Almond Citrus Cake

This cake is Gluten-Free, Milk-Free, light, flavorful, satisfying.  Tell me what you think!

FLOURless CITRUS ALMOND CAKE

• 4 Omega-3 Eggs, at room temperature (can substitute 2 Tbs. freshly ground flax seeds mixed with 4 Tbs. water for two of the eggs)

• 3 Tbs. organic Lemon Zest

• 1 Tbs. organic Lime Zest

• 1/2 tsp. pure Almond extract

• 1 tsp. Orange Blossom Water, available at Whole Foods and at Middle Eastern markets

• 1/4 c. Pure Maple Syrup

• 1 1/2 c. fine Almond Flour/Meal

• 1 tsp. Aluminum-free Baking Powder (check expiration date!)

• 1 tsp. Baking Soda

• 1 tsp. Cider Vinegar (can use White Vinegar)

• Pinch of Sea Salt

• Juice of 1 organic orange and 1 organic Lemon

• 1 tsp. Orange Blossom Water

• 1 tsp. Pure Maple Syrup

Pre-heat oven to 350º F.

1. Line bottom of a 9" round cake pan with parchment paper, and grease it and the pan sides with Coconut Oil or butter.

2. Separate the eggs, making sure the egg whites go into a clean, dry bowl.

3. In a large bowl, whisk the egg yolks, zests, extract, orange blossom water and Maple Syrup until smooth.

4. In a separate bowl, mix the almond flour, baking powder and soda until combined. Add the flour mixture to the egg yolks and mix well.

5. With and electric mixer, whip the egg whites starting on low-speed and gradually increasing to high.

6. When frothy, add the pinch of salt and vinegar. As they begin to increase in volume, add syrup a little at a time, as you continue to beat the egg whites. When thick enough to form soft peaks, they are ready.

7. Very gently fold the egg whites into the flour mixture a large spoonful at a time, (never stirring). As you add more egg whites, the mixture will become light and fluffy. Don't rush this process.

8. Gently scoop the batter into your prepared pan, and bake for 35 minutes in middle of oven, until top is golden.

9. Remove from oven.

10. Mix citrus juices with orange blossom water and the maple syrup.. and pour evenly over top of cake.

11. Let cool. Run a knife around the edge and lift from pan. Serve with whipped coconut cream.

Dreaming of Minty Kabobs

On June 6th I had surgery to complete a cosmetic need after my surgery in May 2011. This to me is the culmination, the period at the end of the two-year cancer experience process I have lived. With God's grace, I can mark that day as the end of a transformation and the beginning of living what I learned in those two years...of giving back in any way I am able.

And so I am confined to the house, and mostly my room, for a week.  No bending, lifting, driving, jumping on the bed or doing the Macarena! Also, as a test of my willpower, no cooking!

Today is my son's last day of school, and so I have solicited the aid of J and my daughter to stock our dining room table with a whole wheat pizza, fresh veggies, and some type of dessert.  He's bringing a few friends over, but I will be hiding in my room with my apple slices, cinnamon and almond cheese snack!

I can type however!  At least for a few minutes...

And so of course, since thinking of food and reading and watching videos are all I can do (oh, and I colored a cartoon scene I drew a few months ago), I figure why not contemplate what I want to make the instant I have the ok to resume my activities!

Well, these Kabobs came to mind. Lamb seemed the right protein, and middle eastern spices the right compliment.

Minty Lamb Kabobs

This recipe makes about 4 servings.

• 1 Tbs. whole wheat Bulgur, rinsed (use bran flakes or quinoa for Gluten Free version)
• 2 tsp. Coriander
• 2 tsp. Cumin seeds
• 3 whole Cloves
• 3 green Cardamom pods
• 6 black Peppercorns
• 1/2 inch piece of fresh Ginger
• 2 Garlic cloves
• 2 Tbs. chopped fresh Mint
• 1 small organic Onion, chopped
• 14 oz. ground organic grass-fed Lamb
• 1/2 tsp. Sea Salt

Dip

• 1/2 c. plain Soy or Coconut Yogurt
• 1 tsp. Lemon juice
• 2 Tbs. chopped fresh Mint
• 3-inch piece of organic Cucumber, grated
• 1 tsp. Mango Chutney

Soak bulgur wheat in 1/4 c. of warm water for 5 minutes. Drain.

Preheat oven on Broil.

Heat skillet over medium heat, and dry-fry the coriander, cumin, cardamom pods, cloves and peppercorns, until they turn a shade darker and release a roasted aroma. Watch and stir often to avoid burning.

Grind the spices in coffee grinder, spice mill or with mortar and pestle.

Put ginger and garlic in food processor or blender and process to a puree.  Add the spices, bulgur, mint, onion, lamb, and salt and process until finely chopped. You may alternately do this by hand, chopping garlic and ginger.

Mold kabobs into small sausage shapes or  4 metal or pre-soaked wood skewers. Cook under broiler for 10 - 15 minutes, turning skewers occasionally.

To make dip, mix all ingredients together in a small bowl.

Serve kabobs with lime slices and the cucumber - yogurt dip. Garnish with mint leaves.

~ To Your Health! ♥

When did Waldorf Creep into my Sandwich?

It's helpful to have something quick and healthy in your fridge ready to grab as you rush to work or an appointment.

Waldorf Chicken (or Tofu) Salad

This salad will keep for 2 - 3 days.

waldorf-salad

Waldorf Chicken Salad Sandwich

• 2 cups cooked organic Chicken, diced (or 2 cups grilled or barbecued Tofu for Vegan recipe)

• 2 tablespoons Apple Cider vinegar

• 2 medium organic Granny Smith Apples, unpeeled and chopped

• 1/2 cup organic Grapes (halved)

• 2 organic Celery Stalks, thinly sliced

• Shredded organic Green Leaf or Romaine Lettuce

• 1/2 cup chopped Pecans or Walnuts

• 2 Tbs. organic whole Cranberry Sauce (opt.)

• 1/2 cup Vegenaise

• ¼ tsp. Black Pepper

• Dash of Curry

In a medium bowl, combine all ingredients; mix well. Cover and refrigerate 1 hour. Serve on whole grain bread, Udi's Gluten Free Chia bread or atop salad greens. ♥

Chia n Chocolate, Cha Cha Cha

I wanted to make a non-dairy pudding using Chia seeds, since they are just like tapioca once add to liquid.  I found a couple of recipes and tried one, but was not happy with the results. (Read about Chia Seeds here.) After an experiment or two I came up with an acceptable version!

Let me know how you find it!

Chocolate Chia Seed Pudding

choco chia pudding2

• 1/4 cup Chia seeds
• 1/4 c. organic Almond Milk
• 3/4 c. Coconut Milk (canned)
• 2 packets Stevia or 1 Tbs. Xylitol (to taste)
• 1 small ripe Banana, mashed
• 3 ounces 75% or more Dark Chocolate, melted
• 2 Tbs. Cocoa powder
• 1 tsp. pure Vanilla Extract (optional)

In a medium bowl, whisk Chia and almond milk, and let sit while you mix the rest of the ingredients.

Whip Coconut milk until thickened. Add sweetener and banana and mix well. Add melted chocolate, cocoa and vanilla and whisk to mix.  Add Chia mixture and whisk again to combine.

Cover and refrigerate for 2 hours or overnight.

choco-chia-pudding

Stir pudding, ladle into glasses and garnish.

~ Chia cheers! ♥