Caramel Apple 'Cheesecake'

Tomorrow is Day 1 of our 25 Days of Christmas Giveaways series!!!  I'm excited for you guys!  We've got 25 big name companies participating.  You'll have the opportunity to enter for a new prize every day for 25 days in a row, from November 30th until Christmas Eve December 24th.  Some days will have more than 1 winner, so be sure to read the details closely.  You'll have 24 hours to get entered every day.  Each day, there are two easy entry options, plus bonuses for tweeting, sharing, or liking the giveaway or company.  It should be easy and fun!  This is my way of giving back to you all for the years of support and love and suggestions and praise!!  Merry Christmas!

A hint for tomorrow's prize..... It promotes natural beauty and relaxation, and the beautiful lady behind this company has been generous here at Healing Cuisine many times in the past.  Her products have always been a hit!  So stay tuned, you'll want to get in on tomorrow's giveaway!

Now, on to those new dessert recipes I promised you.  These are the two desserts I made for Thanksgiving this year, brand new:  Caramel Apple 'Cheesecake' and Cherry Crumble Bars!  I've only got time at the moment to share the first one with you.  My friend Molly and I fell in love with this cheesecake, a new version of my summer favorite Strawberry Cream Pie.  This caramel apple cheesecake uses raw cashews as the base for the no-bake cheesecake, and is now our new favorite fall dessert.  You've got to give it a try!  The caramel sauce is optional, so if you're Advanced Plan feel free to leave that layer of the pie out.  The Cherry Crumble Bars were yummy, too.  Recipe is coming as soon as I catch up on unpacking these boxes!

Salted Caramel Apple 'Cheesecake'
Makes 8 Servings

CRUST LAYER
1 1/4 cups coconut flour
1/2 cup unsweetened coconut flakes
5 Tbsp coconut oil (solid room temp)
1 Tbsp raw almond butter or coconut butter
2 tsp Stevita Spoonable stevia
1/4 tsp sea salt
1 1/2 tsp vanilla extract
3/4 tsp cinnamon

CARAMEL PECAN LAYER
1 cup oozy caramel sauce
1 cup chopped pecans (optional)

CINNAMON APPLE LAYER
5 Tbsp raw butter
3 Tbsp raw unfiltered local honey
1 tsp ground cinnamon
pinch sea salt
5 small organic Granny Smith apples, peeled, cored and chopped

APPLE CHEESECAKE LAYER
2 small organic Granny Smith apples, peeled and diced
3/4 cup raw cashews, soaked for 2 hours then rinsed
1 Tbsp Stevita Spoonable stevia
1 tsp pure vanilla extract
1 tsp fresh lemon juice
2 Tbsp coconut butter, melted
4 Tbsp coconut oil, melted

1.)  CRUST LAYER   Add all crust ingredients to food processor.  Pulse until well combined and small crumb texture forms.  Dump into a 9 inch spring form pan.  Press the crust into the pan edges with your fingers, going about 1/2 to 2/3 up the sides.  Place in fridge while you prepare the next layer.

2.)  CARAMEL PECAN LAYER  Spoon caramel sauce into the base of the pie crust.  Spread evenly with a spoon.  Sprinkle chopped pecan bits over the caramel.  Place pie crust in fridge while you prepare the next layer.

3.)  CINNAMON APPLE LAYER  Heat a large skillet over Medium-High heat.  Melt the butter then add the honey, cinnamon and sea salt, stirring to combine.  Cook the mixture until it is gently bubbling, about 1 minute.  Add the chopped apples to the pan and toss to coat.  Cook over Medium-High heat until the apples are very tender and just about all of the liquid has evaporated, about 20-25 minutes, stirring occasionally.  Remove from heat and allow to cool for 10 minutes, then add to the pie pan evenly over the caramel pecan layer.  Return the pan to the refrigerator while you prepare the final layer.

4.)  APPLE CHEESECAKE LAYER  Blend all apple cheesecake ingredients together in a high speed blender until completely smooth.  Scrape down sides as needed.  Taste for sweetness, add more stevia if you wish (it depends on how sweet your apples are).  Pour the 'cheesecake' over the cinnamon apple layer.  Add a fifth layer of whipped coconut cream, then drizzle caramel sauce over the top and swirl around with a knife (optional).  Chill in freezer for 5 hours then in fridge for 1-2 hours before removing ring and serving.

See you back here bright and early tomorrow for the big 25 Days of Christmas Giveaways kickoff! 

Kombucha Tea Flavorings Round 2

Looking back through my posts in the last few years, I see it's been a while since my last post about brewing kombucha.  Hard to believe!  Well I have about a year's worth of new flavor combinations to share with you.  But first, take a look back at our past discussions about brewing kombucha at home.  If you haven't started yet, believe me it's easy and takes very little effort!  The cost savings of home brewing and health benefits of consuming regularly are abundant!

Weird science project or tasty drink?: How to Brew Kombucha

Is My SCOBY Moldy?

Kombucha Tea Flavorings Round 1

Kombucha Smoothie 

Kombucha Mojito

I hope you like some of these new kombucha flavors.  These ingredients are added during the second fermentation period.  We love to try new combinations.  Exotic blends are at the bottom.  Always use organic ingredients, because chemicals and pesticides can harm the SCOBY and kill the natural yeast production.  Be sure to check out the original kombucha tea flavorings post from 2010 first to see if you want to try any if the classic flavors, too!


Kombucha Tea Flavorings Round 2

To 3 quarts of kombucha tea for the second fermentation period, add:

Watermelon-Lime Kombucha

Watermelon-Lime:  1/3 cup fresh squeezed watermelon juice  +  1/4 cup lime peel cut into strips

Pineapple:  1/4 cup fresh pineapple

Pineapple Pomegranate:  1/4 cup fresh pineapple  +  1/4 cup pomegranate juice

Apple Berry:  1/3 cup unsweetened organic apple juice  +  1/3 cup fresh mixed berries (or thawed frozen berries, or 1/4 cup unsweetened jam)

Cherry Vanilla: 1/4 cup dried cherries OR 1/3 cup pitted fresh cherries  +  2 tsp pure vanilla extract 

Pear-Almond:  1/4 cup fresh pear  +  2 tsp pure almond extract

Orange-Grapefruit: 1/4 cup fresh squeezed orange juice  +  1/3 cup fresh squeezed grapefruit juice   OR  1/4 cup orange peel  +  1/4 cup grapefruit peel 

Lemon-Blueberry:  1/4 cup lemon peel cut into strips  +  1/3 cup fresh blueberries (or frozen thawed blueberries, or 1/4 cup dried blueberries)

Peach:  1/3 cup fresh peaches (or thawed frozen peaches)

Strawberry-Mango: 1/4 cup fresh mango  (or frozen thawed mango)  +  1/3 cup fresh strawberries (or frozen thawed strawberries)

Kiwi:  1/3 cup fresh kiwi

Calm Blend:  1 tsp dried lavender flower  +  1 tsp dried chamomile flower

Chai Blend:  2 tsp of my favorite whole chai spice blend

Apple Pie Kombucha

Apple Pie Chai:  1/3 cup unsweetened apple juice  +  1 tsp chai spice blend  +  1 cinnamon stick

Apple Pie:  1/3 cup unsweetened apple juice  +  1 cinnamon stick

Pumpkin Pie:  1/3 cup pumpkin puree (optional)  +  4 whole cloves  +  2 cinnamon sticks  +  1/2 tsp ground nutmeg  +  3/4 tsp ground ginger  +  1/2 tsp pure vanilla extract

Chocolate Malt:  1 heaping Tablespoon raw cacao powder  +  1 heaping Tablespoon maca powder

Continue with the second ferment for at least 2 days.  Sometimes we forget and let our bottles go about 7 days for the second ferment.  They still taste good, but start to get a bit vinegary tasting again.  I think 3-4 days is the sweet spot.  Then pop in the fridge overnight, strain and enjoy!

Don't be afraid to experiment!  And don't be afraid to pour a batch down the drain if it didn't come out how you wanted.  I've done that a few times myself.  You can always make more!  The fun is in the experimenting, creating, and enjoying.

If you have a favorite flavor, please share it in the comments section!  I'd love to hear from you!

Dark Chocolate Cashew Ice Cream

Yesterday was National Ice Cream Day, as declared by President Reagan in 1984.  Even though the "holiday" is older than me, I had never known of its existence!  But I must admit, I was pretty excited when I pulled up my Today.com page to check the morning news and learned of the special frosty treat occasion.  Any excuse to make a tub of ice cream is welcomed at the Schwartz household!  :)

Ohhh, and I have to tell you about my new present from my hubby!!  When Austin and I got home from our Michigan vacation, Dave surprised me with a VitaMix on our kitchen counter!  OH, I was so so excited and surprised!  We had been saving for this for so long, but had to keep tapping into the VitaMix fund for things like car repairs and *ahem* a baby.  I have made smoothies and sauces and soups in it every day since!

So, to bring this side story full circle, I have been wanting to try a new dairy-free ice cream using cashews instead of coconut milk.  I am not the biggest fan of coconut flavor, and don't get me wrong the Vanilla Bean Ice Cream using coconut milk is still really tasty, but I wanted to try something different.  And I wanted to get a mixture that is closer to the texture of dairy-based ice cream.  You know, that super smooth velvety texture.....  Well I've been waiting for my VitaMix to give this cashew ice cream method a try.

You can make this batter in a regular blender, however you'll need to blend it longer to get it smooth enough.  You may also prefer to strain the mixture before adding to your ice cream maker to prevent chunks.  And if you don't have an ice cream maker, you can pour the batter into a large metal bowl.  Pop it in your freezer and stir it every 15 minutes with a spatula until you get the right consistency.  This one is worth the extra work!

This cashew ice cream was heavenly.  I nailed that velvety texture I have been pining for.  And the dark chocolate depth is out of this world!  We will definitely make again!  It hits your dark chocolate craving perfectly, and paired with fresh strawberries...ooh baby!  I think the cashew cream really made it.  I'm now dreaming of a maple-pecan version.........!

Dark Chocolate Cashew Ice Cream
Makes 6 Servings

2 cups organic raw cashews
2 cups organic unsweetened almond milk
3/4 cup powdered xylitol
2 tsp pure vanilla
1/2 cup unsweetened pure cocoa powder

1.)  Soak the cashews in filtered water at least 6 hours or over night.

2.)  Rinse the cashews until water runs clear.  Drain them.  Combine all ingredients, including drained cashews, in blender.  Blend until completely smooth (strain if you wish).  Pour into ice cream maker and freeze according to instructions.  Serve immediately or freeze to set 2-4 hours.

TIP:  If making ahead to store for more than 24 hours, add a Tablespoon of arrowroot powder when blending the ingredients together.  This will prevent crystallization that occurs when storing ice cream in the freezer.

Product Review: The Coconut Tool + NEW RECIPES!!!!

Who here loves coconut?  And who here eats a ton of coconut (milk, shredded, flour, water) on their Maximized Living Nutrition Plan?  Hands up!  I am about to share with you a kitchen tool designed specifically to make your life with the coconut 1000 times easier.

It's called The Coconut Tool, and it was designed, patented, and mass produced by a friend of mine (who also happens to be a Minneapolis area Maximized Living doctor) Dr. Hugh Wegwerth.  He started with a vision, and turned that vision into an amazing tangible tool that has revolutionized the way the world deals with fresh raw coconuts.  The Coconut Tool came to be after Dr. Hugh struggled to get the meat out of a fresh coconut.  He, like so many of us, wanted to reap the health benefits of fresh raw coconut meat, but found it impossible to get the meat out of the coconut.

His plan?  Design a kitchen tool that helps you remove the fresh raw meat from the coconut in a minute flat!  The old way of getting the meat out involved making a mess, using a special shredder to slowly shred all the meat out, or being strong enough to chop the coconut (shell and all) in to pieces, baking the coconut in attempts to loosen it from the shell (yes, I said baking it...hmmm, damaging affects to the raw quality?), and then you still had to peel the meat after all that.  Phew!  I'll be honest and say it was way too much work for me, and it made a huge mess that I didn't feel like cleaning up afterward.  We had used fresh coconut meat maybe a handful of times in the four years we've been married, and I never planned to buy fresh again.  Until now!

Here's The Coconut Tool:

Think about how much money you can save by purchasing your coconuts fresh and whole, and making your own coconut everything!  Well, almost everything.  :)  I'll still buy my coconut oil in bulk, but this tool seriously makes pulling the meat out so fast and easy that I'll be making our own coconut milk, flour, and shreds, and in the long run I'll be saving $$$ and gaining huge nutrient benefits along the way.  Check it out!  Here's how to use The Coconut Tool (and I didn't even need to ask my husband for help!  You don't need to be big and strong to use this gadget!):

What you need to get started:
     a cleaver or a clean hammer
     a bowl
     a fine mesh strainer
     The Coconut Tool
     a fresh organic coconut

(How to tell if a coconut is fresh and ripe?  Hold it up to your ear and shake.  You should be able to hear the water splash around inside.  If you don't hear the water, that's and old coconut.)

Start by cracking open the coconut.  Look for the line around the coconut (the "equator").  You'll aim the blunt end of your cleaver (or hammer) at this line.

Give the coconut a good one or two whacks, the rotate a few inches down the "equator" and whack one or two more times.  Continue around the entire equator.  Have a bowl on hand with mesh strainer resting inside.  This will catch the coconut water as it spills out when the coconut splits in half.

Grab your Coconut Tool firmly in your good hand (I'm a righty).  Insert the tip of the tool in between the coconut meat and the brown hard shell.  It should slip right in with a little pressure.

 Carefully rock and scrape the tool back and forth, gliding it around the entire inside of the shell.  I found it easiest for my little hands to use the aid of the table to anchor my work.  My husband tested the tool out on a second coconut and he just stood holding it, gliding through with ease (bigger hands, haha).

 In about 3-4 turns of the coconut you'll have made your way around.  It takes all of 60 seconds!  And *pop* out comes your coconut meat!  It's that simple!

To finish the job, you can use a sharp vegetable peeler to take off any left behind scraps of the brown papery shell lining.  Then you can start turning your meat into yummy creations!

You can get your own Coconut Tool here.  I promise, you will not be disappointed!  See what other users are saying.  I can say personally this tool is THE BOMB!  We are going to be enjoying fresh coconut a lot more often now!  It's now on my list of kitchen must haves!

Now, here is what we made with our first Coconut Tool try: fresh raw full fat coconut milk, shredded coconut AND coconut chips!

First, the Better Than Store Bought Coconut Milk.  I forgot to take a picture while blending... but, all you need to do is chop up the meat of a whole coconut into rough chunks.  Drop into your blender.  Add 1 cup of filtered water and blend away.  A Vitamix blender will give you the best coconut milk I expect, but I just have a simple Bullet style blender.  Depending on the quality of your blender, you'll have some of the coconut solids left behind in varying thicknesses.  Strain out the coconut milk from the solids using a nut bag or a fine mesh strainer.  And voila!  You are left with the richest creamiest and freshest coconut milk you have ever tasted!

 The shredded coconut pulp that is left behind can be used in baked goods, add on top of salads, blend again in your smoothies, whatever you'd like!  I put mine into the freezer for later use in my Blueberry Bread.

 And finally, lightly toasted Coconut Chips.  Super simple!  Take the meat of one coconut.  Run it through a slicer (I used the slicer blade in my food processor).  Spread the sliced chips out on a baking sheet.  Place in a 350 degree F oven and bake for about 15 minutes, or until the edges of most of the pieces are a light brown and fragrant.  Remove from the oven and sprinkle with 1 teaspoon of sea salt.  Let cool and store in an air tight container in the fridge.  So easy, and they make a delicious and nutritious snack or salad topping!

Before

After

 And that is everything we made with our first two coconuts and The Coconut Tool!  A lot of food, isn't it??  Guess how much it cost us?  $1.98 per organic coconut, so all of this coconut milk, coconut pulp, and coconut chips only cost us $3.96!  That's it!  The Coconut Tool is a time saver AND a money saver!

Reworked: The Green Green Smoothie

If you're here as part of the Green Green Smoothie craze....welcome!  Pinterest has opened a whole new portal to sharing my recipes with newcomers, and really for this one I think I need to be thanking a handful of you for originally sharing the Green Green Smoothie recipe on your boards!  (Thank you!!)  I'm used to seeing a few thousand hits on a daily basis here on my site as a whole.  But, the Green Green Smoothie has been blown out of the water with a thousand hits of its own every single day for the past month or so!  Hope y'all are loving the flavor of the smoothie (I think it's superb), and you can't beat its immune boosting power!

I wanted to share my reworked version of the recipe.  This is my Advanced Plan version, and I like it even better than the original.  And Dr. Dave is hooked (always a good sign)!  Tap in and enjoy!

Green Green Smoothie II
Makes 2 Servings

1 1/4 cups cold filtered water
2 handfuls organic spinach
1 organic cucumber, chopped
3 stalks organic celery, chopped
2 organic Granny Smith apples, cored and chopped
Small handful fresh cilantro
Small handful fresh parsley
2 Tbsp fresh lime juice
1/2 tsp cayenne powder (optional)
20-30 drops pure stevia liquid (optional)
2 Tbsp flax seed oil (optional)
2 tsp probiotic powder (optional)
2 scoops plain or vanilla protein powder (optional) (I use Natural flavor Vega O.N.E)

Add spinach, cucumber, celery, apple, cilantro and parsley to blender.  Pour water over top.  Starting the blender on Low speed, blend until smooth, gradually moving to High speed (that's the trick for getting a smooth blend).  Add lime juice, cayenne, stevia, flax oil, probiotic powder, and protein powder.  Combine briefly on Low until all the protein powder is just dissolved.  Serve immediately.

For a thicker smoothie, freeze the veggies and green apple first.  Also, check out my Top 10 Smoothie Making Tips.

Now get pinning this version!  It needs to catch up to it's brother!  You can find my Pinterest Boards here.  If you're a fellow pinner, check out the Healing Cuisine Board and Natural Health Board to stay plugged in,  And follow me, so I can follow you!

Mint Chocolate Creme Tart

I hope you all had a wonderful Christmas celebration with your loved ones!  This was our first year away from home for the holidays, which for us is the U.P. of Michigan.  A little bittersweet to be away from from family and snow, and still have a good time with our Austin on his first Christmas.  We ended up driving up to the Washington D.C. area to spend Christmas with my aunt.  We had a cozy time with good food, drinks, and stories of past years.  Very fun!  Here is our 2011 family portrait:

I have a lovely dessert recipe to share today.  This dessert is a lighter version of my Grasshopper Pie that I shared with you last December.  It turned out this year I couldn't find any avocados that weren't shipped in from Mexico (and in extremely bad condition, if I may add), so I nixed that layer of the pie and changed it up a little.  This Mint Chocolate Creme Tart was delicious with a dollop of my Advanced Plan vanilla flavored Coconut Whipped Cream on top (find that recipe in my Season's Eatings Holiday e-Book).  Sorry no picture to accompany...we had the intention but devoured the tart before grabbing the camera!

Mint Chocolate Creme Tart
Makes 8 Servings

CRUST
1 1/4 cups coconut flour, sifted
1/2 cup unsweetened cocoa powder
1/2 cup unsweetened coconut flakes
5 Tbsp coconut oil (room temp solid)
1 Tbsp raw almond butter
2 tsp spoonable Stevita stevia powder
1/4 tsp sea salt
1/2 tsp pure vanilla extract

FILLING
2 1/2 cups cashews, soaked 6 hours in water
1 cup unsweetened organic coconut milk
1 tsp pure liquid stevia, or to taste
5-8 drops pure mint essential oil, or to taste
5 drops liquid chlorophyll (for natural green color)
1 tsp pure vanilla extract
1/4 tsp sea salt
5 Tbsp coconut oil, melted

1.)  CRUST    In your food processor, add all crust ingredients and pulse until it is of uniform consistency.  It should be crumbly.  Transfer your crust to a spring form pan or 9 inch tart shell and press firmly and evenly to line it.  Place in fridge to set slightly while preparing filling.

2.)  FILLING    In a blender, combine the cashews, mint leaves, and coconut milk.  blend until smooth.  Add remaining FILLING ingredients and blend until combined.  (Start with less mint oil and stevia, tasting between blends until you get the perfect combination to your personal taste.  I shared my preference above in the ratios. You can use mint extract instead of oil, but will need to use lots more to achieve the right taste.)

3.)  Pour filling into chilled tart crust.  Cover and place tart in fridge for at least 2 hours before serving.  Best if in fridge over night to set.  Enjoy!

Green Green Smoothie

Smoothies are always fun to create. It's especially fun to make green smoothies, hiding the sometimes bitter and pure vegetable flavors in a refreshing glass of energy. Feel free to twist around my Green Green Smoothie below. I throw in usually whatever we have on hand. Kale instead of spinach, a frozen cucumber or fresh grapefruit instead of banana. Play around with ingredients and see what new creations you can come up with in your blender!

Green Green Smoothie
Makes 2 Servings

1 1/2 cups organic unsweetened almond milk
1 head organic Romaine lettuce, chopped
2 handfuls organic spinach
3 stalks organic celery, chopped
1 organic Granny Smith apple, cored and chopped, frozen
1 organic pear, cored and chopped, frozen (Core Plan only)
Small handful fresh cilantro
Small handful fresh parsley
1 organic banana, frozen (Core Plan only)
3 tsp fresh lemon juice
2 scoops plain or vanilla protein powder

Add almond milk, romaine lettuce and spinach to blender. Starting the blender on Low speed, blend until smooth.  Gradually moving to higher speeds, add the celery, apple, pear, cilantro and parsley. Finally, add the banana and lemon juice. Finish with 2 scoops of your favorite protein powder. Serve immediately.

Light and Fresh Spring Elixir

Hope you all had a great weekend!  We still have no Internet connection at home, and with the blazing temperatures outside I just can't bring myself to venture out to the free wifi at the pool.  Baby wouldn't like that much, and neither would this mama!  So, sorry for the sporadic posting lately and to come!  Blogging has been taking a hit, but recipe creation has not!  Just need to find time to get some of my tasty new creations posted for you to enjoy!

We're also heading home to the Upper Peninsula of Michigan later this week.  We've been storing almost all of our belongings at my mom's house for the past year while we've been on this "chiropractic journey" as we call it.  In the last year we've lived in 8 different places while training at various clinics around the US and Canada.  It's kind of surreal looking back to think about all the places we've been in such a short time and that we've been living out of a suitcase for that long.  I'll be the first to tell you I am SO EXCITED TO GET OUR STUFF BACK!! :)  We've been using one skillet, one medium sauce pan, 2 bowls and 2 plates for all too long of a time.  I'm ready to get my baking utensils back as well as my KitchenAid stand mixer!  Wahoo!!!  So we'll be on a mini vacation for the rest of this week as we fly up to the U.P. and drive down a moving truck with our stuff.  Hoping the drive back down to Charlotte won't be too brutal.  Baby belly sure is growing by the day it seems, and it's becoming harder to get around and sit or lie down.  Say a little prayer for baby and me on Saturday!

Here is a quick and simple recipe that I am LOVING this summer.  It's sure saving me!  The summer heat calls for drinking even more water every day.  For some people, it's hard to get in the minimum half your body weight in ounces of water daily to stay hydrated.  For pregnant ladies, it's even harder because we have to drink more for baby, and even more if we go outside in the heat!  I've become a bit bored with plain old water, so I've started playing around, adding different fruits and herbs to flavor the water naturally.

I keep a glass pitcher full of this recipe in my fridge and especially enjoy it early and mid-morning.  The cinnamon and ginger help to cleanse out your body and cells naturally, and the sweetness from the citrus is subtly refreshing.

Some other great and simple additions to your water can be sliced or muddled: strawberries, raspberries, kiwi, orange, lemon, mint leaves, pineapple, watermelon, green apple, cucumber, rosemary or grapes.  These and combinations of them have been some of my favorites so far this summer.  And kids LOVE to eat the fruit bits at the bottom of the glass, so it's a great way to encourage your kids to drink all their water, too!  It gives them a goal to reach.

Light & Fresh Spring Elixir

1 liter filtered water
Handful of ice cubes
A couple inches of fresh ginger, chopped into chunks
Handful of fresh mint, slightly crushed
1 cinnamon stick, snapped in half
1 organic orange, lemon, or lime, sliced/wedged

Add all ingredients to a pitcher, stir and enjoy!  Refill pitcher throughout the day as needed, the flavorings will keep on giving!

Picnic Week: Apple-Cherry Slaw

Welcome to Picnic Recipes Week at Healing Cuisine!  I am SO SO excited to share with you some new and some classic picnic recipes that are simple to make and easy to tote!  These will of course fall right under the potluck category as well, which I am always getting emails from you all for new potluck friendly recipes.  So these will arrive just in time for your 4th of July celebrations!  Hope you find some inspiration for your summer events in the upcoming week's worth of recipes!

I'm kicking off Picnic Week with a sweet and tangy Apple-Cherry Slaw!  Enjoy!!

Apple-Cherry Slaw
Makes 8 Servings

DRESSING
1/4 cup Bragg's apple cider vinegar
1/4 cup fresh squeezed orange juice/lemon juice
10 drops pure liquid stevia
2 tsp organic unsweetened Dijon mustard
Dash ground cinnamon
Dash ground nutmeg
1/4 tsp sea salt
1/3 cup olive oil

SLAW
4 cups organic red cabbage, shredded
2 cups organic arugula, rinsed and dried
1 Granny Smith apple, 1 inch thin slices
1/2 cup unsweetened dried cherries, coarsely chopped (can substitute raisins; OMIT IF ADVANCED PLAN)
1/4 cup red onion, thinly sliced
1/3 cup raw walnuts, coarsely chopped

1.)  In a large bowl, whisk together apple cider vinegar, orange juice, stevia, mustard, cinnamon, nutmeg, and sea salt until smooth.  While briskly whisking, stream in olive oil until dressing is emulsified.

2.)  Add remaining salad ingredients to bowl.  Toss well to coat.  Chill for up to 2 hours before serving for maximum crispness.  If making in advance, wait to add the Granny Smith apple and arugula until just before serving.

Kale Chips

This recipe comes by request from Nicole in Washington who wrote in on the Healing Cuisine Facebook page.  I am happy to share one of my most favorite and super easy snacks with you -- Kale Chips.  Great on their own as a snack or along side lunch.  They'll leave you wanting more!!  A truly healthy alternative to potato chips, kale chips (when left in their raw state) are a healthy carb rich in vitamins A, B, C, K and fiber.  Now, you will find other recipes out there suggesting that you bake your kale at 350 degrees or other high temperature.  What I urge you to realize is heating the kale at such high temps denatures the antioxidants and nutrients in the kale.  Also, if you're baking your kale until it's brown or black, those patches are carcinogenic and have been linked to causing disease in the body, namely cancer.

Kale chips gained their buzz first in the Raw community.  Research is further backing the benefits of eating a raw diet.  To keep a food truly raw, it should not be heated at more than 118 degrees F.  This preserves the enzymes in the food.  To achieve Raw Kale Chips (heated no higher than 118 degrees) you can use a dehydrator.  Unfortunately we don't yet own one...they're pricey little things, but I've got my eye on an Excalibur when we do have the funds.  Same with a VitaMix... haha.. well anyway, back to making kale chips.

I've had the pleasure of enjoying raw, dehydrated kale chips from a friend and it really takes them to a whole new level.  But if you don't have a dehydrator, I will also give you directions for your oven (at a low temperature to save some of the nutrients!).

Kale Chips
Makes About 6 Servings

2 bunches of kale, rinsed, shaken dry, destemmed and torn
1 Tbsp olive oil
Sea salt to taste
(This is my recipe for basic salted kale chips.  You can add any other flavorings you'd like!  Chili powder, cayenne, garlic powder, onion powder, vinegar, lemon juice...)

1.)  In a large bowl, add kale pieces and olive oil.  Get in it with your hands and massage the olive oil into every little nook and cranny of each leaf.  There should be barely enough oil to coat the leaves. They should not be soaked/dripping with oil.  If so, this is too much and you'll get soggy kale chips.

2.)  Spread your kale pieces evenly onto two dehydrator trays (or two baking sheets if using oven).  Sprinkle with sea salt and any other seasonings.

3.)  DEHYDRATOR:  Place trays into dehyrator and dehydrate at 115 degrees F for 6 hours.  Remove and enjoy!

4.)  OVEN:  Preheat oven to lowest possible temperature (most ovens this will be 200 degrees F).  Place baking sheets in oven and bake for about 2 hours then check for crispness. You may prefer to bake them a bit longer, but I like mine removed after 2 hours.

Dehydrated kale chips will stay crispy for about 3 to 4 days when stored in air tight container.  Oven kale chips should be consumed within a few hours as they'll get soggy in less than one day.  Hope you enjoy this easy and tasty snack!

Product Review: The Organic Whey

A few weeks ago, I was a happy recipient of a container of The Organic Whey certified organic, "thoughtfully raw," 100% grass fed, hormone-free and gluten-free protein powder.  The company was kind enough to ship it to me so I could sample.  Happy to say I am so pleased with everything about this protein powder, and especially the company!

The Organic Whey was founded under a fabulous philosophy, which I and I'm sure many of you fall right in line with.  After they looked at dozens of protein powders on the market (which I'm sure most of them claimed to be natural), they found none to be truly natural.  And think about the slew of ingredients in most commercial whey proteins...food colorings, preservatives, denatured non-organic whey...etc.  This is what drove the founders of The Organic Whey to create this wonderful pure product.  I encourage you to read their philosophy and mission statement here.

What is unique about The Organic Whey is the specific way they process their whey (haha, sorry, couldn't help but laugh).  In order for any food to remain raw thru processing, meaning all nutritional value is left fully intact, it cannot be heated over 118 degrees F.  If raw fruits/vegetables/dairy/meat/nuts/anything is heated past that, the food is chemically altered to create carcinogens and an acidic food vs. alkaline food.  This is why I am SO excited about The Organic Whey!  Their protein powder is completely raw!  This means our bodies can thrive from it.

It is also great that the ONLY ingredient in this whey protein powder is whey!  No added fillers, preservatives, colorings or flavorings.  Since this is a "plain" flavored powder, it is very versatile.  When we mixed with cold water, I personally thought it had a sweet almost light vanilla taste, but Dave thought it to be just a plain flavor.  It mixes well and isn't gritty.  I do love that there isn't that overpowering vanilla or chocolate flavor to the mix, which most commercial proteins take on.  This means YOU control the ingredients in your smoothies.  If you want vanilla, add some organic extract.  You want chocolate?  Add some organic cocoa powder and a little stevia.  Simple as that.

So, if you can't tell, I am very satisfied with The Organic Whey protein powder.  Here is a new smoothie we created using the powder.  It would also be great in any of my smoothies already on Healing Cuisine!

Green Tea Spinach Smoothie
Makes 1 Serving

12 organic frozen raspberries
2 heaping Tbsp The Organic Whey protein powder
1/2 cup strong brewed organic green tea, cooled/cold
1 big handful organic fresh spinach, rinsed
1/2 cup organic unsweetened almond milk
1/3 cup organic full-fat coconut milk
1 Tbsp ground flax seeds (optional)

Add frozen raspberries and spinach to blender and puree to a pulp (may need to add a little of the almond milk).  Add all remaining ingredients to and blend until smooth.  Enjoy!

Visit The Organic Whey:  http://theorganicwhey.com/.  I recommend signing up for their weekly newsletter, it's great!  Deals, organic recipes and more!  Give their protein powder a try and you will not be disappointed!  I love it!

Chickpea Stuffed Cucumber Cups

At a party a while back (it was a cocktail party, I had to wear a dress, which I don't necessarily enjoy so to distract my mind from the uncomfortableness, I focused in on the food tables looking for ideas!), they had these little things I thought were hummus stuffed sushi.  I took a bite, but to my surprise they were hummus stuffed cucumbers!  What a delight!  So...here's my take on this cute little appetizer.  I've adapted this recipe from one in my not always so healthy for you Better Homes & Gardens cookbook for Asian inspired deviled eggs.  These make great snacks or appetizers for your own party!

Chickpea Stuffed Cucumber Cups
Makes 12

2 organic cucumbers
1 cup organic chickpeas, drained and rinsed
1 inch of fresh ginger root, finely grated
3 scallions, finely chopped
1 garlic clove, finely chopped
1 Tbsp Bragg's liquid aminos
a dash of hot sauce or cayenne pepper (optional)
1 Tbsp white miso paste OR Healing Cuisine Mayonnaise
Fresh black pepper to taste

1.)  Start by cleaning and slicing the cucumbers into 1 1/2 inch thick coins.  Hallow out the centers using a melon baller or small spoon, leaving a little at the bottom of the cucumber so the filling doesn't leak thru.

2.) Throw all the remaining ingredients into the food processor or blender and puree (including the scooped out cucumber seeds!).  When it’s mostly smooth, spoon (or use a piping bag) filling into the cucumber cups.  Refrigerate two hours before serving.  If you have leftovers, try it spooned over a salad or as a spread for a sandwich or wrap!

Experiment with flavors!!  ... curry?  mint?  roasted garlic?  You can also stuff with various salads (egg salad, salmon salad, chicken salad, black eyed pea salad...etc).  Another idea is using raw zucchini cups instead of cucumber.   So many possibilities!

Grasshopper Pie

Christmas is almost here, and to finish off my 12 days of Cookies, I introduce to you the raw Grasshopper Pie.  This pie is a combined spin off of my Key Lime Pie and Pumpkin Pie Cheesecake.  You really can't go wrong with this beautifully perfect layered pie of chocolate, vanilla and mint.  Smooth and silky, it's the perfect dessert to end a holiday meal.

Garnish with sifted cocoa powder or shaved dark chocolate if you'd like.  DELICIOUS!

Grasshopper Pie
Makes 8 Servings

THE CRUST
1 1/4 cups coconut flour
1/2 cup unsweetened cocoa powder
1/2 cup unsweetened coconut flakes
5 Tbsp coconut oil (room temp solid)
1 Tbsp raw almond butter
2 tsp spoonable stevia powder
1/4 tsp sea salt
1 tsp vanilla extract

THE CREAM LAYER
2 cups raw cashews, soaked 2 hours
1/3 cup coconut oil, melted
3/4 cup full fat organic coconut milk
1 Tbsp vanilla extract
1/2 tsp sea salt
3/4 tsp pure liquid stevia
1/2 cup 73+% dark chocolate chips

THE MINT LAYER
2 large OR 3 small ripe organic avocados
1/3 cup raw cashews, soaked 2 hours
1/3 cup full fat organic coconut milk
1/3 cup unsweetened organic almond milk
1/2 tsp pure liquid stevia (more/less to taste)
1 tsp vanilla extract
2 tsp mint extract (more/less to taste)

1.) THE CRUST   Line a 9 inch spring form pan OR 8x8 inch glass dish with all natural parchment paper.  In your food processor, add all crust ingredients and pulse until it is of uniform consistency.  It should be crumbly.  Transfer your crust to to your parchment-lined pan and press firmly and evenly to line it.  Set in fridge to firm slightly while preparing fillings.

2.)  THE CREAM LAYER   Soak raw cashews at least 2 hours.  Rinse soaked cashews under filtered water until water runs clear.  Place cashews, coconut oil, coconut milk, liquid stevia, vanilla extract and sea salt into food processor.  Puree until smooth.  Should be spreadable.  If too thick, add filtered water 1 Tablespoon at a time.  Transfer to medium bowl and stir in cacao nibs.  Spread over the pie crust and place in FREEZER to set while preparing Mint Layer.

3.) THE MINT LAYER  Soak cashews at least 2 hours.  Rinse under filtered water until water runs clear.  Pour drained cashews into blender.  Spoon avocados into blender.  Add liquid stevia, vanilla extract, mint extract, almond milk and coconut milk.  Blend on High for about 1 minute (stirring thru hole in lid with a wooden spoon as needed).  Again, mixture should be smooth and spreadable.  If too thick, slowly add in more coconut milk.  I recommend adding 1/4 cup at a time until a creamy consistency is achieved. You should not need much extra.

4.)  With a spatula, spread avocado puree over the cream layer and spread smooth, avoiding lumps.  Place in freezer for 2 hours prior to serving.

Thanks Dr. Drew Kaminski for this photo in the snow.

This will be MUCH enjoyed with a glass of Eggless Nog this Christmas.  :)

I hope you will love it!!  What are some other pie/cheesecake combinations you are dying to enjoy on your Maximized Living Nutrition Plan??

Last Chance to Enter the Giveaway!!

Hi all,

Just a reminder to enter the Season's Eatings holiday e-book GIVEAWAY!  This is the last day you can enter.  Contest closes at 11:59pm CST tonight.  Be sure to check back here tomorrow at 9:00am CST to see the winner!  Good luck to all!

Here is a tasty smoothie recipe for these wintery days.  We enjoy for breakfast or an after dinner treat!  A great breakfast or snack to serve your holiday guests.

Apple Pie Smoothie
Makes 2 Servings (1 if you're really hungry :)

1 organic Granny Smith apple, cored and diced, frozen

1/2 of an organic cucumber, peeled and cut in chunks, frozen

Large handful of spinach or kale, frozen

1/2 of a large avocado

2 Tbsp raw pumpkin seeds, walnuts or pecans

1 Tbsp cinnamon (to taste)

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1 tsp vanilla extract

10-15 drops pure liquid stevia

1 1/2 cups unsweetened organic vanilla almond milk

1 scoop vanilla or plain protein powder (Maximized Living Perfect Protein or Garden of Life Raw Meal are great options!)

Place all ingredients in blender and blend until smooth, stopping to stir and scrape sides as needed.  Consume immediately.  Who ever said you can't enjoy apple pie for breakfast?  :)

Now, don't forget to enter the giveaway!  It's easy, and you might win a free copy of Season's Eatings!

Video: Making Chocolate Pudding with Dr. Scott!

This is one of many to come video recipes!  I joined my friend Dr. Scott Stallaert to create Advanced Plan raw chocolate pudding in honor of his 30 Day Max Fit Challenge at his Maximized Living chiropractic center.  Hope you enjoy!

 

Trouble viewing?  Click Here.

Quick, Easy, Raw Apple Butter

Leave the skins on your apples and puree to create an almost whipped cream, apple style!  We enjoy this on toasted Ezekiel Bread or sometimes over organic vanilla coconut ice cream.

Apple Butter

3 Granny Smith apples, cored and chopped, peels still on
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp grated nutmeg
1/8 tsp ground cloves
1/2-1 tsp lemon zest
2 tsp fresh lemon juice
1 tsp stevia powder

Combine ingredients in a food processor and puree until well combined and thick.  Be sure the skins are finely minced.  You may need to scrape down the sides often.  Will keep in fridge about 1 week.

Double Chocolate Raspberry Cream Cheesecake

In honor of my lovely friend Suzy's birthday last week, I made her a Double Chocolate Raspberry Cream Cheesecake.  Suzy can't do dairy, so it was the perfect opportunity to attempt choclafying my Strawberry Cream Pie.  What a success!  I had two perfectly ripe avocados chilling in the fridge and a pint of raspberries next to them.  The inspiration was born for a raspberry cream layer!  I think the next time around it would be better as the top layer?  But either way, this no-cheese-cake is a WINNER!

Organic Double Chocolate Raspberry Cream Cheesecake
Makes 8 Servings

The Crust:
1 1/2 cup raw almonds
1/3 cup 73+% chocolate chips
Pinch or two of sea salt
1/2 tsp pure vanilla extract
3 Tbsp gluten free and/or raw cocoa powder
1-2 Tbsp coconut oil
1/4 cup dried cherries or raisins, soaked for 2 minutes (if Advanced Plan, omit and add 2 more Tbsp coconut oil)
2 Tbsp unsweetened coconut flakes

The Raspberry Cream Layer:
2 ripe avocados
1 pint fresh raspberries, rinsed and shaken dry
2 Tbsp fresh lemon or lime juice
1 tsp stevia powder

The Chocolate Filling:
3 cups cashews, soaked 1-2 hours, drained
1 cup melted coconut oil
2 tsp natural raspberry extract (if you have it, or use vanilla)
1/2 cup fresh lemon juice
3/4 cup gluten free and/or raw cocoa powder
3 tsp stevia powder (more/less to taste)
3 Tbsp filtered water

1.) The Crust:  Grind the nuts, cacao nibs and salt in a food processor until coarse.  Add the remaining Crust ingredients and pulse to thoroughly combined.  Press firmly into the bottom of an 8 or 9-inch round spring form pan.  Place in the freezer while you make the fillings.

2.)  The Raspberry Cream Layer:  (you might like this layer better on the top, up to you!  I did it 2nd in the picture)  In blender, add the avocados, lemon juice, raspberries and stevia.  Blend until smooth.  Pour and spread over crust in spring form pan.  Back in the freezer it goes.

3.)  The Filling:  In your blender, blend all Filling ingredients until smooth and creamy.  This took me a couple minutes and I used a spatula thru the top hole in the lid while blending to stir the chunks down to the blades at the bottom.  You might need to stop and scrape down the sides a couple times.  Pour the filling into the spring form pan and smooth it out to a level finish.  It should be nice and thick.  Cover and put back in freezer to set, about 1-2 hours.  If longer than that, let it thaw for an our or so before cutting (makes it easier and for better presentation).

This no-cheese-cake will be a hit!  Decedent, rich, and HEALTHY! :)

Raw Banana-Avocado Pudding Pie

I'm on a raw pie kick this month it seems!  Another delicious, healthy way to conquer those sweet cravings.. :)


Raw Banana-Avocado Pudding Pie

THE CRUST:
1 c almonds
1/3 c raisins, soaked for 5 minutes
1 Tbsp coconut oil

THE PUDDING:
3 bananas
1 avocado
1-2 tsp powdered stevia
1/4 tsp cinnamon
4 Tbsp fresh ground flax
2 tsp vanilla extract
2 Tbsp lemon juice

1.) THE CRUST   Grind almonds and raisins in a food processor until almost smooth.  With fork, blend in coconut oil.  Form crust into a 9" pie shell or spring form pan and refrigerate while you make the filling.

2.)  THE PUDDING  Blend all pudding ingredients in blender until smooth.

3.)  Pour the pudding into the crust and chill in freezer about 1-2 hours before serving.  I suggest topping with fresh berries for added color and texture!

Gluten FREE Strawberry Cream Pie

It's so good, it's so good!  You have to try this!  Light and fluffy, creamy, dense all at once!  This is how a Strawberry Cream Pie should be!  Raw, dairy free, sugar free, delish!

The key to a great, non-crumbly crust is grinding the nuts into a fine crumb, almost a powder (but not into a paste).  Use a fork when mixing in the coconut oil!  I used a spring-form pan, but you could easily use a regular pie dish, too.

Strawberry Cream Pie
Makes 8 servings

The Crust:

1/2 c ground raw pecans or walnuts
1/3 c ground raw almonds
1/4 c organic unsweetened shredded coconut
2 Tbsp coconut oil, melted

The Filling:

2 c fresh organic strawberries
1 c raw cashews
2 Tbsp vanilla extract
1/2 tsp stevia powder
1 pinch sea salt
1 c coconut oil, melted

1.)  Blend pecans, almonds and coconut in food processor until very fine.  Pour into bowl and blend in coconut oil.  Press very firmly into bottom of a 9 inch pie plate.  Refrigerate while you prepare the filling.

2.)  Place all filling ingredients into blender and blend on High until smooth and creamy.  You may need to scrape down sides a couple times to achieve this.  Carefully pour on top of crust and refrigerate for 3-4 hours before serving.

Cucumber & Black-Eyed Pea Salad

An easy salad to serve with grilled chicken or steak for supper or on a bed of greens for a satisfying lunch. Substitute white beans or chickpeas for the black-eyed peas if you prefer.

Cucumber & Black-Eyed Pea Salad

3 Tbsp olive oil
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh oregano (1 Tbsp dried)
Freshly ground pepper to taste
4 c diced cucumbers
2 c black-eyed peas (if using canned, rinse first)
2/3 c diced red bell pepper
1/2 c organic feta cheese, crumbled (optional)
1/4 c slivered red onion
2 Tbsp chopped black olives

Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.