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Fresh Strawberry Sorbet.

6/30/2016

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Strawberry Sorbet @ WhollyRooted.com
 I love strawberry season. It lasts only a few short weeks, but it sure is good while it lasts. We are not growing strawberries this year  - well, we are, but they are not big enough to fruit this year - but they can be found all around here. Strawberries are at local farmer's markets, roadside stands, u-picks, and in CSA's. We have picked up strawberries every time we see them, knowing that in a week or two they will be gone. I love making some jam and drying some for granola, but really, sorbet is a must. It is the perfect thing on a hot day.

Making an unheated dairy-free sorbet is really the best way to get the full amazing strawberry flavor. I know many recipes call for syrups with water, but really, who wants watered down strawberries. I want it to taste like an explosion of strawberries in my mouth. I don't like using white sugar and my body doesn't like me using white sugar, so I have experimented to get a scoopable sorbet using a natural sugar. This recipe uses raw honey and a wee bit of limoncello to keep it from freezing too solid (I love our homemade limoncello!!!!). This remains scoopable and a vivid red with the full pow of fresh strawberries. This *only* uses 3 Tbsp of limoncello per full quart of sorbet, but if you wish to have no liqueur in this, you can use 2 tsp of vanilla instead of one (vanilla extract also uses alcohol, which is what helps keep the sorbet from freezing into solid ice chunks) - but it WILL still be hard to scoop since you won't have the same recipe ratio and nobody wants several tablespoons of vanilla extract in their sorbet to compensate. Don't add *extra* limoncello though, as too much alcohol will make it more of a slushie. This recipe really is a great balance of flavor and freeze consistency and sweetness.
Strawberry Sorbet @ WhollyRooted.com
Strawberry Sorbet @ WhollyRooted.com

Strawberry Sorbet

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{wholly rooted}

This is an unheated strawberry sorbet that packs so much intense strawberry flavor you will want more!

{ingredients}

  • 1qt fresh strawberries, tops trimmed

  • Juice of 1 lime

  • 1/2 cup honey

  • 1 tsp vanilla extract

  • 3 Tbsp limoncello (or other fruit liqueur)

  • pinch sea salt

Blend the strawberries & lime juice on high in a blender until smooth.

Run through a fine mesh strainer to remove all strawberry seeds.

Put the strained liquid back into the blender and add the limoncello, vanilla, and pinch of sea salt and blend on low.

Drizzle the 1/2 cup of honey through the top hole of the blender while it is running, to thoroughly blend in the honey.

Once all ingredients are in the blender, return to medium and let blend another 10-15 seconds.

Taste the mix, and add additional honey if needed. Most ripe strawberries are pretty sweet, but if yours are not quite at peak ripeness you may want to add a little bit more honey to taste.

If your lime/strawberries/limoncello have all come from the refrigerator, this will be chilled enough to pour directly into an ice cream maker. If not, chill the liquid in the fridge for an hour or so, and whisk well before pouring into an ice cream maker.

Let this run through the cycle per the directions for your ice cream maker.

Spoon into a freezer safe container, and let freeze for an hour or so before serving.

Published June 27, 2016
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Strawberry Sorbet @ WhollyRooted.com

​Strawberry season doesn't last very long, and while we *could* buy strawberries from the grocery store all year 'round, we all know nothing tastes as good as locally grown strawberries in season. This recipe really takes advantage of the natural sweetness and amazing flavor or summertime fruit. I think I have a sorbet recipe for just about every single berry all summer long, but strawberries are the first berries after a long winter and spring, and the taste is just...summer. I sometimes try to tuck a quart of it down at the bottom of the chest freezer so we can find in the fall and get all excited that we still have strawberry sorbet in October - but it never lasts that long. That is partly because I just have horrible secret agent stealth skills, and partly because it is so good and who wants to save some for later when you can have it now, when it is hothothot outside. We had strawberries in our CSA yesterday, and picked up a few extra quarts, so I am going to go make some more sorbet!

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Peppermint Mocha Truffles

1/15/2016

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peppermint mocha truffles gf/df/vegan whollyrooted.com
I love making truffles. I tend to go in spurts, most often in winter, when I want something small and sweet, but allergy-free and not too much. Truffle bites are perfect. I like that I can go from pulling out the ingredients to popping them in the fridge to set in under 15 minutes. The only thing that is heated is the chocolate!

​These are great quick and easy sweet treats for yourself, or they can be packed up into little boxes and gifted for Valentine's Day. 
peppermint mocha truffles gf/df/vegan whollyrooted.com
peppermint mocha truffles gf/df/vegan whollyrooted.com

Peppermint Mocha Truffles

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{wholly rooted}

These peppermint mocha truffles are easy to make, vegan, gluten-free, dairy-free, and take only a few minutes to prepare. These are sweet treats, but as they contain dates and maple syrup, it is not a guilty pleasure. Make a batch to gift on Valentine's Day, or keep them all for yourself.

{ingredients}

  • 1 cup raw cashews

  • 1/4 cup unsweetened coconut flakes

  • 1 Tbsp cocoa powder

  • 1/4 tsp sea salt

  • 10 dried medjool dates, pitted

  • 1-2 Tbsp maple syrup

  • 3 drops culinary peppermint oil

  • 1 Tbsp EV coconut oil

  • 1 cup vegan chocolate chips

  • 1 Tbsp crushed peppermint candy

In a food processor:

-Pulse cashews, cocoa powder, and sea salt until fine

-Add the dates and pulse until fully chopped into small fine pieces

-While the food processor is on, add the 3 drops of peppermint oil and drizzle in maple syrup until the mix begins to get sticky and clumpy (1-2 Tbsp)

-Roll into 20 bite sized balls and place on a parchment lined tray

-Chill this in the fridge while you melt your chocolate and coconut oil

-Melt your coconut oil and chips in the microwave or using a double boiler

-Remove your tray of truffles from the fridge and dunk into the melted chocolate one at a time, fully coating and placing back on the chilled parchment lined tray

-After each truffle is coated in chocolate and on the tray, sprinkle some of the crushed peppermint candy over the top

-Chill in the fridge to set.

Try to eat just one. I dare you.

Published January 14, 2016
peppermint mocha truffles gf/df/vegan whollyrooted.com
peppermint mocha truffles gf/df/vegan whollyrooted.com
 The recipe calls for 3 drops of concentrated culinary peppermint oil. That isn't a typo. 3 drops.  EO's or pure culinary flavorings are strong and undiluted, so a few drops will give you the perfect minty flavor that is fantastic with the chocolate   -   go overboard and you have toothpaste bites. If you don't have any culinary grade peppermint oil, you can use extract, but again, go eaaaaasy. If you are using anything but culinary essential oil/pure flavoring, add a drop at a time, pulse the food processor, and taste a little bit of the mix - this way you can get the minty flavor just right, no matter what brand or type of peppermint flavoring you use.

Truffles may seem like a grown-up indulgence, but kids love whizzing the food processor, rolling balls, and dipping into chocolate as much as anyone. I love that even my boy with severe allergies can help make them (and eat them), but they don't really *seem* like a healthy/vegan/GF/DF kind of recipe. They are just simply easy to make,  delicious and of course they look fantastic.

This makes a batch of 20 bite sized pieces, so you can easily double or triple the recipe if you have a lot of valentines. Or kids who love chocolate. Or if you "accidentally" ate them all within the first few hours before anyone else could have any. 
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Poached Mandarins

12/10/2015

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poached mandarins whollyrooted.com

Most of us are not lucky enough to live where citrus grows locally.  And while eating close to the source is ideal, in this day and age not everything we consume will be from the corner farm.  Salt, pepper, olive oil, coffee, tea…we can make conscious decisions to support fair trade and organic for as much as we can, while still working towards finding local for those things which are available. So for me, citrus is a part of our winter and holiday experience, no matter our climate. I love that sharp blast of citrus as my fingers break the peel on these dark, gloomy days of winter. 

​Citrus in winter is like the sun - fleeting, delicious, and memorable. One way to balance our distance with citrus is to use everything. Waste nothing. When we find it in season in the winter, use it all, enjoy it all. We use the peels and candy them, make garland, and dry for tea blends. 

This recipe is simple to make, but quite a show stopper dessert. It is made in a spiced, fragrant syrup, but it isn't overly sweet. It is nice because it can be made ahead and stored in the fridge for a day or so before serving, so it is perfect for the holiday table. 
poached mandarins whollyrooted.com

Poached Mandarins

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{wholly rooted}

Poached mandarins have a delicate flavour and add a great flair to the end of a holiday meal. This is simple to make, and tastes great. And don't forget to save the rind to make candied or dried citrus peel.

{ingredients}

  • 4 mandarins, cuties, or tangelos

  • 1 1/4 cups water

  • 3/4 cup turbinado sugar or honey

  • 2 cinnamon sticks

  • 10 whole cloves

  • 6 green cardamom pods

  • 1 star anise

  • 1 tsp rose or orange blossom water

  • 1 tsp vanilla

  • 2-3 slices of fresh ginger

First prep your citrus; gently cut off the ends, peel the citrus whole, and remove any extra pith.

Put your syrup ingredients in a sauce pot and bring to a boil. Lower heat and let simmer for 5 minutes.

Place your peeled whole tangelos/mandarins in the syrup and let simmer 5 more minutes. If they are not submerged because of the pot size, just turn fruit over frequently during the 5 minute simmer.

Take pot off heat and let cool, turning your fruit in the syrup as needed while it cools.

You can gently spoon your fruit into a large canning jar and pour all of the syrup and spices right over the top and store in your refrigerator until use. Or, you can serve immediately when still warm.

Eat the citrus in a dessert cup with some of the strained syrup drizzled over the top and a dollop of whipped cream or with some vanilla ice cream.

It is easy to keep this dairy-free by using coconut milk whipped cream/ice cream.

If you have extra syrup left use it drizzled over pound cake, on pancakes, or over any dessert.

Published December 7, 2015

​ Citrus is a winter treat, to be enjoyed on these dark winter days.  We boost our mood as well as our vitamins (A, B-6, C, folate), fiber, and minerals (potassium, calcium, iron).  By using the whole fruit, we don’t waste a thing, and get the most from these sunny, fragrant orbs. Yum.
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GF/DF Rhubarb Upside Down Cake.

6/7/2014

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Gluten Free/Dairy Free Rhubarb Upside Down Cake {wholly rooted}

I love baking. Since two of us have had to eliminate all gluten, I tend to bake less, use the dehydrator more, and would generally just prefer to eat other foods rather than "substitute" foods. But my two that are fine with gluten and also love baked goods are so very happy when I bake.  My husband also loves to have something for his kaffeeklatsch (he works from home most days). He tends to work non-stop most of the day and leaves half of his lunch untouched on his plate up in his office. He is usually starving by mid afternoon and this helps him get along. Any gluten free goodies that I bake have to be approved and dearly loved by those that COULD eat gluten if it wasn't for us (ahem), as well as by my allergy boy.  By having a few base recipes that I can adapt to whatever fruit is seasonal in the garden means that I have something I KNOW everyone likes and that I can make easily with whatever is ready NOW. This cake is a great base. And with strawberries and rhubarb? Over the top. 

Gluten Free/Dairy Free Rhubarb Upside Down Cake {wholly rooted}

Gluten Free/Dairy Free Rhubarb Upside Down Cake

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{wholly rooted}

A not too sweet gluten free / dairy free cake that is delicious warm or at room temperature. Seasonal goodness!

{ingredients}

  • 1 cup coconut palm sugar

  • 1/4 cup softened dairy free butter (I used vegan Earth Balance)

  • 6 whole eggs, room temp

  • 1 cup melted coconut oil

  • 2/3 cup freshly squeezed lemon juice (about 2 large lemons)

  • 2 tsp vanilla flavoring/extract

  • 1 tsp sea salt

  • 1 tsp baking powder

  • 1/2 tsp ground ginger

  • 1/2 tsp cinnamon

  • 1 tsp baking soda

  • 3 cups AP gluten free flour

  • 2 cups chopped fresh rhubarb

  • 1/4 cup honey

  • 1 cup sliced fresh strawberries

First prepare your rhubarb. Place your 2 cups of rhubarb in a saucepan with the 1/4 cup honey. Sauté until the rhubarb is soft, about 10 minutes. Turn off heat. Let sit.

Preheat your oven to 350ºF. Grease 1 large or 2 small loaf pans with coconut oil.

In your mixer, combine butter, eggs, and sugar. Beat on medium until combined, 1-2 minutes.

Turn your mixer to low, and add the coconut oil, vanilla, and lemon juice and mix until thoroughly combined.

In another bowl mix your salt, baking soda, baking powder, cinnamon, ginger, and all purpose GF flour and mix with a fork.

Now add your flour mixture about a cup at a time into your mixer on low until the batter is combined. Scrape the sides as you go along as needed.

Take your now cooled rhubarb and strain it (save the liquid). Spread the rhubarb evenly across the bottom of your loaf pan(s).

Place your fresh slices of strawberries over the rhubarb in a single layer.

Gently pour your batter into your pan(s), covering the strawberries and rhubarb.

Put into your preheated oven and bake for about 30-45 minutes (depending on 1 or 2 loaves/your pans). When a toothpick inserted comes out clean it is ready.

Let cool for 15 minutes. Gently run a knife or spatula around the edge of the pan to be sure it is loose. Place a serving tray or large enough plate upside down over the top of your loaf pan - be sure it is big enough. Holding both the loaf and the dish tightly, gently flip over (like any upside down cake). Carefully remove your pan to reveal the rhubarb strawberry now on top.

To serve, drizzle some of the saved rhubarb liquid over the cake along with some whipped coconut milk cream.

Published May 21, 2014
DF/GF Cake with Lemon Glaze {wholly rooted}

As I said, the main recipe is a great base. If you don't want to make it using strawberry/rhubarb, make everything as a stand alone cake (skip the rhubarb/strawberry steps, leave out the cinnamon, and no need to invert). My boys love it as a pound cake with a lemon glaze over the top (see above).

Whole Grain GF Flour Blend {wholly rooted}

Now, for the GF flour mix. I really like theratio guide over at Gluten Free Girl and the Chef. It is clear and easy to remember and no matter how I mix it, it is a solid ratio and things come out great. I have used this cake recipe with several different blends of my own making as well as a few different store bought GF all purpose blends. Always good. This rich dark amazingly delicious rhubarb upside down cake was made using a blend I made that has several different GF whole grain flours including buckwheat, which is what adds to the lovely color (in addition to coconut palm sugar). So good and moist.

Gluten Free/Dairy Free Rhubarb Upside Down Cake {wholly rooted}
Now I want to go make another rhubarb upside down cake as the last one disappeared quickly. And in not too long I will have fresh raspberries, blackberries, and blueberries to add to it. Yum.


Don't forget to zip over and leave a comment on my giveaway post for a chance to win the Summer 2014 issue of Tend Magazine! Comments will close at midnight Sunday, I will announce the winner on Monday.
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    whollyrooted.com

    denise cusack

    I am a certified aromatherapist, clinical herbalist, permaculture designer,  organic gardener, plant conservationist, photographer, writer, designer, artist, nature lover,  health justice activist, whole foods maker, and mother of two young adults  in south central Wisconsin. 

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  • Home
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