Food, Organic, Uncategorized

Pumpkin Spice Cupcakes with Chocolate Frosting. Sounds YUM! :)

Tis the season for pumpkin.  Let’s make these!

Preheat the oven to 350 degrees.

Ingredients:

2 cups of flour of your choice.  We use all-purpose organic.

1 1/2 cups of sugar

2 spoonfuls of chia or flax seed or both

1 tablespoon of pumpkin pie spice

I teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon sea salt

4 eggs or 8 egg whites or a combination

3/4 cup of coconut oil

1/2 carrot juice

1 teaspoon vanilla extract

Frosting:

3/4 cashew butter

1/2 cup cacao

1/2 coconut oil

1/2 cup maple butter or raw honey

1 teaspoon vanilla extract

Preparation:

‘In one bowl, combine flour, salt, pumpkin pie spice, baking powder, baking soda and flax and/or chia seed.  In another bowl, thoroughly combine the remaining ingredients. Slowly pour the dry ingredients into the wet ingredients using a hand-held mixer.  Place cupcake liners into 18 cupcake pan spots and pour batter equally into each.  Bake 20 – 25 minutes.  To make frosting, place all ingredients into a food processor or high-speed blender and blend until smooth.  Refrigerate frosting for about 20 minutes to help it solidify, and then spread on cooled cupcakes.  Because there is coconut oil in the frosting, if left out at room temperature too long, it will begin to melt.  I suggest storing the frosted cupcakes in the refrigerator for up to one week.  Remove them from refrigerator 15 minutes prior to serving so the frosting is perfect consistency.’

Sound yum?

Go for it.  Try ’em!

We sure will!

:),

Lisa

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Food, Organic

Recipe We’re Trying Today!: White Bean – Miso Spread

Love the versatility, simplicity and flavors of this recipe.  We shall see!

1 15-ounce can white beans (navy, great Northern, or cannellini), drained and rinsed

3 tablespoons mellow white miso paste

2 tablespoons almond butter (optional)

3 cloves garlic, minced

2 teaspoons granulated onion

1/2 teaspoon cayenne pepper (optional)

  1.  Add all ingredients to the bowl of a food processor and puree until smooth and creamy.

 

Campbell, L. (2015). The China Study, Quick and Easy Cookbook. Dallas, Texas: Ben Bella Books.

Food, Organic

Family Favorite Recipe: Thai Bean Spread ~ Yum!

We made this today, and, oh, my!  It’s delicious!  All of the flavors marry well, and, there are a lot of flavors!  Hope you decide to try.  🙂

(We doubled this recipe.)

1 15-ounce can garbanzo beans (chickpeas), drained and rinsed

3 tablespoons almond butter (optional) – WOULD DEFINITELY RECOMMEND USING THIS!

1/4 cup lime juice

2 tablespoons low-sodium soy sauce or tamari, more or less to taste

1 medium carrot, grated

1 Thai red chili or 1 small jalapeno pepper, seeded and minced (optional) – WOULD DEFINITELY RECOMMEND USING THIS, AS WELL!

1/4 cup sliced green onion

1/4 cup finely chopped fresh cilantro

2 cloves garlic, minced

  1. Combine the garbanzo bans, almond butter, lime juice, and soy sauce in a food processor and process until smooth and creamy.
  2. Spoon the mixture into a mixing bowl; add the remaining ingredients and mix well.

Super easy and super yummy!

Love,

me xoxo

 

Food, Health and Wellness, Organic

Health and Wellness Tip: Perhaps, A Smoothie? a.k.a. MEAL In A Glass?! See tips…

Smoothies are fun for everyone!  Our family likes to call them “fruit swirls”.  Whatever your family’s name is or will be for them, it’s a guarantee your little people will enjoy them and, they won’t even complain that they are eating a bunch of healthy green stuff, too!  (sneeeaky 😉

Here are some tips that we’d like to follow when we whip up these bad boys…to get the most bang for our buck, you know what I’m saying?  😛

TIP #1:  Pour in your liquids first for the smoothest consistency.  Then, do as follows:

  • add in any powders (protein, cacao, superfoods)
  • cover with soft items (berries, avocados, bananas, cucumbers)
  • hard ingredients next (frozen fruit, raw fibrous vegetables)
  • last, add ice

TIP #2: Soak your raw nuts, seeds or oats first.  

  • cover the item in boiling water for 10 minutes, rinse thoroughly, and add to the blender

TIP #3: Choose high-quality, easily-digestible protein powders.

  • organic, raw, sprouted
  • 1 tablespoon or 1 scoop to start; can leave a powdery aftertaste if too much is used

TIP #4: Bump up the nutritional value of your smoothie by putting in add-ins (1 tsp – 1 tbl)

  • chia, flax, or hemp seeds
  • or, 1/4 – 1/2 tsp. of green powders…spirulina or chlorella…or, 1/2 – 1 tsp. of wheatgrass powder; “good” bacteria…1/2 tsp. probiotic powder
  • 1 tsp. to 1 tbl. of healthy fats…olive, hemp, flax, pumpkin seed, macadamia nut, coconut, and avocado

TIP#5: Add in an extract if your smoothie is need of flavor (1 or more of the following):

  • extracts: almond, mint, vanilla
  • fresh citrus zest; fresh herbs: mint, basil, parsley, cilantro
  • ground spices: cloves, nutmeg, ginger, cardamon, cinnamon
  • lemon, orange or lime juice
  • raw cacao or unsweetened cocoa powder

TIP #6: Use frozen vegetables.  

  • flavor is different than fresh (you just may be able to use broccoli or brussel sprouts)
  • adds convenient nutrition
  • reduces flavor sensitivity
  • gives a frosty texture

*Clean blender right away with warm soapy water to avoid stress.  😛

Have fun smoothie making!

~Lisa

P.S.

Leave a comment and tell everyone about a recipe you loved!

 

 

Food, Organic

Family Favorite Recipe: Pumpkin Chocolate Chip Cookies. YumMMee!

  1. PREHEAT oven to 350 degrees F.
  2. Grease baking sheets.
  3. COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt in medium bowl.
  4. Beat sugar and vegan margarine or butter in large mixer bowl until well blended.
  5. Beat in pumpkin, applesauce and vanilla extract until smooth.
  6. Gradually beat in flour mixture.
  7. Drop by rounded tablespoon onto prepared baking sheets.
  8. BAKE for 15 to 18 minutes or until edges are firm.
  9. Cool on baking sheets for 2 minutes;.
  10. remove to wire racks to cool completely.
  11. Drizzle glaze over cookies.
  12. FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons soymilk, 1 tablespoon melted vegan butter or margarine and 1 teaspoon vanilla extract in small bowl until smooth.

*This type of cookie has been made in the past, many times, but, last night was the first time we made this recipe.  This one is especially tasty because it calls for ginger and nutmeg.  Yum!

*We usually add some chocolate chips…about 1 1/2 cups…mm, hm

Enjoy!

Lisa

P.S.

Let me know if you agree with the tastiness of these boogers.  🙂

 

http://www.food.com/recipe/vegan-old-fashioned-soft-pumpkin-cookies-276984