Monday, April 8, 2019

Today’s Smoothie

I’ve been toying with a chocolate coconut cream pie recipe but haven’t gotten there yet. The first time, the filling was right. The second time the crust was much better, but I did the filling differently and it failed.

As for smoothies...
In the interest of ease of use, I’ve bought apple juice (organic, unfiltered, not from concentrate) and pineapple juice (organic, not from concentrate) to use as a smoothie base. I’ve used carrot juice in the past - the refrigerated kind. The bottled one on the shelf tends to have lemon in it (preserves the color?) and that alters the flavor a bit too much for my liking. Finding unadulterated carrot juice is hard nowadays for whatever reason, so I’ve switched to fruit juice.

If you have a Vita-Mix or another of the more powerful blenders, you can add the harder to blend ingredients and still have a smooth texture at the end. If you use a regular blender, there are softer ingredients you can use.

For both, you can add veggies like zucchini or squash (peeled, chopped). Squash may be on the bitter side. Zucchini tends to be neutral.

For a mega-blender, there are more options. I like to add baby carrots (no peeling or chopping necessary), and frozen spinach. You can add just about anything. I used to do raw broccoli (including a large part of the stem) and cabbage.

For both, you can add bananas or applesauce for fruit/sweetener. Blueberries may do well with a regular blender if they’re fresh.

For a mega-blender, I lean towards packages of frozen fruits. I may also add dates for an additional sweetener.

This morning’s smoothie has unsweetened (no dates) oat/cashew milk ( plus pineapple juice as the base. Then I added frozen spinach.

I wanted something a little heartier this time. A previous version had the pineapple juice with added cashews, instead of the milk. That’s simpler, faster, easier. Also stronger on the pineapple taste.

Sunday, January 13, 2019

Enjoy Life and Their Sulfite-Free Claim

I’ve mentioned the Enjoy Life allergy friendly line of products on my recipe blog. At the store recently, we read the ingredients for their new pancake mix and it contained cream of tartar. The bars contained raisin juice.
These two ingredients are problematic for those allergic to sulfites, so I contacted the company as follows:
“While I love your products, I'm concerned about your sulfite-free claim. Raisin juice and cream of tartar are examples of ingredients that contain sulfites. Please check that you are being truthful in your allergy claims.“
And this was their response:
”Hi Sarah, thank you for your email and comments.
They have been shared with our management team for review and consideration.
We never use or add Sulfites, but we are aware some ingredients have naturally occurring Sulfites within it.
Please know all our products meet the standard of being defined as "Sulfite-free".
Thank you again for your passion and communication.
Stay well, Enjoy Life, and EAT FREELY.”
My take on this is that they’re concerned more with being within the legal definition of sulfite-free than with actually meeting the needs of people allergic to sulfites - even though their advertising is directed at those with allergies.
Buyer Beware!

Friday, January 11, 2019

Maple Ginger Iced Muffins

Put paper inserts into a 12 slot mini-muffin tray

Preheat oven to 325 degrees F

Stir or whisk or blend together:

1/2 cup Maple Syrup
1/2 cup Water
2 cups Flour (I used Brown Rice)
2 tbl chopped Ginger

If you can get some air into this mixture, that’s great. The more air, the less dense. Fill the muffin papers nearly full. These will not rise. It’s good if they have a flat top and a bit of a lip of paper at the top.

Bake for 20 minutes. Remove from oven. Sprinkle each muffin with about 20 mini-chocolate chips. Put the tray back in the oven and turn the oven off. Let the chips melt for about 5 minutes.

Take the tray out of the oven. With the back of a spoon, spread the melting chips to cover the top of each muffin. Allow to cool.

When putting these in the fridge, it helps to do it in layers. Put the first layer in your storage container and place that in the fridge. Allow the chocolate to harden. Repeat with each subsequent layer.