Food Revelation

Food Revelation

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I see this playing out today...
Louisiana Chocolate Praline Sheath Cake

This is my Dad’s favorite cake of all time! My sister shared this old hand-written recipe with me to re-vamp. At 90 years old, Dad can no longer handle a lot of sugar. He didn’t miss a thing! What I didn’t tell him is not only is it diabetic friendly, it is also gluten-free (so I can enjoy more of it)

Preheat oven to 350F degrees. Grease and flour a 9 x 13 inch sheath pan.

2 cups gluten-free flour (I use Bob’s Red Mill gluten free baking flour)
1 cup organic pure can sugar (use birch xylitol or monk fruit* sweetener for no-sugar version)
1 teaspoon baking soda

1 stick of butter (or Earth Balance buttery sticks for vegan version)
4 tablespoons unsweetened cocoa
1 cup water
½ cup coconut oil (re-fined for high heat for no coconut flavor)

½ cup buttermilk (or unsweetened plant-based milk and 1 teaspoon apple cider vinegar)
2 eggs (or egg replacer for vegan version)
1 teaspoon vanilla
1 cup chopped pecans (divided)

Glaze:
2 tablespoon unsweetened cocoa
2 tablespoon water
1 tablespoon coconut oil
1 tablespoon date syrup
½ cup of Swerve confectioner’s sugar (or make your own – see below**)

1. Combine flour, 1 cup sugar and baking soda in large mixing bowl.
2. Bring to boil and mix well butter, cocoa, water and coconut oil. Remove from heat.
3. Whisk together in a small bowl the buttermilk, eggs and vanilla. Add to flour mixture along with the hot cocoa mix.
4. Pour cake batter into prepared pan and sprinkle top evenly with ½ cup chopped pecans. Bake for about 30 minutes on center rack. A toothpick should NOT come out completely clean, but not wet either. Temps vary so check at 28 minutes.
5. Combine glaze ingredients and spread evenly on top of hot cake. Sprinkle with pecans. Cool completely before cutting.

*Granulated monk fruit sweetener is sweeter than sugar. Decrease by a quarter.
**To make your own sugar-free confectioner’s sugar, combine 1 cup granulated xylitol or monk fruit sweetener with 1 tablespoon cornstarch in a food processor. Cover processer with a towel (the sugar will float up like smoke) and process until you have a powder.
A warm southern spin on a holiday traditional salad....

Texas Winter Waldorf Salad:

1 cup chopped pears, peeled or not
1 cup chopped red apples, peeled or not
1 teaspoon lemon juice
½ cup thinly sliced fennel bulb
1 celery stalk, sliced thin
¼ cup thinly sliced shallots
¼ cup sliced grapes, any color
¼ cup roughly chopped cranberries tossed with 5 drops of organic liquid stevia
¼ cup toasted chopped pecans or walnuts
¼ teaspoon cumin seed (optional)

Creamy Avocado Dressing

1 small avocado
2 tablespoon white balsamic or
2 tablespoon raw apple cider vinegar
2 tablespoon fresh squeezed orange juice
¼ teaspoon sea salt
¼ teaspoon ground cumin
Dash or more of ancho chili pepper or chipotle powder
1 teaspoon chopped fennel leaf (frond)
Water or plant based unsweetened milk for consistency

1. In large mixing bowl toss pears and apples in lemon juice. Set aside.
2. Remove stem and cut fennel bulb in half, cut out small core and remove outer layer. Reserve frond (leaf). Slice thin. Add celery, shallots, grapes, cranberries and pecans to apples and pears.
3. Add all dressing ingredients except fennel frond to processor and blend until very smooth adding a water or milk until desired consistency is reached (thick, but pourable). Add chopped fennel leaf and pulse just until blended in (you want to see it).
4. Gently toss about a half cup of dressing with salad ingredients. Taste and adjust seasonings or add more dressing.

This salad has all the luscious qualities of the traditional Waldorf with a few surprises. The avocado, vinegar and OJ adds just the right creamy, sweet and tangy zing expected from Miracle Whip (what our family always used). A little cumin and chili pepper add a little warmth on a chilly winter’s day.
💙
https://mailchi.mp/7ec03de3fbca/decluttering-the-mind-to-make-room-for-divine-guidance Only until the untrue stories have been cleared from your mind are you in a position to re-connect to Divine Truth and your natural built-in, totally trustworthy GPS (God's Perfect Guidance).
Born of Source Creator, we were born to create. We can do no less. As a Thought of God our greatest creative power is our thought.
Are you aware of your every thought? Just by setting an intention to become aware of them, you will be. You then have an opportunity to toss out the ones that are opposing what you want...your good.

Good food for thought...
https://mailchi.mp/d66d5597e57b/life-is-a-treasure-hunt-the-clues-are-revealed-in-the-present-momentPresence Planning is an exercise in undoing the habit of “thinking things through”. When being present becomes a habit, our stressful way of earning a living will come to an end. We are moving out of “thinking mode” into “receiving mode” (our natural way). Our Good is waiting. We just need to pay attention (be present) to see our way to it.
Born of Source Creator, we were born to create. We can do no less. As a Thought of God our greatest creative power is our thought.

Are you aware of your every thought? Just by setting an intention to become aware of them, you will be. You then have an opportunity to toss out the ones that are opposing what you want...your good.

Good food for thought...
A course in discernment Part 1 & 2 - https://mailchi.mp/3e1332570a32/a-course-in-discernmentcontd-8514745 Divine Discernment, "The knowing of God's Mind" is not only possible, it is our natural way. We are born to live guided. You carry the Truth within..
A course in discernment...cont'd - https://mailchi.mp/e99ad4c948f4/a-course-in-discernmentcontd .
What does being clear and grounded mean? It means being clear of negative energy. It means being clear of judgment; the lowest energy. It means being anchored in Love (our True Nature).
To receive from the well of All Knowing you must enter into the emptiness of “Not Knowing”. Join me for a 2 hour course in discernment January 9th at 1:00 CT. Have a beautiful Holiday! https://mailchi.mp/da19e065ddbb/join-me-for-a-course-in-discernment-to-hone-our-2020-vision-2826789
So beautiful!

Cranberry & Sage Stuffed Baked Apples Serves 4-8

1 cup fresh or frozen cranberries, thawed
¼ cup honey (monk fruit or xylitol for sugar-free version)
¼ cup water
¼ teaspoon cardamom
½ teaspoon cinnamon
1 tablespoon fresh minced sage
Juice from 1 lemon with zest
4 large Honey Crisp apples, (Fuji or McIntosh will do)
Spray coconut oil
4 sage leaves with stem for garnish

Preheat oven to 375F degrees. Line baking sheet with foil. Spray foil lightly with oil. Put 4 dessert plates in freezer.

In medium sauce pan add cranberries, honey, water , cardamom and cinnamon. Bring to simmer and cook for about 5 minutes. Remove from heat and stir in sage, lemon juice and zest. Set aside.

Cut about ½” off the top of apple (stem end) and reserve. Corn apples with paring knife or spoon, leaving about ½” of flesh at the bottom. Stuff apples with cranberry mixture, mounding it over the top. Replace the tops of the apples.

Arrange on prepared baking sheet and spray tops with coconut oil. Bake for 20 minutes. Rotate pan in oven and tent apples with foil. Bake for another 20 minutes. Apples are done when a knife inserted into apple meets very little resistance.

Remove from oven and allow to cool for about 15 minutes. Garnish by inserting stem of a sage leave into each top.

To serve, mound a good size dollop of whipped cream onto cold plate. Set apple on top.

Very impressive holiday presentation! Who needs apple pie?

Our in-born intuition and the power of our thoughts can lead us to health and happiness. My passion is food. My mission: Empowering others.. You've all heard the old saying "You are what you eat".

What if, more importantly, "you are what you think"?, when it comes to food and everything else. More and more studies are pointing in this direction. That may be startling to many and a HUGE medical game changer. I'm the Intuitive Chef. I have developed skills that everyone possesses to discern what foods are best for their bodies. Every “body” is unique and dietary needs change daily. There is n

Operating as usual

Timeline photos 01/08/2022

Timeline photos

https://mailchi.mp/7ec03de3fbca/decluttering-the-mind-to-make-room-for-divine-guidance Only until the untrue stories have been cleared from your mind are you in a position to re-connect to Divine Truth and your natural built-in, totally trustworthy GPS (God's Perfect Guidance).

01/07/2022
01/07/2022

I see this playing out today...

12/16/2021
12/06/2021

Louisiana Chocolate Praline Sheath Cake

This is my Dad’s favorite cake of all time! My sister shared this old hand-written recipe with me to re-vamp. At 90 years old, Dad can no longer handle a lot of sugar. He didn’t miss a thing! What I didn’t tell him is not only is it diabetic friendly, it is also gluten-free (so I can enjoy more of it)

Preheat oven to 350F degrees. Grease and flour a 9 x 13 inch sheath pan.

2 cups gluten-free flour (I use Bob’s Red Mill gluten free baking flour)
1 cup organic pure can sugar (use birch xylitol or monk fruit* sweetener for no-sugar version)
1 teaspoon baking soda

1 stick of butter (or Earth Balance buttery sticks for vegan version)
4 tablespoons unsweetened cocoa
1 cup water
½ cup coconut oil (re-fined for high heat for no coconut flavor)

½ cup buttermilk (or unsweetened plant-based milk and 1 teaspoon apple cider vinegar)
2 eggs (or egg replacer for vegan version)
1 teaspoon vanilla
1 cup chopped pecans (divided)

Glaze:
2 tablespoon unsweetened cocoa
2 tablespoon water
1 tablespoon coconut oil
1 tablespoon date syrup
½ cup of Swerve confectioner’s sugar (or make your own – see below**)

1. Combine flour, 1 cup sugar and baking soda in large mixing bowl.
2. Bring to boil and mix well butter, cocoa, water and coconut oil. Remove from heat.
3. Whisk together in a small bowl the buttermilk, eggs and vanilla. Add to flour mixture along with the hot cocoa mix.
4. Pour cake batter into prepared pan and sprinkle top evenly with ½ cup chopped pecans. Bake for about 30 minutes on center rack. A toothpick should NOT come out completely clean, but not wet either. Temps vary so check at 28 minutes.
5. Combine glaze ingredients and spread evenly on top of hot cake. Sprinkle with pecans. Cool completely before cutting.

*Granulated monk fruit sweetener is sweeter than sugar. Decrease by a quarter.
**To make your own sugar-free confectioner’s sugar, combine 1 cup granulated xylitol or monk fruit sweetener with 1 tablespoon cornstarch in a food processor. Cover processer with a towel (the sugar will float up like smoke) and process until you have a powder.

11/21/2021

A warm southern spin on a holiday traditional salad....

Texas Winter Waldorf Salad:

1 cup chopped pears, peeled or not
1 cup chopped red apples, peeled or not
1 teaspoon lemon juice
½ cup thinly sliced fennel bulb
1 celery stalk, sliced thin
¼ cup thinly sliced shallots
¼ cup sliced grapes, any color
¼ cup roughly chopped cranberries tossed with 5 drops of organic liquid stevia
¼ cup toasted chopped pecans or walnuts
¼ teaspoon cumin seed (optional)

Creamy Avocado Dressing

1 small avocado
2 tablespoon white balsamic or
2 tablespoon raw apple cider vinegar
2 tablespoon fresh squeezed orange juice
¼ teaspoon sea salt
¼ teaspoon ground cumin
Dash or more of ancho chili pepper or chipotle powder
1 teaspoon chopped fennel leaf (frond)
Water or plant based unsweetened milk for consistency

1. In large mixing bowl toss pears and apples in lemon juice. Set aside.
2. Remove stem and cut fennel bulb in half, cut out small core and remove outer layer. Reserve frond (leaf). Slice thin. Add celery, shallots, grapes, cranberries and pecans to apples and pears.
3. Add all dressing ingredients except fennel frond to processor and blend until very smooth adding a water or milk until desired consistency is reached (thick, but pourable). Add chopped fennel leaf and pulse just until blended in (you want to see it).
4. Gently toss about a half cup of dressing with salad ingredients. Taste and adjust seasonings or add more dressing.

This salad has all the luscious qualities of the traditional Waldorf with a few surprises. The avocado, vinegar and OJ adds just the right creamy, sweet and tangy zing expected from Miracle Whip (what our family always used). A little cumin and chili pepper add a little warmth on a chilly winter’s day.

11/05/2021

💙

Timeline photos 11/03/2021

https://mailchi.mp/7ec03de3fbca/decluttering-the-mind-to-make-room-for-divine-guidance Only until the untrue stories have been cleared from your mind are you in a position to re-connect to Divine Truth and your natural built-in, totally trustworthy GPS (God's Perfect Guidance).

10/02/2021

Born of Source Creator, we were born to create. We can do no less. As a Thought of God our greatest creative power is our thought.
Are you aware of your every thought? Just by setting an intention to become aware of them, you will be. You then have an opportunity to toss out the ones that are opposing what you want...your good.

Good food for thought...

Born of Source Creator, we were born to create. We can do no less. As a Thought of God our greatest creative power is our thought.

Are you aware of your every thought? Just by setting an intention to become aware of them, you will be. You then have an opportunity to toss out the ones that are opposing what you want...your good.

Good food for thought...

Timeline Photos 08/05/2021

https://mailchi.mp/d66d5597e57b/life-is-a-treasure-hunt-the-clues-are-revealed-in-the-present-momentPresence Planning is an exercise in undoing the habit of “thinking things through”. When being present becomes a habit, our stressful way of earning a living will come to an end. We are moving out of “thinking mode” into “receiving mode” (our natural way). Our Good is waiting. We just need to pay attention (be present) to see our way to it.

05/17/2021

Born of Source Creator, we were born to create. We can do no less. As a Thought of God our greatest creative power is our thought.

Are you aware of your every thought? Just by setting an intention to become aware of them, you will be. You then have an opportunity to toss out the ones that are opposing what you want...your good.

Good food for thought...

Timeline Photos 04/27/2021

A course in discernment Part 1 & 2 - https://mailchi.mp/3e1332570a32/a-course-in-discernmentcontd-8514745 Divine Discernment, "The knowing of God's Mind" is not only possible, it is our natural way. We are born to live guided. You carry the Truth within..

Timeline Photos 02/17/2021

A course in discernment...cont'd - https://mailchi.mp/e99ad4c948f4/a-course-in-discernmentcontd .
What does being clear and grounded mean? It means being clear of negative energy. It means being clear of judgment; the lowest energy. It means being anchored in Love (our True Nature).

12/15/2020

Food Revelation

To receive from the well of All Knowing you must enter into the emptiness of “Not Knowing”. Join me for a 2 hour course in discernment January 9th at 1:00 CT. Have a beautiful Holiday! https://mailchi.mp/da19e065ddbb/join-me-for-a-course-in-discernment-to-hone-our-2020-vision-2826789

12/14/2020

To receive from the well of All Knowing you must enter into the emptiness of “Not Knowing”. Join me for a 2 hour course in discernment January 9th at 1:00 CT. Have a beautiful Holiday! https://mailchi.mp/da19e065ddbb/join-me-for-a-course-in-discernment-to-hone-our-2020-vision-2826789

11/23/2020

So beautiful!

Cranberry & Sage Stuffed Baked Apples Serves 4-8

1 cup fresh or frozen cranberries, thawed
¼ cup honey (monk fruit or xylitol for sugar-free version)
¼ cup water
¼ teaspoon cardamom
½ teaspoon cinnamon
1 tablespoon fresh minced sage
Juice from 1 lemon with zest
4 large Honey Crisp apples, (Fuji or McIntosh will do)
Spray coconut oil
4 sage leaves with stem for garnish

Preheat oven to 375F degrees. Line baking sheet with foil. Spray foil lightly with oil. Put 4 dessert plates in freezer.

In medium sauce pan add cranberries, honey, water , cardamom and cinnamon. Bring to simmer and cook for about 5 minutes. Remove from heat and stir in sage, lemon juice and zest. Set aside.

Cut about ½” off the top of apple (stem end) and reserve. Corn apples with paring knife or spoon, leaving about ½” of flesh at the bottom. Stuff apples with cranberry mixture, mounding it over the top. Replace the tops of the apples.

Arrange on prepared baking sheet and spray tops with coconut oil. Bake for 20 minutes. Rotate pan in oven and tent apples with foil. Bake for another 20 minutes. Apples are done when a knife inserted into apple meets very little resistance.

Remove from oven and allow to cool for about 15 minutes. Garnish by inserting stem of a sage leave into each top.

To serve, mound a good size dollop of whipped cream onto cold plate. Set apple on top.

Very impressive holiday presentation! Who needs apple pie?

11/23/2020

Cranberries! Yes!!!

Rosemary, Cranberry Apple Relish 8-10 Servings

2 granny smith apples (peeled, cored and diced very small)
1-12 ounce bag of cranberries (washed)
½ cup fresh squeezed orange juice
½ cup water
½” sprig of fresh rosemary
1 teaspoon fresh grated ginger (optional)
½ cup stevia (or to taste)
1 teaspoon cinnamon
¼ teaspoon cardamom powder (optional)
Dash of sea salt

Add all ingredients into large saucepan. Bring to boil and reduce to simmer. Cook for 20-30 minutes until apples and cranberries are soft. Remove rosemary sprig. Place in cover dish and chill. Serve with a fresh sprig of rosemary garnish.

11/23/2020

There is never any left over!

No Giblet Gravy
(Gluten-Free Vegetarian w/Vegan Option)

¼ cup butter (or Earth Balance for vegan version)
¼ cup tapioca flour
½ teaspoon poultry seasoning or to taste
¼ teaspoon fresh chopped rosemary
1 tablespoon nutritional yeast
2 cups more or less of Imagine NO Chicken broth
1 teaspoon white miso (dissolved into a little warm broth)
1 boiled egg, grated (or about 2 tablespoons grated organic tofu for vegan version)
Sea salt and cracked pepper to taste

In medium sauce pan melt butter over medium high heat. Whisk in flour and poultry seasoning stirring constantly until blended and smooth. Whisk in nutritional yeast. Slowly whisk in broth, stirring constantly (Note: do not pour in broth all at once. You can always add more if the gravy gets too thick). Bring to simmer and cook until gravy is starting to thickened. Remove from heat immediately (if you cook the gravy too long, it will become thin again). Whisk in dissolved miso. Add salt and fresh cracked pepper to taste – most important!

Cover and keep warm until serving. Re-heat gently if needed and add a little more broth if too thick.

11/23/2020

Holiday Green Bean Casserole 8 - 10 servings
(Vegetarian/Vegan Option)
Quinoa Layer:
2 1/2 cups quinoa, cooked and cooled
4 tablespoons ground flaxseed + 8 tablespoons water
1/3 cup organic milk (So-Delicious unsweetened coconut milk beverage for vegan version)
½ teaspoon sea salt
Coconut oil spray or grass-fed butter

1. Preheat oven to 350ºF. Coat a 9 x 13 inch glass baking dish or 3 quart casserole with a fine layer of coconut oil or grease with butter.
2. In a large mixing bowl, whisk together the ground flax and water. Allow mixture to stand at room temperature until thickened to an “egg-like” consistency, about 5 minutes.
3. Into flax mixture; whisk in milk and salt. Fold in quinoa. Press quinoa mixture firmly into bottom and sides of prepared baking dish. Set aside while you make the green bean layer.
Green Bean Layer:

2 pounds of fresh green beans, trimmed and blanched (or frozen, thawed)
3 tablespoon butter (use olive oil for vegan version)
2 cups sliced mushrooms (cremini or baby bellos are best)
1/3 cup finely sliced shallots
3 garlic cloves, minced
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon white pepper
2 tablespoon tapioca flour or arrowroot
½ cup dry white wine (chardonnay is good)
1 cup vegetable broth (I love Imagine No-Chicken Broth)
1 cup organic milk (So-Delicious unsweetened is good for vegan version)
Sea salt and cracked pepper to taste

1. Preheat oven to 375 degrees. Bring 4 quart pan of water to rolling boil. Blanche green beans for 1 minute. Drain and rinse with cold water to stop cooking process. Set aside. (Skip this step if using frozen).
2. In same pan, melt butter over medium high heat. Add shallots and mushrooms with a fat pinch of salt. Sauté for a few minutes and then add garlic, thyme, marjoram and white pepper. Continue to sauté until mushrooms have released their moisture, about 3 more minutes. Stir in white wine and simmer for about a minute.
3. Stir flour into skillet mixture, giving it a few turns (do not burn the flour!).
4. Combine broth and milk and gradually add to pan, stirring constantly. Bring broth to simmer until JUST starting to thicken. Remove from heat immediately. Add beans to mushroom mixture and toss well to coat evenly.
5. Pour green bean and mushroom mixture on top of quinoa layer. Bake about 30 minutes or until bubbly. Top with homemade Tabasco Onion Rings (recipe below)

Tabasco Onion Rings

1 very large sweet yellow onion (the flattest you can find)
1 tablespoon Tabasco
2 tablespoon tapioca flour
½ cup organic milk, (or So Delicious Coconut Milk Beverage, unsweetened)
½ cup tapioca flour
½ cup organic plain corn flakes (crushed)
¼ cup nutritional yeast
¼ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon sea salt
Coconut spray oil

1. Preheat oven to 450 degrees. Spray large baking sheet with oil. Slice onion in ½ inch rings and separate. Set aside.
2. In small bowl, mix together tabasco, 2 tablespoons tapioca and milk. Set aside.
3. Add the balance of ingredients to a paper or plastic bag (except coconut oil). Shake well to mix.
4. Submerge each onion ring in Tabasco batter and then place in bag. Shake to coat well. Remove and place on prepared sheet pan. Repeat with remaining rings. Lightly spray tops and sides of onion rings with oil before baking.
5. Bake for about 15 minutes. Watch closely, all ovens are different. Serve immediately!

A little work folks, but the best onion rings you will ever have – hands down! Don’t make this casserole for your family this Thanksgiving unless you are ready to do this work every year!

Intuitive Chef Gail Blair Serves Up Nutritional Wisdom

You've all heard the phrase "You are what you eat". What if, more importantly, "you are what you THINK"? - when it comes to food and everything else. More and more studies are pointing in this direction. That may be startling to many and a HUGE medical game changer.

I am Intuitive Chef Gail Blair. As a Food & Medical Intuitive, I have helped hundreds remember their Natural, God-given Health.

I have developed skills that everyone possesses to discern what foods will provide the body with right “tool box” at the right time for maintenance, repair and optimum health. Every “body” is unique and dietary needs change as as “Life Happens”. There is no “one size” fits all solution to health. However, we do ALL have one thing in common...

However, it doesn’t matter what you eat if your thoughts are TOXIC.

Videos (show all)

Better late than never!  It has been a very busy last 2 days.  This is the perfect soup for using up fresh veggies befor...
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Intuitive Chef Gail Blair will be talking with Spiritual Mentor Fiona Moore about the Spiritual journey that led to her ...
Quinoa Cookbook Journey for Christmas

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