Eggless Nog Smoothie: Sweet Potato Smoothie | Eggless EggNog Recipe

Eggnog is one of my favorite holiday treats – but now that I know I’m egg-sensitive, I had to put on my thinking-chef’s hat

and get creative in the kitchen -

which I love doing!

eggless nog smoothie

I used some leftover, naturally sweet garnet yams as the base. This thickened the smoothie, and added great fiber.

I’ve been feeling very “featherweight” lately, which is one of my cravings types (I’m a dual type, also Fire Brand, or Pitta)

and wanted to add some spices that would help me feel warm and comfy.

Earth Mama/Papa types can add some ginger to this recipe to help them feel more energized and uplifted!

Don’t know your cravings type? Take the free quiz here and get your type and report! 

Eggless Nog Smoothie Recipe:

12 ounces unsweetened almond or coconut milk
½ cup water
1 cup cooked sweet potato (peeled)
2-3 pitted Medjool dates (the big juicy ones) cut in half
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp fresh nutmeg

Combine all ingredients in the blender.

Blend, pour, sip and smile!

A tale of 2 Scones :: Gluten-Free Baking Success (& Failure)

We LOVE the holidays.

And I LOVE to bake. So Christmas is pretty much the convergence of heaven + paradise for me. And I love sitting around with friends enjoying stories, inspiration, troubles, and dreams for the future.

AND I like bringing the good energy of positive people into my space – they bless my kitchen, which is right next to my office, they share their wealth of wisdom with my son, and they create my “chosen family” that grows every year I live in NYC.

Last weekend we invited over 9 friends to share a holiday brunch by the tree.

But our diverse group of friends has a variety of dietary restrictions:

- vegan

- vegetarian & pregnant

- gluten-free

- soy averse

- hard core omnivores

- 3 kids under 6…

…which made for a cooking challenge!

What’s your friendly neighborhood healthy chef to do bake? I like to something that EVERYONE can enjoy – but sometimes that ain’t easy.

So I chose 2 recipes – both gluten-free, both from trusted cookbooks. Luckily, one recipe turned out fine.

Better than fine, actually.

The other recipe was a total failure. Actually, this is the 3rd recipe that hasn’t worked from this particular cookbook, so I won’t be going back to it. (Part of me wants to warn you which cookbook this is, but I also don’t want to spread bad news…should I/ Is this part of my duty? What do you think?)

I had to through out the whole batch. Bummer.

gluten-free spiced raisin scones

Gluten-free spiced raisin scones

Well, I’ll give you the entire brunch menu later, but for now, I’ll share the biggest success of the day -

Spiced Raisin Scones

The secret to these moist, gluten-free crowd pleasers is the combination of gluten-free flour with almond meal and coconut flour.

The natural fat and moisture from the almond and coconut make these scones light yet moist and flakey.

Kinda’ like magic.

You’ll need:

1 1/4 cup unsweetened Almond Coconut milk

2 teaspoons apple cider vinegar

2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour

1/2 cup almond meal

1/2 cup coconut flour

2 tablespoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon allspice

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1/2 cup Earth Balance, or non-hydrogenated margarine, or frozen coconut oil, shredded on a cheese grater

1/3 cup maple syrup

2 tablespoons coconut oil

1 teaspoon pure vanilla extract

2 tablespoons sucanat, or natural cane sugar

1 cup raisins

 

What to do:

  1. Preheat the oven to 375 F. Line a baking sheet with parchment paper and set aside.
  2. Measure the milk and add the vinegar, then set it aside to curdle, just like buttermilk. Without the moo.
  3. Combine the flour, almond meal, coconut flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves in a large mixing bowl. Mix well.
  4. Chop up the Earth Balance and drop it in. Use your finger tips to lightly crumble and mix the Earth Balance int the flours until it looks like coarse sand.
  5. Make a well in the middle of the flour mixture and add the milk, oil, maple syrup and vanilla. Mix with a wooden spoon until about half the flour is incorporated. Add the sugar and raisins and mix again until just mixed. Don’t over mix! It takes the lift and flakiness out.
  6. I use a medium sized ice cream scooper to scoop out perfectly rounded scone shapes onto the baking sheet.  You can also use a 1/4 cup measuring cup.
  7. Bake for 18-22 minutes, until a toothpick inserted comes out clean.

Yields: 14-16 scones

Yum-i-licious.

xo,

Alex

Summer Quinoa Stuffed Mushrooms

Summer Quinoa Stuffed Mushrooms

An easy, delicious recipe for your gluten-free, vegan summer party plans. Chelsea Clinton would have loved this at her wedding!


Summer Quinoa Stuffed Mushroom on FoodistaSummer Quinoa Stuffed Mushroom

Yield: 4 servings

4 large Portobello mushrooms

Olive oil

Balsamic vinegar

Sea salt and ground pepper, to taste

For stuffing:

1 tablespoon minced garlic

1 and 1/3 cup of cooked quinoa

1 cup halved cherry tomatoes

¼  tablespoon sliced chives

3 tablespoons raisins

¼ cup sprinkle of toasted pine nuts

Sea salt and ground pepper, to taste

1 tablespoon each chopped parsley, basil or mint

Preheat the oven to 350 degrees F. Lightly oil the bottom of a glass baking dish.

Gently clean off the mushroom caps; slice off the stems and using a teaspoon carefully scrape out the dark gills. Place the caps in the baking dish. Drizzle with 2 teaspoons of olive oil and a touch of balsamic vinegar. Season with a little sea salt and pepper. Pre-bake the mushrooms for 15 minutes. Remove from the oven and set aside while you prepare the stuffing.

In a skillet, heat 2 teaspoons oil and toss in the garlic. Stir for a minute. Add in the cooked quinoa, tomatoes, chives, raisins, and pine nuts. Season to taste with sea salt and ground pepper. Stir to combine. Moisten with more olive oil, as needed. Gently heat through, briefly. Remove from heat and stir in the fresh chopped herbs.

Stuff each mushroom cap with ¼ of the quinoa mixture. Cover the baking dish with foil and bake in the oven for 20 minutes.