Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

Vegan buttermilk fresh fig cake!

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This morning, I picked 72 fresh ripe figs from my own fig tree. They are all huge & very ripe. I cleaned them & made this wonderful cardamom, mace & cinnamon scented fresh fig spelt bread aka cake. I made this lovely cake not too sweet. I like to eat a big slice, just like that! It is That good! :) My husband gave it a 10/10! 

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Recipe: For 1 medium fresh fig cake

Ingredients:

* Dry ingredients:

1 cup white spelt flour ( 102 gr )

1 cup whole-wheat spelt flour ( 122 gr )

1/2 cup flaked almonds (45 gr )

1/2 cup coconut sugar ( 85 gr )

1/2 teaspoon ground mace

1/2 teaspoon ground cinnamon

1/2 teaspoon ground green cardamom

pinch of ground sea salt

2 teaspoons baking powder

to fold in at the last end: 1 cup freshly chopped figs, stems removed

* Wet ingredients:

2 flax eggs  instead of 2 real eggs!!!! ( 1 flax egg = 1 tablespoon ground broken flaxseed combined with 3 tablespoons of water, leave to form a sort of gel-like consistency ) x 2!

3/4 cup vegan buttermilk ( I make vegan buttermilk, place 1 tablespoon of vinegar like lemon juice, white or apple cider vinegar into 1 empty cup. Fill with a vegan plant-based milk & let it rest for about 5 to 10 minutes & you end up with vegan buttermilk, used in this recipe: 3/4 cup! ) (180 ml )

2 tablespoons canola oil ( 30 ml )

1/2 teaspoon sherry vanilla extract or normal vanilla extract/ I use home-made!

Method:

1. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan-oven.

2.  Take a medium bowl & add white spelt flour, whole-wheat spelt flour, flaked almonds, coconut sugar, mace, cardamom, cinnamon, sea salt & baking powder. Mix well with a spoon. In another bowl, add vegan buttermilk, canola oil & sherry vanilla extract. Whisk together. Now, pour wet ingredients to the bowl with dry ingredients & mix with a spoon. See they everything is well-mixed but do not mix too long. Finally, fold in the chopped fresh figs. See that the figs are well mixed in. Scoop the batter into a fitted silicon bread-baking tin. See that the figs are equally divided all over & in the bread!!!

Place into the hot oven on the lower shelf & bake for a bout 40-42 minutes until the bread is risen, browned all over the top & cooked through. After 42 minutes, I checked with a small testing pin into 2 places & everything was well-baked. Take out of the oven & place on a wire rack & leave for 10 minutes into the silicon tin. This will give a lovely shine to the bread. After these 10 minutes, carefully flip the bread out off the tin, it comes out very easy! Place on a wire rack to cool down completely! Enjoy, a big slice, just like that or smear it with good local honey or with vegan butter! ;) Yum Yum, I assure you! :) MMM,…;)

This vegan buttermilk spelt fresh fig bread would make an ideal food gift! ;)

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Vegan Gluten-free almond pear chocolate chip oatmeal!

This morning, I made this warm delectable Seasonal oatmeal. I also used gluten-free oats to make my warm brekky gluten-free! I created this:

MMM! :)

MMM! :)

Recipe: For 3 persons

Ingredients:

150 gr gluten-free medium-sized oats  ( 1 cup + 1/2 cup )

500 ml unsweetened vanilla almond milk ( 2 cups )

21 gr almond flakes ( 1/4 cup )

hemp seeds: 1 tablespoon

chia seeds: 1 tablespoon

vegan gluten-free mini dark chocolate chips: 2 tablespoons

1 ripe pear, cored, peeled or Unpeeled, but peel well washed & pad dry on kitchen paper & cut up into bite-sized chunks

To serve: A few drizzle of warm maple syrup, I prefer grade C!

Method:

1. Place all your ingredients in this order into a medium-sized cooking pot. Bring to the boil & reduce the heat. Stir often. The chocolate chumks will melt & every ingredient goes so well together. Cook according to your packet instructions. My oats took me 15 minutes to cook. Then, place fitted lid on & let the oatmeal well for another 10-15 minutes. Put your warm oatmeal on a lovely plate & drizzle with your warm maple syrup, all over your oatmeal, but not too much! ;)  The warm drizzles of maple syrup take this warm oatmeal to a whole another level! ;) Ooh yes! Enjoy, my lovely one’s!

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Vegan coconut chocolate chip oat cookies!

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Recipe: For about 12 larger cookies

Ingredients:

125 ml solid coconut oil ( 1/2 cup solid )

100 gr coconut sugar ( 3/4 cup )

150 gr medium-sized oats ( 1 cup + 1/2 cup )

120 gr oat flour/ I used home-made ( 1 cup + 1/4 cup )

1/2 teaspoon baking soda

pinch of sea salt

300 ml unsweetened coconut-rice beverage ( 1 cup + bit less than 1/4 cup )

80 gr smaller vegan dark chocolate chips ( 1/2 cup )

30 gr unsweetened coconut flakes  (1/3 cup )

Method:

1. Place your solid coconut oil in a fitted cooking pot & let it completely melt on lower heat. Stir often. Turn heat off & set aside. In a medium bowl, pour coconut oil & add coconut sugar. Mix well with a  spoon. Now, add oats, oat flour, pinch of sea salt & baking soda. Mix well through. Now, add coconut-rice milk, chocolate chips & coconut flakes. Mix well.  Taste! You must taste the coconut & chocolate chips. The dough tastes a bit sweet but not too sweet either, just right! ;) Place cling film over the top & place to rest in the fridge for 30 minutes. This way, the dough will stiff up in the fridge.

2. After the resting time, take your bowl out of the fridge & remove cling film. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan-oven. With your hands , take bigger pieces of your dough, a bit less than the inner palm of your hand & roll balls. Flatten them with your hands & place on a Silpat & do the same with remaining dough. Space them apart & my Silpat could hold 9 bigger cookies. Place in the lower end of your oven & bake for about 18 minutes. The cookies must be cooked through & brownen on the tops. Take them out of the oven & leave them for about 5 minutes on the Silpat. This will give a lovely shine on the bottom of the cookies. Than, move them to wire racks to get crisp & to cool down completely! ;) Enjoy, just like that, as a nice breakfast, snack or as a lovely dessert with a good café latte or an enjoyable tea! :) When cold, pack them nicely to give as a lovely food gift! ;)

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Vegan Gluten-free 4-ingredient puddings with a secret ingredient!

This evening, I made these beauties! :) ooh yes!

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They are:

CREAMY 

                  DELICIOUS

EASY TO MAKE

                 HEALTHY

VEGAN

                GLUTEN-FREE

VERY YUMMY

What is the secret ingredient, I hear you say??? Well,… A-V-O-C-A-D-O!!!  Ooh yes, you don’t taste it & it makes these tasty easy puddings very creamy & thick! :) 

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Recipe: For 3 desserts! 

Ingredients:

2 ripe avocados, peeled & big stone removed, green-yellow flesh scooped out with a big spoon, it is very easy this way

1/2 cup maple syrup, grade C

1/2 cup + 1/4 cup fresh stronger coffee

1/4 cup raw cacao powder

Method:

1. Place every ingredient in this order into your Vitamix & place the tamper in the fitted lid too. Blend on full-power & on high-speed until fully blended. This will take only 15 to 30 seconds. See that everything is well mixed in. Taste. You must taste the coffee & then the chocolate. Otherwise adjust it to the way you like it! ;) Pour into lovely dessert cups or smaller coffee cups, mine were vintage & place a bit in the fridge to cool down a bit. Put them onto the fitting saucers & serve with a smaller spoon & a loved one! :) One dessert really fills you up, but in a good way! ;) xxx

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Vegan gluten-free easy banana peanut butter smoothy!

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This morning, I made these Easy Vegan Gluten-Free Banana & Peanut Butter Smoothies! Yes, yes! :) I never combined these 2 before but I read all over the blogosphere that it is the perfect combo! So, I added a few things extra to make them a completely filling drinkable breakfast! Yum yum, I say!

Recipe: For 5 cups = 1250 ml

Ingredients:

500 ml unsweetened soy milk

2 medium ripe bananas, peeled & each cut up into 2

6 tablespoons natural unsweetened organic crunchy peanut butter

2 tablespoons chia seeds

2 teaspoons maca powder

Method:

1.  Place all the ingredients in this order into your beloved Vitamix & blend on-high-speed until fully mixed, using the tamper to push the ingredients into the running blades. Pour into 2 larger smoothy glasses & enjoy with a thick straw! Yum Yum! ;)

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Vegan spelt pumpkin chocolate chip muffins!

This afternoon, I made these delicious easy to make vegan whole grain spelt pumpkin chocolate chips muffins !!! Yeah! That is right! That is a mouthful, hey? I made them not so sweet so you can eat them as a lovely portable breakfast, a healthy snack or a nice dessert! Check them out! ;)

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These are also great to give as a nice lovely Food gift, for a loved one! ;) I used my silicon flower-shaped baking mats again! My muffin holes are a big bigger than normal-size muffin tins!

Recipe: For 15 bigger flower-shaped muffins

Ingredients:

* Dry ingredients:

3 cups whole grain spelt flour, I use organic British whole grain spelt flour from Sharpham’s Park

1 teaspoon baking soda

2 teaspoons baking powder

1/2 cup unsweetened coconut flakes

1 teaspoon ground cinnamon

1 teaspoon ground ras-el-hanout

1 teaspoon ground mace

1/2 cup coconut sugar

to fold in at the last moment: 1 cup vegan dark chocolate chips

* Wet ingredients:

2 cups pumpkin purée ( home-made or from a can )

1/2 cup canola oil

1/2 cup unsweetened soy milk

1 teaspoon sherry vanilla extract

2 tablespoons maple syrup, grade C

Method:

1. Preheat your oven to 180° C ( 350 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.

2. Take a larger bowl & add all dry ingredients in it, except the chocolate chips! Mingle everything together with a spoon. Set aside. Take another smaller bowl & add all the wet ingredients in it. Mix with a smaller whisk everything together until fully joined. Now, add wet ingredients to the bowl with dry ingredients. Mix gently everything together. At the last moment, fold in your chocolate chips. Do this in 2 batches.

3. Take 2 oven racks. Place a Silpat on every rack, for stability & fill your flower-shaped muffin mats with 3/4 go the batter. See that you have chocolate chips into every flower. When all the batter is used up, carefully shake your mats a bit so that the unwanted air can go away. So, you won’t have any air bubbles into your muffins! Place into the lower center of your oven & bake for about 20-25 minutes or until the tops are browned & the muffins are cooked through. test with a smaller wooden pin into the center of a few muffins. If done, take them out of the oven & leave them in the silicon mats, for at least 10 minutes. This will give them their lovely shine & flower pattern. After 10 minutes, carefully flip the muffins over & place them on a wire rack to cool down a bit or pop one in your mouth,…carefully not to burn yourself! :) If you savor one, the inside will be like the muffin in the 1st picture! These are very healthy muffins, whole grain spelt is so good for you, not so sweet but just right! I will tell that you want another one,…for sure,…Go on, indulge yourself,…You so deserve it! ;) xxx

You can find this recipe also here: http://www.instructables.com/id/Vegan-spelt-pumpkin-chocolate-chip-muffins/

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You might like:

1. Joy Bauer’s ginger muffins!

2. Vegan spiced pumpkin bread!

3. Sophie’s vegan spiced pumpkin pancakes & home-made pumpkin spice!

51 Comments »

RAW Minted kale smoothy! Vegan + Gluten-free!

This afternoon, I made this delicious easy to make, very filling, healthy, power RAW power green minted kale smoothy! Check it all out! ;) I am on a kale-kick lately, did you notice?

Yummm!

Yummm!

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Recipe: For 1 really hungry person or 2 big smoothies!

Ingredients:

1 stalk of kale cleaned, big stalk removed, cut up roughly

1 frozen banana

1 big pink grapefruit, peel, white bits & pits removed, cut up

250 ml water

30 smaller green mint leaves, cleaned & torn

2 teaspoons chia seeds

Method:

1. Place every ingredient in this order in your Vitamix & blend on high-speed until fully joined, using the tamper to push the ingredients into the running blades. This will take about 10 seconds .

2. Pour into 2 lovely smoothy glasses & enjoy with a thick straw! :) Yum!

You can also find my recipe here: http://www.instructables.com/id/Raw-minted-kale-smoothy/

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You might like:

1. Raw green mean smoothies!

2. Raw green smoothy!

3. Chocolate chip Green smoothies!

4. Raw rocket banana maca green smoothies!

30 Comments »

Getting figgy with it! :)

Because Summer is really over & the days are getting colder, I needed something warm for my breakfast! So, I made this lovely warm gluten-free vegan figgy oatmeal! Today, I had another 5 ripe figs from my own fig tree. So, I used them in this delicious no-guilt warm breakfast! ;)

Getting Figgy With It! :)

Getting Figgy With It! :)

Recipe: For 2 persons, with a lot of hunger

Ingredients:

11 tablespoons of Gluten-free oats/ Use normal oats if not GF! /

5 ripe fresh figs, cleaned, stems cut off, each fig lengthways cut into 4

3 tablespoons of unsweetened white almond flour = This is white almonds processed in a food processor until it resembles a fine white powder aka flour

1 teaspoon + 1/2 teaspoon of ground cinnamon

500 ml vanilla almond milk

1 tablespoon of coconut sugar, if you need to

Method:

1. Take a cooking pot & add your ingredients in it. Cook on medium-high heat until cooked through. Stir often but carefully do not try to break up the cut up figs. My Gluten-Free oats took me 10 minutes to cook. Taste. I added 1 tablespoon of coconut sugar to the mix. Stir. Taste again. It will be very delicious! Yummm,…!  :)

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Vegan spelt pancakes with cardamom scented fresh sticky caramelized figs!

This morning, I made these tasty to make spelt vegan pancakes & served them with a hot home-made fresh figs caramel! This is a lovely healthy breakfast too! I had the pleasure of having fresh figs from my own tree today & wanted to make something special with them! Check it all out! :) MMM,…

Yumm!

Yumm!

Recipe: For 13 smaller pancakes

Ingredients:

* For the spelt pancakes:

75 gr white spelt flour

75 gr wholemeal spelt flour

20 gr baking powder

1/4 teaspoon sea salt, ground finely in pestle & mortar

2 teaspoons coconut sugar

400 ml unsweetened soy milk

* For the cardamom scented sticky caramel figs:

6 fresh ripe figs cleaned, stalk removed, each fig cut up into 4 to 6 wedges/ I used fresh figs from my own tree!

1/4 teaspoon ground green cardamom

1 tablespoon of water

2 tablespoons coconut sugar

1 teaspoon sherry vanilla extract

To fry: canola oil

Method:

1. Sieve your white spelt flour & your wholemeal flour above a larger bowl. This is to bring some air to your flours. Now, add baking powder, sea salt & coconut sugar. Mix well with a spoon. Finally, add soy milk & by using a whisk, whisk it gradually all together, do not overmix! See that you don’t have any lumps left. Let the  batter sit on your kitchen counter for about 10-15 minutes.The batter will thicken!

2. Preheat a non-stick smaller pan on medium-heat. Pour a swirl of canola oil in it & swirl it around the hot pan. Now, with a smaller soup paddle, pour the batter into a smaller circle into the hot pan. Let it fry for a few minutes or until the surface has many smaller air bubbles & you see with a fork that the base of the pancake is golden brown in color & carefully flip your pancake over. Let it fry for about 1-2 minutes or until it is golden brown & the batter has been cooked. Place your pancake on a smaller plate & keep them warm with a larger upside-down plate. Do the same with the remaining batter. Every time, I poured a swirl of canola oil to the hot pan, added a smaller paddle of batter & then the same thing. When your pancakes are ready, keep them warm. I place cling film over the top of pancakes & over the base of the plate.

3. Take medium cooking pot & add sliced fresh figs. Add 1 tablespoon of water, 2 tablespoons of coconut sugar, 1/4 teaspoon of ground green cardamom  & sherry vanilla extract. Stir well. Let it simmer on medium heat for about 10-15 minutes or until your figs are broken down a bit & you will end up with a sort of sticky caramel. Plate up instantly & enjoy a lovely pancake & top it with your fresh sticky caramelized figs!!! They are a huge success!!!!! My husband found that these are the best pancakes ever! ;) MMM,…

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You might like:

1. Vegan Gluten-Free oat cherry pancakes with cacao nibs!

2. Vegan spiced pumpkin pancakes with home-made pumpkin spice

3. Blueberry pancakes

4. Wholemeal apple pancakes

47 Comments »

Gluten-free Vegan Buckwheat Oat Apple Muffins! A tasty breakfast!

Yesterday, I bought gluten-free buckwheat flour & gluten-free brown rice flour. I wanted to make tasty muffins with them so I made these beauties!

A thing of beauty! :) Gluten-free & Vegan!

A thing of beauty! :)
Gluten-free & Vegan!

This morning, I made these delicious easy to make gluten-free vegan buckwheat oat brown rice apple muffins! One muffin really fills you up with deliciousness & goodness for your body! They aren’t that sweet either. I also made them vegan! ;) Yeah! :)  They are great as a lovely breakfast on the go, or when you sit down with a good vegan café latte. I enjoy them with some vegan butter! :) These also make an excellent food gift, just see for yourself! :)

An excellent Food Gift! :)

An excellent Food Gift! :)

Recipe: For 15 larger flower-shaped muffins

Ingredients:

* The dry ingredients:

2 cup of buckwheat flour

1 cup of brown rice flour

1 cup of gluten-free rolled oats

1 large juicy apple, peeled, cored & cut up into smaller chunks

1 tablespoon + 1/2 tablespoon gluten-free baking powder

1/2 teaspoon finely grinned Maldon sea salt, in a pestle & mortar

2/3 cup  coconut sugar

3 tablespoons grinned flaxseed/ I ground broken flaxseed in my dry container of my Vitamix on full-speed until it resembles a flour. Measure 3 tablespoons.

* The wet ingredients:

2/3 cup water

1/2 cup canola oil

1 cup + 1/2 cup unsweetened soy milk

Method:

1. Preheat your fan oven to 200°C ( 400 F ) for about 10 minutes. If you don’t use a fan oven, change it.

2. Take a larger bowl & place a sieve over it. Sieve your 2 flours. Remove sieve. Add baking powder, sugar, sea salt, GF oats & coconut sugar. With a spoon mix it gently, to keep the air in. Finally, add the chopped apple pieces through it.

3. In a smaller bowl, add 3 tablespoons flaxseed powder. Add water. Whisk away & let it sit on your kitchen counter for about 5-10 minutes or until it forms kind of a gel. The mass will become thicker. This is instead of eggs, works as a binder.  Now, add canola oil & unsweetened soy milk & whisk until fully joined. Now, add wet ingredients to the bowl with dry ingredients & mix it just gently through, just until it is all gently mixed in because you don’t want the air to be gone! ;) I use silicon flower mats so I don’t have to grease them. With the help of a larger spoon, spoon your muffin mix for 3/4 into the flower muffin mat. I have larger flower muffin shapes then the normal muffins so you will end up with huger flower-shaped muffins! 

I could fill 15 flower-shaped muffins. I place them on a Silpat on an oven rack for stability. Place them in the lower side of your oven & bake for about 20 minutes until a test pin comes out clean. Leave the muffins in their silicon casings for about 10 minutes. This way, your muffins will get a lovely shine on them & they are easily to remove. After these 10 minutes, carefully flip them over & out of the mats & place on a cooling rack to cool down or savor them still a bit warm with some vegan butter & a vegan café latte! They are very delicious! :) MMM,…

Excellent with vegan butter! :)

Excellent with vegan butter! :)

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You can find this tasty recipe also here: http://www.instructables.com/id/Vegan-Gluten-Free-Buckwheat-Apple-Oat-Rice-muffins/

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53 Comments »

Gluten-free, sugar-free banana almond butter cake with dark chocolate chips!

Do you want a big bite?

Do you want a big bite?

This is the best gluten-free and sugar-free cake I have ever made. I didn’t use any flour. I also used coconut blossom sugar. It is a more rich, a bit moist and delicious cake with now and then hints of melted dark chocolate chips. Just check it out for yourself! To make it more special, festive and beautiful, I made it in a flower silicon mould.When the cake was ready, I said: Mama, made it,…hearing and singing the song of Jay-Z!! He rocks, you know!

Recently, I made my flower shaped cake again to bring to a party, a dessert party! Everyone loved it & instantly asked for the recipe! ;) Yes, it is that delicious! :) MMM!

The cake was all devoured after 2 days!

Beautiful, hey?

Beautiful, hey?

Recipe: For 1 flower cake

Ingredients:

2 large and ripe bananas, peeled and completely mashed with a fork

2 organic free range eggs, beaten loose

1/2 cup of coconut blossom sugar

1 cup salted whole almond butter, the oils well mixed with the almond butter

1/2 teaspoon of gluten-free vanilla extract, I use home-made

1/2 teaspoon of ground cinnamon

1 teaspoon of baking soda

2 teaspoons of apple cider vinegar

1/3 cup of dark chocolate chips,  at least 72% cacao. I used Callebaut, because he is Belgian!

Method:

 1. Preheat your oven for 10 minutes on 180°C ( 350 F ). I use a fan oven. Adjust the oven temperature if necessary.
2. Take your Kenwood bowl and place the K-paddle. Add the mashed bananas, beaten eggs, coconut sugar, almond butter, cinnamon and vanilla. Mix on medium speed for a few minutes until it all comes together. Scrape the sides of your bowl with a plastic scraper. Remix for a minute or until all well mixed.
3. Now, add baking soda, apple cider vinegar and dark chocolate chips. Mix on medium speed for a minute or so or until it all comes together. Again, scrape the sides of the bowl with a plastic scraper. Mix until it all is beautifully combined.
4. Place your silicon flower baking tin on a silpat and then on an oven rack for stability. Fill the silicon flower for 3/4 with the batter and try to divide the chocolate chips all over the cake batter. So, that later on you will have chocolate chips all divide over the cake. Place in the bottom of your oven and bake for about 35 to 40 minutes on 180°C ( 350 F ).  You will have to watch the cake because the edges can go darker, if necessary lower the temperature but I didn’t have to! I tested my cake after 35 minutes with a test pin. You will have to test the pin right in the middle of your cake. If the pin comes out clean, your cake is ready. I put my cake back into the oven for 5 minutes extra and did the pin test again. After 40 minutes of baking, my cake was well risen, ready and golden brown.
5. Carefully with hand gloves on, remove the oven rack with the cake from the oven. Leave to rest in the silicon tin for about 15 minutes so that it is easier to remove afterwords. This will also give a lovely shine to the flower cake. After 15 minutes, carefully turn the cake over with the help of your 2 hands, out of the flower tin. Now, you will see the lovely flower pattern. Place on a wire rack to cool down completely. When cold, savour with a good cup of green tea with ginger or a great cup of black coffee.
 
 6. When completely cold, store in an aluminium foil lined round cake tin. You will see, this cake will not last long,…!!!!!
 
You can find this recipe, also here: http://www.instructables.com/id/Gluten-Free-Sugar-Free-almond-butter-banana-cake-w/
 
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Vegan Gluten-Free refreshing apricot coconut smoothies! :)

Apricot cococnut Deliciousness!

Apricot coconut Deliciousness!

Good morning, my lovely people! :) This morning, I made the two of us these delectable Vegan & Gluten-free apricot-coconut-breakfast-smoothies! They are filled with seasonal apricots & a tasty coconut drink! I added chia seeds to full your stomach & unsweetened almond flakes for a bit of extra nut power! :) You won’t taste the almond flakes! ;)

Check it out!

The smoothy before adding the chia seeds! :)

The smoothy before adding the chia seeds! :)

Recipe: For 1200 ml = nearly 5 cups!

Ingredients:

600 ml cold, straight from the fridge coconut-rice drink, I used from Alpro

10 fresh juicy ripe apricots, stone removed

1 tablespoon chia seeds

50 gr unsweetened almond flakes

Method:

1.Take your Vitamix & add ingredients in this order in it. Place fitted lid on & the tamper too! Blend on full power & on high until it all comes beautifully together by pushing your ingredients into the running blades.  Taste! You must taste the coconut & then the apricots! Pour into lovely smoothy glasses & enjoy straight away with a loved one! :) MMM,…:)

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Vegan Gluten-free Raw Cherry Cashew Yoghurt! :)

Yesterday afternoon, I invented this glorious cherry cashew yoghurt!! ooh yes! I sweetened it a bit with pitted dates & a bit of raw maple syrup! Check it all out!

RAW, VEGAN & GLUTEN-FREE CHERRY CASHEW YOGHURT!

RAW, VEGAN & GLUTEN-FREE CHERRY CASHEW YOGHURT!

Yum,…Yum,…I hear you thinking! I made it pretty simple,….Let’s check it out again!

Before going into the fridge to stiff up a bit! :)

Before going into the fridge to stiff up a bit! :)

I used a combo of soaked cashews & not-soaked cashews, pitted dates, fresh pitted cherries, 1 teaspoon pure raw maple syrup & clean water. That is it! :) Simple yet so delicious! This cherry cashew yoghurt is a bit sweet but not too sweet!! You could drink it straight away, like a pouring yoghurt or eat it instantly, but I put a fitted lid on & placed it in the fridge, for at least 5 hours, to stiff up a bit,…Yum yum yummy! :)

Recipe: For about 5 cups = 1250 ml cherry cashew yoghurt

Ingredients:

1 cup soaked cashews, rinsed & well-drained, soak water discarded

1/2 cup of not-soaked raw cashews

2 cups of clean water ( or less to make a thicker yoghurt )

1 + 1/2 cup of pitted cherries

7 pitted normal dates, not Medjool! If you have Medjool dates, you need a lot less dates, they are sweeter & larger!!!!

1 teaspoon raw maple syrup

Method:

1. Take your Vitamix & add water, soaked & not-soaked cashews, pitted dates & pitted cherries. Place fitted lid in with the tamper. Blend on high & on full-speed until it is fully joined by using the tamper to push ingredients into the running blades. My yoghurt was ready after 15 to 30 seconds of blending. Taste! You must taste the sweeter cherries & the cashew yoghurt. Pour into a big container with fitted lid. Place into the fridge for at least 5 hours to stiff up a bit. This is a more pourable yoghurt, not too thick! Maybe next time, I will make a more stiffer cashew yoghurt by using less water! ;)

It must look something like this:

Yummm!

Yummm!

Enjoy! :)

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You might like:

1. Vegan Gluten-free strawberry cashew spread aka thicker yoghurt!

2. Vegan rucola cashew cheese spread!

3. Vegan pear cashew cheese spread!

4. Vegan pumpkin, chocolate cashew cheese spread!

 

38 Comments »

Vegan Gluten-Free Breakfast Smoothies!

Today, I made these glorious winning filling breakfast smoothies! One really fills you up! That is what I aim to do in my breakfasts! ;)

Can you guess the ingredients???

Can you guess what is in it?

Can you guess what is in it?

Did you guess it yet? Yes? NO? Scroll downwards then!

 

There are,…………………………….Cherries,………….Almond Butter,……Silken tofu,………and a bit of Coconut Sugar in them! Yes, yes! :)

Simple,…..very filling,…easy to make,….not to mention,…very delicious too,…..Cherries are in their peak season now! So, go on, make one!!!!

Recipe: For less then 4 cups = less than 1000 ml!

Ingredients:

2 cups drained silken tofu

2 cups chopped pitted cherries

2 tablespoons coconut sugar, if you need to

2 tablespoons good whole almond butter

Method:

1. Take your Vitamix & add silken tofu, chopped cherries, 1 tablespoon of coconut sugar & 2 tablespoons of almond butter in it. Place fitted lid on & tamper in it. Turn on full-power & high-speed until it is fully blended. Use your tamper to push ingredients into the running blades. Taste. You must taste the cherries & then almond butter. I added 1 tablespoon of coconut sugar extra & blended on high again. It was just perfect. :) Enjoy!

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Vegan Gluten-free cherry oat pancakes with cacao nibs!

A lovely tasty stack!

A lovely tasty stack!

In the last post, I mentioned that I received some lovely cherries from my parents! I used some of the cherries in these lovely Carob Cashew Cherry smoothies but I wanted to use the rest of them in something different. So, I made these glorious Vegan Gluten-Free Cherry Pancakes with Cacao Nibs for some extra energy!! I need my energy in the morning!!! I have never made cherry pancakes let alone vegan cherry pancakes! Great for a tasty breakfast or brunch!! :)

Frying until golden!

Frying until golden!

Recipe: For 14 smaller to medium thicker pancakes

Ingredients:

* The dry ingredients:

1 cup Gluten-free medium-sized oat flakes

1 cup of home-made Gluten-Free oat flour ( Gf oat flakes ground into a flour in your Vitamix dry container, measured 1 cup! )

1/4 cup raw cacao nibs

1/3 cup coconut sugar

2 tablespoons ground flax-seed ( Broken flaxseed ground into a flour in your Vitamix dry container, 2 tablespoons measured! )

2 teaspoons Gluten-Free baking powder

* The wet ingredients:

1 cup unsweetened soy milk

1 cup unsweetened soy yoghurt

1 teaspoon sherry vanilla extract

1/4 cup canola oil

a bit more than 1 cup fresh pitted cherries, cut up

Method:

1. In a larger bowl, add GF oat flakes, GF oat flour, cacao nibs, coconut sugar, baking powder & ground flaxseed. Mix well.

2. In another bowl, add soy milk, soy yoghurt, sherry vanilla extract & canola oil. Whisk well. Fold in the chopped pitted cherries.

4. Pour dry ingredients to the bowl of wet ingredients & stir together with a longer wooden spoon just until combined. It will be a thicker batter. Taste! The batter will not be too sweet, just right. I prefer to add sweeter toppings on my pancakes!!

5. Heat a smaller non-stick pan on medium-high heat. Pour enough canola oil in it & swirl around. Place a smaller dollop of the batter in the middle of the pan & spread it with the back of a spoon into a pancake shape in your pan. See that the batter is evenly spread out. Fry for about 2 to 4 minutes on one side or until you see, the sides getting brown & cooked & then, with the help of a fork & pancake spatula, carefully flip the pancake over & fry on this side for a few minutes more or until cooked through. Place on a clean plate & place a larger plate upside down on it & repeat the process until all the pancake batter is used up. Adjust or lower your heat, if you need to! You do not want the pancakes to burn!!! It took me a while, with a smaller pan! Everytime, you want to fry a pancake, add a few swirls of canola oil. Heat up & add the pancake batter in small portions. This way, it is easier to flip the pancake over! Keep warm & enjoy while still warm with one of your favorite toppings! I added a few drizzles of maple syrup on mine! Enjoy! :)

Delectable drizzled with some good maple syrup!

Delectable drizzled with some good maple syrup!

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You light like:

1. Vegan pumpkin spiced pancakes with home-made pumpkin spice!

2. Blueberry pancakes!

3. Sophie’s wholesome apple pancakes!

56 Comments »

Avocado-strawberry-melon breakfast smoothies! :)

Yummy vegan smoothies!

Yummy vegan smoothies!

I made these stunning, tasty & filling vegan smoothies after my cardio & strenght-training work-out! It was also my breakfast!  :) Vegan deliciousness!  :) Yes!

yum yumm!

 

Recipe:For 2 persons, each 2 drinks= 4 cups= 1000 ml!

Ingredients:

1 cup of sliced strawberries

1 cup of unsweetened oat milk

1/2 cup of ice cubes

3 Medjool pitted dates

1 cup +1/2 cup of honeydew melon, peeled, cut into smaller chunks  (& then put into the 1 + 1/2 cup )

1 avocado, peeled, big stone removed & avocado flesh spooned out with a large spoon

juice of 1/2 lime

2/4 teaspoon of ground speculaas spices ( You can also make your own speculaas spices, see below!!! )  3 teaspoons black chia seeds * For the home-made speculaas spices:

4 tablespoons of ground cinnamon

1 tablespoon of ground cloves

1 tablespoon of ground ginger

1 tablespoon of ground nutmeg

1 tablespoon of ground green cardamom

Mix all spices together in a fitting bowl. Whisk everything well togheter & use 2/4 teaspoon for this tasty recipe. Store the rest in a jam pot with fitting lid & label it. Store in a dry cupboard. Use the rest in Speculaas cookies, in pancake batter, in cookies, in waffles, etc!

Method:

1. Take your Vitamix & place every ingredient in this order in it. Blend on full power for about 1 to 2 minutes using the tamper in your fitting lid. Push the ingredients into the blades, up & down. Taste! It will be a thicker smoothy, best drunk or eaten with a spoon. It will be a bit sweet, just right, like I love my smoothies! 2. Eat 2 straight away or place the other 2 smoothies in the fridge. Eat the last 2 smoothies within the following hours.  :) Enjoy!

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You might like:

1. Vegan energizing avocado, rice milk, orange & carob smoothy served in a soup bowl!

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4. Vegan breakfast smoothies!

 

44 Comments »

Mangoliscious Puddings! Vegan & Gluten-free!

Mangolicious cardamom puddings!

Mangolicious cardamom puddings!

Today, I made these tasty MANGOLISCIOUS desserts aka puddings! :) I loved the sound of that tasty title! I had several things left in my pantry so I made these delicious Vegan & Gluten-Free desserts. These are more like thicker puddings! But because these are a bit creamy, very healthy & a bit filling, you can easily savour these as a nice breakfast! So, these make a delicious dessert and even breakfast, how good is that, hey? ;)

Recipe: For 2-3 persons or about 650 ml desserts!

Ingredients:

1/2 cup drained silken tofu

1 tablespoons unsweetened coconut flakes

1/2 teaspoon vanilla powder

3/8 teaspoon ground green cardamom or use less, it is up to you! :)

1 very ripe mango, peeled & big stone removed, flesh cut up or spooned out with a spoon

2 teaspoons broken flaxseed to bind a bit & to add healthy stuff

1/3 cup + 1 tablespoon unsweetened coconut-rice drink, I used Alpro

After mixing: add 1 tablespoon of chia seeds

Method:

1. Take your Vitamix & blend everything in this order but DO NOT Add the chia seeds! Use the tamper to push the ingredients into the running blades & on full power too! Taste! You must taste the mango, than the cardamom. You can taste a hint of coconut at the end of your tongue. That is nearly it. Pour this into a larger bowl & add your chia seeds. Mix well with a spoon. Leave it for about 15 minutes & stir every 5 minutes or so. It soon will become thicker. Spoon into fancy dessert tea cups or so & place into the fridge to cool down & to stiff up a bit, for at least 60 minutes = 1 hour! Do not leave it longer otherwise the cardamom becomes overpowering!!! If you leave the puddings in the fridge for 1 hour, you can taste more of the cardamom so if you do not like that, use less cardamom or leave the desserts only in the fridge for 15 minutes or so!!!! :)

2. Take them out of the fridge & serve instantly & enjoy every spoonful! :) MMM,…

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Vegan Gluten-free Chocolate Banana Strawberry Coconut oatmeal with a special ingredient!

Because it still rains outside, I needed a warm, comforting, tasty breakfast! So, I made this:

Yum yum yum!

Yum yum yum!

= I made chocolate banana strawberry coconut oatmeal with a special ingredient, called hemp seeds! This is a creamy gluten-free vegan breakfast that is very nourishing, healthy & good-for-you! :) I added organic hemp seeds for extra nutty, crunchy flavour & because they are super healthy too! :) Yes, yes!

What are organic hemp seeds, I hear you say??

I buy organic hemp seeds, tha are unpeeled!! This way, they are the healthiest! Hemp seeds ( hennep ) in Dutch, provides a healthy dose of protein, omega fatty acids, fiber, antioxidants and minerals. These eco-friendly seeds have a mild nutty flavor, and can be enjoyed straight out of the bag, or sprinkled on almost any dish to gain a boost of green nutrition. You can use them hot or cold!

Hemp is a well-balanced vegetarian protein source that includes all the essential amino acids. It has 35% of wholesome proteins, so they are good for you! Not only is hemp one of the best veggie sources of protein, it’s easy for the body to digest and assimilate. Hemp also features plenty of other nutrients including abundant fiber, chlorophyll, vitamins and omega-3 and -6 essential fatty acids. So, you use & eat hemp seeds instead of meat!

Hemp has been cultivated for over 12,000 years around the globe. The hearty plant has been used as a food, fiber, textile, paper, and even fuel. It is believed that Tibetan women first discovered how to produce string and cloth from the hemp fiber.

Recipe: For 3 bigger portions

Ingredients:

2 cups gluten-free medium oats

3 tablespoons vegan gluten-free dark chocolate drops

unsweetened coconut-rice drink: 500 ml

unsweetened coconut flakes: 1/4 cup

1 ripe large banana, peeled & cut up finely into thinner rounds

13 medium fresh juicy strawberries, hulled, each cut up into 2

1 tablespoon organic hennep seeds

Method:

1. Take a fitted cooking pot & add all ingredients. Bring to the boil & cook according to your packet instructions. Mine needed 10 minutes of cooking & stirring. When the chocolate has melted & your oats are cooked, your warm oatmeal is ready. Place a fitted lid on & let the oats well for about 5 minutes. Serve instantly with loved ones! ;) MMM,…:)

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My favourite ricotta sandwich! Archive post!

Yum Yum

Yum!!!

This is my favourite ricotta sandwich of the moment! This is one of my beloved archive posts on my blog. It was first posted on my blog, on April the 6th 2009! When strawberries are in Season, I eat it frequently! I bet, you will do so too! ;)

What is sheep’s ricotta, I hear you say?

Fresh Sheep's milk ricotta!

Fresh Sheep’s milk ricotta!

Ricotta is originally no real cheese. It is a byproduct of cheese. It is an Italian whey cheese made from sheep (or cow, goat or Italian water buffalo) milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the keratin proteins that remain after the casein has been used to make cheese. Thus, ricotta can be eaten by persons with casein intolerance.

Ricotta (literally meaning “recooked”) uses whey, the liquid that remains after straining curds when making cheese. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by more fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing through a fine cloth.

Ricotta curds are creamy white in appearance, slightly sweet in taste, and contain around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also comes in aged varieties which are preservable for much longer.

I find the fresh sheep’s ricotta to be much lighter & more low-fat than the cow’s one! I am lactose-intolerant & find that I can eat the fresh sheep’s ricotta without any problem!!

I have made many tasty sheep’s ricotta recipes on my blog. I have made 12 recipes on my blog using fresh sheep’s ricotta & you can find them all, in my right corner of my blog, filed under: Recipes by Ingredient, jus click onto it & scroll down, to Ricotta! You can find them all there! ;) I linked them all up! Just click onto the recipe! :) xxx

Recipes by ingredient

Ricotta:

1. Spinach & ricotta filled large mushrooms topped with Parmesan cheese ( VEG, GF )

2. Spelt chocolate ricotta muffins with dark chocolate chips ( VEG )

3. Sophie’s fresh sheep’s ricotta & strawberry sandwich ( VEG )

4. Ricotta dessert topped with Licor 43 marinated khaki’s ( VEG )

5. Beetroot risotto with ricotta & Parmesan ( VEG, GF )

6. Mixed pasta with ricotta, zucchini, mint & garlic ( VEG )

7. Ricotta, olive & chorizo scones & parmesan & rosemary scones with a side salad & a mustard & lemon dressing

8. My favourite fresh sheep’s ricotta sandwich ( VEG )

9. Sophie’s smoked salmon & ricotta wraps 

10. Ricotta tomato Quiche ( VEG )

11. Farfalle with spinach, roasted pine nuts & fresh sheep’s ricotta ( VEG )

12.  Vegetarian sheep’s ricotta rigatoni with oven roasted vegetables ( VEG )

13. Tasty Ricotta Appetizers! ( GF )

 

Yummm!

Yummy!

Recipe: For 1 person, 1 slice of bread

Ingredients:

1 thicker slice of bread, I prefer spelt or sourdough bread
a bit of unsalted butter or margarine
a thick layer of fresh sheep’s ricotta
3 or 4 fat strawberries, cleaned, culled & cut up into thicker slices
1 teaspoon of your best Balsamic vinegar
Method:
1. Take your slice of bread.
2. Smear it thinly with unsalted butter or margarine.
3. Smear a thick layer of the fresh sheep’s ricotta over the bread slice, equally divided.
4. Arrange your strawberry slices on top.
5. Take your teaspoon of the best Balsamic vinegar & drizzle it over your strawberries & the ricotta! Enjoy!!

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37 Comments »

My favourite breakfast of the moment! Gluten-free!!!

You know, 2 posts ago, I told you all that the 1st fresh Belgian strawberries are in Season, yeah! I made these delicious Raw Dreamy Creamy Strawberry Smoothies & now, I have a new favourite breakfast of the moment, being all Gluten-Free too,… Check it all out!

MMM! A power Vegan & Gluten-free breakfast!

MMM! A power Gluten-free breakfast!

Doesn’t this bowl of Gluten-Free Deliciousness looks incredibly tasty???? Can you guess or see what ingredients are in it???

Yum Yum Yummm!

Yum Yum Yummm! Can you see the bee pollen?

This breakfast is not vegan because I used to top my breakfast with a special ingredient called bee pollen,…so technically it is not vegan! You can’t leave them out because you really need them in here! :)  What are bee pollen, I hear you say,…Bee pollen is collected by bees from flowering plants and formed into granules. Every variety of flower in the universe puts forth a dusting of pollen. 

Bee pollen is the food of the young bee and ithas about 40% protein. It is considered one of nature’s most completely nourishing foods. So bee pollen are 100% natural & considered a superfood! It has nearly all nutrients required by humans.

Pollen are rich in energy, regulating & purging! Pollen of flowers contain proteins, vitamins like  the B-vitamins, enzymes & minerals.

It is especially beneficial for the extra nutritional and energy needs of athletes and those recovering from illness. It is a natural antidote for fighting allergies particularly hay fever and sinusitis.

 Research shows that pollen counteracts the signs of aging and increases both mental and physical capability. 

 Bee pollen is more rich in proteins than any animal source. It has more amino acids than beef, eggs, or cheese of equal weight. Bee pollen is particularly concentrated in all elements necessary for life. Not to mention, very delicious! One of the most interesting facts about bee pollen is that it cannot be synthesized in a laboratory. 

It is important to recognize that 1 teaspoon dose of pollen takes one bee working eight hours a day for one month to gather!!!

To see if you are allergic, try 1 bee pollen granule. Most people try to consume 1 teaspoon per day. If you are not allergic to it, you can increase your intake to 1 tablespoon per day! 1 tablespoon = 5 gr of protein!! Good, hey? It is best kept in the fridge.

It has one downside. It is very expensive, I think. I bought my 250 gr pot in my local bio-planet & it costed me: 11.85€!! 

So, now you know that it is good for you, even great for you! Now, l hope you try this lovely colourful good-for-you energizing breakfast, all Gluten-free too! :)

Recipe: For 1 big bowl of delicious breakfast

Ingredients:

330 gr vegan yoghurt, a bit sweetened, I used Alpro

1/2 cup medium gluten-free oat flakes

1/4 cup sunflower seeds

6 large ripe juicy strawberries, hulled, each cut up into 2, see pictures above!

1 tablespoon bee pollen

Method:

1. Take a larger pasta or breakfast bowl. Add your vegan yoghurt in the middle & spread it out a bit using the back of a spoon. Top it with your Gluten-free oats. Scatter your sunflower seeds on top of the oats & around the yoghurt, in a circle. Arrange your strawberry halves, on top of it all. Finally, scatter your bee pollen on top of the strawberries & around the edges of your bowl! Enjoy!

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32 Comments »

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