Raw Chocolate Coconut Haystacks

These are amazing to keep on hand for a super food treat

Ingredients

1 C coconut flakes
1/4 C agave nectar
1/8 - 1/4 C carob
4 T cacao nibs
1/4 C coconut butter

2 TBSP – nut butter (optional)

Instructions

Mix well
form into little shapes
let set in freezer

Note: Store in refrigerator


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Coconut Milk Ice Cream

2 Cups Coconut Milk (regular)

2 Cups Lite Coconut Milk

1 Cup Sugar or 2/3 cup agave nectar

2 Teaspoons Vanilla

Mix all ingredients and freeze. If you are using an ice cream maker, make sure all ingredients are thoroughly chilled/cold before using the ice cream maker. Once the ingredients have frozen as much as possible in the ice cream maker put in the freezer to continue the freezing process. Take out of freezer and let stand at room temperature about 15 minutes before serving.

Making Ice Cream by Hand

It really is worth making ice cream, as it’s far superior to anything you can buy and much less expensive.

After you have made up your mixture, transfer to a lidded plastic box (a shallow one enables the freezing to happen more quickly) and put it in the coldest part of the freezer for two hours, or until the contents become firm at the edges. At this stage, empty out of the box into a mixing bowl and whisk the ice cream with an electric hand whisk to break down the ice crystals. Return the box to the freezer and freeze for another two hours, than repeat the whisking process. Refreeze.

 

Recipe provided courtesy of www.glutenfreetina.com


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Almond Butter Cookies

Makes about 3 dozen cookies

Almond butter cookies are a long-time favorite of mine. I love the fact that you don't use any flours;  It can be assembled with basic pantry staples. I use as much organic ingredients as I can but it's up to you.

Ingredients

1 large organic egg
3/4 cup organic sugar
1 teaspoon baking soda
1 cup almond butter
1/2 teaspoon gluten-free vanilla extract
1/3 cup organic dark chocolate chips (optional)

Method

Preheat oven to 350°F and line a baking sheet with parchment paper.

Beat together egg, sugar, baking soda and vanilla in a standing mixer with the paddle attachment or with a hand-held mixer. Beat in the peanut butter. Stir in chocolate chips if using.

Drop dough by teaspoonfuls onto prepared baking sheet, pressing lightly with the back of a fork. Bake for 10 minutes, until lightly set. Transfer to a wire rack to finish cooling.

Nutrition

Per serving (3 cookies/42g-wt.): 200 calories (110 from fat), 12g total fat, 3g saturated fat, 6g protein, 19g total carbohydrate (2g dietary fiber, 16g sugar), 20mg cholesterol, 210mg sodium


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Elana’s Coconut Chicken Soup

This simple but flavorful soup is a good way to begin a rich meal like Thanksgiving dinner. Served in a mug, it is a powerful and comforting remedy for colds and sore throats.
 
Ingredients:

• 1 quart organic chicken stock
• 1 ½ cups fresh whole coconut water 
• or 7 ounces creamed coconut (fresh coconut meat blended with coconut water)
• ¼ teaspoon dried chili flakes
• 1 teaspoon freshly grated ginger
• 1 lemon, juiced
• Celtic Sea salt
• Several green onions, very finely chopped (optional)
• 1 tablespoon finely chopped cilantro (optional)

Directions:

• Bring the stock to a boil.
• Skim any foam that rises to the top and add coconut milk or creamed coconut (meat from a fresh coconut blended with some coconut water), lemon juice, chili flakes and ginger.
• Simmer for about 15 minutes.
• Season to taste with Celtic Sea Salt.
• Ladle into soup bowls or mugs and garnish with onions and cilantro.

Recipe provided courtesy of elanaspantry.com


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Winter Greens with Carrots, Feta Cheese and Brown Rice

Serves 4

Dark leafy greens are the most nutrient-dense foods. That means that they contain more beneficial micronutrients per calorie than any other food, providing incredible nutritional bang for your buck, and in this case they're ready, and very tasty, in less than 15 minutes. Serve with lemon wedges for even more flavor.

Ingredients

2 carrots, shredded
2 bunches dark leafy greens (kale, collard greens or Swiss chard), tough stems removed, leaves very thinly sliced
1/2 red onion, finely chopped
Salt and ground black pepper to taste
1/4 pound feta cheese, crumbled - optional
1 (20-ounce) package 365 Everyday Value frozen Organic Whole Grain Brown Rice, prepared according to package directions

Method

Put carrots, greens, onions, 1/4 cup water, salt and pepper into a large, deep skillet and toss well. Cover and cook over medium heat, tossing once or twice, until greens are wilted and tender, 10 to 15 minutes. Toss with feta cheese and spoon over brown rice.

Nutrition

Per serving (about 14oz/410g-wt.): 290 calories (70 from fat), 8g total fat, 4.5g saturated fat, 25mg cholesterol, 900mg sodium, 46g total carbohydrate (7g dietary fiber, 5g sugar), 11g protein

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Hearty Lentil Soup

This robust stew-like soup makes a wonderful dinner served with potato latkes and applesauce on the side. Store leftovers in the refrigerator or freeze in containers for future use.

Ingredients

3 cups uncooked green lentils, rinsed
3 quarts water
2 strips kombu (seaweed)
2 tablespoons canola oil
1 large yellow onion, chopped
3 large carrots, chopped
2 to 3 teaspoons balsamic vinegar (optional)
Salt and pepper to taste

Method

Put lentils and water into a large pot and bring to a boil. Skim off any foam on the surface, then reduce heat to medium low, add kombu and simmer until lentils are tender, about 1 hour.

Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until softened, 8 to 10 minutes. Add carrots and continue cooking until slightly tender, about 5 minutes. Remove skillet from heat and set aside.

During the last 20 minutes of cooking, transfer onion and carrots to pot with lentils. Once lentils are tender, stir in vinegar, salt and pepper and serve.

Nutrition

Per serving (about 17oz/474g-wt.): 280 calories (45 from fat), 5g total fat, 0g saturated fat, 0mg cholesterol, 230mg sodium, 46g total carbohydrate (12g dietary fiber, 4g sugar), 15g protein

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