Wednesday, May 29, 2013

Oaty Blueberry Muffin Cookies (GF, SF, & oil free!)

Yummers and super moist! :)
Hi all! I am back! I hope you all have been doing well! I can't promise that I will be posting constantly, but I will be here every now and then. I have been working a lot and the last thing I want to do when I get home is go on my super duper slow computer to type up a post. (Note to self: get computer fixed!) Most of the time I just want to eat and then sleep! LOL! But if other bloggers can do it with a full time job on the side, I can at least post something every once in a while. :)

That doesn't mean to say that I have not been making recipes! I have been loving making recipes still for sure and I have a repertoire of awesome low fat vegan dips that I would love to share with you all! However, by the time I want to take a picture of it to share, it is all gone. I sometimes can't help myself. Hehe... :P 

Well, today for you all I don't have a dip recipe (because there are no pictures hehehe..) but I do have an oober awesome gluten free cookie-esque recipe! The reason I made this recipe was because my boyfriend and I went to this vegan soy ice cream shop and bakery around the area where we live called Nami (oh my goodness, if you are into sweets and are vegan you must check this place out!). Usually I do not consume anything with cane sugar, but I figured since the boyfriend and I were going out, that we could treat ourselves, especially since it is organic! :P And boy did we! They had a gluten free blueberry baked doughnut that we had to try. It was sooooo.... good. Oh my goodness, no words can describe it. What I loved is that it was made with organic ingredients and that it was so moist. It had a glaze on it that it didn't even need, it was so good (and was sweet enough on its own). I wish I had pictures to share. :( It was devoured too quickly!

Source: http://tsoynami.com/

Anyhoo, before I start drooling on the keyboard, here is the recipe. :P I decided to make something very similar at home, but not as sweet. I don't have a doughnut baking pan or even a muffin tin for that matter, so I decided to make little muffin cookie shaped bites. I wanted the texture of the doughnut that we ate and I sure accomplished that! And without the oil or sugar! Woohoo! They are better for you and still taste yums! Well, here goes the recipe:

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Oaty Blueberry Muffin Cookies
Yield: Approximately 24 cookies/servings (a tablespoon each)

Ingredients:
For the Dry Ingredients:
2/3 cup gluten free steel cut oats ground into a flour (or 1 cup GF oat flour)
½ cup millet, ground into a flour (or 2/3 cup millet flour)
1 ½ teaspoons baking powder (aluminum free)
¼ teaspoon salt
½ - ¾ cup blueberries, fresh or frozen (amount depending how much you like blueberries!)

For the Wet Ingredients:
¼ cup cashews (soaked in hot water for about 15 minutes)
¾ cup chopped soft pitted dates, lightly packed (about 6 large medjool dates)
1 cup chopped sweet variety apples, such as fuji (1 inch chop)
3 tablespoons water
2 tablespoons coconut nectar
1 tablespoon vanilla extract
1 tablespoon lemon juice
2 tablespoons ground flax seed

Directions:
Preheat oven to 375°F.
In a large bowl, combine the oat flour, millet flour, baking powder and salt. Mix with a whisk until combined. Add the blueberries and mix again. Set aside.
In a small blender (I use my trusty magic bullet blender!) add the cashews, dates, apple, water, coconut nectar, vanilla extract, and lemon juice and blend away! You may need to scrape the sides of the container a few times to get it all blended well. You want it to become a somewhat smooth paste. It’s okay if it is a little grainy. Place this in a medium sized bowl and add the flax. Mix to combine.
Add the cashew/apple paste to the dry ingredients with a spatula and mix until all ingredients are combined. Try not to break the blueberries but if you do, it will still taste good. :) Set aside for about 5 to 10 minutes.
Drop the batter by tablespoon measure onto parchment lined cookie sheets and flatten them down a bit.
Bake for about 12 – 15 minutes (be careful that they don’t get too brown! They won’t be mushy in the middle but will still be soft. It has more of a muffin texture). Let cool for as long as you can wait and enjoy!! 

Tips:
  • Feel free to replace the oat flour with millet flour,  brown rice flour, or buckwheat flour and/or replace the millet flour with oat flour, brown rice flour, or buckwheat flour. The result should be very similar, if not the same!
  • Make sure that the dates are soft. It makes it so much easier to blend, especially when you don't have a high speed blender! If they are too dry, just let them soak for about an hour before using them in the recipe. 
  • Feel free to use another nut if you can't use cashews or use another fruit if you are in the mood for something else. Be creative and have fun! :)
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I'm going to eat one now. Hehehe...


Not only are these treats low in fat, they are low in sugar, and calories! Woot! Check out their nutrient stats below.
Here is the full nutritional information for these cookies and below is the basic nutritional information from CRON-O-Meter:

Thank you so much for stopping by! I hope you all enjoy the recipe and and have an awesome day! If you ever have any questions or comments, just let me know! I love to hear from you all! :)

Love,
Rawnessa <3


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Tuesday, February 26, 2013

Cheezy Chickpea Cheeze Dip (or Sauce)


Hi everyone! I hope you have been doing well! Sorry I have been so absent as of late. My new goal now is to post at least once a week. I was trying to go for everyday, but life somehow got in the way, if you know what I mean. But recipes are always developing in my mind and if you have any requests I would love to hear them!

Alright, so today's recipe is my ode to cheesiness. :P No, not to my cheezy nature! Hehe... Although I am pretty cheezy, if I say so myself. :D But it is an ode to a dip that I almost always make and has been a weekly staple for my boyfriend and I. I make slight different variations of this with whatever beans I have on hand, so feel free to experiment and veer off from the recipe. I know I always ending up doing that! :)

I usually use a food processor for all of my dips, but this time I wanted something extra smooth that the food processor couldn't give me so it can be more of a sauce consistency; also since I  intended this recipe to go on some zucchini noodles topped with some grape tomatoes and parsley! Yum! Although, I think it will be gone before I make me some noodles! LOL! This would also be great on a salad as a dressing if you add a little extra acidity from lemon juice or some apple cider vinegar or of course as a dip! :P I hope you enjoy!



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Cheezy Chickpea Cheeze Dip (or Sauce)
Yield: Approximately 1 ½ cups (About 6, ¼ cup servings)

Ingredients:
¼ cup pine nuts
2 tablespoons sunflower seeds
1 ½ cups chickpeas (garbanzo beans)
½ cup water
1 ½ tablespoons lemon juice
½ teaspoon coconut nectar (or maple syrup or coconut sugar)
¼ teaspoon apple cider vinegar
2 tablespoons nutritional yeast flakes
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon dried onion flakes
¼ teaspoon cayenne powder
1/8 teaspoon yellow mustard seed powder (optional, but yummers!)

Directions:
In a small blender (such as a Magic Bullet type personal blender) grind down the pine nuts and sunflower seeds until they turn into a powder or nut buttery like consistency. Set aside.

(*If you have a high speed blender, such as a Vitamix or Blendtec, you can just throw all the ingredients in the blender, with the water going in first, and watch it turn smooth and yummy! :)  )

In that same blender, add the chickpeas and water and blend until completely smooth. I recommend blending half the chickpeas at a time with half the water so the blades catch all the ingredients to blend.

To the chickpeas, add the nut and seed mixture, lemon juice, coconut nectar, apple cider vinegar, nutritional yeast, garlic, salt, onion flakes, cayenne powder and mustard seed powder and blend until completely smooth. Enjoy! 


Tips:
  • If you don't have pine nuts, feel free to use any other nut or seed you have around. It will still be yummy! :) 
  • Feel free to use any other white bean as well, such as navy or cannellini beans. And if you don't have those, any other bean will do! The flavor will be a little different, but it will still be yum! You just may need to adjust the water amount depending on what bean you use. Always start with a little less and work your way up.
  • Garnish with pine nuts and cayenne (or paprika or chipotle) for extra prettiness. ;)
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Love the pine nuts! :)
I love that bean dips (or sauces) have plenty of fiber and great amounts of protein! And this dip (sauce) is no exception! Woot! 

Here is the full nutritional information for this dip and below is the basic nutritional information from CRON-O-METER:

Thank you so much for stopping by! I really appreciate it. I hope you enjoy the recipe and have an awesome day! :) I'll be seeing you soon!

Love,
Rawnessa <3


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Monday, February 18, 2013

Yummy Creamy Cabbage Slaw

I'm ready to dig in! :P
Hi everyone! I hope everyone is doing well! I'm so sorry that I have not posted in so long. It has been a super busy week at work and by the time I get home, all I want to do is get cozy and have a nice dinner. :P But I finally got to making a recipe that I was able to take a picture of and that I wrote down the ingredients.

It's not a dip, but it is super duper yummy! I'm loving it's goodness and vitamin content to boot! You won't feel like you're eating something healthy because it is so creamy. However, I do want to see if I can make it lower in fat and calories by adding peeled zucchini to the dressing so that it will still remain creamy and have body from the fiber in the zucchini. I'm sure it will taste just as yummy! I will let you know of an update on that for sure!
The shredded cabbage almost reminds me of spaghetti! Yum!
I was inspired to make this slaw because of a desperate need to use up some cabbage in the fridge and the desire to mimic the flavors of a tempeh salad that I used to get from a health food store in New York that was so yummy! With no tempeh in the house and with the desire to make a raw dish instead of cooked, I went straight for the cabbage and slawed it up! It came out so creamy and yummy! You don't have to use all the dressing for the recipe if you like your salad a little drier and the rest could be used as a dip! Just saying... :P

Enjoy the yumminess! :)


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Creamy Cabbage Slaw
Yield: Approximately 5 – 6 cups (About 4, 1½ cup servings)

Ingredients:
For the Salad:
4 cups finely shredded cabbage
1 cup chopped red bell pepper (½ inch chop)
¼ cup raisins
2 tablespoons sunflower seeds

For the Dressing:
½ cup cashews
4 tablespoons water
2 tablespoon lemon juice
1 teaspoon coconut sugar (or coconut nectar, maple syrup or other
preferred sweetener)
½ teaspoon minced garlic
¼ teaspoon curry powder
¼ teaspoon salt
1/16 teaspoon of ground black pepper

Directions:
For the Salad:
Place the cabbage, red bell pepper, raisins and sunflower seeds in a large bowl and mix with hands until combined. Set aside.

For the Dressing:
In a small blender (such as a Magic Bullet type personal blender), grind down the cashews until they turn into a powder. You may need to do half the amount of cashews at a time. Then add the water, lemon juice, coconut sugar, garlic, curry powder, salt and black pepper and blend until completely combined.
Place the dressing on the salad and mix well to combine. You may not need to use all the dressing but I did (Me and my love can't get enough dressing! :P ). Enjoy! 


Tips:
  • Using a mandoline for the cabbage makes shredding the cabbage so much quicker. Just be careful with the blade! That thing is pretty darn sharp! (I've cut myself one too many times on that thing!).
  • If you don't have cashews, feel free to use any other nut or seed you have around. It will still be yummy! :) 
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This salad is full of Vitamin C and K and has a good amount of protein! Wohoo! 

Here is the full nutritional information for this salad and below is the basic nutritional information from CRON-O-Meter:

I hope you all enjoy the lovely salad! I will try my best to post more often! I will definitely be back with more recipes! :) Thank you so much for stopping by. Take care and I'll be back soon!

Love,
Rawnessa <3


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Tuesday, February 5, 2013

Curried Edamame Dip

The dip's ready for it's closeup! 
Hi everyone! I hope you are all doing well! I know I'm super happy that the sun is shining and that I can actually sit outside in the sun without a sweater on! Woot! Being from New York, it does feel a little odd that it is so warm out in February. But I ain't complainin'! LOL!

Well, today I wanted to use a different bean to create a dip. I have been thinking of making an edamame dip for some time now and ever since I bought some in the store the other day, a dip has been formulating in my head. At first I wanted to do a ginger miso flavored dip, but I figured there are so many others like that out there already and I wanted to be a little different. So, I used curry powder (since I love it so much) and some chopped cauliflower for added texture and nutrition. It's super duper yummy and easy! I love these quick dips. :D

When buying edamame, be sure to buy the organic kind since it is a soybean and almost all the soybeans that are grown in the United States are genetically modified, which isn't cool in my book, especially after reading so many studies on the negative effects of them in animals and how they can cause miscarriages. Not my cup of tea! Plus they contain little to no pesticide residue and organic is better for the environment. It's a win win in my book! They definitely do sell the organic kind, so be on the look out!
Edamame dip catching some Arizona rays. :P
Now, I have a butt load (pardon my vocabulary :P ) of coconut meat around that I do not want to waste so I am using it a lot in dips, but you could totally substitute with other things if you don't have any lying around the fridge. :P Other nuts and seeds can work in a pinch (haha I love that phrase :P ) and I give some substitution options below.

 I'll be trying to make a raw dip soon, since the weather is warming up and I'm craving more water dense and raw foods. I've been experimenting with beets, but it didn't go so well. :P But I will try again! Anyhoo, I hope you enjoy the dip!



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Curried Edamame Dip
Yield: Approximately 1 ½ cups (About 3, ½ cup servings)

Ingredients:
1/3 cup young Thai Coconut Meat (see below for substitutions)
½ to 2 tablespoons water
1 heaping cup frozen and shelled edamame, lightly steamed (preferably organic)
1 cup chopped cauliflower (1 inch chop)
2 tablespoons lemon juice
¾ teaspoon minced garlic
½ teaspoon salt
¼ + 1/8 teaspoon curry powder



Directions:
Place the coconut meat in a small blender, such as a Magic Bullet blender, and blend with the water until smooth. Don’t add too much water as you just want enough water to get the blades moving and to get a nice creamy consistency. Put aside.
Place the edamame, cauliflower, lemon juice, garlic, salt, curry powder, and coconut cream in the food processor and process until completely smooth. It may take a few minutes and you will need to scrape down the food processor sides a few times. It will get there I promise! 
Enjoy with your favorite dippers!


Tips:
  • To make the coconut cream, blend about 1/3 cup young Thai coconut meat with about ½ to 2 tablespoons of water in a small personal blender like a Magic Bullet or Tribest personal blender until really thick and smooth. Just add enough water for the blades to catch the mixture. You don't want it too watery. This should yield about what you need for this recipe.
  • If you have no young Thai coconut cream, no fret! Feel free to replace the young Thai coconut cream with 3 tablespoons of cashew or almond butter or any other creamy nut/seed butter you have. You can also grind down about 1/4 cup of cashews or other creamy nut in the food processor first until it becomes almost a nut butter consistency before putting any other ingredients for the dip in it. Just add about 1 to 2 tablespoons of water to the mixture when processing to achieve a creamy texture in the final product. You may need more or less water depending on how soft the mixture gets. 
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I love green colored dips. :)
This dip is pretty low in calories for the amount you are getting per serving and it also packs a nutritional kick! It has 41% of your daily value of Vitamin C and 8 grams of protein per serving! Woot! It also contains almost half your daily value of folate, almost 40% of your daily value of manganese and 4 grams of fiber. Can't go wrong with that! :D

Here is the full nutritional information of this dip and below is the basic nutritional information from CRON-O-Meter

Thank you so much for stopping by and checking out my blog. I will be back soon with another recipe! Have an awesome day! :)

Love,
Rawnessa <3


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Monday, February 4, 2013

Rosemary White Bean Dip

Ahh, the pretty rosemary leaves. :)
Hi everyone! I hope all is going well! I'm so sorry I have been so absent lately. I have been really busy at work and haven't had enough time to make some really tasty dips! And when I do make a dip, it just isn't up to par to what I would like in flavor so I don't post it. Although, I did make an awesome white bean dip that is full of flavor and yummy to the tummy! LOL! I also made another sweet dip using the white navy beans, almond extract and some almonds. It came out good but I may need to readjust the flavor somehow to really get it where I want it. Or maybe I'll resort to making a cinnamon flavored one. :)

Anyhoo, I decided to make this dip because I really wanted to try something with rosemary, since I haven't done that yet, and wanted a clean, classic, and bright taste. I originally wanted to put apple in the dip, but I didn't want the dip to turn a yucky brown from an oxidizing apple. No bueno. Although apple slices would be awesome as dippers! Mmmm... :P I also tried it with mustard powder too and although I liked it, I decided to make it optional in the recipe. It made it taste a lot like mayonnaise (which isn't a bad thing in my book ;) ), but with much less fat and way more fiber. However, I wanted a more rosemary flavor so I decided to do without it. But, if you really are a fan of mustard, and you like a mayonnaise-ey flavor, go for it! It is pretty darn tasty!
This dip is super bright from the lemon, which adds a nice lightness to it and would be great as a spread on a sandwich or just on top of some veggies or brown rice. Yummers! Eat it up! :)


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Rosemary White Bean Dip
Yield: Approximately 1 ½ cups (About 6, ¼ cup servings)

Ingredients:
¼ cup raw cashews
1 ½ cups cooked and drained white navy beans (or any other white bean, such as cannellini 
           beans)
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon water (more or less to desired consistency)
¾ teaspoon chopped fresh rosemary leaves
½ teaspoon minced garlic
½ teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground yellow mustard powder (optional)

Directions:
Place the cashews in the food processor and break down until it turns into tiny crumbs. Add the white beans, lemon juice, olive oil, water, rosemary, garlic, salt, black pepper and mustard (if using), and process until completely smooth. Enjoy!


Tips:
  • If you don't have any cashews, no fret! Feel free to replace them with another creamy nut, such as macadamia nuts or pine nuts, or use whatever nut seed you have on hand! The flavor and color of the dip may be a little different but it will still taste yummers! I wanted to use cashews because they lend to almost a blank taste in the background to let the rosemary shine with also giving an awesome creamy texture. 
  • Feel free to change up the flavors in this dip! If you prefer another herb or other spices, try them out! I feel like this dip is almost a blank slate (without the rosemary) where you can add any flavors you desire! Get creative and have fun! :)
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I love how creamy and fluffy this dip came out! That processor works wonders! :P
This dip is fiber-ful and has 6 grams of protein for one serving! Woot! :)
Here is the full nutritional information for this dip and below is the basic nutritional information from CRON-O-Meter:

Thank you all for stopping by. I appreciate it! :) I hope you have an awesome day and I'll be back with another recipe! 
Love,
Rawnessa <3


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