Dec 31, 2015

DIY Gelatin Face Mask

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Hello all! I'm back to run this site. I have decided to make this the go-to source for all things gelatin in the new year. While I was researching for new ideas, this particular DIY gelatin face mask recipe kept popping up everywhere. Curiosity got the best of me and I had to try it out! I grabbed my Great Lakes unflavored gelatin and the rest is history. 

*Note: these work like the pore strips. Use on a small area of your face (I tested it out on my nose) first before applying to your whole face. 





INGREDIENTS FOR DIY GELATIN FACE MASK:
STEPS FOR DIY GELATIN FACE MASK:


  1. Measure 1 Tablespoon of gelatin into a disposable container {*Make sure you’re not using hydrolyzed gelatin! Either Great Lakes Gelatin or Knox Unflavored works best} 
  2. Add 1-2 Tablespoons of milk into the gelatin. Stir until the mixture “gels.” 
  3. Microwave for 10-15 seconds until the mixture liquifies and IMMEDIATELY apply to your face! 
  4. Let dry for at least 15 minutes. Peel off gently as you would for brand name pore strips, and voila. 


Sep 15, 2015

RECIPE: Paleo Marshmallow Fondant and All-Natural Food Dyes

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This glorious marshmallow fondant recipe tinted with all-natural "food coloring" (i.e. beet powder!). I have always loved marshmallow fondant because it actually taste great rather than the gross chalky taste of regular fondant. Who doesn't love marshmallows? Colored with healthy, all-natural dyes, any cake you put this on is practically a health food, right? Haha.

This recipe is great for Valentine's, birthdays, and Easter's... you name it. I might make a smaller batch of orange and black fondant to make some Halloween cupcakes.

PALEO MARSHMALLOW RECIPE:
  • 3 T Gelatin (Regular)
  • 1/2 Cup Cold Water
  • 1.5 T Vanilla Extract
  • 3/4 Cup Water 
  • 1 1/2 Cup Coconut Sugar (Note: if you want a result that is less sweet, consider substituting tapioca starch for part of this; I ended up using 1 cup starch + 1/2 cup coconut sugar + 4 drops Sweetleaf Vanilla Creme Stevia)
  • 1 1/4 Cup Grade B Maple Syrup
  • Optional: dash of sea salt
  • Optional Coating: 1 1/2 cups powdered sugar + 1/2 cup tapioca or potato starch
  1. Combine 1/2 cup cold water, vanilla, and gelatin to "bloom" the gelatin in a large bowl. Mix the mixture until combined and wait ~ 1 minute.
  2. In a saucepan, heat 3/4 cup water, sugar, maple syrup, and salt. DO NOT STIR. (This may crystallize the sugar.) Boil the syrup until the sugar is totally dissolved (~247-250 degrees F if you have a candy thermometer).
  3. Slowly pour the syrup mixture into the gelatin-containing bowl WHILE the mixer is on medium speed (note: I used my 11-cup food processor for this process because I don't have a mixer and because this decrease the amount of kitchenware I need to clean up). Mixture may foam.
  4. Cover the bowl with a kitchen towel (to prevent splatters). Increase the speed to high and continue beating for about a total of 10 minutes, or until the mixture becomes glossy and fluffy.
  5. Pour mixture into a greased pan (I used coconut oil). (I used silicone muffin pans so I get "pre-cut" portions of the marshmallow.)
  6. After cooling, (~30 minutes minimum, or a full 1 hour in the fridge for easier cutting), cut the marshmallows with a sharp knife to pizza wheel.
  7. Optional: toss the marshmallows in the starch-sugar mixture to prevent them from sticking to each other.
MARSHMALLOW FONDANT RECIPE (Adapted from AllRecipes):
  • 16 Oz Marshmallows
  • 1/4 Cup water
  • 2 lbs confectioner’s sugar*
  • 1/2 Cup palm shortening or butter
  • 1 tsp Vanilla Extract
(*Note: You can substitute up to 50% of the sugar with arrowroot starch. Obviously, this will make the fondant much less sweet. The original recipe called for 100% confectioners sugar. I substituted the starch for the fondant pictured in the photograph.) 
  1. In a large microwaveable bowl, melt the marshmallows and 2 Tbsp water for 30 seconds. Stir. Microwave for another 30 seconds. Repeat until the marshmallows are melted. 
  2. Grease hands generously with butter or palm shortening. Place 3/4 of the sugar+starch mixture on the marshmallows. Reserve the other 1/4 of the sugar+starch mixture for the kneading surface. 
  3. Knead as one would with dough. If mixture is tearing easily, add 1/2 Tbsp water at a time. Knead until the “dough” becomes like putty (firm, no longer sticky, and smooth to the touch). 
  4. Add coloring if desired and knead again. (See below.) 
  5. Form the fondant into a ball and wrap it in a large ziplock bag or in plastic wrap and refrigerate overnight. To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with more sugar+starch mixture. 
ALL-NATURAL FOOD DYES: 





May 22, 2015

EATS: Shrimp and Peas Salad

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While I'm in the process of developing more recipes, I've decided to also post some of my favorite quick meals and other eats. I personally always love pictures over actual words in recipes anyway.

I will tag recipes and eats differently! Here's all of the recipes on the blog. (P.S. These pictures are taken from my iPhone so they're not the best!)

May 15, 2015

Paleo Dairy-Free "Cheese" Sauce Recipe

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Hi Strangers! This is my first post on this blog as a girl who just passed the NY Bar, which along with doing 520 hours of Pro Bono legal service to low-income families and doing tons of photoshoots over at Stylish Sophisticate sums up what I've been doing with my time over the past few months.

Fear not, thanks to the summer coming and to not starting work until October, I shall have tons of time to post recipes and food pictures with you all. I've decided that I can share daily food pictures on here as well instead of just recipes, so I should be posting more regularly.

This sauce has been at the back of my mind for a long time now. I have been working on a dairy-free Velveeta recipe, but I wanted something cheesy after the gym one day and decided to try a much quicker "cheese" fix. (As you may been able to tell, most of my recipes are very quick and easy to make due to my hectic work schedule.) I was surprised at how good this turned out: dairy-free, whole 30-approved, gluten-free, egg-free, nut-free but NOT flavor-free! There's also an AIP-friendly version with the modifications recommended below.

If you have a few more minutes and want to serve this sauce to company, I recommend the stovetop additional directions since it gives a much glossier sauce. Please feel free to comment if you have suggestions, modifications, questions, etc.!

INGREDIENTS:

  • 1.5 cup water or coconut milk (coconut milk recommended for a richer taste than with water; you can use almond milk if desired)
  • 2.5 Tbsp regular gelatin
  • 1/4 cup nutritional yeast (I recommend this brand for the taste)
  • 1 cup steamed or boiled mashable potatoes (AIP: use butternut squash for a cheddar-like sauce; yucca root for a milder sauce) 
  • Sea salt and additional nutritional yeast to taste.
  • Optional add-ins: garlic or garlic powder, Italian seasoning, truffle oil, black pepper, chili pepper flakes, etc. 

UNDER 5 MINUTES DIRECTIONS:

1. Heat water or milk of choice in the microwave or stove top until boiling.
2. Add to blender the water/milk of choice and gelatin. Blend at high speed for at least 45 seconds.
3. Add to blender the remaining ingredients. Blend at high speed for another minute or until smooth.
4. Enjoy!

STOVETOP DIRECTIONS:
1. Mix gelatin with 1 (additional) cup cold water and mix well. Let sit for 2 minutes before the next steps.
2. Gently heat the 1.5 cups of water or milk of choice in a large saucepan until boiling.
3. Meanwhile in a blender, blend the gelatin-water mixture with the nutritional yeast and steamed potatoes for 1 minute on highspeed or until smooth.
4. Pour the blender mixture into the saucepan's contents. When the sauce begins to boil again, reduce the heat to simmering. Add sea salt and any add-ins.
5. Let the sauce simmer, stirring occasionally, until the sauce thickens into about ~1 cup total.
6. Serve! This could be used as queso when combined with some freshly sliced jalapenos, cilantro, pico de gallo.




Jan 26, 2015

RECIPE: Gluten-Free Heathy Red Velvet Cookies

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I love these gluten-free and healthy red velvet cookies! Based on the original gluten-free gelatin cookies recipe, they taste so decadent and are perfect for the upcoming Valentine's Day if you're looking for the perfect dessert recipe for someone who is health-minded. Plus, they're easy to make and only require a few wholesome ingredients. These are colored with beet juice powder instead of the red food coloring found in the red velvet desserts.

INGREDIENTS: 
DIRECTIONS:
1. Preheat oven to 350 degrees F.
2. Mix ingredients well. I usually puree the banana with 1/4 cup oats and 1Tbsp gelatin in a food processor, then hand-mix in the rest of the oats, cacao, beet juice powder, stevia, and chocolate chips. 
 3. Drop cookie dough by the 1/8 cup-full onto a greased cookie sheet.
4. Bake for 9-10 minutes at 350 degrees F.


 *Note: If planning to serve hot, you may use regular gelatin (which makes
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