Search results for Rebecca Holden

NBC Bay Area's Brent Cannon Speaks with "Freedom" Film Maker Rebecca Tickell about alternative energy. She will hold a Screening of her new Film and a Q&A on Thursday, August 18th at the David Brower Center in Berkeley.

Rebecca Charlton (Lactation Educator & Registered Dietitian, Childrens Hospital Los Angeles)

From the movie Harvard Man - Alan (Adrian Grenier) struggles to hold it together on an airplane after consuming LSD and having strong hallucinations of the passenger Teddy (Eric Stoltz) seated next to him.

How to Make Vegan Gluten-Free Pumpkin Pie - as part of the expert series by GeoBeats. Hi, I am Rebecca Corby with Green Island Catering and today I am going to show you how to make a very easy delicious pumpkin pie. And this is what the pumpkin pie looks like. And I am going to just go through the ingredients with you. Now, if you want to make the pumpkin pie completely from scratch you would want to use a pie pumpkin, so not the big jack o' lantern style pumpkin. But since we are making an easy pumpkin pie you can go ahead and just use pumpkin puree. So you are going to want to blend the following ingredients in a blender or using a mixer to make the filling. You are going to use one can of pumpkin puree, you are going to use one cup of coconut milk, a quarter cup of corn starch, and the corn starch is going to help the pie hold together in place of the eggs, since we are not using eggs. You are going to use 3/4 cup of evaporated cane juice. Evaporated cane juice is a vegan form of sugar. It is a less refined form of sugar, and the reason it is vegan is because refined sugar uses animal products in the processing. We are also going to add 1/4 teaspoon salt, 1 teaspoon of vanilla, and 2 teaspoons of pumpkin pie spice or apple pie spice. You will notice that these are almost identical, I have apple pie spice so I just used that. If you do not have that you can just use cinnamon. So those ingredients are going to get blended together, and then you have your pie filling ready to pour into your pie crust. For your pie crust there is a couple different options. You can find a ready-made pie crust, just check the ingredients to make sure that it is vegan. Or you could make your own crust. For this particular one I made a pecan crust, it also happens to be gluten-free, so this pie is not only vegan, it is gluten-free. For the pie crust what I used is pecans with some brown rice flour, and I used 1 1/2 cups of pecans and 1 cup of brown rice flour. And also I added a little bit of cinnamon and 1 tablespoon of our evaporated cane juice. And what you do is just process this in your food processor until the pecans resemble the flour, so they break down. Then you are going to go ahead and add 1/4 of a cup of vegan butter. And what you want to do is cut this into chunks before you add it to the food processor. And I brought two different types of vegan butter to show you; both of these I found at the regular grocery store. This one actually says vegan on the side, so if you turn it over you can actually see and then you know it is. On this one says on the front that it is guaranteed all vegetable, and then if you go ahead and read the ingredients you can verify that it is just made of vegetable oils and soy milk. And so there is two different options for the butter. And you just pulse that with the pecan meal and the brown rice flour and then you also want to add two tablespoons of water and then you just press it into your pie plate, you do not need to pre-bake it and it is all ready to go. So after you have pressed your pie crust into the pie plate and you have blended up all of your filling ingredients, you just pour it in. And then I am going to show you a trick that I do to make sure that the edges of the pie crust do not get burnt. Some of you may have what is called a pie shield at home. If you do not you can just make one really simply with some aluminum foil. So to make a shield for your pie crust, just pull off a piece of aluminum foil. Make sure that it covers the length of the pie pan. And then you are just going to fold it up into quarters. And just take a pair of scissors, hold it over the pie pan and just cut around so that it is a circle, this way you know it is going to be a circle. And then you want to also cut out the hole in the middle, because you just want to make a shield for the edges of the pie crust. Then when you open it up, you have a pie crust shield. And I like to just stretch it out and fold down the edges to help anchor it on to the pie plate. And then you can just place this over the top so the that crust would not get burned. This pumpkin pie you want to bake at 375 degrees for 50 minutes, so just under an hour. And then you want to take it out, let it cool completely to room temperature, and then chill it so it that sets up firm. So far all of the ingredients I have showed you to make this vegan and gluten-free pumpkin pie you can find at your regular grocery store. However if you want to splurge on something a little extra special, you can go to your local health food store and find this vegan whipped cream. This one is called Rice Whip, it is made with rice milk. It is also soy-free in addition to being dairy-free and gluten-free. This is a lot of fun to use for apple pie, pumpkin pie, all kinds of other desserts. We will just go ahead and add a little garnish to our pumpkin pie. And then I like to take some of the extra pecans that I have left over from the crust and just sprinkle these around. And there you have a vegan gluten-free pumpkin pie for the holidays. Enjoy!

Ever wondered how florists get their arrangements to stay so perfectly in place? The secret is in the floral tape grid they create to hold the flowers exactly where they want them. Floral designer Rebecca Cole shows how to make a taped grid, and then how to create a perfect centerpiece with it.