Simple Recipes
Here are a couple of simple and delicious recipes
Several people reached out to me this past week and asked me to please include more simple recipes that are easy to make. One commented that he is only up to cooking hot dogs, so if he is going to Become UnRefined he needs something a little closer to that amount of effort. Well, I have said I am here to help each and every one of you to be healthier and happier, so each week I am going to make sure there is at least one simple recipe.
A few weeks ago I sent you the Bittersweet Truffle Fudge recipe from my book Becoming UnRefined. This week I am including recipe that you whip up in the blender which was not in the book. It is a frozen tasty treat that has great nutrition for so little calories! You can freeze it in ice cube trays, small silicone molds, or grab some popsicle molds. I have silicone ones that work great. *The weight on the nutrition label does not include the water.
Chocolate Ice Bars
3 very ripe bananas
2 Tablespoons date powder
1 1/2 ounces cacao paste (raw unrefined chocolate)
32 grams nut butter of your choice
Boiling water, 1 cup plus extra
Add one cup of the boiling water to a high speed blender along with the cacao paste. Let it rest for a minute or two to melt the cacao.
Add the bananas (break them up into smaller pieces as you add them to the blender), date powder and nut butter, then add additional boiling water to the 5 cup mark.
Turn the blender on, starting on low, then gradually raise it to the highest speed. Allow it to process for two minutes.
Turn off the blender and pour this into molds of your choice. Makes ten servings.
This next recipe is in the book and it is probably the last recipe from the book that I will share here, so if you would like more, head on over to Amazon and grab yourself a copy.
I encourage people to play with their food, and quiche is one of those things that is super fun to play with, so enjoy yourself. Add chopped fresh herbs like thyme, oregano, or even a touch of lavender. You can even try unique mixes like adding chopped peaches (baked first) and rosemary, or blueberries and thyme. You might want to leave the other spices out if you do that, but the choice is yours and the sky is the limit.
Unless you are serving a crowd, make individual servings, bake them, then after they are cool you can wrap them up and refrigerate them for up to seven days. To reheat them you simply pop them into a 375 degree oven for 10 minutes and they are ready to go. Because of that, this makes a perfect weekday breakfast. You can buy 10 ounce round baking dishes called ramekins to do this. They generally come in sets of six or eight for a reasonable price. Once you have them you will find that you use them for a lot of different things
Crustless Quiche
200 grams raw cashews
Water
1 teaspoon granulated garlic (or mince a few cloves fresh)
1 teaspoon granulated onion (or mince a bit of fresh)
1 teaspoon salt
1/4 teaspoon black pepper
16 eggs
Preheat your oven to 375 degrees.
Put the cashews in the blender, then add enough water to come to the 4 cup line. Add the spices and blend on high for two minutes, then allow to cool while you get the eggs ready.
Crack your eggs into a separate bowl to keep any shells from getting in the blender. Don’t crack your eggs on the side of the bowl because it results in tiny bits of eggshell in your eggs.
Make sure your cashew cream mixture is cool enough to add the eggs. It should be no more than lukewarm.
Add your eggs and blend on the lowest speed until it is mixed well. The blender will actually change in pitch when this happens. It takes about 20 seconds.
Divide your quiche mixture equally between eight ramekins and bake for about 22 minutes. The quiche will puff up and you want the center to be set. It will look wet in the middle if it isn’t done, but you don’t want to over bake it.
Your quiche will puff up, but as they cool they will collapse. This is normal and nothing is wrong with them.
You can eat plain quiche, or you can add different ingredients in the ramekins before you pour the egg mixture in. If you are adding other herbs and spices I suggest you put them in the blender. If you want to use fresh herbs, you can blend them in, or add them at the end after it cools. Fresh herbs are fragile and their flavors can be destroyed or diminished when overheated.
Some ideas of additives for your quiche:
Roasted broccoli and nutmeg (a small pinch in each one)
Cooked meat of your choice
Scallions can be added raw
Roasted mushrooms with thyme, marjoram and a touch of lavender
Any roasted vegetables you like
Again, play with your food and have fun with this. The flavor combinations are endless
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