Warm Chocolate Filled Fresh FIGS - Fit for a king! Nancy Glazier's 1st official post!

The best thing you'll ever put in your mouth, trust me!

Sun warmed figs slathered in melted Lakanto Dark Chocolate.

It's Fig Season!

Yesterday morning, Leila and I went to a friends house and picked sun-warmed figs right off the tree. They were so sweet and ripe - little purses filled with crunchy jam. A sweet memory for us.

Even the figs that were starting to dry up a bit on the tree were delicious. Their sweetness concentrates and they start to get wonderfully chewy.

Fresh Picked Figs!

We took our bounty of figs home and melted some of my Lakanto sugar-free chocolate to spoon over the still warm figs. I've never had anything so delicious. The melted chocolate with sugary, crunchy warm figs is amazing.

 Fig wells - Ready for chocolate!

I found that cutting each fig in half and then making a deep well in each center (with a thumb) to hold more chocolate was the way to go.

Or you can dip the whole fig into the chocolate and just dive in. P.S... Don't wear a white shirt.

It's important to have jammy-soft figs for this treat. If you don't have access to a fig tree, try soaking dried white figs in warm water or apple juice until they are nice and soft. Remove from their soaking liquid - pat dry - and serve them warm with melted chocolate.

Figs have the highest fiber and mineral content of all common fruits, nuts, and vegetables. They also have as much as 1000 times more calcium than other common fruits and are 80% higher in potassium than bananas. They are extremely easy to digest. Few fruits equal a fig (try saying that fast 5 times).


 

Bon Appetit :)

Author, Nancy Glazier
Gluten-Free & Sugar-Free Food Formulator.

New Ingredient : Organic dehydrated coconut palm nectar (Coconut Palm Sugar)

I have brought a new ingredient into my formulating kitchen; Organic Coconut Palm Sugar.

Organic dehydrated coconut palm nectar

I am excited about this new arrival. It is a healthy low-glycemic sweetener that is loaded with minerals. When I opened the bag, the scent of sugary caramel notes wafted up to my nose. It looks a lot like brown sugar, except it is drier looking. The taste is very pleasant and full-bodied.

It can be used as a 1:1 replacement for regular sugar. It is not sugar-free however. My understanding is that it has the same glycemic rating as carrots or peas, which is a lot better than cane sugar.

Organic dehydrated coconut palm nectar is Vegan and Paleo diet approved.

This sugar goes through minimal processing and is much healthier for you that other sugars. When my parents lived in Fiji, they met natives who loved their coconut palm nectar, and swore that they did not get cavities from it as they did when they ate cane sugar. Interesting. More research to come...

I will be having fun experimenting with this tasty sweetener, so stay tuned!

Look for it at your local health food store.

See my recipe for Vanilla Creme Brulee Instant Pudding, which is my first creation using coconut palm sugar.

Happy formulating!

Leila.

Vanilla Creme Brulee Instant Pudding (No Cook, Low Glycemic, JELL-O Copy Cat Recipe)

This is a truly delicious instant no-cook pudding mix I created today, and it's lower glycemic too...

Vanilla Creme Brulee Instant Pudding.

This Vanilla Creme Brulee Instant Pudding is full-bodied and creamy. It has a decadent vanilla caramel flavor. You will be surprised that this is an instant pudding mix when you taste it! It is good enough to serve as a stand alone dessert.

This pudding has a secret, it is made with pure organic coconut palm sugar. Coconut palm sugar gives a nice caramel color, scent, and flavor to this pudding mix. It looks a lot like brown sugar, yet it is high in minerals like potassium and phosphorus. The thing that awesome about organic coconut sugar, is that it is a healthy, low glycemic alternative to other sugars like regular table sugar. It can also be used as a sweetener in beverages, desserts, and other recipes that call for regular cane sugar.

We make this pudding truly decadent by substituting some of the milk for cream, which just so happens to lower the carbs even further. Party.

Bonus: This is a true instant (no cook) pudding mix recipe you can use to replace the commercial 3.5 ounce boxed instant vanilla pudding mix called for in recipes. Party.

This is my second trial with no cook puddings. These instant pudding mixes will be evolving. I have plans to make instant protein puddings.

My goal: They have to taste good, like dessert, or I won't enjoy eating them much. I'd like to have a healthy pudding snack, say, before bed? Or maybe for breakfast. I have wanted to make delicious protein puddings/protein drink mixes for years. So now I'm going for it!

One hurdle has been how to get an instant pudding consistency without cooking it and without having to source ingredients only available to commercial food manufacturers. So this recipe is definitely progress. earlier I made a chocolate instant pudding that had a great consistency... I think I will post about my progress, then you can see how the instant pudding recipes evolve too.

See my first trial recipe of instant chocolate pudding too.



Vanilla Creme Brulee Instant Pudding & Pie Filling Mix:

3/4 c. (120 g) Organic Coconut Palm Sugar
6 T. (30 g) Ultra Gel Instant Non-GMO Modified Corn Starch (Cornaby's brand)
1 t. Lecithin granules (like Now brand)
1/8 t. (1 g) Sea salt or BioSalt (up to 2 g, to taste)


Method:

Grind the coconut sugar, Ultra Gel, lecithin powder and salt together 30 seconds until fine textured in a VitaMix blender. Let the dust settle before opening up the lid.

Store the pudding mix in an air-tight container.


To Prepare Pudding:

Liquid Ingredients:

1 3/4 c. organic whole milk
1/4 c. heavy cream
1 t. real vanilla extract
1/4 t. caramel flavoring (like Brickford brand), optional


Method:

Pour 1 3/4 cups cold milk into a mixing bowl.
Add 1/4 c. heavy cream to the milk (you may cut cream down to 2 T. and increase the milk by 2 T.).
Add 1 t. real vanilla extract and caramel flavoring, if using.
Add 1 recipe of Instant Pudding Mix above.
Using a hand mixer or whisk, blend for 2 minutes.
Let the pudding set up for 5 minutes in the refrigerator.


Photos of the process:

Organic Coconut Palm Sugar

Put the dry ingredients into a blender and grind fine, with the lid on!

Pour the wet ingredients into a mixing bowl and then add the pudding mix.

Whisk pudding ingredients together.

Adding the heavy cream to the pudding.

Whisk until smooth and glossy, and starting to thicken.

Pour into small serving dishes and chill at least 5 minutes to set up.

Top with sweetened whipped cream if desired.

Enjoy,

Leila.

Rich Lactose-Free Milk - with many Vegan options

Here are several delicious milk alternatives suitable for just about every diet out there!

My mom has made several kinds of milk alternatives over the years. Some are dairy free and vegan. Some are nut-free. Some are made with homemade seed milks. Some are protein enriched. All of them are sugar-free.

Here is our families favorite, creamy, dairy-like beverage that is lactose-free with lots of vegan options. This basic recipe of hers offers you a lot of versatility. Play with different variations and blends of milks to find what you love best. For example, one great combination is almond and coconut milk. You can either make a sweet or neutral tasting milk, depending on what you plan on using it for.


Mom's Rich Lactose-Free Milk Recipe:

1 quart lactose free milk *
2 to 3 T. whey protein powder (unflavored and unsweetened), 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:

Warm the lactose-free milk or combination of lactose-free milks to 80 to 100 degrees.
Put half of the warmed milk (2 cups) into a blender.
Add the whey protein powder and coconut milk powder, and blend together.
Add the rest of the milk and blend.
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 a little bit of non-GMO lecithin powder to this lactose-free milk, especially when making the vegan versions, particularly with 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.

Mexican Black Bean, Avocado & Corn Salsa

Chow down on this delicious salsa, which is almost a meal in itself!

My daughter brought this to my Mother's Day dinner this year and it was a big hit. She doesn't really measure everything when she cooks (I wonder who she got that from), but I had her write down what she estimated was in her salsa.

The next day, I went about recreating it (because we ate it all - and it was a double batch!), writing down the exact amounts of everything as I went. It turned great, although I liked my daughter's even better - because hers was made with love. Both of my eldest daughters cooked for me on mother's Day and it was wonderful!


Here is my daughter's salsa recipe, with the exact measurements I worked out. This recipe doubles perfectly, if you want a bigger batch.

Feel free to play with the seasonings to suit your tastes.

Note: Her version did not have the onion salt, fresh tomato, lime zest or fresh minced jalapeno. Nor did it have fresh ground black pepper (she was out of it). She used garlic salt instead of garlic and salt.




Black Bean, Avocado & Corn Salsa Recipe:

1 can black beans, drained and rinsed
1 can corn, drained (or 1 1/2 cup frozen sweet corn, thawed)
1 can Rotel (Mexican-style tomatoes with green chilies)
Zest of 1 lime, optional
1 lime, juiced
1 avocado, cubed
1 tomato, diced, optional
1/4th bunch cilantro, minced
2 large scallions, minced
2 t. minced jalapeno, to taste, optional
1/2 T. mild flavored olive oil
1/2 t. sea salt or BioSalt, to taste
1/2 t. onion salt
1/4 t. garlic powder (or 1 small clove garlic, smashed)
1/8 t. chili powder
1/8 t. ground cumin
1/8 t. ground coriander
Fresh ground black pepper, to taste


Method:

Dice the avocado and place in a medium sized bowl.
Pour the lime juice over top and lightly toss.
Add the Rotel, oil and seasonings to taste.
Add all of the other ingredients and gently mix together.
Taste for seasoning and adjust as desired.
Let the flavors blend an hour or so before serving with gluten-free corn chips.

Enjoy,

 Leila.

The BEST Tasting D.I.Y. Low-Carb Milk (3 Variations)

I thought you may enjoy a tasty yet inexpensive "Milk" to enjoy with your new low-carb breakfasts.

I have been posting some nice low-carb breakfast options, but they all go well with milk! We need a low-carbohydrate milk too, right?

You could always use unsweetened almond, coconut, or soy milk, but I thought I'd give you a really affordable option for all you dairy lovers out there (me). You most likely have milk for the rest of the family, so it will be easy to make this recipe for yourself.

I have included other low-carb milk variations, but the first one tastes the best. Try them all and see what you think. I know I love to have lots of options, so I try hard to provide you with a variety of options too.



The Best Tasting Low-Carb Milk Recipe:

1 c. organic whole milk (12 grams total carbs)
3 to 4 c. purified cold water
2 to 4 T. heavy cream (from about .80 to 1.60 total carbs)
1/8 t. sea salt or BioSalt, to taste
1/4 t. stevia glycerite, to taste
1/2 t. real vanilla extract, to taste (optional)


Method:

Measure everything into a glass mason jar.
Tighten the lid and shake together well.
Chill in the refrigerator.



To make 1 serving (3.2 grams carbs):

1/4 c.organic whole milk (3 grams carbs)
3/4 to 1 c. purified cold water
1/2 to 1 T. heavy cream (from about .20 to .40 total carbs)
1 pinch sea salt or BioSalt
1 to 2 drops stevia glycerite, to taste
1/8 t. real vanilla extract, to taste (optional)

Notes & Variations:

This Low-Carb Milk has a combined total of about 12.8 grams of carbohydrates for the full amount made (with only 2 T heavy cream added).

If you want more of a skim milk taste, mix it with the 4 c. water.

If you want more of a whole milk taste, mix it with only 3 c. water.

If you want a richer milk, increase the cream up to 8 T.

If you want to make chocolate milk, add a paste made of cocoa powder and sweeten to taste

If you want to use powdered milk instead of fresh whole milk: 

Omit whole milk and add 1/4 c. plus 1 T. plus 1 t. instant dry milk powder (dried whole milk is preferred to dried skim milk). Increase the heavy cream to anywhere from 4 to 8 T., according to your tastes. This version does not taste as good as when using fresh whole milk. (The carb count is the same for the powdered milk and the fresh milk.)


If you want a higher protein content Low-Carb Milk (1 serving): 

Mix together these dry ingredients:
1 T. buttermilk powder (a low carb variety)
1 T. whey protein isolate *
1/4 t. Table-Top Sugar Replacement Blend
1 pinch sea salt or BioSalt
Slowly add:
1 c. purified water
2 T. heavy cream
Mix well until everything is dissolved, then add: 
A splash of real vanilla extract, if desired
Chill well. Shake well before using.
(0.5 g carbs and 11 g protein per serving.)

* Source: Now brand or get from the Protein Factory (online).


Now you can enjoy some low-carb milk with your High Fiber Hot Cereal, low-carb pancakes or low-carb buttermilk pancakes!


Enjoy,

Leila.

Ginger Almond Dark Chocolate Bark

Exotic, spicy, chewy bits of crystallized ginger take this delicious almond bark to the next level!

A beautiful friend of mine who's hair I cut & color-weave, brought me a taste of some chocolate bark that she made. It had crystallized ginger in it, and I think it had almonds in it too, I can't remember, I just know I loved the ginger! I wanted more...

I have been playing with chocolate in my kitchen again (a regular occurrence). The weather has been cool and rainy here, so I can't work on my garden or plant flowers right now. Obviously, creating with chocolate was the next best thing to do with my time. Chocolate is a great distraction any time, right?

I love the chewy bits of ginger in this bark. They create a nice contrast with the crunchy roasted salted almonds. I added extra dried ginger powder for an added dimension of ginger flavor. The ginger flavor also deepens with time, as the ginger's essential oils are infused into the dark chocolate.

Added bonus: Ginger is great for your digestion. Almonds add protein and fiber, while the dark chocolate is high in good-for-you antioxidants. All good reasons to make and eat this luxurious chocolate!

This recipe is very easy to do, taking hardly any time at all to make. So when that craving hits, you can have gourmet chocolate in no time!

I like the grown-up flavor of this recipe. The dark chocolate flavor stands out beautifully here. I hope you enjoy it too.



Ginger Almond Dark Chocolate Bark Recipe:

500 grams high quality French dark chocolate (or Lakanto Sugar-Free Dark Chocolate!)
50 to 100 grams (1/4 c. to 1/2 c.) chopped crystallized ginger, to taste
300 grams (2 cups) roasted salted whole almonds
6 grams (1 T.) powdered dried ginger root


Method:

Chop the dark chocolate if it is not already in small wafers, and place in a microwave-safe bowl.

Gently melt the chocolate in 45 second intervals in the microwave, stirring in between.

Line a rimmed baking sheet with a silicone mat or parchment paper and chill in the refrigerator a few minutes.

Stir the chopped crystallized ginger into the melted chocolate and mix well.

Add the powdered ginger and stir in well.

Add the whole roasted salted almonds and stir in well.

Scrape the chocolate mixture out onto the prepared baking sheet and spread out evenly.

Chill in the refrigerator until completely set, up to 30 minutes.

Break up the bark into serving sized pieces and store airtight.


Photos of the process:

Chop the crystallized ginger.

Seed the melted chocolate by adding a bit of unmelted chocolate pieces.

Stir the chocolate pieces thoroughly into the melted chocolate to cool it down.

Keep stirring until the added chocolate is completely melted.

Add the chopped ginger, ground ginger, and then the almonds and blend well.

Pour onto a prepared baking sheet and spread out evenly.

Chill until completely set up.

Break up into pieces.

Enjoy!

Leila.