18/8/2014 0 Comments Raw Vegan Raspberry Cheesecake Prep Time: 20 minutes
Cook Time: 1 minute Total Time: 1 hour, 20 minutes Yield: 4-6 servings Ingredients
*A note on sweeteners: I like to make desserts that people can adapt to suit their own dietary needs.You can use any number of natural or alternative sweeteners in this recipe. Sweetness levels can vary. If you are using a sweetener that you are unfamiliar with, I recommend checking the manufacturers website to determine the recommend amounts. Most manufacturers will tell you how to substitute their product in recipes in place of sugar. Let taste be your ultimate guide. Compliments - Blenderist.com
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Soaking to sprouting the almonds is great for a few reasons; it stimulates the process of germination, increases its vitamin content, and neutralizes enzyme inhibitors, and it also helps to easily remove the skin. Skin less almonds yield a smoother texture and creamy look to the panna cotta.
Almond Panna Cotta 2 cups soaked almonds, skin removed 1 ¾ cups filtered water 1 ½ tablespoons Kudzu powder ½ cup agave 2 teaspoon organic vanilla extract 4 drops pure almond extract Soak almond at least on hour up to 24 hours. Remove the skin. Mix filtered water and Kudzu powder until dissolved. Add the almonds, water and kudzu solution, agave, vanilla, and almond extract to a high-speed blender and blend until smooth and creamy. Pour mixture into 6 individual ramekins. Can be make in advance, store in refrigerator up to 3 days. Freeze to set 2 hours before serving. Blackberry Compote 2 cups fresh blackberries 2 tablespoons agave 2 teaspoons lemon zest ¼ cup lime juice Place all ingredients in a high-speed blender and blend until smooth. The mixture will thicken. Can be made ahead and stored in the refrigerator up to 3 days. To Assemble Run a thin knife around edge of each ramekin to loosen the panna cotta from the inside of the bowl. Invert the ramekin onto a plate and carefully lift it away from the panna cotta. Top the panna cotta with blackberry compote. Serve immediately. Serves 6 Compliments - Ingrid - Natural Living Cuisine 11/8/2014 0 Comments Albacore Tuna - Ceviche RecipeAlbacore tuna is the best type of tuna to eat as it is low in mercury and high in omega 3's. The best way to eat it, of course, is sashimi style, or raw. Unlike most coastal fish, tuna have no parasites because they never come in close enough to shore to complete a parasitic life cycle. This fact makes it the fish of choice for the preparation of sushi and sashimi, and properly frozen-at-sea tuna retains ultimate freshness so it won’t leave a ‘fishy’ aftertaste. The below recipe' 'cooks' the tuna in marinade.
1 pound diced tuna loin 5-6 limes or half lemon, half lime, enough to cover fish 1 cup onion 1 cup fresh diced tomato 1 cup sweet green pepper, minced 2 cloves fresh garlic 2 jalapeno peppers, seeded and minced ½ t oregano ¼ t salt and pepper 1 dash Tabasco sauce Cover the diced fish with fresh citrus juice and refrigerate overnight, stirring once or twice to evenly saturate the fish. This process ‘cooks ‘ the tuna. Pour off excess juice leaving the fish moist. Add all the remaining ingredients and refrigerate a few hours before serving on a bed of lettuce or on its own with a fresh green salad. Serves 4 - 6
2 heads endive or rocket 4 - 6 ripe tomatoes, peeled and thinly sliced 1 Tbsp fresh parsley, minced 1 Tbsp fresh chives, minced 1 Tbsp fresh basil, minced 1 Tbsp extra-virgin olive oil 1 Tbsp lime juice or balsamic vinegar 2 Tbsp purified water Celtic Sea Salt and freshly ground pepper to taste Sprinkle pine nuts (optional)
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