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Monthly Archives: September 2012

GREEN GAZPACHO SOUP

I’ve been making myself these green smoothies after my morning walk/run and I love them! Now, I know from talking to people, not everyone likes the idea of drinking green stuff, I’ve even met people and kids that don’t even EAT, green stuff.  That’s pretty sad considering all the health benefits they alone, provide us with.  So I came up with this idea.  Maybe if we took it out of the glass, put it in a bowl, dressed it up with some tomatoes and olive oil……….

maybe people would eat it instead!

If you’re like me and looking for a fast, easy and delicious way to get more greens into your body…………………..Just a thought!

GREEN GAZPACHO SOUP

1 cup Coconut Milk

1 cup Coconut Water

1/2 to 3/4 cup Raw Almonds (soaked)*

2 large Collard leaves (washed, tough stem removed)

2 large Kale leaves (washed, tough stem removed)

4 med sized Celery stalks (washed and trimmed)

Cilantro, few sprigs (to taste)

1 cup raspberries

2 cups Cucumber, chopped

1 cup Cocktail or Cherry Tomatoes, chopped

Olive Oil

Sea Salt

Cayenne, optional

High Speed Blender or VitaMix:

Add Coconut milk and Almonds and puree

Add Celery, then Greens, Raspberries and only 1 cup of Cucumber

Add the Coconut Water and blend till smooth (you can add more depending on desired consistency)

Should make about 4 cups

Plate and add the rest of the Cucumber and Tomato, drizzle with Olive Oil and season to taste! 

Can be served cold or room temperature

OR……Just put it in a glass and drink the darn thing!  It’s not going to kill you! LOL

*Soak Raw Almonds in twice the water overnight, discard the water and rinse well.  Drain and put in a glass container in the fridge. This rehydrates the Almonds and makes them more digestible!

COCONUT, QUINOA PANCAKES WITH RASPBERRY SAUCE

September’s here, and back to the fall routine we go!

I had a fabulous summer, and hope you all did as well!  I took a break from the computer because it was so fabulous, but I’m back and have a lot of recipes and adventures that I will be sharing with you!!

This first one seems to be fitting, given the time of year.  I love pancakes!  I have created this recipe after trying many different ways to do gluten-free pancakes.  They are totally Yummy! Filling! AND… Good for you!

Hope you try them and enjoy!!

COCONUT, QUINOA PANCAKES with RASPBERRY SAUCE

You can add berries like I did or make them plain, either way delicious!

2 tbsp Coconut Flour

2 tbsp Quinoa Flour

2 tbsp Oat Bran

1/4 tsp salt

1 tsp Sugar ( I use Coconut Palm Sugar)

1/2 tsp Baking Powder

1 large egg

1/2 cup + a little more ( to get right consistency) coconut or almond milk

Coconut Oil, for cooking

* Berries

Makes 4, 4 inch pancakes

In a bowl, add all dry ingredients together and mix well

In a large measuring cup add liquid and egg and mix well

Add dry ingredients into measuring cup with liquid and mix well, that way you can pour directly onto heated surface ( adjust liquid to pouring consistency)

Heat griddle or pan to med/med high heat

Add Coconut Oil and pour into 4 inch circles

Watch carefully and adjust heat

Cook until the top thickens and you see small bubbles

Flip, cook for a few seconds more (should be golden brown)

Plate and smooth with Butter, Berry Sauce or Maple syrup

RASPBERRY SAUCE

1 cup or more Raspberries ( or Blueberries) fresh or frozen,

2 tbsp Butter

Maple syrup or Maple syrup Flakes, to taste

Walnuts, chopped

In a small frying pan on med heat, melt Butter and add Berries

Heat till the Berries are warm and start to fall apart, blending in with the Butter

Remove from heat and place in a bowl

Use to spread over and in between Pancakes and add a little Maple syrup

Top off with chopped Walnuts and enjoy a decadent Breakfast or Brunch!

Mangia!