Kelly's Top 20 from: The Sweet Truth, Sugar-free Gluten-free Baking and

Kelly's Top 20 from:
The Sweet Truth, Sugar-free Gluten-free Baking and
Desserts, and 100 Best Gluten-free Recipes for Your Vegan
Kitchen, Ulysses Press, 2009, 2011. All rights reserved.
Welcome to my Ebook, Kelly's Top 20!
Having a recipe is like having the key that opens the door
to your dreams. A recipe holds the vision you'll be able
to see, smell, taste, hear, touch, and eat! It also
contains the necessary tools and the plan of action on how
to execute an experience that could be life transforming.
Forever.
Of over the hundreds of personal recipes I've created, I
have selected for you the most beneficial recipes to try.
They range from everyday practical to leading edge vegan,
cooked and raw, and sugar-free gluten-free vegan desserts
and also recipes that include French technique and use
eggs. All of the recipes incorporate nutrient dense
ingredients for the most flavorful and healing recipes.
They are also my favorites and the favorites of my cooking
students.
Enjoy more food!
Love,
Kelly
Highlights of Kelly's Cookbooks:
The recipes listed below in bold are the recipes in your
new Ebook.
100 Best Glutenfree Recipes for your Vegan Kitchen
1. Great for beginner vegans and people who are vegancurious and want great taste, something familiar, and
something adventurous without the wheat gluten and refined
white sugar. For beginners, I suggest to start with the
drink chapter and try the SuperSmoothie made in the VitaMix
and learn about all the new superfoods like chia seed raw
caco that will spice up any healthy lifestyle. For the
advanced vegan palate, I suggest trying Kelly's California
Rolls, that transforms high glycemic white rice into a
tasty sticky rice using quinoa and black sesame tahini.
Black Sesame Paste builds the blood. These savory and
satisfying vegan California rolls need no dipping sauce-the dipping sauce is where people pack on the extra
calories without knowing.
2.
10 new recipe chapters spanning the last six years of
all of my savory dishes (as compared to the first dessert
cookbook), all developed with cooking students in LA, New
York, and Boston and the cookbook is dedicated to all of my
students. It includes 20 new desserts all vegan, sugarfree, gluten-free, and soy-free. For a twist on soy
yogurt, there is a recipe for fermented Coconut Yogurt made
from young Thai coconuts that can be made easily at home,
eaten with granola, used in smoothies, or as an ingredient
in baked goods. This is a supernew recipe and very
beneficial because of the live probiotics. I also have a
recipe for Coconut Keifer made from fresh coconut water.
Those two recipes have been a result of the California
healthy lifestyle influence, but by far New York is ahead
in healthy restaurants and food mindset as a socio-cultural
change.
3. All vegan - this cookbook contains a balance of both
cooked and raw live vegan recipes. I like a mix and
include French technique and combine it with soaking,
sprouting, and dehydrating techniques. Transforming
classic favorites into vegan sugar-free gluten-free dishes
like Hot Ta Tamale Pie, Gourmet Garden Burgers, and Sweet
Truth Pizza from the Veria show now containing all vegan
gluten-free sugar-free ingredients.
4. Sugar-free - using the brand new ingredient coconut
nectar, a solution for people avoiding agave or fructose
sweeteners. coconut nectar is very low glycemic, can be
used in place of agave measure for measure, and has very
low percentage of fructose, not over processed, and made in
low temperatures. I give my readers a choice, and that is
very leading edge. And coconut nectar mixed with ZSweet is
delectable in my Hemp Ball Truffles.
5. Gluten-free is more and more in demand and the vegan
palate is growing nationwide, so the cookbook gives many
new recipes for tasty alternatives that no one has seen
before like gourmet Macrobiotic recipe, Mermaid Salad, with
red and white quinoa, toasted sesame oil, turmeric, sea
veggies, and marinated avocado. Also, there is a kelp
noodle salad with a hemp tahini sauce. Kelp noodles are
virtually calorie free, only 18 calories in an entire bag
and can be found in the refrigerator section of the grocery
store, next to the tofu. Try them in Kelly's Kelp Noodle
Salad.
Sugar-free Gluten-free Baking and Desserts
1. An excellent guide for beginner bakers and people who
are experienced bakers and want something sweet without the
extra calories, gluten, and sugar and want to learn how to
use alternative ingredients using French technique, as well
as raw live food preparation. For beginners, I suggest to
start with No Guilt Brownies and Chocolate Chip Cookies on
a Stick. The brownies are made in the food processor and
the cookies follow a basic cookie recipe. You will be
introduced to an all-purpose gluten-free flour that is easy
to use. For the advanced baker, I suggest trying Kelly's
Pumpkin Pie, which transforms high glycemic white flour
into a gluten-free piecrust, flakier than you've ever
tasted. And the filling uses many spices as well as tahini
for extra flavor. Also try Kelly's Vegan Pumpkin Pie.
2. 10 Gluten-free recipe chapters spanning the last five
years including all of the recipes from The Sweet Truth TV
show on Veria and YouTube that have been recreated from all
of my childhood favorites. They are recipes you can use
everyday. Recreate the all American peanut butter and
jelly sandwich using the recipe for The Other White Loaf.
Or for breakfast try, Sweet Hot Cherry Cornbread and learn
how to substitute agave, stevia, and Swerve for sugar.
3. All vegetarian - this cookbook uses mostly vegan nut and
seed milks. And it uses eggs for which there is an egg
substitute chart so any recipe in this cookbook can be made
vegan. Along with French baking technique, I include
recipes that will teach you soaking, sprouting, and
dehydrating in an Excalibur Dehydrator. Try Carob Protein
Dehydrator Cookies and Allergy-free Chocolate Chip Cookies.
Both of these vegan recipes will teach you the raw live
food preparation and how to preserve the essential healthy
benefits by using the dehydrating method.
4. Sugar-free- using agave, stevia, ZSweet, Swerver, and
more to make cupcakes and icing. Try Chocolate Babycakes
Cupcakes and Vanilla Babycake Cupcakes with Vegan Cream
Cheese Frosting, and you will never come back from sugarfree heaven. Baking cupcakes is the new food
entertainment, and now you can entertain your family with
healthy alternatives.
RECIPES
vsfgf = vegan, sugar-free, gluten-free
sfgf = sugar-free, gluten-free, dairy-free, uses eggs
1. Super Smoothie, vsfgf
2. Kelly's California Rolls, vsfgf
3. Coconut Yogurt, vsfgf
4. Coconut Keifer, vsfgf
5. Hot Tamale Pie, sfgf
6. Gourmet Garden Burgers, vsfgf
7. Sweet Truth Pizza, sfgf
8. Hemp Ball Truffles, vsfgf
9. Mermaid Salad, vsfgf
10. Kelly's Kelp Noodle Salad, vsfgf
11. No Guilt Brownies, sfgf
12. Chocolate Chip Cookies on a Stick, sfgf
13. Kelly's Pumpkin Pie, sfgf
14. The Other White Loaf, sfgf
15. Sweet Hot Cherry Cornbread, sfgf
16. Kelly's Vegan Pumpkin Pie, vsfgf
17. Carob Protein Dehydrator Cookies, vsfgf
18. Allergy-free Chocolate Chip Cookies, vsfgf
19. Chocolate Babycakes Cupcakes, sfgf
20. Vanilla Babycake Cupcakes, sfgf
21. Vegan Cream Cheese Frosting, vsfgf
Super Smoothie
This high energy breakfast or lunch smoothie is exactly
what is says… super because it uses many of the super foods
available to us from around the world…
10 oz spring water or Manitoba Harvest hemp milk
1 cup frozen blue berries
1 tablespoon Navitas Naturals chia seed
2 tablespoons Manitoba Harvest hemp protein powder
1 teaspoon Navitas Naturals maca
1 tablespoon Navitas Naturals raw cacao
1 teaspoon cinnamon
2 teaspoons Vitamineral Greens green powder
1 tablespoon Amazon acai powder
2 teaspoons Nutrex spirulina
2 tablespoon ZSweet
2 droppers Sweet Leaf milk chocolate stevia
1 handful fresh spinach, washed and dried
1 tablespoon Manitoba Harvest hemp seeds
2 teaspoons Navitas Naturals raw cacao nibs
In high-powered blender or VitaMix, place water or hemp
milk. Add frozen blueberries. Add chia seed, hemp protein
powder, maca, cacao powder, cinnamon, green powder, acai,
spirulina, ZSweet, and Liquid Stevia. Place handful of
fresh spinach last. Start blender on low for several
seconds working up to high very slowly. Add extra water or
hemp milk to thin. Pour 12 oz in a tall glass and sprinkle
half the hemp seeds and nibs. Eat smoothie with a spoon.
Yield: Two, 12 oz servings.
Kelly’s Cali Rolls
Yield: 8 rolls
1 cup white quinoa
2 cups plus 2 tablespoons water
8 nori sheets
1/4 cup raw black or white tahini
1 large cucumber, peeled and thinly sliced lengthwise
2 large carrots, peeled and thinly sliced lengthwise
2 thinly sliced avocados
2 tablespoons toasted sesame oil
2 tablespoons Bragg's or coconut liquid amino acids
Sea salt
Place the quinoa and water in a medium saucepan. Bring to a
boil, lower the heat to a simmer, cover, and cook for 15
minutes. This will make a heavier quinoa but is a good
texture for the sushi roll. Place cooked quinoa in a bowl
and let cool enough to handle.
For 1 California roll, place 1 sheet of nori, shiny side
down, on a plastic-covered bamboo mat. The slats on the
bamboo mat will run horizontally to your work surface. On
the bottom portion of the nori sheet, spoon 4 tablespoons
of cooled, cooked quinoa onto the nori sheet and spread
into a flat 2 x 5-inch rectangle covering the lower third
of the nori sheet. Spread about 2 teaspoons of tahini on
top of the quinoa.
Against the 5-inch width of the quinoa, press 1/8 of the
cucumber, carrot, and avocado slices lengthwise. Drizzle
1/2 teaspoon of sesame oil and top of the vegetables. Top
with amino acids and season with salt. To roll the
California roll, with wet fingertips, gently dampen the far
edge of the nori sheet so that the edge will adhere to the
roll and seal it together. Hold the core ingredients in
place with your fingertips and use your thumbs to lift the
end of the mat. The edge of the nori sheet closest to you
should be lifted and rolled tightly over to meet the far
edge. Briefly press the mat around the roll to set and
shape the roll and seal the edges. Release the mat. Use a
serrated knife dipped in hot water to slice the roll into
1-inch rounds. Make the remaining 7 California rolls.
Sticky Rice Method with Tahini Sauce
2 cups cooked white quinoa
¼ cup black or white tahini
¼ cup lemon juice
1 teaspoon umeboshi paste
1 teaspoon liquid aminos
¼ teaspoon sea salt
Place cooked quinoa in a bowl; set aside. In small bowl,
whish together the tahini, lemon, umeboshi, liquid aminos,
and salt. Mix the tahini sauce into the quinoa until well
incorporated. Spread 4 tablespoons of "sticky rice" on
nori sheet according to directions.
Coconut Kefir
A vegan fermented healthful drink with probiotics made from
fresh coconut water from young Thai coconuts. Note: To
purchase Body Ecology Kefir Starter Grains, go to
www.bodyecology.com
Yield: 32 ounces
3 young Thai coconuts (about 32 ounces fresh coconut water)
1 packet Body Ecology Kefir Starter Grains (see note)
Crack open the coconuts by boring 3 large holes with a
hammer and pick or a screwdriver. Another way to open the
coconut is to use a sharp 8-inch chef’s knife and a strong
spoon for scooping out the coconut meat. To open the
coconut, gently slice off an area of the skin with the
chef’s knife until the smooth nut appears underneath. With
the strongest edge of the blade underneath the heel of the
handle, bang an opening in the nut and then lift it open.
Drain the coconut water into a medium saucepan and heat
over medium heat until the temperature reaches 98°F. Use a
deep fry or candy thermometer to measure the temperature
and be aware that within minutes, the temperature will
quickly rise to 98°F, usually under a minute. Turn off the
heat and stir in the kefir grains. Pour the kefir mixture
into a clean mason jar and secure the lid. Place on the
countertop for 2 days to ferment.
The kefir may be refrigerated for up to 3 to 4 days. Drink
1 ounce at a time and increase as desired.
Coconut Yogurt
the meat of 3 Young Thai Coconuts
1/4 cup of coconut keifer or water
1/3 packet of Body Ecology Keifer Culture Starter
Open coconuts by a cleaver and rubber mallet to poke three
holes in a triangle in the upper quarter of the coconut
covering the size of a quarter. Using a sharp knife, cut
open the hole made by the small holes and drain the coconut
water to make coconut keifer (see recipe above).
Use an 8" chef knife and run the blade inside the hole
around the top of the top quarter of the coconut and cut it
off. With a spoon or ice cream scoop, scrap out the
coconut meat and place in a high-powered blender. In each
coconut, the meat should be white. If it is gray or pink,
discard and use a different coconut.
Place the coconut keifer or water, and Body Ecology Culture
Starter and blend until well incorporated and texture is
like pudding.
Transfer coconut mixture to a container with a lid and make
sure there is about two inches on top for the yogurt to
ferment and expand. Close the container with the lid and
place on the counter top for 10 hours. The yogurt should
taste tangy. When the fermenting process is complete,
place yogurt in the refrigerator. Use for up to three
days.
Yield: 2 cups.
Hot Ta Ta Tamale Pie
A Mexican-spiced casserole with a sweet, gluten-free
cornbread top.
Yield: 9 (1/2-cup) servings
Filling
2 ears corn, or 1 1/2 cups frozen corn
2 tablespoons extra-virgin olive oil
6 (1-inch) pieces kombu
1 medium sweet Hawaiian onion, chopped
2 garlic cloves, crushed
1 cup sliced green beans
1 red bell pepper, thinly sliced
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
2 ripe tomatoes, peeled, seeded, chopped
1/2 cup roasted red bell pepper, pureed in food processor
1 tablespoon tomato paste
1 (15-ounce) can black beans
1/8 teaspoon asafetida
Topping
1 tablespoon quinoa flour
1/2 almond meal
1/2 cup polenta
1/2 cup quinoa flakes
2 teaspoons baking powder
1/2 teaspoon salt
1 ounce silken tofu, lightly beaten
1/2 cup unsweetened almond milk
3 tablespoons agave
1/4 cup hemp seeds
Preheat the oven to 425°F. Coat an 8-inch square glass
baking dish with cooking spray.
To make the filling, boil the corn in unsalted water for 8
minutes; remove from the water and set aside to cool. In a
medium skillet, heat the oil over medium-high heat and
sauté the kombu, onion, and garlic for 7 to 8 minutes, or
until translucent. Add the green beans and sliced bell
pepper and continue to sauté for 4 to 5 minutes, or until
tender. Add the cumin and cayenne and sauté for 1 minute.
With a sharp knife, cut the corn off the cob and add to the
sauté mixture along with the tomatoes, pureed bell pepper,
tomato paste, black beans, and asafetida. Bring to a boil
and simmer for 10 minutes.
To make the topping, in a small bowl, whisk the quinoa
flour, almond meal, polenta, quinoa flakes, baking powder,
and salt. In another small bowl, whisk together the beaten
tofu, almond milk, and agave. Add the wet mixture to the
dry mixture and stir until well incorporated.
Transfer the corn filling to the prepared baking dish.
Spoon on the polenta topping. You may want to spray oil
your spatula or spoon for easy spreading.
Bake for 35 minutes. Sprinkle the hemp seeds on top and
bake for 5 minutes longer. Serve warm. May be stored in the
refrigerator for 3 to 4 days.
Gourmet Garden Burgers
A breadless burger spiced with ginger and jalapeño.
Serving suggestion: For each burger, place a fresh collard
green with the tough part of the spine removed face down on
a serving plate. Place a burger in the middle of the
collard green. Top the burger with fresh mung bean or
sunflower sprouts and drizzle with Russian Dressing. To
make the dressing, in a small bowl combine 1 cup Veganaise
mayonnaise, 1/4 cup Sugar-free Ketchup, and 2 tablespoons
relish. The dressing may be refrigerated for 3 to 4 days.
Yield: 9 (4-ounce) patties
2 cups plus 3 tablespoons vegetable broth
3/4 cup white quinoa
1/4 cup red quinoa
2 medium zucchini, chopped
2 cups chopped carrots
1 large sweet onion, chopped
2 jalapeños, chopped
2 large portobello mushrooms, stems removed and discarded,
caps sliced
1 tablespoon minced fresh ginger
2 tablespoons extra-virgin coconut oil, plus more for
cooking
3 tablespoons Bragg’s or coconut liquid aminos
1 1/2 tablespoons Mexican spice
1 teaspoon sea salt
2 tablespoons freshly squeezed lemon juice
2 ounces silken tofu, beaten
In a medium saucepan, add the vegetable broth and white and
red quinoa. Bring to a boil, lower to a simmer, cover, and
cook 15 minutes. When the quinoa is cooked, transfer to a
large bowl.
In a food processor, puree the zucchini and carrots;
transfer to a large bowl. Puree the onion, jalapeños,
mushrooms, and ginger. Add to the zucchini mixture and mix
until well blended; set aside.
In large sauté pan, heat 2 tablespoons oil on medium heat
and add the amino acids, Mexican spice, sea salt, and lemon
juice. Add the pureed vegetables and sauté for 15 to 20
minutes, until all the liquid is gone and the mixture is
thick like porridge. The mixture is going to act as your
breadcrumbs; set aside to cool.
In a small mixing bowl, beat the silken tofu with a small
whisk or fork. Add the beaten tofu to the quinoa. Mix
together well. Add the vegetable mixture to the quinoa
mixture and mix until well blended. Let cool for 10
minutes. Scoop about 1/2 cup of the quinoa vegetable
mixture and form into a patty. Repeat with the rest of the
mixture.
Heat a nonstick frying pan, coat with cooking spray, and
add about 1 teaspoon oil . Cook the patties about 4 minutes
on each side, until golden brown. May be stored in the
refrigerator for 3 to 4 days.
Sweet Truth Pizza
The best gluten-free pizza crust with tomato, mozzarella,
and fresh basil and a sugar-free tomato sauce.
Yield: 1 (12-inch) pizza
Crust
3 tablespoons golden flaxseed, ground
3/4 cup all-purpose gluten-free flour
1/2 cup tapioca flour
1/2 cup white rice flour
1/2 cup potato starch
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1 tablespoon agar agar flakes dissolved in 2 ounces boiling
water
1/4 cup warm water
2 teaspoons vinegar
2 tablespoons grapeseed oil, plus more for the pizza dough
1/2 cup hot water
1 tablespoon plus 2 teaspoons active dry yeast
1 tablespoon organic cane sugar
Pizza Sauce
2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1 sweet Hawaiian onion, finely chopped
1 (15-ounce) jar unsweetened tomato sauce
1 (15-ounce) can crushed tomatoes
1 tablespoon tomato paste
1/2 cup light agave
1 tablespoon Bragg’s or coconut liquid amino acids
1 teaspoon sea salt
1/2 cup chopped fresh basil, plus more for garnish
8 ounces vegan mozzarella, sliced ¼ inch thick
To make the crust, line with parchment paper a rimmed
baking sheet large enough for the pizza. Place the flaxseed
in a coffee grinder and blend for a few seconds. Spread the
ground flax on the prepared baking sheet; set aside.
In medium bowl, sift together the all-purpose flour,
tapioca flour, white rice flour, potato starch, xanthan
gum, and salt; set aside.
In a stand mixer fitted with the whisk attachment, whisk
the dissolved agar agar flakes, warm water, vinegar, and
oil on slow speed for 2 to 3 minutes, or until well
combined.
In a small bowl, combine the hot water, yeast, and sugar.
Let stand until it fizzes; set aside.
Fit the stand mixer with the paddle attachment and add the
pre-sifted flour ingredients to the agar agar mixture and
mix on slow speed. The dough will form small crumbs the
size of peas. Next, mix in the yeast mixture and beat on
high speed for 3 minutes.
Coat a spatula with cooking spray and scrape down the sides
of the bowl, forming the dough into a ball. With the oiled
spatula, turn out the dough onto the baking sheet covered
with flaxseed. With the oiled spatula, flatten the dough
into a 12-inch round of the desired thickness. Medium thin
is best with a gluten-free pizza. With oiled fingers, shape
the edge around the pizza to hold the toppings. Coat a
piece of plastic wrap with cooking spray. Cover the dough
with the prepared plastic wrap.
In a warm place, let the dough rise for 45 minutes, or
until it has risen over an inch. I like to place mine on
the stove top of a 375°F oven with a clean dish towel draped
on top of the plastic-covered dough.
To make the sauce, in a large sauté pan heat the oil over
low heat and lightly sauté the garlic for a few minutes.
Add the onion and sauté until for about 5 minutes, until
the garlic and onion are translucent. Stir in the tomato
sauce, tomatoes, tomato paste, agave, amino acids, and
salt. Simmer for 15 to 20 minutes, until the liquid is
reduced to sauce consistency.
To assemble the pizza, heat the oven to 375°F. Bake the
crust with no toppings for 7 minutes. Remove the pizza from
the oven and spread 3 to 4 cups of sauce on the pizza. Add
1/2 cup basil on top. Distribute the mozzarella over the
sauce and basil. Bake 15 minutes longer, or until the crust
is golden brown. Garnish with additional basil.
hemp ball truffles
A sweet raw, vegan carob truffle made with hemp butter and agave
and rolled in hemp seeds.
1/2 cup raw hemp butter
4 tablespoons agave
2 droppers Liquid Stevia Chocolate
4 tablespoons hemp milk
1 tablespoon vanilla
1 teaspoon cinnamon
2 rounded tablespoons roasted carob
4 rounded tablespoons raw cacao powder
1 tablespoon raw cacao nibs
1 tablespoon Goji Berries
3 tablespoons hemp seeds
In small bowl, blend hemp butter, agave, stevia, hemp milk,
cinnamon, and vanilla. With flat spatula using a folding motion,
mix carob and cacao by alternating a tablespoon at a time until
batter is smooth, pliable, and shiny like fudge. With spatula,
fold in cacao nibs and Goji berries.
Roll into 1-inch balls and roll in hemp seeds..
Yield: 15 1-inch balls.
Mermaid Salad
A quinoa and avocado salad, flavored with sea salt and
turmeric and accented with toasted sesame oil and sea
vegetables.
Yield: 8 (1/2-cup) servings
1/4 cup dried arame
1/4 cup dried wakame
1 1/2 cups filtered water, for soaking
1/4 cup red quinoa
3/4 cup white quinoa
2 cups plus 1 tablespoon water
3 tablespoons toasted sesame oil
1 tablespoon Bragg’s or coconut liquid amino acids
1 teaspoon turmeric
pinch of cayenne pepper
1/4 teaspoon sea salt
freshly ground black pepper
1 large ripe avocado
1 tablespoon freshly squeezed lemon juice
Soak the arame and wakame in the filtered water for 20
minutes. Drain through a strainer and press out any
remaining liquid, pat with a paper towels; set aside.
Put the water and red and white quinoa in a medium
saucepan. Bring to a boil, cover, and simmer on low for 15
minutes.
In a large bowl, toss the cooked quinoa, prepared seaweed,
toasted sesame seed oil, liquid amino acids, turmeric,
cayenne, and salt. Season with black pepper; set aside.
Cut the avocado into 1-inch squares and toss in lemon
juice, allowing the acids to break down the oils in the
avocado. Place the avocado mixture on top of the salad.
Best if served warm, but can be served cold.
Kelly’s Kelp Noodle Salad
The ultimate raw sea vegetable salad with a savory Asian
tahini sauce.
Yield: 8 (1/2-cup) servings
Dressing
1/4 cup raw unsalted tahini
1/2 cup unsweetened hemp milk
2 tablespoons freshly squeezed lemon juice
1 teaspoon umeboshi paste
1 tablespoon Bragg’s or coconut liquid amino acids
1/2 teaspoon sea salt
Salad
1 (12-ounce) package kelp noodles
1/2 cup dried arame
1/2 cup dried wakame
1 1/2 cups filtered water for, soaking
2 large carrots, grated
3 scallions, thinly sliced
2 tablespoons coarsely grated fresh ginger
Topping
1 ripe avocado, diced
2 tablespoons freshly squeezed lemon juice
To make the dressing, in a large bowl, whisk together the
tahini, hemp milk, lemon juice, umeboshi paste, liquid
aminos, and salt; set aside.
To make the salad, in a colander, wash and drain the kelp
noodles and place in a bowl. Cut into 3-inch strips with
kitchen scissors; set aside. In another medium bowl, soak
the arame and wakame in the water for 10 to 15 minutes.
Drain the arame and wakame; set aside. To the bowl
containing the dressing, add the carrots, scallions, and
ginger and mix well. Add to the dressing mixture, the kelp
noodles and toss until the noodles are well coated with the
dressing. Add to the kelp mixture the drained arame and
wakame and toss with tongs; set aside.
Put the avocado in a small bowl. Stir in the lemon juice
and toss for 30 seconds until the juice starts to break
down the fats of the avocado. Top the noodles with the
prepared avocado. Serve immediately.
no guilt brownies
A protein packed brownie that serves as a meal, snack or dessert.
2 Omega 3 eggs
1/4 cup plus 2 tablespoons agave
1 1/2 tablespoons vanilla
3/4 cup coconut date rolls, or chopped Medjool dates
1/2 cup unsweetened almond milk
15 oz can organic black beans, drained
1/2 cup organic raw tahini (no salt added)
3 droppers Liquid Stevia
2 teaspoons cinnamon
3/4 cup roasted carob powder
1/2 cup all-purpose gluten-free flour
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
3/4 cup unsweetened carob chips
1/2 cup chopped Brazil nuts
Preheat oven to 350 degrees.
Add to food processor, eggs, agave,
and vanilla. Puree until mixed. Add dates and almond milk and
puree until well blended. Add black beans, tahini, Stevia, and
cinnamon. Pulse until well blended. Add in carob powder and
pulse slowly until mixed and the batter looks like the
consistency of a brownie mix.
In separate
and xanthan
processor.
appear very
small bowl blend flour, baking powder, baking soda,
gum. Slowly add prepared flour mixture into food
Pulse until just blended. The brownie mixture will
thick. Add in chips and pulse a few times.
Transfer the mixture to an 8x8 glass baking dish or pan that has
been sprayed with cooking spray and lightly floured with
buckwheat flour. Use a bit of spray oil on your spatula for easy
spreading of the batter. Spread brownie mixture evenly and
sprinkle chopped Brazil nuts on top of brownie mixture. Bake for
45-50 minutes. Brownies are done when a toothpick inserted to
the center comes out clean. Cool on a wire rack.
Yield: 16 brownies.
cleavage chip cookies on a stick
A huge grain sweetened chocolate chip cookie on a stick.
1 cup pecan halves
2 cups plus 2 tablespoons all-purpose gluten-free flour
2 teaspoons baking soda
2 teaspoons xanthan gum
3/4 teaspoon sea salt
1 cup vegetable butter
1/2 cup Swerve or ZSweet
1/2 cup dark agave
2 droppers Liquid Stevia Vanilla Creme
2 droppers Liquid Stevia Dark Chocolate
1 Omega 3 egg
1 Omega 3 egg yolk
2 tablespoons pure vanilla extract
1 1/2 cups unsweetened puffed brown rice, slightly crushed
3/4 cup grain sweetened chocolate chips or unsweetened
carob chips or 1/2 cup raw cacao nibs (see gluten-free
note)
Preheat oven to 350 degrees. Line baking sheets with parchment
paper; set aside. In dry Teflon coated sauté pan, place pecans
over a medium heat and toast nuts until oils are released about 8
minutes. Immediately transfer nuts to a bowl; set aside.
In a large mixing bowl, sift together gluten-free flour, baking
soda, xanthan gum, and salt; set aside. In medium saucepan, melt
butter over medium heat. Turn off the heat under the butter.
With wire whisk, add in Swerve and agave to butter mixture.
Whisk mixture until combined. Pour into large mixing bowl to
cool slightly.
Into the melted butter mixture add, Liquid Stevias, egg, egg
yolk, and vanilla. Add the prepared wet mixture to the large
mixing bowl containing pre-sifted flour mixture and stir until
just combined. Gently stir in the crushed puffed rice. Let
dough cool completely at room temperature. When cookie dough is
cooled mix in chips and nuts.
With a large spoon, scoop cookie dough onto prepared baking
sheets about 2 inches apart. Spray oil hands so dough will not
stick and form dough into balls. Spray oil the bottom of a small
custard dish and flatten the cookie mounds slightly with the flat
bottom and slide off the cookie. Do not pull the custard cup
directly up or the dough will peal off.
Place a Popsicle or cookie stick in the bottom a 1/3 of the way
through at a 45-degree angle and place in the freezer for 30
minutes. Bake for 11-13 minutes. Remove from oven and cool for
2 minutes before transferring to wire rack.
Gluten-free Note: You may use grain sweetened chocolate chips
though they may contain malted barley which contains gluten. For
a gluten free substitute use 3/4 cup unsweetened carob chips or
1/2 cup raw cacao nibs.
Yield: 12 large cookies.
kelly's pumpkin pie
CRUST (enough for one crust)
1 cup all-purpose gluten free flour
1/2 cup potato starch
1/4 cup arrow root starch
1 teaspoon xanthan gum
1 teaspoon Stevia Plus Powder
1 cup butter or Earth Balance All Natural Shortening Sticks
1 organic Omega 3 egg
2 tablespoons ice cold water
1 tablespoon cold vinegar
one beaten egg to brush edges of piecrust
Note: Chill all the above piecrust ingredients overnight and use
cold. For rolling the crust, use waxed paper on top of a pastry
mat or pastry cloth, a generously floured rolling pin sleeve on
your rolling pin, and a glass pie plate to bake pie in.
Pre-heat oven to 400 degrees. Prepare work surface with a
pastry mat or pastry cloth covered in two sheets of waxed paper.
Lightly flour top surface of waxed paper and flour the sleeve
that covers the rolling pin.
Sift together gluten-free flour, potato starch, arrowroot,
xanthan gum, and Stevia Powder. Pour shifted flours into food
processor. With sharp knife, cut each shortening stick into 5-6
tablespoons and then cut those pieces in half. Add shortening
pieces to flour mixture. Using pulse action, blend shortening
and flour until mixture looks like small crumbs the size of peas;
set aside. In small bowl, whisk together egg, water, and
vinegar. Add this wet mixture to food processor and pulse 3-4
times. The flour mixture will form into a ball of dough.
Scoop out dough with hands, form into a ball, and place dough on
prepared work surface. Roll out dough for a 9" pie plate (around
11 inches in diameter). Try not to overwork dough. Flip rolled
out piecrust on top of glass pie plate. With pastry sheers, trim
edges of piecrust so that one-inch hangs over edge. Gently fold
the trimmed edge of piecrust under all around the pie. Crimp
edges of piecrust to your desired design. A simple fluted border
works best. Beat one egg and moisten edges of piecrust with
pastry brush. Place pie baking beads or weights in prepared
piecrust and bake for 8 minutes at 400 degrees. When done,
remove beads or weights and cool on wire rack.
PIE FILLING
2 large Omega 3 eggs
1, 15 oz can organic unsweetened pumpkin
1/2 cup light agave
1/4 cup Swerve or ZSweet
2 droppers Vanilla Crème Stevia Liquid Drops
2 teaspoons cinnamon
2 teaspoons pumpkin spice
1/2 teaspoon powdered ginger
1/2 teaspoon nutmeg
1/2 teaspoon all spice
2 tablespoons vanilla extract
2 rounded tablespoons cashew butter
1 tablespoon all-purpose gluten-free flour
Continue with making pumpkin pie filling. To us fresh organic
pumpkin, roast a 2 lb whole pumpkin at 400 degrees for about 50
minutes to an hour or until a knife easily clears the flesh. Let
cool. Cut out a circular hole at the top, remove vine and cut
pumpkin in half. Remove seeds and skin and measure 2 cups for
recipe. Freeze the rest of the pumpkin.
In stand up mixer, beat eggs and then add in pumpkin, agave,
Swerve or ZSweet, Liquid Stevia, cinnamon, pumpkin spice, ginger,
nutmeg, allspice, vanilla, cashew butter, and flour. Mix well.
Pour into prepared pre-baked piecrust.
Cover pie with a foil tent by folding a large piece of aluminum
foil into fours and cutting a semi-circle four inches from the
end of folded corner. Open up foil to reveal a large circle and
tent over pie. Continue baking pie at 400 degrees for another 12
minutes. Reduce oven to 350 degrees and bake for 40 minutes.
Yield: One, 9-inch pie.
the other white loaf
A home made sugar-free/gluten-free white sandwich bread.
1 cup white rice flour
1 cup all-purpose gluten-free flour
1/2 cup potato starch
1/2 cup tapioca starch
2 teaspoons xanthan gum
2 1/4 tablespoons active dry yeast
1/4 teaspoon salt
1 tablespoon ground golden flax meal
3 Omega 3 eggs
2 tablespoons Swerve or ZSweet
1/4 cup grapeseed oil
1 teaspoon apple cider vinegar
1 cup unsweetened soy or almond milk
2 tablespoons ground golden flax to line bottom of pan
In stand up mixer, add sifted white rice flour, gluten-free
flour, potato starch, tapioca starch, xanthan gum, yeast, and
salt. Mix in ground flax.
In separate bowl, whisk together eggs, Swerve, oil, vinegar, and
soy milk. With paddle attachment on low, slowly pour wet
ingredients into pre-sifted dry ingredients and beat on high for
3 minutes.
Lightly spray-oil an 8 1/2 x 4 1/2 inch bread pan. Line with
parchment paper. Sprinkle 2 tablespoons flax meal on bottom of
paper.
Using a large spray-oiled spatula, scrape down sides of bowl.
Spray-oil again your spatula and spoon dough into prepared bread
pan. Smooth top with oiled fingers or spray-oiled spatula.
Cover with spray-oiled plastic wrap. Let rise in a warm place
until dough reaches top of pan about 2 hours.
Cover dough in baking pan with foil tent. Bake on middle rack
for 35 minutes. Take out of oven and remove foil tent. Lift
bread out of pan and bake on parchment for another three-five
minutes. Bread is done with golden and sounds hollow when
tapped. Remove parchment. Cool on wire rack.
Yield: One loaf.
sweet hot cherry cornbread
A dessert cornbread.
CORNBREAD
2 Omega 3 eggs, beaten
5 oz Total Greek yogurt, or soy yogurt
3 tablespoons agave
3 droppers Liquid Stevia Vanilla Crème
1 dropper Liquid Stevia Cinnamon
1/2 cup Swerve or ZSweet
1/2 cup unsweetened almond milk
1/3 cup quinoa flakes
1/3 cup corn meal
1 cup all-purpose gluten-free flour
1/2 cup quinoa flour
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/8 teaspoon cayenne
1 1/2 cups pitted cherries (30)
2 tablespoons all-purpose gluten-free flour
TOPPING
1/2 cup chopped Brazil nuts
1 tablespoon Swerve
1/2 teaspoon cinnamon
Preheat oven to 350 degrees. In large mixing bowl, whisk together
the beaten eggs, yogurt, agave, Liquid Stevias, Swerve, and
almond milk. One at a time, stir in quinoa flakes and cornmeal;
set aside. In small mixing bowl combine, gluten-free flour,
gluten-free baking powder, baking soda, xanthan gum, and cayenne.
Add prepared dry flour mixture to prepared wet mixture stir until
just combined. Pit cherries and cut in half. Dredge cherries in
extra gluten-free flour. Add to batter and mix until just
combined.
Prepare 8x8 inch glass baking dish with spray oil and dust with
gluten-free flour. Bake for 30-35 minutes or until when a wooden
toothpick inserted into the middle comes out clean. Cool on a
wire rack.
Yield: 16 pieces.
kelly's vegan pumpkin pie
crust
1/2 cup macadamia nuts
1/2 cup Brazil nuts
1/4 cup raw pumpkin seeds
1 cup Medjool dates
1 tablespoon agave
filling
1 15 oz can pumpkin
1/4 cup agave
1/3 cup ZSweet
2 droppers stevia vanilla crème
1 teaspoon pumpkin spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
2 tablespoons cashew butter
1 tablespoon gluten-free flour
1/2 cup nut or seed milk
1 1/2 tablespoons agar agar
In food processor, pulse macadamia nuts, Brazil nuts,
pumpkin seeds, dates and agave until well mixed. Then
blend until dough forms into a ball. Oil a 9" pie plate
with coconut oil. Press dough evenly around sides of pie
plate to form crust. Let piecrust set in freezer for 20-30
minutes.
In food process, blend pumpkin, agave, ZSweet, stevia,
pumpkin spice, cinnamon, nutmeg, ginger, allspice, cashew
butter and gluten-free flour. Over medium flame in small
saucepan, bring milk to a boil and lower to a simmer. Add
agar agar and stir over low heat for 3-5 minutes to
dissolver agar agar. Add prepared agar agar to pumpkin
mixture and pulse until agar agar mixture is well
incorporated.
Pour prepared pumpkin mixture into prepared piecrust.
pie set for 2 hours.
Yield: 1 9" pie.
Let
carob protein dehydrator cookies
A high protein, low carb cookie made with protein powder,
buckwheat groats, and agave.
1 cup soaked and sprouted buckwheat groats
1/2 cup cooked yam with skin
1/3 cup organic raw no salt tahini
3 droppers Liquid Stevia Vanilla Creme
1/2 cup fermented rice protein powder
3 tablespoons dark agave
1/2 cup almond milk
2 teaspoons cinnamon
3 rounded tablespoons roasted carob
1 rounded tablespoons cocoa powder
1 tablespoon vanilla
2 tablespoons ground raw cacao nibs and Goji berries
To soak and sprout buckwheat: In a small covered container, soak
3/4 cup raw buckwheat groats in 2 cups filtered water overnight
in your refrigerator. In the morning, drain groats in big
colander. You may use buckwheat that has been soaked and drained
or continue to sprout. To sprout, use spatula to press the
buckwheat groats to the sides of the colander so there is an even
amount around the colander. Place on top of a plate to catch
water dripping out and cover with a paper towel or plastic wrap.
Set colander on kitchen counter to sprout out of the sun in a
cool dry place 36-48 hours. When you see a little white tail pop
out from groat, sprouting is complete. Place sprouted groats in
a container and refrigerate until ready to use. Measure 1 cup of
sprouted buckwheat groats for recipe.
In food processor, puree all the ingredients until smooth. Spoon
1 rounded tablespoon of the mixture onto Teflex dehydrator sheets
with 4 across and 4 down for a total of 16 cookies to a sheet.
With back of spoon in a circular motion, flatten each of the
cookies into a 1/4 inch high round shape. Sprinkle each cookie
with coconut. Dehydrate at 105 degrees for 16-20 hours depending
on how chewy or crunchy you like your cookies. Store in an air
tight container for two weeks,
Yield: 36 cookies.
allergy-free chocolate chip cookies
A chocolate chip cookie with no flour, butter, sugar, or eggs.
1 1/2 cup sprouted buckwheat groats (See note on sprouting)
1/4 cup soaked golden flax seed (See note on soaking)
1 apple with skin, chopped
1/4 cup light agave
3 droppers Sweet Leaf Vanilla Crème Stevia
1 dropper Sweet Leaf Chocolate Stevia
3 tablespoons Swerve or ZSweet
2 teaspoons vanilla
1/3 cup Navitas Naturals Raw Cacao Nibs
Sprouting Note: Start sprouting and soaking the buckwheat groats
several days before. Soak 1 cup raw buckwheat groats in 2 cups
water overnight in refrigerator. In morning, drain groats in
large colander. With a flat spatula, spread groats evenly around
side of colander. Place a plate underneath colander to catch
dripping water. Cover colander with paper towel and let groats
sprout on kitchen counter for 36 – 48 hours. When you see a
little white tail pop out from groat, sprouting is complete.
Place sprouted groats in refrigerator until ready to make recipe.
The temperature of the refrigerator will stop the sprouting
process. Then measure 1 1/2 cups of sprouted buckwheat groats
for recipe.
Soaking Note: Soak 2/3 cup golden flax seed with 1 1/2 cups water
overnight in refrigerator. Flax seed may stay soaked in water
for up to one week until ready to use.
Recipe: Measure 1 1/2 cups of sprouted buckwheat and place in a
food processor using S blade. Drain any left over liquid from
flax seed. Measure 1/4 cup of the soaked flax and place in food
processor.
To the food processor, add chopped apple, agave, Liquid Stevias,
Swerve, and vanilla. Puree about one minute until all
ingredients are well blended.
With a spatula, scrape batter into a medium mixing bowl.
chocolate nibs.
Stir in
Using two spoons, spoon drop one tablespoon of the batter onto a
Teflex sheet for each cookie. Place four across and four down
for 16 cookies a sheet.
Dehydrate at 105 degrees for 18 hours. Half way through, you may
use a thin metal spatula to lift cookie off Teflex sheet and
place on mesh sheet and continue to dehydrate for a crisper
cookie.
Yield: 42 cookies.
chocolate babycake cupcakes
A dark chocolate cupcake with chocolate frosting.
CUPCAKES
3/4 cup all-purpose gluten-free flour
3/4 cup white rice flour
1/2 cup tapioca starch
1/4 cup Valrhona cocoa powder
1 teaspoon baking soda
2 teaspoons gluten-free baking powder
1 teaspoon xanthan gum
1/4 teaspoon fine sea salt
2 large Omega 3 egg
1/2 cup grapeseed oil
1 cup Swerve
1/2 cup agave
1/2 cup unsweetened almond milk
2 teaspoons vanilla extract
3 droppers Liquid Stevia Chocolate
FROSTING
1 1/4 cups Swerve, powdered
2 tablespoons Valrhona cocoa powder
2 tablespoons butter or vegetable shortening
2 tablespoons almond milk, unsweetened soy milk, or water
1 dropper Liquid Stevia Chocolate
2 teaspoons agave
Preheat oven to 350 degrees. Sift together the gluten-free
flour, white rice flour, tapioca starch, cocoa powder, baking
soda, baking powder, xanthan gum, and salt; set aside.
In stand up mixer with wire whisk attachment, beat on high the
eggs and oil for 5-7 minutes until frothy. Add in Swerve, agave,
almond milk, vanilla, and Liquid Stevia and mix well. Change to
a paddle attachment and slowly add in prepared flour mixture to
wet mixture. Be careful to not over mix batter.
Spoon batter into cupcake trays lined with silicone or foil
baking cups 3/4 of the way full. Bake in the center of the oven
for about 20 to 25 minutes until firm. At 15 minutes, check to
see if cupcakes are browning too quickly, if so cover with a foil
tent. Cupcakes are done when a wooden toothpick inserted into
the middle comes out clean. Briefly cool on a wire rack. Remove
silicone or foil cupcakes liners from tin and continue to cool in
silicone liners for 30 minutes. Remove cupcakes from silicone
liners. Place cupcakes on serving dish.
For frosting: To make powdered Swerve, place Swerve in high
powered blender. Blend on low and increase speed to high for 30
seconds. Measure 1 1/2 cups. In stand up mixer with paddle
attachment, cream together powdered Swerve and butter. Add in
milk or water, Liquid Stevia, agave. Frost on cooled cupcakes.
Yield: 12 cupcakes.
vanilla babycake cupcakes
A vanilla cupcake with vanilla frosting.
CUPCAKES
3/4 cup all-purpose gluten-free flour
3/4 cup white rice flour
1/2 cup tapioca starch
1/4 cup potato starch
1 teaspoon baking soda
2 teaspoons gluten-free baking powder
1 teaspoon xanthan gum
1/2 teaspoon nutmeg
1/4 teaspoon fine sea salt
2 large Omega 3 egg
1/2 cup grapeseed oil
1 cup Swerve
1/2 cup light agave
1/2 cup unsweetened almond milk
2 teaspoons vanilla extract
2 droppers Liquid Stevia Vanilla Creme
FROSTING
1 1/2 cups Swerve, powdered
2 tablespoons butter or vegetable shortening
2 tablespoons almond milk, unsweetened soy milk, or water
1 dropper Liquid Stevia Vanilla Creme
2 teaspoons light agave
Preheat oven to 350 degrees. Sift together the gluten-free
flour, white rice flour, tapioca starch, potato starch, baking
soda, baking powder, xanthan gum, nutmeg and salt; set aside.
In stand up mixer with wire whisk attachment, beat on high the
eggs and oil for 5-7 minutes until frothy. Add in Swerve, agave,
almond milk, vanilla, and Liquid Stevia and mix well. Change to
a paddle attachment and slowly add in prepared dry flour mixture
to wet mixture. Be careful to not over mix batter.
Spoon batter into cupcake trays lined with silicone baking cups
or foil liners 3/4 of the way full. Bake in the center of the
oven for about 20 to 25 minutes until firm. At 15 minutes, check
to see if cupcakes are browning to quickly, if so cover with a
foil tent. Cupcakes are done when a wooden toothpick inserted
into the middle comes out clean. Briefly cool on a wire rack.
Remove silicone or foil cupcakes liners from baking tin and
continue to cool in liners for 30 minutes. Remove cupcakes from
liners. Place cupcakes on serving dish.
For frosting: To make powdered Swerve, place Swerve in high
powered blender. Blend on low and increase speed to high for 30
seconds. Measure 1 1/2 cups. In stand up mixer with paddle
attachment, cream together powdered Swerve and butter. Add in
milk or water, Liquid Stevia, agave. Frost on cooled cupcakes.
Yield: 12 cupcakes.
vegan creme cheese frosting
A healthy sugar-free, dairy-free nut frosting.
1 cup raw almonds, unsalted
1 cup raw cashews, unsalted
3 cups filtered water
1/2 cup agave
1/2 cup unsweetened almond milk
2 teaspoons vanilla
1 1/2 cups Swerve or ZSweet, sifted powedered
In medium bowl with lid, place almonds , cashews, and water. Let
nuts soak overnight in refrigerator. Drain and rinse nuts
thoroughly and pat dry with paper towel. To food processor, add
soaked nuts, agave, almond milk and vanilla. Puree until well
blended.
To powder the Swerve, place Swerve in high power blender, blend
the Swerve on low and slowly increase to high keeping the lid
tightly secure. Run powdered Swerve through a sifter. Gradually
add powdered and sifted Swerve to nut mixture in food processor
through spout while continuing to blend. For a thinner frosting,
transfer frosting to high powered blender and blend on low to
high adding a bit more unsweetened almond milk. Scrape out
frosting with spatula.
Yield: About 2 1/2 - 3 cups.
Sprouted hemp hummus
A sprouted raw hummus with lots of flavor and spice.
1 cup sprouted garbanzo beans
½ cup sprouted lentils (red or green)
¼ cup hemp butter or raw tahini
½ cup chopped celery
½ ripe avocado
1 clove garlic, minced
1 medium jalapeno, sliced thinly
2 teaspoons minced fresh ginger
½ cup lemon juice
¼ cup hemp or olive oil
2 teaspoons cumin
1 teaspoon salt
2 tablespoons Bragg's liquid aminos
¼ teaspoon cayenne powder
hemp seed for garnish
To soak and sprout garbanzo beans and lentils: Place dry
garbanzo beans in 3 cup container. Cover with 1 ½ cups
filtered water and seal with lid. Soak beans at least 8
hours. Drain soaked beans and place back in container with
lid slightly ajar. Rinse beans with water, drain and place
back into container once a day for 3 days. Sprouting
occurs by end of day 3. You may see a little white tail pop
out of bean. Repeat same process with lentils.
Place sprouted garbanzo beans and lentils in food
processor. Add hemp butter or tanini, celery, avocado,
garlic, jalapeno, ginger, and lemon juice. Turn on food
processor and stream in olive oil. Blend for 2 minutes.
Add in cumin, salt, Bragg's, and cayenne. Blend for
another 2 minutes. Scrape out prepared hummus into serving
bowl. Serve with fresh cumber slices and baby carrots.
Yield: 3 cups.