Rhubarb Tart.

It’s been a while since I posted something the last time. It’s really busy here with the new baby in the family, because I am still trying to fit all my chores in the day: work, cooking, cleaning, exercising, taking care of kids and many other things. I miss blogging, reading, watching movies and sleeping, so as soon as I have some free time I am trying to do something for myself.

It’s July already and I still can’t believe we are almost in the middle of summer. Because of lack of time, I am trying to make our meals as simple as possible now.

Friend of mine brought me some rhubarb from her garden few weeks ago. We use it a lot back in Ukraine: making drinks, pies, desserts, jams etc. It’s not easy to find it here in US at the grocery store, so I was excited to make something with it.

For me it tastes the best in pies, so I decided to make vegan, gluten free, rhubarb pie. Rhubarb  usually has tart taste, so you need to make it sweet to enjoy it. The recipe asks for maple syrup which works great instead of regular sugar.

Vegan Rhubarb Tart.

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Ingredients:

Crust:

2 cups almond flour or meal

pinch of sea salt

2tbsp maple syrup

1tbsp melted coconut oil

1tsp lemon zest

Filling:

6 cups chopped rhubarb

3tbsp maple syrup ( feel free to add more if it still tastes tart)

1/8 tsp cinammon

Glaze:

3tbsp seedless raspberry jam

zest of 1 lemon

1tbsp lemon juice

 

Preheat the oven to 350F. Grease a tart pan with coconut oil.

Ina large bowl, combine almond flour and sea salt. In separate bowl, whisk together maple syrup, coconut oil and lemon zest. Pour wet ingredients into dry and fold to combine. Transfer dough to tart tin and press to form a crust. Bake for 15 minutes or until golden brown. Remove from the oven and let it cool on wire rack.

Line baking sheet with parchment paper. In large bowl, toss rhubarb with maple syrup and cinnamon. Spread evenly on baking sheet and roast for 15min. Remove from the oven and set aside.

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Use a slotted spatula to transfer roasted rhubarb to tart shell. Pour any remaining rhubarb juices into a small skillet. Add jam, lemon zest and lemon juice to a skillet and whisk over medium-low heat until liquid. Spoon glaze evenly over rhubarb and allow to set until ready to serve.

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Tastes the best the next day.

Enjoy!!!!

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Portobello Mushroom Burgers.

This recipe is from Kimberly Snyder’s book which I am a big fan of.

The main ingredient in the recipe is Portobello mushroom which has a lot of health benefits.

Nutrition for Portobello Mushroom
One cup of grilled portobello slices contains:
Calories: 42 kcal
Fat: 0.9 g
Carbohydrates: 5.9g
Protein: 5 g
Fiber: 2.7 g
Glycemic Index (GI): Low (below 55)
In addition to being low in fat and high in fiber, portobello mushrooms pack a serious nutritional punch. For example, they are an excellent source of selenium (very important mineral for optimal antioxidant activity), many of the B vitamins, and potassium. In addition, their polysaccharide and beta-glucan components exhibit anti-cancer properties.
When buying portobello mushrooms, look for smooth firm caps without wet slimy patches. Store them in the refrigerator inside a loosely closed paper bag or wrap them inside a damp cloth.

So this is the meatless alternative for the regular burger which is healthy and delicious.

Portobello Mushroom Burgers.

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Ingredients:

4 portobello mushroom caps or 8 ounces of diced portobello
1/2 cup chopped parsley
1 tbsp. Vegetable Broth
1 clove minced garlic
3/4 cup finely chopped white onion
1/2 cup finely chopped celery
2 1/2 tbsp. organic ketchup
1/2 tbsp. thyme
1 tsp oregano
1/2 tsp sage
1 tbsp low sodium tamari (similar to soy sauce)
1 tsp sea salt
2 cups gluten free bread crumbs (I used
Mary’s Gone Crackers Just The Crumbs Bread Crumbs Gluten Free Original — 16 oz

brand)

Put Mushrooms and Parsley into a food processor and mix until completely blended. Then remove and place in a large mixing bowl. Heat vegetable broth in a large skillet on medium heat. Add onions and sauté for about 3 minutes, add garlic and sauté another 2-3 minutes until onions are almost translucent and then finally add celery for an additional 3 minutes. Add onion mixture to the mushroom mixture. Stir in the remaining ingredients, cover and place in the fridge for at least 45 minutes. Pre-heat oven to 350. Remove the burgers from the fridge, form into patties (wet your hands a little to prevent sticking) and place on baking sheet lined with parchment paper. Bake the burgers for about 20 minutes.

Serve with a salad, on the bun, on romaine lettuce hearts etc.

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Raw Banana Strawberry Cream Cake.

My experiments with raw desserts never end. I try a lot of recipes during the week, and pick my favorite ones to share with you.

The raw treats taste different from the cooked ones. They have deep flavors. They are juicy and naturally sweet. They are REAL, because they are made of real food.

I made couple of cakes recently, and my 2 years old daughter thinks it’s somebody’s birthday all the time. As soon as she sees the new cake, she starts singing “Happy Birthday!” song. So we have pretending birthday parties almost every day.

This recipe is from one amazing girl’s blog, who follows raw food diet. Her recipes and ideas are amazing. I changed the recipe a little bit, but this raw cake tastes delicious.

If any of you likes frozen dessert treats, this recipe is for you. This is the healthy and delicious version of ice-cream cake.

Banana Strawberry Cream Cake.

Pink filling:
3 bananas
2 cups frozen strawberries (or other berries)
1-3 tablespoons coconut oil (optional but it will make it creamier)
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Cream exterior:
2 cups macadamia nuts
2 cup dates
2 peeled orange
2 tablespoons melted coconut oil
Water, as needed
Put the bananas in your blender, followed by the frozen berries and blend until smooth. Spread evenly into a spring form pan.
Freeze until solid.
To make the cream layer: soak macadamia nuts in the water for 4 hours.
Rinse the water from the nuts.
Blend all ingredients until smooth, adding as LITTLE water possible, if you need any at all. The less water you use, the creamier it will be. Spread the macadamia cream layer on the top of the pink one.
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Freeze until solid and then garnish with strawberries.
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Slice and enjoy!
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Store in the freezer.
Recomendations: I will use a little macadamia nuts in the pink layer next time, to make it more creamier.
I will use cashews next time instead of macadamia nuts.

Tomato, corn, avocado salad.

When it’s summer and you can get all the fresh and juicy vegetables at the farmers market, you are into making a lot of salads. This is about me. I like any kind of salad, and it doesn’t matter if I ate tomatoes three days in a row, and having tomatoes salad tonight again.
But I have to be creative for my family. They are not picky, although they like to try something new. You need to be creative for the salads sometimes. Salad sounds so easy to make, but one ingredient can make the perfect flavors or ruin it at once.
Last Thursday I picked some fresh tomatoes and corn at the farmers market. Usually I try to plan the menu for the week, but this time nothing was in my mind. I saw ripe bright red tomatoes, the other minute I saw juicy fresh corn, and I just bought them. At home my first thought was to boil corn for dinner, but then I decided to use it in the salad.
The combination of corn, tomatoes and avocados is perfect, and it tastes even better, when you use lime juice with it.

Do you know that tomato is considered both a fruit and vegetable and forms an integral part of the cuisine all across the globe especially in the Mediterranean region. Health benefits of tomato include improved eye sight, good gut health, low hypertension, relief from diabetes, skin problems and urinary tract infections.

Enjoy ripe and delicious tomatoes in my salad recipe.

Tomato, corn, avocado salad.
2-3 ears of corn, silks and husks removed
2 big tomatoes, diced
2 avocados, diced
1 head of purple onion, diced
Lime juice from one lime
1tbsp. Olive oil
Sea salt to taste
Parsley

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Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels.
Discard cob.
Add onions, tomatoes, avocados, lime juice and olive oil.

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Season with salt.
Add some chopped parsley.
Toss gently to combine.

Serve immediately, otherwise the salad becomes watery because of tomatoes.

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The Best Homemade Baby Food On The Planet

I remember myself deciding what should I feed my baby. Do I make baby food by myself or just go to the store and buy organic baby food there?

My choice was obvious. I decided to do it by myself.

The baby food is very easy to make, but you need some ideas and recipes for it. You can search the internet, find the recipes, but it might take you more time as you expect.

I got the baby food book that helped me a lot: The Best Homemade Baby Food On The Planet.

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The Best Homemade Baby Food on the Planet is the single most comprehensive baby food book available today.Written by two highly-respected experts, the book contains more than 200 delicious, wholesome and natural baby food recipes along with guidance that takes the guesswork out of cooking for baby. It’s a must-have for moms, dads and grandparents alike!

Each recipe is simple to make and doesn’t require complicated steps or expensive ingredients. Most recipes can be made in 10 minutes or less! The book also provides information about what foods are safe to introduce to baby from weaning to two years of age.

Praised by pediatricians, The Best Homemade Baby Food on the Planet features:

  • Nutrition analysis for every recipe
  • Beautiful full-color photographs
  • An easy-to-spot snowflake snowflake symbol symbol next to recipes that are perfect for freezing
  • Valuable information about infant nutrition and oral care, allergies and optimal development
  • A fun recipe evaluation chart, so you can rate what meals your little one likes best

From baby’s first purées to meals for the active toddler, the recipes and suggestions in The Best Homemade Baby Food on the Planet pave the way for your child to enjoy a lifetime of good health!

I tried many recipes from the book and they worked great.

I really liked the chapter about the Best early Nutrition for you little ones at the end of the book. The guide to Vitamins is fantastic. It explains every vitamin in details, what it does, source of it for every age.

If you are deciding what to feed your baby now, I would highly recommend to read this book.

Healthy Banana Walnut Bread

IMG_6190I love banana bread. I love the smell in the house when it’s baking in the oven. And the most important thing it is very easy to make.

This recipe is healthy and delicious and you can even eat it when you are trying to loose weight( just one piece).

Ingredients:

1/4 cup +2 tbs coconut flour

2tbs ground flax seeds

3/4 cup baking stevia( I used the liquid one 10-12 drops), or other sweetener

1.5 tsp baking powder

2 tsp cinammon

1tsp ginger (optional)

3/4 cup egg whites( I used extra flax seeds. 2 tablespoons mix with hot water and let it stand for a few minutes)

3 small bananas, mashed

2tsp vanilla extract

1tsp apple cider vinegar

1/4 cup chopped walnuts+ 2 tbs for decorating

Preheat oven to 350F

Line the loaf pan with parchment paper

In a bowl mix together the dry ingredients: coconut flour, flax seeds, sweetener, baking powder, cinnamon, ginger. In a second bowl mix together the wet ingredients: egg whites( or flax eggs), mashed bananas, vanilla and apple cider vinegar.

Combine wet and dry ingredients.

Fold in 1/4 cup of walnuts

Pour batter into the lined pan and sprinkle with the rest of the walnuts.

Bake for 55-60 minutes.

Allow to cool before slicing.