Lemon Cake

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Ingredients:

  • Cake
    • 2 large lemons
    • 2 tbsp lemon peel
    • 1 cup whole wheat flour (or all-purpose)
    • ½ cup coconut flour
    • 1 tbsp vinegar
    • 1 tbsp vanilla
    • ¾ cup sugar
    • ¾ cup water
    • 1 tbsp baking soda
    • 5 tbsp oil
    • Blueberries
  • Icing
    • 1 tbsp lemon juice
    • ½ cup confectioner’s sugar

Instructions:

  1. Preheat the oven to 350°F.
  2. Grate the lemon until two tablespoons of lemon peel are produced.
  3. Extract three tablespoons of lemon juice from the lemons.
  4. Mix the flour (wheat & coconut), sugar, and baking soda in a mixing bowl.
  5. Mix the water, lemon juice, oil, vinegar, and vanilla in a mixing bowl.
  6. Combine the ingredients from step 3 and 4.
  7. Pour into a baking dish and bake for 25 minutes at 350°F.
  8. Mix the confectioner’s sugar and lemon juice to make the icing.
  9. Let the cake cool for 1 hour, and then top with the icing and blueberries.

Pineapple Upside Down Cake

Pineapple Upside Down Cake

Ingredients:

  • 1 can condensed milk (about 400 g)
  • 1 can round-sliced pineapples (remove water)
  • 10 red cherries
  • 1 1/2 cup all-purpuse flour
  • slightly less than 1/2 cup butter
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2/3 cup club soda (sparkling water)
  • 1/2 teaspoon pineapple essence
  • few drops of yellow food coloring (optional)
  • 5-6 tablespoons sugar (for caramalization)

Directions:

Preheat oven to 350 degrees.

  1. Grease a baking pan with butter and arrange the pineapple slices and cherries at the base of the pan.
  2. Mix the sugar and water in a separate pan and and heat until the syrup turns brown.
  3. Pour the syrup over the pineapple slices.
  4. In a separate bowl, mix the baking soda, baking powder, and all purpose flour together.
  5. In a bowl, mix the butter, condensed milk, pineapple essence, and the food coloring. Then, add the ingredients from the previous step, along with the club soda, and mix well.
  6. Pour the batter into the pan over the pineapple slices and bake for 40-45 minutes at 350 degrees.
  7. When done, let cake sit for 10 minutes and then flip over. Serve with the pineapple slices facing up.

Apple Pomegranate Salad

Ingredients:
  • 1 bunch lettuce
  • 1 cup arugula leaves
  • 1 cup baby spinach
  • 1/2 cup shredded red cabbage/carrots
  • 1 apple, peeled and sliced
  • 1/2 cup pomegranate seed
  • 1 1/2 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon agave syrup
  • 1 teaspoon balsamic vinegar
  • 5-6 blueberries, fresh or frozen
  • feta cheese
  • roasted walnuts

Instructions:

  1. Mix the dressing in a bowl – olive oil, lemon juice, agave syrup, balsamic vinegar and blueberries (mash the blueberries to get color).
  2. Add the sliced apples to the dressing.
  3. Add agave to the roasted walnuts and mix.
  4. Arrange salad on a plate. Top with pomegranate, walnut and feta.
  5. When ready to serve, mix dressing with apples and serve.
Apple Pomegranate Salad

Watermelon Sandwich

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Ingredients:

  • round slices of watermelon
  • fresh mozzarella cheese (round slices)
  • reduced balsamic vinegar*
  • fresh basil

Directions:

  1. Take two round slices of watermelon. Lay 1 slice of cheese between the watermelon slices.
  2. Drizzle balsamic vinegar over the watermelon.
  3. Top with basil and serve.

*How to make reduced balsamic vinegar: Boil 1/2 cup balsamic vinegar for 10 minutes. The 1/2 cup of balsamic vinegar should be reduced to 1-2 tablespoons.

**Sandwiches may be warmed (to melt the cheese) if desired.

Apple Cinnamon Crepes

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Makes 5 crepes

Ingredients:

  • 1 cup multigrain pancake mix (any type works)
  • 1 cup milk (soy, almond, fat free)
  • 2 tbsp flax seed
  • 2 apples, peeled and sliced
  • cinnamon and sugar (to taste)
  • agave syrup (to taste) (optional)*

Directions:

  1. Mix the pancake mix, milk, and flax seeds together in a bowl.
  2. Let it sit for 10 minutes.
  3. Heat a nonstick griddle. Pour a medium sized amount of batter onto the griddle.
  4. Flip when bubbles start to appear around edges.
  5. When ready, lay out apple slices in a line. Sprinkle cinnamon and sugar on top of the apples. Drizzle agave syrup over the crepe. Roll and serve immediately.

*Cinnamon, sugar, and agave may be substituted for chocolate syrup and peanut butter.

 

 

Mango Custard

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Serves 4 people.

Ingredients*:

  • 2 cups milk
  • 1 tbsp mango (or regular) custard powder
  • 1/4 cup sweetened condensed milk**
  • 1 cup fresh mango

Directions:

  1. Boil the milk until small bubbles start to form around the edges.
  2. Mix custard powder with 1 tbsp water and add to the milk.
  3. Stir continuously and reduce the heat to low.
  4. Once custard thickens, add sweetened condensed milk and stir.
  5. Transfer into a bowl and cool. Chill thoroughly in a refrigerator.
  6. When ready to serve, add mango chunks and enjoy!

*Chocolate flakes may be added if desired.

**Condensed milk may be substituted with carnation milk.

Parfait Wrap

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Ingredients:

  • Lavash bread (can be found at Whole Foods/Trader Joe’s)
  • Greek yogurt
  • fresh strawberries (sliced into small pieces)
  • fresh blueberries
  • granola

Directions:

  1. Lay out one piece of bread. Spread  yogurt onto the bread.
  2. Lay out strawberries, blueberries, and granola on top.
  3. Roll the bread and cut it into bite-sized slices. Serve and/or enjoy immediately.

 

Blueberry Waffles

Blueberry Waffles

Ingredients:

  • 2 cups pancake mix
  • 1/4 cup rice flour*
  • 2 tbsp corn starch
  • 2 cups yogurt or buttermilk**
  • 1/2 cup fresh blueberries
  • 1/2 lemon (juiced)
  • 1 tsp lemon zest
  • 1 tsp oil
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp agave syrup

Directions:

  1. Mix everything except the lemon zest and blueberries in a blender.
  2. Add the lemon zest and the blueberries.
  3. Pour the batter into a waffle maker.
  4. When finished, top with your choice of fruits and agave syrup and serve!

*Rice flour can be substituted with oats.

**Yogurt may be substituted with any type of milk.

Plum Salad

Plum Salad

 

Ingredients:

  • 1 bunch lettuce
  • 4-5 fresh plums, peeled and cut into small pieces
  • 1 handful toasted almonds

Dressing:

  • 2 tbsp olive oil
  • 1 tbsp fresh plum juice (mash 1 fresh plum to create plum juice)
  • 1 tsp balsamic vinegar
  • 1 tbsp agave syrup
  • salt and pepper (to taste)

Directions:

  1. Mix all of the dressing ingredients in a bowl thoroughly to create the dressing.
  2. In a separate bowl, mix the lettuce, plum, and dressing together. Top with almonds and enjoy!

Cherry Syrup

Makes 2 cup of syrup.

Ingredients:

  • 2 pounds fresh cherries, pitted
  • 2 cup sugar

Directions:

  1. Mix the cherries and sugar together and simmer for 15-20 minutes. Cool for another 1/2 hour.
  2. After cooled, strain the syrup and leave the cherry pulp*. Enjoy with pancakes, in drinks, or as a sweet treat.

For Cherry Refresher  (Drink), click here.

*Pulp may be used on top of waffles or biscuits.

Cherry Refresher with a Hint of Mint (Drink)

Cherry Refresher

Makes 1 glass.

Ingredients:

  • 2-3 tablespoons cherry syrup (for Cherry Syrup click here)
  • lemon juice (from 1 lemon)
  • crushed/shaved ice
  • 3/4 cup sparkling water (flavored optional)
  • 3-4 pieces of mint

Directions:

  1. Pour the sparkling water in a glass.
  2. Add the cherry syrup and lemon juice.
  3. Add the desired amount of shaved/crushed ice, top with mint, and serve.

Blueberry Syrup

Makes 1 cup of syrup.

Ingredients:

  • 2 cups fresh blueberries
  • 1 cup sugar
  • 4-5 lemons, juiced

Directions:

  1. Mix the blueberries and sugar together and cook for 15-20 minutes. Cool for another 1/2 hour.
  2. After cooled, add the lemon juice. Enjoy with pancakes, in drinks, or as a sweet treat.

For Blueberry Refresher (Drink), click here.

Lemon and Blueberry Pancake

Lemon-Blueberry Pancakes

Lemon and Blueberry Pancakes

Serves 4.

Ingredients:

  • 2 cups multigrain pancake mix
  • 1 1/2 cup buttermilk
  • 1 tbsp maple syrup
  • 1 tbsp oil
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup blueberries (fresh or frozen)
  • 1/4 tsp salt

Directions:

  1. Mix all the ingredients in a bowl except the maple syrup and the blueberries.
  2. Let it sit for 10 minutes. Add blueberries to the batter.
  3. Heat a nonstick pan to a warm to hot temperature. Grease the pan lightly with butter.
  4. Pour about a fourth of the batter atop the pan and let it spread. Size and shape may vary.
  5. Cook the pancake on both sides until the pancake becomes a golden brown color.
  6. Serve warm with maple syrup drizzled over the top.

*May be enjoyed with fresh fruit and whipped cream.

French Toast

French Toast

Serves 4 People

Ingredients:

  • 4 slices of bread (any type works)
  • 2 cups soy, almond, or regular milk
  • 1 tbsp nutritional yeast
  • 2 tsp oil
  • 1 tsp corn starch
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tbsp agave syrup
  • 2 tbsp pancake mix or all purpose flour
  • 1/4 tsp turmeric powder
  • 1 tsp confectioners’/powdered sugar
  • whipped cream (optional)

Directions:

  1. Place all ingredients, other than bread, powdered sugar and whipped cream, into a bowl and mix well.
  2. Heat a nonstick pan (grease the pan with a thin layer of butter).
  3. Dip each slice of bread into the batter and place on nonstick pan.
  4. Cook on low heat, each side until the bread becomes golden brown in color.
  5. Top with powdered sugar. Fresh fruit and whipped cream may be added.

Apple-Cherry Crumbles

Serves 4 people.

Apple-Cherry Crumbles

Apple-Cherry Crumbles

  • 2 fuji apples (peeled and sliced)
  • 1 cup cherries (fresh or frozen)
  • 1/4 cup all purpose flour
  • 2 tsp cinnamon
  • 1/2 cup brown sugar
  • 1 1/2 cup Quick oats
  • 1/2 tsp baking powder
  • 1/4 cup apple juice (any type)
  • 1 tsp lemon juice
  • 1/4 cup crushed walnuts

Instructions:

  1. Preheat the oven to 350 degrees.
  2. Mix the apples, cherries, 1 teaspoon flour, 1 teaspoon cinnamon, the lemon and apple juice, and 1 tablespoon brown sugar in a large bowl.
  3. In a separate bowl, combine the remaining ingredients (including the leftover cinnamon, brown sugar, and flour) and mix well.
  4. In a greased baking pan, spread the second blend on top of the apple mixture. Cover with aluminum foil and bake for 1 hour at 350 degrees. **After 45 minutes, remove the aluminum foil and continue to bake for 15 more minutes.**

*Crumbles can be enjoyed with ice cream if desired.

**Peaches, strawberries, blueberries, apricots, and pears can be substituted in for cherries or apples.

Red Cabbage and Green Apple Salad

Red Cabbage and Green Apple Salad

Red Cabbage and Green Apple Salad

Ingredients:

  • 1/2 of a green apple, sliced into very thin pieces
  • 1/2 cup red cabbage (shredded)
  • 1/2 tsp agave syrup
  • 1 tbsp Peanut Sauce*
  • crushed peanuts (to taste)
  • cilantro leaves (to taste)

Instructions:

  1. Arrange the cabbage and apple slices on a plate. 
  2. Drizzle the agave syrup atop the apple slices.
  3. Drizzle the peanut sauce over the salad.
  4. Sprinkle the crushed peanuts and cilantro leaves on top of the salad (to taste) and serve.

*For Peanut Sauce:

  • 2 tablespoon peanut butter
  • 1/2 tsp seasme oil (any oil works)
  • 1/2 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1/4 cup water
  • salt and pepper (to taste)

Directions for Peanut Sauce: Mix everything together in a small bowl.

**Sauce can be refrigerated for up to a week.

***Green cabbage and red apple can be substituted for red cabbage and green apple.

 Strawberry Salad

  
Ingredients:

  • 1 bunch chopped lettuce leaves
  • 2 cups Strawberry, sliced
  • 1 tablespoon Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • Salt & Pepper (to taste)
  • 3 tablespoon sliced salted Almonds
  • 1 tablespoon Strawberry Jam

Directions:

  1. Toss lettuce and strawberry in the bowl.
  2. Mix the oil, balsamic vinegar, salt, pepper, and jam, and drizzle it over the lettuce and strawberry.
  3. Add the almonds and serve.

Orange-Fennel Salad

Orange-Fennel Salad

Ingredients:

  • 6 oranges, peeled and sliced 1/4 inch thick
  • 1/4 of a fennel or anise bulb
  • Snipped fresh basil
  • Salt and Pepper (to taste)

Directions:

  1. Arrange the orange slices on a platter.
  2. Using a peeler, shave the fennel into thin small stripes and sprinkle over oranges.
  3. Sprinkle basil and salt and pepper over salad.
  4. Serve.

Spinach, Lettuce, and Orange Salad

Ingredients:

  • ½ pack Spinach
  • 1 bunch Lettuce
  • 3 Mandarin Oranges, peeled and skin removed
  • 2 tablespoon Almonds, sliced and toasted
  • 1 tablespoon Olive Oil
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Sugar
  • ½ teaspoon poppy seed
  • 1 teaspoon Mustard
  • Salt and Pepper (to taste)
  • 1 teaspoon Mango Vinegar

Directions:

  1. Mix Spinach, Orange, and Lettuce in bowl.
  2. In a separate bowl, mix the Olive Oil, Lemon Juice, Musturd, Sugar, Poppy Seed, and Mango vinegar.
  3. Pour dressing into main bowl.
  4. Add toasted nuts and mix.
  5. Serve.

Papaya Salad

IMG_1856Ingredients:

  • 2 cups raw grated Papaya
  • 1 tomato chopped
  • 1 tablespoon cilantro
  • 1/4 cup grated carrots
  • 1/4 cup green onion chopped
  • 1/4 cup peanuts crushed (sweet or salty per taste)
  • 1 green chili chopped
  • 2 dry red chili crushed
  • salt (to taste)
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • 1/4 tsp oil
  • 1/4 tsp mustard seeds

Directions:

  1. Head oil and add mustard seeds and red chili.
  2. Mix everything  (except peanuts) in a big bowl.
  3. Top with the peanuts.
  4. Let it sit for 5 minutes.
  5. Serve.

Edamame Bean Salad

 

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Ingredients:

  • 1 cup edamame beans (frozen)
  • 1/2 cup corn kernels (frozen)
  • 1/4 cup chopped onion
  • 1 tbsp dried cranberry
  • 1 tbsp lemon juice (more to taste)
  • 1 tbsp chopped cilantro
  • 1 mini bell pepper (chopped)
  • 1 tsp olive oil
  • salt and pepper (to taste)

Directions:

  1. Microwave edamame beans and corn for 3 minutes.
  2. Cool for 10 minutes.
  3. Mix everything in a bowl.
  4. Mix and serve.

*Salad can be eaten with couscous or cooked quinoa.

**Salad can be refrigerated for up to 2 days.

Apple Salad

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Salad:

  • ½ pack spinach
  • 1 bunch lettuce
  • 1 crispy apple
  • 1 handful walnuts, toasted
  • 2 tablespoon goat cheese

Dressing:

  • 2 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon sugar
  • salt and pepper (to taste)

Directions:

  1. Mix Spinach, Apple, and Lettuce in bowl.
  2. In a separate bowl, mix the dressing.
  3. Pour dressing into main bowl.
  4. Add walnuts and goat cheese.
  5. Mix and serve.

Orange-Mint Crackers

Ingredients:

Orange-Mint Crackers

  • Several Multi-Grain Crackers
  • 2 tbs. Cream Cheese
  • ½ tbs Orange Marmalade
  • One tangerine; peeled and skinned
  • A few mint leaves (optional)

Directions:

  1. Mix cream cheese and marmalade together.
  2. Spread it on one cracker.
  3. Place one orange slice on the cracker.
  4. Place one or more leaves of mint atop the orange slice and serve.

Strawberry Crepe

Ingredients:

IMG_0255

  • 1 cup pancake mix
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla essence
  • 1 tablespoon sugar
  • 1/2 tablespoon butter or oil
  • Nutella (To taste)
  • Strawberries, sliced (to taste)

Directions:

  1. Mix everything together except the Nutella and Strawberries.
  2. Let it sit for 30 minutes.
  3. Heat a lightly oiled griddle or frying pan to medium temperature.
  4. Pour or scoop the batter and pour on the griddle.
  5. Spread out the batter to however thin you want your crepe.
  6. When both sides are cooked, spread the Nutella across your crepe.
  7. Place the strawberries in a line over the Nutella.
  8. Wrap and enjoy.