Chocolate Cashew Cream

So.. I apologize for my lack of enthusiasm before but oh my goodness this stuff is spectacular! Last night I added some cocoa to my extra lemon poppy-seed cream and after class today I came back and tried it on a banana and I couldn't stop saying mhmmmmm. It's like a light, chocolate mousse that pairs well with pretty much everything... no joke, my friend tried it with carrots and fell in love. This will definitely make something I make again and again, I think it'd also be amazing icing on a cake (oooh, potential recipe ideas:)) It's also really easy to make, all you really need is a blender and it does the work for you. This recipe is not only deliciously decadent, it's also healthy. Soaking raw cashew makes for easier digestion of the nut so you get more nutrients from it. This recipe is also high in healthy fats, low in sugar and high in antioxidants from the chocolate. With this, you'll feel like you're indulging without any guilt... so get soaking! Its not gonna make itself!
Chocolate Cashew Cream:

• 1/2 cup whole, raw cashews (cover with filtered water, refrigerate and let sit overnight or at least 2 hours)
• 1/4 cup shredded, unsweetened coconut
• 1 tbsp coconut oil
• 1 tsp vanilla extract
• zest and juice from one lemon
• 1 tsp poppy seeds
• 1 dash of salt
• 3 tbsps date syrup(or maple syrup/honey)
• 3 tbsp cocoa powder
• 1/4 tsp allspice

Directions: Throw all ingredients in a blender(add the water from your soaked cashews too), turn to liquefy and blend for a minute or until smooth/ desired consistency. Eat and enjoy now or later:) Store in a fridge, covered, for two weeks.

Suggested uses: top fruit, crackers, cookies, ice cream, sandwiches, cake... pretty much anythin with it and be amazed at the wonderful cashew!

Clean Lemon Poppy Seed Tarts (vegan, cashew cream, sugar free)

For some time now I have been curious about trying cashew cream. Cashew cream is essentially the vegan alternative to cream cheese, made with cashews that have been soaked overnight in water and flavored either sweet or savory. And with a recent purchase of organic lemons and raw cashew I decided now was the time to try to recreate one of my favorite desserts, a tart. I was very happy with the results. While the cream doesn't have the exact sourness that cream cheese does, it does take on the sweet lemonyness extremely well, quite satisfying. The shortbread style crust is also nice, slightly sweet and buttery. They can be eaten on their own or pair marvelously together. And if you have extra cream like I did you can eat it on apples, bananas, crackers, whatever you mind comes up with. Below is the recipe, I hope you find it as tasty as I did:)

Cashew Cream:

• 1/2 cup whole, raw cashews (cover with filtered water and let sit overnight or at least 2 hours)
• 1/4 cup shredded, unsweetened coconut
• 1 tbsp coconut oil
• 1 tsp vanilla extract
• zest and juice from one lemon
• 1 tsp poppy seeds
• 1 dash of salt
• 3 tbsps date syrup(or maple syrup/honey)

Lemon Shortbread Cookie Crust:

• 3/4 cup whole wheat pastry flour
• 3 tbsps grass-fed butter (or cold coconut oil)
• 2 tbps date syrup
• zest of one lemon
• 1 dash salt
• 1 tbsp poppy seeds

Directions:

1. Combine all the crust ingredients together in a bowl.
2.  Mix together by pinching the dough with your fingertips, or with a pastry blender.
3.  Once the dough is combined, place in the fridge for at least 30 minutes.
4.  Meanwhile, preheat your oven to 350F. 
5.  Also, prepare Cashew Cream, combine all cream ingredients together in a blender and puree until it reaches your desired consistency.
6.  Remove dough from the fridge and roll out to 1/8th inch thickness
7. Cut dough into circles and pinch into 4 corners so it resemble the picture(or you could leave them flat and spread cream on top like icing) 
8. Place the cookies onto a parchment lined cookie sheet and bake in the oven for 10-13 mins
9. Let cool and top each cookie with 1-2 tbsps of cashew cream, feel free to add berries as well
10. Eat and Enjoy !

Lentil Bhurtha (Vegan, Indian, Delicious!)

I love, love, love curry! And really just Indian-inspired food in general, but I was starting to get bored of the same old spice mix and veggies I was using. So with the slightly adventurous purchase of an eggplant I was led to this recipe. It's a warming, savory dish that has a bit of that delightful flavoring of the eggplant. Plus this lentils give it a good deal of protein and fiber so this is great go to for a meatless monday. This is excellent with a baked sweet potato, some Greek yogurt (if not vegan) and fresh cilantro.

Ingredients:

• 1 cup dry lentils, soaked overnight and cooked
• 1 eggplant
• 2 tbsp coconut oil
• 1 large sweet onion, chopped
• 2 cloves minced garlic
• 1 tomato, chopped
• 1 cup tomato puree(or sauce)
• 1 tsp cumin
• 1/2 tsp ginger
• 1/2 tsp turmeric
• 1/2 tsp coriander
• 1/4 tsp cayenne
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 bay leaf
• 1 cup frozen spinach
• 1 cup chopped bell pepper

Directions

1. Prepare all ingredients (make sure you have lentils cooked) Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
2. Heat the oil in a large skillet or wok over medium-high heat. Add the onion, and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, tomato sauce and season with turmeric, ground cumin, ginger, bay leaf, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
3. Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Add in the spinach and bell pepper, cook til tender. Garnish with fresh cilantro, and serve.

Apple-Polenta Bread Pudding (Clean-eating, gluten-free, sugar-free)

Another marvelous brunch treat! This was another experiment that turned out to be extremely successful. I mean really, how can you go wrong with baked apples in anything? The main surprise is that this is made with polenta or cornmeal so it has a slight hint of sweet corn. Let this cinnamony, warm, treat soothe you soul and body as the temperature prepares to drop again. (I know it's not fair, I want spring!)

Ingredients:

• 1 tbsp cinnamon(split in two)
• 3 tbsps date syrup (or honey/maple syrup)
• 1dash nutmeg
• 1 lemon juiced
• 3 apples chopped
• 1 tsp baking soda
• 3 tbsps butter melted
• 1 tsp vanilla
• 2 eggs
• 1/2 cup milk
• 2 cups organic polenta (cooked)
• 1 banana(or 1/4 cup applesauce)
• 1/2 cup walnuts (raisins would be good too)

Directions: Chop apples, place in slow cooker. Mix in 1/2 tbsp cinnamon, nutmeg, lemon juice, date syrup and a dash of salt. Turn on low and cook for 4 hours until apples are tender.*Preheat oven to 375F. Mash polenta, banana, milk, eggs and butter together. Stir in baking soda, cinnamon, vanilla,and baked apples and walnuts. Pour into a 8x8 pan and bake for 45mins or until a knife comes out clean. Enjoy warm with a dollop of greek yogurt.

*you could skip the slowcooker steps if you want it just won't be as sweet and more chunky

White Wine Lemon Chicken and an Inspiration

     Photo credit: Wingfield Photography

God has blessed me in so many ways and this past spring break I was able to thank some of these people He has worked through. One way I did this was by making dinner and dessert for our all too generous neighbor, Mr.Petros and his equally generous helper Joann. I came to find at the end of the meal I was not only filled with delicious food but also inspiration. Over the course of the dinner I discovered Mr.Petros, born to American-Lebanese parents came to the U.S. as a 17 year old, recently swindled out of $1000. The Red Cross funded a bus ticket for to to get to his sister's house and he worked his way to being part of the O.S.S. After many careers, as business owner, restate agent and electrician, he amassed enough money to comfortably support a wife and family he loved. Through his hard work he never became bitter about his humble beginnings and never refused to help out those in need. His grace comes from knowing God's and led him to be one of the founding donors of St.Jude's Children's Cancer Research Hospital. After hearing Danny Thomas speak at an American-Lebanese convention, he too was inspired by the dream that no child should have to die in the prime of life. He was a huge part of founding a St.Jude's in Lebanon and raised $600,000 for cancer research at his retirement party.

His determination and giving spirit has caused me to question what more I can do for others. One of the most recent event I participated in was Relay for Life. At this event we walk throughout the night to symbolize a person's journey through cancer as hope comes in the morning. We raised a little over $47,000 which is just short of our $50,000 goal. If you'd like to help here's a link https://secure.acsevents.org/site/Donation2?idb=835205064&df_id=1011312&FR_ID=60226&PROXY_ID=60226&PROXY_TYPE=21&1011312.donation=form1&__utmk=84219165&__utma=54177207.43162523.1395623897.1395623897.1395623897.1&__utmc=54177207&__utmb=54177207.3.10.1395623897&__utmx=-&__utmv=-&__utmz=54177207.1395623897.1.1.utmgclid=CPrcwpOAqr0CFYFQOgodaQQArw|utmccn=(not%20set)|utmcmd=(not%20set)|utmctr=relay%20for%20life

Two of my teammates and I holding up at 4am!

Now for the recipe:) I was extremely excited how the chicken turned out, it was moist, delicious and excellently seasoned. I hope you enjoyed it as much as we did!

Ingredients:

• 3 tbsps olive oil
• 3 tbsps lemon juice(1 lemon)
• 2 tbsps rice/white wine vinegar
• 3 cloves garlic minched
• 10 chicken tenderloins
• 1/4 tsp salt
• 1/4 tsp white pepper 
• 1 tbsp italian seasonings

Directions:

In a mixing bowl combine liquids, then seasonings, then chicken. Marinate for 30min-2hours. Preheat oven to 350F. Grease pan and place contents of the bowl onto it, spreading out the chicken evenly. Bake for 30-45min or until chicken is no longer pink. Goes excellently with almond green beans and rice:)

Baked Orange-Cranberry Buckwheat Pancake (sugarfree, gluten-free,clean)



 



For Valentine's Day my dad made my mom one of her most favorite things in the world, buckwheat pancakes (they were heart-shaped too, so adorable:) Upon hearing this, I knew instantly what I was having once home for break and after one bite my creative juices started flowing. I knew I wanted to pair the dense, slightly sour buckwheat with the light, brightness of orange. The results was a delicious, dense, sour-sweet, eggy pancake that was quickly gobble up after being drizzled with maple syrup.



 



 

I love buckwheat not only for its unique, tantalizing taste, but also for its amazing health benefits. Buckwheat is actually a berry-seed, so its completely gluten-free. It also has tons of phyto-nutrients, is great for your heart, can prevent gallstones and maybe even breast cancer! Learn more here  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=11

 

 

Total time: 25-30min

Ingredients:

-2 tbsps coconut oil

-4 eggs

-1/2 cup milk

-1/2 cup buckwheat flour

-dash of salt

-1 teaspoon cinnamon

-1/8 teaspoon nutmeg

-1 tbsp orange zest

-the juice from one orange

-1/2 cup frozen cranberries

Optional: add pecans and top with shredded coconut

 

Directions: Preheat your oven to 425F. Mix dry and wet ingredients separately, then mix together. Pour into a grease cast iron pan. Bake for 20 minutes or until a toothpick comes out clean. Slice into four piece, top with grass-fed butter, maple syrup, or whatever you want, eat and enjoy!



 

Fighting off the invasives: Clean Chocolate Pudding (easy, gluten-free, diabetic friendly/refined sugar-free, vegan)

In one of my classes we recently discussed a troublesome invasive specie name kudzu. It's a vine that plagues the eastern states(ecpescially the south) by destroying native species, creating smog, toppling power lines and all sorts of other peskies. Turns out that its actually edible and can be used to produce arrowroot starch(which so happens to be a pantry item I've been itching to use lately). Arrowroot powder it a substitute for corn/potato starch which are often GMO. In class we also tried to come up with a solution for kudzu's control; one of the ideas was to create a culinary market for it. So with the cold upping my hankering for chocolate, coupled with desire for a better world, I created delicous clean chocolate pudding. It'll hit any chocolate-wants you have with the wonderful complementing flavor of allspice. Enjoy this marvelous masterpeice with the satifaction that you're fighting off a pest while filling yourself with fiber and antioxidants.

Ingredients:
-2 cups milk(any type)
-4 tbsps arrowroot starch/powder
-5-8 tbsps cocoa powder
-1 dash salt
-1/4 cup date syrup (or 3 tbsps honey/maple syrup)
-1 tbsp cinnamon
-1/2 tsp allspice
-1 tsp vanilla
-1 tsp butter(optional)
*happy toppings include bananas, cocoa nibs, slivered almonds, or even peanut butter for a pb-cup feel

Directions: In an unheated sauce pan combine milk, arrowroot powder, salt, cocoa powder and stir until fairly dissolved. Next, heat over medium heat for 5 min then stir in date syrup, cinnamon and allspice. Bring to a boil, stirring constantly until it begins to thicken(about 5-10 min). Remove from heat, stir in vanilla and butter. Cool mixture in fridge for 20 minutes and serve cold, yum:)