Golden Milk (Tumeric Tea) from wellness mama

 This recipe is from Wellness Mama, I have not made this yet but plan to this week

can be found here

Golden Milk

Ingredients:

2 cups milk of choice

1 tsp turmeric

1/2 tsp cinnamon

pinch of ground black pepper

1/4 tsp ginger powder

pinch of cayenne pepper

1 tsp raw honey or maple syrup or to taste

Instructions

• Blend all ingredients, except pepper, in a high-speed blender until smooth.
• Pour into a small saucepan and heat for 3-5 minutes over medium heat until hot, but not boiling.
• Add the pepper, stir to combine. Drink immediately.

Vegan Nacho Cheese

 Vegan Nacho Cheese Sauce

Vegan Nacho Cheese Sauce

a friend recommended I try this, so I will copy the recipe and let you know if it is good

found on this web site:

ingredients

• 1 C white potatoes, peeled and cubed
• 1/2 C carrots, peeled and cubed
• 1/4 C vegetable oil
• 1/4 C nondairy milk
• 2 tsp lemon juice
• 6 pickled jalapeño slices
• 3 tbsp jalapeño pickle brine
• 1 tbsp tomato paste
• 1 1/2 tsp arrowroot flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp nutritional yeast
• 1/2 tsp sea salt

• instructions

  1. Boil the potatoes and carrots in pot of water for approximately 10 minutes. Drain them from the boiling water and add to a high-powered blender immediately. If you cook the potatoes for too long, they will become starchy and your sauce will not be smooth. This recipe will not work in a conventional blender. The potatoes need to be whipped at a high enough speed that they break down and emulsify, creating a smooth and creamy cheese-like sauce, with undetectable potato! You’ll need a Vitamix or Blendtec. I’ve made it in a Magic Bullet in a half batch and it also worked well.

  2. Add the remaining ingredients to the blender and combine until smooth. Your sauce may be hot enough to serve immediately, if you’re in a rush, or heat it up in a small pot to thicken it slightly before pouring over whatever food you want to make cheesier! How about chips, chili, broccoli, or cauliflower for starters. 

Homemade Teriyaki Sauce - healthy

 Trying to find more healthy recipes this year:  found this from Danielle Dinkelman who is a health coach, and she found this from here          Vegonosity web site    follow them for great ideas

Homemade Teriyaki Sauce-Vegan

1 cup low sodium soy sauce

1/4 cup pure maple syrup

1 Tblsp balsamic vinegar

1/2 tsp ground ginger

1/2 tsp garlic powder

1 1/2 Tblsp corn starch

1/4 cup water

Instructions:

In a small sauce pan, whisk the soy sauce, syrup, vinegar, ginger, and garlic powder until combined.

Heat on medium high heat until it just begins to boil, then reduce to a simmer

Whisk the corn starch and water together in a small bowl until fully combined.  Whisk into the teriyaki sauce for approximately 30 seconds or until it thickens.  Remove from heat.

Recipe Notes

Store in an air-tight container in the refrigerator for up to a week. 

TRES LECHES CAKE

 This recipe comes from a sweet lady who owned her own bakery and she was the best cook I have ever met  ( I can't remember her name as I am typing , but when I remember I will come back and type it in  It was Jana  but I can't remember her last name)

TRES LECHES CAKE

Mix together with a whisk:

1 white cake mix

4 eggs

1 cup milk (she uses whole milk)

ADD:  3/4 cup melted butter, 1 tsp vanilla, and 1 tsp cinnamon

Pour into a 9x13 glass or metal, spray the bottom first (she then uses parchment paper that fits on the bottom)

Bake at 350 for 22 to 27 min (9 x 13 pan) until toothpick inserted comes out clean

Let the cake cool for a couple of hours

mix together:

1 can evaporated milk

1 can sweetened condensed milk

1 1/2 cup whipping cream (she uses walmart brand, says it works best)

(She made whipping cream in her kitchen aid, she took 2 cups heavy whipping cream and added 3/4 cup powdered sugar)  from this she took the 1 1/2 cup whipping cream used above, use the rest as follows:

She cut the cake in half (but she says you dont have to, she just likes to) but make sure the cake is cool when you cut it or it wont work if it warm

Spread about 3 cups of the tres leches milk on bottom layer

 and she also put a big layer of whipped cream over the cake, then she placed the other layer of cake over that (she uses the parchment paper so she lifted the cake with the parchment paper to place over bottom layer)  and then she poured as much of the 3 milks mixture as she could onto the top layer of the cake.  Then she cut a freezer zip lock bag (she says freezer ones are thick and will work, not regular ones) and snipped the corner  and then placed a tip in it and put in her whipped cream she made to decorate the top of the cake with dollops of whipped cream

Then she sprinkled some cinamon on top, and then she sliced strawberries and put those on top of the cake as well

she says the secret ingredient is love, put love into as you make it!

refrigerate for a few hours then serve

can see it here but you have to scroll down to her may 5 post

Okay another blogger on Ambers Kitchen who is usually always spot on, just posted this Coconut Tres Leches Cake, here is her version:

Coconut Tres Leches Cake:

1 box yellow cake mix plus ingredients called for on box

1 12 ox can evaporate milk

15 oz cream of coconut (found near margarita mix aisle)

1 cup heavy whipped cream (not whipped)

1 to 2 cups coconut flakes (toasted)

Bake cake in a 9 x 13 according to box directions.  

Whisk together the heavy cream, cream of coconut, and evaporated milk

When the came comes out of the oven , poke holes all over the warm cake using a fork

Pour cream mixture all over the cake.  Dont fret, some will puddle on edges and will look like its not going to soak through, but it will

Cover with plastic wrap and refrigerate 4 to 24 hours

Top cake with about 2 to 3 cups real whipped cream (no cool whip) then top with toasted coconut flakes and serve with banana slices or fresh berries

To toast coconut flakes, take 1 to 2 cups of coconut flakes, then put them on a baking sheet lined with parchment paper, and broil for a minute or two until golden and toasted, enjoy