Rawlicious mousse

Bella came home yesterday with a piece of candy given to her. Off course she wanted to eat it after dinner, which I was not too happy about since it for sure was filled with nothing but color and sugar and was not vegetarian. I decided to negotiate with her and give her a choice which I'm a big beliver in. Life is way more fun for anyone, but especially a 4 year old if you have choices. I told her that either she could have the candy or I would make up something very chocolaty. She chose chocolate and threw away the candy, yay!!!

I made a chocolate and peppermint mousse which is pretty much all raw and this way she got less sugar, a vegetable and lots of nutrients and she was happy. She absolutely loved it and with each bite I heard a lot of "um, yum, ohh".

Dates and are a great way to sweeten dessert since are antioxidant power house and contain good fibers and potassium.

4 medjool dates, pitted and soaked in water for 2 hours

1/4 soaking water from the dates

1/2 ripe avocado

1 tbs cocoa or carob powder

1 tbs agave nectar

1/2 tbs mint leafs or 1/2 tsp peppermint extract

1 tbs unsweetened coconut flakes

1. Place dates and 1/4 cup of the soaking water in a food processor.
2. Blend until smooth.
3. Remove any hard pieces.
4. Add avocado, cocoa or carob, agave and mint and process until creamy and smooth.
5. A couple of times stop and scrape down sides.
6. Place in individual portion cups, sprinkle coconut over and keep in fridge until serving.

Rhubarb cake

It was a very loooooong day that ended sweet with this wonderful cake and a cup a tea and hopes tomorrow is a better day. I used rhubarbs again since it seems I bought too much of them last week but it's OK since I love rhubarbs and they fair very well in the fridge for a long time. Rhubarbs are also known as a pie fruit and my hubby who never tasted them before we met, now considers them his favorite fruit. He was thrilled when he learned about the cake after he had worked hard at getting Bella off to bed and this was our reward for a long but successful day I guess. The compote I made for this cake is very nice to eat as is or with some vanilla yogurt.

Have a nice weekend!!!!

Rhubarb compote:

1 1/2 cup rhubarb, chopped

1/4 cup sugar

1/4 cup water

1/2 vanilla bean, seeds scraped out

Place everything including vanilla bean and seeds in a sauce pot and bring to a boil. Reduce to a simmer for 5 minutes. Set a side to cool while preparing the cake.

Cake:

1 1/2 cups spelt flour

1/2 cup rolled oats

1 cup sugar

2 1/2 tsp baking powder

4 tbs canola oil

1/2 cup sour cream ( I used tofutti)

3/4 cup rhubarb compote

1/2 cup milk ( I used almond)

Preheat oven to F350

Mix all dry ingredients in a large bowl. Gradually add canola oil, sour cream, compote and milk. Blend until a smooth batter. Pour into a well greased cake pan. Bake for 45-60 minutes, depending on cake pan depth. When center is dry it's done. Leave the cake to cool in pan on a wire rack for 15 minutes.

Lunch in Paris in San Diego

I'm reading a book right again and this is a miracle because between, caring for a 4 year old and 4 month old, a husband, two pets, laundry, cleaning, cooking and work, I'm amazed I have any time left for myself. I used to read a book in a just a few days but now I think I book will last me much longer. This morning was one of those unique mornings where Noah woke me early (4:40 am) but went back to sleep and Bella slept in so I drank a cup of tea and read my book all by my self, whoohoo!!!

The book I'm reading is Lunch in Paris by Elizabeth Bard and it's about her love affair with her husband and french cooking. She includes recipes so I cooked one of them last night; puy lentil stew with tomatoes, white wine and tomatoes. I added a couple of more veggies to make it more filling and changed a few things but it's a very nice and satisfying dish. I don't know if it's the wine or the fancy lentils or how it's served with a dollop of sour cream and cilantro sprinkled on top, but it's feels like an upscale lent

il dish.

2 tbs extra-virgin olive oil

1 carrot, roughly chopped

4-5 small shallots or one medium onion, roughly chopped

2 1/2 cup dried Puy lentils

6 cups vegetable broth

2 large tomatoes, chopped

1 cup dry white wine

A handful of fresh flat-leaf parsley, chopped

1 bay leaf

Fresh ground black pepper to taste

Sour cream ( I used tofutti)

Fresh cilantro, chopped

3 limes, halved

In a large stockpot, heat the oil over medium heat. Add the shallots and carrots and saute for 5 to 10 minutes, until the onion in translucent.

Add the lentil and stir to coat with the oil. Add the broth , tomatoes, wine, parsley, bay leaf and black pepper. Leave to simmer over a low heat with the cover ajar until the lentils are tender and most of the liquid has absorbed, about 1 hour.

Serve in shallow bowl with a dollop of sour cream, a pinch in cilantro and a squeeze of lime juice.

Green beans side dish

These are the green beans we had with our Easter dinner. The inspiration comes from a side dish Bella loves at Sammy's restaurant. We ate them with a quinoa and walnut loaf, chive mashed potatoes and mushroom gravy. It was heavenly and would have been a very nice dinner if it was not for the two over tired kids at the table. Note to my self; next year eat dinner earlier:)

3 cups green beans, steamed

2 tbs canola oil

2 large garlic cloves, sliced very thin

1 cup white mushrooms, sliced

Salt & black pepper to taste

Heat oil in a skillet and saute garlic for 30 seconds before adding mushroom in an even layer. Saute mushrooms until slightly browned. Add steamed green beans, salt and pepper and reheat everything before serving.

Mediterranean salad

Nothing taste better than a filling salad for lunch or dinner on a warm and sunny day like this. Making a salad is fun and you can just add "fun" things to and it fast. Eat it with a slice of bread for a complete and nutritional meal.

4 cups lettuce, torn

1 cup cooked pasta

1/2 cup sun dried tomatoes, rehydrated and chopped

1/2 cup yellow pepper, diced

1/2 cup cucumber, diced

1/4 cup green olives, cut in half

1/2 cup cheese, diced

Dressing:

2 tbs olive oil

1 tbs sweet mustard

1 tbs maple syrup

1 tbs balsamic vinegar

1 tsp oregano

Salt & pepper to taste

Blend things for dressing and put a side. Mix things for the salad and toss with dressing.

Rhubarb crumble ice cream

Here is the recipe for the ice cream I made yesterday. I taste just like rhubarb crumble which is one of my favorite desserts. I'm still experiences some camera problem so I still don't have pictures. Anyone want to share what they are eating on Easter? We're having walnut loaf with mashed potatoes, mushroom gravy and sauteed green beans and for dessert, I believe Jess is making us a rhubarb cheese cake.

Crumble:

2 tbs butter (maybe more)

1/2 cup rolled oats

2 tbs sugar

1 tbs spelt flour

Preheat oven to F400. Mix all ingredients with a fork or use fingers in a bowl until you have a crumbly dough. Place in a thin layer on a cookie sheet covered with a parchment paper. Bake for 5-10 minutes or until it's golden and dry crumbs. Set a side to cool completely.

Rhubarb:

1 cup rhubarb, chopped

1/2 vanilla bean, seeds scraped out

1/4 cup sugar

1/2 cup water

Place in a sauce pot and bring to a boil on medium heat. Cook until most water is gone and you are left with a thick jam. Place in fridge to cool of completely.

Ice cream:

1 package cold Soyatoo soy whip

1/3 cup powdered sugar

Use a electrical whipper to mix sugar and cream until fluffy. Place in an ice cream machine and start it. After 10 minutes, add the cold rhubarb and continue the machine for another 15-20 minutes or until it's a solid ice cream. Remove from machine and fold it crumbs. Serve immediately as homemade ice creams usually get icy when refrozen.

Seitan au Vin

This is my idea of comfort food and it's probably due to me growing up with a mom who was a chef and loved to cook international food. She made a very nice Coq au Vin on Sunday's and I believe the secret was in the sauce. This is my vegetarian version of this dish and base is a recipe from Martha Steward's book "favorite comfort food" but I changed it just a little to make it meat free. It's was a huge hit with everyone including my 4 year old. My assistant who tasted it said it's all about the sauce which had so much flavor. Unfortunately, I'm having some problems down loading pictures from my camera so I will have to post a picture of tonight's dinner tomorrow. For dessert I made rhubarb crumble ice cream and I will post that recipe tomorrow.

6 garlic cloves, smashed

4 whole black peppercorns

2 sprigs fresh thyme

1 dried bay leaf

7 fresh flat leafed parsley leaves

2 tbs olive oil

8 ounces pearled onions ( I used frozen)

12 ounces white button mushrooms, halved or quartet

1 package chicken style seitan, drained

1 tbs butter

3 tbs brandy

1 cup dry red wine

3 1/2 cups vegetable broth

2 tbs tomato paste

1 tbs corn starch, mixed wit 1 tbs water

Salt & pepper to taste

Place 3 garlic cloves, thyme, parsley, bay leaf and pepper corn in a cheese cloth and warp it up and tie it up. Set a side. Heat 1 tbs oil in a deep skillet or dutch oven on medium heat. Cook garlic and onion while stirring until they begin to brown ( about 4 minutes). Add mushrooms and cook for another 4 minutes, while stirring. Remove and set a side. Add remaining oil and butter and cook the seitan on medium heat. Add brandy, broth, wine, tomato paste and cheese cloth package. Bring to a boil, reduce heat to a simmer and cook covered for 15 minutes. Add reserved onion and mushrooms and cook for another 5 minutes. With a slotted spoon, remove the seitan and vegetables to a bowl. Remove the cheese cloth packaged herbs and discard. Bring liquid to a boil and reduce broth to about half on high heat. In the mean time, mix corn starch and water to a paste and add to broth. Cook for 2 minutes. Return seitan and vegetables and add salt, pepper and sprinkle some chopped parsley before serving.

Spanish rice

As a filling for the burritos we had last nigh,t I made Spanish rice. I like to make my rice with a lot of vegetables to make it more filling. I also love serving it as is with added beans for a rice and bean variation.

1 tbs canola oil

1/2 cup yellow onion, chopped

1 garlic clove, grated

1 carrot, diced

1 cup vegetable of you choice ( I used asparagus but broccoli cauliflower etc is also great)

1 cup long grain rice

1 tsp cumin

1/2 cup tomato sauce

2 cups vegetable broth

Salt to taste

Heat oil skillet over medium heat and saute onion and garlic until glossy not browned (about 2 minutes). Add rice, cumin, tomato sauce and vegetable broth for simmer on low heat for 10 minutes. Add vegetables and stir and continue to simmer for another 10 minutes or until rice and vegetables are done. Fluff and add more salt if needed.

Bean burrito

I had such great day today. Bella has been on a field trip and Noah has been happy and napping well. Happy children = happy mom:)

I'm now back at eating beans, beans and more beans again since they no longer seem to upset Noah's stomach and thank god for that since I love my beans. To celebrate, we had bean burritos for dinner, yum. I used kidney beans this time since it was what I had defrosted already but black or pinto is what I generally prefer in my burritos. I love making a creamy filling with taco and salsa and therefore cheese is optional.

Flour or spelt tortillas

Rice

Grated cheese (optional)

veggies of your choice (we had cooked, tomatoes, asparagus and carrots)

Bean filling:

1 cup beans

1 tbs taco seasoning

2 tbs salsa

3 tbs cup sour cream

Mix seasoning, salsa and sour cream and then carefully fold in the beans not to break them apart.

Corn bread

This morning started out with Bella waking up so early and the rest of the family were still a sleep. I did something I never do, I laid down on the sofa and let Bella watch a movie. I got another 40 minute sleep and woke up when she asked me to make pancakes and how could I say no to that sweet face who had been such good girl and let mommy rest.

This is the recipe for corn bread that we ate with last nights dinner. I was worried it would be dry but it came out very well. I served it with lime butter (butter mixed with grated lime). I actually used leftover bread to make a sandwich for Bella's

lunch today.

1 1/4 cup all-purpose white flour

1 1/4 cup corn meal

2 tsp baking powder

1 tbs flax seed meal

2 tbs maple syrup

1/2 cup frozen corn

1 tbs canola oil + some to grease the baking pan

Preheat oven to F400

Grease baking pan or muffin cup. Mix all dry ingredients in a bowl. Add the wet ones and quickly blend together. You do not want to over work the batter. Pour the batter and bake for 25 minutes or until center is dry.

Sweet chili glaze

I'm crazy about glazes and love experimenting with different ingredients to see what works and don't. This glaze is a little spicy and I used it to glaze seitan cutlets served with cornbread and steamed broccoli. A very simple but colorful and flavorful dinner indeed. I think this glaze also could work really well as a stir fry sauce.

2 tbs sweet chili sauce

2 tbs mango chutney

1 tsp vegetarian bouillon powder

2 tbs water

Mix everything together and glaze protein of you choice after it's cooked.

Popsicles to help you beat the heat

I wish San Diego would make up it's mind about the weather. It's like being on a roller coaster when it's super hot one day only to be cold and rainy the next day. I made a lot of sweet ice tea and also these popsicles to cool us down with. Most commercial popsicles are filled with sugar and no nutrition. I simply make a smoothie as the base and that way I know my kids get a nutritional snack with no extra sugar and they think it's a real treat. I used popsicle molds but it can easily be made with an empty single serving yogurt container and a stick.

1 very ripe banana

2/3 cup vanilla soy yogurt

1/2 cup frozen acai puree or blueberries

Mix everything in a blender until very creamy and smooth. Pour into popsicle molds and freeze for at least 2 hours.

Buckwheat pancakes

I have a new love affair with buckwheat and now we eat it all the time and this morning hubby made buckwheat pancakes and they were mmmmmm sooooo gooooood. I found the recipe on the clean eating mom's web site. I just changed it a bit and added oats otherwise it's the same. Buckwheat is a rich source of nutrients such as; protein, calcium, iron and magnesium and is gluten free. The color of the flour is grey so I was a little worried about how Bella would react but she absolutely loved them and I never seen her eat that many pancakes in one sitting.

Hope you have a great Saturday evening. Me and James are doing veggie burgers on the BBQ since it's too hot to cook inside.

1/2 cup spelt flour

1/2 cup buckwheat flour

1/4 cup rolled oats

1 tbs tbs ground flax seeds

1 1/2 tsp baking powder

1 pinch of salt

1 tbs sugar

1 cup non-dairy milk

1 1/2 tsp canola oil

1/2 cup water (Maybe more)

Mix all the dry ingredients in a bowl and then mix the wet one in another bowl. Blend them together and let the batter rest for 10 minutes before cooking. Add more water if batter seems thick.

Honey and balsamic marinated beans

Since my hubby works for Turbo Tax he is very busy right now until tax season is over. Last night was the first time I was by my self for the night and had to feed, bath and put both kids to sleep by my self. Thank god Bella agreed to be a big girl and went to sleep pretty much on her own after dinner. Noah was fighting me and finally closer to 8 pm I was done.

Today however I'm having a date with hubby after kids are a sleep. I don't know what we're doing but I was hoping for a yoga class and dinner:) Today's lunch was leftover beans salad from yesterday, yum so here is the recipe for it. I usually serve Bella her beans plain without marinate since she likes it better that way but this marinate so was a big fan of.

1 cup mixed beans ( Used garbanzo, pinto and green beans)

1 tbs flax seed oil

2 tbs olive oil

1 tbs honey

1 tbs balsamic vinegar

2 tsp Herbs de provence

Salt & black pepper to taste

Place beans in a small bowl. Blend everything for the marinate and pour over beans. Let them sit to absorb the flavors for 2 hours before serving for best result.

Lemon risotto with marinated beans

Wow I feel great today because Noah slept 10 hours last night before waking up and then went back to sleep for another 2 hours. I'm sure it will not last but I'm using this new found energy I have today and got a lot of things done.

I was so happy that today I had leftover neatballs for yesterdays dinner so I made a neatball sandwich for lunch. It's funny how kids changes you. For instance I used to hate eating leftovers and now I'm happy if I have some because it means I don't have to cook lunch. I forgot to post a picture of Bella's happy face when she realized what we were having for dinner so I'm posting it today instead. My sweet girl who was digging into her pasta looking for the pieces of neatballs I had cut up and put in. I'm continuing my Italian cooking theme with lemon risotto for dinner served with marinated beans. Risotto is a super easy and fast dish to make which most kids tend to like. I serve it with veggies and beans for a complete nutritional meal.

1/2 cup shallots, diced

1 tbs olive oil

1 cup arborio rice

2-2 1/2 cup vegetable stock

Grated lemon peel from 1/2 lemon

1 tbs lemon juice

1 tbs dried thyme

Heat oil in a skillet on medium heat. Cook onion for 3 minutes not letting them brown. Add rice and stock and simmer on medium heat for about 10 minutes or rice is soft. Stir often and watch out so the rice wont burn in the bottom of skillet. Add more stock if it seems dry. Add lemon peel, juice and thyme.

Italian neatballs in tomato sauce

I've been craving Italian food lately and one thing my husband misses sometimes are italian meatballs. It's hard to make vegan neatballs that stays together as you cook them but I was not about to give up. I made them with shiitake mushrooms, walnuts and just a little vital gluten and yes it sounds strange but oh my they are soooooo good. I had to keep myself from eating them straight up.

Neatballs:

1/2 cup walnuts

1 garlic clove, grated

1/2 cup yellow onion, diced

1/2 cup shiitake mushrooms, chopped

1 tbs canola oil

1 1/4 cup grated cheese

1 tbs Bragg's liquid amnino's or light soy sauce

1 1/2 tsp Italian seasoning

1/2 cup rolled oats

1 tbs Vital wheat gluten

Pepper to taste

Place walnuts in a food processor and mix until it's a fine meal. Heat oil on medium heat in a skillet. Saute garlic and onion for a few minutes until glossy, not brown. Add shiitake mushroom and saute for another minute or so. Add mix to walnut and mix for 10 seconds. Add cheese, bragg's or soy sauce, Italian seasoning, rolled oats and gluten. Mix for 30 seconds or until you have a sticky ball of dough. Preheat oven to F400. With wet hands, roll the dough to desired size. Place in a greased baking dish and bake for 10 minutes. Now make the sauce.

Tomato sauce:

1/4 cup yellow onion, diced

1 large garlic clove, grated

1 tbs canola oil

1/2 tbs Italian spice

1 can fire roasted diced tomatoes

1/2 cup water

2 tsp sugar

2 tbs ketchup

Salt to taste

Pepper to taste

Heat oil in a skillet on medium heat. Cook onions and garlic until soft, about 5 minutes. Add italian spice and cook another 30 seconds. Add tomatoes, water, sugar and ketchup and stir while sauce simmer on low heat 10 minutes. Add salt and pepper. Add neatballs into sauce and serve with pasta and vegetables.

Raisin and cinnamon loaf

This is one of the two different kinds of breads I baked yesterday and it's a great breakfast bread. Bella asked me when are we having it and I said for breakfast or lunch and she said I think I'll have it with breakfast AND lunch.

I love the combinations of oats and cinnamon and it taste good fresh or toasted with butter and cheese. I love baking bread because the whole house fills with the aroma of fresh bread. Hubby loves having a slice with a cup of tea that evening. Baking for me is a form of meditation:) Ommmmmmmmmm.....

3/4 cup rolled oats

1/4 cup cooked quinoa

1 tbs cinnamon powder

2 cups boiling water

1/4 cup muscovado sugar

2 tbs flax seeds

1/4 cup raisins

2 tbs butter

2 tsp salt

1 package active yeast

1/2 cup warm milk

4 cups spelt flour

Milk and oats for brushing and sprinkling the loaf with

Place oats and quinoa in the boiled water and let it sit for 30 minutes to swell. Add sugar, butter, sugar, cinnamon, raisins, salt and flax seeds and mix well. Blend warm milk (F110) and yeast and let it sit and become creamy for 10 minutes. Add to oat mix and blend well. Add spelt flour a little at the time until you worked it into a nice dough. Place bowl in a warm place under towel to rise for 40 minutes. Remove dough from bowl and knead it for a few minutes a surface sprinkle with flour. Shape it like a loaf and place in a well greased loaf pan and let it rise for another 30 minutes under a towel. Preheat oven to F375. Brush loaf with warm milk and sprinkle oats in an even layer. Bake for 30 minutes or until center is dry and top is golden.

Homemade yogurt cheese with herbs

What a beautiful day it's been today. Bella had special time with daddy today so it's was just me a Noah at home in the morning. He is such good baby who loves entertaining me in the kitchen while I bake or cook with him talking to him self.

Since today is my baking day I also decided to make tasty vegan cheese to spread on the bread. This so easy to make and actually taste better the day after when the yogurt and herbs and really blended well. To make this cheese you will need a cheese cloth.

1 32-oz container of plain soy yogurt

3 garlic cloves, bake in F350 oven for 5 minutes and then grated

2 tbs fresh thyme, chopped

2 tbs fresh parsley, chopped

Sea salt to taste

Line a strainer with a cheese cloth and place all the yogurt in there to drain for a few hours or even oven night. When the dripping stops it's done. Mix the thick cheese paste with the garlic, thyme, parsley and salt well. For best result, let the cheese rest to absorb all the flavors for a couple of hours before

Cheese & pumpkin seed crackers

Friday's are my favorite day because it means family breakfast, me dropping off Bella at school and I get to take an amazing yoga class from my friend Sue. She is such an inspiration because she is such beautiful person, inside and out. She's is 70 + and an amazing yogi as well as teachers. I can go to her class and completely let go and feel totally energized and up lifted afterward. She is proof how living and good and healthy yogi life will keep you strong forever:)

Sue's class gave me a lot of energy so today me and Bella baked crackers which we'll eat with lots of fig marmalade and cheese on tonight. They are s yummy with a cup of mint tea and they are very easy to make.

1 cup corn flour

1 cup cup raw pumpkin seeds

1/4 cup flax seeds

2/3 cup grated cheese ( I used rice cheese)

2 tsp salt

1 tsp paprika powder (optional)

1 1/4 cup hot water

Blend all dry ingredients in a bowl and add hot water and blend well. Set a side for 5 minutes to swell. Preheat oven to F300. Spread very thin on a parchment paper. Place on a cookie sheet and bake for 1 hour and 15 minutes or until dry. (Check after one hour). Let it cool completely before breaking into smaller pieces.

Buttered turnips

I can honestly say I'm very familar with most types of fruits and vegetables and eat most of them. However, turnip is one veggie I never eaten or cooked so when I received a bunch on turnips from Sea Breezed I was intimidated. But as the sport I'm I decide to give it a try and I kept it simple and all I can say is wow!!!! I'm now in love with turnips. I served them yesterday with baked tempeh. Turnips are extremely rich in folic acids and iron and contains good amount of antioxidants.

2 cups baby turnips, peeled

1 1/2 cups water

1 tbs bouillon powder

2 tbs butter

1 tbs thyme

Place turnips, water and bouillon powder in a pot and bring to a boil. Reduce heat and simmer until turnips are soft ( about 5 minutes). Remove from heat and discare half of the water. Add butter and thyme and serve.

Ginger and honey baked tempeh

Oh boy have I dealt with one cranky little boy today. I think he had some tummy problems because he keep squirming and could not get comfortable. I needed to end the day with something comforting and it ended in something from my mom's kitchen.

My mom used to use ginger and honey as a flavor combination in food and I always loved that but off course she cooked with fish and meats. I used the same combination in today's dinner; baked tempeh. It was divine and tasted to good with roasted vegetables, broccoli and buttered turnips.

1 package tempeh

2 tbs grated fresh ginger

4 tbs Bragg's liquid amino's or light soy sauce

2 tbs honey

1 tbs water

1 tbs olive oil

Boil tempeh in water for 5 minutes. Drain and set a side. Mix ginger, water, Bragg's, oil and honey in a sauce pot and simmer for for 5 minutes. Remove from heat and let it cool. Marinate the tempeh in the it for at least one hour. Place everything in a baking dish and cook in a F400 preheated oven for 20 minutes. Turn the tempeh once.

Oat and coconut snacks

I love oats and eat oatmeal every morning for breakfast. Today I was craving oats in the afternoon and made these puff snacks with Bella. They are perfect for kids to help out with since they are fast in the making and need no cooking or baking. Kids love to use their hands to roll them up, but watch out for the mess:) The snacks contains oats which is high in protein, fiber and iron. I also added chia seeds which is naturally rich in Omega 3, protein, fiber, antioxidants.

2 ounces butter

1/4 cup sugar

2 tbs oat milk

1 tsp cocoa or carob powder

2 tbs chia seeds

1 1/4 cups rolled oats (maybe more if they feel very lose)

Shredded unsweetened coconut to roll the puffs in

Whip butter and sugar until fluffy. Add milk and cocoa or carob and blend well. Add chia and oats mix well. Use we hands to roll into little rolls and roll them in coconut. Place in fridge for 10 minutes for serving.

High fiber and fast baking bread

For this weeks baking soda bread I baked a loaf with carrots, flax seeds, oats, sesame seeds and spelt flour giving it a very nice flavor and a lot of fibers.

2 tbs flax seeds

3 tbs sesame seeds ( save some for sprinkling on top)

1/2 cup oats

1 tsp salt

1/4 cup maple syrup

1/2 cup grated carrots

2 cups spelt flour

1 tsp baking soda

1 1/2 cups plain yogurt ( I used So delicious coconut yogurt)

Preheat oven to F400

Mix flax seeds, sesame seeds, oats, salt, spelt flour and baking soda in a large bowl. Blend yogurt, grated carrot and maple syrup and add slowly into the large bowl and blend until you have a sticky batter. Pour into a well greased loaf pan. Sprinkle sesame seeds over. Bake for 70 minutes or until center is dry.

Sundried tomato pasta sauce

This weekend has been crazy busy, busy with a lot of things to do and people to see. Bella had a play date both yesterday and today. I've been busy boiling beans; pinto, black, kidney and garbanzo beans to be exact and now they are frozen in small glass jars. I also baked bread for the week and worked in the garden phew. I'm getting ready to plant potatoes and tomatoes. Dinner ended up being this sun dried tomato sauce served with pasta and side salad.

1/2 cup sun dried tomatoes, soaked in 1 cup warm water for one hour and then chopped

1 large garlic clove, grated

1 tbs Olive oil

1/2 cup milk ( I used almond)

1/2 cup sour cream ( I used Tofutti)

1/2 cup fresh basil leafs, chopped

Salt & pepper to taste

Heat oil in a skillet on medium heat. Saute garlic for 1 minute. Add sun dried tomatoes and saute for another minute. Add milk and cream and simmer for 5 minutes on low heat. Add salt, pepper and basil and serve immediately.

Fire roasted tomatoes

I'm trying to come up with ways to eliminate trash and even recycling to reduce our carbon foot prints. I already don't use canned beans but rather cook large quantities of different beans and freeze them 14 oz glass jars. I've been buying canned fire roasted tomatoes but decided today to make my own. It was so easy and now I can use local tomatoes so better nutrition as well as less trash and recycling. This way I always have diced tomatoes to add to soups and stews. You can make just plain fire roasted tomatoes or likeme add garlic and basil.

Fresh tomatoes on the wine, cut in half

olive oil

salt

Basil, chopped ( Optional)

Garlic, diced (optional)

Preheat oven to F250

Place tomatoes, cut side down on a parchment paper on a cookie sheet. Rub oil over to coat them and sprinkle salt over. Bake for 1 1/2 hours. Let the tomatoes cool before handling them. Remove the skins and dice them and add salt and basil or garlic if choosing and blend well. Make sure the tomatoes are completely cooled off before pouring into jars and freezing.

Truffle cake fit for a royal wedding

I saw on CNN that the British royal wedding will feature a groomes cake that is chocolate with tea biscuit inside. It looked and sounded so good so I decided to make my own version of it. Now I don't know how tea biscuits taste like or where to find some so I simply used graham crackers. I made the cake gluten free by making it a truffles cake so there are no actual baking involved either. My husband fell in love with it and claims it's the best cake he ever eaten. Now I guess he's not royalte but he is pretty darn important.

Have a very nice and fun weekend everyone!!!

1/2 cup coconut flakes

1/2 cup cream ( I used 1/4 cup mimic and 1/4 coconut)

1 oz margarine

10 oz semi sweet chocolate chips ( 1 bag)

1 1/2 cups graham cookies, broken into small pieces

Sprinkle coconut flakes in the bottom of a pie mold. Heat cream and margarine in a sauce pot until margarine has melted. Remove from heat and add chocolate chips. Stir until melted and you have a smooth cream. Add cookies and mix quickly. Pour over coconut flakes in an even layer. Place in fridge for at least 2 hours before serving. Enjoy with cream!!!