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Post by ZandraJoi on Jun 6, 2020 20:17:13 GMT -5
www.vitacost.com/blog/cooking-recipe/10-no-bake-dessert-recipes.html "Our Top 10 No-Bake Dessert Recipes Life is complicated; dessert should be easy. Whether you’re short on time or trying to keep the kitchen cool on summer days, nothing should get in the way of enjoying a sweet treat – especially cooking. That’s why we’ve put together these 10 easy – and totally satisfying – post-dinner indulgences. From tantalizing cookies to sophisticated “cheesecakes,” not only do they come together without any baking, but you can bet there’s something to satisfy everyone on the list."
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Post by ZandraJoi on Jun 8, 2020 9:14:56 GMT -5
www.vitacost.com/blog/cooking-recipe/dairy-free-peppermint-chip-nice-cream.html"Ice cream is nice. But nice cream is nicer – literally! Free of dairy (and animal products in general) this vegan-friendly homemade ice cream is sweetened with fruit and gets its icy-fresh finish from organic peppermint extract. It’s a no-fuss, five-ingredient treat that’s ready in minutes. Plus, it’s actually good for you!"
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Post by ZandraJoi on Jun 8, 2020 9:17:39 GMT -5
drbenkim.com/healthy-post-workout-smoothie Uses frozen bananas. I've been making a chocolate shake for 2 decades. I started w/ ice & homemade soymilk. Then later on I learned of frozen bananas. & I have one every morning. My recipe is 1 1/2 bananas, 1T almond butter, 1T baking cocoa (I love Saco Dutch processed), 1 scoop Now Foods Stevia (tiny scoop), water.
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Post by ZandraJoi on Jun 17, 2020 10:25:19 GMT -5
www.lakanto.com/blogs/recipes/suntella-mousse-cookie-cups "Suntella Mousse Cookie Cups Looking for a perfect, easy-to-grab dessert that works for any occasion? This mousse comes with it’s own edible cup! Use Lakanto Cookie Mix, for a six-ingredient dessert that’s ready in no time. It makes sugar-free, gluten-free baking easy! These delectable desserts are a great addition to any party. Top them with fruit or another fancy garnish. Your guest will never know how easy they were for you to make."
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Post by ZandraJoi on Jun 18, 2020 14:05:50 GMT -5
www.lakanto.com/blogs/recipes/keto-dairy-free-brownies Ingredients for Keto Dairy-Free Brownies • 1 cup heat stable keto fat (melted solid fat or liquid neutral flavored keto fat) • 5 ounces 100% organic dark chocolate • ½ - 1 cup Lakanto Golden Monkfruit Sweetener • ¼ tsp salt • 1 tsp sugar-free organic vanilla extract (optional) • ½ cup water (omit for cookies) • 4 organic pasture raised eggs* *if eating as a pudding - they must be pasteurized or from a trusted farm How to Make Perfect Keto Brownies 1. In a double-boiler on low (or metal or glass bowl over a pan of water (do not let the bowl touch the water), mix baking chocolate with 1 cup keto fat of your choice. 2. Add organic sugar-free vanilla extract (optional) and salt. 3. Mix occasionally until melted and remove from heat. 4. While this is slowly melting, put the Lakanto Golden Monkfruit sweetener into a food processor or blender (choose your amount by how sweet you like them). Blend until pulverized. 5. Add ½ cup water (do not add water if making cookies) and 4 eggs and blend again. 6. With the blender or food processor running, pour the melted slightly cooled chocolate thru the hole at the top, very slowly to combine. Pour too fast and you get scrambled eggs! 7. Scoop or pour mixture into a silicone 12 muffin pan, or a muffin pan lined with unbleached muffin cups. 8. At this point you can add optional toppings, but it is not necessary. 9. Bake at 325F for 8-15 minutes. -If you are making brownies that need to stand up for travel or like a firm brownie versus a melty one - cook them a bit longer. -If you want molten lava gooey brownies, go for a shorter cooking time - removing them when the center is still “jiggly”. 10. Freeze or refrigerate before removing from the pan. Tips to make these brownies even better. • Use glass baby food jars, small mason jars, and/or ramekins (for a fancy looking dessert to impress your guests). • If using a 8x8 pan - bake for about 30 minutes - they should still jiggle a bit. Cool and then refrigerate before serving. • Try topping with Alison’s Dairy-free Cream with a little added sweetener and without the water for thick “cream". • You can also top with chocolate chips, organic coconut flakes, etc.
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Post by ZandraJoi on Jun 20, 2020 9:05:28 GMT -5
www.vitacost.com/blog/acai-berry-sorbet-recipe "This cold and creamy treat requires only 10 minutes to create and is loaded with a plethora of health benefits. It’s a blend of several wholesome, superfood ingredients, including blueberries, açaí, ginger and chia seeds, which contribute to an increase in heart-healthy fats, vitamins and minerals, plus a decrease in systemic inflammation, blood pressure and antioxidants." Servings 6 Calories 288 kcal Ingredients 1 cup coconut cream chilled overnight (see note) ¼ cup maple syrup 1 frozen banana 1 cup frozen blueberries see note ¼ cup açaí powder 3 Tbsp. chia seeds 1 tsp. ground ginger 1 cup ice Instructions In food processor, combine all ingredients. Process for about 5 minutes. Note: You may have to stop and scrape mixture down the sides a few times to fully combine. Spoon sorbet into freezer-friendly container and transfer to freezer for 1 hour. Thaw at room temperature, about 5-10 minutes, before serving. Garnish with fresh or frozen berries of choice if desired. Recipe Notes Refrigerate canned coconut cream overnight to solidify. Out of blueberries? No problem! Substitute with frozen raspberries, blackberries or strawberries.
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Post by ZandraJoi on Jun 20, 2020 11:45:38 GMT -5
www.vitacost.com/blog/flourless-chocolate-cake-vegan-with-beets "You’ve never had a flourless chocolate cake like this! Whether you need a grain-free Passover recipe or you’re looking for a healthy dessert for your next family gathering, this unique vegan and gluten-free creation is the perfect addition to your spread. Pureed beets and olive oil offer a moist and luxurious texture – and so many nutrients, too! Dig in and savor every bite!" Vegan Flourless Chocolate Beet Cake Course Dessert Calories 1829 kcal Ingredients Cake 1 cup unsweetened cocoa powder 1 cup 85% dark chocolate chips 4 beets boiled, pureed 1/4 cup extra virgin olive oil 1/2 stick soy-free vegan butter like Miyoko’s brand 2 chia/flax eggs 1-2 Tbsp. vanilla 1 tsp. monkfruit or stevia, optional Toppings (optional) Whipped coconut cream Pepitas Almonds Goji berries Shredded coconut Instructions Preheat oven to 350 degrees F. Grease cake pan. In mixing bowl, combine cocoa, pureed beets, oil, vegan butter, chia/flax “eggs,” vanilla and optional sweetener. Gently fold in chocolate chips. Transfer batter to cake pan. Smooth out top. Bake 15-25 minutes, until toothpick comes out clean or until you reach desired texture.
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Post by ZandraJoi on Jun 24, 2020 20:18:48 GMT -5
www.lakanto.com/blogs/recipes/chocolate-frosted-zucchini-brownies Global goal: Sneak more veggies into our foods. Our solution: Chocolate Frosted Zucchini Brownies Ever since the rise in popularity of the power smoothie and zoodles, we've been searching for even more ways to get antioxidant- and vitamin-rich vegetables into more of the things we actually enjoy eating. Some brilliant (likely a mom) person decided that brownies are one of those recipes that can hide the flavor of added veggies like the mob can hide a body. You may be trying this recipe to get more vegetables in your kids' bellies, or this may be for those of us adulting pretty well but still struggling with hitting our recommended daily veggie servings... no matter why you're here to check out zucchini brownies, we hope this will be a win in your kitchen and a recipe to turn to again and again. Ingredients for Chocolate Frosted Zucchini Brownies This recipe uses a boxed brownie mix as the base. It's something everyone should have in their pantry at all times, right? Following the package directions, you'll want to add the extra ingredient(s) to make your brownies cake-like so that the zucchini bakes well and blends into the brownie texture better. Zucchini Brownie Mixture 1 bag Lakanto Brownie Mix 1/2 cup coconut oil, melted 1 tsp water 3 eggs 1 cup coarsely shredded zucchini (about 1 medium) 1/2 cup chocolate chips Chocolate Frosting Mixture 1/2 cup butter, softened 1/4 cup unsweetened cocoa powder 2 cup Powdered Lakanto Sweetener 1 tsp. vanilla 4-6 Tbsp. almond milk How to make Chocolate Frosted Zucchini Brownies With only a few extra ingredients and minutes, you'll take a basic brownie to fiber-town with the addition of fresh zucchini. The frosting is also a breeze, and adds that creamy top hat that will make kids squeal and adults drool. Zucchini Brownie Instructions Heat oven to 300°F. Spray bottom only of 13x9-inch pan with cooking spray. Make brownie batter as directed on box for cake-like brownies. Stir in zucchini and chocolate chips. Spread in pan. Bake 10 to 12 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. Chocolate Frosting Instructions Cream butter. Add in other ingredients, except for the milk. Start mixing, adding in milk a little at a time until desired consistency is reached. Spread over cooled brownies and allow to set for 30 minutes before cutting and serving. All of Lakanto baking mixes are keto-friendly and perfect for low-carb and LCHF food tribes. You can make these mixes vegan/vegetarian very easily by swapping the egg for either banana or flax seed. Nutritional information provided is based on recipe listed. My notes: Video is on website.
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Post by ZandraJoi on Jun 27, 2020 8:36:04 GMT -5
www.vitacost.com/blog/mini-freezer-pies-for-fourth-of-july "You could go with the American flag fruit pizza or spend hours making a three-layered cake. But you want your Fourth of July recipe to pop, sparkle and amaze. This is no easy mission. You’ll need to hone in on a few tried-and-true tricks to do it right. First, give the crowd a mouthwatering experience. (Ice-cold treat: check!) Next, make sure the flavors set off like a firecracker. (Is there anything more summery than lemonade and berries? Check!) And last but far from least, don’t skimp on the red, white and blue. (Cream cheese, coconut milk and a bushel of berries creates a patriotic pie. Colors: check!) Now head to the kitchen and earn your stripes." Makes 6 mini pies Macros per serving: 200 calories | 9 g protein | 11.8 g carbs | 14.3 g fat | 7.8 g sugar | 1.5 g fiber Freezer Pies 2 scoops ARO Vanilla Whey Protein Complex PLUS 2 Tbsp. Vitacost Organic Raw & Unfiltered Honey 1/4 cup cream cheese, softened 3 Tbsp. coconut milk 5 Tbsp. lemon juice 1/4 cup Vitacost Organic Coconut Oil Topping 3/4 cup mixed berries (blueberries, raspberries, strawberries, blackberries) Directions Prepare a muffin pan with 6 silicone cupcake liners or paper liners. Set aside. Add protein powder, honey, cream cheese, coconut milk and lemon juice to a food processor and blend until smooth. While processor is on, slowly add coconut milk. Continue to blend until mixtures is well combined. Pour mixture into prepared muffin pan, filling each well about 2/3 full. Top each pie with mixed berries of your choice. Place on flat surface in freezer and let set for at least 2 hours, or until pie filling is fully frozen. When ready to eat, remove pies from cupcake liners and let sit at room temperature for 5-10 minutes.
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Post by ZandraJoi on Jun 28, 2020 9:52:49 GMT -5
tasteforlife.com/healthy-recipes/drinks/goddess-greens-cleansing-smoothiePrep Time: 10 minutes Number of Servings: 1 Recipe Source: The Fast Track One-Day Detox Diet by Ann Louise Gittleman ($21.95, Random House, 2005) Ingredients 2 cups mixed green lettuce 2 celery stalks 1/2 cup spinach 1 cucumber 1/2 garlic clove, minced (optional) Juice of 1/2 lemon or lime Directions Cut lettuce, celery, spinach, and cucumber in small pieces. Place veggies and garlic, if using, in food processor or blender. Process or blend until liquefied. Add lemon or lime juice. Drink immediately.
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Post by ZandraJoi on Jul 1, 2020 10:23:21 GMT -5
www.lakanto.com/blogs/recipes/mango-tango-popsicles Ingredients for Mango Tango Popsicles 4 mangos (honey or red) 2 medium bananas 10 drops of Liquid Monkfruit Extract (Vanilla or Original) juice of half a lemon Instructions for making popsicles Combine ingredients in high speed blender Pour mixture into 6 popsicle molds Freeze for 6-8 hrs or until solid
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Post by ZandraJoi on Jul 2, 2020 20:40:50 GMT -5
www.deliciousliving.com/recipe/no-bake-brownie-cups"This quick and decadent treat is sure to be on heavy rotation in your repertoire once you see how easy it is to make. Brownie cups freeze wonderfully for a last-minute dessert that’s guaranteed to elicit lots of praise." 1/2 cup raw walnut halves 125 mL 1/2 cup raw almonds 125 mL 3/4 cup packed pitted Medjool dates 180 mL 1/3 cup unsweetened cocoa powder or cacao powder 80 mL 1 Tbsp chia seeds 15 mL 1/4 tsp salt 1 mL 1 1/2 cups mixed fresh berries washed and cut if large, 350 mL 2 Tbsp Warm, unsalted almond butter for drizzling Instructions To bowl of food processor fitted with steel blade attachment, add walnuts, almonds, and dates. Pulse until nuts are finely chopped. Add cocoa powder, chia seeds, and salt. Blend until well combined and mixture easily holds together when a portion is squeezed together in your hand. If mixture is too dry, add warm water, 1 tsp (5 mL) at a time, until desired consistency is reached. Divide mixture into 1 Tbsp (15 mL) portions and press into cups of mini-muffin tin, pushing mixture up the sides of each cup and creating a hollow in centre. Freeze for 15 minutes. Using small knife, loosen each brownie cup from muffin tin and place on serving platter. Fill each cup with fruit and drizzle with almond butter. Serve right away or refrigerate for another 10 minutes to harden almond butter drizzle. Serves 13. Recipe Notes Tip: From something as simple as a dollop of Greek yogurt to coconut sugar-brûléed bananas, these cups serve as a base to a wide variety of fillings. Feel free to use whatever you have on hand to customize a tasty treat.
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Post by ZandraJoi on Jul 3, 2020 8:19:58 GMT -5
www.vitacost.com/blog/berry-vanilla-cake-parfaits "Your 4th of July BBQ guests are in for a treat. Instead of conventional desserts that may be overloaded with sugar and other ingredients you’d rather avoid, these easy-to-prepare cake parfaits are made with gluten-free, sugar-free and honey-sweetened vanilla cake. Whether made into one big trifle or into single-serving parfaits, this dessert isn’t done until it’s covered in cream. The vegan coconut whipped cream pairs perfectly with the light, fluffy cake and tart, crisp berries. Healthy desserts can really be this easy – and this delicious!" Berry Vanilla Cake Parfaits Servings 10 Calories 371 kcal Author Nicolette Ingredients Cake 3 cups almond flour ½ cup tapioca flour ¾ tsp. baking soda ¾ tsp. baking powder ¼ tsp. salt 1 cup honey 3 eggs at room temperature 2 tsp. vanilla extract ½ cup coconut oil melted and cooled Parfaits 4 cans (5.4 oz.) coconut cream refrigerated overnight 3 Tbsp. honey 1 cup blueberries 2 cups sliced strawberries Instructions Preheat oven to 350 degrees Spray sheet pan with non-stick spray or coat with coconut oil. In large bowl, combine almond flour, tapioca flour, baking soda and powder and salt. In separate bowl, whisk honey, eggs and vanilla until smooth. Slowly add in cooled, melted coconut oil about 2 Tbsp. at a time. Whisk for about 10 seconds, then add next 2-Tbsp. portion of coconut oil and whisk. Add wet ingredients into dry and mix until smooth. Pour cake batter onto prepared sheet pan and gently smooth out batter until it evenly covers sheet pan in a thin layer. Bake 16-20 minutes or until toothpick inserted into the center comes out clean. Let cool for about 30 minutes. Remove cake from pan and place on flat cutting board. Cut into 1-inch pieces or crumble cake with your hands. Place in fridge to cool. In large, clean mixing bowl, place solid portions of chilled coconut cream and 3 Tbsp. honey. With a handheld mixer, mix on high speed until light and smooth, about 3 minutes. Assemble parfaits. In each cup or dish, place about ¼ cup of fruit on the bottom. Place about ¼ cup cake pieces on top, followed by about 2 Tbsp. of whipped coconut cream and more fruit. Top it off with a final Tbsp. of cream. Recipe Notes You will have a bit of cake leftover. The cake can be wrapped and stored in the freezer for up to 3 months. Or, you can triple the cream and berries and make more single-serving cups or fill a standard-sized 8-inch round trifle bowl.
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Post by ZandraJoi on Jul 9, 2020 11:04:09 GMT -5
www.vitacost.com/blog/skillet-strawberry-rhubarb-cobbler "Care for a classic cobbler? How about one that combines sweet, sun-ripened strawberries with tart rhubarb topped with a nutty biscuit topping? Yup, we’re drooling too. Not only is prepping this crumbly pie super simple, but it’s baked and served in a cast-iron skillet, which makes for phenomenal presentation. Enjoy this seasonal dessert at room temp or keep it warm over a toasty campfire and serve with a scoop of your favorite homemade ice cream." 9-in. cast-iron skillet serves 4-6 Ingredients Filling 2 cups fresh rhubarb, cut into 1-in. pieces (peel rhubarb if its older and fibrous) 2 cups fresh strawberries, trim greens & cut in halves or fourths 1/3 cup Vitacost Certified Organic Maple Syrup 1 Tbsp. orange zest 1/4 cup gluten-free flour mix Pinch salt Biscuit topping 1 cup gluten-free flour mix 1/4 cup hazelnut flour 1/2 tsp. cinnamon 3 Tbsp. + 1 Tbsp. Vitacost Certified Organic Coconut Sugar 1-1/2 Tbsp. baking powder 1/4 cup Vitacost Extra Virgin Certified Organic Coconut Oil, room temperature 1/2 cup coconut milk 1 egg 1 tsp. vanilla extract Directions Preheat oven 350 degrees F. In bowl, combine filling ingredients. Pour into 9-in. cast iron skillet, spread evenly and set aside. In bowl, prepare biscuit topping by whisking gluten-free flour, hazelnut flour, cinnamon, baking powder and 3 Tbsp. coconut sugar. Using small spoonfuls, add coconut oil to flour mixture. Use back of fork to mix oil into flour until it resembles small pea-sized pieces. Set aside. In small dish, whisk coconut milk, egg and vanilla extract. Pour coconut milk mixture over flour and oil mixture. Stir gently, until just combined—do not overmix. In skillet, drop tablespoon-sized dollops of biscuit mix over filling until covered. Sprinkle remaining 1 tablespoon of coconut sugar over the top. Bake 40-50 minutes until biscuits are cooked and filling is bubbling. Serve warm or at room temperature.
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Post by ZandraJoi on Jul 11, 2020 12:58:38 GMT -5
tasteforlife.com/healthy-recipes/appetizers/banana-frittersRecipe Source: Sweet, Savory, Spicy by Sarah Tiong Ingredients 1⁄2 cup (60 g) all-purpose flour 1⁄4 cup (38 g) rice flour 1 tsp baking powder 1⁄4 tsp salt 1 cup plus 2 tsp (250 ml) water 1 large egg, beaten Rice bran, canola or grapeseed oil, as needed 6 large ripe bananas, peeled and cut into halves or thirds Directions In a medium bowl, mix together the all-purpose flour, rice flour, baking powder and salt until they are well combined. Whisk in the water and egg until the batter is smooth. The batter should have the consistency of pancake batter, and it should run off a spoon in a continuous ribbon. Leave the batter to rest for 15 minutes. In the meantime, heat the oil in a large skillet or saucepan over medium-high heat. Dip each piece of banana into the batter and ensure it is coated completely. Add the banana pieces to the oil and fry them for 1 to 2 minutes, or until they are golden brown, rotating them every 30 seconds to achieve even browning Notes These banana fritters are superb with ice cream! You can also fry other ingredients, like sweet potato slices, taro and jackfruit, using this recipe as a guide. "There’s a small food cart in the Brickfields suburb of Kuala Lumpur, Malaysia, right in front of the Shangri-La Restoran (no association to the hotels). The cart is run by a young but stern gentleman who serves three different things: fried taro, fried curry puffs and pisang goreng (fried banana fritters). He stands behind the roaring jet flame of a gas burner with a giant wok of bubbling oil sitting above it. With one hand, he batters the bananas and slips them into the oil. With the other hand, he skillfully flips the goods as soon as they are crunchy and golden brown. The pisang goreng are sweet like caramel and soft like warm custard on the inside. The banana fritters were a fantastic snack to munch on as you wandered down the road to explore Little India."
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Post by ZandraJoi on Jul 16, 2020 9:41:17 GMT -5
www.vitacost.com/blog/how-to-make-dairy-free-ice-cream "How to Make Your Own Dairy-Free Ice Cream There’s nothing like a scoop of cold, creamy ice cream on a hot summer day to make the season seem more enjoyable and the heat more bearable. With endless flavors to choose from, there’s an ice cream out there for everyone—including those who prefer dairy-free ice cream! Whether you’re trying to eat less dairy, or you are vegan, lactose intolerant or simply prefer dairy-free options, there are many dairy-free ice creams to choose from at supermarkets today. But it’s also easy to make your own dairy-free ice cream. Just a few kitchen tools are needed – and not even necessarily an ice cream maker (although they do make the process a bit easier). While it may seem intimidating, don’t worry! Frozen dessert making is actually quite easy and the results are definitely worth the effort. Here are five simple tips to make your own dairy-free ice cream at home: 1. Choose a base First, choose a base for your ice cream. For richer ice cream, consider coconut milk, raw cashews or full-fat soy milk. For lighter ice cream, you can use almond milk or low-fat soymilk, though they might not provide that rich flavor you’re looking for. For cashew bases, you’ll need to purée the cashews with ¼ the amount of water used per cup of cashews. Allow for at least one cup of cashews per batch to make a non-strained cashew milk base. Then you can add whatever mix-ins you choose! For full-fat coconut milk or soy milk, use ready-to-drink options or make your own dairy-free milk at home. Note that for lighter non-dairy milk base choices—such as almond, light soy,or oat milk—you may need to use more mix-ins to get a richer, thicker ice cream. If you prefer a non-fat base and want to use all fruit, you can definitely do that too. This method works very well without much fuss or trial and error. If going this route, just be sure to freeze your fruit first and use at least one of the following creamy bases: frozen mangoes or frozen bananas. 2. Choose your sweetener There’s no shortage of sweeteners to choose from to make your dairy-free ice cream. If you prefer not to use cane sugar (which is usually used by manufacturers), maple syrup or agave nectar work quite well. Puréed Medjool dates (date paste) or date syrup also work very well and are a healthier option than using a more refined sweetener. If you’re using all fruit as your base, you won’t need to add any additional sweetener unless you choose to do so. The amount of sweetener you use will depend on your personal preferences and your base (above). Start out with ¼ cup per cup of ice cream and adjust from there as needed. Tip: Don’t use stevia, sugar alcohols or other calorie-free sweeteners in non-dairy ice cream. They tend to not combine well, are harder to measure and won’t provide the necessary mouthfeel that a natural sweetener or fruit will provide. This is one reason that manufacturers who use these sweeteners in dairy-free ice creams have to add additional gums and emulsifiers that aren’t good for health to provide the right texture and mouthfeel. 3. Choose your equipment If you have an ice cream maker at home, great! You’re ready to go. Follow the manufacturer’s directions to make your ice cream at home; simply use non-dairy ingredients such as those above instead of dairy-based options. Depending on the model you have, directions for dairy-free ice cream options may even be provided in the instruction manual. If you don’t have an ice cream maker, you can use either use a high-powered blender such as a Vitamix and use the tamper, or you can use a high-quality food processor, such as a Cuisinart (as long as it’s at least a 7-cup size model). Both of these methods work very well, you’ll just need to reduce the amount of liquid used before freezing. If you’re using a blender or food processor, freeze your non-dairy milk base of choice (such as cashew milk, coconut milk or soy milk) in ice cubes first before adding to the blender or food processor to help make thicker ice cream. The only base you won’t need to do this with is frozen fruit which blends quite easily in a food processor or blender without the need for additional non-dairy milk. Once you process the ingredients in your blender or food processor, simply freeze in a reusable container, covered, for at least 8 hours to set and then enjoy within a day or two. Finally, the last method you can try is blending non-dairy milk and frozen fruit in a 1:3 cup ratio, then freeze that mixture in ice cube trays. After the mix freezes completely, add the frozen cubes back to a blender or food processor and blend or process the ingredients into a thick ice cream base. Enjoy right away or freeze this for at least 8 hours, covered, and scoop to enjoy! 4. Choose your mix-ins When it comes to mix-ins, you have unlimited options! Some delicious dairy-free choices for dairy-free ice cream are non-dairy chocolate chips, unsweetened shredded coconut, dairy-free sprinkles, dairy-free marshmallows, dark chocolate chunks, frozen fruit chunks, fresh fruit chunks, chopped dates, nuts, seeds or coconut flakes. Get creative and choose whatever mix-ins you like, or opt for no mix-ins and use your choice of toppings instead! 5. Try delicious dairy-free toppings There are many tasty dairy-free toppings. Some of the best choices include slivered or chopped nuts, dairy-free dark chocolate chips, fresh berries or banana slices, coconut flakes, natural sprinkles, or date syrup. You can also make your own dairy-free chocolate sauce by melting ¼ cup of pure dark chocolate or dark chocolate chips with 1-2 tsp. of coconut oil to make your own “magic shell” topping." My notes: I love dairy free ice cream with frozen bananas. Tried coconut milk & it's not bad when blended with pineapple.
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Post by ZandraJoi on Jul 18, 2020 13:13:18 GMT -5
tasteforlife.com/healthy-recipes/desserts/blueberry-yogurt-frozen-popsIngredients 2 1/4 cup plain or flavored Greek yogurt (equivalent of one large container) 1 cup fresh blueberries honey or agave to sweeten to taste Directions Pour all ingredients into blender and blend until smooth. Pour into pop molds and freeze until hard. My notes: Very simple, very effective! Can tweak as need be.
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Post by ZandraJoi on Aug 7, 2020 8:30:19 GMT -5
www.deliciousliving.com/recipes/healthy-frozen-treats"When Mother Nature sends temperatures sky-high, the only thing likely to satisfy the sweet teeth of everyone in the household is something pulled from the freezer. After all, summer heat waves leave little appetite for cranking up the oven to bake a batch of cookies. Leave those for sweater weather—not flip-flop season. There’s no need to buy popsicles in unnervingly bright hues or tubs of ice cream packed with refined sugar. Try these frosty DIY treats instead—they’re better than air conditioning or a dip in a pool." My notes: Includes 5 recipes that bring out different flavors of frozen treats.
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Post by ZandraJoi on Aug 15, 2020 11:02:48 GMT -5
tasteforlife.com/healthy-recipes/desserts/kiwi-melon-and-mint-fruit-sorbetPrep Time: 25 minutes, plus freeze time Number of Servings: Serves 8 Recipe Source: Skinny Desserts by Kathryn Bruton ($19.99, Kyle Books, 2019) Ingredients 6 kiwifruit, peeled and cut into chunks 1/2 galia melon or honeydew melon (approximately 12 oz), peeled, deseeded, and cut into chunks 3 1/2 oz caster sugar or superfine sugar 4 sprigs of mint, leaves picked off Directions Place all fruit in a freezer bag and freeze until firm. When ready, bring sugar and 3 1/2 fluid ounces water to boil in a saucepan. Simmer until sugar has dissolved. Cool until it is just lukewarm. (A quick way to do this is to place the saucepan in a basin of cold water.) While sugar syrup is cooling, remove fruit from freezer to soften a little. Place fruit in a food processor along with mint leaves and blitz, pouring in sugar syrup slowly. Continue blending until completely cooled. Mixture should have a soft-serve texture, meaning you could serve it straight away. Or, you could give it a few more hours in a freezer-proof tub in the freezer to firm it up before serving.
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Post by ZandraJoi on Aug 23, 2020 8:51:13 GMT -5
tasteforlife.com/healthy-recipes/desserts/homemade-french-vanilla-ice-creamNumber of Servings: Makes 1 quart Ingredients 3 eggs 2 cups milk (or half and half) 1 cup sugar 2 cups heavy cream 2 tsp vanilla extract Equipment Ice Cream Maker Directions In a large saucepan, beat the eggs, milk and sugar until well blended. Cook the egg mixture over low heat, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon. It will take about 10 minutes. Let the mixture cool. Add the heavy cream and the vanilla. Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight. Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms. It will typically be more like soft-serve when you first make it. If you want firmer ice cream, transfer it to a sealed container and let it freeze for several hours until it hardens. Notes French vanilla is typically more rich and creamy than standard vanilla because the egg yolks and milk are cooked to make a custard prior to mixing the ice cream. This simplified version uses vanilla extract but you could use a vanilla bean and scrape the seeds into the custard to get the black flecks of vanilla in your ice cream if desired. You can stir the ice cream to reach your desired consistency. A word of warning, though: if you take a bite while it’s at milkshake consistency, you may never finish stirring it. It’s that good. To get it hard like store-bought ice cream, you will need to freeze it for several hours before serving it.
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Post by ZandraJoi on Aug 30, 2020 8:57:45 GMT -5
www.vitacost.com/blog/gluten-free-smores-cookies"You can’t go wrong with s’mores around a campfire. Moving the party indoors? Get your family to gather at the kitchen table with this s’mores cookie recipe. The traditional flavors – gooey chocolate, fluffy marshmallow and crunchy graham crackers – combined with better-for-you and gluten-free ingredients make these cookies tough to beat." Gluten-Free S’mores Cookies Servings 20 Calories 131 kcal Author Pamela Higgins Ingredients 1 cup garbanzo flour 1 tsp. baking powder ¼ tsp. pink salt ½ cup gluten-free graham crackers crushed ½ cup turbinado sugar ½ cup unsweetened applesauce ¼ cup coconut oil melted 1 Tbsp. egg replacer (plus 2 Tbsp. water) ½ cup chocolate chips or chunks ½ cup marshmallows Instructions Preheat oven to 375 degrees F. Line baking sheet with parchment paper. In medium bowl, combine flour, baking powder, salt and crushed crackers. Stir in sugar, applesauce, melted coconut oil, egg replacer and water. Fold in chocolate chips. Chill dough for 30 minutes. Scoop out dough by the tablespoon onto baking sheet. Bake for 12 minutes. Remove from oven. Gently press 2-3 mini marshmallows onto each cookie. Bake another 2 minute before removing from oven. Marshmallows will puff up and then collapse onto cookie.
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Post by ZandraJoi on Nov 20, 2020 10:25:02 GMT -5
www.naturalnews.com/2020-11-18-3-morning-smoothies-healthy-energy-boost.html"Fruits and vegetables are essential to a balanced diet. Even if you’re always in a hurry to beat the rush hour in the morning, you can still start your day with an energy-boosting breakfast that contains a variety of superfoods. All you need to do is whip up a simple yet tasty smoothie using nutritious ingredients like kale, blueberries, bananas and peanut butter. Make smoothies a part of your morning routine Green smoothies aren’t just a fad. It’s been proven that they offer several health benefits, such as: Increasing your daily fruit and vegetable intake – Unhealthy snacking is linked to weight gain, which is a major risk factor for conditions like diabetes or heart disease. When you’re feeling hungry, make a superfood smoothie that’s full of nutrients instead of eating a bag of chips. A green smoothie can help you feel full for longer, reducing the urge to eat junk food. Enjoying a breakfast smoothie every day also boosts your daily intake of fruits and vegetables, which can help improve your overall health and well-being. (Related: Put some protein in your smoothie with these 5 vegetables.) Naturally promoting weight loss – Superfood smoothies are made with healthy ingredients that taste good and are full of essential vitamins and minerals. You need these nutrients to help your body function optimally. Smoothies also contain fewer calories and sugar than processed foods, so they can help you lose some weight. Just make sure you use natural ingredients and take it easy on the sweeteners. Helping you stay hydrated – Drinking enough water daily helps you stay hydrated. But you might not always drink enough water, which is where smoothies come in. A lot of superfoods, like cucumbers, melons and tomatoes, are hydrating, making them the perfect ingredients for a morning smoothie. 3 Energy-boosting smoothie recipes The basic superfood smoothie recipe needs a liquid base, at least two or more main superfood ingredients, healthy fats and optional add-ons like natural sweeteners or protein powder. If you’re overwhelmed by all the choices in your pantry, start with the three simple recipes below. Yogi green smoothieA yogi green smoothie includes kale or spinach, ensuring that you start your day with a serving of leafy greens. This recipe uses ingredients that are rich in essential nutrients, such as calcium, fiber, potassium and vitamins C and E. Enjoy this recipe an hour before or after yoga class to replenish your nutrient intake. Ingredients for two servings: 1 cup of organic spinach or kale 1 cup of unsweetened almond milk 1/2 cup of frozen pineapple chunks 1/2 cup of water 1 celery stalk 1 frozen banana 1/2 organic Fuji apple, seeded and chopped 2 pitted dates 2 to 3 ice cubes 1 Tablespoon of vegan protein powder (optional) Preparation: Combine all the ingredients in a high-speed blender and blend until smooth. If you’re having a smoothie after an intense work-out, add vegan protein powder to help your body recover faster. Pour into glasses and enjoy. Very blueberry smoothieBlueberries are full of antioxidants and fiber. Additionally, blueberries are nutrient powerhouses that are low on the glycemic scale. Blueberries are rich in healthy fat, folate, potassium, protein and vitamins B6, C and E. Ingredients for two servings: 1 cup of almond milk 1 cup of fresh or frozen blueberries 1 Tablespoon of almond butter 1 Tablespoon of coconut oil 1 Tablespoon of hemp seeds 1/2 teaspoon of vanilla extract 1/4 teaspoon of cinnamon 2 pitted dates (preferably Medjool dates) 4 to 5 ice cubes Preparation: Combine all the ingredients in a high-speed blender. Blend until smooth. Add one or two tablespoons of water for a thinner smoothie. Blend again. Garnish with hemp seeds and a sprinkle of cinnamon before serving. Choco-peanut butter smoothieThis last smoothie recipe features a classic pairing: chocolate and peanut butter. If you add a fiber-rich banana, your choco-peanut butter smoothie will be chock-full of beneficial antioxidants, fiber, “good” fats and potassium. Ingredients for two servings: 1 cup of raw almond milk 1/2 cup of water 1 frozen banana 2 Tablespoons of peanut butter or almond butter 1 Tablespoon of raw cacao powder 1 scoop of vegan vanilla protein powder 1 to 2 pitted dates or 1 teaspoon of maple syrup (optional) 1/2 cup of ice Preparation: Place all the ingredients in a high-powered blender and process until smooth. Add a little water for a thinner drink. If you’re not using vegan protein powder, blend in the dates or maple syrup for a sweeter smoothie. Use delicious and nutritious ingredients like blueberries and kale to make a breakfast smoothie that will give you an energy boost every morning. Sources include: MindBodyGreen.com Huffpost.com "
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