How-To Make Almond Meal (quick and easy!)

This is what I use for breading chicken, making cakes, cookies, muffins, and even a yogurt topping!  I first bought some almond flour years ago and, when I saw how expensive it was I decided to make this "almond meal" instead.  I might not be able to grind it up as finely as the flour but it's okay, my pocket-book thanks me and, in turn, I can use a lot more of it! 

All you need is:

raw almonds

&

a food processor or high speed blender (you can try a regular blender but you might need to do smaller batches)

All you do is:

Process the almonds in batches of reasonable size.  I probably processed about 2 cups at-a-time in both my food processor and Vitamix blender.  Process until the pieces are as small as possible.  You want it to be as "flour" like as possible, not bigger pieces, yet be sure to stop before you get almond butter (especially with the high-speed blenders)!

In my food processor it doesn't really clump up.  But, in my blender it does start to do that (it was going to make butter if I didn't stop).  So, you can use a fork to loosen those clumps up if you need to.  I dumped all batches in a bowl.

Then, transferred to glass storage jars.  It doesn't have to be glass but, be sure to store in an airtight container in your fridge or freezer to have on hand for whenever you need it.

Just a couple ways to use it:

Savory...

This real super delicious recipe for chicken nuggets.  I was super surprised the first time I made these just how fantastic they are.  The almond meal locks in the moisture while holding on to all the yummy flavors you mix with it!  The photos I have for that one don't do it justice... try it yourself and see what you think!

Sweet...

A REAL decadent treat, try this Super-Naughty tasting cake that isn't so naughty after all.  

Strawberry Frozen Yogurt

Simple, easy and delicious: Stevia-sweetened strawberry frozen yogurt!

Ingredients:

1 cup milk of choice (I use soy or almond)
1 cup whole-milk yogurt (or non-dairy alternative)
1 cup strawberries
1 tsp vanilla extract
stevia, to taste


Directions:

Combine strawberries and milk in a blender and blend on high about a minute.  Add the remaining ingredients and blend thoroughly.   I recommend Trader Joe's Organic European Style plain WHOLE MILK yogurt, but any yogurt would do.

Add to a ice cream maker and follow the directions on the maker.  I use a Donvier Ice Cream Maker and it works real well.

If you do not have a maker you could freeze the mixture in ice cube trays, take out and allow to partially unthaw and then process in a blender.

Creamy and yummy-yum!

If you like this recipe you may also be interested in a Strawberry-Banana "Ice-Cream" Smoothie!

Healthy (yet, no less tasty!) Shamrock (Mint) Shake Recipe

I've always taken a liking to refreshing minty ice cream or shakes.  Mint Chocolate Chip, along with Cookies and Cream, were my favorite ice cream flavors.  My dad and I used to get Shamrock Shakes at McDonalds around St. Patricks Day.  Mmm... so creamy and refreshing with the yummy green mint!!  Well, since I quit eating sugar several years back I've let that sort of stuff out of my mind and have put energy into creating yummy desserts that taste as good, if not better, than the "real" ones (with sugar, flour, etc...).  Here's one that made me feel like I was in heaven when I blended it up.  It was one of the first "desserts" I discovered a few years ago.   Others have probably made similar shakes but I found out about this when I was trying to make some sort of dessert with avocado.   I found out that when you blend it up with milk it creates a VERY NICE, CREAMY AND THICK consistency.  The perfect pair with the green color was mint.  So, I tried it... and, VOILA:  Healthy (but no less yummy!) Shamrock Shake!  It's even real easy to make!

Ingredients:

1 hass avocado

1 1/2 cups milk (I use almond, usually, but any will do)

stevia, to taste

1/2 tsp vanilla extract

1-3 drops peppermint oil or 1 tsp peppermint extract

6 ice cubes

fresh mint-sprigs, optional (to put in shake and/or on top for garnish)

** Important note about ingredients: The amounts of each I gave are APPROXIMATIONS.  Each time I make this I have to play around the the exact right amount of each, as the size of each avocado is different.  I just included rough estimates to give you an idea.  If I blend it all up and it's not icy enough I add more ice and maybe milk if it's too thick, for example. *** 

Directions:

Cut avocado in half (like pictured below) and scoop out the insides into the blender (all except the seed, of course) using a spoon.  

Add the remaining ingredients (set aside some mint sprigs for garnish, if desired) and blend on high.  If using a high speed blender with varying speeds, work your way up to high gradually to help crush the ice.  Observe consistency and give a taste to see what ingredients you may need to add more (or less of next time...) of.  Blend on high.  Consistency should be very reminiscent of a classic milk shake.  Serve in glasses of choice with the option of a straw and a mint-sprig on top!  

Check out this along with other delicious recipes at the Wellness Weekend, March 7-11!

Lime-Hemp Coconut Candy

Get prepared for St. Patty's Day (or any day) with these healthy and delicious lime dessert bars.  I love how the hemp gives these ample nutrition AND green color, making lime the perfect flavor!  It's raw, gluten-free, sugar-free, anti-candida friendly, low-carb, paleo, and just plain GOOD.   When I began experimenting here, I was originally inspired by the use of hemp in this recipe from Diet, Dessert and Dogs.  I really like how it seemed to complete the bars along with the coconut.

Ingredients:

2 1/2 cups unsweetened shredded coconut
3/4 cup hemp seeds
1/4 cup almonds
juice from 1 lime
2 tbs ground flax
stevia, to taste
pinch of salt
1 tsp vanilla extract (optional)

Directions:

Place coconut, hemp seeds and almonds in a high-speed blender and, using tamper, blend until smooth.

Add the lime juice, flax, stevia, salt and optional vanilla extract.  Blend until thoroughly mixed.

Place either in a 9x9 pan or loaf pan lined with wax paper.  Use a spatula to smooth mixture out evenly.  Sometimes I wrap the wax paper over it and use that to help press it evenly across.

Place in the freezer for approximately an hour, or until it's quite set through to the middle.  Take out and cut to desired sizes with butter knife.  If it has hardened too much in the freezer simply leave it on the counter until it softens slightly.  I store this in the freezer and serve soon after as it will start to almost melt if it becomes too warm.  The oil in the coconut helps hold it together since it firms up at cooler temperatures.  It makes great bars that way --- function, flavor and nutrition!  See what else is crackin' at Wellness Weekend, February 21-25.

Veggie Italiano

Wow-- I don't eat bowls full of spaghetti anymore but this is sure a pleasant substitute!  You might think the coconut doesn't go with the mix but I found it yummy and you don't notice coconut, specifically, through the other flavors, in fact I think it adds to the texture and richness of the flavor.  The pecorino romano surely makes this a veggie-treat, as I rarely let myself have cheese and it is SO very flavorful!  The combination of veggies along with the spices, tomato and romano make it fabulous (and we can't forget the secret ingredient: coconut!).  If you don't want to use the cheese, either simply leave it out or substitute hemp seeds instead.

Ingredients:

1 medium onion
approximately 6 collard or kale leaves
1 zucchini squash
1-2 tbs coconut oil
1 tomato
1 tsp dried crushed basil
1/2 tsp fennel seeds
1/4-1/3 cup unsweetened shredded coconut
2 cloves garlic, minced
ground pepper or crushed red pepper, to taste
2-4 tbs pecorino romano, grated (optional)
2-4 tbs hemp seeds (optional)
2-4 tbs fresh chopped parsley (optional)


Directions:

Peel and chop the onion and zucchini (I peel my zucchini because I frequently buy them non-organic but do not peel them if they are organic...).

Wash collard greens and chop.  Heat oil in stir fry pan on medium heat along with onion, zucchini and greens.

Stir.  Add the basil and fennel and allow to cook until veggies are done to your liking, being sure to stir frequently.  Keep lid on pan when not stirring so veggies will cook through steam, too.  When veggies are almost how you'd like them add the tomato (chop prior to adding), coconut, garlic and pepper.

Stir and cook just about one minute longer.  Finally, add the pecorino romano and stir (you do not need to add any salt as this cheese has plenty in it).  Serve & enjoy the YUM-YUM!  I eat this amount for one meal but it makes 2 generous servings of veggies.

Add fresh chopped parsley on top...

You can also add hemp seeds as a topping (or as cheese substitute)...

Green Leek Soup

This soup has a variety of textures.  Smooth, pureed base with chicken, carrots and onions.  If you'd like to make a vegetarian soup, simply leave the chicken out.  To make it vegan,  also substitute olive oil for the butter.  Only green items are blended together, creating a nice green color.  The carrots are left unblended to give a sweet bite but not dampen the nice green color.  

Ingredients:

1 lb chicken breasts (optional)

2 medium onions

5 carrots

2 large leeks

4 stalks celery (with leaves, if available)

3 kale leaves

2 medium potatoes, peeled

5 cloves garlic

2 tsp italian seasoning, rosemary, or oregano

salt, to taste

crushed red pepper

2 tbs olive oil

2 tbs butter (or olive oil)

4 cups water (or 2 cups broth and 2 cups water)

Directions:

Cut the chicken up into small bite-sized pieces, peel and chop the carrots and 1 onion.  Stir fry the chicken, carrots, onion and crushed red pepper in olive oil.   If cooking in the same kettle as you will cook the rest, remove and place in large bowl until later.

Separately, chop the potato into little cubes and stir-fry in olive oil (or butter).  As it begins to cook add the leeks, celery, remaining onion, and herbs in olive oil.  Once you can prick the celery with a fork (and before it turns mushy!) chop the kale, mince the garlic and add both.  (In my photo below you do not see potato, as I had it precooked and added it later... But, this is about what the leeks and celery looked like when I added the kale...).

Give it a stir, remove from the heat and add 4 cups water (or water/broth combination).  

Blend the leek mixture in several batches in the blender.  

Place back in a large kettle, add the chicken/carrot mixture to it and slightly reheat together.  Stir completely and serve.  Store in fridge and eat within several days.  Reheat individual portions on stovetop.  

Coconut Starfruit Upside-Down Cake with Blueberry Explosion!

I was given a couple of fresh starfruit (aka: carambola) and since I don't normally have an opportunity to work with them I wanted to make something fun.  So, here it is: Coconut Starfruit Upside-Down Cake with Blueberry Explosion (you can see), inspired by the beauty of starfruit and a recipe for Pineapple Upside-Down Cake in the book "Cooking with Coconut Flour" by Bruce Fife, N.D.  I just LOVE the star pattern along with the colorful blueberries.  The coconut batter gives a gluten-free and low-carb exotic twist on the classic cake and I have made several modifications such as making it sugar-free.  A beauty, that's for sure!

Ingredients:

Topping:
2 starfruit
handful blueberries
juice 1/2 lemon
2-3 tbs unsweetened shredded coconut

Batter:
1/4 cup butter, melted
6 eggs
1/8 tsp salt
1 tsp vanilla
juice 1/2 lemon
stevia, to taste
1/2 cup sifted coconut flour
1/2 tsp baking powder



Directions:

Grease a 8x8 or 9x9 round cake pan or spring form pan.  Trim the brownish edges from the 5 points of the starfruit.  Next, cut off the two sides, then slice the rest.

Arrange the starfruit on the  bottom of the pan.  Add blueberries evenly in between starfruit.  If you have more starfruit arrange a second layer or eat it and share it with your dog.

Sprinkle shredded coconut across fruit then drizzle lemon juice evenly across.

Preheat oven to 350 degrees F.  Whisk together the eggs, then add the melted butter, salt, vanilla, lemon juice, and stevia.  Mix thoroughly with wire whisk or electric beaters.  Mix together coconut flour and baking powder in a separate bowl then combine with the liquid-mix and mix thoroughly until there are no clumps left.

Use spatula to carefully scoop out batter onto fruit topping.  VERY carefully spread the batter evenly across the fruit, being careful not to move the fruit below (you can see in my photo one of the blueberries came through when I did this... do it carefully!).

Bake at 350 for 30-34 minutes or until a knife comes out clean when stuck through middle of cake.

Remove from oven and allow to cool  enough to handle.  While still warm, turn on to a plate.

Serve warm or place in the fridge to serve later.  You can let it warm to room temperature before serving if storing in the fridge.