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Super Simple Spicy Frotha Hot Cocoa

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I’ve been seeing all these posts on Facebook of day long snow romps from friends and family on the East Coast where I am from. Though I sit in eighty degree heat in Los Angeles, I can’t help but remember the thing I always looked forward to when I finally went back in the house . . . hot cocoa!

So, for all you snowed in and played out East Coasters, here is a crazy easy hot cocoa recipe to use with your Frotha.

First I poured almond milk (you can use any kind of milk) into a mug to the amount I desired. I then added the following:

2 heaping teaspoons unsweetened cocoa
¼ teaspoon chili powder
1 dash ground cinnamon
1 tiny dash cayenne pepper
½ packet of powdered stevia (or 1-2 teaspoons sugar or to taste)

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Always remember that in recipes like this, it is important to adjust the flavors the way you like them. Feel free to omit or add other spices.

Then, I used the Frotha to blend the ingredients together. It was so good, I could have just had it cold!
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Next I put it in a saucepan to heat it up. When heated, I used the Frotha again to froth up the cocoa. It made it nice and light.

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Then, it was ready and I could taste the spices and chocolate as they blended together on my palette. Then I thought about all my cold, out of work family and friends who just finished shoveling their driveways might just love to look forward to this yummy hot drink.

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Easy Dairy Free Coconut Macaroons (Dipped in Chocolate!)

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Here is a very simple delicious dessert that’s also a bit decadent dipped in scrumptious chocolate. It’s a wonderful afternoon snack with coffee as well.

Here’s what you will need:

3 Cups of unsweetened shredded coconut
1 Cup granulated sugar
4 egg whites beaten
1 teaspoon vanilla extract

Go ahead and preheat the oven to 350 degrees for starters. Then, get out two mixing bowls – one for the dry ingredients and one for the wet.

In the first bowl, measure out the coconut and the sugar. Using the Masha, blend the dry ingredients together.

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In a second bowl, place the egg whites and the vanilla extract. Using The Masha, blend the egg whites until frothy but not stiff.

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Now, simply place the wet ingredient into the dry ingredient bowl. Using the Masha, effortlessly, mix them together until well blended. It takes no time at all with this great appliance.

Using a melon baller, scoop the ingredient up and press it in so it is as firmly packed as possible.

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Line a cookie sheet with parchment paper and place the balls of coconut on the sheet. You may have to use your fingers to pinch and shape the ball together.

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You don’t have to worry about spacing the coconut balls far apart as they will not spread. When the sheet is filled, place them in the preheated oven and bake for 12-15 minutes or until golden brown and a little crispy.

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Once they are out of the oven and have cooled, you can choose to dip them in chocolate but why wouldn’t you?! It’s very easy to melt a bag of chocolate chips in the microwave or in a double boiler. I used a Pyrex glass bowl over a simmering pot. Just stir the chocolate until just melted and still a little bit thick.

Now, dip the bottoms of the macaroons in the chocolate and set them back on the parchment paper.
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When the tray is full, place the tray with the macaroons in the refrigerator and let the chocolate set for about a half hour. After that, you can bring the macaroons out and store them at room temperature. They are incredibly delicious and such an easy treat to eat. And they take less than an hour to make.

Dr. Meg Haworth is a private chef to the stars in Hollywood. She specializes in food allergies and healing diets. She is the national spokesperson for Nexgenstore and teaches regularly at Whole Foods Markets. For more information on her work and how she can help you eat a better diet, see her website at www.deliciousandhealthy.com

Brunch Series ~ Delicious Dairy Free Frittata

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“I’ve died and gone to heaven!” Exclaimed my friend when she tasted the frittata I made for her birthday brunch.  I had to agree.  It sent me into a moment of culinary bliss and I was thrilled that my girlfriends thought so too.

This is the first blog in a series of brunch recipes that I made for not one, but two of my girlfriends who recently had birthdays.  We had a blast using The Masha, laughing, catching up and sharing delicious food together.

I think of a frittata as a quiche without the crust.  They are usually full of flavor and laden with cheese.  Here is what you will need for this incredibly tasty dairy free version that is so delectable, you will wow your friends and family (and they don’t ever have to know how healthy it is!). The roasted cauliflower and the bacon give it a richness that cheese typically does and without the lactose and casein that can make many people ill.

Dairy Free Heavenly Frittata

1 Cup of Roasted Cauliflower

2 Tablespoons Extra Virgin Olive Oil

Salt and Pepper to Taste

3 Tablespoons butter substitute (non hydrogenated)

½ Cup of Chopped fresh Haricot Vert (French green beans)

½ Chopped Red Pepper

1 small Roma tomato chopped

2 Tablespoons chopped shallots

4 Slices crisp nitrite free bacon crumbled

1 teaspoon fresh finely chopped rosemary

¼ Cup chicken broth

8 organic, free range eggs scrambled

First, preheat your oven to 400 degrees.

On a cookie sheet, place two tablespoons (or more depending on taste). Next, use salt and pepper to your taste on top of the olive oil (I like a lot of it!).  Place the cauliflower florets on the cookie sheet and toss with your hands to coat with the olive oil, salt and pepper mixture. Place the cookie sheet in the preheated oven and bake for 15 minutes or until browned.  Using a spatula, turn the cauliflower over and bake for at least 15 minutes more until darkened and soft (it may take longer depending on your oven).  When you take your cauliflower out, turn the oven down to 350.

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While the cauliflower is roasting, make your nitrite free bacon in a pan on the stove.  In a cast iron skillet (or other skillet that can go into an oven), begin to sauté your vegetables.

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First, put in three tablespoons of butter.  Add chopped shallots and sauté for about one minute.  Add chopped rosemary and sauté until fragrant (a few seconds).

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Add red pepper and sauté for two or three minutes.  Add chopped haricot vert and sauté for several minutes more.

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Next, add the chicken broth and let that cook down until slightly tender.

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While the chicken broth cooks down, crack the 8 eggs into a mixing bowl and use the Masha to effortlessly scramble them.

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When broth is cooked down, add one more tablespoon of butter to the pan to keep the egg from sticking to it.  Add the scrambled egg to the pan and stir it around a little bit.

photoNow, put the whole skillet in the 350 degree preheated oven and bake for about a half hour or until the egg sets up and is firm.

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When you think of a frittata as a quiche without the crust.  You can put nearly any leftover into a frittata and make a delicious and healthy breakfast or lunch.

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When you make up your own frittata, think of things you have that can flavor it – a little bacon, some fresh basil, roasted vegetables, smoked salmon, pancetta – the list goes on and on.  They are an easy crowd pleaser and delicious to boot.

Go on.  Get to the kitchen.  It’s frittata time!

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Brunch Series – Gluten, Dairy and Cane Sugar Free Banana Bread

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Mimosas and gluten and dairy free banana spice bread were the first things we consumed for the birthday brunch for two of my girlfriends.  We sat in the kitchen at my hand carved Mexican cantina table where we sliced the bread, spread Earth Balance butter on it and gobbled it down, all the while trying not to get too filled up for the brunch ahead.

When people hear that a baked good is gluten and dairy free and it tastes so amazing, they always ask, “What is in this?!”  I then run down the list of ingredients for them.  Having said that, here is what you will gather to try this delicious, not too sweet bread.

Gluten, Dairy and Cane Sugar Free Banana Bread

2 Cups rice flour

2 teaspoons aluminum free baking powder

1 teaspoon xanthan gum

1 teaspoon baking soda

2 Tablespoons Pumpkin Pie Spice

1 teaspoon Cinnamon

1/3 Cup Extra Virgin Olive Oil

2 eggs or egg substitute

1 Cup rice, almond, hemp or organic soy milk

1/3 Cup honey or agave nectar (or to taste)

2 ripe bananas mashed

1/3 Cup chopped walnuts

First, preheat your oven to 350 degrees.

In one bowl, place the rice flour, baking powder, baking soda, xanthan gum, pumpkin pie spice and cinnamon.  Use the Masha to blend the dry ingredients together.photo

 

In another mixing bowl, place the 2 ripe bananas and use the Masha in an up and down motion to effortlessly mash them.  Previously, I used a fork.  The Masha is exceptionally better and much quicker!

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Add eggs, EVOO, almond milk to the banana and use the Masha to blend the ingredients together with the bananas.  Once blended, add the honey and blend with the Masha again.

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When the wet ingredients are well blended, add the dry ingredients to them.  Use the Masha to blend them together perfectly, evenly and effortlessly.

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Next, grease and flour a bread pan.  I used a glass pan with brown rice flour and Earth Balance Butter.

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Pour the batter in the bread pan.  Top the batter with the walnuts, pressing them in slightly.  Place the pan on the center rack of the preheated oven and bake for 50 minutes to an hour or until a tooth pick comes out clean.

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When the bread is baked, allow it to sit on the counter and cool for about 20 minutes before popping it out onto a cooling rack.  Then, you can slice the bread and watch the steam rise before you place some delicious butter on it.

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When the bread is mostly cooled, to keep it moist, place a piece of plastic wrap around it.  I then wrapped it in a cloth napkin and stored it on the counter.  To keep it fresher longer, place it in the refrigerator.

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Now, enjoy your bread with eggs for breakfast, with tea in the afternoon or as a late night snack before bed.  So delicious and the Masha made it SO easy!

Dr. Meg Haworth is a private chef to the stars in Hollywood and owner of Delicious and Healthy.com.  She specializes in food allergies and healing diets.  You can find her on the web at www.deliciousandhealthy.com

Brunch Series – Gluten and Dairy Free Waffles

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What’s a birthday brunch without waffles?  Well, I wouldn’t want to find out so I went ahead and made them.  I have to say that the Masha makes batters of all kinds perfectly smooth and effortlessly blended.  My girlfriends and I had such a blast making these waffles and an even better time savoring them.  So delicious!

Gluten and Dairy Free Waffles

2 Cups rice flour

2 teaspoons aluminum free baking powder

¼ teaspoon xanthan gum

¼ Cup Extra Virgin Olive Oil

2 eggs or egg substitute

1 ½ Cup rice, almond, hemp or organic soy milk

2 Tablespoons Honey

In a mixing bowl, combine the dry ingredients and mix them with the Masha.  Next, add the remaining ingredients and blend well using the Masha.

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Here’s a picture of one of the birthday girls blending the batter.  She loved using the Masha!

photo 2When the batter is blended, you will want it to be thick.  If it is too thick, add a little more almond milk.  Using a ladle or measuring cup, pour the batter to cover the center of the waffle iron.  Close the lid and let it cook.

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When the waffle is ready, remove them to a plate.

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When they are done, top them with the topping of your choice.  Butter, honey, berries, syrup, peanut butter, whatever makes you happy to have on your waffle and enjoy!

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Silent Auction Dinner Party

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“I won her at an auction!” Exclaimed Leslee Feldman, casting director at Dreamworks to the guests at actress, Maria Bello’s birthday dinner party last week. I stood behind the marble counter in the open and welcoming home of Maria Bello and Clare Munn, preparing a spicy raw kale salad as I laughed at Leslee’s summary on how I ended up in their kitchen. I thought to myself, yeah, she did win me but, as it turns out, my server/assistant Kirt Brewer and I were the winners that night. We had an absolutely fantastic time.

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Dr. Meg and Ian Pasalich at The Saving Spot Auction

Let me back up a bit here. You may remember reading about the silent auction that Nexgenstore very generously donated their entire line of kitchen products to plus four bottles of New Zealand wine and I pitched in a dinner for eight. The organization is Saving Spot. They rescue dogs from Los Angeles shelters and find forever homes for them. They have a star studded group of board members including Jennifer Aniston, Ellen Degeneres and Portia de Rossi. Saving Spot’s founder, Lizzie Scherer is quite the dynamo and her mission to rescue our furry friends is as well-loved in Hollywood as she is. So it was Leslee Feldman that won the dinner that night and for that, I am grateful.

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Dr. Meg, Leslee Feldman and Kirt Brewer

The atmosphere at the Bello/Munn home was so relaxed and accepting that Kirt and I immediately felt at home. We set about our preparation of Asian Marinated Salmon (the recipe is in my cookbook!), veggie nut quinoa, roasted broccolini, spicy raw kale salad and a fresh peach cobbler (peaches are just coming into the markets now!) As for the cobbler recipe, you’ll get that in an upcoming blog. The Masha is amazing when it comes to blending batter of all kinds.

As the guests arrived, they gathered outdoors in the beautiful, terraced back yard filled with giant, mature California, live oak trees and other assorted greenery that makes one feel hugged by nature. On the outdoor table, greeting the guests were a cheese and charcuterie board along with my often requested Thai Shrimp Lettuce Wraps with Peanut Sauce (which were happily devoured in record time.)

Dinner was served family style. Each guest could take what they wanted and come back for more. The food was full of different flavors that somehow came together to complement each other. The guests were happy. The birthday girl was happy. It was an incredibly delightful night with family, friends, food, and fun – a winning kind of night for all. I got to feed new people, Saving Spot got more support for their dogs, Leslee got to share her win with a dear friend and Maria had a very happy birthday.

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Kirt Brewer, Maria Bello and Dr. Meg

Simple Pakoras – Gluten and Dairy Free

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Pakoras are a traditional East Indian appetizer that are naturally gluten and dairy free. They use gram or besan flour, made from chickpeas in combination with rice flour. You can get big bags of bean flour at East Indian markets – and they will be inexpensive too. It’s also a great place to get the spices for the recipe.

For this particular recipe, I used Bob’s Redmill garbanzo bean flour in combination with brown rice flour. I also want to point out that this recipe is vegan as it does not contain any eggs.

Here’s what you will need.

Batter:

1 ½ cup garbanzo bean flour (besan/gram)

½ cup rice flour

¾ teaspoon salt

2 Tablespoons fresh chopped cilantro

1 teaspoon cumin

1 teaspoon coriander powder

About 1 cup of water (add slowly to get a thick consistency)

Vegetables:

Small Cauliflower florets

Red Pepper

Onions

First, place the dry ingredients in a mixing bowl and use the Masha to blend them.

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Next, slowly add water as you use the Masha to blend the dry with the wet ingredients.

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Blend until smooth yet still thick. You don’t want the batter to be too thin here.

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I chopped the onions into strips then halved them once like so.

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Chop red pepper in the same fashion then prepare small cauliflower florets.

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Chop about 3 tablespoons of fresh cilantro and add it to the batter and stir it in.

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Next, heat about an inch of oil in a pan on medium to medium high. If the oil is too hot, it can splatter and burn the pakoras. I used Extra Virgin Olive Oil. You can also use grape seed oil.

Next, take a couple of red pepper strips, a couple of onion strips and a cauliflower floret and drop them into the batter.

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Take a spoon of some sort to move the veggies in the batter. Then scoop them out and place it in the pan. The batter will make the pakoras stick together.

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Repeat that until the pan is filled.

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After a few minutes, flip them in the pan – when you have a deep golden brown color. The outside should be crispy and golden.

When they are done, serve them with a mango chutney or a tamarind chutney (pictured here).

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These make an easy appetizer that has great flavor. It’s super easy and they are a crowd pleaser.

Masha Safety Tips

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The thing is, the Masha is in a class by itself. There’s nothing else like it on the market. You may be thinking to yourself, “It’s a hand blender, right? There are plenty of those around.” The truth of the matter is, it is not a hand blender. It is a hand held electric mashed potato maker that is so versatile that it can practically replace your mixer for a fraction of the cost, weighing maybe a pound, and with very little effort needed for its use.

A one of a kind item needs one of a kind explanation for its use. I know that when I received this gem of a kitchen product in the mail, I did not know exactly what to do with it either. I called the company marketing director and the first question I asked was, “Is it BPA free?” He replied, “Yes.” The next question I asked was, “Can this be immersed in hot water on the stove, like in a soup?” He said, “Yes.” I then set out to test it and here is what I found.

When I work with a hot liquid or solid, I don’t worry about over immersion. I know that I can immerse the appliance into the liquid as long as I am grounded. This means that I am not in standing water and my feet are touching the ground. This may be common sense to most but it bears repeating. Feet on the dry kitchen floor means you’re safe and you can immerse the Masha past where the rotor cone snaps onto the device.

The next thing I want to talk about are tips for cleaning the Masha. One of the things I love to blend best with the Masha are ingredients for my famous turkey burgers. The Masha blends the ingredients like you would not believe! And, you don’t have to touch the meat if you do not want to.

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Because there is a blade and the rotor cone has lots of holes in it to extrude the ingredients through, that means that there are lots of places for meat to get stuck.

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You will want to make certain that you have cleaned the Masha as thoroughly as possible to get all food particles out of it every time. You will want to:

  1. Make sure that you detach the blade from the cone by turning it in a counter clockwise motion.
  2. Make sure you rinse food particles from the cone and blade thoroughly.
  3. If you have a dishwasher, use it to wash the Masha to get it as clean as possible (especially when you have used meat).

The Masha is so easy to use and easy to clean. It’s just important to pay attention and make sure you remove the blade after use each time.

You’re going to love working with this fabulous little machine. It is perhaps the best tool for gently blending batters, cookies, guacamole, candy fillings, baby food and so much more. Read the blog posts here for the many different uses of the Masha and enjoy this appliance that is in a class by itself!


Blueberry Cobbler ~ Gluten and Dairy Free!

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My parents are both from the South. Food is everything there. At breakfast, they talk about lunch (a.k.a. supper) and at lunch they talk about dinner. It has always been this way.

In the South, if there’s one thing you cannot forget, its dessert. Cobbler is the quintessential Southern dessert. All summer long, you have fruit to eat. Why not put them in a cobbler?

This blueberry cobbler is delicious, simple and super fun to devour. If you want, substitute peaches for the fruit or mix the two together. Wow. That’s a yummy idea.

Here’s what you will need:

For the blueberry mixture:

2 bags of frozen blueberries (12oz) – or 2 cups fresh sliced peaches

½ Cup brown sugar, turbinado sugar or honey

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon allspice

¼ cup butter substitute (non-hydrogenated & non-GMO)

 

For the batter:

1 Cups Brown Rice Flour

1 ½ teaspoons baking powder

¼ teaspoon xanthan gum

¼ teaspoon salt

½ teaspoon cinnamon

¾ Cup Almond, Soy, Hemp or Rice Milk

1 egg

Preheat your oven to 350.

Start with an 8×8 baking dish or a similar size casserole dish. Place the blueberries in the bottom of the dish and cover with half the melted butter, sugar, cinnamon, nutmeg and allspice. Stir the fruit right there in the pan and let it sit while you make the batter.

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In a separate bowl, place the flour, baking powder, xanthan gum, salt, and cinnamon and blend together using the Masha. Add the milk and blend again until thickened but not too thick. You want to be able to pour the batter over the berries. If you need to add more milk, do so.

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When the batter is done, pour it over the blueberries.

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Now, sprinkle some brown sugar over the top of the cobbler.

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Now, cover it with foil or casserole lid, place it in the 350 degree, preheated oven and bake for 20-25 minutes. Remove cover and bake the last 10-15 minutes or until golden brown on the top and bubbly on the bottom.

Allow the cobbler to cool a little but remember how delicious cobbler is served warm with ice cream or whipped cream? What are you waiting for? Go top it and eat it before everyone else does!

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Dr. Meg Haworth is a private chef to the stars in Hollywood. She specializes in food allergies and healing diets. She is the national spokesperson for Nexgenstore and teaches regularly at Whole Foods Markets. For more information on her work and how she can help you eat a better diet, see her website at www.deliciousandhealthy.com

Decadent Lemon Bars – Gluten and Dairy Free

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Summer is coming! It’s my favorite time of year. I love the sun and pools and summer fruits and vegetables. It’s time for lemonade, basil pesto, salads, watermelon and all things cool.

When it comes to dessert, a refreshing cool lemon pastry will do the trick. These lovely lemon bars are sweet, tart and the pastry is flaky and delicious.

This recipe is dedicated to the memory of Margaret Maisano. She made these lemon bars every Christmas and gave them as gifts to her family and friends. The mother-in-law of my life long best friend, Isabel, Margaret was a true pro at all things mom. She taught me a lot about delicious food and caring for others. While this recipe is changed to fit those of us with food allergies, the elements are still here as Margaret used to make them. Enjoy this fantastic adapted version from fresh lemons this summer.

Here’s what you will need:

For the Pastry:

2 Cups Gluten Free Flour Blend (I used Bob’s Red Mill)

½ teaspoon xanthan gum

2 sticks of Earth Balance butter substitute

½ Cup powdered sugar

 

For the lemon topping:

1 ½ Cups Organic Sugar

½ teaspoon xanthan gum

4 eggs

2/3 Cup fresh lemon juice

1 Tablespoon finely chopped lemon rind

Preheat your oven to 350.

Using the Mixa, place the flour in the bowl and add the xanthan gum. Turn on the bowl setting to low and the hand mixer on low as well. It’s fun to watch how seamlessly the ingredients get blended together with the bowl and blades turning in opposite directions.

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Next, add the powdered sugar.

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Next, chop up the butter into cubes and add to the mixing bowl bit by bit as the Mixa turns – again with both the bowl and the hand mixer on low.

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Keep mixing the dough until it starts to come together then stop the Mixa. The dough will look like this.

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Now, grease a 9×13 baking pan with Earth Balance butter (you can use a glass or a metal pan). Roll the dough into a big ball and place it on the greased pan right in the middle.

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Now, press down on the dough and work it to the sides of the pan, evenly covering the pan with the dough.

Place the pan in the oven and bake it until it’s a little bit golden brown. It will take about 10 – 15 minutes.

While the pastry is baking, it’s time to make the lemon topping. Using the Mixa, place the eggs, sugar, xanthan gum, lemon juice and chopped lemon rind in the bowl.

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Blend the mixture on low for the bowl setting and on low for the beater setting as well. Then, pour the mixture over the hot pastry once it is has turned a light golden brown. To make sure the pastry is ready, when you pull it out of the oven, press on the center with your index finger. If it is firm, then you’re ready to pour the lemon topping on it.

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Put it back in the oven now and bake it for 15-20 minutes more or until the egg mixture is firm. When you pull it out of the oven, allow it to cool completely before cutting into it. It easily yields 28 bars. Just make 6 cuts on the 13 inch side and 3 cuts on the 9 inch side.

These bars come out sweet and tangy with an added extra zing to them when you bite into the lemony goodness of the bits of lemon rind in there. It is so decadent and delicious and the Mixa makes the job of making them so easy. Sprinkle a little powdered sugar on them and enjoy!photo 3

Dr. Meg Haworth is a private chef to the stars in Hollywood. She specializes in food allergies and healing diets. She is the national spokesperson for Nexgenstore and teaches regularly at Whole Foods Markets. For more information on her work and how she can help you eat a better diet, see her website at www.deliciousandhealthy.com





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