Vegan Chocolate Coconut Banana Bread

December 3, 20151 Comment

This is an altered recipe from Popsugar. I honestly decided to make this recipe because I ran out of eggs and was craving chocolate and bananas. I was impressed with how well this bread turned out. You cannot tell it does not have eggs or dairy. I guarantee it will satisfy your chocolate cravings!

Ingredients:

3 medium overripe bananas (mashed)
1/3 coconut oil
3/4 cup brown sugar
1 teaspoon vanilla extract
1 cup almond milk
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (this is slightly less than what the recipe calls for)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semisweet chocolate chips, 1/4 cup coconut shreds

I used almond milk and coconut oil. I also added 1/4 cup coconut shreds. If you are not a coconut fan then use regular oil and leave out the coconut shreds.

Directions:

Mix bananas, oil, sugar, vanilla, and almond milk together.
In a separate bowl, mix flour, cocoa powder, baking powder, baking soda, salt, and coconut shreds.
Mix the dry and wet ingredients together. Sprinkle coconut shreds on top.
Bake at 350ºF for 45-55 minutes. The bread should rise and be slightly cracked.
Cool for 10-15 minutes.

Gluten-free, Dairy-free Pumpkin Pie

November 30, 2015November 30, 20152 Comments

Polynesian Coconut Pumpkin Pie (Gluten-free and Dairy-free)

I hope everyone had a great Thanksgiving. Sorry my pumpkin pie recipe is a little late. Things always get hectic around the holidays. The goods news is that this pie can be made throughout the holiday season. Enjoy!

The crust is an adapted cookie recipe from Wheat Belly. The pie filling is a Polynesian coconut filling that my mom and I adapted from Epicurious.

Gluten-free, Dairy-free Pumpkin Pie CRUST

1 cup of coconut flour
1 cup of ground almonds [I throw whole almonds into my vitamix to grind them to flour]
1 cup of almond flour [almond “meal” is easily found at Trader Joe’s]
a handful of coconut flakes
1 tablespoon honey
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 cup almond milk
1 cup melted butter [I use Earth Balance]
1/2 cup maple syrup
1 tsp. vanilla
3 large eggs, lightly beaten

Directions:

Preheat oven to 325 degrees and grease pie pan.
Stir together all dry ingredients in large bowl.
Whisk almond milk, butter, maple syrup, vanilla and eggs.
Add to dry ingredients.
Mixture should be like cake batter, so add a small amount of water to thin it, if necessary.
Mold into pie pan and bake for 20 minutes or until toothpick comes out clean.It does not puff up much.

Gluten-free, Dairy-free Pumpkin Pie FILLING

3 eggs
1/2 cup light brown sugar, firmly packed
1/2 cup honey
1 1/2 cups coconut milk
1 1/2 cups pumpkin puree
1 tablespoon rum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of ground cloves
1 partially baked 10-inch pie shell

Directions:

Preheat oven to 350.
Whisk together the eggs and the brown sugar in a large mixing bowl. Add the honey and whisk until smooth. Stir in the coconut milk, pumpkin puree, and rum. Add the salt, cinnamon, ginger and cloves and mix until incorporated.
Pour mixture into the pie shell. Bake the pie for about 30 minutes, until set. Cool the pie to room temperature and then serve with ice cream. Yum!

15 Super Foods

November 10, 2015November 10, 20153 Comments

Here are 15 super foods that are easy to incorporate into your daily diet. I included links to my recipes that contain the ingredients.

Rainbow Chard (and other dark leafy greens)

Extremely high in Vitamin K and A.
Excellent for blood sugar regulation.
Great source of dietary fiber.
Recipes.

Read more here.

Coconut and Coconut Oil

Contains fatty acids the body needs.
Helps the body burn fat.
Recipes.

Read more here.

Ginger and Ginger Chews (from Trader’s)

Helps soothe the stomach and treats nausea.
Recipes.

Read more here.

Chia Seeds

High in fiber, omega-3 fatty acids, and antioxidants.
Recipes.

Read more here.

Flaxseeds

Lowers cholesterol.
High in micronutrients.
Recipes.

Read more here.

Sprouts

High in Vitamin K.
Contains protein.
Alkalinizes the body.

Read more here.

Cinnamon

Loaded with antioxidants.
Anti-inflammatory.
Recipes.

Read more here.

Apple Cider Vinegar

Lowers cholesterol, clears sinuses, fights bacteria, aids in digestion, and provides extra energy.
Recipes.

Read more here.

Blueberries

One of the most nutrient rich fruits.
Extremely high in antioxidants.
Recipes.

Read more here.

Gogi Berries

High in Vitamin C.
Great source of antioxidants.
Add to your smoothies.
Recipes.

Read more here.

Gim (a.k.a Seaweed or Nori)

I grew up eating Gim (Korean for seaweed) with rice and Korean side dishes. My family buys it in bulk from the Korean market. It’s recently gained popularity in mainstream supermarkets. Trader Joe’s sells single snack packs. Eat it plain or with rice and veggies.
High in omega-3 fatty acids, calcium, and magnesium.

Read more here.

Cocoa Powder

Reduces risk of cardiovascular diseases.
Satisfies your chocolate cravings without the guilt!
Recipes.

Read more here.

Hemp Seeds

Contains essential amino acids.
High in protein.
Add to shakes and smoothies.

Read more here.

Nutritional Yeast

Cream or cheese substitute.
High in protein and fiber.
A good source of B12 (great for vegetarians because B12 is typically found in meat).
Try sprinkling nutritional yeast and spike on popcorn.
Recipes.

Read more here.

Easy Veggie Sides

November 3, 2015Leave a comment

Honey Glazed Carrots

10 carrots

1/4^th cup honey (I like to use maple syrup)

juice of 1 lemon

1 teaspoon thyme

olive oil

salt and pepper to taste

Cut the carrots into thin rectangular slices (about 2 inches). Mix the rest of the ingredients together and pour on top. Roast at 400ºF for 20-25 minutes.

Braised Radishes

1 pound radishes (trimmed)

1/4^th cup chicken stock

1 tablespoon balsamic vinegar

1 teaspoon sugar

butter

salt and pepper to taste

Sauté the radishes briefly in the butter. Add the rest of the ingredients and cover the pan. Cook until tender.

Roasted Curry Cauliflower

1 cauliflower

1 teaspoon curry powder

½ teaspoon ginger

½ teaspoon garlic

olive oil

salt and pepper to taste

Cut the cauliflower into small pieces. Place on a well-oiled pan. Sprinkle the spices on top. Roast at 380ºF for 30 minutes.

Raw Peanut Oatmeal Raisin Cookies

October 17, 2015Leave a comment

Raw Peanut Oatmeal Raisin Cookies

A great snack or healthy dessert. Very simple and no baking required.

Ingredients:

1/2 cup oats

1/2 cup walnuts

1/4th cup shredded coconut (can be left out if you do not like coconut)

1/4th cup flaxseed

1/4th cup peanut butter

3 tablespoon maple syrup

1/2 teaspoon nutmeg and cinnamon

1/2 teaspoon vanilla

1/4th cup raisins

Directions:

Blend oats and walnuts.
Then blend in the coconut, flaxseed, peanut butter, maple syrup, nutmeg, cinnamon, and vanilla.
Blend in the raisins last.
Roll into balls and refrigerate for 2 hours.

Vegetable Paella

October 17, 2015October 17, 20151 Comment

Vegetable Paella

Fun fact: Saffron is the most expensive spice in the world. This little container costs $10!

Ingredients:

1/2 cup water

1/4th teaspoon saffron threads

1/8th turmeric

2 bell peppers

1 onion

1 tablespoon olive oil

1 tablespoon fresh garlic

2-3 carrots

3/4th cup artichoke hearts (canned 6.5 oz)

1 1/2 cup arborio rice

3 cups chicken or vegetable stock

2 1/2 cups chard (or other leafy green)

1 cup tomatoes

1 can chickpeas or kidney beans

1 cup frozen peas

Lemon

Directions:

Bring water to boil and add saffron.
Simmer for 5-7 minutes.
Sauté veggies.
Add rice then vegetable broth.
Cool rice for 10 minutes then add chard and tomatoes.
When rice is fully cooked add the beans and peas.
Cook until the water is absorbed.
Squeeze lemon juice on top.

Thai Coconut Red Curry

October 7, 20151 Comment

Thai Coconut Red Curry

Instructions:

1 cup jasmine rice

1 onion

1 bell pepper

1 teaspoon fresh garlic

1 teaspoon fresh ginger

2-3 tablespoons red curry paste

1 can coconut milk light

1/4^th cup coconut cream

1/4^th cup chicken broth (or 1/4^th cup coconut milk)

3 carrots

1 pound tofu or chicken

1 cup frozen peas

3 green onions

1-2 tablespoon soy sauce or tamari sauce

Handful of leafy greens (optional—I used baby broccoli)

Cilantro for garnishing

Pinch of chili flakes

Directions:

Wash and cook rice with 1 ½ cup water.
Sauté onion, bell pepper, garlic, ginger, and curry paste.
Once onions are soft add the coconut milk, coconut cream, and chicken broth.
Add carrots, tofu, leafy greens, frozen peas, green onions, and soy sauce.
Sprinkle cilantro and chili flakes on top.

No Bake Brownies

October 5, 2015December 12, 20164 Comments

No Bake Brownies

Ingredients:

1/2 cup almonds (blended)

2 tablespoons almonds (slices)

1 cup dates

1/4^th cup shredded coconut

3 tablespoons coconut oil

2 tablespoon maple syrup

1/4^th teaspoon vanilla

1/4^th cup cocoa powder

Directions:

Blend almonds in a Vitamix or food processor.
Blend in dates, coconut, coconut oil, vanilla, maple syrup, and cocoa powder.
Mold mixture into baking dish.
Sprinkle coconut shreds and almond shreds on top.
Refrigerate for 2 hours then cut into squares and serve.

Cauliflower Corn Chowder

October 1, 2015October 1, 20151 Comment

Cauliflower Corn Chowder

My mom found this recipe in Follow Your Heart’s Vegetarian Soup Cookbook. Throughout the years we changed and substituted different ingredients. This is my dairy-free adaptation of the soup.

Ingredients:

5 c. water

2 potatoes (diced)

1 large onion (diced)

2 c corn (fresh, frozen, or canned – I’ve used all three)

2-3 stalks celery

1/4 head cabbage (thinly sliced, I used purple cabbage but any kind is fine)

1 large head cauliflower (dice the core, reserve the florets)

4 Tbs butter

2 tsp basil

1/4 c. minced fresh parsley (I often omit this)

2 Tbs Spike

2 tsp. granulated garlic

1 tsp dill weed

1 c coconut cream from can

1/2 c soy milk or milk

1 Tbs nutritional yeast flakes

2 Tbs. dried chives

sea salt or more Spike, to taste

To make the traditional dairy version use sour cream instead of coconut cream and add ½ block of cream cheese. Blend together sour cream, cream cheese, and milk. Mix into the soup.

Directions:

1. In your largest soup pot bring to a boil: water, the diced potatoes, onion, 1 cup corn, celery, cabbage, the cauliflower core, butter, and basil. Cook for 1/2 hour or until potatoes begin to dissolve.

2. Add remaining corn, potatoes, parsley, Spike, garlic, and dill weed. Simmer about ten minutes, stirring occasionally.

3. Add reserved cauliflower florets and cook another ten minutes, until they are tender but chewy (almost like clams).

4. Add coconut cream and soymilk. Add the nutritional yeast and chives. Heat gently without boiling.