25 8 / 2012
21 8 / 2012
Vegan Peach Ice Cream
Sadly, I cannot make this delicious treat. I’m allergic to peaches. But, I thought you might!! Enjoy. Just don’t tell me how amazing it is, I might cry.
Ingredients:
Instructions:
In a saucepan heat half the peaches (2 cups) with the coconut milk, coconut oil, and sugar until the peaches are softened and the sugar is melted (this takes less than five minutes). Remove from heat and cool.
Or pour the mixture into a freezable container and freeze; check every 15 to 20 minutes or so and stir the mixture to keep ice crystals from forming.
21 8 / 2012
Gluten-Free Peanut Butter Cookies
These are SO good. They’re quick, easy, and for those sweet cravings while your up late ;)
Ingredients:
1 cup peanut butter
1 cup white sugar
1 egg
1 teaspoon baking soda
Instructions:
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, mix together the peanut butter, sugar, egg, and baking soda until well combined. Roll dough into 1 inch balls, and place on ungreased or parchment papered cookie sheets.
Bake for 6 to 8 minutes in the preheated oven. Cool on cookie sheets until set, before transferring to wire racks to cool completely.
Consume. Preferably before your family members do!
20 8 / 2012
I can’t deny my absolute love for raspberries. Fun fact: they belong to the rose family!
20 8 / 2012
As promised, here is a gluten-free and vegan recipe!
Lime-Mint Quinoa:
Ingredients:
1 cup uncooked quinoa
2 cups water
2 tablespoons fruity extra virgin olive oil
Juice from 2 limes
2-3 fresh mint sprigs, leaves removed and chopped
2 tablespoons chopped fresh cilantro leaves or parsley
Sea salt and fresh ground pepper, to taste
A handful of sweet and ripe cherry or grape tomatoes, quartered
2 tablespoons diced red onion- or use 2 chopped scallions
1 garlic clove, minced
Handful of cucumber
A sprinkle or 2 of cumin
Instructions:
First, rinse your quinoa in a sieve (it’s tiny so the usual colander might not do).
Cook the quinoa in the 2 cups of water in either a rice cooker or boiled in a pot on the stove.
Scoop the cooked quinoa into a bowl and add the ingredients, tossing lightly with a fork until combined.
Taste test and adjust seasonings.
Cover and chill- the longer, the better. In fact, I think this salad tastes better the second day- so plan ahead and make it the day before.
20 8 / 2012
Gluten-Free
I have been meaning to post more gluten-free recipes for one of my recent followers, ataraxiaa. But I keep forgetting. So today, I am headed to PCC to pick up a few ingredients for some new recipes! I’m VERY excited. I have spent hours searching for the perfect and most appetizing dishes with the best ingredients. Stay posted, I’ll be adding the recipes and pictures tonight.
19 8 / 2012
Edamame
I realized recently that I was yet to rave about one of my all-time favorite foods, edamame. This Chinese soybean provides about 12 grams of protein in each 100-gram serving. They can be added to just about any recipe, from soups to salads to entrees. Or just eat them plain with a tiny bit of salt. I might just be obsessed.
06 8 / 2012
beautifulpicturesofhealthyfood:
Blueberry Coconut Pecan Breakfast Cookies
INGREDIENTS
1 1/2 cups gluten-free rolled oats
1 cup unsweetened coconut flakes
1 tablespoon golden flaxmeal
1/2 teaspoon salt
3/4 cups coarsely chopped pecans
1/2 cup dried blueberries
3 very ripe bananas, mashed
1/4 cup coconut oil, warm enough to be liquid
1 tablespoon agave nectar
1 teaspoon vanilla extract
Cooking spray
(via becomelean)
