About Me

I started this blog to keep track of my kitchen creations. I love cooking and eating. In 2008 I was diagnosed with RA. Food started becoming a huge problem. I needed to find a better way to eat the flavors I love. All the recipes I create are driven by my desire to eat good food that won't create extra pain and inflammation in my internal ecosystem. While the recipes are wholesome, the language is not. I swear. I use the word 'fuck'. A lot! I make no apologies for that. It's just a fair warning. I'm raw and real. Happy cooking! Even happier eating! Cheers! Angie

Sunday, August 24, 2014

Plum Upside Down Cake

SCORE!!!  On so many levels!  This baby is vegan, gluten free, soy free but totally not flavor free!  Even my husband who isn't fond of GF baking loved it!  And again, my awesome CSA, Good Food Collective, showered me with sow fantastic plums!

Baking Supplies
Parchment paper
Large skillet
Springform pan (10 & 1/2 inch wide)
Spectrum non-stick coconut oil spray 

1 heaping quart of purple Italian plums pitted and sliced
1/4 to 1/2 cup of raw or turbanado sugar
Coconut oil

3 cups of Bob's Red Mill GF baking flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
1 cup of room temperature nut milk         (I used So Delicious 2X protien)
2 tablespoons of white vinegar
1/2 cup of melted extra virgin coconut oil

Preheat oven to 350

Separate the springform pan and line the bottom with the parchment.  Make sure it over-laps the edges.  Put the ring back on and seal it so that the parchment is snug.  It helps to tape the paper on the underside.  Once the pan is put back together, remove the extra parchment and tape if you used it.  Spray sides and bottom of the pan heavily with the cooking spray.

In a large skillet melt some coconut oil.  Add the plums and sugar and cook until until a syrup forms.  Turn heat off.

Combine the dry ingredients.  Put the vinegar in the milk.  It will curdle. This ok! Let it sit for 5 minutes.  After 5 minutes add the sugar and melted coconut oil to the milk and mix well.

Add the milk mixture to the dry ingredients and stir gently until incorporated and most lumps are gone.

Using a slotted spoon, scoop the plums out of the skillet and put them in the springform pan and gently spread evenly.  Pour the remaining syrup over the plums.
Carefully pour the batter over the plums.

Bake on a center rack for 45 minutes.   If the cake is not set, continue cooking in 5 minute increments until a knife comes out clean.

Cool in pan for 2-3 hours. Place a large platter upside down over the top of the springform pan.  Flip the pan over onto the platter.  Open the side of the pan and lift it off.  Remove the bottom and the parchment.

Serves 12

Peach Chia Pudding

With the abundance of fresh fruit we get from our CSA, The Good Food Collective, we have plenty to grab for a quick snack.  

Doing other things with fruit is always a challenge for me, mainly because I'd rather eat it fresh.

The chia pudding I made using almond milk as a base was so delicious that I decided to try this same concept with fruit.  I was originally going to use plums but chose peaches instead because I had some that were every soft and juicy.  (Plus I used most of my plums to make dessert for tonite!)

This recipe is so easy and takes very little time. Best part......only 3 ingredients!

8 peaches
Chia seeds

Clean the peaches well enough to get most of the fuzz off.  You don't need to peel them!  Cut them into chunks and put them in a blender with a half cup of water and blend gently.

Check the amount you have once the peaches are done.  If there isn't an exact amount in cups, add enough water to round up to the nearest cup and blend just to incorporate the water.

Pour 1 cup of the peach juice into separate glass containers.  (I prefer Ball canning jars and plastic lids.)

Add 6 tablespoons of chia seeds to each jar and stir gently.  Cap them and refrigerate over night.

Saturday, August 23, 2014

Chocolate Chia Pudding

Chia has quickly become the newest superfood on the market and with all the nutritional benefits, it's no wonder!  Any way you can eat chia is great!  This recipe was born out of my experience with buying a chia pod.  First off, a 6oz pod cost me $3.50!  That's a whole lot of expensive!  The flavor was good but I didn't like the slimy texture.  I went about experimenting in my kitchen.  Lucky for me Iiked the first attempt!  Cheers!  Angie

1 cup of nut milk
1 tablespoon of ground cacao
1 tablespoon of maca powder
1 tablespoon of lucuma powder
2 tablespoons of mesquite powder
6 tablespoons of chia seeds

Mix everything except the chia seeds in a blender on low just long enough to incorporate all the powders.

Pour into a glass jar.  (A pint canning jar is  perfect!)

Stir in the chia seeds, cap, refrigerate until set.  I usually let it sit over night.

I usually make my own nut milk but I do have a go-to store bought that Iove!

Spicy Chocolate Pudding

I love using avocados for a pudding base.  They carry flavors well, especially chocolate.  While I'm sharing the amounts I added, the flavors in this recipe can be tweaked to your liking.  

2 Haas avocados
1 banana
1/4 cup of whole chia seeds
1/3 cup of raw honey
1/8  cup of cacao powder
2 tablespoons of cinnamon 
Ground chipotle powder to taste

Cream avocados,banana, and honey in a food processor.  While the processor is on, add spices and cacao.  Mix for about 3 minutes or until creamy.  Taste pudding and adjust flavoring as desired.  You can add more honey if needed.  Once flavor is to your liking, put pudding in a bowl and stir in the chia seeds.  Store in the fridge in a non-reactive bowl.