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Oil/Gluten Free Vegan Carrot Cake with Coconut Glaze

Hello beauties! I’m so excited about this post!! This dessert is to die for and I feel so proud of myself haha. It is so delicious, healthy and all my non-vegan friends as well as my vegetarian family told me they absolutely loved it. Success!!

I hope you all make it soon, try it, and let me know how it goes. I love hearing your comments and getting your pictures, so don’t forget to send me a photo of your gorgeous creations and what you think of them. 

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Gastrawnomica’s Oil/Gluten Free Vegan Carrot Cake with Coconut Glaze 

Makes 1 medium cake or 10 muffins

Cake:

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

1/2 cup coconut sugar

2 cups shredded carrots

1/2 tsp Aluminium-free baking powder

1/4 tsp baking soda

1/4 tsp nutmeg 

1/2 tsp cinnamon powder

Pinch of ginger powder

1/2 cup milk (almond or rice)

10 medjool dates, pitted and soaked in 1/2 cup warm water

Coconut Glaze:

1 can coconut milk (preferably organic)

2-4 Tbsp coconut sugar

2-3 Tbsp brown rice flour**

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Preheat the oven at 180ºC.

Start by soaking your dates in warm water for 25-30 minutes. In a big bowl add all the dry ingredients and mix well. Blend medjool dates with water until you have a creamy consistency. Add to dry ingredients and milk as well, mix until everything is well incorporated. Transfer mixture to silicon molds or grease a cake pan with a little bit of coconut oil if necessary to avoid sticking. 

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Bake for 35-40 minutes and voilá! Let it sit for 30 minutes before cutting/serving and meanwhile prepare the glaze. 

Heat a small saucepan and add milk. Let it cook for a few minutes on medium heat and boil. Add sugar (more if desired) and mix well, it should be boiling at this point, add one Tbsp at a time of brown rice flour and keep mixing. Keep temperature low and don’t stop mixing. Add a little bit more flour if needed, it should start getting a bit thicker. 

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Remove from heat and let it sit for 20 minutes, it will get thicker while it becomes colder. Serve over your muffins or cake. Can keep refrigerated for up to 5 days. 

* You can substitute Mama’s Almond Blend for 1 cup buckwheat flour + 1 cup brown rice flour 

**You may try with cornstarch instead of brown rice flour, just adjust quantity.

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Spicy Tomato & Avocado Zucchini Pasta (oil free)

Hello! Sorry for the lack of posts lately, I haven’t had time for writing a new post though I have really amazing new recipes I can’t wait to share with you all! I always share pictures of my food on Instagram and Facebook and new recipes I make during the week, so don’t miss them if you’re not following Gastrawnomica yet! 

Today’s recipe is super simple, easy and SO flavorful and delicious! I’ve been eating this pasta almost every day this week! It’s so addictive. 

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The sauce is inspired by a traditional mexican sauce my grandma used to make and I simply made little changes to make it healthier and easier to prepare!

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Gastrawnomica’s Spicy Tomato & Avocado Zucchini Pasta (oil free)

Serves 1-2 people, yields 1 liter of sauce

Spicy Tomato Sauce:

1 kg red (or green) tomatoes

1/2 white onion

1 jalapeño pepper, stemmed

1 garlic clove 

4-6 chile de árbol (less if you’re not used to spicy food)

Sea salt, to taste

Pasta:

2 medium avocados

2 large zucchinis, spiralized

1/2 cup cherry tomatoes, halved

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Start by adding all your sauce vegetables except chile de árbol in to a heated sauté pan, preferably cast iron. You don’t need to add any oil, put directly and cook for 15-20 minutes, dry-roast them on all sides until well charred and soft.

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Once your vegetables are cooked, transfer them to a high speed blender and add the “chile de árbol” if using, but this is what gives the sauce the spicy flavor. Blend until smooth but making sure you leave some chunky pieces and season to taste. The salsa will keep, refrigerated, for several days.

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Serve your zucchini noodles in a big salad bowl, add avocados and start mashing over the pasta until noodles are covered with avocado and you still have some pieces around. Add cherry tomatoes and 3-4 spoonfuls of salsa. Mix well and enjoy!

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*** Really spicy, so be careful if you’re not used to it! 

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Brown Rice Veggie Sushi

I could eat sushi every single day (an sweet potatoes too). My family and I love eating sushi, and since they are almost vegan too I decided to make something we all would enjoy for lunch yesterday. I find sushi very easy to make, and the best thing is that you an basically fill it with pretty much anything you want (and like) YAY!

This recipe is super simple yet so flavorful and won’t take you much time once your rice is ready. I’m using brown rice, as I don’t consume any white rice and nor do I recommended, maybe just once in a while, no big deal. 

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Gastrawnomica’s Brown Rice Veggie Sushi

Serves 3 

1 cup uncooked, brown rice

2 1/4 cups water

Sea salt 

2 Tbsp coconut vinegar (or unsweetened rice vinegar)

2 Tbsp black sesame seeds 

1 portobello mushroom, chopped lengthwise 

2 carrots, peeled and cut lengthwise

4-5 slices onion (optional but gives a lot of flavor)

1 zucchini, peeled and spiralized 

1 small handful chopped parsley leaves 

Tamari Sauce, low sodium 

1/2 avocado 

7-8 nori sheets

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Start by cooking your brown rice with the water and sea salt. Cover at medium heat and keep an eye until it is fully cooked and there’s no water left. 

Once ready, let it sit and put in a medium bowl with sesame seeds and coconut vinegar. Mix well and set aside. 

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Preheat a medium saucepan and add the rest of the ingredients except avocado and nori sheets. Cook on medium until the mushrooms, onion and carrots look cooked. Let it sit and start assembling the sushi. 

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Take one nori sheet and using a spoon or your hands, spread around 1/4-1/2 cup of cooked rice (eyeball it) and top with spiralized zucchini, carrots, mushroom and avocado slices. Roll and cut in 6 pieces. Repeat process until you finish all the rice and/or veggies. 

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Mix 2-3 Tbsp low sodium Tamari with coconut vinegar or 1/2 lime juice. Serve sushi with the sauce and enjoy! It yields around 20-30 rolls (if you don’t eat them while you make them like me!). 

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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, sifted

1 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!