Chocolate Orange Marble Cake Recipe (Gluten-free, Paleo)

hi everyone its Adriana from living healthy with chocolate and in today's episode I'm going to teach you how to make my recipe for orange marble cake this is an amazing light and fluffy cake with beautiful chocolate and vanilla layers this cake is very easy to make and it tastes delicious it's made without gluten grains dairy or refined sugars let's get started by juicing and zesting and orange now in a large bowl mix the wet ingredients together the egg yolks orange juice and zest coconut oil honey and vanilla extract whisk to combine everything in a separate Bowl let's mix the dry ingredients the almond flour coconut flour baking soda and salt one thing that's important and I want to note is that you give your cake the right texture you should use blanched almond flour that has been finely ground not all brands work the same for baking so I'm leaving the link to the one I use in the description of this video okay so now let's mix the wet and dry ingredients together gently being careful not to over mix now using a stand mixer whip the egg whites in lemon juice until steep peaks form now fold in half the egg whites mixing gently and then the other half place half the batter in a bowl and mix in the cacao powder so now here I have an a by four inch pan and I've lined all four sides of the pan with parchment paper so that nothing sticks during baking begin by adding a spoon of the chocolate batter in the center of the fan followed by the vanilla batter repeat this process until all the batter is used I've written the recipe for you on my blog with all the measurements and detailed instructions and I'm leaving the link to the post in the description of this video tap the pan on a counter gently and bake in a preheated oven to 350 degrees until a toothpick inserted into the center comes out clean place the pan on a cooling rack to cool for at least 10 minutes before removing it from the pan to make my cake even prettier I like this thing to talk with some maple sugar warm right out of the oven this cake is delicious light and fluffy not too sweet I like it even more the next day after its cooled in the refrigerator after its chilled it becomes a little more dance and I love the cool flavor of the orange I hope you guys try this recipe at home and share with everyone if you have any questions or comments please leave them below and I'll answer them and if you like this video please support me and give me a thumbs up also please don't forget to subscribe to my channel thank you guys for all the love and support until next time .

Video Description:

My Chocolate Orange Marble Cake is a two-toned layered cake infused with chocolate and orange flavor. Baked into a soft and moist cake without using any gluten or grain flours. (Gluten-free, Paleo)

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INGREDIENTS USED:
Almond flour -
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Raw Cacao Powder -
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Vanilla extract -
Maple sugar -
8x4 cake pan -

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How To Make Plantain Wraps ~ Paleo, AIP, Vegan, Gluten-Free Recipe

hi guys it's Dana with Whole Health datacom and today I'm going to teach you how to make plantain wraps and first thing you might ask is what is a plantain wrap well plantain wrap is an alternative that somebody especially somebody that has gut issues leaky gut or other sort of autoimmune issues where they should be eating no gluten or grains this isn't a bread alternative basically so I use it in place of like a tortilla sometimes you just want to be able to wrap your food in something or you want something that is kind of bread like and this is perfect it's really easy to make the hardest part is finding green plantains now when they're green they are not ripe as they start to turn yellow and brown they start to get sweeter and a lot of people compare them to a banana because they look like a banana but really that's where the comparison ends so what you're going to need for making the plantain wraps is you're going to need three green plantains if they start to turn a little bit yellow you can still get away with using them for this that's not going to be a problem the first thing we're going to do is we're going to peel our plantains and I already started this one but I'll show you with the next one exactly what I did so I take the plantain and I cut off the tips of it and then I slice just all the way down the edge so that there is a section where I can get my fingernails underneath and slide it through because I'm going to you know basically I'm going to pull it off okay so we're going to just kind of dice up our plantains and I'm going to do all three of these it should make approximately if these were cubed about four cups of diced panting okay so after I've diced all those I'm going to pour in 1 cup of water I need 1/3 of a cup of organic extra virgin olive oil I need 1 teaspoon of sea salt all right so at this point we're just going to put it on the blender on the base and we're going to run it for a minute or two depending on how creamy it's getting and I'm going to I'm going to run it on high if it is too thick use your tamper to push down the contents until it's moving smoothly on its own okay so once it's been completely processed you're going to pour it out of your picture into a pan that you have lined with parchment paper now I'd say this is probably I don't know a 13 by 17 pan and it's going to make six rafts now today you can see it's it's a pretty thick consistency probably a little less than a paste and if you think that it is too thick you can add a slight bit amount of water it might have just been that you had some pretty large plantains but it doesn't really seem to affect it much after you bake it and then we're going to spread it out flat this turned out super creamy and nice today and then I've already preheated the oven but you want to preheat the oven to 375 degrees so here's what it looks like once I've got it all completely spread out so you might be wondering what you're going to do with these wraps once you have them and really you can use them for anything that you would use a normal wrap for you should understand though that they're not going to be as thin and as bendy and they're not going to wrap completely around like you would like if you got something as a a store it's going to be more like a bent-over taco shell but what you can do with it is put some meat with some cheese some vegetables maybe make yourself a BLT an avocado in it sometimes I just put some honey and some sunflower seed butter on it just anytime I feel like I might need something kind of bread like so be creative you can do anything you want with it okay so I left that in the oven at 375 for about 28 minutes so when it's done it looks rolled in is soft what you do want to do is while it's still soft take a knife and just score down the center and then go twice across the other direction basically what you're doing is you're making six wraps you just let it cool off and you can use them whenever you want for a wrap I actually you can see what it kind of looks like so when you pull it out kind of hot but you horse won't be if you do it properly so anyway it's going to look something similar to this and then you can just put whatever you want on the inside of it and you know wrap it like a like a taco around it so if you would like to see more recipes like this like this YouTube channel or you can also look for me on WWL health.com if you like to follow me on social media you can check the links out to below and we'll see you on the next round have a great day bye .

Video Description:

Paleo & AIP Plantain Wraps are a great gluten-free alternative to tortillas. They're also vegan, dairy-free & grain-free.

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Cauliflower Rosemary vegan paleo soup!

hey everyone hey it's Sophie from philosophy as your normal Tuesday at ten broadcast and we have a very very special guest today Cassandra my dear friend who just wrote this a beautiful cookbook eat with intention I'm so excited to share a recipe today from it yay thank you so much for having yeah yeah so Cassie and I are good friends we met well II six months ago maybe more uptight yeah one in cheek yeah we met actually in Florida on a retreat with Garden of Life a great brand and we are both live in LA so we're connected through all kinds of worlds the yoga world the world and the food world and you block travels a lot devil are illnesses and picking exactly so I wanted to bring her on today and just share one of her recipes something that could be Thanksgiving friendly mm-hmm it's a great holiday recipe out of other thanksgiving or like you know down the line for christmas or your holidays i love this mm-hmm so we're making a cauliflower soup yeah rosemary apples elsa than this um we have a smell so good so good yeah we're uh stationary it smells delicious in here because we have some grilled onions and garlic on the burner which in doesn't like yeah I walked on the stairs oh my god speak to I guess I play in your house and then like a command I could smells so good yeah that's just beyond yeah yeah maybe like a normal day just like well done for no reason I put onions in everything yeah my boy here comes always like it smells so good is just onions yeah so we want to show you really quickly my husband ideas behind the camera yeah thank you hi everybody um Thank You addy for doing that and yes we wanted to show you how easy this recipe is if you want to come to a close up at d of all the ingredients that we have we have onion powder olive oil we have garlic powder fresh rosemary Dijon mustard mmm philosophy brain dream which will add at the end my product line that has 10 grams of protein per tablespoon and all the greens you need oh you make this oh I mean I didn't know that and then we have three cups of almond milk already here so it's unsweetened all yeah unsweetened almond milk and then what we have behind s in the oven is I'll just give you a little sneak peek in and come in here mowing some cauliflower there's a scratch and sniff yes oh my god and then we're roasting some apples there and that's one of the beauty of this recipe and then on the back burner here like we just said we have some onions and garlic that look delicious and there's cross them a little olive oil right there and the beauty of this recipe is I'm a big fan of roasting and especially always like to think about hosting while I'm cooking so roasting is one of those great things you chop it up it takes five seconds you can have like a kid do it you can have a a friend do it they don't need to know what they're doing cuz we're going to put everything in the blender anyways so it could look like whatever does and you're not as occupy like in the kitchen constantly doing stuff exactly glad I get to its Fang let it do anything it's in the and then you blend it up and this is also because it's so easy you can easily make it the night before two days before store it in the fridge just heat it up there so that you could be with your gay how many days do you think this could store and the fridge in a closed container um i would say at least like 33 days yeah yeah i'm sure would last longer than that but you could if you're gonna do long that just free rate it freeze it now make it like a big ass this isn't really today's Tuesday I think students Thursday if you have something to bring to a potluck to be a great thing to bring yeah everyone loves soup and the thing I love about the soup is that it's super simple which you guys will learn but when you make it it's the flavors are really complex so it's one of those dishes which I strive for like I was in the book that the raspberries in this book are those dishes that are really easy to make but have complex flavor people are arrested at our wall today I'd like long as I can throw in the blender but I'm promises they're gonna say yes because we got it we have the Apple in the phone narrating ariad's this really nice lover but I love this because I was always a big fan of creamy soups and of the holidays my family would always have one creamy soup and i wouldnt able to have dairy for almost a decade now and literally every time I'm good oh I have the butternut squash soup where can I that to know like now I put heavy clean with it so this soup is like creamy and decadent and rich and amazing totally planted totally dairy-free and so you don't need to peel yeah so what you'll see about plant-based it's Gary free it's also gluten free mm-hmm um technically it's paleo yeah I guess yeah thank you know there's no forgotten three Bono's almond you wanna make it nut-free sure i'm using coconut milk coconut milk unsweetened coconut milk so there you go awesome I get them all except our neck is it Erik Terry it is family era Therrien it's good for water faster okay let's start it yeah what did we do this please do it um wrist bone first things first I would I guess you could evolve over yeah we've had all in the blender so do I explain what you did back here yeah most thing we did it here first things first we did we just had one head of cauliflower we chopped it up we put it on our baking sheet right here I just put a little salt pepper olive oil toss the colleague are in the olive oil and then we use some of our garlic and onion powder um I member just boasting in for me it's you know totally up to you but I like to roast it until it gets really golden brown because that's in the flavors super young Sheree Rose together it's why I put it on 450 now alright because I like to speed up the roasting but if you're just chillin you could do it on 350 yeah um and then family with the apple literally all you're doing is slicing up a nice red apple playing in there and you just let it golden up ah so when you slice it really thin right I slice it really thin we're going to use half of that for the soup and the other half of that just to decorate it and make it look really pretty and so the thing we're going to add last is the rosemary once we blend everything up and then we put it on the stove will put the rosemary and last but everything else we can add looking at all of these before we get the closet right so we're just going to do three tablespoons of Dijon mustard and I'll write the recipe after this we'll post the recipe afterwards yeah I'm an expert at iron thing tells you exactly xfer the mess then one and two tablespoons of olive oil again I'm a big make as you go of course that exact recipe is in the book we will share with you but I think part of the fun of it it's not like this recipe can't mess it up yeah I can really can't mess it up right you put it together and just tasted as you go add more salt and that's the beauty though this type of cooking it's not it's I know I make a lot of raw foods on this channel for you guys some raw food chef that's what I love this raw foods I'm not one hundred percent raw but I do love the fact that it's so creative and you go off your own palate your own taste buds and like oh I would like it a little more salty air out then you just do that yeah I mess it up it's not like baking words of science yeah okay I have so much fun with that and same thing that's why you know even though we sauteed up some garlic and onions I put onion and garlic powder on the oculus because these can be your BFF mm-hmm you know those two everything I just call it need college bar last night never roasted it just on its own to e yeah that's what those are the two things i added a salt and pepper and olive oil yeah done all right so now all that's in g1 and we want ya to do this before it's heated rotating after like at the barium is it going so because these are raw ingredients it's really good to keep them super potent they don't have a high heat point sometimes it's fine to bake it if you like if you're making muffins or waffles you're putting in the batter something that it's totally fine it's not going to ruin it but it's just best to with all super foods especially ones really high in vitamin C like my variable s just add it at the end if you can yes better than Coco Coco so we'll add all the other ingredients that the end will add some super foods to it okay so let's put the cloth I are here and blend it up whoa we got roasted cauliflower let me get some it's gonna gonna hand it he had it all right are you wearing a special food gloves my magical invisible safety sometimes when we're leading us oh wait I want to only hear everyone's tuning in from that's the best part yeah tell us where you're tuning in from has anyone asked some questions at ease I know Marissa really likes your overalls my BFF Martha you can be bffs um yeah so anybody want to give us a shout out from where your let us know where you're tuning in from I love this part and you have a favorite thanksgiving recipe yeah I did to me yeah yay or maybe where you're travelling to for things giving books you're reading everything we want to know you want to go I'm dreamin is that every recipe in this book has its own mantra so this recipe has the mantra my my patient is precious right and it comes with a meditation to help that really want Kundalini meditation for the negative mind and a little hit right here like a little guidance it right so you can kind of a skit you're like I felt drawn to the cauliflower recipe what do I need to know it talks a little bit about patient beautiful so I love kind of speaking up and seeing you know what is like the recipe I'm drawn to and like what is the energy that I'm kind of trying to call in unconsciously yeah that's beautiful I think also when I think of soup I think of nurturing and nourish nourish to be nurtured and just that warm now sit some nice yeah it's like a hug in it yeah uh-huh in a cup I love it I'm gonna cut my in a cap hey I just love that especially the kind of foods we make it's like a genuine so so often in our society we kind of associate these kind of not as great for us food at the comfort foods yeah and that's why I have the most fun with especially around the holidays it's kind of like we doing comfort food yeah this can be so comforting but it's generally nourishing you can feel good about giving it to your family and your kids and friends Kazakh yourself my mail would love this soup and not go to sleep with a stomach ache I'm not going to sequence on my right that's the biggest day yeah Tatiana is tuning from Jersey very like special handshake you guys can do 100 special jersey hey sick she's asking where she can get the good ones askin where she can get the book you can get it at me Barnes & Noble you can also in on amazon I'll pretty much wherever books are sold I'm part of that okay amazon and also no I'm just gonna have drinking it from Boston by then Marissa I love her east coasters yeah she's at college right now well I guess are you homee address are you still at school Marissa I had taught myself to click in college that's where it all began in my little dorm room kitchen oh yeah full I'm sure thermador oh yeah oh yeah the full set up in the corner haha so we have our garlic and onion in here we have our cauliflower ear are three cups of almond milk we have our Dijon three tablespoons of Dijon we have our garlic powder and our onion powder and then you do the olive oil right mm-hmm an olive oil these companies up Oh give it some half the plan now for that flavor yum yum yum I love sweet and savory together oh my god these apples just there it just adds like a beautiful sweet undertone mmm and it goes really love the rosemary and you can blend this in any high speed blender we're using a Blendtec but you could use a Vitamix you could use really anything it could use one of those hand and to qualify as a bottom Elsa fire um and even a food processor if that's all you had excuse you to get it for women and a little insider tip with the apples if you plan on taking pictures of your recipe just put the ugly ones in if you're doing this ahead of time you put lemon on the yeah and if you're using it for you want to change the thing for too much so we're going to blend this up pull the top just in case yeah do you like a little chunkier he's checking out so I'm just checking all right I do make it a little on the chunky side oh you gonna do it in this phone okay so they get creamy but not super liquidy a little kind of the extranet weight again you can use your judgment and then you can taste it oh yeah we should do let's put a little this in now we've got hot tuning in from Germany whoo oh yeah it's not this isn't too hot it's all been removed from the heat so this is when you live the great dream so the green dream is going to add 10 grams of protein to the soup there's not that much protein in this soup it's plant-based yeah which is fine you don't necessarily need that but if you want to add a little boost of greens it won't change the flavor I'm really wanting to change the flavor that made that color that much because we're not adding gosh i'm sitting here so we've got our table spoon of green dream blend that up yeah and now if you wanted to make it hotter what i recommend doing is heating it up on the stove so if you make it ahead of time and then heat him up on the stove put some of your rosemary in it while you're heating it to get the rosemary flavor throughout um what we can do right now is just use rid of awesome now to it I would have blended Dogg doll it up so the trick with rosemary is that you want to actually put it in full stock so that you can take it out oh yeah right it'll be good rosemary will drive you insane if you end up chewing it so you want to just like I like to keep it as you know together as possible and then just put the whole big thing in so that it just gets that flavor on it I barely change the colors a little bit greener but you wouldn't even know oh yeah and then you can just rip off little things we can garnish with oh my goodness it's so good it tastes like little pieces rosemary rosemary also great for focusing so when I have like a big deadline you're going to look harder I'm literally like significant area my laptop it's amazing the power of herbs like it's teeming with lavender she was dressed like I kind of this a little wing sashay yeah a little sashay in my car and I'll just like pop it no seriously I thought I ought to smell it I'm tuna and then where were we you and I we were driving we were driving home from camping the thought of him he was sleeping and the kids were like just like so now and I was so tired driving on the freeway so I grabbed didn't warrant no Isabella guys ripped it open this was smelling and looking oh my god yeah orange is such a brightener yeah look whenever I kind of just like everyone goes like funky yeah all right grapefruit yeah I wakes you up yeah yeah without the copy say magic yeah great a poisonous ah Addie's favorite vegetable is cauliflower oh yeah then all the flowers the bomb really is on my face so last but not least obviously I make you look gorgeous we can Instagram it hmmm we're just gonna put nice two grams with your food I know right Christiana will put your Instagram on here oh yeah yeah it's actually just your name isn't it wonders for yeah it's just my name so now here's the pretty far away wait little you got at Cassandra as your hand but I was like wow this yeah Donna I think share might have it too this is so pretty maybe bottom nice that's beautiful and then our company account is philosophy love and my personal account is philosophy mama addy is dr. ed Jackie if you want to learn about pretty much anything that has to do with what do you want to how do you even explain mental health will be mental health well-being he's a psych psych geek thanks thanks for that thank you I'm learning to embrace that time psyche thanks good news thank you i'm erica yeah Thank You senator yeah this is gorgeous look again yeah bars & Nobles an Amazon yes find this right in there let us know if you have any other questions we're gonna we're gonna go eat this now I'm gonna go a night yeah thank you guys for joining on you next Tuesday at ten .

Video Description:

Plant based & paleo & glutenfree soup just in time for the holidays!

Cooking With That Chocolate Vegan Episode 16: Paleo ButterNut Squash Soup

it's hard combination right hi guys welcome back to my channel Dec chocolate video with me Aaron well and today we're making roasted butternut squash soup I'm so excited I've never made this recipe before it's a little cold in LA so let's get to it here is the start of the show our butternut squash yay so of course you're gonna remove this yummy looking stuff the membrane smell that I shouldn't say that mouse assisting the string and the seed next you're going to go ahead and cut this bad boy up and put in your bowl as you can clearly see from what I'm doing next we're going to add to our bowl is some carrots I use two for this particular recipe now let's get two roastin why am I so excited all right now all that rose let's saute some onions and let's say it together grapeseed oil so all I did was just add some salt to these onions and let them simmer down until they were trembling I say it simmer down yes Here I am showing you also roasted garlic because roasted garlic is thing all right so my onions are done the way I like them now I'm adding some dry sage leaves and some celery seed and a couple of cloves of the roasted garlic oh my gosh I can refill this right now like I'm Reese Mellon it now let's add two cups of vegetable broth let that cook down and now it's time to add our roasted butternut squash and our carrots this is really just a lot of let it sit and marinate get soft open it again let it sit and marinate Here I am testing what I thought was soft enough to go ahead and use my hand blender I was wrong so I was noticing nothing was happening yeah it's just kind of pushing it still a little too hard stop it Erin just yeah stop all right here we go again I covered it for about 10 more minutes and now we see some action happening now this is sped up eight times guys that you can imagine I still got a little work in but this is what I get for being lazy and not just using my food processor I'm just gonna garnish the soup with chives no rhyme or reason just as pretty and I love them the finished product I'm going to give a little taste so good as amazing are all the flavor everything mixed together I think some people put raw feasel here from a try it give it anything for it the soup here you get a nice little crunch alright guys that is all I mean I have the rest all packed up ready to be distributed throughout the week I had one week so cool like I am now and all I've gotta make sure you like comment right down below it makes me happy and ask you guys make me Oh .

Video Description:

This is being uploaded on mothers day so big thanks to all the mothers out there! Especially my mom Mary Wells!
This soup was so delicious and easy to make with just a few ingredients and seasoning. Although this is typically a fall soup Atl weather has been unpredictable lately so summer one day and winter the next. I def encourage you to give it a try, if you arent paleo or doing whole 30 then croutons would really be nice with it. Ive lost 6 pounds so far and it is day 14 of 30( Im halfway there) and no cravings just harder to decide what im going to cook/eat . I have been out once since starting this challenge and the restaurant was very accommodating to my needs(shoutout to flying biscuit in brookhaven)Thank you to all my new subscibers welcome! we are family here so say hi! i love ya already. Till next time, lets eat!

Vegan and Paleo Balsamic Roasted Tomato Soup

this delicious twist on a classic tomato soup is loaded with nutrients plus it's vegan and gluten-free so everyone can enjoy it the balsamic reduction adds a delicate sweetness to the rich mix of tomatoes while the roasted garlic and onion adds a lovely depth of flavor as with all soups made in the vibe blender this recipe is so easy to make because of a stainless steel jug it allows you to safely blend your soup piping hot without the use of a plastic jug and with the vibe blenders high-powered blades you get an amazing smooth creamy texture to your soup first we'll start by placing 400 grams of cherry tomatoes one red onion roughly chopped and three cloves of garlic onto a lined baking tray we'll cover it with a drizzle of olive oil and then place it into a preheated oven at a hundred and 70 degrees Celsius or 340 degrees Fahrenheit for approximately 35 minutes until everything is roasted and soft once those are done add them to a pot along with for roughly chopped semi dried tomatoes - roughly chopped fresh tomatoes and 4 cups of good-quality vegetable stock homemade stock is preferable bring this to a gentle simmer and cook for 25 to 30 minutes while the tomatoes are simmering add a quarter of a cup of balsamic vinegar to a small saucepan along with half a teaspoon of coconut sugar place on a medium heat and bring to a gentle simmer stirring the mix until it thickens and reduces a little then we'll pour the tomato soup mix into the vibe blenders stainless-steel jug along with a balsamic reduction and blend on suit mode for about one minute you can serve the soup straight from the blender jug and top it with some parsley some sunflower seeds and another drizzle of olive oil this bowl Samak roasted tomato soup is a perfect healthy comfort food it stores well in the freezer so you can make it in batches and have delicious and nutritious meals ready to go it's so full of flavor but also light enough to enjoy in the summer months so give it a try at home from all of le life recipes don't forget to subscribe and ring the bell for notifications we'll see you again soon for some more amazing healthy whole food recipes in our Valley kitchen bye for now you .

Video Description:

This twist on a classic tomato soup is packed full of nutrients, vegan and gluten free - so everyone can enjoy! The balsamic reduction adds a delicate sweetness to a rich mix of three types of tomatoes. Once you have prepared the ingredients, you can blend and serve piping hot soup straight away! The Vibe Blender's stainless-steel blades will result in a very even texture in just a few minutes.

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Fresh N' Lean Review--Vegan, Keto, Paleo Option...but is it worth it?!

hey guys so it's Saturday May 2nd and I just got in my very first fresh and lean box ok so fresh and lean is a company that sends you they have a vegan plant and so just to try them out I thought that I would order just a 5 meal box and see how I liked it I had a discount because it was my first time so the five meals cost me forty six dollars and that included shipping so I'm gonna show you guys what I got okay so this is the box that it comes in and then inside it's packaged inside of this and you can see that it says to check your expiration dates I know it's upside-down but just to check your expiration date if the meals on best by dates may be different and then it comes inside of it's this box that has been made into a sort of cooler with ice packs and it's deliver better I got a notification that it shipped out well I got a shipping label two nights ago in confirmation that it shipped yesterday so it was delivered this morning and it's currently 10:40 I think it got delivered probably about 10:15 so that's the box now here are the mills so the meals come to you in a microwavable tray the meals already prepped so as you can see it tells you that it's plant-based how many grams of fat and protein it has calories and then the ingredients now mine are all going to be I think organic and of course mine are gonna you know be dairy-free and all that the first one is vegetables with chimichurri and quinoa it looks really good then we have this creamy tomato sauce with noodles and then taco bowl with pico de gallo and kidney beans we've got Italian aioli veggies with chickpea and coconut collard greens with black-eyed peas and barbecue sauce so then if you look at the back label it gives you sorry even more of your nutrition facts let's you know that it was handmade from scratch in Anaheim and then how to open and your instructions on heating so I'm really excited to try these um they'll probably be my dinners though oh there's that key by date so today is May 2nd so I have a while before that one expires yeah let's see if any of these dates are different oh no same ok so it's looking like I actually had quite a while to enjoy these which was something that I didn't enjoy about the purple carrot box that I used to get it's a lot like blue apron where it would send you the ingredients and then you cook the meals my ingredients just went went bad before I could cook the meals because it's just me I'm only one person and one of their meals would would be enough food for me for 3 days so I couldn't cook all of it and have 9 days worth of food it was all going to go bad so I cancelled that subscription but luckily I've found fresh and lean and so I'm excited to try it and see if it's worth it it's a little bit expensive but not any more than going out to eat every night and at least this food isn't packed full of preservatives so I'm really excited to try this you guys thank you guys so I'm gonna do one of these fresh and lean meals tonight I've already had one it was when I wasn't feeling too well so Jason made it for me he said that all you do is just pop this whole little tray right in the microwave and you cook it and pull it out and pull back the plastic layer and it's ready to eat so that seems pretty easy I'm gonna pop this in the microwave for two to three minutes and then I'll let you guys know how it is okay so it's done it's in there you guys see it all right so the plastic kind of peeled up a little bit we're gonna pull it out oh my god it almost fell all right and let's build a plastic bag oh my god it's so hot no I didn't pay the corner back probably let this cool for just a minute yeah so I made all the non vegan people hamburger steaks right corn and Jason made them baby from scratch because apparently we were out a mix and you know me that's about the only way I can cook gravy so wow this is really hot okay guys I'm gonna try this out and I'll let you know how it was hey guys so I just got another package from fresh and lean and I realized that last week I didn't tell you guys what I ended up getting and so far I really love this company it's really convenient and it makes its where I don't have to cook for me every night when I'm also having to cook for Adriana Jason and Audrey and so I wanted to show you guys some of the meals that I got last week and some of the meals that I've gotten this week okay guys so we have the Southwest burrito bowl and these meals are super easy to make all you do is pop them in the microwave and you cook them in this tray you don't have to cut the plastic part or anything you just pop it in cook it for two-and-a-half to three minutes and then the meal the entire meal is ready I'm not big on tofu yeah so this one is cilantro lime tofu but I'm still going to give it a try and just see I've never really been big on tofu but it looks pretty good I've noticed that quite a few of the meals have come with and are cooked with turmeric which turmeric scrape for you as an anti-inflammatory so I appreciate that at least some of these just look really good I'm actually kind of excited look at this jambalaya so it's jambalaya with a Beyond patty and typically I'm not big on beyond me but I'm hoping that maybe the way that they seasoned it or cooked it that it'll be better than the ones that I try to cook at home so we'll have to see this one looks really good too baked beans with veggies and Beyond beef crumbles so I'm kind of excited about this one the next one though is the one that I really can't wait for cajun pasta with cauliflower for some reason that one as soon as I saw it today I got pretty excited about that one I'm not gonna lie and then here's another tofu skillet with rice and cabbage so all of these meals are I mean the one that this one is it has the most calories and it's probably because it's got the e beyond patty it's not like 520 calories but it also has the most protein of all the meals at 24 grams oh I lied look this one the baked beans and Beyond beef crumbles 40 grams of protein so I'm pretty excited about it I'll have to let you guys know as I try some more of these meals how they are but for the most part I'm pretty satisfied with the company I think this is gonna be a company that I keep ordering meals from it's my third company to order meals from and so far it's the best I did not like purple carrot box it was just way too much and then there was another company that I ordered from where they sent you frozen soup and oat bowls and I just I can't remember the name of it right now but it just it wasn't for me it was the same meals over and over again they didn't have any variety I just mmm I didn't care for it I ended up with so much and had to throw a lot of it away because it just went bad by the time I got around to using it and it was easy I'll admit that it was it was extremely easy but it you get tired of eating the same things over and over again which is why I wanted to try fresh and lean and so far I haven't had a duplicate of a single meal yet which is a nice for the love of foods also has vegan preps meals and she is a fantastic chef and the the meals are great but she repeats and so you end up and she only makes one vegan thing a week so you end up eating the same thing over and over again and like I've already said with that other company that's just not what I'm looking for when inconvenience for my life and let's face it this is all for convenience for my life this is I realized not a lot of people can afford to pay $13 meal I'll have to I'll put a slide in here that shows you kind of the breakdown of how much each of these Mills costs I do the e 5 Mills a week plan and it came comes to me on Thursday they ship it out on Wednesday late at night I get it by Thursday about this time it's currently 328 and I it's been it's been a godsend to be honest with you because during all of this I'm having to cook a lot more and that means more meals that I'm having to cook for the kids and Jason and that just makes my life easier to not have to cook these meals for me and I'm really happy because there's not preservatives in this this is not I feel good about eating it I don't feel like I'm being I'm not having to eat so much sodium like a lot of prepped meals her vegans a lot of The Guardian and all of the other companies that make vegan food they're just very high in sodium and these meals do not contain nearly as much sodium as those types of meals and trust me I am looking for convenience when it comes to vegan food and definitely think I've found that with fresh and lean I'll post some other information down below to kind of let you guys know like what that other company is that I can't think of right now where I ordered the frozen meals from maybe if you're not vegan it might be a great option for you they do send you quite a few containers it's a once a month type situation so at the beginning of the month they send you like 30 meals if you guys have any questions just let me know and I'll definitely answer them for you guys Thanks and maybe you guys can drive fresh and lean - all right bye guys okay guys this is the fresh and lean website and right now they have a special where they will take $20 off your first meal plan I think that's along the lines of what I also got and they also have multiple different options for you it's not just for vegan they also have meals based on protein plus and keto and they also have paleo and they actually have two different vegan options a standard vegan and a low carb vegan they also have the option to buy in bulk and here is where you can see the different prices you five days with breakfast lunch and dinner and how taking off the three mils actually changes the price here's the difference between the standard and the low carb vegan and this is what I currently do the dinner with the five mils young .

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Today I review Fresh N' Lean, find out if I think it is worth the cost.
I was not paid to review this website.
This is my third meal subscription to try. I have also tried Purple Carrot and Daily Harvest. I briefly talk about those in this video as well.





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Paleo Granola Recipe [Sugar-Free, Grain-Free, & Vegan Too!]

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Video Description:

This #paleo #granola #recipe is grain-free, sugar-free, and also #vegan. It will fill your kitchen up with the most delicious scent of cinnamon and vanilla. Made from nuts, seeds, and coconut, its hearty and filling…a little goes a long way in keeping you satiated. Cinnamon adds sugar-free sweetness, so there's no need for sugar, although you could add your favorite liquid 0-glycemic sweetener like monk fruit or stevia, if you prefer it sweeter.

Put this paleo granola on top of your favorite coconut yogurt, or serve it like cereal with fresh or frozen blueberries (I prefer frozen!) and my homemade almond milk (which is the best almond milk, ever, btw, so don't miss that recipe).

PRINTABLE RECIPE: Paleo Granola Recipe:

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HI, I’m Maria Marlowe, a certified Integrative Nutrition Health Coach. Since opening my practice in NYC in 2013, I’ve worked with moms, business executives, and celebrities alike to improve their health, weight, and skin by improving their eating habits…and I want to help you, too!

My passion is helping people discover the life-changing power of real food – in a fun and easy way. That's why I created my 4 signature Healthy by Marlowe programs:

28-DAY PALEO MEAL PLAN:
Four weeks of done for you meal plans and shopping lists with delicious healthy recipes ready in 25 minutes or less.

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Visit my site for more recipes, meal plans, podcasts, and wellness tips.

Lemon Glazed Macadamia Nut Cookies {vegan, paleo option}

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Lemon Glazed Macadamia Nut Cookies {vegan, paleo option}
These macadamia nut cookies have sweet coconut, crunchy macadamia nuts, and a zesty sweet lemon glaze. They're delicious with a cup of coffee! This cookie recipe is easy to make, and of course, gluten free, grain free, dairy free, paleo friendly, and vegan.

full recipe -

Healthy Cooking Class: Carrot Cake and Maple Pecan Ice Cream - paleo, keto

dr. to sew from dr. deserts and we are making our carrot cake and pecan ice cream maple pecan both are anti-inflammatory Paleo recipes so I hope you guys stay with us and just note that we're gonna have the recipes online after the face session yes I hope you'll bake with me and make ice cream with me today it's gonna be really fun join us dr. desserts all right we're starting okay so this is all gonna be grain free and paleo and it's a matter of starting the things that need to be going to the oven first so the carrot cake is gonna take about 35 minutes to bake and the the ice cream is also gonna take about 25 minutes to congeal so we're trying to get everything kind of timed and then after I've made those I'll make the garnish which candied orange peel to go on top okay so here we go so I'm just reaching and flowering my pans you can use coconut oil or palm oil palm oil kind of grease you can use avocado oil for this any of that works the greasing and flowering part is kind of a lot less important than the fact that goes into the recipes so this is just for carrot cake I'm using 2 inch round pans you can use a bundt pan or you can use as well a a square pan if that's what you'd like like one long rectangular pan would work as well it's just however you want your carrot cake to look I'm gonna do the traditional layered carrot cake with cream cheese frosting but between the layers and on top I'm gonna be using some almond cream cheese so it's gonna be really good so once I've greased then we have to decide what flowers to use so I think I'm gonna use cassava flour instead of coconut flour to to to flour the pans and you can use either we're trying to give a contrast a compare and contrast of tigernut versus cassava versus coconut flour they're nutritional components and then I'll talk about their baking relationships okay well cassava is a grain free flour however it's not very low glycemic so it does have a fairly high glycemic load coconut and tigernut both have lower glycemic loads because they tend to have more fiber and in the case of coconut more fat tigernut is kind of like a sweet potato a lot of people are like oh what the heck are tiger nuts they're like tiny little sweet potatoes they are a root vegetable so again its grain free but it does provide a source of starch both cassava and tiger nut have more starch than coconut flour would because coconut flour is it has some sugars in it but it's not overall very starchy it's more fatty and it bakes up fatty it bakes up sort of soft so yeah so that so because cassava is a root vegetable and it is as dr. Emmy said more starchy it actually just fine the reason I'm using it for that is because it has a very powdery texture and and pulls away really easily and also does that browning because the starch so so the coating on the carrot cake gets nice and toasty Brown so it just depends like how you want you want your carrot cake to look that's part of it but if you just if you want use mostly coconut flour for this recipe actually that works just fine as well and you just if you can whatever flowers you want to use to add up to two cups will probably work I'm using a mixture of cassava flour tiger nut flour and and coconut flour because I think the combination of those flour that flour blend works little bit so your your coating the pan here with cassava flour okay but that would be a smaller proportion so coconut flour will be a cup cassava flour will be 3/4 of a cup and then tiger nut flour or 2/3 what happens higher than that flour would be 1/3 of a cup what actually makes it up but just for the coating of the pan I'm using my powder iasts high starch flour to coat the pan so once those are coated I put and what did you grease the pan with i greased it without I'm actually not I can get the coconut oil but I'm having on hand right now and this is a responsibly sourced palm oil right it's a palm oil and solid palm oil so you can also you know use any kind of good coconut oil that you want Organic is of course the best or sustainably source and I'm using several kinds of sweetener so I'm using coconut palm sugar as well as coconut nectar let me show you everybody that here here is the coconut nectar and here is the coconut palm sugar and coconut nectar behaves a lot like molasses which is kind of the unrefined portion of when they were find sugar and that's the unrefined portion that comes out of it so that's about three tablespoons of palm oil and solid calm well and one right here I'm gonna do another couple of tablespoons through tablespoons of coconut oil as well okay so a few people just joined at two so so could you please retrace your steps a little bit and reiterate what you just did so I'm making a grain free carrot cake and also a dairy-free vegan ice cream that's maple pecan that's the plan now some people are on a tool anti-inflammatory diet where they're not eating any meds either and this recipe I'm not putting any bets in it so it's going to be I mean the carrot cake the maple busted my pecans so I wanted to tell you about that the sweetness of the ice cream so that maple syrup sweetening of course I can't find it so I'm just gonna improvise this one so if insulin there's a mythology out there about the precision of baking and how it has to be like exact and it doesn't actually as long as the proportions are pretty similar you can probably get away with it like any recipe that I adapt into the doctor desserts line I'm usually decreasing the sugar content by at least two thirds and it still turns out great most recipes are way too sweet so this is about three tablespoons so about three tablespoons coconut oil in about three tablespoons what palm oil are in that or interface of this recipe and this we mix with our sweetener so I'm going to put that into the base of my it's the base of my my stand mixer you can mixer and I'm going to use that half the ham stand mixer you can use a traditional mixer to make this cake and it will work well but stand mixer will just help us to get a lot of that creaming of batter which I love and that makes the cake carrot fluffy and moist so because the issue when you're using a Braintree know I think I'm going to go over there so you only have to face one direction giving a nice fluffy texture to the batter and making it less dense use any kind of maple syrup that you have on hand I bought it in the bulk section least have compostable containers which is good so that's part part of my sweetener and then you can also if you decide to if you don't have coconut palm you don't have coconut nectar you can actually do the whole thing as maple syrup that will work okay so what is this again that you have in there thank you sir I'm what's in here again so this is coconut oil palm oil and coconut oil palm oil and maple syrup and coconut nectar so it's a combination of that so what brand of responsibly sourced palm oil are you using this is it right this is Earth Balance guys so as you can see when you look in there and I'll I'll take this out to show you so I'll actually take it out and show you guys it's actually pretty pretty whipped up but you can keep whipping it until it's really completely incorporated because coconut oil and palm oil are both pretty solid unless you warm them up you can to make some kind of an egg substitutes so the ex substitute that I use is any kind of a milk like a hemp milk in combination or or coconut milk in combination with tapioca flour it makes it almost like a custard and then that custard goes in and binds and does the binding property of egg and then we add extra baking powder to make up for the leaven in the properties of an egg which we're not gonna okay so we're kind of making an egg substitute with some sort of non-dairy milk tapioca flour and baking soda baking powder not not baking soda but baking powder and I believe you can get a corn free ba
king powder at Trader Joe's over if you get this pan really hot the problem that happens is that your custard congeals sorry I love working with flame though so I'm doing this over low heat so low flame and I can use either my coconut milk okay so right now we're making our egg substitute which is any sort of non-dairy milk coconut milk is of course best if you're on the anti-inflammatory Paleo diet because you can't use nut milks or seed milks so coconut milk or soy so coconut milk and then we're going to put in how much so okay fourth of a cup of the milk for it so and then we pullin up two guys okay and then I'm gonna put in for each egg you're putting in basically a teaspoon of tapioca starch and 1/4 of a cup of your over your coconut milk and you just stir it we have a whisk so you whisk it together a while is to overload you until the tapioca starch is completely dissolved and then which usually within a couple of minutes it starts to thicken but you're whisking it the entire time because if you let it sit it's gonna congeal like kernels and that's not gonna do the job of giving you a smooth finish of your egg substitute and you want to and you'll if you make this enough you'll know when it starts to kind of thicken you know that you have to so just remember not much heat when you're making this egg substitute coconut milk tapioca flour and corn free baking powder from Trader Joe's so at this point I can I can stir in the corn free baking powder at this point because I didn't over eat it or I can put it all in there and then do it so I'm gonna elect to just leave this frothiness how that is you can see it thickening you kind of see the thickness of it you see how it's clinging to the sides of the pan it's getting there and if I leave this and walk away and I come back it's gonna be like a pudding like a custard so you don't want to you want to watch over this tire time you're making it and every time I now talk to you guys about this when you're making an egg substitute you have to think about what the egg is doing in a recipe it's so sorry what's in this cream to make sure that you have in here again that is coconut oil and palm oil and maple syrup and coconut nectar this coconut nectar okay okay so while I just let that start the batter start again so I'm gonna start the the KitchenAid mixer up it spinning and then I'm gonna pour the egg substitute and this is gonna go in there these leave it it'll clump but right now it's actually a nice interesting there are little few little pumps forming make sure everything for free it's really really well and actually the warmth is not unwelcome because I added this warm egg substitute in here and now it melted the coconut oil I wouldn't recommend doing that Sheriff all sticky stuff into the kitchen egg so now I have here orange zest which I've already invested and I'm gonna put it directly into this mixture into the mixture that is warm them and stirred up right now because then the oils from the orange zest will release into the oil mixture in that and it will become it'll maximize the flavor so this is basically zested orange peel and it's about 2 tablespoons total of zested orange peel and this is one of my secret recipes and here in my carrot cake because in a lot of traditional carrot cakes there's no orange peel but as dr.

Emmy will tell you it adds a lot of flavor and complexity to the mix so that's the part that's that part and then the other thing that goes in here is vanilla so these are like the wet ingredients vanilla extract now right here so we do this is an alcohol-free extract for those who are on the anti-inflammatory diet and stay at alcohol-free okay so that's that's the the wet ingredient of the cake those are the wet so now the only other wet ingredient is is carrot and ginger so I'm gonna go ahead and add those in after I've done my flour at addition so this is basically grated ginger it's about I about a tablespoon of grated ginger I'm gonna grate a little bit more that's about two cups of grated carrots so and that's what's gonna go in the mixture and you get a whole vegetable serving ginger is my other secret ingredient which is not necessarily in traditional carrot cake of course ginger is anti-inflammatory in traditional medicine Chinese medicine or Eve ADAC medicine tab tab anui which is a traditional Persian medicine it's used as a as a anti-inflammatory and a cooling agent yes and so in the warm summer months yeah ginger has initially a kind of a lot of heat but it does it ends up being a very cooling thing when you when you eat it with foods and it also helps with nausea as many of you have taken boat trips in Hawaii might know for people who've gotten through their pregnancy with ginger it can be ginger their morning sickness so so there you go so that's the wet ingredients and then I'll be adding in the carrot after the flour mixture is mixed so let's get our flour mixture in there so I'm gonna start with the smallest piece which is the tiger nut and gonna do about a third of a cup of tiger nut flour you want to show them what the flower looks like this hat anthony's organic tiger nut flour which you can get on Amazon yeah you can order this online I think that's the only way to get it timi tiger net has sort of a corny type a nutty nutty type flavor and really it's kind of like a peanut right it's a ground nut yeah legume that grows it's not a look of it's a root vegetable it's a root vegetable but it looks like a legume doesn't look like a real agreement it eats like he's a legume yeah I mean you can actually get dried Tiger nuts and and eat them as a snack so and the other thing I'm adding to this flour mixture is arrowroot also a binder and it makes the edges of the cake kind of crispy so it's a it's another thing so I'm adding about 1/4 of a cup of arrowroot flour and it's part of it again this is a root vegetable not it's starchy but it's also used for its binding properties and now we're going to do cassava flour and coconut flour and that was Oh flour in this pouch somewhere that's good enough so I'll add this in while get it while it's mixing sorry for the aerosol I see Bob everyone and scrape down the edges and I get all of it incorporated bit by bit added to the wet ingredients and this helps because sometimes the especially these grain free flour they have max that differential absorbency so they get and they kind of absorb more than you expected them to and then your mixture gets kind of thick so you want to watch that yeah and it's starting to get kind of but it's bound sort of like has a cakey consistency as you can see I'm gonna add my half a cup of coconut flour okay everybody so do you want to kind of recap what you've done so far or to say yes with coconut flour cassava flour coconut oil coconut sugar coconut nectar and actually towards the end if I need I'm gonna add I'm gonna taste for sweetness because that's the great thing is that this is a vegan recipe you can can safely eat the batter so we should eat the batter and then taste the batter and decide if it needs more sweetness so we started out by creaming together coconut oil coconut oil and responsibly sourced palm oil and we added to that coconut sugar and this coconut nectar which you can get on Amazon it's the coconut secret brand this brand also makes a really yummy sort of soy sauce substitute for those who are soy free anyways so we added that and then we creamed together these things and then we made a starch and coconut milk yes and also baking powder we have a corn free baking powder from Trader Joe's and then we're also adding a little bit of maple syrup we've added coconut flour cassava flour and Tiger nut flour tiger nut being a root vegetable don't worry about writing all of this down really look more at the consistency
babies right now yeah because the recipe will be posted on both doctored the on dr. desserts and on the vibrant Wellness website and on sorry on the vibrant wellness Facebook page rather so the recipes are coming so don't worry about the recipes just try to get sort of what the steps are supposed to look like so right now we've got orange peel ginger and now we're adding 2 cups of shredded carrots I may need to add a little of that coconut yes so as you can see it's mostly carrot but it's gonna cook up beautifully just wait so you weren't able to get the full two cups of carrots in there no well no that was that was three cups that was okay so that's two cups of carrots yeah okay yeah that's two cups of carrots okay all right and orange peel okay so now it's time to get this batter into our cake pans okay thicker than cake batter and your typical kids battle but not as thick as cookie batter so that's probably good okay and then it's smelling really good too and even the coconut nectar are really delicious so okay so I have already greased my baking pan my oven is preheated and now let me get my paper so I just wanted to show you guys the consistency of the batter right now so remember that we started out with creaming the coconut oil and the responsibly sourced palm oil with coconut sugar and with this really yummy coconut secret coconut nectar we made our egg substitute using coconut milk arrowroot sorry tapioca flour and also we use the base happy O'Connor we use arrowroot in there and around the baking and and this corn free baking powder from Trader Joe's and the flowers our coconut flour and cassava flour as well as Tiger nuts tiger nut thank you so I'm just pressing this into the cake pan and it's thicker than I wanted it to be so I'm gonna add a little more coconut milk there we go and when it comes out when I frost it you will see that this layer is it's really thin and because I want it to cook all the way through quickly and I want the carrots to bake and it's okay that it's a little bit thicker than normal cake because the carrots will release some moisture during cooking so can the cake batter being thicker well it'll make up for it while it's baking okay that's one let me grab the other one and we'll stick them into the oven at the same time and bake them for about 30 to 35 minutes on 350 degrees and then we'll make our ice cream which will be fun and so we're pressing the cake into the pan that's kind of like almost like a shortbread no what are you gonna make your frosting out of I'm curious oh yeah so I usually use the kind of hell omit but you can actually use coconut oil and coconut palm sugar and make a syrup to make the frosting to make it congruent with anti-inflammatory paleo and the coconut nectar also really helps with the frosting because it's very sticky so it'll be like a buttercream frosting you know buttercream frosting is almost entirely butter and powdered sugar so a two-cent did this recipe for my birthday for me which was really great however I'm allergic to coconut and I'm on anti-inflammatory paleo with the exception of the fact that because I'm allergic to coconut I eat nuts which I don't have problems with so she made my recipe instead of all the coconut that's in here with almonds almond cheese and almond flour yes and usually palm oil you know for my oil and what do you have the oven preheated to okay and do you have convection bake or regular big day okay this is convection bake now remember that if you're a gluten-free person you really need to have a convection bake oven that's only using gluten-free ingredients in there so if you have celiac disease you cannot use a convection bake oven that people are making gluttonous things in so just be aware of that now if you don't have celiac disease and you're just avoiding gluten it's not as big of a deal but if you have true celiac disease you have to be really careful of that actually let's make the ice cream first because we have to put the ice cream into these so let me get this out of the way go back to let's move on to ice cream so the main thing that makes this ice cream so great it is I'm using so as opposed to the local SAP coconut milk that our dairy we substitute area you know with along with the other belts so that makes a big difference and I'm using an entire avocado so your avocado should be right but not so right that it's super mushy we're relying on this avocado to give some body to this ice cream and some creaminess so just cut your avocado and scoop it out into the basin of the blender so we're using a Blendtec but you could use a Vitamix and avocado is the great chameleon right and it can go savory it can go sweet and that's what's great about it it's a it's a wonderful fat it's actually the one thing to remember though is if you have a latex allergy at my cross-react with avocado so just be aware of that although I've had horrible latex allergy since the old days when I was an OB resident and I have never had problems with avocado but for now we're starting out with only about a half a cup total of sweetness okay so right now we have a full avocado the coconut palm sugar and how much maple syrup okay fourth of a cup okay and how much cook and a fourth of a cup of the coconut palm okay now how much vanilla extract so keep that in mind you have to be you know dance with your sugar upfront because it's gonna be sweetened at the end with a drizzle of maple syrup throughout it so that's part of the maple pecan is a little bit of a drizzle of maple syrup you're just going to see this avocado and get the rest of it into here so there's an entire very right and again we're using a Blendtec and we're using coconut palm sugar maple syrup and a full avocado and we're about to add this coconut cream yes so I'm using heavy coconut cream and also just traditional can you hope it's still for a second so these are the two ones I'm using original and then heavy so alright and see how thick that is it's like coconut oil coating it is really important to make sure that you are using bpa-free cans cuz cuz yes cans are a major source of BPA which is actually a xenoestrogen or environmental estrogen that can cause cancer and it can cause endocrine problems it can cause moves and Men so not attractive so something you want to avoid those cans that have BPA so okay so the other thing you can use for frosting is coconut yogurt when you're making the frosting for the carrot cake that's also another possibility there's some thick like almost Greek style coconut yogurts out there and you can use that I think we're gonna do a combination of coconut yogurt and coconut oil today so this is a function so I think okay so so far we have put in coconut cream coconut milk a full avocado palm sugar and some maple syrup oh no the vanilla extract vanilla extract is the other thing an arrowroot is a thick American it is that's that avocado so now we need to get the the ice-cream maker out of deep freeze so you guys talk about the so one great thing about this ice cream is that it has some good fats that really help with fat balance in the body avocados actually really help raise good cholesterol so it's it's a good fat to be putting into your diet far superior to dairy as far as inflammation so this is a really great recipe to learn to do we're going to be using an ice cream maker but you know you could maybe even freeze these into popsicles so we've got the coconut oil we have the coconut cream and we have our avocado in there right now roles are sweeteners which is where you pour it out onto a cookie sheet freeze it and then peel it up and onto another you know let it freeze some more so there's ways to do that you can google back on how to make it ice cream without an ice cream maker but if you do have an ice cream maker it is so much more convenient and easier so I'
m just going to attach the base and let it churn and as it's churning we add the ice cream mixture to it so how long did you put this ice cream maker into the deep freeze for just now or just the chest freezer rather it's not common to vibrant wellness clinic took me two hours right I live in Seattle and we're in in impasto it was a couple hours in the car and there was like a shopping expedition on the way there so so because of that I put it into the deep freeze to cool it back down before we use it because last time we tried to make the ice cream it had warmed up too much so we learned our lesson okay so now this is a critical pour method for for section part time of the ice cream just say if you want to come on top yeah so you just pour the ice cream through this a little ice cream maker base pull and it goes in and starts thickening up it's gonna take about 25 minutes to thicken into a yummy ice cream and right at the end when it's thickened and it's almost ready is when we're gonna add the maple syrup drizzle and the pecans Canada Day is coming up and a couple of months so this might be a nice thing to make yeah no good day yeah and I always think of maple syrup coming from Canada so last year my friends held a Canada Day party celebration and I made this maple pecan ice cream for it or maybe for those of us for Americans fourth of July yes but that's always thinking about this is actually a really good holiday ice cream people love well a lot of people don't know that very good maple syrup can also come from Vermont oh that's true not American maple syrup all right so that's ice cream on its way and we don't need to watch it it'll let us know when it's done and now let's make the candied orange peel and the frosting for for our carrot cake okay so candied orange peel so I'm gonna use the soft hand to make candied orange peel and a little bit of maple syrup this is about a it's just going to be about a teaspoon of coconut sugar and not a lot and then about 1/4 of a cup of maple syrup but remember we're going to pull these orange peels out of here and then we're gonna use this to make frosting in a moment so I'm gonna put about 1/4 of a cup of maple syrup in here and about 2 teaspoons of vanilla and eventually this is going to be the base of our frosting because that the orange peel essence that goes into our frosting will also mocha frosting very delicious is there something you could substitute for orange if you're sensitive to citrus as a flavoring caliche year yes you could do which is actually amazing and it's not in season for another couple of months but when it's in season it's delicious I just used this this decorative you know I I don't really have orange isn't like a critical part of carrot cake so you you don't even need to decorate anything on top of it or you can just put some candied carrots so Persians do you candied carrots just this is medium heat thank you Jesse do you need to get in here or can you see okay so there's Jesse who's putting this on Vimeo for us thanks Jesse so I'm just coating the orange peel in the coconut sugar and maple syrup solution and letting it I'm just gonna let it just come to a simmer over medium heat and it's simmer it's gonna simmer for like less than five minutes because the point of this is just to to soften the orange peel sweeten it and this is gonna go on top of the cake and decorative flourishes so and I can already smell that cake I don't know about you guys but I'm sure people at home can't yeah and Jesse can't cuz we're gonna 95 knots but the rest of us and smell it okay good so let us give that a moment to to warm up and then once I take this orange peel out and put it in a dish waiting to decorate the cake what I'm going to do is use the same saucepan to just want to show everyone the ice cream again while she's kind of yeah see how figuring out with two new coming together okay it looks pretty good to me yeah it's starting to thicken so where's the pecan part of this ice cream whoa oh this is candy now see it's simmering it's simmering so now we can actually reduce the heat simmer it for just a minute and then it's enough because really if you if you don't simmer it at all a lot of people won't eat this but if you simmer it on a little bit of sweetener then it softens and sweetings the orange peel and it becomes quite edible and orange peel as you know is like the highest very important when you're thinking about fighting a virus to get very good vitamin C contents vitamin C content is important so I'm going to reduce the heat even further in fact I'm going to turn it off and I'm just gonna pull these out of the of the simmer and let them just rest over here and cool down in this little dish ooh super hot and into this pan I'm gonna put tapioca starch and arrowroot which will be some of the thickening bases of our ice cream of our frosting and then I'm going to and remember this this maple syrup and coconut sugar that's melted in here now has an lovely orange flavouring and you can use like any set other fruits good contenders are lychee berries my berries some people love doing frosting that's very flavored on their carrot cake in fact one of my favorite restaurants and Seattle harvest speed is doing that right now they're doing a wild Yahoo frosting on there on there yes they're quite gonna begin carrot cake yeah shout out to harvest feet thank you harvest beef for making meals for people on the front wall right there making meals for health care workers you can nominate a healthcare worker on the frontlines and they will make a free meal for that and so about support local businesses they're doing amazing things for us and we want them to to make it through this so that we can go there and this is all okay so I'm just gonna put two teaspoons he's about 2 teaspoons of tapioca starch remember that tapioca congeals very quickly so as soon as you get it in there you use you uh whisk it which gets to dissolve it as soon as you get it in there same with arrowroot it's kind of forming this like therapy like a creamy syrup it has kind of like that so what's in there right now this is coconut sugar maple syrup and captain happy upper starch of course I got orange essence and I get orange peels in there about a teaspoon so for those of you who join late of course they're gonna post this to the vibrant wellness and the doctor desserts pages and we're also going to have the recipes on there for both things just right after we're done so okay worried not the recipes will be up okay so that's that's the sweet base with add the coconut oil to it I'm just gonna do this is about 1/4 of a cup of coconut oil yeah coconut oil scraped in there and of course this is hot right because we've been simmering it so it's gonna melt that coconut oil immediately and then together coconut oil back into the consistency that I need it to be for frosting I'm gonna I'm gonna chill it again so again we have maple syrup coconut sugar and orange essence in there because we had orange peel and now we're adding our coconut oil to the frosting mix and we did this all on low heat yes now it's like no heat and now it's no heaps with the coping with the just the pan was already hot no I have low batteries Paul can you hold this for me while I go get my double camera thank you to our cameramen tonight Paul and Jessie there we go and so this is more of a kind of a glaze right now it's not really a frosting right so we want to thicken it just a little bit more with a little bit more I'm gonna switch places because I have to get the back plug yeah so I showed Jessie there yeah so it's just kind of mixing together I added just one more teaspoon of tapioca and mixed it and and I'm gonna whip it in the stand mixer until it cools because when it cools is when they will start to solidify actually I'm just g
onna do it by hand is that enough yeah it'll be enough for the glaze on top okay so it's not it's not it's kind of a because of coconut sugar and maple syrup it's not like creamy white but it's still really good and the only way to like get it creamy white is to use like a white sugar source which so what did you use for mine I just used the little maple syrup fruit sweetener because you have asked me to make it monk fruit yes yeah and you can use monk fruit sweetener if if you're not on anti-inflammatory Paleo and you can have nuts and use the kite Hill cream cheese which is made of almonds then you can easily use monk fruit sweetener and it will make it extremely low glycemic because my fruit sweetener is of course zero calorie the one thing you have to be really careful of though with monk fruit sweetener is that it's really extremely sweet so yeah so about 1/16 or so of a teaspoon of sweetener is equivalent to about a teaspoon of sugar so just bear that in mind if you happen to use monk fruit sweetener you want to be really careful so she's adding some arrowroot so it sort of thickens yeah I'm filling it up they can me up with arrowroot and tapioca starch so it's kind of like a cuss now is that in your recipe that you can thicken it that way or okay yes in the recipe okay there you go and then it's still a little bit liquid because as the coconut oil Clues it'll get thicker so I'm just gonna put this in the fridge for a minute to cool down just gonna be a minute let's check on our ice cream is it ready to eat at luly's almost ready to add as you can see it's starting to turn into a more solid ice cream mask almost like soft-serve so remember this is made of avocados and coconut oil and coconut milk and coconut cream and cream yes yeah so what I haven't even coconut milk and I have toasted my own pecans oh I did some almonds too I'm gonna separate out the almonds because I'm gonna i toasted these on 250 degrees for about 15-20 minutes and they get nice and toasty I just used raw you know if you're just following paleo you can do the nuts if you're an anti-inflammatory paleo very strictly of course you're not gonna do nuts but you could grow in berries or something like that some dried fruit cuz you're gonna have dried fruit right like you can have yes you can cherry well like dried apricot Indian or dried blueberries yeah it would be a good addition to this but the maple and apricot would sort of mimic the notes so I think that would work so what if when it's a little bit more solid so right now it's kind of still soft-serve so we're gonna give it a minute to get a little bit more and it might not like it might not get that much thicker just because like I said this thing was not in deep freeze for as long as I wanted it they're done cake is done it looks good they're coming out wish I could eat some but I'm allergic to coconut sorry I won't get to eat them I ate about a slice a day every day so the last of me nine days I think yeah so this is our carrot cake so again this is grain free sugar free do you know vegan etc and this is a double layered cake because the coconut oil takes a minute to thicken I'm just gonna between the two layers looks almost like caramel rain like a little bit of caramel yeah like a dulce de leche which actually would be really good on carrot cake so let's see how it tastes in a moment so what if you don't want frosting you know this this kid will actually do well without frosting but what and if I for the top layer I'm gonna actually mix in some coconut yogurt and make this done so last time I need for back Eid instead of toe I made them their own carrot cake but I use a premade flour so this the yogurt now makes it like super super creamy receipt and this look this also just this is an unsweetened vegan yogurt and that's because the flour mix have brought rice flour so there's a big difference between my own blended flour mixes which are grain free and the ones that are available in free flour mixes that are in the store are mostly a lot of them are mostly brown rice flour and so which is not great not great for you and not does not taste those according to that you might not need well it just makes things somewhat drier and stickier yeah okay here we go the flip is important getting it lined up this is what happened to me last time - this is not the bomb version because it has coconut in it I need someone can't eat this one okay so it's all for you okay okay live video end it yeah you just you can just do this story share to Instagram TV and next there we go add to series and brain free carrot cake and ice cream there we go and then you just you don't have to do any more you're off the hook you can you can just enjoy Instagram only allows you an hour life oh really yeah so I'm pouring this on I guess you're wondering house yet I wonder how hustlaz all his Instagram ones cuz his are very long they're not longer than an hour okay there you go so kind of half caramel half cream it's kind of a caramel and cream I have to say this does turn out a lot better if you use the kite he'll almond milk it's cream cheese but but if you're not free then please do post it but remember that I'm also keeping things low glycemic and that's part of the issue is that keeping things low glycemic and also because I could compensate with a ton of sugar and but then it wouldn't be anti-inflammatory because sugar is very important so I am really encouraging people during this pandemic to stay away from dairy and the reason for that is that dairy is very mucous enik and it also increases this very nasty what we call interleukin or signaling well it's a cytokine yes called interleukin 6 which is very much associated with inflammation yes so it's very very important to learn these dairy free recipes so that you can eat things that taste good that don't necessarily require you to have dairy for many many reasons during the pandemic okay so that's that and let's put together our ice cream so here's our cake everybody you can see it looks pretty darn good yummy and then it's time to add the pecans so I just add them a couple at a time into the ice cream as it's churning when it's almost completely looks like it's churning pretty it's solid yeah it's it's still soft serve but it'll it's probably good so I add the pecans and that adds a little bit of body not the element and that's about a half a cup of pecans so not a whole lot adding just a drizzle of maple syrup into this and that will help us get that maple drizzle look to it and kind of like a like when those dulce de leche ice creams or caramel ice cream what a house like drizzle through it you just pour and it drizzles in and that was less than 1/4 of a cup that was more like an eighth of a cup so not a lot looks pretty good yeah let's pretty good and then you just let that keep churning until however solid you want it like right now it's soft-serve you could eat it like now or you could wait till it solidifies just a bit more and then the best thing is once it's done like at this point then you put it in deep freeze or put it in put it a take it out of the ice cream maker put it into a metallic mouth Reiser it's really hard so that's I think the best thing to do right now because I feel like if we leave it in there then part of it will simplifying part of it won't and it'll lose that drizzly effect that I just achieved by putting the maple syrup in there so we'll do is and it was very strong it's still pretty soft so sometimes when you don't have both that dairy you need to do this last little bit better than shooting into the freezer for a few hours so so wish you were all here with us to eat cake and ice cream yeah normally when we do these classes with librum wellness clinic we have 20 20 or 30 vibrant wellness clinic members who are here partaking of everything and we real
ly really miss all of you and wish that you were here with us right now but we're glad you're staying safe yes that's true mmm you guys it's really good I'm kind of an eat dessert first kind of person so do a lot of so do you do a lot of licking well we know I am your sister so get that into you just get it into the pan smooth it into kind of like down into a layer and then get them into the into the freezer I can do that you're filming it's a mistake I need to actually plug in my phone it's low battery sorry everybody I'm trying to put trying to plug your phone in while filming yes okay so and then you just smooth it out sort of smooth for probably about an hour or two and it will firm up nicely and then you can scoop it okay okay can I scream maybe yeah remember baby carrot cake and maple pecan ice cream vegan grain free and anti-inflammatory and low glycemic enjoy great to have you with us a vibrant wellness clinic and you'll we'll also share these on dr. desserts com thank you so please look in about 20 minutes on the vibrant Wellness Clinic website and we will have posts of the recipes thank you so much everybody for joining us it's been our pleasure to do some healthy cooking with you and get you some recipes and tastes good but also help your immune system during the pandemic and we hope that you will join us next month we don't have our date quite yet but we'll post it on the vibrant wall on this clinic page so follow us on the vibrant wellness clinic page and on the doctor desserts page and we will definitely post for you when our next date will be and what our next recipes with me thank you so much everybody for joining us dr. too so if you want to come say goodbye to everybody about I will thank you everyone it's been a pleasure cooking with you thanks I love you guys .

Video Description:

This Healthy Cooking class, featuring chef and pediatric allergist, Dr. Atoosa Kourosh, of "Doctored Desserts" (doctoreddesserts.com) is sponsored by DoctorEmi.com and the Vibrant Wellness Clinic.
In this video, Dr. Atoosa will show us how to make her superb #vegan #paelo #keto Carro Cake and Maple Ice Cream .