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Guest Post for Dixie Chik Cooks…Sugar-Free Raw Vegan Pumpkin Pie in a Jar

October 23, 2011 By 4 Comments

When my friend Shea asked if I would be interested in doing a guest-post on her site, I was extremely honored and a bit intimidated.

Anyone who followed our Ingredient Challenge Monday posts knows that, because of medical reasons, I live a gluten-free and dairy-free lifestyle, and Shea does not.

So how am I to create something worthy of my lovely friend’s page that will meet the needs of her readers, but still be safe for my household as well?

Luckily, fall is full of flavorful inspiration.

Right about now, children are sleeping with dreams of gummy bears and Hershey bars running through their heads.  Stores are brimming over with beautiful orange globes waiting for your creative nature to kick in.

And the air is quickly growing chill.

October is a great time to perfect holiday dishes and simply have fun with new flavors that are only available this time of the year.

These Sugar-Free Raw Vegan Caramel Pecan Pumpkin Pies in a Jar are not just handy, they are delicious and nutritious.  The sweet caramel coupled with the smooth pumpkin filling; add in the slightest crunch of pecan, mmmmmmm heaven.

Best of all?  Because there is absolutely no cooking involved, it will take you no-time to turn those left-over pumpkin carvings into a decadent dish your family will want to enjoy time and time again.

Before I go into the recipe, let me say just a couple of things…

#1. As much as I would love to take credit for the overwhelmingly delicious caramel that tops this beautiful dessert, I must give credit to the ingenious recipe for Raw Snicker Bars
from VGAN JAR.

I had struggled to find the perfect, no-fail way to top the pumpkin pie portion of this recipe…something that was as easily portable and the perfect complement to this dessert, this
caramel certainly fit the bill.

#2. Why a jar? Well, I wanted something that was portable.  I like to surprise my kids with a dessert in their school lunch every now and then, especially when I can make that dessert jam packed with nutrition. They’re happy, I’m happy. We all win…

Really though, my family and I are looking at the possibility of going camping this Thanksgiving. In preparation, I am doing all I can to create the classic foods of this annual feast in a way that will be easy to bring with us, keeping my campfire labor to a minimum but our overall enjoyment to a maximum.

Expect to see at least one or two more jar-type desserts from me in the near future over at And Love it, Too!

#3. I like to use my blue canning funnel to pour each layer in…this makes the filling process much easier and keeps the mess to a minimum.  Yay!

#4. If you don’t want to use a jar, this recipe will fill a 9-inch deep dish pie pan quite nicely.

Without further adieu, I present this dish crafted just for you.

xoxo

Sugar-Free Raw Vegan Caramel Pecan Pumpkin Pie, in a Jar

Crust:

2c Blanched Almond Flour

1 Tbs Cinnamon

4 Tbs Coconut Oil, melted over low heat

 

Filling:

4c Raw Pumpkin, cubed

1-Large Ripe Avocado, peeled and seed removed

2c Pitted Dates

2 Tbs Coconut Oil, melted over low heat

3 tsp Ground Cinnamon

1 tsp Sea Salt

1 tsp Ground Ginger

½ tsp Ground Cloves

 

Topping:

16 Dates, soaked in water for at least 1 hour

½ c Agave Nectar

2 Tbs Coconut Oil

4 Tbs Water

½ c Crushed Pecans

8-12oz Jelly Jars with lids

In large mixing bowl, mix together the blanched almond flour and cinnamon.  Slowly add in the coconut oil, using a fork to combine, stopping when the dough resembles cookie crumbs.  Press ¼ c of crust mixture into each jar. Set aside.

In high-speed blender, add in pumpkin, avocado, dates, ginger, cloves, sea salt and coconut oil. For Vitamix, begin on Variable 1 and quickly increase to Variable 10. Tamper as needed.  Allow to blend until mixture is completely smooth.  Pour approximately ½ c into each jar. Set aside.

Clean your high-speed blender before moving on to the next step.

Blend soaked dates, agave nectar, coconut oil and water, on high until completely smooth, approximately 2 minutes.  Add about 1 Tbs to each jar.  Top with crushed pecans.

Refrigerate until ready to serve.

Serves 8

May this holiday season be filled with joy, laughter and lots of great food.

Thank you for this opportunity, Shea!

xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , ,

Healthy Lunchbox Guest Post — Ricki Heller @ Diet Dessert and Dogs

September 2, 2011 By 6 Comments

Have you met my friend Ricki Heller?  In addition to being the author of Diet Dessert and Dogs, Ricki is also a full-time professor, a bestselling author, an amazing cook and a lot of fun to chat with!

 

Today, Ricki is a guest-blogger on my page; what a great honor!

 

When discussing the goal for this series, I mentioned that the overall concept is to share different tips, ideas and recipes that can be used in healthy school lunches. With this Ricki hesitated slightly, pointing out that she does not have children of her own (that is, other than her beautiful dogs). 

 

In reality, healthy lunchboxes know no boundaries.  Healthy lunchboxes are important to children and adults alike.  I bring my lunch to work every day.  My boss brings his lunch as well…In fact,
most everyone I work with brings lunch on a regular basis. 

 

Doesn’t it make sense that we could all use some tips for our own lunches, too?

 

Then, Ricki sent me her post, her delightfully colorful photographs, and her tantalizing recipes. 

 

Today, Ricki not only shares how to make your lunchbox a little healthier, she does it in a way that both children and adults will favor. 

 

Enjoy this lovely post written especially for you.

 

Thank you, Ricki! xoxo

 

_________________________

 

 

 

Take-Along Lunch, in the Raw

 

It’s the start of the school year and more than ever moms are thinking about what to pack for their kids’ lunches.  But for those of us on special diets, without kids, or on tight budgets, the notion of toting along a lunch to work is common all year round, and the question of “what to pack for lunch?” is a weekly staple.

 

Since I’m always on the lookout for healthy packed lunches, I was delighted when Sunny asked if I’d like to contribute to her “Healthy Lunchbox” series here on And Love It, Too. There’s nothing like a yummy homemade lunch at the office!

 

One of my favorite quick lunches is collard rolls.  Using a raw collard leaf instead of a tortilla or wrap makes for a simple, healthy and delicious meal. Simply fill the leaf with your add-ins of choice, pile neatly in place, then roll up as you would sushi or a wrap. The collard leaf provides a sturdy, thick wrapper for your veggies and spreads inside; and it won’t get soggy between the time you roll it and when you eagerly bite into it at lunchtime. It’s a fresh, quick way to enjoy a nutritious lunch, as long as you ensure that it contains a good source of protein along with the veggies or sprouts.

 

Of course, if your kids aren’t tickled by the green wrapper (and who wouldn’t be?), simply swap the collard for a whole-grain tortilla, pita, or other grain-based wrap instead.

 

Ricki’s Favorite Collard Wrap

 

Basic Recipe per serving:

 

1-2 large collard leaves, washed, stem removed, and patted dry

About 1/4 cup (60 ml) spread of choice (hummus, nut butter or my favorite, Sweet Potato-Almond Butter Spread, below)

Three or Four of the Following Fillers:

  • 1-2      baby carrots, cut in matchsticks
  • 1/2      tomato, sliced
  • 1/2      green onion, cut in long strips
  • 2-3      slices avocado (optional)
  • 1/4      red pepper, cut in strips
  • 1-2      Tbsp (15-30 ml) sprouts of choice
  • Small handful shredded lettuce

1 Tbsp (15 ml) toasted sunflower, sesame or hulled hemp seeds

Lay the collard leaves flat and spread with half the spread of choice.  Line up half your fillings across the leaf on one end.  Sprinkle with half the seeds.

Starting at the end with the fillings, roll up the collard leaf tightly.  If desired, cut in half for two smaller rolls.  Wrap tightly in plastic wrap or place in a container with other lunch foods.  This will keep at room temperature for 2-3 hours, but it’s preferable to keep it refrigerated if possible. Makes one large serving (2 wraps).

 

Sweet or Savory Sweet Potato-Almond Butter Spread:

I prefer the savory version in collard wraps, but the sweet would work, too, and might be more appealing for kids.  Either way, it’s a great spread to introduce some fiber and a bit more protein into the wrap.

Savory Spread:

1 cup (240 ml) packed sweet potato purée (I bake a sweet potato, peel it and purée it in the food processor)

1/2 cup (120 ml) natural unsalted sunflower seed butter (or another nut or seed butter of your choice)

1 clove garlic, minced

1 tsp (5 ml) freshly squeezed lime juice

1 to 1-1/2 tsp (5-7.5 ml) garam masala, to your taste (or substitute 1/4 tsp/.5 ml ground ginger, 1/2 tsp/2.5 ml cinnamon and a pinch of cloves)

1 Tbsp (15 ml) fresh cilantro or parsley, chopped

 Sweet Spread:

1 cup (240 ml) packed sweet potato purée

1/2 cup smooth natural unsalted almond butter (or another nut or seed butter of your choice)

1 tsp (5 ml) cinnamon

10-20 drops plain or vanilla stevia liquid, to your taste

1/8 tsp (.5 ml) fine sea salt

For both versions: Place all ingredients in the bowl of a food processor and process until smooth and well combined.  Transfer to a clean jar and store in the refrigerator.  Makes about 1.5 cups (360
ml).  Will keep, covered in the refrigerator, up to 5 days.

Filed Under: Dairy Free, Gluten Free, Healthy Lunchbox, Main Courses, Raw, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , , , , ,

Healthy Lunchbox–Garlic Tomato Basil & Pesto Bruchetta (Vegan, Gluten Free, Dairy Free)

August 31, 2011 By 18 Comments

When preparing school lunches for children with allergies or food sensitivities, most moms (myself included) stay focused on keeping the food we send with our children as “normal” looking as possible.

There are times though, where sending our kids with something ‘outside of the box’ is just what they need.

I shared my recipe for Vegan Pesto with Kale several months ago.  This pesto remains one of my all-time favorite dishes.  The perfect complement to gluten-free pasta, a beautiful dip for fresh vegetables, a delicious mix-in for your quinoa, or even use as a coating for your own chicken or tofu dish; this beautiful, rich and creamy pesto sauce is a recipe you undoubtedly will enjoy time and
time again.

This week, Food Network Summer Fest has offered a new challenge to their bloggers…the fantabulous tomato!

Alright.  Now you are asking what on earth does pesto or school lunches have to do with tomatoes?

Well…before I go there; let’s talk about food memories for a moment.

Tell me about your favorite meal.

How did it become your favorite meal?

What memories do you have associated with that meal?  Are they happy? Inspiring?

Close your eyes and think about it for a moment.  When your mouth begins to water, come back to me and let’s talk.

 

Now that you have had a moment…how real is that memory for you?  Is it true that your favorite meal is your favorite, not just because it tastes really really good, but also because you have some happy memory associated it with?

My creations are often linked with specific food memories.  I like to create foods that evoke happiness, usually happiness associated with someone who once brought joy into my life by sitting down to a meal with me.

Food memories.

By re-creating this food, I hope in turn to evoke happy memories for all those with whom I share, and thereby create new happy food memories for those near and far.

The dish I share with you tonight is by no means unique in that regard.

True, it may not be something you personally have had before…but the food memories associated with this dish are strong for me.

My Aunt Teena, the same aunt mentioned in my Organic Bread and Butter Pickle Recipe, is at the heart and soul of this recipe. (Food memories)

Several years ago, my Aunt Teena came to me with a jar of pesto sauce and a jar of tomato basil sauce, told me to combine them and make some bruchetta for the family reunion dinner we were having that night.

I remember thinking she was nuts.

I mean, seriously…pesto is great on its own.  Tomato and basil with a little olive oil is all you need for a good bruchetta, right?  Why would I combine the two?

But, I did it.

Aunt Teena may have had some different ideas, but she was a darn good cook.  And you know what?  I loved her creation.

Somehow, the marriage of the thick, hearty tomato basil sauce with the smooth, creamy pesto was exactly what we needed.

For whatever reason, my memory of particular family reunion meal was brought forth the moment I saw tomatoes on the Food Network Summer Fest list.

I knew I had to re-create my aunt’s dish…

But what about school lunches?

Here is where thinking outside of the box comes in handy.

Do you know how tired students get of the same ole same ole? There comes a point where many kids simply stop eating their lunch all-together.   Seriously.

When your child is the one who walks in with something completely different but amazingly delicious on a regular basis, other children take notice.  When your gluten-free, dairy-free creations are better than what everyone else is having, well…imagine the boost in confidence your child will experience.

This is one of those lunches that will turn the tides for a child with special dietary requirements.

This is one of those lunches that even the most junk-food loving student will look at and want to take part in.

This is a meal worth sending our kids to school with.

No, your child will not be eating what everyone is eating when you send this dish…but you know what?

Maybe that is just what they need.

May you find as much enjoyment in this beautiful creation as we have.

Enjoy!

Garlic Tomato Basil & Pesto Bruchetta (Vegan, Gluten Free, Dairy Free)

1 batch Vegan Basil Pesto with Kale

2 ½ lbs Vine-Ripe Tomatoes, diced

2 oz Basil, chopped

1 ½ TBS Minced Garlic

Crispy, Toasted Gluten-Free Bread (like Elana’s Paleo Bread, or UDI’s Whole-Grain Gluten Free Bread)

 

Prepare pesto according to recipe directions, refrigerate until ready to use.  Prepare all other ingredients.  In large mixing bowl, combine tomato, basil and garlic. Let sit for approximately 20 minutes.
Drain any juice from the tomato mix and gently fold in prepared pesto.

Serve over crisp, toasted gluten-free bread.

Makes 10 generous servings.

To use in your healthy lunchbox, simply pack up a couple of slices of crisp toast in one container (I like to slice mine into quarters for easy, bite sized chunks), and the sauce in another.  Send your student with a spoon and let them create their own bruchetta at school. :)

 

 

Wait!

Don’t just stop there!

This sauce is also great over pasta (which is easily packed up for school lunches)

Or even try it with chicken and a side of your favorite gluten-free crackers!

 

:) Get creative with this sauce, your children will thank you!

Need more ideas? Simply click on the Healthy Lunchbox tag over there >>>> and visit each and every beautiful guest-post I have been honored to feature so far.
More tips and fantastic bloggers are coming your way!

Thank you for stopping by.

Happy school days to you. xo

Be sure to visit the other Food Network Summer Fest Tomato Recipes! So many delightful ways to enjoy this beautiful fruit.

Big Girls Small Kitchen: Seared Chicken with Cherry Tomato Pan Sauce
Haute Apple Pie: Heirloom Tomato & Three Cheese Tart
What’s Gaby Cooking: Zebra Tomato and Burrata Crostini
Zaika Zabardast: Balsamic Roasted Tomato-Basil Ice
And Love It Too: Healthy Lunchbox – Garlic Tomato Basil Pesto Bruchetta
Chez Us: Roasted Tomato Sauce
Daily*Dishin: Refreshing and Rustic – Tuscan Bread Salad
Glory Foods: Fresh Tomato Salsa
Dishin and Dishes: Tomato Tart Tatin
The Purple Cook: Eggplant Parmesan Caprese Salad
I Am Mommy: Tomato Crudite
Cooking With My Kid: Gluten-Free White Bean Chive Cakes with Heirloom Tomatoes
FN Dish: Easy Tomato Appetizers
Add a Pinch: Simple Caprese Salad Skewers
Sweet Life Bake: Salsa Cruda
Virtually Homemade: Farfalle with Roasted Tomato Sauce, Bacon and Shaved Romano
Dixie Chik Cooks: Tomato, Basil and Olive Bruschetta
The Sensitive Epicure: Yemista – Greek Stuffed Tomatoes & Peppers with Potatoes
Mooshu Jenne: Sun Burst Tomato Pasta
Napa Farmhouse 1885: Book Club, Tomatoes and a Recipe for Chicken Provençal?
Cooking With Elise: Tomato Parmesan Biscuits
From My Corner of Saratoga: Cooking from the Garden – Bruschetta Pizza
Fritos and Foie Gras: Tomato Terrine
Creative Culinary: Fresh and Savory Tomato Pie
Big Apple Nosh: Caprese Salad/Tomato Carnage
Spices and Aroma: Quick and Easy Paneer Curry
Zaika Zabardast: Sun-Dried Tomato Pesto Breakfast Rolls

Filed Under: Dairy Free, Gluten Free, Healthy Lunchbox, Main Courses, Paleo, Raw, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , , , , , , ,

Healthy Lunchbox Guest Post– Heather @ Gluten Free Cat

August 26, 2011 By 2 Comments

This special Friday edition of my ‘Healthy Lunchbox’ series comes from a fellow educator, gluten-free blogger, foodie and friend. 

Heather from Gluten Free Cat offers her teacher perspective, revealing what is in the typical school-lunch and shares her frustration with how this impacts her students (and thereby, her class). 

Please enjoy this simply beautiful post which is filled with plenty of tantalizing treats that won’t cause your child to lose his mind shortly after consumption.

Thank you, Heather!

xoxo

_______________________

 

 

We’re back to school after a very short summer.  Excitement is in the air, crayons still have tips, kids are squeaking down the halls in their new shoes on the freshly waxed floors, and colorful lunch boxes line the cubbies.

What’s in those lunch boxes?  You don’t even want to know.  As a teacher, I see it all from nutritionless sandwiches to prepackaged Lunchables.  Just yesterday, I watched a five-year-old inhale a white bread sandwich stuffed with peanut butter, marshmallow fluff, and chocolate-covered pretzels.  And then I had to teach him for the rest of the afternoon.

Then there are the lunchboxes filled with nothing but processed snacks.  When a box contains Doritos, goldfish, a fruit rollup, and a pack of Oreo cookies, what am I supposed to encourage the kids to eat?

I am not an expert on packing kids’ lunches, as I do not have children of my own, but after teaching elementary school for almost 20 years, I have learned a thing or two about getting kids to do what I want.  The Husband calls it manipulation.  I call it finding a way to give everyone what they want (especially the teacher).  Here are three tips that help me everyday as a school teacher, and they can help you in preparing healthy lunches for your kids.

Give kids options.

Be sneaky.

Let kids be kids.

1.  Give your kids options by packing many small, healthy snacks.

If your child opens a lunch box to find one large salad or leftover casserole from last night’s dinner, chances are it will return home barely touched, and your child will graze from the
lunches of his tablemates.  But if the lunchbox is filled with 5-6 healthy options, you’ll probably be happy if he actually ate 3 or 4 of them.  Give kids options within your parameters.

2.  Be sneaky.  Disguise healthy foods. 

Your child does not want to be known as the class health food nut; he wants to look normal. So pack food that looks normal.  Normal-looking does not have to mean devoid of nutrients.  If your child has a food allergy, then he already struggles with not feeling normal in the school cafeteria.  Come and eat lunch with your child, and see what the other kids are eating.  Then get creative and find a way to replicate those hot items, but sneak in healthier ingredients.


Here are some substitution ideas:

Prepackaged Chips

While children are opening packages of Doritos and potato chips, your child can be dipping homemade corn chips into dairy-free nacho cheese created by Lexie of Lexie’s Kitchen.  And how much more fun would it be to eat these chips if your child helped to make them?  Try my simple recipe, and simply season them with salt, or come up with your own spicy seasoning that will taste even better than Doritos laden with Red 40.

Pudding Cups

Instead of nutritionless pudding cups, try Soyummi’s gluten-free, dairy-free, refined sugar-free pudding cups.  They’re convenient, healthy, and who doesn’t love pudding in a cup? See my review here.

Muffins

Muffins are a great way to disguise nutrients.  Sneak in some applesauce, zucchini, shredded carrots, or fruit into a favorite muffin.  Here are some great muffin recipes by some of my
favorite bloggers:

 

Snack Bars

If you’re going to put a snack bar in your child’s lunch, make sure you read the ingredients.  Look for wholesome, organic ingredients.

 

Or you can make your own snack bars!  Try these:

 

3.  Let Kids Be Kids

 

Kids like to play with their food.  Look for different shapes, colors, and textures. Incorporate your kid’s favorite flavors in fun ways. One of my favorite kid foods is a simple Almond Butter and Banana Sandwich on Rudi’s Gluten-Free Bread.

 

Lunchables

This Oscar Mayer line just won’t go away, because it’s convenient for parents and fun for kids to assemble their own meals.  So make your child his own healthy lunchable.

 

  • Pizza Lunchable?
    Cut an Udi’s Gluten Free Pizza Crust into quarters and zip one up in a baggy.  Include a small container of organic pizza sauce, another of shredded cheese or Daiya (dairy-free), and another with a few toppings.  Your child can assemble his own gluten-free pizza with ingredients selected by you.
  • Cracker Stacker Lunchable?  Pack mini-containers of gluten-free crackers, spreadable nut cheese, and cucumber slices.
  • Create your own!  How about a corn tortilla, black bean spread, Daiya cheese, and shredded sweet red peppers?

 

Cookies

Make sure you pack cookies, yes, cookies!  Make them part of a healthy meal.  If a child feels deprived of treats he is going to find those treats somewhere.  Wouldn’t you rather know that your child’s treats are made with wholesome ingredients that you choose?  While other kids are munching on Chips Ahoy and Oreos, your child could be eating these:

 

And here are some great containers to help you package your child’s lunch:

 

Have a wonderful, healthy school year!

Filed Under: Dairy Free, Gluten Free, Healthy Lunchbox, Main Courses, Other, Raw, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , , , , , , ,

Adopt A Gluten-Free Blogger, Elana Amsterdam @ Elana’s Pantry

August 8, 2011 By 3 Comments

It could be said that every day is Adopt a Gluten-Free Blogger in my home. As a relatively recently diagnosed celiac (almost 2 years), there are reflections and inspirations derived from various bloggers in most everything I make.

I still consider myself relatively new to the gluten-free world and have no doubt that I am very early on my gluten-free learning curve.

Earlier, when I first began this gluten-free journey, I spent much time picking up different types of flours, gums, etc. I spent countless hours trying to find anything that would help me create familiar dishes that kept me from feeling deprived but still meet my new dietary requirements.

It was not until I was introduced to Elana’s Pantry that everything seemed to fall into place.  Elana Amsterdam’s wonderfully simple creations not only satisfied my taste buds, they satisfy my need for simplicity, nutrition and more often than not…the need to provide not only gluten-free but also dairy-free creations for my family.

For this month’s Adopt a Gluten-Free Blogger event, I am pleased to have the opportunity to review two fantastic recipes from this amazing woman.

First, Cherry Vanilla Power Bars

These fiber rich energy bars have become a go-to travel companion. Not only are they easy to carry, these power bars are rich in sweet cherry flavor, beautiful in color, and truly a treat to envy.

Second, Gluten Free Porridge

Elana and I both openly conversed with Ricki Heller from Diet Dessert and Dogs regarding her recent recipe for No-Cook, Allergy-Friendly, Grain-Free Breakfast Porridge.  I immediately fell in love with Ricki’s creamy sweet version and was thrilled to give Elana’s savory porridge a try.

While I followed this recipe to a ‘t’ for this Adopt a Gluten-Free Blogger event, I must say take heed to Elana’s comment about ¼ tsp being super salty…this amount was a bit too much for my taste. Even so, I have found with mild adjustment this savory version is highly delectable and has quickly become a favorite way to start the day.

I am forever grateful for the time, enthusiasm and love Elana shares through each of her recipes.

It is an honor to adopt Elana Amsterdam for this month’s event.

Filed Under: Dairy Free, Gluten Free, Other, Paleo, Raw, Recipes, Side Dishes, Sugar Free, Vegan Tagged With: , , , , , , , , , , ,

Vegan Avocado Pistachio Pudding, Ingredient-Challenge Monday Recipe

August 8, 2011 By 4 Comments

I spent this past week several hours away from home in work related training; away from my children, husband, phone and computer.  On Wednesday, in a panic, I realized we were approaching a challenge week and hadn’t even picked an ingredient!

Thankfully, I was able to reach my Ingredient-Challenge Monday partner, Shea who had something in mind and was able to take the reins from there.

This week we are featuring the beautiful avocado.
Far beyond guacamole, avocado is a deliciously creamy addition to most any recipe and I am thrilled to introduce my creation to you this evening.

What makes the avocado so wonderful?

While you may know that this fruit is filled with healthy monounsaturated and polyunsaturated fats, did you know that it is a great source of Omega-6 fatty acids?  Avocados are also rich in Vitamin C, E, K as well as b-vitamins including Folate and Pantothenic Acid.

Pantothenic Acid? Why on earth would I stop and tell you about that?  Well…pantothenic acid is an essential nutrient that helps to synthesize and metabolize proteins, carbohydrates and fats…so while the avocado may be rich in fat, these are not only good fats, they are also full of nutrients that will help you to metabolize those fats more efficiently.

Couldn’t we all use a little more of that?

There are so many wonderful nutrients packed into this green goddess that I could go on and on.  In the meantime, you can read more about the nutritional value of the avocado here.

Having grown up in Sunny Southern California, avocado has long been a staple in my diet. Even so, it was not until the need to find dairy-free alternatives to meet the needs of my child, and now myself, came into play that I truly began to appreciate the versatility of this wonderful ingredient.

Most recently, while watching an early episode of 24 Hour Restaurant Battle, I became intrigued with a dessert featured on the episode.  Up until this time, avocado pudding remained foreign to me.

Sure, I have used avocado in ice cream, but for some reason the thought to include this creamy item in my pudding recipes never crossed my mind.

When Shea offered this ingredient up as the challenge-ingredient for the week, I wracked my brain to discern how I could go about creating a pudding masterpiece truly worthy of Ingredient-Challenge Monday.

Because I have already answered a previous challenge by making a mint-chocolate mousse, I wanted to steer clear of chocolate this go-round (strange, I know).

Vanilla pudding seemed out of the question, as the green hue of the avocado would surely keep my family from enjoying this (no matter how delicious it tasted)…

After much contemplation, it seemed pistachio pudding offered the greatest solution for me this week.

Pistachio pudding is supposed to be green, smooth and creamy, just like the avocado.  Pistachio pudding is supposed to have a subtle balance between sweet and salty, flavors that compliment avocado beautifully. Pistachio pudding, frankly, just sounded good. So, I decided to make pistachio pudding!

This pudding is truly the pistachio lover’s dream.  Everything you remember about pistachio pudding with none of the dairy, grains or sugar to ruin it.

I hope you find as much enjoyment in this simply delicious recipe as we have.

Vegan Avocado Pistachio Pudding

1 c Shelled Salted Pistachio Nuts, soaked 3 hours

1/3 c Agave Nectar

2 Whole Ripe Avocado, seeds and skin removed

1 Tbs Vanilla Extract

1 tsp Lemon Juice

 

Drain and rinse pistachio nuts. In high-speed blender, combine soaked pistachio nuts and agave nectar.  Blend on high until smooth paste has formed.  Add remaining ingredients and continue to blend, first on low speed, working your way up to high until smooth pudding has formed.

Serve in 4 small bowls, topping with salted pistachios for garnish.

 

Now that you have taken a moment to devour my offering, be sure to visit Ingredient-Challenge Monday to see what our featured blogger, Shea, has created this week.

Don’t forget to link in your favorite avocado recipe and join in on the blog hop below!

Happy Monday everyone!

 

 

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Raw, Recipes, Vegan Tagged With: , , , , , , , , , ,

Easy Vegan Ranch Dressing

August 1, 2011 By 3 Comments

Ranch dressing.  Who doesn’t love ranch dressing?  Well, okay, maybe people who can’t have dairy…and people who don’t like preservatives and unnatural chemicals in their dressing.

I happen to love the flavor of ranch dressing, but I do not like what dairy does to me, nor do I love preservatives or unnatural chemicals in my dressing.  So, I figured out how to make my own.

Working with a traditional, dairy-filled recipe I found on AllRecipes.com, I am pleased to introduce you to this quick and Easy Vegan Ranch Dressing.

Easy Vegan Ranch Dressing

1 c Veganaise or Homemade Vegan Mayonnaise (I prefer the almond based recipe found here).

½ c Coconut Cream (see note below)

½ tsp Dried Chives

½ tsp Dried Parsley

½ tsp Dried Dill Weed

¼ tsp Garlic Powder

¼ tsp Onion Powder

Salt and Pepper to taste

 

In large mixing bowl, mix together mayonnaise, coconut cream and spices.  Refrigerate for at least 1 hour before serving.  Store remaining dressing in refrigerator for up to 3 weeks.

Makes 1 ½ c.

To obtain coconut cream, simply refrigerate 1 can of full-fat canned Thai Kitchen Unsweetened Coconut Milk for at least 24 hours.  Coconut cream will separate and solidify on top of coconut water.  Scrape cream from top and measure ½ c for this recipe.  You can try other brands of coconut milk, but it is my experience that other brands do not have as beautifully distinctive cream as Thai Kitchen. Use any left-over cream and coconut water in your rice, quinoa, or use it to soak your nuts. Yum!

Filed Under: Dairy Free, Gluten Free, Holidays, Other, Paleo, Raw, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , ,

Ingredient-Challenge Recipe: Gazpacho

July 25, 2011 By 1 Comment

Gazpacho is a soup best served cold. In this nation-wide heat wave, this soup is a welcome change from the norm.

When Shea and I agreed to use bell peppers as this week’s challenge ingredient, there were a number of recipes that came to mind. And while I hope to share my favorite grain-free stuffed bell peppers or roasted red pepper recipe down the road, it simply has been too hot to even contemplate turning my oven on for any period of time.

Filled with vibrant garden vegetables, rich with nutrients and flavor, this soup is delicious as an appetizer, side or even as a refreshing main-course.

This recipe makes a lot of soup, as many as 10 generous servings. Feel free to cut the recipe in half, store in air-tight containers for a future meal, or even freeze for an easy dish that you can enjoy any time of the year.

May you find many reasons to relax, refresh and rejuvenate all summer long. Enjoy!

Gazpacho

4 lbs Vine-Ripened Tomatoes, diced

3 Bell Peppers (Red, Yellow or Orange), diced

1 Medium Onion, diced

2 Medium-Large Cucumbers, peel removed, seeded then diced

4 Large Garlic Cloves, minced

1/3 c Red Wine Vinegar

2 Tbs Olive Oil

2 Tbs Italian Seasoning

Salt and Pepper to taste

Crushed Red Pepper, optional

1-Medium Yellow Bell Pepper, diced, for garnish

After preparing and dicing each ingredient, mix all but the salt and pepper in large serving bowl. Processing approximately 1/3 mix at a time, blend ingredients together on highest setting until completely smooth. Pour each batch into large serving bowl, combining thoroughly. Salt and pepper to taste, add crushed red pepper if desired. Chill at least 3 hours, ideally overnight. Thin soup with ice-cold water, if needed. Serve and garnish with yellow pepper, if desired.

Makes 10 servings.

Now that you see how I chose to use our feature ingredient, be sure to visit Shea over at Dixie Chik Cooks for more great ways to use your bell peppers.

Don’t forget to link your favorite bell pepper recipe, below. Link will be open until August 7, and our next Ingredient-Challenge Monday is set for August 8. Check back on August 5 for our next challenge-ingredient announcement!

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Raw, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , , , , , ,

Cucumber, Mint and Watermelon Salad

July 20, 2011 By 22 Comments

I love cucumbers,which is good since (as mentioned before) , my garden is overflowing with them this year. 

When Food Network presented cucumbers as the next ingredient for their Summer Fest, I was elated to have another opportunity to share one of my family’s favorite ways to eat this delectable vegetable with you. 

This Cucumber, Mint and Watermelon Salad is a pleasant side dish or snack, and is the perfect complement to any summer picnic. Extremely refreshing, this salad is truly one of our favorite dishes and has provided the perfect pick-me-up for these hot summer days.  May you find as much enjoyment in this salad as we have.

Cucumber, Mint and Watermelon Salad

2 Med-Large Cucumbers, cubed

4 c Watermelon (1 small or ½ medium), cubed

Juice from 1 lemon

1 Tbs Palm Sugar

1 Tbs Crushed Mint

1 c Raw Cashews

 

In large serving bowl, mix together cucumbers and watermelon. Set aside.  In small mixing bowl, whisk together lemon juice, palm sugar and crushed mint, until palm sugar is completely incorporated.  Pour lemon-mint dressing over cucumbers and watermelon, refrigerate until ready to serve. 

Immediately prior to serving, toss in raw cashews.  Serve cold.

Makes approximately 6-8 servings. 

Enjoy!

 

Be sure to visit all of the other Summer Fest recipes.  With so many ways to enjoy this magical vegetable, how can you resist?

Pinch My Salt: Chilled Cucumber, Kefir and Avocado Soup

What’s Gaby Cooking: Cucumber-Basil Gimlet

In Jennie’s Kitchen: Radish-Cucumber Crostini

Big Girl Small Kitchen: Spicy Cucumber Salad with Shallot, Ginger and Mint

Grecian Kitchen: Summer Cucumber Salad

Napa Farmhouse 1885: Cucumbers Coolers with Agave Simple Syrup

Cooking With My Kid: Cucumber Limeade

FN Dish: Summer Fest: Cucumber Recipes

CIA Dropout: Relishing Cucumbers

Healthy Eats: Cool Cucumber Soup

Food for 7 Stages of Life: Cucumber Cherry Salsa

Cooking With Elise: Green Tea Cucumber Pops

Glory Foods: Cucumber and Shrimp Boat

Virtually Vegan Mama: Fire-Roasted Tomato and Cucumber Gazpacho

Food2: When Life Gives You Cucumbers, Make a Cucumber Cocktail

Cooking Channel: Cucumbers Stuffed with Crab-Mango Salad

Recipe Girl: Bread and Butter Pickles

Taste With the Eyes: Spicy Pickled Cucumbers with Wakame and Garlic Blossoms

Virtually Homemade: Cold Thai Cucumber-Mint Soup

Add a Pinch: Cucumber Tea Sandwiches

The Cultural Dish: Ahi Tuna with Cucumber Sauce and Salad

Daily*Dishin: Cool n’ Zesty Cukes: 7 Minute Summer in a Jar

Daydreamer Desserts: Cubanita Margarita

Purple Cook: Cucumber Gazpacho with Indian Flavored Shrimp Relish

Indian Simmer: Cucumber at its Best with Chaat Masala

Big Apple Nosh: Quick and Easy Homemade Pickles

Sweet Life Bake: Agua de Pepino

The Sensitive Epicure: Tzatziki with Grilled Gluten-Free Pitas and Fresh Cucumbers and Peppers

Zaika Zabardast: Cucumber Gazpacho

A Way to Garden: Cucumber-Growing Q&A and the Best Pickles

Cooking with Books: Summer Fest: Cucumbers

This recipe has also been added to: Ingredient Challenge Monday, Cucumbers

Filed Under: Dairy Free, Gluten Free, Paleo, Raw, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , , , , , ,

Italian Seasoned Almond Ricotta Cheeze (Vegan)

June 30, 2011 By 2 Comments

Several months ago, I posted a very flavorful recipe for Seasoned Almond Ricotta Cheeze which was inspired by Heidi from Adventures of a Gluten-Free Mom and Carrie from Ginger Lemon Girl.  This cheeze is still a favorite in my household, although I have taken time to tweak and refine this recipe to match a number of foods we enjoy.

Tonight, I would like to share with you my most recent revision to this recipe as it will be an essential part of a recipe I will be sharing with you tomorrow.

You may note the lack of hummus in this recipe.  While I love hummus, since working with my first almond cheeze recipe, I have found that it is not necessary to make a successful nut cheeze.  You may also note that my first recipe requires almond peels to be removed.  I have found that after 12-18 hours soaking, the almonds blend just as well with the peels on as they do with the peels off. Since keeping them on retains more fiber and nutrients…I now recommend keeping them on! 

This recipe is completely grain free, legume free, paleo friendly and flat-out delicious.

So good it can be eaten by itself, I look forward to your feedback as you share this fabulous recipe with everyone you know.

Italian Seasoned Almond Ricotta Cheeze

3 c Raw Almonds, soaked 12-18 hours, peels in tact

3 c Water

3 Tbs Lemon Juice

2 Tbs Olive Oil

2 Tbs Dried Basil

1 Tbs Minced Garlic

2 Tsp Salt

Thoroughly drain and rinse almonds in cold water, put into blender.  Add remaining ingredients and blend on the highest setting until very smooth, approximately 4-6 minutes.

Using a cotton cloth which has been drawn taught over a large mixing bowl with a rubber band; slowly pour almond mixture into the cloth and close with a drawstring or another rubber band.  Allow cheeze to drain for 6 hours on the counter and another 6-18 hours in the refrigerator.

When cheeze is ready, transfer to an airtight container. Serve with fresh vegetables, use in your favorite ricotta dishes, save it for the recipe which I will be sharing with you shortly.

Before I run off…I want to remind you about a very important event happening through Ingredient Challenge Monday.  Our Online Bakesale to benefit Natural Disaster Victims is on now! 

Per American Red Cross guidelines, we are working with MissionFish and eBay to ensure all funds are managed to their benefit. 

Click on the link below to be taken directly to the items listed by seller ID: ICMondays

100% of the winning bids will go to benefit Natural Disaster Victims through The American Red Cross. Bidding ends 7/3, don’t miss your chance! 

Hurry and place your bid today! xoxo

Good luck and happy bidding!

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