Wednesday, June 13, 2012

Roasted Raspberry Coconut Milk Ice Cream

It's summertime! (Well, in North America at least). Nothing is better than the sweet taste of delicious ice cream. Melty ice cream, sweet hands, sitcky face. It's all part of the beauty of summer.

This recipe can be easily modified for vegans by exchanging the egg yolks with "egg-replacer", which can found at any local health food store.

Spoon-lickin' good!

::For the berries::

1 cup raspberries and strawberries (any berry you'd like)
1 tablespoon natural cane sugar

Chop of the berries and place onto a baking sheet.
Sprinkle sugar and a pinch of sea salt.
Bake at 300 degrees for about 25min.

:: Custard Ingredients::

1/3 cup natural cane sugar
3 tablespoons maple syrup
1/4 teaspoon vanilla extract
2 egg yolks
13.5 oz can coconut milk

Place a glass bowl over a saucepan with boiling water. Do not let the bowl touch the water.
Add the egg yolks and both sugars. Stir until melted.
Once the sugars are completely dissolved, pour in the berries and coconut milk.
Sitr for about five minutes, the custard mixture will begin to thichken slightly.
Pour the mixture into a deep baking dish and place in the freezer.
If you have an ice cream machine, now would be the time to use it...however, I do not, so I would stir the ice cream perodically with a spatula as it began to thicken and for an ice-cream like consistency.
Sit underneath a big tree with a bowl of ice cream and enjoy :)

"Happiness is only real when shared" - Christopher McCandless (Into the Wild)

Tuesday, January 24, 2012

Sun-Dried Tomato & Asparagus Mini Quiche

This is my mom's favorite recipe. Last week, she taught me. What a joy it was to cook, laugh and eat with her. This is our recipe, with Grace Farm's delicious asparagus, we hope you love it as much as our family does!

my mom

::Mini Quiche & Regular Size Quiche::

8 farm fresh eggs
shredded cheese of your choice (we used an italian blend - mozzarella and parmesan)
3/4 cup julienned sun dried tomatoes
1 cup chopped spinach
1 bunch chopped asparagus 
1/4 cup soy milk
powdered garlic
pie crust

::Mini Quiche Crusts::

I used one of the pie crusts to make the smaller doughs for the mini quiche. By simply using a drinking glass, I cut out circles and placed them in a greased mini muffin tin.

Combine the eggs and milk in a large mixing bowl, whisk until creamy. 
Add the spices, cheese and veggies.
Gently blend together.
Pour the mixture carefully into the various pie crusts.
Bake at 425 degrees Fahrenheit for 30 min, or until the middle has set.
While the quiche is still hot, sprinkle more cheese on top (she says this is the best part).


"I have found the paradox, that if you love until it hurts, there can be no more hurt, only more love." -Mother Teresa

Tuesday, December 13, 2011

Tea & Chocolates

The chilly air always beckons me to curl up in a blanket and drink tea - lots of it! A perfect compliment to tea? Chocolate! Here at Grace Farm, Ann has created ways to make use of her raspberry crops during the blustery winter months. The leaves and berries from the raspberry canes can be dried to make loose leaf raspberry tea. And it is delightful! It has a mild black tea taste, jam packed with antioxidants from the young cane leaves. She also makes wonderfully creative blends such as sage, ginger, and molasses - just to name a few.

The chocolates were also handmade in her very own kitchen. She used the sweet juice from her berries and blended it with white and milk chocolate to create these beautiful treats!

I hope you enjoy - and wish you many blessings this holiday season that warm the soul :)



"As we express our gratitude,we must never forget that the highest appreciation is not to utter words, but to live by them." - John F. Kennedy


Sunday, December 11, 2011

Simple Roasted Asparagus

Nothing brings more comfort than warm, savory food on a cold winter day. As the holidays quickly approach, the thought of cooking can be exciting, but also overwhelming if there are many mouths to feed. So in an effort to bring simplicity back to the holiday table, I thought I would share a timeless classic that everyone loves.

Unfortunately, asparagus is no longer in season, but if you froze some earlier this year to combat those winter food blues, time to bust them out of the freezer and into the oven! However, this recipe is just as doable and yummy with in-season veggies, such as winter squashes, rutabagas and kale.

Sea salt
Fresh ground black pepper
Extra virgin olive oil
Finely chopped garlic cloves
Fresh squeezed lemon juice
Rosemary (optional, but delicious)

Preheat oven to 400 degrees F 
Place the asparagus in a single layer row on a baking sheet
Drizzle with olive oil and lemon juice
Sprinkle with sea salt and ground pepper
Add spices if using
Enjoy the season of giving :)

"The simplest things in life are often the truest." -Richard Bach

Friday, October 7, 2011

Pumpkin Raspberry Pancakes

The leaves are changing and the raspberries are winding down, but my favorite time of year has arrived...pumpkin season! So what better way to celebrate than with a wonderful pumpkin recipe. Making pancakes is a joy, so have fun and get messy. I always end up with batter in my hair and flour on my face, this time we can add pumpkin to the list of things I will be needing to wash out of my clothes. As always, enjoy :)

  • 1 1/2 cups soy milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 cup flaxseeds (optional)
  • Raspberries

Mix all ingredients together in a large bowl.
Heat a lightly oiled pan on the stove, and gently pour a small amount of batter into the pan. 
Once the edges of the pancake start to bubble and lift off the pan, carefully flip the pancake over.
Brown on both sides and serve warm.
Eat with friends and watch the leaves drift from the trees.

"The roots of all goodness lie in the soil of appreciation for goodness." -Dalai Lama


Thursday, September 8, 2011

Zucchini Banana Muffins & Raspberry Purée Frosting

This post was a melting pot of many peoples amazing talents. The recipe was given to me by my dear friend Mike. It is a ton of fun to make, and of couse has raspberries in the frosting! My lovely friend Katie was on hand in the kitchen to help. Of course pink is her favorite color, so she decided these were her favorite muffins! And the honey was made locally by the awesome Plescia family who invited me over for the harvest and extraction of the very honey used in this recipe!

::Think banana bread plus the nutritional goodness of zucchini from the garden!::

1 cup honey
1/2 cup olive oil
2 cups whole wheat flour 
2 eggs
2 teaspoons vanilla extract
1 3/4 teaspoons baking powder
1/2 cup milk (I used soy milk)
1 large zucchini
2 very ripe bananas

8 oz cream cheese
1/2 cup butter
confectioners sugar
1/2 cup raspberries

Preheat oven to 350 degrees Fahrenheit.
Grease muffin pan.
In a medium bowl, cream together the honey and olive oil. Beat in the eggs and stir in the vanilla. Add flour and baking powder and mix well. Stir in the milk until the batter is smooth.
Finely grate the zucchini and mash up the bananas. Mix into the batter. Add pecans.
Pour the batter into prepared pan.
Bake 30 to 40 minutes in the preheated oven.

Blend raspberries with a bit of water in a food processor until liquified.
Add cream cheese and butter. Blend until smooth.
Add confectioners sugar until desired texture. Add as much/little as you like, depending on how sweet you want your frosting.

A BIG thank you to Mike, Jenny, and Katie!

Sunday, August 7, 2011

Raspberry Torte & Flourless Chocolate Raspberry Cake

A special thanks to my dear friend Kendra for opening up her kitchen for this post.


This raspberry torte is not only sugarless, but vegan and raw. A raw vegan dessert? Yes, I know what you're thinking - yuck. But flavor is something this torte does not lack! My friend Kendra and I only spent about 20 minutes making this easy and delicious dessert, which we enjoyed later that evening. It is easy enough to make, all you need is a food processor, a couple of ingredients - and of course, fresh raspberries!

Sweet Almond Crust:
(THE tastiest crust ever!)
1 cup raw almonds
1/4 cup fresh grated shredded coconut
1/2 cup pitted dates
1 tablespoon agave nectar
1 teaspoon water
1 teaspoon vanilla

Place the almonds in a food processor and blend until it reaches a crumbly/grainy consistency. Add the coconut and dates and process until the dates are broken down and mixed in well with the almonds. Add the remaining ingredients and process until well incorporated.

Place enough crust mixture into a tart pan or individual ramekins. Shape and mold the crust to the pan. Make sure the crust layer isn't too thin. Chill the crust in the fridge for an hour.

Raspberry Sauce:
1 cup fresh raspberries
1 tablespoon agave nectar
1/2 teaspoon lime juice
1/2 teaspoon water

Add all the ingredients to a food processor and process until the raspberries turn into a sauce. Refrigerate until ready to use.

Remove the torte crust and raspberry sauce from the fridge. Spread the raspberry mixture over the sweet almond crust and top with fresh raspberries and serve.


First off, let me start by saying this cake is AWESOME!! This recipe features a silky vegan chocolate mousse enhanced with coconut oil, cocoa powder and a touch of vanilla. It is infused with raspberries for a delicious combination. It is easy to make, gluten free and doesn't even require baking. The citrus undertones make it a refreshing dessert, perfect for a summer evening.

1/2 cup coconut oil
12 oz silken tofu
1 cup powdered sugar
1/3 cup cocoa powder
2 tablespoons margarine
2 tablespoons corn starch
1 teaspoon vanilla
4 oz dark baking chocolate
1 cup fresh raspberries

Warm up the coconut oil so that it liquifies. In a food processor, blend the coconut oil, tofu, powdered sugar, cocoa powder, margarine, corn starch, and vanilla. Process until smooth.

In a double boiler (we made a homemade one), apply low heat to the chocolate while stirring constantly. When the chocolate is fully melted add it to the food processor from step 1 and blend until well incorporated.

Add the raspberries and pulse for a second until they are in small chunks.

Pour the mixture into a springform pan and place in the refrigerator for 4+ hours to firm up. Store the cake in the fridge and serve cold.