HUG N KISS DATE BOMBS

CHOCOLATE DIP FOR EXTERIOR

  • 1 cup cacao butter
  • 1 Tablspn coconut oil
  • 2 Tablspn coconut palm nectar (similar to maple syrup consistency) and 5 drops of monkfruit liquid drops (or either depending on your glycemic index intake considerations)
  • 1 dash Ceylon Cinnamon
  • 1 dash of fine Himalayan pink salt
  • 1 teaspoon of Vanilla extract (with no alcohol!)
  • 1 cup cacao powder
  • optional: 1 teaspoon of ground Ramon Seeds –unique, subtle flavor

…then the dates:

  • 25 whole medjool dates (pits removed…make sure no fragments, too!)
  • Tahini
  • Almond or your choice of nut butter
  • 1 pinch sea salt
  • 2 Tbsp unsweetened coconut shreds, sesame seeds, slivered almonds

What to do:

  1. Use double boiler to gradually melt the cacao butter
  2. Add rest of dip ingredients and whisk together
  3. Once melted, carefully remove bowl from heat (turn off stove top) and add the monkfruit liquid drops and/or coconut nectar (maple if you don’t have) and cacao powder. Make sure you mix until all well combined.
  4. Once melded together let sit if you have time off the heat. The cacao mixture needs to thicken before you dip the stuffed dates in it. Or you can pop in fridge and stir every couple minutes and take out when it becomes the right viscosity to dip the dates and cover nicely.
  5. Split the pitless medjool dates like an open hotdog bun making sure the date still stays intact and nice cut open. Fill half with unsweetened almond butter and the rest with tahini. (The squeeze dispenser for each from Thrive Market really made this part easier than using little spoons.)
  6. Don’t overfill since each date as to close up fully to dip and not have the filling bleed out of cacao covering layer.
  7. Prep your parchment or silicone baking sheet to place dipped dates upon to chill.
  8. Use little thongs to dip dates into cacao mixture, tap off excess, and place on your baking sheet. Sprinkle with coconut shreds and sesame seeds for the tahini filled ones and place almond slice atop almond butter filled dates. One is the hug and the other is the kiss… they really do make a lovely pair together…subtle, complementary tastes.
  9. Freeze them and pull out 20 minutes or so before serving. It’s hard to keep from eating them all, but the motivation to do so is — they do make really adorable gifts!

Dang good Vegan Mozzarella

Ingredients:

  • 1 cup Indonesian raw cashews (soaked in filter water 8 hours) or you can just skip this and just boil water and pour atop and let sit for 10 minutes.
  • 2 cups water
  • 2 Tblspn lemon juice (1 small/medium lemon organic only!)
  • 2 Tblspn apple cider vinegar or you can try coconut vinegar
  • 8 Tblspn tapioca starch
  • 1 heaping Tablespn finely powdered nutritional yeast
  • 1/2 to 1 teaspoon Himalayan salt depending on your sodium tolerance

What to do:

  • Soak Cashews in filtered water 8 hours (for a Bechamel style sauce) or quick hot water method mentioned in ingredients (for thicker mozzarella like consistency.)
  • Drain the cashews, and add them to a blender along with 2.5 cups of filtered water, lemon juice, apple cider vinegar, nutritional yeast, salt and tapioca starch. Blend until very super smooth until no lumps! Watery consistency is good.
  • Pour the watery mixture into a small saucepan and bring the heat to medium. Stir with a spatula or spoon.
  • It will begin to get clumpy. Keep stirring, constantly until suddenly it will become super gooey, stretchy, thick and smooth. Take off heat as soon as it begins to form into one big mass of soft stretchy “cheez.”
  • Make prior to knowing how you want to use it… I love it atop pizza before you bake it… or atop lasagna. It will spread best when freshly made.
  • THIS WOULD BE GREAT TO HAVE KIDS TRY AND EXPLAIN THE SUSTAINABILITY AND HEALTH VALUE OF AVOIDING FACTORY FARMED ANIMAL PRODUCTS AND THE HEALTH VALUE OF PLANTS OVER THE OVERUSE OF DAILY 🙂 Use for simple grilled “cheez” with vegan keto bread… or plop and press down into your pizza slice or spread all over your lasagna as a last step of cooking…
  • You can just form and broil a clump of the “cheez” by spraying some olive oil evenly over it and brown by broiling 5-7 minutes.
  • Note: for the Bechamel style mentioned above, add a dash of nutmeg and black pepper and definitely a full teaspoon of salt.
  • Inspired by NoraCooks!

Spreadable Almond “cheez” round

20181108_1835137767990080476201773.jpgAs I became more vegan and less vegetarian (i.e. no eggs and dairy), making charcuterie boards for my guests became a sad-side instead of a happy-side of hosting friends for meals.  I used to make boards bursting with so much meats and dairy cheese, it often became the main course for some.  I realize that was probably excessive, but now that I

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am more grounded in less excess and more healthy options all around, I felt it was time to give a cheese board a try… with a soft cheese to add to the robust, denser baked almond cheese I just made and loved (previous post).

And yaaassss!

Ingredients:

  • 1&1/2 cups non-dairy mylk
  • 1/2 soaked and skinned wild soil almonds
  • 1/2 Tablespoon salt of choice (I used red Hawaiian)
  • 1 teaspoon fine nutritional yeast powder
  • 1 Tablespoon fresh squeezed lemon juice
  • 1 large clove of garlic
  • 1 teaspoon agar agar
  • 2 teaspoon tapioca starch
  • 1/2 cup water
  • various herb mixes to dip outside of round form (I show one with paprika and cumin based mix and another mixed herb
  • optional–try a smidge of miso and less salt for savory umami-ness

What to do:

  1. Prepare your mini cake tins by lining bottom with a bit of brown parchment paper to ease movement after it is chilled and set20181108_1828338995176687588686455.jpg
  2. Put everything in a strong blender except your herb mixes to dip the round in to decorate and blend up
  3. Pour into saucepan, let boil for a second, reduce to simmer… YOU MUST GENTLE STIR THIS NON STOP FOR 5 MINUTES
  4. Pour promptly into tins/molds
  5. Let set in your refrigerator overnight or 45 minutes
  6. Do you best to gently roll the sides only in your choice of herbs
  7. Enjoy!

VEGAN ALMOND “CHEESE” -baked

20181108_1459023450186803027513305.jpgAs I have weaned myself far and away off refined sugars, my palate has become more prone to desire savory satisfaction, so when a Chef Gustavo from Cancun made this cheese, I had to try my hand at it.  It is a bit different, but not too different and as he told me, it was rather easy to make.!

INGREDIENTS:

  • 2 cups of soaked or blanched wild soil almonds (I prefer this over even organic.)
  • 1 large clove of garlic
  • 1 Tablespoon of Hawaiian red salt (or use sea salt or Himalayan)
  • 2 Tablespoon of fresh lemon juice
  • dash of fresh black pepper

WHAT TO DO:

  1. soak almonds overnight20181107_0715295053096485032927901.jpg
  2. peel skin off them (save the skins and lightly toast for a fun salad topping!)
  3. put all ingredients into power blender until smooth
  4. use as little water as possible …only enough to facilitate blending
  5. wrap it up in a nut mylk bag or similar over a strainer and let sit overnight to let the flavors marry and the excess liquid to drain
  6. heat oven to 350 degrees
  7. spread mixture into a pan or use a silicone baking pan like I did
  8. bake up to an hour for driest and firmest texture (I like it this way)
  9. let cool and slice up to serve as you wish or eat plain
  10. 20181029_1809262911323544025596063.jpgGustavo likes to drizzle olive oil and sprinkle coriander atop–it’s delicious that way!
  11. What I did at home is put the vegan cheese on top of a raw cracker with red beet hummus to hold it all together… so flavorful!
  12. Enjoy~

Her Great Green Goodness Shake

This shake is as potent and delicious as health-giving shakes go…and the intensity of the vibrant green color of it underscores its nutritive value.20181031_134540140135380534102081.jpg

It can be made to the consistency of soft serve (how I love it,) or as liquid-y as you prefer!  Or, you might want to add more Tocos and ice in a power blender like the Vitamix, put it in the freezer for 30 minutes or so and then scoop it out and add some toppings for a real good-for-you dessert.  I crave this like crazy, so I have it at least every other day as I developed it to meet my detoxing, nutrifying, cytotoxic needs as part of a overall get whole and healed lifestyle.  Adjust it to your liking and amp up the greens in it as you can tolerate and enjoy!

INGREDIENTS: (for about 12 ounce portion… I usually double b/c I always want more as it becomes a superb meal replacement or afternoon pick-me-up!)

  • 3/4 cup mylk (unsweetened,carageenan free non-dairy beverage- I love macadamia)
  • 2-3 Tablespoons nut and/or seed butter (I prefer a mixed version)
  • 1 1/4 cups ice
  • 1 Tablespoon lignan-free flax oil (Barleans or Spectrum brands are great)
  • 1 heaping Tablespoon chia seeds
  • 1 teaspoon to Tablespoon of each: Moringa, Spirulina, Chlorella (go for more!)
  • 1 heaping Tablespoon of Maca (add Ashwaganda if you have it for an option)
  • 1 heaping Tablespoon of Lucuma
  • 1 teaspoon Ceylon Cinnamon
  • 2 Tablespoon Tocos (rice bran powder-makes it smooth and creamy, but not a must)
  • 1 teaspoon (at least) of vanilla extract or vanilla bean paste
  • 1 serving/scoop of your favorite organic green powder for variety (see image below)
  • 1 Tablespoon of monkfruit granules or pinch of stevia to your taste
  • use banana or dates to sweetened if you  must and prefer over the above
  • SEE THE “ICE CREAM” VARIATION OF IT IN PHOTOS BELOW!

WHAT TO DO:

Simply blend it all up and make as thick or thin as you would most delight in and sit to enjoy the ultra healing you’re ingesting.  No kidding that it helped me detox from metal toxicity quickly, kept my cravings at bay, kept me satisfied for hours, and gave me a vast spectrum of minerals, protein, and vitamins I needed to recovery from many a health compromise over many years.

I must warn you… once you get this down to where you like it, you might get hooked!

It’s fun to top this with chlorophyll or E3 as I recently did to make this post with hemp and coconut shreds, but do as you please!

20181031_1344577630568153708443409.jpgMuch health and joy to you!

p.s. my other two shake/smoothies in rotation are called Hi-C-me, Cacao-Mente, and Avo-matcha… those will be posted and shared soon, too.

p.p.s… if you make and post this, please tag me on IG! @eatscommunity and @janeparksmith

AND NOW, TO MAKE IT A REAL TREAT FOR YOU AND MAYBE SOMEONE SKEPTICAL ABOUT HOW GREAT AN EXPERIENCE GOOD FOOD CAN BE…MAKE IT INTO SUPERFOOD “ICE CREAM”~ (just put in freezer 30-40 minutes, scoop it out, garnish in a hurry, and serve it up!

 

 

 

 

 

 

 

 

Read the notes tied to each image for more information and perspective.

 

 

 

Savory Salad Starring Veggie Pulp

Simple things are just so wonderful… and this all-around do-gooder is a true win-win!

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If you have a juicer at home, you most definitely have the pulp.  And if you have a twin-gear masticating juicer like me that presses produce between the gears and then wrings it out as a second step, the leftover pulp is dry enough to have endless uses.  It’s just a matter of thinking about what to do other than compost or add to my puppies’ homemade food (which they gobble up by the way.  They love their wheatgrass and carrot juice slurps in the morning!)  Oops.. I digress, but I love my pups so much!

Okay… the veggie pulp I like to use for this salad is from juicing carrots and celery in equal amounts, then some beets and its greens, some dandelion greens, bit of garlic, and some turmeric and ginger.  I usually end up juicing the ginger and turmeric first and using the pulp to brew some fresh tea, but a bit of it goes in this salad.  However, I let it mostly be made of carrots and celery with a touch of the aforementioned greens.

INGREDIENTS/WHAT TO DO:

  • 2 cups of veggie pulp (celery, carrot, some beet with greens, ginger/turmeric)
  • 3-4 Tablespoons of vegan “mayo”
  • 1/2 lemon to squeeze into it
  • 1/4 cup each sprouted pumpkin seeds, walnuts, and almonds (totaling 3/4 cup of nuts)
  • 1/4 cup of finely sliced celery (adding chopped parsley or green onions would be nice)
  • 2 Tablespoons (to taste) seasonings including harissa, turmeric, cumin, oregano
  • 2 Tablespoon of nutritional yeast
  • salt and pepper, and cayenne to taste
  • dash of coconut aminos for a bit of flavor depth
  • JUST MIX ALL OF THESE INGREDIENTS OR ONES YOU CHOOSE TO INCORPORATE THOROUGHLY AND BE READY TO LICK THAT SPOON! REMEMBER, WHAT YOU DO WITH IS TOTALLY UP TO YOU AND WHAT YOU HAVE ON HAND TO MAKE THE BEST OF WHAT IS LEFT FROM JUICING!

It’s so handy to have as an on-the-go meal with crackers or on a lettuce leaf or wrapped in nori… or as topping on a traditional leafy salad…or mixed (hidden) in meat dishes to sneak some extra healthy love into a loved one.

Try mixing it up!  A sweet version could be to use raisins and crushed pineapple and cut back on the savory seasonings… there really is no wrong way to go about cutting back on the food waste and enjoying this versatile dish.

So keep on enjoying your juice!20180904_171242-11293387572345250755.jpg

BUCKWHEAT’NANA BREAD

Hearty enough for a hangry man… or woman!

Buckwheat is not wheat –YAY! It’s a seed-based flour substitution that’s awesome for baking. It’s flour is grainer, darker, richly flavorful, and distinct.  You can swap buckwheat flour 1 – 1 for or mix up how you prefer!  The nutritional profile of buckwheat is excellent. For every 1 cup of flour there is approx. 402 calories, 15 grams of protein, 12 grams of fiber and 3.7 grams of fat. It’s a good source of vitamin B6, thiamin and niacin, and is rich in trace minerals such as magnesium, manganese, iron, phosphorus and folate. Here’s another article about it!

As you can tell, I am using buckwheat more and more because it’s healthy heartiness!

INGREDIENTS:

  • 1 3/4 cups buckwheat flour
  • 1/4 cup granulated monkfruit (I used Lakanto brand) – sub 1/4 cup of date paste or 1 Tablespoon of stevia if you prefer… or don’t add any sweetener at all and just add another 1/2 a banana!
  • 1 Tablespoon Ceylon cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon of Himalayn pink salt
  • 5 large very ripe bananas, mashed 2 cups (if you use date paste above, reduce by 1/2 banana here)
  • 1/3 cup light flavored olive oil and/or walnut oil
  • 2 teaspoons vanilla bean paste
  • 1 small pasture raised farmers market egg or sub with chia “egg” and splash of apple cider vinegar

WHAT TO DO:

Preheat oven to 350 degrees F.

Combine the buckwheat flour, sugar, cinnamon, baking powder and salt, mix well. Mash bananas, oil and vanilla paste, and stir together. Mix all ingredients…saving just a bit of dough for topping mix.

Chop up walnuts or GF oats or your topping of choice with bit of dough you set aside… put atop and mix in to surface area of bread batter you put in a parchment lined or lightly greased 9×5 loaf pan.

Bake on the middle rack for 50-60 minutes.  Test with toothpick or slender chopstick if you have plenty like I do in my kitchen.

Let cool about 15 minutes and yum it up!

OPTIONAL… mix in some blueberries or raspberries for a completely fun and vibrant taste profile. But I suggest gently pressing the whole frozen berry into batter from the but before adding nut topping so they keep their shape.  It makes an aesthetic difference once done baking.  Otherwise, you can end up with a fully colored loaf instead of spots of lovely color.  Oh…. And uh, chocolate, is a good idea, too! 🙂

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This nutty crumbley topping is sooo delicious and hearty.