Natural Organic gluten free Sesame & pumpkin seeds snack delicacy

Natural

This recipe is even easier than the last one I just posted.
No nuts to crack open.
In my twenty plus years in macrobiotic I was taught that sesame seeds give more calcium to the body than milk considering that milk gives but takes a lot away in the process, & pumpkin cleans out the liver.
This might give you the extra incentive to try out these recipes considering it’s a perfect alternative to the ready made junk we all use today.

Enjoy it! Let me know, I’d very much appreciate the feedback:)

Ingredients.
———–

1. 2 Tbsp. Organic whole sesame seeds (you can use the regular white one too)
2. 1 Tbsp. Organic rice syrup (honey or any other sweetener)
3. 1 Tbsp. fresh organic ginger juice (that’s optional. I don’t always have the patience to grate & squeeze out the juice but I like the sharp edge it gives to it)

Method.
——

Roast the seeds on small fire on high for 30/50 seconds stirring it all the time as it can easily burn.
Add the syrup stirring all along for about 15/25 seconds depending on how crunchy you want it to be.
Put on plate let it cool, place in paper cupcake holders & serve!
Enjoy it with a hot cup of tea coffee or herbal beverage 🙂

Ingredients.
———–

1. 2 Tbsp. Organic whole pumpkin seeds (you can use the regular too)
2. 1 Tbsp. Organic rice syrup (honey or any other sweetener)
3. 1 Tbsp. fresh organic ginger juice (optional)

Method.
——

Roast the seeds on small fire on high for 40/50 seconds stirring it all the time as it can easily burn.
Add the syrup stirring all along for about 15/25 seconds depending on how crunchy you want it to be.
Put on plate let it cool, place in paper cupcake holders & serve!
Enjoy it 🙂

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Easy Natural Organic gluten free Nutella snacks recipe

Natural & organic

Well, it’s been a long time since the last recipe post!
If you are familiar with my natural recipes category, I enjoy most the easiest & fastest. This one is no exception.
It might take up to five minutes it is eaten raw with no electrical appliance needed.
Its taste is a reminder of the Nutella spread but crunchier & fresher.
Enjoy it & let me know!

Ingredients.
———–

1. 2 Tsp. Organic Carob powder (if not particular use regular cacao)
2. 2 Tsp. Organic Rice syrup (you can use honey glucose syrup or any other sweetener)
3. 1/2 to 1 Tsp. olive oil (or any other to your liking)
4. 5 to 7 organic nuts (nuts, depending on preferences, organic is optional)

Method.
——

Mix the first three ingredients until smooth.
Add nuts crushing them while mixing with your spoon.
Put them in paper cupcake holders & serve.
Optional. You can put in refrigerator for an hour but
I have not had enough time to experience it 😉

Last of Easy-Party-recipe series (Part 4) Quick-cheap-Simple & easy treats & ideas

Who isn’t familiar with the good old bowl of pop corn but as easy as it may seem, I have burnt quite a few batches until I got it right and the first thing to think about is the pot that’ll make it happen.
It has to be air-tight so the corn can pop. Mine is so old, the handle has gone there’s even a small hole there instead but I cannot throw it because it has become my pop-corn-pot!
You need to cover generously the bottom layer with oil (I use olive & as usual nobody notices) and pour generously a bottom layer of organic corn grains (the video I posted in my blog has terrified me of anything GMO) but not too much or it’ll overflow!
I put it on maximum temperature, wait till I hear it popping furiously until it gets less then bring it down to a 5-6 which is a Medium flame (for gas) then wait some more for the noise to quieten down until it’s just a few pops and turn it off completely, shake the pot to hear if all grains have popped & it doesn’t rattle then, take off the lid so the steam doesn’t get a chance to soak the pop corn, pour in a steel bowl and add salt immediately or it won’t stick when cold.
You can choose to make a caramelized flavor but that’s more work so I hardly do it, but paprika powder or pili-pili is a good choice too.

Here’s another idea…

Boiled Spirelli salad with chunks of tuna, boiled organic green beans and pickled cucumber for those who like that seasoned with olive oil salt and black pepper.
We added an avocado-tomato-cucumber-pickled cucumber and grated carrots salad but I didn’t think it was relevant for the blog it was just something extra for the party.
All the other plates on the table have been posted previously in the natural-recipe category so, this is the last of my Easy-Party-recipe series. I hope you enjoyed it!

Thanks for all the feedback, likes and comments, it’s genuinely appreciated 🙂

Easy Party recipe (Part 2) Multi-purpose EASIEST 100% natural dough recipe!

Marble cake
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Do you remember when I posted quite a while back this brilliant dough recipe where it can be used for practically anything? From chocolate, raisins, poppy-seeds, lemon, coffee, carrot, almond or English fruit cake… anything your heart desires! All needed is to stamp it with your own creativity 🙂
It is sugar-egg-coloring-additive-free & as usual with extra virgin olive oil & 80% wholemeal spelt flour but you can change it to un-natural if you prefer.
I had then posted my dried fruit version in a cake & muffins possibility, now I’m introducing to you the photos of the marble, chocolate & raisins ones but as I’d baked it the same day & didn’t have time to let it cool down and be refrigerated, they crumbled a bit so, my apologies for that!

For the flavors I put a little in, eg. cocoa & give it for someone to taste & add more if necessary.

English fruit cake
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Marble loaf
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Chocolate cake
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Marble cake slices
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Easy party recipes (Part 1) Fancy Rum balls made of cake crumbs!

Rum balls
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A promise is a promise so, here’s the first part!
What do you do after you’ve cut and shaped a birthday cake or sliced and set the fruit or chocolate cakes which are set beautifully on the table but are left with a load of uneven broken slices and crumbs nobody want? You make Rum balls!
Yes, it’s that simple, cheap, quick & easy 🙂 (I got this trick from a friend about a year ago)
I will give you the natural & regular recipe for those who are not particular about sugar.

Ingredients
———-

1. 1/4 of a big bowl of cake crumbs
2. 1/2 to 1 cup of organic soy milk. Half for the rice syrup users. (or regular organic milk)
3. 1/4 cup of rice syrup. That might make it sticky so add a little rice flour to compensate. (1/4 cup icing sugar if you prefer to rice syrup)
4. 1 tsp. vanilla essence (look for the natural ones in a nature shop if possible)
5. 2-4 tbsp of Rum according to taste (optional)

Method
——

Roll in shredded coconut or cover in melted organic (if possible) chocolate, put in paper baking cups, refrigerate and serve!

Raisin flavor
————-

1. Add 1/4 cup raisins
2. A sprinkle of red wine (instead of Rum)
3. Roll in melted chocolate & add one raisin on top

Coconut flavor
————–

1. Add 1-2 cups shredded coconut
2. Pour organic melted chocolate in the bowl instead of rice syrup

This is just a beginning… everyone can put their signature to it. I played around a lot with this recipe along the time. You just have to dare and not be afraid of being creative, you can always correct a mistake by adding a thickener or loosen it the other way with a liquid ingredient while tasting all along, it’ll always turn out good. The Rum balls can range from very small to medium or even large if you fancy. They can be coated in shredded coconut, in plain dark or white melted chocolate, literally any coating of your choice, colored or chocolate sprinkles, caramelized chopped hazelnuts are particularly classy, there is no end to the possibilities… You just need an extra pair of hands to shape the balls and it’s finished in a much quicker time than on your own.

Note:
The chocolate has to be melted with a drizzle of oil, on the very lowest fire you have, from the start or it’ll burn! I use number 1 on my electric cooker or a Bain-Marie which is simply putting a small bowl with your chocolate in within a larger bowl (or pan on stove) of boiling water which will slowly melt it.

Enjoy it and let me know if you tried!

Dead-easy 100% Natural Party dips & party table in a new series of easy party recipes!

Party dips
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I have finally decided to post the dips I made for a birthday party this winter. I am posting the photo of the table & have decided to make it my new series of 100% natural party recipes as an incentive or I’ll procrastinate forever 🙂
The dips take a second, they are really easy to do. I don’t have too much patience for long & complicated… (I used too but not anymore) so, don’t panic… the idea that it’s homemade therefore complicated is just a myth, time have changed & people are adapting to the fast-paced life we have been pushed in.
I’ll start with the dark-orange-tomato-dip and go clockwise to the olive-dip,the ketchup-mayonnaise & finally the Guacamole-dip recipe.

Time to party!
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Tomato dip recipe
—————-

Ingredients
———-

1. 3 fresh tomatoes (preferably organic)
2. 3 tbsp. oil (I put olive, it was undetectable)
3. 2 cloves garlic
4. 1 tsp. fresh lemon juice
5. 1 tsp salt (taste & add according to taste)
6. 1/4 tsp. black pepper (again add if needed)
7. 1 heaped tbsp. tomato puree

Method
——

Mix in blender (I use a small hand one) add pili-pili if you like it sharp. I took my family to keep on tasting as I don’t include it in my food plan & added if they thought some ingredients were lacking (mainly salt & pepper)

Olive dip recipe
—————

Ingredients
———–

1. 1 tin of pitted green olives (around 400 to 500 gr. = 14 to 17 oz.)
2. 4 heaped tbsp. mayonnaise (try the natural organic if possible)

Method
——

Mix in blender & enjoy!

Ketchup dip recipe
—————–

Ingredients
———–

1. 50% mayonnaise (natural)
2. 50% ketchup
3. Scotch whisky (according to taste)

Method
——

Mix by hand and taste. This is a very popular “trick” so you probably know it 😉

Pits to keep guacamole from darkening
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Guacamole dip recipe
——————–

Ingredients
———–

1. 1-2 ripe avocado (depending on the quantity you need)
2. lemon juice (start with half a lemon & add to taste)
3. Salt & black pepper (to taste)

Method
——

Mix in blender. Leave in pits when refrigerated so the paste doesn’t darken. That’s how easy it gets and let the compliments pour in 🙂

Multi-user-quick & easy 100% natural dough for 18th Birthday special Ganache cake!

Birthday cake 100% natural
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…or more sophisticated?
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In an old post I gave you a multi-user-quick & easy 100% natural dough where I wrote…

On this beautiful Sunday morning I would like to give you a very easy apple cake recipe with a dough that could be used for anything your imagination fancies, from sugarless jam layers, to chocolate ( carob powder for the cocoa sensitive ) or plain lemon, vanilla, rum, coffee, orange, almonds, from real or essence flavors, raisins, or raisins and dried fruits as Mango with pineapple and cranberry if you like, which will make it into a English fruit cake! Just use your creative side and innovate! Have fun while exploring, it’s the best way to have good results!

For the Gluten sensitive, there are countries where you can find specific flowers for that purpose, inquire at your local nature shop.
Enjoy and let me know!

But today I used the same dough for a special birthday cake which gives you another idea of how it could be used for anything under the sun!

Having said that, there is a twist to it and that’s the amazing Ganache recipe I got from a Super blogger http://truecolorblog.com/2013/03/ who posted a short summary of her own journey into healthy nutrition with exquisite improvisation in the culinary domain which she’ll post the recipes in the future. I took the ingredients and worked out the quantities which happened to be very popular on the birthday cake and I must say, it’s the best natural Ganache in my fifteen years of experimenting it, so enjoy and let me know what you think of it, I always appreciate feedback!

18th Birthday cake batter

————————

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Ingredients

———-

1. 2 1/2 cup white Spelt flour ( Same rule as before, same cup throughout. Any flower you wish if your habits and availabilities are different. It could be wholemeal or for the gluten intolerant you could experiment with Gluten free flour too. )

2. 1 pinch of salt ( Best from a nature shop but not indispensable )

3. 2 tsp ( Dessert spoon ) Baking powder

4. 1 pinch Baking soda

5. 1/2 cup oil ( As I mentioned before, I use extra virgin olive oil and the taste goes away in the baking or cooking but, anything is good )

Pyramid top
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6. 1 cup of rice syrup ( Honey, Golden syrup or any natural sweetener or even sugar for those who use that )

7. 1 cup of Soda water or sparkling water if you want.

8. Cocoa or carob powder for the cocoa sensitive, according to strength of taste for one batch and the other could be lemon, coconut or vanilla flavor

Method

———-

Put all the dried ingredients in your bowl, mix by hand for a second, then add the liquids and turn on your electric mixer for about 4-7 mn (if the dough is not thoroughly mixed the fruits will fall at the bottom in the oven) , the ingredients are likely to stick at the bottom of the bowl too, after, so, before pouring into the tin, mix by hand once or twice.

I’m giving you all these minor details as they tend to be annoying to have to discover on the spot

Take a baking tin ( I happened to have a 5 cm =2 inches deep, 23 cm = 9.05 inches wide and 32 cm = 12.59 long, and fitted perfectly ) but anything will do, don’t be afraid to experiment, even if it’s not perfect at the first try, what a sense of victory when it comes out just right!

Color, palate & poetry…
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Put a baking paper sheet in it, pour your batter in, slide in the oven on 150 degrees Celsius = 302 degrees Fahrenheit, for one hour to one and a quarter. I nevertheless enjoy ” checking ” on it and poke it once with a match or barbecue stainless steal stick to see. If it’s still raw it’ll stick to it. For the muffins it will take only 20-30 mn with a preheated oven.
It is neater to cut if it’s frozen beforehand but then it is not as fresh, whatever…they’ll bless you for it!

Ganache
——-

Ingredients
———–

1. 3 ripe Avocados
2. 1 1/2 to 2 cups pure cocoa or carob powder
3. 400 to 600 gr= 12.86 to 21.16 oz Honey, rice syrup or any kind of natural sweetener

Method
——

1. Mix it with electric mixer until creamy and smooth.
2. But add slowly the malt or honey, taste it and add if necessary.
3. Take the two different colored cakes and alter one to another for contrast and spreading in between a layer of Ganache to make it stick together, make the pieces of cake smaller to shape a pyramid then decorate the cake.
4. As a finish touch you could put grated coconut on top and add pieces of chocolate as decoration and even real roses as I’d happened to have at home!

Let me know your opinion about the white and wholemeal version if you’ve tried them both, I am curious and just enjoy the moment of this special occasion whatever it might be 🙂

Dried fruit cake or muffins/multi-user-dough/Quick & easy/100% Natural & wholemeal if desired

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Hi everyone!

I am this time, using my old computer as this file is still in it. Until I get used to my Window8 I hope you’ll bear with me. I feel as if I’m stagnating but in fact, I am learning everyday new functions.
It is a challenge. One side of me wants to get back to the easy Window7 habits yet, another doesn’t feel like giving in so easily. So, it’ll take time but I will be glad to post again on a regular basis as soon as I’m comfortable with it.
Meanwhile, I am posting my Multi-user dough recipe which I had posted previously under the apple cake/quick & easy/100% Natural saying then, the dough could literally change into any cake one fancies. So, I am showing you how it could be used as a dried fruit cake or muffin.

©copyright2013owpp

In my last post I wrote…

On this beautiful Sunday morning I would like to give you a very easy apple cake recipe with a dough that could be used for anything your imagination fancies, from sugarless jam layers, to chocolate ( carob powder for the cocoa sensitive ) or plain lemon, vanilla, rum, coffee, orange, almonds, from real or essence flavors, raisins, or raisins and dried fruits as Mango with pineapple and cranberry if you like, which will make it into a English fruit cake! Just use your creative side and innovate! Have fun while exploring, it’s the best way to have good results!

For the Gluten sensitive, there are countries where you can find specific flowers for that purpose, inquire at your local nature shop.
Enjoy and let me know!

Sugarless dried fruit cake

——————————-

©copyright2013owpp

Dough
———

Ingredients

—————

1. 2 1/2 cup 80% white Spelt flour ( Same rule as before, same cup throughout. Any flower you wish if your habits and availabilities are different. It could be wholemeal too. )

2. 1 pinch of salt ( Best from a nature shop but not indispensable )

3. 2 tsp ( Dessert spoon ) Baking powder

4. 1 pinch Baking soda

5. 1/2 cup oil ( As I mentioned before, I use extra virgin olive oil and the taste goes away in the baking or cooking but, anything is good )

6. 1 cup of rice syrup ( Honey, Golden syrup or any natural sweetener )

7. 1 cup of Soda water or sparkling water if you want.

8. 62 gr Dried pineapple cubes, 62 gr Dried mango or papaya, 62 gr Dried raisins = 2.18 oz each ( you can buy them sugarless in a nature shop).

Method

———-

Put all the dried ingredients in your bowl, mix by hand for a second, then add the liquids and turn on your electric mixer for about 4-7 mn (if the dough is not thoroughly mixed the fruits will fall at the bottom in the oven) , the ingredients are likely to stick at the bottom of the bowl too, after, so, before pouring into the tin, mix by hand once or twice.

I’m giving you all these minor details as they tend to be annoying to have to discover on the spot 🙂

©copyright2013owpp

Take a baking tin ( I happened to have a 5 cm =2 inches deep, 23 cm = 9.05 inches wide and 32 cm = 12.59 long, and fitted perfectly for the recipe multiplied by 4 as I wanted 3 big loaves ) but anything will do in a loaf shape, don’t be afraid to experiment, even if it’s not perfect at the first try, what a sense of victory when it comes out just right!

Put a baking paper sheet in it, pour your batter in, slide in the oven on 150 degrees Celsius = 302 degrees Fahrenheit, for one hour to one and a quarter. I nevertheless enjoy ” checking ” on it and poke it once with a match or barbecue stainless steal stick to see. If it’s still raw it’ll stick to it. For the muffins it will take only 20-30 mn with a preheated oven. This recipe will give you one small ” loaf ” double the recipe for more.
Serve it warm or cold, it is neater to cut if it’s frozen beforehand but then it is not as fresh, whatever…they’ll bless you for it!

Let me know your opinion about the white and wholemeal version if you’ve tried them both, I am curious 🙂

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Quick & Easy Seitan ( vegetarian meat ) recipe made from scratch!

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Until five years ago, I always bought expensive Gluten flour to make homemade Seitan.
Then, I just bought it ready made as the difference in price was not worth the hassle.
That is until I found a easy recipe explaining how to do it from scratch with plain flour.
When someone had proposed to show me how to do it about ten years ago I totally refused. It
sounded so very complicated…

Now, I make Seitan myself, the quickest, cheapest ( The price of less than a kilo of flour)
and easiest way!

Enjoy!

Dough resting
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Seitan dough recipe
——————–

1. 5 cups white flour
2. 2 Tbsp salt
3. 2 cups water

Method
——-

Put in a electric mixer or in a bowl all the ingredients. Knead until it has the regular dough texture.
Let it sit for 30 mn.

Put lump of dough in sifter with bowl underneath, let tap running. Squeeze dough for 5-10 mn
until water is clear.
Make sure nothing is left on the side of sifter. That is your gluten and it’s done!

Rinsing of dough
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add:
3 to 6 tsp spices for 7 cups of flour

For Asian flair: Garlic, onion, ginger
Italian flair: Basil oregano, sage, rosemary
Mexican: Garlic, cumin, silatro, hot pepper

Seitan dough ready to cook
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What is popular by me is, garlic,oregano, pili-pili ( hot pepper ) salt, paprika.
I fry it for about 30 mn or I put it on a fire, in tomato sauce with the same spices I use in the
Seitan dough. Sometimes I’ll put in in the oven in a bit of oil in a closed heat resistant glass bowl,
for 50 mn on 177 Degrees Celsius = 350 Degrees Fahrenheit.
Throw small balls in the soup, or fry with onions… there are endless possibilities!