Zippy & Refreshing Lime Quinoa Salad - Gluten Free & Healthy

This healthy, vibrant salad is very fresh tasting and delicious. It's an easy keeper in the fridge and is a nice staple to have around for quick meals.

The lime makes the salad bright tasting and the maple syrup tempers the acidity perfectly.

You may serve this with gluten-free corn chips, served over top romaine lettuce or baby spinach, as a lettuce wrap filling, or eat it as-is. It's all good.

You can omit any salt in the recipe so that the salad stores well in your refrigerator a few days without getting watery. Add a touch of salt, to taste, to the portion that is served.

I hope you enjoy this nutritious, easy to make salad as much as we do!




Refreshing Lime Quinoa Salad Recipe:

Salad:

1 c. quinoa
2 c. water
1 can black beans, rinsed well
2 large tomatoes, diced small
4 small scallions, including the green tops, minced (or 2 large)
1/2 c. chopped cilantro leaves

Dressing:

zest of 2 large limes (about 1 heaping T.)
1/4 c. fresh lime juice (about 2 large limes)
1/4 c. extra virgin olive oil (or rice bran oil)
2 T. real maple syrup
1/2 to 1 t. BioSalt or sea salt
1 to 2 t. salt-free seasoning of choice, optional


Method:

Place the quinoa in a large fine mesh strainer. Rinse the quinoa and soak at least 15 minutes in a bowl of water, and rinse again.

Simmer the quinoa and the 2 cups water in a pot, uncovered, for about 10 minutes. Turn off the heat, cover, and let stand on the burner for another 10 minutes.

Strain off any excess water, then let cool as you prepare the rest of the salad.

Combine the dressing ingredients together in a serving bowl, to taste.

Add the cooked quinoa to the salad dressing and toss well.

Add the drained black beans, tomato, scallions, and fresh cilantro and toss well.

Serve warm or chill and serve cold.


NOTE: 

If you plan on storing in the fridge for 2 to 3 days, only add salt at serving time, as you eat it. This prevents the tomatoes from releasing as much juice, eliminating liquid at the bottom of the bowl. If liquid does accumulate, no worries, just stir and serve.

Enjoy,

Leila.

Mexican Style Quinoa Salad - Excellent, Gluten Free, Quick & Easy!

Mom's Mexican Style Quinoa Tabouli

This is a fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).


There are other delicious variations to this quinoa tabouli salad that I have already posted on this blog: Classic, Italian, and Oriental style.



MEXICAN  STYLE  QUINOA  TABOULI  Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. fresh lemon juice, to taste
1/2 c. olive oil (or Green Oil recipe on this blog)
A pinch of. ascorbic acid powder (vitamin C)
1 garlic clove, pressed through a garlic press
2 large scallions, thinly sliced
2 T. dried Mexican oregano, to taste
1 t. ground cumin, to taste
1/2 to 1 large bunch cilantro, with stems, chopped fine
1 large bunch flat-leaf Italian parsley, without coarse stems, chopped fine
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 small to medium zucchini, cubed small (about 1/4th-inch squares
1 yellow bell pepper, cored, seeded, and diced small
Minced jalapenos, to taste


Garnish:

Pepper Jack cheese, diced into small cubes
3 medium tomatoes, diced small
Kalamata olives
BioSalt (recipe on this blog)


Method:

Mix all listed ingredients together thoroughly, adding lemon juice to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, salt only your individual serving, to taste.
Garnish with fresh chopped tomatoes and serve.
Remember, DO NOT ADD SALT if you plan on storing any length of time



Notes:

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green


Enjoy!

Leila.

Italian-Style Quinoa Salad - Delicious, Gluten Free, and easy!

Mom's Italian Style Quinoa Tabouli

This is a fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).

This is a staple in our homes. My dad eats it every day and loves it! My mom and dad make it together and there is always some in their refrigerator. My dad has his black-belt in JUDO and instructs several Judo classes every week. This quinoa salad helps him stay lean and mean. My kids have a grandpa with a 6-pack (and I'm not talking about a 6-pack of root beer). Way to go dad!

There are other delicious variations to this salad that I will be posting...


ITALIAN  STYLE  QUINOA  TABOULI  Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. fresh lemon juice, to taste
1/2 c. extra-virgin olive oil (or Green Oil recipe on this blog)
A pinch of. ascorbic acid powder (vitamin C)
2 garlic cloves, pressed through a garlic press
2 large scallions, thinly sliced
2 T. dried Italian herb seasoning blend, to taste
1 large bunch flat-leaf Italian parsley, without coarse stems
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 small to medium zucchinis, cubed small (about 1/4th-inch squares)
1 red bell pepper, cored, seeded, and diced small, optional


Garnish:

3 medium tomatoes, diced small
Fresh grated parmesan cheese
Italian olives
BioSalt (recipe on this blog)


Method:

Mix all listed ingredients together thoroughly, adding lemon juice to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, salt only your individual serving, to taste.
Garnish with fresh chopped tomatoes and Parmesan cheese then serve.

Remember, DO NOT ADD SALT if you plan on storing any length of time



Tips:

If dried herbs are used, the flavor may be a little flat tasting. You can amp up the flavor by adding some additional dried oregano plus dried basil, to taste.


Note:

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green


Enjoy!

Leila.

Oriental Style Gluten-Free Quinoa Salad - A Delicious Recipe

Mom's Oriental Style Quinoa Tabouli 

This is another fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).

This is a staple in our homes. My dad eats it every day and loves it! My mom and dad make it together and there is always some in their refrigerator. My dad has his black-belt in JUDO and instructs several Judo classes every week. This quinoa salad helps him stay lean and mean. My kids have a grandpa with a 6-pack (and I'm not talking about a 6-pack of root beer). Way to go dad!

There are other delicious variations to this salad that I will post later.


ORIENTAL  STYLE  QUINOA  TABOULI  Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. rice vinegar, to taste
1/4 c.raw sesame oil
1/4 c. rice oil
2 t. toasted sesame seed oil, to taste
A pinch of. ascorbic acid powder (vitamin C)
2 large scallions, thinly sliced
2 T. grated fresh ginger root, to taste
2 T. toasted sesame seeds
1 large bunch flat-leaf Italian parsley, without coarse stems
2 peeled and grated organic carrots
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 medium cucumbers, peeled, large seeds removed, and cubed small (about 1/4th-inch squares)


Garnish when serving only because it contains salt:

Tamari soy sauce (gluten-free)


Method:

Mix all ingredients together thoroughly, adding ginger, rice vinegar and toasted sesame oil to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, season individual portions with Tamari, to taste.

Remember, DO NOT ADD SALT if you plan on storing any length of time

Plain Quinoa

Note:

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green


Enjoy!

Leila.

Amazing Quinoa Tabouli - Make ahead for quick meals

Mom's Quinoa Tabouli

This is a fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).

This is a staple in our homes. My dad eats it every day and loves it! My mom and dad make it together and there is always some in their refrigerator. My dad has his black-belt in JUDO and instructs several Judo classes every week. This quinoa salad helps him stay lean and mean. My kids have a grandpa with a 6-pack (and I'm not talking about a 6-pack of root beer). Way to go dad!

There are delicious variations to this salad that I will post later. Note: These have now been posted:

See our Oriental-Style Quinoa Tabouli recipe.
See our Itallian-Style Quinoa Tabouli recipe.
See our Mexican-Style Quinoa Tabouli recipe.


Try this Tabouli recipe with this amazing Chicken Bake recipe HERE.


QUINOA TABOULI Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. fresh lemon juice, to taste
1/2 c. olive oil (or Green Oil recipe on this blog)
A pinch of. ascorbic acid powder (vitamin C)
1 garlic clove, pressed through a garlic press
2 large scallions, thinly sliced
2 T. dried dill weed (or fresh dill weed to taste)
2 T. dried mint leaves, crumbled (or fresh mint to taste)
1 large bunch flat-leaf Italian parsley, without coarse stems
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 medium cucumbers, peeled, large seeds removed, and cubed small (about 1/4th-inch squares)


Garnish:

3 medium tomatoes, diced small
BioSalt (recipe on this blog)


Method:

Mix all listed ingredients together thoroughly, adding lemon juice to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, salt only your individual serving, to taste.
Garnish with fresh chopped tomatoes and serve.

Remember, DO NOT ADD SALT if you plan on storing any length of time



Tips:

If dried herbs are used, the flavor may be a little flat tasting. You can amp up the flavor by adding some dried oregano plus dried basil, to taste. Or add dried oregano plus a touch of dried tarragon (tarragon is a potent herb, so a little goes a long way).

You may also grind dill seeds in a seed mill and add a touch of the powder to your quinoa.

You may also use essential oils of dill seed and/or spearmint. Do not overdo it! Touch a clean finger to the essential oil dispenser so that you have less than a drop. Rub the oil off of your finger and onto the inside bottom of your mixing bowl before the other ingredients are added. Add the salad oil and mix well, to dilute it. You don't want an essential oil hot spot in your salad! Add the rest of the ingredients and toss well.

Note:

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!


Enjoy!

Leila and Nancy

La France Spinach Salad - A REAL French Restaurant recipe

La France Spinach Salad

There used to be a fabulous French restaurant called La France on University Ave. in Provo, Utah, that we loved. This is their salad recipe. We would order this yummy salad all the time. My mom has a way of talking with people, and they give her recipes that they won't normally give out. The restaurant has been gone for many years, so I feel good about sharing this recipe now.

The tarragon vinegar is excellent in this dressing, and is worth seeking out. The flavors and textures in this salad harmonize beautifully, I think you will love it too.

This salad is a delicious meal all by itself.



La France Spinach Salad Recipe:

Dressing:

2/3 c. sour cream
1/3 c. Best Foods mayonnaise (or healthy diet mayonnaise)
1 T. tarragon vinegar
onion salt, to taste
fresh ground pepper, to taste

Salad:

2 to 3 large bunches of fresh spinach, washed, stemmed, and dried in a salad spinner
3 slices crisp diced bacon, crumbled
sliced avocado
sliced tomato
3 to 4 hard boiled eggs


Method:

Mix the dressing ingredients together, seasoning to taste with the onion salt and pepper.

Put the prepared spinach into a large mixing bowl.

Toss the spinach with the dressing.

Immediately portion spinach mixture onto 3 individual shallow soup bowls.

Top each salad with an equal portion of bacon.

Top each salad with an avocado slice and a tomato slice.

Top each salad with an equal portion of hard boiled eggs pressed through a ricer.

Serve immediately.


Note: This is the restaurant's representation of this salad. personally, I load up on the sliced avocado and ripe tomato (if the tomatoes are not ripe and juicy, 1 slice as a garnish works fine).

Potato Ricer

Enjoy, 

Leila

Best Old Fashioned Fruit Ice Cream

Here is another family favorite summer recipe... The BEST ice cream ever!

This old fashioned ice cream is the ultimate warm weather comfort food. The variety of fruit flavors are balanced perfectly in this ice cream. There is great texture from the generous chunks of fruit and the fresh citrus brightens it up beautifully. Then there is the perfect amount of rich whipping cream to make it truly decadent. You will love it! We use one of those old-fashioned ice cream makers that use rock salt and allow you to make a large batch. I like to make this ice cream for family birthday parties, other holidays, and summer Sunday dinners...


Best Old Fashioned Fruit Ice Cream Recipe:

3 c. whipping cream
3 c. milk
3 c. sugar
1 t. real vanilla
zest of 1 orange
zest of 1 lemon
juice of 3 oranges
juice of 3 lemons
3 bananas, chopped
1 can crushed pineapple and it's juice AND/OR 1 c. cut up strawberries
pinch sea salt
1/2 t. guar gum, optional


Method:

Premix the guar gum into the sugar, if using and then mix everything together.
Freeze in a large ice cream freezer.


Variation:

1 quart milk
1 pint half-and-half
1 pint whipping cream
2 c. canned milk
4 1/2 c.sugar
3 lemons, juiced
2 cans frozen strawberries
4 bananas, mashed
pinch of sea salt


Enjoy,

Leila.

Refreshing Homemade Frozen Fruit Cocktail (2 Variations)

Enjoy this refreshing fruity treat this summer and cool down with style. 

This is a hit at family gatherings and parties. You can vary the fruits to your liking and use what's in season. Just make sure you use ripe sweet fruit for the best results.

I have yet to make this sugar-free. When I do convert this recipe, I will use fresh pineapple chunks instead of canned. I will also use fresh lemon juice and then I will sweeten it with a mixture of erythritol, xylitol, and add a little stevia glycerite to taste.

There are 2 versions below. The first recipe calls for more varieties of fruit and makes a bulk batch. The second recipe is smaller and the ingredients are simplified. Have fun playing with both.

Homemade Fruit Cocktail Recipe:

4 to 6 c. sugar
4 c. water
3 pounds peaches (about 12-15 medium)
3 pounds pears (12-15 medium)
3 pounds seedless grapes
5 bananas, optional
1 can pineapple chunks, drained and juice reserved
Maraschino cherries, optional
1 12-ounce can frozen lemonade


Method:

Boil the sugar and water together until syrupy. Let cool!
Cut up the fruit into bite-sized pieces.
To cooked syrup add 1 can unsweetened pineapple juice and 1 12-ounce can frozen lemonade (undiluted). Mix together well.
Pour over fruit and gently mix together.
Freeze in pint-sized freezer bags, about 2 1/2 cups to a bag.


To Serve:

Pull a bag out of the freezer and let soften a bit.
Serve when still a bit frozen with 7-UP (soda) in a serving glass.
Alternately, serve on a lettuce leaf.
Or serve as a dessert with sherbet and 7-UP or Sprite.


Homemade Fruit Cocktail Recipe # 2:

3 pounds peaches (about 12-15 medium)
2 c. sugar
1 pound seedless grapes
1 #21-can crushed pineapple (1 2/3 c.)
2 lemons, juiced (about 1/2 c.)
Maraschino cherries, optional


Method:

Peel peaches and cut into bite-size pieces.
Sprinkle the peaches with the sugar and allow to stand while preparing the rest of the fruits.
Wash and stem the grapes and stir into the peaches along with the remaining ingredients.
Freeze in pint-sized freezer bags, about 2 1/2 cups to a bag.


To Serve:

Pull a bag out of the freezer and let soften a bit.
Serve when still a bit frozen with 7-UP (soda) in a serving glass.
Alternately, serve on a lettuce leaf.
Or serve as a dessert with sherbet and 7-UP or Sprite.


Enjoy,

Leila.

Incredible Pumpkin Chiffon Pie in a Gingersnap Crust

Our Best Pumpkin Chiffon Pie!

This light and fluffy pumpkin pie is perfectly spiced and absolutely smooth and silky.

I have adored this pie since childhood. My mom would make this for our family Thanksgiving feasts at my grandma's house.

My aunt added the lovely gingersnap crust to this family favorite recipe. You can of course make a conventional pie crust, but the ginger flavor sends it over the top.

A recent dinner guest commented when eating this pie, "This is the best pie I've ever had in my life!"

Make this amazing pie for Thanksgiving, you will be glad you did.

Double this recipe to make 2 pies, using 1 whole large can of pumpkin puree.


Our Best Pumpkin Chiffon Pie Recipe:

Crust:

1/4 c. butter, melted
1 1/4 c. fine gingersnap cookie crumbs ( 20 cookies)

Filling:

1 T. (1 packet) unflavored gelatin
1/4 c. cold water
1/4 c. brown sugar
1/2 t. sea salt or BioSalt
2 t. cinnamon
1/2 t. ginger
1/2 t. allspice
1/4 t. fresh grated nutmeg
1 1/3 c. canned plain pumpkin (or mashed cooked pumpkin)
3  large to extra large organic eggs, divided
1/2 c. cold organic milk (or coconut milk, almond milk, or soy milk for dairy-free version)
1 t. real vanilla extract
1/4 t. cream of tartar
6 T. granulated white sugar

Whipped Topping Garnish:

1 1/2 c. cold heavy whipping cream
1/8 t. cream of tartar
1 t. real vanilla extract
1/3 c. powdered sugar, to taste


Method:

Crust:

Melt the 1/4 c. butter in a 9-inch glass pie plate, in the microwave.
Process 18 to 20 gingersnap cookies in a food processor until very fine crumbs form.
Mix the crumbs with the butter until uniformly coated.
Pat into a crust in the pie plate.
Bake in a preheated 325 degree F oven for 10 minutes. Cool.

Filling:

Blend the gelatin into 1/4 c. cold water and set aside.
In a sauce pan, mix together the brown sugar, salt, spices, pumpkin, egg yolks, and milk.
Cook over medium-low heat, stirring until mixture boils. Boil 1 minute; remove from heat.
Stir in softened gelatin and vanilla; cool.
When partially set up, beat until smooth.
Make a meringue by beating the 3 egg whites with the cream of tartar until foamy.
Add the granulated sugar to the egg whites, 1 T. at a time, and beat until glossy.
Carefully fold the whipped meringue into the pumpkin filling.
Pile mixed filling into the cooled gingersnap crust.
Chill pie until set, at least 2 hours.
Slice and serve with the whipped cream topping below.

Whipped Topping Garnish:

Chill the bowl and beaters for about 20 minutes in the freezer.
Start with very cold heavy whipping cream in the bowl.
Whip the cream with a hand mixer on high speed with the 1/8 t. cream of tartar.
When cream starts to thicken, add the vanilla and powdered sugar. Beat until soft peaks form.
Use whipped cream to top the slices of pie as they are served.
This whipped cream will hold up for 1 to 2 days in the fridge, if there is leftover pie.



Note: The added cream of tartar stabilizes both the egg white meringue and the heavy whipping cream. The whipping cream in the top photo is actually a day and a half old, as an example.


Photos of the process:

The baked gingersnap pie crust.

The gelatin has softened in the water.

The pumpkin filling.

The whipped meringue.

Folding the meringue into the pumpkin.

The meringue folded fully into the pumpkin filling.

The finished filling smoothed into the cooled pie crust.

Ready for chilling at least 2 hours to set up.

Once set up this pie slices easily while holding it's shape.

Enjoy,

Leila.

Sugar-Free KFC Copy-Cat Coleslaw recipe and a homemade coconut buttermilk for a dairy-free option

KFC Copy-Cat Coleslaw (reduced fat and sugar-free) and a recipe for Coconut Buttermilk

This is a great copy of KFC's Coleslaw. It's even nicer that this recipe is sugar-free. I like the coleslaw best the first day, but it is still excellent left over.

I prefer using dairy ingredients here because they are more authentic and neutral tasting. You can use coconut milk instead if you don't do dairy, which also will make this salad low-carb. An alternate mayonnaise can be used as well.

I am not concerned about the fat from the coconut milk because it is a healthy fat that our body thrives on. Plus fat adds to the feeling of satiety, so we don't need to eat as much food to feel satisfied. Fat also has the added benefit of slowing the absorption of sugars and starches in our diet, which is good for our blood sugar levels.


KFC COPY-CAT COLESLAW Recipe:

Dressing:

1/3 c. erythritol or xylitol (or mixture of the two) (use in place of 1/3 c. regular white sugar)
1/2 t. sea salt or BioSalt (recipe on this blog), to taste
1/8 t. freshly ground pepper
1/4 c. organic 1% milk
1/2 c. Best Foods low-fat mayonnaise
1/4 c. low fat buttermilk
1 1/2 T. white wine vinegar or raw vinegar
2 1/2 T. fresh lemon juice

Salad:

8 c. very finely shredded, then chopped cabbage
1 c. peeled and grated organic carrots


Method:

Mix the dressing ingredients together with an electric hand mixer, or stir by hand.
Add cabbage and carrots and toss well to coat.
Cover and chill at least 3 hours before serving.


Variation: You can convert this to a dairy-free recipe easily.
Use coconut milk for milk, and make a coconut buttermilk to replace the dairy buttermilk.


COCONUT BUTTERMILK Recipe:

1/4 c. coconut milk, canned or homemade
1 t. white wine vinegar or raw vinegar (or fresh lemon juice)

Mix and allow to sit for at least 5 minutes before using.


Note: The added acid sours the coconut milk so that it behaves like dairy buttermilk in foods, like baked goods.


Enjoy,

Leila

First make the dressing to taste.

Add the freshly shredded vegetables.

Mix well.

Place in a serving dish.

Serve and enjoy.

Author, Leila.

Vanilla Creme Brulee Instant Pudding (No Cook, Low Glycemic, JELL-O Copy Cat Recipe)

This is a truly delicious instant no-cook pudding mix I created today, and it's lower glycemic too...

Vanilla Creme Brulee Instant Pudding.

This Vanilla Creme Brulee Instant Pudding is full-bodied and creamy. It has a decadent vanilla caramel flavor. You will be surprised that this is an instant pudding mix when you taste it! It is good enough to serve as a stand alone dessert.

This pudding has a secret, it is made with pure organic coconut palm sugar. Coconut palm sugar gives a nice caramel color, scent, and flavor to this pudding mix. It looks a lot like brown sugar, yet it is high in minerals like potassium and phosphorus. The thing that awesome about organic coconut sugar, is that it is a healthy, low glycemic alternative to other sugars like regular table sugar. It can also be used as a sweetener in beverages, desserts, and other recipes that call for regular cane sugar.

We make this pudding truly decadent by substituting some of the milk for cream, which just so happens to lower the carbs even further. Party.

Bonus: This is a true instant (no cook) pudding mix recipe you can use to replace the commercial 3.5 ounce boxed instant vanilla pudding mix called for in recipes. Party.

This is my second trial with no cook puddings. These instant pudding mixes will be evolving. I have plans to make instant protein puddings.

My goal: They have to taste good, like dessert, or I won't enjoy eating them much. I'd like to have a healthy pudding snack, say, before bed? Or maybe for breakfast. I have wanted to make delicious protein puddings/protein drink mixes for years. So now I'm going for it!

One hurdle has been how to get an instant pudding consistency without cooking it and without having to source ingredients only available to commercial food manufacturers. So this recipe is definitely progress. earlier I made a chocolate instant pudding that had a great consistency... I think I will post about my progress, then you can see how the instant pudding recipes evolve too.

See my first trial recipe of instant chocolate pudding too.



Vanilla Creme Brulee Instant Pudding & Pie Filling Mix:

3/4 c. (120 g) Organic Coconut Palm Sugar
6 T. (30 g) Ultra Gel Instant Non-GMO Modified Corn Starch (Cornaby's brand)
1 t. Lecithin granules (like Now brand)
1/8 t. (1 g) Sea salt or BioSalt (up to 2 g, to taste)


Method:

Grind the coconut sugar, Ultra Gel, lecithin powder and salt together 30 seconds until fine textured in a VitaMix blender. Let the dust settle before opening up the lid.

Store the pudding mix in an air-tight container.


To Prepare Pudding:

Liquid Ingredients:

1 3/4 c. organic whole milk
1/4 c. heavy cream
1 t. real vanilla extract
1/4 t. caramel flavoring (like Brickford brand), optional


Method:

Pour 1 3/4 cups cold milk into a mixing bowl.
Add 1/4 c. heavy cream to the milk (you may cut cream down to 2 T. and increase the milk by 2 T.).
Add 1 t. real vanilla extract and caramel flavoring, if using.
Add 1 recipe of Instant Pudding Mix above.
Using a hand mixer or whisk, blend for 2 minutes.
Let the pudding set up for 5 minutes in the refrigerator.


Photos of the process:

Organic Coconut Palm Sugar

Put the dry ingredients into a blender and grind fine, with the lid on!

Pour the wet ingredients into a mixing bowl and then add the pudding mix.

Whisk pudding ingredients together.

Adding the heavy cream to the pudding.

Whisk until smooth and glossy, and starting to thicken.

Pour into small serving dishes and chill at least 5 minutes to set up.

Top with sweetened whipped cream if desired.

Enjoy,

Leila.

Herb Flax Crackers - The 7th in a series of excellent Raw Food recipes

Herb Flax Crackers


I am posting a series of RAW FOOD RECIPES created by my mother Nancy Glazier and her good friend Irene Hauver. 

Together, as raw food pioneers, they complied an amazing collection of unique recipes that they used in teaching a series of raw-food-living un-cooking classes. We have a selection of delicious raw food recipes big enough to fill an entire cookbook. I know, cool, right?

These recipes are amazingly tasty! This is doing raw food right. Most raw food recipes are seriously lacking in taste and texture - well, not this collection. These beautiful ladies don't do anything half way! We are excited for you to try them.


Herb Flax Crackers are very handy to have in your pantry for when you need a speedy lunch or get the munchies. They have a delightful crunch and are SO healthy for you! Spread with Sunnie Sour Cream (recipe on this blog), Sunny Hummus (recipe on this blog), or other spread of choice.


HERB FLAX CRACKERS Recipe:

Ingredients:

4 cups Flax seeds, soaked in 8 cups water 8 hours (do not drain)
1/2 Onion, quartered
5 cloves Garlic
2 cups Chopped fresh herbs (chives, dill, sage, basil, oregano, parsley, kale, spinach, etc.)
2 t. Sea salt
1/4 cup Fresh lemon juice


Equipment:

Blender (like a VitaMix)
Food dehydrator with Teflex sheets for drying the crackers on
Bowl and spoon


Directions:

Combine onions, garlic, fresh herbs, salt, and lemon juice in blender. Puree until smooth. place in bowl.

Add 2 cups of soaked flax seeds and 1 1/2 cups water to blender. Puree until smooth. Pour into bowl with herb mixture.

Repeat with 2 more cups of soaked flax seeds.

Pour remaining whole soaked flax seeds into bowl with herb mixture and sir well to combine flavors.

Spread 2 cups of batter 3/8-inch thick on approx 8 Teflex Food dehydrator sheets.

Dry in a food dehydrator at 110 degrees for 8 hours. Flip onto screen.

Dry 12 more hours until crisp. Break into large cracker-sized pieces.

Store crackers in a pantry away from sunlight, in air-tight bags or bins. Fills an 8-quart size Zip-lock bag.

These crackers keep and store well.



Tips: 

The idea is to add just enough water to the soaked flax seeds in the blender to make a rough puree. This makes for crisper, thinner chips instead of just chewing on flax seeds stuck together. Use enough water to make it blendable in your blender.

Do not add an excess of water to soak the flax seeds - add just enough to make the mass like a thick batter. Then you can add water if needed during the pureeing process in your VitaMix blender. it's not like when we soak nuts in lots of water.

My mom always adds a bit of Vitamin C powder to her chips. It keeps her chips fresher tasting for longer, plus it keeps the colors lighter and brighter. Start with adding from 1/4 to 1/2 t. Vitamin C.



Note: Do not add more than the 2 t. sea salt asked for in this recipe. All dehydrated chips and crackers taste saltier once dried, because they are condensed, concentrating the salt.



Recipe created by the Kitchen Cheetahs, Nancy Glazier & Irene Hauver.

Enjoy!

Author, Leila Wood.

Creamy Tahini Dressing - The 5th in a series of excellent Raw Food recipes

Tahini Dressing

I am posting a series of RAW FOOD RECIPES created by my mother Nancy Glazier and her good friend Irene Hauver. 

Together, as raw food pioneers, they complied an amazing collection of unique recipes that they used in teaching a series of raw-food-living un-cooking classes. We have a selection of delicious raw food recipes big enough to fill an entire cookbook. I know, cool, right?

These recipes are amazingly tasty! This is doing raw food right. Most raw food recipes are seriously lacking in taste and texture - well, not this collection. These beautiful ladies don't do anything half way! We are excited for you to try them.


Raw Tahini Dressing is a creamy basic dressing that is easy to make. This tasty dressing is vegan, nut-free, sugar-free, and gluten-free, as well as being perfect for raw food diets. This is one of my mom's favorite dressings.

RAW TAHINI DRESSING Recipe:

Yield: Makes 2 cups

Ingredients:

1 c. Purified water
1 c. Tahini (or raw unsalted sesame seeds)
1/2 t. Garlic powder
1 T. Fresh lemon juice (1/2 lemon)
3/4 t. Sea salt
1/4 c. Parsley (fresh is best but dry will do)


Equipment:

Blender


Directions:

Place all the ingredients, except the parsley, into the blender. Process until smooth.

Taste for flavor. Adjust if necessary.

Pulse in the parsley.

Use immediately or chill for future use.

This dressing may thicken upon standing. To thin just stir in a little water. It should be pourable.

This is great over salads, as a creme base for soups, as a veggie dip, or spread on crackers.



Recipe created by the Kitchen Cheetahs, Nancy Glazier & Irene Hauver.


Enjoy!

Author, Leila wood.

Poppy Seed Dressing - the 3rd in a series of excellent Raw Food recipes

Raw Poppy Seed Dressing

I am posting a series of RAW FOOD RECIPES created by my mother Nancy Glazier and her good friend Irene Hauver. 

Together, as raw food pioneers, they complied an amazing collection of unique recipes that they used in teaching a series of raw-food-living un-cooking classes. We have a selection of delicious raw food recipes big enough to fill an entire cookbook. I know, cool, right?

These recipes are amazingly tasty! This is doing raw food right. Most raw food recipes are seriously lacking in taste and texture - well, not this collection. These beautiful ladies don't do anything half way! We are excited for you to try them.

This Poppy Seed Dressing is a favorite at the Hauver household. You can vary the flavor by using different fruits - So have fun with it!


POPPY SEED DRESSING Recipe:

Yield: Makes 1 1/2 cups.

Ingredients:

1/4 c. Fresh lemon juice (or juice from 1 lemon)
1/2 c. Strawberries, fresh or frozen (about 8 strawberries, or 12 raspberries, 1 apple, or jam to taste)
3/4 c. Olive oil
16  Honey dates, soaked and pitted (or 6 T. Sucanat) (or 1/2 c. date sugar)
2 T. Raw onion (up to 1/4 c. fresh onion)
1 t. Sea salt
1/2 t. Dry mustard
1/4 t. Beet powder (optional for color)
1/4 c. Purified water (to thin as needed)
2 t. Poppy seeds


Equipment:

Blender


Directions:

Place all of the ingredients, except the poppy seeds, into the blender. Blend until smooth. thin as necessary to get a pourable dressing. Taste for flavor. Adjust if necessary.

Stir in the poppy seeds. Chill until ready to use.

Keeps 1 week in the refrigerator.

This dressing is great over spinach salad.


Five times the recipe to make 7 1/2 cups:

1 1/4 c. Fresh lemon juice
2 1/2 c. Strawberries
3 3/4 c. Olive oil
80 Honey dates, soaked and pitted
10 T. Raw onion
5 t. Sea salt
2 1/2 t. Dry mustard
1 1/4 t. Beet powder (optional for color)
1 1/4 c. Water (to thin as needed)
10 t. Poppy seeds


Recipe created by the Kitchen Cheetahs, Nancy Glazier & Irene Hauver.


Enjoy!

Leila

Sunny Sour Cream (using soaked sunflower seeds) - The 2nd in a series of excellent Raw Food recipes

Sunny Sour Cream

I am posting a series of RAW FOOD RECIPES created by my mother Nancy Glazier and her good friend Irene Hauver. 

Together, as raw food pioneers, they complied an amazing collection of unique recipes that they used in teaching a series of raw-food-living un-cooking classes. We have a selection of delicious raw food recipes big enough to fill an entire cookbook. I know, cool, right?

These recipes are amazingly tasty! This is doing raw food right. Most raw food recipes are seriously lacking in taste and texture - well, not this collection. These beautiful ladies don't do anything half way! We are excited for you to try them.


SUNNY SOUR CREAM Recipe:

Ingredients:

1 c. sunflower seeds, soaked 2 hours in 2 cups water, drain
3/4 c. water
1/2 t. sea salt or BioSalt
2 to 3 T. fresh lemon juice
1/4 t. garlic powder
1/2 t. onion powder
1/2 t. dill weed


Equipment:

Blender


Directions:

Place all the ingredients into the blender and blend until smooth. Adjust water and seasonings to taste and consistency desired.


Mom's Tip: This makes an awesome topping and dip base to flavor to taste.


Recipe created by the Kitchen Cheetahs, Nancy Glazier & Irene Hauver.


Enjoy!

Leila

Great Tasting Brown Rice Milk - Protein and Calcium Enriched - YUMMY

Protein-Enriched Brown Rice Milk

Dairy-Free, Reduced Carb, Sugar-Free

Protein and Calcium Enriched

I wanted to create a rice milk that not only tasted great and was easy to make but had more protein and calcium than other rice milks. I also have a major complaint with commercial rice milk - The high carb count from the white rice, and if it's sweetened, the sugar content. I also don't like the price charged for a product that is mostly water.

So I decided to make my own version with the added benefits of more protein, calcium and magnesium, more nutrients from using brown rice instead of white, and sweetened with sugar-free natural sweeteners. This is what I came up with...

Rice milk is an option for those who are going dairy-free, and are allergic to nut milks. You could use a vegan protein powder instead of egg white protein powder BUT they are gritty and have off-flavors. Just warning you...

Typical rice milk is also much higher in carbs than coconut or almond milk. My version is much better, but it is not carb-free. If you are wanting to slim down, I personally would recommend unsweetened coconut milk or unsweetened almond milk (I have a sugar-free almond milk recipe on this blog that is very good and low-carb).



BROWN RICE MILK Recipe:

Yield: 1/2 gallon

To Cook the Rice:

1 c. long grain brown rice
3 c. purified water

Cook until rice is very soft, so that when you taste it, it will mush and not have a grainy feel in your mouth. (Or use leftover cooked rice from your rice cooker, as long as it is SOFT. If it's been salted and has coconut oil added, that's o.k.)

To Make the Rice Milk:

2 c. (10-ounces) hot rice
4 c. hot water

Blend in a blender 2 or more minutes. the mixture will be a little thick but smooth.

Add:

4 c. cold purified water
1/4 t. BioSalt (recipe on this blog)
1 t. real vanilla extract
2 T. xylitol
20 drops stevia glycerite (NOW brand, or home made - recipe on this blog)
2 T. Cal/Mag powder (a calcium/magnesium powder, sold at health food stores)
4 T. egg white protein powder

Add everything to the blender, except the egg white pro, and blend together well. Add the egg white pro last or it will make the milk quite foamy.

Store in the refrigerator for up to 5-7 days. Shake well
before use.


Options: 

You can add a couple drops of natural maple flavoring, coconut flavoring, or rum flavoring.

Try adding 1 t. cinnamon powder, to the rice when cooking it.

For chocolate rice milk add 3 T. chocolate syrup.

You can make a coconut fortified rice milk by adding coconut milk to the warm pureed hot rice/hot water mixture in the blender.

You may strain the rice milk through a fine-mesh cloth bag, if you really feel it is necessary (I don't).



Variations:

For a sweeter, thicker rice milk:

Decrease the cold water to 1 1/2 c.
Increase the xylitol to a total of 2 T. + 2 t.
Increase the stevia glycerite to a total of 24 drops


For a more neutral tasting rice milk:

Decrease the xylitol to only 2 t.


To make into a pudding;

Puree 1 c. hot water with 1 c. hot cooked rice. Add xylitol and stevia glycerite to taste, plus vanilla, cinnamon, nutmeg...



Enjoy experimenting with this recipe,

Leila