Saturday, March 22, 2014

Raw Brownie Bites

2 cups walnuts, almonds or pecans (or any combination of these three)
1 cup cocoa powder
1 teaspoon cinnamon
pinch of celtic sea salt
2 cups dates, pitted *Medjool are best!
1/2 cup dried figs or dried apricots (use dates if you don't have figs or apricots)
 *Choose dried fruits without sulfur or other preservatives, organic when possible.
Optional: 1 teaspoon vanilla 

Pulse together ingredients in a food processor till the texture is gooey and easy to roll
into balls. Roll balls and refrigerate for 30 minutes to help them set. 

Enjoy! Delicious with homemade almond milk. 

Thursday, March 13, 2014

Chocolate Chip Coconut Flour Scones

1 cup coconut flour
1/4 t sea salt
1/4 t baking soda
1/4 cup coconut oil
1/4 cup honey (use raw, local honey when possible)
4 eggs
1/2 cup chocolate chips

1. Preheat oven to 350 degrees. Mix together dry ingredients.
2.  With a fork or pastry cutter mix in coconut oil, honey, then use a whisk or slotted spoon to stir in the eggs.
3.  Prepare a pan with parchment paper or lightly grease with coconut oil.
4.  Scoop batter onto baking sheet, form into walnut sized balls.
5.  Bake at 350 degrees for 12-15 minutes.

Fermented Dilly Carrots

5 to 7 carrots, peeled and cut into sticks
2 T sea salt
1 T fresh dill (or 1 tsp dried dill weed)
3 to 4 cloves of garlic, quartered
1 tsp black peppercorns

filtered water

Directions:Place your ingredients in a quart sized mason jar and fill within one inch of the top with filtered water. (Make sure your veggies stay under the liquid. Weigh them down with a weight or small jar if needed.) Screw on the mason jar lid and ferment on your counter for 3 to 5 days. (Whole veggies take longer to ferment than shredded, so sometimes it may take longer than 5 days, just depends on the temperature of your kitchen) 

Refrigerate to stop the fermentation process and enjoy!

*You can use this same basic recipe with any veggies
*Add spicy peppers or red pepper flakes if you like things spicy

Beet and Apple Relish

3 large large apples (about 1 ½ pounds, cored but not peeled)
3 large beets (about 1 ½ pounds, peeled)
2 star anise pods (optional)
1 tbsp 
whole cloves
2 tbsp unrefined sea salt


Shred apples and beets by hand, or in a food processor.

Toss the shredded apples and beets together until well-combined and mixed together.

Add the star anise and whole cloves to the apples and beets, and continue to toss until the spices are evenly distributed among the shredded fruit and vegetables.

Add about one cup of mixture to a blender with 1 cup water and 2 tbsp sea salt. Puree.  Then pour over apple beet mixture.

Mash with a veggie pounder, wooden spoon or mallet to encourage the fruit and vegetables to release their juices, creating a brine to encourage the proliferation of beneficial bacteria.

Ferment in a mason jar (with the lid on)  for a minimum of three to four days, or longer, depending on the temperature in your kitchen and your desired taste.

After your apple and beetroot relish has sufficiently cultured, gently pick out the star anise pods and whole cloves.

Place the apple and beetroot relish into a blender or food processor and process until smooth. (optional)


Wednesday, March 12, 2014

Dairy-Free Coffee Chocolate Ganache

ingredients: 1 cup coconut cream (the thick part of the coconut milk from a can)
1 tablespoon strong coffee grounds (you could leave out for the kids) 1/2 teaspoon vanilla extract 8 ounces good dark chocolate Bring the cream, coffee grounds, and vanilla extract to a boil. Take them off the heat as soon as they boil. Allow them to steep for half an hour. Strain. Break the chocolate into pieces and put into a bowl. Bring the cream back to a boil. Pour over the chocolate pieces. This will melt the chocolate. Stir until it is smooth. Cover the cupcake as fully as you wish with the ganache. .

Tuesday, March 4, 2014

Curried Sweet Potato Waffles with Kale and Eggs

Inspired by recipe from Clean Eating Magazine
Serves 4
Equipment: waffle iron

coconut or olive oil
3/4 red onion (or yellow) thinly sliced
1/4 red onion (or yellow), chopped
2 cloves garlic, minced
1/2 tsp red pepper flakes
1 cup coconut milk
1 cup vegetable or chicken broth
1 lb chopped kale, tough stems removed
1 large sweet potato, peeled and grated
6 eggs
1 T curry powder
1 tsp fresh ginger, grated
1 tsp salt

Warm 1 T oil in dutch oven on medium-low. Add 3/4 of the sliced onion and cook for 4 minutes, till softened. Add garlic and pepper flakes and cook, stirring for 30 seconds. Add milk and broth and increase heat to high. As mixture comes to a boil, add kale, stir to combine. Cover and reduce heat to low. Simmer for 15-20 minutes till kale is soft.

Meanwhile, preheat waffle iron. In a large bowl, combine potato, chopped onion, 2 eggs, curry, ginger, salt and a dash of pepper. Mix together. Divide mixture over waffle iron and cook till done, about 10-12 minutes. (This may be more or less depending on your waffle iron.)

Prepare eggs (scrambles, poached, over easy or sunny side up)

To serve. Divide waffles among plates, layer with kale and top with eggs.