Tag Archives: amber appproved magazine

Raspberry Mango Smoothie Bowl

Smoothies in a glass is so last season, so mix it up this spring and put it in a bowl! I find the advantage of a smoothie bowl is that you can bump up the nutrition by adding extra fruits, nuts and seeds on top, even nut butters! For the Amber Approved Magazine spring edition I concocted a super simple and basic smoothie bowl that allows you to play with different toppings as you desire! Featured on my smoothie bowl is shredded sulphite free coconut, chia seeds and fresh raspberries and blackberries!

Raspberry Mango Smoothie Bowl

Photos courtesy of Alexandra Borovsky 

Lemon Raspberry Breakfast Donuts

The Spring edition of Amber Approved Magazine has had to be my favourite recipe creation so far. This time of year is all about fresh, light foods and flavours and I think these protein packed breakfast donuts definitely hit the mark. But donut take my word for it, try them for yourselves!

P.S. they are 100% gluten-free, dairy-free, and refined sugar free.

Lemon Raspberry Breakfast Donuts-2

 

Photography courtesy of Alexandra Borovsky 

Chili Chocolate Torte

For the Amber Approved Magazine winter edition, I decided that a sweet and spicy dessert was in order and my chili chocolate torte came to be. The spice and cocoa will get those endorphins going in no time! As an added bonus it is dairy AND refined sugar free.

Ingredients: 

3 ounces of dark chocolate (I prefer to use enjoy life foods as they are certified gluten and dairy free)

½ cup of cacao powder (not to be confused with cocoa powder)

½ cup of coconut sugar

1/2 cup of coconut oil

1-teaspoon sea salt

¾ teaspoon of cayenne pepper

3 eggs

Method:

  1. Prepare a round 8 inch cake pan by greasing with a little coconut oil and lightly dusting with some cacao powder, preheat your oven to 300 degrees
  2. Over double boiler melt your dark chocolate and coconut oil together over medium heat.
  3. Once coconut oil and chocolate are melted, remove from heat and let cool for 1 minute, then add in your eggs, cacao powder, cayenne pepper, salt, coconut sugar, and whisk until the mixture is nice and smooth.
  4. Pour into your prepared cake pan and allow to bake on the middle wrack for about 25-30 minutes
  5. Allow to cool in pan for 10 minutes and the flip out onto a wire wrack to finish cooling (this can be served warm if desired). Top with a light dusting cacao powder and serve.


    photograph courtesy of Alexandra Borovsky 

Chai Spiced Hot Chocolate with Whipped Coconut Cream

You can also read this recipe as well in the Amber Approved Magazine 2016 Fall Edition.

For the Chai Spiced Hot Chocolate:

This recipe is a single serve

Ingredients

1 cup of unsweetened almond milk

1.5 tablespoons of raw cacao powder

1 tablespoon of pure dark maple syrup (the darkest grade you can find)

1 teaspoon of Chai Spice (I really love The Silk Road Spice Merchant’s blend but any other garam masala will do here if you liked to make your own chai spice take 1 teaspoon each of cardamom, all spice, ground cinnamon, cloves and 2 teaspoons ginger)

1.5 tablespoons of semi sweet dairy free chocolate chips (I prefer enjoy life foods brand).

Method

 

  1. Take a small sauce pan and start to heat your almond milk over medium low heat
  2. After about 1-2 minutes add in your cacao powder, maple syrup and chai spice
  3. Whisking constantly to ensure the chocolate chips, cacao powder, maple syrup and chai spice have dissolved and the chips have melted and are well incorporated, continue heating and whisking until you’ve reached your ideal temperature.
  4. Once heated to your liking, remove pot from heat, and pour into a mug, top with coconut whipped cream and a sprinkle of chai spice or cacao powder if desired (while not necessary the coconut whipped cream melts into the hot chocolate, making it even richer and creamier than before.)

 

Whipped Coconut Cream

Makes about 1-1.5 cups of whipped cream

*This recipe should be started a day in advance to accommodate the chill time of the coconut milk.

Ingredients

 

1 14-ounce can of full fat coconut milk (low fat will not do)

¼ cup of powdered coconut sugar (powdering your own coconut sugar is super easy, just toss it into a high speed blender or coffee grinder)

½ teaspoon of pure organic vanilla extract

 

Method

 

  1. Chill coconut milk overnight or for at least 8 hours prior, ensuring not to shake or tip the can to encourage the separation of the cream from the liquid.
  2. Chill a large bowl (stainless steel works best) for 10-15 minutes prior to making your whipped cream.
  3. Remove coconut milk from the fridge, being careful not to shake or tip your can and once the lid is removed, with a spoon, scrape the cream from the top of the can, into your bowl, leaving the liquid behind.
  4. With an electric mixer, start whipping your coconut cream at high speed, after about 30 seconds add in your powdered coconut sugar and vanilla, and continue whipping for another 2-3 minutes or until the cream has thickened, and soft peaks have started to form.

Spoon over your hot chocolate or any other dessert or beverage your fancy. This will keep for up to 3 days in a sealed container in the fridge.

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Photo Credit: Alexandra Borovsky 

Amber Approved Magazine: Fall Edition 2016

Hi everyone,

If you’ve missed me, sorry for the hiatus, being a full-time student and working on some new material makes me one flakey blogger, however here is some news for you to bite into and don’t worry its all gluten friendly.

Fall is this incredible time of the year, the colours change, the air grows crisp and if you’re familiar with Calgary’s climate, you may even see some of the white stuff falling from the sky come October (gross but that’s where comfort food and warm beverages come into play).

This season, I had the opportunity to create some recipes for my friend and colleague Amber Romaniuk in her incredible online publication of Amber Approved Magazine, a gluten-free, dairy free and refined sugar-free magazine and I am very excited to be sharing them with each and every one of you! Each recipe is inspired by that crisp air, warm colours and spicy rich flavours that one could only associate with fall.

With seasonal changes always come large changes for myself somehow, and this was a step that was scary and exciting all at the same time. So from my kitchen to yours, please check out the link to view Amber’s magazine and my sweet treats, I hope everyone likes them.

magazine-mockup-fall-2016-1024x878https://issuu.com/amberapproved/docs/amber-approved-magazine-fall-2016/48?ff=true&e=17324382%2F38670158

Enjoy & Thank’s for reading,

Chelsea
The YYC Celiac

P.S. if you enjoyed the mouth watering photos that accompanied by recipes, please thank my dear friend, Alexandra Borovsky.

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