Split Pea Milk

Originally Published on MatthewsManna.com By The mom doc

Split Pea Milk
The first time I had ever heard of this was on a Facebook group called blenderize RN. Having a teenage boy on a blenderized/pureed diet can be difficult at times. Because of his complicated GI tract and minimal oral experience, it’s hard finding things he can and will eat without slowing his digestion down. Since Matthew drinks his formula, I wanted to increase his calories and protein without adding more formula but do it in such a way as to not upset his very restricted palate. Enter “Ripple” (aka split pea milk). Since everything I blend for him is homemade, I thought I would try making it myself. I added 1 cup to his normal formula recipe and he didn’t even notice. It was so easy and inexpensive, I just had to share.

Ingredients

1 1/2 cups of cooked yellow split peas
3 1/2 cups of water
2 tsp vanilla (optional)
4 pitted dates

Directions

In a medium size sauce pan, bring 1 cup of dry yellow split peas and 4 cups of water to a boil. Boil for 10 minutes on high then reduce temperature to simmer and cook until peas are soft (about hour). Do not drain the peas before adding them to the Vitamix. Because the peas settle, you will want to sir the pot before measuring them out.
In the large Vitamix container, add ingredients in the order listed and secure lid.
Select Variable 1.
Turn machine on and increase speed to Variable 10, then High.
Blend for 1 minute or until completely smooth.
Remove milk from blender and repeat steps 2-5 with remaining peas.

Food Tip: This recipe makes a total of 10 cups of milk. Ripple is made in a factory with added oils and gums that are not in my homemade recipe. The oils and gums allow the milk to stay in solution. Even when using the Vitamix and a filtration bag, homemade milks will separate and need to be shaken before drinking or using in a recipe. They have also reduced the peas to pea protein and removed the pea flavor. If you are used to drinking the store bought Ripple, this may be a jump for you. It is thick so if you plan on drinking it, you may want to thin it out a bit. You can also run it through a filtration bag to remove more of the solids. With 75 calories per cup and 8 grams of protein, it makes an excellent addition to a blended diet. It can also easily replace cows milk in baking for those who have a dairy free diet. Milk will stay fresh in the refrigerator for about 4 days. For oral eaters, please check out my DIY Ripple Milk post. If you are already a Ripple drinker, you may want to read How Is Ripple Milk Made? before you try to make it. It will explain the difference.

Time Tip: Make the full batch and freeze extra milk in ice cube trays then store in labeled and dated freezer bags. Each cube is about 1 once making measuring a breeze.

Money Tip: One pound of dry split peas cost around 70 cents a pound at bulk food stores like Winco. Ripple milk runs about $4.99 for 48oz. Since I only used 1 cup of dried beans, I made 80oz for only 33 cents!

Almond Meal Cookies with Chocolate Chips and Coconut

Just a little warning on this one.  These cookies need to be popped in your mouth and eaten in one bite.  So you might not want to make them too big.  Also if you try to make it vegan, it just doesn’t stay together.  Lastly these cookies will go fast.  I have to get rid of them ASAP.  Because it’s easy to eat a whole bunch.  Most of all, enjoy them.

XOXO,

Valerie

Originally Published on Minimalistbaker.com on  By

Almond Meal Cookies with Chocolate Chips and Coconut

A month or so back I stumbled upon blog so lovely I immediately became enamored. The name, Sprouted Kitchen. The mission, to make whole foods tasty. The pair behind the movement, husband and wife Sara and Hugh Forte – cook and photographer, respectively.

Consider me hooked, hence the reason I hopped over to Amazon mere moments after discovering their site and snatched up a copy of their new cookbook. This is my humble attempt at honoring the amazing work Sarah and Hugh have put forth in this stunning book that has now become my constant cooking companion, favorite coffee table book, and source of light reading on the weekends (all three true statements).

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I love Sprouted Kitchen because it’s not trying to be anything, per say, besides honest. It’s not trying to secure the market on gluten free cakes or sneak spinach into brownies or make you give up meat. It’s simply presenting whole foods in a beautiful, simple way and making them damn delicious in the process. Proof? These gluten-free cookies that require just a few ingredients (that’s my kind of recipe) and contain three of my favorite flavors: chocolate, coconut and almond.

John and I had a few friends over for dinner last week and as we were expecting a few gluten-free eaters, I knew these cookies would be just the thing to bake. I had everything on hand except coconut flake, which I walked a block or so over to our local specialty foods purveyor (Nifty Nut House) to grab a pound or so of. While there I also managed to snag a “sample” of a double dipped dark chocolate malt ball – an object so large it hardly warrants the title of sample and more like small feast. Either way, I headed back to our place, the Kansas wind whipping my hair in all directions, coconut clutched in my hand and a happy chocolate-coated malt ball belly in tow. Life was good.

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I was so excited to make these cookies – my first recipe to try from Sprouted Kitchen – that I think I literally squealed out loud while gathering my ingredients. Three things I loved about this recipe: It was simple, healthy and quick to prepare; not to mention it yielded some seriously amazing chocolate chip cookies that any eater – gluten-free or not – would be pleased to pick up (yes, the cookie platter was plumb empty halfway through our dinner party).

So thank you Sara for dreaming up such delicious, wholesome recipes and sharing them on Sprouted Kitchen. And thank you Hugh for capturing it all with your impeccable photography skills. I suspect these cookies – and your cookbook – will be warming my little home and my heart for a long time to come. Cheers.

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Almond Meal Cookies with Chocolate Chips and Coconut

Prep time
45 mins
Cook time
10 mins
Total time
55 mins

Gluten-free cookies from the Sprouted Kitchen Cookbook, featuring bits of dark chocolate, shredded coconut, and hearty almond meal.
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Gluten-Free, Vegetarian
Serves: ~20 cookies
Ingredients

  • 1 1/4 cups (137 g) almond meal
  • 1/4 cup (30 g) chopped dairy-free dark chocolate (Sara used cacao nibs)
  • 1/2 cup (40 g) shredded unsweetened coconut
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt (Sara used sea salt)
  • 1/3 cup (73 g) brown sugar (Sara used muscovado)
  • 1 egg
  • 3 Tbsp (45 g) coconut oil, melted
  • 1/2 tsp vanilla extract

Instructions

1. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
2. In a separate bowl, beat egg until uniform in color and doubled in volume.
3. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
4. Chill in the fridge for at least 30 minutes or even overnight.
Preheat oven to 375 degrees F (190 C).
5. Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
6.Bake until edges begin to brown, 7-10 minutes.
7. Remove from oven and let cool before serving.

Nutrition Information
Serving size: 1 cookie (of 20) Calories: 78 Fat: 6.3 g Saturated fat: 2.9 g Carbohydrates: 5 g Sugar: 3.5 g Fiber: 1 g Protein: 1.7 g

Almond Meal Cookies with Chocolate Chips and Coconut5
Hi, I’m Dana! I am a food stylist, photographer, creator of the Food Photography School, and author of the 31 Meals Cookbook and Everyday Cooking.

Find me on Twitter, Instagram, and Pinterest.

Spring Rolls

Originally Published on YummYmummyKitchen.com  on February 18, 2018 By Yummy Mummy Kitchen

Spring Rolls1.jpgFind out how to make healthy veggie spring or summer rolls with this easy recipe! Fresh spring rolls are a simply delicious combination of fresh vegetables, herbs, rice paper, and a flavorful peanut sauce for dipping. These spring rolls are naturally vegan and gluten-free.

Fresh rice paper spring rolls are one of my favorite things right now. I’ve been getting them pre-made at Whole Foods and Trader Joe’s for years, and finally decided it was time to make them myself. The “salad roll” from the Whole Foods sushi department is one of my favorite grab-and-go lunches, as are the tofu spring rolls. I’m so glad I decided to make them at home, because spring rolls are so much easier to make than I had imagined, and of course less expensive. I also find making my spring rolls at home means they are fresher than the store-bought rolls that may have been sitting on the shelf all day, or longer. Fresh spring rolls are refreshing, crunchy, and so satisfying when dipped into a sweet and savory peanut sauce. They have to be one of the easiest ways to eat “salad” and are perfectly portable. I love making a few on Sundays to use in work or school packed lunches.

Sunday, February 18, 2018 / 1 Comment / appetizers , Featured , Gluten Free , lunch recipes , snacks , Vegan , Vegetables
Spring Rolls
Find out how to make healthy veggie spring or summer rolls with this easy recipe! Fresh spring rolls are a simply delicious combination of fresh vegetables, herbs, rice paper, and a flavorful peanut sauce for dipping. These spring rolls are naturally vegan and gluten-free.

Fresh vegetarian and vegan spring rolls made with rice paper, avocado, bell pepper, and other veggies. Served with homemade peanut sauce, this spring roll recipe is so delicious.
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Fresh rice paper spring rolls are one of my favorite things right now. I’ve been getting them pre-made at Whole Foods and Trader Joe’s for years, and finally decided it was time to make them myself. The “salad roll” from the Whole Foods sushi department is one of my favorite grab-and-go lunches, as are the tofu spring rolls. I’m so glad I decided to make them at home, because spring rolls are so much easier to make than I had imagined, and of course less expensive. I also find making my spring rolls at home means they are fresher than the store-bought rolls that may have been sitting on the shelf all day, or longer. Fresh spring rolls are refreshing, crunchy, and so satisfying when dipped into a sweet and savory peanut sauce. They have to be one of the easiest ways to eat “salad” and are perfectly portable. I love making a few on Sundays to use in work or school packed lunches.

Colorful fresh homemade spring rolls served with peanut sauce are perfect on a party platter, for lunch, or a light dinner.

I prepped a bunch of fresh spring rolls filled with spring lettuces, carrots, bell pepper, cucumber, and avocado for a recent happy hour with my mama friends and kids. I popped them on this long cutting board with a bunch of other snacks including hummus and veggies, crackers, olives, nuts, berries, and chocolate truffles. A big snack board is one of my favorite things to make when friends come over. Side note: I found gorgeous mango wood cutting boards by Joana Gaines at HOME in Santa Barbara. I am loving her show, Fixer Upper. If you like farmhouse style homes, you need to go set the ti-vo.

While I knew that I loved veggie spring rolls, I was surprised to see several of the kiddos devouring them with such enthusiasm. One of the gals (hi, La!) even asked for the details and made them for Valentine’s Day dinner, so I knew I had to share them with you here! One of my daughter’s friends often has spring rolls in her school lunch box, but dips them in ranch dressing, which I think is a great kid-friendly way to serve these. I just used veggies here for a vegetarian and vegan spring roll recipe, but spring rolls often also have a slice of tofu and my pescatarian friends add shrimp or salmon.

Spring Rolls _3

Making spring rolls is easy and just requires rice paper spring roll wrappers and veggies. You can find the rice paper wraps at Asian grocery stores, or the Asian section of some grocery stores. I’ve found them at both Sprouts and Whole Foods, and even brown rice spring roll wraps online. To soften the rice paper, they get a dip in warm water for 5-10 seconds. Easy! Rolling fresh spring rolls is like rolling a burrito. I’ve created this progression of the spring roll image to give you a better idea, but the best way to learn will be by watching the short video right above the recipe. If there are any pretty ingredients you want to show on top, lay those separately at one end, as I’ve done here with the avocado at the bottom and cucumber slices at the top.

For a party, or just for meal prep for the week, you’ve got to try making fresh spring rolls at home! Whatever you do, I highly recommend making your own peanut sauce for dipping. It takes five minutes to stir together and tastes amazing. Check out my Easy Thai Peanut Sauce that’s perfect with these spring rolls. In the recipe below I’ll share the exact ingredients I used, but feel free to mix it up and get creative. Spring rolls don’t really require a recipe, per say, at all, once you get the hang of the method.

Spring Rolls_4

Spring Rolls
Find out how to make healthy veggie spring or summer rolls with this easy recipe! Fresh spring rolls are a simply delicious combination of fresh vegetables, herbs, rice paper, and a flavorful peanut sauce for dipping. These spring rolls are naturally vegan and gluten-free.

1 package rice paper spring roll wrappers
1 (5 oz.) bag baby spring lettuces
1 red bell pepper, cut into strips
1 hothouse cucumber, sliced
1 avocado, peeled and sliced
1 cup shredded carrots
1 cup thinly sliced purple cabbage
fresh mint and basil (Thai basil recommended)
1 recipe Simple Thai Peanut Sauce

instructions

Fill a wide bowl with at least an inch of warm water. Dip one rice paper wrap in the water and let soften 5 to 10 seconds. Remove from the water and lay on your work surface.
Place a handful of the greens toward one end of the soaked wrap. Top with the other veggies and herbs. If you would like one certain veggie showing at the top of the rolls, lay that toward the other end. I like the look of avocado slices underneath the transparent paper, so I place it separately.
Pick up the end of the rice paper closest to your mound of veggies and tightly wrap it over the veggies. Grab each end and fold over like a burrito. The paper will stick to itself. Continue wrapping the roll until sealed. Continue making the rolls this way until you’ve made all you want or are out of ingredients. Store the rolls covered in the refrigerator until ready to eat, then cut in half on the bias. Enjoy with peanut sauce.

notes

Nutrition information has been calculated for 1/6 of this recipe not including the peanut sauce. Calculations are done on a third party site, and I am not a certified nutritionist, so I can’t guarantee accuracy. If your health depends on nutrition facts, please calculate again using your favorite calculator.

Feel Good Hot Chocolate

Feel Good Hot Chocolate

Who’s ready for ultra-cozy vibes? (Hand raised!)

This easy hot chocolate recipe requires just 7 ingredients and 15 minutes to make.

While I have a more basic Vegan Hot Cocoa, I wanted to elevate it to include maca powder (where the feel-good vibes come in) and ensure it was naturally sweetened.

FEEL GOOD Vegan Hot Chocolate! 7 ingredients, naturally sweetened, SO creamy and rich! #vegan #glutenfree #plantbased #hotchocolate #dessert #chocolate #minimalistbaker #recipe

It starts with making our own chocolate base with cocoa butter, cacao powder, and a little carob powder, which intensifies the chocolate flavor and adds a little natural sweetness.

Next comes coconut milk, maple syrup for a little added sweetness, cinnamon for warmth, sea salt to bring out the sweetness, and vanilla to enhance the chocolate flavor.

Then comes maca powder, which is an adaptogen rich in minerals like calcium, potassium, iron, and zinc. It also helps boost mood, balance hormones, and support the thyroid. It tastes like something between caramel and honeycomb. In other words, I’m obsessed.

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Once everything is mixed and hot, it’s time to serve! Enjoy as is or elevate it even more with homemade coconut whipped cream and more cacao powder.

I hope you all LOVE this hot chocolate! It’s:

Rich
Creamy
Chocolaty
Warming
Naturally sweetened
Surprisingly healthy
& So tasty

This is the perfect hot cocoa for chilly evenings spent inside. You can even make it in advance and heat it up on the stovetop as needed.

If you’re into warming, cozy drinks, also be sure to check out our 5-Minute Vegan Golden Milk, Easy Vegan Chai Latte, Best Vegan Matcha Latte, Healing 3-Ingredient Turmeric Tonic, and Apple Cider Rooibos Hot Toddy.

If you give this recipe a try, let us know what you think! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers!

Feel Good Hot Chocolate

Print Friendly Version
Prep time
5 mins
Cook time
10 mins
Total time
15 mins

Insanely rich, delicious, refined-sugar-free vegan hot chocolate infused with real cocoa butter, cacao powder, and maca powder for serious feel-good vibes. Just 7 ingredients required!
Author: Minimalist Baker
Recipe type: Beverage, Dessert
Cuisine: Vegan, Gluten-Free
Serves: 2
Ingredients

HOT CHOCOLATE

3 Tbsp (40 g) chopped (food-grade) cocoa butter*
1/4 cup (24 g) unsweetened cacao (or cocoa) powder, sifted
optional: 1 Tbsp (6 g) carob powder, sifted (adds richer chocolate flavor)
2 1/2 cups (600 ml) canned light or homemade coconut milk, divided (or sub other milk // sub full-fat coconut milk will yield for creamier hot cocoa)
Dash ground cinnamon
1 tsp maca powder (adds honeycomb flavor, promotes hormone balance + energy)
Pinch sea salt
2 Tbsp (30 ml) maple syrup (or sub stevia or coconut sugar, or blend the mixture with dates then strain)

FOR SERVING optional

Coconut Whipped Cream
Chopped dark chocolate / cacao powder

Instructions

Add 1 inch of water to a medium saucepan and bring to a simmer over medium heat. Place a glass or ceramic bowl on top that rests inside the saucepan but doesn’t touch the water, and add cocoa butter, sifted cacao powder, sifted carob powder (optional), and 1/2 cup (120 ml) coconut milk. Whisk occasionally to melt until well combined.
Carefully remove bowl from heat with a towel, and discard any remaining water in the saucepan.
Transfer melted chocolate mixture to the saucepan, add cinnamon, maca powder, sea salt, maple syrup, and remaining 2 cups (480 ml) coconut milk, and whisk to combine. Cook over medium heat until just beginning to bubble.
Taste and adjust flavor as needed, adding more maple syrup for sweetness, cinnamon for warmth/spice, maca for caramel flavor, or cacao powder (sifted) for more intense chocolate flavor. Additional cocoa butter will add more creaminess.
Serve between two mugs and enjoy as is or top with coconut whipped cream and chocolate or cacao powder.
Best when fresh, though hot chocolate keeps covered in the refrigerator up to 5 days. Reheat on the stovetop over medium heat until hot.

Notes
*In place of cocoa butter you could also sub naturally-sweetened vegan dark chocolate, such as Eating Evolved brand. Just scale back on sweetener elsewhere in the recipe to compensate. I used cocoa butter to keep this recipe naturally sweetened.
*Nutrition information is a rough estimate for 1 of 2 servings without optional ingredients or toppings.
Nutrition Information
Serving size: 1/2 of recipe Calories: 315 Fat: 26.1 g Saturated fat: 15.9 g Carbohydrates: 26.1 g Sugar: 15.1 g Sodium: 150 mg Fiber: 4.1 g Protein: 2.9 g