Sorry been busy with the art healing center. I am the meditation leader and bake my recipes once a month as we have an open studio Wednesdays making art without art school, judgment and with much respect and freedom. We are still working art festivals w/our daughter but now we have the whole art center, gallery, interactive open studio rooms, open jam and have spontaneous performers share their talents. We have monthly events and the place is called “Healium Center” in Atlanta, Georgia near Little 5 Points and Candler Park Park. Peace and hope anyone local can be there 5 to 9 Wed.
Follow the same recipe for corn muffins but here’s my twist
boil 3 to 4 ears of corn and then cool and cut off kernels (set aside)
2 to 3 tsp of ground cumin
3 tsp dried diced onion
3 tsp garlic powder
1/2 tsp sea salt
1 tub Tofutti sour cream
3/4 c. melted vegan butter
1 tsp ancho ground chile powder
3/4 to 1 c. almond or dairy free milk
1 tsp baking soda
1 tsp baking powder
(if self rising) don’t use baking soda or baking powder
2 to 3 scoops chia in 1/4 to 1/2 water to sit 5 minutes
Follow the self-rising corn flour recipe.
Mix til all together then add warm water if too thick to a almost pourable batter. Take a muffin pan and heat 425 degrees Fahrenheit. Scoop in greased muffin pan or in cupcake papers. Bake 18 to 22 minutes. Let cool and prepare with my fresh guacamole recipe and the salsa but add a kick of 1 shot of tequila…oooohhhh yeah! Enjoy with the salsa or favorite chile recipe. Peace.
1 whole chicken or cut up thawed and washed
1 c. almond flour
1/2 c. Bob’s Mill All Purpose Gluten Free Flour
2 to 3 t. ground garlic
pinch of sea salt
Set aside this flour mixture.
Soak for 20 minutes or more if you plan ahead in this marinade.
2 blood orange juices or tangelos no seeds or skin or insides
1/2 c. Agave Tequila
1/4 c. Tequila mixture
1/4 to 1/2 c. maple syrup or honey
pinch of ancho chili (optional)
2 t. curry powder (Jamaican or Indian/Asian or African)
2 t. ground ginger
2 t. dried minced onions
1 scoop chia seeds
Take the soaked chicken and coat with flour mixture. Heat over 350 degrees Fahrenheit and bake 2 hours and just halfway through but turn over. Check inside is done. Add 1/2 c. vegetable broth.
Make 1 cup of quinoa and pinch of salt with 2 cups water and cooking in microwave 10 minutes and let sit or as directed.
Saute your favorite greens with garlic powder, sea salt and pepper in coconut or olive oil (2 Tablespoons) with one small onion.
Serve cut up chicken on quinoa and you can choose to make gravy with thickened flour or just spoon over your chicken and serve veggies on the side. Bien Provecho!
Well, sharing my story of being a very active kid in a military family with limited food choices and budgets. I remember that saving grace of having something to eat in elementary working in the cafeteria wiping tables & chairs and passing out milk for lunch. After that passed; there was no more help in that area. My Grandma’s both cooks but one died at 17 and other coping with asthma. Food was celebration and there to eat…other than our limited budgets at home. We had no food but dinner was some sort of saving graces and Sunday dinners after church.
I was thin but then became heavy during high school having nothing to eat and stuffing my face with whatever was available in the home til dinner. My mother limited my activity outdoors since the neighborhood was crimeridden and unsafe for girls. The pimp lived at the end of the block and had to walk in the middle of the street to be safe…gangs, etc. but my mother was our saving grace raised mostly in a convent during the war.
I then taught myself to cook at 8 baking checking out cookbooks. Dad taught my Mom to cook and so she was not so patient. I always watched my Grandparents cook to learn by watching. I then learned to cook foods internationally and then studied a year of Ayurveda. I learned about foods and herbs and exercise and the environment needed to be considered and body type to be healthy. My cooking emerged from following recipes to making my own and a blessing was food allergies, my husband’s asthma and my son’s celiac/egg & dairy allergy led me to this point. Experimenting and learning.
I was a dedicated martial artist and lost weight before leaving high school with chef salads little vinegar and oil dressing and cut out sugar and junk food. I drank water and asked for a stationery bike for Christmas and my size 11 pants went down to size 5 due to me checking out exercise and eating healthy magazines.
Now that I am in 50s and enjoy yoga, pilates, stretch, spinning and jump roping. I was a personal trainer and cert in Zumba. I keep learning new ways to exercise and create them my own way w/trampoline, bosu ball, medicine ball, weights, and boxing, etc. So always remembers that food is celebration and I also enjoy no gluten, eggs or dairy in my diet. Smoothies with chia and hemp seeds or avocado green, etc. I love nature walks.
I have been cooking awhile so now some of these lately have been created on the spot or whatever is in the kitchen rule for me. I hope you enjoy fusion or different ways of preparing food to your health and liking.
1 Whole chicken thawed and gutted
4 T. Apple Cider Vinegar
4 T. Srichacha sauce
4 to 6 cloves garlic diced or 6 t. ground garlic powder
1 c. vegetable broth
2 c. Madiera Wine
Marinate the chicken with this sauce and set aside.
3 medium diced apples (cored)
2 chayote squash seeded and diced
1 large onion diced
Heat oven to 350 degrees Fahrenheit. Coat pan with coconut or olive oil. Mix Srichacha sauce with vegetables and put chick breast down and cook for 2 hours til almost falling off the bone with foil sealing this. Half way through the cooking phase; turn chicken over and seal with foil and cut into pieces and serve chicken on plate. Put sauce and vegetables in a bowl. Use the coconut rice recipe almost posted in the past or
Rice:2 cups Jasmine or long grain rice
2 T. Coconut Oil
2 t. turmeric
1/2 c. vegetable broth
1/2 c. Imagine carrot, cashew & ginger soup
Pinch of sea salt
Mix this and make sure Filipino style measurement of rice of liquid level is index finger from top of level rice under water to meet the first line of the index finger and cook medium heat til water evaporated and low heat from medium heat for 15 to 20 minutes til done.
I don’t appreciate porn sites following me especially when the blogging of recipes is not about that subject matter at all avoid tkbslim…. following you.
Donna’s Spiced Kicked Up Valentine’s Raspberry Red Wine & Bourbon Chocolate Cake gluten/egg and dairy free
2 cups Bob’s Mill all purpose gluten free flour
3 to 4 heaping Tablespoons unsweetened apple sauce
3/4 to 1 c. coconut oil melted (if solid)
2 t. ground cinnamon
3 t. ancho chile ground powder
2 to 3 T. bourbon
1 t. baking soda
1/2 c. sparkling mineral water
1/2 c. Tofutti sour cream
1/4 t. salt
Organic Hazelnut & currant dark chocolate (Green’s) minced
in tiny pieces and set aside
Mix the flour and all ingredient above and then the tiny chocolate pieces of hazelnut and currant chocolate bar. Set aside.
Take a pint of blackberries and take about half out and set aside.
Blackberry Red Wine syrup:
Take organic or gluten free berry juice or cranberry 1 c.
2 to 3 T. sugar (turbinado or natural)
2 T. coconut oil
shot of red wine
3 T. gluten free flour sprinkle a little at a time while stirring
Place coconut oil and juice and sugar in sauce pan and med hi heat mix til sugar dissolved and add the red wine. I used my red wine jelly instead if you have that instead of the red wine. If you don’t just continue to stir and add the half pint of blackberries stirring gently like folding it so berries are broken apart til reddened and add flour til thickened slightly and take off burner to cool and set aside.
Tofutti Sour Cream “Icing:”
Take a tub of the rest of the tofutti sour cream and add a bit if
sugar 1 to 2 t. or more to taste and mix well by teaspoon no blender and let it melt and mix again and set aside.
Take Organic raspberry and dark chocolate bar and break into pieces or minced tiny pieces.
2 to 3 T. coconut oil
1/2 c. almond or dairy free milk
Take a pan and boil water and take another smaller mixing bowl or pan and melt the coconut oil or heat and then add pieces of chocolate and continue mixing til all melted. Add the almond milk and stir until even colored of lighter than dark brown and take off burner to set aside.
Take the cake and at 350 degrees Fahrenhiet cook 45 minutes til center is done. What I did was fill half of 2 round cake pans and bake and then I made a dozen of the cupcakes. Set aside to cool enough to remove from pans.
Now take the trifle type dessert bowl. Place the lower level cake on there spoon just to moisten here and the the red wine berry sauce. Take some Tofutti sour cream and spoon here and there. Now take the cupcakes and one layer of them and top with red wine berry sauce here and there and then drop here and there the tofutti. Next layer of cupcakes do the same way. Now if the one of the cakes breaks that will be the filler in between from the top of the cupcakes and open spaces. Add the Red Wine Berry sauce and the ganache drizzle here and there all over and sides and let it fill in some spaces here and there where it will drip and fill some gaps…don’t worry about imperfections… leave a bit for the final drizzle of gananch…the gaps are good and the take the center of the top cupcake peaking out and put the rest of Tofutti sour cream icing in the center to top it off and the other half pint of berries decor and here and there on the sides of the cake and decor with the final drizzle of ganache.
Chill over 4 to 6 hours or overnight with foil on top. Serve with Tofutti or dairy free vanilla dream/”ice cream.” Happy Valentines…my Husband is so loving this since it is his birthday around this time of year. Plus my son can eat it without worries…only the cardio will do a few extra times will handle that. Enjoy my Friends and Family…Share the love.
Hello all and this is soy sauce (gluten free) using coarse table salt instead
Take the Italian package of Risotto by Delallo
1/2 c. vegan butter
32 fl oz of vegetable broth (natural)
14 fl oz of mushroom (Imagine) soup
pinch of salt to taste and pepper
3 to 4 t. ground garlic powder or 4 to 6 cloves minced
3 t. minced dried onions
1/2 c. Madiera wine
2 to 4 t. ground ginger powder according to your taste
2 to 3 T. lemon juice or apple cider vinegar
2 t. Srichacha sauce
small package of mushrooms sliced
1 to 2 crown of broccoli diced or one stalk diced
Add all in a large pot for stirring the spices, veggies and stalk with the risotto…you don’t have to sit there and stir and wait til the broth of half put in and dries and put in the other half…just cookit medium high and stir a few times and taste if enough garlic, ginger and Srichaha and lemon balanced taste. Let it simmer down on low after 10 to 12 minutes and the risotto (Italian Northern Rice) will absorb the flavors, Just before turning off; taste for balance of flavors and add more the stir and let it sit and cool. Serve with the Tamarindo chicken and the sweet onion baked with them and enjoy the flavors of Asian. Peace.