Tag: blender

Cakes

Healthy Whole Orange Blender Cake

cathysmahaLeave a comment

What a delicious little cake this is! I used my Vitamix and it took a while to get everything blended. I didn’t have enough maple syrup, so I used a Agave to get to 3/4 cup. You would never know! This is the first time I have used olive oil in baking and it worked beautifully. A tasty cake for family or, frankly, it would be great to have with a friend over coffee or tea.

Healthy Whole Orange Blender Cake

INGREDIENTS:
  • 1 whole Navel orange (organic)
  • 3 eggs
  • 2 cups rolled oats
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup olive oil
  • 1/3 cup Greek yogurt
  • 3/4 cup maple syrup
  • 1 tsp vanilla extract
  • optional icing:
    • 3/4 cup powdered sugar
    • 1/2 orange, zested then juiced
DIRECTIONS:
  1. Preheat your oven to 350℉ Line an 8 inch round pan with parchment paper or grease it.
  2. Rinse and dry your orange. Remove any exterior stems and then quarter it. Remove any seeds. You are using the WHOLE ORANGE here – peel and all.
  3. Add the ingredients to your blender or food processor in the order listed above. Blend till smooth and then pour the batter into your pan. Bake for 50 minutes to an hour or until top of cake is golden. Remove from oven and allow to set in the pan for 15 minutes then transfer to a wire rack to fully cool.
  4. optional icing:
    • Whisk together the ingredients till smooth. Drizzle on cake when fully cooled.

Recipe from HungryHappens

Soups and Stews

Slow Cooker Sweet Potato Coconut Curry Soup

cathysmaha1 Comment

Sometimes you just need a little coconut curry in your life and this recipe, with sweet potato and chick peas is delicious and so easy! My only regret is that I didn’t double the recipe and try freezing for later!

Slow Cooker Sweet Potato Coconut Curry Soup

INGREDIENTS:
  • 2 15 ounce cans light coconut milk
  • 3 garlic cloves – minced
  • 1 medium yellow onion – chopped
  • 1 15 ounce can chickpeas, rinsed and drained
  • 2 medium sweet potatoes – peeled and diced
  • 1 red bell pepper – seeded and diced
  • 2 tablespoons curry powder – I love Sun brand Madras curry powder
  • 1/4 teaspoon ground sea salt
  • 1/8 teaspoon black pepper
DIRECTIONS:
  1. Put all ingredients in slow cooker.
  2. Cook 6-8 hours on low or 3-4 hours on high.
  3. Carefully transfer soup to a high powered blender or food processor (you may have to do this in 2 batches depending on the size of your machine). Process until smooth and serve. Serves 4.

Recipe from VeggieChick.com