Tuesday, November 27, 2012

Blender OnGuard Pumpkin Bread

Dry Ingredients:
1 1/3 Cups whole Buckwheat
3/4 Cup whole Flax Seeds
3/4 Cup Quaker Oats

2 tsp. Baking Soda
1 tsp. aluminum free Baking Powder
1/2 tsp. Salt
2 tsp. Ground Cinnamon

Wet Ingredients:
1 1/4 Cups Water
1 Cup Agave or Honey
1 tsp. Danncy's Mexican Vanilla
1 medium sized Organic Apple
1 1/2 Cups of cube cut pumpkin (no need to remove skin)
15 oz. can of Pumpkin Puree
3 drops OnGuard

1 Cup Walnuts
1 Cup Dairy Free Chocolate Chips

Put the first three dry ingredients in a vitamix, blendtec, or ninja blender.  Blend into a nice flour.  Pour it into a bowl.  Add the next four ingredients and stir in well.  Then place the wet ingredients into the blender and blend those well.  Pour into the dry ingredients and stir until well incorporated.  Add any optional ingredients at the end.  Grease a bread or bundt cake pan and pour mixture in.  Bake at 350 degrees for 45-50 min.  This usually makes two loaves for me.  Easiest and fastest whole grain bread you'll ever make.  And super yummy.  At my house, the two loaves are gone in about an hour.  

Wednesday, November 7, 2012

A spin on the Citrus Sunshine Juice by Jennifer Cornbleet

I love this juice! The lemon touch gives a je ne sais quoi to this juice that I know you will just love. This is a recipe from the book Raw Food Made Easy

Serves 2

  • 2 Oranges
  • 1 Grapefruit
  • 1/2 Lemon
Romy's variation is to add:
  • 1 banana 
  • 1 tbs of kefir (up to you whether you use the vegan or non vegan version) 
  • 2 pitted dates
  1. Cut the oranges, grapefruit and lemon in half crosswise. Extract juice with a citrus juicer or reamer. 
  2. Blend banana, kefir, dates with juice. Serve immediately. 

Saturday, August 18, 2012

50 Ways to stand up for cancer.


I thought you may enjoy reviewing this issue of Whole Living Magazine. There are options for printing in case you like some of the recipes or the whole magazine. Enjoy!

Wednesday, July 11, 2012

Millet Pudding

I really can't take credit for this. My cousin Ursula made it for me on our trip out to New Hampshire but it's one I crave often and so I'm posting it up for her.

2 Cups Granola
3 Cups Millet (cooked . . . 1 Cup Millet and 3 1/2 Cups Water, for 45 min., let it cool)
4 Tbsp. Maple, Honey or Agave (your choice)
1/2 tsp. Sea Salt
1 1/2 Cups Cashew Cream (1 Cup Cashews & 1 Cup Water & 2 Tbsp. Lemon Juice)
1 Tbsp. Vanilla (And I'll add once again, Danncy's is best)

Layer 1/2 of the granola on 11x13" pan. Make cashew cream by blending ingredients in a good blender. Slowly add the cooked and cooled millet into the blender as it's blending until the mixture is nice and creamy. Pour over the granola in the pan. Sprinkle the remaining granola on top and chill till the mixture thickens. This just makes the pudding thick and easier to cut and serve. Slice up and enjoy with your favorite fruit or fruit that is in season. Yum!

Easy Vita-Mix Flax Carrot Cake

You'll be amazed at how easy it is to put together this cake. Granted you have a Vita-Mix or other high speed blender. And lately, I'm in love with making my own flours so I know what's in my breads and cakes. And this recipe is super moist and very nutritious.

1 1/2 Cups Wheat, Spelt or Farro Berries
3/4 Cup Flax Seeds
3/4 Cup Oat Groats or Rolled Oats
2 tsp. Baking Soda
1 tsp. Baking Powder (I use the Rumford Aluminum-Free brand)
1/2 tsp. Sea Salt
2 tsp. Cinnamon
1 1/2 Cups Spring Water (you could also use almond milk or half water and any other nut or rice milk)
1 Cup Honey (I love using Raw Honey, but since this is getting baked, raw honey is not necessary)
1 tsp. Danncy's Mexican Vanilla (I stress this one in most all my recipes because the Vanilla really does make a difference)
1 Medium Apple
3 Medium Carrots
1 Cup chopped Walnuts (optional)
1/2 Cup Raisins (optional)

Blend first three ingredients in a Vita-Mix or Blend Tec until ground up. Pour contents into a bowl. Add the baking soda, powder, salt and cinnamon and stir. Blend the water, honey, vanilla, apple and carrots in the empty blender and then pour into the dry ingredients and stir well. Add walnuts and raisins if you want and incorporate. Pour into a bread, cake or bundt pan and bake at 350 degrees for 40-45 minutes. This recipe also makes great muffins if you want to reduce the baking time to about 20-25 minutes. Let cool and enjoy! In my family, this cakey bread does not last.

Monday, July 9, 2012

Coco Nutties

I've had people begging me for this recipe and have just barely posted it today.  So here it is for all who have wanted it.

2 Cups Pecans
2 Cups unsweetened shredded Coconut
1 Cup chopped Chocolate (dairy free chocolate chips work too)
1/4 Cup Coconut Oil
3 Tbsp. Organic Agave Nectar
3 Tbsp. Raw Honey
1 tsp. Danncy's Mexican Vanilla (or any vanilla - but Danncy's makes a big difference)
1/2 tsp. Salt

Pulse nuts in a blender or food processor.  Not too fine.  Then place all ingredients in a bowl and stir together.  Let chill in a freezer for about 15 min. to solidify oil a bit and then take out and squeeze into cookie balls.  The mixture does not roll into balls very well.  So you really have to squeeze them into balls.  Then keep in the fridge or freezer until ready to eat or serve.  Best dessert or snack ever.

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