Category Archives: Uncategorized

Frozen Raspberry Cashew Cream Cake

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It reached 90 degrees last week and the forecast is for 80+ all week. Yay!!!! This is when Seattle seems the most gorgeous place to live – snow capped mountains in the east and west, lake Washington on one side, the sound (ocean) on the other, green and lush and blue sky covering it all. Anyway, who wants to bake or cook when it’s 90 degrees out? Not me! We’re a little helpless here when it gets above 90 as most houses do not have A/C. Need a cool dessert? This is a no bake, super easy, frosty treat! Oh, and paleo(ish)! 🙂

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Ingredients

Directions

  • Place dates, walnuts, coconut and salt in the bowl of a food processor. Pulse until the mixture is fairly fine and uniform. When a small amount of the mixture is pinched between the fingers and sticks together, it is ready to form the crust. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform or pie pan, making sure the edges are well packed. Rinse the food processor well.
  • Place cashews, coconut oil, maple syrup, lemon juice, vanilla and lemon zest in the food processor. Blend until very smooth. If the mixture is too thick, add 1 to 2 tablespoons of water to help with the blending process.
  • Pour about 2/3 of the cashew mixture on top of the crust and smooth the surface. Add raspberries to the remaining filling and blend until smooth. Pour the raspberry mixture on top of the first layer.
  • Freeze cake until firm, 2 to 4 hours. Allow to warm up for 30 minutes before slicing. Garnish with fresh raspberries and serve.

Thanks PCC

dit-elle-Esther

Rhubarb Clafouti

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Tart rhubarb pairs so well with this sweet custardy Clafouti. What’s Clafouti?  It’s a baked French dessert of fruit (traditionally black cherries) covered in batter and baked! In other words, yummy not-quite-cake, not-quite-pudding goodness. It would be delicious with fresh peaches or cherries, but given that it’s rhubarb season.. well enough said! I added some raspberries as well and it turned out great!

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Ingredients

  • 1.5 c. chopped rhubarb
  • 1/2 c. raspberries or strawberries
  • 4 Tbsps agave syrup (less if you are using another type of fruit, as rhubarb is so tart.. it needs a little extra sweetener)
  • 1 1/2 cups coconut milk
  • 4 eggs
  • 1/4 cup coconut flour
  • 1 tsp vanilla
  • 1/2 tsp cinnamon (optional)

Directions

  • Put all ingredients except for rhubarb in blender and process for 1-2 minutes until frothy
  • Put chopped rhubarb (and optionally berries) in baking dish and cover with batter
  • Bake at 375* for ~45 minutes or until golden and fork comes out clean
  • Serve with cinnamon, a splash of heavy cream or ice cream (the French dish is served with a dusting of powdered sugar as well :-))

dit-elle-Esther

Feeling thankful..

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It’s been an amazing year. Baby Anders joined our family and he is a sweet, happy, easy going boy. Ava is such a dear, loving big sister. And then there’s Adam who is my rock and love.

Cooking (or just figuring out what food to put on the table) used to be super stressful for me because I would come home every day and have “NO IDEA what to make for dinner.” So I started a food blog to create an arsenal of recipes to have at my fingertips. Over time I built a quick list of go-to dinners, and much more. Dinners no longer seem quite as daunting.. I had to learn to be much more creative when I discovered gluten intolerance, and paleo inspired meals have become a big part of our lifestyle.

Lauren took this of Anders when he was 8 days old!

Lauren took this of Anders when he was 8 days old!

My latest obsession is food photography (which often takes place with one of the munchkins in my arms). I’m still working on my fashion photography which is just a little harder between (lack of) daylight hours and hands being free, but I am thankful for the creative partnership with Lauren through this blog!

It’s been big year for me outside of the home as well, as I joined a new, global team about a year ago, and am in an intense but gratifying role and work with wonderful and brilliant people every day.

So yeah, there’s a lot to be thankful for, I think about that every day, but wanted to take a moment to blog about it too during this holiday season.

dit-elle-Esther

Tzatziki Sauce

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This is a no frills, super easy, super yummy tzatziki sauce! Serve with fresh cut veggies as an appetizer, as a dressing for gyros, lamburgers or Greek salad. Any recipe that can be made in a food processor is a winner in my book!blog tzatziki1

Ingredients

  • 1 8oz container of Greek yogurt
  • 1 hothouse cucumber, peeled & diced
  • 1 Tbsp olive oil
  • Splash of lemon juice
  • 1 tsp chopped fresh dill (or dry)
  • 1-2 cloves garlic, crushed
  • Salt / pepper to taste

Directions

  • Put everything in a blender
  • Process until well combined
  • Transfer to a separate dish, cover and refrigerate
  • Let flavors meld for at least an hour for best taste

This Tzatziki sauce is not quite as thick as some recipes – I saved a few steps by NOT pressing water out of chopped cucumber or de-seeding it, but it tasted great!

dit-elle-Esther