by dnshah | Sep 23, 2018 | Dessert, Recipes
INGREDIENTS:
1 butternut squash
¼ cup coconut oil/spread
1 cup succanat or ¾ cup honey
½ cup of egg whites
1 cup almond flour
½ cup hazelnut flour
½ cup brown rice flour
1 teaspoon baking soda
1 teaspoon cinnamon powder
½ teaspoon nutmeg powder
½ teaspoon ginger powder
½ teaspoon clove powder
METHOD:
- Preheat oven to 350 degree Fahrenheit.
- Place uncut squash on a baking tray and put on center rack in oven. Cook for 50 minutes.
- While the squash is cooking, Prepare muffin trays and other separate tins with non-stick sprays/oil/muffin liners. Prepare mixer for batter.
- Wait for the squash to be cooked. Turn off oven when done.
- Remove from oven and cool 25 minutes.
- While the squash is cooling, combine all other batter ingredients and mix.
- After the 25 minutes to cool, half the squash, deseed, and scoop out contents for use (about 2 ½ cups). Discard flesh and seeds. Store any extra squash for other uses.
- Preheat oven to 350 degrees Fahrenheit again.
- Beat mixture for 2 minutes on low.
- Then beat for 2 minutes on high.
- Spoon mixture into muffin trays and tins about ¾ full.
- Heat in oven for 25 minutes.
- Remove from oven and cool on a wire rack for 10 minutes.
by dnshah | Jul 10, 2018 | Dessert, Recipes
INGREDIENTS
1 cup pumpkin
1 cup gluten-free flour
⅔ cup coconut sugar
½ cup quinoa flour
½ cup chocolate chips
¼ cup almond milk
¼ cup quinoa
3 tablespoons coconut oil
1 egg or egg substitute
1-½ teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon baking soda
Cooking spray
METHOD
- Preheat the oven to 350 degrees° F.
- Line an 8 x 4 loaf pan with parchment paper and spray the uncovered sides with cooking spray.
- In a large mixing bowl, beat together pumpkin, almond milk, coconut oil, egg ( or substitute) and vanilla until smooth. Add coconut sugar and beat until well combined.
- Except quinoa and chocolate chips, Stir in remaining ingredients until well mixed.
- Fold in quinoa and chocolate chips and transfer dough to prepared pan.
- Optionally sprinkle with a little extra coconut sugar and cinnamon.
- Bake on center rack for 55 – 65 minutes until an inserted toothpick into the center comes out clean.
- Let cool for 5 minutes in pan then transfer to a wire rack and cool completely.
- Slice and serve.
by dnshah | Jul 8, 2018 | Dessert, Recipes
This 4-ingredient dessert is made of superfoods that are designed to nourish, satisfy, and tingle the taste buds. Ideal for many allergen-elimination diets
INGREDIENTS
1 cup coconut milk
¼ cup chia seeds
2-4 dates
1 teaspoon vanilla extract
METHOD
- Blend all ingredients until smooth.
- Pour into cup and let sit a few minutes.
- Add optional fruit & toppings.
by dnshah | Feb 6, 2018 | Dessert, Recipes
This is a great tonic for soothing the mind, body, and soul. It calms a hyper nervous system, and elevates a sad mood. Try it and see!
INGREDIENTS
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- 12 ounces milk of choice (dairy, soy, nut, etc)
- 2 dates
- ½ teaspoon ashwagandha
- 1 pinch of nutmeg
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- 1 pinch of cinnamon
- 1 pinch of cardamom
- 1 pinch of Himalayan salt
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METHOD
- Combine all ingredients.
- Savor the aroma and taste slowly.
by dnshah | Nov 14, 2015 | Dessert, Recipes
This is a refreshing light dessert that can be prepared ahead of time and kept in the refrigerator ready to assemble just before serving. Assembling takes a few minutes. It consists of coconut milk and “ice cream” base – coconuts are so powerfully good for us! It also is topped with tapioca glass noodles and basil seeds, also called tukmaria (pronounced “thuck-murr-yuh) which have antioxidants and enzymes to aid in digestion, relieve stress, and give a “cooling” effect to the body. These seeds also provide good fiber when swollen. When you’ve indulged in spicy or foods associated with “heat”, it is great to balance it with this cooling dessert drink. When you eat this before your meal, it will curb your appetite… did you really need a reason to have dessert first?
INGREDIENTS
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- 4 cups coconut milk
- 4 scoops So Delicious vanilla “ice cream”
- ⅛ cup basil seeds
- Falooda sev (see below)
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- 2 Tablespoons honey
- ¼ teaspoon rose essence
- 1 drop red food color (optional)
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INGREDIENTS FOR SEV (GLASS NOODLES)
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- 1 cup gluten free corn starch
- 2 ½ cups water (for noodles)
- 2 drops food color (optional)
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- A pasta machine, noodle maker, or sev maker
- Or optionally use GF angel hair pasta
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METHOD
- Place the basil seeds in a small bowl and wash with water to remove any debris.
- Add enough water to cover an inch above the seeds for soaking and keep aside for later. This will make the seeds swell (similar to chia seeds). Ensure the seeds are always under the water line.
- Prepare your pasta or noodle maker. Greasing not necessary as this gel will not stick. Choose a small hole attachment. Also prepare the cold water wash that you will be putting the finished noodles into. I use 2 pie pans – 1 smaller than other. The bottom pie pan has ice cubes. The top pie pan has water. The noodles will go into the top pie pan into the water.
- In another bowl combine the corn starch and water for noodles. Mix well with a fork. My noodles were not colored, however this dessert allows you to have colored noodles (blue, green – you pick) this makes it festive for a special occasion – 4th July, St. Patrick’s Day, etc. If you choose a color, add the food color to this mixture now.
- Place the smooth corn starch liquid into a non-stick small saucepan and heat on high heat while continually stirring and preparing for this liquid to become a gel.
- While stirring, reduce heat to medium when the liquid starts to solidify.
- When the mixture becomes a gel that you are able to see through (assuming no color was added), turn off the heat and maintain stirring another 20 seconds. If colored, you will still be able to see through, but it will resemble colored glass.
- Place hot gel into the noodle maker and use hot pads to handle hot areas while making noodles.
- Wind hot noodles into the cold water wash already prepared.
- You can move the noodles (in water) to a container for refrigerator storage until ready to use – but keep the noodles in water until ready to serve.
- In a blender combine the coconut milk, honey, rose essence, and red food color. Traditionally Asian dessert drinks are loaded in sugar, we are eliminating this refined sugar source and making a clean drink that looks, smells, and tastes similar but it is “clean” using only natural unrefined sugar.
- This milk base can be kept in a sealed container in the refrigerator until ready to serve.
- When the basil seeds ALL have a blue fuzzy layer surrounding their core, they are fully swollen and ready to serve. Keep them in water stored in a sealed container in the refrigerator until ready to serve.
- When ready to serve, remove the coconut “ice cream” from the freezer to slightly soften, drain the glass noodles, drain the basil seeds, and stir the milk base liquid for equal distribution.
- Pour the milk base into the glasses, ensuring you leave enough room for a rise when other ingredients are added (¾ full is good).
- Add 2 small scoops of coconut ice cream in each glass. One will submerge and one will somewhat float.
- Spoon the basil seeds and glass noodles draping over the scoops of “ice cream”.
- Serve with a spoon and expect smiles all around!
Disclaimer
These recipes are copyright @2014 NutriLiciousRecovery.
by dnshah | Nov 12, 2015 | Dessert, Recipes
This particular dessert will fool all your senses into thinking it is a sinful treat, but is really not so sinful at all. It is protein-dense using beans and nuts and natural sugars to contrast the savory flavors. The combination is a hit, but when you add a scoop of coconut “ice cream”, it is above and beyond expectations. Enjoy!
INGREDIENTS
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- 1 can chickpeas (rinsed), or ½ cup dry chickpeas, soaked & cooked
- ½ cup natural peanut butter
- ½ cup EnjoyLife minichips (dairy free)
- So Delicious Coconut Milk Ice Cream scoops
- ¼ cup honey
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- 2 teaspoons vanilla extract
- ½ teaspoon arrowroot
- ¼ teaspoon cream of tartar
- ¼ teaspoon baking soda
- Cooking spray
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METHOD
- Preheat your oven to 350°F / 175°C.
- Spray cooking spray on the pie pans or muffin tray of choice.
- Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
- Put in the chocolate chips and stir it with a spatula.
- With wet hands, shape and smooth over the dough into mini pie pans or muffin trays of choice. Ideally the torte is the same thickness everywhere.
- Bake for about 10 minutes – they don’t rise but will brown.
- Let cool for a few minutes before carefully removing from pan.
- Allow to fully cool.
- Just before serving, add the frozen coconut ice cream scoops.
Disclaimer
These recipes are copyright @2014 NutriLiciousRecovery.
