Amazing Vegan Hot Fudge Sauce - Sugar-Free, Low-Carb, High-Fiber, Paleo

Amazing Vegan Hot Fudge Sauce

Enjoy this rich, smooth, and chocolaty hot fudge sauce over your favorite ice cream or use as a chocolate fondue. 

The secret ingredient here is soft baked sweet potato. It adds body to the sauce as well as healthy fiber. The quality of this yummy chocolate sauce surprised even us. We are having a lot of fun playing with soft baked yam/sweet potato in our test kitchens. More recipes using these lovely tubers are coming. I created a special section for our recipes containing yams and sweet potatoes called, "I Yam That I Yam". Don't tell me that's corny, I already know.

We love that this is a guilt-free hot fudge sauce. It's sugar-free, dairy-free, high-fiber, vegan, paleo, and contains healthy coconut oil.

Try it,we think you will like it!


Amazing Hot Fudge Sauce Recipe:

2/3 c. of your favorite milk (vegan, coconut, almond, cashew, lactose-free, low-carb...)
1 c. powdered white or golden Lakanto brand sweetener (or erythritol)
2/3 c. dutch cocoa powder
1/3 c. white sweet potato flesh (baked until soft)
3 T. coconut oil (deodorized)
1 pinch sea salt or BioSalt
1 t. real vanilla extract
1 to 2 T. of your favorite sweet syrup (IMO syrup, agave, maple...), optional
A few drops stevia glycerite, if you want it sweeter


Method:

Puree all of the ingredients together until smooth with a stick blender.

Heat and stir the mixture until it reaches 180 degrees F. to fully dissolve the Lakanto crystals.

Cool the mixture 5 minutes.

Taste the mixture to check for sweetness and adjust as desired.

Puree the mixture again on high speed with the stick blender until it is smooth and thickened.

Serve the sauce warm over your favorite dessert.

Store the unused fudge sauce in the refrigerator and gently reheat to serve. Any crystals from the erythritol that form will easily dissolve when the sauce is reheated.

Enjoy,

Leila & Nancy.

Raspberry Cream Protein Shake Recipe using our Vanilla Sun Warrior "Warrior Blend" Protein BASE

Raspberry Cream Protein Shake

This is a fabulous protein smoothie recipe. It's thick and creamy with a big raspberry punch.

It's a favorite refreshing smoothie around these parts. We love - love - love that this is sugar-free and high in protein. You will feel like you are drinking a dessert but you are really doing your body a favor.

For this smoothie, we use our VANILLA Protein BASE recipe (pictured below in the mason jar). This convenient BASE only takes a couple minutes to whip together and then you are prepared in advance for several smoothies. We love that too.

Oh, did I mention that all of our Sun Warrior smoothie recipes are great for athletes, and those who want to slim down? They are also for the lactose intolerant and those of us who are watching our sugar and carb consumption. It's all good!

Mom's Favorite Raspberry Cream Protein Shake Recipe:

1 c. prepared Vanilla Warrior Blend Protein BASE (made with coconut + almond milk is best)
1 c. frozen raspberries (a generous cupful)
1 c. cold water
1 T. lemon juice
1/2 t. almond extract
6 ice cubes


Method:

Put 1 cup prepared Sun Warrior "Warrior Blend" Vanilla Protein Base into a VitaMix container (a high powered blender).

Top with the frozen raspberries, lemon juice, almond extract, and ice.

Blend on high speed until creamy. Taste for sweetness and add a little of your desired sweetener to taste (we like our stevia glycerite).

Blend well to fully incorporate the sweetener into the smoothie.


Tip: Sweeteners that can be used:

Stevia glycerite, vegetable glycerine, agave nectar, raw honey...

Vanilla Protein BASE at the ready to add to smoothies any time!

1 cup of the Vanilla Protein BASE is added to a blender.

A generous cup of frozen raspberries is added to the blender.

Add the rest of the raspberry smoothie ingredients and blend. YUM

Enjoy,

Leila & Nancy.

Sun Warrior "Warrior Blend" Creamy Vanilla Protein Shake Recipe + A Vanilla Protein Base Recipe Too!

Mug Shot of our Vanilla Warrior Blend Smoothie.

Here is another recipe for creating an even creamier, tastier Sun Warrior protein shake!

The flavor we are featuring in this post is VANILLA and we also show you how to make a super fast and easy Vanilla Protein BASE that can be used in smoothies, ice creams, puddings, etc...

We love using the Sun Warrior "Warrior Blend" vegan protein powders and we have created a way to make this great protein powder even better. You can create creamy, smooth , and delicious vegan protein drinks, shakes, smoothies, and more with Sun Warrior's "Warrior Blend" protein powders and our techniques we show here at Kitchen Cheetahs.

Vegan protein powders by nature, are not the smoothest substances on the planet. They can have a bit of grit to them, not fully dissolving in beverages. Sometimes vegetable proteins also have off-flavors from the vegetable sources they are used from. We show you how to counteract this.

Are you sensitive to the taste of stevia sweetened drinks? Stevia is now commonly used as a healthy sugar substitute and also sometimes causes off-taste issues for some people. We personally love stevia and use it daily in our homes. we have learned some tricks in using it that we will pass along to you here.

So my dad was wondering what my mom was whipping up in the kitchen this time (there are always adventures to be had in my mother's kitchen). A vanilla protein drink, she said. Hmmm, he said. Do you want to taste it, she asked? He acted only minorly interested (after all, it's only vanilla, right?). He took a sip, and he thought it was nice. Well, my mom walked away for a few moments, and when she came back to her vanilla protein shake dinner, it was all gone. He drank it all. Oops. The good news is, he loved it. He told her it tasted really rich and creamy and he felt full and satisfied after drinking it. This drink will keep you nourished for quite a while. My dad drinks a lot of protein drinks and he's really picky about them. He really likes this vanilla shake. We think you will love it too.

First I will give you the formula for the easy to make VANILLA Protein BASE. Make the BASE ahead of time so that it is cold before using.

Next, I will give you a smoothie formula using this BASE.


Just so we are real clear:

Recipe # 1 is the Sun Warrior "Warrior Blend" Vanilla Protein BASE.

Recipe # 2 is the Sun Warrior Creamy Vanilla Protein Shake.

Are you ready?

Sun Warrior "Warrior Blend" Vanilla Protein BASE:

Put in a VitaMix or other high powered blender:

3 c. cold milk of your choice (almond, coconut, cashew...)

Start blender on med-low and add:

1 c. Sun Warrior Vanilla flavored "Warrior Blend" protein powder

add the protein powder 1/4 cup at a time.

Add:

1/4 t. lecithin

Put the blender lid on tight and switch to the highest speed and blend until the mixture heats up to the desired temperature (from 118 to 155 degrees F). *

For the smoothest texture, use the tamper that comes with the VitaMix blender and heat to 150 to 155 degrees F.

Add:

1 t. almond extract and blend in very well.

Pour and scrape the finished BASE into a 1-quart mason jar and refrigerate overnight before using in the Creamy VANILLA Protein Shake recipe below.

This BASE needs to be kept cold and used within 4 to 5 days.



Tips: 

* 118 degrees F is for "raw"smoothies - heat up to 155 degrees F for the smoothest texture.

The BASE will be cooked at a low temperature and will be steaming at 150-160 degrees F. Some people find this "cooked" pea protein easier to digest.

Use an instant read thermometer for more accurate results.

Our favorite milk combination is 2 c. almond milk and 1 c. full fat coconut milk. Any combination of vegan milks will work to equal 3 cups of total milk used.

Lecithin is a healthy addition and makes it creamier and smoother. Lecithin is especially good for emulsifying the coconut milk.

1 cup of this prepared BASE contains 1/4 cup of the Warrior Blend protein powder.



NOTE: See our Raspberry Cream Smoothie recipe using this Vanilla BASE HERE.

____________________________________________

The following protein shake recipe is like a blank canvas, ready for you to add any combination of fruits or other ingredients that you want. Have fun with this basic recipe!


Sun Warrior Creamy Vanilla Protein Shake Recipe:

Put in a VitaMix or other high powered blender:

1 c. cold almond milk (or other vegan milk of choice)
1 c. prepared Vanilla Warrior Blend BASE, well chilled
1/4 c. coconut milk powder or 1 to 2 T. of your favorite nut butter, optional for a richer shake
1/4 to 1/2 c. mashed baked white sweet potato, or banana (makes it creamy)
3/4 to 1 t. real vanilla extract
1/4 to 1/2 t. almond extract
1 pinch cinnamon, optional
10 ice cubes (use only 8 ice cubes if not using coconut powder)

Blend everything together on high speed until nice and creamy.

Taste for sweetness level and add:

 2 T. vegetable glycerine, optional to sweeten to taste

Blend in well and serve while cold and icy.



NOTES: 

The vegetable glycerine is super low on the glycemic scale. Glycerine also enhances athletic performance by preventing dehydration. Cool huh?

The baked mashed yam, sweet potato, or banana both thickens and sweetens the drink and also cancels out the taste of the stevia, which is part of the Sun Warrior protein powder formula.

You may use other sweeteners to sweeten to taste like: Stevia glycerite, raw honey, agave nectar, etc...

Have fun with this rich and creamy basic vanilla shake recipe. You will see us use this a lot in upcoming smoothie recipes.


Here's some photos of my mom making the Rich & Creamy Vanilla Shake:

Adding ingredients for the Vanilla Shake (including the Protein BASE above).

All of the ingredients are now in the VitaMix blender.

The ready to drink Vanilla Shake topped with a sprinkling of fresh chopped figs!

Enjoy,

Leila & Nancy.

Yummy Vegan Milk Recipe using our Creamy Plant Protein Base

Try our smooth textured, mild tasting, and easily digested Vegan Milk.

Here is a recipe for a fortified vegan milk that uses our Creamy Plant Protein Base formula.

We like this recipe because it makes a creamy milk that is higher in protein, as well as fiber.

Having a jar of already prepared Creamy Plant Protein Base in your refrigerator makes whipping together a batch of delicious vegan milk much easier. This creamy base replaces the whey protein powder called for in our Rich Lactose-Free Milk recipe posted earlier.

You can always just mix in your favorite plant protein powder blend (as is) if you are in a hurry - but your finished milk won't be so smooth and creamy, and the flavor of the protein will be stronger. You will make a nicer milk when using the prepared creamy protein base.

This is a very versatile recipe. You can sweeten the milk a little, or not, depending on what you intend to use it for. We use healthy sugar-free sweeteners in our milks, as we don't want the extra calories from sugar.

We especially like a combo of almond milk and coconut milk or coconut cream mixed in with our Creamy Plant Protein Base. Try combining your favorite seed milk with coconut milk, we think you will like it. You can easily make a quick coconut milk by pureeing dried unsweetened coconut with a little warm water in a VitaMix, and then squeezing it through a fine cloth.

Mom's Rich Vegan Milk Recipe:

1 quart lactose free milk *
2 to 3 T. Creamy Plant Protein Base, or more to taste
1/8 to 1/4 t. BioSalt, to taste
2 to 4 T. coconut milk powder (for a creamier taste), optional
1/4 t. stevia glycerite, to taste
A few drops of real vanilla extract
A few drops almond extract, optional


Method:

Place the 1 quart lactose-free milk of choice into a blender container.
Add the prepared Creamy Plant Protein Base. Blend to combine well.
Add the flavoring. (Vanilla and/or almond extract is especially good with coconut milk.)
Add the salt to taste, until the mixture does not taste "flat or watery".
Add stevia glycerite, to taste.
Chill.


* You may choose from a variety of unflavored and unsweetened lactose free milks:
Almond milk (in milk section of grocery stores)
Coconut milk (in milk section of grocery stores)
Organic Soy milk (in milk section of grocery stores)
Rice milk (in milk section of grocery stores)
Cashew milk (homemade)
Hemp seed milk (homemade)
Sesame seed milk (homemade)
Sunflower seed milk (homemade)
etc...


See our Copy-Cat Almond Breeze Recipe for an example of how to make your own nut milk.

Notes: 

You can make this milk rich and sweet enough to be similar to Half & Half.

You may add 1/4 t. non-GMO liquid lecithin to this vegan milk, particularly when using coconut milk - It helps emulsify the fat, and adds wonderful nutrition for the nerves. Lecithin also makes the milk taste even creamier and richer.

Almond extract is the best thing we have found for complimenting the flavor of coconut, in fact going so far as to partially neutralize the coconut taste for people who do not like the taste of coconut milk.

This milk is wonderful used in many ways:

Added to hot cocoa mix
Poured over hot cereal like oatmeal
Used as a base for smoothies
Used as an ice cream base
Chilled for drinking a tall cold glass along with a side of cookies


Enjoy,

Leila & Nancy.

Creamy Base for Smoothies, Protein Drinks & Milks (several vegetarian & vegan options)

Make this rich and creamy protein smoothie base ahead of time for quick healthy morning smoothies or dairy-free milk. 

Creamy Plant Protein Base

We have several ingredient options listed here, to fit just about any dietary need out there. We like keeping a mason jar full of this creamy protein base in our refrigerator. 

Add a bit of this base to your favorite smoothie recipe to up the protein and fiber content. We also use this Creamy Base recipe in our Yummy Vegan Milk Recipe post.

We highly recommend that the plant proteins be prepared ahead of time as a "Base". This results in a smoothie or milk with a smoother texture, milder flavor, and easier digestibility. Some people have an easier time digesting this gently heated plant protein base verses the raw form of the plant protein.

You can always mix in your favorite plant protein powder blend (as is) if you are in a hurry - but your finished smoothie or beverage won't be so smooth and creamy, and the flavor of the protein will be stronger.

Use this PLANT PROTEIN BASE formula to make our protein and fiber enriched VEGAN MILK.


Mom's "Creamy Plant Protein Base" Formula:

Put 3 cups of very hot distilled or purified water in a high powered blender (VitaMix) with a snug fitting lid.

Add 6 to 8 T. of your favorite vanilla flavored plant protein powder blend *

Put the lid on securely and then cover the top with a folded dish towel (in case some hot liquid should escape - be on your toes). Keep your hand on the towel-covered lid while processing.

Start the blender on the lowest speed and slowly increase to the highest speed, blending for at least 30 seconds - until the contents are steaming hot (120 to 160 degrees).

Set aside and allow to cool.

This is your "Creamy Plant Protein Base". It will thicken as it cools. Add desired amount of this protein base to your vegan "milk" - to taste.

My mom likes to keep a quart of this "Plant Protein Base" in her refrigerator, so that it's ready to add to "milk" or smoothies.

All of my mom's "Mylk" versions are rich and creamy, so it's easy to add a little cold water if a less rich mylk is desired.


* Vegan Protein Fortification Options:

1. Pea protein powder base (Sun Warrior "Warrior Blend").

This "Plant Protein Base" works best when using pea protein. Pea protein seems to make a smoother, creamier "base".

2. Pea plus rice protein powder (Sun Warrior "Classic")

3. Vanilla non-GMO organic soy protein blend of choice

4. Non-GMO organic Plain Soy Milk Powder.

5. "Silken Tofu" puree.

6. Rice protein powder: Using rice protein as your base is definitely not our first choice! The results with our first experiments with it were this: It did not soften with the hot water and blending on high speed, no matter how long we blended it. The rice protein stayed gritty, chalky, and gacky, unlike the pea protein that softened up nicely. We tried again with another brand of rice protein from Top Health. It was fresher and is a protein of high quality and fine texture. The taste was quite nutty and mild, and after shearing a couple of rounds on high speed in the VitaMix , the texture was acceptably smooth - and should be OK once mixed with other truly creamy milks.

6. Your other favorite vanilla flavored vegan protein "base".



Our "Plant Protein Base" conclusions: Be sure your plant based proteins are of good quality and fresh!


OVO - Vegetarian protein fortified "mylk" options:

1. Egg white powder

2. Pasteurized pure liquid egg whites

Egg white if used in moderation, is invisible in your beverages.

Do not heat any "Mylk" containing egg!


Lacto-Vegetarian Options:

1. Whey protein isolate (contains lower lactose than whey protein concentrate or regular milk).

2. Whey protein concentrate.

3. Powdered milk (cow or goat, if liked).

4. Reduced fat ricotta cheese - pureed smooth.


Enjoy,

Leila & Nancy.

Flax Pumpkin Pie Nuggets for Health Nuts - High-Fiber, Sugar-Free, Grain-Free (with Vegan option)

This is a strange little cookie. That being said, my daughter and I eat them all the time. 

Flax Pumpkin Pie nuggets for Health Nuts

My recipe uses flax meal instead of flour, which gives these more of a pumpkin pie-like texture inside. You do taste the flax, although it is tempered by the use of the spices and almond extract. These cookies are not overly sweet either, but the chocolate chips totally save the day.

These little nuggets are best eaten warm. Then the chocolate is all oozy and delicious. This is why we warm them up for a few seconds before eating them. There is no sugar to preserve these cookies, so they must be stored in the fridge.

Why do we eat these nuggets? They are super healthy (and we are health nuts in this house). These are basically all fiber. I will eat a few of these for breakfast or a snack and they fill me up if I drink a healthy dose of water with them. These are fabulous for helping your blood sugar levels stay even, again, thank all the fiber for that. I add the protein because, well, I wanted protein in them too!

These cookies have helped me when I have set my mind to slim down a bit. They are ready for any snack attacks if I have them at the ready in my fridge. It doesn't take much time at all to bake up a new batch when we are out either.

If you hate eating flax, you may see these cookies as an improvement for flax, or you may not.

I say, live on the edge and make yourself a half-batch, and see how it goes. Warning: They grow on you (not like a fungus though).


Flax Pumpkin Pie Nuggets

1 29-0z can plain pumpkin puree
1 large egg (can omit for vegan)
1 t. real vanilla extract
1/2 t. almond extract
3/4 t. stevia glycerite
1/2 c. erythritol
1 t. sea salt or BioSalt
3 t. pumpkin pie spice
1/2 t. ground cinnamon
1/2 t. ground cloves
1 t. psyllium husk powder
1 c. plain whey protein isolate (or vegan protein powder)
2 1/2 c. freshly ground flax meal
1 1/2 c. semi-sweet chocolate chips (sugar-free or regular)


Method:

Preheat your oven to 350 F. Line 2 cookie sheets with silicone liners and set aside.

In a medium sized mixing bowl, combine by hand, the canned pumpkin with the other wet ingredients.

Add the eythritol, salt, spices, and psyllium husk powder and mix together very well.

Add the flax meal and combine until uniform.

Stir in the chocolate chips.

Portion dough using about a 1 tablespoon sized ice cream scoop. Place close together onto the cookie sheets (the dough does not spread).

Bake for 12 minutes. the outsides will be set but the insides will remain very soft.

Remove from oven and let cool completely on the cookie sheets.

When cooled, transfer to air-tight containers and store in the refrigerator.

To serve: Place a few nuggets into a plate and microwave them 20 to 30 seconds.

I'm adding some pictures of our dog Moki because he is cuter than these cookies.

Enjoy,

Leila.

Dad's Healthified Orange Julius - with a Secret Ingredient (Copy-Cat)

So over the top good and refreshing & good for you too!

My dad comes up with killer protein drinks. Being an athlete and trainer for athletes, he drinks protein drinks a lot. You have to mix it up a little if you drink a lot of them, or YAWN....

He makes protein drinks we WANT to drink. This is one of them, and it has a unique secret ingredient... Angostura Bitters.

As a family, we have been exploring bitters and tonics. Some people use them for alcoholic drinks, but actually bitters are old fashioned remedies for digestion and general health. We like to use them to create depth of flavor in various recipes and non-alcoholic beverages, much like you would use vanilla or almond extract. As far as bitters go, Angostura Bitters is king. It is affordable and has great flavor. It is the secret ingredient in this version of an Orange Julius. Give it a try.


Dad's Orange Julius Recipe:

Makes 2 big servings:

10 ice cubes
1/4 to 1/3 c. frozen orange juice concentrate
1/2 c. almond milk
1 scoop (3 T.) whey protein isolate
1 pinch sea salt or BioSalt
1 pinch orange flavor powder or 1 to 2 drops tangerine essential oil
stevia glycerite, to taste
Angostura Bitters, to taste


1 big serving:

5 ice cubes
2 to 3 T. frozen orange juice concentrate
1/4 c. almond milk
1 1/2 T. whey protein isolate
mini-pinch sea salt or BioSalt
mini-pinch orange flavor powder or 1 drop tangerine essential oil
stevia glycerite, to taste
Angostura Bitters, to taste


Method:

Place all but stevia glycerite and bitters in a blender and blend until smooth.

Add stevia glycerite and bitters to taste, blending in well.

Serve cold.


Enjoy,

Dad.

Outrageous Santa Rosa Plum Jam - Healthy & Sugar-Free

This is an easy recipe for a beautiful fresh fruit freezer jam. 

Fragrant Santa Rosa Plum Jam

When you find ripe plums in your store or local farmer's market (their alluring perfume will find you), pick out a pound of the ripest ones and use them to make some of this lovely jam.

My dad brought a few of these delicious plums home for my mom. They were so good that my mom immediately went back to the store and hand picked some of the ripest ones to take home and make into this jam. You rarely find plums of this quality in grocery stores, so when you do, jump on it.

The only thickening used for this jam is finely ground psyllium husk powder, so it takes some time to thicken up. Let the jam sit in the refrigerator over night to thicken completely. Store the jars you are not using immediately in your freezer.


Outrageous Santa Rosa plum jam Recipe:

1 pound Santa Rosa type plums - sweet, tree-ripened and fragrant
3 ounces pitted black sweet cherries
1/2 c. erythritol
2 T. xylitol
1 T. fine psyllium husk powder
1/4 t. monk fruit extract, 80% strength
1/8 t. BioSalt
2 T. IMO powder (or IMO syrup) 
2 T. vegetable glycerine
stevia glycerite, to taste


Method:

Wash and pit the ripe, fragrant plums. Roughly chop and set aside.

Mix the dry ingredients together well, and set aside.

In a food processor, puree the pitted cherries with the dry ingredients, vegetable glycerine and IMO syrup, if using. Stop the food processor. 

Add the chopped plums and pulse to desired texture.

Pour jam into a microwave-safe bowl and heat in the microwave to 110 degrees F., with occasional stirring. Or heat on the stove-top in a non-metallic pan to 110 degrees F., stirring until the erythritol is dissolved.

Sweeten to taste with the stevia glycerite.

Store the jam in the refrigerator overnight to allow it to fully thicken.

The next day, portion into jars for freezing and freeze.

Note: The cherries add beautiful color but do not  compete with the plum flavor.

Freshly made, before the thickening process has completed.

Plum jam now completely Thickened - So smooth and rich and exotically perfumed.

Enjoy, 

Leila & Nancy.

About Vegetable Glycerine in Sugar-Free Cooking

Here is some useful information about food grade vegetable glycerine.

We use food grade vegetable glycerine a lot here at Kitchen Cheetahs. It works wonderfully as part of sugar-free sweetening systems. We use it as the base of our home made Stevia Glycerite (a NOW brand copy-cat recipe). We use it in sugar-free syrups. in icings, salad dressings, in baked goods, among other things. We have used this basic ingredient for years and love it!

See it used here in our Super Low Carb Fiji Sweet Hot Sauce.

We highly recommend having it in your pantry, because it is in several Kitchen Cheetah recipes.

Review some of it's good features below...


FOOD GRADE VEGETABLE GLYCERINE:

* is made from coconut or palm oil (heating under pressure with water)
* is GRAS
* is approved by Health Canada
* does not affect blood sugar – perfect for diabetics
* does not cause tooth decay
* helps prevent dehydration
* enhances athletic performance
* helps prevent constipation
* used as a humectant for skin conditions, specially dry skin.
* medically used to prevent brain swelling (intravenous)
* medicaliy used to reduce pressure within the eye (intravenous)
* is an excellent food preservative
* is an excellent emulsifier
* is used in eye-drops for dry eyes (pharmaceutical grade)


VEGETABLE GLYCERINE  is classified as a "sugar alcohol"....  as is ERYTHRITOL and XYLITOL.


Stay tuned,

Leila & Nancy

The Kitchen Cheetahs

Summer Hibiscus Punch (Sugar-Free) & Hibiscus Lemon-Lime-ade

Hibiscus blossoms make a truly beautiful & thirst-quenching summer beverage.

Summer Hibiscus Punch

Hibiscus is naturally tart and makes a beautiful ruby toned beverage.You can use it alone or mix it with citrus. Here are a couple of ways that I mix hibiscus with fresh citrus juices.

You can brew bulk dried hibiscus blossoms in a french coffee press. Pour in boiling water and let it steep 15 minutes or so. Strain off into a jar. Add more boiling water to the used hibiscus blossoms in the French coffee press and let steep a while, strain off into the jar of hibiscus tea. Chill.

I like to make a strong hibiscus concentrate and keep it in the fridge for easy use. I then dilute it with water and/or other fruit juices and sweeten to taste.


Summer Hibiscus Punch (serves 1):

This is a simple cold ,drink consisting of 2 cups cold brewed hibiscus blossom tea and 1 lime juiced. I then add a few drops of stevia glycerite , to taste. Add ice, and you're good to go!

Lovely Hibiscus  Lemon-Lime-ade: 


Yield: 1 gallon.

 Mix together 2 cups of strong hibiscus tea plus the juice of 1 lemon and 2 to 3 limes, add 3/4 c. sugar and stir well to completely dissolve.. Top off with water and ice to make 1 gallon. Then add a few drops of stevia glycerite, to sweeten to taste. Garnish with 3 thin lemon slices and a few spearmint leaves.

To make sugar-free: Sweeten with 1 c. erythritol and then finish sweetening it with a bit of stevia glycerite, to taste.

Enjoy,

Leila.
 

Summer Confetti Macaroni Salad (sugar-free)

This is a colorful classic macaroni salad with a great balanced flavor.

Summer Confetti Macaroni Salad

This pretty pasta salad makes a nice side for summer picnics and celebrations. I love having more crisp, colorful vegetables in my pasta salads. I really don't want to eat just plain macaroni slathered in mayo... If you are like me, you will love this recipe. I also like that it has enough vinegar to give it a bit of zing and enough erythritol to cut the bite of the vinegar, then our BioSalt pulls it all together.

You may use gluten-free pasta, if desired. If you are going dairy-free, omit the sour cream and replace it with mayonnaise. And of course you can adjust the diced vegetables to taste.




Leila's Summer Confetti Macaroni Salad Recipe:

1 pound pasta or gluten-free pasta (macaroni, ditalini, or small shell pasta)
3/4 c. real mayonnaise
1/4 c. sour cream (omit if dairy-free is desired and increase the mayo to 1 cup)
3 T. white wine vinegar
3 T. erythritol
1 1/2 t. dry mustard powder
1 t. sea salt or BioSalt, to taste
1/2 t. onion salt, or more to taste
1/8 t. garlic powder
1/2 t. fresh ground pepper, to taste (about 50 grinds)
2 to 4 T. fresh minced parsley, to taste
1 c. finely diced celery (4 ribs)
1 c. finely diced red bell pepper (1 whole pepper)
1/2 c. finely diced peeled carrot (1 large carrot)
1/4 c. finely diced red onion
1/2 c. minced scallions, about 6, optional
1/4 c. diced radishes, optional

Garnish:
Paprika
Cherry or grape tomatoes, halved, optional

Method:

Cook the pasta aldente, rinse and drain extremely well. Set aside to cool.
Mix the mayonnaise, sour cream, vinegar, and erythritol together, until erythritol is dissolved.
Add the mustard powder, salt, onion salt, garlic, and pepper, mixing in well.
Add the minced vegetables and then the pasta and gently mix together. Taste.
Chill overnight for the best flavor.
Taste and adjust seasoning if desired.
Garnish with a sprinkling of paprika. Top with tomatoes, if desired. Serve cold.

The dressing and vegetables mixed together.

Freshly mixed pasta salad.

Delicious!

Enjoy,

Leila.

Amazing Meatless Moussaka - You won't believe how good this is!

This beautiful main dish has 3 delicious layers of flavor and texture. 

This is one of my all-time favorite main dishes.The topping is so rich, creamy and wonderful, and perfectly compliments the robust tomato-based sauce underneath. The eggplant doesn't know what hit it. You will be shocked at how good the eggplant tastes here.

Eggplant seems to be the new darling in the low-carb world. Although the flour in this recipe negates that a bit...but it's SO worth it! I have not yet tried a gluten-free flour, but I see no reason why it wouldn't work.

This is a classic recipe of my mothers. I remember her serving this Meatless Moussaka to guests and it always got rave reviews. Many people swooned over this very recipe, telling her that she really must open up a restaurant. This impressed me as a child. I knew I liked her food but this is about the time that I figured out that she was a really amazing cook. I enjoyed seeing people make such a fuss over my mom. She may have had a marriage proposal or two over this recipe, I know she did over her tender buttery scrambled eggs!

If you so desire a marriage proposal, I suggest you invite your suitor over for a nice romantic dinner featuring this main dish! Even if you are already married, they may propose again!


Mom's Meatless Moussaka Recipe:

RED SAUCE:
5 c. tomato juice
3/4 t. cinnamon (you may cut to 1/2 t., if desired)
1 T. honey
1 pound minced mushrooms, browned well in 1/4 c. real butter
2 onions, chopped and sauteed until clear in 2 T. olive oil
2 t. sweet paprika
1 t. oregano
1 t. salt, to taste
1/4 t. fresh ground black pepper

MORNAY SAUCE:
2/3 c. white flour
1/2 c. real butter
4 1/2 c. milk
4 T. sherry
1 t. onion salt
1 T. Romano cheese
1 T. Parmesan cheese

EGGPLANT:
2 large eggplants, sliced in 1/2" thick rounds
beaten egg to dip eggplant slices in
oil (olive or deodorized coconut) to brown the eggplant
1/3 c. Parmesan cheese


Method:

RED SAUCE:
Combine ingredients in a sauce pan and gently simmer until thickened and flavorful.

MORNAY SAUCE:
Make a roux of the butter and flour. Cook on low 5 minutes.
Add remaining ingredients and cook gently until thick.

EGGPLANT:
Take the 1/2" round slices of eggplant and dip into the beaten egg and brown in oil on both sides.
Pat the eggplant briefly with paper towels.
Overlap eggplant slices in a 9 X 13-inch pan.
Sprinkle 1/3 c. Parmesan cheese over eggplant.

Assembly:

Pour prepared red sauce over top the eggplant in the pan and shake gently to settle the sauce.
Bake eggplant at 350 degrees, for 30 minutes.
Take out of oven and pour prepared Mornay sauce over-top.
Bake at 425 degrees, 15 to 20 minutes, or until lightly browned on top.
Serve hot.


ENJOY!

Leila.

Authentic New York Deli-Style Potato Salad - Made Healthier and Brined for best flavor 24 hours

New York Deli Potato Salad.

Try this delicious flavor-packed potato salad for your next get together. People love it.

This type of potato salad is found in Queens, New York, Long Island, and in some Jewish or Italian delis. You don't really see it elsewhere.

Have you ever made a brined potato salad? Iv'e been doing it now for over 20 years and I keep coming back for more. The flavors deeply penetrate the potatoes when prepared this way and the result is a creamy dynamic potato salad with out having to use tons of mayo. Don't get me wrong, we love mayo around here.

It takes a couple of days to make this salad but it is well worth the effort. It continues to taste better each day too. Make sure you do not over cook the potatoes. Chilled potatoes that sill have a bite to them are perfect.

Did you know that cold potatoes contain resistant starch in them?

Do you know why that is a great thing?

Simply put, resistant starch resists being digested, resists breaking down into sugars in the body, and resists adding pounds to your body. Resistant starch is good starch.

Hot potatoes do not have this benefit. Pasta, by the way, is shown to have more resistant starch in it than hot pasta. I feel better about eating cold potatoes over cold pasta, however. Pasta is still generally white flour and/or starch and doesn't have the best nutritional value.

This recipe easily doubles.


New York Deli-Style Potato Salad Recipe:

3 to 3 1/2 pounds organic young new potatoes
1/2 cup finely minced onion, to taste
1/2 cup purified water
1/2 cup  white wine vinegar (healthier than plain white vinegar)
1/2 cup sugar (or xylitol, for a sugar-free version)
2 T. light olive oil (better than the usual canola oil)
1 T. sea salt or BioSalt
1 t. white pepper powder
1 t. dry mustard powder, optional
2 T. finely minced fresh parsley, or more to taste
1/2 to 1 cup Thick, high quality mayonnaise, to taste (Real Foods or Hellman's)
2 T minced red pimentos, optional
1 c. finely minced celery, optional


Method:

Day One:

Place cleaned potatoes into a large pot and cover with water and bring to a boil. Once boiling, reduce to a gentle simmer and cook just until a fork pierces a potato with little resistance. They should not be cooked until completely soft or you will have mushy potato salad.

Remove potatoes from stove, drain and cool in an ice bath. chill in the refrigerator until completely cold. It's easy to do this 2 days before you want to serve the salad.

Day Two:

Once potatoes are cold, halve and then slice into desired size. You can leave the skins on (I do) or rub them off.

Place the potatoes into a bowl and add the finely minced onion.

Make the hot brine by putting the water, sugar, vinegar, salt, white pepper, and mustard powder into a sauce pan and bringing to a boil, stirring just until dissolved. Remove from heat. Add the oil and taste your brine. It should have balanced flavors of sweet, savory, sour, with a pleasant heat from the white pepper and mustard powder.

Pour the hot brine over the potatoes and onions in the bowl. Toss gently to coat. Seal air-tight and chill 24 hours. I like to stir a couple times during this period.

Day Three:

The brine will be absorbed by the potatoes. If there is excess brine, drain it off. Add the minced parsley and mayonnaise to taste.

You may optionally add 2 T. minced pimentos for color and 1 cup finely minced celery for added texture.

Enjoy,

Leila.