This post is part of my ongoing restricted diets series with the Free People Blog BLDG 25.
Since it seems this winter is hanging on until the bitter end for a lot of folks this year, I decided it was the perfect opportunity for one last comforting winter meal, like this simple to make spinach, lentil and sweet potato slow cooker soup
OK, sure, I am in California and our idea of winter weather is the low 60s and some rain, but even with our (not so) cooler than usual winter weather — I want hot, comforting foods, that literally feel like a warm hug with every spoonful.
[click to continue…]
Over the past few years, whipped coconut cream has become one of my favorite tricks I’ve come up with in the kitchen. I love whipping up (literally) a batch for dinner guests, not even bothering to tell them it isn’t heavy whipped cream. I love how amazed people are when I tell them that it’s totally vegan and just 3 simple ingredients. I have shared how to make this glorious stuff within several of my recipe posts before, but I thought what better way to kick off my new Tutorial Tuesdays series than with this favorite how-to!
Plus, since canned coconut milks can vary drastically, I wanted to give you my comparison of 5 different coconut milk brands. You’ll be shocked at how different each one is. Because of the vary degrees of whipability (is that a word?) – the results and the work can be quite challenging if you choose incorrrectly. Due to the different stabilizers in each brand and sometimes even where the coconuts originate from, these can cause the much needed separation of the coconut cream from the water to just not work – no matter what you do.
Outside of the varying brands, I have also read that extra air in the can, may also cause less separation to occur. This isn’t something I have tested too much myself, but if you want to shake cans of coconut milk at the store, I say go for it. You are listening for little to no swishing around of the liquid in the can.
Whipped coconut milk is creamy, rich and thick, much like traditional whipped cream and the coconut flavor is very faintly there. Not nearly what you would expect it to be. The best part about homemade whipped coconut cream is all of it’s many uses and how much you can vary the flavor. You can add raw cacao powder for a chocolate cream, muddle some fruit and fold that in, maybe a squeeze or two of your favorite citrus, or even just a good quality all natural extract, you can even add a bit of your favorite liqueur. It would be hard to choose my favorite way to customize my homemade whipped coconut cream, but the easy part is actually making it. So, let’s get to it. [click to continue…]
Around Christmas a good friend of mine, Margaux, contacted me to ask if I had any good gluten-free cake recipes for her newly gluten-free sister-in-law, Mandy. I realized that I had really never experimented with a full-on cake recipe in all the years of me being gluten-free. How is it possible that in 9 years of eating gluten-free I had never made a chocolate cake? Shame on me, right? This has to be considered sacrilegious.
Cake is something I have never really cared about too much about, most times I find cake to be far too indulgent for my taste. Too sweet and just too much for me. I much prefer a small square of great quality dark chocolate or maybe one good homemade gluten-free chocolate chip cookie. My husband, Mark, however is quite the opposite. That man could live on a slice a cake every single day, that is if I wouldn’t nag him to death even before the excessive sugar would get to him. If there is but a single slice of cake in our house, no matter the flavor, it will haunt him until he finally gives in and indulges. Cake for breakfast is a common occurrence ’round here. Considering there was a time he used to drink several Cokes in one day, and he has stopped that and many other bad habits, I have chosen to pick my battles with this kind of stuff. A little cake in the morning never killed anyone.
When MightyNest contacted me to ask if I wanted to try out their amazing glass bundt cake pan, creating a new gluten-free recipe with it – I was slightly hesitant and a bit intimidated. Not only had it been forever since I made a cake, I have never made a bundt cake. I know, right? [click to continue…]
Today we are celebrating one year since we arrived in California from New York! It seems like just yesterday we pulled up to our new home in the moving truck, tired from a long, teary-eyed adventure across the country. Since much of the last year feels like a blur and a whirlwind, I haven’t taken much time to reflect on this huge life shift, so what better time than now?
The decision to uproot our life in New York, leaving our family and all that we had built together over nearly 10 years, wasn’t one that was brewing in all that time. It started as a pipe dream just two years prior, something my husband Mark and I lustfully talked about in a very dreamy way – “wouldn’t it be amazing if we just up and moved to California” or “one day we need to live in California”. One day we decided to stop merely dreaming and started taking the actions necessary to actually make it happen. Within a year of that decision we had sold our house, we said our goodbyes and we hit the road for the west coast.
So much has happened in this first year of living somewhere new, we have both accomplished new and major things, we have had our struggles finding our way in a new place, we’ve seen relationships change and new ones flourish and grow, but through it all – we have always had our dreams and each other.
Listening to your Inner Voice
The most important thing I have taken from this major life shift, is that the biggest dreams sometime require the biggest changes, some of which may not pleasant. Part of allowing your dreams to come to fruition, is taking the time listen to your inner voice, to realize that your unique path isn’t supposed to or going to, be the same as anyone else’s. Most of all – you need to realize what is holding you back from that dream and with that, you will likely be forced to look your biggest fears straight in the face. [click to continue…]