Bunny Tails

I have been absent from blogging new recipes for you recently as I've been drawn in to some events and projects going on at Triad Health Center.  All good things and many fun projects are in the works!  I just wish I had more time to be here sharing some of the yummy creations that are coming out of my kitchen with you!  I have a quick one for you today.

Easter is almost here, and I wanted to share a new recipe that I made for our Easter party at the clinic on Wednesday.  They are called "bunny tails" and are a very simple dessert to make in advance to serve for your Easter celebrations.  These were one of the favorite items served at our Easter party this week!  Our patients couldn't believe they were sugar free!  I simply used vanilla to flavor, but you could use any extract and I think they'd taste just as great.  Mint is one that I would like to try next time.  And maybe orange or lemon.

Bunny Tails
Makes 30 Servings

5 cups ground xylitol (use a spice grinder or blender)
5 tsp arrowroot powder
8 ounces organic cream cheese, room temperature
2 tsp pure vanilla extract (other flavors of natural extract can be used)
3 cups unsweetened coconut flakes

1.)  Make "powdered xylitol," which I use as a powdered sugar substitute in many recipes.  In a large bowl, mix the ground xylitol with the arrowroot using a whisk until well combined.

2.)  In a large mixing bowl, beat the cream cheese and vanilla extract until fluffy.  Add in powdered xylitol 1 cup at a time until smooth.  It'll get thick, like a thick dough, and shouldn't be sticky if you run the back of a spoon through it.

3.)  Pour coconut flakes into a flat dish (I used a pie dish).  Spoon out a 1 inch spoonful of the cream cheese dough.  Roll it into a ball in your hands then roll the ball in the coconut flakes.  Place on plate.  Repeat with remaining cream cheese dough.  Serve immediately or place in fridge until ready to serve.

Hope you all have a blessed Easter weekend!  He is risen!  Alleluia!

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! 

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!

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!

Bumble Bars

These are a little different than the "traditional" bumble bars made with sugar, Cheerios, etc, that my family made growing up.  I've put my Healing Cuisine spin on it!  Feel free to add a handful or two of 73+% dark chocolate chips to the bars, too.  Stir in with the nuts.

Bumble Bars

2 cups raw sesame seeds
1 cup raw sunflower seeds
1 cup raw cashews
1 cup coconut flakes
2 cups organic raw unsalted Valencia peanut butter OR almond butter
1/3 cup honey
2 tsp sea salt

1.)  Line a 9 x 13 inch baking pan (or a 9 x 9 inch pan for thicker bars) with unbleached parchment paper.  Preheat oven to 350 degrees F.

2.)  In a large bowl, stir together Valencia peanut butter, honey, and sea salt.  Stir in nuts and coconut flakes, mixing until evenly combined.

3.)  Pour and spread mixture into baking pan.  Bake for 12 minutes.  Remove from oven.  Cool to room temperature.  Cut into individual bars, wiping knife clean between cuts as needed.  Enjoy or store in fridge until ready to eat.

Almond Joy Ice Cream

Okay, you can't pass this recipe up.  This ice cream reminds me of an Almond Joy bar...all the flavors are there, but hey, it's Advanced Plan!  :)

Almond Joy Ice Cream
Makes 6 Servings

2 cups unsweetened almond milk
1 cup full-fat coconut milk
3 free-range egg yolks
1 Tbsp arrowroot powder
1/2 tsp pure liquid stevia
2 tsp pure vanilla
Pinch of sea salt
4 Tbsp unsweetened cocoa powder
3/4 cup unsweetened coconut flakes
1/2 cup raw chopped almonds

In a blender, mix almond milk, coconut milk, egg yolks, arrowroot, liquid stevia, vanilla, sea salt and cocoa powder until smooth.  Add in coconut flakes and almonds and pulse a few times to fold in.  Pour into your ice cream machine (be sure bowl is prepped if needed) and follow your makers instructions.

Coconut Dream Cake

This cake is for the coconut lover (aka my hubby)!  I've titled it as Coconut Dream Cake as it's got a dreamy like texture to it, almost a custard-like cake if you will.  Yummmo!  Crushed macadamia nuts only add to the dreamy flavor.  For our second serving, we dolloped on a spoonful of my Coconut Whipped Cream (recipe found in Season's Eatings e-book) as a topping and it was truly divine!  A great coffee or tea cake.

Idea just came to me -- would also be great topped with fresh crushed pineapple, ooooo, trying that next!

Coconut Dream Cake
Makes 12 Servings

8 free-range eggs
3 cups unsweetened almond milk
1 cup full-fat organic coconut milk
1 cup coconut flour, sifted twice
1/2 cup xylitol
3 tsp Stevita Spoonable stevia
1/2 cup melted butter or coconut oil
2 tsp aluminum-free baking powder
3 cups unsweetened coconut flakes
1/2 tsp nutmeg (plus more for top)
1 tsp cinnamon (plus more for top)
Handful or two of chopped macadamia nuts (optional)

1.)  Preheat oven to 350 degrees F.  Grease a 9"x13" glass baking pan with coconut oil and line with unbleached parchment paper.

2.)  In a stand mixer (or with a hand mixer) beat eggs, almond milk, coconut milk, coconut flour, xylitol, butter/coconut oil, baking powder, nutmeg, and cinnamon until smooth.  Fold in coconut flakes and chopped nuts.

3.)  Pour batter into pan and sprinkle additional cinnamon and nutmeg over top.  Bake at 350 degrees F for 60-70 minutes, or until top is golden brown and a knife inserted in middle comes out clean.  Remove from oven and cool to room temperature before cutting and serving.

Gluten Free Blueberry Loaf

Enjoy this delicious blueberry bread.  Simple to stir together and pop in the oven.  Makes for a filling breakfast smothered in soft butter with a cup of tea!

Gluten Free Blueberry Bread
Makes 1 Loaf

1 cup fresh ground flax meal
1 cup almond flour, sifted
1/2 cup shredded coconut flakes, unsweetened
1 scoop unflavored whey or pea protein
1 tsp baking powder
1 tsp baking soda
6 tsp Stevita Spoonable stevia powder
1/2 cup xylitol
1/2 tsp sea salt
1/2 cup raw walnuts, chopped (optional)

5 free range eggs
1/3 cup filtered water
2 tsp vanilla extract
3 Tbsp organic unsalted butter, melted
2 Tbsp coconut oil, melted
1 cup blueberries, fresh or frozen thawed

1.)  Preheat oven to 350 degrees F.  Grease a medium loaf pan with coconut oil and line with unbleached parchment paper.  In a large bowl, stir together flax meal, almond flour, coconut flakes, protein powder, baking powder, baking soda, spoonable stevia, xylitol, sea salt and walnuts.

2.)  In a small bowl, whisk together the eggs with the water.  Add the vanilla, melted butter, and melted coconut oil.  Whisk until smooth.  Pour the liquid ingredients into the dry while stirring until combined.  Fold in the blueberries.

3.)  Pour the batter into the pan evenly.  Bake for 60-70 minutes.  The crust should be quite brown and firm to the touch when done.  Insert a knife in the center and when it comes out clean it is ready.  Remove from oven and let sit for 5 minutes.  Run a knife around the edges to loosen the loaf and turn over on a cutting board.  Let cool on a wire rack before cutting and serving.

Cocoa-Nut Bites

Okay, I can finally start sharing my favorite recipes that have gotten me thru some pretty intense pregnancy cravings.. I call these my Advanced Plan "Cocoa-Nut" Bites.  I've found certain flavors and foods from my childhood have been creeping back into my mind...  Grilled cheese sandwiches, Oreos, Reese's peanut butter cups...   These quick and easy little bites have filled my Reese's cravings a few times so far, getting me thru trimester 1!  And these are about 200 times healthier than a Reese's candy -- did you know they don't even use real peanuts in their peanut butter cups???  Their peanut butter is artificially created, loaded with sugar, and completely lacking protein.  When you're pregnant, protein is so so important, so I happily whip these treats up whenever the craving is upon me.  Protein packed and sugar free!  This recipe makes about 5-6 little bites, however you can easily double or triple to make more.  Would make great little treats for the kids or a party spread.  Hope you guys like them!

"Cocoa-Nut" Bites
Makes 5-6

2 Tbsp raw unsalted almond butter
1 Tbsp raw tahini
2 tsp organic cocoa powder
8-10 drops liquid stevia liquid (more/less to taste)
1 1/2 tsp pure vanilla extract
1/4 cup unsweetened shredded coconut
1 Tbsp organic raw hemp seeds
Pinch or two of sea salt

In a food processor, blend the almond butter, tahini, cocoa powder, stevia, and vanilla until a smooth paste forms.  Add the coconut flakes, hemp seeds and sea salt and pulse until just mixed.  Scoop the mixture out by teaspoonfuls and roll into balls.  (You may want to pop the mix in the fridge for 15 minutes if it's too warm to hold shape.)  Place formed Cocoa-Nut Bites on parchment-lined baking sheet and refrigerate or freeze about 20 minutes to firm.  Then, enjoy!

Cardamom-Glazed Grilled Mango

I LOVE FLORIDA!!  Whole Foods had local organic mangos, perfectly ripe, on sale today.  I indulged and bought a few, a special treat for Dave and I who have been sticking to Advanced Plan berries and Granny Smith apples since last fall.  Prepared this simple side dish and served along side grilled chicken.

I've added about 1-2 Tablespoons of raw honey to this recipe to aid in caramelization.  Leave it out if you don't want the added sugar.  It will be just as good without, just a little less crunchy!  The slightly burned sugar gives the mango a really nice flavor, which compliments the cardamom beautifully.  If omitting honey, use a bit of lemon juice and olive oil instead.

Cardamom-Glazed Grilled Mango

2 ripe mangoes, skinned & cubed
1-2 Tbsp organic raw honey
3 green cardamom pods, shelled and ground with mortar and pestle
2 Tbsp unsweetened coconut flakes
1/4 tsp cinnamon
about 6 bamboo skewers, soaked in water

1.)  Preheat grill on High heat.  Mix all ingredients together in a medium bowl, being sure to coat all sides of the mango chunks.  Grease the grill with coconut oil.

2.)  Load the skewers with the crusted mango and set on the grill. Let it go until it just starts to brown/blacken and flip, doing the same with the other side (should take 3-4 minutes).  Serve on a bed of greens for a nice side salad.

6 skewers was a little much for just the two of us, but the grilled mango was SO good that we enjoyed for dessert atop Greek yogurt with chopped raw almonds.  Grilled mango is delicious!

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??

"Candy Cane" Macaroons

Continuing on with my three newest Christmas inspired dessert recipes in honor of my 12 days of Christmas Cookies post...

I got the initial idea for these delicious Christmas cookies from a friend's party, where she served these:

Her version of candy cane macaroons.  I had but a small bite, just to experience the taste and they were delicious.  But, much too much sugar for my liking, let alone the Core OR Advanced Plans.  So it was time to re-invent the Candy Cane Macaroon.  Here is what I came up with, the perfect combination of mint and cookie to calm your sweet tooth. :)

Goji berries are the perfect addition to this recipe as they are a low glycemic berry and provide a kick of sweetness and the look of candy cane (Advanced Plan)!  Dried cranberries are another option for Core Plan followers.  You could add in the level of chocolate with dark chocolate chips, too!  Here is what my "Candy Cane" Macaroons look like.  None of the sugar or food dyes and all of the flavor!

"Candy Cane" Macaroons
Makes 20

1 1/2 cups organic unsweetened coconut flakes
1 cup raw almond meal
5 tsp spoonable stevia powder
1/4 tsp sea salt
1/2 cup organic coconut oil, melted
1/4 cup raw butter, melted
1 tsp vanilla extract
1 1/2 tsp peppermint extract
Handful of Goji Berries, chopped

1.) Line a baking sheet with all natural waxed paper or natural parchment paper.  Place all ingredients in a large bowl and stir until well combined.  Place into fridge to set slightly, about 20 minutes.

2.) Use a melon baller or small spoon to scoop out little cookies.  Place on lined baking sheet.  Freeze to set.  Serve when firmed up!  These little cookies will stay firm for about 4-6 hours at room temp.

Another flavor combination I just thought of is almond extract and dried cherries!  YUM.  What do you think??

 Join the Virtual Cookie Recipe Exchange with Flour On My Face  Prizes donated by King Arthur Flour, St Martins Press / Robin L. Olson and Garnish.

Loaded Chocolate Protein Bars

My friend Laureen inspired me to melt down dark chocolate to create a rich protein bar when I tasted hers last weekend, which had the consistency of fudge!  I like mine a little crunchy, so I added ingredients.  My secret for that wow crunch?  Hempseeds.  Frozen hempseeds to be exact.  Store the bars in the freezer and you'll get an outstanding texture that stays together when you pick it up.  I've made these twice in the last week for Dave and me alone!  These make a great breakfast or snack!

Loaded Chocolate Protein Bars
Makes 24 Bars

3/4 cup coconut oil
3/4 cup 73+% dark chocolate chips / baker's chocolate
1 cup raw almond butter
2 cups raw almond flour
1 cup unsweetened coconut flakes
1/2 cup raw hempseeds
2 scoops protein powder (chocolate Nature Pro or Vega both taste great!)
1/3 cup unsweetened cocoa powder
1 Tbsp spoonable stevia
1/4 tsp sea salt

1.) In a medium sauce pan over Low heat, melt the coconut oil, dark chocolate and almond butter, stirring until smooth.

2.) Meanwhile, in food processor add in all remaining ingredients.  Pulse a few times to combine.

3.) Pour in melted chocolate sauce.  Pulse until well combined (you may need to stop and scrape down sides depending on size of food processor).  Mixture should be moist but not sticky or wet by appearance.  If it is too wet or oily, add in more almond flour and coconut flakes until proper consistency is achieved.  (I recommend tasting mixture for sweetness at this point, add more stevia if desired.)

4.) Spread mixture into a 9 x 13 inch baking dish lined with natural waxed paper.  Cover with waxed paper and freeze for 20 minutes until set.  Remove from freezer.  Holding the ends of the bottom sheet of waxed paper, pull straight up and the bars will come out of the pan.  Cut into uniform strips or squares using a pizza cutter.  Store in airtight container in fridge or long term storage in freezer.

Chocolate Coco-Hazel-Nut Spread

I had a family approach me yesterday with questions about Nutella.  They recently started the Advanced Maximized Living Nutrition Plan and had purchased a jar of Nutella after watching a commercial claiming it is an all-natural spread perfect for breakfast.  In fact, their tag-line is: "Treat yourself with Nutella spread as part of a healthy, balanced breakfast."  Thankfully mom and dad read the label and knew to throw it out before feeding to the family.

Take a peek at the Nutella label.  Ingredients:  Sugar, modified palm oil, hazelnuts, cocoa, skim milk, reduced mineral whey (from milk), soy lecithin: an emulsifier, vanillan: an artificial flavor.

So, the hazelnuts and cocoa are great, but sugar and palm oil as the first two ingredients?  That volume of sweetness, the bad oil and processed dairy make this "all natural" spread a poor choice for any family at any meal.  Mom and dad asked me how can they replicate Nutella without the sugar, oil and milk?

Enjoy this raw chocolate hazelnut spread!  A truly healthy way to enjoy breakfast, snack, or dessert!


Chocolate Coco-Hazel-Nut Spread
Makes 1 1/2 cups

1 cup raw hazelnuts
Flesh of one young coconut
3 Tbsp unsweetened cocoa powder
Stevia to taste (I used about 1 tsp spoonable stevia)
Coconut water to perfect consistency

Add all ingredients to blender or food processor and blend on High until combined.  Stop and scrape down sides.  Slowly stream in coconut water while on Medium speed using just enough coconut water to get it to a spreadable smooth consistency.  Enjoy as is, with sliced Granny Smith apples or over sprouted bread!

Store leftovers in a jar in the fridge up to 1 week.

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.

Dairy FREE, Gluten FREE, Sugar FREE Coconut Ice Cream

You CAN enjoy ice cream on your Maximized Living Nutrition Plan.  As requested by Megan from Chippewa Falls, Wisconsin, here is an easy, simple recipe for delicious Coconut Ice Cream.  No more spending $6 on a pint of Coconut Bliss!  :)  Now, as a wedding gift we received an old fashioned crank ice cream maker from Dave's parents, so I'm not sure if the directions differ with an electric one.  Just make sure the freezer bowl is frozen.  Leave it in the freezer until you’ve got your ingredients mixed in a bowl first:

1 can  organic full fat coconut milk
1/2 c shredded unsweetened coconut
3 tsp powdered stevia OR 1/4 c honey (adds sugar)
Fresh berries for garnish

Soak dried coconut flakes in filtered water for a few hours to soften.  Drain the coconut thru strainer shaking off any excess water and mix it in a bowl with the coconut milk and stevia.  Assemble and pour into ice cream maker.  Start cranking, or if you're blessed with an automatic machine, sit back and wait for it to get ready for you.  It will should firm up in about 25 minutes. Top with berries and almonds and you've got THE best summer treat!

OPTIONAL 1:  You can also add a little raw milk for a lighter ice cream texture, I'd recommend probably around 1/2 to 1 cup.

OPTIONAL 2:  Second round, I threw some young coconut flesh into the blender with a little of the coconut water until it was smooth (used about half of a young coconut).  Added that in to the ice cream and it definitely gives it more flavor and firmer texture.  Try it if you feel up to it, but it's great with just the coconut milk, too!

Looking for more easy ice cream options?  Check out my recipe for Simple Sorbet.  More ice cream recipes to come thru the summer!

Raw Strawberry Rhubarb Pie

We were blessed with the gift of a bag full of rhubarb from our naturopath, Dawn.  She had more than she knew what to do with, and we were more than happy to take a bunch off her hands.  :)  It is one of Dave's spring favorites after all!  I have been messing around with raw desserts lately, and I hope you enjoy this Raw Strawberry Rhubarb Pie!

THE CRUST (my standard crumb pie crust)

1 1/2 cup coconut flour (double sifted)
1/2 cup organic unsweetened coconut flakes
5 Tbsp coconut oil (melted)
1 Tbsp raw almond butter
1/4 tsp liquid stevia
1/4 tsp sea salt
1/2 tsp vanilla or almond extract
1/2 tsp cinnamon

THE FILLING
4 cups organic rhubarb stalks, peeled, chopped to 1" lengths
Juice of 1 lemon
1/4 cup raw honey OR about 3 tsp spoonable stevia
2 cup organic strawberries, hulled and chopped
PLUS 1/2 cup organic strawberries, hulled and diced
3 Tbsp arrowroot powder
a few strawberries for garnish

1.)  THE NIGHT BEFORE -- THE FILLING:  In food processor, blend the rhubarb, lemon juice, stevia and 2 cups of strawberries until smooth, making sure to scrape down the sides if there are lumps.  Pour into a bowl and stir in 1/2 cup diced strawberry chunks (this step is optional, but we like the extra strawberry chunks in each bite).  Cover bowl and let sit in fridge for at least 12 hours to allow the flavors to blend (this is for the rhubarb, since it's raw it needs time to break down).

2.)  THE NEXT DAY -- THE CRUST:  In your food processor, add all crust ingredients and pulse until uniform consistency.  It should be crumbly.  Transfer your crust to a pie pan and press it firmly and evenly to line the pan.  Set in fridge to firm up for about 15 minutes.

3.)  To 2 Tablespoons of ice cold water, add the arrowroot powder and mix with fork until smooth.  Take filling mixture out of fridge and stir in arrowroot mixture.  With a spatula, pour the filling mixture onto the crust and spread it evenly throughout the pan.  Cover and freeze for a half hour before slicing.

It was verrrry good, Dave enjoyed it!

Blueberry-Lavender Coconut Creme

This creme is a delicious summer indulgence.  We enjoy it drizzled over fresh peach slices or on top of Greek yogurt and homemade granola.  Probably would be great on organic ice cream or steel cut oats?  Oooh the possibilities!  I'd say if you're new to tasting/eating lavender, you might want to use a little bit less than what I used in this recipe..  It's an acquired taste!

Blueberry-Lavender Coconut Creme

2 Tbsp dried lavender (or about 5 lavender tea bags)
1 cup water

1 young coconut, meat only (save the water and enjoy later, a fresh electrolyte packed drink!)
1/3 cup full fat organic coconut milk
1/2 cup frozen organic blueberries
2-3 Tbsp raw coconut butter
2 tsp stevia powder (more/less to taste)
1 fresh lime, juiced

1.)  Bring the cup of water to a boil.  Add lavender to glass container and pour water over.  Let it steep for about 10 minutes.  The water should be an intense, dark indigo.  Strain, and squeeze out the lavender leaves as much as possible to save the intense flavor.  (The water should be just warm)

2.)  While the lavender is steeping, into you blender, add the coconut meat, coconut milk, blueberries, coconut butter, stevia, and lime juice.  Pulse until just mixed.  When the lavender infusion is cooled, add it to the blender.  Blend until smooth, scraping down the sides with a spatula as you go.  Chill for an hour or longer and serve.


Coconut Butter vs Coconut Oil

I can already see the questions forming in your head and eventually hitting my Inbox on why you can't just use coconut oil in the recipe.  Friends always ask me what the difference is between coconut oil and coconut butter.  Aren't they just the same thing? The answer is no, they are two completely different products.  The easiest way to explain it is to say it's like peanut butter vs peanut oil.  Make sense?  Coconut butter is a mixture of coconut meat and coconut oil.  Coconut oil is just the pressed oil from the seed. (Did you know coconuts are seeds?  That's your random fact of the day!)  Coconut butter is even more nutrient packed than the oil because of the meat mixed in.  It adds fiber and protein!  You can use coconut butter on just about anything you'd put regular butter or peanut butter on (it has a taste similar to peanut butter).  It's even good alone by the spoonful, just ask my husband.  ;-)

Here's a glimpse of where the magic happens -- my tiny little counter where I prepare most of my recipes.

Nut & Seed Protein Bars

Dr. BJ Hardick, co-author of THE book Maximized Living Nutrition Plans, was in Bloomington on Friday to give a [amazing] nutrition talk to the Maximized Living students.  Even though I had known about the talk for like a month, it honestly didn't occur to me to surprise him with some healing treats until the night before (helloooo, right??).  And need I mention I didn't get home Thursday night until closer to 10:30pm after a full day of work followed by nannying for a family.  So Dave and I were sitting on the couch, half asleep, and the idea came to me that DUH, I should have made BJ something.  Then I looked at the clock, approaching midnight, work in the morning...and I said "oh well, maybe next time."

Friday afternoon, Dave and Vern were going to pick him up at the airport, and little did I expect for him to request some food!  I got the call from Dave in the middle of our shift on Friday, leaving me 3 hours to  plan my recipes, go to the store, drive all the way home in the pouring rain (I hate driving in the rain), make the food, and get it to him at his hotel.  Well I did it!  I prepared the Chocolate Strawberry Tart from my Mother's Day menu (the chocolate crust is to DIE for!!) and this salty-sweet Nut & Seed Protein Bars recipe.  I think Dr. BJ liked them just a little bit as I'm posting this recipe per his request.  ;)

Enjoy this simple and quick to make snack that will have you begging for more!

Nut & Seed Protein Bars 
Adapted from Meghan Banke's recipe

1/2 cup raw almonds
1/3 cup raw cashews
1/2 cup raw sesame seeds
1/3 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/2 cup unsweetened coconut flakes
1/4 cup fresh ground flaxmeal
1/3 cup organic sodium free Valencia peanut butter or almond butter
1/4 cup coconut oil
1 tsp vanilla extract
1 tsp spoonable stevia (more/less to taste)
Dash of sea salt (to taste)
1 scoop protein powder (optional)

Optional Chocolate Topping:
4 oz unsweetened organic dark chocolate
3 Tbsp raw butter
2 tsp spoonable stevia (more/less to taste)

1.)  In a dry stainless steel skillet over Medium-Low heat, toast coconut lightly until it becomes fragrant and just starts to brown.  Stir often and watch carefully so not to burn.  Pour into bowl to cool.

2.)  In food processor, add all nuts.  Pulse until well chopped, almost ground (you want tiny chunks of nuts that can stick together easily).  Add chopped nuts to dry skillet over Medium-Low heat and toast for approx. 10 minutes, stirring often, until nuts are fragrant.  Again, be careful not to burn.  The moment you smell the nutty flavor, remove from pan and add to bowl with coconut flakes. (Optional protein powder can also be added to bowl at this time.)

3.)  In small saucepan over Low heat, add peanut butter, coconut oil , stevia and vanilla.  Stir to combine then remove from heat.  [Note: if adding protein powder, you'll need to use a little bit more peanut butter and coconut oil to get the right consistency, about an extra Tbsp of each.]

4.)  Pour peanut butter mixture into the bowl and stir everything until all nuts are well coated and protein powder is mixed in.   Use a spatula to scape nut mixture into a 9x13" pan lined with parchment paper and press the mixture into the form of the pan.  Put into fridge or freezer to set.

5.)  This chocolate topping is optional, but very delicious!  This makes just a thin layer of chocolate on top, so sometimes I double it.   It turns these protein packed bars into a dessert!  In a small saucepan over Low heat, melt the chocolate and butter until smooth.  Stir in stevia.  Pour over bars and spread evenly.  Pop pan back into fridge to set for about a half hour before serving.  Store in fridge, lasts up to 1 week.

Raw Chocolate Pudding

This combination may seem a little strange, but the banana provides the taste, the avocado adds texture, and the cacao nibs add the chocolaty flavor for this rich dessert!

Raw Chocolate Pudding
Makes 2-3 Servings

1 avocado - peeled, pitted, and cut into chunks
1 banana, peeled and cut into chunks
1 cup unsweetened organic almond milk
1/4 cup 73+% dark chocolate shavings
2 Tbsp raw honey
1 tsp lemon juice
1/4 cup shredded unsweetened coconut (optional)

Place all ingredients into a blender.  Cover, and puree until smooth.  Divide into small containers, and store in the refrigerator 1 hour until set.