book review / recipes

Sweet Crepes with Strawberry Tomato Coulis from Jason Wrobel’s Eaternity! (+Recipe)

Ain’t a thing wrong with a beautiful, simple anthology of delicious vegan recipes, but usually I’m looking for more in my cookbooks. Enter Eaternity by the Celebrity Vegan Chef and YouTube personality Jason Wrobel. Boasting more than “150 deliciously easy vegan recipes for a long, healthy, satisfied, joyful life” and accompanied by the latest research for the best foods for your individual goals, Eaternity is truly a holistic guide to healthy, plant based living.

9781401947880

Each chapter focuses on a different aspect of health, such as eating for better sex, good sleep, brainpower, more muscles, and less stress. Here’s an excerpt from the Eat for Happiness & Good Moods chapter:

“If you’ve been feeling crappy, it’s time to take a good look at your food choices to see how they are affecting your state of being. Are you craving a lot of sweets or starches?

If your blood sugar is on a roller-coaster ride from eating too much processed sugar, refined carbohydrates, and artificial ingredients, you are more likely to feel imbalanced and cranky.

You’ll also feel off balance if you’ve started a super-restrictive crash diet; your GI tract will be in distress with intense hunger pangs. Keeping your blood sugar steady and your GI tract running smoothly will do wonders for your overall health and moods.”

But, cutting back on sweets doesn’t mean you can’t enjoy a tasty treat every now and again. In fact, replacing refined sugars with more easily balanced sweeteners – like coconut nectar – means you can still partake in your favorite foods (in moderation, of course) and not send your blood sugar sky high.

Enjoy this recipe for light breakfast crepes with a sweet-and-savory coulis from the Eaternity cookbook!

Strawberry Tomato Crepes

Sweet Crepes with Strawberry Tomato Coulis

It seems like all I ever want for breakfast are sweet things. There’s something so sensual, satisfying, and splendid about crepes—they feel like they should be reserved for special occasions. This crepe recipe took me about 20 attempts to finally nail it. And the results are absolutely stunning. The inclusion of tomato in the strawberry sauce is hauntingly delicious, and you will be seduced by the perfect texture of these gluten-freecrepes. Plus, strawberries contain anthocyanidins and anthocyanins—nutrients that help reduce stress and depression. C’est magnifique!

Sweet Cashew Crème:

2 cups raw cashews, soaked for at least 1 hour
1/2 cup coconut nectar
1 teaspoon vanilla extract
1/4 cup fresh lemon juice
1/4 cup plus 2 tablespoons filtered water
1/2 teaspoon lemon zest
1/4 cup plus 2 tablespoons organic virgin coconut oil, melted

Crepe batter:

1 cup gluten-free all-purpose baking flour
1 cup unsweetened coconut milk
4 tablespoons organic virgin coconut oil, divided
2 tablespoons coconut sugar
3 tablespoons golden flaxseed, finely ground
1/4 teaspoon sea salt
1 teaspoon aluminum-free baking powder
1/2 cup filtered water
1 teaspoon vanilla extract
1 cup diced strawberries, reserved for garnish,
1 cup crushed walnuts, reserved for garnish

Strawberry Tomato Coulis:

2 cups diced strawberries
1 1/2 cups chopped tomatoes
5 tablespoons coconut nectar
1 tablespoon plus 1 teaspoon fresh lemon juice
Pinch sea salt

  1. To make the Sweet Cashew Crème: blend all cream ingredients in a high-speed blender for 40 seconds until ultra smooth and creamy. Chill for at least 2 hours before serving.
  2. To make the crepe batter: mix together the baking flour, coconut milk, 2 tablespoons of the coconut oil, coconut sugar, golden flaxseed, sea salt, baking powder, filtered water, and vanilla extract, preferably with a high-speed blender or hand mixer. Cover and refrigerate for 30 minutes. The batter will keep fresh in a covered container stored in the refrigerator for up to three days.
  3. To make the Strawberry Tomato Coulis: combine all the coulis ingredients in a high-speed blender or food processor and pulse the mixture gradually until well combined, retaining a slight amount of chunkiness to the mixture. Set aside.
  4. Heat the remaining 2 tablespoons of coconut oil over medium-low heat in a nonstick pan or crepe pan. If using an 8-inch pan, use ¼ cup of batter. If using a 9- or 9½-inch pan, use cup of batter. Pour the batter into the pan and shake the pan immediately to spread the batter evenly. When the topside of the crepe is totally dry, starting to brown slightly around the edges, and producing little bubbles (after about 2 minutes), carefully flip the crepe with a thin spatula. The other side will need less cooking time, around 1 to 1½ minutes.
  5. Carefully remove the finished crepe and transfer to a plate. Repeat until all of the crepe batter is used.
  6. To assemble, fill each crepe with a large dollop of the Sweet Cashew Crème, spooning it lengthwise. Fold the edges of the crepe toward the middle, one at a time, and then flip the crepe over, with the top facing down on the plate. Spoon a generous amount of the Strawberry Tomato Coulis on top and garnish with diced strawberries and chopped walnuts.

All excerpts and photos posted with permission from Hay House Publishing, Inc.

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