PALEO CHOCOLATE CHIP COOKIES

wp-1485758475807.jpgI THINK COOKIES ARE FOR ANY DAY…EVERYDAY, BUT ONLY IF THEY’RE NOT YOUR STANDARD JUNK FOOD VARIETY! SO, HERE’S A HEALTHY OPTION!

INGREDIENTS:

2 cups almond butter (1 16 ounce jar)

1/2 cup date puree or 1/3 cup honey

1 pasture raised egg (skip and sub with chia/flax egg if you want to go vegan!)

1 teaspoon each baking soda, Himalayan pink salt,  and vanilla bean paste

1 cup chocolate chip cookies of your choice

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WHAT TO DO

1-heat oven to 350 degrees

2-mix all ingredients together folding in chocolate chips last

3-use scoop to drop cookie dough balls on parchment or silicone liners

4-flatten with spatula if you want classic cookie shape or leave puffy and round if you like!

5-bake 10 minutes (longer for crispier)

6-let cool and devour… or put a scoop of coconut ice cream on it while hot! YUM!

Note: these end up being chewy and slightly crumbly in texture by the next day… they are not a very doughy-heavy textured cookie.  Perfect for a snack!

Idea: skip the chocolate chips and substitute with dried fruit for a nut butter-fruit snack to take on the go! 😉

wp-1485758475809.jpgENJOY!

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MINTY BROWNIE HEAVEN (Vegan. GF.)

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Base fudgey brownie layer
-2 cups soft pitted dates(I like caramelly kinds.. but go for Medjool if it’s easiest!
-4 tsp coconut oil
-1 teaspoon Himalayan pink salt
-2 cup sprouted and dehydrated walnuts
-3/4 cup rolled oats
-6 tablespoon raw cacao powder
-1/2 cup dark chocolate chips (I used the kind sweetened with stevia)
-2 peppermint candy cane, crushed (for holidays)
(or crumble up 1/4 cup organic mint candy patties for non-holiday times)
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Mint Ganache Top
-3/4 cup full fat coconut milk (only use the solidified portion of canned milk)
-1 tablespoon peppermint extract & a splash of mint extract
-1 cup dark chocolate chips (I like stevia ones unless you want to make your own!)
Decoration
1 cup of crumbled mint candies of your choice or 6 peppermint candy canes for thewp-1482547192949.jpg holidays, crushed and sprinkled on top
WHAT TO DO:
Base
  1. Use food processor to pulse walnuts and oats until finely chopped–like coarse sand. Set aside in larger bowl.
  2. Add dates, melted coconut oil, sea salt and process on high until a smooth paste forms. Let it get super sticky and dense.
  3. Add the raw cacao, walnuts/oats mixture, chocolate chips, and mint candy of choice. Process until thoroughly mixed.  It’s hard to over-process them, so keep going until you’re darn sure 🙂
  4. Line an 8×8 or smaller springform with parchment paper. (The smaller the pan, the thicker the brownie!) Press the brownie layer firmly into the loaf pan..use gloved hands. Chill while you make the ganache.
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Ganache Top
  1. Bust out your double boiler 🙂
  2. Add the coconut creamed part of your millk and mint extracts to the bowl. Heat until the mixture is steamy hot…not rolling at a boil.  Add the chocolate chips and whisk to mix thoroughly. Pour the mixture over the brownie layer and chill in the freezer.
  3. Chill for 30 minutes and top with crushed candy canes-press into the top ganache with your gloved hands gently.  Chill for another 45 minutes minutes and then cut into mini squares. Store in freezer. Allow 3o minutes in fridge before serving…and at room temperature, the nice chilled minty flavor will last about 2 hours before your should put in fridge again.
wp-1482547192996.jpgThis fantastic recipe is adapted from ilovevegan.com … Thank you!

Happy-making Homemade HUMMUS

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Add more olive oil and/or water toward the end of food processing to make yours more runny and light.  I love mine rather thick to scoop and eat by the spoonful!

It’s a handy to have healthy food ready because you know you’ll have a hankering for something when there’s no time to make anything good for you!  One of my go-to goodies is homemade hummus. Why?  It does not require a lot of time or ingredients and there are so many short cuts to make it even quicker, as long as you are not purist about Middle Eastern cuisine sticklers! lol

That being said, this version is for a traditional version, but I like adding various things to it or on top for fun and variety.  It’s your call…and per your craving.  I just want to help you make it a craving you will feel great about feeding.

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What you need other than tahini and chickpeas…skip tahini if you don’t have sesame seeds and try subbing another seed or nut butter.  Different, but doable and delicious.

INGREDIENTS:

1 BPA-free can of organic chickpeas (rinsed & drained) (save a few for decoration)

1/4 cup of organic tahini

2 cloves of garlic minced

1/4 cup juice of 2 small lemons

3-6 Tablespoons of high quality cold-pressed olive oil (The more you use, the runnier it will be.)

1/4 teaspoon cumin powder

1/4 teaspoon sea salt according to taste

dashes of paprika for granish

1/2 cup of purified water on hand for mixing needs

optional: nutritional yeast, coconut aminos, harissa, parsley

YOU MUST HAVE A FOOD PROCESSOR OR BLENDER YOU ARE PATIENT WITH.

WHAT TO DO:

1- Pour your tahini (found at most stores in ethnic aisle) in your food processor and process until smooth and then pour in lemon juice with olive oil and continue.

2- Add spices (salt, cumin, and minced garlic cloves) and process more

3- Skin the chickpeas if you have the time. If not, just add into food processor and allow at least 5 minutes to make extra fiber from the skin incorporate smoothly.  The mouth-feel removing the skin is minimally smoother and may not be worth your time to take to do this.  You decide!

4- Drizzle water to thin out hummus and make into creamy smooth goodness.

5- optional… ad a few drops of coconut aminos (if you are not purist) and want a smidge of savory, sweet in the flavor

6- Spoon into serving bowl, drizzle olive oil atop, dash with paprika, and dot with whole chickpeas…and serve!

SO EASY, QUICK, and all things are adjustable per your tastebuds.  Add or subtract salt or garnish with parsley and harissa (red pepper salsa of sorts) instead… This is so much fun!

If you are using this in lieu of cheese for a healthy pizza, for example, make sure you add nutritional yeast for a cheesier flavor.

Stop buying from the store and make your own, YOUR way! Yummy #DIY is a goodie any day!

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Took another 10 minutes to peel.

 

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BERRY GOOD RAW CHEESECAKE

wp-1474488711236.jpgBEAUTIFUL AND DELICIOUS TREAT FOR YOUR FAMILY OR HOUSEGUESTS…with some overnight soaking, putting this together is pretty simple! Please use only organic or local berries not sprayed with pesticides grown by farmers you know and trust.

wp-1474488711606.jpgCRUST INGREDIENTS:

  • 1 cup soaked and dehydrated nuts (Brazil, almonds, walnuts, & pecans are my favorite)
  • 1 cup shredded, unsweetened coconut (handful extra for pan lining)
  • 1 cup gently soaked dates or raisins… or even figs–whatever suits you fancy and that is on hand
  • 3/4 cup buckwheat groats (yes, these are gluten-free)
  • dash Himalayan pink salt
  • dashes Ceylon cinnamon

 

CHEESECAKE INGREDIENTS:

  • 3 cups soaked Indonesian cashews (they are very buttery and creamy)
  • 1/3 cup sweet liquid (I soak monk fruit granules in water.)  Honey or maple syrup works, too.
  • 1 scant Tablespoon vanilla paste
  • 1/4 cup fresh lemon juice or at least 1 a lemon
  • 1/3 cup warmed coconut oil

TOPPING OPTIONS:

  • fresh fruit (I like layering with jammy topping and then topping with fresh fruit
  • jammy topping of berries 1 cup and 1/4 cup dates with squeeze of lemon juice, pureed
  • option (to seal in fruit, you can add jammy topping over the fresh fruit

DIRECTIONS:

  1. pulse together crust ingredients in food processor until it sticks together but still has not crunchy texture.. this is a preference matter so do what feels appetizing to you!
  2. line your springform cake pan with parchment, then spray with coconut oil…sprinkle some of the coconut shreds on bottom for ease later
  3. press crust firmly into bottom of pan
  4. mix all cheesecake ingredients into your power blender (Vitamix or like) until smooth
  5. scoop cheesecake into pan and chill to set in freezer for a couple hours
  6. blend the topping ingredients and prep your fruit (i.e. if you are using strawberries, slice them as you want for decor or go bold and use them whole other than the green leaves, that is!)
  7. top as you like, but make sure you let the entire cake defrost before serving (about one hour room temp or several in fridge)

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    Make sure you save a slice (or 2) for yourself!

 

PLAIN JANE COOKIES. Vegan & Paleo

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  • 1 CUP OF FINE ALMOND FLOUR (no skin) & 1.5 CUPS OF ALMOND MEAL (with skin)
  •  1/4-1/3 ORGANIC GRADE B OR DARK MAPLE SYRUP
  • 2 TEASPOONS BOURBON VANILLA BEAN PASTE
  • 1 HEAPING TABLESPOON BAKING POWDER
  • FEW DASHES OF CEYLON CINNAMON
  • FEW DASHES OF FRESHLY GROUND HIMALAYAN PINK SALT

Heat the oven to 350°F. Place parchment atop baking sheet.

I used my KitchenAid Machine to whisk the almond flours, cinnamon, salt, and baking powder together and then use machine paddle to mix in maple syrup and vanilla. Mix only until a sticky dough forms — don’t over mix, especially if only using fine almond flour without skin.  I prefer using some with skin to give extra fiber and robust texture to the chewy cookie.

Use a small scooper to drop rounded balls of cookie dough onto parchment sheet and gently press with gloved hands or moistened spatula to make a bit flatter at top to be more cookie shaped and less of a ball.

Bake about 15-18 minutes or until lightly browned to your liking. Cool for 5 on the baking sheet and then let sit for a while longer off the sheet until cookies peel easily off parchment.

Options… top with dried fruits, chocolate chunk and banana slice, or any variety of craveable options.  According to my at home taste testers, the plain one won!… so I am calling this my fav PLAIN JANE cookie because I love when baking is easy and appeases discriminating palates.    oh… try adding vegan vanilla protein powder for more POW for healthy folks 🙂
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This is the pre-baked cookie dough with almond skin

FOR ALTERNATE VERSION, use only fine almond flour (no skin), press the cookie flatter and add your choice of dried fruit on top (I used goji berries)… makes it look like a chinese almond cookie, but so much better for you!  It’s an entirely different side of the same base recipe, so go with what floats your boat!

 

 

HAPPY ORGANIC (& Discounted) SHOPPING at www.OPENTASTE.com …


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WOW…This bag of Leeks had 4 which were almost as long as my arm … or as you can see… as long as my ankle-to-calf-to lower thigh in length…. really wild!

I happen to be having a bowl of leek and sweet potato soup as I write 🙂 …How did I discover this photographed leek-y wonder?!

Well…. letting my body rest has it privileges it seems! I was letting myself take a breather after months of go-go-GOing and figure I would shop a bit online to check out what is healthy and convenient.  I found a new online ordering, produce, and miscellaneous grocery delivery service and tried it out!  I loved that I could get most of what I wanted to try the next day or same day, but decided to go for 2 days from ordering so i could try bunches of produce… and I mean BIG BUNCHES!!!

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My list was long, but what I received via drop off at my front door blew me away… I believe it was the organic farm sampler box for 29 dollars that brought my bounty to overflowing!!!  I was not sure if I would like their products because I love grocery and farmers market shopping and the entire process of handpicking my own goodies while getting to know the people behind the produce, but I did!

This service cuts out the middle man of a grocery store and brings selected items to me.  The only down side is that the fruit I would pick would be a bit more ripe, but I understand that delivering very ripe items like nectarines and peaches would make them mushy and bruised.  So, on the days and weeks I cannot make it to the market or to see my regular farmers, this is one great option I will look forward to having as a plan B 🙂

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some of the leaves in my poorly lit photo look yellowish, but they were not really so much…!

Gosh, the asian sweet potatoes are also humongous and the cilantro is so fresh, it filled my kitchen with its peculiar fragrant scent… Love that!  The fruits and tomatoes will hangout with my avocados to ripen and soften, so I will be happy happier in a just a couple days 🙂  The cantaloupe however, was super ripe and large.. and less than $2.  YAY!

Oh.. and there is an incentive for you and me… if you use this code, you get $15 off your next purchase and I get $5.  I love bargain shopping!  

Here’s my promo code : (1C68A5)

Thanks http://www.opentaste.com for the successful shopping experience!

HEALTHY MAKES ME HAPPY – My Superfood Amazeballs (GF/V)!

I love making this for folks who already enjoy healthy treats as well as for those who are skeptical that healthy can be yummy.

I made the original version quite delicious, but that was earlier in my strive-to-be-healthier days.. and now I altered a few things to make them even better.  NOTHING BUT WHOLE FRUIT WITH FIBERS TO SWEETEN (except in the choc. chips), LOTS OF HEALTHY FATS, AND PLENTY OF SUSTAINING FIBER…

THIS IS MOIST AND A DELIGHT TO EAT AND SHARE!

THE ORIGINAL :https://joiedejane.wordpress.com/2013/03/05/191/

New and Improved and Better for you~~

New and Improved and Better for you~~

NEW AND IMPROVED recipe:
Ingredients:
6 bananas, ripe, mashed (moist base)
1 heaping cup each of old-fashioned oats, shredded coconut, & cooked quinoa (sprouted overnight then cooked for 15-20 minutes until done and not dry)
1 cup pecans (or any nut you prefer.. or replace with seeds if nuts are not your preference)
1.5 cup chopped farmers market fresh dates…caramel-ly..mmm
2 cups of chocolate chips (used barley sweetened one) or 1 cup of raw cacao nibs
1/8 cup of raw mesquite powder
1 Tablespoon each of  white chia seeds and hemp seeds
few pinches of himalayan pink salt
dollop of vanilla bean paste
dashes of cinnamon
Directions:wpid-20150716_204246.jpg
Mix up and put in fridge or 20 min or so and preheat oven to 380.
Scoop into little dough balls and bake at 2:50 for about 30 minutes… until lightly browned.
note: (you can substitute fresh apple sauce if you would like, but then I would add a flax egg to bind the ingredients more or just press each doughball into the scooper more firmly.)
Eat and share, share, share…and eat, again!
WHY?  BECAUSE HEALTHY MAKES ME (& OTHERS) HAPPY!
I shared this on my  most recent film set and felt great about it, especially when both the gals and guys enjoyed the treats when we wrapped! (…along with another awesome LMEON-y DREAAMMMMY Paleo treat… recipe for that coming soon!)
more and more amazeballs to eat and share!

more and more amazeballs to eat and share!