macaroon

Coconut Macaroon Thumbprints with Raspberry Chia Seed Jam

vegan, gluten-free, oil-free, grain-free, soy-free

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Yield: 10 macaroons

For the macaroons:

1.5 cups unsweetened flaked coconut

1 cup almond flour (or almond meal)

scant 1/2 tsp fine grain sea salt

1/2 cup pure maple syrup

1/4 cup coconut butter, softened

1 tsp pure vanilla extract

For the chia seed jam (makes about 1 cup)

3 cups frozen raspberries

1/4 cup pure maple syrup, or to taste

2 tbsp chia seeds

1 tsp pure vanilla extract

1. For the chia seed jam: Add frozen raspberries and maple syrup into a medium pot and bring to a simmer. After 5 minutes or so, stir in the chia seeds. Continue to cook down the mixture for about 15 minutes, or until thickened. Remove from heat and stir in vanilla. Chill in the fridge for a couple hours to thicken it up even more.

2. Preheat oven to 275F and line a baking sheet with a non-stick mat or parchment paper. If you have a non-stick mat, use it because it will help prevent browning on the bottom.

3. In a large bowl, combine the coconut, almond flour (or meal), and salt.

4. Melt the coconut butter over a very low heat. I suggest using a double boiler so it doesn’t burn.

5. Add the maple syrup, softened coconut butter, and vanilla into the dry mixture and stir very well until combined. The dough will be very wet and sticky, but this is normal.

6. Grab a couple tablespoons of dough at a time with your hands and drop it onto the baking sheet. With a wet finger, press a well into the middle and lightly shape the outsides if necessary. Repeat for the rest. Fill each well with jam. The macaroons don’t spread out so there’s no need to space them far apart.

7. Bake at 275F for 20 minutes. Rotate the pan and bake for another 10-20 minutes (I baked for 40 mins. total – but you may need less depending on your oven) until the bottoms are lightly golden and browned, but not burned. If you have a hot oven, I suggest watching it closely or even reducing the heat to 250F. Place pan on a cooling rack for 5-10 minutes and then transfer each macaroon onto the cooling rack until completely cool. The macaroons will be very soft at first, but will firm as they cool. I enjoy them the most chilled, straight from the fridge.

Notes: You can probably swap the maple syrup for another liquid sweetener of your choice. Also, if you can’t have almonds, you might be able to swap the almond flour for oat flour. I haven’t tried this yet myself though so be sure to report back if you try it out.

almond pancakes

Ingredients
2 eggs
5 heaped tablespoons of ground almonds
4-5 tablespoons of coconut milk
1 teaspoon of honey

Pancakes
1. Break eggs into a bowl. Add the ground almonds and whisk till smooth (consistency should be very thick, like cake mix).
2. Add the coconut milk and mix (should be of a creamy consistency, a little thinner than cake mix)
3. Add the honey and mix
4. Add a teaspoon of oil (I used extra virgin olive oil) to a frying pan and allow to heat up (1 minute should do)
5. Add a serving spoon amount to the pan and move around in pan till it forms a circular shape. Allow to cook for about 2 minutes... keep checking with a spatula till it gets dark brown and is firm.
6. Flip the pancake and allow the other side to cook - takes roughly the same time.
7. Flip onto a plate and repeat steps 5-6 till mix is used up

Serving suggestions: 

•   I used blueberries (I love them) and a little more honey (instead of maple syrup).
• @divafactor on twitter tried out my recipe and served it with raspberries, strawberries and blueberries

baked plantain chips

Healthy Snack Recipe: Spicy Baked Plantain Chips

Spicy Baked Plantain Chips

Yields 2 to 3 cups

2 green plantains
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon salt

Preheat oven to 400°F.

Remove plantain peel with a knife. Thinly slice using a mandoline, if possible.

In a bowl, toss plantain slices with olive oil, spices and salt. Spread in a single layer on a cookie sheet.

Bake for 15 to 17 minutes, turning slices after about 8 minutes. Watch closely after turning - they can burn quickly. Remove from oven and serve.

Chips are best eaten immediately, but they'll keep for about a day.

03.25.10 11:00AM

almond milk

Homemade Vanilla Cinnamon Almond Milk

by Angela Liddon

Prep Time: 10 mins

Cook Time: 0 mins

Keywords: blender raw beverage quick dairy free gluten-free low sugar oil-free soy-free vegan vegetarian

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My favourite homemade almond milk recipe - Vanilla Cinnamon Caramel.

Ingredients (3.5 cups)

• 1 cup raw almonds, soaked in water
• 3.5 cups filtered water
• 2-4 pitted Medjool dates, to taste (I used 2 large)
• 1 whole vanilla bean, chopped (or 1/2-1 tsp vanilla extract)
• 1/4 tsp cinnamon
• small pinch of fine grain sea salt, to enhance the flavour

Instructions

• 1. Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.
• 2. Rinse and drain the almonds and place into a blender along with filtered water, pitted dates, and chopped vanilla bean.
• 3. Blend on highest speed for 1 minute or so.
• 4. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This took me about 3-5 minutes to get all the milk out.
• 5. Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine.
• 6. Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting. Enjoy with Peanut Butter Chocolate Chip Cookies for a real treat. This milk is also lovely with cereal.
• Notes: If your dates or vanilla bean are dry/stiff, soak in water to soften before use. You can also use another sweetener of your choice like maple syrup. Same goes for vanilla – feel free to use vanilla extract for a more subtle vanilla flavour.

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baked oatmeal

 Gluten-Free Baked Oatmeal Casserole
Total Time: 50 minutes
Serves: 6

Ingredients
2 cups gluten-free rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup walnut pieces
1 cup raspberries {any berries work}
1/2 cup milk chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices

Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.

In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal).
In another large bowl, whisk together the milk, egg, butter and vanilla extract.

Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.

Enjoy!

hummus

Middle Eastern Hummus Recipe

Ingredients:

1 cup dried chickpeas (garbanzo beans), soaked overnight in plenty of water
2 garlic cloves
Juice of 1 large lemon
3 tablespoons extra-virgin olive oil, plus more for drizzling
3 tablespoons raw organic tahini
Sea salt
Ground cumin

Directions:

Drain chickpeas and cook them in a pot of simmering water until tender. Drain and set aside.

Combine chickpeas, garlic, lemon juice, extra-virgin olive oil, and tahini in a food processor and blend until ingredients come together into a thick paste.

With the food processor running, add a little water, about half a tablespoon at a time, until the hummus becomes smooth and creamy. Add sea salt, to taste.

Transfer creamy hummus into a bowl and dust with cumin. Drizzle with extra-virgin olive oil just before serving.

***add tahin and lemon juice then everything.

coconut oil

Coconut oil offers a variety of health benefits including stress relief, digestion and dental care. Virgin coconut oil is believed to be of the highest quality, made naturally and free of harsh chemicals. Now you can learn how to make virgin coconut oil at home by following these easy steps.

EditSteps

1. 1
   Split a coconut with a sharp cleaver.
   
   
   
2. 2
   Scrape all the meat of the coconut from the shell using a sharp pairing knife or a sturdy metal spoon.
   
   
   
3. 3
   Cut the meat of the coconut into small pieces.
   
   
   
4. 4
   Place the pieces into a food processor.
   
   
   
5. 5
   Turn on the food processor to a medium speed and blend until well shredded.
   
   
   
6. 6
   Put a coffee filter or cheesecloth over a wide-mouth jar.
   
   
   
7. 7
   Pour or spoon a small amount of the coconut mixture onto the cloth.
   
   
   
8. 8
   Wrap the cloth around the coconut mixture and squeeze the milk into the jar.
   
   
   
9. 9
   Repeat this process until all of the coconut mixture has been used.
   
   
   
10. 10
    Leave the jar unattended for at least 24 hours.
    
    
    
    • As it sets, the coconut milk and oil will separate and a layer of curd will appear at the top of the jar.
      
      
      
11. 11
    Refrigerate the jar so the curd has a chance to harden.
    
    
    
12. 12
    Scoop out the curd with a spoon and discard it, leaving the pure virgin coconut oil in the jar.
    
    
    

EditTips

• Cold-processed virgin coconut oil is made with no heat. This allows the oil to retain more of its naturally healthy benefits, anti-oxidants and vitamins.
• Freezing and then thawing the coconut pieces prior to putting them in the food processor will soften the meat and may allow for more milk extraction.
• A mature coconut can be recognized by its hard, dark brown husk. Coconuts that have not fully matured will be a lighter brown color. Young coconuts are small and green. A mature coconut will yield more oil than a young one.
• Virgin coconut oil is believed to have over 200 amazing health benefits. Sipping a spoonful each day is said to increase immunity, lower blood pressure, relieve joint pain and even aid in the treatment of cancer. It can also be applied to the hair and skin to enhance moisture levels and repair damaged cells and follicles. Examples of this are diaper rash and dry skin relief as well as insect bites. Other benefits include improved circulation, normalized thyroid function, boosted metabolism and weight loss.
• Coconut oil has been considered taboo in the past, mostly due to the alarming fact that it is nearly 90 percent saturated fat. However, it has recently been redeemed in a health conscious world because, unlike hydrogenated oils, it is not processed or chemically treated and therefore retains all of its healthy plant-based nutrients. Used in moderation, coconut oil could be more actively beneficial than olive oil.
• Virgin coconut oil can be used in cooking for wonderfully light, flaky pastries such as scones and pie crusts. It adds a delicate vanilla flavor and is much healthier than traditional fats like lard or butter.

EditThings You'll Need

• 1 f

Spicy Shrimp In Coconut Milk

By MizzNezz on March 11, 2002

Photo by Bonnie G #2

92 Reviews

• 
• Prep Time: 15 mins
• Total Time: 35 mins
• Servings: 4

About This Recipe

"Steamed rice is perfect with this very tasty exotic dish."

Ingredients

• 1/4 cup oil
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 2 teaspoons minced fresh ginger
• 2 tablespoons coriander
• 1/4 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne
• 1/8 teaspoon turmeric
• 1 cup drained canned tomato
• 2 1/2 cups unsweetened coconut milk ( from 2 15oz cans)
• 1/2 cup water
• 1 teaspoon salt
• 1 1/2 lbs large shrimp, peeled and cleaned
• 3/4 cup fresh cilantro
• lime wedge ( for serving)

Directions

1. Heat oil in lg skillet on med-hi heat.
2. Add onions and stir cook for 3 minutes.
3. Add garlic and ginger,cook 2 minutes.
4. Add next 5 spices, cook 1 minute.
5. Add tomatoes,cook 1 minute.
6. Add coconut milk,water, and salt, and bring to a simmer.
7. Simmer until thickened 5-10 minutes.
8. Add shrimp, simmer, stirring for 5 minutes.

Page 2 of 2Spicy Shrimp In Coconut Milk (cont.)