The perfect meal for staying healthy on-the-go: A Hawaiian style smoothie with no processed juice. Add extra protein if preferred, for a “protein shake”, but this already has protein from the cashews. With the nuts and the coconut cream (or virgin coconut oil), this can be a “meal replacement drink” full of healthy oils and “good fat”. (Yes, there are good fats!)
Freeze bananas ahead of time, and this smoothie comes together quickly. Note that room temperature banana can develop a different texture from blending, but frozen bananas whirl up with a texture like ice cream. Delicious!
For a smoother texture, soak the dates and cashews a day ahead, covered with cold water and stored in the refrigerator. Contains no dairy, but it’s still nice and creamy- a vegan delight!
INGREDIENTS
1-2 c. frozen banana pieces
1/3 c. “cashew milk”, or one handful raw cashews (soaked a day ahead, or not)
small handful dates, pitted (soaked a day ahead, or not)
1-2 TBS. or so of coconut cream (more if using coconut milk)*
cold water as needed, for blending
PREPARATION
1. Ahead of time, prepare a bunch of bananas. Peel the bananas, slice through them, and lay them out on a tray that’s covered with an inside-out zip-loc bag (or other thick plastic bag). (Note: Plastic wrap is thin and might break apart and stick to the frozen bananas.)
2. Let the bananas freeze solid. Store them for weeks in the zip-loc bag, using as needed.
3. This step is not necessary, but for smoothest smoothie, soak raw cashews and dates in water; refrigerate overnight.
4. Blend all of the above until smooth in a blender.
* If using virgin olive oil, perhaps mix it with some boiling water first. It’s very solid, which can make it challenging to work with.
What am I bringing to the 4th of July potluck? I suppose I better bring this- I know its the hostess’s favorite! Oh yay- it will even provide “resistant starch”, a prebiotic that helps us to have a healthy gut. (Healthy gut, happy life, isn’t that how the saying goes?!) (For the scientist in you, cooking and cooling starches like potatoes and rice reduces the carb load, reduces glucose response, and improves insulin sensitivity, all with a healthy dose of prebiotics. Mark’s Daily Apple goes into more detail.)
This Hawaiian recipe is a tropical combination of flavors and textures. Rice salads and pilafs are great for large gatherings; and for the vegans in the crowd. This dish can be served at room temperature– convenient! Serve 8 or so.
INGREDIENTS
3 c. water
2 c. white rice*
1/4 c. coconut oil
1/3 c. sweetened dried mango (or substitute sweetened dried pineapple)
1/4 c. Macadamia nuts, raw
1/4 c. Italian Parsley
1/4 c. cilantro
2 TBS. frozen pineapple juice concentrate
1/2 tsp. salt
1/3 c. sweetened coconut (optional)
PREPARATION
1. A day ahead (or earlier in the day), cook the rice, so it has time to cool. Bring to boil: > 3 c. water
2. Add to boiling water, stirring once, then let simmer, unstirred, for 20 minutes or so: > 2 c. white rice*
3. Remove rice from heat. Stir into rice: > 1/4 c. coconut oil
4. Leave lid on; refrigerate rice until chilled.
5. Prep the following ingredients, so the whole dish can be tossed together at serving time. Chop the following: > 1/3 c. sweetened dried mango (or substitute sweetened dried pineapple) > 1/4 c. Macadamia nuts, raw > 1/4 c. Italian Parsley > 1/4 c. cilantro
6. Close to serving time, add: > All the chopped ingredients (nuts, fruit, herbs) > 2 TBS. frozen pineapple juice concentrate > 1/2 tsp. salt
7. Turn the mixed ingredients out into a serving bowl. Garnish with: > 1/3 c. sweetened coconut, toasted (broil for 2-3 minutes, or bake 10 minutes or so, watching carefully)
8. Serve dish at room temperature.
*Substitute brown rice for white rice if desired; just use 4 c. water to the 2 c. rice, and increase cooking time to 40 minutes
I’m hoping to post various thoughts on Sunday, that I might have pondered through the week. Or, as in this case, I might share one of the latest desktop wallpapers I’ve been working on.
This is one of my fave verses. It fits in perfectly with our style at The New Deli (preparing wholesome meals with natural foods).
“Eat what is good and your soul will delight in the richest of fare.” Isaiah 55:2
To use for desktop wallpaper, left click on appropriate monitor size below. When the picture shows up, right click on the picture, select “Set as Desktop Background”. Enjoy!
One might add different flavorings, or tint the fondant. Some recipes call for corn syrup and salt, which doesn’t seem necessary. (Using salted butter adds sufficient flavor.)
This particular cake was “Baba Rum” (alcohol-free version, recipe here). It was cut into layers which were spread with strawberry puree and whipped chocolate cream. When making a taller, layered cake, whatever cake recipe is used should be heavy enough to withstand the weight of the fondant. Red velvet might be another option.
This recipe makes enough for a 9″ round two-layer cake.
INGREDIENTS
1 (10 oz.) package marshmallows
Scant 3 TBS. hot water
1 tsp. vanilla extract
Optional: Coloring or other flavorings
1 1/3 lb. confectioners’ sugar (5 c. or more)
3 TBS. butter, room temperature
PREPARATION
1. A day ahead, microwave in a microwave-safe bowl for 30-60 seconds, until marshmallows start melting: > 1 (10-oz) bag marshmallows
2. Add water and vanilla extract, stirring until smooth: > scant 3 TBS. hot water > 1 tsp. vanilla > Optional: Coloring or other flavorings
3. Butter a mixing bowl, a dough-hook (or beaters), and a large square of plastic wrap. Also butter hands, for easier cleanup! Use: > 3 TBS. butter
4. If there’s extra butter, it can be added into the fondant after the confectioner’s sugar is mixed in. Add much of the confectioner’s sugar to a mixing bowl, adding melted marshmallow mix on top. Mix on low until blended. (Or, mix everything by hand, greasing hands extra well before mixing/kneading the ingredients together.) Start with: > about 3/4 lb. of the confectioner’s sugar
5. Slowly add: > Remaining 1-2 c. confectioner’s sugar (using about 1 1/3 lb. total)
7. The dough will be very stiff. Mix and knead until pliable (5 minutes or so). Turn fondant out onto the buttered plastic wrap. Pat it flat, into the necessary shape (round or rectangular). Wrap fondant in more buttered wrap and let sit out overnight to rest. (The fondant can be made days earlier; it keeps several weeks).
8. To use, roll out on a flat surface, buttering the rolling pin and the countertop (or plastic wrap) as needed. Roll it out large enough to drape over the shape of the cake; edges can be cut off afterward.
9. Frost the cake with a simple frosting first (a mix of butter, confectioner’s sugar, and a splash of cream will work). The fondant will stick better, and edges get more smoothed out, with an extra layer of frosting.
10. Make shapes with leftover fondant, adding to the main fondant layer, if desired.
These chocolate truffles can be a welcome afternoon treat that keeps the metabolism going, or a healthy dessert to satisfy chocolate cravings. I’ve tried making them with both coconut oil, and red palm oil. The latter is a unique, stronger flavor that might best be recommended only to the “hard-core”.
Coconut palm sugar can be left out of the mix, but it will add extra sweetness and texture. It is much like brown sugar, but is metabolized slowly (being low on the glycemic index). The recipe can be adjusted according to personal taste.
Makes 20 or so truffles (1/2 oz. ea.)
INGREDIENTS
1/3 c. coconut oil (or red palm oil), melted in warm oven (or double boiler)
Mix the melted oil with honey until smooth. Add the unsweetened cocoa powder, palm sugar, and toasted nuts. Refrigerate until almost firm (an hour or so); roll into small balls. Add to bowl of palm sugar (or cocoa powder), if desired, to coat outside.
Call this “Great Chocolate Torte” for short! Originally, the recipe called for a bar of chocolate, hand-grated. For convenience, chocolate chips may be substituted, “grated” by chopping in a small electric coffee/spice grinder.
This is a flour-free recipe, using toasted bread crumbs and almond meal instead, combined for a great texture. With an easy mousse of Chocolate Cream filling, topped with confectioner’s sugar and chocolate curls, it’s an elegant dessert. Serves 12 or so.
INGREDIENTS
Several slices wheat bread (yielding 2/3 c. dry crumbs)
1 c. raw almonds, ground (or 1 1/2 c. almond meal)
2/3 c. chocolate chips (or 4 oz. semi-sweet or milk chocolate bar)
1/2 c. additional chocolate chips (or 3 oz. bittersweet or other bar chocolate), for chocolate curls
1 c. butter (plus 1 rounded TBS. for chocolate curls)
1 c. sugar
6 eggs, divided
1 tsp. vanilla
1 c. whipping cream
2/3 c. confectioner’s sugar
1/3 c. unsweetened cocoa powder
PREPARATION
1. The dry bread crumbs can be prepared a day early. Process into crumbs: > 3-4 slices wheat bread
2. Spread crumbs on cookie sheet and dry overnight in oven (preheated, then turned off). Or let dry in a 300 degree oven for 10-20 minutes (stirring once or twice), until dried.
3. Preheat oven to 375 degrees. Butter and flour a 9-inch cheesecake (spring form) pan.
4. If processing whole almonds into a meal, 1 c. will yield about 1 1/2 c. Set aside 1 1/2 c. almond meal, or process the raw nuts into a fairly fine meal. In blender or food processor, start with: > 1 c. whole almonds (unless 1 1/2 c. almond meal is available)
5. If using a bar of chocolate, hand-grate the 4-oz. bar. If using chocolate chips, grate in a food processor, blender, or electric coffee/spice grinder, until chopped medium-coarse: > 2/3 c. chocolate chips
6. In mixing bowl, beat together: > 1 c. butter > 1 c. sugar
7. Add yolks and continue beating until light and creamy: > 6 yolks > 1 tsp. vanilla
8. Whip until stiff but not dry: > 6 egg whites
9. Mix dry ingredients together: > 2/3 c. dry bread crumbs > the almond meal > the grated chocolate
10. Into the bowl of creamed butter, sugar, and egg yolks, fold in until blended: > The dry ingredients > The whipped egg whites
11. Pour into buttered, floured 9-inch cheesecake pan and bake at 375 degrees 35-40 minutes.
12. Cool 10 minutes, then remove from pan.
13. Refrigerate several hours to cool and set completely, then cut through torte to create two layers. It may be slightly moist inside; set the bottom half (cut side up) on cake plate, spreading with Chocolate Cream filling. Add top layer and dust with confectioner’s sugar (best done by shaking it on with a sifter or strainer). Decorate with chocolate curls.
CHOCOLATE CREAM FILLING, PREPARATION
1. To prepare chocolate filling, mix well (or sift) to remove lumps: > 2/3 c. confectioner’s sugar > 1/3 c. unsweetened cocoa powder
2. Whip until light: > 1 c. whipping cream
3. Fold in: > the confectioner’s sugar/cocoa blend
CHOCOLATE CURLS, PREPARATION*
1. Microwave 30-60 seconds until melted; mix until smooth: > 1 rounded TBS. butter > 1/2 c. chocolate chips (or 3 oz. bittersweet chocolate, or your favorite)
2. Mix the melted mixture together until smooth. Spread as thinly as possible into a rectangle on a cookie sheet (about 12-inch x 16-inch).
3. Set in freezer 10 or more minutes, until almost hard. If fingerprint remains, it’s probably still too soft. When just cool enough, take metal spatula and scrape across the chocolate rectangle, like a snow plow would across a street of snow. Chocolate will curl up as it is scraped up off the cookie sheet. If still too warm, chill some more. If it’s gotten too cold, set in warm oven a few moments.
4. Let chocolate curls chill again, to be firm enough to arrange on the cake.
* Pioneer Woman has a great picture tutorial of the chocolate-curling process, here. I tweaked the recipe because I didn’t want to use shortening. Butter (or coconut oil, for that matter) substitute just fine! Also, I prefer to use chocolate chips, because they’re usually cheaper than something like “Baker’s Semi-Sweet Chocolate Squares”.
There are a lot of cheesecake recipes out there, and many variations on the theme. Add pumpkin at Thanksgiving, cranberries at Christmas, or any variety of toppings. This New York Style Cheesecake can be made the traditional way, without the chocolate. But a bit of chocolate swirled into the recipe before baking can satisfy most chocoholics. Serves 12 or so.
INGREDIENTS
1 1/2 c. almonds or pecans
8 stone-ground wheat thins (or other)
1 TBS. sugar
2 1/2 TBS. butter, melted
3/4 c. cream
2 tsp. vanilla
3 TBS. lemon juice
1 lb. 4 oz. cream cheese, room temperature
3/4c. sour cream
1 c. + 1 TBS. sugar
4 room-temperature eggs
For Chocolate Version: 1 1/2 c. chocolate chips
For Chocolate Version: scant 1/2 c. cream
For Topping: 16 oz. bag frozen strawberries
For Topping: 2 TBS. sugar
PREPARATION
1. To make crust, chop fine in a food processor (or hand-chop): > 1 1/2 c. almonds or pecans
2. Crush in a plastic bag to make crumbs (a rolling pin works well): > 8 stone-ground wheatthins
3. Add to the processor, mixing: > The chopped nuts > The crushed cracker crumbs > 1 TBS. sugar > 2 1/2 TBS. butter, melted
4. Butter 9-inch cheesecake pan, pressing above mix in pan and up sides. Bake 6 minutes at 350 degrees, then cool.
5. Make filling, blending in a mixer: > 3/4 c. cream > 2 tsp. vanilla > 3 TBS. lemon juice > 1 lb. 4 oz. cream cheese, room temperature
6. Add, stirring just till mixed: > 3/4 c. sour cream
7. On low-speed, slowly add: > 1 c. + 1 TBS. sugar
8. Last, blend in one at a time: > 4 room-temperature eggs
9. Pour in cooled pie crust.
10. Continue with instructions below, for Chocolate Cheesecake, or bake for 1 hour and 10 minutes at 325 degrees. Leave in turned-off oven 30 minutes with the door ajar. Remove, cool to room-temperature. Remove from pan and refrigerate.
OPTIONAL
(For Chocolate New York Style Cheesecake)
1. Microwave 1-2 minutes until melted: > 1 1/2 c. chocolate > scant 1/2 c. cream
2. Gently spoon the chocolate in a spiral-design, on top of the cheesecake batter. To get the swirl-effect, take a knife, pulling in gently across the top of the cake, starting at the center and going towards the edges.
3. Follow instructions above for baking the cheesecake.
STRAWBERRY SAUCE
To serve with strawberry sauce, puree in blender and serve with the cheesecake: > 1 lb. bag frozen strawberries, thawed > 2 TBS. sugar
At The New Deli, we discovered that a great time saver was to make a big batch of a spice mix, with a tomato paste base. The salt and vinegar in the mix make it keep well in the refrigerator, for months on end. We add the base spice mix to other foods, to make stuff like 1000 Island Dressing, Oriental Sweet and Sour dressing, in meatloaf, and in soups. We use a 7 lb. can at the deli, but even if you make a much smaller batch, it’s bound to save you time. Makes about 3 c.
INGREDIENTS
1 lb. tomato paste (two 8-oz. cans)
4 1/2 tsp. salt
1 Tablespoon garlic granules
Scant Tablespoon dried oregano
6 Tablespoons paprika
2 Tablespoons minced jalapeños, canned
1/3 c. honey
1 1/2 Tablespoon red wine vinegar
Mayonnaise as needed, for dressing
PREPARATION
Blend all eight ingredients and keep mixture refrigerated, in glass mason jar, for two months or so.
To make 1000 Island dressing, just add some to mayonnaise, until it’s the right color.
This extra-rich, decadently chocolate cake is also a quick and easy recipe, with a minimum of ingredients. The original recipe called for Kahlua liqueur (see recipe here), but this version saves money; just use a homemade blend of espresso and maple syrup. The original recipe called for a cup of espresso and a 1/4 c. Kahlua; because the Kahlua’s sweet, when I left that out I added in some maple syrup.
Throw the ingredients together, bake, and enjoy a dense torte akin to mousse or pudding, with no fuss. Serves 15 or so; can easily be reduced by half to serve a smaller crowd.
INGREDIENTS
1 lb. chocolate chips
1 lb. butter
2 c. sugar
2/3 c. espresso (or strong coffee) (Decaf, if desired)
1/3 c. maple syrup
1/4 c. water
8 eggs
1 c. pecans, chopped
Optional: Whipped cream, berries, or raspberry sauce
PREPARATION
1. Bake in unbuttered pan, lined with aluminum foil (heavy duty works best). Use a large, 10-inch pan, or 2 smaller pans. Preheat oven to 300 degrees.
2. Microwave in large ceramic bowl, 2-3 minutes, until melted: > 1 lb. chocolate chips > 1 lb. butter
3. Stir the chocolate/butter mix until smooth. Add the following, stir, and microwave 2 min. more: > 2 c. sugar > 2/3 c. espresso (or strong coffee) > 1/3 c. maple syrup > 1/4 c. water
4. Stir in, one at a time: > 8 eggs
5. Pour into the foil-lined pan; sprinkle with: > 1 c. pecans, chopped
6. Bake at 300 degrees for 65 min. for a 10″ pan, or 30-40 min. for 2 smaller pans.
7. Let cool completely (for easiest handling). Transfer to cake plate, cut away foil, leaving a round of foil under the cake. (If completely chilled first, this foil can be removed, otherwise it can be tricky.)
8. Serve with whipped cream or berries. A raspberry sauce can also be drizzled onto the plates before serving.
This torte a minimum of ingredients–a super easy recipe. There’s not even gluten in it, for those looking for gluten-free. It is traditionally made with Kahlua; for a non-alcohol version, see this page.
If the 10″ pan is not available, smaller sizes can be used; just cook the cake longer. It won’t set up as traditional cakes set up (don’t bother sticking a toothpick in). But it will seem fairly “set” when giggled. Let it cool completely before serving. Serves 15 or so; can easily be reduced by half to serve a smaller crowd.
INGREDIENTS
1 lb. chocolate chips
1 lb. butter
2 c. sugar
1 c. espresso (or strong coffee)(Decaf, if desired)
1/4 c. Kahlua
8 eggs
1 c. pecans, chopped
Optional: Whipped cream, berries, or raspberry sauce
PREPARATION
1. Bake in unbuttered pan, lined with aluminum foil (heavy duty works best). Use a large, 10″ pan, or 2 smaller pans. Preheat oven to 300 degrees.
2. Microwave in large ceramic bowl, 2-3 minutes, until melted: > 1 lb. chocolate chips > 1 lb. butter
3. Stir the chocolate/butter mix until smooth. Add the following, stir, and microwave 2 min. more: > 2 c. sugar > 1 c. espresso (or strong coffee)
4. Stir in, one at a time: > 8 eggs
5. Pour into the foil-lined pan; sprinkle with: > 1 c. pecans, chopped
6. Bake at 300 degrees for 65 min. for a 10″ pan, or 30-40 min. for 2 smaller pans.
7.Let cool completely (for easiest handling). Transfer to cake plate, cut away foil, leaving a round of foil under the cake. (If completely chilled first, this foil can be removed, otherwise it can be tricky.)
8. Serve with whipped cream or berries. A raspberry sauce can also be drizzled onto the plates before serving.
Freeze bananas ahead of time, and this smoothie comes together quickly. Note that room temperature banana can develop a different texture from blending, but frozen bananas whirl up with a texture like ice cream. Delicious!
