tag:blogger.com,1999:blog-90650735727875601872024-03-22T13:23:09.831-04:00EffortnesslesslyOlgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.comBlogger411125tag:blogger.com,1999:blog-9065073572787560187.post-42096185896181093362024-02-29T12:11:00.003-05:002024-02-29T12:20:55.542-05:00Beet Kvas<p> </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqdZcjouX6y2Cg8h1npsbTrFAsc4lEzKtU_-2rjBy70h9oFYTOilKlGZFzibivDLgnw3_W2k9Y7whx7axJoPZoYmjPfA7KALmVcnv5whE2F5QCFzfz14X5D4C-X3KIFedeQcS7ilMS9o6bwxR7Ab-lC_Dofa5lkSGEeMgZIufTmTg2fn6-on5Q6jwAZ7m/s3179/20240229_094114.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2199" data-original-width="3179" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqdZcjouX6y2Cg8h1npsbTrFAsc4lEzKtU_-2rjBy70h9oFYTOilKlGZFzibivDLgnw3_W2k9Y7whx7axJoPZoYmjPfA7KALmVcnv5whE2F5QCFzfz14X5D4C-X3KIFedeQcS7ilMS9o6bwxR7Ab-lC_Dofa5lkSGEeMgZIufTmTg2fn6-on5Q6jwAZ7m/w640-h442/20240229_094114.jpg" width="640" /></a></div><br /></div><br /><div style="text-align: left;"><span style="color: #ffa400; font-family: trebuchet; font-size: x-large;"><b>Beet Kvas</b></span></div></div><p>I was making several attempts to make beet kvas which would be not just healthy, but actually tasty drink. And finally, below is the recipe for delicious beet kvas as I imagine it to be. It ment to be drunk in small quantities as it is strong and potent potion, so don't loose control :) or your stomach might get upset. </p><p><br /></p><p>- 2 large beet roots</p><p>- 2 tbsp salt </p><p>- 1 tsp whole black peppercorn</p><p>- 1 tsp whole allspice</p><p>- 2 garlic cloves, sliced</p><p>- 2 bay leaves</p><p>- filtered water</p><p><br /></p><p>1) Peel beets, cut into large sticks and place in a clean glass 1-gallon jar</p><p>2). Add remaining ingredients, cover loosely with a lid and let it stay on a counter for 7-10 days.</p><p>3). I like to check on it every day. First days you'll see a little of white foam on a surface. I spoon it out and discard. </p><p>At the end of the process of fermentation, after about 5 days, you'll notice that kvas become very dark, there is no white foam anymore but rather pretty, dark bubbles around the top on a surface. </p><p>With a clean spoon, try a little of kvas every day, when it reaches the right for you level of acidity, transfer it in a fridge and enjoy in a little quantities at a time. Remember, that beet pieces can be used as well, in a salad or just as a nice side to your meal.</p><p><br /></p><p><span style="background-color: white;"><b>Notes</b></span><span style="background-color: black;">:</span></p><p>- when buying beets, choose the darkest.</p><p>- for fermentation, I like to upcycle tall and narrow pickle jars with a wide neck.</p><p>- traditionally, at old times, in Ukraine, beet kvas was often used in cooking, for borscht or stews.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNDS2OPq7V3VD32LGH4y2r2tWxWCx_Eu97aY5-TBb-kyWdyNbXqokw7fGpj1BLfiv4rxOpjsGbhYkIgakO75hzaeRtuXBfPgZixuOoqCKraULQ_CV6wlJNbgXTqOqyvm9JVCWsOhNXtlFeDCMmXysx_e2mfEwCK-PPBpdg6n5m5h7kZnWr7KHqC4PV7NA/s4032/20240229_093607.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNDS2OPq7V3VD32LGH4y2r2tWxWCx_Eu97aY5-TBb-kyWdyNbXqokw7fGpj1BLfiv4rxOpjsGbhYkIgakO75hzaeRtuXBfPgZixuOoqCKraULQ_CV6wlJNbgXTqOqyvm9JVCWsOhNXtlFeDCMmXysx_e2mfEwCK-PPBpdg6n5m5h7kZnWr7KHqC4PV7NA/w640-h360/20240229_093607.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGXUDmkx-czlCITIKgB-Tbycsvq0o9kO2VMATx76-qjWFcg_q35HrJoRz9X_2TFOO24HOluc4TlmCjsULNXFNidFFfPX95w7oIxE5yCggoULDHF26k880JaAqIROAlEpk4fvHvf7931UbKAkwmZ8lQO1MsGM4eRwgpqLjqg52A_ckK5zYqgbyh2hhoHoB/s4032/20240229_093818.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGXUDmkx-czlCITIKgB-Tbycsvq0o9kO2VMATx76-qjWFcg_q35HrJoRz9X_2TFOO24HOluc4TlmCjsULNXFNidFFfPX95w7oIxE5yCggoULDHF26k880JaAqIROAlEpk4fvHvf7931UbKAkwmZ8lQO1MsGM4eRwgpqLjqg52A_ckK5zYqgbyh2hhoHoB/w360-h640/20240229_093818.jpg" width="360" /></a></div><br /><p><br /></p><br /><p><br /></p>Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-82620795753914249802024-02-13T14:48:00.006-05:002024-02-13T14:56:36.983-05:00Vegan Mimosa Salad<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5cHN_hBlW0rExqo-fbrZobcwO8lT7YjVYi3Sld5npy1fY3Isaooeen9rGiDWyikusVv7zRjf7rAU8GMqA5agwBOyGI996T9S5DGe2KoC254ORoBwN3yrnNbQHzUWSJFgmzNfKy3Oic6dXw122iwhOyADnyZZy8GcYwhUJNC-SjPONEq2Ce0gVs0jnelh_/s4032/20240211_172714.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2268" data-original-width="4032" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5cHN_hBlW0rExqo-fbrZobcwO8lT7YjVYi3Sld5npy1fY3Isaooeen9rGiDWyikusVv7zRjf7rAU8GMqA5agwBOyGI996T9S5DGe2KoC254ORoBwN3yrnNbQHzUWSJFgmzNfKy3Oic6dXw122iwhOyADnyZZy8GcYwhUJNC-SjPONEq2Ce0gVs0jnelh_/w640-h360/20240211_172714.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="color: #ffa400; font-family: trebuchet; font-size: x-large;"><b>Vegan Mimosa Salad</b></span><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">In Ukraine people knows Mimosa salad </span><span style="text-align: left;">very well</span><span style="text-align: left;"> - it's a canned fish, potato, eggs, carrots, grated and layered with some mayo spread in between layers. Rich, filling and yummy, it was one of my favorite.. well, a while ago.</span></div><p>Now, when I'm vegan for a several years now, I finally found the vegan version of recipe that I really like. Here the recipe for a crowd. </p><p><i>For about 10" Mimosa salad: </i></p><p>- 2 blocks of extra firm tofu</p><p>- 4 large golden yellow potatoes</p><p>- 2 large carrots</p><p>- 4-6 sheets or nori seaweed</p><p>- 5 green onions, green part only</p><p>- pinch or two of turmeric powder</p><p>- 1 tbsp soy sauce</p><p>- pinch or two black salt</p><p>- vegan mayo</p><p>- 1/2 tbsp flavorless olive oil</p><p>- 2 tsp smoked paprika powder</p><p>- salt, pepper</p><p>- two dill sprigs for garnishing</p><p><br /></p><p>1) Peel potato and carrots and cook them in a boiling water until completely cooked. Drain the water, cool down potatoes and carrots. </p><p>2). Break nori into large chunks and process in a food processor into small pieces (or cut it with a scissors).</p><p>3). Coursely grate tofu and cook in a non-stick pan, stirring, for a couple minutes until it's hot and cooked through. Divide into two parts. </p><p>In one part add soy sauce, seaweed and smoked paprika, mix well and set aside. It's going to be our "canned fish" bottom layer.</p><p>Divide second half into smaller part and larger part. To a smaller part, add black salt and pinch of turmeric. It's going to be our "egg yolks". To a larger part, add pinch of black salt and a spoon or two mayo, it's going to be our "egg whites".</p><p>4). Chop green onion.</p><p>5). Assembling. I used special ring for layered salads, but you can just use any round dish. Here is the order of layers you need to put your ingredients in:</p><p>- "canned fish" tofu</p><p>- mayo</p><p>- green onion</p><p>- coarsely grated potato</p><p>- mayo</p><p>- coarsely grated carrots</p><p>- mayo</p><p>- "egg whites" tofu</p><p>- "egg yolks" tofu around the edges</p><p>- garnish with dill and "egg yolks" to create a pretty mimosa branch</p><p>- cover with plastic wrap and keep in a fridge.</p><p><br /></p><p><span style="background-color: white;"><b>Notes</b></span><span style="background-color: black;">:</span></p><p>- Salad can be prepared one day in advance.</p><p>- Secret ingredient is the black salt. It transforms tofu into eggs giving that specific eggy aroma. I would highly suggest do not omit this ingredient. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhulJyoFQ5U1ICW25hMGqdt9eI5UBiYei5WPdmpbqwXtH8QkVTY8ACYefgSyUhsg1OThvgokwvHZOP4ppkwGsabo46BQyHnKQwINStE-tDVeHgSSGbNCJu0PIIVcMZpL1ogTQKkdTcNgxz6m9VytIE1V3bWgiD6j7bGuJBtYr8fhIZrTRrZloKBNwHZzcwS/s4032/20240211_172654.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhulJyoFQ5U1ICW25hMGqdt9eI5UBiYei5WPdmpbqwXtH8QkVTY8ACYefgSyUhsg1OThvgokwvHZOP4ppkwGsabo46BQyHnKQwINStE-tDVeHgSSGbNCJu0PIIVcMZpL1ogTQKkdTcNgxz6m9VytIE1V3bWgiD6j7bGuJBtYr8fhIZrTRrZloKBNwHZzcwS/w360-h640/20240211_172654.jpg" width="360" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSBFqWxdYVj9i6NB81jazEiDeXj8lCDme7jZiOkVlEvVWE41wOrWhrrQMzMhzVA0gzh4IsANImB_f0paFWVvQypVkx2rfXT_moOSU_bo6jrdBKfxEKJ5Rb-P0ILYM_ydo5gHWKcqozLicHijJwPIjXxeXLocn51rcmbi-27PnTdyZNtdDmp-XtmnZ-oJ9/s4032/20240211_172701.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSBFqWxdYVj9i6NB81jazEiDeXj8lCDme7jZiOkVlEvVWE41wOrWhrrQMzMhzVA0gzh4IsANImB_f0paFWVvQypVkx2rfXT_moOSU_bo6jrdBKfxEKJ5Rb-P0ILYM_ydo5gHWKcqozLicHijJwPIjXxeXLocn51rcmbi-27PnTdyZNtdDmp-XtmnZ-oJ9/w360-h640/20240211_172701.jpg" width="360" /></a></div><br /><p><br /></p>Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-77785321268008315002023-09-07T09:34:00.001-04:002023-09-07T09:39:18.281-04:00WFPB Chocolate Mug Cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGRYwQoshX2dc_3z32AvOVWoWL6DOLt7z6MZSex99Q_wNur_XhJTtD7sNysTz-gTYpYPzr6vyOtJuSF44G6VtnU-7c2M55q8r2t_dyZUnwdjCdjO0LH2dK_-u6IoNpYOymjXZgDosU4SWCcRTv14QM2O2FTIUWxxIAc8FD_5i8xVYlQtu38BeCYgRYWLF/s4032/20230907_085321.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="4032" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGRYwQoshX2dc_3z32AvOVWoWL6DOLt7z6MZSex99Q_wNur_XhJTtD7sNysTz-gTYpYPzr6vyOtJuSF44G6VtnU-7c2M55q8r2t_dyZUnwdjCdjO0LH2dK_-u6IoNpYOymjXZgDosU4SWCcRTv14QM2O2FTIUWxxIAc8FD_5i8xVYlQtu38BeCYgRYWLF/w640-h302/20230907_085321.jpg" width="640" /></a></div><br /><p></p><p>I like my breakfast in a form of pastry for my morning cup of coffee. More ofter than not, I find myself not having anything that would go with a coffee especially taking in account my dietary restriction - it has to be whole food plant based vegan. </p><p>That's when this recipe of cake-in-a-mug comes handy. It's ready in 5 minutes including prep time! While the recipe is great as is, it can be modified to suit your inventory, needs or mood :) See below after-recipe area for variations. </p><p><i>For 1 generous portion: </i></p><p>- 3 tbsp whole wheat flour</p><p>- 3 tbsp almond flour</p><p>- 1 tbsp tapioca flour (optional but desirable)</p><p>- 2 tbsp coco powder</p><p>- 1/4 tsp baking soda</p><p>- 1/8 tsp salt</p><p>- 1-2 tbsp maple syrup</p><p>- 1 apple or 2 tbsp apples sauce</p><p>- vanilla</p><p>- 2 tbsp chocolate chips</p><p><br /></p><p>- In a bowl, mix together the first 6 ingredients. </p><p>- If using apple, peel it and grate on a fine grater. Or use apple sauce instead. </p><p>- Add grated apple (or apple sauce) and all remaining ingredients to the mix. Stir well and transfer into a large mug or ramekin. </p><p>- Microwave for 2 minutes or until cake is almost completely dry to the touch with a central spot being slightly wet. </p><p>- Remove from a microwave and enjoy. It's at its best when it is still slightly warm. </p><p><i><span style="color: #2b00fe;">Variations:</span></i></p><p><i><span style="color: #2b00fe;">- if you are out of almond flour, or coco powder, replace it with whole wheat flour. </span></i></p><p><i><span style="color: #2b00fe;">- instead of maple syrup, add finely chopped dates. </span></i></p><p><i><span style="color: #2b00fe;">- in place, or in addition, to chocolate chips, add any kind of nuts, raisin or other dry or fresh fruits or berries.</span></i></p><p><i><span style="color: #2b00fe;">- to bump up nutritional value, replace one tablespoon of flour with tablespoon of ground flax seeds or add 1 tbsp of chia or hemp seeds.</span></i></p><p><i><span style="color: #2b00fe;">- add cinnamon or other spices to your liking, such as nutmeg, almond extract etc. </span></i></p>Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com2tag:blogger.com,1999:blog-9065073572787560187.post-12295341195684136342023-07-14T10:43:00.005-04:002023-07-14T10:46:27.933-04:00All Good Breakfast Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbroxIIG1ARODjpzcKvd7BB_iq_QOYeJf12_5x-jf7pjVyKCTeV1aPS6lt87M9IUy4BwMOtbJxukeETKPaHE8gUetNPJo1N9ZC9LqjZWa1C6iAh81fqe9EsTXLfa395LKMQ5vyIQN-JjGbN6MUsc-sZDi02BANOJTJl1HIjf2l-FG0MMjyzLqUZbiRNg13/s4032/20230714_092756.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="4032" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbroxIIG1ARODjpzcKvd7BB_iq_QOYeJf12_5x-jf7pjVyKCTeV1aPS6lt87M9IUy4BwMOtbJxukeETKPaHE8gUetNPJo1N9ZC9LqjZWa1C6iAh81fqe9EsTXLfa395LKMQ5vyIQN-JjGbN6MUsc-sZDi02BANOJTJl1HIjf2l-FG0MMjyzLqUZbiRNg13/w640-h302/20230714_092756.jpg" width="640" /></a></div><br /><p></p><p>These cookies have only good stuff in them. There is no sugar, no gluten, no additional fat, no salt. Right, it's a full nutritional breakfast in its best form - in a form of cookie that goes perfectly with your morning cup of coffee. </p><p>For about 25 cookies:</p><p>2 cups rolled oats</p><p>2 bananas </p><p>1 large sweet potato</p><p>2 cups Almond flour</p><p>1 tsp soda</p><p>1 tsp baking powder</p><p>2 tbsp apple cider vinegar</p><p>2 cups dates, chopped</p><p>2 cups prunes, chopped</p><p>2 cups walnuts, roughly chopped</p><p>3 tsp cinnamon</p><p>2 pinches of ground nutmeg (optional)</p><p><br /></p><p>- Blend rolled oats into course flour ( I use Vitamix for this, it takes 5 seconds)</p><p>- cook sweet potato in a microwave until soft and cooked completely. Peel it and cut in about 6 pieces. </p><p>- in a food processor, blend together cooked sweet potato, and bananas. </p><p>- now let's mix all together: in a large bowl put your oat flour, almond flour, baking powder, baking soda. Pour apple cider vinegar on a top of soda to activate it. Add banana/potato mix, dates, prunes, walnuts and spices. Mix well.</p><p>- scoop the dough into baking sheet covered with parchment paper, flat it out with fork or glass bottom. </p><p>- cook in an oven preheated to 350F for about 30 min or until golden brown. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6jIKm81MeS_kBdWvXuTPeO4u8zTPu8R3yJQpX_jj94Bv82qx_SPhnvI-lQB98OZWoPZAE0XZ-pYsngKamLvsEaZXw6sG2Mz9d7iLMU58d9OwsBPiXr7h3m2YmfbN60ma6d3gRk6Xmw3iyZulHBs5RVaPhWhM7mv0Pr252BajdokXWW-_VuBq7XSeihsu/s4032/20230713_190839.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="4032" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6jIKm81MeS_kBdWvXuTPeO4u8zTPu8R3yJQpX_jj94Bv82qx_SPhnvI-lQB98OZWoPZAE0XZ-pYsngKamLvsEaZXw6sG2Mz9d7iLMU58d9OwsBPiXr7h3m2YmfbN60ma6d3gRk6Xmw3iyZulHBs5RVaPhWhM7mv0Pr252BajdokXWW-_VuBq7XSeihsu/w640-h302/20230713_190839.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTkCNufJj36r7QC9Lq1C2ZDwRm1QVizFA7JdfLxVO65iB--M7BlAua33ny1UR6-NQGZen_dTBYc0M1iJ4GMs5gaQxIDrP0FDFU_JaoCMPEkaWkIfPJR6KllqvCVy23Tj6ekpqDa8iPNxciTsBs8gjmAl3Qj1zBr8HqCxgKMRjn9EcaqkZRVDJZXUugHWx2/s4032/20230713_190856.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="4032" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTkCNufJj36r7QC9Lq1C2ZDwRm1QVizFA7JdfLxVO65iB--M7BlAua33ny1UR6-NQGZen_dTBYc0M1iJ4GMs5gaQxIDrP0FDFU_JaoCMPEkaWkIfPJR6KllqvCVy23Tj6ekpqDa8iPNxciTsBs8gjmAl3Qj1zBr8HqCxgKMRjn9EcaqkZRVDJZXUugHWx2/w640-h302/20230713_190856.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxOcS03Ul9yNfp8cW8X2D9VHphJ1mGH5NclqgH9xXdd1bcDYhId5r1QfGC3PqjCZfBdWNtUkyV_INl2ZfxqCyoTSrCzwu9q34Pz5bIHvEf2juONSo1XuHTwjZBR1z9TThQYuAdSDKhtNRc4Wx9rI3DPjxiGZbWqgjiw9-jNGdFfAn_F1v6cqG278kXKovU/s4032/20230713_191044.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="4032" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxOcS03Ul9yNfp8cW8X2D9VHphJ1mGH5NclqgH9xXdd1bcDYhId5r1QfGC3PqjCZfBdWNtUkyV_INl2ZfxqCyoTSrCzwu9q34Pz5bIHvEf2juONSo1XuHTwjZBR1z9TThQYuAdSDKhtNRc4Wx9rI3DPjxiGZbWqgjiw9-jNGdFfAn_F1v6cqG278kXKovU/w640-h302/20230713_191044.jpg" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p>Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-40107107605652547182023-06-15T10:29:00.006-04:002023-06-15T11:28:40.134-04:00No-oil Pesto<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxC8zirOU48mTbsiTbdFPxmiL8kTZlpY5RyGmIYF0NeOEfU6px6bhmPuUagLqdgWMHR-55lcbySpOtTFhEAp0GgLF5sKWmTZW8OGBqBcZWjA9oMUKDybbW-eR9dtbkFTDNYB6yy5q9ZXsOKoEwmif8C8sIai0VJLktquTuV9uCjGKvTE6wo6DA7oXfNg/s4032/20230615_100558.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="4032" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxC8zirOU48mTbsiTbdFPxmiL8kTZlpY5RyGmIYF0NeOEfU6px6bhmPuUagLqdgWMHR-55lcbySpOtTFhEAp0GgLF5sKWmTZW8OGBqBcZWjA9oMUKDybbW-eR9dtbkFTDNYB6yy5q9ZXsOKoEwmif8C8sIai0VJLktquTuV9uCjGKvTE6wo6DA7oXfNg/w640-h302/20230615_100558.jpg" width="640" /></a></div><p><br /></p><div><span style="color: #93c47d; font-size: large;"><b>Ingredients</b></span></div><div><br /></div>2 cups basil leaves (packed)<p></p><p>1/4 cup pine nuts, lightly toasted on a skillet</p><p>1 garlic clove</p><p>0.5 tsp salt</p><p>1 tbsp white vinegar (preferrably, or lemon juice)</p><p>1/4 cup nutritional yeasts </p><p>Black pepper</p><p>1/4 cup of water</p><p><br /></p><p><span style="color: #93c47d; font-size: large;"><b>Instructions</b></span></p><p>- Process basil, garlic and salt for about 1 minute, scraping sides once in a middle. </p><p>- Add remaining ingredients. </p><p><br /></p><p><span style="color: #93c47d; font-size: large;"><b>Notes</b></span></p><p>- you'll get about 1 cup of pesto</p><p>- keep it in a fridge for a few days or freeze in a large ice cube tray and use as needed. </p><p>- buy live basil, trim large leaves for this pesto and the rest of stems with small leaves place in a shot glasses with water (see pictures below). In a week or two you'll have small plants with roots to put outside in your garden soil. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVB4HwlVoYTUpOgXDqmGOsoeyHeGvGuLNmmu9xU1wt0QR92XwNZpdOxCdSVNaZZXYHRKvundC6WwhKD67echcRzcPDCnRWe7UBi4240sn9-gmWQQ7Cu3FBqdKcZO-qwmNlXWv6ebKOhKvRcge5vLjEDzwIZrLnlX2_CofiApKuxi1GW9rlfPdSOLbQWA/s3720/20230615_111618.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1880" data-original-width="3720" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVB4HwlVoYTUpOgXDqmGOsoeyHeGvGuLNmmu9xU1wt0QR92XwNZpdOxCdSVNaZZXYHRKvundC6WwhKD67echcRzcPDCnRWe7UBi4240sn9-gmWQQ7Cu3FBqdKcZO-qwmNlXWv6ebKOhKvRcge5vLjEDzwIZrLnlX2_CofiApKuxi1GW9rlfPdSOLbQWA/w640-h324/20230615_111618.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zxAYePAfk41xf6177viivppVUeszh1mgsmm-2cSuFkf6DviiZ9ynTPL6ghwBN8UnIP0_f-T4bJBdBgrJlpPhxM1jV1gn7_MNbePdr6cGYJqOJoiLuINJNih6-KcuZuyDYXWWhldhKFJQYdS9y38THCCU6CRyexfSsNRKIlSafU-7nRSKbKZBDH_WDg/s3762/20230615_111714.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1881" data-original-width="3762" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zxAYePAfk41xf6177viivppVUeszh1mgsmm-2cSuFkf6DviiZ9ynTPL6ghwBN8UnIP0_f-T4bJBdBgrJlpPhxM1jV1gn7_MNbePdr6cGYJqOJoiLuINJNih6-KcuZuyDYXWWhldhKFJQYdS9y38THCCU6CRyexfSsNRKIlSafU-7nRSKbKZBDH_WDg/w640-h320/20230615_111714.jpg" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p>Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-22592897020165501752021-08-17T18:49:00.004-04:002021-08-17T22:28:23.220-04:00Korean Zucchini Khe Salad<p> If you are familiar with Soviet Korean cuisine, this salad is similar to Korean Carrots salad. Humble ingredients and spices are balanced very well in this recipe creating very delicious healthy salad. </p><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAv-MBZs9JQJVGfhCsRkypaq1gbMGuwWP6sY0u6f_XiSw1ADnrGpBaPb1v9enoVS_F5aqASCQi6adaXlW-wq8wyhjdJ89_VhpFiZX7taZtee52DvL5b831KMZamsilTQ-yUJDt4A4eTAv/s4032/20210816_203434.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAv-MBZs9JQJVGfhCsRkypaq1gbMGuwWP6sY0u6f_XiSw1ADnrGpBaPb1v9enoVS_F5aqASCQi6adaXlW-wq8wyhjdJ89_VhpFiZX7taZtee52DvL5b831KMZamsilTQ-yUJDt4A4eTAv/w640-h480/20210816_203434.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: left;">I have used summer squash in place of zucchini this time. I have found out that zucchini or summer squash are equally great for this recipe. Otherwise, for the best result, stick to the recipe precisely. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Traditionally this dish calls for quite a large amount of oil. I use a little sesame oil instead and don't think it compromises taste in any way.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Keep in mind, that this salad will keep in a fridge for a few days nicely.</div></div><div style="text-align: center;"><div class="separator" style="clear: both;"><br /></div></div><div style="text-align: center;"><div style="text-align: left;"><h2 style="clear: both; text-align: center;"><span style="color: #990000;">Korean Zucchini Khe Salad</span></h2></div></div><div><ul><li>2 <span style="color: #990000;">zucchini</span> (or yellow summer squash)</li><li>1 large <span style="color: #990000;">onion</span></li><li>3 <span style="color: #990000;">carrots</span></li><li>1 tbsp <span style="color: #990000;">salt</span></li><li><span>1/2 tsp <span style="color: #990000;">red hot pepper flakes</span></span></li><li><span>1/2 tsp <span style="color: #990000;">ground black pepper</span></span></li><li><span>1/2 tsp <span style="color: #990000;">paprika</span></span></li><li>1 tsp <span style="color: #990000;">ground coriander</span></li><li>3<span style="color: #990000;"> garlic cloves</span>, grated or minced</li><li>1 tsp<span style="color: #990000;"> sesame oil</span></li><li>2 tbsp white <span style="color: #990000;">vinegar</span></li><li><span>2 tsp </span><span style="color: #990000;">raw cane sugar</span></li><li><span style="color: #990000;">fresh cilantro</span>, chopped</li></ul><div><br /></div><div><span face="arial, helvetica, sans-serif">- Slice zucchini into long thin pieces (see pictures). Place in a bowl, add all salt, mix, set aside for at least 15 minutes.</span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Meanwhile, prep onion and carrots - cut carrots into thin matchsticks and slice the onion (see pictures below)</span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Heat non-stick skillet, add sesame oil and cook your onion, stirring, until it softens slightly, for about 3 minutes. Do not overcook it - it shouldn't change color at all. Add carrots, cook, stirring for another couple minutes until carrots wilts a little but still keeps its bite. Take a skillet from a heat and let it cool down.</span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Transfer wilted salted zucchini into colander and rinse thoroughly under cold water. Get rid of extra moisture by wrapping zucchini into clean cotton towel.</span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Place all ingredients, zucchini, cooked onion with carrots, spices and all remaining ingredients into large bowl and mix it well.</span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Enjoy!</span></div><div><br /></div><div align="center"></div><span face="arial, helvetica, sans-serif"><span style="color: #660000;">*********************************************************************</span><span style="color: #660000;">**********************************************************</span></span><br /><span face="arial, helvetica, sans-serif"><span style="color: #660000;"><br /></span></span><br /><div style="text-align: center;"><span face="arial, helvetica, sans-serif" style="color: #660000;"><strong>IN PICTURES</strong></span></div><div style="text-align: center;"><span face="arial, helvetica, sans-serif" style="color: #660000;"><strong><br /></strong></span></div><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQy68dict5WBZk43D2pXFFR7jAMxRvCbvPVGaw_hwlQWvmodDPoyXdbmDB-QBmrc2P4SrV20CIbHu9pQf2JLaDv4Nr7MRQYvYsNHlcBhFrruuhav5SaJYgfBkhQ7tDnA4KsfnId1Uyheg/s4032/20210816_203434.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQy68dict5WBZk43D2pXFFR7jAMxRvCbvPVGaw_hwlQWvmodDPoyXdbmDB-QBmrc2P4SrV20CIbHu9pQf2JLaDv4Nr7MRQYvYsNHlcBhFrruuhav5SaJYgfBkhQ7tDnA4KsfnId1Uyheg/w640-h480/20210816_203434.jpg" width="640" /></a></div><br /><div style="text-align: center;"><br /></div></div><div><div style="text-align: center;"><br /></div></div><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both;"><br /></div></div></div>Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-17650626308247908292021-08-09T23:00:00.005-04:002021-08-10T14:14:04.734-04:00Double Chocolate Coconut Cookies<p> It must be the healthiest recipe for chocolate cookies. It is gluten free, vegan and very delicious!</p><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNibBcuVcPVLYkOwx3_gSzhyphenhyphent1mxuODpQ_947JsrYgsdamu5iSeaSpax_bC5t30JxrYihPycVImzTQ43iAI-8R6TCeegKDgnUb7458q_OyrbALcmnTntlBjiSrxMxg0r00U5DUQz-v1pCS/s4032/20210809_120026.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNibBcuVcPVLYkOwx3_gSzhyphenhyphent1mxuODpQ_947JsrYgsdamu5iSeaSpax_bC5t30JxrYihPycVImzTQ43iAI-8R6TCeegKDgnUb7458q_OyrbALcmnTntlBjiSrxMxg0r00U5DUQz-v1pCS/w640-h480/20210809_120026.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: left;">If you love chocolate desserts than those cookies are definitely for you! They are crunchy on a first day. On a second day they become beautifully chewy, but still delicious! Also it is very easy to make, one-bowl recipe.</div></div><div style="text-align: center;"><div class="separator" style="clear: both;"><br /></div></div><div style="text-align: center;"><div style="text-align: left;"><h2 style="clear: both; text-align: center;"><span style="color: #990000;">Double Chocolate Coconut Cookies</span></h2><div><span face="arial, helvetica, sans-serif" style="color: #990000;"><i>For about 30 cookies :</i></span></div></div></div><div><ul><li>2 cups <span style="color: #990000;">almond flour</span></li><li>1 cup <span style="color: #990000;">desiccated coconut (dried unsweetened shredded coconut)</span></li><li>1/2 cup<span style="color: #990000;"> baking cocoa powder</span></li><li><span>1/2 cup</span><span style="color: #990000;"> tapioca powder (or cornstarch)</span></li><li><span>1/4 tsp</span><span style="color: #990000;"> salt</span></li><li><span>1 tsp</span><span style="color: #990000;"> baking soda</span></li><li>2/3 cup <span style="color: #990000;">maple syrup</span></li><li><span style="color: #990000;">vanilla</span> (optional)</li><li>1 cup <span style="color: #990000;">dark chocolate chips</span></li></ul><div><br /></div><div><span face="arial, helvetica, sans-serif">- Preheat oven to 350F. Lay parchment paper on a two large baking sheets.</span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- In a bowl, combine all ingredients except maple syrup and vanilla.</span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Add maple syrup and vanilla, mix in until stiff sticky dough forms.</span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Use a cookie scoop to place dough pieces on a baking sheet. Because dough is very sticky, cover cookies with plastic wrap and flatten dough to about 1/2 inch with your palm.</span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Cook in a preheated oven for about 15-20 minutes. </span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Enjoy!</span></div><div><br /></div><div align="center"></div><span face="arial, helvetica, sans-serif"><span style="color: #660000;">*********************************************************************</span><span style="color: #660000;">**********************************************************</span></span><br /><span face="arial, helvetica, sans-serif"><span style="color: #660000;"><br /></span></span><br /><div style="text-align: center;"><span face="arial, helvetica, sans-serif" style="color: #660000;"><strong>IN PICTURES</strong></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyyBYfyytuE7lb61lPsSrOZSQGYFHoH81l7VkrpEZBc9YZNZJqMcMIxlPUjHW1E9CFGMvasP6kxxaPfuxSStd7IaoIlNRWZiuq3exMhsXIh8ZskAohbmehuCi46MewBudhuM43e1oOnYqR/s4032/20210807_165130.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyyBYfyytuE7lb61lPsSrOZSQGYFHoH81l7VkrpEZBc9YZNZJqMcMIxlPUjHW1E9CFGMvasP6kxxaPfuxSStd7IaoIlNRWZiuq3exMhsXIh8ZskAohbmehuCi46MewBudhuM43e1oOnYqR/w640-h480/20210807_165130.jpg" width="640" /></a></div>I actually forgot to add vanilla and it turned out very flavorful anyway. Perhaps next time I won't add it intentionally. What the point? Let's give vanilla a break :)</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzELojbwITxHi_kBu8eAi2bkUDwh6ZnjcvYXbrNDWZ_xGPCukqKGhh6xtqihztAG6pwkMjvhqLB9oZcIRbT_BXKfAUascqR6P3SZY1CtPsXMD_WDwyKE5IMgn2D__7zKzopDxHqnatyZ9/s4032/20210807_165747.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzELojbwITxHi_kBu8eAi2bkUDwh6ZnjcvYXbrNDWZ_xGPCukqKGhh6xtqihztAG6pwkMjvhqLB9oZcIRbT_BXKfAUascqR6P3SZY1CtPsXMD_WDwyKE5IMgn2D__7zKzopDxHqnatyZ9/w640-h480/20210807_165747.jpg" width="640" /></a></div>Place wrap on top of dough scoops - you will have no trouble then to flatten your cookies with your palm.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6iObBiQj90vsP9PA-9NEzE6XRp5wy_yVotQx7_bHEupspuq5_DisnHUo5iiUW6aEStpRCUra_gOy4xXJ8VIQ-bHEZBHkrO92R0T5pR9PjJNV-kc1qBAud_bd7C-Yq-EP7VEGXcjQf2Ka-/s4032/20210807_165942.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6iObBiQj90vsP9PA-9NEzE6XRp5wy_yVotQx7_bHEupspuq5_DisnHUo5iiUW6aEStpRCUra_gOy4xXJ8VIQ-bHEZBHkrO92R0T5pR9PjJNV-kc1qBAud_bd7C-Yq-EP7VEGXcjQf2Ka-/w640-h480/20210807_165942.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60xm3gcUHOumPN0D_womj8_3ykPinaewadZkdeOs7eoyujdzdwmVK6atkeYH9Rg9rugAsjQedPgeMW-z4ntnhyphenhyphenszkPs6segqgXTf_i4sxFopyZsZ7w0ryhGivvOQH7jpiLqQRCOF-snKl/s4032/20210807_171752.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60xm3gcUHOumPN0D_womj8_3ykPinaewadZkdeOs7eoyujdzdwmVK6atkeYH9Rg9rugAsjQedPgeMW-z4ntnhyphenhyphenszkPs6segqgXTf_i4sxFopyZsZ7w0ryhGivvOQH7jpiLqQRCOF-snKl/w640-h480/20210807_171752.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQW0CaXsdzmar20OeEHJKWHSiZv9SenwNqKQ3bVNsN1NXT8gYq8AShQua1NTwpxiWeLs5s3PC5s3hyphenhyphenFTZmpKlOe_dZGpv96JnlwMimuDLNQAX6v_a40WsMu-dMMYMDwPnz8Mk9GmQme8NK/s4032/20210809_120026.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQW0CaXsdzmar20OeEHJKWHSiZv9SenwNqKQ3bVNsN1NXT8gYq8AShQua1NTwpxiWeLs5s3PC5s3hyphenhyphenFTZmpKlOe_dZGpv96JnlwMimuDLNQAX6v_a40WsMu-dMMYMDwPnz8Mk9GmQme8NK/w640-h480/20210809_120026.jpg" width="640" /></a></div><br /><div style="text-align: center;"><br /></div></div><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both;"><br /></div></div></div>Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-20290711030035857572021-04-26T16:58:00.002-04:002021-04-26T16:58:59.074-04:00Healthy Almond Chia Cookies<p>This is my own recipe of the healthiest and tastiest cookies ever. Just look at ingredients! You are welcome! Enjoy!</p><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsM8z6MeVO4Bu4ZrTkRzKYjtl1lTstLroLDQoYwotHnOJoBLg_9WSPLksPrtSjVO6edNpMSTwGNuu6hCahGPWqenIfSGja6EllanFfaOKC-CtBXrIMzOgkRjPEElf3S5b60rB7NkKmrhA/s4160/0425211043a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKsM8z6MeVO4Bu4ZrTkRzKYjtl1lTstLroLDQoYwotHnOJoBLg_9WSPLksPrtSjVO6edNpMSTwGNuu6hCahGPWqenIfSGja6EllanFfaOKC-CtBXrIMzOgkRjPEElf3S5b60rB7NkKmrhA/w640-h360/0425211043a.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both;"><br /></div><br /><div class="separator" style="clear: both;"><br /></div></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: left;">- I like these cookies a lot as it is. They are reasonably sweet to satisfy sweetness craving. Cut sugar in half if you want them lightly sweet. Also you can omit sugar completely and drop a little of your favorite fruit preserves into indentation before baking.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">- Refer to a pictures below to see what brands for ingredients I used.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">- Freshly baked, these cookies crispy on edges and tenderly moist inside. If they happen to live longer than one day, they will become softer and slightly chewy, with a wonderful crunch from chia seeds still there.</div></div><div style="text-align: center;"><div style="text-align: left;"><div class="separator" style="clear: both;"><br /></div><h2 style="clear: both; text-align: center;"><span style="color: #990000;">Healthy Almond Chia Cookies</span></h2><div><span face="arial, helvetica, sans-serif" style="color: #990000;"><i>For about 32 cookies :</i></span></div></div></div><div><ul><li>4 cups <span style="color: #990000;">almond flour</span></li><li>3 tbsp <span style="color: #990000;">chia seeds</span></li><li>1/2 cup<span style="color: #990000;"> raw cane sugar</span></li><li>1.5 tsp <span style="color: #990000;">baking powder</span></li><li>2 tbsp <span style="color: #990000;">ground flax seeds</span> + 1/2 cup water</li><li>1/2 tsp <span style="color: #990000;">salt</span></li><li>1/2 cup <span style="color: #990000;">maple syrup</span></li><li><span style="color: #990000;">vanilla</span></li><li><span style="color: #990000;">almond extract </span>(optional)</li></ul><div><br /></div><div><span face="arial, helvetica, sans-serif">- Preheat oven to 350F.</span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- In a small bowl mix </span>ground flax seeds with a 1/2 cup of water. Set aside.</div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- In a large mixing bowl combine together almond flour, chia seeds, sugar, baking powder and salt.</span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Add maple syrup, flax seeds with water, vanilla and almond extract. Mix well.</span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- On a baking sheet with parchment paper, scoop out cookie dough. I used 1.5 inch cookie scoop</span>. Flatten them out a bit or make indentation and bake for about 30 minutes or until edges are golden brown.</div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Remove from oven and let them cool completely before transferring from a baking sheet.</span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Enjoy!</span></div><div><br /></div><div align="center"></div><span face="arial, helvetica, sans-serif"><span style="color: #660000;">*********************************************************************</span><span style="color: #660000;">**********************************************************</span></span><br /><span face="arial, helvetica, sans-serif"><span style="color: #660000;"><br /></span></span><br /><div style="text-align: center;"><span face="arial, helvetica, sans-serif" style="color: #660000;"><strong>IN PICTURES</strong></span></div><div style="text-align: center;"><br /></div></div><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLBEj7Rofsc7JDzXWqBE779ugy-wqWNZrlkngrw1wB_gCFgUul40bsoYBcUrT9NYlihEFRprxbAillLTlKPnuox79mxF5vnK-uU-iM1GjuJlLMNs2NDfOifHI_mgpY3Zs_nNtktAiXR2So/w640-h360/0425211022.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihz5v2GKUG35hnlIQ3DxrcyEt8hcRTKYFxdbI9E8n-L2OeU5kUJFnXZI5fvPnB34klSc6atSUJ54YjMZ-EameB99WggF9tGxKqSiHkXNNo6uUPjtRnXyRaNWvv3Zb_VMhgSZZTOgf6TBb4/s4160/0425211043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihz5v2GKUG35hnlIQ3DxrcyEt8hcRTKYFxdbI9E8n-L2OeU5kUJFnXZI5fvPnB34klSc6atSUJ54YjMZ-EameB99WggF9tGxKqSiHkXNNo6uUPjtRnXyRaNWvv3Zb_VMhgSZZTOgf6TBb4/w640-h360/0425211043.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRyf3qmA_cgBf_BwutJis0mD_mxrEt6Y0oZAqI2xCW9mL6ngKEcwAWNj44o7dQi_bOmHcGAkKxfsu6IwrB5j_FriUsI3b03-2k9dCcaCYHxb_7Ap61dLYqYsO_5Xk6oyzFM4sfg7HA937f/s4160/0425211115b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRyf3qmA_cgBf_BwutJis0mD_mxrEt6Y0oZAqI2xCW9mL6ngKEcwAWNj44o7dQi_bOmHcGAkKxfsu6IwrB5j_FriUsI3b03-2k9dCcaCYHxb_7Ap61dLYqYsO_5Xk6oyzFM4sfg7HA937f/w640-h360/0425211115b.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_DqafABV22sEjGbzxbRfvhN_pTEEZgVPebcxi9dTFkkHyyKNrSeNzZwcjsNkfnzJOsQx98M8QT_JUtxuN58ni7GkbKfCPIqz051JP8ptoxA0xhYTfWghyphenhyphenUGmgnRsJ_m9sk5lZ3nnIuMx/s4160/0425211116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_DqafABV22sEjGbzxbRfvhN_pTEEZgVPebcxi9dTFkkHyyKNrSeNzZwcjsNkfnzJOsQx98M8QT_JUtxuN58ni7GkbKfCPIqz051JP8ptoxA0xhYTfWghyphenhyphenUGmgnRsJ_m9sk5lZ3nnIuMx/w640-h360/0425211116.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IOtE87MfESkLoobiafQB7EUsqxZwZYwsiRFKy_4HH0Ao6MdPE46EDcUM5uVPF8MTglmOWNAVuBV-IdBciVxqEMApTDh7BUP4Uub9axVUB0DmSMDltASuMaGu8TTsiySKJV7VqtY3fjJp/s4160/0425211116b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IOtE87MfESkLoobiafQB7EUsqxZwZYwsiRFKy_4HH0Ao6MdPE46EDcUM5uVPF8MTglmOWNAVuBV-IdBciVxqEMApTDh7BUP4Uub9axVUB0DmSMDltASuMaGu8TTsiySKJV7VqtY3fjJp/w640-h360/0425211116b.jpg" width="640" /></a></div><br /><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both;"><br /></div></div></div>Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com1tag:blogger.com,1999:blog-9065073572787560187.post-4886090397468843812020-12-22T12:30:00.001-05:002020-12-22T12:33:29.809-05:00No-Guilt Rugelach<p>Popular rugelach is not guilty pleasure anymore! This recipe for no-dairy, no-butter, no-oil, no-egg rugelach will make you and your loved ones happy. Did I mention it's gluten-free for those who care?</p><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxxptg1S48CTu5ZsSz7VVcqoHbhvG3YTa8wztMcqnVWEFj6fynhsQ4EC8XXs9XgsE-1mqWeE4UJVCdlYUaGjrDUWQh8dXHDn8MaIBtU31VUW571GGLyI1FeoTGnBnviJRSBx7Fzc6zSm1/s3904/1211201401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2192" data-original-width="3904" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxxptg1S48CTu5ZsSz7VVcqoHbhvG3YTa8wztMcqnVWEFj6fynhsQ4EC8XXs9XgsE-1mqWeE4UJVCdlYUaGjrDUWQh8dXHDn8MaIBtU31VUW571GGLyI1FeoTGnBnviJRSBx7Fzc6zSm1/w640-h360/1211201401.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both;"><br /></div></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: left;">- Regular recipe for rugelach calls for butter, cream-cheese, eggs and other stuff I don't eat now. If you are vegan or whole-food plant based (as yours truly) then you will love this recipe.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">- Rugelach is great as a Christmas cookie option, looks festive and usually disappears first. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">- You won't miss real butter flavor of regular butter-based cookie dough because this recipe uses mostly almond flour which gives our rugelach maybe even better flavor than that buttery one ;)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">- If you want even healthier version of rugelach, replace sugar with date paste and consider nut/dates mixture for filling.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">- As egg replacement I use ground flax seeds, which is a really healthy ingredient as it is the main source of Omega-3 among plants.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">- If you don't have tapioca flour (it's actually readily available in a most groceries these days), you can replace it with corn of potato flour. I didn't try it yet but it should work.</div></div><div style="text-align: center;"><div style="text-align: left;"><div class="separator" style="clear: both;"><br /></div><h2 style="clear: both; text-align: center;"><span style="color: #990000;">Healthy Rugelach</span></h2><div><span face="arial, helvetica, sans-serif" style="color: #990000;"><i>For about 24 rugelach :</i></span></div></div></div><div><ul><li>4 tbsp ground <span style="color: #990000;">flax seeds</span></li><li>1/2 cup <span style="color: #990000;">water</span></li><li>1 tsp <span style="color: #990000;">vanilla</span></li><li>3 cups <span style="color: #990000;">almond flour</span></li><li><font face="">1 + cup <span style="color: #990000;">tapioca flour (or corn or potato flour)</span></font></li><li>1 cup <span style="color: #990000;">brown sugar</span></li><li>2 tsp <span style="color: #990000;">baking powder</span></li><li>pinch of <span style="color: #990000;">salt</span></li><li><span style="color: #990000;">apricot and black current preserves</span><span> (or other your favorite preserves for filling)</span></li></ul><div><br /></div><div><span face="arial, helvetica, sans-serif">- Preheat oven to 350F.</span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Make replacement for eggs by mixing ground flax seeds with water and vanilla. Set aside.</span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Mix remaining dry ingredients, add flax mix and make a dough. Transfer dough onto mixing surface sprinkled generously with tapioca flour. Continue to knead dough incorporating some tapioca flour until dough is pliable and no longer sticky.</span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Roll the dough in 4mm circle. Use pizza cutter to cut it into 3"x3" squares.</span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Spoon a little bit preserves in a center of each square. </span>Use thin metal spatula to transfer dough square on your palm. Fold opposite corners, lightly pressing in a center for corners to stick together. If corners are unfolding, use a drop of water to moisten them to stick together. It was not necessary for me to do this, they were staying in place just fine.</div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- With a spatula transfer rugelach on a baking sheet, covered with parchment paper. Bake in a preheated to 350F oven for about 15 minutes until lightly gold-beige in color. </span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Enjoy!</span></div><div><br /></div><div align="center"></div><span face="arial, helvetica, sans-serif"><span style="color: #660000;">*********************************************************************</span><span style="color: #660000;">**********************************************************</span></span><br /><span face="arial, helvetica, sans-serif"><span style="color: #660000;"><br /></span></span><br /><div style="text-align: center;"><span face="arial, helvetica, sans-serif" style="color: #660000;"><strong>IN PICTURES</strong></span></div><div style="text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9MJ06fV8YXIu1vwbTBjL2y7C4thJGcdUbLnJxLMvSJCsbJAZmhMPwHTtXNuYwlUXldJjPVyQWe8Dkd-Wud9-i4wZquJJMYTTByjjPoPvjEbiuCtBk4ZKRhHB0hBkAASkb5komOfujcJ15/s4160/1211201252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9MJ06fV8YXIu1vwbTBjL2y7C4thJGcdUbLnJxLMvSJCsbJAZmhMPwHTtXNuYwlUXldJjPVyQWe8Dkd-Wud9-i4wZquJJMYTTByjjPoPvjEbiuCtBk4ZKRhHB0hBkAASkb5komOfujcJ15/w640-h360/1211201252.jpg" width="640" /></a></div><div style="text-align: center;">Ground flax mixed with water. Here I'm adding vanilla to it. My choice of vanilla is liquid vanilla mix from Mexican grocery, it gives really great flavor, better than any other vanilla, including crazy expensive real vanilla bean.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbI-NgBvWtIvSqm8G0YOYLG5tuSoZdxCDQ5JHkRLRbRU7h_id-TbOQATZM9urnCe27OlgMAk6rKZxzpsnY4kQ8jAVtX33IXfl_1FgTWf2vYzttixvSK6xssn_EspprDj5xbfXROdGHzfOs/s4160/1211201257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbI-NgBvWtIvSqm8G0YOYLG5tuSoZdxCDQ5JHkRLRbRU7h_id-TbOQATZM9urnCe27OlgMAk6rKZxzpsnY4kQ8jAVtX33IXfl_1FgTWf2vYzttixvSK6xssn_EspprDj5xbfXROdGHzfOs/w640-h360/1211201257.jpg" width="640" /></a></div><div style="text-align: center;">Dry mix. This recipe takes a fare amount almond flour, which is not cheap. I buy my almond flour in a big bag in Costco.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz66RY6wwGTqXEO_TI1Do4TeHpOhez-8CeVn45Zj9PRuaTHSxYtKcrRwV2nPNnUFEvDJ6kxODifD4NKOJ1j8hRqWGal1aLAN2Hkx9pWIquogAh5TtPlIBOvf1VQtGelGNpBzkvd3tdZ-rG/s4160/1211201307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz66RY6wwGTqXEO_TI1Do4TeHpOhez-8CeVn45Zj9PRuaTHSxYtKcrRwV2nPNnUFEvDJ6kxODifD4NKOJ1j8hRqWGal1aLAN2Hkx9pWIquogAh5TtPlIBOvf1VQtGelGNpBzkvd3tdZ-rG/w640-h360/1211201307.jpg" width="640" /></a></div><div style="text-align: center;">Mix wet and dry ingredients together.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGuZulfu5HtpgMmX_ywNf9Y2b78QxFf_8O7ZGl9guiHcQtR9SrKI4a4R6zMLCztrMU48lP_oRMdxmBaecoLn1rqPTdJexnknFwC1aQkr2kxiiT1n_9bVUEGJfwzNL-hFXXa0tNQ3g72OI/s4160/1211201308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGuZulfu5HtpgMmX_ywNf9Y2b78QxFf_8O7ZGl9guiHcQtR9SrKI4a4R6zMLCztrMU48lP_oRMdxmBaecoLn1rqPTdJexnknFwC1aQkr2kxiiT1n_9bVUEGJfwzNL-hFXXa0tNQ3g72OI/w640-h360/1211201308.jpg" width="640" /></a></div><div style="text-align: center;">It seems too dry, just continue to mix.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie3lpppeDwFjyJwR5YbVGk3Fpr25xePjHWOHfm-MAI2HaNu4kq2ORZlY4kef1EjjYz02CawA7pp51U6Hm6zt4p35Xzl26JCOaT-H4QCozk-TkjugQhO5-1KjVDF4CHrSwb-cnokSOCqQ_E/s4160/1211201313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie3lpppeDwFjyJwR5YbVGk3Fpr25xePjHWOHfm-MAI2HaNu4kq2ORZlY4kef1EjjYz02CawA7pp51U6Hm6zt4p35Xzl26JCOaT-H4QCozk-TkjugQhO5-1KjVDF4CHrSwb-cnokSOCqQ_E/w640-h360/1211201313.jpg" width="640" /></a></div><div style="text-align: center;">It's pretty sticky dough at first impossible to roll out, so keep kneading and mixing in tapioca flour.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAqsoP-p8te1l50K9mMKHwLNVwnciWmqPDkfakagyMKR8eWgf2L6bdF-isjwwgVGGZHwbMIlfT9SLCoLi-RkNNtcOHoXgvA-kRhzz4M18UfS5fyslCcSB02ePuiNPFGkavn_HUnFXSfzf/s4160/1211201315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAqsoP-p8te1l50K9mMKHwLNVwnciWmqPDkfakagyMKR8eWgf2L6bdF-isjwwgVGGZHwbMIlfT9SLCoLi-RkNNtcOHoXgvA-kRhzz4M18UfS5fyslCcSB02ePuiNPFGkavn_HUnFXSfzf/w640-h360/1211201315.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyaf7vAT83kHn_GfTs8evbVQCvZUxsUd6F67XSrwJGFHBa9Nn1jag7cZ-KwVX6JZg443c393VlukopXTJWlPfjJRCf20Ll9fJKcCQ8M5gsgaxhqB3ZLxpmfM2PhUFahvB3fCdwEQ3sxF8_/s4160/1211201326.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyaf7vAT83kHn_GfTs8evbVQCvZUxsUd6F67XSrwJGFHBa9Nn1jag7cZ-KwVX6JZg443c393VlukopXTJWlPfjJRCf20Ll9fJKcCQ8M5gsgaxhqB3ZLxpmfM2PhUFahvB3fCdwEQ3sxF8_/w640-h360/1211201326.jpg" width="640" /></a></div><div style="text-align: center;">Now dough looks good to roll it out.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAB913k5fc4Qe8Q_yA_aOkCgfmpNe63y96LmvErLvA_yVmqy-KGzTBSoxcIb2ZJpFWc7i8gF1drZUT1MnXbQ0NY_59ymMRJ6npjHXUgFwOh1CJS5CQIbnfvz-eIGHCMvtCcac-GZP9akmT/s4160/1211201328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAB913k5fc4Qe8Q_yA_aOkCgfmpNe63y96LmvErLvA_yVmqy-KGzTBSoxcIb2ZJpFWc7i8gF1drZUT1MnXbQ0NY_59ymMRJ6npjHXUgFwOh1CJS5CQIbnfvz-eIGHCMvtCcac-GZP9akmT/w640-h360/1211201328.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhRqpC5Yi6ICF2naQIazJXykI-TqNisQiU5sRVAQNlVkcslaJHX8wQ51l-HiyilT4Y0qcqkMct9KUL-VTYlLzyDrSEAs8hDdcdaC6onpwy3XrTwAtqH8TDAP8jRUHPmGcjjPhATLj-qKZ/s4160/1211201349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhRqpC5Yi6ICF2naQIazJXykI-TqNisQiU5sRVAQNlVkcslaJHX8wQ51l-HiyilT4Y0qcqkMct9KUL-VTYlLzyDrSEAs8hDdcdaC6onpwy3XrTwAtqH8TDAP8jRUHPmGcjjPhATLj-qKZ/w640-h360/1211201349.jpg" width="640" /></a></div>Pizza cutter is great for this type of work.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03UH6LPENkG0JhQyScL4hrqQbTqg9cTjQYk2vFu8FhtjjCHGo8PxDfYZPP0Mi68igyW2JQWAuiRI8rPj8XX32_SmwU0A0cAPdZmzeTIXwKwXhADi2KjJ5dIc0kPFxpEuv_zYs2uxb7f-F/s4160/1211201335.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03UH6LPENkG0JhQyScL4hrqQbTqg9cTjQYk2vFu8FhtjjCHGo8PxDfYZPP0Mi68igyW2JQWAuiRI8rPj8XX32_SmwU0A0cAPdZmzeTIXwKwXhADi2KjJ5dIc0kPFxpEuv_zYs2uxb7f-F/w640-h360/1211201335.jpg" width="640" /></a></div><div style="text-align: center;">I perhaps overfilled it a bit ;)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizoi96vFUyBn3FAcRqkDeIPiQIvaz5B_cHJZiouu1kEH0xTxG_p_dnavYF8b19w1S08x11RlgfUK6kPXRparXXlrWK4sJh_qMGGeLMoCmm-KzVH_W5d2IkIhB-0iywCdKb3tRxhAboEyMx/s4160/1211201339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizoi96vFUyBn3FAcRqkDeIPiQIvaz5B_cHJZiouu1kEH0xTxG_p_dnavYF8b19w1S08x11RlgfUK6kPXRparXXlrWK4sJh_qMGGeLMoCmm-KzVH_W5d2IkIhB-0iywCdKb3tRxhAboEyMx/w640-h360/1211201339.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkP7Z_9CE_cMIdvWfP3-LHDFxY-NoSGn24cKwfaolo4Lewzszu3hqtdzJDO2iDvKhGRAdegJziULJPGveOLhasc7QtZNwEeAMl8SN6euhEH9fX6kf2Enl9IdR1o9BoF1Yr2As7n4r0ROfQ/s4160/1211201343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkP7Z_9CE_cMIdvWfP3-LHDFxY-NoSGn24cKwfaolo4Lewzszu3hqtdzJDO2iDvKhGRAdegJziULJPGveOLhasc7QtZNwEeAMl8SN6euhEH9fX6kf2Enl9IdR1o9BoF1Yr2As7n4r0ROfQ/w640-h360/1211201343.jpg" width="640" /></a></div><div style="text-align: center;">If you don't like tapioca flour on a dough, just brush it lightly with damp brush. It's not necessary though.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-5UupeFlS08q2lilRps_UkULkHof2vvhsUl7viXQ7DeSYiicrzLF3laOMB_I_zC1Z7ifTD6MB7SJuQ8YypcSPQm9OQUKGpk_E-6jY10WdS8XHhkmaIxXrmK9GNnWi60P82QxO0gGdquN/s4160/1211201344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-5UupeFlS08q2lilRps_UkULkHof2vvhsUl7viXQ7DeSYiicrzLF3laOMB_I_zC1Z7ifTD6MB7SJuQ8YypcSPQm9OQUKGpk_E-6jY10WdS8XHhkmaIxXrmK9GNnWi60P82QxO0gGdquN/w640-h360/1211201344.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIu9E-ySHoSqHWnVY50LNld_iRz9WGX6Wn-zaSylfdI_eVEr5AZxDd8IPDwf2n-k2SbhDCTgVMkYQSes57RORkCoP-6JxHZ-l8PAYwgQ16GlwS6wYLUYpXFoT4Vdili1lXGqojMevNwQg/s4160/1211201400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIu9E-ySHoSqHWnVY50LNld_iRz9WGX6Wn-zaSylfdI_eVEr5AZxDd8IPDwf2n-k2SbhDCTgVMkYQSes57RORkCoP-6JxHZ-l8PAYwgQ16GlwS6wYLUYpXFoT4Vdili1lXGqojMevNwQg/w640-h360/1211201400.jpg" width="640" /></a></div><div style="text-align: center;">I new I put a little much filling. Also some preserves tend to become too runny in an oven. Anyway, cookie looked great on a plate and disappeared before I took a picture of them on a plate ;)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2BE8gTsA7KEGgYMiepZJrjGkAs9ZmeiDezE2DzTkXp2XNpWLtChGrz0kr6wqx48XYpoP-n42dDc9jsNe0q3zDxITeJ48U1p7_EuqDg1o9ANGUB6_zQ5JjegdzqawZiF79Dt2SO32_E-NT/s4160/1211201400a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2BE8gTsA7KEGgYMiepZJrjGkAs9ZmeiDezE2DzTkXp2XNpWLtChGrz0kr6wqx48XYpoP-n42dDc9jsNe0q3zDxITeJ48U1p7_EuqDg1o9ANGUB6_zQ5JjegdzqawZiF79Dt2SO32_E-NT/w640-h360/1211201400a.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkHrh8WmeJQSbvJ06OWwz_rbl8twqHjzCIWzaFSqy19y5hyphenhyphenqvJjNNYPoXpvgK63uqtgalXnOAZkGFiFy5LCeOJi6bAhVZ8M8_v0mmbnXdxS5ZjzkSE7I6i_US6m7wZ5avK4T1ODQm7_NB/s4160/1211201401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkHrh8WmeJQSbvJ06OWwz_rbl8twqHjzCIWzaFSqy19y5hyphenhyphenqvJjNNYPoXpvgK63uqtgalXnOAZkGFiFy5LCeOJi6bAhVZ8M8_v0mmbnXdxS5ZjzkSE7I6i_US6m7wZ5avK4T1ODQm7_NB/w640-h360/1211201401.jpg" width="640" /></a></div><br /><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both;"><br /></div></div></div>Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-4984368005001820032020-10-19T20:52:00.006-04:002020-10-20T10:21:15.824-04:00English Muffin<p>Quick and healthy oat English muffin, homemade one. I promise this recipe will surprise you a big time!</p><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBua51vkWJd1uzn_mKbypdLfalmXAeAl6RYjjfWynEFZ76vXVrrp0eoQQcxvemkT54baiEG34aWs1GGl3fYjFO9eX338lsCLUmRKWSOvU5dchflKB6oNlAy30V0ke17YUy5SQtrIUexzU/s4015/0717200938.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2266" data-original-width="4015" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBua51vkWJd1uzn_mKbypdLfalmXAeAl6RYjjfWynEFZ76vXVrrp0eoQQcxvemkT54baiEG34aWs1GGl3fYjFO9eX338lsCLUmRKWSOvU5dchflKB6oNlAy30V0ke17YUy5SQtrIUexzU/w640-h362/0717200938.jpg" width="640" /></a></div></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: left;">- This is a brilliant in its simplicity recipe. English muffin, made exclusively of oats, yet stunningly resembling your usual store bought English muffins. Oh yeah, just without all those funny additional ingredients. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">- The only minor downside to this recipe is you can do just one muffin at a time. </div></div><div style="text-align: center;"><div style="text-align: left;"><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">- It's a gluten-free (if you care), healthy recipe you will love. It's also handy when you suddenly are out of bread. </div><div class="separator" style="clear: both;"><br /></div><h2 style="clear: both; text-align: center;"><span style="color: #990000;">Oat English Muffin</span></h2><div><span face="arial, helvetica, sans-serif" style="color: #990000;"><i>For 1 English muffin :</i></span></div></div></div><div><ul><li>1/3 cup rolled <span style="color: #990000;">oats</span> (any kind)</li><li><font face="">1 tbsp <span style="color: #990000;">chia seeds</span></font></li><li>1/2 tsp <span style="color: #990000;">baking powder</span></li><li>pinch of <span style="color: #990000;">salt</span></li><li>2 tbsp unsweetened <span style="color: #990000;">apple sauce</span></li><li>1 tbsp <span style="color: #990000;">plant milk</span></li></ul><div><span face="arial, helvetica, sans-serif">- Blend first 4 ingredients in a high-speed blender like Ninja until it resembles course flour. Transfer to a bowl, add remaining ingredients. Mix just until combined.</span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Transfer dough into un-greased ceramic ramekin, smooth out with a spoon and cook in a microwave, on a high, for 2 minutes.</span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Let it cool until able to handle. Transfer on a cutting board and slice with knife into two halves.</span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Carefully place in your usual toaster (vertical one) and toast to your liking. </span></div><div><span face="arial, helvetica, sans-serif"><br /></span></div><div><span face="arial, helvetica, sans-serif">- Ta-da! Isn't it tastier that your regular one? Enjoy!</span></div><div><br /></div><div><br /></div><div class="separator" style="clear: both;"><span face="arial, helvetica, sans-serif" style="color: #990000;"><b>Notes</b></span></div><div class="separator" style="clear: both;"><span face="arial, helvetica, sans-serif"><br /></span></div><div class="separator" style="clear: both;"><span face="arial, helvetica, sans-serif">- You can play with this recipe using oat flour or whole chia seeds, or adding 1 tsp of ground flax seeds for additional nutritional value, or, perhaps some black cumin (nigella seeds) for surprising bursts of flavor.</span></div><div class="separator" style="clear: both;"><span face="arial, helvetica, sans-serif"><br /></span></div><div class="separator" style="clear: both;"><span face="arial, helvetica, sans-serif">- No worry, the dough is not going to stick to ramekin :)</span></div><div class="separator" style="clear: both;"><span face="arial, helvetica, sans-serif"><br /></span></div><div class="separator" style="clear: both;"><span face="arial, helvetica, sans-serif">- I bet you will be very surprised when you slice into the cooked muffin - it so close to original English muffins. Only tastier.</span></div><div class="separator" style="clear: both;"><span face="arial, helvetica, sans-serif"><br /></span></div><div class="separator" style="clear: both;"><span face="arial, helvetica, sans-serif">- For suggested usage for these English muffins see my pictures below.</span></div><div class="separator" style="clear: both;"><span face="arial, helvetica, sans-serif"><br /></span></div><div class="separator" style="clear: both;"><span face="arial, helvetica, sans-serif">- If you don't have apple sauce, finely grate 1/2 of apple instead, or perhaps you have canned peaches or pears, use them! In fact, I'm not even trying to keep apple sauce in a house, I just use fresh apples as they are always on a hands.</span></div><div align="center"></div><span face="arial, helvetica, sans-serif"><span style="color: #660000;">*********************************************************************</span><span style="color: #660000;">**********************************************************</span></span><br /><span face="arial, helvetica, sans-serif"><span style="color: #660000;"><br /></span></span><br /><div style="text-align: center;"><span face="arial, helvetica, sans-serif" style="color: #660000;"><strong>IN PICTURES</strong></span></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHmd9ldeC1xOOgDmmdZDwSHwdbpN0r_zkEG5ngjjt02lvA4tSKDh9LEfMGJPvadM3H1JOPd9S7lYiMhuC3MkwOFdkGCTJnT9MF2UCSUOxAo8EbQFAJg4HfZHc6p-yvOwBRAP9iS9uafvJo/s4160/0717200908.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHmd9ldeC1xOOgDmmdZDwSHwdbpN0r_zkEG5ngjjt02lvA4tSKDh9LEfMGJPvadM3H1JOPd9S7lYiMhuC3MkwOFdkGCTJnT9MF2UCSUOxAo8EbQFAJg4HfZHc6p-yvOwBRAP9iS9uafvJo/w640-h360/0717200908.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Rot6g-VsQvoBOPTlEjyAbTOvkSSEbBn12I5SdNN49kTY9D7zoxe9gfjhqvdHUQhyQcNMjcsCzcmINrsVk4DfRJ2xUprHCwYjZpysDtaJNjXWn9wlYxTQ7R5DuRExG6iyQ552IADCEe6a/s4160/0717200912.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Rot6g-VsQvoBOPTlEjyAbTOvkSSEbBn12I5SdNN49kTY9D7zoxe9gfjhqvdHUQhyQcNMjcsCzcmINrsVk4DfRJ2xUprHCwYjZpysDtaJNjXWn9wlYxTQ7R5DuRExG6iyQ552IADCEe6a/w640-h360/0717200912.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibhePwY38PYQ5SAaGCjTTKQVW_-FQPuifTV8SNTzyDxNh17IXUmkPtjg25rzG-ynnQkjv0LLYseHoHsrYtJ1xs0a2gpwM6hZyCXcjek1WLqNeaqCbHDU_8fBWg4sCuDL0h-r8IB1JLDwH/s4160/0717200916.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibhePwY38PYQ5SAaGCjTTKQVW_-FQPuifTV8SNTzyDxNh17IXUmkPtjg25rzG-ynnQkjv0LLYseHoHsrYtJ1xs0a2gpwM6hZyCXcjek1WLqNeaqCbHDU_8fBWg4sCuDL0h-r8IB1JLDwH/w640-h360/0717200916.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4lmFS2McDSFkUTRgNPSEftbdMmQ3Xx5I5_Zvjy10QWz8_-iqr4ae8rfhPAR0fuPO93_PG_8j4-L2R-ItAznuF1_dykzZiYEQe-3Gx7RgwLqOxlZmOS-N7JIw8-_AbFwI0lLCb0FQ5CefM/s4160/0717200916a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4lmFS2McDSFkUTRgNPSEftbdMmQ3Xx5I5_Zvjy10QWz8_-iqr4ae8rfhPAR0fuPO93_PG_8j4-L2R-ItAznuF1_dykzZiYEQe-3Gx7RgwLqOxlZmOS-N7JIw8-_AbFwI0lLCb0FQ5CefM/w640-h360/0717200916a.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNX21hBbkpbKp1yl8VcPHK4clwKk_1IgNMxkftgTVZ0Vn7gELkEjpE4HO-2s3Cmu0TmU712VaWT8Im3TMBs-kC8OrW_8af7V4tY2fUH-wwiyP6Ziae30psP1ztTUBkyGgGuFDTDHnMfIFR/s4160/0717200917.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNX21hBbkpbKp1yl8VcPHK4clwKk_1IgNMxkftgTVZ0Vn7gELkEjpE4HO-2s3Cmu0TmU712VaWT8Im3TMBs-kC8OrW_8af7V4tY2fUH-wwiyP6Ziae30psP1ztTUBkyGgGuFDTDHnMfIFR/w640-h360/0717200917.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiig-4mlGzCapAihK6IzFiiSMxavsWU78DW_AgWfOeAeWRqxCUGsDik2jzUZReKpCWFFMTo6SnAI1ChLWmWg9JWgJv4CnEO5lEdhtaE47ubMLim3-hC9lifzTrgmLiVDkbefSYe2Od0R6u3/s4160/0717200917a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiig-4mlGzCapAihK6IzFiiSMxavsWU78DW_AgWfOeAeWRqxCUGsDik2jzUZReKpCWFFMTo6SnAI1ChLWmWg9JWgJv4CnEO5lEdhtaE47ubMLim3-hC9lifzTrgmLiVDkbefSYe2Od0R6u3/w640-h360/0717200917a.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv79j5K-umCu7ORFpWzlQk39M-NSIKyJopJjzVuL1C2FAZsKlixRtl1DzXeyvNQNHBK3FwVY3kXHyhEL0aHAMCOISeiIfEgIjN2Hw6GRit0igAIJgMlJwlYyhpWTz5BtZawQ16OygSNdts/s4160/0717200925.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv79j5K-umCu7ORFpWzlQk39M-NSIKyJopJjzVuL1C2FAZsKlixRtl1DzXeyvNQNHBK3FwVY3kXHyhEL0aHAMCOISeiIfEgIjN2Hw6GRit0igAIJgMlJwlYyhpWTz5BtZawQ16OygSNdts/w640-h360/0717200925.jpg" width="640" /></a></div><div style="text-align: center;">I use fork to get it out carefully.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8q-4X6lA0UhTf6SKd2qV103DafRtVt6MgA-SG1m56123KBfRRjPwbbXXwAKXsEybpqRiZf89hkQaegrm-iy-74H5I8fBO0YeLRljj2MngYG0g7NxxHhfbE26XJhzAiWFms3Ykcx5rQunQ/s4160/0717200926b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8q-4X6lA0UhTf6SKd2qV103DafRtVt6MgA-SG1m56123KBfRRjPwbbXXwAKXsEybpqRiZf89hkQaegrm-iy-74H5I8fBO0YeLRljj2MngYG0g7NxxHhfbE26XJhzAiWFms3Ykcx5rQunQ/w640-h360/0717200926b.jpg" width="640" /></a></div><div style="text-align: center;">Bottom is a bit soggy which kept it from sticking to the bottom of ramekin.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJD54OaP4gZF1sc2t-LIXAPwikPOFQhYcjuAIw_2gZet7pkKMjpyxKJAFNNuEOqozyWeKkvaW0-lbJQbfkFu8n0rAwsS3whY73moUP0xt0pd2ZWio0-sHOh1XJjw16xA_TfYU2JTfxLOfN/s4160/0717200926c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJD54OaP4gZF1sc2t-LIXAPwikPOFQhYcjuAIw_2gZet7pkKMjpyxKJAFNNuEOqozyWeKkvaW0-lbJQbfkFu8n0rAwsS3whY73moUP0xt0pd2ZWio0-sHOh1XJjw16xA_TfYU2JTfxLOfN/w640-h360/0717200926c.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTUlITXOMdA3o2ZTbgotiLVxPagdbYTFK4nvzOHSPWY7fqenytH8I3Di3-dGS4TGXndBwv5PAyQjP4sMvM-sK4IjfHPvIwpZfwWHz7KgbkE8EseGXuxbK5zesB7RPYAzet3Z2l0uAIAo3/s4160/0717200927.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTUlITXOMdA3o2ZTbgotiLVxPagdbYTFK4nvzOHSPWY7fqenytH8I3Di3-dGS4TGXndBwv5PAyQjP4sMvM-sK4IjfHPvIwpZfwWHz7KgbkE8EseGXuxbK5zesB7RPYAzet3Z2l0uAIAo3/w640-h360/0717200927.jpg" width="640" /></a></div><div style="text-align: center;">Soo much like real bread..</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-QnQPx5PJjWlsZ9XWKIICB4s1eDrQL1xIJ9oPWY8stoPpdYxO77jvg3c-8KPN6wSQfYgQml_kCrMX0bgvi4QoGIFYtcQZnGq2srySjKxwV74n9ChORXW-05mAFrgm0jEnyXki4g_MJl1/s4160/0717200927_Burst01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-QnQPx5PJjWlsZ9XWKIICB4s1eDrQL1xIJ9oPWY8stoPpdYxO77jvg3c-8KPN6wSQfYgQml_kCrMX0bgvi4QoGIFYtcQZnGq2srySjKxwV74n9ChORXW-05mAFrgm0jEnyXki4g_MJl1/w640-h360/0717200927_Burst01.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXQ31ZQ_WqJ_U6EuDtnXK-voGyEteN46l7aRP6S4Uez_ThAm4CoNS79aQsaJrFZmkihhU_MSGjrOt8QgQwk3AQnvCCmRmXEZapI8v74MbBd9fbckZAqkCfJcJjFMlB8rBqiG41Bve-FDb/s4160/0717200937.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXQ31ZQ_WqJ_U6EuDtnXK-voGyEteN46l7aRP6S4Uez_ThAm4CoNS79aQsaJrFZmkihhU_MSGjrOt8QgQwk3AQnvCCmRmXEZapI8v74MbBd9fbckZAqkCfJcJjFMlB8rBqiG41Bve-FDb/w640-h360/0717200937.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1G3Q5mUn1LcHPDdR9722PjBvb5Q8E87WoeIdPkktmfsh1bny8rugKK0zUpF8dKAjqrxB6lczD-Q2MpWhGIcbv2aC_XWtIdUrLbtmgwLbDKe_s2b0L3sdIdQJ8UwH85ad0Dj4YKvmxuJS/s4160/0717200938a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1G3Q5mUn1LcHPDdR9722PjBvb5Q8E87WoeIdPkktmfsh1bny8rugKK0zUpF8dKAjqrxB6lczD-Q2MpWhGIcbv2aC_XWtIdUrLbtmgwLbDKe_s2b0L3sdIdQJ8UwH85ad0Dj4YKvmxuJS/w640-h360/0717200938a.jpg" width="640" /></a></div><div style="text-align: center;">Flip side, just like English muffin is.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLz0k_DHBduYpQg8ZM0qZttm4oDqD5_8Zp5qs15CwVSkMzb0wbhNcMcR8odYympb3skveWIHtjUoB9eR-eKwKjc7BUMXQIOkhjMmwaJ8BNPu5_b9qrFKfH4VyyPTjxxqISS9cq2rzWrGzb/s4160/0717200947.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLz0k_DHBduYpQg8ZM0qZttm4oDqD5_8Zp5qs15CwVSkMzb0wbhNcMcR8odYympb3skveWIHtjUoB9eR-eKwKjc7BUMXQIOkhjMmwaJ8BNPu5_b9qrFKfH4VyyPTjxxqISS9cq2rzWrGzb/w640-h360/0717200947.jpg" width="640" /></a></div><div style="text-align: center;">I love it with homemade hummus and fresh salsa</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK8whzYAGyV4eEAUlxM9ekZlrh3VEfIHJVDjK6ehdOyNlStH-tyoxYDWUwLz6-KhiM2WHna7II7_8m_R9V2lXQ8VA3PIWB3QT0hy9mkQ9bIi0l9kQKP5sbfiU32Qw-Bop3aVQHe42n3bQ3/s4160/0717200947a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK8whzYAGyV4eEAUlxM9ekZlrh3VEfIHJVDjK6ehdOyNlStH-tyoxYDWUwLz6-KhiM2WHna7II7_8m_R9V2lXQ8VA3PIWB3QT0hy9mkQ9bIi0l9kQKP5sbfiU32Qw-Bop3aVQHe42n3bQ3/w640-h360/0717200947a.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyowgVgVs48V7U4XpszGFizMfwYJ3zeS3yluFfQmAJJ7uWHH3xy5D-x9Qn88PbQVbiM-99MXJteHC65soDdE9dQqkxF9TyGwkfbxpn8y4efRUPHyjKzZX6ZMMpYIxvboPZOfNnE6u_2lqg/s4160/0717200947b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyowgVgVs48V7U4XpszGFizMfwYJ3zeS3yluFfQmAJJ7uWHH3xy5D-x9Qn88PbQVbiM-99MXJteHC65soDdE9dQqkxF9TyGwkfbxpn8y4efRUPHyjKzZX6ZMMpYIxvboPZOfNnE6u_2lqg/w640-h360/0717200947b.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPs8XALSEow8eXuToiSwZ3Sy6UCxst5yqeVQegXymb2zugpdOscGLQXPNFMzD6xWRY_RGHvOhZoT-7IhAwjQIH2aWcVCyFhCfKaENvPiAcuUAJQPwz2YNs0lT4bzmPZDUfwbsQfKbqApE/s4160/0717200948a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPs8XALSEow8eXuToiSwZ3Sy6UCxst5yqeVQegXymb2zugpdOscGLQXPNFMzD6xWRY_RGHvOhZoT-7IhAwjQIH2aWcVCyFhCfKaENvPiAcuUAJQPwz2YNs0lT4bzmPZDUfwbsQfKbqApE/w640-h360/0717200948a.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie2S0dpAjYNG4TarvpoqXgmzW2yWq5xUvHsAnZXft_nv2nMBuFKgJsu83a6HzVlj5YOeiZI_Zfls0-C4438oPlttYc79T7-eEuRUnN2EhE64YlOD5XVSV6JCvH1H3tcuayGY37_21Sk8Jl/s4160/0716200901.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie2S0dpAjYNG4TarvpoqXgmzW2yWq5xUvHsAnZXft_nv2nMBuFKgJsu83a6HzVlj5YOeiZI_Zfls0-C4438oPlttYc79T7-eEuRUnN2EhE64YlOD5XVSV6JCvH1H3tcuayGY37_21Sk8Jl/w640-h360/0716200901.jpg" width="640" /></a></div><div style="text-align: center;">Sweet version with almond butter, banana and chia seeds.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYD0j9zc8ZDFusY957mcUyGZ1nI37ZNsozNfmGr1FCYr1AaEwkppTcip8khb8fFGfrQvQ-IDTh8wv62kPq8uGXSY6cQLW-eEATk-byMD-7O0J0y_bW6wc2wNQQp62Cou3fJCCBfht3Apx/s4160/0716200901a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYD0j9zc8ZDFusY957mcUyGZ1nI37ZNsozNfmGr1FCYr1AaEwkppTcip8khb8fFGfrQvQ-IDTh8wv62kPq8uGXSY6cQLW-eEATk-byMD-7O0J0y_bW6wc2wNQQp62Cou3fJCCBfht3Apx/w640-h360/0716200901a.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6WU6JaSQ3LyaB_D3euqwy3XMvr0xd2qXGGleJTX-BvZBPbELZQ-xh3g0XGKiOmRo47aJjLqAVMy9vJx-Cl8STqgTyiVXCxDFiPrZKUYoLXgVmLIAsCOguR-FvS8ViBJSEpI28UDQ0degz/s4160/0716200901b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6WU6JaSQ3LyaB_D3euqwy3XMvr0xd2qXGGleJTX-BvZBPbELZQ-xh3g0XGKiOmRo47aJjLqAVMy9vJx-Cl8STqgTyiVXCxDFiPrZKUYoLXgVmLIAsCOguR-FvS8ViBJSEpI28UDQ0degz/w640-h360/0716200901b.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPN4pxgX8VrOtu22Swaqm7V1RsUZfC9K_H7SUvFKB7oeuWPAF7K8Kc1SCORGeofG5dLbVtPcIqtpvQksXINMZhWPWhVyldBmIctYXpPRpyVCP6MeP33yEA8ZISWEV5ET4cMOkuIlxSfBgw/s2048/1020200952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPN4pxgX8VrOtu22Swaqm7V1RsUZfC9K_H7SUvFKB7oeuWPAF7K8Kc1SCORGeofG5dLbVtPcIqtpvQksXINMZhWPWhVyldBmIctYXpPRpyVCP6MeP33yEA8ZISWEV5ET4cMOkuIlxSfBgw/w640-h360/1020200952.jpg" width="640" /></a></div>These are made using fresh grated apples instead of apple sauce. You might even notice one small apple chunk on a picture :) Below you see my breakfast with these muffin halves smudged with homemade pesto and curry leaves spread, topped with fresh Ox Heart tomato. It was such a yummy meal. I will be posting the recipes for those spreads later.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbP9IYpvaOvlCaWPde5X3E3w_hyphenhyphenBH5PPuGT40eSgr5gBnBwsFTG1jDKbehrVTz-B5RFveN69s63DIzSW4Mm0phMPq6guCuFmfrTHOmmfDyTUa4pAh-2blwCzniT84w6vcEE2EYU4gOgNfE/s2048/1020200953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1390" data-original-width="2048" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbP9IYpvaOvlCaWPde5X3E3w_hyphenhyphenBH5PPuGT40eSgr5gBnBwsFTG1jDKbehrVTz-B5RFveN69s63DIzSW4Mm0phMPq6guCuFmfrTHOmmfDyTUa4pAh-2blwCzniT84w6vcEE2EYU4gOgNfE/w640-h434/1020200953.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFO-6EWMaRqvQM8HdOvltuh0kN4otBXVdlt7i6bXBvNmbdEdLAKLCjlu1ygyR4dmDvUICTz2hAqQraGX7S2AZaCvY-MQdxNnxk6rOJolGh8glWazPcNck96cpaHbWSvDwX8KUBYdS9uMUc/s2048/1020200955a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFO-6EWMaRqvQM8HdOvltuh0kN4otBXVdlt7i6bXBvNmbdEdLAKLCjlu1ygyR4dmDvUICTz2hAqQraGX7S2AZaCvY-MQdxNnxk6rOJolGh8glWazPcNck96cpaHbWSvDwX8KUBYdS9uMUc/w640-h360/1020200955a.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both;"><br /></div></div></div>Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com2tag:blogger.com,1999:blog-9065073572787560187.post-70479054348719690642020-07-20T11:35:00.004-04:002020-07-20T11:44:34.731-04:00My Morning Granola<span style="font-family: arial, helvetica, sans-serif;">This ultra-healthy version of morning cereal with milk will surprise you. Pleasantly! I promise!</span><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1JgksnMomKqW5YiWmatzZ-mRu-dcJ1vcWoCdsG4-7JqP0vztomm5QY85PENb2mfpd6r14YRbtlHRpXq3FK08_DVM_UjIGNpz2fGBFXpLRZX0Vt2JcuyTLr2WaKTkAYt8ApSL-aqobJPpv/s4160/0413201037+a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1JgksnMomKqW5YiWmatzZ-mRu-dcJ1vcWoCdsG4-7JqP0vztomm5QY85PENb2mfpd6r14YRbtlHRpXq3FK08_DVM_UjIGNpz2fGBFXpLRZX0Vt2JcuyTLr2WaKTkAYt8ApSL-aqobJPpv/w625-h351/0413201037+a.jpg" width="625" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both;"></div><span style="color: #990000; font-family: arial, helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"></div><div><span style="font-family: arial, helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both;"><span style="font-family: arial, helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial, helvetica, sans-serif;">To be honest, when I first put my eye on using raw oats in a cereal mix, I was very skeptical. Now this is one of my favorite breakfasts and for sure, the favorite meal to-go when I travel as there is not much choices out there for us, those, who stick to Whole Food Plant Based way of eating.</span></div><div class="separator" style="clear: both;"><span style="font-family: arial, helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="color: #990000; font-family: arial, helvetica, sans-serif;"><b>Notes</b></span></div><div class="separator" style="clear: both;"><span style="font-family: arial, helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial, helvetica, sans-serif;">- Use your favorite plant milk with this cereal. My favorite is Planet Oat oat milk. If you never tried it, I highly recommend to do it. You'll find it in Walmart, Marc's and other grocery stores.</span></div><div class="separator" style="clear: both;"><span style="font-family: arial, helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial, helvetica, sans-serif;">- While you definitely can use creamy Medjool dates, I would recommend drier sorts of dates as they chopped better in a food processor.I use Costso's bag of organic dates, t If you use Medjool dates, your granola will form clumps, but still be delicious.</span></div><div class="separator" style="clear: both;"><span style="font-family: arial, helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial, helvetica, sans-serif;">- If you like your cereal sweeter, just add more dates. </span></div><div class="separator" style="clear: both;"><span style="font-family: arial, helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial, helvetica, sans-serif;">- You can replace peanuts with other nuts of your choice. I tried it with a raw almonds - still delicious!</span></div><div class="separator" style="clear: both;"><span style="font-family: arial, helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial, helvetica, sans-serif;">- Recipe below is given to fill 2-quart jar, which you can keep on a shelf at room temperature for about 2-3 weeks and use to make quick breakfast cereal for yourself. Healthy, quick and delicious!</span></div><div class="separator" style="clear: both;"><span style="font-family: arial, helvetica, sans-serif;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-family: arial, helvetica, sans-serif;">- If you use unpitted dates, along with removing pits, don't forget to remove small woody thing on a top of date. Some dates sure will have it :)</span></div><div class="separator" style="clear: both;"><br /></div><h2 style="clear: both; text-align: center;"><span style="color: #990000; font-family: arial, helvetica, sans-serif;">Healthy Morning Granola</span></h2><div><span style="color: #990000; font-family: arial, helvetica, sans-serif;"><i>For about 2-quart-size jar :</i></span></div></div></div><div><ul><li><font face="">1.5 cups of pitted <font color="#990000">dates</font></font></li><li><font face="">1 cup dry-roasted <font color="#990000">peanuts</font>, unsalted</font></li><li><font face="">1 cup </font><font face="">unsweetened</font><font color="#990000" face=""> coconut flakes</font></li></ul><div><span style="font-family: arial, helvetica, sans-serif;">- Place all three ingredients into food processor and pulse or blend until small crumbs. Transfer your mix into container with a lid. It will keep on a shelf at room temperature for 2-3 weeks.</span><br /><span style="font-family: arial, helvetica, sans-serif;"><br /><font color="#990000"><i>For 1 serving of morning granola: </i></font></span></div><div><ul style="text-align: left;"><li><span style="font-family: arial, helvetica, sans-serif;">3 tbsp <font color="#990000">granola mix</font> (above)</span></li><li><span style="font-family: arial, helvetica, sans-serif;">3 tbsp Quick or Old Fashioned <font color="#990000">Oats</font></span></li><li><span style="font-family: arial, helvetica, sans-serif;">1 tbsp <font color="#990000">chia seeds</font></span></li><li><span style="font-family: arial, helvetica, sans-serif;">1 cup your favorite <font color="#990000">plant-based milk</font> (Planet Oat milk)</span></li></ul><span style="font-family: arial, helvetica, sans-serif;">- Place all ingredients into your favorite bowl and enjoy right away! It's not overnight pudding :)</span><br /><br /></div><br /><div align="center"></div><span style="font-family: arial, helvetica, sans-serif;"><span style="color: #660000;">*********************************************************************</span><span style="color: #660000;">**********************************************************</span></span><br /><span style="font-family: arial, helvetica, sans-serif;"><span style="color: #660000;"><br /></span></span><br /><div style="text-align: center;"><span style="color: #660000; font-family: arial, helvetica, sans-serif;"><strong>IN PICTURES</strong></span></div><div style="text-align: center;"><font color="#660000" face=""><b><br /></b></font><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8K6ZkHsru7qZSe4Ds0ZjX17XLxcy3xH804H3AnqZQexocYB57y6NP6Cm9cIFau8qMOYCoPdb2u0rIe9Gd4N-Z2Q6WkzgF5V-vLxG3FoBHWWXz7odqe_UMlPN9q4IbOvUzlNJ6JkUeAa0/s4160/0720201005.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8K6ZkHsru7qZSe4Ds0ZjX17XLxcy3xH804H3AnqZQexocYB57y6NP6Cm9cIFau8qMOYCoPdb2u0rIe9Gd4N-Z2Q6WkzgF5V-vLxG3FoBHWWXz7odqe_UMlPN9q4IbOvUzlNJ6JkUeAa0/w625-h351/0720201005.jpg" width="625" /></a></div>I get my peanuts at Aldi, dates at Costco and coconut flakes are pretty much in every grocery store now.</div><div style="text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_jVnQTDqXG61N8fsHsh9j7it_RLUBTP9S8lV1GRLLYr-bGZdUQoaeOJINJiUq1enCaaTs5RTplVj_iYaMbzzd8Toy60bilosClPz-r81Yi1R9EAapJwVlTgEwLX1sJvItz4dDH_eUsFq/s4160/0720201008.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_jVnQTDqXG61N8fsHsh9j7it_RLUBTP9S8lV1GRLLYr-bGZdUQoaeOJINJiUq1enCaaTs5RTplVj_iYaMbzzd8Toy60bilosClPz-r81Yi1R9EAapJwVlTgEwLX1sJvItz4dDH_eUsFq/w625-h351/0720201008.jpg" width="625" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uFk2pRJy13dV1ZQ_2zPjeTkMu5K-VyYctOL_V98UcodTH_NPyUUjQ4JzfuaQG-dRsrkvrDFv-s81e1K6CgtOk7fOz8F_vpJI9PT7vA43DMAP4taHG1sMHugwQCXDG_OpDuH3DpsiHuw1/s4160/0720201009.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uFk2pRJy13dV1ZQ_2zPjeTkMu5K-VyYctOL_V98UcodTH_NPyUUjQ4JzfuaQG-dRsrkvrDFv-s81e1K6CgtOk7fOz8F_vpJI9PT7vA43DMAP4taHG1sMHugwQCXDG_OpDuH3DpsiHuw1/w625-h351/0720201009.jpg" width="625" /></a></div>Here are more course crumbs. I prefer a bit finer texture (below)</div><div style="text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6aXUqBC8qBhAPlaqIyHBlpYRF4nm7O7BNjZootTViU2KBn_K_BClab1JXM579oSaDrYaeYv8XfmH7CILB8I-43NrrHUe63ZzkC56Vw-9CytkUB0tsAtKj-J-0UIGTyuFoHimF73IsOfk/s4160/0720201015.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6aXUqBC8qBhAPlaqIyHBlpYRF4nm7O7BNjZootTViU2KBn_K_BClab1JXM579oSaDrYaeYv8XfmH7CILB8I-43NrrHUe63ZzkC56Vw-9CytkUB0tsAtKj-J-0UIGTyuFoHimF73IsOfk/w625-h351/0720201015.jpg" width="625" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq49gj6ezmvqeJIxJ01bLvQXMHpOVg7MmJ52uoMyxeoOW3-Ly1CsHzmrnNMCLzXGv6YBP5jJ1bnuwZf79QIlCiDhaQqSOoPR9S-0Ra1CsDBOW2pEmZXkikeBrlJE_1Xt8UHCq9f0n4vUkv/s4160/0720201030.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq49gj6ezmvqeJIxJ01bLvQXMHpOVg7MmJ52uoMyxeoOW3-Ly1CsHzmrnNMCLzXGv6YBP5jJ1bnuwZf79QIlCiDhaQqSOoPR9S-0Ra1CsDBOW2pEmZXkikeBrlJE_1Xt8UHCq9f0n4vUkv/w625-h351/0720201030.jpg" width="625" /></a></div>I made 2 batches, one for myself and one for kids. If you have busy mornings, it will make breakfasts easier for a next few weeks.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img border="0" data-original-height="2340" data-original-width="4160" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbEtSAe1CnSZMEySxJB2T2FChtFmNRNVmqqmniBYASw-b8Z7XbGjPobJ4EEK52_4u0h1N344iqiafepfyN3QlaZJYxyFvsmwEB55DiDR3VgHLwFINZVLLO3we3i9cOHgicWM8bsIdoSkE/w625-h351/0413201036.jpg" style="text-align: left;" width="625" /></div><div style="text-align: center;"><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWVJiSfXaEHHIhy0SCqurJ8IF3vfJv7tBBLzkx0IUhpmNl1eEELwmoWOovcnXuiUw-_9P3ztvXSWvRYkmwhQBU9VJm4kIsqNFOiHQ1MW3617yIg4Z8x66K_RP5miFDlqX90GV15QZtrNg/s4160/0413201035.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWVJiSfXaEHHIhy0SCqurJ8IF3vfJv7tBBLzkx0IUhpmNl1eEELwmoWOovcnXuiUw-_9P3ztvXSWvRYkmwhQBU9VJm4kIsqNFOiHQ1MW3617yIg4Z8x66K_RP5miFDlqX90GV15QZtrNg/w625-h351/0413201035.jpg" width="625" /></a></div></div><div style="text-align: center;"><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdUwogK4gHhicXBsZ3cnhU1WmClgWiRlu5L_nimv11bmFHZEqy_hu-3rJnIbQa_xJ1GqIb6HxsnSRHO_ak7R9iDxV1_9sXfT7DBMBbwakgC2Pua82_k5qyaT21cVrceUrIQB27jakJM5J/s4160/0413201037.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdUwogK4gHhicXBsZ3cnhU1WmClgWiRlu5L_nimv11bmFHZEqy_hu-3rJnIbQa_xJ1GqIb6HxsnSRHO_ak7R9iDxV1_9sXfT7DBMBbwakgC2Pua82_k5qyaT21cVrceUrIQB27jakJM5J/w625-h351/0413201037.jpg" width="625" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JAyN918M1o-qw34Ti5_iu14FFCDj7xPlXY1nG1gDKYKB0TjeX76oLwJHdLDEVGBWBVbUbYbEUZi0CAz68cl2W5MFEfC315OGoCFMV6WzfrdkeNq-9aX9xn7iGXIO7zgFdNE6VaIft8jm/s4160/0413201038.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JAyN918M1o-qw34Ti5_iu14FFCDj7xPlXY1nG1gDKYKB0TjeX76oLwJHdLDEVGBWBVbUbYbEUZi0CAz68cl2W5MFEfC315OGoCFMV6WzfrdkeNq-9aX9xn7iGXIO7zgFdNE6VaIft8jm/w625-h351/0413201038.jpg" width="625" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHZ7Wz8LxUEiHgOqP1z7dGJc8Zkw7cVs5DxzQrm7vBwMCuaX_vN-IHS3KYQrZyeN84llhf7p1Lxl26-JQR03KAd-CxJdlz1Ktdc3SKxevLT6GY5-bEiH2N3lZk_89Hf0SEorWeqMTZJPT/s4160/0413201037a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2340" data-original-width="4160" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHZ7Wz8LxUEiHgOqP1z7dGJc8Zkw7cVs5DxzQrm7vBwMCuaX_vN-IHS3KYQrZyeN84llhf7p1Lxl26-JQR03KAd-CxJdlz1Ktdc3SKxevLT6GY5-bEiH2N3lZk_89Hf0SEorWeqMTZJPT/w625-h351/0413201037a.jpg" width="625" /></a></div>Let's rock-n-roll!</div><div style="text-align: center;"><br /><div class="separator" style="clear: both;"><br /></div></div></div>Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-50513360030702565922020-04-25T13:51:00.002-04:002020-04-25T13:53:23.804-04:00Healthy Banana Bread<span style="font-family: "arial" , "helvetica" , sans-serif;">The healthiest Banana bread ever! And perhaps the tastiest :) </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It's vegan, whole food, plant based, no oil, vegan version of banana bread. Not a vegan? Is it enough not to try this guilt-free recipe? I don't think so. Easy to make (one-bowl recipe!), delicious, this banana bread is a great snack, breakfast or dessert option for anybody. </span></div>
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>Notes</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- I've chosen to mega-flavor my banana bread with lemon zest, cinnamon and vanilla. You can choose any combination of those or maybe something completely other flavor such as almond essence (one of my favorite flavorings), or something exotic such as pandan drops (oriental version of flavor).</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- I like to use my mini-loaf silicon baking pans for this. Try not to use large pans as it should be baked through well to balance out oat moisture- keeping qualities. Silicon baking muffin cups are perfect as well as mini-loaf pans.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- I use store bought oat flour for this recipe, but, if you don't have it, make your own by blending regular oats in a food processor.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- If using other than medjool dates, just make sure you are taking enough quantity - we like our bread somewhat sweet, right ;) Also make sure you remove woody cap on a top of date, sometimes dates are sold with those.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Ground flax seeds are required for this recipe. Soaked in a little water, they usually play role of eggs as a binder. It's besides all health-beneficial qualities of flax seeds. Sure you can use, two eggs instead, but flax seeds are so much healthier IMHO.</span></div>
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;">Healthy Banana Bread</span></h2>
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><i>For about 3 mini-loaf pans:</i></span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 very ripe <span style="color: #990000;">bananas</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">8 large medjool <span style="color: #990000;">dates</span><span style="color: #990000;">, pitted, tiny seed cap removed, roughly chopped</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #990000;">2 tbsp of <span style="color: #990000;">ground flax seeds</span> + 6 tbsp water (let it stand for about 10 minutes)</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">zest of one <span style="color: #990000;">lemon</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1-2 tsp <span style="color: #990000;">vanilla</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp <span style="color: #990000;">cinnamon</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups <span style="color: #990000;">oat flour</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 tsp <span style="color: #990000;">baking soda</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #990000;">2 tsp baking powder</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1.5 cups roughly chopped <span style="color: #990000;">walnuts</span> (it's a lot but I like it)</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Preheat an oven to 350F.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- In a large bowl, with a fork, mash bananas, add soaked ground flax seeds, lemon zest, chopped dates, cinnamon and vanilla. Mix well.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Add remaining ingredients, mix. You'll get very thing batter. Distribute it evenly between three mini-loaf pans.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Bake in a preheated to 350F oven for 40 minutes until golden-brown and baked through completely.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Remove from an oven, let it cool down for about 30 minutes, then remove from forms.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Enjoy!</span><br />
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<span style="color: #660000; font-family: "arial" , "helvetica" , sans-serif;"><strong>IN PICTURES</strong></span><br />
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All action going in one big bowl on a left. You will need just two supplemental bowls, one for flour, one for flax seeds. Ground flax seeds, soaked in water are great binding ingredient (at bottom right)<br />
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When baking I always pre-mix soda or baking powder into flour.<br />
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Mixing my wet ingredients.<br />
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Adding dry ingredients.<br />
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Batter/dough is ready, it's very thick.<br />
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Ready to go into an oven.<br />
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Done!<br />
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Pieces of walnuts, chunks of dates, lemon zest - awesome texture, delicious and flavorful!<br />
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Yeah.. gluten-free if you care :)<br />
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Healthy Banana Bread</div>
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Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-92080917612908497112020-03-30T18:11:00.001-04:002021-04-05T12:45:45.592-04:00Black Bean Brownies<span face=""arial" , "helvetica" , sans-serif">Prepare to be pleasantly surprised by this brownie recipe. If there is such thing as healthy brownies then here it is - made of oats, coco powder, date syrup and ... wait.. black beans! Yes, it is delicious just like your regular 'bad' one version.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">I was very skeptical until I tried this recipe. You would never tell there are beans in there. It's also quick, one bowl recipe. Did you notice there is no eggs, dairy and fat in this recipe? </span></div>
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<span face=""arial" , "helvetica" , sans-serif" style="color: #990000;"><b>Notes</b></span></div>
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<span face=""arial" , "helvetica" , sans-serif">- Choose topping to your liking. I used chocolate chips and chopped walnuts. It could be raisin, almonds, pistachio or any other nuts, or chopped dry fruits or berries, or even some peanut butter swirls or marshmallow.</span></div>
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<span face=""arial" , "helvetica" , sans-serif">- If you don't have date syrup, use 1.cup of maple syrup (it's less sweet than date syrup) or black-strap molasses. Also, maple syrup is thinner so you may want to add extra spoon or two of oats to get the right consistency of batter. </span></div>
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<span face=""arial" , "helvetica" , sans-serif">- I use quick oats for this recipe, but, I'm sure old-fashioned rolled oats can be used as well. Do not use steel-cut one though. Also, if you like your brownies denser, add extra couple tablespoons of oats.</span></div>
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<span face=""arial" , "helvetica" , sans-serif">- You will need kitchen processor to make the batter and silicon baking pan. </span></div>
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<span face=""arial" , "helvetica" , sans-serif" style="color: #990000;">Black Bean Brownies</span></h2>
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<span face=""arial" , "helvetica" , sans-serif" style="color: #990000;"><i>For about 9" silicone pan :</i></span></div>
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<li><span face=""arial" , "helvetica" , sans-serif">1.5 can <span style="color: #990000;">black beans, drained and rinsed</span></span></li>
<li><span face=""arial" , "helvetica" , sans-serif">1/2 cup <span style="color: #990000;">date syrup</span> (see notes above for replacement)</span></li><li><span face=""arial" , "helvetica" , sans-serif">3 tbsp raw cane sugar (or your choice of sugar)</span></li>
<li><span face=""arial" , "helvetica" , sans-serif">1/4 cup <span style="color: #990000;">plant-based milk</span></span></li>
<li><span face=""arial" , "helvetica" , sans-serif">1/2 cup quick (or rolled old fashioned) <span style="color: #990000;">oats</span></span></li>
<li><span face=""arial" , "helvetica" , sans-serif">1/4 cup <span style="color: #990000;">coco powder</span></span></li>
<li><span face=""arial" , "helvetica" , sans-serif">1 tsp <span style="color: #990000;">baking powder</span></span></li>
<li><span face=""arial" , "helvetica" , sans-serif">1/4 tsp <span style="color: #990000;">baking soda</span></span></li>
<li><span face=""arial" , "helvetica" , sans-serif">1 tbsp ground <span style="color: #990000;">flax seeds</span></span></li>
<li><span face=""arial" , "helvetica" , sans-serif"><span style="color: #990000;">vanilla </span><span>and, optionally</span><span style="color: #990000;">, almond extract</span></span></li>
<li><span face=""arial" , "helvetica" , sans-serif"><span>1/4 c</span><span style="color: #990000;"> chocolate chips</span></span></li><li><span face=""arial" , "helvetica" , sans-serif"><span>1/4 c </span><span style="color: #990000;">chopped walnuts </span></span></li>
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<span face=""arial" , "helvetica" , sans-serif">- Preheat an oven to 375F.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">- In a kitchen processor, blend together first 4 ingredients (beans, syrup, sugar and milk) for minute or two </span>until smooth.<br />
<span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">- Add remaining ingredients and continue to blend for about two minutes until you'll get semi-smooth batter. Piece of advise - place coco powder first and then cover with oats and other remaining ingredients. It will save you from coco powder getting airborne :)</span><br />
<span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">- Place silicone pan on a metal baking sheet and pour batter into your silicone pan. Top with a chocolate chips, chopped walnuts and bake for about 35-40 minutes.</span><br />
<span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif">- Remove from oven and let your brownie cake to sit until it cools down completely. It will sink down but don't be alarmed by this. When it cools down completely, place plate on top, flip it over and then place serving plate on top and flip again to have your cake sitting pretty with topping side up.</span></div><div><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div><span face=""arial" , "helvetica" , sans-serif">- It can be kept on a counter, uncovered, for a couple days. It should be good for a several days, if you keep it in a fridge, but I never tried it. Usually it was gone by next day :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYtDrAL1FxcygWWbJB91d5_ba5br_bH1wlHkJcu6lNT3qOb36M4sB0jXa308TTqWZLwNPx7_vTSxrVOyScq86_Xe37w74Nr6tVXO-DydrV-_c6HlBa-WpFPb-OH3eeIDk_CGKS9W0ib5v/s1600/0324201252.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYtDrAL1FxcygWWbJB91d5_ba5br_bH1wlHkJcu6lNT3qOb36M4sB0jXa308TTqWZLwNPx7_vTSxrVOyScq86_Xe37w74Nr6tVXO-DydrV-_c6HlBa-WpFPb-OH3eeIDk_CGKS9W0ib5v/s640/0324201252.jpg" width="640" /></a></div>
It's not optical illusion - yes, it's beans and I'm making brownies :)<br />
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On a left, it's close-up of oats, flax and baking powder.<br />
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I mixed coco powder in with a spoon first to avoid coco "cloud"<br />
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You won't get perfectly smooth batter, but that's ok, it should add to a texture.<br />
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Before going into an oven<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirusJYctqVei1mDwN_T18MBaXZicnyKwnrvtauPaZLeT5RacVIlVLu7MFnSVR2BRjO5kdi25UPmBqxS0AhSs7FPDiTSPI1lE7MC3TLSRZTX7o8sn9Pa8MVO-6jKj8iLc2G0mRiaqcE6PJW/s1600/0324201350.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirusJYctqVei1mDwN_T18MBaXZicnyKwnrvtauPaZLeT5RacVIlVLu7MFnSVR2BRjO5kdi25UPmBqxS0AhSs7FPDiTSPI1lE7MC3TLSRZTX7o8sn9Pa8MVO-6jKj8iLc2G0mRiaqcE6PJW/s640/0324201350.jpg" width="640" /></a></div>
Done!<br />
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Just perfect moist brownie texture and so yummy!<br />
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Slightly warm with a chocolate chips still melted. Pure pleasure.</div>
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Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-43467227031196565592020-03-06T20:52:00.000-05:002020-06-23T11:48:27.423-04:00Grechaniki <span style="font-family: "arial" , "helvetica" , sans-serif;">Grechaniki - authentic Ukrainian dish which resembles a patty made of cooked buckwheat mixed with other ingredients. Here is a vegan version of it, popular in Ukraine during a lent period. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Authentic version of this dish often includes some kind of meat mixed with buckwheat, but for the period of lent, meat is replaced with vegetables - cooked carrots, onion, mushrooms, potato. Called in Ukraine grechaniki, I have translated them as patties, but perhaps more appropriate would be to call them veggie-buckwheat burgers. </span></div>
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>Notes</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Recipe calls for small amount of oil for frying, but you can easily avoid oil altogether and fry grechaniki on a dry skillet. If you stick to whole-food-plant-based-no-oil way of eating, it is just what you need - delicious food without additional oil! </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- I like to use buckwheat from Eastern European groceries - it is raw, toasted and, after you cook it, has great texture and flavor. You will never get that delicious buckwheat kasha using buckwheat from our regular American supermarket. Those who tried, knows what I'm talking about. Although for the purpose of this recipe, regular supermarket buckwheat may work as, when cooked, it has wet and mushy consistency somewhat helpful when you make patties.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Traditionally they served hot, with sour cream. As I'm dairy-free now, I love to eat them with tahini sauce or hummus.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- As an option replace half of potato amount with mashed sweet potato.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Mushrooms are optional. When I don't have mushrooms I just omit then and add a little granulated garlic and onion, a teaspoon of each, to add more flavor.</span></div>
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;">Grechaniki - Ukrainian Buckwheat Patties</span></h2>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 cups <span style="color: #990000;">cooked buckwheat</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 large <span style="color: #990000;">onion</span>, chopped</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 <span style="color: #990000;">carrots</span>, coarsely grated</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">16 oz pack of white or other <span style="color: #990000;">mushrooms</span> (optional)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 <span style="color: #990000;">potatoes</span>, peeled, cooked and mashed</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp <span style="color: #990000;">salt </span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 tsp <span style="color: #990000;">black pepper</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp <span style="color: #990000;">oil </span>for frying (avocado oil)</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- On a dry skillet (or lightly oiled), cook onion until soft, add carrot and continue to cook until soft. If needed add a splash of water.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- In a small pot, bring water to a boil, then put whole mushrooms and cook 5-7 minutes. Drain.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- In a kitchen processor, pulse onion, carrot and mushrooms until finely chopped.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- In a large bowl, place all ingredients - buckwheat, mashed potato, processed cooked onion, carrot, mushrooms, salt and black pepper and mix it all together nicely until you will get sticky mixture that you can make patties out of it.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Make patties and cook them on slightly oiled heated skillet on both sides. They also can be baked in an oven at 400F until golden-brown. In this case you don't need oil at all, just place patties on a parchment paper and bake until crispy on outside.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Enjoy!</span></div>
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<span style="color: #660000; font-family: "arial" , "helvetica" , sans-serif;"><strong>IN PICTURES</strong></span><br />
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I like to use my electric grinder as it allows to keep nice texture. Here is I'm running carrots and onion right into a large bowl where I transferred already my mashed potato in. Boiled mushrooms are waiting their turn..<br />
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All ingredients are here.<br />
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You can see that mixture holds together thanks to a mashed potato. If your mixture is still dry and falls apart, I would recommend to run half of mixture in a processor.<br />
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I like to use my handy scooping tool.<br />
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Here I fry patties on a dry skillet for myself. For others I cooked them on a little splash of avocado oil. I can tell you, there was no noticeable difference between them. So why extra calories :)<br />
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Great texture but still holds together.<br />
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Here grechaniki served with hummus. See my previous post how to make healthy, quick and delicious hummus.<br />
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This (and next two pictures) are grechaniki made without mushrooms, with sweet and regular potatoes. These were baked in an oven. Delicious and healthy! I also didn't use processor - just mashed cooked potatoes with potato masher and then added all remaining ingredients continuing mashing. Turns out really nice chunky/creamy texture.<br />
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Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-44012231657688383212020-03-02T20:29:00.000-05:002020-03-03T09:34:33.027-05:00Easy No-Oil Hummus<span style="font-family: "arial" , "helvetica" , sans-serif;">Here is the 5-minute recipe for better-than-store-bought hummus. This is a truly healthy recipe, lower in calories than your regular hummus because it uses no additional oil. It's a basic recipe, simple and delicious, great as it is. But you also can customize it adding another components to get your favorite hummus flavor. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The best hummus is just 5 minutes away, no need to run to a store. Just keep some canned chick peas and tahini on hands all the time and you will be able to whip very tasty hummus in no time whenever you want. This is the basic recipe for hummus. You can add an extra ingredients to your liking (see list of suggestions below) if you wish, but I like to make this, the very basic hummus, and then to serve it with different toppings - see pictures below.</span></div>
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>Notes</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- As additional ingredients to throw in your blender could be: marinated pepper, roasted garlic, herbs, fresh or dry, curry paste, lemon zest, turmeric, etc. Just keep in mind, that additional ingredients can change viscosity of your hummus so coordinate it with quantity of liquid from a can. Also extra ingredients will shrink the time your hummus can keep in a fridge. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">This basic hummus will keep in a fridge for about 5 days. If, for instance, you decide to process your hummus with a fresh basil, or marinated pepper, then your hummus will keep in a fridge for about 2-3 days.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Hummus is great as a dip with pita or vegetables, but it's even better as one of the elements of "Buddha bowl" or as spread for a toast, topped with a piece of cooked or raw veggie.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- This recipe uses liquid from the can. Sometimes it is more liquid than usual, then you'll get thinner hummus. If you absolutely need thick hummus than reserve part of the liquid and add it gradually as needed to get desired consistency.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- I use high-speed Ninja blender, it makes really smooth hummus. Vitamix would do a great job as well, I think. If you have neither, use kitchen processor, just let it run longer when you blend your hummus.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- I purposely use white vinegar, not lemon, when I make hummus. I just like it better. Give it a try!</span></div>
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;">Easy No-Oil Hummus</span></h2>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 can <span style="color: #990000;">chick pea</span> (garbanzo beans) with liquid</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp <span style="color: #990000;">white vinegar</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp <span style="color: #990000;">tahini</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 <span style="color: #990000;">garlic</span> cloves</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 tsp <span style="color: #990000;">cumin</span> powder</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 tsp <span style="color: #990000;">cayenne</span> pepper (optional)</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Throw all ingredients into blender cup and process until smooth. I like to run two long cycles on my Ninja blender to get very smooth and silky consistency.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Enjoy!</span></div>
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<span style="color: #660000; font-family: "arial" , "helvetica" , sans-serif;"><strong>IN PICTURES</strong></span><br />
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Here is my red cabbage and lentils leftovers with some homemade kimchi and hummus. Scrumptious.<br />
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Toasted cocktail bread, rubbed with garlic, topped with hummus, canned kidney beans and sprinkled with smoked paprika. Garnished with cilantro leaf. Great hors d'oeuvres for a party!<br />
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I love, love use hummus as saucy part of my impromptu Buddha bowl - collard greens sauteed with onion and spices, red cabbage salad leftovers, toast and fresh tomato, all topped with hummus and sprinkled with aleppo chili flakes.<br />
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Toasted bread with spoon of hummus and sauteed collard greens. Hummus is yellow-ish because I added some turmeric this time.</div>
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Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-46037217247035911962020-02-25T19:00:00.000-05:002020-02-27T12:03:22.772-05:00Savory Veggie Pancakes<span style="font-family: "arial" , "helvetica" , sans-serif;">Guilt-free savory pancakes! Only the healthy stuff, but still delicious. We will use garbanzo beans flour instead of the regular flour.</span><br />
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><strong>Blog's Category:</strong> Healthy, Perfect Breakfast, Vegan, Vegetarian</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">At this point of life it is one of my favorite breakfast. The beauty of this recipe is that you can use whatever vegetables you have on hand and amount of it is very approximate. You don't need eggs and you don't need dairy - chick pea flour will bind your veggies together without </span><span style="font-family: Arial, Helvetica, sans-serif;">it :) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="color: #1d2129;"><span style="white-space: pre-wrap;">You will need just one special ingredient - garbanzo bean flour. You can easily find it in Whole Foods or other similar grocery store. If you have Indian/Asian grocery store around, look for besan flour, it's practically the same thing. You can replace garbanzo bean flour with regular flour, but then pancakes won't hold nicely until you add an egg and that will be completely another animal. I would encourage you to get garbanzo bean flour. It is worth the hassle because all of the health benefits of this flour - more proteins and nutrition in general, less calories than in regular flour, less effect on blood sugar, packed with fiber.</span></span></span></span></div>
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>Notes</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- I used besan flour that I've got in my local Indian grocery. Besan flour is a flour made of brown chick peas. It's not exactly the same as garbanzo bean flour or chick pea flour which are the same thing. Although for this recipe you can use any subtype of garbanzo bean flour you'll find - garbanzo bean (chick pea) flour or besan.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Pancakes will keep in a fridge for a few days. I recommend reheating leftovers in a toaster-oven to regain that nice crispy edge.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Your pancakes will be delicious on its own, but to take it to another level serve them with your favorite dip. Here is some suggestions - Trader Joe's Vegan Kale Pesto, thinned with some water. For a hot kick serve with Spiracha sauce. For another fail-proof dip mix half-cup of mayo with one teaspoon of sriracha, minced garlic, tiny splash of sesame oil and tablespoon of water.</span></div>
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;">Savory Veggie Pancakes</span></h2>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 medium <span style="color: #990000;">sweet potato</span>, peeled, steamed until fully cooked, then mashed</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups <span style="color: #990000;">chick pea flour</span> (aka garbanzo beans flour)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp <span style="color: #990000;">salt</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp <span style="color: #990000;">baking powder</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp <span style="color: #990000;">turmeric powder</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1.5 cup <span style="color: #990000;">water</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups finely chopped <span style="color: #990000;">broccoli</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 large <span style="color: #990000;">carrot</span>, peeled and grated</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #990000;">1/2 cup chopped <span style="color: #990000;">cilantro</span></span><span style="color: #990000;"> </span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup finely chopped <span style="color: #990000;">parsley</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbs or less <span style="color: #990000;">oil for frying</span> (I used avocado oil)</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- In a large bowl, mix together chick pea flour, salt, baking powder and turmeric. Add water gradually and whisk until smooth. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Add mashed potato to the batter and mix well. Add remaining ingredients, stir.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Spoon batter onto hot lightly oiled skillet. Use spoon to form neat patties. Cook on both sides on a medium low heat until golden brown.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Enjoy!</span></div>
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<span style="color: #660000; font-family: "arial" , "helvetica" , sans-serif;"><strong>IN PICTURES</strong></span><br />
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I like to steam potato but you can boil it until it completely soft.<br />
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There is one igredient here in a picture that I didn't include in an actual recipe. It's fresh turmeric, finely minced, on a right. This is completely optional. It just happened I have it on hand this time. Fresh turmeric doesn't have such a pronounced taste and flavor as dry one.<br />
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It's a really tiny amount of oil you need for frying..<br />
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Some fresh vegetables on a side won't hurt. Tomatoes for example.<br />
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Trader Joe's sells really good vegan kale pesto. To make a dip os it just thin it out with some water. Second dip in a sriracha sauce is optional ;)<br />
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Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-44781516422789508102020-02-17T15:20:00.001-05:002020-02-18T14:36:11.687-05:00Almond spread<span style="font-family: "arial" , "helvetica" , sans-serif;">While this almond spread can easily replace cream cheese for vegans, it deserves universal recognition as really healthy and delicious spread for bagels, bread, tortilla chips or crackers.</span><br />
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><strong>Blog's Category:</strong> Vegan, Appetizer, Finger Food, Healthy, Holidays, Hors D'oeuvre, Snacks</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Despite the fact that I don't crave cheeses at all after switching to Whole Food Plan Based way of eating, it's nice to have convenience and versatility of "cheesy" spread. This recipe is simple and easy way to mimic cream cheese made of almond. Even seemingly tedious process of taking off skins from almond nuts is actually pretty fast and even fun!</span></div>
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<i><span style="font-family: inherit;">For about 1 cup of spread:</span></i></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup raw <span style="color: #990000;">almonds</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp <span style="color: #990000;">lime juice</span> from fresh limes (or fresh lemon juice)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp <span style="color: #990000;">nutritional yeast</span> (see my notes in a pictures section below about nutrition yeast)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp <span style="color: #990000;">garlic powder</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp <span style="color: #990000;">salt </span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup drinkable <span style="color: #990000;">water</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp <span style="color: #990000;">olive oil</span> of your choice (optional)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp <span style="color: #990000;">dry basil</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp <span style="color: #990000;">dry thyme</span></span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Place almonds in a pot, cover with plenty of water, bring to a boil, lower the heat and simmer for 15 minutes. Let it cool down until you can handle it and remove skins by squeezing kernels out of their skins using your fingers.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- In a high-speed blender cup place all of the ingredients, except herbs - almonds, lime juice, nutritional yeast, garlic powder, salt and water. Process until desirable smoothness.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Add dry herbs, mix it in and enjoy!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>Notes:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- It's pretty garnished with almond flakes. They also add some texture.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- It is probably going to be delicious with some fresh herbs, such as dill, parsley, cilantro or even sage or rosemary. Just remember that sage or rosemary has to be added sparingly as those are very strong flavored herbs.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Try it in a vegan sandwich generously smothering toasted multigrain bread with almond spread and layering some arugula and fresh bell pepper. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- It will keep in a fridge about 3-4 days. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- This recipe is a great recipe to make ahead as it gets even more delicious the next day.</span><br />
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<span style="color: #660000; font-family: "arial" , "helvetica" , sans-serif;"><strong>IN PICTURES</strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFku-FQGJJBt-VTtpWqbk098ZNGnG8Cf1jphDu8Mj-vlgVhMEXc1pQzkMIO1zPH24HybkQ8mzOYBgTMdD6lUvfbYVwDcE7itRdw2JlghTG3QO3jvimPI9TVn3jFoQ90k2CKrWTcdS8ZmZp/s1600/0213201228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFku-FQGJJBt-VTtpWqbk098ZNGnG8Cf1jphDu8Mj-vlgVhMEXc1pQzkMIO1zPH24HybkQ8mzOYBgTMdD6lUvfbYVwDcE7itRdw2JlghTG3QO3jvimPI9TVn3jFoQ90k2CKrWTcdS8ZmZp/s640/0213201228.jpg" width="640" /></a></div>
Almonds are cooked and cooling down now. Not very pretty, hah? Don't worry it's going to be delish.<br />
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Let fun begin :)<br />
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I was making double batch, so about 2 cups of almonds. Had job done in about 7 minutes.<br />
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Don't forget about adding water or your blender will choke.</div>
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Vegans are pretty familiar with nutritional yeast. For those scared by this weird ingredient I want to say: don't be. When I first tried the stuff I was pleasantly surprised with yummy cheese aroma and subtle umami taste. This product is nutritionally dense and delicious. If you don't like word yeast it is nice to know that yeasts are dis-activated in there. You can, of course, to omit nutritional yeast in this recipe but to be honest I don't know why I would. </div>
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I used Himalayan salt in this recipe, but any salt can be used.<br />
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Garlic powder does in..<br />
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Lime juice. Please, no bottled lime or lemon juice. Only real stuff :)<br />
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Ready to blend</div>
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Done<br />
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I forgot to add olive oil. No biggie. It can be blended in now.<br />
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With 3-Seed Beet crackers from Trader Joe's, this almond spread is scrumptious. It was my lunch today at work, along with pea soup :)</div>
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Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-44458097762396890562019-12-17T19:55:00.000-05:002019-12-17T19:55:00.510-05:00Marinated No-Oil Eggplants<span style="font-family: "arial" , "helvetica" , sans-serif;">This is roasted and marinated eggplant recipe, without using any oil. For now it is my favorite recipe. It is the way my lovely late aunt Marusya made them. I tweaked the recipe to cook eggplants without any oil and was pleasantly surprised. Try this recipe, I'm sure you will like it a lot.</span><br />
<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #990000; font-family: "arial" , "sans-serif";"><strong></strong></span></span><br />
<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><strong>Blog's Category:</strong> Whole Food Plant Based No Oil, Vegan, Vegetarian, Healthy, Effortless</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">What not to love about this recipe? For now it is my favorite way to prepare eggplants. Here are the advantages of this recipe:</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- It uses no oil, no any other fat. I know, I know, we need fat. But we have it so much eating nuts, seeds, avocado, not to mention meat, dairy and eggs (for those still eating it).</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Very easy recipe. Just slice eggplants, pop in an oven and then drizzle with a marinate.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Extremely delicious and versatile as condiment, side dish or addition to sandwich, taco or wrap.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- The jar with eggplants can be kept in a fridge for a few weeks. It is usually disappearing pretty quickly in a my house, so it's hard to say exactly for how long it can be kept, but similar native recipes with marinated eggplants often kept in a fridge over whole winter period.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Did I mention it's very healthy? But I'm sure you have figured it out already :) </span></div>
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<b style="color: #990000; font-family: arial, helvetica, sans-serif; font-size: medium;">Marinated No-Oil Eggplants</b></h2>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 medium eggplants</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup finely chopped fresh dill</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup finely chopped fresh cilantro</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup finely chopped fresh parsley </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">5 garlic clove, finely minced</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp salt</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 fresh hot red pepper, such as chili or fresno, very finely chopped</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 tbsp red wine vinegar</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Preheat oven to 420F</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">- Slice eggplant (don't peel it, just cut off the ends) into 1/2 inch rounds and then cut rounds into quarters.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">- Place eggplant onto baking sheet covered with parchment paper and bake in preheat to 420F oven until it starts to get golden brown and soft throughout when pierced with tooth pick. It will take about 30 minutes. As all ovens (and eggplants!) different, this time is approximate.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">- To prepare herb marinade, just mix together all remaining ingredients.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">- When eggplant is ready, remove it from an oven and let it cool completely.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">- Take a clean dry 1-liter glass jar and start laying roasted eggplant slices, drizzling it over with herb mix and slightly pressing layers down with a spoon. Don't pack too tight, just tight enough to avoid air pockets.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">- Keep jar in a fridge. Eggplants are ready to eat right away, but will be even better after being in a fridge for a few days.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">- Enjoy!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>Notes:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- This recipe is low in salt. It also can be completely salt free and still delicious.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- You can use any other fresh herbs you like such as basil, oregano, rosemary, thyme or sage. Just keep in mind that some of them are very potent and should be used sparingly. Sage, rosemary among them.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- My favorite way to enjoy these eggplants is open-face sandwich: toast a thick slice of multigrain bread, let it cool down, then spread a little mayo and place a several pieces of eggplant from a jar. It's heavenly delicious.</span><br />
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<span style="color: #660000; font-family: "arial" , "helvetica" , sans-serif;"><strong>IN PICTURES</strong></span><br />
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Just from the oven. Just right - golden brown patches and creamy soft inside.<br />
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Quarter rounds are more manageable than whole rounds when it come to packing it in a jar and later on retrieving :)<br />
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I really like that eggplant in this recipe doesn't get dark and keeps it's initial white flash.<br />
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After being in a fridge for about 2 weeks. I put a jar in a garage fridge and quite frankly forgot about it. Otherwise it would be gone much earlier :)<br />
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Red pepper lost its pristine spice level. So if you like it really spicy, at least double hot pepper quantity.<br />
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Oh. This is god's breakfast sandwiches indeed ;)<br />
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Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-47142103966109820342019-09-24T19:10:00.000-04:002019-09-24T19:10:07.855-04:00Coleslaw With Avocado and Pumpkin Seeds<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>It's not that boring type coleslaw you can order in every restaurant. It's a healthy version of complete meal I often choose as a dinner. Nutritionally balanced and delicious, it is also a flexible and easy to cook option for after work meal at home.</b></span><br />
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><strong>Blog's Category:</strong> Effortless, Healthy, Salads, Vegan, Vegetarian</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">My usual dinner is Big Salad as known in my house. Anything can go there, from a piece of cabbage left from cooking borsch to frozen edamame or tortilla chips leftovers. The magic is in the fact it's always delicious! But sometimes, like this time, my spontaneous salad turn out really well - not that many ingredients, very well balanced and, of course, delicious. It makes me want to document it and share with you, so here we are, Coleslaw with Avocado and Pumpkin Seeds. </span></div>
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<h2 style="text-align: left;">
<b style="color: #990000; font-family: arial, helvetica, sans-serif; font-size: medium;">Coleslaw with Avocado and Pumpkin Seeds</b></h2>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><i>For one huge, one-meal salad:</i></span></div>
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2 cups of <span style="color: #990000;">nice, preferably young, </span>crispy and juicy, <span style="color: #990000;">cabbage, shredded</span></div>
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1/2 carrot, grated</div>
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1 Persian cucumber (about 6 inch)</div>
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1/2 avocado, peeled and diced</div>
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3 tbsp roasted pumpkin seeds</div>
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<span style="font-family: arial, helvetica, sans-serif;"><i>Dressing:</i></span><div>
<ul>
<li><span style="font-family: arial, helvetica, sans-serif;">1 tbsp liquid aminos (or low sodium soy sauce)</span></li>
<li><span style="font-family: arial, helvetica, sans-serif;">1 tbsp mayonnaise</span></li>
<li><span style="font-family: arial, helvetica, sans-serif;">1 tbsp white vinegar</span></li>
<li><span style="font-family: arial, helvetica, sans-serif;">1 tsp coconut aminos (or 1/2 tsp sugar)</span></li>
<li><span style="font-family: arial, helvetica, sans-serif;">1 tsp dill (fresh, frozen or dried)</span></li>
<li><span style="font-family: arial, helvetica, sans-serif;">1/4 tsp cayenne pepper (optional)</span></li>
<li><span style="font-family: arial, helvetica, sans-serif;">1 tbsp water</span></li>
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<span style="font-family: arial, helvetica, sans-serif;">- On your dinner plate, place all ingredients in layers in the order above.</span></div>
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<span style="font-family: arial, helvetica, sans-serif;">- Make dressing combining all ingredients with whisk.</span></div>
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<span style="font-family: arial, helvetica, sans-serif;">- Pour over the salad and dig in. Enjoy!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>Notes:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Don't shy away from the recipe just because I use not so common ingredients such as vegan staples Liquid Aminos and Coconut Aminos. Use Low sodium soy sauce and sugar instead. But I insist you try those aminos, they are delicious and healthy. You can find them in any good grocery store such as Whole Foods, Giant Eagle etc. Liquid Aminos has really great umami taste, Coconut Aminos are more on a sweet side and can be added as dressing ingredient balancing acidic ingredients such as vinegar in this recipe.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- This is the basic recipe, which can be easily expended by adding additional ingredients, such as tomatoes, other veggies, nuts, seeds or legumes, croutons etc But I'd like you to know that this salad is perfect as it is, with a minimum ingredients and maximum satisfaction.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- One note of warning. You have to have a good quality cabbage, crispy and juicy. This recipe, in fact was born from a simple event - at a local market, my favorite Sweet Berry market, I come across the most beautiful cabbage I ever seen. It was labeled Dutch Cabbage, huge, about 12 inches in diameter, flat-shaped, shiny, crispy and light on weigh when I took it in my hands. See picture of this beauty below. If you ever see this kind of cabbage, grab it and make fresh salads, non-stop, like this one!</span><br />
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Young cabbage, like this, is yellowish inside, becoming greener toward outside layers. It's light, airy, crispy and juicy. It can be eaten as is, just like you would be bunny :)<br />
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I apologize for low quality picture with artificial light yellowish tint :) Trust to my word - this cabbage is real-deal beauty.</div>
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Dressing - easy peasy :)</div>
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It is served as layered salad. When you start eating, just stir it lightly as you eat. My camera didn't catch the presentation moment. So here it is - working one :)</div>
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Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-53610905084735672372019-09-03T20:25:00.000-04:002019-09-05T17:51:01.932-04:00Flourless Dairy-Free Muffins<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>Are you up to very healthy version of muffins? Here is the recipe for fantastic, moist and delicious muffins. They are based on almond and coconut flour, use no sugar or dairy, with raisins, white chocolate morsels and pumpkin seeds added.</b></span><br />
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><strong>Blog's Category:</strong> Dessert, Healthy, Muffins, Perfect Breakfast, Vegetarian</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Those are so moist and delicious! Your kids will be asking for them again and again. And the most remarkable about it is the fact these muffins are very healthy with a lot of good stuff hidden inside inside - goodness of nuts, raisins, dates, eggs, pumpkin and spices.</span></div>
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<h2 style="text-align: left;">
<b style="color: #990000; font-family: arial, helvetica, sans-serif; font-size: medium;">Flourless Dairy-Free Muffins</b></h2>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><i>For about 12 small muffins:</i></span></div>
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1/2 cup of <span style="color: #990000;">dates</span></div>
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2 tbsp <span style="color: #990000;">blackstrep molasses</span> (or maple syrup)</div>
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1 cup <span style="color: #990000;">pumpkin puree</span> (canned)</div>
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3 <span style="color: #990000;">eggs</span></div>
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1 tsp ground <span style="color: #990000;">cinnamon</span></div>
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1 tsp <span style="color: #990000;">vanilla</span></div>
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1/2 tsp <span style="color: #990000;">salt</span> </div>
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1/3 cup of <span style="color: #990000;">coconut oil</span>, melted (or olive oil)</div>
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1.5 cup<span style="color: #990000;"> almond flour</span></div>
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1/4 cup <span style="color: #990000;">coconut flour</span></div>
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1/2 tsp <span style="color: #990000;">baking soda</span></div>
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1 tsp <span style="color: #990000;">baking powder</span></div>
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1/2 cup <span style="color: #990000;">raisins</span></div>
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1/2 cup <span style="color: #990000;">white chocolate morsels</span></div>
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2 tbsp <span style="color: #990000;">pumpkin seeds</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Preheat oven to 350 F</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Make date puree - pour 1 cup of boiling water over dates and let them sit while doing next steps.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- In one bowl mix together molasses, pumpkin puree, eggs, cinnamon, vanilla, salt and coconut oil.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- In a separate bowl mix dry ingredients - almond and coconut flour, baking soda and baking powder.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Blend soaked dates to get date puree. I use immersion blender for this. Add date puree into the bowl with a wet ingredients. Stir.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Combine wet, dry ingredients and chocolate morsels and raisin together.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Line silicon muffin forms on a baking sheet and, using cookie scoop, distribute batter between muffin forms. Top with pumpkin seeds.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Bake for about 30 minutes in preheated to 350 F oven.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Enjoy!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>Notes:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Feel free to substitute raisins with any other dry fruit, such as cranberries or chopped dried apricots. Or white chocolate with dark one. Or skip fruits and chocolate morsels all together.</span><br />
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Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-23210666823118618672019-08-30T19:38:00.000-04:002019-09-06T11:07:26.027-04:00Hot Cereal Oats Flex Chia Berries<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>Here is the healthy and delicious way to start your work day. Easy, in a microwave, cooking, great, good for you ingredients and, finally, pure deliciousness!</b></span><br />
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><strong>Blog's Category:</strong> Effortless, Healthy, Kid's Favorite, Perfect Breakfast, Vegan, Vegetarian</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lately, I'm all into super healthy, healing style of eating. I just read the book of Michael Greger "How Not To Die" (would not be my choice of title for this book, but anyway..) It is all about plant based diet, its benefits, backed up by scientific facts. Well, you may say, I'm influenced. Maybe. Aren't we all? After all it is my way of being influenced - by science ;) In addition to not eating any kind of meat for the last 12 years, I'm quitting dairy and sugar now. I'm still going to enjoy good fish and occasionally eggs, but will try to cut its consumption perhaps in a half. In no way I'm talking you into doing the same, as it is very personal decision. I just love sharing recipe which is, in my opinion, is brilliant, in all dimensions :)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This hot cereal recipe fits nicely into my current style of eating. And delicious! It is overnight type of cooking, which is really convenient way to make a breakfast for a person working in an office environment. Couple ingredients, such as flex seeds and cinnamon (I'm not huge fan of) are here just for health benefits, others - for health and taste or texture. There is a several ways to tailor this recipe to suit your taste buds - see below my suggestions.</span></div>
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<b style="color: #990000; font-family: arial, helvetica, sans-serif; font-size: medium;">Weekday Hot Cereal with Oats, Flex, Chia and Berries</b></h2>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><i>For 1 serving:</i></span></div>
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4 tbsp <span style="color: #990000;">rolled oats</span> </div>
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2 tsp ground <span style="color: #990000;">flex seeds</span></div>
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2 tsp <span style="color: #990000;">chia seeds</span></div>
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few drops of <span style="color: #990000;">vanilla</span></div>
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1/4 tsp <span style="color: #990000;">cinnamon</span></div>
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pinch of <span style="color: #990000;">salt</span> (I used French Grey salt)</div>
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1 cup of <span style="color: #990000;">water</span></div>
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1/2 cup of <span style="color: #990000;">milk</span> of your choice (I used my frozen coconut milk leftovers)</div>
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1/3 cup of <span style="color: #990000;">fresh blueberries </span>(or other berry)</div>
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2 tbsp <span style="color: #990000;">maple syrup</span> (optional)</div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Start the night before. </span><span style="font-family: arial, helvetica, sans-serif;">Place a kettle to boil one cup of water. Whilst, i</span><span style="font-family: arial, helvetica, sans-serif;">n a microwavable bowl (preferably with a lid), mix first 6 ingredients, pour one cup of boiling water<span style="color: #990000;">*</span>, cover with a saucer and leave on a counter overnight.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- In a morning, add milk, berries and maple syrup, cover with a lid and grab it to work. At work, take off lid, pop it in a microwave for 2 minutes. Take out, stir, and return to microwave for 1 more minute. You will retrieve a pure beauty - pudding-like hot cereal with a creeks-and-rivers of blueberry juice from a popped berries. Let it cool down a little bit and then enjoy, either stirred into purple pudding, half-stirred (the way I like it) or just dig into "map" with red rivers and colorful; islands :)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>Notes:</b></span><br />
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #990000; font-weight: bold;">*</span> It's not necessary to use boiling water. You can use just cold tap water. But I personally like my oats completely cooked, soft and fluffy. Next morning, after finishing it up in a microwave, they will be exactly like that, soft and fluffy, pudding-like!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Blueberries are really good for you! But if you like other berries or, maybe, prefer nuts instead, go for it!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Do not put too much maple syrup in it. Remember, sugar, in any form, is not your best friend ;) </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- I used coconut milk here. When I open a can of coconut milk, usually, I don't use all of it. I pour it in one or two zip bags and freeze it. It is a very convenient way to deal with coconut milk which does not last long when just left in a fridge. Also always look at ingredients on a can, less - better.</span><br />
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I make two bowls - for hubby and for myself :)<br />
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Living, covered, on a counter overnight.<br />
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Packing for work. My frozen coconut 'nuggets' and blueberries are in. It is going to be my breakfast today.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9v11TcI2Q_8PAEVXXpZCAxEW83vb9qJYsjIkQYMB9918dnG4h30TsMGNJfa1kk4P6UzD1gstr1CVT4ogeCw9Esb8rt4kqbUdcsqFAOvjigsfsVHrNcQHKZHmudaS6cVV8WhT6FRA7CTG9/s1600/0830190946e.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9v11TcI2Q_8PAEVXXpZCAxEW83vb9qJYsjIkQYMB9918dnG4h30TsMGNJfa1kk4P6UzD1gstr1CVT4ogeCw9Esb8rt4kqbUdcsqFAOvjigsfsVHrNcQHKZHmudaS6cVV8WhT6FRA7CTG9/s640/0830190946e.jpg" width="640" /></a>Texture is awesome!<br />
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One of the variation I cooked the other day - without coconut milk. In addition to blueberries, I added diced strawberries. I caught it in a microwave just in time before it spilled over the edges :) It tastes differently. There is more acidity and it is less mellow because more berries and no coconut milk to counter the acidity. I, guess, I would prefer the original recipe, but if you fan of strong berry taste and its sourness, then it's yours. Sometimes I completely replace blueberries with strawberries in the recipe above - it is very delicious too! </div>
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Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-1912694571010088022019-08-21T19:52:00.000-04:002019-08-21T19:52:02.805-04:00Ukha - Ukrainian Fishermen's Soup<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>It's a very simple nevertheless best recipe for a popular Ukrainian Catch-Of-The-Day Fish soup called Ukha. Don't be discouraged by hu</b></span><b style="color: #990000; font-family: arial, helvetica, sans-serif;">mbleness of this recipe. I've being through many versions of it - this one is THE best and THE simplest one.</b><br />
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><strong>Blog's Category:</strong> Effortless, Healthy, International, My Own Fast and Easy, My Staple Food, Seafood, Soup, Ukrainian</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Traditionally this soup is made of whatever fishermen catches this day. We have spent a beautiful summer day fishing on a local lake LaDue and o</span><span style="font-family: "arial" , "helvetica" , sans-serif;">ur catch-of-the-day were several small white and yellow perches and some bluegills. Just enough for a pot of Ukha, Personally, I prefer to cook soup rather than fry my catch, because usually it's a small fish which is fantastically tender cooked in a soup and it is easier to separate bones from a flesh when small fish is boiled, not fried.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It is a special, acquired skills to deal with a bones in small fish. That's why I posted some pictures to share how I do this. Trust me, beautifully tender, delicious flesh of a small fish is worthy all the work! </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Although if you are not up to fishing and de-boning your fish, but would like to try Ukha, just go to a store and buy a fish of your choice. In this case I would get trout, but any fish will do.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">One more advise. If you have being fishing and come home late tired, gut, scale and clean your fish right away anyway. Then place it in a container, fill with cold water just to cover a fish, add about 1 tablespoon of salt (per every liter of water) and place in a fridge. It can be kept like this for up to 3-4 days before your get to cook it.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Warning for a sensitive people - don't read this paragraph. This is a</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> special note for fishermen regarding fish head.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> If you've being lucky to catch big fish, use a head for this soup too, it gives a lot of flavor to a soup, just don't forget to cut out and discard gills. If fish is small, like mine here, don't bother with heads, just cut them off and discard.</span></div>
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<b style="color: #990000; font-family: arial, helvetica, sans-serif; font-size: medium;">Ukha</b></h2>
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about 3 lbs of <span style="color: #990000;">fish</span>, gutted, scaled and cleaned</div>
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2 liter of <span style="color: #990000;">water</span></div>
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1 <span style="color: #990000;">onion</span>, finely chopped</div>
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3 <span style="color: #990000;">potatoes</span>, peeled and diced (I like to dice relatively finely 1/2" x 1/2")</div>
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<span style="color: #990000;">salt</span> to taste</div>
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7 whole black <span style="color: #990000;">peppercorn</span> (or mixed peppercorn)</div>
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2 <span style="color: #990000;">bay leaves</span></div>
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1 tbs <span style="color: #990000;">dill </span>(fresh preferably, I used frozen)</div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Place pot with water on a stove, add potato, onion, bay leaves and peppercorn. Bring to a boil. Simmer until potato cooked through.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Carefully add all your fish in a pot. Do not stir! Bring soup to a boil, turn heat down and simmer for 10 minutes.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Add salt. Carefully swish a soup to dissolve and distribute a salt, trying not to break a fish. It is critical to add adequate amount of salt, it should be just right - not too much, not too little.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Add dill. Turn heat off. Your soup is done!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Enjoy! When it's Ukha with a bone-in fish, I like to serve fish separately from soup itself, like on my photo below. It makes it easier to deal with bones. The process matters :)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>Notes:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- As of leftovers, I like to keep fish and soup in a separate containers as well. It is much easier to enjoy it next day too!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- I insist that you stick to this recipe to the word. It's very few ingredients but each of them matters. Without any single ingredient in this recipe, or with any additional ingredient, you won't get My Best Ukha ;) </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- The pictures below may seem underwhelming, but you have to believe my word that it is The Best Ukha. Try.</span><br />
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<span style="color: #660000; font-family: "arial" , "helvetica" , sans-serif;"><strong>IN PICTURES</strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq84wXzQ1KpjCTEf3GuTj4ZRlKTkmR0KuiPoI7btoYdPgsc194L1_3uzL38TMZKNz3jnvizDc60e2N0vaFxZLxi03DNoTybOTcWU851bjgah8o77ix7yqpE1850aiQX-LNUM45l65-W46l/s1600/0820191910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq84wXzQ1KpjCTEf3GuTj4ZRlKTkmR0KuiPoI7btoYdPgsc194L1_3uzL38TMZKNz3jnvizDc60e2N0vaFxZLxi03DNoTybOTcWU851bjgah8o77ix7yqpE1850aiQX-LNUM45l65-W46l/s640/0820191910.jpg" width="640" /></a></div>
Whenever possible, I try to use red onion as it has more anti-oxidants than white one. But white onion can be used here as well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUwWGawzp2ChmjHDJzOQ2SjWI5qVxqeBCIzKb7_x7qhB7TlxATPSwVEeqgMFB0Pe2BQTS_-Eexw4L-tcD-4AKI3oZaAZeeJKa__ZniyQ1TOsVsiBFcSC01sIqeDX5kS7YhsZiSLa3CdeTP/s1600/0820191910a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="926" data-original-width="1600" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUwWGawzp2ChmjHDJzOQ2SjWI5qVxqeBCIzKb7_x7qhB7TlxATPSwVEeqgMFB0Pe2BQTS_-Eexw4L-tcD-4AKI3oZaAZeeJKa__ZniyQ1TOsVsiBFcSC01sIqeDX5kS7YhsZiSLa3CdeTP/s640/0820191910a.jpg" width="640" /></a></div>
Usually I place pot with water on a heat and as it is brought to a boil I chop and add potato, onion, bay leaves and pepper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD73DdD7SKYp80iGCogbqfuX0M4r96lS15FSM584OW1JkRiDm9HErYCIzvPQqhyVvwnzNAtv59nKgtEBvA6mPDcNJYCj_fcUs1kEkArMKet6lxg_1ZJZtqJgOjGLdhsM_g3-7dH0W3dZMq/s1600/0820191913b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1018" data-original-width="1600" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD73DdD7SKYp80iGCogbqfuX0M4r96lS15FSM584OW1JkRiDm9HErYCIzvPQqhyVvwnzNAtv59nKgtEBvA6mPDcNJYCj_fcUs1kEkArMKet6lxg_1ZJZtqJgOjGLdhsM_g3-7dH0W3dZMq/s640/0820191913b.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnlgttzeQ49Diym5pyfrva3kOPLCKVQoRtbiFg-h-lgoRbbwAZ0S-4u2IsEuTnkBMmuEktHHgk9-RbFlurd9Euyqse_xuwG7h_KUlhW5LpnLQ2j22iHTsS7LGggyR7H23dgIV1Ym3JlgW/s1600/0820191913d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1168" data-original-width="1600" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnlgttzeQ49Diym5pyfrva3kOPLCKVQoRtbiFg-h-lgoRbbwAZ0S-4u2IsEuTnkBMmuEktHHgk9-RbFlurd9Euyqse_xuwG7h_KUlhW5LpnLQ2j22iHTsS7LGggyR7H23dgIV1Ym3JlgW/s640/0820191913d.jpg" width="640" /></a></div>
I used a mix of pink, black and green peppercorns.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9qFNYUCoXZ301d5crOMEK2-SRa3_WxIQ-Qq54Q0AvF04Q_Qk7WQTqf01lbMUedkRCQJq1jo-23a6VudDl_w_ischqqEYoHxVagjvIEXNVjLHVYz6azmpfgoh2iYutldDwAyHPteTyuHNc/s1600/0820191913e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1009" data-original-width="1600" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9qFNYUCoXZ301d5crOMEK2-SRa3_WxIQ-Qq54Q0AvF04Q_Qk7WQTqf01lbMUedkRCQJq1jo-23a6VudDl_w_ischqqEYoHxVagjvIEXNVjLHVYz6azmpfgoh2iYutldDwAyHPteTyuHNc/s640/0820191913e.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16NYULvRvR4DQO1tvX_9k4jtwoSuKPW_mxZmZHDFj9cNVfQ9Ndi5-9-xWExj7gq2km57fOJTPnx2AefbArdRKDoNpdhzO8hbDdsahr7jpCsNqsGFZedrL6BUEv64o7xILGEB1PzJ7igRN/s1600/0820191914a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16NYULvRvR4DQO1tvX_9k4jtwoSuKPW_mxZmZHDFj9cNVfQ9Ndi5-9-xWExj7gq2km57fOJTPnx2AefbArdRKDoNpdhzO8hbDdsahr7jpCsNqsGFZedrL6BUEv64o7xILGEB1PzJ7igRN/s640/0820191914a.jpg" width="640" /></a></div>
Cook potato until it's completely soft, before adding a fish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYXaMkCC5OIucb0dFsIacFazfp6aBeoGFeOHuGalj3EjjChajUt_MU5BlHy6m6gdPlQkrHrExJtG2Yxb85RdLdaNsBzmJbsXgzNpP7oORLZ3LFqfec0uhgQiq1y_RPTzcqaA0gmMud5YH/s1600/0820191934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYXaMkCC5OIucb0dFsIacFazfp6aBeoGFeOHuGalj3EjjChajUt_MU5BlHy6m6gdPlQkrHrExJtG2Yxb85RdLdaNsBzmJbsXgzNpP7oORLZ3LFqfec0uhgQiq1y_RPTzcqaA0gmMud5YH/s640/0820191934.jpg" width="640" /></a></div>
Here is our catch. It was kept in a fridge in salted water, like this, for a two days before I get to cook my ukha. Because my fish was in a salted water for a two days, I will be careful when adding salt to my soup.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6lDgUheRUKW92sodF44Nrgc8ylt2oXeJScNh8-5cXVdbyxY9tdg2Ib6JkZBQOdMowff7iHFfj5NZS7QbwYmhBhEVr3rQVauuYkvLxuYXVtHHW4SDUfAUFSZlzMkAq5rBTuMV3MZTPwBx/s1600/0820191941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6lDgUheRUKW92sodF44Nrgc8ylt2oXeJScNh8-5cXVdbyxY9tdg2Ib6JkZBQOdMowff7iHFfj5NZS7QbwYmhBhEVr3rQVauuYkvLxuYXVtHHW4SDUfAUFSZlzMkAq5rBTuMV3MZTPwBx/s640/0820191941.jpg" width="640" /></a></div>
I placed fish carefully on a top of potato. No stirring!. Now just wait until it start to boil, then turn heat down and simmer for 10 min.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWsk_IjjodRrB7_BYXhgOrNiO5I3MaZ1qIyFXbcOAerB9IlvMNEMQ1p_z6PkATkrv4dWtZOgW9NjpEfbZg66iE4yKHGFEln7kORBh9zgQSUljYswc9Nb8u10nExV1mGivjNvJL_eFWq27v/s1600/0820191951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWsk_IjjodRrB7_BYXhgOrNiO5I3MaZ1qIyFXbcOAerB9IlvMNEMQ1p_z6PkATkrv4dWtZOgW9NjpEfbZg66iE4yKHGFEln7kORBh9zgQSUljYswc9Nb8u10nExV1mGivjNvJL_eFWq27v/s640/0820191951.jpg" width="640" /></a></div>
I don't use fresh dill too often. That's why when I buy fresh dill, I like to chop it and keep in a freezer until I need it. There is a few dishes, like this, when it's no-go without fresh(frozen) dill.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQ0R89XHSvzTtIgOCXLpjYeDhsCO9N9nqfNBhe-eeWjMU2dE5J_c9evI6BFsoTqu8li68L58qIO-YHScthrNNiYvV4HUcnP0UGqKURGLMDZX5iYTMuShKVJNlSj2xsv195eIoVmSYyVRC/s1600/0820191951a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQ0R89XHSvzTtIgOCXLpjYeDhsCO9N9nqfNBhe-eeWjMU2dE5J_c9evI6BFsoTqu8li68L58qIO-YHScthrNNiYvV4HUcnP0UGqKURGLMDZX5iYTMuShKVJNlSj2xsv195eIoVmSYyVRC/s640/0820191951a.jpg" width="640" /></a></div>
Frozen dill.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWFuMtKVtq5a9DtU7k63klOjfjI5YoyzpSe9nBeOKI85W32zl7R5jCBJenKZcMXNu00JtFiEtRAcNcNIiLLHsBKeUcGkysK-7c2rO0Xw9yz0it63x_Xi7__l68u-4Vnb_lU3hqocrF2Ad/s1600/0820191952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWFuMtKVtq5a9DtU7k63klOjfjI5YoyzpSe9nBeOKI85W32zl7R5jCBJenKZcMXNu00JtFiEtRAcNcNIiLLHsBKeUcGkysK-7c2rO0Xw9yz0it63x_Xi7__l68u-4Vnb_lU3hqocrF2Ad/s640/0820191952.jpg" width="640" /></a></div>
Dill is added, bringing simmering down. Now one more minute to start simmering again and it's done!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8itRoBN1PnPsVBXwvO4YIEQWVxNYvRwRBBUaaISrxA7vRZHbtjaCyDycxW6Oelz0cwL5zCz7VN9LK7vUWsdQDmTilXZLUIij-FfzHXeOy8dZy5lnLc-h7COByK9Z_0mtIZ3N8SVUIty_/s1600/0820192009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8itRoBN1PnPsVBXwvO4YIEQWVxNYvRwRBBUaaISrxA7vRZHbtjaCyDycxW6Oelz0cwL5zCz7VN9LK7vUWsdQDmTilXZLUIij-FfzHXeOy8dZy5lnLc-h7COByK9Z_0mtIZ3N8SVUIty_/s640/0820192009.jpg" width="640" /></a></div>
Serving soup separately, in a small bowl. Fish is on a separate plate too.<br />
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Yumm. Start eating fish from a back, using your fingers, with a little help from a fork :) Take your time, dealing with bones requires attention and some fish anatomy knowledge. Happy discoveries!<br />
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After each fish bite don't forget to indulge on a flavorful fish broth with a pieces of melting-in-a-mouth potato and tiny bits of soft onions.<br />
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It's a bit of dirty but delicious work to eat small fish! The most expensive fish would never taste as a piece of small fish, such as this white and yellow perch.<br />
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Step by step, back fins with a row a tiny bones, and vertebrae with tail fins goes on a 'discard' side of a plate. Now 'huge' piece of other half of fish (minus ribs) are all de-boned and available for enjoyment.<br />
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It was fun and it was delish. I hope you will do a favor to yourself and cook Ukha some time soon. </div>
Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-10677305409519298242019-04-26T19:09:00.000-04:002019-04-26T19:09:09.172-04:00Chicken Liver Pate<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>Silky smooth and amazingly delicious, this chicken liver pate-mousse is addictive. Garnished with pistachio nuts and served with simple toasts, it is destined to become a hit at your next party.</b></span><br />
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><strong>Blog's Category:</strong> Chicken, Finger Food, Holidays, Hors D'oeuvre, International, My Staple Food, Ukrainian, Jewish</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">I've made a lot of different types of liver pate before - it is very popular dish in my native country, Ukraine. I think this recipe is the best of all. It uses chicken liver. Because of a fine texture of chicken liver, it is the best type of liver for pate IMHO. Try this recipe, if you like liver in general, I'm sure this recipe will become your favorite. </span></div>
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<b style="color: #990000; font-family: arial, helvetica, sans-serif; font-size: medium;">Chicken Liver Pate-Mousse</b></h2>
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1 lb <span style="color: #990000;">chicken livers</span></div>
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1 stick + 2 tbsp + 1 tbsp <span style="color: #990000;">unsalted butter</span>, room temperature</div>
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1 <span style="color: #990000;">onion</span>, thinly sliced</div>
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1/2 cup <span style="color: #990000;">dry Marsala wine</span> (or other white dry white)</div>
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<span style="color: #990000;">salt and black pepper</span> to taste</div>
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2 tbsp chopped <span style="color: #990000;">parsley</span></div>
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2 tbsp <span style="color: #990000;">thyme</span> leaves</div>
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1/2 cup <span style="color: #990000;">chicken stock</span> (made of bouillon cubes is fine)</div>
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1 tbsp chopped <span style="color: #990000;">pistachio</span> nuts</div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Cook onion in 2 tbsp butter in a large skillet on a medium hit until onion soft and translucent. Add chicken livers, salt and pepper and cook it for about 5 minutes, stirring occasionally. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Add Marsala to chicken livers. Cook for 2 minutes. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Add chicken broth, parsley and thyme to livers. Cook, turning livers, for about 5 more minutes until they cooked through. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Remove skillet from hit and let it cool down for about 10 minutes. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Transfer livers with all juices to kitchen processor and blend until smooth, for about 1 minute (it depends on your machine). Then add stick of soft butter, cut in pieces, while continue to blend, until it smooth and silky. Taste, add salt and pepper if needed.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Transfer pate in a glass wide-mouth jar. Melt 1 tbsp butter in microwave and pour on top of pate to cover it completely. Sprinkle pistachios on top. Cover with lid. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Keep in a fridge. It can hold in a fridge for up to 10 days.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Enjoy!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>Notes:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Sure you can substitute Marsala with other wine, but Marsala would be ideal, it has that great unique flavor.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- You can make your pate chunky by reserving couple pieces of cooked liver and adding them, chopped, into mousse after it's done, right before transferring it to a jar.</span><br />
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<span style="color: #660000; font-family: "arial" , "helvetica" , sans-serif;"><strong>I will post pictures from a cooking process after I will be cooking this pate next time ;)</strong></span><br />
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Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-27032187492522337102019-04-22T20:00:00.000-04:002019-04-22T20:00:09.025-04:00Passover Matzo Apple Cake<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>It's true Passover cake, that you will want to bake over and over again. </b></span><br />
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><strong>Blog's Category:</strong> Cakes, Dessert, Holidays, International, Jewish</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">This delicious cake caters to all requirements for Passover dessert - it has no flour or any kind of leavening such as soda, baking powder or yeasts. It made of simple batter based on matzo and eggs and has a lot of apples. </span></div>
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<b style="color: #990000; font-family: arial, helvetica, sans-serif; font-size: medium;">Passover Matzo Apple Cake</b></h2>
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<span style="font-family: arial, helvetica, sans-serif;"><span style="font-size: x-small;"><i>For a small 9"x 9" cake:</i></span></span></div>
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1/2 cup brown sugar</div>
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1/2 cup chopped walnuts</div>
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1/3 tsp cinnamon powder</div>
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3-4 drops of almond extract (optional, but highly recommended)</div>
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1 tsp butter (or olive oil, for greasing pan, skip it if using silicon pan)</div>
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3 eggs</div>
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3/4 cup sugar</div>
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!/3 cup flavorless olive oil</div>
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3/4 cup matzo cake flour (I made my own by processing 2 matzos into very fine meal)</div>
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5 medium apples, quartered, cored, peeled and sliced into 5mm slices</div>
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1/3 cup dry cranberries </div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Preheat oven to 350F.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- In a small bowl, combine together first 4 ingredients - brown sugar, walnuts, cinnamon and almond extract. Set aside.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Take baking pan, sized about 9" x 9". If using ceramic or glass pan, grease it with soft butter or olive oil. If using silicon pan, no need for greasing, just place silicon pan onto metal baking sheet to have it ready :)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Using electric mixer, beat 3 eggs until light and fluffy. Then, with mixer running, gradually add sugar and then, in a thin stream, gradually, add olive oil. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Using spatula, fold in the matzo flour into the eggs mixture to get pancake-consistency batter.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Pour half of batter in a baking dish. Sprinkle it over with half of sugar/walnut mix. Then pile all your apples. Sprinkle apples with dry cranberries, then pour remaining batter and finish with remaining sugar/walnut mix on top.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Bake in an oven at 350F for 75 minutes. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Enjoy!</span><br />
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>Notes:</b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Cranberries can be replaces with raising or some other chopped dry fruits such as dates, figs, apricots, etc.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- It's rather small cake, barely enough for 10 people. You can easily double the amount to feed a crowd :)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Skip an almond extract if you don't have it. I am not a fan of adding extracts to food, but I'm a huge fan of, </span><span style="font-family: arial, helvetica, sans-serif;">particularly, almond extract. It gives a beautiful aroma to your dessert, especially those with cherry, apples or raspberries. Just one word of caution - it is very, very strong, do not overdo it, just 3 -4 drops are enough for this small cake.</span><br />
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Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com0tag:blogger.com,1999:blog-9065073572787560187.post-74056966410424820932019-03-04T14:57:00.001-05:002019-03-04T15:09:53.040-05:00Crisp Potato Galette <span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><b>Treat yourself and loved ones to this outstanding French country-side potato dish - Crisp Potato Galette. Crunchy on outside and tender inside, it is an easy, fast and indulging food.</b></span><br />
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<span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"><strong>Blog's Category:</strong> International, Kid's Favorite, Perfect Breakfast, Side Dish, Vegetarian</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">I never met a person, who doesn't like potato. Especially fried potato. Here is the most refined, in my humble opinion, form of fried potato - French Crispy Potato Galette. It is very crispy and beautiful on outside and tenderly soft inside.</span></div>
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<b><span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;">Notes </span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">- To serve two, you will need 8" skillet. Use high-quality stainless steel skillet, such as All-Clad, or your old reliable skillet, either cast iron or non-stick. I used All-Clad. If using stainless steel, make sure it is impeccably clean, because any tiny blemishes will make your potato to stick to it. I always clean my stainless steel with fine metallic mesh sponge to make sure it's smooth like a mirror.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">- To thinly slice potato, I used mandolin (see pictures below). If you don't have it, just slice potato thinly, about 1-2 mm thick.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">- I used clarified butter and duck fat for frying. It is the best for this recipe. If you don't have it, you can use any combination of coconut oil, avocado, walnut or flavorless olive oil.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">- Do not cover skillet with lid at any time during the cooking process, or you will loose that awesome crisp.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">- Fresh thyme is often sprinkled, along with salt, when you lay your potato slices before frying. I didn't use it. I encourage you to do the same, if you making galette for a first time. This galette is delicious in its pristine form, just salt and pepper. Then, after you already tried it, feel free to experiment adding herbs or cheeses. Just keep in mind that some additions may easily burn before your potato gets cooked.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">- It may seems like a lot of fat used here, but, I'm afraid, you have no choice. We need all that fat to form nice crispy galette.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">- Crisp potato galette is often served on a wooden board, cut in wedges. It is a neat presentation, especially if you are serving it as an hor d'oeuvre or appetizer. I usually make my galette for a breakfast and love eating it strait from a skillet, with some sauerkraut or pickles on a side.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: center;">- Cooking time is about 7-10 min on one side and about 5-7 min on an other. It is approximation and depends on your cooktop, skillet etc. I cooked my galette on electric stove. </span><br />
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<h2 style="text-align: left;">
<b style="color: #990000; font-family: arial, helvetica, sans-serif; font-size: medium;">French Crisp Potato Galette</b></h2>
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<ul><span style="font-family: "arial" , "helvetica" , sans-serif;">
<li><div class="separator" style="clear: both;">
2 medium-size <span style="color: #990000;">potatoes</span>, peeled </div>
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1 tsp <span style="color: #990000;">clarified butter</span> (or other high-temp oil or fat of your choice)</div>
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1 tsp <span style="color: #990000;">duck fat</span> (or other high-temp oil or fat of your choice)</div>
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some <span style="color: #990000;">salt</span></div>
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freshly ground <span style="color: #990000;">black pepper</span></div>
</li>
</span></ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;">- Slice potatoes thinly, about 1-2 mm thick. Do not rinse it, we need that starch on a surface in order slices to stick to each other.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Heat butter and fat in a skillet on a high heat until almost smoking. Then take off heat and quickly lay your potato slices, starting from outer circle going inward. Return to heat as soon as it stops sizzling and continue to lay slices, if you didn't finish doing this yet. You should have about 2 - 2.5 layers of potato. Do not forget to sprinkle both layers with salt.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Switch heat to medium or medium-high and continue to cook without lid. It shouldn't sizzle like crazy, but you should hear nice even mellow sizzling sound. C</span><span style="font-family: "arial" , "helvetica" , sans-serif;">heck the bottom of your galette o</span><span style="font-family: "arial" , "helvetica" , sans-serif;">ccasionally with something like a butter spreader, because you don't want to break or poke your galette with a sharp tip of a knife. When it's nice golden-brown, it's time to flip it. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">- Before flipping, make sure galette doesn't stick to skillet anywhere. Using same butter spreader, "unstick" edges or anywhere it might stuck. Shake skillet back and force to make sure galette sliding freely in a skillet. Now flip! If you are not experienced in flipping, no problem - cover skillet with a large plate, then turn plate around, together with a skillet, upside down. Now your galette is on a plate and you can easily slide galette back to a skillet.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Turn heat just a little bit down. Continue to cook galette on an other side. You still should hear light sizzling while it cooks. Don't cover! Cook until bottom is golden-brown. Test your galette with a toothpick to make sure it's soft inside. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">- Sprinkle with freshly ground black pepper before serving.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">- Enjoy!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #660000;">*********************************************************************</span><span style="color: #660000;">**********************************************************</span></span><br />
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<span style="color: #660000; font-family: "arial" , "helvetica" , sans-serif;"><strong>IN PICTURES</strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AyyOskU4OFjkzKhW9PRre-g35K2IfuEbz4jsez2lNam0bxE5WGHG4XrNLsOdYIkyB5BgEwhJYrvPc22jWf18BxGB7gE4FxNiKxOBTL2ozuQKF3ZcySA8XoYRsG8UfWMM-mt0DO02JbFJ/s1600/0303191225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AyyOskU4OFjkzKhW9PRre-g35K2IfuEbz4jsez2lNam0bxE5WGHG4XrNLsOdYIkyB5BgEwhJYrvPc22jWf18BxGB7gE4FxNiKxOBTL2ozuQKF3ZcySA8XoYRsG8UfWMM-mt0DO02JbFJ/s640/0303191225.jpg" width="640" /></a></div>
For slicing I used my hard-working Benriner mandolin. It is the best.<br />
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It's all layered and ready to get back to heat.<br />
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When edges are golden-brown, it's time to check the bottom side.<br />
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Ready! to flip.<br />
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Well, it's hard to catch a flip in action, when a cook and photographer is a same person. It was a 99% success with a one tiny slice rebelliously sticking to a side. I left it alone for now. As a punishment, I ate it first, as soon as it was ready ;)<br />
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Poking with a toothpick to check doneness.<br />
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Process of disappearing of galette just started.<br />
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It's so tender inside, while the other site is beautifully crisp!<br />
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Olgahttp://www.blogger.com/profile/02957165213389769055noreply@blogger.com1