Chewy Chocolate MACAroons {Grain Free, Dairy Free, Vegan}

Ever wonder what to do with an overload of ripe bananas, and looking to expand your recipe repertoire beyond banana bread? This recipe is one of the most easy and quick desserts I make, and at no sacrifice to the taste. When they first come out of the oven, they are absolutely perfect. So warm and chewy and the chocolate chips literally melt in your mouth. I really love the size of this delicious treat, it is just enough…. and they somehow remind me of 2 bite brownies in a way.. ha! The best thing about this recipe, is that everyone always loves them!

Ingredients

4 ripe bananas, mashed

3 cups unsweetened shredded coconut

½ cup raw cacao powder

½ cup dark chocolate, chopped or dairy free chocolate chips

2 tbsp ground flaxseed

1 tbsp vanilla extract

1 tsp maca, optional ** Traditionally, maca has always been used cooked – which enhances the health benefits and makes it easier on the body to digest. Read more about raw or roasted maca…

Instructions

1) In a large bowl, mash bananas by hand with a fork, or use a food processor or blender to speed up the process.

2) Add in all remaining ingredients and stir until just combined.

3) Scoop mixture into balls and place on baking sheet approx 1 inch apart. I like to use a medium size trigger ice cream scoop to get the perfect shape every time.

4) Bake at 350ºF for 10 – 15 minutes.

5) Let cool for 5 minutes before transferring to wire rack. Enjoy!

Mexican Night…and its all Raw!

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It’s a raw Mexican Fiesta! Tonight we served walnut-sunflower seed taco meat wrapped in collard greens from the garden. These tacos are best enjoyed with a creamy cashew red-pepper cheezy sauce! …and of course, no fiesta is complete without guacamole and salsa. You can use cabbage cups or kale for the wrap.

The texture, taste (and the look) of these tacos are so similar to your typical non-veg taco filling, so its an easy way to introduce your friends or family to meatless favourites. This recipe is enjoyed my both raw foodies, vegan and even meat lovers!

This recipe is inspired by a great friend of mine, Jamie at The Blissful Kitchen, and I have added my own touch as well.

If you’d like to reduce the amount of nuts and seeds, you can substitute with mushrooms.

TACO MEAT by Jamie www.theblissfullkitchen.com

Ingredients
1 c. sunflower seeds (or mushrooms)
1 c. walnuts
1 red onion
2 tomatoes
1 jalepeno, vein and seeds removed
1 garlic clove
1/2 c. coconut aminos or 1/4 c. gluten free tamari
juice of one lime
1 T. cumin
1 T. chili powder
1 tsp. coriander
1/2 T. garlic powder
1 tsp. oregano
pinch of cayenne

DIRECTIONS: Pulse sunflower seeds and walnuts in food processor until a very fine, mealy consistency is achieved. Place in bowl. Next add remaining ingredients to food processor and pulse until well-combined and tomato and onion are finely minced. Add food processor ingredients to bowl with seed/nut mixture; stir until well-combined. Allow flavors to meld 1-4 hours before serving.

To serve: Scoop taco meat into collard green, kale or romaine leaf and roll into a little burrito wrap-rolling parallel to the stem and folding in the sides. Serve with guac, salsa and cashew red pepper cheese sauce.

Sesame Miso Salad Dressing

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This is such a tasty salad dressing for a mixed greens salad with an asian flare, or as a dressing for a slaw. When I am preparing an asian flavoured salad, I like to use spicy leafy greens like arugula, or mustard greens and add in bok choy leaves and kale for the base. Garnish the salad with radishes, cucumber, peppers, sliced almonds or peanuts and your favourite sprouts. I love to enjoy this salad with my raw pad thai !

Sesame Miso Dressing

2 TBSP MISO PASTE

3 TBSP SESAME OIL

2 TBSP EXTRA VIRGIN COCONUT OIL

2 TBSP RICE VINEGAR

2 TBSP WATER

1.5 TSP FRESHLY GRATED GINGER ROOT

1 MEDIUM GARLIC CLOVE

½ TSP MAPLE SYRUP, HONEY OR AGAVE

PINCH OF CAYENNE

Blend all ingredients until smooth.

Raw Pad Thai {nut free| veggie noodles| marinated mushrooms}

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With this recipe, it’s all about the sauce (it really does make the dish)! Thai Food is definitely one of my favourites, and this recipe inspires me to eat way more pad thai!!!

This raw variation of the classic pad thai recipe is much lighter and packed with enzyme and nutrient rich veggie noodles. Personally, I prefer this over the rice noodle option. The tahini makes it really creamy, and the tamarind gives it that perfect sweet and sour flavour. I also add delicious marinated mushrooms that I heat up in the dehydrator before serving!

For the noodles, I use carrot, heart of palm, cheyote and zucchini as they are all local to me in Costa Rica. You can sub out the cheyote with cucumber noodles, and the fresh heart of palm with yellow zucchini.

For this recipe, I don’t use a spiralizer, but prefer a small julienne hand peeler or a mandolin with a julienne setting. I like to save spiralizing for pasta night!

Begin by making the sauce, to give some time for the flavours to marinate. In the mean time, prepare a variety of veggie noodles of your choice, about 2 cups per person.

Pad Thai Tahini Sauce

1/3 cup + 1 T tamarind paste
1/3 cup + 1 T raw honey or agave
2 lemons, juiced
2 garlic cloves
1 1⁄2 T ginger, minced
Spicy peppers to taste (optional)
1⁄2 cup tahini
1 cup green onions

Blend all ingredients in a high speed blender, adding hot water as needed, until smooth. Makes about 2 cups.

In a bowl, combine noodles and sauce. Garnish with sesame seeds, sprouts of choice, fresh cilantro, lemon or limed wedges, avocado and the optional special ingredient, marinated mushrooms**.

**For marinated mushrooms… in a bowl, mix 1/2 cup (per person) of sliced mushrooms of choice with 2-3 T of coconut aminos or gluten free tamari. Feel free to add garlic and ground coriander seed. Place in dehydrator on a teflex sheet (110 degrees) for up t0 3 hours to soften, heat and enhance the flavour of the mushrooms.

Savoury Flax Muffins {grain-free}

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I am really enjoying experimenting with grain free recipes, and when they turn out delicious, I love to share!

These savoury muffins are perfect to add to breakfast, to enjoy on their own as a snack with ghee or to serve with your favourite soup or stew as a biscuit. You can also create a sweet version too, by switching up some of the ingredients, which I have also included below.

Flax seeds, which have been around for 6,000 years, are an easy way to include healthy omega-3 fats into the diet. They are also an incredible source of fibre which help to improve digestion due to its mucilingenic properties which aid in cleaning out the intestinal tract. Plus, only 3 Tbsp of flaxseeds contain 6 grams of protein and a variety of important minerals like manganese, magnesium, phosphorus and selenium.

Savoury {or sweet} flax muffins

Makes 24 muffins

Ingredients

4 cups ground flax seed

2 tablespoon baking powder

2 tablespoon green onions or chives (2 tbsp dried cranberries or dates for sweet variation)

1 tbsp fresh parsley or basil (1 tbsp maple syrup for sweet variation)

1 teaspoon sea salt

10 large eggs

1 cup water

2/3 cup olive oil

Method

Preheat oven to 350F. Lightly grease two 12 cup muffin tins with coconut oil.
Combine flax seed with baking powder, herb mix and sea salt in a large bowl. Whisk to combine fully and set aside.
Add eggs, water and oil to the jug of your blender. Blend on high for 30 seconds, until foamy.
Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
Drop mixture into prepared muffin tins and transfer the pan to the preheated oven.
Bake muffins for 20 minutes, until top is golden. Remove from the oven and place on a cooling rack for 1 hour.
Keeps in the fridge for 3-4 days and in the freezer for up to 3 months.

Thank you to Leanna Vogel at Healthful Pursuit for inspiring me to create this recipe based on her flaxseed focaccia.

Baked Maple Pecan Granola

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Simple and classic. Enjoy with banana oat milk, or your favourite non dairy beverage. Top with additional fixings like coconut flakes, ground flax, chia or fresh fruit.

Ingredients

2 cups rolled oats

1⁄2 cup pecans or almonds

1/2 cup mixed dried fruit such as cranberries, raisins, figs, prunes, apricots, peaches, cherries

1/3 cup sunflower or pumpkin seeds

2 tsp cinnamon

1⁄2 tsp nutmeg

1/4 tsp salt

1⁄2 cup maple syrup, or liquid sweetener like agave. It’s best not to bake with honey

1/4 cup coconut oil

1 tbsp fresh ginger, grated

1 tsp vanilla extract

Instructions

PREHEAT oven to 275° F. Line Baking sheet with parchment paper. IN A LARGE BOWL, combine oats, pecans, cranberries, raisins, sunflower seeds, cinnamon, nutmeg and sea salt. IN A SEPARATE BOWL, combine maple syrup, ginger, coconut oil and vanilla. ADD maple syrup mixture to oat mixture and combine well. SPREAD granola in a thin layer on baking sheet. Bake for 1 hour, stirring every 20 minutes to prevent burning. Cool completely and store for up to a week in an airtight container.

Fruit & Millet Muffins {spelt flour, coconut oil, maple syrup}

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These are my absolute favourite muffin recipe. They are moist, yet crunchy thanks to the millet. It really is an easy way to include millet into our diet… it’s not just for the birds! Millet is a traditional gluten free grain that is high in minerals, especially magnesium, copper and manganese. It is also the most alkalising grain, unlike most grains which have an acidic effect on the body.

I prepare the muffins with my go-to flour, spelt. Spelt is one of the oldest cultivated crops in human history! It is not gluten free, however it contains less gluten, making it easier to digest. Spelt is also higher in protein, compared to conventional wheat, and filled with B vitamins and minerals. I love how you can take any recipe, and replace the flour with the same amount of spelt, without needing to add any binding agents, and it turns out perfect every time!

You can make this recipe with any fruit. My favourites are raspberry, apple, blueberry, peach and my new addition, strawberry. Thank you to Jae Steele’s cookbook, Ripe from Around Here, for this amazing recipe.

Fruit & Millet Muffins

2 cups Spelt Flour

2/3 cup Millet

2 tsp Baking Powder

1 tsp Baking Soda

½ tsp Sea Salt
1 cup Non-Dairy Milk, such as almond or coconut

½ cup Apple Sauce, preferably homemade or unsweetened

½ cup maple syrup
1/3 cup extra virgin coconut oil

1 tsp Pure Vanilla Extract

1 ½ cups fruit, fresh or frozen (but not thawed) – strawberry, raspberry, blueberry, apple, peach

Preheat oven to 375 degrees. Prepare a 12 cup muffin tray with liners or a light coating of oil and set aside.

Whisk together the flour, millet, baking powder and soda, and salt in a large bowl. Add the milk, applesauce, sweetener, oil and vanilla. Mix together just until all the flour has been absorbed. Gently fold in the berries. Pour evenly into the prepared muffin cups. Bake for 20-25 minutes, until the tops are domed and a toothpick inserted in the center comes out clean.

Makes 12 muffins- keeps in an airtight container for 3 days or in the fridge for up to a week.

Maca-Cacao: superfood chocolate milk

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This smoothie literally tastes like chocolate milk. It is extremely nutrient dense and filled with healthy fats, protein and whole food carbohydrates. The dairy free milk is made from omega-3 rich nuts and seeds + coconut milk. Enjoy as a morning energy boost, afternoon treat or post work out fuel. It is such an easy and delicious (and chocolaty!) way to include the benefits of so many amazing foods into your diet like coconut oil, hemp seeds, brazil nuts, maca, medjool dates, cacao and chia.

Benefits

Maca is a root vegetable grown in the Andes mountains of South America. It is often referred to as the “Peruvian ginseng” for its abilities to energize the body, increase stamina, reduce stress and increase libido. Maca has adaptogenic qualities which aid in balancing hormones and supporting the endocrine system.

Coconut oil contains medium chain fatty acids that are easily digested and utilized as an energy burning fuel source, rather than stored as body fat. It also acts as a natural anti-viral to eliminate parasites or viruses.

Hemp seeds are a complete protein containing all the amino acids needed by the body for energy, repair, building and healing. These little powerhouses also contain the perfect balance of healthy fats omega 3, 6 and GLA, among many other benefits.

Brazil nuts are one of the highest sources of selenium and contain a variety of important minerals required for heart health and a strong immune system.

Medjool dates are an excellent source of potassium, copper and fibre. They are the perfect way to sweeten a smoothie or nut mylk, and can also be enjoyed on their own. So decadent!

For raw cacao benefits, please see Raw Superfood Truffle Recipe.

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Maca- Cacao Chocolate Milk or Smoothie

For 1 serving

3 tbsp hemp seeds or 5 brazil nuts

1.5 – 2 cups of water or almond milk, depending on consistency preference

1/3 cup of full fat canned coconut milk

1 tsp cinnamon

1-2 medjool dates, pitted

1/4 – 1 tsp maca. Start with a small amount and keep adding more until you are familiar with the flavour.

2 heaping tbsp of raw cacao

1 tbsp coconut oil

1/2 – 1 banana (frozen or room temperature, according to preferences)

Fresh ginger root, 1 inch piece (optional)

a pinch of pink Himalayan sea salt (optional)

Top with hemp and/or chia seeds.

Optional add ins include plant based protein powders or other superfoods like ashwagandha, chaga or reishi tincture, goji berries, bee pollen, etc.

Blend all ingredients until smooth in a high speed blender.

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Raw Cacao Superfood Truffles

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These little divine bites are my “go to” recipe. They are perfect size for dessert, or an afternoon energy boost. They are sweetened with dates and contain the benefits of raw cacao. High quality chocolate, in its pure, natural state, is actually good for you! Let’s celebrate. Cacao is one of the worlds most antioxidant-rich superfoods, is high in magnesium (an important mineral for calcium absorption, especially for women) and offers a variety of benefits for cardio vascular health. Cacao is also rich in tryptophan and has the ability to open the heart and spirit, therefore acting as a mood elevator. If you had to, you could replace the raw cacao with cocoa (the roasted version of the bean).

Ingredients

1 cup raw cacao

2 cup unsweetened shredded coconut

20 pitted dates

1/3 cup water

1/3 unrefined, extra virgin coconut oil1/4 chopped almonds, walnuts or nuts of choice

Dash of vanilla

Pinch of cinnamon

Pinch of sea salt

For rolling truffles

Shredded coconut, hemp hearts or chia seeds

Topping

Almonds, goji berries

Method

Soak dates in 1 cup of warm water for at least 10 minutes.

While dates are soaking, in the food processor mix 1 cup of coconut with coconut oil. Add cacao, water, nuts, vanilla, cinnamon and salt. Drain water from dates (save water) and add dates into the food processors. If the mixture is too dry, add some of the date water.

Mix until well combined. Mould into balls and roll in either shredded coconut, hemp hearts, or chia seeds. Top with almond or goji berry.

Place in fridge to set for 30 minutes before serving.

Makes 12-15 balls

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Tiramisu: Inspiration from my Italy Trip!

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This was my first time making tiramisu, and it was much easier than I expected. It is not a typical dessert that I would normally make, but when you feel inspired sometime you just need to go with it, especially when it is a classic Italian recipe. I absolutely love this recipe that I received after a cooking class with Libby Greenfield, the chef at In Sabina Retreat.

Light, fluffy and not too sweet. Enjoy!

Libby’s Tiramisu

4 eggs, separated

3 tablespoons of honey

500g mascarpone

2tbs sweet Marsala (I used rum…but any liquor can work..maybe chocolate!)

100ml espresso ( I needed more than this..and used regular coffee that I brewed extra strong!)

16-24 Savoiardi biscuits

Cocoa powder to dust (raw cacao for me!)

Dark chocolate to grate (high quality is a must!)

Combine coffee and Marsala, set aside

Whisk egg yolks and sugar until pale and fluffy

In separate bowl, whisk whites till they hold their shape, set aside

Put mascarpone in large bowl, stir to loosen, adding a tablespoon of the egg white if necessary, the mixture should drop from the spoon

Pour the egg yolk mix into the mascarpone, mix to combine.

Fold in half egg whites, then the other half, being very careful not to burst the air bubbles you have made. The more air bubbles you keep, the lighter your tiramisu will be.

Begin your first layer by dipping the savoiardi biscuits in the coffee mixture two at a time, so they have absorbed some of the coffee but remain firm enough to pick up.

Place enough of the soaked biscuits to snuggly fit into your chosen container, you may need to break a few of the biscuits to make sure they form a solid layer.

Sift a layer of cocoa powder over the biscuits, then a layer of grated chocolate

Then add your first layer of mascarpone mix, smoothing it out carefully to cover all of the biscuits.

Another layer of cocoa powder and chocolate, then start the process again, the number of layers will differ according to the container you have chosen.

Chill overnight