My Italian grandmother would be disappointed to see what I have done to the family biscotti recipe. But, in my defense, it’s 20-10 and with new research coming out showing the negative effects wheat and sugar have on our bodies, I felt the need to make a few adjustments.
I have recently cut gluten and sugar (except from fruit) from my diet, and I feel great. I have more energy and I’m not bloated and gassy anymore (symptoms of having a wheat allergy).
80% of people are sensitive to wheat, to some degree. I recommend you try just a week with no gluten (and sugar if you really want to take the challenge). I guarantee you will be amazed with how great you feel. Don’t be discourage, there are plenty of things you can still eat (check them out).
I saved some for myself and put the rest in a jar for my brother!
What’s a girl to do with a studio full of cookies anyway?
2 sticks of vegan butter
1 t almond extract
1 t vanilla extract
1 cup of unsweetened applesauce
3 1/2 cups of G.F. Flour
1 t Baking Powder
1 t salt
1 cup slivered almonds
In a mixer, cream the butter
Add the extract
While the mixer is on, slowly add the applesauce and liquor
It will not blend together completely, no worries
Sift the dry ingredients and add to the wet ingredients.
You may want to add a little flour if your dough seems too sticky
On a floured surface, roll the dough into logs the size of a broom handle
Bake for 30-33 minutes
Remove from the oven and cut them at a diagonal, about a half inch thick
Turn cut side up and return to the oven to continue baking for about 10 minutes
Cool on a rack
Yields about 30 Biscotti.
I calculated about 55 calories per cookie, and 2 grams of fat! Woohoo!
My cousin Simone has a big heart and an even bigger appreciation for healthy cooking and living!
Not only does she maintain a healthy lifestyle while living in the states, but also while she travels the world! She recently spent 3 months traveling in Croatia, Bosnia, Italy, Spain and Portugal, all while continuing to stay fit and eat vegan. Even I fell off the Vegan Wagon while in Paris- the CHEESE was calling me! But Simone always stands her ground and isn’t tempted by a country’s cuisine.
Simone staying veg in Spain!
Simone’s Amazing Rice Medley was inspired by Julia Child. This year for Christmas everyone had to make something from a Julia Child cookbook. For the many vegetarians and health conscious members in my family this was not an ideal Christmas!
As many of you probably know, Julia Child’s motto is the more butter, cream and fat the better!
Really? Ok, if you don’t mind high cholesterol, clogged arteries and high blood pressure, fine.
Simone knew that some changes would definitely have to be made to Julia’s recipe- sorry Julia.
Healthy Change #1: Simone used a mixture of rices like brown, wild and even red.
Healthy Change #2: Instead of 2 cups of milk, use 2 cups of vegetable stock (no salt added).
Two simple changes with such big health benefits!
3 types of rice
This recipe makes a ton and lasts a few days in the fridge. Since Christmas I’ve made a batch ever week! It goes so well with steamed veggies for a healthy, hearty vegetarian filling dinner!
In French this is called, Puree Freneuse!
(Puree of Rice and Turnips with herbs and garlic)
2 cups of vegetable stock
1 cup of rice (mix it up! Be creative!)
1 T butter (Earth Balance if making vegan)
2-3 cloves of garlic, crushed
1/2 t salt
1/4 t Italian seasoning
3-4 white turnips, peeled and roughly chopped
In a heavy- bottomed pot bring the vegetable stock to a simmer.
Add the rice, salt, butter, garlic and seasonings.
Simmer, stirring occasionally for about 20 minutes.
Add the turnips and more stock if necessary (vegetable should be covered with liquid)
Cover and simmer for 10-15 minutes, stirring occasionally.
And there you have it! So simple and so delicious!
O My Gosh- I have never eaten the batter of anything like I did this! Maybe it was all the liquor that had me licking the bowl clean!
The first time I had a Persimmon Bundt Cake was when my brother Chad (a P.E. teacher at an elementary school) was given one as a Holiday present by a student’s mom. By the time I finished the cake there was still one more week left of Chad’s Winter Break- which meant I had to wait an entire week before getting the recipe from “The persimmon cake mom”! During the first week back to school Chad brought me a bag of persimmons and a note that read: “Google Fuyu Bundt Cake” Ah, yeah! Thank you Mrs. Persimmon Mom!
The “Fuyu Persimmon Bundt Cake” recipe is everywhere on the internet, and was orignally published in Sunset Magazine in Oct 1978! Wow, It’s been around for quite awhile- which is why I decided it definitely needed a facelift!
I changed the recipe around a bit to make it healthier and amaretto infused.
My version is Gluten Free and vegan.
I used Gluten Free Flour made from potatoes, which I find can taste a little too starchy. So I went extra heavy on the spices and liquor to cover the starchy taste.
Bob’s Red Mill is a fantastic brand that carries wonderful whole grains, oats, TVP, and all the baking ingredients you could possibley need.
Erin? How should I start? We’ve been friends since elementary school and we’re now roomies.
She’s witty and sassy and most importantly has a true appreciation for healthy, local, organic food. Erin is sure to know how the cow in her bun was raised or if the cheese on her cracker came from a happy goat. When it comes to big farms, little farms, corporate and family farms Erin knows it all. If you are willing to listen, she’s sure to make any meat eater think twice before ordering a BigMac. The Truth.
While taking our stroll through San Francisco’s beautiful farmer’s market and seeing all the wonderful produce it was hard to decide on just one dish to make. Erin spotted the persimmons and knew she could whip up something creative with them.
Erin decided to put a twist on the tradition caprese salad (Italian salad of tomatoes and buffalo mozzarella) and added persimmons!
While at the market Erin stopped at Cowgirl Creamery, a store specializing in organic and local cheese, to grab the freshest mozzarella they had.
The sweet flavor of the fruit really mixes well with the tomatoes,
mozzarella and balsamic vinagar- well done ErBear!
Yields 6 servings
2 beefsteak tomatoes- I hate the name
1 Ball of fresh mozzarella (buffalo if you can find it)
A handful of chopped fresh basil.
3 T olive oil
2 T Balsamic vinegar
2 cups of arugula
Slice the persimmons and tomatoes- discarding any extra watery seeds you’d like.
slice the mozzarella.
Toss well with the chopped basil, sea salt and fresh pepper.
Line a serving dish with the arugula.
Spoon the persimmons onto the arugula and drizzle with good quality olive oil and balsamic vinegar.
Cacik is a Turkish yogurt dip that can be eaten with any meal in the day. To Greeks, and most Westerners, this dish is most commonly know as Tzatziki. Cacik’s mild, refreshing tastes makes it especially nice paired with hot, heavier foods, like a lamb dish. Cacik is perfect for dipping vegetable or simply eating alone.
good quality plain yogurt (nice and thick)
one medium cucumber, seeded and chopped
dill, roughly chopped
I’m not too worried about measuring for this recipy. It’d be hard to mess up, it’s so easy.
Chop the Cucumber
Juice the Lemon
Pour in the yogurt
Mix in S&P, dill, 2 T lemon juice and a little olive oil
I enjoy the Cacik on healthy crackers with a salad for lunch
September in San Francisco could not be more perfect, the weather is warm and so many fruits and vegetables are in season, so you can imagine how excited I was to surprise my mom with a birthday brunch party.
3 Heirloom tomatoes (different colors if possible)
3 balls of fresh buffalo mozzarella
fresh basil leaves
quality extra virgin olive oil
coarse sea salt and fresh ground pepper
Slice the tomatoes horizontally into sixths
Slice the mozzarella into sixths
layer the tomato, mozzarella slices and basil leaves beginning with tomato and ending with the end piece of mozzarella.
garish with basil
drizzle with good extra virgin olive oil and sprinkle with corse salt and fresh pepper
BBQ Shrimp on Rosemary skewers:
about 24 shrimp prepared
Prepare 12 rosemary skewers: remove the leaves off the bottom 2/3 of the rosemary branch.
In a food processor combine the removed roesmary leaves, some parsley, fresh squeezed lemon juice, olive oil and S&P
Marinate the shrimp in the fridge for at least 30 minutes
Skew the marinated shrimp onto the prepared rosemary skewers
BBQ or heat an ungreased frying pan and cook on the stove for about 7 minutes, turning once
Spanish Style Potato & Zucchini Torte:
about 3 potatoes, sliced
about 3 green zucchini, sliced
one yellow onion chopped
1 clove of garlic minced
1 T of any fresh herbs chopped (optional)
1/4 cup olive oil
preheat 350 degrees F
cook the potato slices in the olive oil- about 20 minutes
transfer and drain the potatoes on a plate lined with paper towels
In an oven proof frying pan…
cook the onion for a couple minutes
add the garlic
add the zucchini and cook for about 5 minutes
add the potato and arrange evenly in the pan
In a bowl combine the eggs with 2 T of water, S&P and wisk.
Pour the eggs over the potatoes and zucchini and cook for about 10 minutes moving the eggs around to insure even cooking. Be sure you’re lifting the bottom of the eggs ensuring that they’re not sticking to the pan. Be gentle. Try and keep eggs in the firm shape as the pan.
Sprinkle on your herbs and cover with a lid.
Bake for 10 minutes
Remove from the oven
Slide your spatula under all edges of the torte ensuring it’s not stuck to the pan anywhere.
Slide your torte onto a platter.
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