Archive for March, 2016
March 16, 2016
These are the perfect accompaniment to a tea party of any size. Whether it’s high tea at three for your gal pals or a tea party for your budding princesses, these teanies add unparalleled nutritional perks. In addition to vitamin C, chromium, zinc and magnesium, Matcha green tea contains unique and powerful antioxidants called catechins, which counteract the effect of free radicals, a cause of DNA damage. I also add hemp seed to the batter and the frosting to bump up the protein, omega-3, omega-6 and phytonutrient content. Just some added health insurance for a spectacular, life-enhancing and lucky St. Paddy’s Day!
UnMatchable Matcha Green Teenies
By Debbie Adler
24 mini paper baking cups
2½ cups all-purpose gluten-free flour
2 teaspoons Matcha green tea powder
1 teaspoon sodium-free baking powder
¾ teaspoon baking soda
¾ teaspoon guar gum
½ teaspoon fine sea salt
¼ teaspoon coriander powder
½ cup grapeseed oil
⅓ cup coconut nectar
2 teaspoons vanilla extract
⅜ teaspoon stevia powder
¾ cup water
¼ cup unsweetened plain rice milk
⅓ cup hemp seeds
1 cup hemp seed butter
¼ cup coconut nectar
⅛ teaspoon Matcha green tea powder
⅛ teaspoon fine sea salt
Preheat oven to 325°F. Line a 24-cup mini muffin tin with mini paper baking cups.
Whisk together the flour, Matcha green tea powder, baking powder, baking soda, guar gum, salt and coriander in a large bowl. Make a well in the middle.
Add the grapeseed oil, coconut nectar, vanilla and stevia and stir to combine. Next add the water and rice milk, and stir until the liquid is absorbed and the batter is smooth. Stir in the hemp seeds and mix well to distribute evenly.
Spoon the batter into the prepared muffin tin, filling the cups to the top.
Bake the teanies for 13 to 14 minutes, or until they are a light golden brown around the edges and bounce back slightly to the touch. Rotate the muffin tin from front to back after 10 minutes of baking.
Remove the muffin tin from the oven to a wire rack and let sit for about 15 minutes before removing the teanies to cool completely.
To make the frosting, mix together the hemp seed butter, coconut nectar, Matcha green tea powder and salt in a small bowl and stir to combine.
Frost the teanies when they are completely cool.
Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.
Nutrition Information Per Serving (1 teanie): 180 calories, 8 g total fat, 0.0 mg cholesterol, 16 g carbohydrates, 80 mg sodium, 2 g fiber, 3 g protein, 7 g sugars
March 9, 2016
I’m a big nosher. I nosh all day long. And to avoid any weight gain or nutritional deficiencies, I like to make sure my snacks are jam-packed with micronutrients, fiber and protein. These frozen truffles fit the bill as they are filled with fruit, seeds and exquisite accents of zesty ginger and lemon zest. A touch of chocolate makes the combo divine. Please watch the video above for a step-by-step tutorial, and you’ll also get to hear my story about why my husband almost left me.
Cran Pineapple Lemon Truffle Balls (Unbaked)
By Debbie Adler
10 pitted medjool dates (Soaked in filtered water for 20 minutes)
5 slices dried pineapple (Soaked in filtered water for 20 minutes)
3 tablespoons fresh squeezed lemon juice
¾ cup frozen cranberries
½ cup raw sunflower seeds
¼ cup raw pumpkin seeds
2 tablespoons mini chocolate chips
1 tablespoon lemon zest
1 teaspoon ginger powder
1/8 teaspoon fine sea salt
½ cup unsweetened shredded coconut
Line a 15 x 13 cookie sheet with parchment paper.
Combine the pineapple, dates, cranberries, sunflower seeds, pumpkin seeds, lemon juice, lemon zest, ginger powder and salt in a food processor or high speed blender and process until almost smooth.
Take about 1 tablespoon of the pineapple/date mixture, and with wet hands, shape it into a ball. Place the ball on the prepared pan. Repeat until you have used up all the pineapple/date mixture.
Pour the shredded coconut into a small bowl. Roll each ball in the coconut and place it back on the prepared pan. Put the truffles in the freezer to chill for at least 1 hour.
Place the truffles in a sealable plastic bag and keep them frozen until ready to eat.
Nutrition Information Per Serving (1 truffle): 110 calories, 5 g total fat, 0.0 mg cholesterol, 15 g carbohydrates, 30 mg sodium, 3 g fiber, 3 g protein, 9 g sugars
March 2, 2016
As some of you may know, I have transitioned from a vegan, allergy-free way of life to a plant-based, allergy-free one and the meals I have created just keep getting better. Just so you know, the main difference between being vegan and plant-based is oil and salt. Plant-based diets don’t use either, or if you’re flexible, very little of each. So the most fun I’ve been having lately is with making Big A$$ Bowls of savory goodness every day. Today, I’d like to introduce you to my Creamy Turmeric Oats & Quinoa Bowl. It is so simple to make and absolutely satiating and dreamy delicious. These are especially comforting in the cold winter months when a frozen smoothie bowl just doesn’t cut it.
CREAMY TURMERIC OATS & QUINOA BOWL
By Debbie Adler
1/2 cup gluten-free oats
1/2 cup quinoa
2 cups water
1 teaspoon turmeric
5 shiitake mushrooms, sliced
1/4 cup coconut aminos
1 tablespoon Horseradish
Add the oats and quinoa to a large pot over medium heat. Dry toast them for about a minute. Add the water and bring to a boil. Add the turmeric and stir to combine. Lower the heat, cover the pot and simmer until all the water is absorbed, about 15 minutes.
Add the mushrooms to a medium sauté pan over medium heat. Add the coconut aminos and sauté the mushrooms until they are very soft and fragrant, about 10 minutes.
To prepare the guac with horseradish mix together the avocado and the horseradish.
Transfer the oats and quinoa mixture to your favorite bowl or two. Top with the shiitake mushrooms. Add the guar, pepitas, sunflower seeds and drizzle with hot sauce. This is all very flexible and you can add your own favorite toppings as well.