Healthier Iced “Coffee” Beverage – Dairy, Caffeine and Sugar Free

Healthier Iced “Coffee” Beverage – Dairy, Caffeine and Sugar Free

Reposting a popular drink recipe from last year.  Still one of my all time favorite things to gulp sip on anytime of day…. This is my daily, sometimes bi-daily …..tri-daily? ….drink this summer. It’s so refreshing, mildly sweet, and easy to make. The ingredients can be adjusted to your own liking. Substitutions in Nut Milks and coffee can be made. I like it just as it is though……………no sugar, no dairy, no fuss! I drink the same thing when it’s cold too………just warm it all up instead of adding Ice. The proportions I’ve worked out are: Cafix is available at iHerb and most health food stores. For the syrup: Boil 2 cups of water. Dissolve 2/3 cups of Cafix Coffee Substitute (or instant Coffee)  into the hot water. Add in a few Tbs. of Cocoa Powder for a MOCHA flavor. Add in sweetener of choice. (I add about 1 tsp. of Liquid Vanilla Stevia in mine) Store your syrup in a sealed container in the fridge.  Or pour syrup into ice-cube trays. For the Drink:                                                                                          …

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Soba Noodles with Vegan Lemon Picatta Cream Sauce

Soba Noodles with Vegan Lemon Picatta Cream Sauce

 Any time you need a delicious fancy dinner to serve or you just want to fill up on a great comfort food meal, try this lemon sauce with pasta.  All you’ll need is a few basics like Lemons, butter, Nut Milk and pasta…and you’re 30 minutes away from sitting down to a great healthy meal that won’t leave you sleepy from carbs.  The sauce is a healthy cousin to the traditional Italian Picatta sauce served with Chicken or Veal and pasta.  A meal I used to enjoy frequently before moving to a plant based Vegan diet.  This version is so much healthier, kinder and actually so much easier as well.  It’s all good!  Soba noodles are usually in with Asian foods in the grocery.  They have Buckwheat flour mixed with wheat usually and take only a few minutes to cook.  This sauce is slightly creamy but definitely not thick like a cheese sauce.  It lets the pasta be the texture of each bite, not the cream.  Very light and flavorful. This meal just cries out for a few slices of hot toasted homemade bread…uummmmmmmm PrintSoba Noodles with Lemon Cream Sauce 51 Prep Time: 15 minutesCook Time: 30 minutes Yield: 2…

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Tsahob Soup – Yellow Veggies with Black Beans

Yellow vegetables provide us with Beta-Carotene, zeaxanthin, flavonoids, lycopene, potassium, and vitamin C Yellow Veggies are Packed with Nutrients  Read more here:http://www.ahealthiermichigan.org/2011/03/29/10-reasons-to-eat-orange-and-yellow-fruits-and-veggie These bright-colored fruits and vegetables contain zeaxanthin, flavonoids, lycopene, potassium, vitamin C and beta-carotene, which is vitamin A. Tsahob Soup –  Yellow Veggies with Black Beans Serves 4-6 Ingredients: 3 Medium size Yellow Beets, washed, peeled, sliced 1 Medium Sweet Potato, peeled and diced 1  Potato, Cubed 3 Medium Yellow Squash 1 Can Low sodium Corn 1 Yellow Apple, Cored, Diced 2 Cups filtered water 3 Tbs. Olive Oil 1 tsp. Sea Salt 1 tsp. Black Pepper 1/2 tsp. Red Pepper Flakes 1 tsp. ground Tumeric 1 Vegetable Bullion cubes 1/2  to 1 cup of  Non Dairy Milk to adjust desired thickness of the soup. 2 Cans Black Beans, rinsed well In a large pot, heat Olive Oil and add in all the fresh vegetables.   Stir to saute for about 15 minutes on medium high heat. Add in all other ingredients except the Black Beans and the Non Dairy Milk.  Reduce the heat to low, cover and simmer for 1 hour. After the potatoes have softened, spoon the soup in batches to a blender or food processor and puree…

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Pumpkin Spice Sugar-Free Drink & Dessert Syrup

Pumpkin Spice Sugar-Free Drink & Dessert Syrup

I haven’t ever tried the famous Starbuck’s Pumpkin Latte that everyone raves about each fall…but it sure sounds yummy! With 49 Grams of Sugar for the Starbuck’s  ‘Grande’ size……..and 380 calories for a 16oz. drink……….no thank you. But when I saw the picture on Pinterest from Savvy Eats for a ‘Coffee Shop Pumpkin Syrup‘, I knew that I had to try out a sugar-free version that I could use with Nut Milk or Cider.  After making this into my own version, sugar-free, I’m sure it will be perfect topping for ice cream or pies as well. Pumpkin Spice  Sugar-Free Drink and Dessert Syrup Recipe from SavvyEat.com Spoon in 1 – 2 Tbs. of syrup into hot drinks or drizzle over desserts. 2 tablespoons pumpkin puree 2 Tbs. Liquid Vanilla Stevia (I used NuNatural’s Brand) or 1/2 cup Agave 1 cup water or apple juice 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves Heat all ingredients in a non-stick saucepan over low heat.  Simmer until the Pumpkin has reduced down and the sweetner has thickened into a syrup.  If using Agave, you’ll need to stir more frequently. I used liquid Stevia and it reduced on low after…

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