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Black Bean GF/Oil Free Vegan Brownies (OHMYG)

This recipe is so good! Like, SO good! After months of reading and seeing people using beans for brownies, breads and cakes, I finally decided it was time to make my own version. I experimented a bit with the ingredients, and after crossing my fingers and waiting for my brownies to come out of the oven, the result was amazing!

The recipe is pretty easy, oil and gluten free and has a super rich and strong chocolate flavor. Delicious!

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Gastrawnomica’s Black Bean GF/Oil Free Vegan Brownies 

Yields 9 brownies

1 cup gluten free flour (or whole wheat flour)

1/2 cup + 1 tbsp water

1 cup mashed black beans

3/4 -1 cup coconut sugar**

1 tsp baking soda

1/2 cup raw cacao powder 

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Preheat oven at 180ºC.

Mix dry ingredients in a large bowl and then add water and mashed beans. Mix until you all the ingredients come together. **For the beans, I just pureed black beans with a tiny bit of water until smooth and creamy. 

**Add 1 cup instead of 3/4 cup of coconut sugar for a sweeter brownie version. 

Put the mixture in a silicon square mold or if you don’t have one, use a greased mold with a little bit of coconut oil. 

Bake for 30-35 minutes until it is fully cooked. Let it sit and cut in squares. Enjoy and try not to eat it all at once, trust me, it’s addictive! 

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Don’t forget to let me know how it goes and if you liked them! Tag me on Instagram so I can see all your beautiful creations! 

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DETOX Coaching

If you are looking here, it is because your body is probably requesting a change but do not know where to start.  Last year, since I started my practice in my area here in Mexico, I’ve seen over a hundred people succeed in my personalized detox and healthy eating program, so I decided it was time for me to make it available for everyone.  I’m a certified health coach and Plant Based Lifestyle Coach, I studied advanced detoxification with Dr. Natalia Rose and this preparation has allowed me to create a very successful program based on an alkaline, vegan diet, rich in nutrients and that allows your body to eliminate toxins and regenerate cells, all in a period of 5 weeks.

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This program of complete detoxification has many more benefits than just losing weight, it is a way to “reset” your system, and probably the step you need to take to change long-term habits and learn to feed and nourish your body differently with new foods.

My detox program is unique and different from what you commonly find, unlike others, I have been trained specifically in detoxification, and developed the program in a way that is flexible but still effective. It is 100% risk free, there is no magic powders, pills, anything superfoods or things that over-stimulate your organs and adrenal glands.

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Our body in its nature, has a defense mechanism to all toxins, so it is constantly in detoxification, but there comes a point where it can no longer manage the large toxic load that comes everyday in the form of food and the environment, which is why supporting the body with a good diet is essential to facilitate the removal of these toxins and prevent disease.

What does the program include?

-  PERSONALIZED guide and menu for five weeks 

- Vegan and raw recipes that are uniquely designed for the program (not on the blog)

- 3 sessions of online counseling (or telephone)

- Support via email during the 5 weeks

Besides experiencing the benefits of a detox, you will learn how to successfully start and follow a vegan diet, I know that many people are interested in pursuing this type of lifestyle but do not know how to do it or where to start, and fear to have some deficiency for not doing it the right way (which I have seen in many cases). The menu has a wide variety of plant based foods and contains many raw and cooked recipes for you to try.

If you are interested or want to know more about it you can send me an email to priscilla_soler@hotmail.com

Most of the testimonies of successful patients (including people with diabetes, hypertension, high cholesterol and triglycerides, fatty liver and acne) are in spanish, but feel free to check my youtube, facebook page or here and see some pictures I’ve shared. 

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Chickpea Crêpes with Mushroom-Eggplant Stir Fry (Oil/Gluten Free)

Hi lovely people!

Hope you’re all having a wonderful week so far. I’ve been super busy (which I love) and starting working out twice a day now (which I love even more). I found this incredible zumba teacher in my area and it’s been forever since I took zumba classes, so now I’m running everyday, doing zumba and combining with HIIT workouts too! 

I love being super active all day and by night I’m sleeping like a baby.. Anyways, a couple of days ago I made this incredible lunch for my family, it is really easy to prepare and free of oils, gluten, refined products and low fat. One of the best things about this meal (besides the flavor) is that it is actually a great source of carbs, protein and follows the food combining rules. 

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I posted the recipe and pictures on both facebook and Instagram, so don’t forget to follow me there too because you might miss some delicious recipes that I never post the blog! 

Gastrawnomica’s Chickpea Crêpes with Beans & Mushroom-Eggplant Stir Fry (Oil/Gluten Free)

Serves 4

Chickpea Crêpes:

1 cup chickpea flour

2 1/4 cups water 

1/2 tsp baking powder

Sea salt to taste

Spices of choice: oregano, rosemary, garlic powder, turmeric … (optional)

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Mix all the dry ingredients in a big bowl and start adding the water and whisk well until no clumps remain. I like to create lots of air bubbles in the batter. When the skillet is pre-heated , spray it liberally with non stick cooking spray, or like me, use a non-stick skillet and omit the oil. 

Pour on some of the batter and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side, until you can easily slide a pancake flipper under the crêpe and it’s firm enough not to break when flipping. Flip  carefully and cook for another 5 minutes, until lightly golden. 

Finish your crêpe mixture repeating this process and reserve. Meanwhile start with the Veggie Stir-fry. 

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Beans & Mushroom-Eggplant Stir Fry

1 cup mashed beans (pinto, black or cannellini) 

4 small Portobello mushrooms, chopped

1 large tomato, chopped 

1 large Eggplant, grilled and chopped **

3 cups spinach, chopped 

2 Tbsp chopped onion

Small handful of parsley 

1 tsp dried oregano

2 Tbsp white wine 

Sea salt to taste

Start by heating a medium pan and once hot add 3 Tbsp water. Add onions and tomatoes, and sauté for a couple of minutes. Add spinach, mushrooms, oregano, white wine and cover until the spinach becomes soft. Uncover and add grilled eggplant in little pieces. Keep moving your veggies and turn of heat once they all look cooked. 

** I marinate my eggplant in coconut vinegar, low sodium Tamari and parsley. Once it has absorbed the flavors, I simply heat my skillet and put the eggplant directly, without adding any oils. The flavor is amazing!! 

Fill each crêpe with 2-3 Tbsp mashed beans, top with the veggie stir fry and serve with tomato sauce and avocado cream. 10660367_567780170014104_2565433597835217891_n

Avocado Cream:

2 medium avocados

1/2 lime juice

Sea salt to taste

Blend all the ingredients in a small food processor until smooth. 

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Gluten Free/Oil Free Vegan “Mac & Cheese”

Hello beauties! Hope everyone is having a wonderful weekend. I just posted a picture on Instagram yesterday of the meal I made for my family. It was a total success, specially with my little nephew which means it definitely can be eaten by anyone! (Yes!)

The recipe is super simple, very low in fat and oil/gluten free. This fits perfect on a diet like rawtill4, the starch solution or low fat vegan diet. I’ve seen similar recipes before, so I adapted mine from Oh She Glows blog, though she still uses oil/vegan butter and many more ingredients that I feel are unecessary, as the recipe turned out amazing! 

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Gastrawnomica’s Gluten Free/Oil Free Vegan Mac & Cheese 

Serves 4

1 box organic quinoa-corn pasta (I used Ancient Harvest brand) 

1 can organic butternut squash puree, unsalted/all natural 

1/2 cup rice milk, unsweetened (can use almond milk too)

1 tsp onion powder

Sea salt to taste

1 tsp dried oregano

1/2 Tbsp fresh lemon juice 

1/2 – 3/4 cup frozen green peas 

4 Tbsp nutritional yeast flakes, preferably organic 

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Start by boiling water for the pasta. Once ready, add the pasta and cook for 7-10 minutes. 

Heat a pan and add the milk, spices and squash puree. Mix until everything comes together, put in low heat and add nutritional yeast, mixing constantly until the mixture is a little bit thicker. If it’s too thick add more milk, and if it’s too watery add more nutritional yeast. Try the sauce and add sea salt as desired. Once the sauce is creamy but not too thick turn off the heat and add pasta and green peas. Mix pasta with the sauce until everything is well covered. 

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Let it sit for a couple of minutes before serving. Feel free to top it with fresh herbs like oregano, basil or parsley. Even sprinkle some nutritional yeast for an extra cheese flavor. 

Don’t forget to let me know how it goes once you try it, if you like it and send me a picture of your delicious creation to share with everyone on my facebook page!

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Have a beautiful weekend everyone! 

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3-ingredient Raw Date-Coconut Cookies (LFRV)

Hey everyone! Hope you all are having a fantastic week! A few days ago I shared the recipe of some raw cookies I made on my Instagram and wasn’t going to post it here but they are so yummy and easy to make you all should do them! If you’re not following me on Instagram or Facebook yet, you should! I post daily pictures of my every-day meals, recipes that never get here or even desserts like the one on this post!

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Gastrawnomica’s 3-ingredient Raw Date-Coconut Cookies (LFRV)

Makes 4 small cookies

2.5 Tbsp coconut flour

10 small pitted dates (I used a mix of organic khadrawy and halawi) 

Pinch of cinnamon 

4-5 dried mulberries

Shredded dried coconut (optional)

Water, as needed

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Blend your dates in a small food processor until it starts to get sticky and it all comes together. Stop and take the mixture, separating in half if it became a big ball. Add coconut flour, cinnamon and 1 Tbsp water. Blend again and add more water as needed (2-3 Tbsp more) until it looks like a crumble. 

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Shape with your hands, making small balls and then crush slighty. Top each cookie with one mulberry and sprinkle some coconut if using (which I recommend). Dehydrate for 3 hours on high or just eat them like that! (I did dehydrate mine and the consistency was delicious).

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You can keep them in an airtight container for 2-3 days outside or refrigerated up to 10 days. (Though I don’t think they last that long!).

Hope you make them and let me know if you liked them too! Also, if you’re on Instagram don’t forget to tag me using #gastrawnomica so I can see your delicious creations. 

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Fudgy Vegan Brownies (Oil free, Gluten free)

The most addictive brownies I’ve ever done. Last week my mom requested a new dessert, specifically brownies, so I found myself wondering how to make some delicious but still super healthy brownies without oils and gluten. I made two different experiments, and both tasted really yummy, but the second one, oh my… Try it yourself!

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Gastrawnomica’s Fudgy Vegan Brownies (Oil free, Gluten free) 

Makes 6-8 squares

2 cups gluten free flour blend (I always use Mama’s Almond Blend)

1/3 cup raw cacao powder

1 cup fruit puree** (or sweet potato puree)

1 tsp baking powder

1/2 cup water

2/3 cup coconut sugar

2 tsp crunchy almond butter (can use other nut butters, just make sure it is crunchy)

** For the puree, I used one big red apple (raw, with skin) and 1 1/2 ripe bananas 

Preheat oven at 180ºC.

Start by making your fruit puree, (I suppose you can use bananas only but haven’t tried it yet). I blended my apple after removing the core with bananas on the vitamix, no need to add any liquid. You can use a food processor or high speed blender until it is completely smooth and looks like this:

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In a separate bowl, mix sugar, baking powder, flour and cacao powder. Add fruit puree, almond butter and mix while adding the water slowly. It should resemble a traditional cake/brownie batter. 

Pour mixture over a square or loaf pan, -you can use silicon molds to avoid using oil- if using glass bakeware, grease with a little bit of coconut oil, making sure you cover all the edges. 

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Bake for 30-40 minutes, until it is fully cooked in the center. Let it chill for 20-30 minutes before cutting. Serve with your favorite topping or banana ice cream!

They should be gooey and soft inside, but fully cooked on the outside. Absolutely delicious. Please don’t forget to tell me how it goes and send me a picture if you make them! Enjoy!

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Raw Chocolate Cream & Blueberry Tart (Gluten/Oil free)

For all of you waiting the recipe for my delicious tart I just shared on Instagram and Facebook here it is! Have a lovely weekend and hope you make this super easy, raw, oil/gluten free cake that tastes like a piece of heaven!

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Gastrawnomica’s Raw Chocolate Cream & Blueberry Tart 

Gluten & oil free, serves 3 

10 small dates, pitted // 10 dátiles pequeños, deshuesados

3-4 Tbsp coconut flour // 3-4 cdas. harina de coco

1 1/2 Tbsp cacao powder // 1 1/2 cdas. cacao en polvo 

Water as needed // Agua necesaria 

Chocolate mousse (same one from my caramel-chocolate bars) *with 1/2 large avocado // Mousse de chocolate de mi receta de las barras de caramelo (usando 1/2 aguacate grande o 1 pequeño)

2 Tbsp crunchy raw almond butter // 2 cdas. mantequilla de almendras crunchy 

1/4 cup fresh blueberries // 1/4 taza moras azules frescas 

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Blend dates on food processor until you have a sticky ball. Remove, cut in pieces with your hands and add coconut flour and cacao. Blend again until you have a powder consistency. Now add room temperature water, slowly as needed until it has a crumble consistency. Remove from food processor and spread half the mixture over a circular mold, I used a mini cheesecake pan like this one. Freeze.

Now prepare the chocolate mousse, following this same instructions, you might need to half the recipe if using a large avocado. Spread over cookie mixture and freeze for 20 min. 

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Remove cake from freezer, spread the leftover cookie mixture over mousse and freeze again for 20 min. Once ready, spread 1-2 Tbsp crunchy almond butter (it really makes a difference if you use crunchy instead of creamy!). Top with fresh blueberries and sprinkle dried coconut flakes if desired. 

This is really easy to make and amazingly fulfilling and so delicious! If you have some cravings this will totally make them go away with just a small slice!

You can keep it in the freezer for a month or in the fridge for 5-6 days. 

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