Coconut Dulce de Leche

April 30, 2013

I used this recipe on Bon Appétit with a couple of tweaks. I haven't been able to taste it yet because I have been on a month long cleanse. I hear it's good.

Coconut Dulce de Leche
2 14-ounce cans unsweetened coconut milk ( I like Whole Foods Brand )
1 ¼ cups organic coconut sugar
½-⅔ t coarse kosher salt ( I used Maldon )

Whisk coconut milk, sugar, and coarse salt in heavy large skillet over medium heat until sugar dissolves. Increase heat to medium-high and boil until mixture is reduced to 2 1/2 cups, stirring occasionally, about 20 minutes. Transfer sauce to small jars. Cool completely, then cover sauce and chill. Can be made 1 month ahead. Keep chilled.

image via: the lovely blake

Lemon Ginger Dressing + More...

April 17, 2013

Lemon-Ginger dressing 
1/4 C olive oil
lemon, juice
1 tsp lemon zest or 1 inch slice lemon skin
1 carrot or bell pepper (optional)
2 Tb nama shoyu (or tamari, shoyu)
1 inch piece of ginger
1 garlic clove
1/2 - 3/4 C raw cashews (depending on how thick you'd like your dressing)

1/2 C water
1 Tb Dijon mustard
1/2 tsp dry mustard powder
1/4 tsp salt

-Blend all ingredients together in a high powered blender such as a Vitamix. Salt more to preference.  Delicious on everything - grains, salads, any veggie, etc.  Wonderful on a kale salad with mango, red bell, and grated carrot.

Strawberry Fruit Leathers: I follow this recipe but keep the strawberry seeds.  I did 5 pints of berries + 2 TB honey and that was plenty sweet for my kids:

Anytime Bars

April 15, 2013

Again, a concept favorite.  So easy and nutritious and great to pop into the lunchbox!  These come out crunchy/chewy/sticky depending on how long and hot you boil the sweetener.  If they are too sticky, just keep them in the fridge.  The rice crispies make them...well...crispy!  You could try another cereal too.  Customize these bars however you like.  Next time I plan to add some spices to them - cardamom and coriander maybe?  Cinnamon is always a pleaser!  Try some cayenne for a little kick.  To make it more Lara Bar-like, you would swap dates for the sweetener, leave out the rice crispies, throw everything into the Vitamix and voila!

These were adapted from a recipe here -

Anytime Bars
- 1 cup nut butter
- 1 cup liquid sweetener (I like rice syrup and maple syrup.  Honey is also good.  When I used agave they were super-sweet!)
- 1 1/2 cups or more nuts and/or seeds (almonds, pecans, walnuts, macs, brazils, sunflower, sesame, pumpkin, etc.)  I used brazil nuts, macadamia nuts, sunflower seeds and pumpkin seeds.
- 1 cup unsulphured dried fruit (cherries, cranberries, blueberries, apricots, pineapple, coconut, Elizabeth's homemade raisins, figs, etc.)  I used tart fruit such as cherries, cranberries, and then a few blueberries for variety.
- 2-4 cups GF brown rice crispy cereal.  I used unsweetened Erewhon Organic Crispie Brown Rice.
- 1/2 teaspoon or more salt - to your taste (I like a little hint of salt in my sweet treats.)
- 1 teaspoon vanilla
- spices if you like

Line a large baking sheet with parchment paper.

Pulse nuts and seeds in a food processor to coarsely chop.

Pulse dried fruit in a food processor to coarsely chop.

In a LARGE pot, heat liquid sweetener over medium low heat until boiling.  Stir often to prevent scorching and to keep the heat evenly distributed.

Stir in nut butter and heat until it bubbles.  Cook for about 1 more minute.

Stir in salt and vanilla.

Use a large spatula to mix in nuts, dried fruit and cereal.  Coat all ingredients well.

Scrape mixture on to the parchment line baking sheet.  Place a piece of parchment paper over the top and press down.  Use a rolling pin to smooth the top of the mixture and spread it evenly on the sheet using the sides of the baking sheet to help you get an even thickness to the bar.  Shape the sides if you like.

Place covered in refrigerator for about 2 hours before cutting.  Wrap each bar and store in a covered container in the fridge.


Secret Chocolate Truffles

April 14, 2013

I adapted this recipe from OMG! That's Allergy Free? blog.  A true nutrient-dense treat!  They are even better when dipped in bittersweet chocolate!  Make sure they are well-chilled to before rolling.  They freeze well too.

The recipe is written as more of a concept than specific amounts - adjust to your taste...

1 cup baked Garnet or Jewel Sweet Potato/Yam puree
3 rounded tablespoons Cacao powder + extra for coating
3 Tablespoons Raw Honey or Maple Syrup (Or, you could use 3 dates, which would thicken the truffle even better - be sure to soak if too dry.)
1 Tablespoon Extra Virgin Coconut Oil
1 teaspoon high quality vanilla
1/8 teaspoon salt
Cinnamon/Cardamom/chili - whatever spice you feel like adding

(If you have a VitaMix, no need to sieve or mash - just throw it all in together.  If using a food processor, you make need to sieve the potatoes and skin/pre-mash the dates.)

Bake sweet potatoes in a covered baking dish at 350 degrees until very soft.  Cool slightly and remove skins. 

Combine all ingredients and mix until very smooth. Taste, adjust flavors and remix.

Cover and refrigerate at least 2 hours or until quite firm.  Scoop out 1 teaspoon truffle mixture, form into a ball, roll in cocoa powder or finely chopped nuts.  Refrigerate in an airtight container.

These will last about 2 weeks in the refrigerator.

Simple Lemon Rosemary Salt

April 10, 2013

Nothing fancy over here. 
Really simple: zest lemons, sprigs of rosemary and salt. I used Hawaiian salt and coarse sea salt. Bottles from World Market.

Romesco Sauce

Piquillo peppers are traditionally used in Romesco Sauce, but I didn't have access to any. If you have some on hand use them instead of the roasted red peppers I used. The sauce will be slightly sweeter.

I like to use Romesco on almost anything. It's kind of like a Spanish pesto. When I make it I will go crazy trying it on stuff. I would say it's best on roasted potatoes or cauliflower, scrambled eggs, fish, chicken, pork and sandwiches. If you discover a new way to use it share it on here. I would love to know.

Romesco Sauce from Salad for Dinner (great cookbook)

1 (12-ounce) jar piquillo peppers or roasted red bell peppers, drained
1/2 cup almonds, toasted
1/4 cup extra virgin olive oil
2-3 garlic cloves
2 teaspoons of smoked paprika
1/2 teaspoon of kosher salt

Toast the almonds dry in a heavy pan until dark brown and fragrant .

Purée all the ingredients in a blender until smooth. Season with additional salt to taste. Will keep for a week or slightly longer in the refrigerator.