Posts Tagged Vegetarian

Pumpkin Crisp

Pumpkin Crisp

Pumpkin Crisp
adapted from busy in brooklyn

29 oz. can pure pumpkin
1 cup sucanat
3⁄4 cup milk (almond, soy, dairy, rice, etc.)
3 eggs
1 tsp cinnamon
1 tsp vanilla extract
1 tsp pumpkin pie spice (optional)

 

Walnut Crisp Topping:

3⁄4 cup sucanat
3⁄4 cup oats (gluten free if necessary)
3⁄4 c chopped walnuts
2 tbsp almond flour
1⁄4 tsp cinnamon
6 tbsp earth balance or organic butter

Method:

Preheat oven to 350˚. Whisk together pumpkin, sucanat, milk, eggs, cinnamon, and vanilla until smooth. Spray a pie dish with cooking spray and pour mixture inside. Mix topping until incorporated and sprinkle over pie. Bake for approximately 45minutes, until topping is golden brown.  Enjoy with whipped cream!

Cranberry Apple Cider

Cranberry Apple Cider

This apple cider is a thanksgiving favorite at our house.   The cranberries pop the flavor while the cinnamon and cloves combination create a very festive drink.  We hope you love it as much as we do!!

 

Healthy Thanksgiving Beverage

Cranberry Apple Cider
adapted from 5 dollar dinners

Ingredients:

1 64 oz. bottle 100% (organic if possible) apple juice
12 oz. bag fresh cranberries (organic if possible)
Handful whole cloves
Couple cinnamon sticks

 

Directions:

Pour the apple juice into a crock pot or slow cooker.   Add the fresh cranberries, whole cloves and cinnamon sticks.  Set the crock pot/slow cooker on high for four hours.  Drain the cranberries, cloves, and cinnamon sticks before serving.  Set on high for 4 hours. Strain the cranberries, cloves and cinnamon stic

Serve it warm or serve it cold – either way it is delicious!

 

Breakfast for Champions

Breakfast for Champions

Breakfast for Champions

Apples – diced
Bananas – diced
Dried fruit ( shredded coconut, dates, raisins, goji berries, etc.)
Oats (optional)
Favorite nuts

Combine ingredients in a large bowl.  Top with milk or a scoop of coconut whipped cream.  Yum!

How To: Make Coconut Milk Whipped Cream

How To:  Make Coconut Milk Whipped Cream

Yesterday when I looked at the calendar, I was shocked to discover how quickly Thanksgiving is coming our way.

Thanksgiving equates to whipped cream in my book – healthy whipped cream.  There are a variety of dairy-free whipped creams available at your local health foods store, but they can be pricey and hard to find.  Making your own whipped cream with coconut milk is an inexpensive, yummy, and healthy way to enjoy the holiday festivities. I love this whipped cream on any dessert, breakfast, and hot chocolate.

Want to learn how to make your own?

 

Hot to Make Dairy Free Whipped Cream with Coconut Milk

 

First you are going to need a regular can of coconut milk, low-fat will not work.  Place the can of coconut milk standing upright in the refrigerator and leave it to chill overnight.  If you are in a pinch, you can place the can of coconut milk in the freezer for an hour, but only for one hour!  While the can of coconut milk is chilling, the heavier cream portion of the coconut is going to separate from the watery portion.  We want the heavier creamy portion, so be sure to open the can in the same position it was chilled in.

 

Open the can and scoop the creamy portion into your blender or vitamix.

The creamy portion will be very firm.  If your coconut milk is not firm, you will want to chill it a little more.  Your coconut milk should look something like this:

After you have removed all of the solid milk, you will see a creamy water substance at the bottom.   We will not use the coconut water in the whipped cream mixture.  Place the coconut water to the side and save it to add to your next smoothie.

Add 3-6 tbsp of powdered sugar
1 tsp vanilla
and a sprinkle of cinnamon (optional)

 

Whip coconut milk in your blender, vitamix, or hand mixer until smooth.  Store your coconut whipped cream in your refrigerator.  Coconut whipped cream maintains a thicker quality the colder the temperature.

Yum!

How To: Make Your Own Powdered Sugar

How To:  Make Your Own Powdered Sugar

Powdered sugar should be renamed as the “Party Sugar.”  The light and airy substance of powdered sugar sings party time and instantly transforms any Monday into a Friday. Thank goodness its Friday?  No… Thank goodness it is powdered sugar.

 

But when you are monitoring the quality of sugar you are eating, party sugar created from unprocessed organic sugar is hard to find.  Today I am going to teach you how to bring the party back into your sugar.

 

How To: Make Your Own Powdered Sugar

To start you are going to need some unprocessed white sugar – organic if possible.  White unprocessed sugar is known as “Sugar in the Raw,” organic sugar, and more of a brown sugar substitute.  You might notice that the sugar crystals are larger which is a sign of higher nutrient content.  Yum.  Sugar that is healthy for you.   As a heads up the sugar will double in volume as it is powdered-ized.

Next, you are going to need a blender or some form of grinder.  I use my vitamix when I am creating large quantities and my toastmaster grinder when I need a small amount.  Today I am going to demonstrate with my toastmaster grinder.

Place no more than 1/4 cup of unprocessed sugar in the toastmaster.  If you try to powdered-ize more than that, the sugar will not be as fluffy.  Push the handy dandy button at the top and watch the sugar circle.

When the sugar is light and fluffy, remove the lid.

Simple.  Right?  Now you can use this simple homemade powdered sugar to compliment frosting, brownies, and life.  TGFHPS.  Thank Goodness For Healthy Powdered Sugar.  The party can start right now.

 

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