Watermelon Juice!

I love watermelon with a passion - it is so sweet and refreshing, especially on a hot summer day!  Watermelon is not only delicious, but is also high in vitamin C.  I also love to drink watermelon juice, but it can be hard to find, so I finally tried making my own.  It is super easy if you have a blender!  Try it out and enjoy a refreshing glass of beautiful watermelon juice this summer:

Ingredients

• One large watermelon 
• 1 or so cups of coconut water (or regular water is fine too.)

Directions

1. Carefully cut the watermelon into small cubes.  If there are seeds, try to pick them out! 
2. Place watermelon cubes into blender (in batches depending on how big your  blender is).
3. Add approx. a 1/2 cup of the coconut water (or regular H20) and blend until liquefied.
4. Repeat until all watermelon cubes have been pureed.
5. If you want a watermelon smoothie, just pour blended watermelon into a glass and enjoy.
6. If you want pure watermelon juice, strain blended watermelon through a fine mesh sieve and then enjoy.
7. I like to add some mint and enjoy!

Chai Spiced Chia Seed Pudding

Ch-ch-chia!  Yes, we all remember those infomercials about selling the Chia Pet.  Who knew that chia seeds were actually incredibly good for you?  They are full of omega-3's and anti-oxidants.  These seeds are quite magical.  When soaked in liquid, they form a tapioca-pudding like texture around each seed.  You just soak the seeds overnight and in the morning, voila- you have pudding!  It feels like a science experiment, perhaps inciting the same kind of wonder and excitement consumers felt growing their Chia Pets?  The seeds are still whole in the pudding, which I love the texture of, but if you don't like it you can smooth it out in a blender.  Enjoy this easy, delicious and very healthy recipe!

Ingredients

• 2 1/2 cups of almond/rice/hemp/soy milk
• 1/2 cup of chia seeds
• 3 tablespoons of maple syrup or agave
• 2 tablespoons of chai spice mix or: 
• 1 tbs of cinnamon
• 1 tsp of ground nutmeg
• 1 tsp of ground cloves
• 1 tsp of ground cardamom
• 1 tsp of ground ginger
• (Star anise for garnish!)

Directions

1. Mix everything together in a jar or bowl.
2. Cover and place in the fridge overnight.
3. Take it out in the morning and enjoy! You could add fruit, shredded coconut, or sliced almonds to this if you like!

Homemade Gluten Free Bread

There is nothing like freshly baked bread, especially gluten free bread!  On this cool and misty Sunday, baking bread seemed like the perfect afternoon activity.  This recipe comes from Jennifer Katzinger's Flying Apron's Gluten-Free and Vegan Baking Book.  It is an amazing recipe that never seems to fail!  The bread comes out hearty and slightly sweet, with a crunchy crust and soft inside.  The dough can be used to make pizza crust (bake at 425 degrees F for 15 minutes) or individual flat breads (bake at 375 degrees F for 15-20 minutes).  It takes a while to bake, but is well worth the wait!  Feel free to experiment with adding fresh rosemary, or cinnamon and nutmeg to the dough.  

Ingredients

• 3 and 3/4 cups of gluten free flour (I used rice flour, chickpea flour, and sorghum flour)
• 1/4 cup of flax meal
• 1 1/2 tsp of salt
• 1 tsp of xanthan gum
• 1/4 cup of olive oil
• 1/4 cup maple syrup 
• 1 cup of lukewarm water (94 degrees F)
• 1/2 tablespoon of active dry yeast
• 1/3 cup of sweet potato puree or apple sauce

Directions

1. Preheat oven to 300 degrees F.
2. In a bowl, mix together the yeast and water, oil and maple syrup.  Wait till the yeast is activated, you will see it bubble up after a few minutes.
3. In another bowl, mix together all the dry ingredients together.
4. Slowly mix together the yeast mixture and dry ingredients.
5. Add in the sweet potato puree and mix until all ingredients are incorporated.
6. Knead dough gently on a well floured (or oiled) surface and then form into desired loaf shape.
7. Cut slits into the top of loaf and place on a floured baking sheet and bake in the oven for about 2 hours.  It will be done when a knife can come out clean from the center of the loaf.
8. Enjoy with some Earth Balance and fresh fruit jam, or dip a chunk into some garlic-infused olive oil!

Gluten free cinnamon french toast

Ok people, I am back.  I know it has been a while since I have blogged! Forgive me, I'm in grad school and work full time - I just haven't had time for cooking and blogging.  But the semester is over and I am so excited to have my weekends back, including Sunday brunch time!  My first free weekend I slept in and woke up craving something sweet and comforting.  So I whipped together some cinnamon french toast.  I remember when I was kid, my mother used to make me cinnamon toast, which is just toast with butter, cinnamon and sugar spread on top - so simple yet perfect!  This recipe below hints at this comfort food from my childhood, but in a french toast form - and wheat/sugar/dairy free!  I hope you enjoy it!

Ingredients (for 2 people)

• 6 slices of great gluten free bread (I love Canyon BakeHouse brand)
• 2 large eggs
• 3/4 cup of almond/soy/rice milk
• 1 tablespoon of cinnamon
• 1 tsp of nutmeg
• 1 tablespoon of 100% maple syrup (plus more for later)
• Some Earth Balance or coconut oil or something to grease the pan.

Directions

• In a bowl, mix together eggs, milk, spices, and syrup. 
• Soak 2 slices of bread in the egg batter, making sure both sides are coated.
• Grease pan and turn burner to medium-high heat and cook soaked bread slices in pan, about 2 or so minutes on each side.
• Repeat until all slices of bread are cooked.
• Top with fresh fruit and maple syrup and enjoy, preferably NOT while you study or write a term paper!