Gluten-Free Harvest Pancake

Short Grain Brown Rice - 1/2 cup
Short Grain Black Rice - 1 Tablespoon
Dried Potato Flakes - 2 Tablespoon
Dried Corn Kernel - 1/4 Cup
Mineral Salt - 1/8 Teaspoon
Honey - 1 Tablespoon
2 Whole Eggs
Water (7.2 pH) - 1/2 Cup
Baking Soda - 1/4 Teaspoon
Baking Powder - 1.5 Teaspoon



1. With your VitaMix Blender, grind Brown Rice, Black Rice, Corn at the highest speed.

2. Add other dry ingredients except Baking Soda and Baking Powder to 1. Mix well.

3. In a large bowl, mix the dry ingredient mix with Whole Eggs and Water.

4. Add Baking Soda and Baking Powder.

5. Pour the batter into a medium size non-stick pan. Heat it with a lid over the low heat for about 10 minutes. Flip the side and heat about 2 minutes.


In this picture, I added dry cranberries, mix berry sauce, Soy-yogurt (homemade) and Grade B Maple syrup.



Enjoy!

Whole Wheat Bread with Almonds (Home-made Flour)

Whole Wheat Grains - 2 cups
Vital Wheat Gluten - 1 cup
Brown Sugar - 3 TBS
Natural Mineral Salt - 1 tsp
Extra Virgin Oil - 3 TBS
Dry Yeast - 1 TBS
Water (about 100F) - 300cc (depends of the humidity)

Silvered Almond Pieces - 1/2 cup


1. Preheat oven to 320F degrees. 4 1/2 by 8 1/2 inch (11.25 x 21.25 cm) loaf pan with vegetable cooking spray or shortening.

2. Heat a solid-based non stick frying pan and fry the almond pieces for about 2 minutes to get a toasted flavor.

3. Grind the Wheat Grains with a Vita-Mix blender at the highest speed.

4. Place Flour, Brown Sugar, Salt, Oil, Dry Yeast and Almonds in a bowl of Kitchenaid Foodprocessor. Pour the water and start mixing with a kneading blade. Mix about 2 minutes or until all ingredients form one big ball.

5. Cover the bowl with a cloth, and let it rise for about 1 hour.

6. Divide into two balls of dough, and place them in the loaf pan above. Let it rise to double the size. It may take a couple of hours depending on the room temperature.

7. Bake at 320F degrees for 10 minutes, increase the heat to 350F degrees to bake for about 50 mintues or until a toothpick inserted into the center comes out clean. Makes 1 loaf.

8. Cool it on a wire rack.








..

Watercress, Fennel and Cherry Tomato Salad

Watercress - 3~4 stems
Fennel - 1
Cherry Tomatoes - 10~12

** dressing ingredients **
Extra Virgin Oil - 2 TBS
Mayonaise - 1 TBS
Rice Vinegar - 2 TBS
Natural Mineral Salt - 1/4 tsp
Black Pepper - pinch
Honey Mastard - 1 tsp


1. Slice Fennel thin using a mandolin (see below). Cut Watercress stems.

2. Place Fennel, Watercress and Tomatoes in a plate.

3. Mix the dressing ingredients. Mix with 2 right before you eat.











...

Grilled Beats and Baby Artichokes

Beats - 2~3 whole beats
Baby Artichokes - 5~6 heads
Extra Virgin Olive Oil - 2 TBS

1. Skin and slice beats into 1"x2" about 1/4" thick.

2. Cut of the pointy top of baby artichokes and cut into 4 wedges.

3. Place 1 and 2 in a gratinee pan. Pour olive oil over the beats and artichokes.

4. Broil it for about 20 minutes.

______________________

For the artichoke, I use mayonaise. Beats has its sweetness, so I normally do not use any spice. It's very healthy.




...

Drop Biscuit with Yogurt

All-Purpose Flour - 2 cups
Salt - 1 tsp
Baking Powder - 2 tsp
Baking Soda - 1/2 tsp
Unsalted Butter - 6 TBS
Yogurt - 1 cup

Butter for a muffin pan - 1 TBS
Muffin Pan - 12 cups

1. Preheat the oven to 350F.

2. Butter needs to be as soft as mayo. Mix butter and yogurt.

3. Mix all dry ingredients.

4. Add 1/3 of the dry mix into 1. Mix with a spatula with very gently. Add another 1/3, and the remainder.

5. Spread butter inside the cup of muffin pan. Drop about a golf size mix into each cup of muffin mold.



6. Bake at 350F for 15-20 minutes.

___________

You can freeze them for up to a month or 2 (if you can control appetite). You can use a regular vertical toaster or an oven toaster to heat up. NO Microwave is needed.




...

Tofu Cheesecake

Tofu Cheese Cake
Vita-Mix Blender
Tofu (any kind) needs to be drained - 1/2 package
Cream Cheese - 1 package
Heavy Fresh Cream - 250cc
Live Yogurt - 150cc
Light Sour Cream - 150cc
Brown Sugar - 1/4 cup
Freshly Squeezed Lemon Juice - 2 big lemons
Plain Soy Milk - 100cc
Marshmallow - 1 cup
Gelatin - 1.5 tsp
Alkaline Kangen Water - 1 tsp


1. Leave Cream Cheese in a room temperature. Drain Tofu. You can sandwich Tofu (firm) with 2 cutting board to do so.

2. Place Tofu, Cream Cheese, Sugar, Yogurt and Sour Cream in Vita-Mix Blender. Mix well at high.


3. Squeeze lemons. Get rid of seeds. Add this to the mixture in 2.

4. Heat Soy Milk. Add Marshmallows. Add Alkaline Kangen Water to Gelatin, and stir. Add this Gelatin to the pan.

5. Filter 4 using a fine strainer, and add to the mixture in 3. Blend it for 2 minutes at high speed.

6. Pour the mixture in a deep cake mold or in a deep Tupperware. Cool it in the Fridge for about 4-6 hours.

7. Scoop it to serve. Sprinkles of white sesame seeds, dried fruits or comport of various berries go very well with this Tofu Cheese Cake.

Picture: Tofu Cheese Cake with caramel strings and Peach Comport.



...

Chocolate Castella

This is "my boom" (Japanese expression: They use it to describe whatever you’re obsessed with at the moment). I sometimes miss food which can be found only in Japan. I search the recipes and modify them to make it better and easy synergizing all wisdom I have at that moment. Then, I continue modify it until my satisfaction. So, all of my recipes are always evolving, as I evolve. Yes, I ate this everyday even when I was trying to release my weight. Listening to my body, and let my body tell me what it wants is an intricate part of my well-being. It is OK to enjoy this type of sweet decadence once in awhile as long as we have appreciation and love toward everything involved. Enjoy!

110g Bread Flour
80g Powdered Sugar1/2 Teaspoon Baking Soda
30g Coco Powder
1 Cup Chocolate Chips
1 Tablespoon Oil
3 Whole Eggs
80cc Water (70pH)
30cc Soy milk
1 Tablespoon Vanilla Extract
1/2 Cup of Dried Cranberries Soaked in Vodka over Night
1/4 Cup of Raisins


1. Preheat the oven to 350F.
2. Shift the dry ingredients.
3. Whip the Whole Eggs to fluffy.
4. Soak chocolate chips in boiled water for 1 minutes and drain.
5. Add oil, water and soy milk to 2.
6. Add 4 to 5 and mix.
7. Add 1/3 of 3 to 6 and fold in. Repeat 2 more times.
8. Add vanilla, cranberries and raisins to 7.
9. Spray oil inside the pound cake pan. Flour and discard excess flour.
10. Pour 8 into the pan, and bake it for 1 hour.

Recipe postcards for this Chocolate Castella will be available soon at Phot-n-Love.com