup melted organic butter

1 tablespoon vanilla (no sugar – check the label)

½ cup unsweetened Vanilla Almond Milk (you can use water or organic whole milk)

4 extra large or 5 large organic free range eggs

PROCESS TO COMBINE INTO A SLIGHTLY WET BATTER.

POUR THE BATTER INTO A BOWL OVER:

1 ½ cups grated organic carrots

½ cup chopped raw pecans or walnuts.

STIR TO MIX.

DIVIDE INTO 12 MUFFIN CUPS LINED WITH PAPER OR SILICONE LINERS.

BAKE AT 350 DEGREES FOR 25 TO 30 MINUTES.

Organic Strawberries, Maximized Shortcake

Posted by Unknown Thursday, May 27, 2010 0 comments

This morning I whipped up a batch of the Basic Almond Muffin recipe in GOOD FOOD. I added some lemon zest and substituted lemon juice for the water called for in the recipe. I like to mix things up and experiment, and these two changes turned out to be a good idea, although the original recipe is lovely just the way it is. (By the way, if you are an inexperienced baker, remember that baking is chemistry. You can't change amounts of ingredients or skip ingredients the way you can in cooking, which in many ways is a more creative venture.)

Anyway, later in the day I ran across some organic strawberries.

You know the rest. Whip up some organic cream, gently sweetened with a tiny bit of stevia and a whisper of vanilla extract. Slice a muffin in half, add berries and whipped cream and top with mint fresh from my garden. (The only reason I planted mint this year was to decorate desserts.) We couldn't wait for our meal to be over: Dessert Heaven.

Enjoy.

Coconut Flour Crepes

Posted by Unknown Saturday, May 15, 2010 0 comments

These crepes are surprisingly delicious. They can be used for breakfast or brunch, and would be the beginning of a lovely dessert. To that end, I would suggest rolling fresh, local, blueberries, raspberries, or strawberries into the crepes, and topping them with a dollop of organic, stevia sweetened, cinnamon whipped cream. If you are using them for breakfast, I would top them with the Strawberry Sauce recipe which you can find in GOOD FOOD.

I also did a chocolate version of this recipe. I simply added 2 tablespoons of organic unsweetened cocoa powder, and substituted unsweetened chocolate almond milk for the milk in the original recipe. I also had to bump up the stevia to counter the bitterness of the cocoa powder. (Frankly, I preferred the original recipe, but I know there are lots of chocolate lovers out there.)

I tested the crepes in two types of pan. I used an old, very well seasoned, cast-iron pan, and I used a new Earth Chef pan that I recommended in GOOD FOOD. Both worked beautifully.

Enjoy.

Ingredients:
2 eggs
2 tablespoons coconut oil, melted
Stevia liquid drops, to taste (I use about 10 drops)
1/4 teaspoon pure vanilla extract - NO sugar, check the label (can substitute almond extract)
1/8 teaspoon salt
2 tablespoons organic coconut flour, sifted
small pinch of nutmeg
pinch of cinnamon
1/3 cup organic whole milk or unsweetened vanilla almond milk

Preparation:
In a medium bowl with a wire whisk, beat together the eggs, oil, stevia, vanilla, and salt. Mix in sifted coconut flour, nutmeg and cinnamon; stir in milk.
Heat an 8-inch skillet over medium heat. When hot, melt a tiny bit of coconut oil in the pan.

Pour 1/8 cup (two tablespoons-full) of batter in the skillet and swirl around in pan until a thin layer of batter covers the bottom. The crepe should be about 6-inches in diameter. (If you don't want them paper thin, govern your swirling accordingly.)

Cook 1-2 minutes, or until batter is bubbly and cooked around the edges. Flip the crepe and cook the other side for 1-2 minutes more, or until done.

These should be kept in the refrigerator if you want to use them for a dessert later in the day, but I would separate them with layers of parchment paper, and remove them from the fridge about an hour before dinner.

Maximized Lemon Pound Cake

Posted by Unknown Tuesday, May 11, 2010 0 comments

Here's a dessert B.J. really liked. It is a pound cake, yes, but it is made with coconut flour rather than conventional or AP flour, so it is completely guilt free for people (like me) who are doing their best to remain true to the Advanced Nutrition Plan.

Enjoy.

Ingredients:
· 5 eggs
· Approximately ½ to 1 teaspoon liquid stevia (sweeten to your taste)
· 1/2 teaspoon pure vanilla extract
· 3/4 cup organic whole milk yogurt
· 2/3 cup freshly squeezed lemon juice
· zest of 1 lemon
· 1/2 cup (1 stick) organic butter, melted
· 2 teaspoons aluminum free baking powder
· 1/4 teaspoon kosher or sea salt
· 1 cup organic coconut flour, sifted (this is available at bulk food stores)

Preparation:Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan with coconut oil, and flour with coconut flour. If using anything but a glass loaf pan, line the bottom of the pan with parchment paper. Grease the parchment with coconut oil, and flour using coconut flour.

In a large bowl beat the eggs with an electric mixer. If you have a KitchenAide stand mixer, all the better. Next add the stevia, vanilla, yogurt, lemon juice and zest. Mix until combined. Taste, and adjust sweetness by adding more stevia if you prefer. Add the melted butter in a constant stream, mixing continuously.

Sift together all of the dry ingredients. Using a spoon or spatula fold in the dry ingredients to the wet. The mixture will thicken up right before your eyes once you have added the coconut flour and other dry ingredients.

Bake for 45 to 55 minutes (I was closer to 55 minutes), until a toothpick inserted in the center of cake comes out clean. Let cake cool for 5 to 10 minutes in the pan. Invert on a cooling rack and let cool completely……if you can wait that long. On Mother's Day, we served this topped with stevia sweetened raspberry frozen yogurt. Not bad, eh?

Coconut Macaroon Cookies

Posted by Unknown Monday, April 5, 2010 0 comments

These light and delicious cookies are a tribute to the recipe I found in the "Maximized Living Nutrition Plan" book.
Enjoy.

Ingredients:
6 Egg Whites
1 Package or 2 ½ cups of Unsweetened Shredded Coconut
Stevia to Sweeten (to taste)

Preparation:
Beat egg whites until peaks form. (This can be done with a wisk or an electric hand mixer. I have done it with a wisk, and, although it was a tiny bit of a workout, it is possible – and somewhat satisfying.) Add stevia to sweeten, and beat again to combine. Taste, and add more stevia if necessary. At this point, if you want to add a teaspoon of pure vanilla, feel free. Gently stir in unsweetened shredded coconut.
Drop by teaspoons-full onto parchment lined baking pan. Bake at 350º for 12 to 15 minutes. Cool on parchment paper in the refrigerator until firm. Once cooled, these cookies can be dipped into melted, stevia-sweetened chocolate if you prefer. (I like the toasted coconut appearance and taste without the chocolate.)

GINGERBREAD FAKE – I MEAN CAKE

Posted by Unknown Wednesday, March 3, 2010 0 comments

Normally we would expect to see a recipe for Gingerbread Cake in the fall, or around the holidays. Does it feel like fall where you are? Does the weather feel more like Christmas time? Close enough.

Enjoy.

Ingredients:
1 ¼ cup flax seed meal

1/4 to 1/3 cup unsweetened shredded coconut
2 teaspoons aluminum free baking powder
2 teaspoons ground ginger
1/2 teaspoon ground cloves (substitute allspice)
1 ½ - 2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
Stevia equivalent to approximately 2/3 cup sugar
4 large organic, free range, antibiotic‐free, eggs, beaten

1/8 cup olive oil (1/8 cup = 2 Tablespoons)
1/2 cup water (substitute unsweetened Vanilla flavoured Almond Milk)
1 tablespoon pure vanilla (no sugar – check the ingredients)
1/4 to 1/2 cup chopped pecans or whole pecan halves (optional)

Preparation:
Preheat oven to 350 F. Line a cake pan with parchment paper on the bottom and sides, or use an 8x8 inch silicone baking pan.
1) Mix the dry ingredients together.
2) Mix the wet ingredients.
3) Add the wet to the dry and combine thoroughly.
4) Let batter stand 10 minutes.
5) Pour batter into the pan.
6) Sprinkle with pecans (optional) and bake for approximately 18 to 22 minutes, or until a toothpick inserted in the centre of the cake comes out clean.

Valentine's Day Dinner Menus

Posted by Unknown Monday, February 1, 2010 0 comments

My friend, Joanne, had the idea to make up a "Maximized Valentine's Day Dinner Menu." I was immediately inspired, and couldn't believe I hadn't thought of it myself. Here are some ideas for a three course menu - all mix and match of course, and all delicious. For each suggested recipe, remember to use quality ingredients - organic if at all possible in the case of the fruits and vegetables, and free range organic, or wild caught in the case of the meats and fish. The recipes can all be found in GOOD FOOD, MAXIMIZED LIVING NUTRITION PLAN, or here within the pages of this Blog. Enjoy.
Appetizer Choices:

Spinach Salad with fennel, pine nuts, sliced strawberries, and Roasted Shallot Vinaigrette

Leek and White Asparagus Soup

Roasted Cauliflower, Garlic, and Leek Soup

Main Course Choices:Crust-less Broccoli Quiche with grilled Asparagus

Lemon Chicken on a Bed of Pureed Cauliflower, with Mediterranean Zucchini Boats

Pan Seared Salmon with Avocado Remoulade and Green Beans
Grilled grass-fed steak with Chimichurri Sauce and mixed vegetables

Dessert Choices:

Strawberry Shortcake

Raspberry Frozen Yogurt

Chocolate Pecan Torte with Strawberry Sauce or Whipped Cream

Strawberry Shortcake for Valentine's Day

Posted by Unknown 0 comments

I had a brilliant idea last week as I posted the recipe for the Chocolate Cupcakes. I mentioned that both "chocolate" and "vanilla" cupcake recipes could be found in GOOD FOOD, the "vanilla" being the Basic Almond Flour Cupcake recipe. I realized then that these adorable yellow cupcakes would make the perfect cake base for Strawberry Shortcake, a Valentine's Day dessert favorite.

If I were making this dessert, I would simply use the "Strawberry Sauce" recipe in GOOD FOOD, spoon it over split Almond Flour Cupcakes, and then top it with stevia sweetened, whipped organic Cream.

Ain't love grand?

Enjoy.

CHOCOLATE CUPCAKES

Posted by Unknown Monday, January 25, 2010 0 comments

Valentine's Day cards and chocolates are in the stores already! There must be a massive corporate conspiracy to get all North Americans to buy and eat all the sugar and grains in all the stores, regardless of what they will do to our health, as long as there is a profit for the sugar and grains companies! This calls for a revolution! Sugar-free, grain-free chocolate cupcakes.
Enjoy.

Ingredients:•
2 cups pecans
• 1/3 cup cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 eggs
• 1/2 cup (I stick) butter, melted
• 1 teaspoon pure vanilla extract (no sugar - check the label)
• Stevia equivalent to approximately 1 cup of sugar, or to taste
• 1/2 cup water (or unsweetened almond milk – I use the chocolate flavor) (You could use coffee.)

Preparation:
Heat oven to 350 F. Line a muffin tin with silicone cups or paper liners.
1) Process pecans in food processor ‐ pulse until they are meal, not quite as small as corn meal.
2) Add the rest of the dry ingredients and pulse again.
3) Add the wet ingredients and process until well‐blended.
4) Separate into muffin cups and bake for 20 to 25 minutes. The exact time will vary with the pan. Start checking at 20 minutes. When you can smell them baking, it is a good time to start checking for doneness. When toothpick inserted in center comes out clean, the cupcakes are done.

p.s. If you are not a fan of chocolate, there is a basic Almond Flour cupcake recipe in GOOD FOOD. This will give you a "vanilla" cupcake result.

Good Food For Life

Delectable Pumpkin Bread - Wheat Free and Sugar Free

RASPBERRY CREAM PIE - RAW, VEGAN & ORGANIC

CINNAMON ICE CREAM

PECAN SHORTBREAD COOKIES

KEY LIME SQUARES

Freezer Fudge

VEGAN Pumpkin Pie

LEMON SQUARES

Apple Blackberry Crisp

ALMOUND FLOUR REVISITED

ALMOND BUTTER CUPS

CARROT CAKE MUFFINS

Organic Strawberries, Maximized Shortcake

Coconut Flour Crepes

Maximized Lemon Pound Cake

Coconut Macaroon Cookies

GINGERBREAD FAKE – I MEAN CAKE

Valentine's Day Dinner Menus

Strawberry Shortcake for Valentine's Day

CHOCOLATE CUPCAKES

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