Coconut Milk Ice Cream

ice-cream-strawberry-scoops1 can organic coconut milk

2 cups frozen fruit or berries, (I prefer raspberries or strawberries)

2 to 4 TBSP honey or maple syrup, to taste (depends on the berries you choose)

Optional: add half a frozen banana (you may not need as much sweetener)

Blend together in powerful blender. Serve immediately or freeze in ice cube trays or popsicle moulds.

Option: Use a couple oranges in place of the berries. Pour into popsicle moulds and freeze for delicious homemade Creamsicles.

 

Coconut Cranberry Rice Pudding

Coconut Cranberry Rice Pudding

Coconut Cranberry Rice Pudding

I remember my mom’s rice pudding when I was a kid. It was thick and custardy, cinnamony, hot and filling, with tons of treats in the form of soft raisins, that exploded when my tongue squeezed them.

We have gluten-free, dairy-free people in our circles and I have one granddaughter who hates raisins, so I made up my own recipe for rice pudding. Enjoy!

Ingredients:

Mix these ingredients in a casserole dish:

  • 3 or 4 cups cooked brown rice
  • 1 cup shredded coconut, unsweetened
  • I cup dried cranberries
  • 2 TBSP cinnamon

In a bowl, mix:

  • 3 slightly beaten eggs
  • 1 can coconut milk
  • ¼ to ½ cup maple syrup, depending on your sweet tooth

Pour wet into dry ingredients and stir until evenly mixed. Cover with lid or foil. Bake at 350F for one hour or until the edges are light brown and the pudding centre puffs up slightly.

Cool but serve warm, if you like, with more coconut milk or coconut ice cream, or a bit of maple syrup drizzled overtop.

Orange Chiffon Cake

Orange or Lemon Chiffon Cake

Orange Chiffon Cake

Orange Chiffon Cake

(Gluten-free adaption by Shelley Goldbeck)

Ingredients

  • 1 and 3/4 cups cake flour (for gluten-free I use a combination of rice, almond, coconut, and/or sorghum flours and cornstarch, tapioca, potato and/or arrowroot. I have better luck with gluten-free baking if I use some almond or coconut flour).
  • 1 tablespoon gluten-free baking powder
  • 1 teaspoon salt
  • 1/2 cup white sugar (or ¼ c honey)
  • 1/2 cup vegetable oil (olive or coconut oil)
  • 6 egg yolks
  • 3/4 cup water (I include the juice from two oranges or lemons)
  • 1 tablespoon lemon or orange zest
  • 6 egg whites (room temp is best for getting them fluffy)
  • 1/2 teaspoon cream of tartar
  • 3/4 cup white sugar (or 1/3 c honey or other natural sweetener like agave)

Directions:

  • Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
  • In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10 inch tube/bundt pan.
  • Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. (If you use honey, you may have to reduce the cooking temp and increase the time as honey browns easily.) Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.

Decorate with powdered sugar and lemon/orange slices.

Variations on this cake recipe:

  1. White cake: no lemon, add 2 tsp vanilla
  2. Spice cake: remove lemon. Add 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp cloves, ¼ tsp allspice or to taste.
  3. Chocolate: remove lemon. Add ½ cup cocoa (or to taste)
  4. Add poppy seeds

Cake may be cut into pieces and frozen in single servings. You can also make cupcakes.

Sweet Potato Brownies

brownie

2 medium to large sweet potatoes, baked

14 Medjool dates

⅔ cup ground almonds

½ cup brown rice flour

4 tbsp raw cacao

3 tbsp pure maple syrup

¾ c chopped walnuts

Peel the sweet potatoes and put them in the food processor with the pitted dates Blend. Put the remaining ingredients except nuts in a bowl before mixing in the sweet potato and date combination. Stir well.

Spoon the mixture into a lined baking dish (9”x9”). Spread chopped nuts on top and press slightly into the batter. Cook for about 20 minutes at 400*F, or until you can pierce the brownie cake with a fork and bring it out dry.

Remove from oven and allow to cool for about 10 minutes. Cut into squares.

Carrot & Dill Soup

Carrots

Carrots

2 Tbsp butter or coconut oil

1 stalk chopped celery

1 chopped onions

2 cloves minced garlic

½ tsp salt & pepper or to taste

2 cups chopped carrots

2 cups turkey, chicken or vegetable stock

2 cups water

½ cup chopped fresh dill leaves

Heat butter in large pot. Cook celery, onion, garlic, salt & pepper for about 5 minutes.

Add carrots. Cook for 4 minutes.

Add stock and water. Bring to boil. Reduce heat. Cover. Simmer until carrots are tender, about 35 min.

Puree finished soup in a blender or with an immersion blender. Let cool & reheat or serve immediately. Garnish with dill.

Apron Pocket

(adapted from a dish, Mother’s Apron Pocket, at Mother’s Restaurant in Newport Beach, California)

 

1 whole grain pita, cut in half and opened

Inside the pockets layer:

1 small grated carrot

1 small grated beet

a few slices of red or green onion

4 sliced raw mushrooms

1 avocado, sliced

1 sliced tomato, optional

Drizzle with a bit of lemon juice.

 

This is a delicious mostly raw lunch!

Carrot (Pumpkin Pie)

Carrot Pie

Carrot Pie

2 unbaked pie shells

1&1/4 cup pumpkin or pureed carrots*

3/4 cup brown sugar

pinch salt

3/4 tsp ginger

1&1/4 tsp cinnamon

4 Tbsp light molasses

3 eggs

2/3 cup milk (or almond milk)

1 cup evaporated milk (or canned coconut milk)

Mix all ingredients together and pour into pie shells. Bake in 350F oven for 50 min or until filling is set. (Touch with a clean fingertip. If it’s still liquid, cook longer). Cool and top with whipped cream or whipped coconut milk.

I have also made this crust-less.

*Slice and boil about 3 cups carrots. When tender, mash or puree with an immersion blender. Use in place of mashed pumpkin in any recipe.

Tomato Spice Soup

tomatoesoup1 medium onion, coarsely chopped

1 crushed garlic clove

2 lbs (1 kg) (about 5 large) ripe fresh or frozen tomatoes, coarsely chopped (save juice)

3 cups chicken stock

2 TBSP tomato paste (optional)

¾ tsp sea salt (more or less, depending on how salty the broth is)

2 TBSP sweet basil (or ½ cup chopped fresh) or dill

1 tsp sugar or ½ tsp. honey

 

Optional: ½ cup coconut milk, or ½ cup cream, or 1 cup milk (added at the end)

 

Saute onion and garlic. Add all ingredients (except cream) into large soup pot. Bring to boil. Cover and simmer slowly for 15-30 minutes.

 

Cool a bit and use immersion blender to puree. Strain to remove seeds and skin pieces, if desired. (I keep them in because they are fibre and micronutrients). Check for seasoning.

 

Stir in milk or cream just before serving.

 

You may also choose to skin the tomatoes first by dipping them in boiling water for a few seconds. The skins just slide off.

Fruities (Fruit Puddings)

Photo owned by www.shelleygoldbeck.com

Photo owned by www.shelleygoldbeck.com

Recipe:

Fruities (Fruit Pudding)

1 cup of strawberries (or your favourite berries or fruits)

¼ cup coconut milk

1 tsp honey, maple syrup or coconut sugar (or to taste)

3 Tbsp chia seeds. (optional)

Whirl first three ingredients in a small blender (Magic Bullet) until smooth. Stir in chia seeds.

Can be eaten immediately. If you leave it for half an hour or so, the chia seeds will plump up and give the fruitie a slight gel consistency. You can also pour into popsicle molds and freeze.