Friday, April 17, 2015

Crispy Rice Cereal Donut Treats

Nothing says TGIF better than a giant plate of sprinkle-covered donuts, ammiright? If crafting donuts from scratch isn't your thing and you're looking for a healthier option, why not try making donuts out of crispy rice cereal instead? Still sweet and playful, but with less calories.

Ashley is having a GIVEAWAY for her adorable new cookbook, Super Cute Crispy Treats, which publishes in August. It's available for preorder RIGHT NOW. So jump on over to Cute as a Fox's Facebook page and enter for your chance to take home an advanced copy.

And try these. Because they're adorable. Because they're easy to make. Because it's Friday and you deserve it.

Happy weekend!

Crispy Rice Cereal Donut Treats
Excerpted from Super Cute Crispy Treats by Ashley Fox Whipple


When guests first lay their eyes on these treats, they’ll find it hard to believe that they aren’t actual donuts. The delicious buttercream frosting and sprinkles go a long way toward pulling off the disguise.

Yield: 12 donuts
Time: 30 minutes active, 20 minutes cooling
Difficulty level: Easy

3 tbsp margarine
1 10-ounce (280 g) bag mini marshmallows
6 cups (150 g) crisp rice cereal
1½ cups (285 g) Buttercream Frosting, tinted color(s) of choice
Sprinkles

Equipment: Donut baking pan

Melt margarine over low heat in a 5-quart or larger saucepan. Add marshmallows, and stir. Let marshmallows melt completely, stirring occasionally. Remove from heat.

Stir in crisp rice cereal until covered with marshmallow. As soon as mixture is cool enough to handle, press into a greased donut baking pan to form donut-shaped treats. (If necessary, turn out formed treats onto a greased baking sheet and reuse donut pan until all of the mixture has been used.) Let cool completely.

Frost donuts with buttercream frosting and top with sprinkles. Store in an airtight container in the refrigerator and serve within 24 hours.

--

Super Cute Crispy Treats

A healthier alternative to traditional desserts, moms and kids alike will love creating these incredible, no-bake recipes featuring your favorite cereal treats.

In Super Cute Crispy Treats, food crafting expert Ashley Whipple will show you over 100 ways to make an extraordinary crispy treat. Experiment with all new flavors like Caramel and Sea Salt, Kool-Aid, Peanut Butter and Jelly, and Pretzel and Chocolate. For parties, go beyond the ordinary square with 3D sculptures like apple-shaped crispy treats, ice cream cone treats, topiary treats, crispy donut treats, and more. Try your hand at Crispy Treat Pops and even Crispy Treat Layer and Wedding Cakes.

With a special chapter on gluten-free and low-sugar crispy treats, there is a recipe in here for everyone, and you'll be inspired to whip up a quick batch of Super Cute Crispy Treatstoday!
Blogger Tricks

Thursday, April 16, 2015

Grilled Pineapple Avocado Sandwich

The best thing about warmer weather is getting to eat outside and firing up the grill. Although I do love a good burger from time to time, there really is nothing better than some grilled fruit... especially pineapple. This sandwich is packed with flavor (and superfoods) to give you a unique meal that is perfect for those spring and summer evenings in the backyard. Or pack it up and take it along with you for a picnic. After all, that's what sandwiches are meant for.

Grilled Pineapple Avocado Sandwich
Excerpted from Superfood Sandwiches by Katie Chudy


RECOMMENDED BREAD: Cornmeal Texas Toast, Buttermilk Whole Wheat Bread, hearty grain bread

YIELD: 4 sandwiches

Grilling fruits makes them look pretty by accenting them with dramatic, dark grill lines, and it also helps their sugars concentrate for an intensely flavored end result. While you can grill inside using a grill pan, if you grill the pineapple on an outdoor grill, you’ll also pick up traces of smokiness. This minimal effort sandwich is a great choice for a lazy summer day when you want to keep the heat outside.

8 (1-inch, or 2.5 cm) sliced pineapple rings
1 avocado
1 tablespoon (15 ml) lime juice
8 slices bread
½ cup (8 g) fresh cilantro leaves
½ cup (75 g) sliced almonds

Grill the pineapple using either an indoor grill or an outside one. If using an outside grill, heat the grill until very hot, about 15 minutes. Scrape the grill grates clean using a grill brush. Lay the pineapple rings on the grill and cook them with the grill closed for 5 to 7 minutes on each side, until you get nice grill marks. Set aside to cool.

If using an indoor grill, preheat a grill pan over high heat for about 5 minutes. Add the pineapple to the grill pan and sear the outside, 5 to 7 minutes on each side, until grill marks develop. Set aside to cool.

Peel, pit, and cut the avocado into thin slices. Pour the lime juice over it and coat it entirely to prevent browning.

To assemble the sandwiches, lay out the bread. Top each of 4 slices with 2 rings of grilled pineapple. Divide up the avocado slices and add on top of the pineapple. Top each with equal parts cilantro and almonds. Top each half with the remaining slices of bread.

FEATURED SUPERFOODS:
Almonds, avocados, cilantro, limes, pineapples

--

Superfood Sandwiches Crafting Nutritious Sandwiches with Superfoods for Every Meal and Occasion

There's nothing better than chomping into a super-fresh sandwich with crusty bread, packed high with all your favorite nutritious fillings. Some say the sandwich is boring and classless - not the case for these sandwiches packed with superfoods.

Superfood Sandwiches features recognized superfoods, fresh vegetables, fruits, all-natural meats and cheeses, and quality baked breads, making any sandwich a respectable and versatile meal.

Start from scratch or use up some leftovers. Whether you're on a budget or aiming for gourmet, Chef Katie Chudy provides tips and shortcuts for those in a hurry as well as more detailed recipes and options, making some extra effort in the kitchen well worth it. Inside, you'll find easy and healthy recipes, such as:

- Buttermilk Whole Wheat Bread
- Tomatillo Yogurt Sauce
- Beet Green and Pecan Pesto
- Turmeric Chickpeas with Cardamon Spiced Apple Sandwich
- Spinach and Zucchini Cornmeal Cakes with Spiced Goat Cheese
- Argentinian Steak Sandwich with Kale Chimichurri
- Sage Roasted Pumpkin and Smoked Gouda Melts
- Edamame Fried Rice Veggie "burger"
- Quinoa Crusted Eggplant Parmesan Sub
- Swiss Chard, Fennel and Walnut Sandwich with Panchetta Chips and Saffron Yogurt Sauce

Superfood Sandwiches revitalizes the concept of the everyday sandwich, drawing on global flavors and incorporating healthy superfoods that you want to eat. Celebrate the sandwich - a hearty meal option that is nutritious enough for any time of the day or night - while featuring fun and quirky recipes that will liven up your kitchen.

"Bring back the sandwich! The best way to make healthy choices that last is to not even know you are doing it. Eating these scrumptious sandwiches will put you and your family on a path toward health." - Deborah Kennedy, Ph.D., nutrition researcher and consultant, author of The Picky Eating Solution

"Packed with useful tips, great recipes, and tasty new ways to enjoy our favorite food vessel, Superfood Sandwiches makes you want to raid the fridge in search of refreshing new combinations--and feel good after eating the results." - Erin Byers Murray, coauthor, The New England Kitchen: Fresh Takes on Seasonal Recipes

"Meals just got a whole lot more nourishing! I love the myriad superfoods, textures, and nutrients that Katie presents. I want to try them all, starting with the Miso Carrot Salad Sandwich!" - Kelly Pfeiffer, author, Superfoods at Every Meal

"Everyone loves sandwiches and superfoods are the future. Katie Chudy combines them gloriously into a sandwich orgy of a book of epic proportions." - Nookie Postal, chef + owner, Commonwealth restaurant and market, Cambridge, MA

Wednesday, April 15, 2015

We've got the Beet Smoothie

Spring cleaning has started in my house. We've been getting rid of all of the things we know we don't need anymore and tidying up all of the clutter. It's easy to see where the mess is when you look around. It's not nearly as easy to know what's happening inside our own bodies. So while you're in the spring cleaning mood, don't forget that spring is also a great time for a detox. Judita Wignall's new book, Raw and Simple Detox, publishes in May and is filled with great, easy recipes for detoxing your body. And hey, they also taste great, which is really half the battle :)

Happy spring everyone!


We've got the Beet Smoothie
Excerpted from Raw and Simple Detox by Judita Wignall


There are superfoods galore in this sweet ruby-red concoction. Add more kale or other greens if you like. You’ll hardly taste them beneath the creamy banana-orange flavors.

Makes 2 servings
PREP TIME: 15 minutes
PLAN AHEAD: Freeze 1 cup (150 g) of sliced bananas

2 medium oranges, peeled, chopped, and seeded
½ cup (118.5 ml) Coconut Milk (recipe follows) or water
1 stalk celery, chopped
1 large kale leaf, chopped
1 small beet, chopped
1 cup (150 g) frozen banana chunks
½ cup (150 g) frozen mixed berries
Sweetening to taste

Add items to blender in the order listed. It’s helpful to have a blender with a tamper. Put in more liquid if needed to get blades going and blend until smooth.

--

Coconut Milk


Though you can buy premade coconut milk beverages in stores now, I love making my own and it only takes a few minutes. Plus, mine doesn’t have carrageenan and other questionable thickeners and emulsifiers.

Instead, I use sunflower lecithin powder to keep the coconut fat from separating and hardening. Also, make sure to use only unsweetened and preservative-free shredded coconut.

Note:This is not the same thing as canned coconut milk, which is very concentrated.

4 cups (948 ml) warm water
2 cups (160 g) shredded coconut
2 tablespoons (16 g) lecithin powder or granules

Blend water and coconut for about 1 minute, then strain through a nut milk bag. Rinse out container and return the strained milk. Add lecithin and blend again.

Store in an airtight glass jar in the refrigerator for 3–4 days. Shake well before using. For a sweetened vanilla milk Few drops stevia or your favorite sweetener Pinch of vanilla powder or 1 tablespoon (15 ml) vanilla extract These are best to add in after you have strained out the pulp.

--

Raw and Simple Detox

Raw & Simple Detox is a guide to help you detoxify your body with simple, nourishing foods. Get your detox started with information on how to set up your kitchen, raw food techniques, and lifestyle advice. Then, use the 100 recipes included to improve your health, energy, immune system, memory, and digestion. Shopping lists, meal plans, and menus are included to help you easily plan meals and combine recipes for maximum effect. Whether you want to go on a day-long, multiple-day, or week-long cleanse, or add detoxifying meals to your regular diet, Raw & Simple Detox will help you reset your eating habits and live a healthier life!

Monday, April 13, 2015

Einkorn Acorn Squash and Caramelized Onion Salad

We had such an amazing time at the Mother Earth News Fair in gorgeous Asheville, North Carolina! Thank you to everyone who came out, bought books, shared stories, and just spent time with us. We'll see you at the next fair!

If you weren't able to make it to the show, there's still time to WIN your own copy of The Einkorn Cookbook below. Good luck!

a Rafflecopter giveaway

Acorn Squash and Caramelized Onion Salad
Excerpted from The Einkorn Cookbook by Tim and Shanna Mallon


The star of this dish, which would be as perfect at Thanksgiving dinner as on a random weeknight, is the caramelized onion. We’ve paired it with autumn ingredients such as acorn squash and apples, though it would also work with another type of squash or even sweet potato. Bright and flavorful, this salad is an excellent example of ways einkorn side dishes can steal the show.

Yield: 4 to 6 servings

1 cup (200 g) einkorn berries
1 teaspoon apple cider vinegar
1 cup water (235 ml)
1 ½ cups (180 g) peeled and cubed acorn squash (about 1 small squash)
4 tablespoons (60 ml) melted coconut
oil or butter, divided
1 teaspoon sea salt, divided, plus more to taste
½ teaspoon black pepper
2¼ cups (225 g) sliced yellow onion
³/4 cup (80 g) diced apple (unpeeled)
¼ cup (5 g) chopped parsley
½ cup (50 g) grated Pecorino cheese

In a medium-size bowl, place the einkorn berries with enough water to cover them and add apple cider vinegar. Soak for at least 4 hours and up to overnight.

After soaking, strain and rinse the berries and set in a saucepan over medium heat with 1 cup (235 ml) of water. Bring to a boil then reduce to a simmer, cooking until al dente, about 30 to 45 minutes. While the einkorn is cooking, preheat the oven to 350°F (180°C, or gas mark 4). Once the einkorn is done, remove from heat, and strain any excess water.

In a medium-size bowl, toss the squash with 2 tablespoons (30 ml) of coconut oil and a half a teaspoon each of salt and pepper. Transfer to a baking sheet and roast for 30 minutes, until soft
and caramelized.

Warm remaining 2 tablespoons (30 ml) of coconut oil in a large skillet. Add onions and cook over medium heat, stirring often, adding the remaining ½ teaspoon salt while they cook. This should take around 20 to 30 minutes. Once onions are soft, golden, and caramelized, remove from heat.

To assemble the salad, toss together cooked einkorn berries, roasted squash, caramelized onion, diced apples, chopped parsley, and grated Pecorino together in a large bowl. Serve warm.

--

The Einkorn Cookbook

If you haven't heard of einkorn yet, get ready to get excited. Easy to digest, less likely to cause gut inflammation, tolerable for those with gluten sensitivity these are just a few reasons why the ancient grain known as einkorn is quickly becoming one of the most popular grains/flours on the market--not to mention its sweet flavor and silky texture. How does one prepare this ancient grain? Popular food bloggers, Tim and Shanna Mallon of Food Loves Writing, bring einkorn right to your table with this beautiful whole food cookbook that includes over 100 recipes, all featuring the world's most ancient grain.

Recipes are broken into sections including breakfast, appetizers, breads, main dishes, and desserts, and include such hits as: Vegetable Quiche with an Einkorn Crust, Kale Salad with Einkorn Berries, Einkorn Cranberry Walnut Bread, Einkorn Cinnamon Buns, Acorn Squash and Caramelized Onion, Einkorn Salad, and Mexican Chocolate Einkorn Cookies. Get ready to embrace einkorn, not only for its health benefits, but its wonderful taste. Once you try The Einkorn Cookbook, you'll never go back.

Friday, April 10, 2015

Einkorn Sourdough English Muffins

We are off to the Mother Earth News Fair in gorgeous Asheville, North Carolina tomorrow! To celebrate, we're going to share our favorite recipes from The Einkorn Cookbook today, tomorrow, and Monday. Tim and Shanna Mallon (of Food Loves Writing) will be at the show on Saturday with us in booth 2500. Be sure to come by and get your book autographed... and try some of their delicious sourdough bread.

And since not everyone is able to make the show, we thought we'd host a giveaway online. Enter to win your own copy of The Einkorn Cookbook below. Good luck!

a Rafflecopter giveaway

Sourdough English Muffins
Excerpted from The Einkorn Cookbook by Tim and Shanna Mallon



Whether you top these English muffins with butter and jam or with eggs and turkey bacon, we hope you toast them before you do. If you ask us, there’s no better way to eat a homemade English muffin than straight out of the toaster, crisp and warmed.

Yield: 8 English muffins

For the initial dough:
½ cup (110 g) sourdough starter
½ cup (120 ml) whole milk
½ cup (120 ml) water
²/3 to 1 cup (83 to 125 g) all-purpose einkorn flour, depending on starter’s hydration

For the final dough:
½ to 1 cup (63 to 125 g) all-purpose einkorn flour, plus more for surfaces
2 tablespoons (26 g) sugar
1 teaspoon sea salt
1 teaspoon baking soda
½ tablespoon (6 g) coconut oil, melted, for brushing

At least 8 hours ahead of time, stir together initial dough ingredients in a large bowl. Cover with a towel and let rest at room temperature overnight or for 8 hours.

After the rest period is over, add the final dough ingredients, beginning with ½ cup (63 g) flour, and stir together. Turn this mixture out onto a floured work surface and knead for 5 to 10 minutes. The dough will be soft and sticky, but add as little extra flour as possible in order to keep working with it.

After kneading, separate dough into 8 equal portions. With floured fingers, shape these portions into balls and place them on flour-dusted parchment paper. Cover the balls for 45 minutes to an hour.

After resting, warm a large cast iron skillet over medium-low heat and brush with coconut oil. Once pan is hot, cook muffins for 5 to 10 minutes on each side, flipping frequently in the first few minutes.

Cool on a wire rack and split open with a fork to serve.

--

The Einkorn Cookbook

If you haven't heard of einkorn yet, get ready to get excited. Easy to digest, less likely to cause gut inflammation, tolerable for those with gluten sensitivity these are just a few reasons why the ancient grain known as einkorn is quickly becoming one of the most popular grains/flours on the market--not to mention its sweet flavor and silky texture. How does one prepare this ancient grain? Popular food bloggers, Tim and Shanna Mallon of Food Loves Writing, bring einkorn right to your table with this beautiful whole food cookbook that includes over 100 recipes, all featuring the world's most ancient grain.

Recipes are broken into sections including breakfast, appetizers, breads, main dishes, and desserts, and include such hits as: Vegetable Quiche with an Einkorn Crust, Kale Salad with Einkorn Berries, Einkorn Cranberry Walnut Bread, Einkorn Cinnamon Buns, Acorn Squash and Caramelized Onion, Einkorn Salad, and Mexican Chocolate Einkorn Cookies. Get ready to embrace einkorn, not only for its health benefits, but its wonderful taste. Once you try The Einkorn Cookbook, you'll never go back.

Thursday, April 9, 2015

Einkorn Whole-Grain Overnight Pancakes

We are off to the Mother Earth News Fair in gorgeous Asheville, North Carolina tomorrow! To celebrate, we're going to share our favorite recipes from The Einkorn Cookbook today, tomorrow, and Monday. Tim and Shanna Mallon (of Food Loves Writing) will be at the show on Saturday with us in booth 2500. Be sure to come by and get your book autographed... and try some of their delicious sourdough bread.

And since not everyone is able to make the show, we thought we'd host a giveaway online. Enter to win your own copy of The Einkorn Cookbook below. Good luck!

a Rafflecopter giveaway

Whole-Grain Overnight Pancakes
Excerpted from The Einkorn Cookbook by Tim and Shanna Mallon


It took some trial and error to come up with these whole-grain einkorn pancakes, which we can now say with confidence turn out perfectly every time—fluffy and light, each one as big as a plate. We like using freshly ground einkorn flour here (although you could certainly swap in a packaged version) because pancakes particularly showcase freshly ground einkorn’s natural nutty flavor and light crumb.

Yield: 12 to 15 large pancakes

2 cups (220 g) whole, freshly ground einkorn flour
1 tablespoon (13 g) coconut sugar or Sucanat
1 teaspoon baking soda
1 teaspoon sea salt
4 tablespoons (57 g) butter
or coconut oil, melted, divided
3 pastured eggs
1 teaspoon vanilla
¼ cup (60 ml) kefir or yogurt
1 cup (235 ml) whole milk

Toppings, as desired

Combine flour, sugar, baking soda, and salt in a large bowl. In a separate bowl, combine 3 tablespoons (42 g) melted butter with eggs, vanilla, kefir, and milk; mix well. Add wet ingredients to dry and stir until all incorporated. Cover and refrigerate overnight.

In the morning, pull the pancake batter out of the fridge and give it a good stir. If you prefer thinner pancakes, add a little more milk to get the consistency you like. Heat remaining oil or butter in a large skillet and once it’s hot, ladle batter into the pan. When bubbles form on the top, flip the pancakes to cook the other side. Finished pancakes may be placed in a warm oven (i.e., your oven’s lowest setting) while cooking the rest.

Top with real maple syrup, butter, fruit, or whatever topping you like best.

--

The Einkorn Cookbook

If you haven't heard of einkorn yet, get ready to get excited. Easy to digest, less likely to cause gut inflammation, tolerable for those with gluten sensitivity these are just a few reasons why the ancient grain known as einkorn is quickly becoming one of the most popular grains/flours on the market--not to mention its sweet flavor and silky texture. How does one prepare this ancient grain? Popular food bloggers, Tim and Shanna Mallon of Food Loves Writing, bring einkorn right to your table with this beautiful whole food cookbook that includes over 100 recipes, all featuring the world's most ancient grain.

Recipes are broken into sections including breakfast, appetizers, breads, main dishes, and desserts, and include such hits as: Vegetable Quiche with an Einkorn Crust, Kale Salad with Einkorn Berries, Einkorn Cranberry Walnut Bread, Einkorn Cinnamon Buns, Acorn Squash and Caramelized Onion, Einkorn Salad, and Mexican Chocolate Einkorn Cookies. Get ready to embrace einkorn, not only for its health benefits, but its wonderful taste. Once you try The Einkorn Cookbook, you'll never go back.

Wednesday, April 8, 2015

Kids Snack Ideas: Veggie Dipping Jars

I first came upon veggie dipping jars as an idea on Pinterest and immediately fell in love with it. Add in some homemade hummus from Laura Fuentes' new book, The Best Homemade Kids' Snacks on the Planet, and you have the best on-the-go snack ever. Whether you're camping, running errands, or at work, school, or play - this snack is always a great choice.

Veggie Dipping Jars
Excerpted from The Best Homemade Kids' Snacks on the Planet by Laura Fuentes of Momables.com


These hummus jars are fun to eat, easy to make, and have a lot of snack appeal.

3 tablespoons (10 g) Homemade Hummus (recipe follows)
1 cup (150 g) raw veggies, such as carrots, peppers, green beans, or snap peas, cut into strips

Spoon hummus into the bottom of an 8-ounce (250 ml) canning jar. Fill the jar with the raw vegetables of your choice and serve.

Yield: 1 serving

Kitchen Note
Take these on the go by using plastic freezer jars. You can find them in the canning aisle next to the glass ones or through online retailers.

Laura’s Tip
Transport these bite-size snacks upright in a cupcake carrier.

--

Homemade Hummus

Nobody in my family makes hummus like my dad, Yanni. His smooth and creamy version is our favorite for spreading or dipping just about anything!

2 cans (4 ounces, or 398 g each) chickpeas, drained and rinsed
3 tablespoons (45 ml) lemon juice
2 tablespoons (30 g) tahini
2 tablespoons (30 ml) olive oil
2 teaspoons ground cumin
1 to 2 garlic cloves
1 to 1 1/4 cups (235 to 285 ml) water
Salt and ground pepper to taste

In a food processor or blender, combine chickpeas, lemon juice, tahini, oil, cumin, and garlic. Mix for
one minute.

Begin to thin with water, adding it in slowly until you reach the thickness or consistency you desire.
Season with salt and pepper. Refrigerate in an airtight container for up to 1 week.

Yield: 2½ cups (490 g)

--

The Best Homemade Kids' Snacks on the Planet


If you're a parent or a caregiver, you know that kids are hungry all the time. And while you want to give them the best, snack time can be a true test. How do you avoid the convenient-but-unhealthy storebought treats and instead provide something that not only tastes good, but is good for them them too?

With The Best Homemade Kids' Snacks on the Planet, you'll find more than 200+ great ideas for solving the snack conundrum. Recipes and ideas you can whip up in minutes, without fuss in the kitchen, or fuss from your kid! So whether you're packing snacks for your purse, the school bag, the sports bag, or the can't-make-it-until-dinner whining hour, you'll find quick and healthy ideas everyone in your family will love.