Persimmon Date Bars- For Sadie

26 Tuesday Nov 2013

Posted by cosmohippiechef in cookies, dessert, gluten-free, vegan

Tags

coconut oil, dates, fruit, gluten free, honey, lemon, oats, persimmons, seasonal, vegan, walnuts

Love:

I am dedicating this post to my dear friend and fellow TBC (Tall Bitches Club) Sadie. A couple of weeks ago I got an unexpected package delivered to my house, when I brought it inside and saw Sadie’s return address I thought it was one of her cool paintings (that came later!) but then I saw the word “Perishable” all over the box, it was a whole box of persimmons from the tree in her backyard in California! I was speechless (hard to believe, I know) and excited beyond believe, a whole BIG box of persimmons, do you know how much these babies are at the grocery store? A lot! It took me just a bit to come up with the perfect recipe for Sadie and her family, so in the meantime we enjoyed them for breakfast. These bars are completely decadent and sweet but there is a little a secret… they are totally gluten-free and vegan! This means everyone can enjoy them, including my thoughtful amazing friend Sadie. I’m lucky to have her in my life and you’ll be lucky to have this recipe. ENJOY!

About Sadie:

1. Sadie is sweet, tender and soft spoken but if you mess with her she’ll kick your butt!

2. The story about how her and her husband JD met and fell in love is one of my favorite stories, and when I hear the song “At Last” by Etta James I instantly think about them.

3. She’s not only a terrific friend but she’s a TERRIFIC MOM to some of the sweetest, most polite and loving little girls you’ll ever meet.

4. She’s the kind of friend who just knows when you are having a bad day and will sent a “you doing okay friend?” text. I miss her tons.

Food:

Persimmon Date Bars makes 18 bars

Filling-

2 T. local honey

3 large persimmons, diced

1 1/2 c. Medjool dates, pitted and chopped

1 lemon, zest and juice

Crust-

2 1/2 c. oats flour (I grind oats in my blender to make the flour)

1 c. walnuts, chopped

1/2 c. sucant (or any sugar you have)

1 c. coconut oil

2 tsp. cinnamon

1 tsp. real salt

Directions:

1. Pre-heat the oven to 375 degrees. Place a small saucepan over medium heat, add all of the filling ingredients except the lemon zest and cook until tender and soft, about 10-15. Stir a few times to make sure the fruit doesn’t stick to the pan. Take the fruit of the heat and let cool just a bit, add the lemon zest.

2. Line your glass baking (9×13) dish with parchment or rub it down real well with coconut oil. I have done both, I think the parchment might work the best. In a medium bowl add all of the crust ingredients except the coconut oil, you can either cut in the coconut oil with a pastry cutter or your fingers. The last time I made these I accidentally melted the coconut oil, they turned out fine.

3. Spread half to 3/4 of the crust mixture evenly in your prepared baking dish, next spread the filling mixture over the crust. Finish with the remaining crust mixture, distribute evenly.

4. Bake 40-50 minutes, until golden brown on top. Let cool completely, (you can place them in the fridge to speed up the process!) and then slice into 18 bars. EAT!

*Note: I keep mine in the fridge, use a sharp knife when slicing them and be careful pulling out the first one.

Nutrition:

Persimmons:

1. Improves weight loss- lots of fiber

2. Protect and nourish eyes- contain vitamins A, C & K

3. Improves digestive system- they help you poop!

4. Cancer fighting- neutralizes free radicals

5. Detoxify the body- they help clean out the colon

Cashew Milk Two Ways- Plain and Spiced Pumpkin

18 Monday Nov 2013

Posted by cosmohippiechef in DIY, Drinks, gluten-free, seasonal, vegan

≈ 2 Comments

Tags

coconut milk, dates, gluten free, nuts, pumpkin, seasonal, vegan

Love:

We are huge fans of cashew milk at our house, we drink it exclusively. I have made every nut milk under the sun, almond, walnut, Brazil, coconut plus many blends. The cashew milk is a little richer and full flavored and when well blended creates no waste, the nuts blend completely smooth into milk! The plain cashew milk we use for smoothies and hot cereal on the weekends, really anywhere milk is called for. I have also been trying to create a spiced pumpkin milk for all you pumpkin loving fools out there buying those yucky processed substitutes at the grocery store. Hopefully you all saw my post for Homemade Spiced Apple Cider Pumpkin Syrup, this is the next step to making your own perfect pumpkin latte at home. Whip some up, now! ENJOY!

Food:

Cashew Milk Two Ways- Plain and Spiced Pumpkin

1 c. raw cashews, soaked overnight, drain and rinse

Plain Cashew Milk- makes 2 cups

1/2 c. soaked/drained and rinsed cashews

2 c. water

Directions:

1. Cashews and water go into the blender, blend well. I blend mine twice in my blentec.

2. Pour milk into your favorite glass bottle and store in the fridge. It will last 4-6 days.

Pumpkin Spiced Cashew Milk– makes 2 cups

1/2 c. soaked cashews

1/2 c. fresh roasted pumpkin puree (here is a old recipe using fresh roasted pumpkin puree)

2 Medjool dates, pits removed and chopped

1/4 tsp. EACH ground cinnamon, ground/fresh grated ginger, fresh grated nutmeg, ground cloves, ground cardamom and Chinese five spice, fresh lemon zest (use organic lemons) OR 1 3/4 tsp. pumpkin pie spice

pinch of Real salt, Celtic salt or Himalayan salt

1/2 vanilla bean, scraped- save pod

2 c. water

Directions:

1. All of the of the ingredients go into the blender and blend twice. Strain through a fine mesh strainer.

2. Pour into your favorite glass jar, add the reserved vanilla pod to the milk and store in the fridge. Will last 4-6 days.

Nutrition:

Cashews-Cashews are a great source of monounsaturated fats. Cashews have excellent nutritional value, they have a lower fat content and higher protein and carbohydrate content than most other nuts. The fat they contain is derived from oleic acid, a monounsaturated oil with benefits that help protect against heart disease and cancer.

Peach Date Smoothie

13 Friday Sep 2013

Posted by cosmohippiechef in breakfast, dessert, DIY, Drinks, gluten-free, seasonal, vegan

≈ 3 Comments

Tags

dates, fruit, gluten free, hemp seeds, honey, local, nuts, peaches, seasonal, vegan

Food:

Peach Date Smoothie serves 2

4-6 fresh local peaches, (I like S&R Fruits, they are located on the north side of the market) peeled, pit removed and chopped

6 Medjool dates, pit removed, chopped (Whole Foods)

4 T. hemp seeds (optional, Whole Foods)

1 vanilla bean, insides scraped (Tony Caputo’s, save the pod for flavoring sugar or syrup) or 1 tsp. vanilla extract

1 c. fresh nut milk or milk of choice (Winder Dairy or Real Foods Raw milk are nice options)

1 tsp. cinnamon

1 T. local honey (I like Clifford Farms)

1 c. ice

Directions:

1. Place everything BUT the ice in your high speed blender, blend for 60 seconds or until the dates are well blended. Then add ice and blend again. Serve in two frosty glasses and ENJOY!

Love:

I was kindly asked again by the Downtown SLC Farmers Market to come up with a peach recipe for their upcoming newsletter, I didn’t even have to think twice about this one. The mister and I have been enjoying this smoothie for the last couple of weeks. It’s a great treat to have after the market on Saturday afternoon with lunch. I am trying to eat as many peaches as I can right now before there gone, I highly recommend you do the same! See you at the market on Saturday.

Birthday Plum Peach Tart w/ Lemon Honey Glaze

12 Monday Aug 2013

Posted by cosmohippiechef in dessert, gluten-free, seasonal, vegan

≈ Leave a comment

Tags

almond meal, dates, fruit, gluten free, lemon, local, nuts, peaches, plums, seasonal, vegan

Love:

Every year around my birthday I pick a day in the kitchen that is totally for me. You are probably thinking “isn’t that everyday?” I wish, most of the time I’m working on recipes for a class, getting our meals prepped for the week, planning for a get together or like this week, getting us ready for our annual friend camping trip to Blue Lake.

Yesterday was that day, what I wanted to eat, what sounded good to me. I follow the Sprouted Kitchen on Instagram and last week she posted a Peach Tart and I thought “that looks so fresh and healthy, note to self- make this!” Lucky for me I was gifted plums this weekend at our Downtown Farmers Market and remembered my note to self, “make the tart!”, so that’s just what I did on my special day in the kitchen. I kept some things the same but added a bit of my own, I love the way it turned out.

My birthday wish to all of you is that you have your own special day in the kitchen to make what ever you want, maybe this tart will be on your list. If you want to see what I made all day follow me on Instagram @cosmohippiechef.

Here’s what I did on my special day last year.

Food:

Birthday Plum Peach Tart w/Lemon Honey Glaze– serves 8

(politely borrowed and inspired by Sprouted Kitchen)

Crust:

9 pitted dates

1 c. toasted pecans

1 cup almond meal

2 tsp. coconut oil

1 tsp. cinnamon

pinch of salt

1. Mix all the ingredients in the food processor until well mixed and when pressed together between your fingers it sticks, if not add 1 T. water at a time until desired consistency is reached. Press this mixture into the bottom of a 9 inch spring form pan. Place the crust in the fridge while you work on the rest.

Filling:

1 c. cashews, soaked overnight, drained and rinsed

2 T. pure maple syrup

3 T. water

1/4 tsp. orange blossom water-TOTALLY OPTIONAL

1 T. vanilla

pinch salt

1. Place all of the ingredients into the food processor, process until really smooth. Spread this mixture over the crust.

Fruit:

4-5 plums (Farmers Market), sliced

2-3 peaches (Farmers Market), sliced

2. I laid the peaches on the outer ring of the tart and then filled in the rest of the tart with the plums.

Glaze:

2 T. fresh lemon juice

2 T. honey (Farmers Market)

3. Lightly heat the lemon and honey in a small sauce pan until well combined, with a pastry brush distribute the glaze over the tart (you may not use all of it). Place in the fridge for a few hours and then EAT! I served mine with some crunchy candied almonds I had in the pantry (the added crunch is a welcome surprise, a tip from Sprouted Kitchen).

Black Rice Coconut Pudding w/Dates

18 Thursday Apr 2013

Posted by cosmohippiechef in breakfast, dessert, gluten-free, Side dish, Snack, vegan

≈ 2 Comments

Tags

coconut milk, dates, gluten free, rice, vegan

Love:

Do you like rice pudding? Until this week I didn’t, I am really funny about textures, soggy bread, tapioca, bloomed chia seeds- ick! I had always put rice pudding in the same category, until now.

I am a part of Slow Food Utah’s book club, what is great about our book club is that all the books we read are about food. Our last book was ‘An Everlasting Meal, Cooking with Economy and Grace’ by Tamar Adler. When we meet for book club we usually bring dishes based on something featured in the book, this particular book had a number of recipes to choose from but for some reason the Rice Pudding was speaking to me. I have never made rice pudding and as I said I don’t even like rice pudding, but for some reason I was compelled to make it. I changed quite a bit of the recipe to appeal to my needs and what I had on hand, which is exactly the premise of the book. This book is so hopeful in learning how to make a meal using what you already have in your house or in other words, learning how to just wing it and not necessarily having to follow a recipe. This book teaches you to use what you have and even has recipes for when you mess something up, like we all do. Even those of us who blog and cook all the time mess up, but learning how to recover from those mess ups makes all the difference in your pocket-book as well as your confidence.

This rice pudding is delicious! It is warm, comforting and healthy which is always at the top of my list. I had everything on hand which was a major bonus, and even my friend Amber Billingsley head pastry chef at Vinto loved it. Amber is an award-winning pastry chef, had I known she was coming to book club I probably wouldn’t have brought dessert! I am however grateful she was there to help me. Also grateful that I got over my fear of rice pudding and added a new recipe to my list of how to use up what is leftover. Enjoy!

Food:

Black Rice Coconut Pudding w/Dates serves 4-8

2 1/2 c. leftover rice (I used Forbidden Rice)

3 c. canned coconut milk (full fat)

1/4 c. pure maple syrup

3/4 c. chopped medjool dates

1 tsp. vanilla

1 tsp. cinnamon

few healthy grates of nutmeg

healthy pinch of real salt

*top with coconut butter (you can find this at Whole Foods or Good Earth, usually next to coconut oil)

Directions:

1. Combine all the ingredients in a medium heavy bottom pot. Let it heat to just under a boil. As soon as you see the first bubbles, lower the heat to a quiet simmer.

2. Cook with the intention of the rice absorbing everything. (I kept mine a little juicy) After 50 min, it should be very pudding-y, with a tiny bit a swim left to it. Hot or cold it is delish!

Nutrition:

Black Rice/ Forbidden Rice- The purple color is associated with anthocyanin antioxidants, which are also found in blueberries, but with more fiber and more vitamin E present than in the berries. Plus black rice even outdoes the healthful properties of brown. Here is another recipe using Black Rice.

Dates- Dates are one of the best natural sources of potassium, an essential mineral needed by the body to maintain muscle contractions, and smooth functioning of the heart muscles. As potassium does not get stored in the body, a regular consumption of dates will continually replenish the body and aid in maintaining a healthy nervous system and the right balance of the body’s metabolism. Calcium and magnesium present in the dates ensure healthy bone development and energy metabolism. Important vitamins, like vitamin A and a variety of B-complex vitamins (thiamin, riboflavin, niacin, etc) help fight off many infections to maintain and develop a healthy body. Dates contain vital amino acids that aid in smooth digestion and the adequate nicotinic content in them helps cure intestinal disturbances. Here is another recipe for dates.

Coconut Milk- 1. helps maintain blood sugar 2. keeps skin and blood vessels flexible and elastic 3. aids in strong bones 4. helps prevent anemia 5. relaxes muscles and nerves 6. helps control weight 7. decreases risk of inflammation 8. helps lower blood sugar 9. helps maintain healthy immune system 10. promotes health of prostate gland. Here is another recipe using coconut milk.

Coconut Banana Caramel Cream Pie

27 Wednesday Mar 2013

Posted by cosmohippiechef in dessert, gluten-free, vegan

≈ 5 Comments

Tags

bananas, coconut, coconut milk, dates, gluten free, oats, walnuts

Love:

Last fall my sister came for a visit and I wanted to make her a special meal and an even more special dessert. I made a version of this pie with a traditional graham cracker crust and caramel that I made by boiling a can of sweetened condensed milk (still in its sealed can mind you) for 2 1/2 hours! Plus heavy whipping cream for a topping. I knew this would be a hit with my sis, the last pie I made her was a chocolate tofu pie and she ain’t down with no tofu pie. I can’t wait till she visits again so I can make her this new version, don’t tell her but it’s vegan and gluten-free and if you ask me better than the one we had last fall. I have been working out this recipe in my head for the last six months and then one Monday morning in yoga during savasana (corpse pose for those of you who aren’t into yoga) it all fell into place. I couldn’t be happier to share this recipe and hopefully some new ideas (caramel sauce made from dates, and coconut whip cream) with you, and most of all I can’t wait to make it for my non tofu eating sis! Enjoy!

Food:

Coconut Banana Caramel Cream Pie serves 8

Crust-

3/4 c. organic thick rolled oats (gluten-free)

3/4 c. unsweetened shredded coconut (I buy mine in the bulk section)

3/4 c. walnuts

6 T. coconut oil, melted

3 banana’s, sliced (for filling)

Directions:

1. Pre-heat oven to 350 degrees. Place the oats, walnuts and shredded coconut in the food processor, pulse until you get a nice crumble.

2. Pour the crumble into the pie pan, add the melted coconut and with a fork mix until well combined. Smooth out and press up the sides.

3. Bake for 22 min. Take out of oven (the center of the crust might puff up, don’t worry) and let cool 15 min. With the bottom of a measuring cup smooth out the crust again, press lightly up the sides and then place the crust in the fridge for at least one hour (I think mine was in there for 2), it will firm up and be ready for the rest of the ingredients.

Salted Caramel Dip/Sauce- politely borrowed from My New Roots

2 cups pitted Medjool dates

¼ cup raw nut or seed butter (almond, cashew, sesame tahini, sunflower) (I prefer almond butter)

4 tsp. fresh lemon juice

½ tsp. sea salt (or more to taste)

1 vanilla bean, seeds scraped (I use organic vanilla extract)

soaking water as needed

Directions:

1. Soak dates for at least 4 hours in water.

2. Drain dates, reserving the soak water.

3. Add dates to a food processor along with all other ingredients, except for soaking water. Blend on high until dates are smooth. Add soaking water, 1 tablespoon at a time until the desired consistency is reached (for a sauce to pour or drizzle, add more water).

4. Store in an airtight glass container in the fridge for up to a week.

Coconut Whip Cream-

1 c. canned coconut milk, chilled (save the leftovers for a smoothie OR if you really like whip cream use all of it and adjust sweetness)

1 T. pure maple syrup

1 tsp. vanilla extract

Directions:

1. Pour the canned chilled coconut milk into a bowl (I used my kitchen aid mixer with the whip attachment). Start to whip. When it starts to firm up stop machine and add maple syrup and vanilla. Whip again until you’ve reached desired consistency. (I like mine firm but still light and fluffy, use your best judgement it will firm up more in the fridge).

Toasted Coconut for topping-

1/4 c. unsweetened shredded coconut

1. Place the coconut in a dry saute pan over medium low heat, lightly toast stirring often. Careful not to burn, set aside.

Assemble-

1. Prepared crust

2. Sliced bananas

3. Salted Caramel Sauce

4. Coconut Whip Cream

5. Toasted Coconut

Place in the fridge for at least an hour for all the flavors to meld together, cut with a very sharp knife and serve immediately.

Nutrition:

Coconut oil- Coconut oils medium-chain fats are easily absorbed and preferentially used as an energy source, their burning actually increases the body’s metabolic rate. Coconut oil contains a fat called lauric acid also found in breast milk, lauric acid is converted into a highly beneficial compound called monolaurin, an antiviral, antibacterial destroyer of disease-causing organisms.(Canned coconut milk- buy whole, not low-fat. Low fat coconut milk has most of the medium-chain fats removed. Choose a brand that has no additives.)

Dates- Dates are rich in antioxidants and anti-cancer compounds. An alkaline food and an excellent source of easily digested carbohydrates.(Eating local is key in a holistic diet, but eating regionally is also important depending on where you live. In Utah we don’t have a year round growing season so eating within our region fills in those gaps. Dates are in season in California during this time of year and I was lucky enough to be gifted 2 lbs of them. This was the perfect recipe to use some of them on.)

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.

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

Food:

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

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!

Nutrition:

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

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.

Other dessert ideas:

Peanut Butter Chocolate Chip Cookies

Ricotta Cupcakes

Salted Vegan Chocolate Almond Butter Fudge

Pudding two ways- Vegan Chocolate Pudding

Mousse au Chocolat

Double Chocolate Everything Bars- Travel Food

06 Wednesday Jun 2012

Posted by cosmohippiechef in beans, breakfast, dessert, Snack, vegan

≈ Leave a comment

Tags

almond meal, beans, dates, gluten free, nuts, seeds, vegan

Food:

3/4 c. buckwheat flour (you can grind your own or find in the bulk section of health food stores)

3/4 c. almond meal (you can grind your own or find in the bulk section of health food stores)

1/4 c. coconut flour (find in the bulk section of health food stores)

1/4 c. raw cacao powder (find in the bulk section of health food stores)

1/2 c. chopped walnuts

1/4 c. hemp seeds

1 tsp. baking soda

1 tsp. cinnamon

big pinch, cloves, pumpkin spice, nutmeg

1/2 tsp. salt

1 c. chickpeas (fresh or canned)

2/3 c. nut milk

1 banana

1/4 c. coconut oil

2 T. tahini (you could use almond butter)

1/3 c. pure maple syrup

1 1/2 tsp.vanilla extract

1 tsp. almond extract

2 carrots, shredded

1/2 dates, chopped

3/4-1 c. vegan chocolate chips, or carob chips

Directions:

1 Preheat the oven to 325 degrees, lightly oil a 13×9 baking dish with coconut oil. In a large mixing bowl mix the buckwheat flour, almond meal, coconut flour, cacao powder, baking soda, cinnamon, nutmeg, cloves, pumpkin spice and salt. Whisk to combine.

2. Next add walnuts, hemp seeds, grated carrots and chopped dates to the dry flour mixture. Toss to combine.

3. In a food processor or high-speed blender mix the chickpeas, nut milk, banana, coconut oil, tahini, pure maple syrup, vanilla extract and almond extract. Mix on high until well combined. Add this mixture to flour mixture. Fold in the chocolate chips. Mix well but don’t overmix!

4. Scrape the well mixed mixture into the lightly oil baking dish. Bake for 35 minutes. Let cool, cut and store in an airtight container in the fridge.

Love:

These ~~little~~ BIG nuggets of love have been a life saver in my life. They are full of yummy healthy ingredients like chickpeas, cacao powder and gluten-free flours! They are super easy to whip up and travel well, l I even packed them for our travels this week to Denver. They are like indulging in a moist chocolate brownie with the goodness of a granola bar or protein bar. I eat five times a day and these have been a great mid morning or late afternoon snack, I will even throw one in my purse if I think I might need something to hold me over. This recipe is adapted from one of my favorite blogs, My New Roots. She posted this recipe in an effort to help all of us with the wows of traveling and the sometimes limited choices when it comes to eating right on the go. These are a new staple snack in my house, and as I sit in a hotel surrounded by chain restaurants I am thankful I packed these morsels of love to keep me nourished.

Minty Pea Dip & Pistachio Stuffed Dates- Spa Recovery Week

08 Thursday Mar 2012

Posted by cosmohippiechef in appetizer, dessert, dips, Snack, vegan

≈ 2 Comments

Tags

dates, gluten free, nuts, peas, vegan

Food:

Minty Pea Dip- Makes about 2 cups

3c. frozen green peas, boil in salted water until tender 1-2 min, drain and toss into an ice bath, drain again

1/4c mint leaves, and parsley leaves

1 lemon, zest and juice

1 garlic clove, chopped

2 T. olive oil

1 T. tahini

salt and pepper to taste

Directions:

1. All the ingredients go into the food processor and pulse until desired consistency. Refrigerate and serve with carrots or asparagus spears. Taste for salt and pepper.

Nutrition:

Peas- Peas might be lower in calcium and phosphorus than beans but provide similar levels of protein, carbohydrates, and fat. They are a good source of vitamin B and a variety of minerals. Green peas are a good source of vitamin C, K and carotenes.

Food:

Pistachio Stuffed Dates- Makes 16-22

16-22 dates (I buy the big ones w/the seed and de seed them myself. Just make a slit down one side of the date, open it up a bit and pull out seed-easy!)

1/2c. shelled pistachios

1/2 tsp. cinnamon

pinch of course salt

1/4-1/3c. toasted coconut (to toast: place coconut in a dry pan, turn heat to medium and toss a few times until toasted. KEEP AN EYE ON IT!)

Directions:

1. Place the shelled pistachios, cinnamon and salt in the food processor and process until a thick paste forms. About 5 min.

2. I use a 1/2tsp. measuring soon to spoon mixture out and fill each date.

3. Top the toasted coconut. Serve!

Nutrition:

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:

Let’s start with the minty pea dip, this is so easy so fresh and a super healthy snack. Love it! This would be great on bread with a sprinkling of cheese, or over pasta. Enjoy!

Now, the dates. I love dates, Billy not so much. When I first made these I had to tell him to close his eyes and open his mouth because I knew if he saw it or knew what it was he would be weird (that’s just how my sweetie is about a few things). Well guess what? HE LOVES THEM! He would like them to be a staple snack in our house. Funny man, but he’s right they are very delicious. I kinda think they would be awesome wrapped with bacon and baked! Enjoy!

Both of these recipes came from Whole Living’s 28 Day Challenge (I changed just a few things)