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Ingredient-Challenge Monday: Strawberry Mojito Sorbet (Fruit-Juice Sweetened, Vegan, Raw, Paleo)

June 11, 2012 By 20 Comments

Welcome to Ingredient Challenge Monday!!

As announced yesterday, this month I am challenging you to bring your best strawberry recipe to the table.

Some things you should know…I.love.strawberries. I do! In fact, now that they are in season, I have purchased more than 20 pounds of strawberries in the last month alone (no joke!).  Some have been frozen, some have been turned in to fruit juice sweetened jam while others have been dehydrated (I have about 3 pounds of strawberries in the dehydrator right this moment) and many have simply been eaten and enjoyed by my entire family.

And you know what? According to The World’s Healthiest Foods this little obsession of mine is a good thing! Especially since I enjoy them most in their purest form.

That being said…I didn’t create this challenge to have you all show me how you eat your every-day strawberries. No, I am hoping to see your most exotic, yet healthy strawberry recipes and look forward to trying each and every one of them!

I must admit, I had an extremely difficult time narrowing down which strawberry recipe I wanted to share with you today.

Given that our temperatures have topped 100+ degrees since we returned home from our vacation, I knew whatever I shared needed to be cold if for nothing else than because I wanted something cold!

To solve this, I whipped up several different recipes that I had been trying to perfect and had my kids chose their favorite (yeah, sometimes it’s good having a food blogger for a mom).  Even though I had them test each recipe separately and at different times, even though two of my recipes were very similar and could only be separated by taste, not by sight, without ever discussing it amongst themselves…my kids all selected the same dessert!

I suppose this minty cold concoction is exactly what we all needed today.

For my entry into this month’s Ingredient Challenge Monday, I am proud to present you with my Strawberry Mojito Sorbet!

Enjoy

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Strawberry Mojito Sobet

Ingredients

  • 1 c Pineapple Juice
  • 1 Tbs Lime Juice
  • 1 lb Frozen Strawberries
  • 1 c Fresh Mint

Instructions

  1. Place pineapple juice, lime juice and strawberries, in that order, into high speed blender. Blend ingredients together, tampering as needed.
  2. Once smooth, quickly add in fresh mint and blend just long enough to incorporate the leaves, one or two seconds maximum.
  3. Your sorbet should be frozen enough to serve immediately. If you find that it is too soft, simply freeze in a glass bowl, stirring every 30 minutes, until the sorbet is as firm as you like.
  4. Makes approximately 3 cups
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:) Don’t let the simplicity of this recipe fool you, it is extremely decadent!

Are you ready to share your own strawberry sensation?

It’s easy! Simply link your recipe back to this page, come back and link in with the linky tool below.

Because this blog is a gluten-free and dairy-free blog, I do ask that your recipes also be gluten-free and dairy-free.  Please also keep in mind that I want to try your creations in my own home and do my best to make each and every item you share…that being said, as the main cook in the home, the more Paleo-Friendly your recipe is, the more likely I will be able to taste it.

What do I mean by Paleo-Friendly? Well, it must be free of grains (including corn and quinoa), dairy (already a given), legumes (beans and peanuts), and free of refined sugars.

Many naturally gluten-free and dairy-free recipes fit nicely into the paleo lifestyle. Gluten-free vegan foods are welcome, as are gluten-free non-vegan foods.  As long as it is free of gluten and dairy, it is welcome here!

That being said, if there is something (like sugar or peanuts) that can easily be substituted without changing the nature of your recipe…and if you are okay with me throwing my own minor tweaks in when I give your recipe a try, please share! I promise to keep my changes minimal as I aim to taste YOUR recipe, not create my own.

So are you ready to have the next ICM featured recipe??

Link it up and have a wonderful week! xoxo

This Recipe is also linked to: Wellness Weekend, Slightly Indulgent Tuesday, Allergy Friendly Friday, Allergy Free Wednesday

Filed Under: Dairy Free, Desserts, Gluten Free, Other, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , , , , , ,

May ICM Winner: Coconut Secret Bars from Tessa the Domestic Diva and June’s Challenge-Ingredient Announcement!

June 10, 2012 By 7 Comments

First, I want to congratulate everyone who participated in last month’s Ingredient-Challenge Monday, your coconut recipes were simply amazing!

If you haven’t been by to see everything shared, please do…in addition to the several that were linked in, there were two- late arrivals, one from Kate at Eat Recycle Repeat that is vegan, sugar-free, and absolutely worth exploring; and another from Sandra over at Candida Diet Plan that looks positively delicious! I hope these ladies can join us for this month’s challenge as well.

I really had a difficult time narrowing down my favorites this month, which is a great issue to have!

Our three favorites include this Vanilla Sweet Potato and Kale Curry from Janet at The Taste Space, which I made in our crockpot and subbed out the peanuts for cashews but kept everything else the same.  Positively delicious both as a side-dish or a main course!

Iris from The Daily Diet Tribe shared her Sugar-Free Lemon Custard, and heaven knows I love me some sugar-free desserts.  I didn’t have any kuzu root starch to make her custard with but noted in her comment section that Iris mentioned arrowroot might be a good substitution. For me, this worked perfectly.  Creamy and smooth, this is a dessert I will be making again and again!

Finally though, this recipe for Coconut Secret Bars/Homemade Healthy Mounds Bars from Tessa the Domestic Diva proved to be the overall favorite for my entire family.  Frankly, unbeknownst to her, Tessa had an unfair advantage as I have been craving Almond Joy’s like crazy for several months now and once I completed my whole30 program, which does not allow for any sweeteners of any type-including stevia, this was the first dessert I opted to make.

So very rich that I could only handle one little square, this recipe was exactly what I needed to kill this long-time craving.  My kids not only flipped over this, my husband even proclaimed that these taste just like Mounds bars but couldn’t figure out how given that he knows I don’t use regular sugars.  The coconut nectar in the filling sends these bars over-the-top.

I hope you enjoy this Ingredient-Challenge Monday winning recipe as much as we have and don’t forget to check below to see what the Challenge-Ingredient for June will be, I look forward to seeing more wonderful creations from all of you!! xoxo

Coconut Secret Bars/Homemade Healthy Mounds from Tessa the Domestic Diva

4 cups unsweetened, grated coconut
1/2 cup softened or melted coconut oil
2-4 tablespoons coconut nectar(Tessa says you could also use real maple syrup, honey, or agave)
Roasted whole or slivered almonds (optional) (I used raw and did ½ with, ½ without)

Coating:
1 1/2 cup dark chocolate pieces (I used Enjoy Live Chocolate Chips, Tessa also says that you can sweeten your own baking chocolate squares-the ones with no sugar.  She did a mixture of 6 squares/1/4 cup coconut nectar/40 drops vanilla creme stevia)
1 tablespoon coconut oil

In a food processor (or vitamix), put the filling ingredients and blend  until well incorporated and smooth.  Taste for sweetness, add more if you like.    It is necessary the coconut oil be soft or melted so the mixture blends.   Line an 8 x 8 or similar sized  pan with waxed paper or parchment.  Pour the mixture in and spread around evenly.  If you would like to use almonds, now is the time.  Press them in!   Place the  pan in the fridge or freezer to speed the solidifying process.  Meanwhile, melt your chocolate with the coconut oil.  Once solid, lift the whole chunk out by lifting the paper.  Cut into desired shapes.    Dip each piece in the chocolate, letting the excess drip back before laying it on A Silpat, parchment, or waxed paper to solidify.  Store in an airtight container on the counter or in the freezer. unlike most coconut oil delicacies these are solid at room temp and travel well out of refrigeration.

SHORTCUT?: Tessa has also done these the easy way by spreading the chocolate coating right over the top of the whole pan and forgoing the dipping process!

 

Are you ready for this month’s challenge?

High in antioxidants, low glycemic-value but very sweet, one of the world’s healthiest foods, strawberries are something we can all use a little more of!

Stay-tuned tomorrow to see my personal contribution to this month’s Ingredient-Challenge Monday and learn how to link-in your own strawberry recipe to win your spot as the next featured ICM recipe!

Have a great afternoon, everyone! xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , , , , ,

Strawberry Coconut Butter

May 27, 2012 By 16 Comments

I first discovered coconut butter at my local health food store.  Purchased more out of curiosity than anything, one little bite and I was positively hooked!

This Strawberry Coconut Butter came after experimenting with this brilliant Coconut Butter recipe from Lexi’s Kitchen.  Filled with nutrient dense coconut and coconut oil, coconut butter is one of those perfect foods that is loaded with medium-chain fatty acids, lots of fiber, protein vitamins and minerals.

Somewhere between strawberry mousse and strawberry cream cheese, this spread is perfect for your grain-free biscuits (recipe coming soon), grain-free waffles, pancakes or simply straight off the spoon!  However you use it, I hope you find this spread as easy and delicious as we have!

Enjoy!

 

Print
Strawberry Coconut Butter

Ingredients

  • 4 c Unsweetened Shredded Coconut, divided
  • 2 c Strawberries (fresh or thawed if using frozen)
  • ¼ c Coconut Oil

Instructions

  1. Add 3 cups shredded coconut, strawberries and coconut oil to high speed blender.
  2. Blend on high until smooth, tampering as needed.
  3. Add final cup of flakes and blend on high until smooth and creamy.
  4. Transfer to mason jar and store in your refrigerator until ready to serve.
  5. Makes approximately 3 cups.
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Do you have a favorite coconut recipe?  Don’t forget to enter this month’s Ingredient-Challenge Monday, just four days left for you to enter for the chance to be featured on next month’s ICM Ingredient Announcement!

This recipe is also being shared at: Friday Foodie Fix, Wellness Weekends

Filed Under: Dairy Free, Gluten Free, Other, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , , , ,

April Ingredient Challenge Monday Featured Recipe-Pineapple and Cucumber Guacamole from The Taste Space and ICM Challenge Ingredient Announcement!

May 14, 2012 By 2 Comments

So, I could give you a million excuses why this post is so late…

I mean, this weekend was Mother’s Day weekend, and as the mother of five amazing kids and one superb husband, they spoiled me and took care of me all while keeping me away from my computer (although I did sneak in a couple of hello’s from my telephone ;) ).

It is also the last month of school.  As a teacher this means assessments, finals, state tests and more.

But then, excuses are like armpits.  We all have them and they all stink.

So my apologies for this being late, but I am pleased to announce late this 2nd Monday of the month, we have our April Ingredient Challenge Monday Winner!

All the way from Canada, Janet at The Taste Space was so kind as to link in some of her favorite Pineapple Recipes for our April ICM Challenge.  Of those, this Pineapple and Cucumber Guacamole (Guacamole Con Piña y Pepino) took the cake.

There are so many things to love about this recipe.  Light and refreshing, this dish can quite literally stand on its own.  I love the simple ingredients, ingredients which I usually have on hand and are safe for everyone in my family.

No need for chips or other grain-filled fried dipping tools, eat it straight up with a fork, alongside your favorite tropical main course, use some fresh veggies (cucumbers and celery work perfectly), whatever you do get ready to enjoy some amazing deliciousness!

Thank you Janet for your wonderful recipe!  I look forward to seeing what you have in store for our next challenge… (be sure to read below for this month’s featured ingredient!)

Pineapple and Cucumber Guacamole (Guacamole Con Piña y Pepino) From The Taste Space

1 (10- to 12-ounce) cucumber, seeded, and diced (1 cm)
1/2 cup finely diced red onion
2 fresh serrano or jalapeño chiles, minced, including seeds, or more to taste (I used 1 fresh green chile and it wasn’t spicy in the slightest)
3 tablespoons freshly squeezed lime juice (1 lime), or more to taste
3/4 teaspoon fine salt
2 large or 4 small ripe Mexican Hass avocados, halved and pitted
1/2 pineapple, peeled, cored, and diced (1 cm) (around 2 cups)
1/2 cup chopped cilantro, divided

1. In a large bowl, combine the cucumber, onion, chiles, lime juice, and salt. Score the flesh in the avocado halves in a cross-hatch pattern (not through the skin) with a knife and then scoop it with a spoon into the bowl and gently stir together, being careful not to mash the avocado. Stir in half the cilantro and the pineapple last so the fresh acidity is distinct from the avocado. Season to taste with additional chile, lime juice, and salt. Transfer the guacamole to a wide dish and sprinkle the remaining cilantro on top.

2. Store in the refrigerator for up to 2 hours with a piece of plastic wrap pressed against the surface. Let it come to room temperature before you serve it.

Serves 10.

 

Are you primed and ready for this month’s challenge?  Would you like to be featured as next month’s winning recipe?  Well hold on tight and get ready to strut your stuff with this versatile ingredient:

 

 

 

COCONUT!

Coconut oil, shredded coconut, coconut butter, coconut milk, whole coconut…anyway you serve it up, it if comes from a coconut feel free to link it in.

So that my family and I can test your delicious recipe in our own kitchen, we do ask that you keep things gluten-free and dairy-free at minimum. Paleo friendly recipes are preferred but not required (I do have some gluten-free grain eaters in my house).

Keep your eyes open for my entry into this month’s Ingredient-Challenge Monday and the linky tool for you to link in your own coconut related recipes!

Have a wonderful night and “see” you tomorrow. xoxo

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No-Bake Vegan Candybar Brownies (Grain-Free, Dairy-Free, Refined Sugar-Free, Raw alternative noted)

April 17, 2012 By 7 Comments

Let me start by saying Pinterest is a dangerous site.

Very dangerous.

In addition to losing unimaginable amounts of time, Pinterest can motivate you to do things you might not have done before.

Sometimes this is a good thing.

Sometimes this is not.

These no-bake, refined sugar-free vegan candy bar brownies are the result of a number of Pinterest inspired ideas.

Is this a good thing?

Yes.

Dangerous, maybe…but good none the less.

First, I came across this beautiful recipe for snickers brownies.  Filled with sugar, gluten and dairy, as delicious as this recipe appears, it is one that my family will never be able to enjoy.

Then there is this recipe for raw brownies from Taste Space.  Five ingredients no added sweeteners; and I thought, you know that could work as the base for a gluten-free dairy-free snickers brownie…

Finally, there have been a number of pins showing how easy it is to make marshmallows at home, so I thought I would give this my own spin.

Top everything off with a very easy raw caramel and a from-scratch refined sugar-free chocolate topping, I almost nailed it a vegan no-bake version of that beautiful snickers brownie mentioned above.

Almost.

Through experimentation, a bit of research and a lot of tweaking, I found that making a marshmallow crème that is vegan, grain-free, soy free and refined sugar free is not that easy.

And once you accomplish something close-to…well, it’s not nearly as fluffy as what one would hope marshmallow cream to be.

I did, however, create exactly what I hoped to create…then I failed to take pictures.

What you see here is the remnants of my grain-free, soy-free, refined sugar-free vegan marshmallow crème.

It is fluffy, tasty and very marshmallow-like…but doesn’t hold up quite the same way as the traditional stuff would for the nougat portion of this recipe.

I thought about leaving that portion out, but it is just too good to forget.

That being said, without the nougat portion of this recipe, you would still have some pretty amazing caramel brownies.  Use raw cocoa and this recipe is not simply refined sugar-free and vegan, this recipe would be raw to boot!

So go for it.

Or stick with what I have below for an extra decadent, never forget, mouth-watering candylicious brownie that you will be forever grateful you took the time to make.

What essentially was my birthday gift to myself is now my gift to you.

With nearly two pounds of Mejool dates and a combined total of two-cups of good-quality maple syrup; this recipe is far from economical, but truly worth every penny.

May you find these decadent treats as satisfying as we do.

Enjoy!

 

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No-Bake Vegan Candybar Brownies (Grain-Free, Dairy-Free, Refined Sugar-Free, Raw alternative noted)

Ingredients

    Brownie Layer
  • 2 cups Blanched Almond Flour
  • 1 cup Cocoa Powder
  • ¼ tsp Sea Salt
  • 2 ½ c Medjool Dates, pitted
    • Nougat Layer
  • 1 batch Grain-Free, Vegan Marshmallow Crème (recipe below)
  • ¼ c Butter Flavored Palm Shortening
  • 1 c Palm Sugar
  • ¼ c Full-Fat Canned Coconut Milk (My new favorite is Native Forest)
  • ¼ c Unsweetened Almond Butter (I use homemade)
  • 1 ½ c Pecans or Cashews
  • 1 tsp Vanilla
    • Caramel Layer
  • 2 c Medjool Dates, pitted
  • ¾ c Maple Syrup
    • Candybar Topping
  • 1/3 c Coconut Oil
  • ½ c + 2 Tbs Cocoa Powder, Divided
  • 2 tsp Vanilla
  • ¼ c Maple Syrup
  • 3 Tbs + ¼ tsp Arrowroot Powder
  • ½ c Unsweetened Almond Butter (I use homemade)
    • Marshmallow Crème
  • 1 c Filtered Water (divided)
  • 3 Tbs Agar Agar Flakes
  • 1 c Maple Syrup
  • 1 tsp Vanilla
  • ¼ tsp Sea Salt

Instructions

  1. Line 9x13 cake pan with parchment paper.
  2. Make marshmallow crème by boiling ½ c filtered water. Add in agar agar flakes and continue to boil for another 3-4 minutes or until flakes have completely dissolved. Set aside.
  3. In medium sauce pan, bring remaining ½ c filtered water, 1 c maple syrup, vanilla and salt to a boil over medium-high heat. Using a candy thermometer, allow mix to continue to boil until a temperature of 240 degrees or soft ball stage has been achieved. This will take approximately 8-9 minutes.
  4. Remove sauce pan from heat.
  5. Using stand mixer, combine agar agar base with candied syrup using low/medium speed. Slowly turn mixture to high and continue beating until mixture becomes thick like marshmallow crème (about 10 minutes).
  6. While stand mixer is beating away at marshmallow mix, bring together brownie layer by pulsing together almond flour, 1 c cocoa powder, and ¼ tsp salt. Slowly add 2 ½ c dates, one piece at a time through the feed tube of the food processor while processor is running. Once complete, mix should resemble coarse crumbs but will stick together when pressed.
  7. Press brownie mix into the base of the parchment-lined 9x13 cake pan, spreading evenly to ensure full coverage. Set aside.
  8. Return to marshmallow crème, stopping stand mixer once the mix is light and fluffy (not as thick as traditional marshmallows, but no doubt it is marshmallow crème).
  9. Using medium sauce pan, prepare nougat layer by melting butter-flavored palm shortening over medium heat. Add palm sugar and coconut milk, stirring until dissolved. Bring to a boil and add in the marshmallow crème, almond butter and vanilla, stirring until smooth. Remove from heat and fold in pecans or cashews. Pour evenly over brownie layer, using spatula to ensure even coverage. Place brownies in the freezer until you are ready for the next layer.
  10. Using high-speed blender, combine 2 cups of dates with ¾ c maple syrup and blend until completely smooth and caramel-like. Remove brownies from freezer. Pour caramel on top of nougat layer and spread evenly with a spatula to ensure complete coverage. Return to freezer.
  11. Wash high-speed blender, dry with towel, making certain to remove all water because water could damage the precious final step…creating the chocolate coating.
  12. No one wants to ruin their chocolate coating.
  13. Prepare chocolate coating by adding coconut oil, ¼ c + 2 Tbs cocoa powder, vanilla, maple syrup and arrowroot powder to blender. Mix on medium about 20 seconds then increase to high for about 10 seconds. Add remaining ¼ c cocoa powder and ½ c almond butter. Blend until smooth.
  14. Remove brownies from freezer and carefully spread chocolate mix evenly on top of the caramel layer. Once complete, place brownies in refrigerator for 30 min or until ready to serve. The top should be crisp like a candybar before serving.
  15. Completely remove brownies from pan by lifting parchment paper before cutting. This will make creating uniform squares a lot easier.
  16. Because these are so rich, I recommend cutting them into smaller-than usual brownie bites.
  17. Have some unsweetened coconut or almond milk handy…you’ll want something to enjoy these with.
  18. Makes 24-36 servings.
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This recipe is also linked to: Gluten-Free Wednesdays

Filed Under: Dairy Free, Desserts, Gluten Free, Paleo, Raw, Recipes, Vegan Tagged With: , , , , , , , , , , , , ,

Spinach, Kale and Dandelion Green Salad with Blood Oranges, Candied Pecans and Blood Orange Vinaigrette

April 5, 2012 By 2 Comments

Spring is beautifully upon us.  Flowers are blooming, birds are singing.  Children are ready to shed their winter gloom to get outside and play.

Then there is the yard.  Lawns need to be mowed, weeds need to be pulled.

Or do they?

One advantage to living in a drought ridden area is the fact that grass has become faux pas.

Instead of wasting precious resources on frivolous things like having a green lawn, I get to focus on my garden. Watering things that help to feed and nourish my family has always been more important to me than maintaining a lawn, I’m happy to say that decision is now officially socially acceptable in my area.

But then there are weeds.

No matter how little water we have received, weeds always seem to find a way to grow.

There are some plants that I pull without hesitation.

But then there are those plants that are instead put to good use.

Unlike most, I smile when dandelions begin to appear.

Far more than an early sign that spring is on the way, dandelions are food for the soul, good for your liver and delicious to the tongue.

Every part of the dandelion can be enjoyed. Roots can be dried, ground and used as a tea with a similar flavor to coffee; or you can boil the roots and enjoy them like a small potato.  The leaves are delicious either raw or cooked, but they are best if picked before flowers begin to bloom.  And finally the yellow flowers offer a beautiful garnish for the most simple salad, sweet to the tongue, delicious in more ways than one, wow your friends with your gourmet flair and put those dandelions to good use.

In time you may start to see the dandelion for what it is, a gift of nutrition that is free for the taking.

To ease your family into your new love for these delicately delicious delights, mix the greens with more familiar lettuces like in this Spinach, Kale and Dandelion Green Salad with Blood Oranges, Candied Pecans and Blood Orange Vinaigrette.

 


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Spinach, Kale and Dandelion Green Salad with Blood Oranges, Candied Pecans and Blood Orange Vinaigrette

Ingredients

    Blood Orange Vinaigrette
  • ½ c Juice from Blood Orange
  • ¼ c Olive Oil
  • 2 Tbs Apple Cider Vinegar
  • 2 Tbs Agave Nectar
  • 1 tsp Rosemary, crushed
  • 1 tsp Thyme
  • ½ tsp Garlic Powder
  • 1/8 tsp Salt
  • 1/8 tsp Pepper
    • Salad
  • 2 c Dandelion Greens
  • 2 c Shredded Kale, thick stems removed
  • 10 oz Spinach
  • 1 Blood Orange, Peeled and Diced
  • ½ c Candied Pecans
  • Dandelion flowers for garnish (optional)
    • Candied Pecans
  • ½ c Pecans
  • ¼ c Coconut Palm Sugar
  • ¼ c Water

Instructions

  1. Prepare vinaigrette. In pint-sized mason jar, add juice of blood orange, olive oil, apple cider vinegar, agave nectar, rosemary, thyme, garlic powder and salt and pepper. With lid on jar, shake vigorously then store in refrigerator until ready to use.
  2. Prepare candied pecans. In small non-stick pan, combine pecans, palm sugar and water. Over medium heat, bring mixture to a boil, reduce heat and allow to simmer for approximately 1-2 minutes, stirring constantly until pecans begin to lightly brown and sugar syrup appears dry. Watch closely as the sugar tends to burn quickly. Remove from heat and spread coated pecans over parchment lined cookie sheet. Allow to cool completely.
  3. Prepare salad. In large salad bowl, combine dandelion greens, kale, spinach, diced blood orange, candied pecans and dandelion flowers for garnish (optional). Serve with blood orange vinaigrette.
  4. Delicious alone or with eggs and roasted chicken breast for a complete meal.
  5. Serves 6-8
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This recipe is also connected to: The GFE Virtual Gluten-Free Support Group , Allergy Friendly Friday and Wellness Weekend

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Raw, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , , ,

Guest Post for Dixie Chik Cooks: Sugar-Free Chocolate Cashew Butter (Raw, Vegan)

March 17, 2012 By 2 Comments

This post originally aired over at Dixie Chik Cooks.  While Shea (the original Dixie Chik) is not gluten-free or dairy-free, many of her creations are naturally safe for those of us who are.  Creative, spicy, and beautifully talented, be sure to visit Dixie Chik Cooks for some beautifully southern inspiration.

 

It is always an honor to have a friend request a guest-post.  Yet even though Shea and I work together more often than most bloggers work together, because our methods of cooking are so different it is often difficult to come up with something that she and her readers will love equally as my family and my readers do.

But then, there’s chocolate.  Who doesn’t love chocolate?

When my son asked me to make him a chocolate sandwich (think: Nutella), I knew just what I wanted to share.

Because two of my children and I cannot have milk, luxuries like Nutella are a no-go for us.  That and the amount of sugar in the store-bought brands of chocolate nut-butters is enough to send my children into permanent hyper-active mode.

When there’s five of them and only one of me…

Let’s just say I avoid sugar as best I can.

Still, we like sweet. We love chocolate. And, we like to enjoy our food.

Thus, I am happy to share our solution to the no store-bought chocolate butter conundrum.

Choosing raw cashews over hazelnuts primarily because they are easier to find in our humble little town, this recipe is smooth, rich, creamy and every bit as sinfully delicious as a chocolate nut-butter should be…only, this one has none of the sugar or chemicals that come with the store brand.

Thank you, Shea, for the opportunity to share, I hope to see you all again sometime soon.

xoxo

Sugar-Free Chocolate Cashew Butter (Raw, Vegan)

3c Raw Cashews

3 Tbs Cocoa Powder

3 Tbs Coconut Oil

6 Dates, soaked 1 hour

10 drops Vanilla Crème Liquid Stevia

 

Using high-speed blender, add ingredients in the order provided above.  Blend on medium speed for about 3 minutes, tampering all ingredients until somewhat crushed, turn speed to high and continue to blend until the natural nut oils are released and the nut butter is creamy and smooth, approximately 5 minutes longer.  Remove from blender, serve and enjoy.

Store in an air tight container and refrigerate.

Makes approximately 3 cups of nut-butter.

Filed Under: Dairy Free, Gluten Free, Other, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , , ,

ICM, Giveaway and the Chocolate Mint Green Monster (AKA, the healthiest Shamrock Shake this side of the pacific)

March 12, 2012 By 20 Comments

Happy Ingredient-Challenge Monday!

As Shea and I announced last month, the 2nd Monday of every month is now dedicated to our ICM challenge!

As mentioned this past Saturday, we have a lot in store for you this month.

First, our featured ingredient for this month: Kale!

Like I have said before, I love love love my greens!  But of all the greens, kale is definitely at the top of the list.

Why?

It’s versatility.  Raw, cooked, dehydrated or blended into your favorite smoothie, this green packs a delicious nutritional punch anyway you chose to serve it.

Low calorie high fiber.  Can you say, win!?

One cup of kale has only 33 calories yet offers 5% of the daily value for fiber.  Additionally, one cup of raw kale also has 206% of your Vitamin A (for your eyesight, appetite control and taste buds), 134% Vitamin C (keeps your immune system strong), 9% of your daily calcium (for your bones, nerve function and more!), and 6% of your daily iron (keeps your blood healthy and your immune system strong).

Kale is also a good source of Vitamin K, Vitamin B6, Magnesium, Potassium, Copper, Manganese and more!

All this from one not-so-little leaf.

Seriously, kale does a body good.

Inspired by a delicious recipe from the wonderful book I reviewed this weekend, Eat Like a Dinosaur, Shea and I are pleased to open this ICM challenge with our own very green, wonderfully delicious kale recipes for you.

 

This smoothie has all of the markings of a delicious dessert, especially when topped with a dollop of coconut whipped cream (never mind the amount in the picture below, which was solely for aesthetics, really, a spoonful will do).  Even so, packed with raw fruits and vegetables, a powerful anti-oxidant punch from the raw cocoa and a good amount of protein from the raw cashews, even without the whipped cream, I have no doubt you will find lots of not-so-guilty pleasure in this delicious drink.

Heck, I’ve been drinking it every morning for the last week.

It is that good.

With approximately three cups of kale in each large serving…

Well, I’ll let you tally the nutritional value on that.

This is good stuff.

;)

Enjoy!

Print
Chocolate Mint Green Monster (AKA, the healthiest Shamrock Shake this side of the pacific)

Ingredients

    Coconut Whipped Cream (Optional)
  • ¼ c Arrowroot Powder
  • ¼ c Palm Sugar
  • Cream from 1 can of full-fat coconut milk, refrigerated at least 48 hours (I prefer Thai Kitchen)
    • Smoothie
  • 2 sliced banana’s, frozen
  • 1 handful raw cashews (approximately ¼ c)
  • 1 c unsweetened almond or coconut milk
  • 1 Tbs raw cocoa
  • ½ tsp Mint Extract
  • 4 big kale leaves, stems removed and shredded

Instructions

    Coconut Whipped Cream:
  1. Refrigerate mixing bowl for at least 2 hours.
  2. Using coffee grinder or small blender, blend together arrowroot powder and palm sugar until completely incorporated.
  3. Remove mixing bowl and coconut milk from refrigerator. Scrape cream from coconut milk container, being careful to leave as much of the water out of the cream as possible. Place in chilled mixing bowl. Using stand-mixer, whip on medium-high or high speed for about 60 seconds. Slowly add arrowroot and palm sugar ‘powdered sugar’ mix until the ideal sweetness and consistency has been achieved. Refrigerate until ready to serve.
    4. Smoothie:
  4. Load ingredients into high-speed blender in the order shown. Blend until completely smooth. Serve as-is or with a dollop of coconut whipped cream.
  5. Makes 2 small or one large serving(s)
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:) Now that I have shared my kale recipe with you, won’t you share yours with us?

To enter this month’s Ingredient-Challenge Monday:

1. Simply link your kale recipe to the blog-hop below.

2. Link this post with your recipe, using the ICM logo (at the top of the post) or through simple mention in your individual recipe post (not your homepage).

3. You may submit more than one recipe, but please ensure you link each one correctly and only enter each recipe once.

 

What’s in it for you? :) We’re glad you asked!

Each month, Shea and I will select one winner from the ICM recipes shared and feature that recipe on our own page (double exposure, YAY!).

This month though, we have something extra-special for you.  Remember the lovely book from Paleo Parents?  Each entry into this month’s ICM challenge wins you the opportunity to win your own copy of Eat Like a Dinosaur!

:) Link it up, share your kale recipes and increase your opportunity to win!

 

Wait, what if I don’t have a blog?

That’s OKAY! There are more ways to win!

1. Do you have a fantastic kale recipe?  Leave a comment below with the recipe in full.  Shea and I will be happy to consider this in our monthly feature, and you will be entered into our monthly drawing.

2. “Like” And Love it, Too On Facebook, and leave a comment telling me you did.

3. “Like” Dixie Chik Cooks On Facebook, and leave a comment telling me you did.

4. “Like” Paleo Parents On Facebook, and leave a comment telling me you did.

5. Follow @andloveittoo On Twitter, and leave a comment telling me you did.

6. Follow @dixiechikcooksOn Twitter, and leave a comment telling me you did.

7. Follow @PaleoParents On Twitter, and leave a comment telling me you did.

Entries will be received through 11:59pm March 26, 2012.  Winners will be announced EOD March 27, 2012.

Remember, each action = 1 comment.  Each comment = 1 entry.  The more actions = the more opportunities to win!

Good luck everyone, we cannot wait to see what you come up with! xoxo

 

Filed Under: Beverages, Dairy Free, Desserts, Gluten Free, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , , , , , , , ,

Perfectly Sweet Fruit Roll-Ups

February 26, 2012 By 7 Comments

Growing up as a child of the 80′s, fruit roll-ups were one of those quintessential items.  I mean, what was lunch without a vivid green and blue, sugary sweet roll of fruity deliciousness?

And fruit roll-ups are made with fruit so they are good for you, right?

Riiiiight.

When the key ingredients include corn syrup, dried corn syrup and sugar…well, let’s just say I try to stay away.

Even long before we became a whole-food/high-nutrition household, these types of treats scared me. Despite the strong childhood connection I have with these treats, I do not recall ever having purchased these for my children.

Undoubtedly my children have partaken in these sugary delights at some point, at some party or school event…but I, personally, have never purchased these for my children.

Fruit leather, that is a different story all together.

Generally items I can rely on, fruit leather provides the yummy goodness of fruit rollups without all the extra junk.

Even so, fruit leather, especially organic no sugar-added fruit leather can be quite expensive; so when my husband gifted me with a dehydrator for our anniversary, I was excited to be able to make things such as these at home.

The trick to getting fruit leather to turn into fruit rollups is in the thickness of the spread.

Too thick and they won’t bend.

Too thin and they turn crisp.

For me, the ideal roll-up comes from a spread that is less than 1/4 inch, but greater than 1/8 inch in thickness.

With no added sugar, honey or anything…these fruit roll-ups are just sweet enough to please the most intense sweet tooth, yet just healthy enough to please the pickiest of moms.   Make these with organic fruit to ensure the best in nutrition and taste.

Enjoy!

Print
Perfectly Sweet Fruit Roll-Ups

Ingredients

  • 1 c Strawberries (fresh or frozen), hulled
  • 1 c Sliced Peaches (fresh or frozen)
  • 1 c Pineapple chunks (fresh or frozen)
  • 1 c Mango Chunks (fresh or frozen)

Instructions

  1. Blend ingredients together until mix is completely smooth. Spread puree onto silicone mat and dehydrate at 135f for 8-10 hours.
  2. To make in the oven: Spread fruit puree onto parchment-lined cookie sheets and bake at the lowest setting with the oven door slightly ajar for 6-8 hours.
  3. Once cooled completely, you can store these in a tightly-sealed glass jar.
  4. Makes 2 trays/8 servings.
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Red Velvet Truffles (Allergy-Free, Sugar-Free, Raw, Vegan)

February 5, 2012 By 10 Comments

A short while back I was contacted by Cara, the mastermind behind Fork and Beans, a lovely Gluten-Free and Vegan that I have fallen absolutely in love with, regarding her Valentine’s Day Bake-Off.

Given that many of my recipes, especially my dessert recipes, are naturally vegan…this contest seemed right up my alley.

 

Early on I knew my creation needed a special touch…

 

Something I hadn’t done before…

 

Something I have been craving for a loooong loooong time, but haven’t been able to produce just yet.

 

So, in the weeks that followed Cara’s request I set out to create a sugar-free vegan white chocolate that would knock your socks off.

 

Unfortunately, this creation took longer than expected.

 

Wayyyyy longer.

 

So here I am, just under the wire…but I did it!

 

Tonight, as my submission to the Fork & Beans Valentine’s Day Bake-Off, I am proud to share these lovely Red-Velvet Truffles with you.

 

You may recognize part of this recipe, as I simply halved my recipe for Red Velvet Fudge, opting to leave the coconut behind and cover this luscious treat with the sugar-free white chocolate you see below.

Sugar-free, raw and free of every major allergen, this is one treat you can confidently share with everyone you know.

 

Happy Valentine’s Day!

 

 

Print
Red Velvet Truffles (Allergy-Free, Sugar-Free, Raw, Vegan)

Ingredients

Instructions

  1. *To obtain coconut cream, I simply refrigerate a full-fat of Organic Thai-brand Canned Coconut Milk and measure off the amount of firm cream I need to make this dessert.
  2. Make Filling: In high-speed blender (I use my Vita-Mix), blend together dates, shredded beet, avocado, cocoa powder, coconut oil, vanilla and 15 drops of the vanilla crème stevia. Tamper as needed and blend until completely smooth. On parchment-lined cookie sheet, measure out 15 small ( ¼ tsp – ½ tsp) dollops of fudge and place in freezer to help quick-set filling.
  3. In medium container, smooth out the remaining fudge and store for future candy making or simply raw-fudge enjoyment.
  4. Make white chocolate: Over low heat, heat cocoa butter just until melted, stirring the entire time to prevent burning. Once melted, remove from heat and whisk in remaining ingredients. The chocolate will appear yellow, it will lighten as it firms.
  5. Once fully incorporated, add 1 tsp white chocolate to each mold. Set chocolate molds in freezer for 10 minutes or until chocolate is firm. Leave the remaining chocolate in stock pot as you will need this to remain soft/liquid for the final step.
  6. After 10 minutes, remove fudge filling and chocolate mold from the freezer. Place small dollop of fudge in the center of each mold, ensuring the filling is not touching the walls of the mold. Cover fudge filling with remaining white chocolate, approximately 1 ½ - 2 tsp in each mold. Return mold to freezer and allow chocolate to set until completely firm, approximately 10-15 minutes.
  7. Remove from mold and serve.
  8. Makes 15 truffles
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Because there is quite a bit of red velvet fudge left at the end of this, I might suggest making more than one batch of white chocolate, or simply covering the fudge in raw, unsweetened coconut  and savoring this on its own.

May you find many sweet reasons to enjoy your holiday.

 

Before I forget, be certain to check back tomorrow and see what Shea from Dixie Chik Cooks and I have concocted for this month’s Ingredient Challenge Monday, and to learn more how you can win a special spot on each of our blogs.

Have a wonderful evening! xoxo

xoxo

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