Author Archives for My Real Dish

About My Real Dish

Sue Ellen is a mother, Spanish teacher, Young Living essential oil user, world traveler, and follows a strict wheat, dairy, and egg free diet loaded with veggies. So if you have food sensitivities and you are wondering what you can eat, here on this blog she will share not only recipes, but also her dish on health, essential oils, life, and teaching. Get ready to make some yummy foods and DIY essential oil products!

Peachy Plumcot Smoothie (Vegan)

Most of my random recipes begin with me picking up new things to try at bulk food stores. This week at Sam’s club, I saw this bag of plumcots.  I had never eaten a plumcot before, and was curious.

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Plumcots are a mix between plums and apricots. This blend I found says that it has flavors of melon and pineapple. However, I also taste apricots and a bit of plum. Generally I’m don’t like plums; I don’t like the mushy texture. Regardless of what the exact flavor is – the texture is crisp, yet soft, and the flavor is refreshing. It’s perfect in a smoothie! My daughter gave it an A -. She’s a tough critic, but then she asked what an A- means; 7 year olds are so funny. I give it an A+, and I’m a tough teacher. I felt that I had to post it today, because these plumcots are only in season for 4 – 5 weeks and this smoothie rules. Run and buy some plumcots ASAP!

This peachy plumcot smoothie is simple, easy, healthy, and delicious! It features Young Living NingXia Red, which is an whole-body supplement drink that is packed with superfoods including wolfberry, plum, aronia, cherry, blueberry, and pomegranate juices and extracts. NingXia Red benefits include support for energy levels, normal cellular function, and whole-body and normal eye health.* We also like to make popsicles with it, add it to our smoothies, and take a shot glass of it in the morning, because it’s full of immune boosting antioxidants! You can buy it here.

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Peachy Plumcot Smoothie (Vegan)

  • Servings: ~16oz
  • Time: 5 minutes
  • Difficulty: easy
  • Print

This healthy Peachy Plumcot summer smoothie features Young Living NingXia Red and is loaded with vitamins and antioxidants. It's naturally sweet, and requires nothing but the fruit for tasty perfection!


Credit: My Real Dish

Ingredients


Directions

  1. Pit your fruit.
  2. Add all ingredients into Vitamix or blender.
  3. Blend until smooth
  4. Enjoy! 

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* These statements have not been evaluated by the Food and Drug Administration. Young Living products are not intended to diagnose, treat, cure, or prevent any disease.

 

Tropical Fruit “Nice Cream” (Vegan & Paleo)

A couple of weeks ago I was visiting my husband’s family in rural upstate New York. The closest Trader Joe’s is over an hour away in Albany, and I stopped there before we got to the farm in order to pick up groceries for the week.

When my kids were begging for dessert, I made this simple “nice cream” with these three ingredients from Trader Joe’s: Organic Coconut Cream, Organic Tropical Fruit Blend, and Organic Blue Agave Sweetener. If you don’t have a Trader Joe’s near you, this frozen fruit blend has: pineapples, mangoes, strawberries, and bananas.

First, purée frozen fruit and coconut cream until smooth.

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Then, add the Organic Blue Agave Sweetener.

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Put into a freezable container and freeze. I made it at 11 am and served it after dinner at 7 pm. You can try it after 30 minutes – it shouldn’t take long to firm up.

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Scoop it out and serve.

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I served it with Enjoy Life Vegan Chocolate Chips and the Best Vegan Chocolate Sauce.

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Tropical Fruit Nice Cream Cover 1

  • Servings: 1.1
  • Time: 8 minutes
  • Difficulty: easy
  • Print

Credit: My Real Dish

Ingredients

  • 1 can Organic Coconut Cream
  • 16 oz of Organic Tropical Fruit Blend (1 frozen fruit bag)
  • 1/4 cup Organic Blue Agave Sweetener
  • Optional: dark chocolate chips (I used Enjoy Life)
  • Optional: Best Vegan Chocolate Sauce. find the recipe here.


Directions

  1. First, purée frozen fruit and coconut cream until smooth.
  2. Add the Organic Blue Agave Sweetener and cream until combined.
  3. Put into a freezable container and freeze for at least 30 minutes. I let it freeze for 7 hours
  4. Serve! Feel free to top with Vegan Chocolate Chips and the Best Vegan Chocolate Sauce.


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What is your favorite “nice cream”? Post about it in the comments! 

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Coconut Key Lime Pie Filling (Gluten-free, Vegan, & Paleo)

Key limes are in season, and that means pie! I became a key lime pie connoisseur while I was pregnant with my daughter. My friend and I were traveling to every Central American country in the summer of 2009, and I found out I was pregnant in Guatemala. While we were in Nicaragua, we found this restaurant in Granada that served key lime pie; I wish I knew the name of the place. It’s probably somewhere in my travel journal. Anyway, we went there four days in a row just to have their pie. I remember it being the most delicious pie ever. That might have been because I was having crazy food cravings, or because I had been eating beans, rice, and fried plantains every meal for 3 weeks! Regardless, my love of key lime pie developed oddly there in Nicaragua.

I haven’t had a key lime pie in a long time, because I didn’t think it was possible to make one vegan and gluten-free. I was silly because this pie is awesome! Absence definitely makes the heart grow fonder.

Since the grocery store only sold key limes in a 2 pound bag, I now have two key lime recipes to share with you. The recipe is not hard, but juicing the entire bag key limes was time-consuming. Since this recipe requires only 1/2 a cup, it won’t take too long. However, this pie does take planning since you have to refrigerate coconut milk or cream overnight and soak cashews for at least 4 hours as well.

Heat oven to 350 and prepare your pie crust per directions. Make sure to thaw the gluten-free vegan pie crust. I prefer this Wholly Gluten Free Pie Shell. It has to be set out 15 minutes before baking.

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Juice the key limes.

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Zest the limes. It takes ~4 limes to make 1 tablespoon. Make 2 tablespoons.

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Add all ingredients into the Vitamix or blender.

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Blend until smooth.

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Pour filling into the gluten-free pie shell, and refrigerate for at least an hour. It will be a firm cheesecake texture.

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Prepare this vegan meringue when the pie is firm. You can find the recipe on my website here.

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Spread the vegan meringue on top of the pie, sprinkle a little coconut and extra lime zest, and serve.

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Coconut Key Lime Pie Filling (Gluten-free & Vegan)

  • Servings: one 9' inch pie
  • Time: 30 minutes
  • Difficulty: easy
  • Print

This gluten-free vegan Coconut Key Lime Pie has an easy delicious egg-free, dairy-free, and paleo filling.


Credit: My Real Dish

Ingredients

  • 1 ½ cup cashews (soaked overnight or for at least 4 hours)
  • Cream of 1 can of coconut milk or cream refrigerated overnight (the hard part only + 2 tablespoons remaining milk from the can)
  • ½ cup coconut sugar
  • ½ cup key lime juice
  • ½ cup coconut oil softened or melted
  • 1 teaspoon vanilla
  • 2 tablespoons zest (1 tablespoon for the pie and 1 tablespoon extra for decorating the top of the pie – requires ~8 limes)
  • 4 tablespoons maple syrup
  • 1 cup shredded coconut (+ extra for decorating the top of the pie)
  • Look here for vegan meringue topping recipe & ingredients


Directions

  1. Thaw gluten-free vegan pie crust. Most pie shells need to be at room-temperature for 10 – 15 minutes before baking.
  2. Heat oven to 350 and prepare the pie shell per directions when ready.
  3. Juice the key limes.
  4. Zest the limes. It takes ~4 limes to make 1 tablespoon. You will need 2 tablespoons.
  5. Strain and rinse your cashews until the water runs clear.
  6. Add all ingredients into the Vitamix or blender. Only use the firm top part of the coconut cream in the can. Leave the remaining liquid at the bottom, with the exception of 2 tablespoons that you add to the Vitamix.
  7. Blend until smooth.
  8. Pour filling into the gluten-free pie shell and refrigerate for at least an hour. It will be a firm cheesecake-like texture.
  9. Once the pie is firm, prepare the vegan meringue .
  10. Spread the vegan meringue on top of the pie, sprinkle a little coconut and extra lime zest, and serve.


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How to Make Vegan Meringue With Chickpea Brine

How to Make Vegan Meringue with Chickpea Brine (otherwise known as Aqua Faba)

Since I’m highly sensitive to eggs and dairy, I have always used a lot of coconut cream in my recipes for a whipped topping (like with my Ice Box Cake and Dulce De Leche Chocolate Cashew Pie).  But when I was making a key lime pie recently, a friend mentioned using aqua faba (chickpea brine) to make a meringue instead. You cannot tell the difference between using this vegan chickpea brine meringue and a meringue made with eggs! I know this because I served the pie to my non-vegan friends, and they were shocked when I told them that it was made of chickpea brine! Plus, it’s easy too.

You just combine the ingredients and whip for 5 minutes.

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Vegan Meringue

How to Make Vegan Meringue with Chickpea Brine

  • Servings: 2 pies
  • Time: 7 minutes
  • Difficulty: easy
  • Print

This vegan meringue is an easy delicious allergy-free version of a meringue with eggs.


Credit: http://namelymarly.com/how-to-make-vegan-meringue-three-ways/

Ingredients

  • 3/4 cup bean brine liquid (aqua faba) from one can of chickpeas
  • 1/2 teaspoon cream of tartar
  • 1/4 – 1/2 cup Xylitol Powdered Sugar depending on your desired sweetness (click here to see my recipe) or powdered sugar
  • 1/2 teaspoon gluten-free vanilla
  • Optional: 1/2 teaspoon gluten-free xantham gum


Directions

  1. Drain the liquid from one can of chickpeas.
  2. Add 1/2 teaspoon of cream of tartar and mix it for a minute in order to get a foamy mixture.
  3. Add Xylitol Powdered Sugar.
  4. Continue beating on medium speed for 5 minutes.
  5. Add to a pie, fresh fruit, or dessert.


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DIY Spa and Beauty Recipes

After walking 10 miles a day in Spain this summer, I realized that my skin needed a little TLC. I love making my own beauty products with essential oils because  (1) it saves money, (2) they are chemical-free, and (3) they smell great! I always seem to make a Lemon Body Scrub or a Coconut Lime Scrub, but I wanted to switch it up a bit. These DIY spa and skin care recipes are perfect for your summer beauty regime!

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Towel and beach slippers on wood..

  1. Summer dries out my lips! Citizens of Beauty created this DIY Lemon Drop Lip Scrub that is sure to keep your lips moisturized, soft, and smooth for summer. DIY-lemon-drop-lip-scrub.jpg
  2. Cambria Estate Vineyard & Winery posted this thick luscious Homemade Lavender Whipped Body Butter recipe. Why not have a glass of their wine and relax with a little Young Living Lavender on a nice summer night?! Homemade-Lavender-Whipped-Body-Butter_Hero
  3. Mom Foodie makes these fancy Big Orange Crush Bath Bombs. They are a perfect way to relax in the tub with orange essential oil at night after a long day!Orange-Crush-Bath-Bombs.jpg
  4. Feel like you are constantly slathering sunscreen on your face all summer and clogging your pores? The Frugal Farm Wife created a Baking Soda Face Wash recipe that features Young Living Frankincense Essential Oil; this wash is a gentle way to exfoliate your face. IMG_4340-700x467
  5. Does your skin need an invigorating boost? Check out this gorgeous Whipped Grapefruit Mint Sugar Scrub by The Kitchen McCabe. Not only does it smell fresh, but also makes your skin feel renewed and refreshed!whipped-Grapefruit-Peppermint-Body-Scrub-2-602x894.jpg

IF YOU WANT TO LEARN MORE ABOUT ESSENTIAL OILS, THEN I INVITE YOU TO …

  1. Read Young Living’s Seed To Seal
  2. Join Young Living as a Customer or Distributor
  3. Email me any questions you may have.
  4. Join my private FaceBook Support Group (customers only).

P.S. You can really email me, and I will respond 🙂

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Fennel and Pear Tofu Scramble (Vegan & Gluten Free)

This is my fourth dish in my tofu scramble series. I like pushing flavor combinations; throwing things together that I would never think would work, but then they taste great! I had fennel in my fridge, and needed to use it up. The fennel adds a light bright taste, and balances well with the sweet pear and the warm allspice. This is a great dish when you want something healthy and quick to eat in the morning.

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Fennel Pear Scramble

Fennel and Pear Tofu Scramble (Vegan & Gluten Free)

  • Servings: 2-3
  • Time: 10
  • Difficulty: easy
  • Print

This vegan and gluten-free tofu scramble features flavors of fennel, pear, shallots, allspice and maple syrup.


Credit: My Real Dish

Tips: (1) Drain the tofu before using it. (2) Extra firm tofu works best if you want chunks like a stir-fry, but the softer tofu, creates more of a soft scrambled egg consistency. However, the softer tofu has a tendency to stick to the pan, requires more oil, and is more wet.

Ingredients

  • 1 fennel bulb
  • 1 small pear
  • 1 large shallot
  • ¼ cup sliced almonds
  • ¼ teaspoon allspice
  • 1 tablespoon maple syrup
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 10 oz tofu (I used House Foods Organic Super Firm)


Directions

  1. Wash fennel and pear (I used Thieves Fruit & Veggie Spray).
  2. Chop fennel bulb, shallot, and pear.
  3. Heat olive oil in a large skillet on medium high heat.
  4. Sauté fennel and shallot until slightly tender (~5 minutes).
  5. Drain tofu, slice it in the container with a knife, and add it to the pan.
  6. Continue to sauté until the fennel and shallot are tender, but not mushy (~ 2 – 3 minutes).
  7. Turn on heat.
  8. Add chopped pear, almonds, allspice, maple syrup and stir until pear is warm.
  9. Salt and pepper to taste.
  10. Serve and enjoy!


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Check out the first tofu scramble recipe here: Asparagus and Artichoke Tofu Scramble, the second here: Mediterranean Tofu Scramble (Vegan & Gluten Free),  and the third here: Blackberry Fig Tofu Scramble.

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Zucchini & Summer Squash Pasta Salad

This summer we’ve been grilling with friends a lot. Since I haven’t been eating meat, I’ve been experimenting with veggie dishes to bring to parties. I’ve been loving tons of fresh zucchini, summer squash, and tomatoes. Look how pretty it looks!

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This vegan gluten-free dish is sure to be a hit with any group! It also is a great way to use fresh veggies from your garden or a local farmer’s market!

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Zuchinni Pasta Salad

Zucchini & Summer Squash Pasta Salad

  • Servings: 15
  • Time: 25
  • Difficulty: easy
  • Print

This gluten-free and vegan pasta dish is easy, quick, and loaded with veggies and chickpeas for protein.

Tips: (1) Feel free to substitute fresh, dried, or even young living essential oils in the recipe. I’ve provided the options. I talk about my dish with essential oils here in this veggie pasta sauce post. I’m available to help you use them in and out of the kitchen. You can order them here(2) Never overcook gluten-free noodles because it makes them mushy. Add a little olive oil to the water with gluten-free noodles (this keeps them from sticking), stir them, and boil them for the minimum time recommended. With this recipe strain them, and rinse them with cold water.

Ingredients

  • 1 zucchini 
  • 1 summer squash
  • 1 large sweet yellow onion
  • 3 tablespoons minced garlic
  • parsley (1 tablespoon dried or 3 tablespoons fresh)
  • basil (1 tablespoon dried, or 3 tablespoons fresh, or 6 tiny drops of Basil Young Living Essential Oil)
  • oregano (2 tablespoons dried, 6 tablespoons fresh, 12 tiny drops of Oregano Young Living Essential Oil)
  • 1 can chickpeas (drained and rinsed)
  • 8 oz chopped mushrooms
  • 1 cup cherry tomatoes (I used cherry heirloom tomatoes)
  • 1 bell pepper (I used orange to add color)
  • 1 teaspoon real salt
  • 5 grinds on pepper grinder
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil + 3 tablespoons
  • 1 bag gluten-free noodles (I used a spiral quinoa noodle because they are more firm)

Directions

  1. Start a pot of water to boil on the stove with a little salt for your noodles. Be prepared to start the noodles when the water is ready.
  2. Wash vegetables (I used Thieves Fruit and Veggie Spray).
  3. Slice zucchini, summer squash, tomatoes, and mushrooms. Chop bell pepper and fresh herbs (if desired). Mince garlic and onion.
  4. Heat 3 tablespoons of olive oil in a large pan.
  5. Sauté bell pepper, zucchini, summer squash, garlic, and onion for ~3 minutes.
  6. Drain and rinse your chickpeas
  7. Add mushrooms and herbs, salt, and pepper. Continue to sauté for ~3 more minutes until veggies are almost tender.
  8. Add chickpeas and tomatoes to the pot, along with 1/2 cup olive oil, and red wine vinegar. Sauté for 1 minute more.
  9. Stir in the cooked gluten-free noodles.
  10. Serve cold.

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