Epica Personal Blender with Take-Along Bottle Review

Was first published on CatsLoveCooking

[wpramazon asin="B01FG0874O"]

from Cats Love Cooking - Feed http://ift.tt/29pwPUu

The Meaning of it All

Is courtesy of CatsLoveCooking Site

I started writing a text about summer food. About being offline and trying to unwind. A happy text about nothing of importance, really. With too many sad reports on the news recently, finding meaning in these short texts can sometimes be difficult.
Millions of refugees keep filling up camps in countries around Syria. Or climb onto small boats in Libya hoping that they will make it across the Mediterranean sea. Meanwhile, prejudices, hate and racism are on the rise both in the US and here in Europe. So how can we make a blog post about summer food feeling meaningful at all?

Luise and I often talk about this. I am sure everyone does. This feeling of wanting to do more but not being sure what, or how to do it. A recipe can seem so irrelevant in the midst of it all. It looks like we might get involved in some voluntary work in relation the refugee situation in Syria within the next couple of months. But until then, we are trying to see meaningfulness around us.

The truth is of course that food does matter. It is important, in many more ways than just for our physical survival. Food is memories, heritage, happiness, family and food is love. Food gathers people around a table and makes us talk. Many of our best memories are connected with food. We solve problems over food. We celebrate. We become friends. So maybe a food blog isn’t that meaningless. Food is after all more than just a recipe.

And talking about meaning. Another truth that Luise and I try to live by, is that the most responsible thing we can do at the moment is infusing our children with kindness. Talking to them about how it never will matter how much money you have, the colour of your skin, if you are a man or a woman, where you are born or who you choose to love. We are all humans. And we are all equal. If we can all just pass that on to our children, they will hopefully grow old in a world with less hate and fear and more love than the one we are currently living in.
By writing this text, I have also passed that simple message on to you. Prepare the recipe in today’s blog post, share the meal with your friends or family and talk about the importance of kindness. It might be a cliche, but we believe it is one worth sharing.

This is a simple summer dinner that we did the other day after we had prepared a large batch of the Egyptian spice blend Dukkah. Calling the meal simple might be a slight exaggeration as you actually have to prepare the spice blend as well as making the rest of the dinner. But it will be worth it. You will find that Dukkah can be added to an infinite amount of meals this summer. It carries a lot of flavour and adds both richness and crunch to whatever you pair it with. There are lots of Dukkah recipes to be found online so instead of adding yet another to the mix, we are simply sharing a slightly adapted version of Yotam and Sami’s brilliant Dukkah from their Jerusalem book.

In this recipe the Dukkah is generously sprinkled over roasted summer carrots and onions that rest on a bed of herby quinoa with a creamy feta cheese and yogurt spread on the side. Any roasted vegetables can of course be added to this meal and they can just as well be grilled on a bbq. It’s a summery, creamy, very flavourful and absolutely delicious dish. And hopefully more than that. Enjoy!

Much love and happy summer!
David, Luise, Elsa & Isac

Roasted Carrots with Dukkah, Quinoa & Feta Yogurt Cream
Serves 4

Oven roasted summer carrots & onions
1 lb / 500 g (approx. 8 large) carrots
4 onions, shallots or red onions
2 tbsp olive oil
1 tbsp maple syrup
sea salt and black pepper

Preheat the oven to 200°C / 400°F. Scrub the carrots under water and trim off the top greens. Cut the carrots lengthwise if they are thick (and keep thin carrots whole). Place on a baking tray. Peel off the outer layer of the onion and trim the top off. Cut into large chunks. Place on the baking tray next to the carrots. Stir together oil, maple, salt and pepper and drizzle over the vegetables, toss to cover. Bake in the oven for 15-20 minutes or until tender.

Herby Quinoa
1 cup / 170 g uncooked quinoa (or 2 1/2 cups pre-cooked)
1 large handful flat leave parsley
a generous drizzle of olive oil
2 tbsp lemon juice
sea salt & black pepper

Place rinsed quinoa in a saucepan, add water and salt and bring to a boil. Lower the heat immediately and let simmer for about 10-15 minutes, set aside and let cool. Chop parsley and stir through the quinoa together with olive oil, lemon juice, salt and pepper.

Feta & Yogurt Cream
5 oz / 150 g feta cheese
1 cup / 250 ml plain yogurt
sea salt & black pepper

Place feta cheese in a mixing bowl and mash with a fork, add yogurt and combine until creamy. Add salt and pepper to taste, set aside.

Dukkah spice blend
(adapted from Jerusalem by Yotam Ottolenghi & Sami Tamimi)

1/2 cup / 70 g hazelnuts
2 tbsp sunflower seeds
3 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp cumin seeds
2 tbsp sesame seeds
1 tsp nigella seeds
½ tsp sea salt

Preheat the oven to 160°C / 320°F. Spread the hazelnuts on a baking tray and place in the oven for 15-20 minutes or until cracked and golden.

Meanwhile heat a skillet or frying pan to medium heat. Add sunflower seeds, coriander seeds, fennel seeds and cumin and dry roast for no more than a minutes while stirring. Now add sesame seeds and nigella seeds and keep stirring until the sesame seeds turns light brown, it takes about 30 seconds. Set aside and add salt.

Rub the hazelnuts between the palms of your hands (or a towel) to remove and discard some of the skin. Place all ingredients in a pestle and mortar and coarsely crush the spice blend. Store in an airtight container for up to a month.

Assembling:
Spread the quinoa in a serving dish or on a large platter. Arrange the oven roasted carrots and onions on top. Spoon the feta and yogurt cream into a small bowl and place in the dish. Sprinkle the vegetables with a generous amount of Dukkah. Serve.

Green Kitchen Stories

from Cats Love Cooking - Feed http://ift.tt/29twK0N

Elsa’s Berry Cupcakes

Is republished from Cats Love Cooking LLC

After quite a few years of cooking and developing recipes, we have managed to build up a little bit of confidence and don’t panic over kitchen fails or people’s opinions as easily anymore. But whenever our daughter asks me to bake for a few of her friends, my palms get all sweaty and my heart starts pounding. Seriously, nothing makes me more nervous than having to bake for a bunch of five- and six-year-olds.

Elsa is finishing preschool this summer and her favourite teacher is also retiring, so last week she wanted to bake a dessert for all the children and teachers at the preschool. She started out with grand plans for a big cake shaped like a princess but (luckily for me) we landed on mini cupcakes with a raspberry frosting. We had just bought a mini muffin pan and it was the perfect opportunity to try it out as we got a lot of muffins from one batch so it was enough for all the children and teachers.

These muffins are really delicious and moist with hints of coconut, banana, almonds and cardamom. It’s one of our go-to recipes that we change slightly every time. They are only sweetened with fruit and entirely gluten free (and we are aslo sharing a vegan version below). If you are allergic to nuts, you can blend (100 g / 3 1/12 oz) sunflower seeds and use instead of the almond flour.

Whenever Elsa initiates one of these baking sessions, she always starts with lots of enthusiasm only to loose interest after about 45 seconds, leaving us to do the actual work. This time she was much more persistent. She measured, blended, worked the batter and dropped it into the muffin tins. Halfway through the batch, we also started dropping a raspberry in the centre of each muffin and they turned out even better with that little berry pocket in the middle. Piping the frosting was the hardest bit. Elsa was utterly disappointed that hers didn’t turn out as pretty as the ones she had seen on our screens. But towards the end they at least started looking better than in the beginning.

Since that first batch, we have made this recipe two more times. One time to check all the measurements and another time so we could try a vegan version. We are sharing both methods here below. You can of course also make normal size muffins and skip the frosting if you want to keep it simple.

On another note, today we celebrate Midsummer in Sweden. We are going to be enjoying the last of these cupcakes and then we are off to find a maypole covered with flowers so we can jump like frogs around it! You think I am kidding? I am not.

Banana & Coconut Cupcakes with Raspberry Pockets
Makes 24 mini cupcakes or 12 regular

Dry ingredients
100 g / 1 cup almond flour
120 g / 3/4 cup rice flour
45 g / 1/2 cup desiccated coconut
2 tsp baking powder
1/2 tsp freshly ground cardamom
1/2 tsp vanilla powder
1 pinch salt

Wet ingredients
14 soft dates (1 cup / 150 g), stones removed (if using dried dates, soak them for an hour first)
1 ripe banana, peeled and cut into large chunks
4 tbsp coconut oil or butter, room tempered
180 ml / ¾ cup plain yogurt or plant based yogurt
3 eggs (for a vegan version soak 3 tbsp chia seeds in 9 tbsp water for 15 minutes, stir around and use instead of the eggs)

24 raspberries (fresh or frozen)

Berry Frosting (recipe below)

Preheat the oven to 200°C / 400°F. Grease a muffin tin (mini or regular size) or line it with paper or silicon cup liners. Place all of the dry ingredients in a bowl, stir together and set aside. Add the dates to a food processor and blend on high speed. When smooth, add the banana and coconut oil and blend again. Finally add yogurt and eggs and blend until smooth and entirely mixed. Pour the wet ingredients into the bowl with dry ingredients and stir together. Drop the batter into the muffin tins, place 1-2 raspberries in the centre of each muffin and cover it with batter. Bake for 10 minutes (17-20 minutes if you are using normal size muffins) or until golden and just set. Prepare the frosting while the muffins are in the oven. Leave the muffins to cool before piping the frosting on top. Serve immediately or store in the fridge.

Berry Frosting
70 g / ½ cup raspberries (or strawberries)
3-4 soft dates, stoned
200 g cream cheese (or vegan cream cheese)

Mix raspberries and dates in a food processor or with a hand blender until completely smooth. Whisk the berry mixture together with the cream cheese in a medium size bowl until pink and smooth. Scoop the frosting into a piping bag. Place it in the fridge for 20 minutes (or longer) to firm up before piping the frosting on top of the cupcakes.

Green Kitchen Stories

from Cats Love Cooking - Feed http://ift.tt/29nrfCE

California Home Goods 3 Compartment Reusable Food Storage Containers with Lids, Microwave and Dishwasher Safe, Bento Lunch Box, Stackable, Set of 10 Review

Is available on Cats Love Cooking

[wpramazon asin="B00WLCDT9O"] More Steamer Products

from Cats Love Cooking - Feed http://ift.tt/29fCudj

Oh She Glows Every Day Cover Reveal + Pre-Order!

Is available on CatsLoveCooking Blog

// OSG EVERY DAY //     Amazon.com       Barnes & Noble       Indigo      Amazon.ca

I’m soooo excited to reveal the cover for my second cookbook, Oh She Glows Every Day, and tell you all about this labour of love. Those of you who subscribe to In the Glow got a sneak peek last Tuesday, and today’s post features even more details and photos!

Join me as I share a fun behind-the-scenes peek into my next book…

// About This Book //

Oh She Glows Every Day is filled with delicious, wholesome, and accessible plant-based recipes. As someone who is self-employed with a young (and growing!) family, I’ve really come to appreciate recipes that are family-friendly, super energizing, and convenient for on-the-go lifestyles. (But really, who doesn’t?) Inside, you’ll find over a hundred glow-worthy plant-based recipes—including a mix of “everyday” and more elaborate holiday or special occasion options. I’ve poured my heart and soul into each recipe (as did my dedicated group of recipe testers), and I can’t wait for you to start enjoying them with your family and friends!

OSG Every Day is divided into 13 sections and chapters, which include:

• Introduction
• About This Book
• Kitchen Tools and Appliances
• Smoothies and Smoothie Bowls
• Breakfast
• Snacks
• Salads
• Sides and Soups
• Entrées
• Cookies and Bars (ask and you shall receive—a whole cookie chapter!! Holiday baking, anyone?)
• Desserts
• Homemade Staples
• The Oh She Glows Pantry

 

Left to right: Hemp Seed and Sorghum Tabbouleh, Meyer Lemon Cheesecake with Strawberry-Vanilla Compote, Creamy Thai Carrot Sweet Potato Soup, Protein Power Rainbow Quinoa Salad, Eggplant Parmesan with Fail-Proof Marinara Sauce, Glowing Rainbow Smoothie Bowl, Sun-Dried Tomato and Garlic Super-Seed Crackers, All-Purpose Cheese Sauce, The Best Marinated Lentils.

// Dietary and Cooking Labels //

One of my very favourite things about this cookbook is that it includes useful tips that will help you create meals that are kid-, allergy-, and freezer-friendly. Each recipe will tell you whether it’s gluten-free, nut-free, soy-free, oil-free, grain-free, kid-friendly, and/or freezer-friendly (or whether I provide an option for you to make it so). It’ll also tell you if advance preparation is required (such as soaking nuts).

Out of more than 100 recipes, you’ll find around 65 kid-friendly and kid-friendly-option recipes (yes, we had a whole group of kids eating their way through this book!), 100 gluten-free and soy-free recipes or recipe options, over 75 nut-free and nut-free-option recipes, and 45 freezer-friendly recipes. There are around 25 reader-favourite blog recipes (all re-tested and tweaked to perfection). And of course, all of the recipes in the book are plant-based and vegan. I developed the recipes to be as accommodating for different needs as possible without sacrificing flavour one bit, and I’m quite proud of the various options offered.

// The Oh She Glows Pantry //

There’s a highly detailed reference section at the back of the book on essential pantry ingredients, so you’ll know exactly what I’m using in my own kitchen. If you’ve ever thought to yourself, “I just don’t know where to begin,” or “I’d like to get out of a cooking rut and try something new,” this pantry primer is for you.

// Photography //

OSG Every Day is packed with gorgeous full-page photography for every single recipe in the book (as well as tons of lifestyle and pantry photos, too) that’ll inspire you to get cooking. (All of the pantry staple recipes have photos this time, too!) I have a sneaking suspicion that you will be blown away when you see how many vibrant photos are packed into this book. A special thanks to Ashley McLaughlin and Sandy Nicholson for lending their amazing talents!!

// Nutritional Info //

I get a lot of requests for nutritional information, and I’m happy to let you know that the nutritional info for the recipes in this book will be available on my website by the time the book launches (September 6, 2016). The link to the nutritional info is in the book, and of course, I’ll share it here when the time comes.

// The Cover //

Last but certainly not least, let me tell you a bit about the cover. (Some of you may have noticed the cover on The OSG Recipe App and in a few online retailers in recent weeks!) I love that it features a hearty plant-based bowl (a brand new recipe called “The Big Tabbouleh Bowl”) because it showcases what I love to eat at home, and reflects my philosophy that healthy food doesn’t have to be complicated, hard to find, or expensive. What’s also exciting is that the Canadian and US covers are the exact same this time around (in terms of the cover photo/design, as well as quality!), so you’ll see identical covers whether you’re in Barnes and Noble or Indigo or any independent retailer across North America. The interior content is all the same once again. Lastly, the book will feature an improved, sewn binding that is durable, especially for “everyday” use!

As you can see, there’s A LOT to celebrate!!

// HOW TO PRE-ORDER //

I’m often asked why someone would pre-order a book rather than waiting until the release date. The best part is that if you pre-order now, it’s done: the book will arrive on your doorstep right away when it’s released. (Don’t worry, though—you won’t be charged until the book ships!) That means these recipes get into your belly as quickly as possible!

I’d like to thank you all for your excitement and continued support, which makes what I do every day so incredibly rewarding, and of course for making The Oh She Glows Cookbook an international bestseller. I have no doubt that if you enjoyed the first book, you’ll fall in love with the second.

Pre-order Oh She Glows Every Day at the retailers below:

Canadian Retailers:

• Indigo
• Amazon.ca

 

US Retailers:

• Amazon.com
• Barnes & Noble
• Books-a-Million
• Google Play
• iBooks
• IndieBound
• Kindle
• Kobo
• Nook

 

International:

• The Book Depository (free worldwide shipping)
• Amazon.co.uk

 

Eric and I also put together this short video on the book. (It’s in a square format for social media sharing.) Check it out below!

// Photography credits // Cover: Angela Liddon; Food: Ashley McLaughlin; Lifestyle: Sandy Nicholson

Comments (28) | Share on Facebook | Tweet | Pin It | Stumble

© copyright 2016 Oh She Glows. All Rights Reserved.

Oh She Glows

from Cats Love Cooking - Feed http://ift.tt/294plF2

Cuisinart CMW-100 1-Cubic-Foot Stainless Steel Microwave Oven Review

Find more on: http://ift.tt/1LhoEWh

[wpramazon asin="B000IW9J20"] [wprebay kw="microwave" num="14" ebcat="-1"] [wprebay kw="microwave" num="15" ebcat="-1"] Find More Microwave Products

from Cats Love Cooking - Feed http://ift.tt/28YSbbH

5-Ingredient Magical Fudgesicles

Is courtesy of CatsLoveCooking Blog

Fudgesicles were a mainstay in the freezer of my childhood, and my go-to sugar fix if the cookie jar was empty. Since we’ve been blessed here in Copenhagen with a warm spring and early start to the summer season, day after day of blue skies and sundresses has jumpstarted my summer food fantasies. I felt like revisiting the frosty, chocolate-y pops that were such a relief in the sweltering heat, but this time, with a healthy plan of attack.

In my cookbook, I made a killer ice cream from avocados and cashews. Knowing how creamy and delicious this combination was, I wanted to recreate a similar base, with dates as the sweetener and raw cacao powder as the chocolate element.

So, I made a couple versions of these fudgesicles, since I wanted to eat more be thorough. The first experiment was with just cashews and avocado. The results were pretty delicious but pretty expensive, and a few of my taste-testers found the ice cream bars a little dry in the mouth. For the second version I scaled way back on the cashews and used coconut milk to enhance juiciness while maintaining creaminess. I also upped the cacao. Because chocolate. It was a perfectly balanced combination, and the version I am presenting you with today. The magical version.

These are so lusciously creamy, sinfully rich-tasting – the kind of thing you put in your mouth and kind of can’t believe what’s happening. Vegan, almost raw, and full of whole food ingredients, they are also downright filling! They make a fabulous mid-morning or afternoon pick-me-up, especially with the raw cacao component, a deliciously effective, energy-boosting food. Dress them up with your favourite add-ins, or keep it simple and enjoy them as the five-ingredient bliss bars that they are.

Cashew News!
I was snacking on some cashews the other day (as one does) and offered some to a friend of mine, who declined. Her reason? Cashews are “so fattening”. Wait a minute, what? who started this ugly rumour?!

Maybe this is news to you too, but cashews are actually one of the lowest-fat nuts out there. Weighing in at only 67% fat, next to almonds at 76%, hazelnuts at 86%, and macadamia nuts at 93%, cashews rank pretty low on the scale – and let’s keep in mind that 66% of the fat in cashews is the heart-healthy, monounsaturated variety. Rejoice!

And while we are clearing up misconceptions, cashews are not technically nuts, but seeds that adhere to the bottom of the cashew apple, an edible fruit native to South America. Cashew trees are in the same botanical family as mango and pistachio. The multi-step process to make cashews edible is quite involved, and typically includes steaming the whole seed pod, removing the outer shell, drying, and skinning. The inner shell layer of the cashew nut contains a caustic resin that can cause significant skin rashes, and is toxic if ingested.

The “raw” cashews that you purchase at a grocery store health food shop are not typically raw, just not roasted. Because of the steaming step in conventional cashew processing, cashews cannot be considered a “truly raw” product. “Truly raw” cashews are available on specialty websites and in some health food stores, but at a premium since separating the cashews from their shell without the nut coming into contact with the resin is time consuming and must be done by hand.

Cashews are an excellent source of the mineral copper. Copper helps our body utilize iron, eliminate free radicals, and build bone and connective tissue. It is also an essential component of a wide range of enzymes, such as superoxide dismutase (SOD) which aids energy production and antioxidant defence. One-third of a cup of cashews delivers over 100% of your recommended daily intake of copper.

A high-speed blender is recommended for this recipe, but if you don’t have one make sure you blend until the mixture is as smooth as possible. You can add water to thin the mixture if it is too thick to blend, but keep in mind the more water you add, the less creamy the bars will be – more crystalline. No matter what, they will taste amazing. Because they’re magic.

The fudgesicle recipe below is unreasonably delicious as-is, but it can act also as a base for you to flavour as you like! You can add toppings after removing the fudgesicles from their mold too. This involves melted raw or regular chocolate and your creative spirit! Dip or drizzle the chocolate over the frozen bar, and sprinkle away. MAGIC WANDS. This would make a very popular activity at a kid’s birthday party. Or my birthday party. Stop looking at me like that.

I’ve included some options for both flavourings and toppings to inspire you, but these are merely suggestions. I know all of you super enthusiastic foodies out there will come up with some stellar combos. Let me know in the comments if you do!

5-Ingredient Vegan Magical Fudgesicles
Makes 4 cups / 1 Liter / 10 fudgesicles

Ingredients:
½ cup / 75g unroasted, unsalted cashews
1 14-oz can / 400ml full-fat coconut milk
1 large, ripe avocado
1 cup / 250g pitted, packed soft dates
½ cup / 55g raw cacao powder (cocoa powder will also work)

Optional add-ins:
a few pinches sea salt
vanilla (seeds from 1 pod, powder, or extract)
a few drops of food-grade essential oils (peppermint, orange, almond etc.)
finely diced fresh fruit (strawberries, blueberries, raspberries, mango etc.)
a pinch of cayenne pepper
espresso powder
finely chopped toasted nuts (cashews, hazelnuts, almonds, pistachios etc.)

Optional toppings:
melted raw chocolate (recipe here) or melted dark chocolate
cacao nibs
finely chopped toasted nuts (cashews, hazelnuts, almonds, pistachios etc.)
dried fruit (I used raspberry on the ones pictured)
citrus zest (lemon, orange, lime)
hemp seeds
unsweetened desiccated coconut
bee pollen

Directions:
1. Place cashews in lightly salted water and let soak for 4-8 hours (overnight is fine).

2. Drain the cashews and rinse well. Add to a blender (a high-speed blender is highly recommended) with the remaining ingredients (and any flavourings, if using) and blend on high until as smooth as possible. Add water only if necessary – you want to mixture to remain quite thick.

3. Spoon mixture in popsicle molds. Firmly knock the molds on the counter a few times to remove any air bubbles. Insert a popsicle stick into each mold and place in the freezer until set – at least 6 hours. To remove popsicles, run the mold under hot water until you can easily pull a fudgesicle out.

4. If you want to decorate your fudgesicles, dip or drizzle them with melted chocolate and sprinkle with desired toppings. Eat immediately, or place back in the freezer to set until ready to enjoy.

*   *   *   *   *   *

In other very magical news, my latest Cody app video series is now online! This one is all about my favourite subject: SNACKS!!! Super-Charged Snacks to be exact. And every recipe is brand-new, incredibly delicious, and of course über healthy. If you haven’t seen the Protein-Rich Cacao Brownie video on my Facebook page yet, go have a look! You can preview all of the recipes here and purchase the plan too (it’s on sale!).

Thank you so much for your ongoing support of My New Roots!

Big love and gratitude,
Sarah B.

The post 5-Ingredient Magical Fudgesicles appeared first on My New Roots.

My New Roots

from Cats Love Cooking - Feed http://ift.tt/28Pdiu9