Golden Snitch Snack Balls

I open at the close.......

As I'm still behind in my posts, I made these in honor of the opening weekend of the Deathly Hallows, Part II, and ate them for lunch before heading to the theater to watch the show (complete with Dark Mark on arm.)

What did I think of the show? As with all of the HP movies, it wasn't quite as good as the book, and certainly botched a few key moments (like Neville's heroic moment! ...fail) but overall it was quality entertainment... and, succeeded in making me tear up on multiple occasions. I really lost it at the end when Harry, Ron, and Hermione were all grown up, sending their own kids off to Hogwarts. When I met the Harry Potter franchise, Harry was younger than I was-- and now all of a sudden, he was an adult, married, with children, and the magical saga had reached its conclusion. If Harry had grown that much over the years, where does that put me?

Sentimentality aside, these snitch balls are a super easy way to have a magical lunch.

THE RECIPE:

mozzerella soy cheese

Peeves, my first favorite character.

flaxseed meal

Snitch filling:
1/2 avocado
2(or more) fresh basil leaves
2(or more) spinach leaves
dash of salt                              ---> pulse in Magic Bullet until leaves are chopped and a paste forms

Roll in flaxseed meal to form a "golden" ball. ****
Slice soy cheese, and cut slices into matching diamond shapes. Stick into ball to form wings of the snitch.

Place mouth on snitch and let it "open at the close" ....of your mouth. As it explodes in flavor and awesomeness.

**** Really want to take it to the next level? Put a whole hazelnut inside to replicate the Ressurection Stone.

Luna Lovegood, my other favorite character (that's MEE!)

BONUS: take the Harry Potter Comprehensive Sorting Test HERE and let me know what you get!
(I'm an all-out Ravenclaw :) )

Happy St. Patrick's Day!

 ... and Happy Pi Day- also belated. I've had a lot going on (see bottom of post), so sorry for not getting these up on time!

Leprechaun Pudding with Gold-Chocolate Crumbles!

 

Creme de Menthe Pie

Irish Soda Bread!

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1. Lepruchaun Pudding with Gold-Chocolate Crumbles

 Pudding:

1 banana
1 generous handful spinach
2 tsp vanilla   ---->  puree in magic bullet until smooth


2 tbs walnuts
2 tbs raisins
1 tbs cocoa powder
dash of salt   ----> pulse in magic bullet until it clumps
 
Pour pudding into a bowl and top with chocolate crumbles. It tastes light and sweet-- you can't taste the spinach at all, but it adds a healthy punch (which also makes this recipe very breakfast-eligible!)


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2. Creme de Menth Pie (aka Grasshopper Pie)

So, making this didn't end up going as smoothly as I had hoped.

I was going off of this recipe from pure2raw, but ended up adding WAY too much guar gum..... which turned my filling into rubber. So, whatever you do, do NOT add two tablespoons of guar gum to two avocados and expect edible pie filling. Seriously-- it almost broke my Bullet!

That being said, I worked for about two hours trying to salvage the filling, and I finally got it to a delicious flavor and "acceptable" consistency-- still all but too rubbery for me to really be satisfied. Nevertheless, all three of my taste testers stated it tasted just like the "real" version that my mom made.

So, since I was in "salvage mode" as I threw together ingredients, I didnt' record much. If you're interested in making this pie, I recommend going from the pure2raw version, with the possible modification of adding lemon juice to the avocado layer (helps reduce browning, too!) The color of the pie did start out avodaco-green, but slowly began to brown after some fridge-time.


Crust: (delicious!):

1/4 c walnuts
1/4 c coconut powder/flakes
1/4 c raisins
1 date, chopped
2 tbs cocoa powder
1 tbs vanilla      ----> pulse in Bullet until powdery/clumping, then press into bottom of 6 inch pie pan


Garnish layer: (yummy but not minty) -- this is the dark green layer on top and bottom

1 banana
1/4 c yacon powder (kinda gross)
stevia/agave to sweeten
vanilla (will darken color)
little bit of spinach, purreed/juiced, to green it up 
almond milk to thin to desired consistency     ---> puree it all until smooth


Main filling layer:

2 avocados
1/2 tbs guar gum? start low and add more! (2 tbs = rubber, fyi)
2 tsp peppermint oil
2 tsp vanilla
1 tsp lemon juice
almond milk to thin if guar gum over-rubberizes
agave to sweeten
   ... aaaand a pinch of Irish luck that it works easily!      ----> puree in Vitamix/Bullet/whip together by hand


White whipped meringue layer:

1.5 tbs coconut oil, softened (I used the non-coconut-y kind)
1.5 tbs ghee, softened
1/2 c erythritol, powdered
if needed, almond milk to thin to desired consistency    ----> blend in Bullet until creamy and smooth

Assembly: On top of crust, spread half of Garnish layer, then freeze to harden. Next, pour in all of Main filling layer, freeze again. Cover with the rest of garnish layer or white layer to prevent browning; alternately, use both to decorate. Perfect taste is definitely attainable, even if consistency may be a bit more challenging!


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3. Irish soda bread!    

        
Now THIS is an epic win. Epic, I tell you-- EPIC! Way better than my mom's breadmaker Irish soda bread (probs cuz I made mine sweeter!), and definitely the best ACD bread I've ever made. It's almost like a coffee cake, but still bread-y enough to be eaten with dinner (Irish stew, which we had yesterday!)


THE RECIPE:

2 cups gluten-free flour blend:
         1/2 c oat flour
         1/2 c brown rice flour
         1 cup mix of: garbanzo flour, amaranth flour, all-purpose GF blend
1.5 tablespoons agave (or to taste)
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon salt                     
1 tsp cinnamon
1/4 tsp nutmeg                              ----> stir together dry ingredients
2 tablespoons coconut oil            
2 tbs ghee                                    ---->cut, then pinch fats into dry ingredients to obtain a sandy texture
½ cup raisins                                ----> fluff into the mixture
¾ cups buttermilk:                        ----> add to dry ingredients to form dough
          1.5 tbs apple cider vinegar
          scant 3/4 c almond milk ----> let mixture sit 10 mins

(Batter should taste delicious (almost cookie-like) on its own too!)

Preheat oven to 400. Add extra flour until dough is kneadable, then knead a few times on waxed paper sprinkled with (oat/rice) flour. Shape into a 6-inch loaf on a greased cookie sheet and slice an 'X' on top with a knife. Bake in oven for 20-30 minutes. Yum!

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So, I said I've had a lot going on-- most recently, one of our two cats passed away two days ago, after 19 years of being our faithful friend. (This dampened our St. Patty's festivities- hence the late posts!)

Misty and I playing volleyball.

When I was five years old, my sister and I each adopted a kitten. My sister picked a lively black and white kitty, which she named Misty Moonmew Oreo. I picked a friendly orange tabby, who I dubbed Starry Crystalmew Peanut. Misty and Starry were our best companions, and grew up beside us for the greater portions of both of our lives.

Coming up upon their twentieth birthdays (July 13), both cats have been slowing down, but still happy and enjoying life. Misty began fairing a little worse, and she had a noticeable lump on one side of her abdomen. She was active and spunky up until the afternoon of March 16, at which point she laid down on her special chair cushion- and never did get up. She faded for a few hours, occasionally appearing to have minor seizures or spasms of her arms and legs. We stayed with her right up until the end, and are thankful that she did not suffer long. She was cremated today at a special pet facility, and at this point we plan to keep her ashes in a cat-shaped urn, in the home that she loved so well.

Her temporary coffin with candle and flowers.

Misty was lively and smart, and always was the first one to the door to greet company. She had flair: loved to eat cooked broccoli, raw tomatoes, strawberries, grapes-- we called her a 'little human.' She was fascinated by running water in the shower, and thus was also our resident 'hydrologist.'  On her black face she had a white diamond marking on her nose, and a little white beauty-mark dot.

As my sister put it, "We're not kids anymore- Misty's dead!" and indeed, it is a whole new concept to be without one family member. I'm thankful for the time that we had with her and for her companionship throughout the years. RIP Misty!


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Switching gears to a happier tone: I returned from my week-long trip to Carnival in Trinidad on Sunday. It was AWESOME, and my month or raw-dieting sure paid off while I was strutting my stuff in my skimpy costume! Here are some shots from the fun:

Drinking coconut water straight from the coconut!!!!

Chrysocolla girls of the group (guess who I am...)

Summarizes the scene through town- for two days straight!

 Climbing.........                                                                                     for...........

                                                                 COCONUTS!!!

(even though they were unipe/inedible!)

--> all in all, SUPERfun trip! A million thanks to my Trini girl for giving me the best vaycay ever!


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Seed Bread Sandwich

THE RECIPE:

Raw Seed Bread: (requires dehydrater):

1 c ground flaxseed
1/3 c whole flax seeds
1 tsp chia seeds
½ tsp sea salt
1 clove garlic, minced
2 T onion, minced
2/3 c sunflower seeds
¼ c sesame seeds
1 c water

Combine all dry ingredients in a bowl. Add enough water to make the mixture moldable, and able to stick together.

Use a spoon or spatula to spread out thin "slices" onto a dehydrator sheet. Since my (ghetto) dehydrator has really big holes in its trays, I spread the bread patties onto waxed paper, flipped it over onto a tray, and then peeled the paper off to leave the patty ready to dry.

This made about eight "slices."

You can take them out before entirely dry for a softer, more bread-y consistency. If you want to store them for a while, let them dry completely.


SANDWICHING:

avocado (or guacamole for a taco effect)
chopped tomato
mache! / lamb's lettuce / canonigos*

*Once upon a time, I was in Spain, had an awful hangover, was forced to eat pasta with tomato sauce for lunch, and felt like I was going to die (or kill myself) if I didn't eat something green immediately. So, I jumped into the local supermarcado in search of some spinach or lettuce. But, what I found in its place was a bag of canonigos (minus the frog in the bag....). They were pretty much awesome- a little bit bitter, but completely adorable, with their little bunches of baby leaves.

When I got back to the states, I did my research to find out what exactly this foreign salad stable was. I determined it is called Lamb's Lettuce here- I had never seen it before.

But then, behold! What should I find at my local Trader Joes- nestled right between the bags of arugula and spinach? Canonigos! Lamb's lettuce! Mache? Yes, the bag's primary label was "Mache", and it was the same awesome little green.

So, every now and then I buy it to add to salads. I still find to be a bit bitter on its own, but it makes a perfect salad base when mixed with arugula. It also was perfect on top of these raw sandwiches.

Raw Spinach Mini Quiches

This is what I made for my Superbowl fiesta. (aka, I ate them for dinner before going elsewhere to a real superbowl fiesta). I used a spinach-avocado filling which worked perfectly. A couple of them I filled with guacamole, and that was also delicious.

THE RECIPE:

Crust:
3 tbs ground flax seeds
3 tbs almond meal
1 tsp chia seeds
dash of salt          ----> stir together in a bowl
water                  ----> add just enough water for the meal to clump together

Filling:


1 handful spinach   ----> chop (pulsing Magic Bullet works perfectly- just don't over-blend into juice!)
1/2 small/medium avocado ---> add to Bullet or manually whip it and spinach together

dash of salt            ----> add and stir to mix

Assembly:
Use a mini muffin tin (optionally sprayed with nonstick olive oil cooking spray.) Use a spoon (/your fingers) to press a dollop of crust into each muffin tin, shaping it to the cavity. Make sure to compact it tightly, or the crust will crumble under the weight of the filling. Top the crust with a small spoonful of filling. To remove each mini quiche, gently loosen around the edges with a spoon, then scoop underneath it and transfer to serving dish.

These worked really well for me, and were a hearty and happy meal since I ate so many of them!