Classic French Vinaigrette

This is my fav dressing!  I enjoy it almost every day!!


a single recipe is listed below with the large and enormous recipes following!!  i usually make the enormous recipe and refrigerate! yum!!


single recipe:
1 clove minced garlic
1 tsp. dijon mustard
1/4 tsp fresh sea salt
1/8 tsp. pepper
1 Tbsp white wine vinegar
3 Tbsp extra virgin olive oil


combine with fork (i've also used a wisk for big batches) or shake in a jar and enjoy!  YUM!!!


large recipe:
12 cloves minced garlic
1/4 cup dijon mustard
3 tsp fresh sea salt
1 1/2 tsp. pepper
3/4 cup white wine vinegar
2 -1/4 cup extra virgin olive oil


enormous recipe:
1 head minced garlic
1/2 cup dijon mustard
6 tsp fresh sea salt
3 tsp. pepper
1- 1/2 cup white wine vinegar
4- 1/2 cup extra virgin olive oil

Coconut Milk Whipped Cream

Coconuts are amazing!!  Did you know that coconut milk is recommended for balancing electrolytes and in cases of dehydration?  Coconut milk is full of iron, potassium, magnesium, phosphorus, protein,….. and the fats are some of the best fats for you! 

Do you love whipped cream?  How about frosting?  But who wants the junk that comes with the typical processed options that you’d find in your local grocery stores?  Well, this recipe is 100% natural, nutrient rich, and healthful!  And best of all, it’s so yummy!! 

This is another super easy and amazingly healthy recipe!!  You are going to LOVE this!!  Seriously!!  I never even used to like coconut-- not at all!!--  and I am now a true convert!  Hehe!

Ingredients:

·         One can of coconut milk

Directions:

·         Put your can of coconut milk in the refrigerator a minimum of 7 days before its intended use.  Yes, I said 7 days.  You could try it sooner, but my friends have reported poor results before 7 days.  Longer is fine.  Planning ahead is the hardest part!!

·         After the 7 days, open your refrigerated can of coconut milk, scoop off the thicker stuff at the tops and put it in the mixer bowl, and whip it in the mixer for a few minutes.  I prefer to whip it for about 7-10 minutes, but I’ve gotten away with 3 minutes and still had good results.  ---another option is to whip your entire can of coconut milk.  it's a bit less thick, but that's the way i prefer it personally.

·         Now the part you’ve been waiting for:  spread it over your favorite cakes, muffins, pastries, etc…. or dip fruits and nuts in it…. 

·         Smile!  This is as healthy as it is yummy!!  Enjoy! 

Let me know what you think!  Share your ideas!  How fun it is to share life together! =)

Gluten Free Flourless (Garbanzo Bean) Chocolate Cake

You are not going to believe how yummy this is!  A mostly healthy, fluffy, moist, and super easy to make flourless chocolate cake!  It’s got a secret health weapon inside!  Beware: this secret weapon MUST stay under cover or you might scare away the hopeful eaters!  Well, that might not be such a bad thing…..  hmmm….  Anyways, on with the recipe!

Ingredients

• 1 1/2 cups semi sweet chocolate chips
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 4 eggs- preferrably as fresh as the very morning i want to use them provided by the free-to-roam-about-wherever-they-please-chickens i one day hope to have free-roaming my yard!!  but now i am very thankful for organic free range eggs!
• 1/2 cup rapadura or  sucanat with honey (evaporated can sugar) –you can substitute any other sweetener you choose at equal measurement.  I get my organic sucanat from amazon.com. 
• 1/2 teaspoon aluminum free baking powder
• optional add ons make it pretty: 1 tablespoon cocoa powder for dusting and chocolate chips or raspberries or nuts—whatever you like!!…. My favorite topping is cocoa powder sprinkled over coconut milk whipped cream recipe

Directions

1.      Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan.  I prefer to use coconut oil.  

2.      Place chocolate chips in a pan on stove top to melt over medium heat stirring frequently until chocolate is melted and smooth.  

3.      Combine the beans and eggs in the bowl of a food processor. Process until smooth.  (the smoother the better!!  You can see in this batch i had lumps!!!)  Add the sucanat and the baking powder, and blend.  Because sucanat is granular and coarse, it will require a bit more time to blend, so continue blending until it is smooth.  Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.

4.      Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.  The baking time will really depend on the size of your cake pan.  When I use a small round pan (8 inch), it can bake for 40 up to 55 minutes…. but 40-45 minutes has been good for my oven lately.  My best advice is to start at 40 and check it every 5-10 minutes as needed. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Top with coconut milk whipped cream.  Dust with cocoa powder (or confectioners' sugar) and chocolate chips, nuts, strawberries, sliced banana, or raspberries… just before serving.  

Enjoy!!!

Please let me know what you think (comment below) and if you've modified/improved this recipe in any way we would all love to hear about it!!!  

And if you're looking for truly gluten free recipes, please read your labels.  I was able to make this recipe gluten free, but please check your labels to make sure there are no surprises!