Monthly Archives: January 2017

Chocolate Cashew Pudding

Ingredients:
~2 cups raw cashews, soaked in water for 2 hours, then drain
~4 tablespoons chia seeds, soaked in water for 2 hours (the seeds will absorb the water)
~1 cup of unsweetened almond or hemp milk
~4 tablespoons of cacao powder
~2 tablespoons of raw honey
~1-2 tablespoons of unsweetened coconut shreds for garnish
~1-2 tablespoons of roasted and unsalted pistachios, chopped, for garnish

Directions:

Blend cashews and milk in a blender until creamy. Transfer to a bowl and add chia seeds, cacao, and honey. Mix well and place into ramekins or small pudding bowls and refrigerate for 2 or more hours. Add coconut shreds and pistachios and serve.

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Garlic Rosemary White Bean Dip

Ingredients:
~3 cups cooked white beans (cannelini, navy or great northern)
~1/4 cup extra virgin olive oil
~1 large lemon, juiced (about 1/4 cup)
~1 to 2 cloves garlic, peeled and coarsely chopped
~1 tablespoon chopped fresh rosemary
~1 teaspoon Celtic sea salt


Directions:
Place all ingredients into a food processor or blender and process until very smooth and creamy. Garnish with rosemary and enjoy!

 

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Gluten Free Zucchini Bread

Ingredients:
~1 ½ cups of blanched almond flour
~2 teaspoons of cinnamon
~1 teaspoon of baking soda
~1/2 teaspoon of nutmeg
~1/2 teaspoon of sea salt
~3 pastured eggs
~1/4 cup of raw and local honey
~1 ripe banana
~1 cup packed zucchini, shredded with skin on

Directions:
~Preheat oven to 350 degrees. Combine all the dry ingredients in a small bowl.
~In an electric mixer, place all wet ingredients in the mixer bowl then beat on medium for 1-2 minutes until frothy and combined. Add the zucchini and beat again just enough so that it’s mixed.
~Slowly add the dry ingredients with the mixer running until all the has been fully mixed together.
~Place the batter into a greased bread pan. Bake for 35-45 minutes until the middle is set and a toothpick comes out clean.

Optional: Can add ¼ cup of Enjoy Life mini chocolate chips, nuts or your choice. If making into muffins, cook for 20-25 minutes.

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Chocolate Coconut Bars

Ingredients:
~32 roasted and unsalted hazelnuts or macadamia nuts, chopped

 Coconut layer:
~1 ½ cups of unsweetened coconut shreds or flakes
~1/4 cup coconut oil
~2 tablespoons of pure maple syrup

Chocolate layer and drizzle:
~1/2 cup and 2 tablespoons vegan chocolate chips (I recommend Enjoy Life, they are GF, DF and soy free)
~1 ¼ teaspoons of coconut oil

Directions:

~Line an 8 ½ X 9 ½” brownie pan with parchment or wax paper and set aside.
~Add all the coconut layer ingredients to a blender or food processor and blend until it is wet and sticky with smaller but noticeable coconut pieces. Pour coconut mixture into pan and using a rubber spatula, press down and smooth out until it’s a tightly packed and even layer. Place in freezer for 15-20 minutes.
~Melt the chocolate for the chocolate layer with the coconut oil until smooth. Remove the coconut layer from the freezer and brownie pan but still on parchment and cut bars into rectangle bars. One by one dip the bottom of the bars in the chocolate to create a thin coating and return to parchment paper on a larger cookie sheet with room in between the bars.
~Sprinkle chopped nuts sparingly on top of the coconut layer while pressing down very gently.
~With left over melted chocolate, place in a small piping bag with a fine tip or plastic bag with a very small tip cut off and pipe the chocolate in a zigzag motion across each bar.
~Place the cookie sheet with bars into the freezer for 10-15 minutes. Take out of the freezer for 10-15 minutes before serving.

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Crab Cakes

Ingredients:

  • Crab meat of 2 crab legs
  • ½ cup raw quinoa
  • 2 celery stocks (diced)
  • ¼- ½ cup Dijon mustard
  • 2-3 tablespoons of coconut or grape seed oil
  • Juice of half of a lemon
  • Salt and pepper to taste

Directions:

  1. Steam crab legs, remove meat, and break down meat into a bowl
  2. Cook quinoa in water and add to the bowl
  3. Add celery, Dijon mustard, lemon, salt and pepper to the bowl and mix thoroughly
  4. Form into patties with your hands
  5. If it is too hard to form into a patty add more Dijon mustard
  6. Sauté in a pan until both sides are brown

Optional: can bake in the oven at 375° for 30 minutes, turn them midway

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Raspberry and Beet Shake

Ingredients:
~1 unsweetened almond milk
~1 scoop of Newport Protein
~1 handful of greens (kale, spinach etc)
~1/2 raw or roasted beet (red or golden)
~3/4 cup of frozen organic raspberries

Directions:
Blend and enjoy!

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