Do you like having a glass of sparkling water with your meal, keeping the frig stocked with Perrier or Pellegrino can be costly. Well now the brand Aarke has something special for you. The Aarke carbonated water machine requires no batteries or electricity. You can make 1 litter of sparkling water at home. Just fill the bottle with cold water, screw the bottle into the machine, pull the lever down and that’s it! You will need a CO2 canister which is what carbonates the water, and you turn in when you get a refill canister. I looked a few place and mostly everywhere is the same price this will run you $219, but it’s stainless steel (other colors available). No more carrying or storing those heavy bottles, or drinking only half and throwing out the rest because it’s flat. I got me one and I love it!
Have you ever been to the store and see every nut butter on the shelf but the one you want? Not a problem anymore because once you start making your own nut butter no nut is safe! We already tried pistachio butter, peanut butter, almond butter so pumpkin seed is next on the list. Found this quick recipe at http://www.thehealthytart.com and it’s awesome:
1 cup raw pumpkin seeds
1-2 teaspoons olive oil
1 pinch sea salt
2 teaspoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Process the raw pumpkin seeds in a blender or food processor until you achieve a creamy consistency. Depending on the power of your blender it can take up to 5-8 minutes, make sure to scrape down the sides once in a while.
Add all other ingredients and only pulse briefly.
Optional: You can roast the pumpkin seeds in the oven for 10-12 minutes at 175°C before processing them. This will give them a lovely roasted flavour, but you would lose out on a few nutrients during the process.
Goat cheese as a fried treat well that’s a new twist! Try making some fresh goat cheese and to try out this recipe fried honey cheese balls you will never go back to a mozzarella stick:
10-ounces fresh goat cheese, rolled into a log and chilled solid
1 lightly beaten egg
1 cup club soda
3/4 cup flour (any flour should work)
1/4 cup cornstarch
3 cups breadcrumbs
Oil for frying
Chopped and roasted pistachios
Freshly ground black pepper
Cut the log of cheese into 16 slices. Roll these slices into balls.
Place the balls onto a parchment-lined baking sheet or platter and chill in the refrigerator for about 10 minutes.
In a small glass bowl, whisk together egg and club soda. Gradually whisk in flour and cornstarch until well-combined with no lumps. Season mixture lightly with salt.
Spread breadcrumbs in a shallow dish.
Remove chilled goat cheese balls from refrigerator. Dip balls in the egg mixture, letting it drip off for a few seconds; dredge balls in breadcrumbs. Do this with each ball as many times as it takes to completely coat them.
Place the breaded balls back onto the parchment-lined platter or baking sheet and place them in the freezer just long enough to make them firm, no longer than 15 minutes.
In a large pot, heat about 2 inches oil over medium-high heat, to 375°F. Fry coated cheese balls just long enough to make them lightly golden brown and crisp. Using a metal slotted spoon, remove balls from oil and place on a paper-towel-lined plate to drain and cool for a few minutes.
Transfer the balls to a serving platter, drizzle with honey, sprinkle with pistachios and pepper, and serve hot.
This is a new twist on veggie pizza and surprise it’s vegan too! If your not vegan not a problem same recipe just use your own dough and cheese. Topping sun-dried tomatoes, jalapeño, basil, corn, and cashew cream:
1 small head broccoli, florets chopped into small pieces, top of stalk diced (½ cup)
⅓ cup halved cherry tomatoes
kernels from 1 ear fresh corn
¼ cup coarsely chopped red onion
½ jalapeño, thinly sliced
4 oil-packed sun-dried tomatoes, diced
extra-virgin olive oil, for drizzling and brushing
In a medium bowl, combine the broccoli, tomatoes, corn, onion, jalapeño, and sun-dried tomatoes and drizzle with olive oil and pinches of salt and pepper. Toss to coat and taste. The vegetables should be well-seasoned and well-coated with the olive oil so that the vegetables are flavorful throughout the pizza.
Stretch the pizza dough onto a 14-inch pizza pan. Brush the outer edges of the dough lightly with olive oil and spoon a few scoops of cashew cream onto the center of the dough, just enough to spread it into a thin layer. Distribute the vegetables onto the dough.
Bake 15 minutes, or until the crust is golden, cooked through, and the broccoli is tender and roasted. Remove from the oven and drizzle generously with the cashew cream (if your cashew cream is too thick to drizzle, stir in a little water). Top with the fresh basil, fresh thyme, and pinches of red pepper flakes.
Here is a fun snack for anyone that needs a pick me up and loves Nutella. Nutella energy bites, small and tasting but good for you especially if you skipped breakfast:
• 1 Cup Old Fashioned Rolled Oats • ½ Cup Crispy Rice Cereal or Shredded Coconut • ½ Cup Nutella • ¼ Cup Peanut Butter • ½ Cup Ground Flaxseed • 1/3 Cup Honey • 1 Tbsp Coconut Oil • 1 Tbsp Vanilla • ½ Cup Chocolate Chips
Mix together all ingredients in bowl
Using a cookie scooper, create small balls with mixture, about 1 tbsp each. Place on parchment paper.
Using the palm of your hand, roll each ball until it is tightly packed
Refrigerate to set, about 15 minutes.
Store in an air-tight container, either in the fridge or on the counter
Who doesn’t love to sit outside and soak up the sun for a while. If you don’t have a big back yard or a sitting area here are some ideas to get one! You don’t need much space or much money either depends on what you want to do check out http://www.gardeningsoul.com:
In a medium sized bowl or container, fill it halfway with filtered water, a few pinches of salt, and 5-6 ice cubes (this will be the brine). Set aside.
Drain cashews and discard soaking water. Add the cashews, yogurt, soy milk, coconut oil, lemon juice, tapioca starch, garlic powder, nutritional yeast and salt to a high-powered blender or food processor. Blend/process on high for 1-2 minutes until completely smooth. Set aside.
In a medium pot, add 1/2 cup filtered water and warm over medium heat. When hot, whisk in the agar powder. Whisk well. The agar will start to appear gel-like after 3-4 minutes. When this happens, pour in the blended mixture. Stir in well.
Stir often so it doesn’t stick or burn. Using a silicone spatula, scrape the sides and bottom as needed. The cheese will start to thicken up. When it becomes really stretchy and thick, remove from heat. This whole process should take about 5-6 minutes.
Scoop out mixture using an ice cream scoop (or something similar) and place each ball into the ice water/brine. Repeat this step until all the mixture is gone. Cover and place in the fridge (in the water) for at least 2-3 hours. Cheese will harden as it chills, and the texture will be more ideal. It will also be easier to slice.
*Cashews: To make things easier, you can prep ahead, and pre-soften your cashews by placing them in cool water for 4-6 hours (or overnight in the fridge) instead of softening them in hot water for 25 minutes. Then they’ll be ready to pop in the blender right away. * When I soak the cashews in hot water, I boil the water first, remove from heat, then add the cashews and quickly cover them. * Oil: Make sure to use refined coconut oil to avoid a subtle coconut taste. I use unrefined because I prefer the taste better, but everyone is different. It depends on your taste buds. You can use any neutral flavored oil you like. I also like sunflower oil.* Prep time doesn’t include chilling time.* Makes about 6-7 mozzarella balls (using a standard ice cream scoop).* Will stay fresh in the brine for 3-5 days. Keep refrigerated. * If you’d like to make the Caprese Salad pictured above, just slice up a few pieces of cheese and tomatoes. Layer them and sprinkle salt and pepper. Drizzle balsamic glaze and extra virgin olive on top. Add pine nuts and chili pepper flakes if preferred.* If you will be making this mozzarella to specifically melt. Add 1/4 cup more soy milk to the ingredients. You can also take it out of the fridge earlier (around an hour). It will be soft, but fine for melting. If you’re making pizza, slice the cheese (not too thick) and place it on before the pizza goes in the oven (so it has time to melt).* This Vegan Mozzarella will not melt exactly like dairy cheese. There are vegan cheese recipes out there that have a better melting effect, but require hard-to-find ingredients. I wanted this recipe to be simple, inexpensive and quick. However, it does melt a bit and becomes soft and slightly stretchy. I think it’s a close alternative and so darn tasty.
So Pizza Friday again friends but this time wanted to share some recipes for my vegan friends or anyone that is not feeling meat today! Got this one off veganhuggs.com lots more good looking recipes there check it out:
1 cup warm water
1 packet fast-acting yeast
2 cups all-purpose flour
2 tablespoons olive oil (+ more for seasoning crust)
Preheat oven to 500 degrees F. (yup, as hot as it goes).
Stir yeast and 1/2 tablespoon sugar into warmed water until dissolved. Let it sit for 7-10 minutes, until foamy.
In a large bowl, add the flour, garlic powder, salt and remaining sugar. Whisk to combine. Add the activated yeast to the bowl along with the olive oil. Mix until all ingredients are well combined and form a dough. If dough is too sticky, add a couple tablespoons of flour.
Form the dough into a ball and place back in the bowl (*lightly dust bowl with flour before placing the dough ball in). Completely cover the bowl with a damp napkin or hand towel for 30 minutes or until dough doubles in size.
*You’ll need a pizza pan or large cutting board ready to transfer the pizza into and out of the oven, but you won’t be cooking on it. The pizza will be cooked on parchment paper only.
Place a large piece of parchment paper over your work area (about the size of your pan). Dust the paper with flour so you can spread your dough easily. * Cut the dough in half using a wet knife. This recipe makes two 10-inch pizzas. I make one pizza at a time. While one is cooking, I’ll prepare the other.
Using your hands, spread dough across the parchment paper into a round pizza shape to your desired thickness. I spread the dough pretty thin because it rises while cooking. The edges should be slightly thicker to form a pillowed crust.
To season your crust, lightly brush with olive oil and sprinkle with salt and Italian herbs.
Using a spoon, spread the sauce evenly over the pizza and top with the mozzarella.
Carefully slide the parchment paper onto your pan to transfer to the oven. Now slide the parchment paper back off your pan and directly onto the middle oven rack.
Bake for 10-15 minutes, until the crust is golden brown. The pizza cooks fast so keep an eye on it.
* Makes 2 10-inch pizzas.* If the yeast doesn’t foam up after 7- 10 minutes, start with a new packet. Make sure the water is warm, but not too hot or it won’t work.
With the weather being so hot these days last thing we want to do is turn on the stove. That is why a refreshing salad is always a fast and yummy meal especially with all the extras you add in. If you didn’t catch the recipe for goat cheese from July 6, no worries scroll down, down, down. This salad is amazing and with fresh homemade goat cheese even better:
1/4 cup orange juice
2 Tbsp. apple cider vinegar
1/4 cup olive oil
4 ounces fresh baby spinach, washed in icy water
2 small, ripe avocados, skinned, peeled and sliced thinly
In a small bowl, whisk together the orange juice, apple cider vinegar, and olive oil. Add the olive oil last, pouring it slowly in a little stream while whisking to help it incorporate. After whisking for about 30 seconds, transfer the mixture to a dressing bottle or small pitcher. This is your “vinaigrette” dressing. Chill it in the refrigerator while you put together the salad.
In a large salad bowl, toss together the spinach and a bit of pepper, tearing the spinach apart into bite-size pieces if needed.
Layer the onions and small bits of avocados over the spinach, then dump the goat cheese over the salad, tossing it just a bit with your hands or a large salad spoon.
This salad is great served extremely cold and already tossed in the vinaigrette, but it can be served with the dressing on the side, if desired. Keep the salad covered in plastic wrap in the refrigerator until needed.