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Search Results for: danielle rouse

Pumpkin Mousse Parfaits | Vegan & Paleo

October 11, 2013 by Danielle Rouse 9 Comments

 

Vegan and Paleo Ginger Snap and Pumpkin Mousse Parfaits on thenourishinggourmet.com

A simple holiday dessert with a light pumpkin mousse, grain-free ginger snap cookies and coconut cream.

It’s Thanksgiving long weekend in Canada. I have been busy planning our family’s meal and of course, trying out a new dessert.

We love traditional foods like roasted vegetables and mashed potatoes . Usually we have a turkey, though as a child I ate many different types of birds for thanksgiving dinner. Growing up on an amateur bird farm, my dad raised geese, ducks, quail, pheasant, partridge, turkeys and chickens. We often had several birds for Thanksgiving dinner.

I love baking, so of course every year I have to try something different. Last year I made this delicious Pumpkin Dacquoise Torte which was a big hit. This year, I wanted to do something a little more simple, yet still fancy looking. These Pumpkin Mousse Parfaits are going to be perfect! We pretty much always serve something made with pumpkin for dessert, there are just so many ways to use pumpkin! From cakes to scones to bars ; pumpkin is so versatile.

Happy Thanksgiving Canada!

Pumpkin Mousse Parfaits
 
Author:
Danielle Rouse
Recipe type: Dessert
Cuisine: Paleo, Gluten free, vegan
Serves: 6
Print
 
Ingredients
  • For the Ginger Snap Cookies
  • ½ cup raw pumpkin seeds
  • 2 tablespoons coconut flour
  • 2 tablespoons tapioca flour
  • 1.5 tablespoons coconut oil
  • 1 teaspoon molasses
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 1.5 tablespoons dairy free milk
  • For the Mousse:
  • 1 can full fat coconut milk
  • ½ cup pure maple syrup
  • 1.5 Tbsp agar agar flakes
  • 1tsp cinnamon
  • ¼ tsp nutmeg
  • Dash of ground ginger
  • Cloves (optional)
  • 1 cup pumpkin puree
  • 2 tbsp Tapioca Flour
  • For the Coconut Cream
  • The cream from the top of a can of full fat coconut milk
  • 2-3 tablespoons pure maple syrup
  • NOTE: alternately use dairy free yogurt
Instructions
  1. For the cookies:
  2. Preheat oven to 325F
  3. Line a baking sheet with parchment paper
  4. Place the pumpkin seeds in your food processor and process until finely ground
  5. Add the rest of the ingredients and combine until a ball of dough forms.
  6. Form tablespoon sized balls of the dough and place them on the cookie sheet
  7. Using the palm of your damp hand press the cookies down flat
  8. Bake for 10-12 minutes
  9. makes 9 cookies
  10. For the Mousse:
  11. Whisk together the maple syrup and agar agar flakes in a bowl or measuring cup. Set aside to allow agar to being dissolving.
  12. In a small bowl, whisk together the pumpkin puree and tapioca powder. Set aside.
  13. In a medium sauce pan, whisk together the coconut milk, maple syrup agar mixture, and seasonings. Bring to a boil and then reduce heat to low and simmer for about 15 minutes.
  14. Remove from heat and add in the pumpkin puree/tapioca mixture.
  15. Pour mixture into a shallow dish and allow it to set in the fridge for about 2 hours. Cover and store in the fridge until ready to assemble the parfaits
  16. For the Coconut Cream:
  17. Chill a can of full fat coconut milk in the fridge over night (or a few hours)
  18. Scoop out the fat from the top and place in it a small bowl (you will only use the fat)
  19. Whisk in the maple syrup
  20. Place back in the fridge to chill and keep firm
  21. (alternatively use dairy free yogurt)
  22. To assemble:
  23. In a Champaign glass or other cup, layer the ingredients : Cookies|Mousse|Cream.
  24. Top with more cream and a piece of cookie.
  25. Store in the fridge until ready to serve
3.2.2124

540689_10151573287770379_2079424629_nDanielle Rouse is the creative energy behind the allergy friendly recipe blog, Fresh4Five | Real Food, Fresh Ideas. This mother of three has a passion for nutrition and cooking with  fresh and wholesome ingredients. Danielle has become and expert at developing  recipes to meet the complex dietary needs of her family. She is currently studying to become a Registered Holistic Nutritionist at the Canadian School of Natural Nutrition. Fresh4Five hosts  an array of family friendly recipes that are paleo-friendly and free of gluten, dairy, soy, and nuts.

Read all of Danielle’s posts here.

Follow Danielle on Twitter and Facebook.

Filed Under: Dairy Free, Desserts, Gluten Free, Vegan, Vegetarian

Marinated Cherry Tomatoes | Raw, Vegan & Grain-Free

September 6, 2013 by Danielle Rouse 4 Comments

Cherry Tomatoes Marinated in fresh herbs, white wine vinegar and extra virgin olive oil on thenourishinggourmet

Colorful heirloom cherry tomatoes marinated in an herb infused white wine vinegar and olive oil dressing.

It’s my favorite time of year in our back yard garden! Our tomatoes are ripe and ready to be eaten. You just can’t beat home grown fresh off the vine tomatoes. In fact, we rarely eat them out of season because those in the supermarket are just tasteless and blah.

I am always looking for new ways to enjoy my tomato bounty. This recipe for marinated whole cherry tomatoes is a great way to use them. The taste is similar to bruschetta, but what I love about marinating them whole, is being able to pull a jar out of the fridge and pop one in your mouth like you would other pickled or lacto- fermented vegetables.

They are the perfect addition to your appetizer platter or tapas style meal. They also make an amazing topper for a raw zucchini salad.

Raw, Vegan, Grainfree Marinated Tomatoes from thenourishinggourmet.com

My kids devoured these tomatoes (you can seem them digging into the jar after this photo shoot on instagram)! My husband and kids have requested these tomatoes twice now since we made them for the first time. They are a hit with the whole family.

Marinated Cherry Tomatoes | Raw, Vegan & Grain-Free
 
Print
 
Marinated whole cherry tomatoes in an herb infused vinaigrette
Ingredients
  • 4 cups whole cherry tomatoes (I used 2 yellow and 2 red)
  • ⅓ cup thinly sliced and then diced red onion
  • ⅓ cup white wine vinegar
  • ½ cup extra virgin olive oil
  • 4 sprigs fresh oregano leaves removed
  • 4 sprigs fresh thyme leaves removed
  • ¼ cup chopped fresh basil
  • sea salt and pepper to taste
Instructions
  1. Wash and remove stems of cherry tomatoes and place them in a large bowl
  2. In a small bowl, whisk together all of the other ingredients.
  3. Pour the dressing over the cherry tomatoes. Gently stir, coating all of the tomatoes, cover and place in the fridge to marinate for several hours. (I stirred them a few times when I went into the fridge)
  4. I then poured our tomatoes into a mason jar with a lid to store in the fridge for 1-2 weeks.
  5. The number of servings depends on what you use them for. Makes 2 large zucchini salads.
3.2.2124

bioDanielle Rouse is the creative energy behind; Fresh4Five Real Food | Fresh Ideas. Danielle is the mother of three with a passion for nutrition and cooking with fresh and wholesome ingredients. She’s become an expert at developing recipes to meet the complex dietary needs of her family.

In 2009, her youngest son was diagnosed with multiple food intolerances. It turned out to be what Danielle calls “A blessing in disguise” as it opened her eyes to her own food intolerances and completely changed her entire family’s way of eating; for the better. Since witnessing amazing overall health improvement in her family, Danielle yearned to learn more about the connection between our food and our health. She enrolled in the Canadian School of Natural Nutrition in January 2013, studying to become a Registered Holistic Nutritionist. Danielle can not wait to follow her dream and use her new education to help others on their journey to health and wellness.

On Fresh4Five Danielle shares an array of family friendly recipes that are among other things, free of Gluten, Dairy, Soy, Nuts and Paleo Friendly

Follow Danielle on Twitter and Facebook.

Filed Under: Dairy Free, Gluten Free, Sides, Snacks, Vegan, Vegetarian Tagged With: paleo

Lemon Balm Granita (honey sweetened and dairy-free)

August 6, 2013 by Danielle Rouse 5 Comments

 

A honey sweetened herbal infusion becomes a cool summer time treat.

The Lemon Balm in my garden has quickly gone from herb status to WEED status! This fragrant herb has taken over my garden! I needed to think of some other ways to use it. Typically, I make iced tea with it during the summer months, but I just don’t drink enough of  it, so I came up with this as a way to get my kids to enjoy it also.

Lemon Balm has a very delicate lemon flavor. I simmer the leaves in water on the stove with just a bit of  honey. If you use too much honey it ends up over powering the lemon balm flavour and you end up with honey granita instead of lemon balm. The first time I made it my daughter and I loved it. My son however told me, “It tastes like nothing” or like “tea.”  I must say, it did need a little oomph!  The next time, I added the juice and zest of one lemon and it really made it perfect! I like it just as much as the Blueberry Lavender Granita I made last year.

This is an awesome dairy alternative for anyone sensitive or allergic like my family.  You should also check out these other great dairy free recipes: Creamy Tropical Popsicles, Roasted Banana Ice cream or Chocolate Coconut  Icecream.

Lemon Balm
 
Author:
Danielle Rouse
Recipe type: Dessert | Dairy Free
Serves: 8
Print
 
Honey Sweetened Lemon Balm Granita | Cool Summer Time Treat
Ingredients
  • 1 cup packed roughly chopped lemon balm herb leaves
  • ¼ cup honey (optional)
  • 4 cups water
  • The zest of 1 lemon
  • The juice of 1 lemon
Instructions
  1. Place all ingredients in a medium pot. Bring to a boil and then turn the heat to low. Simmer gently covered for 5-8 minutes.
  2. Remove from heat and allow the mixture to cool slightly.
  3. Strain the mixture through a fine sieve into a shallow baking dish. I used my 1.8L corning ware dish.
  4. Place the liquid filled dish into your freezer, allow it to freeze almost completely (a few hours) and then scrape the frozen liquid with your fork to create your granita texture.
  5. Store in an air tight container in the freezer.
3.2.1753

bioDanielle Rouse is the creative energy behind;  Fresh4Five Real Food | Fresh Ideas. Danielle is the mother of three with a passion for nutrition and cooking with fresh and wholesome ingredients. She’s become an expert at developing recipes to meet the complex dietary needs of her family.

In 2009, her youngest son was diagnosed with multiple food intolerances. It turned out to be what Danielle calls “A blessing in disguise” as it opened her eyes to her own food intolerances and completely changed her entire family’s way of eating; for the better. Since witnessing amazing overall health improvement in her family, Danielle yearned to learn more about the connection between our food and our health. She enrolled in the Canadian School of Natural Nutrition in January 2013, studying to become a Registered Holistic Nutritionist. Danielle can not wait to follow her dream and use her new education to help others on their journey to health and wellness.

On Fresh4Five Danielle shares  an array of family friendly recipes that are among other things, free of Gluten, Dairy, Soy, Nuts and Paleo Friendly

Follow Danielle on Twitter and Facebook.

 

Filed Under: Dairy Free, Desserts, Gluten Free, Vegan, Vegetarian

Chocolate Coated Chickpeas | Healthy Whoppers

June 21, 2013 by Danielle Rouse 28 Comments

A simple sweet treat that’s high in fiber and a source of protein; vanilla & cinnamon roasted chickpeas covered in chocolate.

My oldest son Owen has autism. In his IBI (Intense Behavioral Intervention) therapy program,  they often used his favorite treats to motivate him to work. One of his favorites was Malted Milk Balls or Whoppers (we call them Maltesers in Canada). He reached for them at the store the other day and that motivated me to come up with a healthy alternative.
I immediately thought of chickpeas. They are the perfect shape after all…
After soaking my chickpeas over night and then boiling them tender (learn more about soaking seeds and nuts). I then roasted them with some cinnamon, Organic Traditions Ground Vanilla, coconut oil and maple syrup. We are sensitive to honey, but that would work as well, or you could skip it altogether. The recipe is so simple…you could also add cardamom and coarse sea salt…you really can’t go wrong! You can also stop right here and forgo the chocolate. Roasted Chickpeas are an amazing snack and there are many other flavor options.
Now for me, the whole inspiration behind this recipe was to re-create the Whopper; so once I covered them in chocolate, I let them cool on a wire rack in the fridge in a single layer and then sort-of broke them apart as needed into individual balls. However, one could save some effort by just making more of a cluster or mound of the mixture and letting them cool like that. Kind of how you would for haystacks, Macaroons or Nut Clusters. Either way, these little Gluten-free, Grain-Free and Vegan suckers are delicious and HIGHLY Addictive! You have been warned 🙂
P.S. Remember the time it takes to soak your chickpeas over night and cook on the stove.
Chocolate Coated Chickpeas | Healthy Whoppers
 
Author:
Danielle Rouse
Recipe type: Snack, Dessert
Cuisine: Gluten-Free and Vegan
Serves: 12
Print
 
Cinnamon and Vanilla Roasted Chickpeas coated in chocolate
Ingredients
  • 4 cups cooked chickpeas
  • 1 tablespoon of cinnamon
  • 1 teaspoon of ground vanilla bean (or 2 tsp pure vanilla extract)
  • 2 tablespoons coconut oil liquified
  • 2 tablespoons pure maple syup (optional)
  • 10 oz of chocolate ( I used enjoy life mini chocolate chips)
  • ½ teaspoon of coconut oil
Instructions
  1. Preheat oven to 375F
  2. Place your cooked chickpeas in a large bowl and add the cinnamon, vanilla, liquid coconut oil and maple syrup. Stir well to coat all of the chickpeas evenly.
  3. Pour on to a baking sheet in a single layer.
  4. Roasted for 20-25 minutes, stirring them around occasionally.
  5. Remove from the oven and allow them to cool in a large bowl
  6. Meanwhile, melt your chocolate and ½ teaspoon of coconut oil in a double boiler on your stove top.
  7. Pour into bowl of chickpeas and gently stir to coat evenly.
  8. Prepare your cooling rack on top of another tray to catch any chocolate drippings.
  9. Pour the coated chickpeas in a single layer on the rack and allow them to cool for about 30 minutes in your fridge.
  10. Gently flip your rack over and push the hardened chocolate chickpeas off the rack.
  11. Break apart into balls.
  12. ALTERNATIVELY: use an ice cream scoop or large spoon to drop haystack style treats on to a parchment lined baking sheet and allow them to harden in the fridge.
  13. Store in a sealed container in the fridge.
3.2.1753

Danielle Rouse is the creative energy behind the allergy friendly recipe blog, Fresh4Five | Real Food, Fresh Ideas. This mother of three has a passion for nutrition and cooking with  fresh and wholesome ingredients. Danielle has become and expert at developing  recipes to meet the complex dietary needs of her family. She is currently studying to become a Registered Holistic Nutritionist at the Canadian School of Natural Nutrition. Fresh4Five hosts  an array of family friendly recipes that are paleo-friendly and free of gluten, dairy, soy, and nuts.

Read all of Danielle’s posts here.

Follow Danielle on Twitter and Facebook.

Filed Under: Dairy Free, Desserts, Gluten Free, Snacks, Vegan, Vegetarian

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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