Food is our fuel. With water, this is what allows us to be alive. Our relationship with food, knowing where it comes from, how it's grown, how it's transformed, what it's made of, how we eat it, when we eat it and with whom we eat it all define who we are and how we feel, inside and out, with ourselves and with others. This is why it's so important to choose wisely. This doesn't mean we can't have fun! Healthy and nutritious foods can be delicious!
I would like to inspire you with some recipes I've created from recipes I came across with or from family recipes, which I adapted to suit my needs and tastes, with better ingredients (see the table in the INSIGHTS section under BEASTIE LIKES). It's now so easy to swap ingredients to create healthier, vegetarian, vegan or gluten-free versions with all the information available online, but I can help too. Let's chat! More recipes to come, stay tuned!
For the BEASTIE U of this world that never know what to prepare, what to eat, or don't like to cook at all, I'd like to propose you this: one-on-one videos where we prepare a meal or try a recipe, together, in a simple, fun and interactive way! Learn with me to cook intuitively, without following a recipe word for word, with easy to find ingredients. For $44, you'll receive the ingredients list in advance and have the chance to prepare something delicious with me, live! What are you waiting for, let's cook!
Ingredients
1 1/2 cup almond flour
1/4 cup sour cream**
1/4*** cup fresh dill (dried works too), finely chopped
1/2 tsp sea salt
1/2 tsp celery salt
1/2 tsp onion powder
Preparation
**Greek yogurt sour cream: mix 1 cup of plain Greek yogurt with about 1 tsp of vinegar or fresh squeezed lemon juice (about two wedges) and a pinch of sea salt (optional). Keep the rest for your nachos!
***This was the measurement from the original recipe, but it is a lot. If you like dill a lot, then go for it. Otherwise, you might want to use less.
1. Preheat the oven to 350° F.
2. In a medium bowl, add the almond flour, salt, celery salt and onion powder. Stir to mix.
3. Add the sour cream and chopped dill and mix into a dough.
4. Roll the dough out in between two pieces of parchment paper. The dough should be about 1 cm thick. The thinner the dough, the crispier the cracker.
5. Cut the dough into the desired shape with a tool of your choice or a cookie cutter.
6. Place the cut out shapes onto a parchment paper lined baking tray.
7. Bake for 10 minutes, turn the crackers over and bake for another 5 minutes until golden and firm. If they look too pale, bake for another 5 minutes.
8. Allow to cool.
*Modified version of a recipe by Divalicious Recipes
Ingredients
1 cup oat flour
1/4 cup pure cocoa powder
1/2 cup unsalted grass-fed butter, softened
3/4 cup powdered date & coconut sugars (or just one or the other, powdered in a coffee grinder)
1/4 tsp sea salt
1 egg white
3 oz 70% cocoa dark chocolate, chopped
Preparation
This recipe is supposed to make 30 to 40 small cookies, but since I like my cookies to be big and thick enough and I kind of never achieve that number even when I try to make them small, while I'm at it, I multiply everything by four!
1. In a medium bowl, combine the flour and cocoa power. Set aside.
2. In a big bowl, cream the butter, sugar and salt with an electric mixer until smooth. Add the egg white and beat until smooth. At low speed or with a wooden spoon, stir in the dry ingredients and chocolate. Divide the dough in half and place each piece on a sheet of plastic wrap.
3. With the plastic wrap, shape and roll each piece of dough into a 1 1/2-inch diameter log. Twist the plastic wrap at each end of the logs to seal. Refrigerate for 2 hours or until the dough is very firm to the touch (or freeze at this stage).
4. With the rack in the middle position, preheat the oven to 350° F. Line two baking sheets (or more) with parchment paper.
5. On a work surface, unwrap the logs. Cut into 1/4-inch slices (or desired thickness). Place the cookies on the baking sheets.
6. Bake, one sheet at a time, for about 12 minutes (usually a few minutes more) or until the edges of the cookies are firm but still soft in the centre. Let cool completely on the sheets.
7. These shortbreads will keep for about two weeks in an airtight container in a cool, dry place. You can also freeze them and enjoy them right out of the freezer!
*Modified version of a recipe by Ricardo Cuisine
NO GUILT BEASTIE MINIS
Mini Cupcakes
3/4 cup dates purée**
1/2 cup unsweetened applesauce
1 cup almond milk (or your favorite beverage)
1 egg
1 tbsp of pure almond extract
1/2 tsp of baking soda
1 tbsp of baking powder
1 pinch of sea salt
1 1/2 cup whole grain spelt and oat flour
1/2 cup unsweetened cocoa powder
1/3 cup ground flax seeds
**Dates purée: Combine 3 cups of dried and pitted unsweetened dates with 1 2/3 cup of water in a medium pot, bring to a boil and simmer over medium heat until dates are very soft. Remove from heat. With an immersion blender, purée the mixture.
1. Preheat the oven to 180° C (350° F).
2. In a bowl, mix well all the ingredients of the first section.
3. Add the ingredients of the second section and mix well.
4. Stir in the ingredients of the third section.
Pour the mixture into a silicone mini cupcake mould and bake in the oven for about 20 minutes (maybe less or more). Let cool before unmoulding.
*Modified version of a recipe by Madame Labriski, Le Méchant Plaisir
Chocolate Avocado Mousse
1 avocado - ripe
6 pitted Medjool dates (dates purée equivalent)
1 1/4 cup canned coconut milk
1 tsp pure almond extract
1/4 cup unsweetened cocoa powder
1. Place the dates into a mixing bowl and cover them with hot water. Soak for 10 minutes, then drain. Discard the water. (Or use dates purée.)
2. Cut the avocado in half, remove the stone and scoop out the flesh with a spoon.
3. In a blender, add avocado flesh, canned coconut milk, unsweetened cocoa powder, almond extract, and soaked dates.
4. Blend on high speed until creamy and smooth.
5. Let set in the fridge for at least an hour before using it.
*Modified version of a recipe by The Conscious Plant Kitchen
Spread the mousse on top of the mini cupcakes, add a slice of dark chocolate covered with a slice of strawberry or any fruit you like and a basil leaf (in this case, Thai Basil), and voilà!
The mini cupcakes can be frozen too, if you don't eat them all at once!
Ingredients for one cup
2 tbsp. Homemade pumpkin spread (pumpkin, cinnamon, ginger, nutmeg, five-spice, honey)
3/4 tbsp. Ashwagandha root
2 to 3 tbsp. Marshmallow root
1 or 2 tbsp. Cinnamon chips
500 ml water
Preparation
Cold infuse Marshmallow root in 500 ml of water for five to eight hours in a Mason jar, then warm up the mix for 2 minutes and add the other ingredients. Cover and infuse for 20 minutes. Strain and pour in your favourite cup!
Ingredients
1/2 cup homemade pumpkin spread (pumpkin, cinnamon, ginger, nutmeg, five-spice, honey when cooled down or maple syrup)
1 cup grass-fed salted butter
2 cups oat flour
1/4 cup and 2 tablespoons powdered coconut sugar
2 teaspoons cinnamon powder
1/4 teaspoon five-spice powder
1/4 teaspoon nutmeg powder
1/4 teaspoon ginger powder
Around 2/3 cup dark chocolate (75% cocoa)
Preparation
Pumpkin Spread: Cut pumpkin into cubes, add the spices to taste and cook until soft, purée the mix in a blender and then put back the mix in your pot to let it simmer without the lid for about two to three hours until a thick consistency is achieved. Then add honey when it has cooled down or maple syrup to taste.
1. Preheat your oven to 350° F and line baking sheet with parchment paper or a baking mat.
2. Melt butter in a medium, heavy-bottomed, light-colored saucepan over medium heat. Bring to a simmer and cook, swirling the pan frequently, until butter becomes a medium nutty brown color. Do not leave the butter unattended as the milk solids will burn easily. Remove from heat.
3. Add prepared pumpkin spread to the butter and whisk vigorously until well-combined (it will bubble and pop, so be careful).
4. In a large bowl, whisk together all of the dry ingredients. Pour pumpkin and butter mixture
over the top and use a rubber spatula to stir the ingredients until well-combined.
5. Divide the dough into two equal parts, place each part in a plastic wrap and roll out to the desired thickness. Place in the refrigerator until it firms up, about one or two hours.
6. Remove dough from the refrigerator and cut out rounds of the desired thickness. Transfer rounds to prepared baking sheet.
7. Bake for 10 to 12 minutes (even more depending on your oven, until the tops of the cookies lose their shiny, under-cooked look and get a nice golden colour; the more you let them cook, the crispier they will get).
8. Cool completely on the tray, at least 20 min.
9. Decorate the cookies with melted dark chocolate (optional).
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