Confectioners/Powdered Sugar without the cornstarch

 

Confectioner sugar is basically fine ground sugar and cornstarch blended together.

They do sell a corn free option or you can blend your own in a blender. 

Sugar and arrowroot, tapioca .... 

1 cup sugar (I prefer unbleached but it will give you a hint of beige)

1 tablespoon of tapioca or arrowroot starch (HW- you can actually skip this and just sugar, but this does help to keep it from clumping up when stored. 

Blend until a fine powder is formed. 

* I use a regular mouth size mason jar on my blender- screw on blade and flip upside down- similar to a "bullet blender".   

I have seen people on the net use 1/4 pints, 1/2 pints, pint and quart size jars.

I like to use the 1/4 pints to store my blades. They screw on perfectly and keep the blade safely tucked away. 

Vegan White Pizza Sauce

 

 White Pizza Sauce is a tangy garlicky recipe that makes the most flavorful base to a pizza.
* non- vegan option

• 1 cup cashews raw
• 1 1/4 cups almond milk unsweetened (*HW: non vegan- use any milk you prefer) 
• 2 tablespoons flour (* HW: gluten free -sub 2 tsp of arrowroot starch slurry (see tips)  for 2 Tablespoons of white wheat flour)
• 1 tablespoon nutritional yeast 
• 1 teaspoon lemon juice (omit or try rice vinegar for sulfate sensitivity)
• 1 teaspoon garlic powder
• 1/4 teaspoon onion powder (omit or try rice vinegar for sulfate sensitivity)
• 2 tablespoons extra virgin olive oil (HW: I like avocado oil)
• 1 teaspoon sea salt
• pinch ground black pepper
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley

Instructions

• Soak the cashews in water for at least 4 hours to overnight.
• Drain the cashews and place in a food processor.
• Pulse a few times until it is finely chopped
• Add the remaining ingredients and blend until a smooth sauce.
• When completely smooth stir in the fresh herbs and it is done.

Notes: 

If freezing::

Package in rigid sided containers as defined in my article Preparing Food for the Freezer ½ cup freezer jars would be ideal.

You can take out one or two jars to defrost when pizza night is approaching.

To prepare after freezing:

Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.

Ready to use when defrosted. This is also a great vegetable dip.
Tips: 

How to use arrowroot flour

Arrowroot flour soaks up a lot of water to form a smooth, gel-like consistency. It’s often added to desserts like puddings, cakes or custards, and can also be used in savory recipes like hot sauces, milks and broth.

When using arrowroot to thicken a sauce, soup, etc that is hot, you’ll need to make a slurry with the powder first. Otherwise, when you add the arrowroot to the hot contents, it just turns into a big ball of jelly – no bueno.

To make the slurry, you’ll combine arrowroot to room temperature water at a 2:1 ratio. Once you stir that up, you should get a starchy water. Wait until the end of the recipe to add it , then stir the slurry into the recipe to thicken.

Always make a slurry first. Stir the arrowroot powder with a small amount of cold liquid first (like water) to create a slurry, before adding to your recipe. Add the slurry at the very end of the recipe.

You don’t really want to cook with arrowroot as it will break down at higher temperatures, so stir in right before serving. Bonus: arrowroot holds up beautifully when used with acidic ingredients or frozen (not so with cornstarch), so feel free to batch cook and freeze your recipes.

Butter! Mayo -Yes!

 

This is a 2 recipe post. The basic mayo recipe and a spicy version. Prepared mustards cause joint pain/issues for me so I opt. for 1 tsp of dry mustard. Dijon is the closest taste to dry mustard so this works great. 

https://mariamindbodyhealth.com/butter-mayo/

• 1 large egg (or 2 egg yolks) 
• 2 teaspoons lemon juice (HW: or apple cider vinegar, rice vinegar or combo) 
• 1 tablespoon Dijon mustard     (HW: 1 tsp dry mustard) 
• ½ teaspoon Redmond Real salt
• 1 cup butter, melted (not hot just finger touch warm-if hot let it cool down or it will cook the egg)  
• OPTIONAL:  water (to thin)

Instructions

1. Place the egg, lemon juice, mustard and salt in a wide-mouth, pint-sized mason jar.
2. Heat the butter until warm and melted.
3. Place the immersion blender at the bottom of the jar. Turn the blender on and very slowly add the melted butter while moving the blender to the top. Be patient!
4. Moving the blender slowly is key to getting the mayonnaise to emulsify. Voilà! Simple butter mayo!
5. Place in the fridge and allow to chill. If the butter mayo is too thick for your liking, add a tablespoon of beef broth or water and stir to combine well.
6. Store in the fridge for up to 5 days. Makes the best deviled eggs!

Notes

NUTRITIONAL INFO (per serving)
calories 92
fat 10g
protein 0.3g
carbs 0g
fiber 0g

Make the butter mayo and then add the spices below for a little spice. Spice is nice right?! 

Spicy Mayo (without Sriracha)

The Frozen Biscuit

Servings: 10 servings

Cook time: 0 hours 5 minutes

Ingredients

•

1 1/2 cup Mayonnaise (HW: the butter mayo above) 

•

1/8 tsp Smoked paprika

•

1/4 tsp Sweet paprika

•

1/8 tsp Cayenne pepper More or less to taste

•

1/8 tsp Garlic powder

•

1/2 tsp Vinegar or lemon juice

•

1/4 tsp Sugar More or less to taste

•

Pinch of salt (optional)

Paleo Peppermint Hot Chocolate

https://40aprons.com/paleo-peppermint-hot-chocolate/

 

This paleo peppermint hot chocolate (or vegan peppermint hot chocolate) is easy and quick, luxuriously chocolatey and perfectly minty. It is full of healthy ingredients. Cheers to that!

Servings2 people

Ingredients

• 2 (or 1 *see note)  13.5- ounce cans of full-fat coconut milk (one refrigerated to be used for coconut cream, if desired, but optional)
• 1/3 cup almond milk (HW: I actually do well with lactose free milk, my current favorite is Fairlife Whole (the brain needs fat! )  Fairlife has much less sugar. 
• 2 ounces 100% dark chocolate , like 100% cacao unsweetened Ghiradhelli chocolate
• 2 tbsp about 2-3 tablespoons pure maple syrup , to taste (using less if you don't use unsweetened chocolate, or a bit more if you prefer a sweeter cocoa)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon to a few drops peppermint extract , to taste (HW; I use 1 drop of food grade peppermint essential oil -2 drops max. daily) 
• 1 teaspoon a dash of chili powder , to garnish, if desired

Instructions

• Combine coconut milk, almond milk, and chocolate in a medium saucepan over medium heat. Whisk until smooth, as the chocolate melts, then add 2 tablespoons maple syrup, vanilla extract, and peppermint extract.
• Taste and add maple syrup to reach desired sweetness and additional peppermint extract to taste. Continue cooking until mixture reaches a near boil, then remove from heat and pour into serving mugs.
• Top with coconut cream: refrigerate a can of full-fat coconut milk for at least an hour then remove from fridge and invert. Open can and pour off clear coconut water, then scoop out remaining coconut "cream" into a small bowl. Whisk until smooth. Spoon a dollop of whisked coconut cream onto mugs of hot chocolate and sprinkle with a dash of chili powder, if desired. Enjoy!

Nutrition

Serving: 2g | Calories: 671kcal | Carbohydrates: 34g | Protein: 7g | Fat: 60g | Saturated Fat: 49g | Cholesterol: 1mg | Sodium: 107mg | Potassium: 751mg | Fiber: 3g | Sugar: 19g | Vitamin A: 297IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 11mg | Net Carbs: 31g

Eleven Years ?

    I just realized I am in my 11th year of blogging on Heartweed's Kitchen. Wow - time goes by so quickly. I started this blog as a place to keep recipes I found on the web in one place. Recipes that are healthier options than the standard recipes with questionable ingredients. Recipes that fit in the category of what "life style food journey" I was in at the time. I have advanced from just gluten free to grain free, from no refined sugar to BLE, to Keto to keto carnivore to Carnivore.
    Each step as brought me greater understanding of how food affects our bodies. I look back at some of the recipes and think I would change this to that now, but still all in all the recipes are better the SAD diet (Standard American Diet). 

    Things have changed they always do. Its been 11 years! I have had a child in this time period. With all the changes this  "place" is still a great place to keep & share recipes & info.

My first recipe from 2010. Still looks yummy but I would change the brown rice to jasmine, omit the pepper, onion (personal reason,  because it makes my joints hurt) and use water not store bought chicken broth.  

Monday, December 27, 2010 Creole Rice with Shrimp & Sausage 1 cup Lundberg® Short Grain Brown rice 2 cups low sodium chicken broth or water 1 onion, finely chopped 2 garlic cloves, minced 1 large green bell pepper, cored, seeded and chopped 1 (14.5 oz) can stewed tomatoes, undrained, chopped up with wooden spoon 1/2 teaspoon each dried basil and dried thyme 1/8 -1/4 teaspoon crushed red pepper flakes (optional) 1 (12 oz) package cooked Andouille (hot links) sausage, cut into rounds 1 tablespoon butter 3/4 pound cleaned raw shrimp 1 tablespoon olive oil Salt & pepper to taste Combine Lundberg Short Grain Brown rice with broth in a medium saucepan with a tight fitting lid. Bring broth to boil, cover, and reduce heat to simmer. Cook 50 minutes; remove from heat (do not lift lid) and steam 10 minutes. Meanwhile, heat olive oil in skillet over medium heat, sauté onion and bell pepper for about 5 minutes; add garlic and stewed tomatoes, basil, thyme, and red pepper flakes. Add Andouille chicken sausage to heat through. Melt butter in a large skillet and add shrimp. Sauté 3-4 minutes, until pink. Stir into tomato-sausage mixture. To serve, place rice in a large, wide bowl and spoon tomato-shrimp-sausage mixture on top .