Lily’s Chocolate Shooters Recipe

The recipe is very easy and you can alter it to your taste. No need to use flavoring essence if you don’t want, and any of Lily’s chocolate flavors will be delicious. Florence used a darker chocolate and didn’t have any shot glasses!

You won’t crave sugary treats with these easy fun keto sweets!


INGREDIENTS

  • 1 3-ounce Lily’s Salted Almond Milk Chocolate Bar, chopped
  • 1 cup heavy whipping cream, divided
  • 1 tablespoon powdered erythritol sweetener
  • 1/4 tsp coconut extract
  • 1 tbsp flaked coconut
  • 1 tbsp sliced almonds

INSTRUCTIONS

Place the chopped chocolate in a medium bowl.

Heat 3/4 cup of the cream on the stovetop until simmering, then pour over the chopped chocolate. Let sit 5 minutes and then whisk to combine.

Place the bowl in the fridge and chill about 2 hours. It should quite cool to the touch and thick.

Beat the mixture until it thickens and forms soft peaks.

In another bowl, beat the remaining 1/4 cup cream, sweetener, and coconut extract.

Layer in 6 shot glasses. If your chocolate mousse won’t slip to the bottom of the glasses, pound the bottom of the glass firmly with your hand. Sprinkle each with a little flaked coconut and sliced almonds.

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Recipe; Bubble & Squeak

Bubble and Squeak! You may have heard of this dish – Brits definitely will. Dates back to the 1800’s and a way of using up left over potato and cabbage. Meat would have been scarce for some of society and in war time this would have been a staple. Maybe this was the first unintentional plant based meal! It’s actually delicious and fried until brown and crisp – a breakfast dish or accompaniment to a main meal with plant based sausages or burgers or tempeh. The name started because the cabbage bubbles and squeaks when it’s cooking. Any green veg can be used such as sprouts or cauliflower and of course you can experiment and add onion, garlic and mushrooms but the original dish is just left over cooked potato and cooked cabbage. So many plant based foods available now and they are improving all the time. Your YFC has a wonderful selection and lots of new products. Gone are the days when a vegan meal meant just a salad or some raw carrots. Be sure to take B12 as a supplement when starting a plant based diet.
Enjoy experimenting,
Eleanor and Lee
Quantities: For one serving it would be half a small onion chopped up, a cup of cooked cabbage or other greens and I.5 cups of cooked mashed potatoes or left over roast potatoes. Seasoning to taste. It’s pretty flexible – a throwing together of what’s left.

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Smoky Manchego or Comte Popcorn

Smoky Manchego Popcorn Recipe (or you could use Comte Cheese)
MAKES 5 TO 6 CUPS This smoky, cheesy snack is best right after it’s made.
Author Aida Mollenkamp
Ingredients
2/3 cup grated Manchego cheese
2 tablespoons grated Parmesan cheese
3/4 teaspoon smoked paprika
1/2 teaspoon finely ground black pepper
1/4 cup olive oil
1/2 cup popcorn kernels
1-1/2 teaspoons kosher salt
Instructions
In a small bowl, mix together the cheeses, paprika, and pepper. Set aside.
Into a large pot with a lid over medium-high heat, add the oil and 3 popcorn kernels. When the kernels pop, immediately remove the pot from the heat, add all the popcorn kernels and the salt, and cover. To ensure the popcorn cooks evenly, count to 20, immediately return the pot to medium-high heat, then gently move it back and forth over the burner, holding the lid over the pot slightly ajar to allow the steam to escape without releasing the popcorn.
When there are a few seconds of silence between pops, remove the pot from the heat and dump the popcorn into a large bowl. Sprinkle about one-quarter of the cheese mixture over the popcorn, stir, and repeat with the remaining cheese. Serve immediately.

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Our Best Value Organic Italian Pasta

In 1908, Felicetti took on the challenge of producing pasta in the very heart of the Dolomites, thanks to the intuition of our grandfather Valentino. Today, we still use only spring water to mix our pasta, and pure mountain air to dry it. Working with organic farmers throughout Italy who have partnered with them for generations, Felicetti uses 100% Italian Organic Durum Wheat that is freshly milled into semolina flour, and put into production within 24 hours. All bronze-extruded and available in 200 cuts. Packaged in the first-ever 100% recyclable paper bag.

Cavatappi Best Used for Mac N Cheese, Ragu


Farfalle Best Used for Pesto, Summer Salads


Ziti Best Used for Baked Ziti

https://www.simplyrecipes.com/recipes/baked_ziti/

(more…)

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Butter ~ A plant-based Recipe

It’s never been so easy to start a plant based diet with all the delicious new goodies at our YFC. They all taste so delicious you really won’t feel you are missing out on your normal meat and dairy products. To know you are doing your bit to save the planet as well is an added bonus!
A few weeks ago in the newsletter there was a recipe for homemade butter so I thought a recipe for plant based butter would be a good balance and fun to try. Easy to make, delicious and takes 5 minutes.
Ingredients:
1 cup of refined coconut oil – must be refined.
Half a cup of almond flour or blanched almond meal.
Half a cup of non-dairy milk – NOT almond milk.
2 teaspoons of nutritional yeast.
1 teaspoon of fine sea salt.
1 teaspoon of apple cider vinegar.
1 pinch of ground turmeric – optional but gives a nice yellow color.
1/4 cup of oil – best to use is olive oil or avocado oil as not too highly flavored.
Method:
Melt coconut oil by standing in hot water or microwave for 20-30 seconds. Measure it when liquid and let it cool. Don’t use when hot or warm.
Place flour, salt,milk, nutritional yeast, vinegar and turmeric into blender and blend until smooth.
Pour in refined coconut oil and blend until velvety smooth. Short bursts better so blender doesn’t get too warm.
Pour into a container, cover and refrigerate until set.
Let it soften at room temperature before spreading for ultimate creaminess and ease of spreading.
Give this a try and other plant based foods and know you are doing your bit to save the planet. We can all play our part. Small actions by all of us do make a difference.
Eleanor and Lee
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Madhava Pineapple Cocowhip Recipe

Bring the classic Disney Dole Whip to life in your own kitchen with our 4-ingredient copycat Pineapple Cocowhip, made with natural and clean ingredients. Sweetened with our Organic Agave and buzzing with Disney spirit, Mickey Mouse won’t even know the difference!
Ingredients:
2 cups Frozen Pineapple Chunks
1/2 cup full fat Coconut Milk
2 teaspoon Madhava Organic Agave
1 teaspoon Lemon Juice
1 pinch Salt

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Roasted Fennel with Parmesan

Roasted Fennel with Parmesan

https://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-fennel-with-parmesan-recipe-1943604

Recipe 

  • Level:Easy
  • Total:55 min
  • Prep:10 min
  • Cook:45 min
  • Yield:4 to 6 servings

Ingredients

 

(Emily & Florence aren’t crazy about licorice, but this recipe is delicious with hardly a hint of licorice. Florence has been making this with just one fennel bulb, so adjust quantities and see her pictures).


4 tablespoons olive oil

4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved

Salt and freshly ground black pepper

1/3 cup freshly shredded Parmesan


  1. Preheat the oven to 375 degrees F.
  2. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Remove the outer shell/ leaf of  the fennel. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
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Recipe for Orzo

Orzo, also known as risoni, is a form of short-cut pasta, shaped like a large grain of rice. Orzo is traditionally made from white flour, but it can also be made of whole grain. The name orzo is common for this pasta shape in North America, and less common in Italy.
Orzo, which means “barley” in Italian, is used most traditionally in soups, but this very versatile, rice-shaped pasta has been widely adapted by chefs in Italy and America for both main courses as well as side dishes.

Crafted with the finest raw ingredients, DeLallo Italian Gluten-Free Pasta is expertly milled for full flavor and the perfect al dente bite. DeLallo’s Gluten-Free Pasta collection comes in two great-tasting varieties: a Corn & Rice blend and a Whole Grain Rice option. Whether you follow a gluten-free diet for nutritional reasons or due to gluten intolerance (celiac disease), DeLallo’s Gluten-Free Pasta is the ultimate wheat-free Italian pasta for all of your favorite gluten-free recipes. Orzo means “barley” in Italian, referring to its small, barley-like shape. Not just a soup cut, this versatile pastina stars in salads, stuffings and sautés. 

Creamy Parmesan Whole Wheat or Gluten Free Orzo

A creamy, cheesy dish that would gladly stand-in as a side for rice or risotto. With the Italian classic, Parmigiano-Reggiano, and the bold, aromatic basil, you can’t go wrong introducing this recipe to the dinner table.
INGREDIENTS

2 tablespoons butter
1/4 cup minced onion
1 cup uncooked DeLallo Orzo
1 (14.5-ounce) can of chicken broth
1/2 cup grated Parmigiano-Reggiano
1/4 cup fresh, chopped basil
Salt and pepper to taste

DIRECTIONS

  1. 1) Melt butter in a large skillet over medium-high heat.
  2. 2) Add onions and cook until soft and transparent, about 5 minutes.3) Add orzo, sautéing until lightly browned.
  3. 4) Stir in chicken stock and bring to a boil.
  4. 5) Cover, reduce heat and simmer until orzo is tender and most of the broth is absorbed, about 18 to 20 minutes.
  5. 6) Mix in Parmigiano-Reggiano and basil. Salt and pepper to taste.
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