Tuesday, June 28, 2011
Anyone remember those orange creamsicle popsicles we enjoyed as children? This frosty dairy-free smoothie captures those flavors and provides a host of nutrients and protein. I got the idea for this smoothie from one of our favorite restaurants, Thrive Cafe, in Seattle. Whenever we are in Seattle or driving through we make a stop there either to dine in or to get take-out for the road. It is a mostly raw, vegan, organic cafe with very reasonable prices. All of the to-go containers are biodegradable too!
This smoothie is made with raw almond milk. We have a recipe in our cookbook for making raw almond milk if you need one. I usually soak a big bowl of truly raw organic almonds overnight and scoop out some for almond milk and leave the rest for smoothies and snacking. Place the almonds and water into a high-powered blender. A pinch of sea salt and a dash of maple syrup is all you need to add. Blend, adding more water if needed, and then strain though cheese cloth or a nut milk bag. Tom likes to eat the leftover pulp. You can also use the pulp to make dehydrated crackers or cookies.
Raw Orange Creamsicle Smoothie
This smoothie is more like a frosty beverage rather than a thick smoothie. It is quite refreshing on a very hot day. If you don't want to use raw almond milk or have a nut allergy then use any milk of your choice, such as hemp milk or rice milk. I prefer freshly squeezed orange juice because all of the enzymes needed to help digest it are intact, but you could also use store-bought orange juice. I use valencia oranges because of their high juice content. Omit the frozen bananas if you would like and just use a few cups of ice cubes. This recipe makes a large batch (to feed our family plus some). You can easily make a half batch. Leftovers can also be poured into popsicle molds for a frosty treat later on.
4 cups raw almond milk
2 cups freshly squeezed orange juice
2 medium frozen bananas
1 to 2 handfuls ice cubes
Place the almond milk, orange juice, and bananas into a high-powered blender (I use a Vita-Mix) and blend for about 60 seconds or until smooth. Add ice cubes if desired and blend again. Drink immediately or pour into popsicle molds and freeze. Source: www.NourishingMeals.com
More Smoothie Recipes:
Super Antioxidant Smoothie
Cherry Beet Detox Smoothie
Wednesday, June 8, 2011
Rhubarb is in season here! It is almost like the first fruit of the season. There are so many creative ways to use rhubarb, such as in compotes, pies, jams, sauces, crisps, scones, and ice cream! If you have any more idea please share. These gluten-free, vegan rhubarb scones make a tasty breakfast treat or afternoon snack with tea.
This is another recipe of mine that doesn't require any starches or xanthan gum. The binding action comes from the chia seeds and sweet rice flour. If you are looking for a good source of chia seeds that are a little less expensive than buying them at your local health food store, I found them on sale today at Nutiva.com. I usually buy a ten pound bag from Azure Standard but forgot to include it in my recent order. Be sure to store them in your refrigerator. I usually grind about a cup in my Vita-Mix to use during the week. I store the ground seeds in a tightly sealed glass jar in my refrigerator.
Gluten-Free Rhubarb Scones
If you prefer to use something other than rhubarb in these scones, try chopped strawberries, raspberries, blueberries, or peaches. You can add a small amount of spices to compliment whatever fruit you choose to add. For example, peaches and nutmeg pair well together. I use superfine sweet rice flour from Authentic Foods but I believe any sweet rice flour will work. I normally use coconut sugar in my scone recipes but I realized today that I was out, so I used the organic cane sugar in my pantry for kombucha making. They were slightly sweeter than normal but still tasty!
1 cup sorghum flour
1/2 cup sweet rice flour
4 tablespoons granulated sugar (coconut, maple, Sucanat, or cane)
2 teaspoons baking powder
1/2 teaspoon sea salt
6 tablespoons organic palm shortening
3/4 cup chopped fresh rhubarb (chopped small)
1 teaspoon grated orange zest
2 tablespoons ground chia seeds
2 tablespoons hot water
3 tablespoons unsweetened applesauce
1/2 cup unsweetened hemp milk
Preheat oven to 425 degrees F.
In a medium-sized mixing bowl, whisk together the sorghum flour, sweet rice flour, sugar, baking powder, and salt. Cut in the palm shortening using your fingers until pea-sized crumbs form.
Add the rhubarb and orange zest, set aside.
Add to a blender the chia seeds and hot water. Then add the applesauce and hemp milk; blend until thick and creamy. Pour the liquid ingredients over the rhubarb and flour mixture. Quickly mix together using a fork until the ingredients have come together. Do not over-mix.
Lightly flour a wooden board and place the dough ball onto it. Dough will be a little sticky. Sprinkle a little flour over the dough and gently pat into a round disk about 1-inch of thickness. Using a sharp, floured knife, cut into quarters and then eighths, so you have 8 triangles.
Use the knife to slide under each scone and gently pick up. Then with the knife still supporting the scone, place onto a cookie sheet. Brush each scone with hemp milk and sprinkle with sugar if desired. Bake for 20 to 25 minutes. Cool on a wire rack. Source: www.NourishingMeals.com
More Recipes you Might Enjoy:
Maple Raspberry Scones