I only have 2 boxes left to unpack for the kitchen, so by next week I’ll be back in business! Can’t wait to plant flowering trees in the backyard, and do some landscaping. As you can see, my greenhouse is calling out to me. We also have to get those caps on the top before the rain starts, which isn’t likely here for another 3 weeks.
Unfortunately our bedroom has taken 8 days longer to complete, so we won’t be moved in there until next week. Sleeping on the sofa in the study is getting a little old, since I am pulling clothes out of a box every morning, and it’s a challenge finding things I can wear to work!
Yesterday I paged through a make-your-own Non-Dairy cheeses cookbook that was recommended to me by my awesome Nutritionist guru, and decided I had to try a recipe for cream cheese! It turned out fantastically well, but more like Ricotta, which is NOOO problem!
I added diced strawberries for a final touch, and my first creation using the Ricotta were these very delicious canapés. The topping choices are endless!
But first … the Ricotta recipe:
Non-Dairy Ricotta (see ‘Note’ to tweak recipe for Labne!)
- 1/2 c. raw almonds (not roasted)
- 3/4 c. very hot water
- 3/4 c. cold water
- 3 Tbs. fresh lemon juice
- 3 Tbs. arrowroot or cornstarch
- 1 1/2 tsp. nutritional yeast flakes
- 1 tsp. sea salt
Blanch almonds: place in a small saucepan with enough water to cover well. Bring to a boil and simmer for 2 minutes. Drain the water and cool the almonds by rinsing under cold water. Pinch to remove skins.
Grind the almonds in a food processor until they are very fine. Transfer to a blender and add the hot water. Process until mixture is thick and creamy. Add the cold water and remaining ingredients and process on high to mix.
Pour mixture into a pot and bring to a boil over medium-hi heat, stirring constantly. After the mixture thickens, reduce heat to medium and cook 1 minute longer while still stirring. Remove from stove and let cool.
Place almond ricotta in a bowl and beat well with wire whisk or electric beaters. Transfer to a glass storage container and chill in refrigerator for a couple of hours (if you can wait that long!)… it will thicken a bit more.
NOTE: If you add 1 more Tbs. of lemon juice and process until very smooth you will get more of a creamy texture that is an amazing substitute for Labne (Lebanese yogurt-cheese, popular as a spread on pita bread or toast for breakfast).
Ricotta, Radish and Arugula Canapés
This recipe is high in fiber, offers great antioxidants, has olive oil which is recommended as a breast cancer prevention food, and Piperine: the active component in pepper which is believed to prevent the harm that free radicals can cause your body.
- Gluten-free Bread slices, cut thinly (or crackers)
- Organic Radishes
- Organic Arugula
- Freshly ground Black Pepper
- Extra Virgin organic Olive Oil
I used Udi’s Gluten Free Omega Flax and Fiber bread as my base. I carefully sliced each in half lengthwise to make thinner slices.
You can use any gluten-free, high fiber bread. Udi’s makes some great high fiber options like this one and their Chia Millet.
Spread thick layer of Ricotta on slice of bread. Top with thinly sliced radish. Sprinkle with freshly ground black pepper. Add fresh arugula leaves and a drizzle of olive oil, and voila! A deelicious, nutritious, gluten-free, non-dairy appetizer.
Feel free to add herbs or diced fruit to your ricotta for more spread options. You may you also enjoy this healthy ‘cheese’ on toast, in pasta shells with Marinara sauce, or as a dessert with diced fruit and toasted coconut! I’m sure you can think of more creative toppings.
Almond Ricotta will keep in the fridge for about 1 week. You may need to beat again with a whisk before serving, since some of the liquid may separate after a day or two.
~ Cheers! ♥