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4 Comments

I came up with this recipe after testing multiple flours for a gluten free pie dough. I figured after all the work and trouble of trying not to upset my system with that nasty -albeit delicious- gluten that I should kick the dairy to the curb too (but there is always a place for butter.) So the wheels in my brain start going and I remember my Coconut Chocolate Avocado Mousse. It's kind of like chocolate whipped cream. So take out the chocolate, and TADA!!! Whipped cream. Yet again, being new to the holistic nutrition game, thanks to trusty google I find out it's already been done -like a thousand times. Does it count if I didn't know- if a tree falls in the forest and no one's around does it still make a sound?

Nevertheless this recipe is so incredibly simple. However it does require a bit for forethought, as you need to put the coconut cream in the fridge the night before. It also helps to chill your bowl for 10-20 minutes prior to mixing if you want to make it right before serving. It keeps well, although I'm sure it won't last -you'll be sneaking spoonfuls from the fridge when you think no ones looking. This recipe can also be turned into ice cream by freezing -just whip it every 20 minutes until desired consistency. This will minimize the size of the ice crystals.

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 Scoop the chilled coconut cream out of the can. If you're using a brand other than Trader Joes, I've noticed that other recipes say to flip the can over, so you open it with the coconut water on the bottom (so you can pour it off and just use the solid coconut cream.)

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Add your sugar! I used 2 tbsp of raw cane sugar. I decided on the raw sugar as it has a lower glycemic index than powdered (confectioners) sugar.

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 Add your vanilla! I always have Vanilla powder on hand, alternatively you can use pure vanilla extract BUT -go for the good stuff. It pays off in flavour.

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Whisk it all up! You can use a hand blender, hand mixers, stand mixer or simply a whisk. I used a hand blender, but I think a mixer would add more volume! If you have time it really is quite lovely to chill again prior to serving, and it keeps in the fridge 1-2 weeks. However I do not think it will last that long (because it's so delicious!) and if it does you have a problem. Call me and I'll help you get through it.

The key here is to experiment! How sweet do you like it? How much vanilla do you want? Are there other extracts you like? Have fun and share your comments below!

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Vegan Coconut Vanilla Whipped Cream
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Prep Time
24 hr
Cook Time
5 min
Prep Time
24 hr
Cook Time
5 min
113 calories
26 g
0 g
0 g
0 g
0 g
30 g
1 g
26 g
0 g
0 g
Nutrition Facts
Serving Size
30g
Amount Per Serving
Calories 113
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 26g
9%
Dietary Fiber 0g
0%
Sugars 26g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 can Coconut Cream
  2. 1-3 tbsp raw can sugar, or other sweetener to taste
  3. 1 tsp vanilla powder, or extract
Instructions
  1. Refrigerate can of coconut cream overnight. Remove from fridge, turn upside down, and open. There will be some liquid on the top which you can pour off (if you don't it will water the whipped cream down.)
  2. Scoop contents into a bowl, & add all ingredients. Whip it good. Serve with fresh berries, pies, chia pudding, or other deliciousnesses.
beta
calories
113
fat
0g
protein
0g
carbs
26g
more
g ceramic & co. http://gabrielleburke.com/
 

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6 Comments

 Several years ago I attended a vegan potluck at my friends house in Riley Park, Vancouver and was blown away by a Vegan Chocolate Avocado "Cheesecake" my friend brought. Dairy & gluten free?! Whaaaat?!

A while back I was on a clean eating kick, but still craving something sweet. From my experience smoothie making, I knew that coconut cream gets hard in the fridge. With that and the "cheesecake" in mind I designed this recipe, which is pretty my guilt free and SO DELICIOUS.

Try it and tell me I'm wrong. I dare you.

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For this recipe I like Trader Joes Coconut Cream. Any coconut cream works really, just stick it in the fridge the night before, and pour off any coconut water that may be in the can. Or you can always just keep a can in the fridge, you know, just in case. I also use Trader Joe's by the pound dark chocolate, its about $5 for a HUGE bar and the quality is nicer than bakers. I do not recommend using chocolate chips as they are mostly just chocolate flavoured sugar wax. Step up your game -use the good stuff.

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Scoop your chilled coconut cream from the can, adding it to a bowl with a two tablespoons of cacao powder and a beautifully fresh, ripe avocado. Save your pit and make an avocado tree! Add a scoop or two of your favourite vanilla protein powder. I like Genuine Health's Vegan Fermented Vanilla. As a protein powder its delicious, and has no filler like other major brands. This is how you're going to get your sweetness, so the amount here is totally up to you. 

Roughly chop your chocolate, and place into a double boiler. You can also use a microwave, heat for 30 seconds at a time stirring between until melted. ...I won't lecture you here but we all know what microwaves do. 

View More: http://hannahcummins.pass.us/reloadView More: http://hannahcummins.pass.us/reloadporcelain elephant bowl, white rock bcAdd the melted chocolate to the bowl and use a hand blender to mix it all up. The reason I use the hand mixer is to incorporate the chocolate well into the chilled coconut mixture. As soon as you add the chocolate its going to harden because the coconut mix is cold. I find that the blade of the hand mixer breaks up the chocolate for a smoother consistency. If you want a fluffier texture, and are willing to wait a while, do not chill your coconut cream overnight and use a hand mixer to beat air into the ingredients. 

For presentation you have two options: spoon it into individual bowls, or chill it in the mixing bowls to scoop onto plate later. I find that the scooping is prettier for presentation with fresh fruit and garnishes. You can use an ice cream scoop for a round dollop, or use two tablespoons to make an egg like shape by transferring the mixture from spoon to spoon, smoothing the sides.

 Chocolate pairs well with many things, including bubbly! BC organic cherries are in season so I simply could not resist pitting some of those juicy little babies up to go with this decadent, healthy treat. I encourage you to try something different! Blackberries, raspberries, and strawberries are all very good. Who knows, maybe a candied sundered tomato might be a good mix? Or just weird. 

Garnish with coconut, cacao nibs or shaved chocolate and enjoy! If for some crazy reason you don't finish it all it lasts 2-3 days covered in the fridge.

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Coconut Chocolate Avocado Mousse
Serves 4
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Prep Time
24 hr
Cook Time
25 min
Prep Time
24 hr
Cook Time
25 min
425 calories
35 g
4 g
30 g
5 g
14 g
110 g
10 g
22 g
0 g
14 g
Nutrition Facts
Serving Size
110g
Servings
4
Amount Per Serving
Calories 425
Calories from Fat 265
% Daily Value *
Total Fat 30g
46%
Saturated Fat 14g
70%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 4mg
1%
Sodium 10mg
0%
Total Carbohydrates 35g
12%
Dietary Fiber 8g
32%
Sugars 22g
Protein 5g
Vitamin A
2%
Vitamin C
8%
Calcium
4%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 can Coconut Cream
  2. Avocado
  3. 1 scoop Vanilla Protein Powder- I use Genuine Health Fermented Vegan
  4. 1 cup Dark Chocolate
  5. 2 tbsp Cacao Powder
Instructions
  1. Refrigerate can of coconut cream overnight.
  2. The next day set up a double boiler on medium-high heat. Turn can of coconut cream upside down, and open. Pour off any liquid and save for a smoothie etc. Spoon contents into a chilled bowl. Add cacao & protein powder and scoop the meat from an avocado. Blend ingredients together with a hand mixer. Place in the fridge.
  3. Chop chocolate roughly. Add to double boiler and stir constantly. When melted, remove from heat and fold into cream mixture. Spoon into individual bowls, or if you want to portion later leave it in the same mixing bowl. Chill for at least 2 hours. If portion use and ice cream scoop or two large spoons to make an "egg shape."
  4. Serve with cherries, raspberries or other fruit and garnish with cacao nibs or coconut.
beta
calories
425
fat
30g
protein
5g
carbs
35g
more
g ceramic & co. http://gabrielleburke.com/
 

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3 Comments

Breakfast is my favourite meal of the day. I usually eat breakfast-ey foods once a day whether its at 8am, 12pm, or 5pm. I like omelettes, frittatas, pancakes and generally more of the savoury side of things. For years I cooked my eggs easy over, but in the past couple years or so I have discovered the decadence of perfectly poached eggs.

Of course, this is from an avid love of Eggs Benedict. That recipe will come later, but for now I present to you the Paleo (ish) version of eggs benny. This breakfast is sure to satisfy that buttery morning hunger pains. The key to all this is fresh herbs and quality ingredients. I cook a lot and I will tell you firsthand that organic tastes better. It doesn't keep as long, but its worth it for taste and your long term health. 

Get free range, organic eggs. Your yolks should be orange! Not yellow! This is not photo editing! 

Ingredients good blogger vancouverPreheat your oven to 400 degrees. Take your mushrooms and with a moist cloth, gently rub them to remove any dirt or debris. This is essential as mushrooms are quite porous -just like unfired ceramics!- and when you wash them under a running tap they absorb all that moisture. That means that when you go to season them they soak up less flavour! Cut the stems off, and set aside for later. If you're not using bagged spinach, rinse it and allow to draining your berry bowl or colander. Do the same with your fresh basil.  

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View More: http://hannahcummins.pass.us/reloadNow let's talk oils. When you're using oil for baking I highly suggest against going with Olive Oil. High heat destroys the Omega Fatty Acids -which beside the amazing flavour of a good olive oil is the reason to go with that variety. The low smoking point can also make it carcenogenic. Save your olive oils for vinaigrettes and garnishing, makes sense anyways because a good quality one can be a little expensive (I had the pleasure of trying one imported from Italy recently and it was AH-mazing!) My holistic nutrionist suggests going with a Camelina Oil as it helps to zap fat. Her words. I'll take them. It's got a yummy nutty flavour and isn't refined like avocado (second choice.)

So! Back to breakfast. Drizzle your oil of choice over the mushroom and season with salt and pepper. Place on a cookie sheet or baking pan and into the oven it goes! Set your timer for 15 minutes.  

View More: http://hannahcummins.pass.us/reloadFill a small or medium pot 3/4 the way with water and put on the stove on high. Add a dash of vinegar - 1 or 2 tablespoons depending on how much water- and cover.

On medium heat in a frying pan, melt 1-2 tablespoons of butter. Chop your mushroom stems and chop finely. Add to pan, stirring every few minutes. 

View More: http://hannahcummins.pass.us/reloadMince, press, or grate your garlic. I make my own garlic graters- I prefer this method as it releasing the oils in the fibres. When your mushrooms are tender, add chopped spinach & garlic. The idea here is just to wilt the spinach and warm the garlic. I was taught in cooking class in high school to start every recipe with garlic and onions. THIS IS SO WRONG. Garlic is like an herb- the more you cook it (unless your caramelizing or roasting) the less flavour you get. Most people actually end up burning their garlic which makes it rancid and bitter. I buy Persian Garlic from the White Rock Farmers Market which has the most amazing flavour. Persian garlic is actually the original form, the crappy stuff from China you get at the store doesn't even resemble the amazing flavour of the original. 

Once the flavours have warmed up and mellowed out (1-2 minutes) remove from heat and add your basil. Remove the pan from heat and set aside.

 View More: http://hannahcummins.pass.us/reloadView More: http://hannahcummins.pass.us/reloadView More: http://hannahcummins.pass.us/reloadBy now, your water should have little bubbles forming. You don't want hard rolling boil because it will be too violent on your eggs. Add your eggs, one by one, pausing to allow the water to maintain its temperature. Turn the temperature down lower, and keep the water at a point where little bubbles come up and around your eggs. I sometimes move a spoon around the eggs to make sure they're not getting stuck to one another. If you have more time you could also remove from heat completely and let it cook in the warm water -this is almost sous vide. I say almost because I the water is hotter than the 60 degree mark that characterizes sous vide. I actually don't know what temperature this is, I just know it works. 

Keep an eye on your eggs; I use a ladle to scoop up an egg and drain the water off so I can gently press my finger into the middle to see how soft it is. You want your egg firm, but still malleable. Almost the consistency of jello. Remember that once you remove your eggs from the water they will keep cooking. So aim on the softer side to give yourself some time. 

View More: http://hannahcummins.pass.us/reloadView More: http://hannahcummins.pass.us/reloadWhen your eggs are ready use a ladle and drain off the water, and put them all into a bowl. I do this so that any excess water can drain to the bottom and you don't end up with a soggy mess on your plate. If you haven't already, remove the mushroom caps from the oven, and place on your place with tongs. 

View More: http://hannahcummins.pass.us/reloadView More: http://hannahcummins.pass.us/reloadGrate your applewood cheddar, the amount here is up to you. Place the cheddar on the mushroom cap, and top off with the sautéed butter/mushroom/spinach/garlic mix. Add your eggs, and season with salt and pepper. I LOVE the contrast that breaking the yolk gives for photos. Try it and impress your loved one(s.) 

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Poached Eggs with Garlic Butter Spinach stuffed Portobello Mushroom
Serves 2
Simple and delicious Paleo(ish) breakfast inspired by Eggs Benedict.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
392 calories
19 g
410 g
25 g
29 g
12 g
572 g
728 g
4 g
0 g
11 g
Nutrition Facts
Serving Size
572g
Servings
2
Amount Per Serving
Calories 392
Calories from Fat 223
% Daily Value *
Total Fat 25g
39%
Saturated Fat 12g
59%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 410mg
137%
Sodium 728mg
30%
Total Carbohydrates 19g
6%
Dietary Fiber 9g
37%
Sugars 4g
Protein 29g
Vitamin A
657%
Vitamin C
162%
Calcium
52%
Iron
65%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 Eggs
  2. dash Vinegar
  3. 2 Portobello Mushrooms
  4. 2-3 Garlic cloves
  5. 1-2 tbsp. Butter
  6. 2 handfuls of Spinach
Garnish
  1. 1/4 c. Applewood Smoked Cheddar
  2. 2-3 tbsp. Dijon Mustard
Instructions
  1. Preheat oven to 400 degrees. Wipe mushrooms clean with a damp cloth and remove stems. Chop mushroom stems, spinach, basil, garlic & set aside.
  2. Drizzle mushroom caps with camellia oil, season with salt and pepper and bake for 15 minutes. If you want them a little more tender, cook them longer.
  3. Melt butter in a frying pan over medium heat and add chopped mushrooms. Cook for 5-10 minutes. When the mushrooms are tender add garlic & spinach and sauté for 1-2 minutes. Remove from heat and add basil.
  4. Fill a small or medium pot 3/4 the way with water. Add a dash of vinegar. When water begins a soft boil crack the eggs and gently open them into the water. Wait a moment between adding the eggs to maintain the temperature. Keep on low heat for about 5 minutes, then remove eggs from water and set aside.
  5. Remove mushrooms from the oven. Grate your cheese, and place onto mushroom caps. Layer with spinach mixture then top with eggs. Season with salt and pepper and serve!
Notes
  1. Dijon is a great condiment for this breakfast.
beta
calories
392
fat
25g
protein
29g
carbs
19g
more
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Black Stoneware Plate $44
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