Ginger Moalsses Cookie Dough Bites

I am SUPER EXCITED about this recipe!

Did you eat peanut butter balls for the holidays as a child too??? Gone are the days of kraft peanut butter and icing sugar so here is my healthy adult version inspired by @emily.likes.food but with my own twist! 

Recipe

Ingredients
1 1/3 cup almond butter
1/4 cup pure maple syrup 🍁
1 heaping TBSP organic blackstrap molasses
2 tsp freshly grated ginger root or 1 tsp ground/dry
1.5 tsp ground cinnamon
2 Tbsp coconut flour
1 tsp vanilla extract
Pinch of salt
2 medjool dates, cut into small pieces

Method

In a bowl, combine all ingredients except dates, until everything is well mixed.

Roll into balls with about 1 Tbsp mixture. Add more flour if its too wet.

Press a piece of date into the centre. Roll again.

Refrigerate & Enjoy!

Makes 20-24 balls.

Roasted Asparagus & Radish with balsamic glazed leeks and walnuts

Inspired by mother earth and her cycles for an early summer cooking class

at Shanti Retreat.

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Serves 4

Roasted Ingredients

1 bunch asparagus

1 bag or 2 bunches of radishes

Extra Virgin Olive Oil

Salt + pepper

Sauteed Ingredients

1 tbsp spoon virgin coconut oil

1 leek

¾ cup walnuts

½ cup dried cranberries

¼ cup balsamic vinegar

For the dressing

1 large handful of arugula

Juice and zest of 2 lemons

1 tbsp dijon

1 tbsp honey

Generous handful of fresh mint, chopped

Pinch of cayenne

More salt, pepper and oil as needed

Optional garnish with garden chives
Instructions

Preheat oven to 400.

Place parchment paper on 2 baking sheets

Cut off asparagus ends and cut veggie into 3 inch pieces

Toss in a bowl with olive oil, salt and pepper. Place on baking sheet.

Trim radish tops, and if they are large cut into 4, or leave whole if smaller.

Toss radishes in a bowl with olive oil, salt and pepper and place on baking sheet

Bake veggies until soft.

In a pan, melt coconut oil and add leeks and salt. Sautee for 5 minutes, or until soft and brown. Add balsamic vinegar, walnuts and cranberries and sautee for another 5 minutes.

Set aside.

Once veggies are roasted, toss in a large bowl with leeks, walnuts and cranberries.

Add arugula, and all dressing ingredients.

Stir or mix with hands until well combined.

Add additional oil, salt and pepper as needed.

Optional, to garnish with chives.  

 

Chocolate Zucchini Brownies with Peanut Butter Frosting 

Chocolate Zucchini Brownies with Peanut Butter Frosting

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Ingredients

  • 1/2 cup pitted and chopped dates
  • 3/4 cup hot water
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup organic light spelt flour, or buckwheat for gluten free option.
  • 1/3 cup raw cocao powder
  • 1/4 cup organic coconut sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Himalayan or sea salt
  • 1 cup finely shredded zucchini, by hand or with a food processor 
  • 1/4 cup walnut pieces or pumpkin seeds for a nut free version

FROSTING:

  • 1/2 cup vegan chocolate chips
  • 3 tablespoons almond milk
  • 1 tablespoon natural peanut butter

Instructions

  1. Place the dates in a small bowl and pour the hot water over them. Allow to soak until the dates are soft, about 1/2 hour.
  2. Preheat oven to 350 F. Prepare an 8×8-inch baking dish by lining it with parchment paper or oiling lightly.
  3. Put the dates and the soaking water in the blender with the applesauce and vanilla. Blend at high speed until completely smooth. Set aside.
  4. Combine the flour, cacao, coconut sugar, baking soda, and salt. Stir in the zucchini and walnuts, if using. Add the blended date mixture and stir until all the flour is moistened. The batter will be thick. Spoon it into the prepared pan and smooth over the top.
  5. Bake for about 25 minutes, or until brownies are no longer liquid in the middle and edges are firm but not drying out. Allow to cool.
  6. You can eat them plain or add the Chocolate-Peanut Butter Frosting:
  7. Combine the chocolate chips, non-dairy milk, and nut butter in a double boiler, cook and stir until chocolate is melted and mixture is smooth. Frost brownies immediately. Allow to stand about 20 minutes to firm up. Enjoy!

Inspired by Fat Free Vegan.com

Goin’ Seasonal Week 2: Lovely Leafy Greens

Last year, I had the honour of being a part of the Dare 2 Dream Sandy Loam Produce first ever Community Support Agriculture (CSA) program in Espanola, Ontario. On a weekly basis, CSA members as well as those of you signed up for the Holistic Lacey newsletter received a flyer filled with delicious recipes, tips and nutritional facts. I have decided to share this deliciousness to inspire, educate and encourage everyone to enjoy eating locally and seasonally, and to feel the difference for yourself.

Week 2: Lovely Leafy Greens GET THE RECIPE + WAYS TO USE LEAFY GREENS

Keep it simple! One of my favourite ways to enjoy leafy greens is steamed or sautéed and topped with olive oil, lemon juice, sea salt, pepper and cayenne or turmeric.

 

RECIPE: Fusili Pasta with Greens, Goat Cheese and Walnuts

 

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Nutritional Tip: How do you get your calcium? The most common answer to this question is dairy products like milk, yogurt and cheese, or perhaps a supplement. Did you know that leafy green vegetables contain more absorbable calcium than dairy?

 

 

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.

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

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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!

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