Blood Orange and Riesling Gelee with Coconut Panna Cotta

This one's got a fancy long title, but really it's just jello...a really delicious jello.

Blood oranges are such interesting fruit aren't they?  This particular batch I had gotten from the farmer's market was especially "bloody".  They were colored so extremely dark red that I actually decided not to put up the photographs because they looked almost gory.  

However, in terms of health, this is probably a good thing since the red pigment that gives blood oranges its distinct color is actually anthocyanin, an antioxidant.  And as most of us are already aware, antioxidants provide tons of health benefits like protection against cancer, heart disease, and lowering your LDL (bad) cholesterol levels.  All on top of the fact that as a citrus, it is high in Vitamin C, folate, and fiber.

But in anycase, back to the jello! 

I was trying to decide what to make with the blood oranges I had when I came across this beautiful recipe on the web.  I felt very inspired to try something similar.  It's been relatively warm and dry out here in Los angeles, so this seemed like the perfect refreshing break we needed.  There is a layer of vanilla bean and coconut on the bottom which pairs wonderfully with the more tart blood orange, and I finished it off with another layer of gelee made from some leftover Riesling.  I crushed it so that it looks like ice...figured it can look even more refreshing ;)

Now on to the recipe...

Tofu Dessert Part 1: Wannabe Meyer Lemon Cheesecake

This is an incredibly easy dessert you can pretty much whip up in no time.  Although I've titled it as a Cheesecake, let me just tell you ahead of time that it's better to think of this as something more like a Cheesecake flavored custard or Blanc Mange.  Whatever you call it, I love it.

And no, it's no true cheesecake, but it's really amazing how you can achieve that sort of flavor out of four simple ingredients unrelated to dairy.  Just tofu, miso, lemon, and honey....yes that's right, miso.  The combinations of tofu and miso actually give that cheesy sort of flavor and no, you won't taste the miso. I understand that the sound of these ingredients in a dessert may turn some people off, but to those people I have to say, please give it a chance!  

Even if you don't consider this a cheesecake, I think that as a standalone dessert, this is really quite delicious. With a silky mouthfeel, and refreshing flavor, it's a perfect light end to a meal.

You can use a regular lemon, but I have a bunch of these beautiful Meyer lemons from the farmer's market to go through, so I incorporated them into the recipe.

Now on to the recipe...

A Healthy Pick-me-up: Zucchini & Carrot Muffins

This is a go-to recipe for when both Cy and I are craving a little bite.  These muffins are not too sweet, and packed with protein. It replaces white flour with chickpea flour and almond meal so that it helps cut back on the carbs and keep you fuller for longer. It makes for a perfect, pre-basketball snack for Cy.

Neither Cy nor I are vegan, but I enjoy going through some vegan cookbooks for inspiration when I bake.  Clean Start is a beautiful vegan cookbook that I often turn to for her simple no fuss dishes.  I love the fact that these muffins use no eggs, no dairy, no gluten, no oils, and no refined sugar.  Not that I have anything against any of these ingredients aside from the refined sugar, but I think that sometimes its nice to take a break from them to help out your digestive system a little.  (Not to mention it helps cut back on those usual muffin calories!)

Zucchini & Carrot Muffins
adapted from Clean Start
Ingredients:
approx 12 regular muffins

DRY
3/4cup...chickpea flour
1/2cup...corn flour
1/2cup...almond meal
1/4cup...potato starch *cornstarch will also work. I personally like the consistency of potato starch better
1tbsp.....baking powder
1tsp.......baking soda
1/4tsp....salt
1/4tsp....ground nutmeg
1/4tsp....cinnamon

WET
2/3cup....mashed banana (about 1 large ripe banana)
1/2cup....raw honey *or maple syrup, or other sugar alternative such as stevia/splenda
1tsp........lemon juice
1/2tsp.....vanilla extract
3/4cup....grated carrots
3/4cup....grated zucchini
1/2cup.....chopped walnuts *optional 

Directions:

1) Preheat oven to 350degrees F.  Prep your muffin tins with oil or muffin cups.

2) In a large bowl, whisk together all dry ingredients.

3) In another bowl, mix together all wet ingredients.  *If you want your muffins sweeter, you can add another 1/4cup of honey if you'd like.

4) Add the wet to the dry ingredients and mix until just combined. You can also mix in the walnuts here, or any other optional ingredients you'd like to add such as raisins or dried currants...ooh or maybe dried pineapple?...the possibilities are endless!

5) Scoop batter into muffin tins, distributing evenly.

6) Bake for approximately 20min or until toothpick test comes back clean.  Remove from oven and let cool before handling.

*The muffins also freeze well in an airtight container!