Whole Grain Pancakes

Whole grain is a phrase you’ll find on many packaged items.  But no matter how bold and colorful the front of the label might be, you won’t know how truly whole your food is without reading the back of the label.  And your best bet for truly buying whole foods is to buy items that don’t have any labels at all.

These pancakes truly use the whole grain.  I like to use two grains per pancake recipe.  The first is buckwheat, because it has a thick, gelatinous quality that helps the pancakes hold together beautifully.  For the second grain, I use whatever is in my cupboard: brown rice, quinoa, amaranth, spelt.  Cover all the grains in water and a dash of apple cider vinegar before bed (this removes the phytic acid and increases the bioavailability of nutrients for you), blend up with a little water the next morning, and you have a truly delicious and nutritious pancake batter.

Like many recipes, this one is a canvas.  The most basic recipe is just grains and water- and it’s delicious.  I like to throw in flaxseeds which help the batter to bind and add a ton of nutrition in the form of omega-3 fatty acids and estrogen balancing lignans.  If you want a caramelized, golden color, you need to add a little sugar.  You can achieve this by blending them up with a banana (and you’ll have banana pancakes!) or a healthy drizzle of maple syrup.  To balance out the sugar, it’s lovely to add a little spice.  I like cinnamon, but you could just as easily throw in a pinch of cardamom, vanilla, nutmeg or clove.  A heaping teaspoon of baking powder makes the batter light and fluffy.

And then there’s maca powder.  You’ll notice that in the recipe I include it as an optional ingredient.  I hesitated with whether to include it here, as vegan food is often criticized for being elitist and unattainably exotic.  Maca is not an everyday ingredient, but I do use it in my kitchen and it gave these pancakes a delicious, malty flavor and fantastic fluffy texture.  I’ll leave it up to you decide if you’d like to invest in a bag.

Maca powder is an adaptogenic herb, meaning it helps your body adapt to stress by balancing your hormones. This study found that not only did taking maca appear to support with balancing hormones in early post-menopausal women, but it may help to increase bone density.  Maca is also a particularly great addition if you or your loved ones have adrenal fatigue, issues with your thyroid, or hormonal imbalances.  How’s that for breakfast?

Love and Pancakes,

 

 

Whole Grain Pancakes

Adapted from Sarah Britton's Revolutionary Pancakes

  • 1/2 cup buckwheat
  • 1/2 cup whole grain (buckwheat, brown rice, oat groats, etc.)
  • 1 teaspoon apple cider vinegar OR lemon juice
  • 2 tablespoon flaxseeds
  • pinch sea salt
  • 1 teaspoon ground cinnamon
  • 1 banana OR 2 tablespoons maple syrup
  • 2 tablespoons maca powder (optional)
  • water or non-dairy milk, to blend
  • 1/2 tablespoon baking powder
  • refined coconut oil, for frying
  • For serving: maple syrup, fresh berries, toasted coconut, roasted pumpkin seeds, etc.
  1. The night before you want your pancakes, soak your whole grains by covering them in fresh water and adding 1 teaspoon of an acidic medium (vinegar or lemon juice).
  2. The morning you want to make your pancakes, drain and rinse your soaked grains. You may notice a bit of gelatinous coating from the buckwheat. That's totally normal and safe. Just rinse it away.
  3. Transfer your grains to a blender. Add flaxseed, salt, cinnamon, sweetener, maca powder (if using) and 1/2 cup of water. Blend on high until totally smooth.
  4. Look at your batter. Is it too thick? If so, add a little more water about 1 tablespoon at a time until a thick, but pourable consistency is achieved.
  5. Add baking powder and stir briefly, just to incorporate.
  6. In a frying pan, heat a knob of coconut oil over medium heat. Pour a few tablespoons of batter into the pan to create a pancake. Cook until the edges look dry and brown and many bubbles have formed (about 3-4 minutes). Flip and cook an additional 1-2 minutes. Remove from the pan. Continue until all the batter has been used.
  7. Serve with your desired toppings.

Notes

For a gluten-free diet, use gluten-free grains.

For a whole foods, plant based diet, use the banana instead of the maple syrup.

http://www.theinclusivevegan.com/whole-grain-pancakes/
Whole Grain Pancakes

Adapted from Sarah Britton's Revolutionary Pancakes

  • 1/2 cup buckwheat
  • 1/2 cup whole grain (buckwheat, brown rice, oat groats, etc.)
  • 1 teaspoon apple cider vinegar OR lemon juice
  • 2 tablespoon flaxseeds
  • pinch sea salt
  • 1 teaspoon ground cinnamon
  • 1 banana OR 2 tablespoons maple syrup
  • 2 tablespoons maca powder (optional)
  • water or non-dairy milk, to blend
  • 1/2 tablespoon baking powder
  • refined coconut oil, for frying
  • For serving: maple syrup, fresh berries, toasted coconut, roasted pumpkin seeds, etc.
  1. The night before you want your pancakes, soak your whole grains by covering them in fresh water and adding 1 teaspoon of an acidic medium (vinegar or lemon juice).
  2. The morning you want to make your pancakes, drain and rinse your soaked grains. You may notice a bit of gelatinous coating from the buckwheat. That's totally normal and safe. Just rinse it away.
  3. Transfer your grains to a blender. Add flaxseed, salt, cinnamon, sweetener, maca powder (if using) and 1/2 cup of water. Blend on high until totally smooth.
  4. Look at your batter. Is it too thick? If so, add a little more water about 1 tablespoon at a time until a thick, but pourable consistency is achieved.
  5. Add baking powder and stir briefly, just to incorporate.
  6. In a frying pan, heat a knob of coconut oil over medium heat. Pour a few tablespoons of batter into the pan to create a pancake. Cook until the edges look dry and brown and many bubbles have formed (about 3-4 minutes). Flip and cook an additional 1-2 minutes. Remove from the pan. Continue until all the batter has been used.
  7. Serve with your desired toppings.

Notes

For a gluten-free diet, use gluten-free grains.

For a whole foods, plant based diet, use the banana instead of the maple syrup.

http://www.theinclusivevegan.com/whole-grain-pancakes/

Elvis Brownies

Do you know your neighbors?  I have to admit that I don’t know all my neighbors.  But I will find any excuse to hang out with my upstairs neighbor, Ann.

Ann is one of the most special and unique women I’ve ever met.  She is an Italian woman who grew up in Brooklyn.  She has lived in my building for 43 years and has a one eyed black cat named Buddy that she walks in the hallway on a bright blue leash (“because it looks so striking with his fur”).  She is effervescent, unpretentious and an absolute delight to share time and treats with.

A few months ago, we had a snow storm that just happened to land on Ann’s birthday.  I was stuck home and happily enjoying my cozy hermit day off.  I wanted to whip up a special treat for Ann, but I didn’t want to leave my house.  That’s when I remembered a recipe I’d seen for banana brownies.  I had bananas, peanut butter, cocoa powder and chocolate- I was set.

These brownies are ridiculously easy to make, use whole food ingredients, and are gluten-free.  You basically just throw everything together in a food processor, blend and bake.  25 minutes later you have warm, gooey, chocolatey joy.

I had Ann over for an afternoon birthday brownie celebration.  She loved them and I have no doubt that you will, too.   Remember, food is more than food- it’s about community and connection.  Make a batch and share them with your neighbors.

Love and Brownies,

 

 

Elvis Brownies

Yield: 6-9 Brownies

Adapted from Sarah Britton's Protein Rich Cacao Brownies

  • For the brownies:
  • 4 large, ripe bananas
  • 1/2 cup natural nut butter (peanut for an Elvis theme)
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla powder or vanilla extract
  • 1 teaspoon baking powder
  • 1 100g chocolate bar, chopped
  • sea salt (optional)
  • For the icing:
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons peanut butter
  • 1 tablespoon maple syrup
  • 2 tablespoons cocoa powder
  1. Preheat your oven to 350 degrees.
  2. Peel bananas and process in a food processor until totally smooth.
  3. Add peanut butter, cocoa, vanilla, baking powder and blend until smooth. You may need to scrape down the sides with a spatula a few times to make sure everything is well incorporated.
  4. Add 1/2 the chopped chocolate bar and pulse a few times to incorporate.
  5. Pour the batter into an 8x8 greased baking tin. Sprinkle remaining chocolate and sea salt on top.
  6. Bake for 20-25 minutes until a toothpick inserted comes out clean.
  7. Allow the brownies to cool completely before icing. While you're waiting for the brownies to cool, mix together coconut oil, peanut butter, maple syrup and cocoa powder until totally smooth.
  8. Once the brownies have cooled, pour over the icing and smooth to the edge. Allow the icing to set before slicing.
  9. Share with a neighbor and enjoy!

Notes

For a peanut allergy, use almond butter, sunflower seed butter, or tahini.

For a whole-foods plant based option, omit the chocolate bar and add cacao nibs.

http://www.theinclusivevegan.com/elvis-brownies/

 

Power Latte

PubMed is my new favorite website.  Since my lovely friend Kaitlin was diagnosed with ALS, I have been spending a lot of time browsing through the National Library of Medicine, reading every peer-reviewed article I can find about non-drug based interventions to autoimmune disorders.

What I see echoed again and again through the pages of these articles is this: food is medicine.  Whole plant foods have an incredible power to heal the body.   Of course, there is no known cure for ALS.  But there is a wealth of information available about cellular similarities among people with autoimmune diseases and food-based therapies that may offer meaningful interventions.

Turmeric is one of these seemingly magical, medicinal foods.  It has a wonderful ability to help neutralize free radicals- those pesky extra electrons floating around which create a cascade of volatility in your body.  Antioxidants, like those found in turmeric, stop oxidative stress in it’s tracks by grabbing those extra electrons.  And if you eat turmeric with a dash of black pepper, it increases the bioavailability of the available nutrients, magnifying it’s impact.

As enlightening as these research articles may be, they don’t come with recipes.  In reading about the health benefits of turmeric for all people, and especially those with autoimmune disorders, I wanted to come up with a delicious antioxidant power latte.  This latte not only uses turmeric in it’s most bioavailable form, but it also takes advantage of the antioxidant powerhouse, the goji berry, which contains high concentrations of melatonin– a powerful antioxidant for the brain (especially wonderful for those with ALS).

This latte is medicinal and delicious.  It uses a combination of medicinal herbs and whole plant foods to offer a yummy, antioxidant boost to your daily diet.

Love and Healing,

 

 

Power Latte
  • 1 cup non-dairy milk
  • 1 inch fresh turmeric, sliced OR 1/2 teaspoon ground turmeric
  • 1/2 inch fresh ginger, sliced
  • 1-2 medjool dates, pitted
  • 1/4 cup goji berries, soaked (to soften)
  • 1/8 teaspoon cardamom
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • pinch of black pepper
  • cinnamon, for serving
  1. In a blender, combine milk, turmeric, ginger, dates, goji berries, cardamom, vanilla, sea salt and black pepper until totally smooth.
  2. Pour the mixture into a small saucepan and warm through.
  3. Pour your latte into a mug and dust with cinnamon.

Notes

For a nut-free latte, use soy, rice, or seed milk.

http://www.theinclusivevegan.com/power-latte/

Peach and Cardamom Cake

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My dear friend Meaghan turns 30 on Tuesday.  Meaghan is one of the kindest, wisest, wittiest women I know.  She has been a brilliant spot of light in my life for years, and I am incredibly honored to call her my friend.

Meaghan also loves cardamom more than anyone I’ve ever met.  And as far as I’m concerned, she invented the combination of cardamom and peaches.  A few months back when we had a beautiful bunch of fragrant peaches, I was inspired to create a recipe for Meaghan’s special day.  It’s tender, moist, and looks like a celebration.

Happy birthday, sweet friend!  I am thankful to have spent my 20s learning from you, and can’t wait to see what the next decade will bring.

Love and more love,

Peach and Cardamom Cake

Yield: 8-12 servings

  • 6 tablespoons grapeseed oil
  • 1 1/4 cup sugar
  • 2 large fresh or frozen peaches, thinly sliced
  • 2 1/2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cardamom
  • 1/2 teaspoon sea salt
  • 1 can coconut milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon rose water (optional)
  1. Preheat oven to 350.
  2. In the bottom of a lined cake tin, drizzle 1/2 tablespoon oil and 1/4 cup sugar. Arrange the peaches on top of the sugar in a pretty spiral. This will be the top of the cake when you're done.
  3. In a large mixing bowl, whisk together remaining sugar, flour, baking powder, baking soda, cardamom, and sea salt until combined.
  4. Pour in the coconut milk, vanilla extract and vinegar, and mix to combine.
  5. Pour the batter over the peaches. Bake for 50-60 minutes, until a toothpick inserted comes out clean.
  6. When the cake has cooled, run a knife around the edge to loosen the cake from its tin. Place a plate on the of the tin to catch the cake, take a deep breath, and flip the whole thing over. Give the tin a little giggle to release the cake, and peel away the lining.
  7. Slice and enjoy!

Notes

For a gluten-free cake, use an all purpose gluten free flour in place of the whole wheat flour.

http://www.theinclusivevegan.com/peach-cardamom-cake/

The World’s Best Chocolate Chip Cookies

My beautiful friend Kaitlin loves cookies more than anyone else I’ve ever met.  In our thrifty college, we would take cups of butter from the cafeteria back to our dorm room kitchen to whip up shortbread cookies and jam thumbprints.   And every year for the past 10 years we’ve made hundreds of cookies and other sweet treats to celebrate New Year’s Eve.

For health reasons, Kaitlin is experimenting with a gluten-free diet.  At first, she was reluctant.  After all, food is more than food.  Food is comfort and culture, familiarity and family.  Sure, you can buy expensive, highly processed gluten free cookies at many grocery stores and coffee shops, but they often taste like a mere shadow of the real thing.

So I wanted to make Kaitlin the most amazing, delicious cookie imaginable that just happened to be gluten-free.  I played with this recipe, modifying and tweaking it, in the hopes of creating the simplest and most delicious cookie imaginable.  And it worked!

When she first tried them, her whole face lit up like a Christmas tree.  These are soft, chewy, buttery, rich, chocolatey and delicious.  And they happen to be vegan, gluten-free, paleo, and free of refined sugar.

Chocolate chip cookies for the win!

Love and Possibilities,

 

 

The World’s Best Chocolate Chip Cookies
  • 2 cups almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup maple syrup
  • 3 teaspoons vanilla extract
  • 1 3.5 ounce bar chocolate, chopped
  1. Preheat your oven to 350 degrees.
  2. In a bowl, stir together almond flour, baking powder, and salt.
  3. Mix in maple syrup and vanilla and stir until the dough forms a sticky paste.
  4. Fold in chopped chocolate.
  5. Scoop out about a tablespoon of dough. Roll it between your palms to create a little dough ball, then flatten slightly. These cookies will not spread; they will be the same shape when you take them out of the oven as when you put them in.
  6. Bake for 12-15 minutes, or until the edges are golden.
http://www.theinclusivevegan.com/worlds-best-chocolate-chip-cookies/

Avocado Shake

avocado-milkshake

Happy New Year!  

I love the clean slate feeling of a fresh year.  I love the opportunity to reflect on all the wonderful things that happened the year before and wonder, with anticipation, what new friends and new adventures the new year will bring.

And I love new years resolutions.  I first became vegan because of a new years resolution.  I was doing a different challenge every month for a year, and my friend Julie asked if I’d like to go vegan with her for a month.  It sounded fun, so I figured I’d give it a try.  And that was the starting point of this beautiful adventure.

Many people use new years resolutions to set unrealistic goals and then self flagellate when they don’t achieve them.  I really see no point in this.  You have this blank page of a year- why muddy it with your own self loathing?  If you want to set a new years resolution at all, think about something you are curious about.  What would it look like to start exploring it?  What would be the first step?  Start there and see where the journey takes you.

This Avocado Shake is something I’d forgotten about until recently.  I was flipping through images from early drafts of my cookbook (another new years resolution project).  This shake didn’t end up making the final cut, but it’s the perfect type of new years recipe:  healthy, fast, easy.

It may sound strange, but I promise you it isn’t.  It’s actually a very common Brazilian recipe.  Brazilians blend avocados with milk and sugar;  I blend them with coconut milk and a little agave or coconut nectar.  This is a great recipe to make the morning after a long, indulgent night.  Avocados make the shake thick and creamy, while adding lots of fiber, vitamin k and vitamin e.  Coconut adds lots of medium chain triglycerides and a tropical flavor.

It’s a perfect recipe, no matter what diet you’re on.  Though it is an especially great recipe for my loved ones who are managing their neurological diseases through diets rich in veggies and coconut!

Love and Happy New Year,

Amanda Signature

 

 

Avocado Shake

Yield: 1-2 servings

This makes quite a thick shake. But the beauty of the recipe is that you can adjust any ingredient to suit your preferences. If you like it thinner, add more coconut milk. If you like it sweeter, add some ripe banana, one medjool date, or a little extra coconut nectar. If you want to add some extra veggies, through in a handful of spinach- it will yield a bright green color. Enjoy!

  • 1 ripe avocado, pitted
  • 1 1/2 cups coconut milk
  • 1 teaspoon vanilla extract
  • handful of ice
  • 1/2 tablespoon agave, coconut nectar, or maple syrup (optional)
  • pinch salt
  1. Blend all ingredients until totally smooth.

Notes

For a paleo diet: use coconut nectar.

For a whole foods plant based diet: replace the liquid sweetener with a medjool date or 1/2 ripe banana.

For a raw foods diet: use the meat and water from one young coconut.

http://www.theinclusivevegan.com/crispmas/

 

Apple and Blackberry Crisp

apple-blackberry-crumble


What’s your favorite holiday tradition?  Crispmas is fast becoming one of mine.  It’s a tradition that Eric and I have had for a few years, and it’s really quite simple:  we eat fruit crisp for breakfast to celebrate Christmas.

This recipe is incredibly flexible.  Use any fruit you like- fresh or frozen.  Eric loves apples, and I love blackberries, so that’s how this came about.  But you could just as easily to peach and blueberry, pear and cherry, or pure strawberry.

If you want to be really decadent, yo can serve this with a scoop of ice cream.  I like the Coconut Bliss brand, but there are lots of great non-dairy ice creams available.  If you wanted that cool and creamy contrast without the indulgence, you could also serve it with a little yogurt.  Nancy’s is my favorite brand of soy yogurt,  but there are tons of options out there.  I’ve also seen almond and/or coconut based yogurts at my local market, which would be great if you are sensitive to soy.

This recipe comes from The Breakfast Chapter in my cookbook, The Inclusive Table.   It is a free e-book filled with my favorite recipes.  Feel free to head over, download and digitally dog ear it up!

Love and Happy Holidays,

Amanda Signature

 

 

Apple and Blackberry Crisp

Yield: 4-6 servings

  • Fruit base:
  • 2 cups blackberries, fresh or frozen
  • 2 large apples, peeled, cored and chopped
  • Juice of 1 lemon
  • 2 tablespoons vegan cane sugar
  • 1 tablespoon whole wheat pastry flour
  • Crisp topping:
  • 6 tablespoons whole wheat pastry flour
  • 6 tablespoons plain instant oatmeal
  • ¼ cup vegan cane sugar
  • 1 teaspoon ground cinnamon
  • pinch of sea salt
  • 1/4 cup refined coconut oil
  1. Preheat oven to 400 degrees.
  2. For the fruit base: In a bowl, toss blackberries and apples with lemon juice, sugar and flour. Pour into a 9x9 casserole dish.
  3. For the crisp: In a separate bowl, combine flour, oats, sugar, cinnamon and salt. Add the coconut oil and cut the fat into the dry ingredients with your fingers until a crumbly texture forms. You could also do this by pulsing the ingredients together in a food processor. You are looking for some large and some small lumps.
  4. To assemble: Pour the crisp evenly over the fruit base. Bake for 30 minutes or until the crust is lightly golden. Serve warm and runny, or allow to cool and set before serving.

Notes

For a gluten allergy, use your favorite gluten free flour.

If refined sugar is not your thing, you could use coconut sugar or maple syrup in it’s place.

http://www.theinclusivevegan.com/apple-blackberry-crisp/

Sweet Potato Pie Ice Cream

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As I think back on this past year, the thing I am most grateful for is my friendship with Kaitlin.  Kaitlin was my college roommate.  We lived together for four years, and grew  into adulthood together.   Kaitlin is the type of person who bubbles over with life, and is unconditionally devoted to what she cares about most- her Christian faith, her family, and her friends.

A few months ago, Kaitlin was diagnosed with ALS. It is hard to make meaning of this devastating disease.  It is natural to feel powerless; but it is powerful to feel gratitude.  And I am more grateful than I’ve ever been for this friendship that has nourished and shaped me.

There is a tender awakening that comes from news like this;  it’s an acute reminder of what is precious and what is sacred.  I am reminded of a passage from my favorite poem The Prophet where Kahlil Gibran says, “when you are sorrowful, look again in your heart, and you shall see that in truth you are weeping for that which has been your delight.”

Some of the most delightful times Kaitlin and I have shared are in the kitchen.  For the past decade, we’ve thrown a huge dessert party at her house every New Years Eve that has become the stuff of legend.  This is a recipe that is Kaitlin tested and approved.  It’s basically sweet potato pie in ice cream form.  It would be amazing served alongside a pecan pie or drowned in some espresso, but it’s spectacular on it’s own.

Food is more than food.  It’s memory and history and connection and gratitude.  I can’t make a dessert without wanting to share the recipe with Kaitlin.  And this is a gift.  Because every sweet thing I make reminds me of the sweetness of our time together, and anchors me back in gratitude for the tremendous friendship that will continue to shape me for years to come.

Love and gratitude,

Amanda Signature

 

 

P.S. We are past the days where the ALS Ice Bucket Challenge made fundraising for ALS fun and trendy.  But funding is still needed for research, which will hopefully one day yield a cure.  If you feel so moved, please donate the ALS Association.

Sweet Potato Ice Cream
  • 2 medium sweet potatoes, peeled and cubed
  • 1 can full fat coconut milk
  • 3/4 cup raw cashews
  • 1/2 cup water
  • 2/3 cup vegan cane sugar
  • 1/4 cup coconut oil, virgin or refined
  • 3 tablespoons maple syrup
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground nutmeg
  • pinch sea salt
  1. In a pot, bring sweet potato, coconut milk, cashews, water, and sugar to a simmer. Cover and simmer until the potatoes are soft and the sugar has melted into the liquid base, about 10 minutes.
  2. While the potatoes cook, add coconut moil, maple syrup, and spices to the blender. Set aside.
  3. Once the potatoes have cooked, transfer them to the blender. Blend on high until completely smooth. This takes about 60-90 seconds for a high speed blender.
  4. Chill the base completely.
  5. Add the chilled base to your ice cream maker. Process according to manufacturer's instructions.
http://www.theinclusivevegan.com/sweet-potato-ice-cream/

Half-Caf Herbal Cold Brew

I love the ritual of coffee;  I just don’t love how it makes me feel.   I am hyper sensitive to caffeine, and a single cup of joe will make my muscles twitch.  But I love the routine of sitting and sipping something warm and I absolutely love the toasty, campfire smell of freshly brewed coffee.

Fortunately, Teeccino is a thing.  Teechino is an herbal coffee.  An honest to goodness herbal coffee.  When I was little, my mom would occasionally treat us to Pero, an instant coffee-like powder.  But Teechino is roasted and ground almonds, carob, figs, hazelnuts.  It looks and smells like ground coffee, only a bit sweeter.  It’s miraculous.

For my cold brew, I use half Teeccino and half ground coffee.  The result is better than traditional cold brew (or so I’m told by the coffee fiends in my life who have tried it).  It’s sweeter and smoother than traditional cold brew, which is already sweeter and smoother than regular drip coffee.

You can spend $5.50 at Starbucks for cold brew, or you can spend about $0.50 and make it yourself at home.   And it’s super easy to put together.  You throw 2/3 cup ground coffee into a glass jar with 3 cups of water.  That part takes about 30 seconds.  Then you let it steep for 12-24 hours.  After it’s fully steeped, you strain out the grounds (or, in the case of a French Press, just press and pour).   Now you have your cold brew concentrate.  If you’re into jet fuel, you can drink it as is.  If you’re into a more mellow approach, dilute it (I like a one part cold brew concentrate: one part water ratio).

Love and Cold Brew,

Amanda Signature

 

 

Half-Caf Herbal Cold Brew
  • 1/3 cup ground coffee
  • 1/3 cup ground herbal coffee, like Teeccino
  • 3 cups water
  1. Combine all ingredients in a French press or large glass jar.
  2. Cover and allow to steep for 12-24 hours.
  3. Strain the coffee grounds and store in an airtight container.
  4. When ready to serve, dilute until desired taste is achieved (I prefer a 1:1 cold brew to water ratio).
http://www.theinclusivevegan.com/half-caf-herbal-cold-brew/

 

Raspberry Rosé Sorbet

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If you’re ever in New Orleans, you absolutely must go to Coquette.  It is an exquisite restaurant, located in the Garden District.  Everything about it is superbly curated, from the dark wood bar to the tin tiled ceiling.  Yet despite the attention to detail, nothing about it is pretentious.  Like the dining in New Orleans, there is an attention to beauty as a celebration of life; it connects, rather than excludes.

The standout memory of my meal at Coquette is the vegan peanut butter and jelly ice cream that ended the meal.  My recent adventures with peanut butter ice cream had me remembering that delicious dessert, and I started thinking about how to make a good, tart, fruit sorbet.  Then I read about Frosé- a kind of strawbery rosé slushy invented by Bar Primi in New York.  This has become super trendy, a kind of cocktail cronut for the summer.  I thought it might be fun to try to turn it into a sorbet.   To my surprise, it totally worked!

This sorbet is amazing on it’s own, or partnered with my Sassy Peanut Butter Ice Cream for a grown up peanut butter and jelly treat.   It’s also amazing on it’s own.  It has a ludicrously pink color and velvety texture.  It’s the best possible dessert I can imagine on these last sweltering days of summer.

Love and Sorbet,

Amanda Signature

 

 

Raspberry Rosé Sorbet
  • 1/2 cup water
  • 1 cup sugar
  • 1 bottle rose
  • 24 ounces frozen raspberries
  • pinch of sea salt
  1. In a saucepan, bring water, sugar, and wine to a boil. Once the sugar has dissolved, turn off the heat. Add the raspberries, and allow to marinate for 1 hour.
  2. After 1 hour has passed, puree the mixture in a blender. Pass through a sieve to catch any seeds. Chill the base for at least 3 hours.
  3. If using an ice cream maker, process according to manufacturer's instructions. If you don't have an ice cream maker, pour the chilled mixture into a chilled bowl and place in the freezer. Stir vigorously every 20-30 minutes to break up the ice crystals until the mixture has solidified.
  4. Store in the freezer.
http://www.theinclusivevegan.com/raspberry-rose-sorbet/