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The Official Website of  Fertility Enhancing RecipesTea Chino1 quart water Bring 1 quart of water to a boil. When the water boils, remove from the heat and add the tea chino. Steep until the whole pot is flavored, about 10 minutes. While the tea is steeping, steam your soy or almond milk. You can use the steam attachment on an espresso maker, a foamer, or a press. Pour cup of tea, add the foamed milk on top, and serve. Sweeten with royal jelly
Pina Colada 1 ½ c. coconut milk ½ c. pineapple juice concentrate, thawed Carob Ice Cream 2 c. goat milk plus ¼ c. honey 2 Tbsp. caron powder 1 tsp. guar gum Fruit Ice Cream 1 c. goat or coconut milk ¾ c. apple, pineapple, or unsweetened apple-white grape juice concentrate, thawed ¾ cup fresh, unsweetened, frozen strawberries, peaches, raspberries, or blackberries 1 tsp. guar gum Dairy Free Blueberry Cobbler Whether you're on the production or consumption side, cobblers are one of the friendliest desserts going. They couldn’t be easier to make and almost no one can resist warm fruit under a wholesome, crunchy crust sided by a scoop of frozen vanilla soygurt. Whether you’re on the production or consumption side, cobblers are one of the friendliest desserts going. They couldn’t be easier to make and almost no one can resist warm fruit under a wholesome, crunchy crust sided by a scoop of frozen vanilla soygurt. 8 cups fresh blueberries or frozen, at least partially thawed Combine the blueberries, 2/3 cup agave nectar, cornstarch, and lemon zest and juice in a large bowl, tossing occasionally for 15-20 minutes. Chill the spelt flour through cinnamon together in a second bowl, then work the bits of buttery sticks into this mixture, pinching them between your thumbs and fingers with a riffling motion, like counting money, until the buttery sticks are mostly incorporated. Gently stir in the soy milk until just combined. Put the blueberry mixture into a 4” by 8” baking pan that has been sprayed lightly with pan spray. Top with dollops of the dough, then bake at 375 degrees for 45 minutes or until browned and crisp. Serve hot with a scoop of low fat frozen vanilla soygurt. A variety of other fruits, fresh or frozen, can be successfully substituted with little or no additional alterations. We particularly like apples, peaches and cherries. For a citrusy version see the Lemon/Pistachio Crisp recipe in this book. Serves 10 Collapsed Chocolate Souffle Cake The difficulty of executing a classically French dessert soufflé comes not so much in the making as in the timing of the presentation. Appreciated as much for its ethereal, billowy texture as for its flavor, the soufflé must be rushed directly from the oven to the table as soon as it is done to boast its grandiose height, for as soon as it begins to cool, it begins to shrink. Converging this tiny time window with the completion of the diner’s entrée is at best an uncertain proposition, and the dedicated dessert chef must, like the tight rope walker, the high rise window washer, or the buxom middle aged movie starlet, contend with the constant fear of falling. This bane can be made beneficent, however, and its vice turned virtue. If, by intent, we allow the soufflé to collapse completely, gravity condenses it like a dark star to a rich velvety texture and taste completely unlike, but equally as appealing as it progenitor. And you may now serve it at your leisure. 2/3 cup cocoa powder Sift the cocoa powder, spelt flour, agave nectar and salt together, then combine with the coffee and soy milk. Cook over medium heat, stirring until thickened. Transfer this mixture to a large bowl, then whisk in the buttery sticks and yolks. Beat the egg whites to soft peaks with an electric mixer, then add the ¼ cup agave nectar, beating until the whites are thick and glossy. Fold this mixture into the chocolate mixture. Spray a 9-inch spring form pan (sides and bottom) with non-stick pan spray, then dust with the additional agave nectar. Pour in the cake mixture, then bake at 375 degrees for 35-040 minutes until the cake is puffy and set. Allow to cool and fall before cutting. Serve, if desired, with fat free commercial caramel sauce, low fat vanilla frozen soygurt and/or half a teaspoon chopped, toasted pecans. Serves 12 Balancing Spice Mix 6 teaspoons fennel seed Dry fry the fennel seed, cumin seed, coriander seed and ginger, then grind in spice grinder along with the turmeric. Put in shaker and use on vegetables, soups or on popcorn. |