Healthy "Rice" Pudding

I make Cauliflower Rice and Cauliflower Risotto all the time. As I walked through the grocery store, I saw rice pudding...HMMMMM, perfect! I know it sounds weird, but cauliflower sucks up whatever flavor you add to it. I did a little "google" search and adapted this recipe from Low Carb Luxury website...so other people do this too! I'm not crazy:)

1/2 cup finely grated (riced) RAW cauliflower
1/4 cup Just Like Brown Sugar (or erythritol)
1 tsp stevia glycerite
4 oz cream cheese or coconut cream
2 egg yolks
1/2 cup coconut milk (or Heavy Cream)
1/2 cup unsweetened almond milk
1 tsp vanilla extract
1/2 tsp cinnamon

Prepare the Cauliflower by placing it in a food processor and pulsing until small, rice-like pieces. Place in a microwave-safe bowl and add 1/4 cup coconut milk with sweetener, extracts, cinnamon. Heat in microwave for 1 1/2 minutes. Let stand for 15 minutes. Beat egg yolks with 1/4 cup of coconut milk; set aside. Pour remainder of coconut milk and almond milk in sauce pan, add cream cheese and cook on medium heat, stirring constantly, until thickened. Add cauliflower mixture and egg mixture to pan and stir to rethicken. Pour into 4 small ramekins or pudding dishes and refrigerate 1-3 hours. Serve and enjoy! Makes 4 servings.

NUTRITIONAL COMPARISON (per serving)
STORE Brand = 179 calories, 33 carbs, 1 fiber
"Healthified" = 155 calories, 1.5 carbs, trace fiber

Garden Spaghetti

My friend, Amy, told me about this awesome product to make veggie pasta. It is so great! Now that zucchinis are taking over gardens, what a perfect way to lighten up your pasta dish. I found it on www.amazon.com
Click here: MIU France 90003 Vegetable Julienne Slicer


Nutritional Comparison: Per CUP
White Pasta = 246 calories, 43 carbs, 5 fiber
Zucchini = 20 calories, 3 carbs, 1 fiber

Here is a recipe that you can create using things from your garden or local farmer's market. Tomatoes are coming in, basil, zucchini...YUM!



4 cups zucchini pasta
2 pounds tomatoes
4 cloves crushed garlic
1 tablespoon olive oil
1 tablespoon chopped fresh basil
1 tablespoon tomato paste
Iodized sea salt to taste
ground black pepper to taste
1/4 cup freshly grated Parmesan cheese

Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.

Cut zucchini into noodles and set aside. (I shaved the peel off first, so it would really look like noodles.)

In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.

Toss zucchini noodles with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.

VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shrimp, chicken...you name it:)

Tuna Burger with Pine apple Relish,Plantain Fries and Berry Milkshake

The Ultimate Trio

I abstain from fast food burgers for all good reasons,but making one from scratch at home with better ingredients and flavors is an absolute pleasure of good food.I stumbled through Bobby Flay's Burgers,Fries and Shakes by chance at the library,one look through the book,was tempted enough to take it home and fix up at least a few of the of the tastiest combination of flavors ,that might just change my taste for burgers.
Bobby presents some fantastic twists to classic burgers,uses flavorful relishes and condiments to further enhance the taste of the beloved fast food.In addition the books had some tasty fries and refreshing shakes,to along for a completely satisfying meal.


Among the grilling guru's crafted tastiest recipes,the leaner seafood variety of Salmon and tuna burgers suited my palate perfectly.Although I did not completely stick with the original recipe,a lover of spices,had to add some more of the spicy ingredients and touch of greens to the burger.Also for the fries,shallow frying worked out well.The buns can definitely be store bought,since I never seem to find the right size hearty buns for my burgers,I choose to bake my own,even though it was 94F outside.On brighter side the steamy kitchen did quickened the rise of yeast in dough.The buns baked while the burgers cooked.The fries needed a close eye,the thin cut plantain can burn easily if ignored.

Recipe : Sesame Burger Buns
Make 3 large burger buns
Ingredients
2 1/2 cups whole-wheat flour
1/2 cup sesame seeds
1/2 teaspoon of salt
2 tablespoon extra virgin olive oil
1/2 cup of Warm water
2 teaspoon of sugar
2 teaspoon active dry yeast or 1 packet(1/4 ounce) of quick rise yeast

Method
Make the Dough
In warm water mix in the dry yeast and sugar. Let sit for 10 minutes,until it gets frothy.
In a bowl combine the flours,oil,seeds(reserve few sesame seeds for topping the buns) ,salt along with the yeast mixture. Knead until the dough is tacky but not sticky and place in a greased bowl and cover. Allow to rise for an hour until double its size.
Shape and proof the buns
Get the dough out of the bowl,sprinkle some all purpose flour on the work surface and knead the dough for few seconds and divide in to about 3 portions. Set on a cookie sheet and finish shaping the remaining buns,place them about 1/2 inch apart from each other,sprinkle some sesame seeds on each of the buns. Cover with wrap and allow to rise for another hour.
Bake the Buns
Preheat Oven to 450F. Bake for about 18-20 minutes until crust turns lightly brown. Let cool on rack,Slice using a serrated knife. Assemble the buns with choicest veggies and greens .


Recipe: Tuna Burger,adapted from Bobby Flay's Burgers,Fries and Shakes
Serves 3
Ingredients
For the burger
1 pound fresh Tuna
2 green onions(green and pale green parts),thinly sliced
1/2 tablespoon Dijon mustard
1 garlic clove,finely minced
1/2 inch piece of ginger root,finely minced
1/2 teaspoon cayenne pepper or hot chili powder
1/4 teaspoon each of cumin and coriander powder
few leaves fresh mint,finely chopped
1 teaspoon salt
1 tablespoon canola oil
3 whole grain sesame burger buns(as in the above recipe),split;toasted,if desired.

For the Pineapple Relish
1 cup pineapple,finely chopped
1 dill pickle,finely diced
1/4 cup finely chopped red onions
1 tablespoon fresh lime juice
1 teaspoon honey
3 tablespoon finely chopped fresh cilantro leaves
1 tablespoon extra virgin olive oil

few tender kale leaves and baby kale for topping (or use other leafy green of choice)

Method
To make the relish,combine the pineapple,pickles,onions,lime juice,honey,cilantro and oil in medium bowl and season with salt and pepper.Let sit at room temperature for 30 minutes before serving so that the flavors meld.

To make the Burger,cut the tuna in to large pieces and than coarsely chop in a food processor.Do not over process(or you can chop it by hand with a sharp knife)

Whisk together the mustard,dry spices,ginger,garlic and salt in a large mixing bowl.Add the tuna and green onions and gently fold to combine.Divide the tuna mixture in to 3 equal portions(about 5 ounces each).Form each portion loosely in to a 3/4 inch thick burger.Place on a plate,cover and let chill in refrigerator for at least 30 minutes before cooking.

To cook the burgers,heat the oil in a saute pan or griddle(non-stick or cast iron) until begins to shimmer.Cook the burger until golden brown on the bottom sides,about 3 minutes.

To assemble the burger,burger on the sesame bun with kale leave,top with relish and fresh baby greens.Serve immediately with the plantain fries and milk shake.


Recipe: Plantain Fries,adapted from Bobby Flay's Burgers,Fries and Shakes
Ingredients
2 green plantains
3/4 teaspoon salt
1 tablespoon grate lemon zest
1/2 teaspoon cayenne pepper or hot chili powder
2 tablespoon peanut oil

Method
Stir together the salt,lemon zest and cayenne pepper in a small bowl.
Heat oil in a medium cast iron pan over medium heat.While the oil heats up,peel the plantains using a sharp knife to cut off the top and bottom ends then peel the green skin off.Cut the plain in to 3,halve each of the three pieces in to thin slices.Now cut each strip lenghtwise in to about 1/8-inch-thick fries.
Shallow fry in batches,turning frequently,until golden brown,about 2-3 minutes.Remove using a slotted spoon on to a plate line with paper towels and season immediately with the salt mixture.Serve hot.

Recipe:Berry Milkshake
Ingredients
2 cups Frozen berries
2 cups skimmed milk
1 cup fat-free frozen yogurt
2 tablespoon Agave nectar

Method
Combine the milk and berry in a blender and blend for 10 seconds.Add the frozen yogurt and blend until smooth,about 30 seconds.Serve immediately,garnish with fresh strawberries,if desired.


My tough take on the ultimate trio from the scratch - warm toasty buns with a juicy burger and sweet tangy relish,crispy fries and an icy fruity shake,was a sure comforting end of a sizzling hot summer day.
I'm submitting the recipe to Yeast Spotting.

My TV Bit link and FUDGE-CICLES

I was on Showcase Minnesota yesterday making healthy kid snacks. I made Animal Crackers, Goldfish Crackers, Fruit Roll Ups and Peanut Butter Sushi. I chose to re-create pre-packaged snacks that have high fructose corn syrup and trans-fats. I still like my treats, just in a healthier way.

Click here to watch.

Thanks everyone for you support and fun ideas!

Yikes, I like Fudgecicles, but the ingredients are a bit scary: Sugar, Modified Food Starch, Microcrystalline Cellulose, Carboxymethyl Cellulose Polysorbate, Polysorbate 8, Carrageenan, Sodium Chloride, Artificial Flavor


Try these instead. Super easy and no oven needed!

2 oz cream cheese or coconut cream
1 cup chocolate (or vanilla) unsweetened almond milk
2 tsp of Swerve
3 TBS unsweetened cocoa powder

Mix all together and place in popsicle makers. OR make into soft serve ice cream with this awesome ice cream maker: Yonanas 902 Ice Cream Treat Maker. Serves 4

NUTRITIONAL COMPARISON (per serving)
Fudgesicle Brand = 90 calories, 2g fat, 2g protein, 17 carbs, trace fiber
"Healthified" Fudgesicle = 69 calories, 6g fat, 2.1g protein, 3.1 carbs, 1.6fiber

Healthy Ice Cream Carnival

Have your Ice Cream and Eat it Too?

Yes! it is possible to have the best of both taste and nutrition.Thanks to the
16 talented Ice screamers who proved it by taking the Health Nut Challenge 6 : I Scream for Ice Cream Challenge.

Get ready to embrace the vibrant carnival of mostly fruity,few nutty and even some veggie healthy ice creams,some of which are definitely different from the usual.While you at it,choose your favorite healthy ice cream and submit using the form towards the end of the post.The Ice cream that gets the most viewer votes will take home the Chef Rachel Albert-Matesz's Ice Dream cookbook,a treasure of vegan healthful Ice cream recipes.

Participant Entries

1.Mona's deliciously dense frozen dessert ,Pomegranate Kulfi,is enriched with antioxidant rich totally natural Pomegranate juice.Traditionally a kulfi is a no-churn ice cream,made by boiling milk until reduced by half, then flavoring with nuts, aromatic spices or saffron,and finally freezing in molds.The reduced milk imparts the creamy attribute to the Kulfi.Mona uses evaporated milk instead of condensed milk to control the amount of sugar in the kulfi.


2.Priya's easy breezy Orange and Yogurt Cheese Pops are made with freshly squeezed orange juice with agave syrup and yogurt cheese.A Yogurt cheese is a creamy white cheese,obtained after straining the yogurt in a muslin cloth.Using low fat or fat free yogurt,is best to avoid all the fat and still retain the source of calcium.


3.Sharada's Egg free and guilt-free Mango Ice Cream,is mangoes at its best.

4.Rebecca's gorgeous Almond-Berry Coconut Ice Dream,is also inspired by Chef Rachel Matesz's Ice creams Minus the Moo,using coconut milk for all it better benefits than the full fat dairy cream.

5.Sayatani's delicacy of hot summers Mango Kulfi,is made from fresh juicy sweet mangoes harvested from her own backyard.

6.Mallika's perfect scoop of Caramelized Peanut Butter Ice Cream,has the heart healthy fats from the roasted peanuts,the caramelized sugar adds so much more to the flavors of nuts besides the sweetness.


7.Soma's luscious red refreshingStrawberry Sorbet with summer's best berries is a sure winner among young and old alike.

8.Curry Leaf's cooling Mango Coconut Pops are dairy free sweetened with heavenly honey.


9.Divya's creamy sweet Kulfi is enhanced with benefits of almonds and pistachio.


10.Umm Maymoonah's Cherry Porridge Ice Cream,besides being sweetened with healthful honey ,flavored with luscious berries has coconut milk and oats porridge as the secret ingredient,which makes this such a unique ice cream.


11.Kiran's Avocado Coconut Vegan Ice Cream is an absolutely sensational way to enjoy the nutritious creamy green fruit.


12.Jagruti's aromatic Mavadaar Rose and Coconut Kulfi has a touch of powdered coconut milk and hearty paneer(Indian cottage cheese).


13.Sukanya Ramkumar's fascinating Plum Swirled Pops,is a fruity frozen concoction of fresh plums and low fat vanilla yogurt.


14.Denny's exotic Carrot Almond Ice cream ,with almond milk and Greek yogurt as the base,sweetened with honey and flavored with carrot juice,nuts,rose water and saffron,is just about how healthy and tasty an ice cream can get.


15.Nithu Bala's fantastic Mixed Fruit Veggie Nut Oats Ice Cream,is so nutritious with wholesome oats,nuts,fresh carrots ,beets,coconut milk,orange juice and with sweetness in moderation,this is perfect choice even for breakfast.



16.Aqua's Green mango Sorbet,is a refreshing thirst quencher,with tangy green mangoes,sweet jaggery and hint of aromatic cardamom.

My Entries


Peanut Butter and Plum Jelly Ice cream,gets the smooth creamy texture from the roasted peanut butter and home made jelly adds the fruity touch.This is a dairy free ice cream inspired Chef Racheal Matesz's Ice Dream recipes

Kumquat Ice Cream,again dairy-free with a citrusy punch of kumquats,the smaller cousins of orange.

Raspberry Tofu Dark Chocolate Ice cream Cake,a frozen layered cake with creamy tofu berry ice cream layer over the hearty dark chocolate bottom.

Tropical fruit Pops,a real summer indulgence,fruit pops with a variety of real fresh fruit puree ,that deliciously add a daily serving of all natural fruits and fiber in your diet,void of artificial colors or excess sugar.

No-churn Almond Banana Chocolate Ice cream with amazingly simple ingredients and easy grind-blend-freeze method ,the ABC ice cream is sumptuous summer treat.

Chunky Cherry Ice Cream,bountiful fruity bits in chilled dairy-free creamy goodness,this frozen treat calms the craving for the cool.

Red White Blue Dessert - Health Nut Turns 2.

Health is as precious as any priced jewelry,needs to guarded with the same sense of responsibility.


What started as a hobby of leisure time has now become an inseparable part of my routine.Food blogging indeed has brought out the best of my culinary skills.I owe it all to the viewers for the encouragement and support that has given me the confidence each time to bring out more of the tried and tested healthy recipes.


For a sweet celebration of blog birthday and the Independence day,I couldn't think of a simpler fruit and cream dessert.
As an immigrant I had little knowledge about American history.That has changed recently with my new found interest in nation's past,partly due to my 7 year old's keen interest in reading the biographies of the founding fathers of the nation.He has this knack of memorizing names and numbers,amazingly he could memorize the list of all the presidents.Picked his favorite as Abraham Lincoln,for the big change he brought with the abolition in slavery.I couldn't be more impressed.And his opinion about this dessert in patriotic colors was simply amazing.
As long as one takes care of two important points,first the gelling agents agar-agar(the vegan replacement for gelatin available in most Asian stores) or gelatin be fully dissolved in the liquid and second giving ample time for one layer to set before building another over it,there is little that can go wrong with this delicate dessert..
Recipe :Red White Blue Dessert
Ingredients
The Red Raspberry-strawberry Sauce
2 cups fresh or frozen strawberries and raspberries
1 tablespoon agave nectar
2 teaspoon white sugar
2 tablespoon water

The White Coconut cream layer
1 cup coconut milk
1/4 cup water.
1 tablespoon agave nectar
1 tablespoon agar-agar flakes or unflavored gelatin


The Blue blueberry Jelly layer
2 cups blueberries.
1/4 cup water.
1 tablespoon agave nectar
2 teaspoon white sugar
1 tablespoon agar-agar flakes or unflavored gelatin

Method
Start with making the coconut jelly layer,heat the water in a saucepan and add the agar-agar or gelatin,let dissolve completely,about 3-4 minutes.You don't want any lumps in the jelly,so be sure its totally mixed in.Add the coconut milk and simmer for 3-4 minutes.Pour in in individual ramekins or other ceramic bowls(about 3 inches in diameter) until 1/3rd full and let set in fridge for 2-3 hours until completely stabilized.
Now prepare the blueberry jelly layer similarly,heat the water in a saucepan and add the agar-agar or gelatin,let dissolve completely,about 3-4 minutes.Add the blueberries and let cook for 2-3 minutes until soft.Blend the mixture until smooth.Make sure the coconut jelly layer is completely set,now pour the blueberry mixture over.Set in fridge for another hour or two until set.
Prepare the sauce,by cooking the berries with water and sugar,until soft about 3-4 minutes.Mix in the agave towards the end.Blend smooth and cool.

To unmold,use a knife and carefully run around the ramekins to loosen the edges of the dessert and slowly flip in to a serving plate.Enjoy chilled with red raspberry strawberry sauce and more fresh berries.



The dessert is sent to Weekend Herb Blogging #240,hosted this week by Anh from Food Lover's Journey


Happy Independence day!

"Bread" Pudding

My client made the eggplant french toast and it became really mushy...I thought, hmmmm, bread pudding!



Rhubarb Bread Pudding:
2 cups eggplant, peeled
2 tablespoons butter, melted
1/2 cup Rhubarb (optional), cut into 1/2 inch pieces
4 eggs, beaten
2 cups vanilla almond milk
1/4 cup erythritol (or Swerve)
1 tsp stevia glycerite (omit if using Swerve)
1 tsp ground cinnamon
1 tsp vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Cut eggplant into 1 inch pieces and place in an 8 inch square baking pan. Drizzle melted butter over eggplant (add rhubarb if using). Bake for 15 minutes or until soft.

In a medium mixing bowl, combine eggs, almond milk, sweetener, cinnamon, and vanilla. Beat until well mixed. Pour over eggplant, and lightly push down with a fork until eggplant is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Serve with a dollop of fresh whipped cream (sweetened with a drop of stevia glycerite)

Nutritional Comparison:
Store Bought Bread Pudding (per SERVING)= 415 calories, 60 carbs, 0 fiber
Eggplant Bread Pudding (for WHOLE BATCH) = 616 calories, 20 carbs, 6 fiber
Eggplant Bread Pudding (per serving, serves 8) = 77 calories, 2.5 carb, 0.8fiber