The first thing I made with it is a kind of fried rice. That is to say quinoa, vegetables, and eggs.
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Then I cooked the quinoa and vegetables together with pepper, braggs(soy sauce), and added 2 beaten eggs. I mixed it and ate it!
Done.
Friday, September 14, 2012
Vegetable Fried Rice (Quinoa)
So... I have a HUGE bag of quinoa(click quinoa to see how awesome it is) that I got from Costco :)
The first thing I made with it is a kind of fried rice. That is to say quinoa, vegetables, and eggs.
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So this "recipe" is super simple. I pre-cooked about 1 cup of quinoa, then sauteed some broccoli, some mushrooms, 1/2 an onion, and a few tablespoons of fresh ginger. I would have put in a lot of garlic if I had it!
Then I cooked the quinoa and vegetables together with pepper, braggs(soy sauce), and added 2 beaten eggs. I mixed it and ate it!
Done.
The first thing I made with it is a kind of fried rice. That is to say quinoa, vegetables, and eggs.
Then I cooked the quinoa and vegetables together with pepper, braggs(soy sauce), and added 2 beaten eggs. I mixed it and ate it!
Done.
Cali-Coconut-Cheese
I'm in California :)
My mom asked me to make a blog to keep her/others updated on what's going on out here. So because I'm out here going to natural cooking school I'm pretty sure I can mix what I'm up to with food and recipes!
So today I got some rock climbing shoes to use at a bouldering gym I joined, woo hoo!
This weekend is my last 2 days of "freedom"! I'm planning to heading down to Santa Cruz to see my friend and her lovely toddler.
Changing the subject to food... It's kind of weird to shop and cook ONLY for myself. I can't cook a HUGE batch of soup and assume somebody will eat it.
The other day I broke into my Costco case of Annie's mac n' cheese, but don't worry I also made kale salad!
A lady from my yoga studio sent me a video about kale salads, and in the video she says to "massage" the kale which you can do instead of soaking it!
Just put a little bit of oil on it then rub and squeeze it in your hands, it sounds silly but I swear it works! This kale salad I made up there has salt, pepper, apples, and coconut oil on it.
My mom asked me to make a blog to keep her/others updated on what's going on out here. So because I'm out here going to natural cooking school I'm pretty sure I can mix what I'm up to with food and recipes!
So today I got some rock climbing shoes to use at a bouldering gym I joined, woo hoo!
This weekend is my last 2 days of "freedom"! I'm planning to heading down to Santa Cruz to see my friend and her lovely toddler.
Changing the subject to food... It's kind of weird to shop and cook ONLY for myself. I can't cook a HUGE batch of soup and assume somebody will eat it.
The other day I broke into my Costco case of Annie's mac n' cheese, but don't worry I also made kale salad!
Just put a little bit of oil on it then rub and squeeze it in your hands, it sounds silly but I swear it works! This kale salad I made up there has salt, pepper, apples, and coconut oil on it.
Monday, July 23, 2012
Coconut waffles :p
Well, coconut waffles are worth buying coconut specially for....
Here's my recipe, it's adapted from my family's waffle recipe.
Ingredients:
-2 cups of whole wheat flour
- 4 tsp baking powder
-1/4 tsp salt
-1 Tablespoon of sugar (cane, maple, or honey[I use honey])
-2 cups of milk (I used unsweetened almond milk, but cows or coconut would work!)
-1/2 cup of coconut oil (You CAN use other oil, but the waffles will be less coconutty!)
-1 tsp vanilla extract
-2 eggs (separated)
1. Combine dry ingredients (flour, baking powder, salt, and sugar if you are using a dry form, otherwise add with the milk)
2. Add the milk to the dry ingredients, followed by the oil, vanilla, and egg yolks.
3. Start up the waffle iron.
4. Whisk the egg whites until they are stiff, and fold in to the batter.
5. Pour 1/5th of the batter in to your waffle iron. I should specify that I use a Belgian waffle iron, so the 1/5th portion is in relation to that.
6. Cool for about 5-10 minutes, or until the steam is subsiding.
And ta-da!
Eat with fruit, nuts, and or maple syrup.
German Chocolate Cake...
Last week I made a German chocolate cake, it was amazing if I do say so myself....
I made it because my dad (who isn't a big talker) mentioned to me "in passing" about 3 times in one week, so I decided to make one.
The last(and first) German chocolate cake I made was vegan, and the reviews I got back from it were "Yummy, but not like the real thing..."
I decided to make a recipe closer to the real thing!
Here's the recipe:
This is a 3-layer cake with coconut gloppy/yummy frosting in between each layer
Ingredients for the cake:
-4 ounces of "bakers" sweet (or semi-sweet)chocolate
-1/2 cup of boiling water
-1 3/4 cup all purpose flour
-1 teaspoon of baking soda
1/2 teaspoon of salt
-4 eggs (separate yolks and whites)
-1 cup of butter (Yes, that's one WHOLE cup)
-1 1/2 cups of sugar (I took some out from the original recipe, but I bet it could be made with just 1 cup)
-1 cup of buttermilk
-1 1/2 teaspoons of vanilla extract
1. For starters each of the 3 cakes are cooked in a round 9-inch cake pan, and the oven should be at 350 degrees F (preparing the cakes takes a good amount of time, so you may want to start the oven later on in the cake prep)
2. Melt the chocolate in the boiling water, and set it aside.
3. Sift together flour, baking soda, and salt, again set it aside.
4. Separate the eggs, beat the egg whites until they are stiff, and put in the fridge.
5. Mix/cream the the butter and sugar, then add the egg yolks, and the vanilla(I did this by hand, although it would be MUCH faster if I had used a mixer...)
6. Then add the chocolate/water mixture to the butter/sugar mixture.
7. Then alternate between adding the buttermilk and flour mixture.
8. Fold in the egg whites (Hehe I realized I forgot to add the egg whites after I put the first cake in the oven, it still turned out okay and nobody noticed, so SHH!)
9. Separate the cake in to 3 (I just eyeballed it).
10. Then add the 1st cake to the 9-in cake pan, but WAIT you need to lightly oil the pan, then place a piece of circular wax in the bottom of the pan, lightly oil over the wax paper, and then lightly flour the pan. After you get it lightly covered tap the pan sideways to get out any extra flour.
11. Put your first cake in the oven for 30-35 minutes (I made each one separately, BUT if you want I'm sure you could bake 2 at a time)
12. This might be a good time to start the frosting!
13. Before you remove the cake from the pan, it needs to cool for at least 15 minutes. Then go ahead and pop it it out!
The frosting...
Ingredients:
-1 1/2 of condensed milk or coconut milk (I used 1/2 almond and 1/2 coconut milk, but the frosting didn't thicken very well, although it worked out in the end after I added a little bit of tapioca, so I feel like the condensed milk would be a safe bet...)
- 1 cup of white/cane sugar
- 4 egg yolks (You'll have to toss the whites or make an omelet)
- 3/4 cup of butter (Yes, more butter ;p)
- 2 teaspoons of vanilla extract
- 2 cups of unsweetened shredded coconut
- 1 1/2 cups of pecans
1. Mix milk, sugar, yolks, butter and vanilla in a pan over medium heat.
2. Stir over the heat until it begins to thicken (about 10-15 minutes)
3. Add coconut and pecans, remove from heat, let it sit (The frosting will thicken more).
4. Then frost between each layer and on top of the cake.
The last step is to EAT IT!
*Note this is NOT low calorie, but it's worth it!
I made it because my dad (who isn't a big talker) mentioned to me "in passing" about 3 times in one week, so I decided to make one.
The last(and first) German chocolate cake I made was vegan, and the reviews I got back from it were "Yummy, but not like the real thing..."
I decided to make a recipe closer to the real thing!
Here's the recipe:
This is a 3-layer cake with coconut gloppy/yummy frosting in between each layer
Ingredients for the cake:
-4 ounces of "bakers" sweet (or semi-sweet)chocolate
-1/2 cup of boiling water
-1 3/4 cup all purpose flour
-1 teaspoon of baking soda
1/2 teaspoon of salt
-4 eggs (separate yolks and whites)
-1 cup of butter (Yes, that's one WHOLE cup)
-1 1/2 cups of sugar (I took some out from the original recipe, but I bet it could be made with just 1 cup)
-1 cup of buttermilk
-1 1/2 teaspoons of vanilla extract
1. For starters each of the 3 cakes are cooked in a round 9-inch cake pan, and the oven should be at 350 degrees F (preparing the cakes takes a good amount of time, so you may want to start the oven later on in the cake prep)
2. Melt the chocolate in the boiling water, and set it aside.
3. Sift together flour, baking soda, and salt, again set it aside.
4. Separate the eggs, beat the egg whites until they are stiff, and put in the fridge.
5. Mix/cream the the butter and sugar, then add the egg yolks, and the vanilla(I did this by hand, although it would be MUCH faster if I had used a mixer...)
6. Then add the chocolate/water mixture to the butter/sugar mixture.
7. Then alternate between adding the buttermilk and flour mixture.
8. Fold in the egg whites (Hehe I realized I forgot to add the egg whites after I put the first cake in the oven, it still turned out okay and nobody noticed, so SHH!)
9. Separate the cake in to 3 (I just eyeballed it).
10. Then add the 1st cake to the 9-in cake pan, but WAIT you need to lightly oil the pan, then place a piece of circular wax in the bottom of the pan, lightly oil over the wax paper, and then lightly flour the pan. After you get it lightly covered tap the pan sideways to get out any extra flour.
11. Put your first cake in the oven for 30-35 minutes (I made each one separately, BUT if you want I'm sure you could bake 2 at a time)
12. This might be a good time to start the frosting!
13. Before you remove the cake from the pan, it needs to cool for at least 15 minutes. Then go ahead and pop it it out!
The frosting...
Ingredients:
-1 1/2 of condensed milk or coconut milk (I used 1/2 almond and 1/2 coconut milk, but the frosting didn't thicken very well, although it worked out in the end after I added a little bit of tapioca, so I feel like the condensed milk would be a safe bet...)
- 1 cup of white/cane sugar
- 4 egg yolks (You'll have to toss the whites or make an omelet)
- 3/4 cup of butter (Yes, more butter ;p)
- 2 teaspoons of vanilla extract
- 2 cups of unsweetened shredded coconut
- 1 1/2 cups of pecans
1. Mix milk, sugar, yolks, butter and vanilla in a pan over medium heat.
2. Stir over the heat until it begins to thicken (about 10-15 minutes)
3. Add coconut and pecans, remove from heat, let it sit (The frosting will thicken more).
4. Then frost between each layer and on top of the cake.
The last step is to EAT IT!
Monday, May 7, 2012
I'm reading "Why we get fat: And what to do about it" by Gary Taubes, he's also the writer of "Good Calories, Bad Calories", and known for his advocacy of the low-card diet.
The book is very interesting so far! He has some very good points, however, he's not yet making me question my vegetarianism, only encouraging me to mindfully eat less and "better" more complex carbs.
Therefore, my breakfast this morning is frozen blueberries, fresh strawberries, almonds, and almond milk! As well as the half an avocado and sunflower seeds (which I'm eating right now!).
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