Friday, July 6, 2012

Canned Time has moved!

We've moved!

 The same recipes and information are all on the new site at

Love to see you over there soon for lots more fun on

Canned Time!


Thursday, June 28, 2012

Vegan Blueberry Cheesecake w/ Macadamia Nut & Berry Topping

Adapted from a Berry No-Bake Cheesecake on Sweet & Healthy Living.
 This is the first time I've used the NuNatural's product:
 I can say now that I'll be using it again, and again, and again now.

I was a little concerned that the powdered Stevia would be bitter or not sweet enough for the cake.
Especially because there are no other 'sweet' ingredients except the dates.

It was neither bitter nor unsweet, it was perfection.

The Stevia held the no-bake cake together well and gave the berries a great sweetness.
I would compare the taste to a Blueberry Cream Pie!
So how can you make this wonderful Dairy, Sugar and Gluten free Cheesecake?
Wash off your fresh blueberries but air dry them before
using them in this recipe so they don't add a lot of water.

This is the cheesecake batter before adding in the blueberries. It will be less
smooth than dairy cheesecakes but taste even better ((I think)
This is the final cheesecake batter layer being spread on.
Fresh blueberries were dropped on throughout each layer.
See difference here between the 'blueberry flavored' batter and the plain.
Rough chop the nuts, you don't want them too crumby like dust.

Blueberry Cheesecake with Macadamia Nut & Berry Topping

Vegan, Dairy and Gluten Free

This recipe is basically the Raw Caramels shown here
1 Cup Raw Unsalted Sunflower Seeds
15 Pitted Medjool Dates
2 Tbs. Olive Oil
1/4 Cup Cocoa Powder
1 Tbs. Finely Ground Coffee or substitute like Cafix

Pulse Sunflower Seeds until pulverized. Add in the dates
and pulse until lumpy batter forms. Add in other ingredients and
continue pulsing until smooth.  Chill for 30 minutes and then press
into bottom of springform pan to about 1/2 inch thickness. 
Freeze until firm.

Cheesecake Filling
2 Cups of Cashews - soaked 2 - 8 hours in filtered water, drained
1 Cup of Chopped Dates soaked 30 minutes and drained
1/4 Cup Lemon Juice
1/3 Cup melted Coconut Oil
Pulse all ingredients until a smooth batter is obtained, scrape down sides of blender

Add in:
1/3 Cup Nut Milk of choice
8 oz. Non Dairy Cream Cheese like Tofutti brand
1/2 tsp. Vanilla Extract
Pulse together with first ingredients until smooth
To have a Blueberry Flavored layer to the cheesecake:
Seperate out 2 cups of the batter and set aside.
Add 1 Cup of fresh Blueberries in with the remaining batter and pulse until smooth

To assemble the cheesecake:
Remove the chilled crust in the springform pan and set on an even surface.
Spoon out enough of the set aside, non blueberry flavored batter to cover the
bottom crust about 1/2 Inch thick.
Freeze 30 minutes to firm batter again.

When cake is firm, add spoonfuls of the blueberry flavored batter in different
areas of cake on top of first layer of plain flavored batter using about 1 cup of
blueberry flavored batter.
Spoon the remaining plain flavor batter inbetween the blueberry batter and on top of
the fresh blueberries.
Sprinkle of few fresh blueberries on top of the batter.
Spoon the remaining plain flavor batter inbetween the blueberry batter
and on top of the fresh blueberries.
Freeze again.
Pour on remaining Blueberry flavored batter over entire cake and smooth to
cover the previous layers.
Freeze at least 5 hours until whole cake is solid.

1 Cup of Macadamia Nuts, roughly chopped (see picture)
1/2 Cup Fresh Blueberries
1/2 Cup Fresh Raspberries

Top the firm frozen cake with berries and nuts - pressing down lightly to top the cake.
Freeze again for 1 hour, remove springform pan exterior.
Store in the freezer or cut into slices and freeze slices well wrapped.

This one is a keeper.  Adapt the berries to suit your own likes.
Another cheesecake posting you may enjoy:


Follow Me on Pinterest

Wednesday, June 27, 2012

Sprouting & Anti - Inflammatory Charts

I wanted to share 2 charts I came across in the last week that are really helpful
summaries of healthful eating. 

The first one deals with Anti-Inflammatory Dieting.
Courtesy of Dr. Weil, this chart really defines how we should choose our food.

I've used this diet guideline for the past 2 years and it REALLY does help with joint pain.
Last week I recommitted myself to sticking with this food parameter again as part

I'm using Vega smoothies daily for the next few months to take off 20 lbs.
They work perfectly with Anti Inflammatory Dieting.
The second chart is goes hand in hand with Dr. Weil's Diet guidelines.

I fell in love with spouting foods last spring and this chart is wonderful at organizing
techniques and general information.

When I saw it on Anna's Facebook page, I knew I had to save it for a reference.

Do any of you sprout your food?
Any good ideas for keeping the sprouts fresh longer, or what your favorite tastes are?

Great references here.  Thanks Anna, thanks Dr. Weil!

Monday, June 25, 2012

All Sugared Up

I finally found a healthy way to use up all the cane sugar I have!
It makes a wonderful skin scrub.  No calories.  Just soft silky skin and feet....
This is all you need to keep your skin soft and smooth this summer.
About $4 worth of ingredients for a month of moisture!

Years ago, I managed a few Spa/ Beauty Supply Stores and we sold tons of this product at over $20 per 13 oz. jar.  Women LOVED it. 
So did I but I couldn't justify the money for it.

All you really need is some of this.

If you want to add in a nice fragrance you can add a few drops of extract in with the oil or maybe some Eucalyptus.
If you want to have suds while you're exfoliating,
use a bottle of your favorite shower soap mixed in with the sugar instead of Baby Oil.

Let those sugar grains brush away your dry skin without spending all kinds of money or time.
You can scoop a little up in your hand or use a great sponge to help apply it.
Which ever you choose, you'll love the results, guilt free sugar!
A glass or plastic jar works well for storage. 
 (Make sure your hand fits inside)
Sugar Cane can be a good thing for you if you just don't eat it!
Anyone have any good skin secrets they want to share?
I know this one could be packaged up as a great gift for someone special as well.

Cane Sugar Skin Scrub.
Your Feet will Love it!

Follow Me on Pinterest

Sunday, June 24, 2012

Lentil Flax Seed Pancakes w/ Sunflower Seed Mocha Butter

One thing that Gluten Free/Dairy Free/Sugar Free Dieters miss is pancakes
drizzled with butter and syrup..............

...............Not any more though!

I'm starting a strict anti-inflammatory diet for a week or two to help with some joint pains.
Two wonderful foods on the plan are Lentils and Flax Seed.
But if the healthy food doesn't taste really good, are you really going to keep eating it?
These pancakes were really simple and REALLY Good! 
It always helps to stay on track when your food is delicious.............
This recipe starts off with some ground flax seed for healthy digestion and folic acid. 
I try to eat 3 Tbs. of ground flax each day. 
Be sure to grind it fresh and/ or store it in the freezer for optimal nutrition.
Here's the super simple recipe:

Lentil & Flax Seed Pancakes
Mix the dry ingredients, then mix in the water & vanilla
and let sit for a few minutes. 
Add water if its  too thick.
The batter will be more thin than gloppy.

Drop spoonfuls onto a greased heated fry pan.
Fry up each side for about 3 minutes.

1 - 1 1/4 Cups Filtered Water
1/2 tsp. Vanilla Extract

3 Tbs. Ground Flax Seed
3/4 Cup Lentil Flour (grind Lentils into a powder  -  that's it)
1/2 tsp. Powdered Stevia *or 2 Tbs. of honey
1 tsp. Baking Powder

* leave out the sweetener and the vanilla and they are like cornbread to go alongside of a meal.

Serve these with any healthy syrup, fruit puree or a nut butter.
I did these with my
Sunflower Seed Cocoa Butter 
Berries, fruit purees or jams would also go well with these.

Gluten Free, Sugar Free & Dairy Free
Lentil Flour and Flax Seed are very Healthy Fun Food!
Follow Me on Pinterest

Saturday, June 23, 2012

Blogger Favorites Today

I'm squeezed for time today, trying to replace our 10+year old dishwasher so no cooking today.
But I wanted to share a few of the fantastic recipes that other bloggers have out there right now.
Really beautiful and healthy.
First off is a blog I've just started looking at and can't believe
how fresh and lovely her
desserts look:

I've been following Bojon Gourmet for a while and always love what
her unique combinations, check out these yum yums:

Chocolate Caramel Macadamia Nut Bars

Chockohlaway has a great homemade cozy feel to her recipes. 
They have wonderfully healthy ingredients with a flare:

Finally it wouldn't be right not to include a special post from
my favorite food blog Averie Cooks.  Averie's blog really got me
into my current 'blogger status' and she has a wide range of topics.
So many to choose from but here's a one of many favorites:

Averie Cooks

So many great food blogs out there, be sure and check these five out for sure
and then let me know what else you all are looking at!

Back to the dishwasher shopping URRGGHH!

Thursday, June 21, 2012

Sweet & Spicy Slaw w/ Stove Top BBQ Beans

What's better on a hot 95 degree day than some cool slaw and some spicy beans?
 This past weekend, my husband and I went to a BBQ that was serving Tennessee Tacos.
I had one and promised myself I'd make a healthy version with less sugar and more spice.

The soft tortilla is a great way to combine these two flavors. 
You get a little of this and some of that in each bite.

When I went to the store to get the basics for this meal, I thought about how many types of beans there are available, but not many healthier brands.  I did get organic black and kidney beans but this meal could have a lot of extra sugar.
So I decided to make the beans and slaw myself and control the sugar with Stevia.
I have never made homemade baked beans before but in looking at a few of the cans, they didn't seem that hard to cook up on my own.
These definitely look a little different than store bought.  I thought that they were going to taste
like pasta sauce when I first saw them cooking.  But they don't at all.
They have a sweet background with a pinch of spice that can easily increase with more red pepper.
Stove Top BBQ Baked Beans:

Mix all ingredients in a 3 Quart Sauce Pan -

3 Cups Water
3 Cans of Black Beans, rinsed and drained
1 Can Kidney Beans, rinsed and drained
1 15 oz. can Tomato Paste
2 Vegetable Bullion Cubes
1 tsp. Sea Salt
1/2 tsp. Black Pepper
1 Tbs. Chili Powder
1 tsp. Garlic Powder
4 Tbs. Brown Sugar
1/8 Cup Honey
1/2 Cup Spicy Brown Mustard

I used my homemade brown sugar in this
and it really was nice to have fresh soft sugar to work with.
1-3 tsp. Red Pepper Flakes
1/8 Cup Ground Flax Seed (optional)

Heat on low at least 1 hour, stirring to prevent burning.
Serve with Spicy Slaw inside a wrap or soft tortilla.

*Optional:  Chop one cooked Pork Chop and add that in.
I used my homemade Whole Grain Spicy Brown Mustard
in the beans, so good and easy to make.

Sweet & Spicy Slaw:

Mix all ingredients in a large bowl.
Keep refrigerated.  Flavors are best next day when they've had time to meld.

3 Cups chopped Cabbage/Carrot Slaw mixture
3/4 - 1 Cup of Miracle Whip Mayo or Vegan Mayo
(start with 3/4 cup and then add more if you'd like it creamier)
1 tsp. Powdered Stevia
1/2 tsp. Salt
1/4 tsp. Black Pepper
1/4 Cup Spicy Brown Mustard
1 Tbs. Celery Salt
1 Tbs. Honey *optional

An easy Summer meal with lots of fiber, a little sugar and a whole lot of flavor.


Follow Me on Pinterest


Related Posts Plugin for WordPress, Blogger...