Author: shaunahj

 

 

Ingredients

5 1/2 tbs. chia seeds

1 cup filtered cold water

1 banana

2 tsp. honey

1 ripe mango, cubed (1/2 will be blended with coconut milk and 1/2 will be pureed separately for a topping)

1 cup lite coconut milk

1 1/2 tsp. vanilla

1 tsp. fresh turmeric (optional), peeled and minced or grated

Toppings:

1 mango, sliced mango

vanilla coconut milk yogurt

3 tbs. coconut chips

handful of mint leaves

zest of one lime

Method of Preparation:

1. Soak the chia seeds in the cold water in a medium bowl. Place it into the refrigerator and let them soak for 30 minutes or overnight.
2. Place the banana, coconut milk, half of the cubed mango, vanilla extract, honey and minced turmeric in blender. Blend until smooth.
3. Blend the other half of the mango for a topping.
4.  Add the banana coconut mixture to soaked chia seeds and then spoon into bowls.
5. Top with sliced, mango, yogurt, coconut chips, lime zest and mint.

 

• 1 cup raw cashews soaked in boiling water for 10 minutes

• 1 clove garlic, minced
• 2 tbs . lemon juice
• 1 tbs apple cider vinegar
• 1 tbs coconut oil
• 3 tbs water
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tsp. nutritional yeast
• prepared pesto of your choice
• 3 tbs. chopped sun dried tomatoes

Method of Preparation:

1. To make the cheese, drain the cashews and place them in a food processor along with the clove of garlic, coconut oil, lemon juice, apple cider vinegar , nutritional yeast, and 2 tbs. of water. Add in the salt and pepper and continue to blend adding in the remaining water until the mixture is smooth and creamy. You can also blend this mixture in the bullet blender or Vitamix. Add more water if needed to get a creamy but thick consistency.

2. Line a small bowl or large mug with plastic wrap that overhangs the sides of the container. Place half the cashew cheese in the container and smooth with a knife. Place 3 tbs. of pesto over the first layer of cheese. Top pesto with remaining cashew cheese and end with chopped sun-dried tomatoes.
3.  Chill overnight or for at least 4 hours.
4. When ready to serve place a serving plate upside down over the bowl and flip. Remove the bowl and gently peel off the plastic wrap. Serve with crackers and or veggies.
5. I sprinkled Trader Joe’s “Everything Bagel” seasoning on top of my cheese ball, but you could use chopped nuts and or herbs.

I love it when breakfast and dessert come together in perfect harmony! I am definitely someone who enjoys cake for breakfast, but after many slices of buttered panettone bread over the holiday season,  I am ready for both breakfast and dessert to be healthy. This tart is versatile and delicious- think chewy granola bar crust with a creamy fruit filling. You could use a variety of nuts,  any flavored yogurt and any fruit topping that you dream up. In this recipe, I used pecans, almond and hazelnuts in the crust, filled it with peach coconut milk yogurt and topped it with a mixed berry compote. You could also top it with whatever fresh berries you find the market.

Ingredients:

2 cups nut of your choice (pecans, almond, walnuts or hazelnuts), lightly toasted

1/4 cup rolled oats

12 medjool dates, soaked in warm water

1 tbs. honey

1/4 tsp. sea salt

3 containers 5.3 oz. yogurt of your choice

1/2 cups frozen raspberries

1/2 cups frozen strawberries

1/4 fresh cranberries

2 tbs. water

1 tbs. honey

Method of Preparation:

1. To Make the Crust: In the bowl of a food processor, pulse nuts, drained dates, honey and salt until it starts to form a dough- do not over process.

2. Press the nut dough into a 9 1/2″ tart pan with a removable bottom. You can also use a 13 x 4″ rectangular tart pan. Place a the freezer for 15 minutes.

3. To Make the Compote: Mix the berries, honey and water in a small saucepan and cook until thick and syrupy- about 10 minutes.

4. Mix the yogurt together in a bowl and pour in the tart crust.

5. Allow the compote to cool for 15 minutes and pour on top of the yogurt.

6. Refrigerate for a hour.

serves 6-8

Are you looking for some treats to make for Valentine’s Day or to warm up on a winter day? Well look no further, as these cookies are amazing! They are not complicated and when dipped in melted dark chocolate, they are a decadent dessert. I dipped mine in chopped pistachios, unsweetened coconut, chopped crystallized ginger and roasted cacao nibs.

Makes 12 medium sized hearts and 8 tiny hearts

Ingredients:

1/2 cup coconut oil, room temp. ( you could also use soft unsalted butter)

1/3 cup maple syrup

2 tbs. cane sugar

1 3/4 cup gluten-free flour of your choice

1/2 cup blanched almond flour

1/4 tsp. salt

1/2  tsp. vanilla

Method of Preparation:

• Place the coconut oil (or butter) in a mixing bowl and mix until soft and creamy.  Add the maple syrup, sugar and vanilla extract and mix for 2 minutes to get some air into the mixture.
• Using a wooden spoon, stir in the gf flour blend, almond flour and salt.
• Form dough into a ball, wrap in plastic wrap and flatten.
• Chill for 30 minutes
• Preheat oven to 350 F.
• Line a sheet pan with parchment
• Roll out the dough between two sheets of parchment to 1/4″ thickness. Cut out hearts using a cutter.
• Place on parchment lined sheet pans and bake for 15-16 minutes or until edges begin to brown. Cookies will harden as they cool.
• Melt chopped dark or bittersweet chocolate over a double boiler or in a microwave on low.
• Dip the edges of the cookies in the chocolate and sprinkle with desired toppings such as chopped nuts or coconut.