Dairy Free - Soy Free Fruit Smoothie

First of all, I apologize for the lack of posts.

Part of it has been because of the lack of mental energy to do anything extra.

Part of it has been because of my obsessive habit of "All-Or-Nothing": 

If I don't have have time to do something REALLY WELL, I don't want to do it at all! 

:(

An Indian summer is upon us, I am taking advantage of the warm days to enjoy smoothies.

My ingredient measurements are a little vague...I rarely measure anything but go by "lumps" or "spoons".

I'll do my best to put that into tablespoons and cups for you.

This recipe makes a frozen treat for two.

Dairy/Soy Free Fruit Smoothie

3-4 Tbsp.     coconut milk (more if you want it richer and creamier)

1                  farm-fresh raw egg, preferably organic (if you only have access to store bought 

                    eggs do not use raw egg because of increased risk of salmonella)  

1                  ripe banana

1 tsp            psyllium husks (optional)

1 tsp            flax seed (use more if you like to)

2 tsp            flax seed oil (optional)

dose for 2 people of vitamin D3 drops (optional)

2 cups         frozen fruit - any variety or mix

1                 thin slice of lemon, including peel if organic (this gives a little sparkle of flavor)

1 cup -/+    water as needed to help smoothie turn over in blender 

Directions:

-Put all ingredients into blender. 

-Blend until smooth and creamy, adding water as needed and tamping down to help it move.

-Divide into two large glasses and enjoy along with good conversation.

Iced Lemon Cake

ICED LEMON CAKE

1/2 cup butter or margarine

1/2 cup white sugar

2 eggs

1/2 tsp pure vanilla extract

2 Tbsp grated lemon rind (I grated off the zest from 1 small lemon)

2 Tbsp fresh lemon juice

2/3 cup rice flour

1/3 cup tapioca starch

1/2 tsp xanthan gum

1/4 tsp salt

1 tsp baking powder

METHOD:

-Preheat oven to 350 degrees and grease a 9" round cake pan.

-In a mixing bowl, cream the butter or margarine and the sugar.

-Add the eggs one at a time, beating after each addition. Beat in the lemon zest. Beat on high

for about 3 minutes - or until light and fluffy.

-In a separate bowl, thoroughly sift the flour, starch, baking powder, salt, and xanthan gum.

-Add the dry ingredients to the creamed mixture along with the lemon juice and stir until just

blended.

-Scrape batter into the greased pan and smooth the top. Bake for 35-40 minutes or until a

tooth pick comes out clean.

-Let cool in pan for 15 minutes and then remove from pan and finish cooling on a wire rack.

-Ice when cool.

GLAZE:

-1 cup icing sugar with enough fresh lemon juice to make a glaze. Spoon over top of cake.

NOTE: If this cake is doubled, it can be baked in 9" spring form pan for 45 min or until a

toothpick comes out clean. Most gluten free baking goes dry and stale

very quickly, but this cake keeps very well - staying moist and tasty for several days if

tightly covered..