Happy 4th of July!
Red White and Blue Flag Dessert Recipe.
Happy 4th of July everyone!
July is my favorite month! I love summer and it is the month of my birth. I love being able to go outside without a coat, going bare foot in the grass, seeing all the forest alive, picking wild berries, going swimming, cooking outside and all the incredible summer foods! My advice for your health, get outside and enjoy the summer!
I created my blog with the title: I Am the Creator of my Health, to put the power of your health in your hands. You are responsible for your health, no one else. One very important aspect of health is your mental thoughts every day and your state of mind. Your thoughts create everything in your life. The best way to have positive thoughts is to do something you love. Just the act of doing what you love, gives you a ‘feel good’ emotion. It puts a smile on your face or makes you laugh, which as a huge impact on your health.
I know my last few blogs have been heavy with some not so happy news about what they are doing to our food and the toxic coating ‘Apeel’. It is important that we all know about this and spread the word to others, but let’s take a moment on this 4th of July holiday to do something that makes your soul soar. For me that is cooking! I will be grilling outside, cooking on an open fire and making this American Flag Dessert.
The following recipe is from my, Year Round Healthy Holiday Dishes, cookbook.
Red White and Blue Flag Dessert
Blue Bottom Layer:
2 cups water
1/2 cup brown rice syrup
5 T. agar flakes
1 cup organic blueberries
pinch sea salt
White Middle Layer:
1 package silken tofu (extra firm) (steamed for 5 minutes)
1 1/2 tsp. organic lemon juice
1 tsp. non-alcohol vanilla extract
1 tsp. brown rice vinegar
1/2 tsp, ume plum paste
Red Top Layer:
2 cups water
1/2 cup brown rice syrup
5 T. agar flakes
1 cup organic dark sweet cherries
pinch sea salt
Put the ingredients for the Blue Layer in a saucepan. Bring to a boil, recue heat to low and simmer for 10 minutes. Pour into a rectangular, glass dish (approx. 8 X 11) and refrigerate for a couple hours until completely cold and firm.
Make the white middle by placing all ingredients in a food processor and pureeing it until it has a smooth consistency. Put in a dish and refrigerate until cold and firm, about 2 hours.
Spread approx. 3/4 of the White Layer (tofu mixture) over the Blue Bottom. Put back in the fridge for approx. 30 minutes.
Put the ingredients for the Red Top Layer in a saucepan. Bring to a boil, recue heat to low and simmer for 10 minutes. Very gently, spoon over the white layer. Refrigerate for 2 hours until completely firm.
To decorate use a cake decorating bag with a star tip. Place what is left of the White Middle Layer into the bag. Decorate the top to look like the American Flag by drawing stars and stripes, refrigerate until serving.
Agar Flakes: sea vegetable in flake form, thickening agent, used to gel liquids, high in trace minerals, calcium, iron and protein
Brown Rice Syrup: whole grain sweetener made from whole brown rice, best sugar substitute, does not spike blood sugar, I have been using it for over 30 years
GET OUTSIDE AND GRILL HEALTHY!
Chef Val's Outdoor Grilling July Class Grilled Marinated Portobello 'Steak 'Mushrooms with Salisbury Sauce - Wed. July 12 - 6 to 8:30 PM (ET) - in person or virtual - $60.00 (in person) $50.00 (virtual) - Sign up: https://www.macroval.com/cookingclasses.htm
Class will be a fun celebration of my birthday! These are the most popular classes of the year. Fun - Interactive - We eat the food!
Cooking outside while learning the health benefits of whole food in a relaxed atmosphere. Enjoy fun, interactive cooking, discussion of health topics and you get to eat the food that is created in class.
Learn tips and the best cooking techniques for cooking vegan, whole foods on the grill. Menu: Grilled Marinated Portobello 'Steak 'Mushrooms with Salisbury Sauce, served over Pressed Grilled Millet and Grilled onions, plus Grilled Carrot Fries with Special Spicy Sauce and a surprise recipe cooked over an open fire.
It is BERRY SEASON!
Learn how to make ORGANIC SUGAR FREE JAM! I have been making my original version of Jam using only brown rice syrup to sweeten the jam for over 10 years. In this cooking class video, I teach step by step instructions on how to make the jam, sterilize the jars and seal the jars. The recording of the class is yours to access whenever you want after purchase and you get a printable copy of the recipe. The class features Raspberry Jam and the recipe is interchangeable for any flavor of jam. Scroll to the bottom of the page, on my website, to see the class plus 5 others just released cooking classes.
The Westland Farmer’s Market (Michigan) - Every Thursday from 3 to 7 PM.
I have a booth there selling my ORGANIC SUGAR FREE JAMS and ORGANIC SUGAR FREE GLUTEN FREE PIECES OF PIE. Stop by and see me and join my frequent buyers discount club.
My radio show: REAL FOOD with Chef Val
Wed. July 5th - 1 to 1:30 PM (ET) - Listen LIVE or to the recording at any time. July! My favorite month of the year! Tune in as I shared all my favorite Summer Foods and why they are important to keep your body, healthy, strong and energetic. Blueberries, Lettuce, Cucumbers, Sprouts and more. Plus the latest information about the toxic coating being put on our produce, 'Apeel'.
https://www.blogtalkradio.com/macrovalrealfood/2023/07/05/real-food-with-chef-val
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GET IN THE KITCHEN AND COOK HEALTHY!
Happy 4th of July! Here is a video about the true story of our National Athem. It gets me teary eyed every time I watch this video.