Apple Cider Donuts

March 27th: Carbohydrates- grinding flours

Apple Cider Donuts

Makes 20 small donuts 

Ingredients

2 tbs. ground flax mixed with ¼ cup water

Zest from 1 orange

2 cups unsweetened applesauce

½ cup maple syrup or honey

1/3 cup extra-virgin olive oil

2 cups brown rice flour, preferable freshly ground

1 ½ teaspoon baking soda

1 teaspoon cinnamon

¾ tsp. pumpkin pie spice (mixture of allspice, nutmeg, cloves, cardamom and ginger, freshly ground if possible)

½ teaspoon salt

Directions

Preheat donut maker.

Grind rice flour freshly if possible.

Puree flax mixture, zest, applesauce, honey and oil in a medium bowl. Whisk flour, baking soda, cinnamon, pumpkin pie spice and salt in a large bowl. Create a well in the center of the dry ingredients and pour in the wet ingredients. Gradually stir the dry into the wet and stir until combined.

Spoon mixture into donut maker and bake for 5 minutes. Cool on baking rack before storing in an airtight container. Can be stored for 3-4 days, or frozen for delayed enjoyment.

carbohydrate lesson

brown rice to grind for flour

taking turns grinding spices

spooning batter into donut maker

Avocado Hummus

March 20th: Blood Sugar Regulation

Avocado Hummus

Makes about 2 cups

Ingredients

1 1/2 cup cooked garbanzo beans (chickpeas)

¾ cup cilantro, chopped

1 avocado, chopped

2 tbs. tahini

1 garlic clove, minced

juice and zest of 1/2 a lime

1 tsp. jalapeno, minced

1 tbs. nutritional yeast

1 tsp. extra virgin olive oil.

1/4 tsp salt

a pinch of black pepper

Carrot and Pepper Sticks

Directions

Blend in a food processor until thick and creamy, adding a tablespoon or two of water as necessary.

Serve with crunchy carrot and bell pepper sticks

Chocolate Cupcakes

March 13th: Baking

Natural sweeteners and benefits of Honey, Maple Syrup, dates etc.

Mini Chocolate cupcakes

Recipe

Chocolate Cupcakes

Ingredients 

1 1/4 cups unbleached all-purpose flour

1/4 cup cocoa powder, sifted ~ doesn’t seem to matter if you use natural or Dutch processed

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 ounce semisweet chocolate, chopped

1/4 cup olive oil

1/2 cup maple syrup

1 cup soy milk

1 teaspoon vanilla extract

1 teaspoon rice vinegar

Directions

Preheat oven to 350 degrees and grease 24 mini muffin tins.

In a large bowl, whisk the flour, cocoa, baking powder, baking soda and salt. Melt the chocolate and oil in a medium sized bowl over a double boiler until perfectly smooth. Whisk the maple syrup into the chocolate mixture. In a third bowl whisk together the soy milk, vanilla and vinegar, then stir it into the chocolate mixture. gently whisk the wet mixture into the dry. Divide the batter into the muffin cups and bake for about 12 minutes or until the tester comes out clean.

March 6^th: Boosting the Immune System

Foods that boost the immune system

Juicing- two tables- one green, one red

Grocery List:

1 Pineapple

a few apples

a few oranges

2 cucumbers

4 stalks celery

bunch of parsley

a few handfuls of spinach

a few beets

Cold Soba Sesame Noodles

Cold Soba Sesame Noodles


1/3 cup toasted black sesame seeds
8oz soba noodles
2 teaspoons rice wine vinegar
5 teaspoons soy sauce
2 teaspoons buckwheat honey
2 teaspoons sesame oil
5 scallions
2 sheets toasted nori
1 cup bok choy, chiffonade


Toast sesame seeds in dry pan until toasted.


Bring large pot of water to boil. Cook soba noodles for 5-6 minutes. Have bowl of ice cold water ready to plunge them into after draining.


Mix soy sauce, vinegar, honey, and sesame oil. Mix in chilled noodles. Toss with sesame seeds, scallions, and bok choy.


Serves 4-6

Homemade Vegan Caesar

Vegan Caesar 
Serves 6


Ingredients :
Bread Crumbs

2 cups bread cubes   (about 2 slices)
2 Tbs. olive oil
1 ½ tsp garlic powder
1 tsp minced fresh thyme
1/2 tsp salt
1/4 tsp black pepper


1 head romaine lettuce, washed and sliced or torn

1 Tbs. tofu
1 large clove garlic, peeled
1/2 sheet nori, toasted and crumbled
2 Tbs. olive oil
1 Tbs fresh lemon juice
2 Tsp. balsamic vinegar
1 ½ tsp. miso
1 ½ tsp mustard
1 ½ tsp capers
1/2 tsp tamari
1/4 tsp salt
1/8 tsp pepper

Directions
Preheat the oven to 350. Combine the bread cubes, oil, garlic powder, thyme, salt and pepper in a large zip-lock bag. Seal, and shake the bag to coat the cubes. Arrange the bread cubes in a single layer on a baking sheet. Bake until toasted, about 30 minutes for gluten-free bread, 20 minutes for other breads, shaking at least once during cooking to brown evenly. Cool and set aside.
 
Combine all dressing ingredients in a blender and blend until smooth and creamy.

At serving time, combine cooled bread cubes and lettuce in a large bowl. Toss with dressing and serve.

Cutting the bread for croutons

Johnny Jump Ups & Chive Blossoms from Sherry's garden as garnishes

Chive Blossoms

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