4th of July Trifle (gluten and dairy free) + Bonus Virtual BBQ

 

Ingredients:

1 Gluten Free Cake Mix (follow the instructions)

2 cans Coconut Milk

1 pint Blueberries (I picked mine at a local blueberry farm)

1 pint Strawberries

1 Lemon, for zesting

My office is having a 4th of July themed food week. I wanted to make something fun but didn’t have a lot of time to prepare. To speed up the process I used a gluten free cake mix. If you add a dash of vanilla and some lemon zest it brightens up the entire cake and pairs really well with the fresh fruit. Once the cake has cooled cut it into small pieces so it is easy to layer.

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I made the cake gluten free for a coworker and dairy free since I am lactose intolerant. I used my coconut whipped cream recipe and added some lemon zest to match the flavor in the cake. Once the cake and whipped cream are ready you can start layering. Starting at the bottom alternating layers of blueberries, cake, whipped cream and then strawberries. I started off with a layer of cake and whipped cream to help hold everything up.

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Don’t forget to check out these amazing recipes!

Coleslaw, minus the mayo – Isobreathing

Avocado Egg Salad – Nest Fresh Eggs

DIY BBQ Potato Chips – Grilling with Rich

Gluten Free Strawberry Pop Tarts– Whisking through Life

Fruit Enhanced Water – Taking Bites

Carrot Apple Slaw

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This is a fun and simple creation that will gear your tastebuds up for a tropical vacation. There are many different variations you can make to fit the flavors you like.

I make mine using a food processor shredding disk to get the ingredients in a nice matchstick form.

Ingredients:

Granny Smith Apples

Carrots

Walnuts

Unsweetened Coconut

White Balsamic Vinegar (whatever flavor you like)

When I am prepping this slaw for the week I use 3 apples, 4-5 large carrots, 1-2 handfuls of nuts and a handful of coconut. I pass all of the ingredients through my food processor and then add the balsamic to taste. My favorite white balsamics to use are ginger and coconut lime.

I eat this on fish tacos, quesadillas, grilled chicken, in salads, as a side dish.. the possibilities are endless!

Blueberry Cheesecake Ice Cream (Vegan)

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Crust layer

1 cup graham cracker crumbles (I put graham crackers in a food processor)

¼ cup Earth Balance vegan butter

Dash of cinnamon

1 Tablespoon sugar

Blueberry layer

1 1/2 cups blueberries, fresh or frozen

2 Tablespoons sugar

1 teaspoon cornstarch

Cheesecake layer

8 ounce container Tofutti cream cheese, at room temperature

¼ cup sugar

2 cans full fat coconut milk, chilled (only use the coconut cream, not the liquid)

2 teaspoons vanilla extract

Combine all of the ingredients for the crust and bake in a cake pan or on a baking sheet (pat out in a thin layer so it cooks like the crust for a pie) at 350 for 8-10 minutes then set aside to cool. *crumble into pieces before layering in ice cream.

Place the blueberries and sugar in a small saucepan over medium-high heat; cook until the berries burst and release their juices, about 5-10 minutes. Add the cornstarch and cook for another 1-2 minutes. Remove from heat, pour into a heat-proof bowl, and place in the fridge to cool.

Place the cream cheese and sugar in a large mixing bowl and beat until smooth. Add 1/2 cup of coconut cream and beat until well incorporated. Add the remaining cream and vanilla and whip 2-3 minutes.

spread half of the cheesecake layer mixture in a plastic container. Top with half of the blueberry layer and crust layer then the other half of the cheesecake layer, then the remaining blueberries and crust. Swirl with a knife. Cover and freeze until firm or at least 6 hours.

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Curry Coconut Chips

Dear Diary,

There has been so much chatter about coconut chips that I had to find out what the big deal was. Coconut is highly nutritious and rich in fiber, vitamins, and minerals so if it can be turned into a chip, I’m all about it.

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After scouring Google for a few minutes I grabbed a whole coconut and a vegetable peeler and got to work. I shaved off about 1/2 of the coconut, tossed the shavings in a tupperware container with coconut oil, curry powder and sea salt and shook it up to cover the coconut in the seasonings (think shake and bake). Bake the coconut at 300 for 20 minutes, or until slightly golden. Mix every 5 minutes to make sure they cook evenly.

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Until Next Time,

Rebecca

P.S. They totally taste like potato chips!!

Strawberry Shortcake (Dairy Free)

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Strawberry Layer

7 cups Strawberries

4 tbsp Sugar

Shortcakes

2 cups All Purpose flour

4 Tbsp Sugar

1 Tbsp Baking Powder

1/2 tsp Salt

8 Tbsp cold Vegan Butter

1 Egg, lightly beaten

1/2 cup plus 1 Tbsp Coconut Cream

*1 Egg white, lightly beaten (to brush over shortcakes before baking)

*2 Tbsp Sugar (to dust the top of the shortcakes before baking)

Heat the oven to 425 F.

Place 3 cups of sliced strawberries in a bowl and crush with a potato masher until it resembles a thick puree. Slice the remaining berries and add into the crushed berries along with the sugar. Let the strawberries sit for 30 minutes or more.

In a food processor, combine the flour, 4 tablespoons of sugar, the baking powder and salt. Cut the butter into cubes, add to the flour mixture and process until it resembles coarse meal. In a separate bowl, mix the beaten egg with the coconut cream then add mixture into the food processor. Mix all ingredients until a slightly sticky dough forms.

Place the dough onto a floured work surface and lightly knead (do not overwork the dough) until it comes together. Pat the dough out with your fingertips until it is about 3/4 inch thick. Flour a biscuit cutter or round cookie cutter and cut the dough into rounds. Place the rounds 1 inch apart on a parchment lined baking sheet, brush the tops with the beaten egg white and sprinkle with sugar.

Bake until the shortcakes are golden brown, about 10-14 minutes.

coconut whipped cream – 1 can of full-fat coconut milk, chilled. Scoop out the cream (save the liquid for smoothies!), add a dash of sugar and a splash of vanilla extract then whip with a hand mixer. If you store the whipped cream in the fridge you will need to rewhip before serving.

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Clean Pizza

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Pizza Crust:
3 Cups Mashed Butternut Squash
1 Cup Corn Flour
1 Cup Garbanzo Flour
1/4 tsp Sea Salt
1/8 tsp Black Pepper
2 Tbsp. plus 1 Tbsp. Ground flax
1 Tbsp. Italian seasonings

Green Sauce:
1/4 Cup Cashews
1/2 Cup packed basil
1 Cup packed spinach
1/2 Lemon, juiced

1 Tbs. Pine Nuts
Sea Salt and Pepper to taste
8 Tbsp. Grapeseed oil
*In a food processor puree all ingredients until smooth

In a small bowl combine the 2 Tbsp of ground flax with 4 Tbsp water. Let sit for 5 minutes.
In a larger bowl combine 3 cups of squash with the soaked flax meal, flours, salt, pepper, Italian seasonings, and extra ground flax. Stir to combine.

Spread the mixture onto a parchment lined tray and create a circle, making sure that the edges are a little bit thicker. Bake at 425 for 30-35 minutes or until the edges are crisp and golden and the center is set (and can peel away from the paper). Top with sauce and toppings of your choice, and bake for another 10 minutes.

My toppings: pineapple, basil, tomatoes, red onion, red pepper and some Cabot shredded mozzarella

 

The Present Moment Cafe – St. Augustine

Dear Diary,

My taste buds have a vegan burger story for you!

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Present Moment Cafe is a quaint little raw food cafe located in the heart of historic St. Augustine. Whether you are dining on a couch, propped up at the bar or seated at a table you will get the same homey feel throughout the entire cafe. The fresh juices are a perfect accompaniment to any meal and the cashew based hummus is a must try starter. The real star of this story however is the burger! The house regular, that graces the menu with its presence on the daily, is the sunlight burger and oh my it will bring some sunshine to your mouth with its flavor bursting deliciousness. Present Moment doesn’t stop there and will take the burger base and create a daily special burger with all new flavor profiles to mix it up. Pictured below is a southwest style spin on the classic sunlight.

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If you are in St. Augustine make sure to check out this hidden gem. Just don’t get your heart set on a Sunday Funday raw meal beacause you will find a closed sign on the door.

 

Until Next Time,

Rebecca

Lamb Roast

This is one of my favorite no fuss meals. The bold flavors of lamb and red wine combined will knock you off your feet, fill your stomach and leave your house smelling wonderful.

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*There is no right or wrong with the amount of ingredients that you use in this dish

Boneless lamb roast (trim off the fat and cut meat into chunks, I tie the fat in the mesh bag the lamb comes in and keep it in the roasting dish while cooking)

Roma tomatoes, quartered

Fingerling potatoes, cut in half lenghtwise

1 bag Pearl onions, whole – after you boil for 2 min and pop out of the outside layer

5-6 cloves Garlic, crush the pieces with your knife and toss them in

Rosemary, an entire container from the grocery store, whole

Olive oil, to run it over the top of everything and mix it in before pouring in the wine

1 bottle Red wine (I use Spanish wines for the bold flavors – you will use over half a bottle b/c this is the only liquid you put in)

Kosher salt and pepper, to taste

Cook for  2 hours (covered with foil) at 350. Remove foil and cook for an additional 30-45 minutes.

The ultimate farm discovery

Dear Diary,

I am in love. I have no doubt in my mind that I am having a foodie love affair with Freshfields Farm.

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Imagine walking into a grocery store/ farmers market/ roadside vegetable stand/ heaven and you have a good idea of Freshfields Farm. The store winds around like an airport or amusement park line with fresh fruits, vegetables and herbs gathered around you. The hand cut meats are fresh, never frozen and amazingly inexpensive. I was astounded by all of the organic and local offerings, including the farm fresh eggs. My best tip to the new shopper: make sure to grab what you want as you go because this line of glorious produce dead ends at the checkout with no turn around lanes.

Once loaded up on all the store had to offer I ran home to create the perfect dish. I couldn’t decide between the chicken breasts or salmon filet so I went with both. Maple plank salmon and Mediterranean spice rubbed chicken were tossed on the grill while I starting chopping up fruit in the kitchen. To top off my proteins I made a salsa using pineapple, mango, nectarine, cilantro and lime. I finished off the dish with some asparagus and dug in to my amazing farm to table dinner.

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Until next time,

Rebecca

 

Quinoa Tabouli/ Lemony Orzo Salad

These are both my favorite side dishes to grilled chicken and veggies. The combination of herbs and citrus bring a bright punch of flavor to a meal.

The best part.. They use similar ingredients so I can make both dishes using the same herbs!

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Quinoa Tabouli:

1 c. uncooked quinoa
1/2 cup chopped scallions

1 c. chopped fresh Italian parsley
1/4 c. chopped fresh mint
1/2 c. quartered grape tomatoes
sea salt and freshly ground black pepper to taste
1/4 c. extra virgin olive oil
1/4 c. fresh lemon juice
1 tsp minced garlic

Cook the quinoa per the package. Chill thoroughly.

Add scallions, parsley, mint, and tomatoes to the quinoa. Add salt and pepper to taste.

Whisk olive oil, lemon juice, and garlic until blended. Add to quinoa and veggies and mix until thoroughly combined. Chill before serving.

Lemony Orzo Salad:

1 pound orzo

1 tablespoon chopped mint

3 tablespoons chopped fresh Italian parsley

2 scallions, finely chopped (white and light green parts only)

2 tablespoons lemon zest

3 tablespoons lemon juice

1/2 c. quartered grape tomatoes

1/3 c. Toasted Pine nuts

½ English cucumber, seeded and chopped

Extra-virgin olive oil

Cook the orzo per the package.

Add pine nuts, cucumber, scallions, parsley, mint, and tomatoes to the orzo.

Whisk olive oil, lemon juice, and lemon zest until blended. Add to orzo and veggies and mix until thoroughly combined. Chill before serving.