Total Time: 5-10 minutes Serves: 1-2
1 cup coconut milk
2 tbsp pumpkin
1 tbsp maple syrup
1/4 tsp pumpkin pie spice
1/4 tsp vanilla extract
1/4 cup organic brewed coffee or espresso
Combine the coconut milk, pumpkin, maple syrup, pumpkin pie spice and vanilla in a small pan over medium heat until the milk is hot
Whisk vigorously to get the milk foamy for about 30 seconds.
Pour the espresso or coffee into a large mug and add the coconut milk mixture. Sprinkle with a little extra pumpkin pie spice and serve.
No-Bake Superfood Energy Bars
THE FOOD MATTERS TEAM
Looking for a wholesome, natural and utterly delicious afternoon pick-me-up? These energy bars are no-fuss to create and are packed full of powerful nutrients to boost your wellbeing!
1 cup nuts (we used a mix of almonds & cashews)
1 cup seeds (we used a mix of pumpkin and sunflower)
¼ cup Goji berries
3 tbsp Chia seeds
2-3 tbsp Cacao nibs
1 cup shredded coconut
¼ cup – ½ cup coconut oil (start with 1/4 cup and if not sticky enough to hold together, you may like to add more)
¼ cup maple syrup or raw honey
WHAT TO DO
Place all ingredients in the processor and give a few pulses. You don’t want to pulse to a full crumble, you can also skip this step and just mix together in a bowl though we find it helps to hold the bars together.
Spread energy bar mix evenly in a lined rectangle dish. We used a glass pyrex dish, measuring 20.3 x 15.2 x 5cm (6 cup capacity, so try and use what you have).
Place in the freezer to set for 1/2 an hour – 1 hour. Store in freezer for 2-3 months.
Option: mix up a batch of raw chocolate to dip your bars into for an extra treat!
RAW CHOCOLATE TOPPING (Optional)
1/4 cup raw cacao or FM superfoods
¼ cup maple syrup
¼ cup coconut oil
Mix together with a whisk and dip your frozen energy bars into raw choc, place on parchment paper to set. They will set straight away due to the temperature of the bars.
Total Time: 15 minutes
2 cups whole walnuts
2 ½ cups medjool dates
1 cup cacao powder
1 cup raw unsalted almonds, roughly chopped
1/4 tsp. Sea Salt
Place walnuts in food processor and blend on high until the nuts are finely ground.
Add the cacao and salt. Pulse to combine.
Add the dates one at a time. The consistency should be like cake crumbs but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
In a large bowl, combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve. Store in an airtight container.
I have seen a lot of Paleo recipes for cauliflower crust pizzas but I thought they looked too time consuming and I could not imagine how they could be crispy. Then curiosity got the best of me and I tried my hand at some of the recipes. Let me tell you, they are not hard to do and they actually crisp up just like a thin crust pizza!!! Of course I had to come up with my own variation and I also found it much easier to keep everyone happy by making them personal pan pizzas. My kids love decorating their own pizzas before baking them!
2 heads organic cauliflower
3 pastured eggs
2 cups shredded raw parmesan (they sell this at Trader Joe’s!)
1 Tbsp Italian seasoning
1 Tbsp sea salt
Chop cauliflower heads into smaller pieces and pulse in a food processor until it resembles rice.
Spread it evenly on a baking sheet and bake at 425 until it becomes fragrant (about 10 minutes).
Lay a flour sack towel inside of a large bowl and dump the cauliflower into the towel. Let the cauliflower cool completely.
Squeeze the cauliflower inside the towel to get the liquid out. You will be amazed at how much actually wrings out!
Now add in the rest of the ingredients and mix well with your hands.
Spread onto a Silpat lined baking sheet.
Make sure you spread evenly
cauliflower pizza crust.
Bake at 425* until it starts to brown on the top, then take it out and flip it.
Bake an additional 10 minutes.
Now, add your favorite toppings and sauce. Top with cheese and bake again until the cheese is melted.
Make sure everyone gets to add their own toppings!
Total Time: 2 minutes
1 can coconut milk
1-2 tbsp vanilla extract
2 tbsp coconut oil, melted
Honey or vanilla stevia to taste
Sea salt to taste, optional
Combine all ingredients in
a blender and mix until well combined. Use in coffee as desired.
1/2 cup Tropical Traditions Coconut Oil
1/4 cup Cocoa Powder (raw cocoa powder is preferred)
2 Tbsp Organic Raw Honey (or sweetener of choice: maple, yacon powder, stevia), adjust according to taste
1 tsp vanilla extract (optional)
Melt the coconut oil and add the honey. Whisk and add the cocoa powder. Whisk occasionally while pouring into a silicone ice cube tray or silicone mini muffin tray. Makes 12. Cool for 30 minutes in the fridge or freezer.
Note: Time varies depending on how hot the coconut oil was when you started. If the oil is only just reached its melting stage, these will set in as little as 15 minutes.
2 Tbsp of maca powder (mix in with the honey)
1 tsp orange rind (mix into the chocolate)
seeds, nuts or dried fruit (sprinkle into the silicone trays)
1/4 cup dried coconut would be amazing… (mix into the chocolate)
Read the Full Blog Post and Comment here: http://www.beyondthepeel.net/2012/06/coconut-oil-chocolate-recipe.html
– See more at: http://healthimpactnews.com/2012/how-to-make-irresistible-coconut-oil-chocolates/#sthash.uuGWEIJQ.dpuf
Total Time: 5 minutesServes: 4
12 ounces organic raw kale
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
salt to taste
⅓ cup pine nuts
⅓ cup dried cherries
Add kale to large bowl and massage oil, juice, and salt into kale until it becomes shiny.
Divide onto plates and top with nuts and cherries.
They taste like a peanut butter cookie, but they are so good for you!
1 cup of oats
1/2 cup of peanut butter
2 tablespoons chia seeds
1/2 cup of dark chocolate chips
1/3 cup of honey
1 tbsp of vanilla extract
Mix together and chill in the fridge for 10-20 minutes then roll into little balls.
Mmmmmmm … thank you Dr. Axe ! ☺
Total Time: 30 minutes
2 C coconut oil, room temp
1/2 C honey
1 tsp peppermint extract
Three- 3 ounce dark chocolate bars, minimum 72% cacao
In a bowl, mix the 2 cups of coconut oil, honey and peppermint extract.
Form patties out of the mixture and place on a plate of parchment paper. Place in freezer to harden.
While waiting, melt the chocolate bars over medium low heat in a saucepan. Remove from heat to cool for 5-10 minutes.
Dip the hardened patties in the chocolate until covered and place back on the plate. Place in the freezer until the chocolate has hardened.
55 g (2 oz) coconut butter
400 ml (14 fl oz) tin additive-free coconut cream
2 tablespoons rosewater, optional (recipe below or purchased)
pinch of Celtic sea salt
1 teaspoon alcohol-free vanilla extract
a handful of raspberries
a handful of pistachio kernels, roughly chopped
Line a baking tray or baking sheet with baking paper.
Melt the coconut butter in a bowl sitting over (but not touching) boiling water. Add the coconut cream, rosewater (if using), salt and vanilla, and stir to combine.
Pour onto the prepared tray and scatter over the raspberries and pistachios.
Freeze for at least 30 minutes or until solid. Remove from the freezer and break into shards or chop into squares. Store
in an airtight container in the freezer.
750 ml (26 Fl oz/3 cups) filtered water
3 large unsprayed roses, petals only, white bases removed
½ teaspoon lime juice
Prepare the rosewater the day before you want to serve the tea.
In a heavy-based saucepan, bring the water to the boil. Add the rose petals and lime juice, then turn off the heat, cover and allow to infuse overnight.
The next day, strain the rosewater into a large jug. Discard the petals.