Celebrity Chef featured in all major US TV networks. La Reina de la Arepa. Public Speaker. MasterChef|ChefvsNovato. Owner, Alejandra's Natural Foods, LLC USA-Venezuela
Caña de azúcar. Sugar cane! Growing up it was a treat to get a portion of the stalk to chew and suck on. You could also make a stick out of it and stir your drink while sweetening it. Everything in its natural state is so much better. Even #sugar 🌱😊 #sweets #sugarcane #cañadeazucar
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#sweets #sugarcane #cañadeazucar #sugar
Spicy. Cocoa. Pudding. Three words that make me say amen.I’m married to an avid chocolate lover. I love sweets too but my addiction to refined sugars is REAL so I’m always trying to create desserts to please his palette and, well, my sanity.
This plant-based pudding is dairy- and refined sugar-free. There is also no tofu so it’s soy-free.
Spicy? Oh. Yes. It has a hint of cayenne pepper…
Dulces Criollos Venezolanos - Traditional Venezuelan sweets made with the most amazing flavors. They vary from region to region and they’re made with fruits like guava, plantain, pineapple, as well as with roots like yams and yucca. Check out the almidoncitos and alfajores! Thank you @atenea46 for spoiling me rotten and for sending me a little piece of Venezuela. What a feast!
#Recipe: Poached Crimson Gold Apples with Honey-Cinnamon Yogurt and Granola
Ingredients
4 cups white wine (sauvignon blanc)
½ cup raw sugar
Lemon peel
1 whole large cinnamon stick
1 whole star anise
4 cardamom pods
6 baby crimson gold apples, peeled
1 cup greek yogurt
½ tsp ground cinammon
1 tbsp honey
¼ cup granola
Preparation
Combine wine, sugar, orange juice, lemon peel, and spices in a saucepan. Set over medium-high heat and bring it to boil; reduce heat to medium and make sure all sugar has dissolved. Add apples to saucepan and cover with a lid. Simmer for about 15 minutes or until apples are tender. Using slotted spoon, transfer apples to bowl. Reduce liquid over medium-high heat for additional 12 minutes. Cool syrup to room temperature; then pour over apples, cover and chill for 10 hours or overnight for best results. Whip greek yogurt with cinnamon and honey in a small bowl. When ready to serve, top yogurt with granola and serve alongside the poached apples
(#Receta en #Español, a continuación) (at Los Angeles, California)
a gluten- and refined sugar-free treatThe current crisis has made me rethink the way I stock my kitchen.
Sheltering at home with only one other person—my husband David—and keeping the number of trips to the market to a bare minimum means I have to mindful of the food I purchase.
I’ve had to find a new balance between fresh, frozen, canned, and other shelf-stable foods.
Living in…
A special and colorful dinner to celebrate day 30 of my first round of the Whole30 program. Roasted baby back ribs, roasted yams, packed Brussels sprouts, and a spinach-parsley salsa verde. Simple, homey, and holy-smokes delicious!
I originally thought it would be difficult for me to eliminate sugar, dairy (cheese-aholic here), grains, gluten, and legumes. But the non-scale victories of the program encouraged me day by day to keep on going. Will weigh myself tomorrow but what I’ve experienced so far, makes me think this is the best eating program ever! 💪🏽
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Una cena especial y colorida para celebrar el día 30 de mi primera ronda del programa #Whole30. Costillitas rostizadas, batata, coles de Bruselas, y salsa verde de espinaca y perejil. Simple, casero, y “ay Dios mío” delicioso!
Originalmente pensaba que iba a ser muy difícil eliminar el azúcar, lácteos, granos, gluten, y legumbres de mi dieta. Pero las victorias más allá de la balanza me daban ánimos para seguir cada día. Me tocará pesarme mañana pero con mi experiencia hasta ahora, pienso que este es el mejor programa alimenticio de todos! 💪🏽 (at Los Angeles, California)
#Recipe: Carrot Cake with Ginger, Walnuts, and Currants
••••🥕••••
Ingredients
Cake
•2 cups all purpose flour
•2 teaspoons baking soda
•1 ½ teaspoons sea salt
•1 teaspoon ground cinnamon
•¼ teaspoon fresh ground nutmeg
•2 cups sugar
•4 large eggs
•1 cup butter, melted
•2 ½ cups finely shredded, peeled carrots
•2 tablespoons fresh ginger, finely minced
•1 cup chopped roasted walnuts (plus 12 large pieces for garnish)
•½ cup currants (plus 1 tablespoon for garnish)
Frosting
•16-oz cream cheese (2 packages), at room temperature
•½ cup unsalted butter (1 stick) , at room temperature
•2 teaspoons grated lemon zest
•2 tablespoons fresh lemon juice
•2 ½ cups powdered sugar, sifted
•••• 🥕••••
Preparation
Cake
• Preheat oven to 350°F and position rack in the center of the oven. Butter and flour two 9”-diameter cake pans. Line the bottom of both pans with wax paper.
• In a medium bowl whisk the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
• Using standing mixer (or an electric mixer), beat eggs and sugar at medium-high speed for 5-6 minutes, until mixture is thick and pale. Reduce speed to low and add melted butter in a stream, slowly. Add flour mixture in 3 different batches, beat until blended. Add carrots and ginger, beat until all ingredients have incorporated. Remove bowl from mixer and stir in walnuts and currants with a wooden spoon. Divide batter between pans.
• Bake cakes for about 40 minutes (or until wooden stick comes out clean when inserted in the center). Cool cakes in pans on rack 15 minutes. Turn out onto racks and peel off wax paper; cool cakes completely.
Frosting
• Whip the cream cheese and butter on medium-high speed for 3-4 minutes. Add the lemon zest and lemon juice and mix until well combined.
• Reduce speed to low and slowly pour powdered sugar into the frosting. Make sure to scrape down the sides of the bowl; mix until fully incorporated. Cover and place in the refrigerator for at least 20 minutes before spreading on cake.
• Place 1 cake layer on platter or pedestal, flat side up. Spread a cup of icing over. Top with second cake layer, flat side down. Spread remaining icing over top and sides. Top with walnuts and currants. (at Los Angeles, California)
Bringing sugar and spice to National TV. Venezuelan Buñuelos will steal many hearts
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Proud to talk about the @chefsmanifesto–a thematic framework for chefs and cooks with simple actions to contribute to the delivery of the UN’s Global Goals
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Llevando azúcar y especias a la televisión nacional. Los buñuelos venezolanos robarán muchos corazones
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Orgullosa de hablar sobre el #chefsmanifesto, un marco temático para chefs y cocineros con acciones simples para contribuir a lograr los Objetivos Mundiales de la ONU (at Universal Studios Backlot Home & Family Set)
Peanut butter waffles (made with almond milk, coconut palm sugar, chia seeds) served with homemade strawberry compote
Coconut and Almond Flour Banana Bread 🍌
This #recipe is gluten-free, grain-free, and naturally sweetened. It is also quick and easy to make. Very moist and DELICIOSO!
Ingredients
- 2/3 cup coconut flour
- 1/3 cup almond flour
- 1/3 cup + 2 tbsp coconut palm sugar
- 1 tsp cinnamon powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp coarse sea salt
- 3 large bananas (very ripe), mashed
- 5 eggs
- 1 stick butter, melted, cooled slightly
Preparation
Preheat the oven to 350ºF. Using parchment paper, line a 9-inch by 5-inch loaf pan.
In a bowl, mix coconut flour, almond flour, coconut palm sugar, cinnamon powder, baking soda, baking powder, and coarse sea salt. In a separate bowl, whisk mashed bananas, eggs, and melted butter. Add dry ingredients to banana mixture and use a whisk to stir the batter until it is smooth and there are no lumps.
Pour batter into the lined loaf pan. Place in the middle rack of the oven and bake until the center of the loaf has risen and started to crack, about 45-50 minutes.
Cool completely, remove from pan, and peel off parchment paper. Slice and serve.
💡 This banana bread may be stored/refrigerated in an airtight container for up to a week
Hearts of Palm in Coconut Stew “Palmito en Coco”—sweet potato, zucchini, English peas, spiced sofrito; served with red quinoa, sunflower sprouts, lime, and jalapeño.
Returning from a week of reflection and learning, of mindfulness and self-awareness. I’m motivated to continue my own journey and to empower others, especially #BIPOC and other underprivileged people, to eat healthier… and ever so deliciously!
#SustainableFood is NOT exclusive for the elites. I constantly share recipes prepared with humble ingredients that promote human and #planetaryhealth. It’s one of my purposes to help make GOOD FOOD accessible and affordable for many, despite our race or economic status.
Eating #plantbased is good for our pockets! Vegetables, fruits, legumes, grains, and seeds are cheaper than animal proteins, especially red meat. When cook our own meals, we also save money. Bonus: we get to meal prep and refrigerate delicious, homemade food for the days ahead.
Eating more plants is also beneficial for our health and for Mama Earth. You don’t have to give up meat completely either; even small changes could help us feel better and significantly reduce our #carbonfootprint.
My “Palmito en Coco” helps me honor my #Venezuelan roots and connect me to the culture I’m so proud of. The flavors and aromas bring the most wonderful memories of the place I call home. Good food does that.
This #recipe is now available on my website. Link on bio.
Stay healthy, amigos! (Español👇🏽)
https://www.instagram.com/p/CBOlHdtnYmp/?igshid=rjg1sctjd9ik
disneyparks
Don’t miss your last chance to check-in to the Twilight Zone Tower of Terror at Disney California Adventure Park!
Experience an added dimension of fear during Halloween Time with chilling new twists and surprises.
