Dulce de Moka

I’ve had a sore throat for a few weeks now, during these few weeks I was prescribed an antibiotic which didn’t do the trick. I am gargling with lemon juice in the morning now and talk about sting!

Drinking soothes my throat. I was in poor me mode, my throat hurts, my ears hurt and I really wanted something soothing…. and sweet. I don’t do juices or other “drinks”, smoothies too are meals for me not beverages. Water and green tea are my daily hydration and thirst quenchers. I enjoy my morning espresso macchiato from my Bialetti Moka with almond or hemp milk. After my morning ritual of oil pulling, lemon juice gargling and my aloe & maca powder water concoction, this is where my day starts and my espresso need ends.

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Back in Italy caffè is a tradition. Cappuccino or caffè latte for breakfast, un caffè after lunch and one after dinner, macchiato, with milk, cream or even ice cream! Corretto, with a drop or 2 (or 3) of liquor or wine, sometimes used as an amaro or digestive. Un caffè, which means “un espresso”, can also be and for most Italians is, a break time, luxury, sport, appointment date, spiritual moment of relax, late night study caffeine boost,  a sort of scape goat from anxiety, a daily ritual by many believed a wholesome addiction, coffee is healthy right? Habits that can take to an outstanding number of espressos a day!  Below are some fun reads, explanations and examples of Italian caffè syndrome.

An Italian Family Tradition

My Coffee Hell

So, getting back to poor me, my sore throat and sweet tooth, I had an idea!

I’d tried Starbuck’s Frapuccino, once with my son and sincerely, it didn’t really turn me on. At first that sweet chocolatey moka flavor….. but there was a terrible aftertaste, plus knowing what they are made of, their cost AND the brain and chest freeze I got from it.No thanks.

5 Ways To Get Sabotaged at Starbucks

To sum it up this was my excuse to a sweet tooth that led to the making of my,

“Dulce de Moka”.

Recipe

In a blender crush;

  • 4 cubes ice,

add the following and blend.

  • 1 Moka of caffe’ (da 1 tazza/small size Moka, 1 espresso)
  • 2 medjool dates, pitted, halved and soaked until soft
  • 3/4 c  organic coconut mylk (I use this brand)

Joe, you will love it!! XO

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Cin Cin!

 

 

 

 

Black Magic

http://www.skinnytaste.com/2014/02/amazing-flour-less-brownies.html?showComment=1393030394574#c2884253872395212683

This recipe (link above) really caught my attention, the flour less, the black beans and as I read all the ingredients I was more and more anxious to try this out! The combination of these ingredients had to be magic!

Almond milk, balsamic vinegar, coffee grounds! So many recipes out there are just thrown together and just don’t turn out or are the same old, same old.. Not this recipe!

This one was really calling my name, starting with the coffee grounds…

Coffee in brownies really enhances the cacao flavor and brownies with coffee enhance the flavor in my life 🙂

I love chocolate but not just any chocolate. It has to be dark, decadent,  a rich cacao taste. NOT overwhelmingly rich to tie your stomach into a half day drought or fill you so full you feel like part of your body has stopped working like a clogged sink.

This recipe is delicious and it hits the spot! I didn’t have any cravings afterwards either, which I continue to be in peace totally with myself for over a year now since I cut out refined sugars. Without gluten and refined sugars in my diet I feel so good, normal.

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I did change the recipe a little bit. I used 1/4 cup raw honey and 1/2 cup organic evaporated cane sugar instead of 3/4 cup sugar. I love the taste honey gives cacao, it is a perfect, natural combination. I used organic cacao and gluten free chocolate chips.

http://www.iherb.com/Enjoy-Life-Foods-Mini-Chips-Semi-Sweet-Chocolate-10-oz-283-g/32772?gclid=CPHN2YW_3rwCFeJF7AoddGIABQ&gclsrc=aw.ds

I also used 2 tsp of cold pressed coconut oil instead of 1 tsp of oil.

This first time I made these they were delicious, a little dry and crumbly, especially the next day but delicious. My 2nd try I changed the ingredients to the above and used cupcake holders instead of using a 9″x 9″ square pan. They were super yummy (even if I used Wilton’s paper cups that I should’ve sprayed with coconut oil lightly so the brownies wouldn’t have stuck to the paper as much).

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What I love is the simplicity of this recipe, “mix all ingredients in the blender”, WOO HOO!!

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*Doubling the recipe makes 18 delicious, healthy and all natural black bean brownie cupcakes.

Buon Apetito!

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Fennel Gratin

Fennel is one of my favorite vegetables, both raw and cooked. Fennel’s flavor is subtle and decise at the same time, it is very unique.

There are two types of Fennel, male and female. The male is a plumb bulb like shape that has both a light citrusy and a sweet aromatic licorice flavor. (I personally am not a licorice fan but I do like Anise.) The female is a longer and flatter shape, a lighter taste and is best baked, grilled or braised. The male has a stronger, flavorful taste and is delicious raw, cut into salads or just by itself with a grind of pepper and a little evo, delicious!

http://www.connectionsforwomen.com/article_details.php?article_id=338

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Italian “Finocchio Gratinato” or  “Fennel Gratin ” was one of my favorite dishes.  A crust of bread crumbs, grated Parmigiano, seasoned and toasted under the broiler until golden. I tried it my way, the Judifood way, no gluten and I omitted the Parmigiano. I used almond flour, ghee, thyme, salt & pepper. My Autumn has a whole new feel, deliciously healthy and tasteful with a crisp warm coating!

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My recipe:

Steam the Fennel slices for 10 minutes or until tender.

Turn on the broiler and melt 1/2 tbsp Ghee in a 10″ x 6″ broiler and oven proof dish.

Place the steamed Fennel in a single layer in the dish and drizzle with 1 tbsp Ghee.

Lightly salt the Fennel.

Cover the Fennel with the Almond flour and distribute remaining Ghee over the Almond flour.

Sprinkle with ground Thyme, Salt and Pepper.

Brown the Fennel Gratin under the Broiler for 10 minutes or until golden.

Buon Appetito!

Stewed Lentils

Stewed lentils, Lenticchie Stuffate in Italian,  are amongst one of my favorite foods. And are soooo good for me! Lots of protein!

My recipe comes from my life in Italy:

soffrito

Sautee’ the vegetables in the evo until onion is translucent. Add the rinsed Lentils to the pan and let sautee’ a couple minutes.

Put the sautéed lentils and veggies in the crock pot on high and add 3 cups vegetable broth, tomato sauce and thyme.

Cook for approx. 1 1/2 hrs. Add more broth if needed until lentils are soft, mixing occasionally. Lentils 1

http://www.livestrong.com/article/41517-lentil-nutrition-information/

2 Poached eggs, steamed Bok Choy and stewed lentils, for breakfast, lunch or dinner, YUM!

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Buon Appetito!

Egg Salad Blanc

I love eggs. They are a good part of my weekly meal planning and my protein count.

Here’s a little info:http://www.livestrong.com/article/269623-how-many-grams-of-protein-are-in-egg-whites/

http://www.livestrong.com/article/41005-much-protein-egg-whites/

I was in the mood for egg salad. To hype up the protein I made it Blanc!

It is delicious and very versatile! Yum!

Here’s my recipe:

  • 10 hard boiled eggs
  • 1/2 cup fresh mayonnaise (recipe here, https://judifood.com/2013/10/25/e-voila/)
  • 2 tbls chopped red onion
  • 1tsp Dijon mustard
  • 1 celery stalk, thinly sliced
  • 1 tsp lemon juice
  • 1 tbls chives
  • 1 tbs parsley
  • salt & pepper to taste

Cut the eggs in half and put aside their yolks

(The yolks can be used for soup or salad toppers during the week)

Chop the egg whites.

Add the chopped egg whites to all other ingredients,

Refrigerate *at least a few hours if not overnight.

Buon Appetito!

photo eggwsalad

Sugo di Pomodoro/Tomato Sauce

Italian tomato sauce is something unique but so very simple. Every household in Italy has its own. How I make my tomato sauce really depends on what I am going to eat it with. On pasta, for example, which in my case is only non gluten, meaning made purely of Buckwheat in this plate. I do not consider non gluten pasta if not only made with pure food ingredients, I don’t love packaged foods, (see “What Judifood is all about…” if you haven’t already.) http://www.livestrong.com/article/255892-soba-noodles-nutrition/

In Italy Buckwheat pasta is wellknown as “Pizzocheri”, in the Northern Region of Lombardy

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http://www.disgracesonthemenu.com/2011/01/pizzoccheri-della-valtellina.html

Sigh, Italy, the most beautiful place in the world, sigh…..
Ok, so my post is about Tomato sauce. Here is my recipe below, but like I said, you can change it to your liking. More onion, less onion, no celery, more garlic etc…

  • 1/2 onion
  • 1 lrg carrot
  • 1 stalk of celery
  • 2 cloves garlic
  • 3 lbs. tomatos (roma, vine)

Chop all but tomatos in a food processor or chop them finely with your cutting board and knife. Sautee’ in a couple tablespoons EVO, lightly salt and pepper. Dice the tomatoes and add them when your sautéed veggies are soft. Add herbs you like, sage, oregano, thyme, cayenne, salt and pepper to taste, let cook at medium heat, let boil but not fiercely until desired consistency. When off the heat add basil.

*If you don’t like the tomato skin in your sauce, you can peel them

Buon Appetito!!

Sweet Potato Waffles

Sweet Potato Waffles

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These waffles are delicious, I tried putting some Eden Organic Dried Blueberries in the batter www.edenfoods.com but next time I will use fresh blueberries as shown. This was the perfect recipe to try out my new Grade B Maple Syrup and it was delicious! http://www.ehow.com/facts_5762083_health-benefits-grade-maple-syrup_.html