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Recipes
Waffle Recipe Without Eggs
By foodiva
Preheat waffle iron. Mix together 3/4 cup flour, 3/4 cup water and 3 tablespoons oil in a large bowl
- 2 and 3/4 cups + 2 Tablespoons flour
- 1 cup water + 3/4 cup water
- 1/4 cup vegetable oil + 3 Tablespoons vegetable oil
- 1 Tablespoon unsweetened pineapple (or apple) juice concentrate
- 4-1/2 teaspoons baking powder
Strawberry Rhubarb Cheesecake
By foodiva
InstructionsStrawberry Compote Filling In a medium saucepan, add in the strawberries and sugar
- 1 + 1/2 cups strawberries, hulled and quartered
- 1 T. granulated sugar
- 1 + 3/4 cups rhubarb, chopped
- 2 T. granulated sugar
- 2 + 1/4 cups graham cracker crumbs
- 2 T. granulated sugar
- 1/2 cup butter, melted
- 3 (8 oz.) bricks of cream cheese, room temperature
- 1 + 1/4 cup granulated sugar
- 4 eggs
- 1 tsp. vanilla
- 1 cup sour cream
- 1/2 cup heavy cream
- For garnish
- 1/2 cup heavy cream, whipped
- 1 + 1/2 T. powdered sugar
- For garnish
- 2 cups rhubarb, chopped
- 1 + 1/2 cups strawberries, hulled and quartered
- 3/4 cup granulated sugar
Banana Date Bread
By foodiva
Thank you so much for stopping by! I am Min, a Registered Dietitian who is passionate about healthy eating and coo...
- 1 1/2 cups old-fashioned oats
- 3 large ripe bananas
- 3/4 cup dates (See note)
- 2 eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp vanilla extract
- Optional: 3 Tbs finely chopped walnuts, 1 Tbs ground flaxseeds, 1 Tbs chia seeds (I added all of these)
BA's Best Hash Browns
By foodiva
Heat butter in a small saucepan over medium heat until foamy, about 3 minutes
- 1/2 cup (1 stick) unsalted butter or 6 tablespoons ghee
- 3 russet potatoes (about 1 1/2 pounds), peeled
- Pinch of freshly ground black pepper
- Pinch of cayenne pepper
- 1 teaspoon kosher salt, plus more
KEY LIME PIE
By foodiva
Instructions Preheat the oven to 350 degrees F
- 1 1/2 cups of Gingersnap crumbs
- 5 tablespoons melted butter
- 1 can of sweetened condensed milk
- 1/4 cup sour cream, regular (lite might not work well)
- 6 tablespoons fresh lime juice or Nellie's Key Lime Juice
- 1 tablespoon (halve it if you like a less tart pie) of lime zest
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon of vanilla extract
ginger tea (anti inflammatory)
By foodiva
Combine all ingredients and steep for 10 minutes, then strain
- 2 cupsboilingwater
- 2 tablespoonsfreshlemon juice
- 1/2 tablespoonpeeled and gratedturmeric
- 1/2 tablespooncoconut oil
- 1/2 tablespoonpeeled and gratedginger
- 1/2 tablespoonor to tastehoney
- 1/2 clovemincedgarlic
- teapot
Arugula Strawberry Salad with Divine Green Dressing
By foodiva
Juicing vs. Blending Blender Buying Guide Juicing vs
- 1 cup (100 g) baby kale leaves
- 1 cup (100 g) arugula (rocket)
- 1 small fennel, finely sliced
- 1 cup (150 g) red cherry tomatoes, chopped in half
- 1 cup (150 g) yellow cherry tomatoes, chopped in half
- 1/4 red onion, thinly sliced
- 2 scallion (shallot), chopped roughly
- 8 strawberries, chopped
- 4 tbsp pine nuts
- 1/2 avocado
- 2 tsp apple cider vinegar
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) water
- 1 tsp honey (optional)
- 1 tbsp fresh basil
Matcha Strawberry Cake
By foodiva
Directions: Matcha-Strawberry Swirl Cake 1
- 2 tablespoons light rum
- 1 tablespoon matcha powder
- 1 tablespoon freeze-dried strawberry powder
- 2-3/4 cups (11 ounces) cake flour
- 2-1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 16 tablespoons (8 ounces/2 sticks) unsalted butter, softened
- 1-1/2 cups (10-1/2 ounces) granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- 1-1/4 cups canned unsweetened coconut milk
- 1 tablespoon matcha powder
- 1 teaspoon freeze-dried strawberry powder4 teaspoons fresh lemon juice, divided
- 8 ounces white chocolate, finely chopped
- 8 tablespoons (4 ounces/1 stick) unsalted butter
- 12 ounces cream cheese, room temperature
- 2 layers Matcha-Strawberry Swirl Cake
- Strawberry Buttercream
- Matcha Buttercream
- 1/2 cup strawberry preserve
- 1 cup sliced almond, toasted
- 1 tablespoon matcha powder (optional)
- 1 teaspoon freeze-dried strawberry powder (optional)
Almond Milk & Loaf
By foodiva
Remember I mentioned making my own almond milk? Oh mamma, how good is homemade almond milk, chilled, on a hot sum...
- to 180C oven to 180C (350F).
- to two medium to large baking sheets with silicone paper or a silpat sheet and set aside.
- Weigh and measure out all your ingredients and set them out on the work bench.
- to browning the butter, let it cool and set again (in the refrigerator if required) and bring back to room temperature. It should be the consistency of room temperature butter and not in liquid form.
- Scrape down the sides of the bowl, add the egg, and beat again until light and fluffy. Scrape down the sides of the bowl, as needed.
- to to 30 salt, and bicarbonate of soda, and beat on low speed until smooth. Increase to medium to high speed, for about 30 seconds.
- Add the chopped chocolate couverture, and the honeycomb.
- If using a stand mixer, mix in on low speed until the chocolate is evenly incorporated. Otherwise, fold in the chocolate and honeycomb using a spatula.
- to Scoop out a heaped tablespoons of cookie dough and place on the trays. Allow space for them to spread because they will spread out and flatten as they bake.
- If you like, sprinkle a little flaked sea salt on each cookie before baking.
- 10-12 12 to 10-12 minutes. I leave them for 12 minutes in my oven but it can vary from oven to oven.
- 5 to to trays for 5 minutes before removing gently to a wire rack to cool completely.
- to to to move them off the tray and on to a wire rack with the baking paper. It is faster, and helps prevent you accidentally breaking cookies if they are still too warm.
- Store in an airtight container for several days.
- Alternatively, have a night in and eat them all!
- Notes
- I used Valrhona Guanaja P125 because I love it. One of my favourites for intensity and flavour. Use your favourite, but make it a great chocolate, because the flavour of the chocolate will make or break these cookies. It always does.
Basic olive tapenade recipe and rice crackers (gluten-free)
By foodiva
In food processor or mortar & pestle grind garlic cloves
- 2 cloves garlic
- 1 cup Mezzetta black olives
- 1/2 cup Mezzetta green olives
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon balsamic vinegar (optional)
- 1/4 cup brown rice flour
- 1/4 cup white rice flour
- 3/4 cup water
- 1 tablespoon olive oil
- cracked pepper
- sea salt