Friday, September 28, 2012
Thursday, September 27, 2012
You put that Where!? WHAT!? Persimmons!
Like I promised... I have been reading the emails you guys have been sending me so today
I introduce the YOU PUT THAT WHERE!? WHAT!? Thursdays. What is this you ask...
well is just me introducing you to fruits veggies and all around healthy products you may have never used or even heard off. Like I said before; I have learned so much after I started eating healthy so I want to share that with you!!! For the inaugural post we have:
Persimmons:
In color the ripe fruit of the cultivated strains range from light yellow-orange to dark red-orange depending on the species and variety. The flesh has a similar texture to a plum.
Is unique taste is hard to describe even put into words… but here is my best description… The Persimmon taste like a cross between a mango and apricot… So if you have those two fruits take a bite of each at the same time and Boom!!! Persimmon all up in it!... LOL
The Persimmon is a native of china and widely grown in Japan. The fruit has a high Tannin content and this makes the fruit in its immature form astringent and bitter, the tannin levels decrease as the fruit matures, giving them its flavor.
This very delightful fruit is very versatile because of the taste complexity.
I only use ripe Persimmons; because they have the best flavor profile. I tend cut them in my salads, use them in my persimmons and peach salsa (recipe coming soon!!!) and Grilled Salmon with Peach-Persimmon Salsa over Basmati Rice.(Recipe coming in October)
The versatility and flavor of the fruit makes for a great fall fruit for various recipes!!! Happy Eating and Bear Hugz!!!
Wednesday, September 26, 2012
Chefs Catalog
My Favorite Store for all things Kitchen is having a huge sale!!!
So make sure to check it out, I mean seriously get the tools to make my recipes!!! LOL...
OK Done with the advertising!!! Bear Hugz!!! Good Night!
Vegan Strawberry Shortcake Cookies
Vegan Strawberry Shortcake Cookies And Vegan Strawberry Coconut Chocolate chip Shortcake Cookies!!!
Ingredients:
2 cups diced strawberries (about 1/4 inch pieces)
1 teaspoon lemon juice
1/2 cup + 1 tablespoon sugar (Coconut sugar if you haven’t seen my shopping list organic brown sugar works) and shame on you for not having coconut sugar J
1/4 teaspoon Orange zest
2 cup all-purpose flour (still using my red mills gluten free all purpose)
2 teaspoons baking powder
1/2 teaspoon salt (sea salt regular works fine too)
6 tablespoons unsweetened Applesauce
2/3 cup non-dairy (I used so delicious vanilla coconut) creamer
Directions:
Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
Mix the strawberries with the lemon juice and two tablespoon of sugar.
In a large bowl, mix the sugar with the Orange zest, rubbing together until it becomes fragrant.
add the flour, baking powder, remaining sugar, and salt and mix together.
have your applesauce at room temperature, and using wooden spoon mix
applesauce into the dry mixture, until it resembles coarse crumbs.
Add the creamer to the bowl and stir until the dough starts to come together, then add the strawberries.
The batter was very wet, and I was nervous, I get nervous anytime I’m mutilating
a recipe into a vegan and gluten free friendly recipe but they baked out just
fine.
using a small or regular ice cream spoon depending how big you want the
yummyness of each cookie, and place them about 1-2 inches apart on the sheet
pan.
Bake for about 20 minutes, or until the tops are golden brown (if you like huge cookies like me). Let cool a little on the sheet pan, then place on a cookie rack to cool completely.
and Ta-Dah! You’ve got aaahhh-mazing strawberry shortcake cookies.
I was getting Adventurous and I added Vegan Chocolate chips and Coconut to like a dozen cookies so I made Half Strawberry Shortcake cookies and Half Strawberry Coconut Chocolate chip cookies!!! SO SO Delicious SO get on that!!!
Oh and don't forget your milk!!!! Dairy Free Of course!!!
Tuesday, September 25, 2012
Your Emails!!!
I was reading thru the emails you guys have been sending to
me. 
THANK YOU THANK YOU!!! So with that being said... I gather that you guys have a lot of questions LOL but you don't post them under the comments, which is OK!!! I mean is not like you have to comment or anything (rolls eyes)
I enjoy reading them and replying, but I though many other people might have the same questions and many of you do!!! So I’m going to change my format into a Monday thru Friday posting with different themes not always a recipe to satisfy the readers.
So stay tune for the changes!!!! HUNK FRIDAY Is staying!!! LOL so no worries!!! And we will have a recipe or two a week.
Making Vegan Strawberry Shortcake cookies Today so stay tune for the recipe tomorrow... I know is a summer thing, but dammit I miss summer and this is going to be a nice reminder!!! Also this week...
Vegan Pumpkin ginger Cupcakes with a Orange ginger cream-cheese icing. and...
A new "You put that where" Thursday post!!! Is something you want to check out :)
Some amazing Salmon Cakes!!!! YUMMY!!!
Till Then Happy Eating and Bear HugZ!!!!
Shout out to all my Jewish Friends!!!
Today at Sundown is Yom Kippur.
Yom Kippur (Hebrew: יוֹם כִּפּוּר, IPA: [ˈjom kiˈpuʁ], or יום הכיפורים), also known as Day of Atonement, is the holiest day of the year for the Jewish people. Its central themes are atonement and repentance. Jewish people traditionally observe this holy day with a 25-hour period of fasting and intensive prayer, often spending most of the day in synagogue services. Yom Kippur completes the annual period known in Judaism as the High Holy Days or Yamim Nora'im ("Days of Awe").
Thank you to my friend Andrew whom wrote a great article and most of the Wikipedia information. For the complete history on it check out the wiki page.
All my Jewish friends Enjoy your Holy day!!!
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