Posted by alisa on June 24, 2010 | 13 Comments
Usually, I only post recipes that are “my own” in the sense that I made them up in my little head (not to say someone else out there couldn’t have made up a similar one in their own head – really, how many original recipe ideas are truly left?!) or I have significantly altered a recipe. Seriously, I have a hard time leaving those ingredients and directions alone. But once in a while I find a simple gem … one that I just know I shouldn’t mess with … at least not right away.
I actually made this tortilla recipe for the first time last year, and have made it twice since. The first time I did the sandwich roll-ups you see below with some homemade slaw, the second time we used them for fajitas, and the third time I used them for making roll-up snacks, vegan/vegetarian style (sweet and savory). Sorry no pics on the last two, but they were equally good … better even, since my rolling skills improved.
True, I will be fooling around with this wholesome tortilla recipe in the future, it just seems to have so much potential. But, it is also awesome as is, so I really wanted to share it with you here. Plus, I love, love, love that they use so few ingredients (no additives!), are totally whole grain, and quite economical (have you seen the price of good tortillas these days?). Oh yes, and they are tasty too … husband approved.
Whole Grain Spelt Tortilla
Rolling out the tortilla dough is more of an art than I expected, and does take some practice. If you happen to have a tortilla press, this recipe will be insanely fast. If not, allow a little extra time for rolling and cooking … you will speed up with practice. Also, I like my tortillas burrito-sized, so I just make 6. Eight makes them a generous taco-size in my opinion.
Recipe from Recipezaar. This recipe is Vegan / Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Soy-Free, and Sugar-Free.
- 2 Cups Spelt Flour (whole grain)
- 1/2 to 1 Teaspoon Salt (I like to use half the amount, but your call)
- 1-1/2 Teaspoons Baking Powder
- 1 Tablespoon Olive Oil
- 3/4 Cup Hot Water
In a bowl, mix all ingredients well. Cover and let sit in a warm place for 20 minutes.
Divide into 8 equal parts [6 for larger tortillas] and let sit, covered, another 20 minutes.
Roll each ball out to a 6- or 7-inch circle shape. I’ve found it helps to flatten each ball with your hand. Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. When it starts to get thinner, take your left hand (if you’re right handed) and turn the tortilla a couple inches. Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. Keep turning and rolling until it is paper thin.
Preheat a skillet on medium high heat. Place a tortilla into the skillet and watch until bubbles form. This won’t take long [about 30 to 60 seconds].
After bubbles form, and the bottom is lightly brown (or there are darker spots), flip over, press down once or twice [I prefer not to press down, this is an option], and cook for about 30-45 seconds, or if smoke appears.
Cook remaining tortillas, watching carefully, and place in a plastic bag, with wet paper towels in between them (or at least on top and bottom of stack) to keep them soft and moist.
These are best if used fresh, but you can refrigerate them if needed [careful as they can dry out], or remove the paper towels and freeze.
Yields 6 to 8 whole grain tortillas
Blog Events:
Submitted this recipe to Family Food Fridays
Tags: bread, dairy-free, egg-free, food allergy-friendly, milk-free, nut-free, quick bread, recipe, snack, soy-free, spelt, sugar-free, vegetarian, wheat-free, whole grain
Filed Under: Alisa's Recipes
Posted by alisa on June 20, 2010 | 14 Comments
He worked hard to support our family and raise my sister and I in a good community. But it is the little gestures I remember most about my father growing up … the way he cheered louder than anyone (for ALL of the kids) at every one of my soccer games, the library trips when we both needed an escape, the cinnamon toast. Oh come on, you knew it would all come back to food didn’t you?
The truth is, I obtained my food obsession from my father. He has always been in pursuit of ultimate health, following nutritious fad after fad based on the latest studies. I will never forget how badly the house smelled every weekend during his “liver is healthy” phase. Thankfully, that didn’t last too long. And the one rule he always held onto was to eat breakfast. I liked that rule, and adopted it whole-heartedly, but somedays my stomach just didn’t want to cooperate. These days I have good control over my gut, but back then was a different story. When I felt unsettled, and it was time for breakfast, dad would make me cinnamon toast … always on whole wheat bread of course (I liked all vegetables too – yes, I was a strange child).
I typically bake our bread from scratch (my latest obsession being this spelt bread), but this week we got a free loaf of “hearty” bread from the grocery store, and it was begging to be made into cinnamon toast … a treat that I hadn’t enjoyed in years (decades perhaps?). It may not be the ultimate in healthy food, but every comforting bite reminded me of what a wonderful father I have.
Cinnamon Toast Unrecipe – Toast favorite bread to desired crispness, spread with Earth Balance soy-free (my dairy-free margarine choice), sprinkle generously with sugar (regular white or even coconut sugar!), gently shake/tap off any excess sugar, shake on cinnamon to taste.
Optional – Eat it like a dork - pull off and eat crusts, fold toast in half and eat sandwich style leaving a portion of the center fold for last where a nice pocket of sugar and cinnamon remains.
Yes, I had a precise technique for how I ate all of my food as a kid (okay, I still have some rules). Can we say anal left-brainer? I got that from dad too.
Happy Father’s Day to all of the wonderful dads out there!
Is there a food or dish that reminds you of your dad?
Posted by alisa on June 19, 2010 | 2 Comments
My good bloggie friend and holistic nutritionist diva, Meghan Telpner, has released yet another ebook.
Summer Sipping has contains over 20 deliciously refreshing beverages … including one of mine! Yes, of course I am in full support of all of Meghan’s ebooks, but I am just so darn proud that she selected my recipe (Watermelon Lemonade) for inclusion.
I have obtained a copy, and these are the highlights that I like about this ebook:
* All natural, whole food recipes with no refined sugars
* Tons of customizable blender ideas
* “Info Sheets” – Beyond the actual recipes, Meghan includes some fun and useful informational and “how-to” pages within
* All are alcohol-free as is (some have an alcohol option)
* Pictures, lots of big, colorful eye-candy
The recipes that are exciting me most include the Orange Sherbet, Mocha Frappe, Cherry Bomb, Mint Chocolate Shake, and Coconut Lemon Quench. But there are many more to choose from.
The ebook is available here (along with her other ebooks and tutorials) for $14, and according to Meghan, “the first 50 peeps to get their copy of Summer Sipping will also receive a free copy of Whole Foods for Whole Health Mp3.”
Posted by alisa on June 18, 2010 | 5 Comments
I do shop the deals at my local Whole Foods once a month, but those seem to vary by location, and aren’t always advertised specials (ie – sometimes I will show up to discover locally grown broccoli crowns for $.99 a lb!).
But, this time I received a sale alert that specifically stated it is “nationwide” … the catch? One day only, TODAY! If you are passing by a Whole Foods today (Friday, June 18), you can swing in and pick up as many cherries as you want for just $1.99 per pound. It is Cherry Fest.
In honor of this event they are also hosting a giveaway for a week long trip (including airfare!) for two to the Northwest cherry-growing states. And, June 21 begins Cherry week on the Whole Foods blog, where you can submit a cherry recipe for a chance to win a $1000 Whole Foods gift card!
Happy stone fruit season,
Posted by alisa on June 15, 2010 | 24 Comments
I just noticed that most of the smoothies on my blog include banana. Believe it or not, I do take the occasional banana break using mango, avocado, or other fruits for thickening power, but I am not going to apologize for my love of this sweet and highly accessible fruit. In fact, I am going to share my current favorite breakfast today that features, you guessed it, one big, sweet banana.
Why the obsession with bananas? Of course, the taste is awesome … and nothing naturally thickens and sweetens a healthy dairy-free smoothie/shake like frozen, ripe banana chunks. But my love runs deeper than mere aesthetics.
My whole life I have had a problem with severe calf cramps. Mid-stride during soccer matches (as a child and adult) they would suddenly seize leaving me frozen and writhing in pain. I frequently awoke in the middle of the night with extreme cramping (yes, my poor husband has been startled awake by my sudden outbursts on many occasions). But about five years ago I started my smoothie habit, eating at least one large banana every day. And what do you know, those calf cramps vanished. I mean *poof* – for good. The only time they have returned is mid-winter one year when I took a banana hiatus. Never again.
Many people argue that bananas aren’t actually the best source of potassium (a known cramp fighter). They are a “good” source, though in reality not a true top contender. But perhaps it is something more than just potassium … perhaps it is the whole nutrient banana package that somehow works.
Though one might think consistent change would be needed to keep things interesting with the old banana, to me it is a comfort food and I have comfort smoothies. I used to be completely loyal to the True Blue Smoothie, but the past year has brought on an intense love of peanut butter. You may have spotted my addiction via the Uber-Rich Peanut Butter Ice Cream with Peanut Butter Chunks (definitely a good recipe for this time of year), my PB & J Thumbprints (yes, no bake!), or the Nutty Oatmeal Blender Waffles (I couldn’t resist tossing PB in my favorite waffles).
These are all nice treats, but on a daily basis, my cravings are quite simple. Very simple in fact. Below is my favorite smoothie “recipe” for the past year (and we are talking the whole year – notice the snow in the background of the photo below - that was actually May though). I hesitated on posting it because it is so basic and so loose, but I love it, I CRAVE it. I usually go for max PB and make the smoothie super-thick (almost soft-serve style), with as little milk alternative as possible.
Peanut Butter and Banana Cravings Smoothie
This really isn’t a recipe in the strictest sense of the word, but rather a simple idea. I always vary the amount of banana and pb depending on my cravings, and sometimes a dash of stevia is in order. If I think I need something nutrition-wise, one or more of the add-ins listed may make their way in.
- Frozen Ripe Banana Chunks (I use about two handfuls – at least one large banana, maybe a bit more sometimes)
- 1 to 2 Tablespoons Creamy Natural Peanut Butter (I use unsalted and sometimes add a tiny, tiny pinch of salt, but salted could be good too)
- 3/4 Cup to 1-1/2 Cups Unsweetened Vanilla or Plain Almond Milk or Coconut Milk Beverage (feel free to use your favorite milk alternative – regular sweetened versions will of course up the indulgence factor nicely and you can even use chocolate!)
- 1/8 to 1/4 Teaspoon Ground Cinnamon
- Sweetener to taste (optional – I use a dash of stevia or a little maple or honey if the banana is under-ripe, but otherwise, I go without)
Place the frozen banana, pb, and 3/4 cup of milk alternative in your blender. If you have a powerful blender, whiz away. Less powerful like mine? Pulse to break up the ingredients, and then blend. If it is too thick, add milk alternative a little at a time until it blends well and reaches your desired consistency.
If you have a wimpy blender, avoid the temptation to throw a bunch of liquid in too soon. Too much and the blades won’t catch all of the chunks – they will simply whiz around. You can always add more liquid once it is smooth. I prefer my smoothies spoonable, so I add as little as possible.
Blend in the cinnamon, sweetener if using, and any other add-ins you desire (see some of my suggestions below).
My Favorite PB & B Add-ins:
- A Scoop of Chocolate Superfood Mix (Kidz or Adult) from Amazing Grass
- A Big Fistful of Spinach
- Some Ground Flaxseed
- Cocoa or Carob Powder (1 teaspoon to 1 tablespoon)
- Protein Powder (we like pure egg white protein powder or vanilla hemp protein powder, but your favorite will do)
Yields 1 nutty serving
Blog Events:
Tags: bananas, breakfast, cinnamon, dairy-free, dessert, egg-free, food allergy-friendly, gluten-free, milk-free, quick & easy, recipe, soy-free, sugar-free, vegan, vegetarian, wheat-free
Filed Under: Alisa's Recipes
Posted by alisa on June 8, 2010 | 9 Comments
Really, aren’t most salad dressing relatively raw? Regardless, when reviewing Becoming Raw: The Essential Guide to Raw Vegan Diets (talk about a dense read!) I decided to give a couple of the recipes a go, and one of the salad dressings along with a smoothie peaked my interest …
First up was the Pink Cadillac Smoothie – a very simple recipe (mangoes, strawberries, and OJ – whiz away) that was good, but not totally to my taste. I think my fruit was under-rype and I am not a big fan of OJ-based drinks. A little orange juice is good, a lot, seems to overpower.
Next up was the Liquid Gold Dressing. This was definitely unique. Not a blend I would have concocted, yet it worked. It was surprisingly mellow compared to other vinaigrettes – lightly sweet, lightly savory, lightly pungent. I’m not a big lemon juice fan, so I subbed the juice with apple cider vinegar (I actually think this may go better with the flavors) and did a little ratio adjusting.
Anyway, Becoming Raw is really about far more than recipes, it is a bible for anyone considering a partially or fully raw diet. You can read my full review of the book here on Go Dairy Free … but, how about that modified salad dressing recipe … hmmm?
Almost Raw Liquid Gold Salad Dressing
Part of the point of this nutritious dressing is getting your Omega-3′s, hence the hemp oil, hemp milk, and flaxseed. But, if hemp products aren’t in your budget, you can use another good quality oil (even EVOO) and your favorite plain or unsweetened milk alternative.
This recipe is adapted from Becoming Raw: The Essential Guide to Raw Vegan Diets. It is Vegan, Vegetarian, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, and Refined Sugar-Free.
- 2 Tablespoons Hempseed or Flaxseed Oil (I used Manitoba Harvest Hempseed Oil)
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Plain or Unsweetened Milk Alternative, plus more as needed (I used Manitoba Harvest Original Hemp Milk)
- 4 Teaspoons Nutritional Yeast Flakes
- 1 Tablespoon Soy Sauce or Wheat-Free Tamari (for gluten-free)
- 2 Teaspoons Ground Flaxseed (grind then measure)
- 1/2 Teaspoon Dijon Mustard
- 1 Teaspoon Maple Syrup
- 1/4 Teaspoon Ground Cumin (optional in my opinion)
Whisk all ingredients together in a small bowl. If dressing is too thick for your tastes, feel free to thin with a wee bit more milk alternative. Go slowly though … a little liquid goes a long ways when thinning dressings.
To note, the flaxseed will cause the dressing to thicken the longer it sits.
Yields 2 to 4 servings, depending on the size of your salad
Posted by alisa on June 1, 2010 | 18 Comments
My in-laws were in town a couple of weeks ago and I wanted to make them a yummy but healthy breakfast, since a) they were staying in a hotel and a good breakfast really wasn’t an option and b) they have a bad habit of skipping breakfast, but I knew a light pastry would hit the spot. Since they are quite English, anything that goes with tea (scones in particular) is a welcomed treat.
On a mission for the most nutritious scone recipe I could find, I stumbled across the Raspberry Scones from Erin McKenna of Babycakes and author of Babycakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery. This is one of the non-gluten-free recipes from Babycakes – it is made with whole grain spelt flour. It is my understanding that most of the recipes in Babycakes are gluten-free, but some do use spelt and maybe oats?
Unfortunately, I have heard terrible things about the recipe results from this cookbook from food blogging friends who I am positive know their way around the kitchen. Hence why I haven’t purchased the cookbook myself. BUT, this recipe is a winner.
Seriously, my fried food loving in-laws are far from from healthy when it comes to diet choices, but they loved these scones. Really, I was even a bit shocked that they didn’t come out tasting too hearty – they were quite pleasant and scone-like!
I actually found a couple of different versions of this recipe online that each stated they were from Babycakes … so I am not sure which was the original and which was a wee bit adapted. Since I further adapted it just a wee bit and included some of my own notes, I have noted that it is “adapted,” but really, this is still quite true to the original recipe … I think …
Babycakes Blueberry Spelt Drop Scones
This recipe is adapted from Babycakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery. It is Dairy-Free, Egg-Free, Nut-Free, Soy-Free, Wheat-Free, Refined Sugar-Free, Vegetarian, and optionally Vegan.
- 2 Cups Whole Grain Spelt Flour
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 1/3 Cup Coconut Oil, plus more for brushing (can sub canola oil or extra-light olive oil)
- 1/3 Cup Honey or Agave Nectar, plus more for brushing (I used this honey)
- 1 Tablespoon Vanilla Extract
- 1/4 Cup Hot Water
- 3/4 Cup Fresh Blueberries (see my note below)
Preheat your oven to 350ºF and line a baking sheet with parchment paper or a silpat.
In a medium bowl, whisk together the flour, baking powder, and salt. Add the oil, sweetener, and vanilla and stir together until a thick, slightly dry batter is formed. Pour the hot water into the batter and mix. Gently fold in the berries just until they are marbled throughout the batter.
For each scone, scoop 1⁄3 cup batter onto the prepared baking sheet (or twelve even lumps). Space the scoops 1 inch apart to allow them to spread. Lightly brush the tops with the oil. Bake the scones on the center rack for 14 minutes, rotating the sheet 180 degrees after 7 minutes. The finished scones will be golden and slightly firm. Remove from the oven and brush with honey or agave nectar.
Let the scones stand on the sheet for 15 minutes, then transfer them to a wire rack to cool completely. Store the scones in an airtight container at room temperature for up to 2 days.
About the berries and oil: I made the mistake of using frozen blueberries without defrosting them. Usually this would be the thing to do, but I forgot that I was working with coconut oil. Coconut oil solidifies when chilled. The frozen blueberries caused the batter to get so thick that I couldn’t work all of the blueberries into the batter! So if you are using frozen berries, either defrost them or use a more liquid oil like canola or olive.
Yields 12 kid-sized scones (we each had two without feeling too full)
I actually made two different types of scones while my in-laws were here, the second was my own from-scratch adventure into some Vegan Whole Grain Maple Cinnamon Scones. They were also delicious, but a bit more like thick biscuits than scones. And while everyone liked them, the Babycakes scones won first place. Still, I had intended to play around with the recipe more … but … I lost my notes. Figures. Seriously, how do I keep doing this? Anyway, until it surfaces, I will leave you with a couple of pictures …
Okay, back to those less attractive, but most delicious Babycakes Berry Scones …
Happy June all … and bring on summer!
