MISO, SAKE, AND MUSHROOM GRAVY

This gravy is ridiculously good and easy to make. It is great for the holidays over veggie loaf and potatoes but be my guest and enjoy it which ever way you like!



MISO, SAKE, AND MUSHROOM GRAVY


Ingredients:

1 tbsp. truffle oil
1/2 red onion, chopped small
3 garlic clove, chopped small
225 g Mushrooms, chopped small
6 tbsp. brown rice flour
1/2 cup sake
3 cups veggie broth
1 tbsp. tahini
3 tbsp. miso paste
2 tbsp. Bragg liquid aminos
1 tsp. cumin
1 tsp. sage
salt and pepper

Preparation:

In a large sauté pan, warm up the truffle oil under medium heat, and add the red onions. Sauté for 3-4 minutes.
Add the garlic and cook another minute.
Add the mushrooms, sauté for about 10 minutes until they are cooked through.
Add the rice flour and mix well for about 1 minute.
Add all the other ingredients, mix well  to dissolve the flour evenly while bringing to a boil under medium high heat.
Reduce the heat to medium low, and simmer for about 10 minutes, stirring often to thicken the sauce.

Enjoy!

CHOCOLATE PEANUT BUTTER PUDDING

We all have a sweet tooth to some degree. Unfortunately, most desserts are filled with processed sugar and have zero nutrients. These little puddings use natural sugar from coconuts and bananas, along with a little coconut nectar to sweeten. The texture also comes from the fruits themselves, so no need for eggs, dairy or flour! They are pretty high in nutrients, electrolytes, and potassium, so you will not feel as guilty eating them. Oh, and they are so tasty!

I used coconut nectar, as it is lower in fructose than the other sweeteners and fairly low on the glycemic index. It also has more nutrients than most sweeteners, so it is my sweetener of choice. But you can replace it with maple syrup or agave nectar if you cannot find Coconut nectar.


CHOCOLATE PEANUT BUTTER PUDDING


Ingredients:

3 ripe bananas
2 cups Thai coconut "meat" (from about 2 Thai coconuts)
1/2 cup unsweetened natural peanut butter
1/4 cup cacao powder
1/4 cup coconut nectar
1/2 tsp. vanilla essence

Preparation:

Put all the ingredients in a high speed blender and mix until very smooth.
Serve into individual bowls and chill in the fridge for one hour before serving.
*If you do not have a high speed blender such as a Vitamix, it might leave some small chunks so you might have to strain it before pouring it into the individual bowls.

Serves 4 large or 8 small individual bowls

Bon appetit!

HOLIDAY EGGNOG

Oh the holidays...
There are just so many things I love about this time of the year: the get togethers with family and friends, the holiday lights, the present wrapping and giving,  the traditions, and the foods specific to those occasions.
Tonight I was watching a Hallmark channel holiday movie and felt like all that was missing was a good eggnog to sip. I had to press pause and make myself some.
My version is so healthy, easy and delicious. I went back to my movie in no time, cuddling my dogs with a blanket, and my eggnog. I was a happy girl!


HOLIDAY EGGNOG

Ingredients:

4 banana
2 cup Thai coconut water
1/2 cup Thai coconut flesh
2 large dates, pitted
2 tsp. vanilla essence
2 tsp. cinnamon
1/2 tsp. nutmeg
1-2 oz. of dark rum (to your taste)
(or a few drops of rum essence for a non alcoholic eggnog)


Preparation:

Put all the ingredients in a high speed blender until very smooth. Serve in individual cups.

This will make 4 servings

Cheers!
Or as we say in French: Sante!