blikki magazine octnov 2013

The Magazine for Compassionate Living

likkiB

October / November 2013Price: FREEwww.Blikki.com

Over 30 Raw, Gluten Free and Vegan Holiday Treats!

Easy to Download

Recipes

HolidayIssue

Get a Holiday head startEasy Homemade Holloween Treats p.8

Festive Cookies, Cakes, and Pies p.30

how tos -- easy cake decorating p.58- gluten free pie crust p.60- non-dairy whipped cream p.61

plus: strategies for managing Holiday Stress p.18

Contents

In Every Issue

Editors Note 4Contributors 70Quick Bites! 72Soul Food 73[ [

Feature Articles:Navigating Dietary RestrictionsCandy!Managing Holiday Stress - 9 Tips8 Must Have Tools in the Raw KitchenBuying Holiday Wine Holiday Desserts - Cakes, Pies, CookiesHow To - Decorate a Cake - 58 Gluten Free Pie Crust - 60 Raw Coconut Whipped Cream - 61 Gluten Free Deep Dish Pie Crust - 62Vegan Appetizers

68

1820243056

64

2013 Blikki.com, All Rights Reserved. Blikki is the registered trademark of Blikki.com. All other marks are either trademarks, service marks, or registered trademarks of their respective owners. No portion of this magazine may be reprinted, copied or distributed in print or on-line without prior written consent. The statements and products featured in this publication and/or on this site may not have been evaluated by the US Food & Drug Administration. The state-ments and products are not intended to diagnose, treat, cure, or prevent any disease. The articles written are from the authors viewpoint and or opinion and may not necessarily reflect he opinions or views of Blikki, its owner, publisher, or editors. Articles are copyright of the author and used with permission.

Blikki.com [b lik-kee]

Holiday IssueOctober / November 2013

from the editor

This months issue focuses on the best part of the holidays holiday treats! If youre like me, you just love this time of the year. I jokingly call it Eating Season. I cant wait to be greeted by the wafting fragrance of fresh baked holiday bread, or the smell of ginger bread, cookies or pies fresh from the oven, or even to delight in a simple, but gorgeously decorated holiday table. What I enjoy most during this time of year are the small acts of kindness that seem to come naturally. I wish that we would treat every day like we do during the Holidays.

As always, for this issue, weve found some really awesome food bloggers from all over the Globe to share their favorite gluten free, vegan, vegetarian and raw-food holiday recipes. Theyre all delicious, and I bet youll have a difficult time choosing which recipes to share with your family first.

Although its only October, this will be our last issue for the year. So we are sharing traditional holiday recipes for Halloween through Christmas -- delicious Halloween candy recipes (page 8), appetizer recipes (page 64). As well as strategies to help you tamp down your stress during holiday festivities (page 18), and well help you crack the code of dietary restrictions if one of your guests says theyre a Flexitarian or are on the Paleo diet (page 6). And last, but certainly not least we have partnered with The Organic Wine Cellar to create a fantastic feature to help you select organic wines for yourself or to give as a holiday gift (page 24).

And on a more personal note, as we end our first year of publication, I want to send heartfelt and special thanks to our readers whove been steadfast and faithful in their support of us since our beginning even before we had a real magazine to publish. So, we send special Blikki-love to Elizabeth Lopez, Vanessa Meagher, Anne Olson-Calpe, Karla Rae Harris Jordan, Andy Shreffler, David McKenzie-Kong and Adelaide Lowrey. We want to let each of you know that you have touched us with your numerous FaceBook comments and shares and unwavering support of our mission of spreading compassion worldwide.

As we close the year, we tip our glass in a toast to wish each of our readers, a healthy, happy and safe holiday season. Looking forward to more conversations with all of you in 2014!

Hippie DivaHippie Diva, [email protected]

4 - Aug/Sept | 2013 | www.blikki.com

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Guess Whos Coming to Dinner?Navigating dietary restrictions during the Holidays.

Fall brings with it the wonderful colors of nature, the coziness of a wood fire on a cool evening, and the anticipa-tion of the Norman Rockwell golden turkey and steaming gravy served to a glowing gathering of friends and family. Wait, what? Not anymore. Odds are that if you are hosting a holiday meal this year, at least one friend or family member will have dietary restrictions that differ from those gathered together. A little preparation and research will help reduce the stress and let you be the gracious host you are.As a host, never make assumptions about your guests. Just because Aunt Betty has always eaten all the whipped cream in years past doesnt mean she wont be eating lactose-free this year. Be sure to ask your guests if they are following a restricted diet and just what those restrictions actually mean. If you are unfamiliar with how to prepare a vegan desert without any eggs or dairy for instance, it is perfectly acceptable to ask your guest to bring one. Or lets say you are hosting a raw feast; be sure to tell your guests exactly what this means so your uncle Bob doesnt show up with his famous chicken liver terrine en croute. If you are lucky enough to be someones guest, be forthright with your dietary needs and offer to bring a dish (or two!) that you know you can eat and others will enjoy regardless now is not the time to experiment with foods more conventional eaters dont even know exist. Often the food restrictions that people follow are not black and white but the following is a basic primer of what you can likely expect within each category.

Paleo: NO grains, dairy, legumes, refined sugarsYES meat, fish, seafood, eggs, fruit, vegetables, seeds, nuts, nut and seed oilsVegan: NO meat, fish, seafood, eggs, dairy, gelatin, cane sugar, honeyYES grains, legumes, vegetables, fruit, beet sugar, nuts, seeds, nut and seed oilsVegetarian: NO meat, poultry, fish, seafood, eggs, dairy

YES grains, legumes, vegetables, fruit, nuts, seeds, nut and seed oils, sugarOvo-vegetarian: as for a vegetarian but the diet includes eggs but no dairyLacto-vegetarian: as for a vegetarian but diet includes dairy but no eggsLacto-ovo-vegetarian: as for a vegetarian but the diet includes both dairy and eggsPescetarian: as for a vegetarian but the diet includes fish and seafood Raw: no foods are to be heated above 115 degrees Fahrenheit. Most raw foodists are vegan, but some do eat raw eggs and cheese made from raw or unpasteurized milk.Gluten Free:NO wheat, rye, barley, kamut, spelt, sometimes oatsIf you are preparing a meal for a person with celiac, there are many products in sauces and packaged foods that contain gluten so be sure to visit www.celiac.com to check the list.Flexitarian: diet is plant-based with the occasional inclusion of meat productsAs much as we may wish for stress-free holidays, there will always be the naysayers, the comments and the questions about why you or one of your guests eat the way they do. If you know the questions will be directed at you, plan ahead and be prepared to explain your position to others (in that nice non-con-frontational way you have practiced in the mirror!) Regardless of what is or is not in dish or meal, when it is delicious and made with love, it will hardly matter.


by Jill Hillhouse, BPHE, CNP

Jill Hillhouse is a Certified Nutritional Practitioner working in Canada whose practice is based on her philosophy that each individual is metabolically unique. She seeks to identify the root cause of peoples health concerns and to educate and inspire them to be an active partner in their own health.

Guess Whos Coming to Dinner?Navigating dietary restrictions during the Holidays.

by Jill Hillhouse, BPHE, CNP

www.blikki.com | 2013 | Oct/Nov - 7

the recipesPeppermint Patties

Rawlos

Almond Joy Candy Bars

Junior Mints

Chocolate Peanut Butter Cups

Goo Goo Clusters

Cocomo Bars

What if, instead of buying Halloween treats for your family, you could make your own Peppermint Patties, Rolos, Almond Joys or other Halloween candies? Well, you can! Our gluten free and vegan versions of these candies not only taste divine, but they are free of scary ingredients too.


1. In a small bowl, combine coconut oil, agave and pep-permint oil, mixing with a spoon

2. Smash clumps of coconut oil against side of bowl until mixture is smooth

3. Freeze mixture for a few minutes until it starts to harden, then remove from freezer

4. Use a 1.5 teaspoon ice cream scoop to measure out little balls onto a parchment paper lined plate

5. Place plate in freezer to firm up mint balls; when firm, remove from freezer

6. Squish balls down into flat little patties on parchment paper

7. Melt chocolate over very low heat; allow to cool slightly

8. Dip patties into melted chocolate

9. Place patties on parchment paper to harden

Peppermint Patties Makes about 12 vegan patties

1/2 cup coconut oil1/4 cup agave nectar or honey1/2 teaspoon peppermint oil (organic)1/2 to 1 cup chocolate chunks

10 - Oct/Nov | 2013 | www.blikki.com

Elanas Pantry

DownloadRecipe

RawlosIngredients

For the caramel:1 cup medjool dates (soaked for 15 minutes in hot water)2 tbsp peanut butter (Whole Earth is my favourite) or raw almond butter2 tbsp raw honey or agave5 tbsp cacao butter (melted)

For the chocolate: 100g cacao butter5 tbsp shelled hemp seeds3 tbsp raw honey/agave2 tbsp chocolate powder2 tbsp lucuma

Directions:

For the sticky caramel:

1) Whizz in a blender until you get a smooth caramel cream and pop in a bowl in the freezer whilst you make the chocolate.

I like to leave the caramel mixture in overnight so it hardens as you can then get small spoonfuls and its easier to work with.

For the chocolate:

1) Blend really well until you get a smooth yet runny chocolate cream.

Assembly:

1) In molds of your choice pour enough chocolate to cover the base.

2) Pop in the freezer for a few minutes.

3) Spoon in a dollop of caramel into each mould and press down lightly with your finger or a cold spoon.

4) Now pour more chocolate over the top (I either spoon it in or pour my chocolate mixture into a squeezy bottle for better preci-sion)

5) Set in the freezer and eat!


Caramelia Cakery

DownloadRecipe

1 cup (90 grams) unsweet-ened shredded coconut, lightly packed3 tablespoons coconut oil2 tablespoons honey (or maple syrup)1 teaspoon vanilla extractPinch of salt12 (or more) whole al-monds4 ounces (110 grams) semi-sweet chocolate, chopped

In a food processor, process the shredded coconut, coco-nut oil, honey, vanilla extract,

and salt until it forms a thick paste, about 2-3 minutes. Test the coconut to see if it holds together by squeezing it in your palm. If the coco-nut is still too loose, contin-ue to process for 1-2 more minutes.

Drop the coconut mixture by the tablespoon onto a non-stick baking mat or parchment paper. Form each ball into a small rectangle by pressing it into formation. Press an almond on top of the coconut rectangles.

Freeze the coconut for 15-30 minutes, or until solid.

Melt the chopped choco-late in the microwave in 15 second increments, stirring between each increment until the chocolate is smooth. Skewer each frozen candy bar onto a toothpick and dip into the melted chocolate, tap-ping off any excess chocolate. Wait for the chocolate to dry before removing from the toothpick.

Almond Joy Candy BarsYields 1 dozen vegetarian candy bars


The Pastry Affair

DownloadRecipe

Ingredients

1/2 c. coconut oil (you want it to be some-what solid, so keep it at a temperature below 76 degrees)1/4 c. honey1 c. Enjoy Life Mega Chunks7 drops peppermint essential oil (or 3/4 tsp. peppermint extract)

Instructions

1. Whip coconut oil, honey, and peppermint together in a bowl with a fork (you can also use a mixer, but we are lazy)

2. Allow it to harden if it needs to in the fridge.

3. Make balls with the mixture and put them on parchment paper and put them back in the fridge to harden.

4. Melt chocolate either in microwave (stir every 30 seconds to avoid burning) or in double boiler or saucepan on low heat.

5. Pour chocolate over the top of the balls to coat. Put in fridge to harden.

6. Try not to eat them all in one sitting!

Junior Mints(Dairy, Soy, and Egg Free)


The Leaking Boob

DownloadRecipe


Chocolate Peanut Butter Cups (Vegan)

1 cup coconut oil 1/4 cup honey, maple syrup, coconut

syrup, brown rice syrup, or agave 1/4 cup organic cocoa powder dash of sea salt peanut butter or nut butter of your

choice (chilled)

In a double boiler or a saucepan over very low heat, melt the coconut oil and sweetener (if using honey, you will need to whisk until the honey is dissolved). Add the cocoa pow-der and salt and whisk vigorously until well combined.

Either pour or use a spoon to fill the cups 1/4 full (I find a glass, Pyrex measuring cup works great). Stick the cups in the freezer for about 10 minutes or until the chocolate is hard. Remove from the freezer and using a 1/2 teaspoon measuring spoon, scoop the chilled peanut butter out and place in the cups. You can use the back of the spoon to press them down just a tad, but leave room for the chocolate to get all the way around the peanut butter. Next, pour or spoon the chocolate over the peanut butter until the cup is almost full and the peanut butter is covered. Place back in the freezer for 30-60 minutes. Now, they are ready to eat! Dont forget to store in the fridge or the freezer to keep them from melting!

Delicious Obsessions

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Step 1: Chocolate Shell 1/2 cup raw cacao butter* (or coconut oil) 1/2 cup raw cacao powder (or cocoa powder) 1/4 cup maple syrup (or coco-nut nectar, etc)

Line a muffin pan with 12 paper baking cups. Gently melt cacao butter over a double boiler or in a food dehydrator. Stir in cacao powder and maple syrup. Once melted use a Tablespoon to pour 3/4 to 1 Tablespoon melted choc-olate into the bottom of each pa-per muffin cup. Put in the freezer to firm up while you make the other layers. Save the remaining chocolate for coating the candies at the end!

Step 2: Coconut Marshmallow 1 cup dried coconut 1/4 cup maple syrup 2 Tablespoons melted coconut oil 1/2 teaspoon vanilla pinch pink Himalayan sea salt

Note: This will easily make twice the amount of the coconut layer than you need, but I find it hard to blend only 1/2 a cup coconut properly. Just form coconut maca-roon cookies with the remaining batter. OR, you can attempt to make a half batch of this with your food processor.

Blend 1 cup dried coconut in your food processor for a one to two minutes until it is finely broken down. Add in maple syrup, co-conut oil, vanilla, and sea salt, and blend for another minute or two. Form little balls of the coconut mixture with your hands and mash down onto the chocolate layer in the muffin cups.

Step 3: Caramel Layer 6 medjool dates (pits removed) 3 Tablespoons maple syrup 3 Tablespoons melted coconut oil 1 teaspoon vanilla pinch pink Himalayan sea salt

Blend all ingredients for up to 2 minutes until you have a sticky caramel. Spoon on a little bit of the caramel over the coconut lay-er, then add the nuts below.

Step 4: Nut Layer 1/2 cup rough chopped raw walnuts (or use pecans, almonds, or raw jungle peanuts)

Push your chopped nuts or seeds into the caramel layer, then spoon

over the remaining melted choco-late from above. If you dont want the candy cup look, with the ridges on the sides, then you can remove the candies from the muf-fin cups just before covering with chocolate and set on a flat piece of parchment paper to firm up. Put into the freezer for 20 minutes or so. Enjoy!!

Candy should be stored in the freezer or refridgerator.

Note: The nut layer is totally optional. If you would like to make a nut free treat, just omit the nuts. Or you can experiment with using sunflower seeds or pumpkin seeds instead!

Goo Goo Clusters (Raw)

Betty RawkerDownload

Recipe

Before you get started, soak one cup of dates for at least four hours.

The Base1 cup of soaked dates1/2 cup of cacao powder1/2 cup of unsweetened shredded coconut1/2 cup of almonds

Process the above in your food processor until it all comes together. Press the mixture into a parchment lined loaf pan, flatten the top and set aside.

The Middle Layer1 cup of unsweetened shredded coconut1/2 cup of coconut oil1/4 cup of coconut nectar (or sweetener of your choice)a pinch of turmeric (optional)2 tbsp of coconut flour

Process the first four ingredients in your food processor until smooth, remove the blade and stir in your coconut flour.

If the mixture seems a bit moist, dont worry, it all works out. Pour the mixture over your base and smooth out the top. Then place it all in the freezer for about 30 minutes.

The Chocolate Layer1/4 cup of cacao powder2 tbsp of coconut oil1/4 tsp of vanilla powder

Place the ingredients into a stain-less steel bowl and rest the bowl over a pot of simmering water just long enough for the oil to melt. Give it all a good stir and drizzle it over the top of the first two layers. Because the first two layers have

been in the freezer, youll want to spread the chocolate fairly quickly so that it doesnt harden unevenly.

Slice with a cool, dry knife and store the bars in the fridge.

Cocomo Bars (Raw)

Simply Dish


DownloadRecipe

Because our readers are all over the world, you may need a conversion table before you prepare our recipes. Below is a great link and a conversion table from their page to get you started:

Converting Recipes to Metric Measures (visit The Metric Kitchen web site for full details).

Converting Measurements

Liquids (and Herbs and Spices)

Liquids can be converted to liters or milliliters with the following table. Small volumes (less than about 1 fluid ounce or 2 tablespoons) of ingredi-ents such as salt, herbs, spices, baking powder, etc. should also be converted with this table. Do not use this table to convert other non-liquid ingredients.

Weight

Weights can be converted with the following table. Note that the ounces referred to in this table are not the same as fluid ounces.

DownloadRecipe

To download any of our recipes, click the Download

Recipe button.

www.blikki.com | 2013 | Aug/Sept - 17

eve all heard that the holidays are supposed to be the most wonderful time of the year. But between traveling, weather, relatives, money and social gatherings, the holidays can often be a big source of stress. This stress taxes your body and make you more susceptible to get-ting sick. Which then, becomes another source of stress during an already busy time of year.

While I cant solve the longstand-ing family tension, I can offer you a few tricks to help you keep calm, relaxed, stress-free and healthy throughout the holiday season.

1. Speak up about your needs and dont let family obliga-tion force you to do something

harmful to yourself. If planing the perfect gourmet five-course holiday meal is causing you distress, speak up and either ask others to help or scale back.

2. Remember what the hol-idays are really all about. Ultimately, this time is about getting together with those you love, giving back to those less for-tunate and feeling grateful for the past year and the year to come. Its easily to get lost in the details and the expectation of judgmen-tal in-laws, but once you remem-ber and remind those around you about the greater meaning, it is hard to really be upset about a burned casserole.

3. Keep up your regular ex-ercise routine, and/or add in some walking, yoga or tai chi. The stress relief benefits are tremendous both for your body and mind. If you need to vent some frustration or anger a vigorous workout is a great way to do that. Also, walking after big holiday meals will help digestion and build strong bonds with your walking mates.

4. Food this one can be tricky, especially if your food habits dont jive with those whom you are gathering. To support your body and to not add any physiologic stress on top of emotional stress, it is best to stick with what you know works

Managing Holiday


Dr. Laura Figoski, is a licensed Naturopathic Doctor (N.D.) practicing in San Francisco, CA.

Stress: 9 Tips to Stay Happy

Dr. Figoski offers tips and strategies on how to avoid holiday stress

W

for you. Feel free to give yourself permission for some celebra-tory indulgence; but dont let an occasional indulgence turn into a new bad habit. Sugar, alcohol, and rich foods (along with foods you may be sensitive to) can all cause stress to your body. Taxing it with these foods leaves you less reserves to manage everything else.

5. Make sure to take a high quality multi-vitamin and multi-mineral supplement, with a full spectrum of B complex vi-tamins, daily. The multi will help to fill gaps in nutrition and the B complex vitamins are critical for supporting your body during times of stress.

6. Consider taking adaptogen-ic herbs. This is a category of herbs that help your body adapt to stress. They provide energy when it is needed, but also help you to calm down, rest and relax. Ashwaganda, ginseng, rhodiola and licorice are all exam-ples of herbs that are adaptogens. For best results consult with a na-turopathic doctor or other herbal practitioner to make sure you get a formula that is appropriate for you.

7. Avoid stimulants, especially sugar and caffeine. While providing an initial burst of energy, these deplete the bodys reserves and leave you worse off then when you started, thus leading to another dose and a roll-er coaster of mood, energy and symptoms.

8. Mindfulness practices are wonderful at managing

stress, and also preventing that stress from getting so over-whelming in the first place. If you do not have a form of mind-fulness or meditation that you do regularly, begin with some simple, conscious, focused and intentional deep breathing. Five to ten minutes daily can make a big difference. Start now. Start before things get overwhelming. Mindfulness practices work be-cause they teach your brain what it is like to feel calm and relaxed and help you to build conscious awareness of it. That way, when you are stressed, you can con-sciously remind yourself to return to that state of calm and your brain knows where to go. They also work best when that calm-ness is familiar and accessible, which is something that comes with regular practice.

9. Extra immune support. If you know you are prone to get sick this time of year, it is good idea to make sure your im-mune system has all the support it needs. In addition to all of the above, extra vitamins A, D, and C as well as the herbs astragalus, ginger and licorice are all going be helpful in supporting your immune system and fighting off viruses.

All of the above are great ways to decrease stress and to help protect your physical body from its damaging effects. And, they all work to support each other, so the more you do the more effec-tive they all are. Whether you are excited about or dread the approaching holidays remember that, just like everything else,

this too shall pass, and before you know it, a fresh start in January 2014 will be here. Safe and happy and stress-free holiday wishes to you and yours.


Dr. Laura Figoski, is a licensed Naturopathic Doctor (N.D.) practicing in San Francisco, CA. Emphasizing nature-based, individualized and holistic recommendations, she provides naturopathic primary care with a focus in heart disease and di-abetes. Ultimately, her mission is to help her patients find or regain peace, joy and ease.

1. Cake and pie formsTwo sizes of spring forms is useful to make cheesecakes and regular cakes. How-ever you can make raw pies in any container as it doesnt need to be in an oven like conventional pies. This opens up for unexpected creativity. A mini teacup pie anyone?


EQUIPMENT

8 MustHave Toolsfor the Raw Kitchen

Whether youre a raw food newbie or eat com-pletely raw, having the right tools to prepare your raw soups, sauces, cakes, snacks, and other tanta-lizing goodies can make all the difference in your raw food experience. Karolina Eleonra of The Raw Dessert Kitchen shares her must-have kitchen gadgets and appliances. These tools will make prep easy and your presen-tation picture perfect as you to churn out your pretty and amazing-raw meals.

2. ZesterIs basically the same tool as you use when shredding parmesan cheese. It is also used to shred citrus fruits (zest) in the raw food kitch-en but also nuts and vegetables. You can chop citrus zest with a knife, but this tool makes it quicker.

3. Pastry bags with different tipsThis is a fun and small investment. It is used to make decorations, to apply frosting, to fill cup-cakes, leathers (rolled up dried fruit sheets) to fill glasses with mousse etc.

4. Coffee grinderA small and flexible electrical kitchen tool that can be used to quickly grind dry nuts and seeds into fine flour. Yet again you can use your blender or food processor if you want to make nut and seeds flour, a coffee grinder is not essensial, but makes it easier for you. Plus if you dont have a high powered blender like a Vitamix, youll get finer flour using a coffe grinder.



6. Digital kitchen scaleWhen following raw chocolate recipes its prac-tic to have a kitchen scale to get exact mea-surement. Choose a scale which provide easy to read measurements and high precision with a tare function, which allows you to subtract the weight of the bowl or plate from the measure-ment.

EQUIPMENT

5. Blender / Food processorA blender is cone shaped and its job is to blend food with higher content of liquid, such as smoothies, juices, creams, sauces and thin batters. A food processor requires less or now liquid to function and can do the heavier jobs. Use it when you make crusts, pizza dough, pie and cake fillings, cake bases, whipped creams and so on. We recommend the high powered blender Vitamix to do the job for you.


8. DehydratorIs a food dehydrator, which is used to dry veg-etables, fruits, berries, herbs and to make raw pies, crusts, pizzas, burgers, breads, crackers, cookies, to melt Coconut oil or Cacao butter etc. You can sprout nuts and seeds and then dry them in the dehydrator in order to make flour of it later. Dehydrators have round shapes or square. The square models often have five to nine trays that are topped with plastic sheets, and on top of them removable mesh sheets, with a non-stick surface. If your food is very moist or loose, you use the non-stick sheet, which after a couple of hours in the dehydra-tor is peeled off. We recommend the Excalibur dehydrator ovens.

7. Vegetable juicerTurns carrots, celery sticks, apples, kiwis, lettuce, kale, zucchinis and other fruits and vegetables into wonderful juices. Maybe you want to color a cake with red beetroot juice? Or add carrot juice to a carrot cake? Or you want to make an apple pie and soak the raisins in raw apple juice? This is when the vegetable juice comes in handy.


I love the holidays. The fresh winter air, nights by the fire, and celebrating with family and friends. I love everything about the holidays, especially gift giving. While choosing original gifts for the holidays can be some of the most stressful tasks we face all year long, it doesnt have to be. I choose wine!

For my friends and family of legal drinking age a fine bottle of wine, chosen thoughtfully, can be a most memorable and special gift. Sure, youre not a sommelier and you might not know the best vintages of Chateaux Margaux but you dont need to! For something really special, choose an organic wine.

Winemaking began in the Middle East over 8000 years ago and for most of its long history winemak-ers have used basic organic farm-ing techniques to make legendary wine without modern synthetic pesticides. Using only elemental sulfur dusted over plants, farmers succeeded in popularizing wine-making across Europe, Asia, the Middle East, and North Africa.

Insiders Guide Buying Holiday Wine

by Drew Cuddy


Only in the past few centuries have humans begun developing and using advanced pesticides to make farming easier.

Early-modern pesticides included arsenic, mercury, and lead. While they increased farmers produc-tivity, consumers suffered terrible health and environmental effects. As the complexity of modern synthetic pesticides rises, so does their litany of health and environ-mental complications.

On the other hand, wine can provide significant health ben-efits. Research has shown that compounds found in wine, such as resveratrol, are linked to longevity and heart health. Why must farmworkers, consumers, and environmental diversity suf-fer from caustic chemicals when wine not only benefits health but can be made equally fabulous in an organic environment?

The international Federation of Organic Agriculture Movements guiding principle is that, organic agriculture is a production system that sustains the health of soils, ecosystems and people. Today nearly 2000 winemakers around the world are producing certi-fied organic wines and more are choosing to convert to organic every year.

When I visit organic winemak-ers they tell me theyve chosen to grow organic because they want their children to walk safely barefoot in their fields, they value their workers and clients health over profit, and that they

can grow an equal quality grape using agriculture that benefits the health of their family and land. Its these reasons that Ive chosen to work exclusively with small family estate wine producers and why everyone should buy organic. They arent following a trend; they do it for their personal passion for health and quality.

When choosing wines for holiday gifts, I choose organic because I care. Giving organic wine says I care about your health, I care about your enjoyment, and you matter to me!

But how do you choose these wines?

The most important piece to the organic puzzle is certification. Plenty of winemakers and shops will say that a wine is organic but only those with official certifi-cation can be verified and held accountable. Certification shows that the producer is serious and committed to organic farming. Look for an official seal from the USDA and one of the many other international seals.

When choosing organic wines, look for these certifying lables:

Brian and Drew Cuddy, found-ers of the Organic Cellar, are importers of fine organic wines of the world. The Organic Cellar specializes in old world wines from single- family producers whose passion and history drives quality.

Sicilian Varietal Six Pack

The perfect gift for an emerging wine lover, experienced enthusiast, or organic oenologist! This pack of six Organic Certified wines are from the Rilento Wine Company based in Gibellina Nuova in Sicily, Italy. This is a rare opportunity to experience six distinct single varietal wines from one single region. It includes a lovely mix of both international and native grape varietals; from Chardonnay to Grillo, Pinot Nero to Nervo dAvola.

Whether its gifts for friends or a gift for yourself this is a thoughtful & wallet friendly option for your Holiday giving! Make this your first purchase from The Organic Cellar!


For the busy hostess, old-world wine drinker, or regular re-gifter, the Organic European Explorer ($125) pack is a homerun. Six organic certified wines from Italy, France, and Spain shine in this holiday oriented pack. Toast the New Year with award winning Cava and Prosecco, pair your holiday feast with a rich Chianti or Navarra, ruminate on the joy of a crackling fire with a fine Nebbiolo or right bank Bordeaux. Regardless of your winter leisure, youll find a perfect complement in this case.

Organic European Explorer Pack


Biodynamic Batch

Designed for the wine collector with one of everything, the organic devotee, or the health guru, Ive picked six that I call the Biodynamic Batch. The batch includes six incredible biodynamic (a step beyond organic) certified wines from Italy, Spain, and France focusing on traditional grape varieties, ancient farming practices, and world-class quality. Biodynamic producers integrate organic farming with a series of ecosystem fortifying treatments and intense manual vine management used by most of the worlds finest wine producers. This method of winemaking is as effective for quality as it is for the environment. Low sulfites, heightened varietal expression, and intense terroir driven flavors are typical of biodynamic wine and this pack is no exception.

For $150, this pack is an exceptional steal that will age terrifically and be enjoyed for years to come.


14 - Aug/Sept | 2013 | www.blikki.com Photo and Recipe Courtesy of Allyson Kramer


the recipesMacadamia Nut Pie

Vegan Mincemeat

GF - Apple Pie Cheesecake

Persian Love Cake

Pumpkin Lucuma Cheesecake

GF - Bourbon Pump-kin Cheesecake Brownies

GF - Gingerbread

Raw Pumpkin Pie

Paleo Dulce De Leche Cheesecake

Raw Black Forest Gateau

Pumpkin Spice Pie

Vegan Chocolate Banana Cream Pie

GF - Chocolate Mint Pinwheel Cookies

GF - Quinoa Chocolate Cake

GF - Chocolate Hazelnut Brown Butter Cake

Making a dessert from scratch to share with family and friends is a favorite way to show love during the Holidays. Our healthier versions incorporate the Seasons most beloved flavors pumpkin, gingerbread, caramel, apple, and chocolate! And the best part? No one will believe theyre eating a healthy dessert!


Crust:1/2 cup shredded coconut, unsweetened1 cup almond flour1/2 cup pecans5 tbs coconut oil, melted1 tbs raw honey2 tbs raw cacao powder

Filling:1 cup almond butter6 large Medjool dates1 cup plain yoghurt (I used Greek yogurt)4 tbs coconut oil (melted)1 tsp orange juice1 tbs vanilla extractpinch salt1/2 cup macadamia nuts

Crust:

Grind the pecans in a blender, or food processor

In a bowl combine the ground pecans, coconut oil, honey, cacao powder, almond flour and shred-ded coconut. Work the mixture with your hands until all is com-bined and a dough is formed

Pat the crust mixture onto the bottom of an 8 inch removable bottom pan

Filling:

Remove the pits from the datesIn a blender or food processor process the dates until smoothAdd almond butter, coconut oil,

plain yogurt, vanilla and salt and process until you achieve a smooth consistency

Pour the mixture on top of the crust

Ground the macadamia nuts until just coarsely chopped, leaving a few larger pieces and toss it on top of the pie

Freeze for about 2 hours before serving

The pie has a very smooth consistency, similar to a cheese-cake. Best to keep it frozen or it will get softer if kept in the fridge.

No-Bake Macadamia Nut Pie

Photo and Recipe Courtesy of Living Healthy with Chocolate

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Vegan MincemeatServings 8-10 mince meat pies

Ingredients160g (1 cup) of raisins160g (1 cup) sultanas70g (1/2 cup) dried apricots40g (1/4 cup) chopped blanched almonds1 tbsp linseeds (flax seeds)3 tbsp agave syrup1 tbsp blackstrap molasses2 tsp vanilla extract2 cups apple sauce65ml (1/3 cup) water1 tsp cinnamon2 tsp mixed spiceZest of One Whole Medium Sized Orange2-3 tbsp brandy (optional)

Directions Mix together all ingredients with 5 tbsp of water. Cover and simmer for 30 -40 minutes. During this time you may need to add additional water. Stir the mincemeat ever 5 minutes to keep an eye on its consistency.

Add brandy during the cooking process or at the end if desired (it will also help preserve the mince-meat once placed in sterilised seal tight containers). Place in to two jars or set to one side if you plan on using it straight away for your pies!

Pie Crust2 cups wholegrain spelt flour cup milk110g ( cup) of vegan marga-rine1 tsp cinnamon

DirectionsPreheat oven to 180C (350F).

Process flour and vegan mar-garine in a food processor until the two have formed fine bread-crumbs; slowly add in milk until the dough forms a ball (keep the food processor on low as you add in the milk).

Remove the dough from the food processer, bring it fully together with your hands (preferably cold hands) and place between two

pieces of baking parchment or greaseproof paper. Roll the pas-try out as thinly as you can get it (about 1-2cm).

If youre baking the mince pies using a muffin tray use a cutter 2-3cm larger than the circum-ference of the top of the muffin hollow to cut discs of pastry to fill them. They method can be used to cut discs if you are using individual pie cases. If youre not using a non stick tray or cases be sure to light grease either or before placing your pastry inside.

Stab the bottom of each case a few times with a fork before plac-ing a small sheet of greaseproof paper and a tablespoon of dried beans/lentils in to each. Place in the oven to blind bake for 10 minutes.

Meanwhile bring remaining pastry and cuttings back together and roll out as before. Using your knife or cutter of your choice, cut small pieces of pastry to place on top of the filled mince pies.

Remove the pastry cases from the oven, remove bean/lentils and greaseproof paper.

To Assemble::

Fill each one with 1 tbsp of mincemeat (or your desired amount) and place one of your small cuttings of pastry on top. Place back in the oven for a further 10-15 minutes until the pastry feel crisp to the touch and is starting to brown.

Allow pies to cool in the tray or cases. Serve warm or cold with your creamy topping of choice!

Photo and Recipe Courtesy of Peachy Palate

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Crust:

3 cups whole pecans 4 tbsp granulated sugar 3 tbsp superfine brown rice flour 6 tbsp melted vegan margarine

Filling:

2 tbsp almond milk 3 tbsp lemon juice 3 tubs tofutti better than cream cheese 1 package (19 oz) extra firm regular tofu (not silken) 1 tsp vanilla bean paste, or one scraped vanilla bean pod 1/2 cup packed brown sugar 1 1/2 tsp cinnamon 3/4 tsp cloves 6 tbsp superfine brown rice flour

Topping:

2-3 medium sized honeycrisp or granny smith apples 2 tbsp cold vegan margarine, cut into small bits 1 1/2 cups packed brown sugar 1/4 cup potato starch mixed with 1/4 cup very cold water

Crust:

To make crust, preheat oven to 400 F. Pulse pecans, sugar and superfine brown rice flour in food processor until crum-bly. Stir in melted vegan margarine with fork until well mixed. Press mixture into springform pan until crust is about 1/4 inch thick. Bake in preheated oven for 13 minutes. Let cool slightly and reduce heat to 325 F.

Filling:

Place all ingredients for filling into bowl and stir together until roughly mixed. Transfer to food processor and blend until smooth. Spread the contents of food pro-cessor evenly into baked crust and place in oven.

Bake for 70 minutes. Turn off oven, but leave cheesecake in oven for an additional hour. Remove from oven and let cool on wire rack until room temp. Chill in fridge for a few hours before making topping.

Apple Pie Cheesecake ~ Vegan & Gluten Free


Topping:

Slice apples thinly, leaving peels on apples. Toss with margarine and place into small frying pan. Saute over medium heat until apples are softened and a good amount of water has been produced. Stir in brown sugar and let mixture cook over medium heat until bubbly. Add in potato starch mixed with water, stirring constantly until thickened. Remove from heat and let cool slightly.

Top cheesecake with apple mixture and chill in fridge for a few more hours or preferably overnight until firm.


Photo and Recipe Courtesy of Allyson Kramer

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IngredientsServes 8

3 cups almond meal1 cup white sugar1 cup brown sugar1/2 cup (1 stick) unsalted butter, softened at room temperature1/2 teaspoon salt2 large eggs1 cup strained yogurt2 tablespoons rose water1 teaspoon ground cardamomZest of 1 lime1 tablespoon lime juice1/4 cup chopped pistachios1/4 cup sliced almonds (lightly toasted)1 tablespoon dried rose petals (crushed) *optional

Pre-heat the oven to 350 de-grees Fahrenheit. In a large mixing bowl combine almond meal, sugar, butter and salt. Mix thoroughly by hands.Lightly butter the bottom of a 9- inch springform pan. Divide mixture in half and press half of the mixture evenly into the bottom of the greased pan.Beat the eggs lightly and add to the remain-ing almond meal sugar mixture. Add yogurt, lime zest, lime juice, cardamom and rose water and using a wooden spoon mix all wingredients together until well blended. Pour the creamy mix-ture over the prepared base in the pan and using a small spatula smooth out the surface. Sprinkle

the chopped pistachios, sliced almonds and rose petals on top or however you want to decorate. It's your love cake!Set the cake on the middle-rack of the oven and bake for (45-50) minutes until center is set and the cake is golden.Remove from oven and cool completely in the pan.

Transfer the Persian love cake onto a serving platter, slice and serve with a dollop of strained yogurt, some fresh sliced fruits and a hot cup of chai.

Persian Love Cake

Photo and Recipe Courtesy of Tumeric and Saffron

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Crust3/4 cup almonds1/4 cup dates

Grind the almonds to flour in a food processor.

Add the pitted dates and process into a dough.

Add 1 teaspoon water if needed to hold the mixture together.

Filling1 cup cooked pumpkin puree1 cup cashews1/2 cup water6 tablespoons maple syrup4 tablespoons lucuma powder2 teaspoons pure vanilla ex-tract1 teaspoon cinnamon4-8 drops stevia1 teaspoon psyllium1/2 cup + 2 tablespoons melt-ed coconut oil5 teaspoons melted cacao butter

Blend all but the psyllium, oil, and butter in a high speed blend-er until smooth.

Add these last three ingredients. Blend to combine.

Pour the mixture over the crusts.

Chill in the fridge or freezer until firm (at least 8 hours in the fridge).

Pumpkin Lucuma CheesecakeSingle Serving

Photo and Recipe Courtesy of Sweetly Raw

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Makes 16 small but rich brownies

Pumpkin Cheesecake Swirl:8 ounces (about 1 cup) pumpkin or winter squash puree8 ounces cream cheese, at room temperature6 tablespoons sugar1/4 teaspoon salt1/2 teaspoon cinnamon1/4 teaspoon grated nutmegpinch allspicepinch cloves1 large egg, room temperature1/2 teaspoon vanilla extract

Bourbon Brownie Batter:6 tablespoons (3 ounces) un-salted butter, cut into pieces4 ounces bittersweet or semi-sweet chocolate, chopped (1 scant cup) 2/3 cup sugar2 large eggs, at room tempera-ture1 teaspoon vanilla extract2 tablespoons Bourbon1/2 cup (2 3/4 ounces) sweet white rice flour1 tablespoon tapioca flour 2 tablespoons unsweetened cocoa powder1/4 teaspoon salt1/2 cup (2 3/4 ounces/80g) chopped chocolate or chocolate chips

Preparation:Position a rack in the center of the oven and preheat to 350F. Line an 8x8 or 9x9" square baking pan on all sides with parchment paper or heavy-duty aluminum foil, leaving a 2" overhang.

Gluten Free Bourbon Pumpkin Cheesecake Brownies


Photo and Recipe Courtesy of Bojon Gourmet

Make the cheesecake:To extract excess moisture from the pumpkin, spread the puree in a 1/4" thick layer on a triple layer of paper towels, then stack 3 more paper towels on top, and press down gently. Let the pump-kin drain while you begin mixing the cheesecake batter. The paper towels will peel off easily.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low until smooth, scraping down the sides of the bowl as necessary. Add the sugar and beat on medium speed until fluffy, a few minutes, scraping the bowl and paddle once or twice to make sure the mixture is completely smooth. Beat in the salt and spices until combined,

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then the egg and vanilla extract. Peel the paper towels off of the pumpkin puree and add it in, scraping the bowl and paddle again, until the mixture is homog-enous. Place the cheesecake batter in the refrigerator while you...

Make the brownie batter:In a medium saucepan, melt the butter over medium heat. Reduce the heat to low, add the chocolate, and stir until just melted. Remove from the heat, and whisk in the sugar. Whisk in the eggs, vanilla and bourbon until smooth. Add the flour, cocoa and salt and whisk until smooth. Stir in the chocolate chunks.

Scrape about 3/4 of the brownie batter into the prepared pan and spread into an even layer. Gently pour the cheesecake all over the top of the batter. Dollop the remaining brownie batter over the top in 7 or 8 big blobs. Drag the tip of a paring knife through the batters back and forth a few times in both directions to swirl. (But don't over-swirlyou want the mix-tures to stay separate.)

Bake the brownies until puffed all over, about 40 minutes, rotating the pan halfway through baking. Let the brown-ies cool completely in the pan, then use the parchment handles to lift the mega brownie out. (Optionally, chill the brown-ies until cold for the cleanest cuts, about 2 hours). Use a large chef's knife dipped in hot water and wiped clean between each cut to trim away the outer 1/4" (if you like), then cut the brownies into 16 squares.

Store the brownies in the fridge; they are best within the first 2 days of being baked, but will keep for up to 5.

Drizzle andDrag

Gently pour the cheesecake all over the top of the batter

Dollop the remaining brownie batter over the top in 7 or 8 big blobs.

Drag the tip of a paring knife through the batters back and forth a few times in both directions to swirl.

Gluten-Free GingerbreadYield: 16-20 gingerbread

Ingredients

285 grams (~2 3/4 cups, but please weigh it!) almond flour or almond meal1/4 cup (33 grams) coconut flour1/2 teaspoon salt1/2 teaspoon baking soda3/4 teaspoon cinnamon3/4 teaspoon ginger1/2 teaspoon cloves1/4 teaspoon nutmeg1/4 cup + 2 tablespoons (120 grams) honey1/4 cup (60ml) molasses1/4 cup (56 grams) coconut oil, melt-ed

DirectionsIn a medium bowl, combine all the dry ingredients and set this bowl aside.

In another medium bowl, combine the wet ingredients. Add the dry ingredients to the wet ingredients and stir just until combined.

Divide the dough into four balls, place the balls in plastic wrap and chill in the freezer for at least 30 minutes or until the dough is quite firm.

Preheat your oven to 350F (176C). Get out two pieces of parchment paper or two Silpats and flour both of them with al-mond flour or whatever kind of flour you like. I normally don't flour my Silpats but here it's absolutely necessary.

Take out one ball of dough at a time, roll it out to about ", and, working quickly, use your cookie cutters of choice to cut out the desired shapes. I prefer to cut the shapes, leaving about 3/4" between each one, and then remove the dough sur-rounding the shape. That way I don't have

to worry about damaging the gingerbread men. Gather up the leftover dough and place back in the freezer. Bake the gingerbread men for 7 - 9 minutes. They'll still be soft when you take them out of the oven.

Immediately remove the piece of parchment paper or Silpat from the pan to prevent the gingerbread men from baking even more. If you want them slightly crunchy, you can let them cool on the cookie sheet. When completely cooled, you can pipe on some white chocolate for decora-tion.

Store in an airtight container. They get really soft if not properly stored or if left too long uncovered. I didn't pack mine up for several hours but luckily liked my ginger-bread men that soft however. The only downside is that they stuck together a little (but you can easily pull them apart again).

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Photo and Recipe Courtesy of Texanerin

Raw Pumpkin Piemakes one pie

Crust:1 cup cashews1 cup almonds1/4 cup raisins1 cup dates1/8 teaspoon salt

Pumpkin filling:1 sugar pumpkin (about 7 cups), peeled, gutted and cut into cubes1 cup dates4-5 tablespoons melted coconut oil1/3 cup maple syrup1-4 tablespoons pumpkin pie spice (cinnamon, nut-meg, ginger & cloves)

To Make The Crust:Process the nuts in your food processor until they are like a rough flour. Add the dates, raisins and salt. Pulse until it all sticks together in a lump. Press into the bottom of a pie dish and refrigerate.

To Make The Pie Filling:Process the pumpkin cubes until they can't get any small-er in your food processor. Add in the other ingredients and process until it can't get any smoother. Transfer the filling to your high speed blender and blend on the highest setting to get it super smooth like the cooked version. Add whatever you think it needs. Spread the filling onto your pie crust and let it set in the fridge for a few hours.

www.blikki.com | 2013 | Oct/Nov - 41Photo and Recipe Courtesy of This Rawsome Vegan Life

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Servings: 8-10

Crust1 cup raw almonds1/4 tsp. sea salt10 medjool dates, pits re-moved1/4 cup raw honey, melted1/2 tsp. vanilla extract

Cheesecake4 cups raw macadamia nuts or cashews1/2 cup full fat coconut milk2/3 cup raw honey, melted1/2 cup coconut oil, melted1/2 tsp. sea salt1 Tbsp. vanilla extract2 Tbsp. lemon juice

Dulce De Leche2 cans full fat coconut milk (about 3 1/2 cups)1 cup raw honey2 tsp. vanilla extract1/2 tsp. sea salt

Chocolate Drizzle2oz 100% cacao unsweetened chocolate bar2 1/2 Tbsp. raw honey

Equipment:6" to 9" springpanLarge saucepanStirring spoonLarge food processor or blenderParchment paper

To Make The Crust Layer:

1. Place the almonds in food pro-cessor or blender and blend into small chunks. Add the remain-

ing ingredients and blend until combined (you will have a thick paste).

2. Line the bottom of your springform pan with some parchment paper and place the crust ingredients on the bottom of the pan. Press the crust across the bottom of the pan using your hands (you can use another piece of parchment paper to help keep the crust from sticking to your hands). Place the pan in the freezer while you prepare the cheesecake layer

To Make The Cheesecake Layer:

1. Place the macadamia nuts or cashews in or blender and blend into small chunks. Add the remaining ingredients and blend until well combined and smooth.

2. Pour the cheesecake layer into the pan on top of the crust. Place in the freezer while you prepare the dulce de leche layer.

To Make The Dulce De Leche Layer:

1. Place a large saucepan over medium-high heat and add all of the dulce de leche ingredients to the pan. Stir to combine the ingredients.

2. Reduce the heat to medium and continue to stir the ingredi-ents frequently to prevent from burning. Continue to cook the dulce de leche until the sauce is reduced by about half and has turned a light brown/caramel col-

or. It can take up to 30 minutes for this to occur.

3. Pour the dulce de leche layer into the pan on top of the cheese-cake layer. Place in the freezer for 3-4 hours to set.

To Make The Chocolate Drizzle:

1. To make the chocolate driz-zle, microwave the raw honey in a heat safe bowl for about 30 seconds to 1 minute, or until just melted. Add the chocolate and stir. The chocolate should begin to melt from the heat of the honey mixture. If it does not fully melt, you can put it back in the microwave on 50% setting and heat for another 15 second at a time until fully melted, stirring each time. Be careful not to leave the chocolate in the microwave too long or it will scorch.

To Assemble:

1. Loosen the cheesecake by running a think knife around the inside of the pan. Remove the cheesecake from the pan and gently transfer to a plate.

2. Take a spoon and drizzle the chocolate over the top of the cheesecake. Top with fruit gar-nish (optional) and serve. Store any extra in the freezer and allow to thaw for about 5-10 minutes before serving.

Paleo Dulce De Leche Cheesecake

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Photo and Recipe Courtesy of Paleo Cupboard


Photo and Recipe Courtesy of Raw Lifestyle Co

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Raw Black Forest Gateau - Chocolate Cake RecipeYou will need: A batch of my raw coconut choco-late recipe made and in the freezer - spread it over two large trays so its very thin like the outside of the cake shown.

Raw Chocolate Recipe 1 and 1/3 cup of coconut oil melted1 cup of natural raw cacao pow-der1/2 cup of raw vanilla plant/pea protein1/2 tsp of natural vanillapinch of sea salt50 grams of dried finely shred-ded coconut1/4 cup of honey - or agave Simply melt the coconut oil and then using an electric beater or blender whizz it all together until smooth. Pour into a tray and set in the freezer.

Raw Chocolate Cake Makes three cake layers1 cup of almond flour1 cup of cacao powder1 cup of pea/plant protein in vanilla or chocolate1.5 cup of soaked and pureed dates ( soak overnight in really minimal water and blend with water in)1 tbsp pure vanilla cup of agave syrup/ honey or maple syrup depending on your preference cup of chia seeds cup of melted coconut oilWater on the sideAdd the cacao powder, protein and almond flour and wet down slowly with water until you can mix it together by hand-dont get it sloppy though! Now add the remaining ingredients and mix by hand roughly then place in

the blender and process to form a mealy rough dough. It shouldnt be to wet. Easily pressed together!Now separate into three bowls. Place two bowls aside and then firmly press the mixture from the first bowl in to your tin to form your first layer of cake!Place in the freezer until firm, carefully remove with a thin metal fish slice and place on a plate in the freezer. repeat this step un-til you have all three cake layers ready for assembly. This could take a full day.

Raw Chocolate Fudge Sauce 1 cup of soaked and pureed dates (soak overnight in really minimal water and blend with water in)1/2 cup of cacao powder1/4 cup of melted coconut oil2 tbsp. agave/honey/maplepinch of sea saltPuree together until super smooth and place aside

Raw Chocolate Mousse1 large or two medium avocados pureed3 tbsp. of cacao powder1 tsp pure vanilla3 tbsp honey/agave/maplepinch of sea salt Puree all ingredients into a mousse and place aside

Coconut Whip 1 can of coconut cream/milk place in the fridge/cooler the night prior to making1 tsp. vanilla1 tbsp. agave/honey/mapleRemove from the cooler and open the can. Pour off the clear liquid and you will have left the hard white part. Beat this on high with an electric beater with the added ingredients and then place in the

cooler till we are ready to layer.Other ingredients550g of cherries soaked in water 1tsp of vanilla. If you cant find cherries then use strawberries

Making the Layers!Remove the cake bottom from the freezer. Spread a layer of the choc-olate sauce and then scatter 1/3 of the cherries/berries.Spread 1/3 of the coconut whip over the top of the cherries and evenly level out. You should be able to just see the cherries.Place the next cake layer on top and repeat all layers again.

Now you have two layers done youre ready to make the final lay-er and top of the cake! So far you have the following layers

1 Cake, Chocolate Sauce , Cher-ries then coconut whip2 Cake, Chocolate Sauce, Cher-ries then coconut whip3 Cake

Now place in the freezer for two hours to set so we can finish it off!Carefully remove the tin it has been made in and place on your chosen dish for presentation. Remove the actual raw chocolate ( pre made from recipe above) and break into sizes like above. Spread chocolate fudge around the sides of the cake and stick the chocolate pieces on evenly to form a basket.Now spoon in the chocolate mousse then the rest of the co-conut whip and decorate with cherries and chocolate!Store in the cooler but place in the freezer for 30 minutes prior to serving to firm it up

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Makes a 6 springform pan

Ingredients: Crust: 1 1/2 cups raw pecans (un-soaked)1 cup packed Medjool dates (Pit-ted, chopped)1/2 tsp ground cinnamonFilling:3 1/2 cups cubed pumpkin1 ripe avocado (peeled, seeded)1 1/2 cups medjool dates (pitted)1 Tbsp cold-pressed coconut oil (melted)1 1/2 tsp pumpkin pie spice2 Tbsp raw agave nectar1 Tbsp lecithin powder (add as the last ingredient)Preparation:Crust:Combine the pecans, dates and cinnamon, in your food processor. Mix until well-blended.Please be sure to not over pro-cess or the nuts will release too much oil. The batter should stick

together when you pinch it be-tween your fingers.Press into a pie pan evenly and set in the fridge while you make the batter. You can press some of the crust up the sides of the Spring-form pan if you wish.Filling:Chop up your pumpkin into cubes before you add it to your food processor. Be sure to remove the seeds and skin. Process your cubed pumpkin until it is really well-broken-down.Transfer the pumpkin into your blender and add the avocado, coconut oil, dates, pumpkin spice and agave and blend until thor-oughly mixed and smooth.Slowly add the lecithin while the blender is running. You want to add this last because it is a thick-ener. Your recipe will taste just as good without it but lecithin helps the pie to set up for slicing.Pour the mixture into the pie pan over the crust.

Set in the fridge to chill. Your pie will be ready within an hour, you just want it to set up. Dont expect the color of your pie to be really orange.For the icing, I made the Raw Caramel Frosting with chopped up pecans in it.Topping Ingredients for caramel:1/2 cup of raw almond butter1/2 cup maple syrup or raw dark agave syrup1/2 cup date paste2 tsp vanilla extract1/8 tsp saltPreparation for caramel sauce:Place all ingredients in a high-powdered blender and pro-cess until smooth.Stop occasionally to scrap the sides down.Store in the fridge in a glass con-tainer. Good for approximately 2 weeks. To soft, leave out at room temperature for a few hrs or pop in the microwave for 10 seconds.

Raw Pumpkin Spice Pie

Photo and Recipe Courtesy of Nouveau Raw

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Serves 8-10

Pie Ingredients:1 graham cracker pie crust (look to see if it contains hon-ey- many dont)3 oz. semi sweet baking choco-late (dairy free)3 bananas, ripe2 cups almond milk or other non dairy milk1 package vanilla pudding mix (not instant the stovetop kind)

Coconut Whipped Cream Ingredi-ents *optional1 can coconut milk (regular)2-3 teaspoons maple syrup or confectioners sugar1/2 tsp vanilla extract or vanilla powder

Chocolate Drizzle Ingredients *optional1 oz semi sweet baking chocolate (dairy free)

Pie Assembly Directions:

1. Remove graham cracker crust lid. Melt chocolate in a microwave safe bowl for 1 1/2 to 2 minutes.

2. With a spatula carefully spread chocolate mixture over crust, gen-tly dragging it up the sides. Set crust in refrigerator to harden.

3. When chocolate is firm, slice one of the bananas and place half of it on the bottom of the crust. Reserve the other half banana.

4. Blend 2 remaining bananas with 2 cups almond milk in a blender. Add to a saucepan with vanilla pudding mix and cook as directed on package. This makes the vanilla pudding turn into banana pudding with no artificial

flavors. (Bring to a boil over medi-um to medium high heat, stirring constantly until mixture boils.)

5. When thickened pour into pie crust and cool until chilled and set.

If you want the lowest fat version, stop here and serve as is without coconut whipped cream and choc-olate drizzle

6. Garnish top of pie with re-maining banana slices. Cover and refrigerate for 2-3 hours until set.

7. If desired top with coconut whipped creme and chocolate drizzle, or serve as is for a lower fat version. Instructions below.

Coconut Whipped Cream:

1. Place can of coconut milk in refrigerator for 6-8 hours, or in freezer for 3-4 hours until really really cold.

Vegan Chocolate Banana Cream Pie

2. Place metal bowl and egg beaters or immersion blender stick in freezer for minutes.

3. Remove can from freezer and turn upside down. Open can and pour off coconut water. (reserve for another recipe such as a smoothie).

4. Remove bowl from freezer and scoop out coconut cream with a spatula and add to chilled bowl.

5. Whip cream until light and fluffy. Add maple syrup or vanil-la extract if desired. Whip again until combined.

6. Garnish or serve.

Chocolate Drizzle Directions1. In a microwave safe bowl melt chocolate (1-1/2 minutes on high).

2. Drizzle over pie or dessert and serve.

Photo and Recipe Courtesy of Low Fat Vegan

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GLUTEN FREE CHOCOLATE MINT PINWHEEL COOKIESMakes about 40 cookies

IngredientsCookies1/2 cup Chocolate Chips For Vegan/Dairy-Free use dairy free chips1/2 tsp. Mint Extract cup Butter Vegan/Dairy-Free1/3 cup Sugar1 Egg for Vegan use cup water1 tsp. Vanilla Extract1 cups Sorghum Flour cup Tapioca Flour cup Chickpea Flour tsp. Xantan or Guar Gum tsp. Sea Salt (if using salted margarine or butter omit salt)

Chocolate Spread1 cup Chocolate Chips use dairy-free for Vegan/Dairy-Free1 tsp. Mint Extract

DirectionsWhen ready to bake pre-heat oven to 375 degrees. Melt cup of chocolate chips over hot wa-ter and stir in mint extract until smooth. Set aside. In a bowl, cream butter (or margarine) and sugar together. Add egg (or wa-ter) and vanilla, and blend in well. In a separate bowl add flours, xanthan or guar gum and salt and mix well. Gradually add the flour mixture to the butter (margarine) mixture and stir until well blend-ed. Divide the dough in half.

Add the melted chocolate to half of the dough and blend in well.

Gather vanilla dough into a ball and flatten ball between two pieces of plastic wrap. Roll dough out into a 13 X 9 rectangle. Place the dough, still between two pieces of plastic wrap, on a baking sheet and refrigerate until firm. Repeat with the chocolate dough. Using a ruler to measure, trim the rectangle to the correct size.

When chilled, take dough out and place the rectangle on the count-er. Peel off the top piece of plastic wrap from each rectangle. Invert one rectangle and gently place the exposed sides of the dough rectangles together on top of each other. If the dough is soft again re-chill it before the next step.

Use the plastic to roll dough lengthwise, jelly roll style. If the dough is soft again re-chill it be-fore the next step.

Cut dough into inch thick slices and place 2-inches apart on a silpat or parchment paper lined baking sheet. Bake 7-8 minutes.

Optional:

While cookies are cooling, melt remaining 1 cup of chocolate chips and 1 tsp. mint extract over hot water. Stir until smooth. Place tsp. of chocolate on the back of each cookie. Allow chocolate to set by placing the

cookies, chocolate side up, on a rack. When the chocolate is set and firm, transfer cookies to a tin or airtight container until ready to serve. Separate the layers of cook-ies with wax paper to prevent the cookies from sticking or breaking.

Dough roll can be frozen for later use. When ready to bake, allow the dough roll to thaw in the refrigerator until it can be easily sliced into cookies.


Recipe Courtesy of Gluten Free Baking Bear

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2/3 cup uncooked quinoa OR 2 cups + 4 teaspoons cooked quinoa4 large eggs1/3 cup milk1 teaspoon vanilla extract3/4 cup (6 ounces) butter, melt-ed and cooled1-1/2 cups sugar1 cup cocoa powder1-1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt

To Cook Quinoa:Rinse quinoa in a fine mesh strainer and drain. Place in a medium saucepan with water

and bring to a boil on medi-um-high heat. When the quinoa boils, cover the saucepan and reduce heat to low. Cook for 15 minutes. Remove from heat, leave the saucepan lid ajar and let stand for 10-15 minutes. Spread the quinoa on a baking sheet and cool completely, about 10 min-utes.

For The Cake:Preheat oven to 350F. Grease two 8-inch round cake pans and line the bottom of each with parch-ment paper. In a medium bowl, sift together cocoa powder, bak-ing powder, baking soda and salt and set aside. Place quinoa in a food processor and add 1 egg.

Blend for 2 minutes, then scrape down the sides of the processor. Repeat this step another 3 times, blending in each egg separately for 2 minutes and scraping down the sides of the processor before you add the next egg. When all eggs are incorporated, blend for 1-2 minutes more. Add milk, vanilla and melted butter and blend until incorporated. Next up, the dry ingredients: Add sug-ar and blend until incorporated. Add the sifted cocoa mixture and blend until incorporated.

Pour batter evenly between the two cake pans. Bake for 35-40 minutes, or until a cake tester inserted in the middle comes

Quinoa Chocolate Cake

Photo and Recipe Courtesy of Ant and Anise

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out clean. Remove cakes from oven and let cool for 10 minutes. Turn cakes out onto a cake rack, remove the parchment, and let cool completely before frosting.

Coconut Buttercream Frosting

4 egg whites1 cup sugarpinch of salt12 ounces (1-1/2 cups) butter, in cubes and softened slightly3 tablespoons coconut cream1/2 teaspoon vanilla extract1-1/2 teaspoon coconut extract

Fill a medium saucepan ? full with water and bring to a sim-mer. In the bowl of a stand mixer, add the egg whites, sugar and salt. Place the mixing bowl on top of the simmering water and whisk constantly until the sugar is dissolved and the tem-perature reaches 160F. (If you dont have a candy thermometer, whisk until the sugar has com-pletely dissolved and the egg white-sugar mixture is warm to the touch.)

Remove the mixing bowl from the heat and move it to your stand mixer. With the whisk attachment,whisk on high speed until stiff peaks form, about 4-5 minutes. Scrape down the sides of the bowl continue to whisk until the mixture is glossy and cool, another 4 minutes or so.Now youre ready to add the

butter: Change to the paddle attachment. With the mixer on medium speed, add the add the softened butter one piece at a time. Mix well after each piece of butter added. Occasionally stop and scrape down the sides of the bowl. (If the butter is too soft, the buttercream may be too runny. An easy fix is to place the whole bowl in the fridge for 10-15 minutes to let the butter firm up a bit before you contin-ue mixing.)

After all of the butter is incor-porated and the buttercream is silky smooth, add the coconut cream and extracts and mix un-til incorporated. Makes enough to frost an 8-inch layer cake.

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GF Chocolate Hazelnut Brown Butter CakeMakes one 8" cake

Ingredients:

6 ounces (1 1/2 sticks) unsalted butter, plus 1 tablespoon for the pan1/4 cup plus 2 tablespoons cocoa powder (preferably dutch-pro-cessed), plus 1 tablespoon for the pan1/2 vanilla bean1 1/4 cups hazelnuts, toasted, skins rubbed off, cooled1/4 cup flour (such as sweet rice, or all-purpose)1/2 teaspoon salt7 ounces (about 1 cup) egg whites, from about 7 eggs1/2 cup powdered sugar1/2 cup granulated sugar2 ounces (about 1/2 cup) finely chopped dark milk chocolate

Directions:Position a rack in the center of the oven and preheat to 350. Using the 1 tablespoon of butter, grease an 8" round cake pan, line the bottom with a round of parchment, then butter the parchment. Dust with the 1 tablespoon cocoa powder, turning the pan to coat it evenly and tapping out the excess. Set aside.

Roast the hazelnuts in the oven for 10-12 minutes, until fragrant and toasted. Let cool slightly, then rub between your palms or a tea towel to remove most of the skins. Let cool completely.

Place the remaining butter in a medium saucepan. Split the vanilla


bean lengthwise, scrape out the seeds with the dull side of a knife, and add the pod and scrapings to the butter. Cook over medium heat, swirling occasionally, until the butter browns and smells nutty, 8 - 10 minutes. The butter will foam up, and the milk solids on the bottom of the pan should be a rich brown color. The rest of the butter will remain golden-amber. Watch it carefully, as it can go from brown to burnt in little time. Remove from the heat and let cool sightly.

In a food processor, combine the cooled nuts, flour, cocoa powder and salt. Grind very finely.

In a large metal bowl, whisk together the whites and the two sugars. Place over a water bath or directly over a low flame if you're feeling butch (but be careful!) and stir constantly with a whisk until the mixture feels warm to the touch and the sugar is mostly dissolved. Remove from the heat,

and whisk in the almond mixture. Place the bowl on a damp towel to secure, and gradually whisk in the warm butter, 1/4 cup at a time, so that the mixture emulsifies. Fold in the chopped chocolate. The batter will be fairly liquid. It can be baked now, or allowed to hang out in the fridge for up to several days.

Pour into the prepared pan. Bake the cake for 30 - 40 minutes, until the top springs back when pressed lightly. Remove from the oven and let cool for 10 or 20 minutes. Loosen the edges with a small spat-ula if necessary. Place a large plate over the pan, grasp with bemitted hands, and flip the whole thing over to invert. Remove the pan and peel off the parchment. Let the cake cool a bit more. Serve warm or at room temperature.

The cake will keep for several days at room temperature, or up to a week in the fridge.

Photo and Recipe Courtesy of Bojon Gourmet

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Cake Decorating in 6 Easy Steps

HOW TO


Phot

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of F

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ant V

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Cake Decorating in 6 Easy Steps


How to make your cakes look as good as they taste!

By Jana Free

3. When frosting the outside of the cake, begin by place a generous heap of frosting on top of the cake. You will then begin to spread the frosting down the sides, smoothing as you go. You will want to aim for a side layer of frosting that is about inch thick.

2. Use an offset spatula for frosting your cake, as it makes for a cleaner, smoother cake. It will be much more efficient than ordinary spatulas as well. When frosting the middle layers of your cake, spread frosting sparingly while still making sure that enough flavor and texture will be dispersed throughout the entire cake. Ideally, youll want a layer of frosting that is about inch thick, and remember to only frost within inches of the edge of the cake. This prevents frosting from oozing out of the sides when you place the cake layers on top.

1. Before you place your cake on a cake plate or serving platter, make sure that you place parchment paper or liners underneath it. This will help keep your cake plate clean while frosting, as youll remove the parchment or liners after you are done. Use three to four pieces of paper or liner, fanned out at the center of the plate and overlapping for easier removal later.


HOW TO

4. Take care to smooth the sides of the cake as you frost, rotating and frosting either clockwise or counter clockwise, in whichever direction feels more comfortable to you. After the sides of the cake are frosted and smoothed, begin working on the top. At this point, you can add more frosting if needed, or remove excess frosting with your spatu-la.

5. In preparation for piping designs on your frosted cake, you will need to fill a pastry bag with the colored icing of your choice. We find that the easiest way to fill a pastry bag is to place it in a cup, with the sides hanging over the rim to hold it still and open. Begin to spoon the frosting into the pastry bag, and leave about four inches free at the top of the bag. Once the bag is filled, twist the top, squeezing the frosting to the bottom of the bag.

6. To pipe the icing onto your cake, squeeze the filled bag with the heal of your hand, keeping the top of the bag twisted with the same hand the entire time. Use your other hand to assist with flow and movement when doing the piping. As you pipe, youll want to apply just enough pressure to squeeze out the amount of icing you need, in the pattern that you desire, and then you will release the pressure while lifting up the pastry bag.



HOW TO

GF Coconut Nut Pie Crust (gluten, grain, and dairy free)

Ingredients 3-4 Medjool dates 1/2 cup crispy walnuts (soaked and dehydrated is best) 1/2 cup crispy pecans (soaked and dehydrated is best) 1/4 cup macadamia nuts (soaked and dehydrated is best) 1/2 cup organic shredded coconut 1/3 cup virgin coconut oil 1/4 tsp. Vietnamese cinnamon (optional)dash of sea salt

Instructions1. Soak your dates for an hour or so in warm water. Remove the pits.2. Throw the nuts, dates, shredded coconut, cinnamon, and sea salt into your food processor and pulse until coarsely chopped.3. With the food processor running, pour in the coconut oil, and blend until com-bined. Make sure you drizzle it in, otherwise it tends to seize up into a hard coconut oil glop.4. Press into your pie pan or whatever dish youre using.5. Chill for an hour or so to get the coconut oil to solidify. This will hold the crust together.6. Fill with your favorite cold pie filling and enjoy!

Delicious Obsessions

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Raw Coconut Whipped Cream

2/3 cup packed young coconut pulp1/2 cup coconut water1/4 cup macadamia nuts2 tablespoons coconut nectar or maple syrup2 drops stevia1 teaspoon lemon juice1/2 teaspoon pure vanilla extractPinch of salt1/2 cup melted coconut oil

Blend all but the coconut oil, until smooth and creamy.Add the oil and blend to combine.Chill the mixture for at least 6 hours or until it firms.

Suggestions:Ive gone really light on the nuts here, and kept it high in coconut. I used stevia in place of another sweetener. You can add the sweetner of your choice.You can add a few pinches of ground ginger or fresh ginger juice, and cinnamon for a nice kick!To speed up the firming of the cream, chill it in a large metal bowl.

Sweetly Raw

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HOW TO

Gluten-Free Deep Dish Pie CrustMakes 1 pie crust

Ingredients:2 1/2 cups teff flour2/3 cup + 1 tablespoon melted Nutiva Organic Extra Virgin Coconut Oil2/3 cup maple syrup1 tablespoon vanilla extract1/2 teaspoon Celtic Sea Salt

Directions:Preheat oven to 375F.Lightly oil a 9-inch deep dish pie pan on the bottom and up the sides with 1 table-spoon melted coconut oil.To make the crust, combine the teff flour, oil, maple syrup, and salt in a medi-um-size bowl and stir until well combined.Transfer the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and up the sides of the pie pan. Poke a few holes in the dough with a fork.Bake for about 10 minutes, until it loses it shine. Remove from the oven and add your pie filling.

Leslie Cerier

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the recipesVegan Mushroom Crostini

Vegan Mango Crostini

Vegan Crumpets

Vegan Potato Empanada

Vegan Onion Bhaji

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The flavors of the Holidays are meant to be shared. Spread the joy of the Season with our selection of delectable Holiday appetizer recipes. Each vegetarian recipe is easy to prepare, and so delicious, we bet that all of your holiday guests (yes, even the meat eaters) will enjoy them!


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Globetrotter. Designer. Food Blogger. Pallavi currently lives in the south-ern part of India, after spending the past ten years of her life living in six cities in three different countries. A graphic designer by day and food blog-ger by the weekend she is passionate about cooking, food photography and growing her own herbs

1. CrumpetsMakes 8

Cooking time 30 minutes plus 2 hour for fermentation

Ingredients:1 cup warm milk1/4 cup warm water1 1/4 cups all purpose flour1/4 cup gram flour (or replace the with A.P flour)2 tsp dried yeast2 tsp sugar1 tsp salt1 tsp baking powderfew thyme sprigsvegetable oil for cooking

Dissolve yeast in water let it rest till it becomes bubbly.

In a large bowl, sift together flour and gram flour. Add sugar to the mixture, keep aside.

Add the yeast & milk to the flour mixture and mix with a wood-en spoon till it forms a smooth (lump free) mixture. It will resemble the consistency of thick cream.

Cover the bowl with a kitchen towel and leave for about 2 hours in a warm spot. After 2 hours the mixture will be very bubbly and would have doubled in volume.

Mix the salt and baking powder into the batter.

Heat a non-stick pan or an elec-tric griddle and wipe the surface generously with some vegetable oil.

To give a perfect round shape to the crumpets use a biscuit cutter.

Place the biscuit cutter in the center of the pan/griddle and ladle about 2 tablespoon full of batter inside the biscuit cutter.

Place a few sprigs of thyme on the exposed surface.

Cook the crumpet on low for about 3 minutes on one side.

Run a knife through the edge of the crumpet (so that it detaches from the biscuit cutter).

Flip the crumpet and cook for an-other minute or two on the other side. Cool on a rack.

2. Mango CrostiniMakes 8 Crostini

Ingredients:

For Balsamic Reduction:1/2 cup balsamic vinegar1/4 cup honey

Mix both ingredients in a non reactive metal pan.

On medium low cook till the mixture reduces into a thick sauce. Let cool at room tempera-ture.

For Crostini:Goat cheese1 ripe mango, cut into bite size dices1/2 loaf french baguette, cut into slicessome basil leaves

Toast the baguette in the oven for 2 minutes till the bread gets a little bite.

Generously smear goat cheese on the baguette slices.

Top the crostini with few pieces of mango.

Drizzle the balsamic reduction and garnish the crostini with fresh basil leaves. Serve right away.

3. Potato Empanadawith Cilantro & Scallion PestoMakes 8 Empanadas

Ingredients:For the dough:2 cups all purpose flour2 tsp dry active yeast1/4 cup warm water, plus more for kneading the dough1 tsp salt

Dissolve yeast in 1/4 cup warm water and let it rest for 10 min-utes or till it gets bubbly. In a large bowl mix flour and salt and add the yeast into it.


Photos and Recipes Courtesy Veggie Zest

Adding 1 tbsp warm water at a time, knead the flour mixture till everything is well incorporated and it comes together as a dough. Place in a bowl (large enough for the dough to rise), cover with a kitchen towel and keep in a warm spot for 1 hour or till the dough becomes double in size. After an hour knead the dough a few times and divide into 8 equal parts. Shape the parts into a ball. Keep aside.

For the stuffing:3 medium size potatoes, boiled, peeled and diced into small pieces1 medium red onion, finely chopped1 small red bell pepper, diced2 tbsp fajita seasoning mix1 tbsp ground cuminhandful of fresh cilantro, roughly choppedsaltlittle olive oil

In a large pan heat oil over me-dium heat. Add onions and cook till they turn transparent. Add bell peppers and continue to cook for a few minutes. Add salt and mix well. Add potatoes and stir for a couple of minutes. Add the seasoning and salt and stir till all the veggies are coated with the seasoning evenly. Turn the heat off and add cilantro. Mix well, and keep aside to cool.

For the pesto:1 1/2 cup fresh cilantro1 cup scallion greens, choppedjuice of 1 lime1/4 cup cheddar cheese, gratedsalt1 tbsp water

Add all the ingredients in a blender and mix till it becomes a smooth paste.

To make the Empanadas:

Preheat the oven at 350 F. Prepare a banking tray.

Roll out one dough ball into a thin round. Place some potato stuffing horizontally towards one side, leaving 1/2 inch gap from the side. Roll the dough like a cigar and pinch to seal the seams and the edges. Bring both edges together and pinch to seal forming a round doughnut shape.

Repeat with other balls. Place the empanadas on a baking sheet.

Brush some egg-wash on the sur-face this step is optional.

Bake for 20 minutes or till the top turns golden.

Cool and serve warm with cilantro pesto.

4. Mushroom CrostiniMakes about 5 to 6 crostini

Ingredients:4 cups a mixed variety of mushrooms2 tbsp olive oil3 garlic cloves, finely chopped1 tbsp balsamic vinegar1/2 tsp Dijon mustard1 1/2 tsp honeysalt & pepperplain cream cheese to smeara crusty baguette sliceda few chives for garnish

Heat 1 tbsp of oil in a large pan. Add garlic and saute for a few seconds till it starts releasing a nice aroma.

Add the sliced mushrooms and stir till the slices are coated with oil evenly. Let the mushrooms cook (stirring occasionally, uncov-ered) till all the water evaporates


Hot ChocolateIngredients:

3/4 teaspoon vanilla extract4 cups coconut milk1/3 cup waterDash salt1/4 cup CocoaMiniature marshmal-lows or sweetened whipped cream1/4 cup Agave

Directions:

1. Stir together Agave, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add coconut milk; stirring constantly, heat to serving temperature. Do Not Boil.

2. Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marsh-mallows or whipped cream, if desired.

Five 8-oz. Servings

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and they start browning.

While the mushrooms cook, in a small bowl add 1 tbsp olive oil, balsamic, mustard, honey some salt and pepper and mix well to form the dressing. Keep aside.

Once the mushrooms are cooked and turn slightly brown, season them with some salt and pepper. Turn the heat off and keep uncov-ered.

Toast the sliced bread and smear with a generous amount of cream cheese.

Spoon some mushrooms on it and drizzle the dressing on the cros-tinis.

Garnish with chives and serve right away.

5. Naan Pizza with Zaatar & Eggplant

Naan Bread Pizza Base:2 cups all purpose flour1 tsp baking powder1 tbsp olive oil3/4

blikki magazine octnov 2013

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