Summer is here!  It is now the norm to find the temperature in the 3 digit format.  I am from Alaska, I am used to double digit weather, even single digit… but triple digit weather??!!   To help cool our inner cores I made some creamy Popsicles that only require 4 ingredients!  It can’t get to much easier than that.  If you too are living in warmer climates, keep the following in mind:

• Drink plenty of fluids throughout the day to prevent dehydration.  Water, fruit juices and juice drinks are best.  Do not wait until you are thirsty to drink.  Parents should be sure children get sufficient fluids as well.
• Eat healthy Blackberry Coconut Cream Popsicles!
• Minimize alcohol and caffeine because they dehydrate the body.
• Eat healthy Blackberry Coconut Cream Popsicles!
• Wear lightweight, light-colored, loose-fitting clothing.  When spending time outdoors, avoid direct sunlight, wear a hat and use a sunscreen with a sun protection factor (SPF) greater than 15 to protect yourself against sunburn.
• Eat healthy Blackberry Coconut Cream Popsicles!
• Slow down and avoid strenuous activity.  If you must do strenuous activity, do it during the early morning or late evening hours when it is cooler.
• Eat healthy Blackberry Coconut Cream Popsicles!

Yields 9 / 3 oz Dixie cups

Ingredients for Coconut Layer:

• 2 cups thick coconut cream
• 1/4 cup agave nectar

Ingredients for Blackberry Layer:

• 10 oz frozen blackberries, thawed (buy organic only!)
• 1/4 cup agave nectar

Preparation:

1. In the blender combine the ingredients for the coconut layer and pour into a separate container so you can blend the blackberry layer.
2. Combine the ingredients in the blender to make the blackberry layer.  Blend until nice and creamy.  As an option (which I did)  I strained the blackberry mixture through a nut bag to remove the seeds.
3. Snip the top edge of the Dixie cups with scissors for easy peeling.
4. Fill by alternating the coconut and blackberry layer till the cup is full.
5. I poked the Popsicle stick into one of the blackberries to help it stand in place, not to mention a fun surprise to find in the center of the Popsicle.  Place the stick in the middle of each Popsicle and freeze 4-5 hours before serving.

Original Post at Blackberry Coconut Cream Popsicle

Oooh chocolate mousse pudding pops!  These are devilishly yummy!  I have been making tons of Popsicle pops as of late, mostly because I had some fresh produce that just needed to be used.  I refuse to lose fresh food to the compost pile!  So last night as I was browsing through the fridge I found 2 avocados that were crying for some attention.  I held my breathe as I took them out because I thought for sure they had been neglected for to long and I was going to have to trash them.  I grabbed my knife and I slid it around the avocado, slicing it in half.  As I pulled the two halves apart I was greeted with the most perfect green flesh!  Shew!  They were gorgeous!  I was going to make the Chocolate Mousse recipe, which I did , but I reinvented it into a pudding pops!  After I made the mousse I spooned it into a piping bag to make it easier to get into 3 oz cups.  It worked perfectly except that I forgot to tap the cups to get the air pockets out, that is why you see little voids on the side.  They don’t freeze rock solid which is great because it makes an even more decadent, creamy pudding pop!

When I made these pops I used 3 oz plastic cups instead of the waxed Dixie cups and I have to share that I will be using the plastic cups from this point on.  It only took about 10 seconds of holding it in the warmth of my hand to release the pop.  I hope you enjoy these as much as we do.

Ingredients: Yields 2 cups of batter

• 1 1/2 cup mashed avocados
• 3/4 cup raw cacao powder
• 1/2 cup Medjool dates, soaked
• 1/2 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• 1/2 cup water

Preparation:

1. In your blender combine the dates, agave and vanilla until smooth.
2. Add the mashed avocados and cacao powder.  Blend again until nice and smooth, stopping  every once in a while to scrape the sides down.
3. Add the water and blend until nice and creamy.
4. Using 3oz plastic cups filling them to the top, tapping them slightly to work out any air pockets.
5. Poke in popsicle sticks and freeze.

Original Post at Chocolate Mousse Pudding Pops

Rum infused raisins, pffft…those are drunken raisins if you ask me!  haha  In this recipe you can use real rum or you can use rum extract, your call.  I made one batch with the real stuff and I had a hard time keeping my husband out of them.  He was snacking on them all day.   If you are not a fan of tahini, don’t let this recipe scare you away.  Simply omit it!  You can either replace it with another nut butter or not worry about it at all.  The volume of its absence won’t effect the recipe.  My husband enjoyed it but thought that it could be a tad bit sweeter so I upped the agave from 1/2 to 3/4 cup.  It really depends on your sweet tooth.   As you are taste testing your batter keep this in mind: warm ice cream tastes sweeter than frozen ice cream.

Temperature of food  affects its flavor. Warm foods generally taste stronger and sweeter than cold foods. For example, melted ice cream tastes much sweeter than frozen ice cream.  There are two reasons for the effects of temperature on flavor. The volatility of a substance is increased at higher temperatures, and so it smells stronger.  Taste bud receptivity also is an important factor.  Taste buds are most receptive in the region between 68 and 86 degree F and so the taste will be more intense in this temperature range.  Remember to keep this is mind as you are taste testing recipes, temperature can fool you.

Ingredients:

• 2 cups raw cashews, soaked 2-4 hours or more
• 2 cups young Thai coconut meat
• 1 cup raw almond nut milk
• 2 cups raisins (quantity split, see below)
• 3/4 cup raw agave nectar
• 1/4 cup raw tahini butter
• 1 Tbsp vanilla extract
• 1/2 tsp sea salt
• Rum extract – see below

1. Over-night step:  take 1 cup of the raisins and soak them in the rum (extract) overnight.  The other cup of raisins will be blended in with the rest of the ingredients.
2. In a high-speed blender, combine all the ingredients until completely smooth, except for the rum soaked raisins.  This may take a good 3-4 minutes.  You don’t want any graininess left from the cashews.  Be sure to stop the blender every once in a while to test the texture.  Once it is nice and smooth you can move on to the next step.
3. Put the lid on your blender container and place it in the fridge or freezer for 1 hour so it can chill.
4. Add mixture to your ice cream machine a little at a time, alternating with the drained, soaked rum raisins, and process according to the manufacturer’s instructions.  This step takes about 25 minutes.
5. Transfer the ice cream to a freezer-proof container that is airtight.   To be honest, we love eating it straight from the ice cream machine because it has a soft-serve like consistency.  Oh yum!

Rum Extract Infused Raisins:

• 1 cup raisins
• 6 tsp rum extract in 1 cup water (or use straight Rum)
• Soak over-night

Original Post at Tahini Ice Cream with Rum Infused Raisins

One can never have enough “cheese” recipes in their arsenal.   My husband is a snacker, more like a grazer, so I like to keep the kitchen stocked with raw treats  that he can indulge on whenever the mood strikes.  This dip can be used in so many ways; dip your veggies in it, pour over lightly steamed veggies, dip your chips or crackers, eat it with a  spoon (sheepishly looks away), spread it on a wrap or sandwich or or or…. I used a can of green chillies for this recipes.  If you are 100% raw you can use raw, fresh chillies, diced or just omit them.  But they do add a nice flavor to this yummy cheese dip.

Ingredients: yields approx. 2 cups

• 1/4 cup cold-pressed olive oil
• 1 1/2 cups orange or red bell pepper (use organic, it’s on the dirty list)
• 1/2 tsp minced garlic
• 1 cup raw cashews, soaked 2 hours
• 1 tsp sea salt
• 1/4 cup nutritional yeast
• 1/4 tsp turmeric powder
• 1/4 tsp onion powder
• 1/2 tsp dry mustard powder
• 1/4 cup canned green chillies
  
  

Preparation:

1. Rough chop the bell pepper then put it in the blender.
2. Add the remaining ingredients (except for the oil), in the listed order, into the blender.  Blend until smooth and creamy.  This may take up to 5 minutes.  It depends on the blender!
3. Once the “cheese” sauce is smooth, while the blender is running, drizzle in the olive oil.  Don’t over-mix, just blend until combined.
4. Store in a glass, air-tight container for up to a week.

Equipment Needed: (my personal recommendations)

• blender

Original Post at Queso Blanco Mexican Cheese Dip

Mother Nature keeps turning up the thermostat here in Tucson.  If someone could distract her, I could try to sneak in and turn it down when she isn’t looking.  My husband and I play the “thermostat game”… “Look sweetie, a bight and shiny object!”  haha Just kidding, just kidding.  Today, I made this cold treat with Bob in mind.  He spent a good chunk of the day outside in the warm temperature of 90 degrees.  Shew!  I knew when he came home, this refreshing treat would be well received.   I realize that Fage Greek Yogurt is not a raw product.  Normally, I would make a raw yogurt from young Thai coconut meat, but I didn’t have any on hand and this is one of his favorite yogurts, so I went with it.   Below I shared a recipe  on how to make raw coconut yogurt if interested.

Fage Greek Yogurt is made of 100% natural ingredients, (it is rBGH-free which is an artificial growth hormone) it contains no added sweeteners, thickeners or preservatives and no powdered milk, powdered cream or powdered protein.  Just whole milk, cream and cultures go through our unique straining process to create this blissful, low-calorie taste experience.   In fact, approximately 4 pounds of raw milk are needed to make just one pound of Fage Total Greek Yogurt.

I had to giggle out loud as I was taking pictures for this post.  It is rather challenging as a left-handed person to pipe the yogurt mixture into the pop-up mold blindly with my left-hand while I struggled to hold the camera in my “Awkward” hand. I was trying to remain steady, see in the viewfinder and keep my yogurt pointed in the right direction.  Did you know that cameras are build for right-handed people?!  It reminded me of when I played baseball. I was one of those odd ducks who would be out in the left field, mitt in left hand… the ball pops in the air (the crowd gasps) Amie Sue runs blindly all over the field because the sun was in her eyes, yea yea, that’s the ticket, the sun was blinding me! The ball was high in the air, silence came over the audience and all you could hear was the whistling of the ball as it sailed through the sky…. I caught it!!!  Then had to rip my glove off so I could throw with my left hand too.  Never quite learned how to catch with one and throw with the other.  Anyway, I got a bit side-tracked there…

I bet you are wondering where in the heck I got those neat push-up pop containers!   You can order them here.   They are so much fun and add something special to the whole experience.   Plus, you can wash and reuse them and I love that idea.  You can use any Popsicle mold or even Dixie cups.  This will alter how many or how few of them you can make with one batch.

Ingredient:

• 4 cups young Thai coconut meat (6-8 coconuts)
• 1 cup young coconut water
• 2 capsules or 1/4 teaspoon probiotic powder

Preparation:

1. Open 6-8 coconuts to get 4 cups of coconut meat. Pour the coconut water in a pitcher to save for later.Scoop out the coconut meat to get approximately 4 cups. Make sure there are no bits of shell in the coconut meat.
2. Blend the coconut meat with about 1 cup of young coconut water or plain water.  Blend until the coconut meat is smooth and creamy.
3. Pour contents of your blender into a  clean glass bowl and mix in  two capsules full of your favorite probiotic powder with a clean spoon.
4. Put the bowl in the dehydrator and set the dehydrator at 100 degrees F.  The yogurt should incubate for about 3-6 hours.
5. You know it’s ready when it has a fluffy consistency.  It will store in the refrigerator for at least 10 days.

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OR if you don’t have probiotic powder..

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Ingredients:

• 1 cup young Thai coconut meat
• 1/2 cup coconut water
• 2 tsp raw agave nectar
• 1 Tbsp fresh lemon juice

Preparation:

1. Blend all ingredients until smooth and creamy.

Original Post at Yogurt Berry Pushup Pops

You will notice in this recipe that you use less water in the soaking process of the flax seeds.  This is so you can make a denser cracker that can hold up to a good dip or spread.  This is to make up structurally for the lack of raw veggies in this recipe.  But you can be sure this cracker, while it may appear to be plain and simple, packs a wonderful savory punch with an Italian flare.

Recipe modified from the book: Going Raw

Ingredients:

• 2 cups of flax seeds (I used 1 cup each of golden and dark seeds), see below
• 1/2 cup dried tomato powder, see below
• 1/4 cup minced onion
• 2 Tbsp Brags Aminos or Tamari
• 2 Tbsp fresh lemon juice
• 2 tsp Italian seasoning
• 2 garlic cloves, minced

Preparation:

1. Soak flax seeds in a large bowl with 2 1/2 cups of water.  Soak for a minimum of 4 hours, can soak overnight as well.  Cover the bowl and leave it on the counter during this process.  The seeds will soak up the water.
2. In a large bowl, combine all of the ingredients and mix well.
3. Get your dehydrator trays ready.  You want to start your crackers off on the teflex sheet that comes with the dehydrator.  If you don’t have teflex sheets you can use parchment paper. Don’t use wax paper,  they will stick!
4. Using the 1 Tbsp size cookie scoop,  dip the scoop into the batter and level it off with a spatula.  So have the cookie scoop in one hand and a spatula in the other.  In time you will create a steady rhythm.  Place the cracker batter on the teflex sheet with a little space between them.  The batter will spread out a bit.  If you have an Excalibur 9 tray dehydrator, you can fit 25 crackers per tray.  Continue this process until you have used up all the batter.
5. Dehydrate the crackers at 105 degrees for approximately 5-8hours.  Flip the teflex sheet over onto the mesh sheet and peel the teflex off.  Continue drying for another 10 hours or until dry.
6. Once they are done and cooled, place in an airtight container.

Equipment Needed: (my personal recommendations)

• Food processor or blender
• Dehydrator

Original Post at Italian Sun-Dried Tomato Flax Cracker (nut-free)

Salted Caramel Macaroons… mmm, don’t those just sound divine.  I am sure you have already quickly glanced over this recipe and are trying to figure out where the caramel part comes into play.  The secret ingredient that adds to the rich flavor of caramel is lucuma!  Lucuma is considered a healthy alternative sweetener as it lends a sweet taste to recipes, but is very low in sugars.  It has a distinctively sweet fragrance and full-bodied, maple-like taste.  If you can’t find lucuma locally there are many different vendors online where you can order it.  You may question  whether or not you can substitute it with another ingredient or leave it out… my answer is… you could but you will lose that caramel note that we are after.  If you must sub it out, try maple syrup (not raw), then add the agave in slowly, taste testing as you go.  You may not need as much.  One cup of agave may seem like a lot of sweetener but keep in mind that this recipe makes 40 cookies!

Recipe adapted from Cafe Gratitude

Ingredients: yields 40 cookies

• 1/4 cup lucuma powder
• 3 cups dried coconut flakes, unsweetened
• 1 cup raw agave nectar
• 1 1/4 cup raw pecans, (fine ground in blender or coffee grinder)
• 1 Tbsp vanilla, alcohol-free
• 1/3 cup raw coconut butter/manna (melted)
• 1 1/2 tsp sea salt

Preparation:

1. Combine all ingredients in a food processor, using the “S” blade.  Just mix long enough to blend together.
2. Drop dough by rounded tablespoon onto dehydrator screen.  I used my small cookie scoop.
3. Dehydrate at 105 degrees for 24 hours.
4. Store in air-tight containers.  These will freeze well for those last minute engagements.

Equipment Needed: (my personal recommendations)

Food processor

Dehydrator

Original Post at Salted Caramel Macaroons

My husband needed some sweet loving… so that’s exactly what I  dished  up!  With each passing day, I find myself amazed  how fast the days are flying by.  We have so many new adventures taking place in our life that I rarely remember going to bed or even waking up… am I coming or going?  Did I put that plate down or was I just picking it up?  Ever have one of those days?  Regardless of how hectic things are,  it is important that we stop to remember those special people in our lives, the one’s who make us smile and warm our hearts.  My husband… the man of my dreams.  He stands beside me through everything, gives me strength, and gives me encouragement. Sometimes I have to just slow down a tad and tell him how much I love and appreciate him!  If you have a special “somebody” in your life… stop what you are doing (that means reading this post) and go tell them, call them, whatever it is you need to do to get them within earshot.  Life is to short to let these moments slip by.  Then come back and make this recipe and serve them some sweet loving!

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Ingredients: yields 8×8 pan

• 3 cups raw walnuts (soaked & dehydrated)
• 1/8 tsp sea salt
• 2/3 cup  raw cacao powder
• 16 pitted medjool dates
• 1 tsp maple extract
• 2 tsp filtered water
• 3 bananas, ripe, mashed
• caramel sauce (see below for recipe)
• 1 cup chopped walnuts (for topping)

Preparation:

1. Place the walnuts and salt in a food processor fitted with the S-blade process until finely ground.  Add salt and cacao powder and give it a few pulses to mix.
2. Add the dates, vanilla, extract, water and process until the mixture begins to stick together.
3. Line a 8×8 cake pan with a parchment-paper or lightly grease with coconut oil
4. Pour the chocolate mixture into the pan and distribute it evenly.  Press down with your hand to compact.
5. Mash bananas with a fork and spread it on the cake layer.
6. Place in dehydrator at 145 degrees for 1 hour if you want to serve it warmed or just eat, dehydration is not necessary.
7. Sprinkle chopped walnuts on the cake then drizzle caramel sauce on top and serve!

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Ingredients for caramel:

• 1/2 cup of raw almond butter
• 1/2 cup maple syrup or raw dark agave syrup
• 1/2 cup date paste
• 2 tsp vanilla extract
• 1/8 tsp salt

Preparation for caramel sauce:

1. Place all ingredients in a high-powdered blender and process until smooth.
2. Stop occasionally to scrap the sides down.
3. Store in the fridge in a glass container for approximately 2 weeks. To soften, leave out at room temperature for a few hours.

Original Post at Chocolate Banana Tart with Caramel Sauce

One of the staples in our kitchen is lemons.  Once a week, I juice 2 lbs of lemons.  That is one bag from Costco.  My husband loves fresh squeezed lemonade.  So, I keep a jar of lemon juice  in the fridge and throughout the week I add some juice to a mason jar,mix in ice, agave nectar and water.  It’s so refreshing and it puts a smile on his face.  Anyway,  this always leaves me with a pile of lemon peels.  I use them as is to scrub my sinks with, boil them to add a wonderful scent into the air but often I just have to many to deal with.   When I learned about this little trick, I was so excited!   My dear girlfriend, Mrs. Green will be so proud of me!  Hmm, I am going to make a jar for her.  Shhh, don’t tell her, I want it to be a surprise.  You know, this would make a wonderful gift for someone.  I mean, what woman wouldn’t want a bottle of cleaner for that special occasion? lol  Have a new neighbor who moved in down the block?  Why not make a basket up with some citrus cleaner, some new rags, and a CD of up-beat music so they can dance with the mop as they clean away?

Don’t have enough citrus skins to make a full jar?  That’s OK.  Get a jar started.  Add whatever skins you have on hand and cover with white vinegar, place the lid on the jar and let it sit till you have more to add.

Ingredients:

• Citrus peels
• white vinegar
• mason jar with lid
• patience

Preparation:

1. Fill a glass jar with clean chopped citrus peels.
2. Pour vinegar over the peels until they are completely submersed and screw the lid on the jar.
3. Allow the concoction to sit, occasionally shaking the jar to mix the liquid.
4. After 10-14 days, pour the concoction through a mesh strainer and into a spray bottle.
5. Use the cleanser to clean counter-tops, stove-tops, appliances, floors and glass.

Tips:

• As a Spray cleaner:  To use as a spray cleaner combine one part citrus vinegar solution to three parts water, and put in a spray bottle.
• As a Floor cleaner:  To use on flooring, add 1 cup of the citrus vinegar solution to 2 gallons of water.

MY PHILOSOPHY OF HOUSECLEANING!

I don’t do windows because … I love birds and don’t want one to run into a clean window and get hurt.

I don’t wax floors because … I am terrified a guest will slip and get hurt then I’ll feel terrible.

I don’t mind the dust bunnies because … They are very good company, I have named most of them, and they agree with everything I say.

I don’t disturb cobwebs because… I want every creature to have a home of their own.

I don’t Spring Clean because…  I love all the seasons and don’t want the others to get jealous

I don’t pull weeds in the garden because…  I don’t want to get in God’s way, HE is an excellent designer!

I don’t put things away because… My husband will never be able to find them again.

I don’t do gourmet meals when I entertain because… I don’t want my guests to stress out over what to make when they invite me over for dinner.

I don’t iron because … I choose to believe them when they say “Permanent Press”

REMEMBER . . . .

A clean house is a sign of a broken computer.

Original Post at Citrus Cleaner

This recipe just sort of happened… I am going to refer to it as the Big Bang Theory.  I stepped into my kitchen, started pulling ingredients out onto my counter and ka-boom!   Flavors and shapes just started forming.  Roll it in a ball, it’s a truffle?  No. Flatten it and it’s a cookie?! No.  Press it flat and square it up and it’s a bar?  Naw.  Crumble it up on the dehydrator sheet and it’s a granola? Nope! Put the batter in a piping bag and it’s… it’s…it’s a cereal!  Yea, yea that’s the ticket!  I mean, this recipe could be anyone of those things that I just mentioned but the more I played around, the more I started craving a cereal.  A long-lost food that I just don’t indulge in that much anymore.   I miss snuggling up on the end of the couch, watching the Flintstones (HUGE fan) with my cereal bowl right under my chin as I blindly spooned in bite after bite of cereal and let’s not forget to mention the milk that was always dripping from my chin.  Aaah, sometimes I wish life was as simple now as it was back then.

In the picture above, I mixed this cereal along with another new creation, Cacao Buckwheat Puff Cereal.  I took this to my girlfriend this morning for her to have for breakfast.  She shot me an email later in the day that read, “I did love the cereal.  It was the perfect mix of sweet and non-sweet, of crispy and chewy!!  I could eat it without milk like trail mix or with milk…both ways were delicious!”  Now, it doesn’t have to be paired with the other cereal, it just added another level of depth.  Serve it up with your favorite nut milk, turn on the Flintstones and lose yourself!

Ingredients:

Dry Ingredients:

• 2 cups gluten-free oat flour
• 2 tsp ground cinnamon
• 1/2 cup lucuma sweetener
• 1 scoop Sun Warrior Vanilla Protein powder (optional)

Wet Ingredients:

• 3 bananas, ripe
• 1/4 cup almond milk
• 1 cup natural peanut butter
• 1 tsp vanilla extract
• 1 tsp stevia liquid (I use NuNaturals)
• 1/2 cup raisins

Preparation:

1. In the food processor using the “S” blade, make the oat flour.  Add in the lucuma and cinnamon and pulse to mix.  Put in a small bowl and set aside.
2. In the same food processor bowl, combine the “wet ingredients” until it is a sauce like texture.  Now add in the dry ingredients and combine.
3. Place the dough in a piping bag fitted with a large tip.  Pipe the dough out in long strip onto the teflex sheet that fits your dehydrator.
4. Dehydrate on 105 degrees for approx. 8 hours or until dry.  Slice the sticks into bites size pieces for your cereal.
5. Option: you can spread this batter out onto the teflex sheet to dry it and then just break it into pieces to create your cereal.
6. Store in a glass airtight container in the fridge to extend the shelf life.
7. Serve with nut milk for a nutritious breakfast or eat by the handful for a mid-afternoon snack.

Equipment Needed: (my personal recommendations)

• Food processor
• Blender
• Dehydrator
• Offset Spatula
• Spice Grinder or Magic Bullet

Original Post at Peanut Butter Banana Raisin Cereal

I will admit, I was a huge fan of boxed cereal growing up.  It was a staple in our pantry.  I loved every single cereal that  ever existed.  Everything from Coco Puffs to All Bran… yes, All Bran, I was a weird child and I guess a whole lot hasn’t really changed.  Well, other than I don’t eat boxed cereal anymore.   Now, I am not here to claim that this recipe tastes JUST like Coco Puffs, this just is my take on it.  I was just looking to make a raw cereal that had crunch, softened a bit in milk and created a yummy chocolate milk that was left in the bowl after the last spoonful,  in which the sacred act of raising the bowl to the lips and partaking of this luscious liquid took place.  You know just what I am talking about.  :)

I might not have been able to create perfectly round balls that with that light crunch/pop in the mouth when you bite down, but then again my recipe doesn’t the contain the following either:

“Ingredients: sugar, corn meal, cocoa, canola and/or rice bran oil, corn syrup, corn starch, modified corn starch, cocoa processed with alkali, salt, calcium carbonate, fructose, beet powder and caramel color, trisodium phosphate, artificial flavor.  Freshness preserved by BHT.”

So, if you are OK with NOT eating all that stuff, and would love to enjoy a bowl of raw, gluten-free cereal, please try this!

Ingredients:

• 2 1/2 cups sprouted buckwheat
• 1/2 cup raw cacao nibs
• 1/2 cup date paste
• 1/4 cup almond butter
• 1 tsp stevia liquid (I use NuNaturals) optional
• 1 1/2 Tbsp raw cacao powder
• Pinch of Salt

Preparation:

1. In a large bowl combine date paste, stevia, almond butter and cacao powder.  Mix well then add  the remaining ingredients and mix well.
2. Spread this mixture out onto the non-stick Teflex sheets on your dehydrator trays.
3. Dehydrate on 105 degrees for about 8 hours or until dry.  Once dry, break into smaller pieces.
4. Store in a glass airtight container.  This will freeze well too!
5. Serve with nut milk for a nutritious breakfast.

Here I have the cereal spread out on the telfex sheet, ready for the dehydrator.

Can yo spot the little “tails” on the sprouted buckwheat?

Original Post at Cacao Buckwheat Puff Cereal

These wraps turned out just gorgeous.  They look cooked don’t they?  Not to worry, they were only dehydrated.  We can thank the sun-dried tomatoes for their color variances and beautiful look.   This recipe can be quite versatile; you can spread the batter out thinly to make wraps, keep it more thick to make bread-like crackers or refrain from spreading it out to much and end up with a real hardy cracker.  Don’t you just love having that control?!  Make one batch of batter,  split it up and make a little of all of them!

Recipe modified from: Sweetly Raw

Ingredients: yields 5 cups batter / 18 / 6″ wraps

• 5 plum tomatoes, chopped
• 1 cup sun-dried tomatoes, soaked in warm water for 30 minutes
• 3/4 cup raw flax meal
• 1/4 cup raw sunflower seeds, soaked for minimum of 2 hours
• 1/4 cup black sesame seeds
• 2 Tbsp tamari or nama shoyu
• 1 tsp dried oregano
• 2 tsps dried basil
• 1 clove garlic
• 1/4 tsp ground black pepper

1. In the blender puree the 5 tomatoes first.
2. Combine all of the ingredients except for the sunflower and sesame seeds until it creates a thick sauce.
3. Now add the seeds and blend till mixture is thick and uniform, don’t puree the seeds (don’t lose all the texture).
4. To make circular wraps, pour 1/4 cup of the mixture onto a teflex dehydrator sheet and use a spatula to spread it out evenly, in a circular motion.  This should spread out to create a 6″ circle.
5. Dehydrate at 105 degrees for 2 hours.  Flip the bread onto the mesh screen and peel off the teflex sheet.  If the teflex doesn’t come off to willingly, continue drying for about another hour.  Then try again.  After the wraps are on the mesh sheet continue drying for about 4 hours.  Check every once and a while, stopping the process once the desired dryness is achieved.
6. If you are making crackers and the batter is thicker, allow them to dry for about 4-6 hours before you try to flip them onto the mesh sheets, again if the teflex doesn’t peel off easily, dry a bit longer.  Once you can peel off the teflex sheet and they are on the mesh sheet, score them into desired sized cracker shapes and continue drying for 6-10 hours.
7. 

Tip:  When spreading the batter to make your circular wrap use a spatula or off-set spatula, use a light hand and hold it almost flat so you can spread the batter evenly.  Turn the tray as you create the circle.  If your batter is a tad sticky, it helps to dip your spatula in water.  Again, the key is to use a light hand and be gentle.  Soon you get the hang of it.

Equipment Needed: (my personal recommendations)

Food processor or blender

Dehydrator

Now that’s a WRAP!

Filling:

• 2 large Romaine lettuce leaves
• 1 cup alfalfa sprouts (you may substitute clover sprouts, if you wish)
• 1/2 ripe avocado, sliced
• 6 thin slices of cucumber
• 1/2 Roma tomato, sliced
• 6 thin slices of onion
• 1 tablespoon dressing

Original Post at Sun-Dried Tomato and Sesame Wraps (nut-free)

Hmm, how to describe these kale chips.  Let me see if I can come up with a few words to express my thoughts about them… tasty, appetizing, scrumptious, yummy, luscious, delectable, mouthwatering, delightful, lovely, wonderful, pleasant, enjoyable, appealing, enchanting, ambrosial, savory, mouth-watering, toothsome, choice, flavorful, wait, wait, there must be more!

• Are you Dutch?  Then I say, “heerlijk, kostelijk, overheerlijk!”
• Are you French? If so then to you I say, ” dylicieux, savoureux!”
• Got a little German in you? “appetitlich, kystlich!”
• Let’s not forget the Portuguese, “delicioso!”
• Italian? “delizioso, ghiotto, prelibato, squisito!”
• Spanish? “delicioso, exquisito, regalado, sabroso!”

I am sure there are many more words out there, so I ask that you first run to your kitchen and make up a batch of these mighty fine kale chips, then come back here and share a word or two with us.  Keep in mind, that when I make kale chips, I want a stout chip!  I want substance, I want crunch, I want a meatiness to it, so when I make them, I use a thick sauce.  You can make this recipe with 3 or 4 heads of kale, depending on how you like them.  OK, go now… have fun and don’t steal to many from the dehydrator as they are drying. haha

Ingredients: makes 4 cups of sauce

• 2 cups raw macadamia nuts
• 1/4 cup raw almond butter
• 3/4 cup orange juice (freshly juiced!)
• 1/4 cup water
•  1 tsp ground ginger
• 2 Tbsp braggs aminos or nama shoyu
• 2 Tbsp raw agave nectar
• 2 Tbsp raw cashews or pine nuts
• 1 clove garlic, crushed
• 1/4 tsp cayenne (or to taste)
• 1 tsp sea salt
• 1/4 tsp Thai Kitchen Red Curry Paste
• 2 large heads of kale (torn into bite sized pieces)

Preparation:

1. In a high-speed blender mix all the ingredients together, liquid ingredients in first.  This will help the blade rotate more smoothly.
2. Blend until it is nice and creamy.  This can take up to 5 minutes.  Stop every once in a while to scrape the sides down and to test for smoothness.  Rub a little sauce between your forefinger and thumb.   If you feel grit, continuing blending.
3. Prepare the kale; wash the kale and remove the spines.  Tear into bite sized pieces and blot dry with paper towels.  If you have excess water on the kale leaves it will dilute the sauce.
4. Prepare the dehydrator trays.  You will want to place the kale chips on the teflex sheet that comes with your dehydrator.  If you don’t have those, use parchment paper.  I used 4 trays for this recipe.
5. Place kale in a LARGE bowl, the bigger the bowl the better.  Pour the sauce over the kale.  Wash your hands, remove your rings and dive in!  Massage the sauce into the leaves making sure that everything is well coated.  Spread kale pieces out on the dehydrator sheets.
6. Dry at 105 degrees for 6-8 hours or until dry.  I like to leave a little extra moisture in mine so that they are a little chewy.
7. Store in air-tight container for up to 5-7 days.  If they start to get a little soft, just put them back in the dehydrator to crisp them up.
8. TIP: Macadamia nuts have a very high fat content and must be stored carefully to avoid rancidity.  The nuts should be light in color.  They will darken with age as the inherent oil turns rancid.  Vacuum-packed nuts are the best choice for the freshest product.  Refrigerate unopened nuts in an airtight container up to six months or freeze up to a year.  Once opened, refrigerate and use macadamia nuts within two months.

Original Post at Pad Thai Kale Chips

To say that I enjoy these raw breads, is an understatement.  I LOVE them!  I was always one of those who could live on bread alone.  It didn’t matter what form, shape, or flavor it came in… I ate it, I loved it.  But over 4 years ago, I stopped eating gluten.  I went cold-turkey overnight and let me tell you, it wasn’t easy.  Throughout this process I even stayed clear of processed breads that are labeled gluten-free.  Why?  Well, in my own discoveries, just because something is  gluten-free, it doesn’t mean that it is any healthier for you.  Plus, by eating substitutes as I was trying to wean myself away from gluten, I felt it only kept my cravings for the real deal.  Bread products were an addiction for me.  Now, I am a recovering Bread-O-Holic!   With this 4 year buffer I now find that I can behave myself if left alone in the same room with a loaf of fresh baked bread!   I  never lost the battle but we both have walked out a bit buttered er battered!   This bread recipe is dense and has a full bodied flavor.  You can slice it as thin or as thick as you desire.  You can shape it into a loaf, or a round or a stick.  Knead it, beat it, spank it and rub a little love into it!  “Roll it, pat it, mark it with a B, Put it in the dehydrator just for me.”

Ingredients:

• 2 cups raw almonds, soaked and dehydrated
• 2 cups onion (peeled, quartered)
• 2 cloves garlic
• 1/4 cup sun-dried tomatoes (I used sun-dried tomatoes soaked in oil)
• 1/4 cup water
• 1½ tsp sea salt
• 1/2 cup flax meal
• 1/2 cup psyllium husks
• 1 cup nutritional yeast (I prefer Red Star brand)

Preparation:

1. Place the  almonds into the food processor and chop until they reach a very small nugget size.  Be careful that you don’t over process.  You don’t want the almonds to release to much oil.   Remove from food processor and place in a separate bowl.
2. No need to wash the food processor bowl – add the onion, garlic, sun-dried tomatoes, water and salt.  Process until everything is well combined and broken down.
3. Add in the almonds, flax meal, psyllium husks and nutritional yeast.  Process until everything is well combined.  If the mixture is too dry add  water no more than 2 Tbsps at a time.  You want the batter to stick together when you pinch it.
4. Remove the dough and form a bread loaf with your hands.  Using a sharp knife cut shallow indentations, creating score marks to the size of bread slices that you want in the end.
5. Brush the top with some olive oil and then sprinkle on dried onion flakes, if desired.
6. Set the dehydrator on 145 degrees and place the bread on the mesh sheet that comes with your dehydrator, dry at this temperature for 1 hour.  This is to create the crust.   Set a timer so you don’t forget!  Read here about drying times set at 145 degrees.
7. Remove the bread from the dehydrator and slice the bread into the desired thicknesses.  Lay them flat on the mesh sheet that comes with your dehydrator.
8. Reduce the heat to 105 and continue drying for about 16 hours.  You control the length of time, all depending on how moist you want the bread.  Remember, the more moisture left in the bread, the shorter the shelf life.

At this stage, I had just formed the loaf size, scored the top, brushed it with olive oil and dusted with dried onion flakes.

Equipment Needed: (my personal recommendations)

Food processor or blender

Dehydrator

Original Post at Onion Cheese Bread

I prepared this dish for a (un)cooking class that I taught  last week.  You will have to forgive me for the photos.    Because this was for a class, I made 60 sample servings and failed to make the grand-poobah dish for the photo shoot.   My whole approach with this dish was to present a low glycemic recipe and not only did I accomplish that, it tasted wonderful to boot!  I had oodles of fun making all the zucchini noodles.  If you don’t have a spiralizer in your kitchen, I highly recommend the investment.  Not only do they make wonderful veggie noodles, they are a great way to get your kids to interact with you in the kitchen.  To see their sweet little eyes brighten as they watch noodles form is just priceless.   They will be so excited they might even like eating their veggies too!

Recipe adapted from: Practically Raw

Ingredients: yields 2 cups =  4 servings (1/4 cup)

• 1 cup sun-dried tomatoes (soak if hard for 20 minutes)
• 2 medium ripe tomatoes (seeded and rough chopped)
• 1 Tbsp raw agave nectar
• 1 small garlic clove
• 2 Tbsp nutritional yeast
• 1 Tbsp cold-pressed olive oil
• 2 tsp dried oregano
• 1 tsp balsamic vinegar
• 1/2 tsp sea salt
• 3/4 cup water
• 4 medium zucchini (spiralized)

Preparation:

1. Create zucchini noodles and set aside.
2. Combine all the other ingredients in a high-speed blender and blend until well combined.  Sauce should be thick.
3. Tip: you can substitute raw apple cider vinegar for balsamic vinegar for if you want to retain an all raw dish.

Nutritional Value: (per 1/4 cup serving)

• Calories: 116
• Fat: 8g
• Carbs: 11g
• Fiber: 4g
• Sugar: 1g
• Protein: 4
• GI: 3 (1-100)

Be sure to serve it with Parme’nut’san Cheese!

Equipment Needed:

• For sauce: food processor or blender
• For noodles: spiralizer

Original Post at Zucchini Noodles with Marinaria Sauce

This is a wonderful condiment to have on hand.  One of the staple foods that ought to be found in your fridge!  Not only does it taste amazing on  raw marinara sauce, it is so delicious sprinkled on a salad too.  The nutritional yeast gives it a classic cheesy flavor, not to mention a great nondairy alternative.  As you read through the ingredients list you will notice that I recommend soaking, peeling and dehydrating the almonds.  If you haven’t put the almonds through this process already, you will need to plan a bit ahead of time if you want to make this recipe.  I have created a habit of soaking and dehydrating my nuts as soon as I walk into the house with them.  That way they are always ready to go when I am.   I pop the skins off to make the “cheese” a lighter color rather than having brown flecks in it.  But you don’t have to.

Ingredients: yields 2 cups

• 1 cup nutritional yeast flakes (I use Red Star)
• 1 cup raw almonds, soaked, peeled and dehydrated
• ½ tsp sea salt

Preparation:

1. Place almonds in the food processor, fitted with the “S” blade and process until it resembles a fine powder.  Take care that you don’t over process as this will release to much of the oil found in the almonds.
2. Add the nutritional yeast and salt.  Pulse blend it all together.
3. Store in an air-tight container in the fridge for up to several weeks.
4. When you run out, make more!

Equipment Needed:

• Food processor or blender

Info regarding Red Star Yeast

• RED STAR® Nutritional Yeast is NOT brewer’s yeast, a by-product of the brewing industry that has an inferior nutritional profile compared to primary-grown yeast and that must be further processed to remove the bitter taste of hops. Many people find that nutritional yeast has a smoother, more “cheesy” taste than brewer’s yeast, which tends to be bitter even after processing. Additionally, because nutritional yeast does not come in contact with barley (like brewer’s yeast), it is gluten-free and safe for people with Celiac disease.
• Nutritional yeast is NOT torula yeast, a by-product of paper mill waste streams obtained by growing Pichia jadinii on wood sugars.
• Nutritional yeast is NOT dairy yeast, or whey yeast, which is obtained by growing Kluyveromyces marxianus using cheese whey or whey permeate. Therefore, it is safe for people with dairy allergies.
• Nutritional yeast is NOT an active baking or brewing yeast. It is an inactive yeast grown expressly for its nutritional components.
• Nutritional yeast is NOT a genetically modified organism (GMO), unlike some yeast that are used in baking and beer and wine production.
• Red Star nutritional yeast is gluten-free.
• Red Star nutritional yeast is allergen-free.

Manufacturing Nutritional Yeast

Step 1: Seeding

All Lesaffre nutritional yeast products start with a pure parent yeast culture of non-genetically modified Saccharomyces cerevisiae. Our technicians prepare the culture in our laboratory following strict quality control procedures. The seed yeast is grown in sterile flasks and then transferred to large stainless steel fermentation tanks, where it will be cultivated.

Step 2: Cultivation

During the cultivation process, Lesaffre precisely controls the temperature, pH and “diet” of the yeast in order to create the optimal growing conditions. The yeast is “fed” a purified medium of nutrients and air.

Step 3: Harvesting

Once the growing process is complete, the fermented yeast liquid is passed through a centrifuge, which concentrates and thoroughly washes the yeast cells. The resultant product is an off-white liquid called “nutritional yeast cream.”

Step 4: Fortification

The nutritional yeast cream is then pasteurized, which renders the yeast inactive. During this period, vitamins or minerals may be added to enhance the nutritional profile of the yeast.

Step 5: Drying

Finally, the yeast is dried on roller drum dryers and sized. Then, it is ready to ship to customers!

Sourced here: http://lesaffre-yeast.com/red-star/

Original Post at Parme’nut’san Cheese

I made these brownies 3 months ago and just now found them stashed in the bottom drawer of the freezer!  How in tarnation did that happen?!  I mean really, who looses chocolate?!   I had my husband taste test one for me.  At first he didn’t respond but soon I found him in the fridge snagging another one.  He closed the door and said that he needed one more to really make sure that they were good or not.  It’s now been four pieces later and I think I have my answer.   I guess I don’t need to explain that they freeze beautifully now do I. :)  I just love using specialty teas in this way.  These days some grocery stores have a complete isle dedicated to tea!  So don’t be afraid to snatch one up and use it in this fudge recipe as a base.  Not only do they sound decadent, they are decadent!  Enjoy.

Ingredients: Makes 12-24 brownies, depends on how big your eyes are :)

• 4 cups Medjool dates, seeds removed
• 1/2 cup cold-pressed raw coconut oil, melted
• 1/2 cup raw cacao powder
• 1/4 cup maple syrup (or preferred sweetener)
• 1/4 cup raw grounded flax meal
• 2 Tbsp vanilla extract
• 6 plantain coconut tea bags, contents of (open bags and use contents)
• 1/4 tsp sea salt
• 1 cup raw hazelnuts, roughly chopped

Preparation:

1. Prepare the 8×8, straight-edged pan by lining it with plastic wrap.  This will help when it comes time to remove the brownies.  Set aside.
2. Place all ingredients, except the hazelnuts, in food processor.  Process using the “S” blade until everything is well incorporated.
3. Remove the dough and place in a large bowl.
4. Add the chopped hazelnuts and work the dough by hand.  Run your hand under the faucet to dampen your hand.  Then using the palm of your hand, make folding motions with the dough so the hazel nuts get evenly distributed.  If the dough starts to stick to your hands, just dampen them again.
5. Press the dough into the pan.
6. Put the fudge in the freezer and let it set for a least an hour.
7. Slice squares, then sprinkle with cacao powder and garnish with whole hazelnuts.
8. IF you have any left over, I recommend storing them in the fridge as they will soften a bit.

Original Post at Hazelnut Fudge Infused with Plantain Coconut Tea

Here we go… I have a new drink to introduce.  “All rise, the Crio Brü coffee has arrived.  You may now be seated.”  I stumbled upon this new drink the other day as I was frequenting our local health food store.  I get into more trouble when I go in that place.  I get the same wide-eyed, overwhelming response that a child gets on their face when they walk into Willy Wonka’s Chocolate Factory… when  I go into health food stores.   I want to inspect everything!  I try to go alone so I don’t feel rushed.  Going in there with my husband is like sending a child into the candy store and telling them, “Ok, you have three minutes to select ONE candy…go!”

So in my dreamy, lolly-gagging state of leisure, I found myself in the back of the store where all the “interesting stuff” hides.  You know that place… where the aisles have low lighting and the dust bunnies run rampant?!   That is where I stumbled upon Crio Brü.  It caught my attention and went right into my basket!   So now, I want to share it with you.

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The cocoa bean (also known as the cacao bean) is one of nature’s most amazing superfoods, offering high antioxidant value, mineral benefits and natural energy.

Crio Brü is made from 100%, perfectly roasted cocoa beans. Nothing more, nothing less. No sugar, no chemicals, no dairy. Although Crio Brü roasts the cocoa beans, many of the health benefits found in its natural state are preserved, giving you a superior product with sky-high antioxidants, abundant minerals and healthy energy.

The cocoa beans used in Crio Brü and Crio Beans are superior to most foods because they deliver so many nutrients that we each need to boost health and wellness*. Here is a list of some of the benefits of incorporating cocoa beans into your life:

Crio Brü is made from 100%, perfectly roasted cocoa beans. Nothing more, nothing less. No sugar, no chemicals, no dairy. Although Crio Brü roasts the cocoa beans, many of the health benefits found in its natural state are preserved, giving you a superior product with sky-high antioxidants, abundant minerals and healthy energy.

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________________________________________________________________________

Ingredients:

• 7 cups water
• 1 cup Crio Brü  coffee, ground

Preparation:

1. I use a 1/2 gallon mason jar.  Dump in the ground nibs and fill with water.   Place the lid on top and give it a shake.
2. Let it stand/brew for about 12 hours… or overnight.  I kept mine in the fridge.
3. Filter and/or sieve the liquid using a fine filter to remove all residue of the grounds.
4. The extract is now ready to be stored in fridge for up two weeks.  When reconstituted, it becomes a delicious, smooth-tasting, drink.
5. To prepare your drink, pour out a little extract and add warm-hot water, about 1/4 cup of extract to about 3/4 cup of water.  Depending on your tastes.
6. You can add the “extract” in steamed nut milks for espresso drinks, or with hot water for a regular drink.  Tastes amazing with coconut milk too!

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________________________________________________________________________

The cocoa beans used in Crio Brü and Crio Beans are superior to most foods because they deliver so many nutrients that we each need to boost health and wellness.

Here is list of some of the benefits of incorporating cocoa beans into your life:

Boost your immune system

• Antioxidants fight oxidative damage and free radicals in the body. Cocoa (or cacao) contains the highest concentration of antioxidants of any food in the world, including polyphenols, catechins, and epicatechins. By weight, cocoa has more antioxidants than red wine, blueberries, açai, pomegranates, and goji berries combined. To see the ORAC USDA chart, go to our Crio FAQs page.
• Zinc plays a critical role in supporting your immune system, liver, pancreas and skin.

Increase energy naturally

• Cocoa beans contain a natural stimulant called theobromine that is a relative of caffeine. Unlike caffeine, theobromine gives you a noticeable increase in energy without making you feel nervous or jittery. Cacao naturally contains about 1% theobromine.
• Theobromine is gentle, mild, has a slow onset, is long-lasting and non-addictive whereas caffeine is intense, strong, fast acting, short-lived and addictive. In short, it gives you healthy energy as part of a healthy diet.

Support your heart, digestive system, brain and bones

• Cocoa has more magnesium that any other food, which supports the heart, aids digestion, balances brain chemistry and builds strong bones. Over 80% of Americans are chronically magnesium deficient.
• Crio Brü is a 100% gluten-free, dairy free, sugar-free, fat-free food.
• Crio Beans are a 100% gluten-free, dairy free, cholesterol free, soy free and sodium free food.

Oxygenate the blood and maintain healthy blood sugar levels

• The trace mineral manganese found in cacao assists iron to oxygenate the blood and form hemoglobin.
• Found naturally in cacao, copper helps build healthy blood.
• Nearly 80% of Americans are deficient of the trace mineral chromium that helps promote a healthy blood sugar level.
• This is another reason Crio Breans are truly a healthy chocolate.

Feel great, increase focus, reduce stress and sleep better

• An endorphin or “bliss chemical” called anadamide is produced by our body after exercise that makes us feel great. It has also been found in one plant – cacao.
• Our body produces the chemical phenylethylamine when we fall in love and increases focus and alertness. This natural chemical is also found abundantly in cacao.
• Cacao contains serotonin, a primary neurotransmitter in the body that helps build a “stress defense shield”.
• Tryptophan is a natural anti-depressant amino acid contained in cacao that transforms into stress-protective neurotransmitters that enhance relaxation and promote better sleep.

DOES CRIO BRÜ CONTAIN CAFFEINE?

Depending on the type of cacao bean it is made from, it either contains little to no caffeine or trace amounts. The misconception that chocolate (cacao) contains caffeine is based primarily on confusion between two similar alkaloids: caffeine and theobromine. The two stimulants are related and have similar chemical structures, but possess very different properties, effects and origins.

ARE THE CRIO BRÜ GROUNDS GOOD FOR PLANTS?

Yes, similar to coffee grounds, Crio Brü grounds make great compost. The iron and magnesium make a good additive to your soil. NOTE: Please ensure that pets won’t get into the soil, as it could be very harmful, even fatal.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Sources: www.medicalnewstoday.com/articles/9566.php | Naked Chocolate by David Wolfe and Shazzie

Original Post at Crio Brü Cold Pressed Drink (coffee replacement)

I almost feel silly posting such a simple recipe but I needed an excuse so I could post my photos somewhere.  :)  I made this up the other day and I will be darned if I didn’t create yet another love!  I have tried several different coconut butters/manna and my favorite, hands down, is the Artisana brand.  It is made from whole coconut flesh and is considered a whole food, not just oil.  This delicious “cream” melts in your mouth with full coconut flavor and aroma, while giving you whole coconut nutrition: oil, dietary fiber, protein, vitamins, and minerals.  It doesn’t contain any additives—only pure, unadulterated coconut.  And is made using a low-temperature process (below 115° F.) that preserves the vital enzymes, vitamins, and proteins.  This coconut butter is made from 100% certified organic coconut, with no preservatives or other additives, in a facility that does not process any peanut, gluten, or dairy products.

Raw Coconut Butter is soft at above 76° F. and solid at lower temperatures.  You can soften it by putting the jar inside a bowl of warm water; then stir well for a creamy, smooth texture.   This bar will need to be kept in the freezer and eaten right away when removed and trust me, you won’t find that  a problem!  Much to my amazement the combination of the coconut butter and cacao nibs, instantly reminded me of raw cookie dough.  I hope you enjoy it!

Ingredients: yields 8 treats (1 Tbsp measurement) or 1 bar

• 1/2 cup raw coconut butter / manna
• 1 Tbsp raw cacao nibs
• 1/2 tsp stevia (I use alcohol-free NuNaturals )

Preparation:

1. Soften the coconut butter by placing the coconut container in a bowl filled with hot water.  Do not completely melt it, just warm it to a softened stage.  The reason for keeping the coconut butter at a  soft stage rather than melted is when the butter is pure liquid all of the added ingredients sink to the bottom of your mold.  With the coconut butter at a soft, thick stage everything will remain suspended in the oil.
2. Add the cacao nibs and stevia.  Using a spatula, mix everything together until well combined.
3. Pour the bark mixture into the selected mold.  I used “Make n’ Mold #0253″.
4. Freeze for at least 10 minutes.  Once frozen, pop them out and store in an airtight, freezer-proof container.
5. Note: these will melt at room temp so it is best to pull one out and eat it right away.

Original Post at Cookie Dough Candy Bar (bark)

Ingredients: yields 1 quart

• 3 cups organic strawberries, diced (split into two measurements; 2 cups / 1 cup)
• 2 cups raw cashews, soaked for 2 hours, drained and rinsed
• 1 cup raw almond cream / milk ( 1 cup almonds + 1.5 cups water + 2 dates)
• 2/3 cup raw coconut nectar or agave
• 3 Tbsp balsamic vinegar
• 1/8 tsp  sea salt

Preparation:

1. In the blender combine 1 cup of strawberries along with the balsamic vinegar.  Pour into another container and set aside.  Save 1/2 cup of sauce to drizzle on top when serving.
2. Combine the cashews, almond milk, agave, and salt in a high-speed blender and blend until the mixture is smooth in texture.  Test the batter by rubbing it between two fingers.  If there is some grit to it, continue blending till this goes away.  This can take up to 5 minutes.  We want a creamy mouth feel as the end result!
3. Add the strawberries and blend.
4. Place the blender container in the freezer for 1 hour to chill.
5. Then finish the ice cream according to the manufacturer’s instructions that comes along with your ice cream machine.
6. If you don’t have an ice cream machine you can pour the batter into ice-cube trays and freeze that way.  When you are ready to eat it, pop the cubes out into your high-powered blender and blend till creamy.

Original Post at Aged Balsamic and Strawberry Ice Cream

Are you a black licorice lover?  If so, you will really enjoy this treat.  Did you know that fennel tastes just like black licorice?  When my mother was pregnant with me she said that she CRAVED black licorice endlessly!  It’s about all she ate.  So it is my theory that my blood runs black rather than red. haha   I have used fennel in another bark recipe but this time wanted to combine it with some chocolate.  I use fennel in its whole form because I like the crunch factor that it adds to the bark.  If you want a smoother mouth feel, then I recommend using your spice grinder to get the fennel seeds and cacao nibs into a powder form.

Cinnamon has been used medically to treat gastrointestinal problems and to help calm the stomach.  It is a carlminative, an agent that helps break up intestinal gas.  Fennel seeds also provide quick and effective relief from many digestive disorders. They help to overcome gas, cramps, acid indigestion, and many other digestive tract maladies.  Remember that Wrigley’s Doublemint gum commercial (sings the jingle)  “Double your pleasure, double your fun, chew double the gas relief spice and you will have none!”  Oh, ok, that was bad… haha

I used a Make ‘n Mold called “Love Me Daisy” part #0213.  I actually love the outcome with the nibs and seeds.  It adds depth to the end product.  You could easily use any mold that you desired or even just pour it into a small cup!  But I encourage you to have fun with it!

Ingredients:

• 1/4 cup raw coconut butter or coconut oil, softened (I used oil in this recipe)
• 1 Tbsp raw cacao nibs
• 1 Tbsp fennel seeds
• 1 tsp ground cinnamon
• 1/2 tsp alcohol-free stevia liquid – I use NuNaturals

Preparation:

1. Soften the coconut oil by placing the coconut container in a bowl filled with hot water.  Do not completely melt it, just warm it to a softened stage.  The reason for keeping the coconut oil at a  soft stage rather than melted is when the oil is pure liquid all of the added ingredients sink to the bottom of your mold.  With the coconut oil at a soft, thick stage everything will remain suspended in the oil.
2. Add the extracts and stevia.  Using a spatula, mix everything together until well combined.  Pour mixture into the mold and gently tap it to even out the batter.
3. Freeze for at least 10 minutes.  Once frozen, pop them out and store in an air-tight, freezer proof container.
4. Note: these will melt at room temp so it is best to pull one out and eat right away.

Original Post at Chocolatey Black Licorice Bark

My goal for this recipe was to make a “cereal”.   And I accomplished just that!  This is not like my typical granola that can be carried around as a snack as well, this one is looser and needs to be eaten in a bowl with nut milk  or….  by the way of “hand-to-mouth” technique.  Eating with the hands evokes great emotion.  It kindles something very warm and gentle and caressing.

Etiquette, as a matter of fact, is central to most traditions of hand-to-mouth eating; the artfulness and ritual of the practice is part of what people love about it.  Some cultures eat only with their right hand, or their left hand, there are so many traditions.

Remembering all the proper eating etiquette’s that come into play when using utensils can be downright exhausting:

• Don’t let the spoon clatter on the bowl.
• Don’t scrap the utensil on your teeth.
• Make sure you use the right spoon for the right dish.
• Don’t make a slurping soup when eating cereal.
• But do slurp when eating soup!
• Always scoop food, using the proper utensil, away from you.

I mean come on… really?!  The list goes on and on.  How is one to remember all of that when all you really want to do is devour eat your food!?  It’s up to you, you can decide if you want to abide by all the rules of using utensils or you can  practice the “hand-to-mouth” technique. :)

Ingredients:

Dry Ingredients:

• 2 cups gluten-free, rolled oats (soaked and dehydrated)
• 1 cups raisins
• 1/2 cup hemp seeds
• 1/4 cup raw sunflower seeds (soaked)
• 1/4 cup flax seeds (soak for 10 mins. in just enough water to cover them)
• 1/4 cup raw pumpkin seeds (soaked)
• 1/2 cup shredded coconut, unsweetened

Wet Ingredients:

• 1/2 cup fresh orange juice (1 orange)
• 2 Tbsp orange zest (1 orange worth, use organic!)
• 1/4 cup raw agave nectar or raw honey
• 3 Tbsp cold-pressed coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp Stevia Powder (I use NuNaturals White)
• 1/4 tsp orange extract
• 1/2 Tbsp ground cinnamon
• 1/4 tsp sea salt

Preparation:

1. Read up on the importance of soaking the oats and seeds.  If you are short on time, you can skip this process.  Make the best decision for you!
2. Place dry ingredients in a medium-sized mixing bowl and mix.
3. Combine the wet ingredients in a separate bowl and mix well.
4. Pour the wet ingredients over the dry ingredients and stir until everything is well coated.
5. Transfer to non-stick dehydrator sheets and dry at 105 degrees for 16-24 hours.
6. Store in an airtight glass container.

Original Post at Orange Cinnamon Granola Cereal (nut-free)

Raw Cacao (raw chocolate) with its high mineral content and wealth of antioxidants is one of nature’s most fantastic superfoods .  Since many of the special properties of cacao are destroyed by cooking, refining, and processing, it is best to locate the raw version.  Check your local health food stores and if you struggle to find it locally, you can find tons of suppliers online.

Even though this chocolate bar will soften at room temperature, (it’s not a candy bar that you can throw in your purse and go)  it is simply delicious!  You must keep this bark in the freezer until you are ready to devour it but it is so worth the trouble.  I added cacao nibs for that crunch bar texture.  Next time, I might even add an extra tablespoon of nibs.  I can’t say enough great things about this recipe so I will stop and just let you get busy!

Ingredients: yields 8 treats (1 Tbsp measurement) or 1 bar

• 1/2 cup raw coconut butter / manna
• 2 Tbsp raw cacao powder
• 2 Tbsp raw cacao nibs
• 1 tsp mint extract
• 1/2 tsp stevia (I use alcohol-free NuNaturals )
• Dash sea salt (helps heighten the sweet flavor)

Preparation:

1. Soften the coconut butter by placing the coconut container in a bowl filled with hot water.  Do not completely melt it, just warm it to a softened stage.  The reason for keeping the coconut butter at a  soft stage rather than melted is when the butter is pure liquid all of the added ingredients sink to the bottom of your mold.  With the coconut butter at a soft, thick stage everything will remain suspended in the oil.
2. Add the cacao powder, nibs, mint, salt and stevia.  Using a spatula, mix everything together until well combined.
3. Pour the bark mixture into the selected mold.
4. Freeze for at least 10 minutes.  Once frozen, pop them out and store in an airtight, freezer-proof container.
5. Note: these will melt at room temp so it is best to pull one out and eat it right away.

Original Post at Chocolate Mint Crunch Coconut Bark

Now comes the fun part though!  Watch out over-priced Starbucks coffee shops, there is a new up and coming barista in town!  I may not be able to make pretty pictures in my mugs just yet, but give me time, allow me some room to experiment and I just might be able to create some latte art yet.  Never to old to learn new tricks.  I doesn’t take fancy art to make it taste good, so that’s a relief.  Today’s drink was a last minute creation as Mom and I were heading out the door.   The poor woman, every time she comes to visit I get so excited to catch her up on all the new treats that I am creating.

Ingredients:

• 1/4 cup cold-pressed coffee
• 1/4 cup coconut milk
• 1 tsp vanilla extract
• 1 squirt of stevia (or your desired sweetener)
• water and ice

Preparation:

1. I like to use a 1 quart mason jar.  Add all of the ingredients, including the ice, place the lid on tightly and give it a good shake.  Ta-da!  That’s it.  Not complicated at all.

Original Post at Iced Coconut Vanilla Latte

Kiss my spatula and call me home for dinner!  Down home comfort food, that is exactly what this Broccoli Cheese Soup is all about!  I wish I had some great soup story to share but I don’t.  I didn’t grow up working 10 hours a day in the garden picking broccoli till my fingers bled, nor did I carry it 10 miles uphill both ways.. but I did grow up eating Cambell’s canned soup!   I used cashew nuts and hemp seeds in this recipe.  You could use all cashews or all hemp seeds if you desire.  The soaked cashews add a real creaminess to the soup.  The hemp seeds add tons of nutrients!  You can read all about them here.  This soup is thick so if you want a thinner soup just add in more almond milk.  It could also double as a dip for veggies or flax crackers if you cut down on the liquid used in the recipe.  .

Ingredients:

• 6 cups broccoli florets
• 1 cup raw cashews (soaked for 2 hrs)
• 1 cup hemp seeds
• 2 1/2 large red bell peppers
• 1 cup almond milk
• 1/4 cup fresh lemon juice
• 1 cup nutritional yeast
• 1 tsp of red chili pepper flakes
• 1 tsp sea salt

Preparation:

1. Cut all the florets off of the broccoli stalks (save for your next salad or juice them).  Place in a medium size bowl and cover with hot water to slightly blanch and soften.  Allow the broccoli to sit while you make the sauce.
2. Chop the red pepper into chunks then add to a blender with the almond milk and lemon juice.  Blend until the pepper is broken down nicely.  If you blend everything at once the red pepper won’t break down fully.  I speak from experience. :)
3. Add the cashews, hemp seeds, red chili pepper flakes and salt and again blend until smooth.  Continue blending until all the grittiness is gone.  Before adding in the remaining ingredients, test the soup for texture.
4. Add the nutritional yeast and broccoli and blend again.  You could hold back some of the florets and put them in at the end if you want a chunkier texture.  Doing it in stages like this helps you to get the smooth consistency without over-heating it.
5. Serve!  This soup can be eaten chilled, at room temp, warmed in the dehydrator at 118 degrees for 1 hour or heated in a pan (if being raw isn’t a factor).
6. Store in an airtight glass container in the fridge.

Original Post at Spicy Broccoli Cheese Soup

Creamsicles!  Oh those where the days.  School was out for the summer and that meant it was time to visit great-grandma!  I could hardly wait to get there… as I bounced along in the Grayhound bus, visions danced in my head;  mud pies!  bike riding!  swimming!  My girlfriend Bonita!!  Worms and freckles!  Summer rains!  After the storms would pass through, there were rivers of water racing down the gutters in the streets.  This meant Amie Sue had to get to work!  Off came the shoes, long gone were the socks, and with a running leap I would race across the green grass and jump into the raging road rivers.  There I stood braving the ankle deep water. haha   I would run up and down the streets, shuffling my feet causing the water to spray all over.  Seeing a car coming from a distance, I would pause,  anxiously awaiting for it to pass by and spray me with rain water that had collected in the pot-holes.  I stood up straight, shoulders back, my face lifted toward the warm sun, I was in position!  Wooosh!  Score!  One drenched Amie Sue who was rejoicing as water dripped down her face.  Then my attention would return to the water flowing in the street and would continue my mission, for this was serious playtime.

I bet you are wondering just what the heck all of that has to do with creamsicles aren’t you?  OK, so maybe I got a bit sidetracked as I was visiting memory lane but to end the story, my day would finish back at grandma’s.  Soaking wet, muddy, hair matted to my face and a smile spread from ear to ear… great grandma would come outside and greet me with a homemade creamsicle on a stick.  After my special treat it was time for a hose-down before I could come into the house to take a bath.  Aaah, those were the days.

Nutritional value per treat (1 Tbsp)

Calories – 117 / Fat – 14 g / Carbs 0.4 g / Protein 0.1 g

Ingredients: yields 8 (1 Tbsp bark chips)

• 1/2 cup raw cold-pressed coconut oil or coconut butter, softened
• 1 tsp orange extract
• 1 tsp vanilla extract
• 1/2 tsp alcohol-free stevia liquid (adjust to your tastes)
• Opt: 2 drops natural food coloring; orange

Preparation:

1. Soften the coconut oil by placing the coconut container in a bowl filled with hot water.  Do not completely melt it, just warm it to a softened stage.  The reason for keeping the coconut oil at a  soft stage rather than melted is when the oil is pure liquid all of the added ingredients sink to the bottom of your mold.  With the coconut oil at a soft, thick stage everything will remain suspended in the oil.
2. Add the extracts and stevia.  Using a spatula, mix everything together until well combined.  Pour mixture into the mold and gently tap it to even out the batter.
3. Freeze for at least 10 minutes.  Once frozen, pop them out and store in an air-tight, freezer proof container.
4. Note: these will melt at room temp so it is best to pull one out and eat right away.

Original Post at Orange Creamsicle Coconut Bark

I find the taste of lemon to be so refreshing.  I had a girlfriend one time eat an entire lemon without even curling the edge of her lip!  In 8th grade and my girlfriend was at my house visiting, my dad approached her with a lemon in hand and made a bet with her.  He said that he would give her $5 if she would eat a whole lemon and not make a face.  It’s amazing what teenagers will do for $5. haha  She peeled the lemon and wedge by wedge, downed the whole thing, didn’t make a face, held out her hand and happily pocketed that $5 that my dad handed over in complete awe.  To this day we still chuckle over that.  Now, I am a lemon lover, no doubt about that, but I don’t think I could eat it whole, let alone not suck my face inside out.  But these little bite-size morsels offer a cool refreshing hint of lemon.

Nutritional value per treat (1 Tbsp)

Calories – 121 / Fat – 14 g / Carbs 0.4 g / Protein 0.1 g

Ingredients: yields 8 (1 Tbsp bark chips)

• 1/2 cup raw cold-pressed coconut oil, softened
• 1 tsp lemon extract
• 1 tsp vanilla extract
• 1/2 tsp alcohol-free stevia liquid, I use NuNaturals (adjust to your tastes)
• 1 Tbsp shredded coconut, unsweetened (see below)
• Dash Turmeric for coloring

Preparation:

1. Soften the coconut oil by placing the coconut container in a bowl filled with hot water.  Do not completely melt it, just warm it to a softened stage.  The reason for keeping the coconut oil at a  soft stage rather than melted is when the oil is pure liquid all of the added ingredients sink to the bottom of your mold.  With the coconut oil at a soft, thick stage everything will remain suspended in the oil.
2. Add the extracts and stevia.  Using a spatula, mix everything together until well combined.
3. Take your mold and add 1/4 tsp of shredded coconut to the bottom and spread evenly.
4. Place a pipping bag or zip-lock bag in a tall glass, folding the edges over.  Pour the bark mixture into the bag, remove, twist shut, snip the tip and gently pipe the mixture into the molds.  This method gives a tad more control when using smaller molds.
5. Freeze for at least 10 minutes.  Once frozen, pop them out and store in an air-tight, freezer proof container.
6. Note: these will melt at room temp so it is best to pull one out and eat right away.

Original Post at Lemon Coconut Bark

When I first started making my coconut oil bark, I would literally just mix it in a bowl and pour into another shallow bowl, lined with plastic wrap.  Pop in the freezer and call it good.  BUT,  I decided I was worth it to make it beautiful.  It takes no extra time so why not make a gorgeous treat?!  I am sure that many of you are well aware of the health benefits of coconut oil but did you know that cinnamon offers some great health benefits as well.  I had written up a post on it some time ago.  You can find more info here.

You can get sooo creative with your molds.  These days you can find about any shape that you desire.  So have fun with it!

Nutritional value per treat (1 Tbsp)

Calories – 119 / Fat – 13.7 g / Carbs 0.4 g / Protein 0.1 g

Ingredients: yields 8 (1 Tbsp bark chips)

• 1/2 cup raw cold-pressed coconut oil, softened
• 1 tsp ground cinnamon
• 4 drops of banana oil, alcohol-free
• 1/2 tsp alcohol-free stevia liquid, I use NuNaturals brand (adjust to your tastes)

Preparation:

1. Soften the coconut oil by placing the coconut container in a bowl filled with hot water.  Do not completely melt it, just warm it to a softened stage.  The reason in keeping the coconut oil at a more soft stage rather than melted is because when the oil is pure liquid all of the added ingredients sinks to the bottom of your mold.  With the coconut oil at a soft, thick stage everything will incorporate and suspend in the oil. (see below)
2. Add the cinnamon, banana oil and stevia.  Using a spatula, mix everything together until well combined.
3. Pour into molds  (tap the mold on the counter top to even it out) and freeze.  Once frozen, pop them out and store in an air-tight, freezer proof container.
4. Note: these will melt at room temp so it is best to pull one out and eat right away.

In this recipe, my coconut oil is pure liquid, so this is a great example of how all of the added ingredients sunk to the bottom of the mold.  My husband had also dusted the mold with cinnamon but if you were to see the back of this bark it is pure white.  It doesn’t effect the flavor, it is still amazing.  And in some ways it really high lighted the flower in the mold by making it two toned.

Original Post at Banana Cinnamon Coconut Bark

I have found a new addiction!  If you are a black licorice lover,  these little gems will tantalize your taste buds!   Right now in my health journey, I am learning to increase my intake of healthy fats.  It’s a long story and I won’t bore you with the details but my goal is to take in 6 Tbsp of organic cold-pressed coconut oil, daily.  Therefore,  I am working on finding new and exciting ways of incorporating it into my diet.  But along with increasing my fats I am decreasing my sugars, omitting them actually.  So, I went into the kitchen, opened the spice drawer and got busy.

Fennel!  Do you have fennel in your spice drawer?  If not, why not?!  I make a mean pot of vegan chili  where I really learned to use it as an ingredient.  Remember, I am a recovering spice-a-fobic.   Fennel is an edible, herb which resembles dill.  I know they look like something that would be fun to pick out of your teeth but fennel is very effective for digestive problems.  Fennel seeds may be chewed on after every meal or even more often, about 2-3 grams at a time.  I’ve read that a daily intake of about 1½ teaspoons is recommended.

Fennel may be also be brewed as a tea. For this, boil about 1/2 teaspoon of seeds in 1 cup of water.  Let the water boil for about 5 minutes while keeping the pot covered.  Cool the mixture and enjoy.  Fennel seeds often provide quick and effective relief from many digestive disorders. They help to overcome gas, cramps, acid indigestion, and many other digestive tract maladies.  The seeds taste like licorice when chewed.

OK, enough factual information, lets get down to the really good stuff…

Ingredients: yields 8 (1 Tbsp bark chips)

• 1/2 cup raw cold-pressed coconut oil or coconut butter, softened
• 1 tsp ground cinnamon
• 1 tsp fennel seeds
• 1/2 tsp alcohol-free stevia liquid, I use NuNaturals (adjust to your tastes)

Preparation:

1. Soften the coconut oil by placing the coconut container in a bowl filled with hot water.  Do not completely melt it, just warm it to a softened stage.  The reason for keeping the coconut oil at a soft stage rather than melted is because when the oil is pure liquid all of the added ingredients sink to the bottom of the mold.  With the coconut oil at a soft, thick stage everything will remain suspended in the oil.
2. Add the cinnamon, fennel seeds and stevia.  Using a spatula, mix everything together until well combined.
3. Pour into molds  (tap the mold on the counter top to even the filling out) and freeze.  Once frozen, pop them out and store in an air-tight, freezer proof container.  I used the Wilton mold, model # 2115-2160.
4. Note: these will melt at room temp so it is best to pull one out and eat right away.

Nutritional value per treat (1 Tbsp)

Calories – 119 / Fat – 13.7 g / Carbs 0.4 g / Protein 0.1 g

Original Post at Cinnamon and Fennel Coconut Bark

I have been on a mission as of late and that is to use up my black mission figs!

Black Mission Figs have blackish-purple skin and pink colored flesh when fresh.  Black figs are available May through December.  However beginning in November, night temperatures drop and the fig is no longer at its best for culinary use.  The interior of the fig becomes woody and dry, and the seeds begin to separate from the flesh.   This is when we turn to using dried figs!  The matured Black Mission fig has a tough peel (in this case, green giving way to deep purple), often cracking near the stem end upon ripeness, and exposing the pulp beneath. The soft creamy pink interior contains a seed mass bound with jelly like flesh.  The edible seeds are numerous and generally hollow, unless pollinated.  Pollinated seeds provide the characteristic nutty taste of dried figs.

You can see all the neat textures in the granola in the photo to the right.  Forget using some fancy bowl for a photo shoot, let’s be real, in reality I we just grab it by the handful and munch away!  Caveman style!

Ingredients: yields approx. 18 cups

• 8 cups raw, gluten-free rolled oats (soaked)
• 3 cups raw mixed nuts, rough chopped (soaked) I used almonds, pecans and hazel nuts
• 1 cup shredded coconut (unsweetened)
• 3/4 cup raw sunflower seeds (soaked 2 hours in water)
• 1/2  cup raw sesame seeds
• 1 cup raisins
• 2 cups chopped dried figs
• 1 cup dried natural pineapple

Wet Ingredients:

• 1 1/4 cup raw honey
• 3/4 cup hot water
• 2 Tbsp vanilla extract
• 1/2 cup cold-pressed coconut oil, melted
• 3/4 cup Medjool dates, pitted
• 1 Tbsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground cloves
• 1/2 tsp sea salt

1. Regarding oats.  The import step with oats is to soak them overnight to remove the phytic acid that impairs digestion.   Please see the link above on this step. After the soaking process be sure to rinse them until the water runs clear.  Squeeze out all the excess water.
2. Drain and rinse the sunflower seeds, placing them in a large bowl.
3. Combine the “dry ingredient”s in large bowl and mix well.
4. Combine the “wet ingredients” in food processor fitted with the “S” blade and mix well.  You will notice that I called for hot water above in the “wet ingredient list”.  I used hot water to help bring the honey and coconut oil together.
5. Pour the wet mixture over the dry mixture, mixing until everything is well coated.
6. Place the batter on the teflex sheets that come with your dehydrator.  If you don’t have those you can use parchment paper, but don’t use wax paper because the granola will stick to it.  You can either spread the batter out flat with an offset spatula or you can drop it on the screen in chunks which allows it to dry in clusters.   This is my favorite way since we tend to eat the granola more as a snack than as a cereal.
7. Dehydrate at 105 degrees for about 4 hours and then flip the granola over onto the mesh screens that comes with the dehydrator.  Continue drying for about 16 hours or until desired dryness is reached.  I tend to like my granola more on the chewy side than the crunchy side.
8. Once done and cooled, store the granola in air-tight containers.  You can keep it on the counter top for walk-by munching or it can be stored in the fridge or freezer to extend the shelf life.  On the counter it should be good for several weeks,  if it lasts that long!

Original Post at Abso-FIGging-lutely Granola

Did you know that you can freeze avocados?  I sure didn’t.  Tomorrow we are heading out-of-town and as I was prepping the house for our departure I realized that I had 6 RIPE avocados that needed to be eaten.  Well, I can’t possibly eat 6 of them in a day so I did a little research and found out that a person can freeze them!  Yay! Avocados–which are fruits, not vegetables–are commonly used in recipes but are temperamental to store. Once the skin is punctured and air is exposed to the fleshy part inside, they will begin to turn brown. Ripe avocados can be stored in the refrigerator for five to seven days at most, assuming they are kept in airtight containers, but they can last in the freezer for up to five months.

Freezing Avocados

1. Cut the avocado in half. Beware of the seed in the middle.
2. Remove and discard the seed.
3. Remove the fleshy part with a spoon. An easy way to do this is to cut the flesh horizontally and vertically to make little squares and then scoop them into a bowl.
4. Mash the avocado pieces into a puree using a fork, a large spoon or even a potato masher.
5. Add 1 tbsp. of lemon juice for every two avocados, and mix it in well.
6. Scoop the puree into an airtight container, making sure to leave a little extra room, as it will expand when it is frozen.
7. When it’s time to thaw the frozen avocados put them in the refrigerator or place the container in a bowl of cool water to accelerate thawing.
8. It may be helpful to mark the date of when the puree was placed into the freezer with a marker or a label so you will know whether it has expired. The puree should be discarded after five months in the freezer.

This is my little trick… I use a glass to hold the Zip-lock bag open.  That way I can easily scoop the mashed avocado into the bag without making a mess.  It’s my 3rd hand!

Whenever you store foods in the fridge or freezer, it is a good habit to label it with the measurements and the date on it.  This way you can avoid mystery foods and make sure you use them before they get to old.  I try to think ahead and measure my quantities into amounts that I am likely to use all at once.  That way I avoid defrosting too much and causing waste.

How to Ripen Avocados

1. To ripen avocados slowly, put them in the fruit bin of your refrigerator (no apples please, that would be mixed signals). Avocados can be kept for up to two weeks this way. They will ripening very slowly, so when you take them out of the refrigerator they will be ready to eat in a couple of days.
2. To ripen an avocado faster, place in a brown paper bag and set in your oven with only the oven light on.
3. Once avocados are at a desired stage of ripeness, they may be refrigerated for up to 5 to 7 days

Purchasing & Using Avocados

1. Avocados must be used when fully ripe. They do not ripen on the tree and are rarely found ripe in markets. Fresh avocados are almost always shipped in an unripe condition.
2. To test for ripeness by cradling an avocado gently in your hand.  Ripe fruit will yield will be firm, yet will yield to gentle pressure.  If pressing leaves a dent, the avocado is very ripe and suitable for mashing.
3. You can also remove the little plug where the avocado grew from the branch, if it is a bright green underneath the avocado is ripe.
4. They are best served at room temperature.

Types of Avocados

1. The two most widely marketed avocado varieties are the rough-skinned, almost black Hass and the smooth, thin-skinned green Fuerte.
2. The Hass has a smaller pit and a more buttery texture than the Fuerte.

Original Post at Selecting, Ripening and Freezing Avocados

Cauliflower?  You bet you scratching your head on this one huh?   I have used cauliflower as a rice substitute so why is it I never thought of using it in a cracker recipe?!  I had to laugh because I ran to the store to pick us some cauliflower and when I arrived I headed straight for the produce department.  I spied the cauliflower, bagged it and put it in my cart and continued my shopping.  Then I realized that I had grabbed a purple cauliflower! lol  I was so focused on just getting it that my brain didn’t even think about the color.  Besides the common white variety, cauliflower is occasionally found in green and a vibrant purple color that turns pale purple during cooking.  Flavor wise you would fine using any color, visually, well it would sure make for an interesting looking cracker now wouldn’t it?!  haha

Buckwheat, which is commonly found in raw food diet recipes, has a slightly deceptive name that can easily cause confusion. Buckwheat is not wheat, nor is it related to wheat. It is not a grain nor a cereal and is gluten-free. So where does it come from? Buckwheat is derived from the seeds of a flowering plant.  Buckwheat is a good binding agent, and when soaked becomes very gelatinous.  Soaking, rinsing, and re-drying produces a crunchy buckwheat treat that can be eaten alone or added into other recipes.  Buckwheat can be safely eaten by people who have celiac disease as it does not contain gluten.  But be sure to know the source if you indeed have celiac.  You want to make sure that the buckwheat isn’t contaminated in the processing plant. (see below)  Buckwheat can be a good substitute for wheat, oats, rye and barley in a gluten-free diet.

Raw Buckwheat and Kasha – do you know the difference?

• Toasted buckwheat is used to make traditional dishes in several different cultures. Generally toasted buckwheat is referred to as kasha. If you are looking for raw buckwheat groats, you’ll want to avoid kasha. You can always tell by the color and the aroma. Kasha is a much darker reddish-brown color and has a strong nutty, toasted scent to it. Raw buckwheat groats are light brown or green and don’t have much of an aroma at all.

Recipe from Living Light Student Handbook

Ingredients: yields 64 crackers (1 Tbsp cookie scoop)

• 4 cups cauliflower florets, chopped
• 1 cup soaked, drained, rinsed buckwheat groats (see below) – expands to about 2 cups
• 1 cup golden flax meal
• 1 Tbsp cold-pressed olive oil
• 1 Tbsp fresh lemon juice
• 1 tsp sea salt
• 1/2 cup water
• 3 Tbsp black sesame seeds
• 3 (additional) Tbsp black and white mixed sesame seeds – for topping

Preparation:

1. Buckwheat Groats need to be soaked for about 60 minutes, drained and rinsed.  We are not taking them to the level of sprouting them with tails in this recipe.
2. Place the cauliflower in the food processor and blend for about 10 seconds, just enough to break it down to make more room in the bowl for the remaining ingredients.
3. Add in the buckwheat and give it a few pulses to start the blending process.
4. Add in the flax meal and give a few additional pulses. By doing this after adding in the bulk ingredients, it will assure that everything gets well incorporated.
5. Now add the olive oil, lemon, salt and water.  Process for about 15 seconds.  Add the sesame seeds and pulse together.
6. Using a 1 Tbsp cookie scoop, place the batter on the teflex sheet that comes with the dehydrator.  If you don’t have those, you can use parchment paper (I don’t recommend wax paper because the batter will stick).
7. Flatten each “ball” with an item that has a flat bottom (I used a beaker).  Have a bowl of water set aside so you can dip your flattening tool in it between each flattening process.   This way the cracker won’t stick.
8. Sprinkle extra sesame seeds on top and with a light hand, press down on each one just to embed the seeds.
9. Option:  You can also just spread the batter out on the teflex sheet and score it into cracker shapes.
10. Dehydrate at 115 for 1 hour then reduce to 105 for two hours; flip and place on mesh screen with a 2nd screen on top to prevent curling; dehydrate for 5-6 more hours until crisp but not brittle.

 This is my 1 Tbsp sized cookie scoop.  This volume makes a perfect cracker size.

Here I am flattening each cracker.  I used a beaker because it has a flat bottom and is the perfect size which gives me uniform sizes.

Don’t forget to wet the bottom of your flattening device that you use.  This prevents the dough from sticking.

Sprinkle extra sesame seeds on top.  You could also sprinkle flax seeds on it as well since that is part of the ingredient profile already.

Gently press the seeds down a bit.  It’s a fast and quick motion.

You can contact these companies for information to help you decided whether you want to add buckwheat to your gluten-free diet.

• Arrowhead Mills, POB 2059, Hereford, TX 79065. Or call 806-364-0730.
• The Birkett Mills, POB 440, Penn Yan, NY 14527. Or call 315-536-3311
• Bouchard Family Farms, RR2, Box 2690, West Kent, ME 800-239-3237
• Minn-Dak Growers, Hwy 81 N, POB 13276, Grand Forks, ND 58208. Or call 701-746-7453 New York, NY

Original Post at Black Sesame Cauliflower Crackers (nut-free)

I decided to do a small write-up on cold-pressed coffee because I use it from time to time in some of the raw recipes.  And I have to admit that I am beginning to enjoy a cup or two throughout the day.  :)

What is cold-pressed coffee?

Explained simply, cold brewed coffee is a coffee extract (or syrup) brewed using fresh ground coffee and cold water. The syrup can be used to make awesome iced-coffees… or added to hot water for a wonderfully smooth tasting hot drink.  There are many ways to use cold-brewed coffee. For a hot cup of coffee just add boiling water. Great for the office at the hot water dispenser. Like your coffee cold on a hot summer day? Add some cold water and frozen coffee cubes. Have a recipe that calls for coffee flavor? The low acidity of cold brewed coffee make it a perfect candidate for many baking recipes.  Cold brewed coffee is extremely easy, inexpensive, and uses no electricity.  The downfall… it required extra time up front.

Are there health benefits to drinking cold-pressed coffee?

Cold “brewing” your coffee decreases the natural acidity of coffee by 3/4, and it actually has less caffeine than it’s steaming hot counterparts.  This gives your digestive track quite a break, and it helps to keep your Ph levels in balance, yet is still smooth and rich in flavor.   Because of its low acidity, cold brewed coffee also offers a solution for the millions of coffee lovers who can’t drink coffee because they suffer from acid indigestion and elements of GERD. Many experts have suggested that low heat and a significant filtration system used during the coffee-making process can lessen cholesterol LDL levels.

So, does it taste different?

• It WILL change the taste of your coffee.  It will strongly concentrate those most volatile flavor elements.  If you are new to this concept, give it a try, if you don’t care for it don’t throw in the towel.  Try it again using a different coffee.  Different varieties will respond to cold brewing differently.
• Without all the acid, the burnt or bitter flavor that can plague hot-brewed coffee is eliminated. Plus, the reduced acid makes it healthier for your stomach and your teeth.
• Because of its low acidity, concentrated strength, smooth almost sweet taste, and the fact that it mixes cold, cold-brewed coffee concentrate also represents a superior ingredient in food recipes that call for instant coffee or coffee produced by hot brewing methods.   The coffee’s other flavors are also more readily detected.  Those undertones of chocolate, fruit, and nuts jump to the forefront.
• When drinking hot coffee the temperature changes the taste, but because cold-brewed coffee eliminates most of that temperature change, flavor is locked in.  In other words, your day-old cold-brew won’t taste stale like day-old coffee.
• The result: A bold, super-smooth coffee concentrate that can be served one cup at a time – steaming hot or ice cold. Simply by adding hot or cold water or milk, one can choose the strength of coffee they want. And, refrigerated, cold brewed coffee concentrate is fresh for 14 days, so there is no waste – one drinks what one wants at any time.

When visiting my favorite coffee house, how do I order my coffee this way?

I don’t know about you but my husband and I really enjoy spending time at coffee shops.  The main reason being is because they have small tables and when Bob and I sit across from one another at a small table we have the most in-depth talks. :)  There is a Starbucks just around the corner from us and we frequent it on a regular basis.  We don’t do their coffee but we do love their tea.  Learning the lingo to order a tea has been quite the challenge. haha  But I will say that after a few years of putting in orders, I can speak their language.  “I will have a shaken, venti, passion ice tea, hold the water, old-school, no sweetener and light extra ice please.”  Luckily, asking for an iced-coffee isn’t so intensive.

It can be referred to in several different ways, you can ask for:

• Iced-coffee (this can be misleading though.  Hot coffee poured over ice, isn’t the same)
• Cold-brewed coffee
• Toddy

How to make your own cold brewed coffee:

Ingredients:

• 1/2 pound of medium ground coffee (2 cups)
• 1/2 gallon of fresh, filtered water

Preparation:

1. I use a 1/2 gallon mason jar.  Dump in the coffee grounds and fill with water.  (Grind your own whole beans if you want, make it a medium coarse grind for better results, don’t use fine grind, it will take forever to filter!)  Place the lid on top and give it a shake.
2. Let it stand/brew for about 12 hours… or overnight.  I kept mine in the fridge.
3. Filter and/or sieve the liquid coffee extract using a fine filter to remove all residue of coffee grounds.
4. The extract is now ready to be stored in fridge for up two weeks or frozen for longer periods.  When reconstituted, it becomes a delicious, smooth-tasting, low-acid cup of coffee.
5. To prepare your drink, pour out a little syrup and add warm-hot water, about 1/4 syrup and 3/4 water.
6. Note: You may not actually need a purpose-built cold brew coffee maker such as the Toddy Coffee System, but they are certainly a wonderful convenience!  You can buy a set for doing cold processing at home from Filtron or you can use a French coffee press and simply use cold water and let sit for 24 hours.
7. You can add the “syrup” in steamed nut milks for espresso drinks, or with hot water for a regular cup of coffee.  Try adding in raw chocolate powder added to the steamed milk which makes a delicious mocha!
8. Don’t throw the grounds away! Read here as to what you can do with them!

    

Sings….The best part of waking up is…(Folger’s jingle)

For years I have been using this travel jar.  It works great!  All you need is 1 quart jar, plastic lid (sold in the canning section) drill a hole in the lid that matches your straw size and wa-la!

Original Post at Cold-Pressed Coffee

Ever wonder what is hiding in your Hidden Valley Ranch Dressing?  Go ahead, turn the bottle around and read the ingredients.  Now, gently set it down, back away slowly, turn around and run for your pantry!  Grab the ingredients below and make your own healthy, non-chemical ladened dressing!

This ranch dressing is gluten-free, dairy free, soy free, refined sugar-free and cooked free.  I bet you are thinking to yourself, “If it is all that, could it possibly taste good?”  The answer is YES!  Those who are vegan, vegetarian, semi-vegetarianism, flexitarian, raw foodists, pollotarians, pescetarians, pollo-pescatarians, macrobiotic-tarian, omnivores, or even those who are SADatarians (Standard American Diet- atarians) can enjoy this dressing! lol I am sure I missed a few categories but all in all I believe this recipe can be enjoyed by everyone.  If you have a nut allergy (a non-nutarian? haha), you can substitute the cashews with sunflower seeds or hemp seeds.  It may alter the flavor a tad but I know you will still love it.

You can’t see it in the picture but in the midst of the Discovery Ranch Dressing sits a carrot.  Yep, this dressing was so darn good that I was double dipping my carrot into it while I was prepping it for its photo shoot. Oy.  I know, I know,  one shouldn’t double dip but I was alone, no one to scold me, and I just lost control!  Well, I actually lost my carrot!

Ingredients: yields 3 cups

Original Post at Discovered Valley Ranch Dressing

Do you have some spare time thyme?  If so, give this recipe a try!

Thyme (pronounced “time”) is a fragrant, small-leafed, woody-stemmed culinary herb that is used frequently in Mediterranean, Italian and French cuisines.  Because of their tough, woody stems, the sprigs should be removed before serving.  The tiny leaves are easily removed from the stems by pulling the stems through your fingers from top to bottom, against the direction of the stems.  Six average sprigs will yield about a tablespoon of leaves.  They can be given a quick chop or simply added to the recipe whole.  The leaves may also be lightly crushed before adding them, which releases the volatile, flavorful oils.  Fresh thyme should be kept refrigerated, where it will keep for about a week.  It can also be frozen on a baking sheet and then stored in zipper baggies in the freezer for up to six months.  In its dried form, thyme will keep for about six months in an airtight container in a cool, dry place. Thyme retains much of its flavor when dried.

Ingredients: makes 4 cups of batter

• 2 cups zucchini, cubed (see below)
• 1 cups raw walnuts, (soaked)
• 1 cup raw pecans, (soaked)
• 1/2 cup golden flax meal
• 3/4 cup purified water
• 2 Tbsp fresh thyme (lightly chopped)
• 2 tsp sea salt
• 1/2 tsp ground black pepper

Preparation:

1. To peel or not to peel…that is the question!  You can peel the zucchini or leave the skin on, that is up to you.  Should you decide to leave the skin on, make sure that you use ORGANIC zucchini!  The skin does hold nutrients.  If you don’t buy organic, I recommend that you peel the zucchini to remove as much of the pesticides as you can, not to mention the wax that they use to shine them up.  Also, if you are looking for a neutral colored cracker, peel it.  Otherwise, leave the peel and enjoy the green speckles throughout.
2. Thyme – Dried herbs are much stronger than fresh herbs.  Many cooks recommend using one-third to a half the amount of dried herb to fresh herb.  To substitute dried herbs for fresh, the general rule is:  1 Tbsp. Fresh Chopped = 1 tsp. Crumbled Dry or 1/4 tsp. Ground Dry.  Know that the test is in the tasting because even half or a third the amount might be overwhelming in the dried form.  It is always best to add less and top it up if the taste is not strong enough.
3. Flax Meal – Grind the flax seeds in a spice or coffee grinder to a fine power and transfer to a medium mixing bowl.
4. Put the zucchini in a food processor and pulse until it is chopped into small pieces, do not puree them though.  You want to retain some texture.  Add the zucchini to the bowl containing the ground flax.
5. Put the walnuts in the food processor and pulse until they are finely ground.  Add the walnuts to the bowl with the flax seeds and zucchini and combine.
6. Add in the remaining ingredients, making sure everything is well blended together.
7. Spread 2 cups of the batter onto the teflex sheet that comes with the dehydrator.  This will require 2 trays.
8. Score the crackers into the desired size.  You can use a knife (be careful that you don’t press to hard and cut the teflex sheet) or you can use a pizza cutter.
9. Dehydrate at 105 degrees for approximately 12 hours.  Once dry enough (around the 4-6 hour marker), remove the teflex sheet, leaving the crackers on the mesh sheet, continue drying until desire dryness is reached.
10. Store them in a tightly sealed container.

Original Post at Walnut and Thyme Crackers

I made this Gingerbread Pumpkin Breakfast Quinoa Porridge for my mom while I was visiting in Alaska this past summer.  She is a lover of hearty breakfasts so it brought me great joy to share this delicious dish with her.  Mom is always open to my experiments which makes it so darn fun.  The whole week that I stayed with Mom and Dad, I got on a quinoa kick.  I made both savory and sweet dishes with it and wasn’t disappointed with any of them. We loved them all!

With the cooler weather upon us, this porridge satisfies your morning hunger and gives you those inner warm fuzzies!

 This mornings recipe was inspired by Oh She Glows.

Ingredients: (serves 1)

• 1/2 cup cooked quinoa (see below)
• 1/4 cup pumpkin puree (canned or fresh)
• 1/2 cup almond nut milk
• 1 Tbsp raw yacon syrup
• 1 Tbsp chia seeds
• 1/2 tsp ground ginger
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp vanilla extract
• Optional: raisins for garnish
• 4 drops liquid stevia

Preparation:

1. Quinoa – you can use either cooked or sprouted quinoa.  Regardless of which ever method you choose, you need to soak your quinoa for approx. 30 minutes.  Then rinse it really well until the water runs clear. To cook: bring 1 1/2 cups of water to a boil, add 1/2 cup of quinoa, bring water back up to a boil, cover, reduce heat and allow to simmer on low for 15 minutes.  Remove from heat and let it sit for 5 minutes.  To sprout:  After the soak and rinse, place the quinoa in a bowl, cover with a dishcloth, let it sit it on the counter overnight, allowing the quinoa to sprout.  In the morning you will notice tiny little tails on the quinoa, it is now ready.
2. Pumpkin puree – you can make your own puree with a small sugar pumpkin.   These are not always in season so if you really have a hunger for this flavor you can use organic canned pumpkin.  To make your own, peel the pumpkin, cut it in half and clean out the seeds.  Save the seeds and dehydrate them for snacks!  Cut the pumpkin into small chunks and process in your food processor using the “S” blade or in the blender until creamy.  Be sure to taste test your pumpkin puree.  If your pumpkin isn’t really ripe you may need to add a little sweetener.
3. Combine all the ingredients together and let it sit for 15 minutes.  This will cause the chia seeds to expand, soaking up the extra liquid.   Sprinkle the top with extra raisins and cinnamon.  You can make this the night before, placing it in the fridge for the following morning’s breakfast!  I find that the longer I allow raw food dishes to sit, the more the flavor of the ingredients meld together.

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To sprout Quinoa:

For easy directions on sprouting quinoa, check out these Sprouting Instructions from the Sproutpeople®.

To cook Quinoa:

1. Yields 3 cups (great to make plenty ahead of time to use throughout the week)
2. Place 1 cup of quinoa in a medium-sized bowl and cover with 3 cups of water.
3. Soak for minimum of 30 minutes, longer if you want.  I have soaked it over night from time to time.
4. Rinse quinoa really well in a mesh strainer.  Make sure the water runs clear.  The soak and rinse process helps to remove the phytic acid which can be a strain on your digestive system.
5. In a medium sauce pan bring 2 cups of water to a boil.
6. Add the rinsed quinoa and a dash of salt.  Bring it back to a boil, then reduce heat to simmer.
7. Simmer for 15 minutes with a tight lid on the pan.  Remove from the heat and let it sit for an additional 5 minutes.

Original Post at Gingerbread Pumpkin Quinoa Porridge

So when it comes to making this dressing you can control how thick or thin you wish for it to be so it can pair up nicely with the lettuce that you have on hand.

The secret to a perfectly tossed salad is simple: use your hands. Wash them first (and after!), of course, but no tongs or salad tools can possibly replicate the delicacy and feel of human hands. Once you get the hang of it, you’ll never go back to brutalizing your lovely salads with bruising, damaging spoons or forks:

Ingredients:

• 1 cup water
• ¼ cup extra virgin olive oil
• ¼ cup raw tahini
• 3 Tbsp maple syrup
• 2 Tbsp red or white unpasteurized miso
• 1 Tbsp chia seeds, ground to a powder
• 1 Tbsp raw apple cider vinegar
• 2 tsp fresh lime juice
• 1 tsp chopped garlic
• 1/2 tsp ground ginger

Preparation:

1. Blend all ingredients until silky smooth in the blender.
2. Set aside for 10-30 minutes, giving the chia seeds time to expand and absorb some of the dressing.  You can control how thick you want your dressing to be.
3. Store in fridge for up to 5 days.

Original Post at Ginger Miso Salad Dressing

This recipe is Nut-Free… no nuts were harmed in the making of this recipe.  haha

Taking photos of kale chips is not my favorite thing to do… but eating them, now that’s another story.  The Lays Potato Chip slogan says, “You can’t eat just one”…well shoot with kale chips it’s more like, “You can’t just 10, 15 or 20!”  I love this kale chip because it has a slight hint of sweetness that really brightens the flavor.  The other unique flavor profile in this recipe is the use of miso.   If you are unfamiliar with miso, I encourage you to give it a try.  I know it’s not a common ingredient that you will find in most people’s fridge, but then, we are not most people, now are we?  :)  My favorite brand is South River.  It is raw, and made from chickpeas, not soy.  Personally, I can’t do soy so that is why it is important to me to have an alternative.  A while back I wrote a post on miso.  Go check it out.  But make sure you come back and try this recipe!

recipe slightly modified from Cafe Gratitude

Ingredients:

• ½ cup water
• ¼ cup extra virgin olive oil
• ¼ cup raw tahini
• 3 Tbsp maple syrup
• 2 Tbsp red or white unpasteurized miso
• 2 Tbsp chia seeds
• 1 Tbsp raw apple cider vinegar
• 2 tsp fresh lime juice
• 1 tsp chopped garlic
• 1/2 tsp ground ginger
• 1 bunch (10 oz weight) organic kale

Preparation:

1. Sauce – Blend all ingredients until silky smooth.   Set aside for 10-30 minutes, giving the chia seeds time to expand and absorb some of the dressing.
2. De-stem 1 bunch of kale and place in a large bowl.
3. Pour the sauce over the kale and with your hands, massage the sauce into the kale, making sure everything is well coated.
4. Place on the teflex sheets that come with your dehydrator.
5. Dry at 115 for 3 to 4 hours.
6. Remove from teflex sheets and continue dehydrating for another couple of hours or until completely dry.

Original Post at Ginger Miso Kale Chips

Today, my camera decided to go on the fritz. Bless the darn thing, it is greatly abused as I handle it with sticky date pasted hands, I blow cacao powder off of it periodically and not to mention that I am continually chipping lord knows what off the casing.  It has been my faithful point and shoot camera for what seems like years.  I don’t think it has given up the ghost just yet but it is definitely not feeling so well at the moment.  Right now it has a case of “cloudy eyes” which translates to… takes blurry pictures.   So today I had to revert to my good ole stand by, the iPhone camera.  Either that or risk all the cookies being eaten before I can get my camera looked at.  :)

Pumpkin Spice Chewies have a nice “warmth” as they are seasoned with pumpkin spice and the body of the cookie consists of pumpkin puree.  And along with pumpkin comes the rich delicate flavor of pecans that pairs with it all so well.  When you purchase your pumpkins for these cookies or any other raw creation, be sure to buy sugar pumpkins and not the big ole craving pumpkins.  Also, be sure to always taste test your pumpkin purees,  the level of sweetness depends on the ripeness of the pumpkin so you may need to add a little sweetener to it.  Enough chit-chat, let’s get the cookie rolling!

Ingredients:

• 2 cups almond meal (ground almonds)
• 3/4 cup raisins
• 1/4 cup raw agave nectar
• 1/4 cup raw honey
• 2 cups dried shredded coconut (unsweetened)
• 3 Tbsp pumpkin puree
• 1 tsp vanilla
• 1 tsp pumpkin spice
• 1/4 tsp sea salt

Preparation:

1. Almond meal – you can purchase almond meal (not flour) or you can make your own by grinding almonds in your food processor.   You want to process it until it gets to as fine as a powder as possible, without releasing to much of the nuts oil.
2. If you don’t have shredded coconut and need to grind down coconut flakes, make sure that your end result is 2 cups.
3. Pumpkin puree – peel and dice a small sugar pumpkin.  Place it in your food processor or high-speed blender and blend until creamy smooth.   If you pumpkin isn’t very ripe, you may need to add a little sweetener, so make sure that you check it at this point.
4. Place all dry  ingredients in a food processor and pulse until just blended.
5. Add the remaining ingredient and process for approx. 2 minutes until nice and creamy.
6. Spoon out (about 1 1/2 T. each) onto mesh dehydrator sheets. I used a piping bag to make the shapes.  It is up to you.  Press a whole pecan onto the top.  If you decide to use a piping bag be sure to have some good hand strength and a large enough tip for the dough to pass through it.
7. Dehydrate at 145 degrees for 1 hour, then reduce temp to 105 degrees and continue to dry for a good solid 24 – 34 hours or until the texture you desire is reached.

Piping Equipment Used:  You can purchase these items at your local Michaels Craft Store or through Amazon.

• Piping Bag Coupler – page 6
• Pastry Bag 24″ – page 6
• Tips – page 6

Original Post at Pumpkin Spice Chewies

This is a great cold and flu remedy to have on hand!

Garlic is a powerful immune-booster.  It is very effective against nasty bacterial, viral and fungal infections.  The antibiotic qualities of garlic appear to be a direct result of the allicin produced from raw, crushed garlic.  This is destroyed by age and cooking – cooked garlic has virtually no antibiotic value although it still retains other benefits.

Honey also has anti-bacterial, anti-viral, and anti-fungal properties, so when you combine the two, you’ve got a great aid to help you fight sore throats, colds or the flu.

So here’s a tip: when infused in honey, raw garlic becomes far more palatable.  Tasty even!  So keep a jar of this on hand at all times.  At the first sign of a sore throat, cold or flu, start popping  honey infused garlic and try to eat one clove every hour or two all day long.  Decrease the amount the next day, but continue to eat a couple of cloves a day until all better.

So make up a jar of this and keep it in your fridge so that you will be all set for winter (or the next time you start to feel sick).  The garlic is ready to eat after a few days but tastes even better over time.  You can replace the garlic cloves with fresh ones whenever you take some out, so the jar remains pretty much full at all times.

WARNING: The consumption of honey during the first year of life has been identified as a risk factor for infant botulism.  Infant botulism occurs when a baby eats living bacteria or its spores and they grow in the baby’s gastrointestinal tract.  The most common cause of infant botulism is eating honey or corn syrup.   Please research this for more detailed information.  Here is what the Mayo Clinic has to say about it as well.

Recipe adapted from: Healthy Green Kitchens

Ingredients:

Preparation:

Original Post at Garlic Honey Throat, Cold and Flu Remedy

This Brazil Nut Parmesan “Cheese” is so easy to make and a great alternative if you don’t consume dairy products.  The last time I made this, I used it as a topping on  Almond Toast with some tomatoes diced and piled on top.  Ooooh boy, was that good!  Don’t let the simplicity of the ingredients in this recipe make you think it isn’t complex in flavor.  This would also be awesome sprinkled on a salad, soup or a raw zucchini pasta dish! 

Did you know that Brazil nuts are wild-harvested and require a specific bee to be pollinated?  That they are slow-growing, taking as long as 10 to 30 years to mature.  Also keep in mind that due to their high fat content, Brazil nuts can spoil quickly.  The best method for storing them is in the refrigerator, where they will last for months.  

Ingredients: makes 1½ cups

• 1 cup raw Brazil nuts
• 1 tsp chopped garlic
• 1/3 tsp salt

Preparation:

1. In the bowl of a food processor fitted with the “S” blade, process until fluffy.
2. Store in a airtight glass container in the fridge for up to a week.

This is a  Café Gratitude recipe!

Original Post at Brazil Nut Parmesan “Cheese”

Figs, pears and cinnamon are a wonderful combination for thee ole’ pallet.

Unlike apples, most pear varieties do not ripen nicely while still on the tree.  Pears that are allowed to become too mature or to ripen on the tree develop a coarse, mealy texture and often have core breakdown.  Whether you grow pears at home, or buy them in the store, it is sometimes challenging to know when to pick them, then how long to ripen them to perfection.  And how do you tell when a pear is ready to eat?  Hold the pear gently but firmly in the palm of your hand, and apply the thumb of that same hand to the pear flesh just below the point where the stem joins the fruit.  When the flesh beneath your thumb yields evenly to gentle pressure, it is time to eat your pear.  If you have to push more than slightly, it is not ready yet.

Ingredients:

• 3 cups fresh figs, cut in 1/2
• 3 cups fresh pears, cored & rough chopped
• 2 cups raw, rolled oats (soaked)
• 2 cups raw almonds (soaked)
• 2 cups raw hazelnuts (soaked)
• 1/3 cup date paste
• 1/3 cup raw honey
• 2 Tbsp vanilla extract
• 2 tsp cinnamon
• 1 tsp salt

Preparation:

1. Oats – overnight soak – In a large bowl place 3 cups of oats, 6 cups of water and 4 Tbsp raw apple cider vinegar.  Cover and let them soak overnight on the counter top.  You can read here as to why it is important to soak your oats.  In a separate bowl, soak the hazelnuts and almonds in enough water to cover them, plus a little extra for swelling.  You should soak these overnight as well.
2. Once the soak process is complete, drain and rinse the oats and nuts really well.  With the oats you will want the water to run clear.  Place the oats and nuts in the food processor and process until the nuts are in small pieces.
3. Rough chop the figs and pears.  Place the fruit and the remaining ingredients into the food processor and pulse chop everything together.  Depending on the size of processor that you own, you may need to do this in two batches.   If you do make two batches, then combine both in a large bowl and stir until combined.
4. Spread the batter on the non–stick teflex sheets that come with your dehydrator and dry at 105 degrees for approximately 16-24 hours or until dry.  At the 1/2 way mark, flip the teflex sheet over onto the mesh sheet and peel away the teflex.  This will decrease the drying time.
5. Store in an airtight container.  To extend the shelf life you can store it in the fridge or freezer.
6. Looking for raw oats?  Click here to find a few resources on where you can order them from.

Original Post at Fig’n Pear Granola

I would love to say that when the holiday season rolls around I am more inspired to be in the kitchen making delicious desserts, but to be honest, it is almost a daily ritual for me.  There is something very therapeutic about my busy little hands creating something. With that being said,  making and sharing food around the holidays does bring me great pleasure.  These little bundles of joy, Espresso & Oat Truffle Pops are perfect to have on hand for those spontaneous gatherings.  They keep beautifully in the freezer so you can make these well in advance.  Don’t get me wrong, these gems are not designated just for the holidays, they are a year round treat that can be enjoyed  anytime. :)

Recipe adapted from: Green Kitchen Stories
Ingredients: Makes around 28

• 2 cups Medjool dates, pitted (packed)
• 1/4 cup raw, rolled oats (see below)
• 1/4 cup dried, shredded coconut
• 1/4 cup raw coconut oil, melted
• 1/4 cup raw cacao powder
• 1 tsp vanilla extract
• 1 tsp cardamom powder
• 2 shots espresso (cold)

 Preparation:

1. For the best digestion of oats, it is recommended that they be soaked and dehydrated first.  You can read about it here.  If you are short on time, this step can be skipped.  But I highly recommend that you read about the benefits of doing so.
2. Alternative option – if you don’t like the idea of using espresso / coffee in your diet, you can omit this and substitute a different flavor.  You could try almond, hazelnut or any other extract in its place.  If you do I would start with 1/2 tsp first and see if you need to add more.
3. Mix all the ingredients in the food processor, using the “S” blade for 1 minute.  The batter will come together in one large ball.
4. Using the 1 Tbsp sized cookie scoop, level off each scoop and place the dough the palm of your hand and roll into a ball.
5. Roll each truffle in shredded coconut then push a sucker stick into the ball.
6. Put in the fridge for a while before serving.

Original Post at Espresso & Oat Truffle Pops

Ingredients

• 4 cups whole, pitted Medjool dates (moist ones work best)
• 2 cups raw almonds, soaked and dehydrated
• 1 cup raw chocolate chips or chopped dark chocolate
• 3 Tbsp natural peanut butter (or sunflower or cashew butter)

Preparation:

1. Line a 8×8-inch straight sided pan with a piece of parchment paper so that the paper hangs over the long edges.  Set aside.  I had to use my 9×13 Spring form pan since my 8×8 pan was already in use.
2. Fit a food processor with a metal “S” blade.  Add the almonds to the processor and pulse until they are uniformly finely chopped (think fresh bread crumb texture.)
3. Add the chocolate chips and pulse again until the chocolate chips are also finely chopped.
4. Pour the chocolatey nuts into a large mixing bowl and set aside.
5. Add half of the dates to the food processor and process until a paste forms and clumps together.  Open the food processor and add in 1 Tbsp of the nut butter and half of the chocolatey ground nuts.  Replace the lid and process until evenly combined.  Scrape into the prepared pan.  Side note: if your dates are more on the dry side, hydrate them for about 10 mins. in warm water before processing.  This will help the blending process go much more smoothly.  Place mixture in a large bowl.
6. Repeat with the remaining dates, chocolatey nuts and nut butter and add to the first batch, combining them.
7. When all of the ingredients have been thus processed, wet your hands and use them to press the mixture as evenly as possible over the bottom on the pan.
8. Fold the excess parchment over the bars to cover them and use something flat and heavy to press down firmly on the mixture until it is smooth.
9. Refrigerate for at least 2 hours before slicing into bar shapes.
10. Unrefrigerated bars will be good for 48 hours, covered, at room temperature.  Keep in fridge or freezer for a longer shelf life.

Original Post at Homemade Larabars

This year, why not get into the spirit of making mouth-watering  gifts from simple, wholesome ingredients for your loved ones?!  Not only are you giving the gift of health, you are giving a labor of love gift.

Making homemade edible gifts is not only fun, but you can also get creative in how you package them.  You can pack them in half-pint, pint, quart, and even half-gallon canning jars, re-decorated salad dressing bottles, plastic bags with twist ties, and gift boxes lined with foil, tissue or parchment paper.  Here are some other creative ideas (but not limited to):

Zip-lock bags:

1. When you pack cookies in zip-lock bags, separate each layer with parchment paper.  Place a piece of unbleached paper towel inside the top and bottom of each bag to absorb moisture.
2. To get all the air out of the bag, insert a straw 2 inches into the bag.  Zip the bag closed to meet the straw;  inhale through the straw to pull the air out of the bag.  Pinch the straw shut and pull out the straw and zip the bag closed.  This will help to prevent freezer burn should you decide to freeze them.
3. To add a personal touch use shipping labels (which you can purchase at most drug or office supply stores) to make homemade labels.
4. Food can still spoil, be sure to let your gift recipients know which gifts need to be stored in the refrigerator or freezer.

Sweet Chia Cracker

Tins:

1. Tins come in all shapes and sizes!  You can use old or new ones, each has its own character.
2. Use a holiday-decorated tin for winter holidays.  Fill the bottom of the tin with shredded paper commonly used in Easter baskets.   I tend to stock up on these tins after the holidays when they go on sale for a 50-70% discount!
3. Old antique tins that you can find at flea markets, thrift stores, or even garage sales make unique gifts as well.

Pumpkin Banana Cranberry Chocolate Chip Cookies

Banana Nut Brittle

Brown Paper Bags:

1. Unbleached brown craft paper brings a certain rustic elegance to the table that can be helpful if you’re going for that sort of look.
2. Accent your packages with plaid hair ribbons, colored twine or other appropriate interesting items that suit your taste.
3. I have even folded the edge of the bag over and ran it through my sewing machine using a decorative stitch.  This is one of my favorite!
4. Twine is great too.  It comes in large rolls for a cheap price and adds a real homey and rustic look.

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Paper Boxes:

1. These are perfect for homemade treats.
2. They can be decorated with stamps or glue-on gift tags.  A great craft project for you and your children!
3. You can find some gorgeous ones at department stores these days.   I have bought them for as low as .99 cents each.

Raw Mint Chocolate Candies

Double Chocolate Doughnuts

Drinking Glasses:

1. Put the treat in a large piece of plastic wrap, then dropped it into the glass.  Twisted the plastic and then tie it with curling ribbon.  You can use business card paper and print a “gift cards”.  On the front of the card you can print out a holiday wish along with the name of the treat and on the back of the card you can list out the ingredients.
2. These would make neat gifts for your children to hand out to their school teachers, or  give to your co-workers.   For a more personalized touch you can buy individual glasses, cups, or mugs for that special person, or you can simply buy a box of glasses from the department store for an inexpensive price.

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Canning Jars:

1. This is one of my favorite ways of storing and giving gifts.  Jars come in all shapes and sizes and antique ones have lots of character.
2. Jars work great for giving granolas as a gift.  Tie some twine around the neck of the jar and attach a metal scoop for decoration.  Love it!
3. Decorating the jars: You can cut circles out of scrap fabric with pinking shears to adorn the lids, giving them that special added touch.  Fabric Scraps – 7″ circles for wide mouth jars, and 6″ circles for regular mouth jars.  On odd sized jars just make sure the fabric cut out is 2-inches wider than the jar top.
4. Labels for jars:  You can find them at Office Depot, Office Max, Staples, Sam’s Club, Costco, Amazon and many other stores.  Here are a few examples – Avery Sticker Project Paper, White, 8.5 x 11 Inches, Pack of 15.

• Small labels: are 1 inch high by 2 5/8 inches wide. There are 30 labels per sheet (3 across, 10 down). These are very good for tiny jars such as the 4 and 8 ounce jars.  Keep in mind that they ARE very hard to read, so you want to keep your words to a minimum.   Use Avery 5160 (laser) and 8160  (inkjet) label papers.  Avery also makes a waterproof version: 5520.  These would go on the side of your jars.
• Medium labels: are 1 3/4 inches high by 4 inches wide and are great for 8 ounce, pint and quart jars. There are 14 labels per sheet (2 across, 7 down). Use Avery 5162 (laser) and Avery 8462 (Inkjet)  and 8162 (Inkjet) label paper. You would put them on the side of your jars.
• Round labels: Photoglossy 2″ Round Labels (200) - these go on the lids, rather than the side of the jars.

Since the jars will be exposured to moisture once the jars are stored in the fridge, you may want to take a few precautions:

1. First, always start with a clean, dry surface on the jar.
2. Next, swipe the area that the label will cover with a glue stick.  Press the label onto the glued area.  Keep pressing for about 30 seconds.
3. Labels printed on Laser printers are more waterproof than those printed on most ink jet printers.  You can cover the labels with a piece of clear adhesive tape (clear packaging tape works well) which will seal the labels with a waterproof cover.

Various Granola to be found here.

Maple Coconut Craisin Granola

Chipotle Spiced Pumpkin Seeds

Various Granola to be found here.

Cowgirl Gone Nuts Cookie

Homemade Gift Tags:

1. Using DYI business card sheets and your printer you can make your own gift labels.
2. Add a special touch by putting your or your family’s picture on them.

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Mailing edible desserts:

Original Post at Edible Gift Ideas (food and packaging tips)

Balsamic Strawberries topped with raw Mascarpone Cheese …. doesn’t the title just lure you in?  This combination is what I like to refer to as an orgasmic explosion on the taste buds.   The sweet of the strawberries, the sour of the balsamic vinegar, and the sharp bite from the black pepper, are enough to get the mouth-watering!  My husband and I have always loved a fine aged balsamic vinegar.  In fact, so much we sometimes sip it like fine wine!   To me it is a gastronomical delight!  A good balsamic should be gentle, temperate, tranquil, and calm.  Never abrasive.  I have sipped a many vinegar that are caustic and harsh on the throat.  Most store-bought balsamic vinegar are just red wine vinegar with caramel flavoring mixed in.

Balsamic vinegar was invented around 1046 in Modena, Italy where today there are about 100 producers.  Great balsamic vinegar are aged, for a minimum of 12 years in a succession of wood casks (each cask is also made with a different wood).  As the vinegar ages, it begins acquiring the flavors of the woods.  A great deal of evaporation also occurs over the years, and the vinegar becomes slightly syrupy, or thick enough to coat the back of a spoon.  The last change is the most miraculous: the vinegar actually changes from being vinegary to being slightly sweet.  The balsamic vinegar reverts back to its original form, that of grape juice.  It’s that sweet-tartness and the minimum 12 years of wood-aging that make it, in my mind, a nectar of the gods.   Wine tasting? That is so yesterday, haven’t you heard?  Balsamic vinegar tasting is all the rage! :)  How does one explain the taste of balsamic vinegar?  Well, before I attempt that task, I should explain that there are many different flavors and qualities of this mighty tasty “nectar”.  Balsamic is much, much smoother and sweeter than the plain white vinegar.  The expensive ones should be great on their own and as a last touch to anoint a dish.  Yes, anoint. :)

Purchasing a fine aged balsamic vinegar can be somewhat of an investment.  To make peace with your pocketbook you can use a less expensive vinegar and make a reduction from it.  Now, I do realize that this will not be raw but we can all indulgent every once in a while.

Balsamic reduction sauce
Take a cheap bottle of balsamic vinegar and pour desired amount into a wide saucepan or skillet on medium high heat.  Once the liquid has been reduced by about half, let vinegar cool.  You should see that the vinegar has thickened a bit, similar to the consistency of maple syrup.  One trick is to check if it coats a spoon.  Store in a glass bottle at room temperature.

Make 30-60 minutes before you want to serve

Ingredients: yields 4 servings

• 4 pints, strawberries, organic, sliced in thick pieces (8 cups)
• 5 Tbsp balsamic vinegar (not raw)
• 2 Tbsp raw agave nectar
• 1/4 fresh ground black pepper
• Raw Mascarpone Cheese

Preparation:

1. Remove the stems from the strawberries and slice them in thick pieces.  Place in a medium-sized bowl.
2. Add the vinegar, agave and black pepper.  Toss well, coating all the strawberries in the “syrup”.  Set aside for 30-60 minutes.
3. When ready to serve, place sliced strawberries in a bowl and spoon (or pipe) on a hefty dollop of Mascarpone Cheese.
4. Serve and enjoy!

Original Post at Balsamic Strawberries topped with Raw Mascarpone Cheese

The correct pronunciation is mas-car-POH-neh.  Mascarpone has a texture very similar to cream cheese.  In terms of taste, mascarpone is pretty different.  At its creamiest, it will taste like thick, cream-cheese-textured whipping cream and is kind of sweet and dessert like.  It will be buttery, rich, but also fresh tasting.  Some fresh mascarpones can have a slight tang to them, but it’s very subtle.  In making raw mascarpone cheese,  the key ingredient to obtaining that “tang” is the use of probiotics.  The mesquite powder adds that little extra creamy caramel flavor to the mascarpone giving it that robust flavor.

Mascarpone is a lot more sour than cream cheese and it is often referred to as “Italian cream cheese.”  It is most often associated with desserts, especially the classic tiramisu, but it can be used in savory recipes as well; it will add to the creaminess and flavor of a dish without overwhelming the taste.  Recently, I use this recipe as a topping on strawberries.  Check out the recipe for Balsamic Strawberries topped with Raw Mascarpone Cheese.

Recipe modified slightly from:  Shiitake

Ingredients:

• 2 cups raw cashews, soaked 2 – 4 hours
• ½ cup water
• ¼ cup fresh lemon juice
• ¼ cup raw, light agave nectar
• 1 tsp nutritional yeast
• 1 tsp light miso
• ½ tsp sea salt
• 1 tsp raw mesquite powder
• 1 tsp probiotics (7 capsules emptied)

Preparation:

1. Mix cashews, water and probiotics in a Vita-Mix until smooth.  This may take 3-5 minutes.  It depends on the blender you use.  You want to make sure that you don’t feel any grit from the cashews.  We are aiming for a smooth and wonderful mouth feel!
2. Now add in the remaining ingredients except for the probiotics.  We will add that at the very end.  Mix for about 30 seconds and finally add in the probiotics.
3. Pour the mixture in a glass bowl and allow it to sit with towel covering it,  in a warm place for 14 – 16 hours to culture.
4. When finished culturing transfer to an airtight glass container  and refrigerate for 4 hours or until set.
5. This should keep for at least 5 days.

This cheese is great on breads, crackers, as a veggie dip, as a spread on sandwiches, or it can be used as the cream base in cheesecakes and ice creams!

Original Post at Raw Mascarpone Cheese

These divine Cashew Lemon Spritz Cookies just melt in your mouth.  With a hint of lemon, they are sweet yet light in flavor.   I love all the raw cookies that I make but one thing that I really missed from making baked cookies was experiencing all the different textures.   Most raw cookie doughs are a bit chunkier, but this recipe has a more creamy texture allowing me to use a piping bag and tip to create these fun shapes.  This has brought me so much joy and now my mind is non-stop thinking of other types of cookies that I can make!

These cookies are so perfect for the upcoming holidays!  I can’t wait to start preparing for Christmas.  You will notice in the recipe that it calls for soaked cashews.  Cashews don’t have enzyme inhibitors like other nuts but it is important to soak them  to get a creamier consistency.   So don’t skip this step.

Ingredients:

• 2 cups raw cashews, soaked for 2-4 hours
• 3/4 cup raw agave nectar
• 1/2 cup fresh lemon juice
• 1 cup unsweetened coconut flakes
• 1/4 tsp sea salt
• 1/2 Tbsp vanilla extract

Preparation:

1. Put all of the ingredients into your food process and process until consistency is like thick oatmeal (1-2 minutes).   You will need to stop the machine every once in a while to scrape the sides down.
2. Load the batter into a piping bag and pipe out the cookies onto the teflex sheets that comes with your dehydrator.
3. Dehydrate at 145 degrees for 1 hour, then turn down the temp to 105 and dehydrate for 24 hours, or until the cookies are dry but chewy.
4. Store in an airtight container at room temperature for up to 3 weeks.
5. These will freeze wonderfully as well!

Original Post at Cashew Lemon Spritz Cookie