This past week I had the joy of celebrating my two best friends babies who both turned one. There was lots of food, drinks, and of course desserts to honor their first beautiful year of life.
Since it is fall I decided to make pumpkin cupcakes as they are nourishing, yummy and easy to be smashed by babies! This recipe is not gluten free, but I will create a gluten free version for my dessert cookbook that shall be released by spring of 2018. Enjoy!
VEGAN PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING -makes 17
2 cups all purpose organic flour
3/4 cup coconut sugar
1/2 cup organic cane sugar
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp cloves
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 Tbsp flaxmeal mixed with 3 Tbsp water (let sit 10 min. until thick)
1 (15oz) can pumpkin
1/4 cup expeller pressed canola oil
1/4 cup water
1 Tbsp apple cider vinegar
1 tsp vanilla
Heat oven to 350 degrees and line 2 small sized muffin tins with your favorite cupcake liner.
In a medium bowl whisk together flour through salt. In a small bowl mix the flax "egg" with pumpkin, oil, vinegar, water, and vanilla. Make a well in the dry mix and pour in the wet mix. Blend until incorporated, but don't over mix. Scoop about 1/4 cup into each cupcake hole. Bake about 15-18 minutes or until toothpick inserted comes out dry. Let cool.
FROSTING - makes enough to frost all and have leftovers to dip apples or pear slices in!
1 (8oz) tub of Tofutti at room temp
1/2 cup Earth Balance butter at room temp
1/2 tsp vanilla
3-4 cups organic powdered sugar
In a medium bowl with a hand mixer blend Tofutti, butter, and vanilla until smooth. Slowly add powdered sugar until it is the taste and consistency you would like. Blend until smooth, then frost cupcakes. Sprinkle with cinnamon for the fancy factor. Devour.
Celebrate life. Celebrate food. Celebrate YOU!
A lot of people ask what the secret is in the rich creamy chia pudding that I make. I respond to them “well it is made with a lot of love and of course with pure coconut milk”.
Pure coconut milk, meaning the variety that comes in a (BPA free) can versus aseptic packaging. The latter is a “beverage” and has added items such as sugar, vitamins, minerals, gums, natural flavors, lecithin, and carrageenan. The coconut milk base in the beverage is also usually a blend of mostly water and coconut cream.
Canned coconut milk, what I call pure coconut milk, is made with coconut milk as the first ingredient and sometimes has water, guar gum, carrageenan or sulfites. Which variety you purchase is important when buying canned as well as with the beverage.
The variety I purchase and make my famous chia pudding with is from cans that have a BPA free lining and is 100% pure coconut milk. There are no added gums, carrageenan, preservatives or sulfites. I believe this makes a big difference in not only the health of you and our environment, but also in taste and texture. This variety of coconut milk is rich, thick and creamy and makes the best base for chia puddings.
If you are interested in making coconut milk from scratch you can do so simply by combining unsweetened coconut flakes (purchase sulfite free) with water in a blender then straining it. Here is a recipe and how to guide for you. This is a delicious, refreshing and a wonderfully pure food.
Here is a simple chia pudding recipe for you to try out today:
VANILLA CHIA PUDDING
1 (14oz) can full fat coconut milk (My favorite brand is Aroy-D)
1 ½ teaspoons vanilla extract
2 Tbsp. maple syrup
¼ teaspoon cinnamon
2 Tbsp. chia seeds
Optional: shredded coconut, fresh fruit, granola to top
Add coconut milk to a mason jar (with cover) and whisk until blended and smooth. Add vanilla extract, maple syrup, cinnamon, and whisk. Add chia seeds and immediately whisk until fully incorporated, no clumps. Put cover on and refrigerate overnight.
The next morning add shredded coconut, fresh fruit, and granola, then enjoy!
Well now that I have divulged my secret I look forward to hearing your stories of making your own coconut milk chia pudding and what fun flavors you come up. Post comments and pics below!
October is a great month to get back in the kitchen and get your culinary jam on.
The bounty of fruits and vegetables that our farms produce is a foodie’s dream. If you haven’t made a trip to the farmer’s market yet or visited a ‘pick your own’ farm, you must do so!
Vibrant wild flowers and happy sunflowers dot the fields, while gardens are overflowing with heirloom tomatoes, kale varieties, rainbow chard, mixed greens, golden beets, collards, and more.
To find out what is being harvested now and where you can pick your own raspberries, peaches, apples and flowers check out Seacoast Eat Local’s Harvest Guide.
To inspire you, click this original article for recipes like Beet, Carrot, Walnut Salad and Kale & Cranberry Salad to enjoy during this bountiful time of year!
Autumn is here and the farmers markets are abundant with root veggies like beautiful beets, colorful carrots, and plump sweet potatoes.
The best way to bring out the sweetness of these vegetables is simply by roasting them with olive oil, sea salt, and black pepper. Enjoy the roasted veggies served warm over cooked quinoa or served cold over a lunchtime salad (if you don't devour them right out of the oven!).
A recipe I created for customers to enjoy at a New England juice bar company is this delicious, unique roasted root and bean salad. The staff as well as the customers get pretty excited when its root veggie season and this rotates back on the menu!
So here is a simple version for you to try at home. Have fun shopping at the local market and cooking with the seasons!
ROASTED ROOT & BEAN SALAD - makes about 6 servings
1.5 pounds sweet potatoes, peeled and cut into 1/2" cubes
2 large carrots, washed and chopped into 1/4" rounds
2 beets, peeled and cut into 1/2" cubes
Preheat oven to 425 degrees. Place sweet potatoes on a sheet pan and add just enough olive oil to coat the potatoes. Sprinkle salt and pepper to taste and blend together. Do the same with the carrots and beets on another sheet pan.
Place sheet pans in oven and bake about 20-30 minutes for the sweet potatoes and about 30-45 minutes for the carrots and beets. Do not under cook as they will still be crunchy. Do not overcook as they will turn to mush. See above video link if you need help roasting veggies.
Let veggies cool then add them to the following:
1/2 pound organic frozen corn, cooked
1 can (15oz) black beans, rinsed and drained
1 cup tomatoes, chopped
1 Tablespoon lime juice
1.5 teaspoon ground coriander
1.5 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
Stir salad until all is mixed evenly together. Enjoy as is for a light lunch or put on top of cooked quinoa or salad greens. You can also add this to a sandwich wrap! Enjoy!
It’s that time of year when the warm summer days shift to crisp mornings and brisk evenings, and my dinners shift from cool veggie salads to warmer, heartier dishes.
My body works best when I eat with the seasons. This means when the weather is cool I fuel up with warming foods like soups, roasted veggies, and invigorating spices (cayenne, cinnamon, ginger). When the weather is warm I nourish with fresh fruit, raw salads, and cooling foods (cucumber, mint, cilantro).
September is a transition month so I like to combine warming foods with the seasonal harvest and a dash of cooling herbs. This curried quinoa salad is a perfect example of this culinary blend:
For the recipe click here to see this original blog post on The Juicery's Blog "The Squeeze".
This blog is an exploration of life, love, adventure and art primarily through the medium of food.