Tag: Health Conscious

Desserts, RECIPES

Coffee Pecan Cake

Cristina Carlos-Supino

INGREDIENTS

PECAN CAKE


Dry ingredients

  • 1½ cups all purpose flour
  • 1 cup finely ground pecans
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¾ cup icing sugar
  • 1/2 cup chopped pecans to decorate

Wet ingredients

  • ¾ cup + 1 tbsp of almond milk
  • ¼ cup espresso
  • ¼ cup melted coconut oil

COFFEE FROSTING

  • ¼ cup maple syrup
  • 1 tsp vanilla
  • ¼ cup espresso
  • 1½ cups raw cashews, soaked in boiling water for 20 min

INSTRUCTIONS

CAKE

  1. Set the oven at 355° F. Grease a loaf pan with neutral spray oil.
  2. Sift the flour into a large bowl, add the remaining dry ingredients: ground pecans, baking soda, baking powder and icing sugar. Mix everything well.
  3. Add all the wet ingredients and fold them gently into the dry ingredients until texture is smooth.
  4. Fill the pan with the batter and place in the preheated oven for approximately 30-35 minutes, until a cake tester comes out clean.
  5. Let the cake cool down completely before removing it from the pan, you can now ice it and top it with chopped pecans.

COFFEE FROSTING

Put maple syrup, vanilla extract and espresso at the bottom of a blender. Add approximately one quarter of the drained cashews and blend until super smooth then add another quarter of cashews, blend and so on.

Enjoy !!!

Cristina for Peas and Peace 🙂

Bread, Focaccia, Pizza, RECIPES

No Knead, Kalamata Olive, Sun Dried Tomates and Rosemary Focaccia

Cristina Carlos-Supino




7 cups all-purpose whole wheat flour
1 tbsp coarse sea salt for sprinkling
1 tsp active dry yeast
3 1/2 cups warm water
1 tbsp agave
1/3 cup olive oil *
1 small red onion , thinly sliced
1/3 cup sun-dried tomatoes , chopped
1/3 cup Kalamata pitted olives , chopped  *
2 fresh rosemary sprigs

& some chili flakes

Use good quality olives and olive oil it makes a big difference in flavour, I used Barakaris olives and olive oil from Mouton Vert located in Montreal

1. In a large mixing bowl combine flour and yeast. In a small bowl combine warm water and agave to dissolve. Then pour liquid over the flour mixture. Stir to combine until you have a sticky dough.
2. In another large mixing bowl add 1/4 cup olive oil only, and transfer dough to the bowl. Roll the dough to coat in the olive oil. Cover the bowl tightly, and transfer to the fridge overnight. (Make sure the bowl is big enough for dough to double in size).
3. Remove dough from fridge and line a 17 x 12 inch baking tray lined with parchment paper. Transfer dough onto tray. Push dough out with hands as best you can to cover tray entirely. Wait 1 hour for the dough to come to room temperature. It should soften and rise considerably.
4. Preheat oven to 450 degrees. Pat focaccia dough again to ensure it is the same thickness throughout on the pan (about 1-inch thick). Then dimple the entire dough by pushing your fingers into the dough. Drizzle with more olive oil and sprinkle with the coarse salt.
5. Decorate with thinly sliced red onion, sun-dried tomatoes, olives and rosemary & chili flakes. Bake for 20 minutes, or until golden brown.

Fluffy and tasty !

Cristina for Peas and Peace

HEALTH

Home Made Orange Juice !

Cristina Carlos-Supino

Always better than store bought.

No preservatives, no added sugars.

Made in no time.

It doesn’t have to be expensive, simply buy the less costly oranges you can find at the market.

Cristina for Peas and Peace

Desserts, RECIPES

No Bake Carrot & Coconut Energy Balls

Cristina Carlos-Supino


Loaded with natural sugar, healthy fats and fiber to satisfy your cravings

Makes 12 balls


* 1 medium gratted carrot
* 1/2 cup (125ml) rolled oats
* 1/2 cup (125ml) almonds
* 1/4 cup (60ml) hazelnuts
* 1 tbsp chia seeds
* 1/4 cup (60ml) almond milk
* 1/6 cup (40ml) pitted dates
* 1 tbsp coconut oil (not melted)
* 1/2 tbsp ground cinnamon
* 2 tbsp shredded coconut (I used unsweetened but if you prefer a sweeter energy ball, use sweeetened)

Blend everything (except for the shredded coconut) in a food processor until dough is formed. Shape with your hands into bite size balls and then roll in the shredded coconut.

Keep refrigerated for 1 hour.

Stores in the fridge up to 1 week. 

Enjoy !

Peas & Peace

RECIPES, Sauces

Vegan Pesto in 10 minutes !!!

Cristina Carlos-Supino

Done in 10 minutes

Perfect for pastas, as a spread or a dressing. The only different ingredient from the traditional pesto is nutritional yeast instead of parmesan. healthier and tastier

Ingredients

  • 2 cups packed fresh basil (stems removed)
  • 3 Tbsp pine nuts
  • 4 Tbsp of nutritional yeast
  • 3 large cloves garlic 
  • 2 Tbsp freshly squeezed lemon juice
  • 1/4 tsp sea salt 
  • 3 Tbsp extra virgin olive oil

Instructions

  1. In a food processor, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and mix on high until a loose but somewhat grainy paste forms.
  2. Add olive oil a little at a time (streaming in while the machine is on through the spout) and scrape down sides as needed.

Simple as that !

*Store leftovers covered in the refrigerator up to 1 week. After that, pour into ice cube molds, freeze, and store up to 1 month or more.

Enjoy !

Cristina for Peas & Peace