golden tumeric milk

Golden Tumeric Drink | (Vegan + Anti-Inflammatory)

Tumeric has been a real game changer as I am in the process of taking a holistic approach for fibromyalgia management for the first time in ten years. I’m working on a more comprehensive post soon to share my process and experience but for now I am elated to share this tumeric-rich vegan “milk” drink that I am now taking every day before bed.

Tumeric has so many health benefits and anti-inflammatory properties that are a great aid to those like me living with chronic pain. This warming beverage is just one way you can incorporate more of it into your diet. I’ve adapted my version from the recipe found on the Minimalist Baker blog.

Golden Tumeric Drink adapted from the recipe found on Minimalist Baker 

Ingredients

  • 1 ½ cups full fat coconut milk (about one can)
  • ¾ cup almond milk 
  • 1 tablespoon coconut oil 
  • 2 teaspoons ground tumeric 
  • 2 teaspoons maple syrup 
  • 1 teaspoon pure vanilla extract 
  • ¼ teaspoon ground ginger 
  • ¼ teaspoon ground cinnamon 
  • pinch ground black pepper
  • (makes about 2 cups/ 16 ounces)

Preparation

  1. To a small saucepan, add coconut milk, almond milk, ground turmeric, ground ginger, cinnamon stick, coconut oil, black pepper, and maple syrup

  2. Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling – about 4 minutes – whisking frequently.
  3. Serve immediately, dividing between one 16 ounce mason jar
  4. Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days.
  5. Reheat on the stovetop or microwave until hot.

Salted Brown Butter Crispy Squares + Mini Smitten Kitchen Cook Book Review

While attending dinner at my friend and his wife’s home recently, I casually opened up one of their cookbooks and immediately fell in love. The book happened to be the first cookbook of the legendary food blogger; Deb Perelman of Smitten Kitchen. As  a foodie I had heard of the Smitten Kitchen blog but never followed it. Well, I must say after perusing several pages of the book I immediately fell in love.

Mini Review: The Smitten Kitchen

Deb’s recipes are simple, relatable and unfussy making them perfect for the everyday or occasional home cook. Deb’s prose is funny, personable, and amusing. I found myself taking screenshots of many of the recipes and quickly found that one of the most simple of them all was the recipe that I most wanted to try.

Deb took an American classic, Rice Crispy Squares and elevated them with simple real ingredients to make a delightful dessert that is not only simple but mouthwatering. This recipe for Salted Brown Butter Crispy Squares is the epitome of simple things are best and is now one of my favorite gluten free recipes.

Salted Brown Butter Crispy Squares

Ingredients

8 tablespoons (1 stick) butter
1/4 teaspoon kosher salt
2 tablespoons vanilla
5 cups Rice Crispy Treats
1 (10) ounce bag mini marshmallows

Preparation

  1. Coat with non-stick spray an 8-inch square cake pan with 2-inch sides.
  2. In a large pot, melt butter and vanilla over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently
  3. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows.
  4. Remove the pot from the stove and stir in the salt and cereal together. Using a silicon spatula quickly spread into prepared pan.
  5. Allow to cool in refrigerator until  set (about one hour).

Source: Smitten Kitchen 

Hot Cocoa Chocolate Bundt Cake

My bundt cake streak continues with this Hot Cocoa Bundt Cake that I tastespotted over on the Cookies and Cups blog. I took the best elements of this cake (the hot cocoa) and married them with my tried and true gluten free chocolate cake recipe. This is my first time baking my chocolate cake in a bundt pan and it turned out amazing. Get into the recipe and be sure to have a slice of this decadent cake for breakfast with a mug of hot cocoa or coffee.

Hot Cocoa Chocolate Bundt Cake 

Ingredients

dry

1 cup all-purpose gluten free flour blend
3⁄4 teaspoons baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1⁄4 cup + 2 tablespoon dark cocoa powder

wet

3/4 cup + 2 tablespoons granulated sugar
1⁄4 cup vegan margarine
5 tablespoons + 1 teaspoon vegetable oil
1⁄2 teaspoon vanilla
1⁄2 cup rice milk
1⁄2 cup brewed hot chocolate (may use water or non-dairy milk)
2 large eggs

glaze

  • 1/2 cup vegan chocolate chips 
  • 2 tablespoons dry hot chocolate mix
  • 1/4 cup rice milk
  • 1 tablespoon vegan margarine

Preparation

  1. Preheat oven to 350F. Sift together the baking powder, baking soda, salt, cocoa, and sugar in bowl and set aside
  2. In a Kitchenaid stand mixer, cream margarine and sugar until light and fluffy; about 2 -3 minutes.
  3. Add the oil and continue mixing until the mixture looks like wet sand.
  4. Combine the rice milk, coffee (or other liquid), and vanilla and add all at once. Beat until just combined.
  5. Add the eggs, one at a time, beating well between additions.
  6. Spray Bundt pan generously with non-stick spray.
  7. Slowly pour mixture into Bundt pan
  8. Bake 60- 70 minutes
  9. Allow cake to cool completely before glazing

glaze preparation 

  1. In small saucepan over low heat melt chocolate, dry hot chocolate mix, rice milk and vegan margarine together until melted, stirring frequently
  2. Remove from heat and let sit for 10 minutes
  3. Pour over cooled cake

Source: Cookies & Cups 

Grilled Portobello Caprese Sandwich | Guest Recipe by Benjamin

One of the biggest challenges for me trying to reduce my gluten and wheat intake has been finding satisfying replacement for bread. Before switching my diet, I’d long been a bread obsessive and my greatest fear had always been to find strong substitutes so I could still enjoy my greatest love: Sandwiches. I had just about managed to create gluten-free versions of pizza, flatbreads and pasta, but a good sandwich recipe had eluded me for a while.

Enter today’s recipe.

This gluten-free vegetarian sandwich uses two hearty portobello mushrooms instead of bread to house beautiful fresh mozzarella and tomato pesto.While the portobello mushrooms might strike some people as a bit bland, their juices combine brilliantly with the mozarella. The two together make for a brilliant pile of melted cheese, packed full of flavors. Everything blends together perfectly.
Let’s get into it!

Grilled Portobello Caprese Sandwich

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

2 large portobello mushrooms
2 tbsp dried tomato pesto
1 tsp crushed garlic
½ cup mozzarella cheese, sliced
½ roma tomato, sliced
4-6 large fresh basil leaves
¼ cup sliced pepperoncini peppers
½ cup roasted bell peppers
olive oil cooking spray (for the grill)

Preparation

  1. Start by heating your grill on a medium heat.
  2. Use a spoon to clean out the insides of the mushroom, making sure not to break the skins.
  3. Split the pesto and crushed garlic between each mushroom, spreading as evenly as possible on the inside.
  4. Split the mozarella between each mushroom – don’t be afraid to be generous – and then place the sliced tomatoes and basil on one of the mushrooms. Top the other mushroom with the pepperoncini and bell peppers.
  5. Carefully put the two sides together and then place the sandwich on the grill.

Cook for 10 minutes on one side and then 10 minutes on the other. Remove from the grill and enjoy!

About the author:

Ben is a former semi-pro cyclist and big eater. Now he is just a big eater. He writes about food and drink for lazy chefs at The Online Grill.

 

DIY Organic Coconut Peppermint Toothpaste (REPOST)

In my quest to detox my life in as many ways as I can (read more here), re-sharing this simple DIY Organic Coconut Peppermint Toothpaste recipe. With only three ingredients it doesn’t get more simple than this. I already love it 100x more than the Crest I’m used to buying. The benefits of coconut oil are abundant. It’s definitely one of those things that I wish I would have done a while ago and I can’t believe I ever used anything else. Simple. Cheaper. Better. Natural.

DIY Coconut Peppermint Toothpaste

  • 1/4 cup organic coconut oil measured then melted
  • 2-3 teaspoons baking powder
  • 10 drops peppermint essential oil
  • 1 drop stevia (optional)
  • Melt coconut oil, add soda and peppermint oil drops. Mix to combine. Allow to set.

Original Post

 

Twelve Days of Gluten Free Cookies: Pumpkin Cheesecake + Shortbread Bars (Day 12)

It wasn’t until this year working in my bakery and (awesome) business partner that I started loving pumpkin flavored desserts. These quick shortbread cheesecake bars combine the best features of cheesecake atop a soft buttery shortbread cookie crust. The pumpkin flavor is an added bonus as is the nutmeg, cinnamon, allspice oh my. I think I’m making myself drool all over again just writing this post. Get into these cheesecake bars before the pumpkin season unofficially come to an end. Continue reading

Twelve Days of Gluten Free Cookies | Oatmeal Chocolate Chip Carrot Cake Breakfast Cookies (Day 11)

 Twelve Days of Gluten Free Cookies

(Day 11)

This recipe for Oatmeal Chocolate Chip Carrot Cake Breakfast Cookies is the recipe that started my Twelve Days of Gluten Free Cookies series back in 2014 and I remember why. These soft billowy cookies are perfect for this time of the year. Perfect for a Sunday morning. Perfect with a cup of Chai Tea.

 

Oatmeal Chocolate Chip Carrot Cake Breakfast Cookies

Ingredients

1/4 cup granulated sugar
1/4 cup brown sugar
1/4 shredded carrots carrots
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon all spice
1/4 teaspoon nutmeg
Pinch of ground cloves
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cups and 2 tablespoons gluten free all purpose flour blend
3/4 cups gluten free oats
1/2 cup semi-sweet chocolate chips

Preparation

  1. In the bowl of a stand mixer, cream together butter and sugars. Mix in finely shredded carrots, vanilla and eggs. With mixer running on low, add remaining dry ingredients in (reserving chocolate chips), mixing until no streaks remain. Stir in chocolate chips.
  2. Cover and chill dough for atleast 4 hours
  3. Preheat oven to 350°F. Line a baking sheet a silicone baking mat.
  4. Using a large cookie scoop, scoop and place dough 2-inches apart. Using the palm of your hand, firmly press down to create a 1/2-inch thick disc of cookie dough.
  5. Bake for 14-16 minutes or until edges are lightly golden. Allow cookies to rest for 2 minutes prior to transferring to a wire rack to cool completely.