NON-DAIRY & SUGAR-FREE MATCHA LATTE INGREDIENTS: 1 teaspoon Matcha powder 1/4 cup Water 3/4 cup Unsweetened Almond Milk (or any non-dairy milk of your choice) Optional Ingredients: 1/8 teaspoon Dried Ground Stevia Powder Makes one serving. DIRECTIONS: Heat the water up. Make sure the water is under boiling point. Don't use boiling water, the best tea is made with water no more than 180 degrees F. Take a small bowl and sift your matcha tea powder. Then add 1/4 cup of hot water and use the bamboo chasen to whisk briskly til the tea powder has completely dissolved into the water. Warm up your milk but don't boil. I used an electric hand frother to foam up the milk. (This step is optional. I just happen to like the foam on top.) I used ground up all natural Stevia leaves to sweeten this drink. (Sweeteners are optional.) Pour the tea into a mug. Add the milk. Sweeten to taste. Stir. ________________________________________________ I have found that Almond milk and Soy milk work best in a non-dairy latte if you like your milk to be frothy and creamy. This recipe makes one 8 oz serving. I doubled the amount when I made it for these photos. Preparing The Stevia Powder: Take the dried Stevia leaves and put them into a blender or coffee grinder. Pulse til its pulverized into a powder. Be careful as to how much you use. 1 tablespoon equals 1/2 cup of Sugar. Buying all natural dried leaves is the best way to use Stevia because there are no added preservatives or sugar alcohols added to the powder. It looks different from the preservative filled products you buy at the store because this is all-natural and has not been tampered with to look white like sugar. The photos below show how easy it is to prepare. A little goes a long way.
  Miso Butter Succotash on Coconutty Matcha Grits Ingredients: 1.5 cups Sweet Corn 3/4 cup Edamame 2 cloves of Garlic 2 Shallots 1/4 of a Red Pepper 1/4 of a Green Pepper 1 small thumb of Ginger 1 tbsp Mild Yellow Miso 2 tbsp Room Temperature Vegan Butter 1 tsp Maple Syrup Salt and Pepper to taste 1/2 tbsp Coconut Oil A handful of chopped Cilantro Green Matcha Grits: 3/4 cup Grits 3 cup Light Coconut Milk 1.5 tsp Matcha Powder a pinch of salt Makes 3 servings. Directions for Succotash: Cook the Edamame in salted boiling water for a couple of min. Shell the edamame. Finely dice the shallots, ginger, peppers and garlic. Take room temperature vegan butter and mash it with the miso and maple syrup. Take a large frying pan. Let the coconut oil melt. Saute the shallots, ginger and garlic for a few min til soft. Add the corn, peppers and edamame. Stir well and cook for a few min. Add the miso butter to the pan and let it melt while stirring it all in. Adjust the seasoning with salt and pepper to taste. Turn off the heat and top with cilantro. Mix it in, the heat will wilt it down. Directions for Grits: Put 3 cups of lite coconut milk into a sauce pan and let it come to a boil. Add the grits and salt. Stir well and bring the heat down to a simmer. Cook for about 15-20 min, stirring often. Once done, turn the heat off and add the Matcha powder. Mix well.   Mexican Hot Chocolate Oatmeal (Avena Mexicana) This is my way of combining Mexican hot chocolate and oatmeal. I love this recipe as it tastes truly decadent. My favorite brand of Mexican Chocolate is Taza which is Vegan and Gluten Free. This chocolate is used to make Mexican hot chocolate and its used in traditional dishes like Mole. This dish is super thick, super rich and super good. Ingredients: 1/2 cup Rolled Oats 1 cup Non-Dairy Milk or Water 1/2 mashed Ripe Banana 2 triangles of Taza Mexican Chocolate 1/4 tsp Vanilla Extract 1 tsp Ground Flax 1/4 tsp Cinnamon pinch of cayenne pinch of salt Optional Toppings: 1/2 Banana sliced 1 tbsp of Chopped Hazelnuts a few Raspberries Directions: (If you can't find Mexican Chocolate then you can substitute that with 2 tbsp Of Cacao Powder.) Combine the oats, chocolate triangles and liquid into a sauce pan on the stove and cook over medium heat while stirring. Once the liquid has reduced and the oats are nearly cooked, add the mashed banana. Stir it in til its well combined. Now add the vanilla, chocolate, cinnamon, salt, ground flax, coco oil and cayenne. Mix it well til all the ingredients have been combined. Finish cooking the oatmeal to the consistency you like. If it's too thick, you can add a little more milk. I topped it with sliced banana, chopped hazelnuts and raspberries.   DeeDee's EZ Cranberry Tea
Ingredients: 1 cup of Water 1/2 cup of Fresh Cranberries 1 tsp of Coconut Sugar (or any sweetner you like) 1 Cinnamon Stick Directions: Boil the water. Add the cranberries and sugar. Simmer for about 5-10 min til the berries have slightly burst. You can sift it so the tea is all liquid or you can drink it with the berries. Add the cinnamon stick to the mug and stir the tea with it. It's great to drink on cold winter nights. This tea can be served hot or cold. You can even mix it into lemonade for a special treat. Makes 1 serving. ROASTED SWEET POTATOES Stuffed 2 different ways Ingredients: Sweet Potatoes olive oil to taste salt to taste Directions: Wash the sweet potatoes. Poke a few holes on the sweet potato with a fork. Rub olive oil and salt. Bake at 400 degrees Fahrenheit for 45-60 min til the sweet potato is tender. Now it's time to stuff them. Here are 2 different ways I like eating them. Each one of these recipes is measured out for 1 serving so just multiply the ingredients if you need more.  Miso Butter Stuffed Sweet Potato Ingredients: 1 Sweet Potato 1 tbsp Room temperature Vegan Butter 2 tsp Mild Yellow Miso 1 tsp Maple Syrup Directions: Mix the vegan butter, miso and maple syrup together. Open your sweet potato and put the miso butter in. If you find the mixture is a little too salty from the miso, just add a little more butter.  Balsamic Glazed Blackberry Stuffed Sweet Potato
Ingredients: 1 Sweet Potato 8 Blackberries 2 tablespoons of Balsamic Vinegar 1 teaspoon Maple Syrup a pinch of Cinnamon 2 tablespoons of Plain Coconut Yogurt Directions: Put the vinegar and maple syrup into a small frying pan. Bring to a boil. Turn the heat down and let it simmer. Stir in the cinnamon and Blackberries. Let the mixture reduce to a syrupy glaze. The more you reduce, the sweeter the glaze. Take your roasted sweet potato and open it up. Add the yogurt, pour the blackberry glaze over the potato and yogurt. Move over pancakes, I prefer eating this at breakfast. Enjoy!  Creamy Mocha Chocolate Avocado Mousse This must sound really weird but the result was AMAZING! This is a healthy option for desert. The basic recipe for this mousse is Avocado + Cacao + Sweetener. So any cacao/cocoa and any sweetener will do. Avocados are really healthy and have MUFA's which are especially good to eat if you are trying to get rid of belly fat. So here's my recipe that's got a few more ingredients to enhance the chocolate flavor and coconut yogurt to make it creamier. Ingredients: 1/2 Large Avocado 2 tbsp Unsweetened Cacao Powder 1 tbsp Agave Nectar 1/4 cup Coconut Yogurt 1/2 tsp Instant Ground Espresso (Substitute: Instant Coffee) 1/2 tsp Vanilla Extract 1/4 tsp Cinnamon a pinch of sea salt Toppings: Raspberries & Walnuts (optional) Directions: Peel and pit the avocado. Put all the ingredients into a blender and pulse til smooth and creamy. Serve alone or with toppings. Makes one serving.  |
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