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My Top 7 Culinary Mushroom Recommendations

My Top 7 Culinary Mushroom Recommendations

COOKING, Culinary Mushrooms

 

Add a touch of elegance to everyday meals with culinary mushrooms

 

I absolutely love cooking with mushrooms and I’m not the only one.

Mushrooms have been a prized ingredient for their flavors, textures, and versatility in cooking for thousands of years.

Since there are so many different kinds of mushrooms out there (besides the classic white button) I thought I would narrow it down to seven “other” types that you should definitely check out.

Due to the rising popularity of mushrooms, many of these are relatively easy to find. Higher-end grocers such as Whole Foods will usually carry a larger selection than found at most grocery stores.

If you’re feeling adventurous, “Sampler” packs are sometimes available. I’ve gotten 3-4 different mushrooms in one sampler pack and it kind of forced me to try some new recipes that I might not have tried otherwise.

Anyway, below are my top 7 culinary mushrooms picks, along with a few details about their history, appearance, flavor, uses, and some of their health benefits.

 

1. Portobello (Agaricus bisporus)

 

Portobello Mushrooms

Portobello mushrooms are what you get when an ordinary White Button mushroom is allowed to keep growing to maturity – seriously!

 

These giant mushrooms are excellent for stuffing or grilling. They are very popular in vegetarian dishes as an alternative to meat.

History: Originally cultivated in Italy, Portobello mushrooms are the mature form of the common button mushroom.

Appearance: Large, flat cap with a dark brown color and visible gills underneath.

Flavor: Rich, meaty flavor with an umami depth.

Uses: Often used as a meat substitute in vegetarian dishes, grilled, stuffed, or baked.

Recipes: Grilled Portobello Mushrooms, Stuffed Portobello with Quinoa, Portobello Mushroom Burger.

Healthy: Portobello mushrooms are rich in Antioxidants, a great source of dietary fiber, and help to support the immune system. Additionally, they’re low in calories and high in nutrients like B12, niacin, riboflavin and potassium.

 

2. Shiitake (Lentinula edodes)

 

I’ve been eating a lot of Shiitake Mushrooms lately. Excellent with omelets, soups and other dishes.

 

AND they’re great for your immune system too!

History: Shiitake mushrooms have been cultivated in Asia for over a thousand years. They are an integral part of Chinese and Japanese cuisines and are also valued in traditional medicine.

Appearance: Shiitake mushrooms have a brown, umbrella-shaped cap with a slightly curled edge. The stems are tough and woody, often discarded before cooking.

Flavor: They have a savory, umami flavor with a slight smokiness. When dried, the flavor becomes even more concentrated.

Uses: Shiitake mushrooms are used in stir-fries, soups, noodle dishes, and as a topping for rice. They are also popular in vegetarian dishes for their meaty texture

Healthy: Shiitake are famous for supporting a healthy immune system. They are rich in antioxidants like selenium and also help to reduce inflammation thereby helping to protect the heart. Shiitake contain kojic acid and a rich content of B vitamins which both help to improve skin health by promoting cell turnover.

 

3.Chanterelle (Cantharellus cibarius)

 

Chanterelle Mushrooms

Chanterelle mushrooms are such a beautiful color!

 

They’re delish in creamy soups and with eggs!

History: Chanterelles have been foraged and enjoyed in European and North American cuisines for centuries. They are often associated with French cuisine.

Appearance: Chanterelles are funnel-shaped with wavy, wrinkled edges. They range in color from yellow to deep orange and have a delicate, smooth texture.

Flavor: They offer a delicate, fruity flavor with notes of apricot and a slightly peppery finish. The texture is firm but tender.

Uses: Chanterelles are excellent sautéed with butter, used in sauces, or paired with eggs. They are also delicious in creamy soups and pasta dishes.

Healthy: Chanterelles are high in antioxidants as well as vitamins and minerals including beta-carotene, vitamins A, C, D, B2, and Copper. Plus, they have shown antimicrobial properties which may help protect against bacterial and fungal infections.

 

4. Morel (Morchella spp.)

 

Morel Mushrooms

These crazy looking mushrooms are usually found in forests.

 

Better yet, find them at your local grocery store.

History: Morels have been foraged and consumed for centuries, particularly in Europe and North America. They are highly sought after by chefs and mushroom enthusiasts.

Appearance: Morels have a distinctive honeycomb-like, spongy cap that ranges in color from light tan to dark brown. They are hollow inside.

Flavor: They have an earthy, nutty flavor with a hint of smokiness. The texture is firm yet tender.

Uses: Morels are often sautéed in butter, used in cream sauces, or paired with meats like chicken or beef. They are also popular in French cuisine.

Healthy: Morels are rich in vitamins D, and B-complex (B1, B2, B3, and B6), and minerals such as iron, copper, potassium, and manganese. They’re high in antioxidants, supports immune function, low in fat, high in protein and fiber. They also contain antibacterial properties.

 

5. Oyster (Pleurotus ostreatus)

 

Closeup of the underside of white oyster mushrooms

These Oyster mushrooms are so pretty!

 

They also come in different colors such as white, blue, gray and even pink. 

History: Oyster mushrooms have been cultivated for over a century and are popular in various cuisines worldwide, particularly in Asia and Europe.

Appearance: Oyster mushrooms have a broad, oyster-shaped cap that ranges in color from white, blue,  gray, brown, and even pink! They grow in a shelf-like formation.

Flavor: They have a mild, slightly sweet flavor with a delicate texture. When cooked, they can take on a slight anise or seafood-like taste.

Uses: Oyster mushrooms are versatile and can be used in stir-fries, soups, and as a meat substitute in vegetarian dishes. They are also excellent when grilled or roasted.

Healthy: Oyster mushrooms are low in calories yet packed with nutrients. They provide essential vitamins such as B vitamins (B1, B2, B3, B5), minerals like zinc, potassium, magnesium, and selenium, and are also a good source of dietary fiber. Their benefits range from immune support to heart health, anti-inflammatory effects, and more.

 

6. Enoki (Flammulina velutipes)

 

Enoki Mushrooms

I love Enoki in soups and a great addition when cooking up a quick ramen.

 

They are a very versatile mushroom than can also be deep fried, or used in wraps.

History: Popular in East Asian cuisines, especially in Japan, where they are known as “enokitake.”

Appearance: Long, thin stems with small white caps, often sold in clusters.

Flavor: Mild, slightly fruity with a crunchy texture.

Uses: Often used in soups, salads, or as a garnish for dishes.

Recipes: Enoki Mushroom Salad, Enoki Miso Soup, Ramen, Stir-fried Enoki with Soy Sauce.

Healthy: Enoki mushrooms offer a range of health benefits such as being rich in antioxidants and bioactive compounds. They support immune function, cardiovascular health, digestion, as well as brain and cognitive functions.

 

7. Truffle (Tuber spp.)

 

Black truffles gourmet mushrooms

These hardly look like a mushroom!

 

Truffles are silly expensive.  Depending on the variety they can cost anywhere from $3.00 to $5,000 a pound – yikes!

History: Truffles have been considered a delicacy since ancient times, particularly in Europe. They have a rich history in French and Italian cuisine and are often associated with luxury.

Appearance: Truffles are small, lumpy, and irregularly shaped. They can be black, brown, or white, depending on the species. The interior is marbled with white veins.

Flavor: Truffles have a strong, earthy aroma and a complex, musky flavor that is both garlicky and nutty.

Uses: Truffles are typically shaved or grated over dishes like pasta, risotto, and eggs. They are also infused into oils and used to flavor various gourmet products.

Healthy: Truffle mushrooms are not just a luxury food item; they offer a variety of health benefits due to their rich content of antioxidants, proteins, and essential minerals. Regular consumption may help support immune health, reduce inflammation, and promote heart health.

 

In Summary

Culinary mushrooms are celebrated not only for their unique flavors and textures, but also for their versatility in various culinary traditions around the world as well as their overall health benefits.

Have fun and experiment with different mushrooms to create your own 5-star meals!

 

Website Update

I’ll be adding a “Recipe” section soon where I’ll upload some of my favorite recipes.

 

Until next time …

Here’s to Your Good Health!

 

Views: 26

12 Edible Flowers. Add New Flavor to your Recipes

12 Edible Flowers. Add New Flavor to your Recipes

COOKING, Edible Flowers

Try Edible Flowers in Your Next Culinary Creation.

 

Cooking with flowers is a fun way to add a touch of fun and flair to your recipes.

You can create exciting, flavorful and visual experiences when you add lavender to bread or dandelions to salad. There are a lot of delicious flowers that can be used in dishes as both a garnish and as a spice.

 

Important Tips to Keep in Mind: 

No Pesticides: Only eat organic flowers.  Do not eat flowers that you get at the floral department in the grocery store or from a commercial florist. This is because the majority – if not all – are grown using pesticides.

Never eat flowers picked from the roadside, a park, or any flowers that you cannot confirm as pesticide-free.  When using flowers in cooking (fresh, dried or their extracts) double check that they are from organic, pesticide-free flowers only.  Better yet, grow them yourself.

Fragrance: The more fragrance a flower has, the stronger the flavor will be.

Color: Brighter or deeper floral color will also result in more flavor.

 

Here are the Flowers:

 

1. Calendula

 

These happy flowers add a bright spot to any summer/fall garden. They are tasty on scrambled eggs, in soups, herb butters and other foods.

Color: Bright yellow or orange. Flat petals.

Parts:  Flower Petals.

Flavor: The flavors can range from tangy to peppery, bitter to spicy. Also known as the poor man’s saffron because the taste resembles saffron.

Uses: Sprinkle the petals on salads, pasta, rice, soups, herb butters, scrambled eggs, or wild greens. The full flower makes a pretty garnish on the side.

Prep: Fresh or dried.

 

2. Carnations

 

Carnations are so pretty. They also have a spicy fragrance. Carnations have been used as cake decorations and steeped in candy and wine. They have sweet petals but be sure to cut them away from the bitter white base before eating them.

Color: Multiple colors.

Parts: Petals only.

Flavor: Light clove with nutmeg overtones.

Uses: A nice touch to salads or aspics. Very pretty when the whole flower is used on wedding cakes or other baked goods.

Prep: Fresh or infused. Remove the pistils and stamens. Be sure to cut the petals away from the bitter white base. Use whole petals or chop them and sprinkle on your dishes.

Other Notes: Carnations have been used in the French liqueur “Chartreuse” since the 1600’s.

 

3. Chamomile

 

These tiny daisy-like flowers have been used in cooking and traditional medicines for thousands of years. One difference between chamomile flowers and daisies is that chamomile flowers are much smaller than daisies and have raised centers (see above) whereas daisies have flat centers.

Color: Small white flowers with raised yellow centers.

Parts: Flower

Flavor: Slightly sweet and earthy.

Uses: Teas. Smoothies, Syrups. Baked good. Desserts. Anything you want them in.

Benefits: Best known for reducing anxiety and improving sleep.

Prep: Fresh or dried. Pick the flowers when in full bloom but before the petals start to droop. Steep flowers in hot liquid to extract the flavor and to release the bioactive compounds.

 

4. Clover

 

Clover was my first introduction to edible flowers as a child. I remember spending hours looking for 4-leaf clovers when my dad taught us that we could eat the flowers – cool! He said that the sweetest part of the flower is the bottom of the petals. Just pluck the petals off the head and chew on the bottoms. It was great fun! But there’s so much more you can do with them.

Colors: White, Pink, Redish Purple.

Parts: Flower petals, head and stem.

Flavor: Lightly sweet.

Uses: Sprinkle the petals to add color to any dessert or salad. Add to honey, lemonade or tea. The whole clover flower also makes a pretty garnish.

Benefits: White clover tea has been used for coughs and colds.

Prep: Fresh or Dried. Choose the flowers with the brightest color for the best taste. Avoid flowers that are turning brown as they can be bitter and tough.

Cautions: Raw flower heads can be difficult to digest.

 

5. Dandelions

 

Considered a weed by many, this plant is actually a member of the daisy family and highly nutritious. The flower buds can be eaten raw, tossed into a salad and even steamed. Make sure to pick the leaves and flower buds when they are very young and close to the ground. The more mature the leaves and flowers are, the more bitter they taste.

Color: Yellow flowers

Parts: Young flowers before they’ve opened. Young leaves. The Roots.

Flavor: The young flower buds are slightly bitter but much sweeter than the opened flowers which are very bitter.

Uses: Salads, wine, teas, jelly, stews, casseroles or any dishes that call for hearty greens. Young dandelion petals add a unique flavor, not to mention a nice visual when sprinkled over rice.

Benefits: Powerful antioxidant properties.

Prep: Fresh or steamed. In salads, the leaves should be picked before the little flowers open. When using the flower buds, be sure to pick them when they are very close to the ground and bunched up like little marbles.

 

6. Hibiscus

 

The edible variety of Hibiscus is known as “Roselle” and is well known for its medicinal and culinary uses. The flowers can be eaten raw but are mostly used in herbal teas, jams, and salads.

Colors: White with a red center

Parts: Flower

Flavor: A cranberry-like flavor with citrus overtones. Slightly tart.

Uses: Teas (hot or cold), jams, salads, and relishes to name a few.

Benefits: Relaxing. Some research has suggested that hibiscus may help with reducing blood pressure and cholesterol levels. If you have blood pressure issues, consult with your doctor before consuming large quantities of Hibiscus.

Prep: Fresh or dried. Remove pistils and stamens from the center of the flower before consuming.

Cautions: Use sparingly. ONLY USE the edible variety of Hibiscus known as “Hibiscus Sabdariffa (Roselle) not to be confused with the many ornamentals out there.

 

7. Lavender

 

Lavender is a woody, floral herb from the mint family. There are many varieties but the most popular for cooking is “English Lavender” and “Munstead Lavender”.  It has a multitude of tiny flowers on each stem and is the most fragrant as well as flavorful. It goes great with chocolate, citrus, and berries. It can also be paired with savory herbs such as rosemary, sage and thyme.

Color: Various shades of violet and purple.

Parts: Flowers. When cooking, use either English or Munstead Lavender.

Flavor: Strongly floral. Tastes like it smells. Use sparingly to start with when cooking and slowly add more as necessary.

Uses: Adds a nice touch sprinkled on ice cream and sorbets, in baked goods, or spice rubs. It can also be infused into chocolate, syrups, honey, and liqueurs.

Benefits: Calming and relaxing.

Prep: Fresh or Dried.

Cautions: Use sparingly. When cooking (as with any flower or herb but especially lavender) it’s best to start with small quantities and increase it slowly until you achieve the desired taste, otherwise the flavor can quickly become overpowering.

 

8. Nasturtium

 

This lovely vine flower adds color and flavor to any dish. Nasturtium have brightly colored blossoms and a savory flavor.

Color: Bright red, orange or yellow.

Parts: Flowers and the leaves – raw or cooked.

Flavor: Savory and slightly spicy with a peppery finish. The blossoms are milder than the leaves.

Uses: Beautiful as a garnish for salads, pasta, cakes and other pastries.

Benefits: They contain a variety of minerals and compounds with anti-inflammatory properties.

Prep: Fresh

 

9. Pansy

 

Pansies are not only beautiful to look and, but pleasant to eat. You can enjoy both the regular size pansies as well as the small version known as “Johnny Jump-ups”.

Color: There are multiple versions of these tri-color flowers. The most common are purple, blue and yellow.

Parts: Flowers and stems.

Flavor: The flowers have a mild, sweet green flavor. The stems have a wintergreen overtone.

Uses: Fresh or candied petals bring a decorative touch to salads, desserts, pastries, cakes and cookies.

Benefits: Pansies contain a rich source of antioxidant and anti-inflammatory compounds.

Prep: Fresh or candied.

 

10. Roses

 

Roses are an elegant garnish on anything, and in anything. Fresh or dried, adding roses will make everything more special.

Color: Pink, Red, and Lavender roses are the most fragrant and flavorful.

Parts: Buds and Petals.

Flavor: All varieties of roses are edible but the most fragrant will have the most flavor.

Uses: Use in teas, baked goods, green salads or fruit salads, anything you want really. Dry the petals and add them to granola or other herb mixes. Add rose-infused liquid to teas, jellies and jams. You can sugar coat for garnishing desserts or bake them right in. Also, adding roses to butter can give a romantic touch to ordinary ingredients.

Benefits: Reduces anxiety and promotes relaxation.

Prep: Fresh or dried. For rose-infused liquids, steep 1 tablespoon dried rose petals in 6oz of freshly boiled water or other hot liquid for 10 minutes or until the petals turn dark. Strain before using.

Cautions: Never eat roses or any flowers that you buy at the floral department in the grocery store or from a commercial florist! I can’t stress this enough. This is because the majority – if not all – are grown using pesticides.

 

11. Squash Blossoms

 

Squash blossoms also known as zucchini flowers can come from any summer winter squashes. Whether fresh, baked or even fried, they can add a nice touch to quesadillas, burritos and other autumnal foods.

Color: Bright yellow or orange flowers.

Parts: The Flower. If you want to have your squash harvest AND eat the flowers too, pick only the “male flowers”. The male flowers have a long thin stem (see photo) and will grow around the outside edges of the plant. The female flowers are usually close to the center of the plant and have a small, bulbous base at the bottom of the flower where it meets the stem. The bulbous base is what will turn into the squash or zucchini.

Flavor: Tastes mildly like the squash itself.

Uses: Use as a garnish or chop and add to salads. Try them in herb cheeses. They can be eaten raw, baked, and even fried. Great in quesadillas and other southwestern foods. Fry or bake them until the petals are crispy.

Prep: Use quickly as they wilt fast.

 

12. Violets

 

Sweet Violets are actually a member of the pansy family. You can use them in salads, pestos, cakes, drinks, yogurt and so much more.

DO NOT EAT AFRICAN VIOLETS! The ornamental houseplant with the fuzzy leaves is an entirely different variety and are not to be eaten.

Color: Purples and blues are the best for consuming.

Parts: Flowers and leaves.

Flavor: Floral. Very light flavor of violet.

Uses: Lemonade, cake decorations, yogurt topping, dessert topping, candy and loads more.

Benefits: Brings smiles. The leaves are high in vitamins A and C.

Prep: Fresh. Dried. Candied. If making candied violets, be sure to use them quickly as they wilt fast.

Cautions: Again… DO NOT EAT African Violets! African Violets are an ornamental houseplant with fuzzy leaves and yellow pistils are are not to be eaten.

 

In Summary

These are just 12 of the many flowers out there that can be used in cooking. Remember to start with small quantities and then slowly add more until you achieve the taste you want – the intense flavor of many flowers can become overpowering really fast!

When using the flowers for food (fresh, dried, or their extracts) always double check that they are from organic, pesticide-free flowers only.

I hate to be a nag but… Never eat any flowers that you get at the floral department in the grocery store or from commercial florists. This is because the majority – if not all – are grown using pesticides. They were grown for their beauty, not for eating.  Also, never eat flowers picked from the roadside, a park, or any flowers that you cannot confirm as pesticide-free.

There are thousands of delicious possibilities out there. Experiment, be creative, but most of all have fun with edible flowers.

 

Here’s to Your Good Health!

 

 

Views: 128

Is Coconut Oil the New Super Food? The Many Benefits of Coconut

Is Coconut Oil the New Super Food? The Many Benefits of Coconut

COOKING, HEALTH

Coconut oil isn’t just for your skin and hair.

 

Considered one of the new super foods, coconut oil is known to have hundreds of uses: in the kitchen, for your skin, your hair, and even your pets!

 

The Benefits of Coconut Oil

  • Studies have shown that people living in tropical climates (where coconut was readily available) who consumed the meat as well as the oil had less heart disease, slimmer physiques and a longer average life span.
  • Coconut oil improves thyroid function, metabolism and liver function.
  • Studies show that moderate or high amounts of coconut oil helped lower cholesterol.
  • A 1987 study concluded that coconut oil protected the body against cancer better than unsaturated oils.
  • It can improve digestion, water retention, and blood flow and decrease risk of blood clots.

Great for Your Skin, Teeth, and Overall Hygiene!

  • Coconut oil’s many uses include being anti-fungal, anti-inflammatory, anti-microbial and anti-viral.
  • Use all over your body as a moisturizer
  • Can be used as a toothpaste mixture using coconut oil, water and baking soda.
  • It can be a soothing treatment for eczema when smoothed on affected areas.
  • Excellent as massage oil. Use as is or with a drop or two of your favorite essential oil.
  • Apply before shaving to minimize cuts and scrapes.
  • Mix with cornstarch and baking soda for a natural deodorant!
  • Smooth on to relieve nipple pain from breastfeeding.
  • Try a little coconut oil on bug bites and feel the relief.

Promotes Wellness and Total Health

  • Use coconut oil alone as aromatherapy. Massage the coconut oil onto your temples, or the inner part of your wrist, and seek relief from its nutty, earthy scent.
  • Children who get frequent nosebleeds can find relief in coconut oil. Bleeding can arise when the inner nostrils get dry, cracked and bleeding. Apply coconut oil once or twice daily to prevent dryness.
  • To boost up bodybuilding or lean down, coconut oil when used to cook with can boost metabolism and help proteins support muscle mass.
  • Studies have shown that coconut oil helps relieve irritable bowel syndrome.

Cooking with Coconut Oil

  • Coconut oil can be used instead of butter when making omelets, stir fry, casseroles or pastries.
  • Spread a tablespoon on toast instead of butter.
  • Use in a protein shake or fruit smoothie. In its natural form, coconut oil is thick BUT will melt in a matter of seconds so if you use the stove top to melt it in a pan be sure to use the low setting so it doesn’t scald or burn. Microwaving is not recommended – way too hot!  Once melted add it to your favorite protein shake, fruit smoothie, or whatever you want.
  • The perfect natural insect repellent: peppermint oil and coconut oil.
  • Scar healing – Apply to the area to speed up the healing process.
  • Use as a natural ointment for painful back, neck and joint discomfort/soreness.

Pet Health

  • Dogs and cats LOVE coconut oil! Improve your pet’s health by adding a teaspoon to their food or water bowl to support their digestive systems, kidneys, skin and fur. They’ll think it’s a treat!
  • Coconut oil makes pill taking so much easier! It’s a great way to get those tricky capsules or pills into your cat or dog. Just hide the pill or capsule in a big glob of the thick coconut oil and pop it down the back of their throat. Immediately let them lick off what’s left on your fingers triggering the swallow reflex. They’re so busy licking the coconut off of you that they didn’t realize they just got a pill! You’ll never have problems giving them pills again!
  • Perfect for rubbing on doggy’s dry lips. Sometimes the corners of a dog’s lips get crusty. Gently massage it into the dry areas. Of course the dog will lick their lips but in doing so the crusty stuff will come off. Plus, it’s totally safe for the dog to eat!

The Bottom Line

Coconut oil isn’t just for silkier hair and softer skin. For increased health, wellness and in a preventive diet, you can use coconut oil in nearly every area of your life! It’s yet another super food that you can enjoy the delicious taste of every day.  

Views: 45

A Delicious Chocolate, Coconut, Almond Candy Recipe

A Delicious Chocolate, Coconut, Almond Candy Recipe

COOKING, GLUTEN-FREE, PALEO

Make this Yummy Chocolate, Coconut, and Almond Candy with Health Benefits to Boot.

 

While traditional candy bars are tempting and satisfying, they are too often filled with artificial flavors and preservatives. 

Here’s a chocolate, coconut, almond recipe that sure to satisfy.

BPA-free silicone candy molds are a must for creating candy, and they make serving treats super convenient with no need for slicing.

If you don’t have candy molds, this recipe can also be made in an 8×8 baking pan. Just cover the bottom with wax paper for easy removal.

A dark chocolate base is swapped for traditional milk chocolate, which raises the antioxidant factor. To balance the slight bitterness of dark chocolate, mix some raw honey into the coconut layer.

If you prefer a sweeter chocolate, either start with a semi-sweet dark chocolate and/or stir in a teaspoon or two of honey into the melted chocolate.

Total time: 40 Minutes
Cook Time: 10 Minutes
Prep Time: 15 Minutes
Servings: 12 Bars

Tools

– Mixing Bowl
– 0.5 oz Silicone Candy Molds (BPA-free). Or a 8×8 baking pan.

Ingredients

– 1 cup unsweetened (or semi-sweet) dark chocolate chips
– 1 cup unsweetened coconut flakes
– 1/3 cup unrefined coconut oil
– 2 Tablespoons raw honey
– 12 almonds, unsalted

Instructions

– Start by melting chocolate chips in a double boiler until smooth.

– Spoon one teaspoon of chocolate into the candy molds.

– Place in the freezer for five minutes to lightly set. The chocolate should still be slightly pliable so that when you press the coconut layer on top, it forms to the chocolate.

– Reserve the remaining melted chocolate in the bowl for later.

– Combine the unsweetened coconut flakes, raw honey, and melted coconut oil into the mixing bowl, and stir well to moisten. The coconut oil acts like a glue, binding the chocolate and coconut layers.

– Spoon the coconut mixture over the chocolate layer in the molds, and gently but firmly press to form.

– Dip the backs of the almonds into the reserved chocolate, and set one on top of each bar.

– Place back into the freezer for 15 minutes to completely set.

– Pop the bars out of the molds and store in a refrigerator or a dry cool spot.

These healthy, homemade candies are a cinch to whip up in large batches.

Enjoy!

 

Views: 40

10 Quick Reasons Why Kale is Part of a Healthy Diet.

10 Quick Reasons Why Kale is Part of a Healthy Diet.

COOKING, HEALTH

Kale has become the biggest buzzword of all the super foods.

 

What can you really gain from eating Kale? AND, is it any better than spinach or other vegetables? Here’s the low-down on this leafy green.

 

1. Kale is Fantastic for Weight Loss

  • Known as the queen of greens, kale is full of fiber and antioxidants.
  • Use it in place of lettuce, or add it to your morning smoothie, to get in a few weekly servings, and you can more easily shed the weight and keep it off.
  • One cup of this leafy green contains 0 grams of fat, 5 grams of fiber and only 36 calories.

2. Kale is Full of Antioxidants

  • It contains flavonoids and carotenoids that can allow your body to fight off cancer and other illnesses more productively.
  • Boost your weakened immune system with a cup full of kale several times a week for optimal strength. Not only is it good in salad, but you can sauté it with olive oil and light seasoning for a healthy side dish.

3. Kale Will Help You Get Enough Calcium

  • Kale helps you to fight off osteoporosis and maintain cell health and function.
  • With each cup of kale you consume, you’ll get 10% of your daily recommended calcium intake.

4. Kale Helps Protect You from Various Cancers

  • Kale is rich in anticancer compounds, and when digested regularly it has the ability to fight off deadly cancers, in particular colon cancer.
  • Phytonutrients that kale gives you will help improve your eyesight and hearing, as well as combat cancer.

5. Kale Can Help Improve Your Liver Health

  • Eat three serving of kale a week to improve your metabolism.
  • Studies have shown that eating kale, which is also rich in sulfur, several times a week can help your body efficiently rid itself of toxins and chemicals.

6. Kale is High in Fiber

  • Fiber can help improve your digestion. When you eat kale, you metabolize food optimally.
  • The fiber in kale will keep you feeling fuller for a longer period of time, making it a fundamental contributor to your future weight loss.

7. Kale Works Well as Part of Any Meal

  • A diverse green, it works well with sandwiches, salads, pasta, pizza and served with roasted vegetables as an appetizer or even main dish.
  • Enjoy baked kale chips for a dose of anti-cancer fighting minerals that you can enjoy any time you need a simple snack.

8. Kale is Great in a Detoxifying Juice!

  • Add a handful of kale to your apple, pineapple and spinach juice, and you’ll have an unstoppable brain boost to keep you going all day long.
  • Mix kale along with spinach, carrots, ginger, apples, and strawberries in a blender to feel instantly energized.

9. Kale is an Anti-Inflammatory Vegetable

  • Works as the perfect food for anyone at risk for arthritis, allergies or asthma.
  • Studies have shown that one cup of kale a day can help fight off autoimmune diseases and can aid in painful joint discomfort.

10. Kale Makes You Feel Good!

  • It not only supports your body, but kale also has the power to boost your mood.
  • Your digestive system, liver, and kidney work like clockwork when you eat a cup of kale at least several times a week.
  • Eat less, and slim down naturally when you incorporate kale into your diet.

The Bottom Line

Kale is a food with real super powers. It allows you to achieve your weight-loss goals more easily and helps you fight off toxins and illness due to containing a ton of necessary nutrients.

Eat kale at least three times a week, and become a stronger and healthier you!

Views: 141

My Quick “Gluten-Free” Christmas Cookie Experiment

My Quick “Gluten-Free” Christmas Cookie Experiment

COOKING, GLUTEN-FREE

Are Gluten-Free Cookies Any Good?

 I had a cookie craving the other night and decided to try a gluten-free sugar cookie recipe.

They turned out great and were really easy to make!

 

Here’s the recipe:

Preheat Oven: 350 degrees Fahrenheit

 

Dry Ingredients:

Mix in a medium size bowl

– 3/4 cup Almond Flour

– 1 tbsp Coconut Flour

– 1/3 cup Arrowroot Starch

– 1/4 tsp Salt

– 1/2 tsp Baking Soda

 

Wet Ingredients:

Mix in a smaller bowl:

– 1/4 cup Maple Syrup

– 1/3 cup Melted Coconut Oil

– 1 tsp Vanilla

– 1 tsp Almond Extract

As you can see in the photo below that I used “Bob’s Red Mill” products. 

I like them because they’re not only high-quality with a huge selection, but they’re also easy to find in most grocery stores. The Vanilla, Coconut Oil, and Maple Syrup are all organic.

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Mix “wet ingredients” into the “dry ingredients” in the medium bowl until it is of uniform consistency and can be rolled into a big  ball.

 

Roll the ball of dough on a sheet of wax paper, using another piece of wax paper  on top of the dough to 1/4 inch thickness.

Then, put it in the freezer for 30 minutes. This will make it easier to cut out the shapes.

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I also experimented with some toppings:

Monk Fruit Sweetener

I wanted to use something granular on the top that would help the cookie look and taste more like a traditional sugar cookie.

As it turns out, Monk Fruit Sweetener is much lighter and finer than sugar and immediately melted into the cookie in the heat of the oven.

I thought it would at least have a slight glaze or something on top but nooo, it just sucked it right in.

I do not recommend Monk Fruit Sweetener for this application. It didn’t add anything to the cookies… save it for your tea.

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Shredded Coconut (sweetened or unsweetened)

This was a nice addition for both the stars and the trees

For the stars, I gently mashed the cookie into some white coconut on a saucer (like in the Monk fruit picture above) and then transferred it to the baking sheet.

For the trees, I added 1 drop of green food dye into some of the coconut. However, I wasn’t too thrilled with the coconut that I used, it was pretty dry.

Next time I’ll try freshly shredded coconut mixing it into the dough itself as well as using it on top.  I’m hoping the moisture from the fresh coconut will also help to keep the cookie soft longer.

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These next two examples I made with the dough scraps left over from the cut-outs.

Roll up 1-inch diameter balls for a quick circular cookie.

Press the ball into the topping and flatten to approximately 1/3-inch thickness.

They’ll cook up to be about 2 inches across.

 

Cacao Chips

I squished 6 chips onto the top of one test cookie before baking.

Too bad I only made one because it was excellent. My boyfriend has requested that I make more of these – good sign!

Honey Crystals

Love them! The honey crystals kept their primary shape with a slight poofing on the cookie during the cooking process. 

After it cooled it had a nice crunchy texture on top and I really liked the honey flavor. I think this one is my favorite!

 

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Next…

Cut out shapes, decorate, and put on cookie sheet lined with parchment paper. If you don’t have parchment paper that’s fine too.

Bake at 350 degrees Fahrenheit for 10-12 minutes

                 

A Few Observations:

Regarding Color:

Don’t be surprised that the cookies are a little browner than a normal sugar cookie. This is due to the brownness of the maple syrup as opposed to traditional white sugar which creates a whiter cookie.

If I had thought about it at the time, I would have separated out a bit of the dough and mixed in a drop or two of red food coloring to twist together with some of the plain dough and create colorful candy cane cookies. Green would have been great for the trees too – oh well, maybe next time J

Regarding Flavor:

Although the recipe uses maple syrup as the sweetener the cookies don’t really have a maple taste, but they do have a slight coconutty flavor due to the Coconut oil and Coconut flour which I kinda like!

*One note… make sure your coconut oil isn’t terribly old. Mine had been in my cupboard for quite a while and it tasted kind of stale (so of course I used it anyway – lol).  Luckily the stale flavor did cook off which was great, but next time I will definitely use a new jar.

Regarding Texture:

The texture is a tiny bit grainier than a traditional sugar cookie due to the density of the Almond flour, but I found it a nice change of pace. Obviously, they were best eaten when warm, but they also cooled nicely too. 

I recommend keeping them in a storage tub lined with parchment and plastic wrap.

Future Added Ingredients to Ponder:

– Grated orange peel and a touch of Cinnamon

– Sliced Almonds and Almond extract for an almond cookie

– Cinnamon and Cream of Tartar for Snicker Doodles

 

Final Conclusion On My Experiment:

I’ve really enjoyed them and my boyfriend finished them – yay!

There you have it. I was pretty happy with the results and can’t wait to play with this recipe more. If you try this recipe let me know how it worked out for you and also if you added any extra goodies to it.

 

Here’s To Your Good Health and To Your Happiness!

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