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Roasted heirloom tomato pasta with burrata and pesto

eli@grego.com.mx (Eli Grego) — Mon, 20 Jul 2020 22:18:14 GMT

Roasted heirloom tomato pasta with burrata and pesto

It is tomato season and I find the gorgeous colors and shapes to shine on their own. Here is a simple and east pasta recipe to allow those heirloom jewels to shine.

Ingredients:

1 kg heirloom tomatoes

3-4 garlic cloves

5 sprigs of thyme

Olive oil

Sea salt and fresh ground black pepper

Drizzle of silan

Pasta of choice

Burrata

Homemade pesto

Instructions:

Slice tomatoes and place on a lined baking tray.
Season with sea salt and freshly ground pepper.
Use a knife to slit the garlic cloves slightly, without cutting all the way through.
Place garlic cloves and thyme on tray with tomatoes
Season with olive oil and a drizzle of silan.
Roast at 400 degrees until slightly caramelized.
Bring well salted water to boil. Add in pasta and cook one minute less than package directions.
Pour tomato mixture into a pan and heat. When pasta is ready, use a slotted spoon to add pasta to the pan allowing some of the cooking water to mix in with the tomato mixture.
Serve with burrata and homemade pesto.

Sourdough biscotti with grapefruit and fennel seeds

eli@grego.com.mx (Eli Grego) — Mon, 20 Jul 2020 21:49:56 GMT

Guilty pleasure, well that not that guilty…. I love to wake up to a double espresso. A couple years back I started having some strange feelings, fluttering in my chest, a feeling almost as if my heart was beating erratically. As I started working with @giftsofayurveda and Yogi Manmoyanand, I learned that I am vata dominant, in their words, like a feather, light, airy and my attention and body move rapidly from one place to another. Manu suggested a few simple changes that successfully eliminated all those strange sensations. He told me to wake up to a cup of warm water and drink it seated. You would never imagine how difficult it can be for a vata like myself to actually sit still for one cup of water. I often feel the need to wipe down the kitchen counter, weed my garden or get busy in some other way.
While he would have preferred that I drop my coffee habit (one double espresso a day), he said at least put something in your mouth before you have it. So, in honor of this pre-coffee bitre and many recipes later, these biscotti were born and they are A-M-A-Z-I-N-G!

So here´s the deal with biscotti, sometimes they leave behind an eggy flavor. I started making a recipe I got from a friend that is delicious but it was full of white flour, baking powder and soda, eggs and sugar, not the most nourishing. That said, the addition of a nice swig of liquor did an incredible job of reducing the eggy aftertaste and aroma, and so I began with different trials and experiments.

I happened upon a recipe from Sarah Owens for a sourdough biscotti and since I am a bread-lover and sourdough obsessed, a love affair began.

What follows is my favorite combo of flours and aromatics, but please feel free to play.

Hope you love them as much as I do.

Ingredients:

4 eggs
150g brown sugar
100g sourdough starter, 100% hydration
90g candied grapefruit peel
1 heaping tablespoon fennel seed
A nice splash of liquor, cognac or brandy
260g almonds
165g buckwheat flour
135g rye flour
100g white or spelt flour
70g semolina

Instructions:

Place eggs and sugar in mixer and mix until creamy.
Add in sourdough and aromatics.
Mix in dry ingredients and then almonds.
Using wet hands, form 2 logs and place them on a lined baking tray.
Bake in a 350 degree oven for 25-30 minutes.
Cool completely.
Slice logs into thin crackers and lay them flat onto a baking tray. Bake again for 20-25 minutes in a 350 degree oven.

ENJOY!!

Raw brownies with chocolate tahini ganache

eli@grego.com.mx (Eli Grego) — Mon, 20 Jul 2020 19:24:52 GMT

Raw Brownies with Chocolate - Tahini Ganache

It´s 4pm and you need a sweet treat, 7.30 and you need another one. Here is an amazing nutrient dense recipe to satisfy your needs. Made from almonds, cacao and dates, these brownies are elevated even further with the addition of a decadent chocolate tahini ganache.The best part, they take 10 minutes to make and you can store them in the freezer for whenever you feel like a sweet snack.

Ingredients:

100g raw almonds
250g medjoul dates, pitted
2 tablespoons creamed honey
75g cacao powder
A pinch of sea salt
2 tablespoons tahini
1 tablespoon 70% cacao chocolate chips

Instructions:

Place almonds in food processor and pulse until crumbled.
Add cacao powder, salt and honey, followed by the dates. (the stickiness of the dates and honey will keep the cacao from making a fuss)
Turn the food processor on and blend until the mix becomes a dough.
Place a sheet of parchment paper in a glass mold and press mix in flattening with your palm (you can wet your hands slightly to make this easier).
Finally heat tahini gently in a small saucepan, turn off heat and stir in chocolate chips until smooth.
Pour ganache over the raw brownie mix and freeze to set. Cut into squares and store in an airtight container in the freezer.

ENJOY!!

Turkey meatballs in red sauce

Tue, 14 Jul 2020 22:02:21 GMT

Turkey meatballs with zucchini in red sauce

New Paragraph

Nuevo párrafo

Ingredients:

1 kg ground turkey
1/2 medium onion
2 zucchinis
1 handful fresh basil
2 heaping tablespoons almond flour
1 teaspoon baharat (spice mix made of all-spice, cumin, ginger and black pepper)
2 cups fresh tomatoes
1 can san marzano peeled tomatoes
2 garlic cloves
5 sprigs fresh thyme
Olive oil
1 cup white wine (optional)
Sea salt and fresh ground black pepper
1 teaspoon brown sugar

Method:

First, prepare the sauce. Place fresh tomatoes in blender together with the can of peeled tomatoes and blend until bright pink and smooth.
In a large pot heat a bit of olive oil, crush garlic and add together with fresh thyme until fragrant.
Immediately, add the white wine followed by the tomato puree.
Season with brown sugar, sea salt and fresh ground black pepper.
Cover and simmer until sauce is a rich deep red color. Turn off the heat.
Meanwhile, make the meatballs. Place ground turkey in a mixing bowl. Add shredded zucchini, chopped onion and basil. Season with sea salt and baharat.
Mix with your hands and add almond flour to improve texture. Mix well and form balls with your hands.
Heat a frying pan with a bit of oil and fry the meatballs gently on each side until golden.
Place the fried meatballs on a plate covered in paper towels to remove and excess oil and repeat until all meatballs are ready.
Heat sauce and gently place meatballs in the yumminess.
Cook for 15 minutes and serve over basmati rice.

Roasted broccoli with silan

eli@grego.com.mx (Eli Grego) — Mon, 01 Jun 2020 17:47:26 GMT

Roasted broccoli with silan

Not only is broccoli an amazing source of calcium and fiber, but eating broccoli and other cruciferous veggies may help prevent cancer. This super simple recipe is decadent so you lick your plate clean.

Ingredients:

1 head broccoli
2 slices preserved lemon, chopped
*Tahini dip
Silan
Olive oil
Sea salt and fresh ground black pepper

Instructions:

Preheat oven to 450 F or broil.
Wash broccoli well and separate into florets. Place on a parchment lines baking tray and season generously with olive oil, sea salt and fresh ground pepper.
Roast until the broccoli is slightly caramelized and still tender.
Serve with tahini dip, silan and chopped preserved lemon.

To make tahini dip, just use 1 cup tahini, juice of 1 lemon, a small garlic clove if you so desire, salt and add ice water until you reach the desired consistency.

lemon poppyseed waffles

eli@grego.com.mx (Eli Grego) — Mon, 01 Jun 2020 17:29:13 GMT

Lemon poppyseed waffles

In search of the perfect waffle, I was much inspired by a recipe from Anna Jones, but of course, I can´t truly follow a recipe to save my life so I substituted and tweaked until the magical version happened. The mix of oats and pecan creates a perfectly light, crisp waffle that is nutrient dense and gluten free. I like fresh berries and warm maple syrup over mine, but you can top these with whatever you prefer.

Ingredients:

1 cup oats
1 cup pecans
2 tablespoons poppy seeds
1 tablespoon baking powder
Pinch of sea salt
200 ml yogurt
150 ml milk of choice
3 eggs
Zest of one lemon
Coconut oil for brushing

Instructions:

Place pecans in food processor and pulse until sand like, remove and place oats in. Grind oats to a powder.
Add oats to pecans; mix with baking powder, poppy seeds and salt.
In a separate bowl mix all the wet ingredients, adding in lemon zest, stir wet ingredients into dry and place in a pitcher.
Heat waffle iron to medium, brush with coconut oil and pour in just enough batter taking care not to add too much so it doesn’t spill out the sides.
Cook the waffles one by one and serve with berry jam, lemon curd, and maple or vanilla syrup.

Adaptations:

I adore lemon poppyseed, but my kids sometimes have an aversion to the seeds. They often get caught in Mia´s braces, so I often leave out the poppyseeds, skip the lemon zest and add a teaspoon of good quality vanilla extract instead. The vanilla balances with the pecans to create something fabulous, sweet and nutty. Spelt flour also works beautifully in place of the oats, so choose whatever you have on hand and digest most easily.

Challah with zaátar

eli@grego.com.mx (Eli Grego) — Sat, 30 May 2020 03:17:57 GMT

Challah with zaátar

I am obsessed with the earthy, tangy deliciousness called zaátar and what could be a better place for this amazing spice to shine than in the folds of a chubby challah for shabbat. Here is my favorite challah recipe adapted from the amazing Carine Goren with zaatar.

Ingredients:

300g organic bread flour
200g organic whole wheat flour
1 egg
⅓ cup sugar 1 tablespoon dry yeast
1 tablespoon fine sea salt
1 cup grapeseed oil
1 cup warm water

Instructions:

Place all ingredients in a stand mixer if you have one. Otherwise, throw everything in a large bowl and get kneading. Once the dough is even and smooth, place a bit of oil in a bowl, place your ball of dough on top and cover with a clean kitchen towel.
Leave to rise for a few hours (this will depend on temperature and altitude, but 4 hours seems about right) dough should double in volume.
Cut dough in 3 for an extra large challah or in 6 for two medium loaves.
Place a couple of tablespoons of zaátar in a small bowl and mix well with olive oil.
Roll out each segment into a long snake, it does not have to be perfect, I find that if I kind of pull at the dough, it lengthens very easily, and then rub the zaatar oil on the outer 2 snakes.
Braid.
Place on a parchment paper lined baking tray and rest for about an hour.
Meanwhile, preheat the oven to 350 F.
Bake for 25-35 minutes until golden on the outside and puffy in the center.
If you want a shiny crust, baste with an egg and add a bit more zaatar or sesame seeds over the top.

Raw lemon bars

eli@grego.com.mx (Eli Grego) — Sat, 30 May 2020 00:03:05 GMT

Raw lemon bars

I love a yummy lemon bar, but once I look at the ingredients, eggs and sugar, I am usually turned off. Here is a super clean version, crazy easy to make, super fresh and just the right balance of sweet and tart. Hope you love them as much as I do!

Ingredients:

Crust:

1 cup walnuts or almonds
¼ cup dried unsweetened coconut
6 large dates
¼ teaspoon salt
1 teaspoon ground cinnamon

Filling:

½ cup cashews, soaked for at least 2 hours
3 tablespoons coconut oil
Juice and zest of 2 lemons
3 tablespoons maple syrup

Method:

Place the crust ingredients in a food processor and blend. Use your fingers to press down in a mold. Place in freezer for a few minutes to set.
Blend filling ingredients in a high speed blender until creamy. Pour over crust. Place in freezer to set for 5 minutes.
Zest some lemon over the top or slice a lemon as thin as you can and use the slices to garnish the bars and add a bit more texture.
Remove parchment paper from mold and cut into squares.

Apple ginger silan cake

Wed, 20 May 2020 21:24:39 GMT

Apple ginger silan cake

Adapted from a recipe from Anna Jones, who I adore, this version that replaces molasses with silan (natural date syrup) is a keeper. It is both moist and for those of you who have memories of honey cake, the aroma of this cake will tickle your cellular memory in a beautiful way.

Serves 6-8

Prep time: 15 minutes

Cooking time 45 minutes

Cooking method: Baking

Dish type: Dessert

Ingredients:

250g spelt flour
1 teaspoon baking powder (aluminum free)
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon clove
1/2 teaspoon sea salt
150ml olive oil
120ml brown sugar
2 generous tablespoons silan (no sugar added)
2 eggs
4 apples
1 chunk fresh ginger

For the frosting:

60g butter , softened
1 tablespoon honey
Powdered sugar to taste

Directions:

Preheat oven to 400ºF (200ºC).
Mix the flour with baking soda, baking powder, salt and spices and whisk with a fork.
In a separate bowl, mix the olive oil, silan, sugar and eggs..
Grate the apples and ginger and add to wet mixture.
Fold in dry ingredients.
Pour batter into a well greased loaf pan and bake for 40-50 minutes.
To make the frosting, place the butter and honey in a stand mixer (or hand mixer) and beat with powdered sugar, adding the sugar until frosting reaches desired texture. (i must admit, I am pretty skimpy here because I try to use as little refined sugar as possible, so if you feel like skipping this step entirely, you could just slather a bit of butter and honey on your cake the next couple of days).

Raw chocolate salted tahini date caramels

Thu, 14 May 2020 01:41:37 GMT

Raw chocolate tahini salted date caramels

These decadent little treats are energy packed with all my favorite ingredients, tahini, an excellent source of protein, calcium and iron, dates, full of fiber and magnesium and raw chocolate made from antioxidant rich cacao.

Prep time: 15 minutes

Cooking time: 15 minutes

Type of dish: Dessert/Snack

Cooking method: double boiler

Recipe category: Dessert, Snack

Makes: 20-25 treats

For the caramels

Ingredients:

200g dates, pits removed
120g tahini
A good pinch of sea salt

Directions:

Place the dates and tahini in a food processor with sea salt and mix until a dough forms: (If it feels too runny add more dates).

For the chocolate

Ingredients:

½ cup cocoa butter
¼ cup cacao powder plus one tablespoon
¼ cup maple syrup
Pinch of cayenne pepper
Pinch of sea salt

Directions:

Place dates, tahini and sea salt in food processor and blend until a dough forms.
Roll into small patties and place on parchment paper to set in the freezer.
Melt cacao better in a small pan. Remove from fire and stir in remaining chocolate ingredients.
Dip caramels into the chocolate , add flaky sea salt over the top and place immediately in the freezer to set.
Eat for dessert, snack, energy as needed.

Apple crumble

Tue, 12 May 2020 22:55:23 GMT

Apple crumble

Ingredients:

500 g dry chickpeas
1 medium onion
2 garlic cloves
1 bunchs cilantro
1 bunch parsley
1/2 cup sesame seeds
1/2 cup almond flour
1.5 tablespoons ground cumin
1 teaspoon ground coriander
sea salt and pepper
1 teaspoon baking powder
1 teaspoon baking soda

Ingredients:

500 g dry chickpeas
1 medium onion
2 garlic cloves
1 bunchs cilantro
1 bunch parsley
1/2 cup sesame seeds
1/2 cup almond flour
1.5 tablespoons ground cumin
1 teaspoon ground coriander
sea salt and pepper
1 teaspoon baking powder
1 teaspoon baking soda

An ultra nourishing treat, my version of this comforting dessert is loaded with almonds and apples and leaves your kitchen smelling amazing.

Serves 6-8

Prep time: 15 minutes

Cooking time 45 minutes

Cooking method: Baking

Dish type: Dessert

Ingredients:

6 organic green apples (tart apples work best here, but any kind will do)
1 cup almonds
1 cup oat flour or spelt flour
1 cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground clove
Pinch of sea salt
100 gr. COLD butter

Directions:

Preheat oven to 350 degrees.
Mix the sugar with cinnamon and clove.
Core and slice apples thinly leaving the skins on. Reserve.
Lightly butter baking dish and assemble a layer of apples, sprinkle with a teaspoon of cinnamon sugar and repeat until reaching the last layer of apples.
Grind the almonds in a food processor to create a sort of almond meal, if making you own oat flour, throw the oats in too (stop before turning into a cream)
Add flour, the remaining spiced sugar, and salt and pulse until just incorporated.
Cut the cold butter into cubes and pulse repeatedly until you create a texture of coarse crumbs. Do not overmix.

Chicken Pakora

Tue, 05 May 2020 00:48:23 GMT

Chicken Pakora

Ingredients:

500 g dry chickpeas
1 medium onion
2 garlic cloves
1 bunchs cilantro
1 bunch parsley
1/2 cup sesame seeds
1/2 cup almond flour
1.5 tablespoons ground cumin
1 teaspoon ground coriander
sea salt and pepper
1 teaspoon baking powder
1 teaspoon baking soda

Ingredients:

500 g dry chickpeas
1 medium onion
2 garlic cloves
1 bunchs cilantro
1 bunch parsley
1/2 cup sesame seeds
1/2 cup almond flour
1.5 tablespoons ground cumin
1 teaspoon ground coriander
sea salt and pepper
1 teaspoon baking powder
1 teaspoon baking soda

This protein packed dish is spicy and comforting, it’s like a nourishing version of fried chicken. The chocke is breaded in spiced gram flour and then fried leaving a crispy flavor packed crust and tender juicy inside.

Serves 6
Prep time: 1 hour
Cooking time: 25 minutes
Type of dish: entree
Cooking method: fried
Tags: Ayurvedic cooking, Indian food, Indian street food, fried chicken

Ingredients:

500 g boneless chicken breast
1 cup gram (chickpea) flour
Juice of 3-4 limes
1 teaspoon ground cumin
1 teaspoon ground ginger
2 teaspoons turmeric powder
1/2 teaspoon chili powder
1 teaspoon garam masla
1 teaspoon mustard seeds or wholegrain mustard
Sea salt and fresh black pepper
Water
Grape seed oil for frying

Directions:

Cut the chicken into strips or chunks.
Place gram flour and all spices in a bowl.
Add lime juice and add water one spoonful at a time to thin mix until it is runny like pancake batter.
Add chicken strips, using a fork to dunk each one and coat well.
Refrigerate for at least 1/2 hour.
Heat oil in a frying pan, add chicken strips and fry until golden brown and the chicken is cooked through.
Drain on paper towels to remove excess oil and serve hot with raita for dipping.

Salmon Burger

Thu, 23 Apr 2020 22:27:03 GMT

Salmon Burger

Full of omega 3, these simple to make and delicious salmon burgers made from wild Canadian salmon are seasoned to perfection and totally free of fillers of any kind. Use a food processor to make a paste of half the salmon with herbs, ginger and mustard and it will bind beautifully to the freshly chopped cubes of salmon.

Prep time:

45 minutes

Cooking time:

10 minutes

Cooking method: Frying

Recipe category: Main dish, protein

Cuisine type:

I ngredients:

1 kg salmon
2-inch piece ginger
1 heaping tablespoon Dijon mustard
3 scallions
2 tablespoons fresh thyme
1 handful cilantro
A few sprigs of dill, if available

Method:

Cut the salmon in half and then cut half into chunks.
Place the chunks in the food processor with the remaining ingredients and mix until it looks kind of like tuna salad.
Then, chop the remaining half of the salmon into small chunks.
Mix it all together and season generously with sea salt and fresh black pepper.
Form into patties and place in refrigerator to chill for at least 30 minutes.
Place a bit of oil in a frying pan and fry until golden on both sides, taking care not to overcook.
Serve on a bun or in an iceberg lettuce leaf, add some avocado with plenty of lime juice, something spicy and a pickle of choice and I love to use microgreens for extra flavor, always fun if available. Otherwise use your imagination and enjoy!

Use this and all recipes you find here as a guide and play, experiment, adjust until you make this recipe yours.

Recipe yield: 6 people

Suitable for: pescetarian, paleo, pegan, gluten free, dairy free, sugar free, Mediterranean diets.

Roasted Veggies

Thu, 23 Apr 2020 22:25:19 GMT

Roasted veggies with miso sauce on brown rice and quinoa

Roasted veggies with miso sauce on brown
rice and quinoa

This is an amazing vegan protein rich and satisfying recipe for a delicious bowl. I like to mix the quinoa and brown rice for flavor and texture and then add roasted veggies in this lick your fingers miso ginger tahini sauce. I hope you enjoy!

Prep time: 15 minutes

Cooking time: 1 ½ hours

Type of dish: Entree

Cooking method: stovetop and baking

Recipe category: Main dish, protein

Serves: 4-6 people

For the sauce

Ingredients:

2 tbsp miso paste
¼ cup tahini
1 tbsp honey or maple
1 tbsp rice vinegar
1 tbsp fresh grated ginger
1 garlic clove
Ice water as needed to thin

Directions:

Toss all the ingredients together and blend.

For the veggies

Ingredients:

4 medium beets
4-6 carrots
1 bunch of dino kale

Directions:

Preheat the oven to 400 degrees.
Cut the carrots and beets in sticks , toss with olive oil, sea salt and pepper (on parchment if you have it) and bake on a high temp for about an hour.
Add the kale to the mix for the last 10 minutes.

For the grains:

Ingredients:

1 cup brown rice, soaked for at least 4 hours
1 cup quinoa

Directions:

Brown rice

Heat 1 tbsp sesame oil in a saucepan, add brown rice and stir, season with a drop of soy sauce, salt and pepper and add 2.5 cups water. Cover, bring to a boil, reduce heat and simmer until cooked and water is absorbed.

For the quinoa,

Heat a bit of sesame oil in a saucepan, add quinoa and season with soy sauce, salt and pepper. Add 2 cups water, boil, simmer on low heat until cooked through but bit mushy.

To serve:

Mix the cooked rice and quinoa, place the vegetables on top. Dress with miso sauce and sprinkle toasted seeds on top.

Enjoy!

Falafel

Thu, 23 Apr 2020 22:21:32 GMT

Falafel

Ingredients:

500 g dry chickpeas
1 medium onion
2 garlic cloves
1 bunchs cilantro
1 bunch parsley
1/2 cup sesame seeds
1/2 cup almond flour
1.5 tablespoons ground cumin
1 teaspoon ground coriander
sea salt and pepper
1 teaspoon baking powder
1 teaspoon baking soda

Ingredients:

500 g dry chickpeas
1 medium onion
2 garlic cloves
1 bunchs cilantro
1 bunch parsley
1/2 cup sesame seeds
1/2 cup almond flour
1.5 tablespoons ground cumin
1 teaspoon ground coriander
sea salt and pepper
1 teaspoon baking powder
1 teaspoon baking soda

Ingredients:

500 g dry chickpeas
1 medium onion
2 garlic cloves
1 bunchs cilantro
1 bunch parsley
1/2 cup sesame seeds
1/2 cup almond flour
1.5 tablespoons ground cumin
1 teaspoon ground coriander
sea salt and pepper
1 teaspoon baking powder
1 teaspoon baking soda

Method:

Place half the chickpeas, cilantro, parsley, onion and garlic into the food processor and mix until a paste forms. Season with cumin and coriander, salt and pepper and add mix.
Place in a large bowl and repeat the process by first mixing the herbs, onions and garlic, then add the chickpeas and bread.
Place the mix into a large mixing bowl, stir in sesame seeds, baking soda and add almond flour little by little and mix well. You want the falafel to form into balls. You can roll the balls in sesame seeds.
Chill in the fridge for about an hour to help stiffen mix or roll balls and refrigerate.
Heat oil and deep fry until golden brown on both sides.
Serve immediately.

Ginger Silan

Thu, 23 Apr 2020 22:18:04 GMT

Ginger Silan

This moist and spicy treat was inspired by a recipe from the amazing Claire Ptak and my obsession with silan, pure date syrup. I can´t make this very often because I can´t stop myself from nibbling at it nonstop. It is crumbly and moist and perfect in every possible way!

Prep time:

20 minutes

Cooking time:

50-60 minutes

Type of dish: Dessert

Cooking method : Baking

Tags:

Vegetarian, spiced, ginger, tea cake, moist, silan

Ingredients:

150g ginger

300 g flour

1 teaspoon ground cinnamon

½ teaspoon ground clove

200 ml grapeseed oil

250g silan

150g piloncillo (or brown sugar)

1 cup (225ml) boiling water

2 teaspoons baking soda

2 eggs

Glaze

Juice of 1 lemon

Powdered sugar

Method:

Preheat oven to 300 degrees F
Pulverize ginger in a food processor. Reserve.
Mix flour with cinnamon and clove and a pinch of salt. Whisk with a fork.
Place silan, oil and piloncillo in a bowl. Mix well.
Add baking soda to boiling water. It will begin to foam, pour into silan mix and mix clockwise. Add in ginger and then flour taking care to mix in the same direction to avoid clumping.
Beat eggs gently and stir into mix in the same direction.
Pour into a well greased mold and bake for about 50 minutes.
Once cake has cooled, zest lemon into a bowl, add in lemon juice and add powdered sugar until a glaze forms. Spread over the cake and enjoy!