Copy Cat Sparkling Daily Cleanse Probiotic Drink

MY NEW FAVORITE HEALTHY DRINK
quite similar to the "Kevita" Lemon-Cayenne Daily Cleanse...
which, by the way, is about 3.25 a bottle.

i was tired of spending all that $ AND i was collecting way too many bottles.  so...i decided to experiment with the probiotic lemonade recipe i found HERE at Flock in the City.  a few red pepper flakes and fresh ginger did the trick.

PERFECT...

tart crisp vitamin C lemon juice
with probiotic whey...
fresh ginger for a zing that will sooth an ailing stomach after a indulgent meal
AND the spicy red pepper will boost that metabolism.

i'll call this
SPICY LEMON GINGER "AID"



SPICY LEMON GINGER-"AID"
or...COPYCAT LEMON-CAYENNE DAILY CLEANSE 

(probiotic...fermented)

2 cups fresh lemon juice, strained of pulp (10-12 lemons?)

1 cup whey from strained yogurt

1 cup organic pure cane sugar

1 cup fresh grated ginger...washed, but no need to peel
1/2 tsp red pepper flakes

enough filtered water to fill up 1 gallon jug


put 2 quarts filtered water and 1 cup grated fresh ginger in a pot and heat to a boil.  simmer for about 5 to 10 minutes.  turn off  the heat.  add your red pepper flakes while it is hot/warm.  let it all steep for a little while.  taste it.  you might want to strain it before it comes to room temp due to the "heat-spicy" factor....remember, this will have lemon juice and more water added so it can be on the "spicy"side.  then strain it to make "spicy ginger water".

squeeze lemons to equal 2 cups strained juice.

in a one gallon size glass jar (like the one shown) add strained spicy ginger water, 1 cup sugar, 2 cups strained lemon juice and 1 cup whey.  stir until sugar is dissolved.  now add enough filtered water to fill the gallon jar...leave about 1 1/2 to 2 inches, as shown in photo.  i like to cover the top with a double layer of saran and clasp down the lid WITHOUT THE RUBBER GASKET.  this leaves it "almost airtight" but allows air to escape if necessary so that it will not run the risk of exploding due to the carbonation from fermentation.
leave this out on the counter...not in direct sunlight.  it should take 3-4 days in the large jar.  i like to stir it once a day.  after the third day you will see some action...some bubbles.  this is good.  give it a little stir.  now strain this through some cheesecloth into some airtight bottles (lock-top) that are made for carbonated drinks.  i use a ladle  and a funnel because the one gallon jar is very heavy and awkward.  straining is not absolutely necessary, but it keeps the drink a little more clear of the "white cloud" that can settle at the bottom.  i like to use Grolsch Beer bottles or the 32oz lock top bottles.  leave the filled bottles out for another day or two.  check one after a day and see if you have THE FIZZ FACTOR.  open carefully.  be sure to move these to the fridge.  this will definitely slow any further fermentation and carbonation.  the weather can be a factor.  my bottles take a few more days on the counter when it's cooler.

NOTE...i have left some bottles on the counter for an extra 3-4 days to get some good fizz action.  sometimes i get more fizz if the bottle has been in the fridge for a week.  sometimes i get more fizzz from the larger bottles.  sometimes i get fizz in a reused glass "kevita" bottle.  it all has to do with the sugar content, the ripe lemons, the weather, the timing, the bottles etc....

FINAL NOTE...i am fairly new to this.  i am not an expert.  this recipe and method works very well for me.  if you have any questions i will answer them in my novice way, but please google around for more safety issues and or further information.  try the lovely bloggers at Flock in the City and Food Renegade.  also...if you have any input or tricks of the trade...i would love to hear it.

example of locking top covered with a double layer of saran...NO rubber gasket.  this makes it "almost air-tight", but allows pressure to release so there will be no explosions.

Greek Yogurt Lemon Tart with Rosemary Almond Crust

SWEET
TART
CLEAN
REFRESHING
GLUTEN FREE

sweet tart lemony citrus desserts are so refreshing especially this lovely tart with it's little rosemary kick.
i seem to forget about lemon desserts.  they get pushed aside for the dark chocolate, the savory peanut butter and the gooey caramel goodies.  i often post about bacon, chocolate, pig ears, pork belly and various decadent sweets and savories, but i bet you'd never guess... i actually DO eat a lot of yogurt, egg whites, grilled fish, steamed vegetables, aloe vera, kombucha, blah blah blah...
i call it my "yin and yang theory".
a little good and a little bad keeps everything in balance.

but...about this recipe...
i'd say it weighs in on the "good for you" side.  i found the original lemon rosemary tart on pinterest at Good Things Grow and pinned it to my "must-try" board.  i finally got around to it, but wanted to make a gluten free crust.  i am not gluten free, but i love to experiment and i have a few gluten free friends.
the original almond crust comes to you from Flourishing Foodie.  i love the almond flour crust idea so i just added the fresh dried rosemary...delicious.  the crust was crisp out of the oven and would be perfect served the day of, but alas...i needed to shoot the tart the next day so i stuck the finished product into the fridge.  the crust lost it's crunch, but was still a winner.  i would compare it to a cheesecake style crust.  it holds up and slices well, but got a little moist after refrigeration.  solution?...i added some crispy lightly toasted almond slivers to the servings and "voila"...the crunch was back in the mix..

Rosemary Almond Crust
Gluten Free
almond flour crust original found at Flourishing Foodie

2 cups almond flour
2 Tbsp granulated sugar
pinch of sea salt
1 1/2 tsp fresh oven dried rosemary
1/4 cup unsalted butter, chilled and cubed
1 egg white
1/2 tsp vanilla bean paste

preheat oven to 400F.  lightly butter a 9 inch tart shell.  i used a silicon pastry brush.

in a food processor add almond flour, sugar, salt, rosemary, butter, vanilla bean paste and egg white.  pulse until all ingredients are combined and start to stick together, resembling coarse meal...do not over blend...it will get mushy and ball up.

put mixture into tart shell and press out with your hands and form up the sides of the shell.  create an even layer.  i used a flat glass to lightly tamp  it down.  it will seem quite thin, but will cook to a nice crust as shown.

bake on middle rack for 15-20 minutes, or until it is light brown.  remove from oven and cool completely.

GREEK YOGURT LEMON VANILLA BEAN CUSTARD FILLING
original found at Good Things Grow

1 cup plain greek yogurt
1/2 cup sugar
2 eggs
1/2 cup lemon juice
1 to 1 1/2 tsp lemon zest
1/2 tsp vanilla bean paste

preheat oven to 350F
place yogurt, vanilla bean paste and sugar in a medium bowl and whisk until thoroughly combined.  whisk in the egg, one at a time, then add the lemon juice and zest.  whisk until completely smooth.

pour into prepared tart crust.  i poured as much as i could and only had 1-2 Tbsp left over.
BAKE at 350F for 25-30 minutes or until the center is set and only slightly jiggles.  mine was in for 28 minutes and i could have pulled it at 26 minutes.  as you see i had a few cracks, but it was not over cooked.

allow to cool completely.  stick it in the fridge for just a slight chill and a complete "set"...i refrigerated mine over night and the crust got a little moist.  it resembled a graham cracker crust, but still delicious.  i think it would be best to slightly chill and serve the day of.  this tart served very well.  it might be a bit more crumbly (not a bad thing), yet...crunchy and crisp if served the day of.

Homemade Mother Scoby for Kombucha

well...i said i wouldn't go there, but curiosity got the best of me.

i have fallen into the fermented-probiotic-kombucha craze...

it's fascinating 

i love all the kombucha drinks that are now available everywhere, but they cost 3-4 bucks apiece.  i only drink one a day, but...do the math...that's about 102$ a month and 1,200$ a year...WHAT?!

 am i crazy ?!!  i guess it's the same for anybody with their triple shot skinny no whip morning latte addiction, but that's insane.

SO...i researched and researched how to make homemade kombucha.

you need a scoby.

most sites suggest you buy one from the internet.  i even heard you could get one from Craig's list.

i don't want some weird fungus mushroom alien thing that someone else grew in some unknown environment.  i want to be in control of my own bacteria yeast growing blob.

i thought i would let you know from a novice point of view how easy and fascinating this little project is... AND i wanted to document what i did and how i grew such a beautiful specimen.

*here's where i throw in the disclaimer...*

i am not an expert on the situation.  i am a beginner...just like you?

there are plenty of fabulous blogs out there with a wealth of IMPORTANT information.  a few i have referred to are...Food Renegade.com, Balanced Bites.com, Mother Jones.com and Cultures for Health.com to name a few.

HOMEMADE MOTHER SCOBY FOR KOMBUCHA

2 cups filtered water

2 black tea bags

1 big Tbsp sugar...i used pure organic...do NOT use honey or any substitute!

1 store bought GT's RAW ORIGINAL KOMBUCHA

leave the bottle of GT's out to come to room temperature.

boil the 2 cups water.  steep the tea for about 10-15 minutes.  remove tea bags, add sugar and stir to dissolve and let come to room temp.

sterilize a large enough glass jar to hold 4 cups of liquid.  if you use antibacterial soap.  make sure it is well rinsed.  then rinse it with vinegar and water.  then rinse it again.  for extra protection i sterilized in the oven at 220F degrees for 20 minutes.

pour tea/sugar into sterilized jar.  pour the whole bottle of store bought GT's kombucha into the tea jar.  make sure you got all the gross kombucha goodies into the tea.  cover with double paper towel or cloth and secure with a rubber band.  let sit in a warm darkish place.  do not disturb.  some say "dark" place, but i have it where it will not be disturbed and i can still take photos.

NOTE...when i moved it into a little more light it seemed to grow better...so i'm not sure.  just do not move it around while it is growing.

DAY #1

DAY #3

DAY #8

DAY #15

 DAY #20a

DAY #20b
now this is a good lookin' SCOBY !
i think it should be almost ready...

DAY #24
behold..."THE MOTHER SCOBY"...

DAY #24
just about 1/2 inch...looks healthy

i think we're ready for lift off...
yes...PUN INTENDED

now...if you are still interested,
i will be documenting my first batch of  HOMEMADE KOMBUCHA
this will take about 7-10 days for the first fermentation, then another few days to flavor it and get some fizz action...
OR...so i have read.

WISH ME LUCK...

Homemade Ginger Ale or Beer...or HOOCH

HOMEMADE GINGER HOOCH

the non-alcoholic kind

positively the most satisfying best tasting ginger ale i've ever had in my life!

and it's HEALTHY.

well...as you might have guessed i'm on a quest for the best, funnest, most interesting and out of the ordinary drinks of the NON-ALCOHOLIC NATURE.

as stated in a previous post... 

the most important person at your summer party is the designated driver.

if that person is bored and ain't havin' a good time...if THAT person wants to go...everybody goes...

THE PARTY'S OVER!

so take some time and make some special concoctions to keep the party going.

THIS RECIPE IS NOT DIFFICULT...

IT JUST TAKES PATIENCE

start with a "ginger bug"...wait...

make a "wort"...

add the "BUG" to the "WORT"...wait...

bottle and wait some more...

in about 2 weeks...you'll have  HOOCH

i like saying "hooch", but this is KID FRIENDLY.  i read that you'd have to drink a gallon or two of the stuff just to possibly equal 1 light beer.  i'm not an expert, i'm just going by what i have researched on quite a few different sites...so if you are worried, please do some more research and please let me know.

GINGER BUG

1 heaping Tbsp fresh grated ginger, (clean or peel knob)

1 large Tbsp of sugar

filtered water

fill a quart mason(sterilized) jar 2/3 full with filtered water.  add ginger and sugar, stir until the sugar dissolves.  cover, as shown, with canning ring and cheese cloth...or a rubber band and cheese cloth.

before you go to sleep, give it another stir.

in the morning add another 1 Tbsp ginger and 1 Tbsp sugar...stir.

repeat this for 3-4 days or until you see some action happening on the surface.  there will be some visible fermenting bubbling "action".  if this does not happen within 5 days, you might want to consider starting over.

NOTE...always try to use sterilized equipment so as not to introduce any odd bacterias...even when going in for a simple stirring.  just a good wash with antibacterial soap should do, but i sterilize the jar in the oven for 15 minutes at 220 degrees.

GINGER WORT

1 1/2 to 2 cups pure cane sugar

1/3 cup fresh grated ginger

2 qts filtered water

bring this mixture to a boil, stirring to dissolve sugar.  let this steep (covered for  while) and come to room temperature.

HOMEMADE GINGER BEER...or ALE

or GINGER HOOCH

NOTE...this is NOT AN ALCOHOL version.

i just like saying GINGER HOOCH

1 cup strained "ginger bug"

1/3 cup fresh lemon juice, strained

"ginger wort" from recipe above

add above items into 1 gallon glass jar.  fill the rest with filtered water.  stir to combine.  cover with cheesecloth and rubber band and let sit on the counter for 5 days.  taste it the 2nd or 3rd day.  does it need more sugar or lemon or ginger?

i added juice from 2 more lemons, a little more grated ginger and 1/8 cup sugar.

stir very morning and night for 3-7 days.

i waited 5 days

now strain the gallon of liquid into glass bottles with locking tops (as shown)...like Grolsch beer bottles.  it's cheaper to buy the Grolsch beer and have someone drink it then buy the bottles alone.  strain into pourable container then USE A FUNNEL.

let this sit somewhere safe...i read in a lot of blogs that said thiese could possibly explode...YIKES!   so, depending on the weather and where you live...keep a close eye on them.  i had one plastic bottle so that i could squeeze it to check the pressure and i tested a sealed glass bottle after 5 days. .  

I BABIED MY BOTTLES FOR 12 DAYS.

after 5 days...a little effervescent fizz

after 9 days...a little more fizz

after 17 days of tender loving care....?

bubbles...beautiful  effervescent bubbles.  nothing like the fake store bought stuff.  these were very gentle sparkles and the flavor is far beyond...

this is best served "NEAT"...chilled sans ice

Agua de Jamaica

A COOL DRINK FOR A HOT SUMMER PARTY

crisp, TART, refreshing
and HEALTHY !

a few quarts for less than .50 cents

whip up a batch of this for your next BBQ throw-down instead of spending all that $$$ on sugary store bought "contains 10% fruit juice" cranberry drink.

HEALTH BENEFITS?!...known to lower cholesterol, regulate high blood pressure, contains vitamin C and A, aids water retention...blah blah blah...

IT'S DELICIOUS !
it's pretty...
IT'S A LITTLE OUT OF THE ORDINARY...

you can find bags of the Jamaica (dried Hibiscus flowers) for about 3 dollars or buy it out of the bins at any Mexican super market.  i always keep an apothecary jar filled on the counter...it looks pretty and it's an easy beverage to whip up.  i boil some water before bed and throw in a handful of blossoms with a cinnamon stick and a bag of ginger tea or a few cardamom pods, let steep over night, strain through cheesecloth and chill the next day.

SIDE NOTE...if you don't sweeten it too much and leave out the cinnamon, this could possibly be a good alternative to red wine for the non-drinker/designated driver.

AGUA de JAMAICA

8 cups filtered water

 1 to 1 1/2 oz dried hibiscus flowers (a big handful)

1 cinnamon stick (optional, see side note above)
a few slices of ginger (optional)
or...a bag of Yogi Ginger Tea

sugar or sweetener to taste 

no need to use exact measurements. this is the way i throw it together.  after the first batch you will make it to suit your taste.

bring water to a boil, remove from heat and add hibiscus and cinnamon stick.  let steep for 20 minutes or let come to room temp.  strain and squeeze blossoms through a few layers of cheesecloth or a paper towel and sweeten to taste.  stir until sugar is dissolved.  i prefer this drink a little tart.

refrigerate and serve chilled as is...
if it is too strong add water or serve over ice.
blend with some sparkling water, fresh juice...pineapple, orange, apple or Trader Joe's Pomegranate Blueberry Ice Tea?...
i like to add a splash to Sobe Lifewater with a squeeze of lime.

or...MY NEW FAVORITE MIXER...Homemade Probiotic Fermented Lemonade

Probiotic Lemonade. Crisp tart refreshing AND healthy

not gist any ol' boring lemonade...
you know me by now... i can't make anything "ordinary".

PROBIOTIC FERMENTED LEMONADE...

REFRESHING
TART
CRISP
and HEALTHY?

well, i must say, i've been bitten by the "fermenting bug".

lately, i've been spending too much money on all those drinks that say, probiotic...fermented...kombucha...chia this and 100% pure of that...

i almost got suckered into a 16oz bottle of pineapple apple mint juice for $11.49.

come on people...it's just JUICE !

did the ingredients read

100% FAIRY TEARS

and UNICORN PEE ?

i thought i better investigate how to make it myself.  is it cost effective?  after you have the proper bottles and gallon jars this lemonade sure is...

AND it's right up my alley being that it's like a third grade science project and there's loads of health benefits.

i eat so much pork belly and chocolate, i need all the help i can get.

fermenting still scares me just a bit.  it goes against my hypersensitivity about fresh, fresh fresh.  if it's been out on the counter too long or doesn't have a label with date, it usually gets tossed.  i'm learning more, but from what i've read, we can surely use the good bacterias that occur.

i will not attempt to tell you all the health benefits of probitics and fermenting, but if you're interested here are two helpful sites Wellness Mama and She knows.com that explain a little.

above is a visual difference of the 2 sugars.  SUCANAT and RAW HONEY.  sucanat, or raw cane sugar, is a bit like light brown sugar in taste and can be found most anywhere, but regular white sugar will do. NOTE...it must be a true sugar...not a sugar substitute.  most of the sugar gets eaten up in the fermenting process so don't be worried about drinking a sugary beverage.

PROBIOTIC LEMONADE

recipe and info found at Food Renegade

AND many thanks to Tamatha at  FLOCK IN THE CITY for answering my novice questions.

12 lemons...(you'll need about 2 cups juice)

3/4 cups raw honey or sucanat or pure cane sugar

1 cup whey

1 gallon filtered water

the recipe calls for sucanat, but i wanted to try raw honey.  honey is not a suggested means of sugar due to the possible problem with bacteria.  use at your discretion.  i did not know this until after the fact....but, shhhh...i liked the honey better and i'm still alive.

first you will need some whey.  EASY.  strain some "live active" yogurt.  save the liquid whey and enjoy the "Greek Yogurt".

combine all ingredients in a LARGE gallon jar with lid.  stir to dissolve sugar.  cover tightly with a lid and let this sit out on the counter for 2 to 3 days...maybe even 5 if you want some fizz.  note...i am not the food fermenting expert and conditions might be different where you live, but here in So Cal. i left the honey one out for 5 1/2 days and it was "effervescently" delicious.

the honey one has a slight fizz on the tongue and a slightly "more unique?" flavor.  i have to say....it had a slight "lite beer" aroma.  maybe because it was on the counter for 5 days.  the sucanat one was on the counter for 3 days and had no fizz, but a lovely, bright, crisp lemonade flavor.  i don't like sweet drinks and i never drink plain juice, BUT these 2 batches were just right.  i tested a bit out on friends, but i have surprisingly been gulping the rest down myself.

i read this should be consumed within a week, BUT i also read it will last for a month.  i don't really know the exact expiration.

strain your favorite yogurt.  it must contain "live active" cultures.  above is my contraption using muslin, the inside of an OXO salad spinner, and a stock pot to catch the whey.

sterilize your jar.  clean with anti-bacterial soap, then put in the oven for 20 minutes at 220F.  cool completely before filling.
KEEP EVERYTHING AS CLEAN AS POSSIBLE.

juice 12 lemons...strain seeds and pulp.

fill gallon jar and close lid.  wait 2 to 3 days...

above is a photo of the one with honey after 5 days.  you can see the thin layer of bubbles that i suppose is showing the fermentation.

NOTE...if it's too tart add it to some sweetened tea or muddle some fresh berries.  throw in a sprig of rosemary, thyme, a cinnamon stick...how about adding a split vanilla bean pod to the finished product.

Egg Custard with Chocolate Chip Oatmeal in a jar...Breakfast to-go

i'll say it again...

breakfast is my favorite meal

"the most important meal of the day"
blah, blah, blah...

i think it's inscribed somewhere on the Rosetta Stone or was it one of the tablets as the 11th commandment.
this is a compact little breakfast treat i came up with for a quick early morning healthy breakfast.  creamy cholesterol fighting oatmeal with optional "antioxcident" dark chocolate chips on the bottom and calcium, omega rich classic egg custard with a few vitamin C freeze dried tart berries in a cute little jar.  sorry, that was a mouthful.
prepare on a weekend and you'll have something to grab that's a little more fun, a lot more healthy and loads more delicious than that sugar laden muffin or chemical powered protein bar.  you might more likely to grab this treat while dashing out the door.  it's pretty good out of the fridge, great at room temp and even better popped in the microwave for a few seconds, just a bit warm.

pick up some freeze dried raspberries, blueberries, strawberries or pineapple crisps from Trader Joe's or your health food store.  they don't spoil, they're crunchy, tart and sugar free.  stock the pantry, the car, the office desk.  they're a fun snack and good on or in anything.  if you don't have a TJ's near you they are available on the internet (amazon, of course)...raspberries, blueberries, pineapple, mandarin orange, strawberries...this is beginning to sound like an infomercial...enough already.



FOR THE OATMEAL

prepare 3/4 cups dry oatmeal of your choice as you normally would.  you'll probably end up with approx. 2 cups cooked oatmeal.  let come to room temp.

OR...this is what i do...
3/4 cup oatmeal

1 1/2 cup water
1 tsp golden flax seeds

pinch salt

prepare using microwave instructions.

after it's cooked...stir in 1/2 scoop vanilla protein powder, a dash of cinnamon and a dash of cardamom...and add sweetener of choice...i used 2 Tbsp Stevia "cup for cup".  let come to room temp.

PREPARE CUSTARD

preheat oven to 350 F. and grease/spray 6 custard cups, ramekins or small mason jars.
you'll need some boiling water for the bain marie and a large enough roasting pan to hold your custards in the bain marie.

1 2/3 cups whole (2% milk would be ok)...of your choice
NOTE...i have used whole organic milk, goat milk and a mixture of whole milk with 2/3 cup vanilla Pure Protein Shake.
3 whole large eggs
1 yolk
1 tsp vanilla
2 Tbsp Stevia "cup for cup"or sweetener of choice
pinch of salt

whisk eggs, yolk, vanilla, sweetener and pinch of salt.  add milk and whisk to combine.  strain the custard into a vessel that can easily pour.
TO ASSEMBLE...
spoon approx. 1/3 cup oatmeal in the bottom of custard cups.  add some mini chocolate chips, raisins, craisins or whatever and push them down in a bit.
pour equal amount custard into cups over the oatmeal.
place in roasting pan and add enough "almost boiling" water to come up at least half way up the custard.
bake in oven for 25 to 30 minutes.  check them at 25 for the custard jiggle factor.  they should be firm, but with a slight wobble in the middle.  mine took 32 minutes.
NOTE...i tented mine with a sheet of tinfoil 1/2 way through so the tops didn't get too cooked looking, but you can always disguise an ugly top with berries or syrup.

important to strain your custard because these little globs will mess with the creaminess of your beautiful custard.

put a little less than 1 inch of oats (warm/room temp oats) and a few mini chocolate chips.  if you put too much oatmeal, the custard will take longer to cook and might not set in the middle.

Farmer's Cheese Pancakes...

delicate, light, delicious breakfast treat.

like little velvet bellini with a hint of lemon.

i came across this particular recipe while googling around for cottage cheese pancakes.  i found a ton of recipes for "Syrniki" aka...Russian pancakes made with Farmer's Cheese.  i've never had the pleasure of a true Russian pancake, but i thought i'd give these a try.  i'm sure every Russian Grandmother makes them them better than the next, but this is where i'll start.  i hope i get some good comments from readers with their own "Syrniki" recipes. 

these are just what i was looking for.  something with a little less flour and a little more protein.  they're pretty healthy...lighter than your American pancake and they can be served for breakfast, brunch or made into some cute creative layered dessert.  mine didn't make it to the dessert idea...they were all gone before i could get to it.  i'll make these again this weekend for the holidays when the troops arrive.  farmer's cheese isn't at my local market and they are a little delicate in the pan, but worth the extra shopping trip and a little patience with the batter.

FARMER'S CHEESE PANCAKES...

found at www.npr.org.  original from chef Vitaly Paley

330g farmer's cheese ...i used Friendship Farmer's Cheese

3 large eggs, slightly beaten

2 Tbsp sugar or substitute

3-4 Tbsp white whole wheat flour

1/8 tsp baking soda

1 tsp baking powder

1/2 tsp vanilla

a squeeze of lemon

a little zest for more lemon flavor

mix the wet ingredients...farmer's cheese, eggs, sugar and vanilla until combined with no lumps.  chef Vitaly's grandmother suggests mixing the lemon juice and baking soda in a little bowl (for fluffier cakes), stir well. and add to the wet ingredients.  add the flour and baking powder, start with 3 Tbsp flour....batter should be a little thicker than regular pancake batter.  depending on the moisture of your farmer's cheese you might need to add a little more flour.  add a little lemon zest.  now go ahead and taste the batter, it won't kill you.  more sugar?...more zest?...

heat your skillet with a little butter or oil of choice... but a little butter won't hurt ya AND "butter makes everything better".

warning...the first pancake is always a bit of a "flub".  mine started to look good after about the 3rd one.  i made them pretty small, about 2 1/2 to 3 inches across and i got about 12.  smaller are easier to flip.  cook the first side until you see good looking bubbles form on the top...(pretty much like regular pancakes).  flip and cook other side.  i had a nice light brown color on mine as shown.

these are delicate pancakes.  don't loose patience with the flipping.

or...add a little more flour to thicken the dough.

serve with syrup of choice...maple is nice...ginger would be delicious with fresh berries...

OR they are fabulous with a dollop of vanilla greek yogurt and homemade jam.

absolutely delicious right off the skillet, but they do save well in the fridge for the next day or two.  we found ourselves eating them right out of the fridge with a little homemade Meyer Lemon Lavender Marmalade (posting soon)...

approx. nutrition 

using sugar sub. with 12 per batch

each pancake...57 calories...1.1 carb...3.4 fat...and 5.1 protein

Best Black Bean Chocolate Cake...Gluten Free

here you have what i believe to be 
the BEST BLACK BEAN CHOCOLATE CAKE.

in the world of diet conscious...GLUTEN FREE...waistline friendly treats...this dark chocolate 'brownie cake' is a winner.  even those not seeking "healthy foods" love this darn cake.  i've made it 4 times with a few variations.  you absolutely would not know there are black beans in this cake.  friends were amazed after i shared the ingredients.
i've tried a few other bean cake/brownie recipes, but they didn't come near this cake posted by Josephine at A tasty Love Story.

AND it's only 90 calories per fat chocolaty slice.
 you can feel good about eating it...a lot of it.  go ahead slather it with peanut butter or your favorite homemade jam.  eat it for breakfast with vanilla greek yogurt and some fresh berries.  an afternoon pick-me-up with a nice cuppa joe...a late night chocolate attack...

BEST BLACK BEAN CHOCOLATE CAKE
slightly adapted from A Tasty Love Story by Josephine Malene Kofod
please check her blog...lovely photography and fab foods
makes 1 medium loaf tin.

1 can black beans, drained and rinsed
3 large eggs
1/2 cup sugar...i have used Zsweet substitute as well
3 heaping Tbsp cocoa powder
1/2 cup/50G dark chocolate chips or chunks
1 tsp espresso powder
1/4 tsp chipotle powder, optional
1/2 tsp vanilla bean paste
1 tsp baking soda
juice and zest form 1/2 orange
pinch of salt

preheat oven to 350 F
in a blender or processor combine all of the ingredients, except the chocolate.  blend until smooth.
NOTE...i do the beans first in the processor with 1 egg until VERY smooth.  then i add the rest of the ingredients.
pour the batter into a parchment lined medium loaf tin....Josephine notes that the batter will be very runny.  that's okay.  distribute the chocolate solids in and on the batter.  i like to push some down in so you get some in every bite...
bake for approx. 35 minutes.  do the toothpick test.  don't over bake, but make sure the center is baked through.
cool completely before removing from pan.
variations...more chipotle, a little cinnamon, peanut butter chips, toasted pecans, cocoa nibs ?...

approx. nutritional facts
1/10th of loaf using Zsweet

calories...90,   protein...5g,  carbs...11g,  fat...3.8g,  fiber...2.8g

Healthy Oat Waffles...Gluten Free

break out that waffle iron.
they're better than wheat toast and more fun than a bran muffin.

you know there's one in the house somewhere...along with the other once a year items...
waffles can be good for you and they're definitely more fun than a bowl of granola.  they don't always have to be thick and fatty smothered in butter and full of empty calories.  although i have been known to throw down a few of those.

these are pretty low calorie, waist friendly, GLUTEN FREE, full of goodness, super easy to throw together and they freeze well.

my waffle iron has now earned it spot in the "kitchen pantry"
maybe soon it will earn it's way out of the box...

HEALTHY OAT WAFFLES

Gluten Free

makes almost 6 round Belgian waffles depending on your waffle iron.

1 cup old fashioned oats (gluten free if necessary)...processed into flour

1 Tbsp ground flax

1 cup cottage cheese

2 large eggs, whole

1 large egg white

1/2 cup unsweetened almond milk, or milk of choice (more if too thick)

1 tsp vanilla

1 tsp cinnamon...maybe a dash more

a few grates of fresh nutmeg,  optional

1 tsp baking powder

1/4 cup Stevia 'cup for cup' sweetener (or sweetener of choice)

pinch of salt

put the eggs and cottage cheese in the blender first...blend until smooth.

add the rest of the ingredients and, again, blend until smooth...let sit for 5 minutes while your waffle iron heats up.  if they are a bit too thick, add a touch more milk.  proceed as you would with any waffles...you might have to dig out the iron instructions that are still in the box like i did.  i have found that the first one usually doesn't come out as crisp as the rest, but that's just the nature of the beast.

NUTRITIONAL INFO (approx.)

makes almost 6 round Belgian waffles (per waffle as shown)
calories...113

protein...8.3g

carbs ...11.5g

fat...4g

sugars...1.6g

kind of a hassle to dig out the waffle iron and deal with yet another electric kitchen gadget in the kitchen, but you can double the recipe and freeze them for on-the-go breakfast sandwiches.

ditch the plate and berries and throw together a spicy waffle breakfast sandwich with egg, sausage, jalapeno and creamy ricotta.