Blueberry Lemonade Smoothie with Basil

Blueberry Lemonade Smoothie with Basil

Something that our garden is busting with this year is basil.  It’s grown so fast that it lifts the fabric cover we have over it (to keep the bugs off).  You can only freeze, dry, or pesto so much (yes, I used pesto as a verb) before you’re out of space and patience.  I wanted to come up with a sweet way to use the basil, and came up with this drink.   Let me tell you, if you want a refreshing drink, look no further!  The basil offers such an interesting twist on the typical blueberry smoothie.  Using frozen coconut milk instead of ice is another good trick as it keeps the smoothie creamy, not watery. 

Blueberry Lemonade Smoothie with Basil
Serves 6
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  1. 1-1/2 cups So Delicious Coconut Milk, unsweetened, put in ice cube trays and frozen overnight
  2. 1/2 cup fresh lemon juice
  3. 1 small lemon, ends removed, remainder thinly sliced
  4. 1/2 cup sugar
  5. 1/2 cup blueberries, frozen and thawed, or fresh
  6. 1-1/2 cups water
  7. 2 cups frozen blueberries
  8. 3 tablespoons chopped basil, loosely packed
  1. In a medium bowl, place lemon slices, sugar, thawed blueberries, and half the basil. Using a potato masher, or the end of a wooden spoon, mash the mixture together until sugar is partially dissolved. Stir in lemon juice and water. Pour through strainer set over a blender. Add frozen blueberries, remaining basil and frozen coconut milk. Blend until smooth. Serve immediately.
One Fine Tomato
 This simple sippable snack is so superb (ok, enough alliteration) I entered it in the So Delicious and Go Dairy Free Snackable Recipe Contest.


Cornbread Muffins with Scallions

Southwestern Corn Muffins with Scallions GF/DF/EF

 When it comes to a snack that is both  satisfying and flavorful, these  gluten-free muffins fit the bill.  The nutritional yeast adds a cheesy note, the chili powder gives some heat, and the cultured coconut provides some tang.

Southwestern Corn Muffins
Yields 12
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  1. 2 cups course cornmeal, divided
  2. 2/3 cups sorghum flour
  3. 1/2 cups potato starch
  4. 1-1/2 teaspoons psyllium powder
  5. 1-1/2 teaspoons baking powder
  6. 1 teaspoon baking soda
  7. 1-1/2 teaspoons salt
  8. 1/2 teaspoon pepper
  9. 1/2 teaspoon dry mustard
  10. 1 teaspoon chili powder
  11. 1/3 cup nutritional yeast
  12. 1-1/4 cup So Delicious Coconut Milk, unsweetened
  13. 1 cup So Delicious Cultured Coconut, plain
  14. 8 tablespoons coconut oil, melted and cooled
  15. 2 tablespoons of ground flax seed mixed with 6 tablespoons hot water
  16. 5 scallions, sliced thin (green and light green parts only)
  1. Preheat oven to 425˚ and adjust oven rack to the lower middle position. Spray muffin tin with non-stick spray. In a medium bowl, whisk 1 cup of cornmeal, sorghum flour, potato starch, psyllium powder, baking powder, baking soda, salt, pepper, mustard, chili powder, and nutritional yeast. Set aside.
  2. In a microwave-safe bowl, mix together remaining cup of cornmeal with milk. Microwave on medium power for 2 minutes, whisking halfway through. Cornmeal should be thickened and when a spoon goes across the bottom it should leave a clear trail on the bottom of the bowl. If needed, microwave in additional 30-second increments. Whisk in flaxseed mixture, cultured coconut and coconut oil. Stir in scallions.
  3. Add to flour mixture and mix until combined. Using a 1/2 cup measuring cup or a portion scooper, portion into prepared muffin tin. Bake until golden brown, about 15 minutes. Let cool in pan for 5 minutes before transferring to cooling rack. Best served warm, but these remaining moist for a long time.
One Fine Tomato

These freeze well, and are a great after-school or after-work snack, so I thought, why not enter it in the So Delicious and Go Dairy Free Snackable Recipe Contest in the savory category?


Liege Waffles

Belgian Liege Waffles, GF/DF/EF

For the past 6 years, I have been making the Belgian Liege waffles.  I think I saw a feature on TV about this type of waffle that had a special type of sugar, and I was curious enough to search out a recipe and the ingredients.  Unlike your typical waffle batter, this is a yeast-based dough.  Also, it uses what is called pearl sugar, which I am able to find in a local store that carries European ingredients.  I have also seen it online.  

I like to make these for breakfast for Christmas morning, and have come up with a good allergy-friendly recipe.  It’s nice because it’s easy to throw the ingredients together the night before and then bake them the next morning.  


Belgian Liege Waffles
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  1. 3/4 cup coconut milk
  2. 1-1/2 teaspoon sugar
  3. 2-1/2 teaspoon yeast
  4. 1-1/4 cup sorghum flour
  5. 1/4 cup amaranth flour
  6. 1-1/2 cup potato starch
  7. 1 cup tapioca starch
  8. 1 tablespoon xanthum gum
  9. 1/2 teaspoon table salt
  10. 1/4 teaspoon cinnamon
  11. 2 tablespoons ground flax seed mixed with 1/3 cup water
  12. 2 sticks non-dairy margarine (such as Earth Balance)
  13. 3 tablespoons honey
  14. 2 tablespoon brown sugar
  15. 1 tablespoon vanilla extract
  16. 1 package belgian pearl sugar (about 1-1/4 cups)
  1. Heat up coconut milk to lukewarm temperature and mix in sugar and yeast. Set aside for the yeast to foam up.
  2. In a medium bowl, mix together flours, starches, xanthum gum, salt, and cinnamon. In a large bowl, beat together margarine, honey, brown sugar, flax seed mixture, and vanilla until combined. Mix in yeast mixture until just combined. Add dry ingredients and mix until combined. Cover and set aside for 4-24 hours (you can use it immediately, but you get better flavor if you wait).
  3. Heat up Belgian waffle maker on its medium setting (it really doesn't work with a regular waffle iron), and spray with nonstick spray. Mix in pearl sugar. Scoop out 1/2 cup portions onto each section of the waffle (if it is a square one that is, I imagine if you have a small circular one place baseball size portion in the center of the waffle iron). Cook until golden brown. Top with berries, coconut whipped cream, and honey if desired. Personally, I find them sweet enough on their own.
One Fine Tomato
Something funny that happened this year was I had mixed the batter up the night before and put it in the pantry.  Unbeknownst to me, the next morning my mom had made the rolls for Christmas dinner.  Rolls that had dairy, eggs, and wheat flour.  She had put that batter in a bowl identical to the bowl I had the waffles in.  

Can you guess where I’m going with this?  

Yep.  I took that roll dough, mixed the sugar in it and cooked them in the waffle maker, and served them for breakfast.   I thought the consistency of the dough was different.  Good news, we have another way to cook my Grandma L’s rolls.  Bad news, well let’s just say there were gastrointestinal pyrotechnics.  Luckily I only had two waffles.  Gluten-Free Liege Waffles