It’s rhubarb season! Let’s party! It’s hard to describe the flavour of rhubarb. It’s just rhubarb-y. I’ve been a lifelong fan of the combination of strawberry and rhubarb. Strawberry rhubarb jam, pie or tarts? Yes please! I decided to take advantage of the season by cobbling together a crumble in the Vitamix. Cobbling together a cobbler?
I love smoothies! I’m sure that is obvious since this blog is primarily focused on blender recipes. That being said, I’ve been pretty stingy with the smoothie recipes. It’s not that I’m hoarding them. It’s just that I rarely follow a recipe when it comes to smoothies. I just toss whatever sounds good in to Ye Olde Vitamix and cross my fingers. That is not always the best system. Sometimes you get a blender full of sadness.
Behold! This is eight layers of magic right here. Coconut cake, lemon curd and an airy cream cheese frosting; I actually gasped when I cut in to it and saw the beautiful layers. I truly had a moment. This cake is styled after the cakes at Momofuku Milkbar. It takes a lot of steps to put together, but the results are worth it. If you start reading this recipe and decide it’s too fussy, you could always just use the components to make a trifle. It will taste just as good!
I’m working on a very special, gluten-free layer cake this week. This sheet cake is one of the components. It is made in a 9×13 sheet pan, if you decide to use round pans or a different size of square pans you will want to adjust the cooking time. Here is a list of recommended cooking times based on the type of pan.
Sometimes, I make food without the help of the blender. This is one of those times. I have been craving lemon curd for awhile, so I decided to try my hand at a sugar-free version. My recipe is adapted from this recipe for Improved Lemon Curd by David Lebovitz. If you are going to make yours with sugar, you can follow his recipe as is. If you want to try a sugar free version, I’ve included my recipe at the end of this post.
If you are not Canadian, the name of this recipe might leave you scratching your head. What the heck is a “Nanaimo”? Nanaimo is a city on Vancouver Island. My mom was born there. One of Nanaimo’s greatest claims to fame is the Nanaimo Bar. A traditional Nanaimo Bar is an intensely sweet treat, commonly sold in bakeries and coffee shops. My Nanaimo Bar Pie is an homage, but not a replica of the original recipe. My version has been adapted to be a healthier alternative; it is gluten-free, dairy-free, egg-free and primarily raw.
If you’ve given up grains, it can often be hard to find a vehicle to get peanut butter in to your mouth. Sure, a spoon works, but it’s frowned upon in polite company. It’s much better to use something like a cracker. Gluten-free crackers from the store are expensive and full of weird things. These crackers are easy to make from things most grain-free people have kicking around the house.
I’ve been experimenting with raw desserts lately. I’m neither a vegan or a raw-foodist, but my oven is broken. Dessert waits for no repairman. Luckily, you can make a lot of great desserts using a Vitamix, Blendtec or even a food processor if that is what you have. I wasn’t planning to make a vegan cheesecake, I was originally aiming for something closer to a lemon tart. We will call this a happy accident. The end result was so rich and creamy, it deserves the illustrious title of “cheesecake”. Although, my omnivorous friends out there are probably crying “blasphemy” as there is not a drop of dairy anywhere in this recipe.
Yesterday, I loaded up on staples at Costco. Since I now have an abundance of coconut oil, cocoa and nuts on hand; I decided to make some chocolate treats. These are sometimes called fat-bombs, but don’t be scared. Fat is a friend around here, especially when it comes in the form of coconut oil. I was inspired to make a chai spiced chocolate cup after tasting a cardamom truffle my boyfriend’s dad made…that’s right, my boyfriend’s dad makes chocolate. I know you are jealous. Anyway, these little cups of mine pale in comparison to a handcrafted cardamom truffle; but they are damn good for a healthy treat.
Have you every tried putting coconut oil in your coffee? If you didn’t use a blender, you probably experienced an unpleasant oil-slick. Not good. Something magic happens when you put the coconut oil and coffee in the blender together. It turns in to a creamy, delicious beverage that could rival any $6 coffee house concoction. Give it a try.