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Cosmo Hippie Chef

Tag Archives: chocolate

Peanut Butter Honey Oatmeal Chocolate Chunk Cookies

02 Wednesday Oct 2013

Posted by cosmohippiechef in cookies, gluten-free

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Tags

chocolate, gluten free, nuts, oats, peanut butter

DSCN3331

Food:

Peanut Butter Honey Oatmeal Chocolate Chunk Cookies makes 18

1/2 c. nut butter (I used peanut butter from Liberty Heights Fresh), or nut butter of choice

1/2 c. Clifford Farm honey (local) if vegan use maple syrup

1 t. vanilla

1 egg (Clifford Farms) if vegan use 1 T. chia seeds mixed with 3 T. water

3/4 c. oat flour (I grind thick organic rolled oats in my blendtec until I get flour consistency, most blenders will work for this)

1/2 t. baking soda

1 t. Vietnamese cinnamon

1/2 t. real salt (local)

1 1/2 c. thick organic rolled oats

3/4 chocolate chunks (or your favorite chocolate chips)

1/2 c. walnuts, chopped

DSCN3323

Directions:

1. Pre heat oven to 350 degrees. Line a baking sheet with parchment or a silpad. Using your stand mixer or a mixing bowl cream together the nut butter, honey (or maple syrup), egg (or chia) and vanilla.

DSCN33262. Next add salt, baking soda, cinnamon, mix well. Next add oat flour, oats, chocolate chunks and walnuts until well mixed.

3. I use a small cookie scoop. Scoop out the batter and place it on the prepared baking sheet. I bake 12 at a time. Bake for 10-12 minutes until lightly browned, let rest on the cookie sheet for 5 minutes (I swear by this step).

DSCN3328

Nutrition:

Sometimes you just need a cookie.

Love:

Life has been very busy and overwhelming and last Wednesday night I just had to make cookies at 10 pm, not my usual routine. The great thing about having made these for no reason gave me a reason to gift them to the special people in my life. Enough said. Enjoy!

Raw Cherry Chocolate Power Bars- DIY

18 Monday Feb 2013

Posted by cosmohippiechef in dessert, DIY, Snack, vegan

≈ Leave a comment

Tags

chocolate, dates, fruit, gluten free, nuts, raw, vegan

DSCN2656Food:

Raw Cherry Chocolate Love Bars– makes 18 bars

3 c. medjool dates, pitted and chopped

1 c. tart dried cherries (local from Farmers Market, you can also find the the bulk section of most grocery stores)

1/2 c. raw cacao powder (find at Whole Foods or Good Earth)

1 c. walnuts

1/2 c. hemp seeds (find at Whole Foods or Good Earth)

1/2 c. ground chia seeds (I use my coffee grinder to grind, store in an airtight container. Find at Whole Foods or Good Earth)

1/2 c. whole chia seeds (for a little crunch on top, thanks Yelana!)

2 T. tahihi

1 tsp. celtic gray salt

DSCN2641DSCN2640DSCN2639

Directions:

1. Place half of the dates, cherries, cacao powder, walnuts, hemp seeds, ground chia (NOT WHOLE CHIA, RESERVE THOSE FOR THE TOP!), 1 T. tahini and 1/2 tsp salt in the food processor. Pulse until well combined. Pour this mixture into a bowl.

2. Place the rest of the dates, cherries, cacao, walnuts, hemp seeds, ground chia, tahini and salt into the processor and pulse again until well combined. Add this mixture to the already processed mixture.

3. Line a large baking dish with parchment paper, make sure the parchment paper hangs over the sides and when folded over covers the entire mixture, this will help when getting the mixture out of the dish. Pour the prepared mixture into the baking dish and spread out evenly with your hands. Press the mixture down and make sure it is even.

4. With a pastry brush or just your hands wet the top of pressed mixture, sprinkle the whole chia seeds over the top of the mixture. Fold the parchment over the mixture, place a heavy book on top and then place in the fridge for a couple of hours or overnight. When ready, cut into pieces and store in an airtight container, place in the fridge until ready to eat, Enjoy!

DSCN2647DSCN2648DSCN2657Nutrition:

Chia Seeds: Chia seeds contain omega 3 fatty acids. Omega 3 fatty acids are one of the most powerful anti-inflammatory compounds in nature, as well as being great for the brain. Chia seeds contain even more omega three fatty acids by weight than salmon does. These tiny seeds are also a complete protein, meaning that they contain all 8 essential amino acids that your body cannot synthesize on its own, and must get from food. These little seeds of love need to be ground or bloomed in liquid for your body to absorb and utilize them. Sprinkle on oatmeal, salads yogurt or mix into smoothies.

Hemp Seeds: Hemp seeds is a complete protein source. The oil from hemp seed has the highest percentage of essential fatty acids of nearly any seed on earth! Hemp seed contains over twenty trace minerals, it naturally sprouts on the hemp plant lowering phytic acid (these means no need to soak before you eat) and increasing enzymes which makes the seed even more digestible. Hemp seeds essential fatty acid and protein profile provides a healthy alternative to fish.

Cacao Powder: Cacao contains the HIGHEST concentration of antioxidants of any food in the world! By weight cacao has more antioxidant than red wine, berries, acai, pomegranates and goji berries combined. Antioxidants protect us from age related health conditions and illnesses. They shield our DNA from free-radical damage. Cacao also contains magnesium, iron, chromium, manganese, zinc, copper, vitamin C, omega-6 fatty seeds, trytophan, serotonin, fiber and the list goes on. Cacao is truly a ‘super’ food! We even use it in our coffee on the weekend and I use it in my weekly homemade face mask.

Love:

When I am meal planning for the week I usually plan for one savory snack and one ‘sweet’ snack (the need for a sweet treat is for my honey, but for me it needs to be healthy). This last week I wanted to try my hand at ‘larabars’, have you had these before? They are a great quick healthy snack, especially on the go. In my quest to further my skills in the kitchen and being in control of what goes into our bodies, I couldn’t wait to make my own DIY raw power bars. These are truly ‘power’ bars, full of nutrient dense foods and raw to boot. It helps that they feel like a treat but that will help nourish us when we need that little pick me up mid-morning or mid-afternoon. You can use anything that feels good to you, however you will need the dates and some other dried fruit to hold it all together. But go wild!

Raw Chocolate Banana Love Pie

08 Friday Feb 2013

Posted by cosmohippiechef in dessert, vegan

≈ 5 Comments

Tags

banana, chocolate, dates, gluten free, nuts, raw, vegan

DSCN2613

Love:

You are going to love this dessert! It is just the right amount of chocolate and banana, the cashew cream is infused with orange and the melted chocolate and chopped pistachio’s on top- stop! Plus the crust is made of caramely-y dates, salty pistachio’s and cinnamon- Delish. I wanted to come up with something special for a project I have at the end of the month but then realized this would be the perfect dessert for you or your special someone on V-Day. I hope you’ll do yourself a favor and treat you or that special someone (it could even be your mom) to this Love pie. This is me sending love to all of you. Happy Love Day!

Nutrition:

Benefits of Love- 1. Reduces stress 2. Promotes mental health 3. Anti- cancer effect 4. Reduces pain 5. Better blood circulation 6. Live longer 7. Lowers blood pressure 8. Reduces risk of heart disease 9. Faster healing 10. Keeps you young

Food:

Raw Chocolate Banana Love Pie– serves 8

(See where the original idea came from here)

Crust:

1/2 c. shelled pistachio’s

1/2 c. medjool dates, removed seed and chop

1/4 t. celtic salt

1/2 t. cinnamon

Filling:

1 1/2 c. cashews, soaked overnight

zest of 2 oranges

1/4 c. fresh orange juice

1 tsp. vanilla

1/3 c. coconut oil

1/3 c. maple syrup or honey

1 c. smashed banana’s (2 ripe banana’s)

1/3. c raw cacao powder

Toppings:

Melted Chocolate Conspiracy Chocolate Sauce

chopped pistachio’s

Directions:

1. Start with the crust, place all of the crust ingredients in a food processor. Pulse until ingredients easily stick together when you squeeze the dough between your fingers. Press into the bottom of a spring form pan until evenly distributed. Place in freezer while you prepare the filling.

2. Rinse out the food processor. Place the soaked, drained cashews in the food processor. Add the orange zest, orange juice, and vanilla. Mix together. Gently melt the coconut oil and maple syrup/honey in a small saucepan over med-low heat until melted, when melted add to the other ingredients while the motor is running.

3. Pour half the cashew orange cream mixture over the prepared crust, spread over the crust. With the rest of the cream mixture add the banana and raw cacao powder, mix well. Pour the chocolate mixture over the cream mixture and spread evenly. Place the pie in the freezer for 2-4 hours. When ready to serve, take pie out of the freezer and let sit for at least 30 min. and then slice and serve. Top with melted Chocolate Conspiracy Chocolate Sauce and chopped pistachio’s.

DSCN2598DSCN2597DSCN2602DSCN2603DSCN2610Other dessert ideas:

Peanut Butter Chocolate Chip Cookies

Ricotta Cupcakes

Salted Vegan Chocolate Almond Butter Fudge

Pudding two ways- Vegan Chocolate Pudding

Mousse au Chocolat

Gluten-Free Pumpkin Chocolate Chip Bread

03 Monday Dec 2012

Posted by cosmohippiechef in breakfast, cake, cookies, DIY, homemade gifts, seasonal

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Tags

bread, chocolate, gluten free, pumpkin, seasonal

DSCN2491

Love:

I need pumpkin bread in my life, here’s to hoping you do to. ENJOY!

Food:

Gluten-Free Pumpkin Chocolate Chip Bread- makes 2 loaves

*Preheat oven to 350 degrees

Dry ingredients:

2 3/4 c. oat flour, (you can make your own by placing thick raw oats into the food processor or blender and grinding down into flour)

3/4 c. coconut flour (can be found at Whole Foods, Harmon’s, Good Earth, adds fiber, flavor and can replace up to 20% of flour in a recipe)

1/2 tsp. salt

2 1/4 tsp. baking soda

1 tsp. cinnamon

1 tsp. nutmeg

1/4 tsp. clove

1/4 tsp. ginger

2 c. chocolate chips (semi-sweet)

1. Sift all dry ingredients together in a bowl. Toss in the chocolate chips and set aside.

Wet ingredients:

4 eggs

3/4 c. almond milk (I used homemade)

1 c. applesauce (I was given a jar of homemade from my favorite apple farmers’ wife this summer at the Farmers Market)

3/4 c. honey (I used Clifford Family Farms)

1 tsp. vanilla

1 1/2 c. fresh pumpkin puree (*recipe to follow)

2. Place all the wet ingredients in the food processor or blender and pulse till all wet ingredients are mixed together.

3. Add the wet ingredients to the dry and mix well, be sure not to over mix.

4. Pour into two greased loaf pans (regular sized, not small) and bake @350 for 1 hour.

5. Let cool completely before diving in!

*Fresh Pumpkin Puree

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1. Wash your pumpkin. Cut the pumpkin in half, scoop out the seeds (dry seeds and make roasted pumpkin seeds). Place cut side down on baking sheet lined with parchment paper. Bake @400 degrees for about an hour. Half way through turn right side up.

2. Let pumpkin cool enough to a handle, scoop flesh out into your food processor or blender. Puree. You may need to add a bit of water to get things moving.

3. Place a fine mesh strainer lined with cheesecloth over a bowl, scoop the pureed pumpkin into the strainer. Let this strain for about 1 hour. Ready to use!(I use my leftovers in our hot cereal or our raw oatmeal!)

DSCN2486

Nutrition:

Pumpkin- Winter squash especially the darker-fleshed varieties like pumpkin and acorn provide exceptional amounts of carotenes, which as been shown to exert a protective effect against many cancers particularly lung cancer. In addition to cancer and heart disease, diets rich in carotenes also appear to offer protection against developing type 2 diabetes, with pumpkin consumption being the most protective. Pumpkin seeds have also been shown to be helpful in reducing symptoms of benign prostatic hyperplasia (BPH).

Homemade Chocolate Ice Cream- Happy Birthday Y’all

09 Thursday Aug 2012

Posted by cosmohippiechef in dessert, DIY, homemade gifts

≈ 2 Comments

Tags

chocolate, DIY, eggs, ice cream, milk

Love:

I scream, you scream, we all scream for ice cream! Truth be told I’m not actually a huge ice cream fan, but this recipe changed my mind. It’s not to sweet, it’s the perfect amount of chocolate and super easy to make. Not to mention with the heat we have been experiencing here in the City of Salt, it has been the perfect cold treat in the evening out on the deck. I have made 4 batches already this summer, one batch was for my sweeties b-day just a few weeks ago. I’m thinking about whipping up another batch for my b-day this weekend! It’s perfect for any old reason but especially sweet for someones birthday. Know anyone who could use some Homemade Ice Cream? Well get out the ice cream machines, this recipe is a hit!

Food:

Homemade Chocolate Ice Cream– Makes 1 quart

2 c. organic whole milk

2 local eggs

1 c. sugar (I use succant)

1 tsp. vanilla

4 oz chocolate (I used an endangered species chocolate bar that was 80% cacao)

pinch salt

Directions:

1. Melt the chocolate over a double boiler (place a glass bowl over simmering water in a small saucepan). When the chocolate has melted, whisk in 1 c. milk. Blend well, take bowl off the saucepan and let cool.

2. Beat the eggs until light in color, about 5 minutes (I use my food processor to do this). Next add sugar, mix until sugar is dissolved. Then add vanilla, salt and milk. Blend until well mixed.

3. Add the eggy milk mixture to the melty chocolatey mixture and whisk all together.

4. Refrigerate this mixture until cold 1-2 hours. Then pour the chilled mixture into your ice cream machine and process for 30 minutes. Scoop into a freezer safe container and let the ice cream set up for at least an hour before devouring (if you can wait that long!). ENJOY, and HAPPY BIRTHDAY Y’all!

*Sugared Almonds-topping*

Place 1 c. sliced almonds in a saucepan over medium heat. Sprinkle on a couple teaspoons of sugar. Toss the almonds and sugar around in the pan until the sugar has melted and the almonds start to clump together.

Oatmeal Banana Bread

25 Sunday Mar 2012

Posted by cosmohippiechef in breakfast, dessert, vegan

≈ 16 Comments

Tags

bananas, chocolate, coconut milk, gluten free, nuts, oats, seeds, vegan

Food:

Oatmeal Banana Bread

1c. oats (preferably gluten-free)

3/4c. walnuts, divided

1/3c. coconut flour

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

4 ripe bananas

1/2c. nut milk (I used Homemade Coconut Milk)

2 tsp. vanilla

6 T. coconut oil (if solid gently melt)

6 T. pure maple syrup

1/4c. sunflower seeds, hemp seeds and whole almonds- chopped

3/4c. vegan chocolate chips

Directions:

1. Start by lining a loaf pan with parchment paper and preheating the oven to 350 degrees.

2. Next place the oats and 1/2c. walnuts in the food processor, process until it looks like flour. Be sure not to over mix.

 3. Place the oat/walnut flour into a large bowl, one that is big enough to add the other ingredients to. Add the coconut flour, salt, baking soda and baking powder to this mixture and mix well with a whisk or fork.

4. Next place the banana’s, nut milk, vanilla, coconut oil and pure maple syrup into the food processor, process until all the ingredients are mixed well. The scent of this mixture is heavenly. Add this mixture to the dry mixture. FOLD all the ingredients together, DON’T OVERMIX!

5. Now add the chopped almonds, the remaining 1/4c. walnuts, sunflower seeds, hemp seeds and chocolate chips. Fold these in gently. Pour the batter into the lined loaf pan and bake for 45 minutes. (Check the banana bread by inserting a toothpick into the center, if it comes out clean it’s ready) Let cool completely before slicing.

Nutrition:

Nuts and seeds- With their gold mine of healthy minerals and their niacin and folic-acid contents, seeds are an excellent nutrition package. They are among the better plant sources of iron and zinc. In fact, one ounce of pumpkin seeds contains almost twice as much iron as three ounces of skinless chicken breast. And they provide more fiber per ounce than nuts. They are also good sources of protein. Each seed has its own individual bang for its bite, reasearch each on and be amazed.

Coconut Flour- Coconut flour has a low glycemic index, which means it’ll keep you fuller for longer and gives you steady, balanced energy. Not to mention its 58% fiber content, ranking it the higher than bran!

Banana’s- They soothe the stomach and strengthen the lining against acid and ulcers. Has antibiotic activity. Bananas feed the natural acidophilus bacteria of the bowel. They are high in potassium which benefits the muscular system.

Oats- Oats provide and abundance of antioxidants and lignans which help protect against cancer and help stabilize blood sugar levels. Rolled oats, which are minimally processed are slightly less beneficial than steel-cut or whole oat groats.

Love:

This yummy, decadent, GLUTEN-FREE, VEGAN Oatmeal Banana Bread will blow your mind, it is very similar to my Banana Date Muffins, but without the dairy. With the addition of the oat/walnut flour (which I learned about from My New Roots, and was the inspiration for this heavenly creation) this Oatmeal Banana Bread is on a whole other level. I have made it twice now and we (me, Billy and everyone who I served it to last week) are in love. Get in the kitchen and make a loaf, it’s easy-I SWEAR! Enjoy!

Peanut Butter Chocolate Chip Cookies

11 Saturday Feb 2012

Posted by cosmohippiechef in cookies, dessert, vegan

≈ Leave a comment

Tags

chocolate, gluten free, peanut butter, vegan

Food:

Peanut Butter Chocolate Chip Cookies- Makes 24

Dry ingredients:

2c. buckwheat flour

1/4 tsp. salt

1 tsp. baking soda

-sift together in a bowl, set aside

Wet ingredients:

1/2c. peanut butter, organic (you could use almond butter)

1/2c. butter (vegan Earth Balance butter)

1/2c agave nectar

1 tsp. vanilla

*update- 1/2c. nut milk (I used coconut milk, not canned)

-melt the butter and peanut butter over low heat, when melted pull off the heat and add the agave, vanilla and nut milk

1c. vegan chocolate chips

Directions:

1. Pre heat oven to 350 degrees and line two baking sheets w/parchment paper. When you have mixed your dry ingredients and your wet, add them together and mix to combine. Don’t overmix.

2. Add in the chocolate chips. When all is mixed, use a tablespoon measure and scoop out a healthy scoop. Roll the dough lightly between your hands and place on the parchment lined baking sheet. Continue this until all the dough is gone.

3. Take the bottom of a glass and push down lightly on the mounds to flatten them just a bit. Place in the oven and bake for 8 minutes. Take them out of the oven and let them cool on the baking sheet for at least 5 minutes. Eat right away or place on a cooling rack to cool completely. Store in an airtight container.

Nutrition:

Buckwheat Flour- Buckwheat’s beneficial effects are due in part to its rich supply of flavonoids, particularly rutin. Flavonoids are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants. Buckwheat’s lipid-lowering activity is largely due to rutin and other flavonoid compounds. These compounds help maintain blood flow, keep platelets from clotting excessively (platelets are compounds in blood that, when triggered, clump together, thus preventing excessive blood loss, and protect LDL from free radical oxidation into potentially harmful cholesterol oxides. All these actions help to protect against heart disease. Is a great alternative for those with a wheat sensitivity. Gluten-free! (Courtesy of World’s Healthiest Foods)

Nut Butter- Good-for-you nut butters contain a host of minerals and vitamins, offering  good-quality, usable protein. Wholesome nut spreads contain fiber and essential  fatty acids, making them a good choice for consumers who may be looking to replace margarine or butter with spreads that are more nutritious.

Chocolate- The saturated fats found in chocolate do not elevate cholesterol levels, unlike those found in meat and dairy products. Chocolate can be a rich source of flavonoid antioxidants, which are very important in protecting against damage to cholesterol and the lining of the arteries, flavonoids also prevent excessive clumping together of blood platelets that can cause blood clots.

Love:

Every year for Valentines Day I try to make my sweetie something special, sometimes those recipe fall into our eating for health plan and sometimes they don’t. Last year I made him a Peanut Butter Cheesecake (not part of the eating for health plan!) for a special treat, well this year I thought I would still use his two favorite pals peanut butter and chocolate to make something that fits a little better into the plan. Well- Voila! These were perfect and we are both happy. The buckwheat flour makes these a slightly drier cookie but if Bill-y gives the approval I know I’ve done good (he’s the treat freak in the house). Enjoy!

Raw Nut Balls

24 Tuesday Jan 2012

Posted by cosmohippiechef in dessert, Snack

≈ 4 Comments

Tags

chocolate, gluten free, nuts, vegan

Food:

Raw Nut Balls- Makes 20 balls (I used a dough scoop that is slighlty bigger than 1T.)

1/4c. walnuts

1/4c. ground chia seeds (if you don’t have chia seeds just use 1/4c. extra walnuts)

1/2c. pitted dates

1/2c. raw cacao powder

1/4c. pure maple syrup

1/4c. raw agave necter

1/2c. pure almond butter (no sugar or oil added)

1/2 tsp. vanilla extract

1/4 tsp. salt (I like REAL salt, or Celtic gray salt)

1/2c. whole almonds

2c. shredded unsweetened coconut

Directions-

1. Place the walnuts and ground chia seeds in a food processors and process until coursely ground. Add the dates, and pulse until combined with the nuts.

2. Add the cacao powder, syrups, almond butter, vanilla and salt. Process until the mixture is thick and smooth. Add the almonds, and pulse a few times until combined- you want the almonds to still remain in crunchy chunks.

-side note- my food processor got stuck when I put the whole almonds in and tried to process the mixture. I took all of the mixture out of the food processor and processed   the mixture a little at a time until well combined.

3. Form the balls with a scoop and then roll them between your hands to form a ball. Roll the balls in the coconut. Place in a sealed container in the freezer until hardened.

Nutrition:

Nuts– Nuts and seeds offer protein and fat which convert to energy. This makes nuts and seeds perfect snack foods.

Cacao– Cacao contains the highest concentration of antioxidants of any food in the world. By weight, cacao has more antioxidants then red wine, blueberries, acai, pomegranates and gogi berries combined.

Maple Syrup- Maple syrup is naturally processed sweetner from maple trees, it is only 65 percent sucrose and much less destructive to the body’s natural mineral balance.

Raw Agave Nectar- Use in moderation, but useful when a sweetener is needed and what is great about this sweetener is that it is a low glycemic sweetner. Translation- it won’t spike your blood sugar.

Dates- Dates are a good source of fiber, an excellent source of easily digested carbohydrates. Dates are among the most alkaline of foods, and contain a special type of soluble fiber called beta-D- glucan which has been shown to decrease the body’s absorption of cholesterol and slow or delay absorption of glucose in the small intestine, thus helping to keep blood sugar levels even.

Love:

I love these little nuggets of love. They are great when you just need a little something and they work well into my eating for health lifestyle. The template for these balls come from one of my favorite cookbooks ‘The Kind Diet’ by Alicia Silverstone. Sometimes you JUST NEED A TREAT! Treat yourself- Enjoy!

 

Ricotta Cupcakes

02 Friday Dec 2011

Posted by cosmohippiechef in dessert

≈ Leave a comment

Tags

cheese, chocolate

http://orangette.blogspot.com/2005/10/going-steady.html

These cupcakes are so good! They came to be because I had leftover ricotta from making homemade ravioli and I didn’t want the ricotta to go to waste. So I did what I usually do, I started looking through some of my cookbooks looking for a special recipe to use my ricotta in, nothing came up. Next thought was to search some of the blogs I like to follow and just then I remembered that I was introduced to a new blog from a book we read in Slow Food Utah book club called ‘A Homemade Life’ by Molly Wiezenberg (I recently read this book in TWO days on a little getaway to Sundance with my sweetie). She has a blog called Orangette, so I did a search through her recipes and found this little gem of a recipe. I have made them twice in the last month- their that good. I posted the link above, I hope you’ll try them. They are simple to make but big on gourmet flavor. Enjoy!

DIY Popsicles- Hurray For Summer

18 Monday Jul 2011

Posted by cosmohippiechef in dessert, DIY

≈ Leave a comment

Tags

chocolate, fruit, seasonal, vegan

Last summer I picked up some Popsicle molds to make our own (less sugary) Popsicles. Not to mention that Billy is always wanting a ‘treat’ after dinner and I wanted to make something I could feel good about us having. Well, they were a hit. We had a get together planned with our friends this weekend (Nate & Alisa, and JD & Sadie) whom all have kids (Soren & Jude and Olive & Adelae) and I was in charge of dessert, so Viola Popsicles! I knew the kids would love them. Everyone including the adults loved this treat, I also made sure to pick up some molds for my friends to make their own with the kids, and from what I was told that is the first thing Soren wanted to do the following morning, YAY! These are easy and you should try your own creations, our friend Brittany said she pours flavored yogurt into hers for her kids-great idea! Enjoy!

-Chocolate Almond Butter Popsicles- (this recipe comes from Elana’s Pantry)
2 banana’s
1/4 c. almond butter
1/4 c. water (I used 1/2 water)
2 T. cacao powder (raw chocolate)
1 T. vanilla
1/4 t. stevia (I used 1 T. agave)

1. All the ingredients go into your vita mix or blender (I used a blender). Mix well and chill in the fridge for about an hour, then pour into molds and freeze. Freeze until ready.

-Sour Orange Popsicles-
3/4 c. fresh squeezed orange juice (I used my juicer, I needed 2 oranges)
3/4 c. fresh grapefruit juice (again I used the juicer, needed 2 grapefruit)
1 c. Whole Foods Blood Orange Soda
1/4. c. fresh lime juice
1/4 c. agave

1. Mix all the ingredients in a bowl and chill in the fridge for about an hour, then pour mixture into molds and freeze. Freeze until ready.

-Watermelon Lime Popsicles– (I made these for our week of juice fasting)
2 1/2 c. fresh watermelon juice (I used my juicer)
1/2 c. fresh lime juice (used my juicer)

1. Mix these two ingredients together and chill in the fridge for about an hour, then pour into molds and freeze. Freeze until ready.

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