The Fringe News: Desserts

Showing posts with label Desserts. Show all posts

Monday, November 21, 2016

This Root May Be the Key to Natural Anxiety Relief (Try it in Spiced Pudding!)

Kudzu root may be Traditional Chinese Medicine’s best-kept secret. This plant from the pea family is also known as Japanese arrowroot for its thickening powers. What isn’t so heavily broadcast is its calming effect, which provides powerful natural anxiety relief — so powerful, in fact, that some kudzu-lovers are starting to nickname it a natural Xanax.

Tricia Williams, executive chef and founder of Food Matters NYC, is bringing kudzu out of the shadows and taking full advantage of all of its properties with her Xanax Pudding.

“It has a really calming effect on the body,” she says. “We have a couple of typical female New York clients, like working, crazy, all over the place, who kind of deal with anxiety at night and have a harder time mind-quieting and relaxing, and when we give them Xanax Pudding, as one of my clients has named it, they find it really helps them to calm down.”

Kudzu doesn’t just bring about natural anxiety relief, however. Traditional medicine, going back 2,000 years, uses it as a cold treatment and to stabilize blood sugar and blood pressure. It is rich in flavonoids, and can help treat indigestion, and anecdotal evidence — and a recent study — have even shown that kudzu can help treat recovering alcoholics.

Unlike many pharmaceuticals, kudzu is not addictive and can be safely used every day.

“Our approach as a company and my approach personally is always to seek out what could be found in nature and that is organic and less stressful and taxing on the body than going straight to medication,” explains Williams. And pudding is just a more fun way of consuming this healthful, helpful herb.

Williams has several different kudzu root pudding recipes that she changes up depending on the season. Since kudzu has no flavor of its own, you can mix it with pretty much any ingredients you like and come up with a delicious pudding — berries, for example, or her son’s favorite, apple.

The only thing she shies away from is chocolate, which contains caffeine and thus can negate some of the calming effects of the root.

“Right now, my favorite way is to mix it with coconut milk and some fall spices like cinnamon, ginger, nutmeg, that kind of thing,” says Williams.

According to Williams, the pudding can help bring about natural anxiety relief in just one hour.

Kudzu Root Pudding

Yields: 6 servings

Ingredients

1/3 cup water
2-1/2 tablespoons kudzu powder
1 ¾ cups coconut milk
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ vanilla bean
Pinch of sea salt

Directions

Place water and kudzu powder into a saucepan. Whisk until powder is dissolved. Add coconut milk, maple syrup, cinnamon, ginger, vanilla bean scrapings and sea salt. Place over medium heat. Whisk often. When mixture comes to a slow boil, remove from heat and allow to simmer for 5 minutes. Pour into ramekins or desired serving cups. Chill in refrigerated for 2 hours before serving.

Related on Organic Authority

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Emily Monaco

Emily Monaco is an American writer based in Paris. She is particularly interested in the ways in which the stories of one person, one ingredient, one tradition can illustrate differences and similarities in international food culture. Her work has been published in the Wall Street Journal, Paste Magazine, and Serious Eats. Twitter: @emiglia | www.emilymmonaco.com.

Sunday, November 20, 2016

Paleo Pumpkin Pie from Scratch: The Most Delicious Pumpkin DIY Ever

paleo pumpkin pie

Pumpkin (and pumpkin spice everything) season is quickly coming to an end. What better way to celebrate the pinnacle of this seasonal favorite than with a paleo pumpkin pie made from scratch? Get ready to bookmark this recipe for every single pumpkin season to come.

There’s no need to feel guilty about indulging in a piece of pumpkin pie this Thanksgiving. Especially when it’s a piece of homemade paleo pumpkin pie made without artificial ingredients, gluten, dairy, or refined sugars and flours.

In fact, this pie is almost a health food.

paleo pumpkin pie

Caveman-Approved Pie Ingredients

We’re pretty sure that our Paleolithic ancestors would be on board with this pumpkin pie. Instead of common allergens and processed ingredients, this pie is made up of just a handful of pantry staples and spices. These include:

Almond Flour

Not to be confused with almond meal, almond flour is made with blanched almonds that have had their skins removed.

This flour is typically finer and acts more like white flour in baking, creating a fluffier and lighter texture than almond meal. (Almond meal, FYI is ground up whole almonds – skins included.)

Almonds are high in heart-healthy monounsaturated fats, which have been linked with a reduced risk of heart disease. These nuts also boast the antioxidant powers of vitamin E, which supports cell damage and aids in skin and hair health.

Coconut Oil & Coconut Milk

This healthy fat is a rich source of medium chain triglycerides that help to increase beneficial HDL cholesterol and reduce “bad” LDL cholesterol. By increasing HDL in the body, coconut oil helps to promote heart health and reduce the risk of heart disease.

Another reason to totally love coconut oil (and coconut whipped cream) is due to the fact that it keeps your hormones healthy.

According to Dr. Axe, “eating a variety of foods high in short, medium and long-chain fatty acids is key to keeping your hormones in check. Your body needs various types of fats to create hormones, including saturated fat and cholesterol.”

Not only are these healthy fats (found in coconut, nuts, wild salmon, and grass-fed butter) fundamental building blocks for hormone production, but they also aid in reducing inflammation and boosting metabolism.

paleo pumpkin pie

Eggs

One of the highest quality animal protein sources around, eggs are an underrated superfood. Eggs are rich in protein (six grams per egg), B vitamins, vitamin A and D, anti-inflammatory omega-3 fatty acids, antioxidants, and iodine.

Chose organic pasture-raised eggs (a step above cage-free eggs), which yes, cost the most. But, we swear, they’re worth the splurge. Pasture-raised eggs can be found at your health food store or local farmers market.

The chickens that lay these eggs are given the ability to roam around in pasture eating their natural diet filled with beneficial and nutritious bugs and worms. Their happy lifestyle and healthy diet equals healthier eggs for us. Total win-win.

Maple syrup

Instead of using refined white sugar (which totally sucks) or brown sugar in this paleo pumpkin pie, we’re using maple syrup.

Pure maple syrup (not maple sugar liquid, à la Aunt Jemima) is a low glycemic sweetener that’s filled with beneficial compounds noted to prevent diseases like heart disease, cancer, and Alzheimer’s.

paleo pumpkin pie

Pumpkin

We hate to break it to you, but the cans labeling themselves as “pumpkin” are actually just winter squash impostors. Most likely, the cans are made up of butternut, hubbard, boston marrow, or golden delicious squash – or even a blend of a few squash.

Making pumpkin puree with a real deal pumpkin (we like sugar pie pumpkin) is the most nutritious way to get your paleo pumpkin pie on.

Pumpkin is packed with vitamin A, a nutrient essential for a healthy reproductive and immune system, bone growth, and eye health. This winter squash is filled with beta-carotene, a carotenoid that helps to keep eyesight healthy.

Pumpkin is also rich in vitamins C and E, folate, calcium, iron, magnesium, potassium, protein, and fiber.

These simple whole food ingredients plus some warming spice action and a homemade coconut, vanilla, and maple whipped cream is the best way to take advantage of the end of pumpkin season. Happy Thanksgiving!

paleo pumpkin pie

Homemade Paleo Pumpkin Pie with Maple Coconut Whipped Cream

Yields One 9-inch Pie

Ingredients

Pie Crust:
2 cups blanched almond flour (not almond meal)
¼ tsp sea salt
2 Tbsp coconut oil, chilled
1 organic egg

Pumpkin Pie Filling:
1 sugar pie pumpkin (or 1 ½ cup pumpkin puree)
3 organic eggs
½ cup full fat coconut milk
½ cup maple syrup
1 tsp cinnamon
½ tsp ginger
½ tsp allspice
½ tsp nutmeg
¼ tsp cloves
¼ tsp sea salt

Maple Coconut Whipped Cream:
1 BPA-free can full fat coconut cream, chilled*
1 vanilla bean pod, seeds scraped
3-4 Tbsp maple syrup

Directions

*Begin with coconut whipped cream: It’s important to chill can of coconut cream for at least 24 hours in order for whipped cream to form. Open can and pour out coconut water settled on top. This water can be used for smoothies, etc.

Spoon hardened cream into a bowl with vanilla seeds and maple syrup. Beat with a hand mixer on high until whipped cream is smooth and creamy. Add more maple syrup for sweetness if desired. Cover and store in refrigerator until ready to use.

Roast the sugar pie pumpkin: Preheat oven to 350 degrees Fahrenheit. Remove the top stem and use a sharp knife to cut the pumpkin in half vertically and scoop out the seeds.

Place pumpkin half face down on parchment paper lined baking tray and roast at 350 F for 45-60 minutes, depending on the size of the pumpkin. When finished, the skin will be slightly darker and you should be able to easily pierce with a fork.

Allow pumpkin to cool slightly before handling. Scoop pumpkin flesh from skin and add to a high-speed blender or food processor. Blend until super smooth and creamy, which should take a minute or two. Measure out 1 ½ cups of puree for the pie filling and save the remaining for smoothies, cookies, etc.

Almond flour pie crust: Place almond flour and salt in food processor and pulse briefly. Add in chilled coconut oil and egg and pulse until mixture forms a ball. Press dough into a 9-inch glass pie dish and set aside while making the pumpkin filling.

Paleo pumpkin pie filling: add all ingredients to a high-speed blender or food processor. Blend until smooth and creamy, and all ingredients are thoroughly mixed. Pour pumpkin filling into pie dish.

Bake pie: at 350 degrees Fahrenheit for 45-60 minutes, or until pie is set. Allow pie to cool to room temperature and then chill for two hours before serving. Enjoy!

Photos by Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master"s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she"s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer"s markets, doing barre classes, hiking, reading, and exploring.

Tuesday, October 18, 2016

U.K. Government Orders Restaurants to Cut Size of Desserts

U.K. Health Secretary Jeremy Hunt has ordered restaurants, pubs, and cafes to make their food and drink healthier by cutting sugar content, and to shrink the size of desserts. [1]

It’s all part of Britain’s plan to combat obesity.

Hunt met with more than 100 major food chains, including McDonald’s, Gourmet Burger Kitchen, Starbucks, and Pizza Express, and warned them that each restaurant’s performance would be monitored and that a public campaign would name any violators.

Hunt said:

“Going out to eat is no longer a treat. It’s a regular habit for many families and is contributing significantly to the extra calories and sugar that we all consume on a daily basis.

We can’t ignore the changing habits of consumers. This means we expect the whole of the out-of-home sector – coffee shops, pubs and family restaurants, quick service restaurants, takeaways, cafes, contract caterers and mass catering suppliers – to step up and deliver on sugar reduction.” [2]

He also told meeting attendees that people are consuming 1/5 of their sugar intake outside the home and 1/4 of families take children to eat at fast food joints each week.

Duncan Selbie, chief executive of Public Health England, said:

“We need a level playing field — if the food and drink bought in cafes, coffee shops and restaurants does not also get reformulated and portions rethought then it will remain often significantly higher in sugar and bigger in portion than those being sold in supermarkets and convenience shops.

This will not help the overall industry to help us all make healthier choices.” [3]

Read: Experts Agree – Sugar Is a Health Destroyer

Additionally, Hunt wants restaurants to join supermarkets and food companies in their efforts to tackle the obesity crisis facing the country. [1]

Supermarkets and manufacturers have both also been ordered to reduce sugar in key products by 20% over the next 5 years – a plan deemed “weak” by critics.

Currently, 2 out of 3 British adults are overweight or obese, and the health secretary fears the cost of treating obesity-related illnesses could bankrupt the nation’s National Health Service (NHS).

The government wants sugar reduced in the following nine categories:

cereal

breakfast foods

yogurts

cakes

candy

desserts

ice cream

spreads [1]

It will be up to the industry to determine how to proceed and meet the new stringent requirements. The government has promised to check in on the industry’s progress every six months. If by 2020 things are not moving at a suitable speed, the government says it will “add other levers to achieve the same aims.”

Britons will even be able to check up on the companies through a website.

Earlier this year, the U.K. government announced that it would levy a sugar tax on soft drinks beginning in 2018. [4]

The U.K. Chancellor of the Exchequer George Osborne told the House of Commons at the time:

“I am not prepared to look back at my time here in this Parliament, doing this job and say to my children’s generation… I’m sorry. We knew there was a problem with sugary drinks. We knew it caused disease. But we ducked the difficult decisions and we did nothing.”

Under the levy, drinks with more than 8 grams of sugar per 100 milliliters will be taxed at a higher rate than beverages with less than 5 grams of sugar per 100 milliliters.

The tax won’t apply to other sugary drinks, such as fruit juices.

Sources:

[1] Fox News

[2] Mirror

[3] The Huffington Post U.K.

[4] The Sydney Morning Herald

Mirror

About Julie Fidler:
	Julie Fidler is a freelance writer, legal blogger, and the author of Adventures in Holy Matrimony: For Better or the Absolute Worst. She lives in Pennsylvania with her husband and two ridiculously spoiled cats. She occasionally pontificates on her blog.

Friday, October 14, 2016

These 3-Ingredient Homemade Peanut Butter Cups are Sure to Get You in the Halloween Spirit

Homemade Peanut Butter Cups

With October in full swing, there’s no better time to whip up something sweet and chocolaty in the kitchen. Especially a dessert reminiscent of trick-or-treating, but far more nutritious and whole. Trust us, there is nothing better to enjoy around Halloween (or any time of the year, TBH) than these homemade peanut butter cups made with just three ingredients.

The original Reese’s peanut butter cup is a dessert classic, but we can do so much better – health- and taste-wise. Reese’s cups contain a host of ingredients, three of which are all sugar-based. These offenders (milk chocolate, sucrose, and dextrose) are all processed and heavily refined versions of sugar, which promote insulin resistance, type-II diabetes, belly fat accumulation, and weight gain.

Homemade Peanut Butter Cups

These three ingredient homemade peanut butter cups are a far healthier option. Of course, it’s all in the way you make them. Choosing a high quality, organic, fair-trade, and minimally processed dark chocolate will ensure the most health benefits. This includes boosting heart health, increasing beneficial HDL cholesterol, and improving cognitive function and mood.

Dark chocolate is filled with vitamins and minerals including magnesium for nerve function, and blood pressure regulation, iron, calcium, zinc, and a high concentration of antioxidants.

FYI, industrialized and processed milk chocolate lacks all these amazing health benefits. In fact, a study found that milk proteins reduced the antioxidant activity of chocolate, compared with dark chocolate that contained no milk.

Along with high quality dark chocolate, these homemade peanut butter cups have just two more whole food ingredients: peanut butter and coconut oil. Always purchase organic unrefined coconut oil, which boasts the healthiest fats and beneficial health properties. Coconut oil is a rich source of antibacterial and antifungal lauric acid, along with medium chain fatty acids for providing quick boosts of energy.

Homemade Peanut Butter Cups

The total star of these homemade cups, peanut butter is filled with beneficial fats as well as protein, vitamin E, and magnesium. Purchase peanut butter from a reputable, organic company (basically, not Jif or Skippy).

Conventional PB oftentimes contains hydrogenated oils, refined sugar, and other unappetizing ingredients including soy lecithin, high fructose corn syrup, and emulsifiers. Chose an organic brand that lists one ingredient on the label: peanuts. Feeling crazy? Chose PB with two ingredients: peanuts and salt.

We promise these homemade peanut butter cups are far more delicious than the original neon orange wrapped treat. Not only are they easy to make, but they’ll totally wow friends and family at your Halloween gathering. They are the perfect Halloween and October treat.

Homemade Peanut Butter Cups

Makes 8 Large Peanut Butter Cups

Ingredients
160 grams dark chocolate, roughly chopped (At least 80% cocoa)
¾ cup organic creamy peanut butter
3 Tbsp melted unrefined coconut oil, divided

Directions

Line a muffin tin or mini muffin tin with paper cupcake liners and set aside.

Using a double broiler, gently melt two tablespoons of the coconut oil with chopped dark chocolate until smooth in texture and completely melted. Set chocolate aside to keep warm while you mix peanut butter.

Mix together the remaining coconut oil with creamy peanut butter until completely incorporated. You want this mixture to be nice and runny. If not, gently warm up peanut butter and coconut oil together.

Using the lined muffin tins, pour a heaping tablespoon of chocolate into the base of each liner. Place in the freezer and allow to set for about five minutes. Remove from freezer and add a heaping one to two tablespoons of the peanut butter mixture into the center of each cup. Place PB cups back in the freezer to set for five minutes more.

Scoop the remaining melted chocolate to cover the top of each peanut butter cup, about one to two tablespoons. Place PB cups back in the freezer to set a final time, about 15-20 minutes.

Remove peanut butter cups from liner if desired and store in an airtight container. PB cups will keep for two weeks in the refrigerator and multiple months in the freezer. Enjoy!

Notes:

-If you have a peanut allergy, swap peanut butter with almond, cashew, sunflower, etc.

-If your PB is unsalted and you’d like a sweet/salty thing going on, sprinkle a bit of flaky sea salt over the top of your cups before setting them in the freezer the last time.

-This recipe is adapted from Pure Ella’s peanut butter cups

Get social with us!

Making these homemade peanut butter cups? Tag and show us on Instagram, Facebook, or Twitter with the tag #BeOrganic @OrganicAuthority – We can’t wait to get social with you!

Photos by Kate Gavlick