Rhubarb Lemonade (sugar-free)

I had meant to post this recipe much earlier in the summer during rhubarb season.  But, as usual, the summer has been flying by and I am just getting to it.  My rhubarb plant, as you can see, was huge this year.  So, I had been on the hunt for a recipe to use all of this wonderful rhubarb, one without sugar.  I stumbled upon a post that mentioned rhubarb lemonade and it sounded like a great idea.  This is the concoction I came up with, which is basically rhubarb and lemon juice.

I love picking things from the garden and immediately using them in a recipe.  It is the joy of my summer.  Here is a bunch of rhubarb I pulled just last week.  I figured that since we got such a late start with the growing season this year it would still be good, even on July 10th.

Rhubarb Puree Ingredients:

4-6 cups Rhubarb- chopped

juice from 3-4 lemons

1/4-1/2 cup water

In a large pot combine rhubarb and water.  Cook on medium heat, stirring occasionally, until it softens.  Add the lemon juice and cook for a few more minutes.  Let it cool before pureeing with a hand blender.  Put in jars to cool in the fridge over night or longer.  Now you have a wonderful rhubarb puree.  I use the puree to make a cool ice drink in the Vitamix, or high powered blender.  Combine a few spoonfuls of the puree with ice, a little water and about 6 drops of Stevia.  Process until smooth.  I like to serve this with fresh strawberries to add an extra sweetness.

Enjoy a cool summer treat!

Key Lime Kream Bars

This recipe is from a cute little cookbook called Ani's Raw Food Desserts by Ani Phyo (who has branded herself an "eco-lifestylist"). Oh my. Anyway, I'm excited about some of the recipes because they are so easy! (And very tasty.)

I cut this one in half because I didn't have 4 cups of cashews--it worked just fine.

4 c. cashews
1 c. lime juice
1/2 c. agave nectar
1/2 c. liquid coconut oil
1 c. water, as needed (I probably used 1/4 c. water)

Combine everything in a food processor (or high-speed blender) and process until smooth. Scoop the mixture into a pie dish and freeze until chilled. Cut into bars to serve.

Yum!

Chocolate cupcakes!

These chocolate cupcakes come from a cookbook that I've wanted for a long time, but couldn't bring myself to shell out $25 for: BabyCakes! (Yup, they're gluten-free, sugar-free, and vegan.) Since I had to return a gift to Anthropologie and couldn't find anything else in the store to exchange for it, I decided this was a good time to buy.

To be honest, I was actually pretty skeptical about how these cupcakes would turn out...now I'm a believer! They're delicious. If you're willing to buy a lot of non-traditional baking stuff (totally worth it!), I highly recommend them. (Oh, and because I'm waiting for the frosting to chill, I don't have a pic--they're the ones on the cover.)

Cupcakes:
1 and 3/4 c. garbanzo-fava bean flour
1/2 c. potato starch
1 c. unsweetened cocoa powder
1/4 c. arrowroot
1 T. plus 1.5 t. baking powder
1/2 t. baking soda
1/2 t. xanthan gum (fun to buy!)
2 t. salt
1 c. coconut oil
1 and 1/3 c. agave nectar
3/4 c. applesauce (unsweetened)
3 T. pure vanilla extract
1 c. hot water or hot coffee (I used coffee)

Preheat oven to 325 degrees and line muffin tins.
Whisk together all the dry ingredients and then add the oil, agave, etc. (the liquids), stirring until the batter is smooth. Pour approx. 1/3 c. batter into each cup, and bake on center rack for 22 minutes. After 15 minutes, rotate the tins 180 degrees. Let the cupcakes stand in tins for 20 minutes, then cool on a wire rack. Store in an airtight container in the 'fridge for up to 3 days.

Frosting:
1.5 c. unsweetened soy milk
1/2 c. dry soy milk powder
1/4 c. unsweetened cocoa powder (for more milk chocolate-y frosting, replace 2 T. of the cocoa powder with soy milk powder)
1 T. coconut flour
1/4 c. agave nectar
1 T. pure vanilla extract
1 c. coconut oil
2 T. fresh lemon juice

In a blender or food processor, combine everything (except oil and lemon juice) and blend for 2 minutes. Slowly add lemon juice and oil (alternating) until fully incorporated. Refrigerate for 6 hours. Frost!