FLOURLESS WHITE BEAN & VANILLA BEAUTIES!

These babies are flourless, gluten, dairy and refined sugar free! These are get down good cupcakes for the heart.  They are made out of white beans, seriously! The best part about these cakes is that they are totally budget-friendly, they are easy to make and  you will feel great while you are eating them AND after!

Whatcha’ Need:

1 cup of left over white beans OR 1-15 ounce can of unseasoned EDEN white beans-in a BPA free can

(Eden is the only bean company to use BPA free cans and kombu sea veggies which add trace minerals and selenium – a major ingredient that fights cancer and boosts the immune system!)

5 large eggs

1 tablespoon pure vanilla extract or one whole vanilla bean

1/2 teaspoon sea salt

4 tablespoons of earth balance butter (organic soy free ) or unrefined coconut oil ( or a mix of the two is what I do, that way you don’t get so much of a coconut taste )

1/2 cup brown rice syrup or honey

6 tablespoons unsweetened cocoa powder or organic baking  cacao can be added to turn them “chocolate” or keep them “vanilla” by omitting this ingredient

1 teaspoon aluminum-free baking powder

1/2 teaspoon baking soda

Preheat oven to 325.  Drain and rinse beans in a strainer. Shake off excess water or pat dry with paper towels.  Place beans, 3 of the eggs, vanilla, and salt into blender or food processor. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder (if making chocolate option), baking soda, and baking powder and set aside. Beat butter and/or oil with sweetener until light and fluffy with a hand-mixer and add remaining two eggs, beating for a minute after each addition.

Pour bean batter into egg mixture and mix with hand-mixer. Finally, stir in dry baking soda and powder mixture and beat the batter on high for one minute, until smooth. Pour into cupcake tins almost to the top and bake for 25-30 minutes.  Frost them with COCONUT WHIPPED CREAM! See recipe below. Also, for BEST flavor, let cupcakes sit over night before frosting. These cakes will not have a hint of beaniness after letting it sit for eight hours. Try them and let me know what you think!

Coconut milk makes just as thick and rich whipped cream as whipping cream, if not more! And the only different in preparation is to remember to put the coconut milk in the fridge long enough to chill.

An additional plus is that whipped coconut cream does not break down the way dairy does. This whipped cream can be covered and stored for up to a few days without separation taking place. That alone makes it a better option in my book!

Whatcha’ Need:

• 1 Can Coconut Milk (14 ounces)
• 2 Tbs Organic Powdered Sugar
• 1/2 tsp Vanilla

Whatcha’ Can Add:

• 1 tsp Matcha or
• 1 Tbs Cocoa Powder or
• 2 Tbs Pomegranate juice

Whatcha’ Do:

1. Set can of coconut milk and mixing bowl in the fridge overnight
2. Set beaters in freezer for a few minutes before you begin
3. Open can and remove all the solid coconut cream (leaving about 1/4 can of coconut water)
4. Mix cream in chilled bowl, with chilled beaters until fluffy (3 minutes or so)
5. Mix in powdered sugar and/or any other flavoring
6. Use right away or cover and keep in the refrigerator for up to 3 days

SWEET VEGGIE JUICE

This is what helped me get off sugar and it is yummy too! Perfect holiday treat replacement! Instead of that egg nog you have each year switch it up and get your drink on with this sweet veggie juice!

Whatcha’ Need:

1/4 cup carrot

1/4 cup cabbage

1/4 cup pumpkin or squash

1/4 cup large onion

Grate or chop vegetables. Add four cups water and bring to boil. Reduce fire and simmer for about 20 to 30 minutes. Strain and drink only the liquid. You can eat the veggies too, and store the broth in a covered container in the fridge so you have it for a couple days, be sure to drink a cup of broth at least once a day, but the more times the better!

ORGANIC BROWN RICE

Always soak your brown rice the night before with a small piece of kombu seaweed.

Why eat brown rice instead of white?

Well for starters, brown rice has 3 ½ grams of fiber while white rice has less than one! Brown rice also contains nutrients like magnesium, manganese and zinc. White rice has reduced levels of these nutrients, but is often fortified with iron and some B vitamins.  Bringing B’s into our bodies’ aids our nervous system and can help relieve mental depression; filling our plates with food in its natural state is a sure way to regain our healthy selves! I love brown rice and now that I’ve gotten hooked on the full flavor plain old white rice tastes void of substance.  I make brown rice at least once a week. I always make enough of it to last a few days and use it to thicken sauces. This staple makes mealtime cake- I always have a strong base to build with!

POT-BOILED BROWN RICE

Whatcha’ Need:

1 cup brown rice (short or
long grain or brown basmati)

2 cups boiling water

1 pinch of sea salt

For larger batches, use less water: 3 cups rice with 5 ½ cups water

Wash the rice by swirling it in a bowl of cool water. Drain in a large, fine-mesh strainer. Pat with a paper towel to remove excess water. Then place the rice in a pot with a snug-fitting lid. Add water & salt, and bring to a boil. Cover and simmer – without stirring or lifting the lid – for 50-60 minutes. Relax… dinner is cooking itself.

PRESSURE-COOKED BROWN RICE

Whatcha’ Need:

2 cups short grain brown
rice

3 – 3 ½ cups water

1/8 tsp sea salt

Wash the rice and drain in a strainer (as in recipe above). Place in pressure cooker with water and salt, and start on  medium-low heat for 20 minutes. Then, turn the heat up to high briefly until pressure valve jiggles. Put a flame spreader under the pot to keep from burning rice on the bottom. Reduce the heat to a simmer and cook for 40 minutes (1 hour total).

RICE-COOKER BROWN RICE

Whatcha’ Need:

Pour oil in cooker

1 cup brown rice (short or long grain or brown basmati)

2 cups boiling water

1 pinch of sea salt- last 10 minutes of cooking

This rice cooker has saved my life! When I don’t have enough time to stand over the stove, I sho’ do love this little machine.  When making brown rice, be sure to add enough water. If you didn’t and the rice isn’t soft enough, just add  more water and re – run the cycle.  I also add sesame or olive oil and a pinch of salt before starting the rice  cooker.  Since brown rice requires the most water, place a kitchen towel on top of the lid when making a full pot, so that the steam doesn’t spray everywhere.

*If you are in the midst of digestive distress be sure to cook your rice to almost porridge – the softer it  is, the easier it is to digest.  The first 3 months of my digestive distress, I ate my almost all of my grains this  way.