I’ve decided that it’s time for a few recipes. I’ve been sitting on these for a while now. In fact, I made the pudding in the summer, as you’ll see by the green plants in the background of the picture – the ground is now covered in snow. The second recipe is a wintery ice cream. It’s very different from the ice creams I’m used to making, and more in keeping in line with my latest dietary needs. In both cases I’ve used young coconut as a base. I love its versatility!
Mint and vanilla are one of my favorite flavor combinations. They don’t necessarily appear to be a match, but there is just something about these ingredients that works well together. It’s my favorite Moonie Pie flavor too – you’ll see that the mint filling is actually filled with both vanilla and mint.
Speaking of moonie pies, a funny thing happened today. Philip is in England right now and while he was dining at Saf Restaurant, he saw a moonie pie on their dessert menu (he even snapped a pic of it written on the menu, for me, hehe). He never tried it or saw the actual dessert, but we found it interesting. I’ll take it as a compliment.
This recipe is fairly low glycemic, with coconut and stevia as the sweeteners. I like to use both fresh mint and it’s essential oil to balance the flavors and make them come to life. If you don’t have the essential oil use a natural extract, but the oil is superior in quality and taste. Like the mint, I use two kinds of vanilla (the seeds of the fresh bean, and a natural extract) to achieve a more multi dimensional taste.
This decadent Blackforest Chocolate Cheesecake by Vanessa Sherwood drew quite a knockout reaction when she posted it on the forum. I’m sure you can see why. It is bursting with sweet cherries layered between a chocolate crust and a creamy chocolate cheesecake filling. Vanessa advised the members of the forum they can purchase raw cacao butter and coconut oil for great prices at Organic Living Food. She also said it can be replaced with a dark Green and Black’s chocolate bar. I know what some of you will be making your loved ones this Valentines!
There are some people who will cook and bake outside of their “diet philosophies” for family and friends. I’m definitely not one of those people. That may sound stubborn, but really it’s not about being difficult. I just figure if I could make the “same” thing AND be able to eat it, too, why not? It’s easy to go buy any full-fat “normal” dessert. It is not always easy to make a gluten-free vegan birthday cake.
My tradition among close friends and family, is to bake a special treat for them. I usually ask what their top 3 favorite desserts are, then I’ll create a unique recipe for them based off their response. Unfortunately for me, that answer is usually chocolate. No, not “chocolate cake” or “brownies,” just “anything chocolate.” Now, I like chocolate, don’t get me wrong. I can appreciate a good brownie or truffle, but it’s definitely not my first choice. I was always the odd one out among my sisters requesting “vanilla” instead of “chocolate.” I remember refusing birthday cake as a young kid because it was chocolate! My indifference is heightened among the many many chocolate lovers I know.
This tart was so delicious, I actually started laughing upon the first bite.
I had almost 4 friend’s birthdays in a weeks span of time. I knew I had to find something everyone would love. This time, I decided to not just go for my Cocoa Carob Brownie Bites, or homemade truffles, but something I could even like. This tart was so delicious, I actually started laughing upon the first bite. It’s rich chocolate and I like it!
I am warning you now, this is quite a decadent dessert. It is rich, creamy and nutty thanks to an amazing buttery almond meal crust. This will surely make someone feel special on any day, chocolate lover or not.
I love love love mulberries. They’re one of my top three favorite dried fruits, and are like sweet, chewy candies without the refined sugar. I was fortunate enough to taste fresh mulberries a few summers ago, and wow, what a treat! Mulberries are high in antioxidants and a rich source of vitamin C and iron, so get your snack on! I keep a stash of these dried gems in my purse for emergency snacking purposes, and I particularly enjoy mixing them into dark raw chocolate. They also make a fabulous topping for ice cream – when they’re cold, they’re crunchy! For a great breakfast cereal, toss them with dehydrated buckwheat, cacao nibs, and drizzle it all with cold almond milk. Yum!
Recently I was inspired to turn these goodies into a creamy, luscious mousse! I use irish moss to thicken and “fluff” the mixture. Irish moss is a seaweed rich in minerals, and is high in protein, calcium, iron, magnesium, in addition to other nutrients. It also acts as a skin nourisher and softener, so make extra irish moss gel and wear it as a face mask! Continue Reading / See Additional Photos
This recipe was inspired by pastry chef extraordinaire, Will Goldfarb. I read this in Bon Appetit magazine a few years ago and then altered and adapted it to become gluten and dairy free. Sometimes adaptions work and sometimes they are a bust. This time, I am extremely happy to report, it is f***ing brilliant. Yes, I am tooting my own horn. And so will you after you make this incredible dessert. It’s that good.
Yum. That’s all I gotta say about this incredible creation. Now I am on the west coast at the moment where the produce at the Farmers Market is in full gorgeousness so please forgive me if you are reading this and do not have these fruits at your local market…BUT if you are lucky enough to have them, do yourself a favor and get your ass to the Farmers Market and buy some organic Strawberries and Guavas straight from your trusted organic farmer. If you can’t find guavas where you live and you wanna try another tropical fruit, substitute mango or fresh young coconut meat for the guavas. And if you wanna keep it easy peasy, you can always just make a straight up strawberry sorbet! Either way, you and your guests will thank me. Period. These combinations are sooooooooooo easy and delicious. You may wanna jump back and kiss yaself!
For the Sorbet:
3 boxes of fresh Strawberries, washed and stemmed
1 box of fresh Guavas, washed and peeled
pinch of Sea Salt
2/3 cup agave
1 TB Vodka (yes I said Vodka — it helps with the freezing and the texture!)
1 TB real Vanilla extract
1/2 cup unsweetend soymilk or organic cream (non-vegan)
Juice of half a meyer lemon (you can use a regular lemon if you can’t find the meyer)
Similar to the traditional Greek sesame candy “Pasteli,” which is made with honey and sesame seeds, these superfood candies take advantage of yacon syrup’s more complex flavor and healthy benefits. Crunchy and chewy at the same time, these all-natural candies are addictingly delicious. If you cannot find pre-roasted/toasted sesame seeds, use raw ones — just pop them in the oven for 5 minutes at 350 degrees ahead of time.