Category Archives: Weekend Treats

RAW Healthy Chocolate Fudge Cookies – Weekend Treats!

RAW Healthy Chocolate Fudge Cookies – Weekend Treats!

RAW Healthy Chocolate Fudge Cookies

 
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I wasn’t planning on doing a post today, but I made these raw chocolate fudge cookies last night and knew I had to share with you TODAY.   They took just minutes to make and a few more to form (and pop a few into my mouth).  They taste amazing AND are healthy to boot = my kind of treat!

Several of the main ingredients have a grand nutritional profile and of course, I have to share that information with you – it’s what I like to do.  So, if you want to skip this part, go make the cookies and then come back and read this portion so that you know how healthy these little cookies are – go for it.  That’s probably what I would do.  :)

Raw Pumpkin Seeds

Pumpkin seeds are naturally rich in protein, zinc, essential fatty acids, magnesium, iron, and fiber. To boot they contain most of the B vitamins, along with C, D, E, and K! Pumpkin seeds are rich in the amino acids alanin, glycine and glutamic acid. The way to get the most out of pumpkin seeds is to eat them raw and organic.

  • Native American were among the first to notice the health benefits of pumpkin seeds. They referred to them as cucurbita and used them to treat kidney problems and to eliminate parasites from the intestines.
  • The high zinc level in pumpkin seeds is good for the prostate. The high zinc level is also good for the bones and protecting against osteoporosis.
  • The essential fatty acids in pumpkin seeds can kill parasites and provide many other benefits. Parasites and worms are paralyzed with pumpkin seeds.
  • The high protein load can provide an excellent source of protein for vegans and vegetarians.
  • The fiber content helps the digestive system
  • Pumpkin seeds contain L-tryptophan, which helps keep depression at bay.
  • Pumpkin seeds can help lower LDL “bad” cholesterol. The seeds have phytosterols, a compound that not only helps lower cholesterol but helps protect against certain cancers.
  • Pumpkin seeds help with urinary health.

Source:  Healthy Oil Planet.com

Prunes

Prunes — or dried plums — are considered one of the healthiest foods.  Why? 

  • Antioxidant superfood naturally rich in hydroxycinnamic acids and anthocyanins, both of which appear to be highly effective at scavenging free radicals with strong antioxidant properties.
  • Time-honored constipation remedy packed with fiber and the natural laxative sorbitol. Sorbitol is a mild colonic stimulant that helps reduce the transit time of stool and consequently the risk of constipation, colorectal cancer and hemorrhoids.
  • Protection against osteoporosis and osteopenia.  The high concentration of the trace element boron is postulated to play a role in prevention of osteoporosis and osteopenia – A single serving of prunes (100 grams) fulfills the daily requirement for boron. Also the potassium found in prunes may help support bone health.
  • Glycemic Index (GI) Rating: Although rich in simple sugars, prunes do not cause a rapid rise in blood sugar levels, possibly because of their high fiber, fructose, and sorbitol content.  Therefore, prunes have a low GI rating of 29.

Source: Heal With Food.org

I reduced the sugar content in original recipe by replacing with NuNaturals Liquid Stevia.  Recipe inspired HERE.  See PRODUCTS page for ingredient resources.

Raw Healthy Chocolate Fudge Cookies
Yields 15
A deliciously dense, moist and chewy raw chocolate cookie full of fiber, antioxidants, vitamins and minerals.
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Ingredients
  1. 1 cup of Organic Prunes (moist)
  2. 1/2 cup Navitas Naturals raw Cacao powder
  3. 2 TB. Extra virgin Coconut oil
  4. 1 cup Raw Pumpkin seeds (grind in a Food processor into a flour)
  5. 10 - 12 drops NuNaturals liquid stevia
  6. 1 tsp. vanilla extract
  7. Large pinch of Pink Himalayan salt
Instructions
  1. Grind the Raw Pumpkin seeds into a fine flour in a food processor.
  2. Add the remaining ingredients into the FP- with dry ingredients FIRST and then layer the moist prunes on top - and process until you have a sticky dough consistency.
  3. Roll small balls of the dough between your hands, flatten them into patties.
  4. Eat them as they are at room temperature or place cookies in the fridge to eat them cold.
Adapted from The Raw Guru
Adapted from The Raw Guru
Kibby's Blended Life http://kibbysblendedlife.com/

 

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Enjoy these little raw chocolate cookies in moderation – remember those prunes!  :)

Have a lovely weekend!  I will be spending mine in Asheville, NC with some friends (Rachel and Shira).

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Vegan GF Chocolate Red Velvet Cake with Coconut Cream Icing

Vegan GF Chocolate Red Velvet Cake with Coconut Cream Icing

Chocolate Red Velvet Cake with Coconut Cream Icing

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Thank you so much for all the lovely birthday and anniversary wishes from last week.  It meant so much to me to hear from you and feel your love.  Y’all are the coolest!!  So, as promised, I am sharing the cake recipe that I made for my birthday/anniversary occasion.   I adapted the recipe from here to make into a cake.  It is absolutely stunning with hidden superfoods (my kind of treats!) of beets and kale.  Yippee!!  Combined with raw cacao and other ingredients, this is a decadent and delicious tasting treat that is healthy, gluten-free and dairy-free.   It isn’t a RED color like most red velvet cakes, but it tastes rich like one, but in my opinion, a heck of a lot better!

Important tips from the original recipe It’s very important to keep the wet and dry ingredients separate until you are ready to bake. Once mixed, a chemical reaction begins between leavening ingredients and acids to “fluff” the batter. Which, if you are familiar with gluten-free and dairy-free baking recipes, you know is paramount in importance. No gluten, no eggs, no yeast to fluff, so, keep the dry stuff and the liquid stuff separate. When your muffin tins are lined, the oven is preheated, you have a spoon ready and a silicone spatula on-hand for folding, then you are ready to mix up wet and dry. “Fold” the batter—don’t beat it up—until mixed. Then carefully, and swiftly, spoon batter into liners and get the tin(s) into the oven (at the same time if you are using two tins). No peeking until the timer goes off. Again, this kind of baking is sensitive so it’s important to keep the temp consistent. It’s worth it!

This cake recipe is a definite KEEPER and won’t last long once made (at least not in my kitchen).   Want to know how to make it?  Come along my dears and I will show you the way.  :)

Chocolate Red Velvet Cake with Coconut Cream Icing
This cake is absolutely stunning with hidden superfoods (my kind of treats!) of beets and kale. Yippee!! Combined with raw cacao and other ingredients, this is a decadent and delicious tasting treat that is healthy, gluten-free and dairy-free. This cake recipe is a definite KEEPER and won't last long once made (at least not in my kitchen).
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Frosting
  1. 1 cup coconut fat from 2 cans of coconut milk (not reduced fat and place can in the fridge overnight first) - this is the top layer you want, so DON'T SHAKE THE CAN!
  2. 1 tsp vanilla extract
  3. 1 tsp. maple syrup - I used a few drops of NuNaturals liquid stevia
Cake
  1. 2-3 leaves purple kale, ribs removed and chopped into tiny, tiny pieces
Dry Ingredients
  1. 3/4 cup almond flour/meal
  2. 1 cup sweet sorghum flour - I used Bob's Red Mill brand
  3. 1/4 cup raw cacao powder
  4. 1 tsp baking soda
  5. 1 tsp aluminum-free baking powder
  6. 1/4 tsp fine ground sea salt
  7. 3/4 cup coconut sugar + several drops of NuNaturals liquid stevia (if you don't have stevia, use 1 cup coconut sugar)
Blend/Wet Ingredients
  1. 1 TB. chia seeds
  2. 1/2 cup warm water
  3. 2 tsp. raw apple cider vinegar
  4. 2 TB. coconut oil
  5. 1 tsp vanilla extract (be sure to use gluten- or alcohol-free if you have a sensitivity)
  6. 2 TB. chocolate extract (be sure to use gluten- or alcohol-free if you have a sensitivity)
  7. 1 tsp fresh lemon juice
  8. 1 cup diced beet - the smaller the pieces, the quicker it cooks - (I left skin on but scrubbed real well and cut off any weird looking spots) - steamed to soften (see directions below)
Instructions
  1. Preheat oven to 350°F.
  2. Line an 8" inch cake pan with unbleached parchment paper and oil the sides with coconut oil.
  3. Wash and dice your beet. You can keep skin on or peel it, your call. Steam it over a pot of boiling water with the lid covering for 15 - 20 minutes or until easily pierced with a knife.
  4. Wash kale and remove ribs. Chop into teeny tiny pieces and set aside.
  5. While the beets steam, place chia seeds, water, apple cider vinegar, coconut oil, extracts and lemon juice in a high powered blender and set aside. You want the chia to sit in the liquid to “plump” and you might as well toss all the other goodies in there. Once beets are ready, add them to the blender and mix on low until well blended and turns into a beautifully beet red/hot pink color.
  6. Next, in a large bowl, sift together almond flour, sorghum flour, coconut sugar, baking soda, baking powder, cacoa powder and sea salt. Work your fingers in a circular motion to press/grind dry ingredients through strainer/sifter. Anything too big to make it through? Just dump it in the mix.
  7. Now, fold together the wet ingredients, kale and dry ingredients.
  8. Pour cake batter into prepared pan and place in the oven and bake for 30 minutes.
  9. While the cake bakes, open up your cans of coconut milk (carefully!). Scrape out the fat on the top of the can and place in the medium glass bowl.
  10. Add vanilla extract and sweetener of choice and whip with a hand blender on high speed till it forms a semi-firm icing with peaks. You can also whisk vigorously by hand for a good arm workout if you choose. Place in the fridge.
  11. Remove cake pan from oven and allow to cool completely. Carefully flip the cake onto a platter (place a flat surface on top of pan and quickly flip upside down - place platter on top of "bottom side" of cake and flip again). I hope that makes sense!
  12. Now, it's time to frost the cake. Spoon icing on top of cake and spread evenly to distribute all over. Sprinkle with cacao powder, cacao nibs, cinnamon or coconut flakes - whatever you want (or leave it plain with icing). Chill in fridge till ready to eat. Store in fridge and cover with wrap so that it doesn't dry out before eating. Believe me, it won't last long. :)
Notes
  1. Important tips from the original recipe: It’s very important to keep the wet and dry ingredients separate until you are ready to bake. Once mixed, a chemical reaction begins between leavening ingredients and acids to “fluff” the batter. Which, if you are familiar with gluten-free and dairy-free baking recipes, you know is paramount in importance. No gluten, no eggs, no yeast to fluff, so, keep the dry stuff and the liquid stuff separate. When your muffin tins are lined, the oven is preheated, you have a spoon ready and a silicone spatula on-hand for folding, then you are ready to mix up wet and dry. “Fold” the batter—don’t beat it up—until mixed. Then carefully, and swiftly, spoon batter into liners and get the tin(s) into the oven (at the same time if you are using two tins). No peeking until the timer goes off. Again, this kind of baking is sensitive so it’s important to keep the temp consistent. It’s worth it!
Adapted from Yum Universe
Adapted from Yum Universe
Kibby's Blended Life http://kibbysblendedlife.com/
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Steamed beets mixed with the other wet ingredients to form a lovely color of red/hot pink. Stunning!

 

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Dry ingredients topped with finely chopped purple kale. I love sneaking kale into tasty recipes.

 

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Dry ingredients and wet ingredients about to become ONE!

 

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Cake fresh out of the oven and cooling on rack. I will invert it onto a platter and spread the creamy, tasty coconut icing on top. Drool!!

 

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Cake now iced with coconut cream icing and topped with raw cacao nibs and dusting of raw cacao powder. OOHH LaLa!

 

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Cake tastes FANTASTIC! It digests easily without any guilty ingredients. SO that means I can have a bigger piece than normal. ;) Moderation, my dear!

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You can see the small flakes of kale here! I love it!

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Give it a try and let me know how you like it. 

Thanks again for all the LOVE wishes!  XOXO

Have a great weekend!

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

WEEKEND TREATS: Banana Powder Date Paste AND Cinnamon Date Paste

WEEKEND TREATS: Banana Powder Date Paste AND Cinnamon Date Paste

Are  you looking for a good date this weekend?  Well, look no further for I’ve got TWO amazing ones for you today!   (I know it’s cheesy, but I had to)  :)

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This simple and DIVINE recipe has the consistency similar to a caramel dip,but none of  the refined sugar and processed ingredients.   It is absolutely perfect for spreading, dipping and snacking on right out of the jar.  Also great for using in raw truffles in place of the sweetener and binder ingredient.  It is great in hot oatmeal or spread on gluten-free pancakes or toast.  I am getting hungry thinking of all the possibilities to use this with.

I received this LOVELY product from Mum’s Original awhile back and couldn’t figure out anything (great in smoothies and avocado pudding) SPECIAL for it until just now. Let me introduce to you – BANANA POWDER.  She is creamy, sweet and healthy.   This ingredient is going to get a lot more action in my kitchen now.  You just wait and see.  :)

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From Mum’s Original website:  Mum’s Original Banana Powder is produced from a delicious red banana variety, sweeter and heartier in flavor, grown to their fullest potential with the only help of natural sunshine. Our careful dehydrating and milling process ensures that our Banana Powder maintains its dense nutritional composition that includes high fiber content to gently cleanse your digestive system. Pop into a daily smoothie for a great source of natural energy, help to decrease blood pressure, and relax your muscles after a work out.

This banana powder is very reminiscent of lucuma powder to me.  It is powdery fine, lends a creamy texture and smoothness to recipes and is deliciously sweet.  You could use a fresh banana in the recipe below, but it wouldn’t last very long in refrigerator due to banana going gooey and oxidizing – the paste will change on you quickly – not as sustainable.  The banana powder allows for a fresh taste, consistency and texture.   I REALLY like it!

Banana Powder Date Paste/ Spread:

  • 30 pitted dates – I used Deglet Noor dates (cheaper).    If you use Medjool dates, you can probably use less – maybe 15 (they are bigger in size).
  • 1 cup water
  • 2 -3 TB. Banana Powder

Cinnamon Date Paste/ Spread:

  • 30 pitted dates – I used Deglet Noor dates (cheaper).    If you use Medjool dates, you can probably use less – maybe 15 (they are bigger in size).
  • 1 cup water
  • 1 TB. cinnamon 

Directions:
1. Chop your dates.  (A couple of slices with the knife – not too small)
2. Add dates & water to food processor or blender (I use a Vitamix) and let soak for an hour (they will soak the water up and expand in size).  Plump you little beauties! :)
3. Blend until smooth.  In a food processor you may have to stop and scrape down sides a few times.
4. Mix in banana powder OR cinnamon (whichever recipe you are doing) and spoon into a jar for storage (or a few in your mouth for tasting).  Right?!  You have to check the goods before serving or storing. :)

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Other Variations:

Raw cacao powder, mesquite powder, carob powder, Acai powder (Oh my!)  – TASTY and Good for you! :)

OK!  I just finished putting a heaping TB. of the banana powder date paste into my morning oatmeal and the same amount of the cinnamon date paste into Scott’s oatmeal and HOLY MOLY!  They are both amazing!  You’ve got to try these recipes!  

I’ve got some GREAT posts lined up for next week.  See you then!  

Have a wonderful weekend!

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Gluten-free Sweet Potato Chocolate Chip Cookies

Gluten-free Sweet Potato Chocolate Chip Cookies

Healthy Sweet Potato Chocolate Chip Cookies – Oh my!!

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My lovely friend, Stephanie, shares my love and passion for healthy, wholesome food and shared this recipe with me to play with.  I was on this one the very next day!  I got the original recipe here.  However, I substituted several ingredients that resulted in a lovely, yummy cookie that will stay in my healthy baking repertoire.  So THANK YOU, Stephanie, my inspiring friend!  I will be making more of these and bring you some when I see you next week. :)

I ADORE sweet potatoes and love to use them many ways – savory, sweet and raw.  Here’s a couple of interesting nutritional facts to know about these gorgeous little tubers.

  1. High nutritional value

    A 7-ounce (1 cup) serving of sweet potatoes contains 65% of the minimum necessary daily amount of Vitamin C. Sweet potatoes are also high in calcium, folate, potassium and beta-carotene. Beta-carotene is an antioxidant which converts to Vitamin A in the body: one serving of sweet potatoes can provide you with as much as 700% of the US RDA for Vitamin A.

  2. Accessing sweet potatoes’ nutritional benefits is easy

    To gain the maximum health benefits from eating sweet potatoes, avoid discarding their skins — much of their healing potential resides in this portion of the tubers. Also, following the common dieters’ fallacy of avoiding all fats reduces your ability to access sweet potatoes’ benefits: beta-carotene absorbs more thoroughly into the body when consumed with a small amount of fat. Recent research seems to indicate that steaming or boiling sweet potatoes rather than roasting them helps preserve their low glycemic index.

  3. Good for your skin

    Their high levels of Vitamin A and beta-carotene means sweet potatoes are a skin superfood. The substances on many pricey skin-care products like retinol and retinoic acid are actually derived from Vitamin A. Plus beta-carotene combats the free radicals which result skin aging. (source)

  4. Easy to grow in your garden

    Starting a vegetable garden is a great way both to reduce your grocery bill now, and to reduce your dependency on grocery stores for the long-term. Sweet potatoes make a good beginner’s garden crop. Although originally native to South America, this type of tuber only requires 100 frost-free days in order to grow, so you do not have to live in the tropics to harvest some of these nutritionally valuable tubers. Sweet potato plants have fewer diseases than other types of potatoes, and they are relatively undemanding plants, requiring little in the way of water or fertilizer.  I’ve grown them before and they are super easy and you can even eat the leaves – great in salads, smoothies and sauteing.

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    Sweet Potato Chocolate Chip Cookies

    Ingredients:

    1 cup sweet potato puree (from about 2 medium sweet potatoes – steamed) or 1 cup organic pumpkin puree (canned) for quick, “on the spot” cookie making
    ¼ cup pure maple syrup – Grade B
    ¼ cup liquid coconut oil
    1 TB. vanilla extract
    1 cup Mum’s Original oat flour *(substitute teff, sorghum or flour of choice) – make sure that if you use an oat flour that it is certified gluten-free – MANY are not. Mum’s Original Oat Flour Contains less than 5ppm gluten, it is tested 3 times before packaging to ensure it remains wheat-free.
    1 TB. Mum’s Original Organic Premium chia seed flour + 3 – 4 TB. of water to create a “gel” – or grind chia seeds into flour – acts as a binder/thickener or substitute one organic egg
    1 tsp.  ground cinnamon powder
    ½ tsp. baking powder
    ¼ tsp. sea salt
    ½ cup mini dark chocolate chips

    Directions:

    Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.

    Mix together sweet potato, maple syrup, coconut oil, chia seed gel and vanilla in a large bowl. In a small bowl, whisk together flour,  cinnamon, baking powder, and salt..  *NOTE: I have made two batches already – one with sorghum flour and one with Mum’s Original Oat Flour – both came out wonderful!!

    Add dry ingredients to wet until fully combined.   Stir in chocolate chips.

    Portion the cookie dough using a tablespoon or your hands (I do!) until finished.  Make small or big cookies.   Gently press each portion with back of a spoon (or hands again!).  These cookies will cook in the size & shape you make them – they will not spread out.

    Bake for 15-20 minutes. Let cool for 10 minutes.  They came out firm and slightly crunchy while soft and chewy in the center.  DROOOL!

Serve with a lovely cup of herbal tea or mug of Pumpkin Spice Coffee Alternative drink.  Go ahead – have several!  They are healthy and nutritious – my kind TREAT! 
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Have a wonderful weekend!  ♥

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook. Lots of fun stuff!

 

May the GREENS be with You! and Be Inspired!
Kibby

Dark Chocolate Zucchini Cake with RAW Chocolate Icing & Raspberries

Dark Chocolate Zucchini Cake with RAW Chocolate Icing & Raspberries

Vegan, Gluten-free Layered Chocolate Zucchini Cake with Icing & Raspberries

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This is a decadent and delicious cake that is pretty darn good for you!  It has zucchini and basil tucked into it and you would NOT know it!  You know me, I love my tasty yet nutritious TREATS.

I was laying in bed the other night and couldn’t sleep.  My mind wanders towards food at times like this.  I allow it, because it is usually some great creative and intuitive juices “flowing in”.  Well, I remembered an old recipe that I used to make from my “baking” days.  It was a chocolate basil torte.  It was sinfully delicious and sinfully full of sugar, butter, chocolate bars – you know, stuff that I would never eat anymore.  I had been harvesting all the basil in my garden earlier that day, so maybe that’s why my mind went there. Anyways, I was thinking about that recipe and thought “How can I re-create something like that, but make it healthy, vegan and gluten-free?”  I fell asleep not long after that thought and when I woke up – I had a recipe “brewing in my head”.  Get thee to some paper, woman and write it down!  I did!   I went to playing around in the kitchen later that day and came up with a recipe that I loved!  So, I wanted to share with you!

Chocolate Basil Cake:

Ingredients:

  • 3 cups zucchini, grated and squeezed (to get out extra water)
  • 1/4 cup warm water + 2 TB. ground flax seed or chia seed (grind 1st, then measure)
  • 3/4 cup BASIL sugar (use 3/4 cup coconut sugar + several huge handfuls of fresh basil (the more the better!) – combine this into a food processor and blend till fully incorporated – you will have GREEN sugar that smells like HEAVEN!  If you don’t have basil, just use coconut sugar/succanat/Muscavado.
  • 1 cup Almond flour (gluten-free) or spelt flour (not gluten-free)
  • 1/4 cup coconut oil
  • 1/2 cup Cacao powder
  • 1.5 tsp. baking soda
  • 2 tsp. vanilla extract
  • 1/4 tsp. sea salt
  • 1/2 cup organic dark chocolate chips

Directions:

Preheat oven to 350 degrees.  In a small bowl, whisk together the flax  or chia with the warm water, set aside.  In another bowl, combine coconut oil, vanilla extract, and BASIL sugar – stir in the flax or chia “egg” followed by the zucchini.  Add the flour, cacao powder, sea salt, baking soda and chocolate chips – stir until just combined.  Pour mixture into a prepared 8X8 pan (or muffin pan, mini loaf pan) and bake for 30 minutes until a knife (or toothpick) comes out clean.  **If using a muffin pan or mini loaf pan, reduce time setting to 20 minutes and watch/ test frequently so they don’t burn.**  This cake will be DARK.    Let cool in pan on a wire rack.  Can cut and eat as is or continue with the rest of the recipe.

Raw chocolate icing/ frosting:

  • 1 medium avocado – pitted and flesh scrapped out
  • 1/3 cup cacao powder
  • pinch of sea salt
  • 1/4 cup raw honey, maple syrup or Stevia (1 – 2 dropperfuls to taste – start with 1, taste, and go from there) – I used stevia (it will be thicker if you use stevia and not syrup or honey)

Combine the avocado, sweetener of choice, sea salt in a food processor and blend till smooth.  Add the cacao powder and blend again till smooth and creamy.  Taste.  Adjust sweetness. 

NOW IT’S TIME TO PUT IT TOGETHER!  COME ON – IT’S EASY!  I’LL SHOW YOU HOW!

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I made my cakes in a mini loaf pan and then cut in half for the layered cake.

Cut your cake into preferred shape/ size slices.  Cut it in half.  Frost the lower portion of cake with a nice layer of frosting, add fresh raspberries (or  blueberries, blackberries, strawberries or cherries).

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Stack second cake layer on top, add more frosting and sprinkle with more raspberries.   Serve immediately or chill in the refrigerator for several hours before eating. 

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The basil is subtle yet delicately nice and flavorful (depending on how much you put in with the sugar mixture).

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This was easy to make with some healthy ingredients hidden inside.  With each individual stacked cake you make, try different berries.  I’ve used them ALL separately before and each one lends it’s own DIVINENESS to the cake.  If you can’t get your hands on fresh berries, use frozen and thaw before hand and you’re good to go!

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Give this one a try and WOW! yourself and others with it!  Have a GRAND weekend!

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook. Lots of fun stuff!

 

May the GREENS be with You! and Be Inspired!
Kibby

Weekend Treats – Crazy Frozen Treats – It’s NUTS & BANANAS!

Weekend Treats – Crazy Frozen Treats – It’s NUTS & BANANAS!

Healthy Frozen Chunky Monkey Treats

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I really don’t know what to call this recipe!  It’s easy, quick, healthy and tastes AMAZING!  Has only 6 ingredients and can be made in a few minutes.  I always keep a bag of frozen banana chunks in the freezer for smoothies, quick ice creams, etc.

Ingredients:

  • Frozen banana chunks (whatever size you desire)
  • 1 cup chopped walnuts
  • 1/2 cup coconut oil
  • 1/2 cup raw cacao powder or carob powder
  • Sweetener of choice (maple syrup, raw honey, yacon syrup, coconut nectar, stevia) – to taste
  • Pinch of himalayan salt

Directions:

To make your chocolate sauce, combine coconut oil, cacao powder, salt and sweetener of choice (I used NuNaturals stevia – 1 dropperful) and whisk together till smooth and incorporated.  Taste the sauce to see if you need to adjust the sweetness to your own pallet.  (*Darn, have to sample the goods!)  :)  Have the sauce in a shallow bowl – it’s easier to dip the bananas.
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Take your frozen banana chunks and dip into chocolate sauce (with fingers) and rotate till all sides are covered.  Now, immediately transfer to the chopped walnuts and rotate the chocolate covered banana till all sides are covered and place on a cookie sheet or pan (depending how many you make).  Work fast.


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This recipe gave me a yield of 18 small pieces (1″ to 3″ sizes). Once, you have made as many as you want to prepare, pop the pan into the freezer and within minutes, they should be ready to dig into.  Store in freezer bags.   I like to keep a small freezer bag of these little treats on the ready so when the “sweet tooth monster” comes a calling, I’ve got a healthy, cold treat to cool his fire.

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See, it’s so easy.  You could also substitute the walnuts for chopped pistachios or almonds.  If you don’t like bananas (what?), you could use frozen mango.  I’ve tried that and it works really well.

If you have any left over chocolate sauce or nuts, keep for topping on ice cream or add to a smoothie.  Can also combine the sauce and nuts and pour into a mini mold (or ice cube tray) for your very own chocolates.  Add the sauce to fresh almond/nut milk and warm up for a raw chocolate drink. So many choices!

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Give it a try and enjoy!!!

Weekend Treats – Crazy Frozen Treats – It’s NUTS & BANANAS!
Recipe Type: dessert, treat
Author: Kibby’s Blended Life
Prep time: 10 mins
Total time: 10 mins
I really don’t know what to call this recipe! It’s easy, quick, healthy and tastes AMAZING! Has only 6 ingredients and can be made in a few minutes. I always keep a bag of frozen banana chunks in the freezer for smoothies, quick ice creams, etc.
Ingredients
  • Frozen banana chunks (whatever size you desire)
  • 1 cup chopped walnuts
  • 1/2 cup coconut oil
  • 1/2 cup raw cacao powder or carob powder
  • Sweetener of choice (maple syrup, raw honey, yacon syrup, coconut nectar, stevia) – to taste
  • Pinch of himalayan salt
Instructions
  1. To make your chocolate sauce, combine coconut oil, cacao powder, salt and sweetener of choice (I used NuNaturals stevia – 1 dropperful) and whisk together till smooth and incorporated.
  2. Taste the sauce to see if you need to adjust the sweetness to your own pallet. (*Darn, have to sample the goods!) :)
  3. Have the sauce in a shallow bowl – it’s easier to dip the bananas.
  4. Take your frozen banana chunks and dip into chocolate sauce (with fingers) and rotate till all sides are covered.
  5. Now, immediately transfer to the chopped walnuts and rotate the chocolate covered banana till all sides are covered and place on a cookie sheet or pan (depending how many you make).
  6. Work fast.
  7. This recipe gave me a yield of 18 small pieces (1″ to 3″ sizes).
  8. Once, you have made as many as you want to prepare, pop the pan into the freezer and within minutes, they should be ready to dig into. Store in freezer bags.
  9. I like to keep a small freezer bag of these little treats on the ready so when the “sweet tooth monster” comes a calling, I’ve got a healthy, cold treat to cool his fire.
  10. See, it’s so easy.
  11. You could also substitute the walnuts for chopped pistachios or almonds.
  12. If you don’t like bananas (what?) you could use frozen mango. I’ve tried that and it works really well.
  13. Give it a try and enjoy!!!
Notes

If you have any left over chocolate sauce or nuts, keep for topping on ice cream or add to a smoothie. Can also combine the sauce and nuts and pour into a mini mold (or ice cube tray) for your very own chocolates. Add the sauce to fresh almond/nut milk and warm up for a raw chocolate drink. So many choices!

 

 Have a wonderful weekend!

 

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook. Lots of fun stuff!

 

May the GREENS be with You!
Kibby

Weekend Treats – Raw Grasshopper Coconut Cream Pie or Pudding

Weekend Treats – Raw Grasshopper Coconut Cream Pie or Pudding

Healthy RAW Grasshopper Coconut Cream Pie

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No!  There aren’t any grasshoppers in this recipe!  This treat is packed with beauty foods, nutrition and is down right TASTY!  My favorite combination of food!  I’ve been daydreaming of this combination of mint, chocolate and creaminess over the past few days.  I was thinking of making a smoothie, but divine intervention came to pass.  When I came across the recipe here, I jumped to the chance to whip it up.  I adapted it a bit (I do that!), but that’s the beauty and versatility of recipes -  make it to your own liking.  I had one young thai coconut in the fridge that had to be used (so many ways to do that here!) and decided that it would be perfect for this recipe. 

Ingredients:

  • Meat from 1 young thai coconut
  • 1 1/2 cups chopped zucchini
  • pinch of sea salt
  • vanilla extract – to taste
  • Sweetener of choice – to taste (I used Vanilla Stevia (NuNaturals) – 1 dropperful)
  • 2 TB. coconut oil
  • 1/2 tsp. spirulina (for greener color) (optional)
  • several drops of pure mint extract – to taste (I like mine minty so I added more)
  • Cacao nibs or chopped 70% or higher dark chocolate ( I used nibs)

Directions:

Place all ingredients (EXCEPT chocolate/nibs) into a high speed blender (I use a Vitamix) and blend till smooth and creamy.  Pour into a small pie dish or individual mini pans (like I did – I ended up with 3 of these pans) and stir in the cacao nibs or chocolate chips at this point.  You could make this a pudding and place in refrigerator for a few hours or place in freezer for a pie.   If you freeze it more than a few hours, thaw before eating.  Either way, SCRUMPTIOUS!!  

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Mixture prepared as a pudding!

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Frozen pie! Thawed about 10 minutes and ready to eat!

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I LOVE the creaminess and the MINTY zing that blends with the chocolatey crunch.  Plus I got some veggies tucked into the mix.  To me, this a TRUE “Happy Meal”.  It’s even good enough to eat for breakfast.  I might just do that! :)

Weekend Treats – Raw Grasshopper Coconut Cream Pie or Pudding
Recipe Type: Dessert
Author: Kibby’s Blended Life
Prep time: 10 mins
Total time: 10 mins
Serves: 2 – 4
This treat is packed with beauty foods, nutrition and is down right TASTY! My favorite combination of food! I’ve been daydreaming of this combination of mint, chocolate and creaminess over the past few days. I LOVE the creaminess and the MINTY zing that blends with the chocolatey crunch. Plus I got some veggies tucked into the mix. To me, this a TRUE “Happy Meal”. It’s even good enough to eat for breakfast. I might just do that! :)
Ingredients
  • Meat from 1 young thai coconut
  • 1 1/2 cups chopped zucchini
  • pinch of sea salt
  • vanilla extract – to taste
  • Sweetener of choice – to taste (I used Vanilla Stevia (NuNaturals) – 1 dropperful)
  • 2 TB. coconut oil
  • 1/2 tsp. spirulina (for greener color) (optional)
  • several drops of pure mint extract – to taste (I like mine minty so I added more)
  • Cacao nibs or chopped 70% or higher dark chocolate ( I used nibs)
Instructions
  1. Place all ingredients (EXCEPT chocolate/nibs) into a high speed blender (I use a Vitamix) and blend till smooth and creamy.
  2. Pour into a small pie dish or individual mini pans (like I did – I ended up with 3 of these pans) and stir in the cacao nibs or chocolate chips at this point.
  3. You could make this a pudding and place in refrigerator for a few hours or place in freezer for a pie. If you freeze it more than a few hours, thaw before eating.
  4. Either way, SCRUMPTIOUS!!

 

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook. Lots of fun stuff!

 

May the GREENS be with You! and Be Inspired!
Kibby

Healthy Avocado Honey Ice Cream – Dairy free

Healthy Avocado Honey Ice Cream – Dairy free

Avocado Honey Ice Cream – Healthy Style!

 

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Yes!   Another avocado recipe!  I still have TONS left over from the case I got last week for $4. I am chipping away at them as fast as I can.  Guacamole, toppings for blended soups, open faced sandwiches, veggies wraps, avocado fudge, and now ICE CREAM!  I saw the original recipe for this ice cream here, but wanted to make it more healthy with LOTS less sugar.

This is such an easy dairy-free ice cream to make that is so decadent tasting!  You’ve got your healthy fats from the avocado and coconuts with sweetness coming from raw honey and stevia.  The pinch of sea salt brings out all the flavors and the hint of vanilla goes melodically with the honey.  It is a “clean” recipe that digests beautifully.  You don’t feel heavy after eating it. 

I wanted to take a moment and highly recommend y’all purchasing a bottle of the NuNaturals Vanilla stevia for your kitchen and recipe repertoire.  I can not emphasize enough how wonderful this one product has been for me!  This is a great product if you are looking to go sugar-free.  All stevia products are NOT created equal.  NuNaturals is the ONLY one that I have tried that is high quality and has NO bitter after taste.  Just smooth, creamy and delicious!   I got turned onto it when I undertook a 2 month candida-cleanse back in the Spring (which I plan on doing a post about).  This product was a life saver for it allowed me to still enjoy sweetness in my recipes and foods where needed.   Read more about stevia and its benefits here.  I use it in everything from sweet to savory.   You’ll see that I mostly use stevia in a lot of my recipes.   I just prefer to eat a low sugar diet and this lovely product allows me to do so with all the health benefits and still keep the sweetness in my life.  One bottle goes a LONG WAYS.  iHerb.com has the BEST price around!  (**Use coupon code KUG 541 for $5 off your first order**)

Avocado Honey Ice Cream

Makes approximately 4 1/2 cups

Ingredients:

2 ripe avocados, peeled and pitted
1 young thai coconut (water and meat) OR 1 can organic full fat coconut milk
1/2 cup raw honey
1 dropperful of NuNaturals Vanilla stevia

pinch of sea salt

Directions:

1. Combine all the ingredients in a blender ( I use a Vitamix) or food processor and blend until smooth.

2. Pour the mixture into an ice cream maker and use according to maker instructions or pour into a storage container and freeze until firm, about 4 hours.  I used an ice cream maker that I purchased on QVC 5 years ago for $15 and it works beautifully.  Store in freezer.  Pull ice cream out about 15 minutes prior to eating to let it thaw a bit before digging in (you’ll have to, it’s rock hard). :)

3. This mixture could be put into a container and stored in refrigerator and eaten as a pudding. 

4. If you don’t have stevia, you could substitute 1 tsp. vanilla extract and some maple syrup to taste.

5. Top with your favorite toppings:    Coconut flakes would be amazing, maybe some fresh berries, cinnamon powder,  chocolate shavings (which I did!), granola, dried fruit, whatever floats your boat.  Use this base to add cacao powder and make a chocolate avocado ice cream,  fresh or frozen berries to make fruit ice cream (strawberry, blueberry, etc.). 

So many possibilities!  This ice cream is going to be a staple in this household.  I just bought some young thai coconuts yesterday so I’ll be making a raw version of it (instead of the organic canned coconut milk) and adding raw cacao powder.  :)  Oh, yeah!!

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This mixture comes out so creamy and sweet! Would make a perfect pudding!

 

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My ice cream maker freezing up the beautiful mixture!

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Fresh out of the ice cream maker and topped with dark chocolate shavings and tiny square of chocolate in the middle. Just like soft serve!

 

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Ice cream dished up the next day topped with raw cacao nibs. YUM!!

Healthy Avocado Honey Ice Cream
Recipe Type: Dessert
Author: Kibby’s Blended Life
Prep time: 5 mins
Total time: 5 mins
Serves: 4
This is such an easy dairy-free ice cream to make that is so decadent tasting! You’ve got your healthy fats from the avocado and coconuts with sweetness coming from raw honey and stevia. The pinch of sea salt brings out all the flavors and the hint of vanilla goes melodically with the honey. It is a “clean” recipe that digests beautifully. You don’t feel heavy after eating it.
Ingredients
  • 2 ripe avocados, peeled and pitted
  • 1 young thai coconut (water and meat) OR 1 can organic full fat coconut milk
  • 1/2 cup raw honey
  • 1 dropperful of NuNaturals Vanilla stevia
  • pinch of sea salt
Instructions
  1. Combine all the ingredients in a blender ( I use a Vitamix) or food processor and blend until smooth.
  2. Pour the mixture into an ice cream maker and use according to maker instructions or pour into a storage container and freeze until firm, about 4 hours. I used an ice cream maker that I purchased on QVC 5 years ago for $15 and it works beautifully.
  3. This mixture could be put into a container and stored in refrigerator and eaten as a pudding.
  4. If you don’t have stevia, you could substitute 1 tsp. vanilla extract and some maple syrup to taste.
  5. Top with your favorite toppings: Coconut flakes would be amazing, maybe some fresh berries, cinnamon powder, chocolate shavings (which I did!), granola, dried fruit, whatever floats your boat. Use this base to add cacao powder and make a chocolate avocado ice cream, fresh or frozen berries to make fruit ice cream (strawberry, blueberry, etc.). So many possibilities! It is going to be a staple in this household. I just bought some young thai coconuts yesterday so I’ll be making a raw version of it (instead of the organic canned coconut milk) and adding raw cacao powder. :)
 
 
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May the GREENS be with You! and Be Inspired!
Kibby

Healthy Chocolate Avocado Fudge

Healthy Chocolate Avocado Fudge

Healthy Chocolate Avocado Fudge recipe

 

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I was at the grocery store on Tuesday and was able to purchase a case of avocados for $4!  I’ve got a friend that works in the produce department and they had several cases that weren’t “perfect” to put out for retail sale and they were going to throw away.  I said “Oh, Hell NO!  I’ll buy one!”  and I was FORTUNATE enough to partake of the deal.  In my head, I was doing a major “happy dance”.  For I LOVE avocados!  To see their demise, was just wrong!  They are still good and ready for eating, making guacamole, open-faced sandwiches, etc.   Being that I now have 48 avocados in the house, I had to get creative.

This recipe combines two of my favorite foods: avocados and dark chocolate.  I’ve been wanting to make this lovely chocolate avocado fudge for some time now.  I first saw the recipe here, but decided to make some changes and my variation of the recipe ensues.  It is simple to make and easy to polish off.  :)  Choose a high quality dark chocolate because that flavor will stand out in the taste.  I usually choose a 70% or higher dark chocolate for eating, so I just used one of those bars for the recipe. 

This recipe has some true beauty foods in it:  avocado, coconut and dark chocolate.  Yes, a healthy moderation of dark chocolate is good for you.  Dark chocolate is less processed than lower percentage chocolates and the cocoa solids contain healthy compounds called flavonols. These have antioxidant and anti-inflammatory properties.  

Did you know that the oils in an avocado are predominantly monounsaturated – the kind that lowers bad cholesterol (LDL) but maintains good cholesterol (HDL).  Avocados provide important nutrients, including folate, vitamin C and E, and potassium, as well as fiber (about 12 grams in each). Their phyto-chemicals include beta-sitosterol, glutathione (an antioxidant that may protect against certain cancers), and lutein (a carotenoid that may help protect against macular degeneration and cataracts).

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a “functional food” because it provides many health benefits beyond its nutritional content.  Learn more about this amazing food here.

Chocolate Avocado Fudge

*1 -  3 oz. bar of bittersweet or dark chocolate – 70% or higher, chopped
*1 ripe Large avocado, de-seeded and pureed
*1/3 cup of organic full fat coconut milk (canned)
*1/2 teaspoon vanilla extract

*Stevia to taste
*1/4 teaspoon salt

*Raw pistachio nuts (chopped) or your choice of nuts – optional

This recipe gave me about 25 small squares of fudge (around 1″ – 1 1/2″ sized)

                                                        
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1. I used an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, with the excess hanging over the sides. Set aside.

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2. Heat all of the ingredients in a medium glass bowl set over a pan of barely simmering water (making sure the bowl doesn’t touch the water), stirring until the chocolate has completely melted and the mixture is smooth.  Add the nuts if using.  Stir to incorporate.

3. Scrape the mixture with a spatula into the prepared pan and smooth the top. Refrigerate until firm, at least 2 hours.  The longer it chills, the firmer it gets.  Mine sat overnight and came out best.  This is still a soft fudge!

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4. Use the parchment paper to lift it out of the pan and on to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container. 

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May the GREENS be with You! 
Kibby

Raw SUPERFOOD Double Chocolate Fudge Brownie – THE BEST EVER!

Raw SUPERFOOD Double Chocolate Fudge Brownie – THE BEST EVER!

Superfood Double Chocolate Fudge Brownie

 

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When I first saw the recipe here, I thought “Yeah, another raw chocolate brownie.  I’ve made dozens of those.”  However, the DOUBLE CHOCOLATE FUDGE part enticed me to the DARK (chocolate) side and I had to try it.  I had all the ingredients and went to work “playing” (it isn’t working when creating delicious food in the kitchen to me).   I used a few different ingredients than what the original recipe called for. I used maple syrup instead of agave.  I used  NuNaturals stevia instead of the dates.  I could have used ground almonds, but I had some dehydrated hazelnut pulp (flour) from making hazelnut milk a few weeks ago and knew it would blend nicely with the chocolate flavor.   From my old baking days, hazelnuts and chocolate are complimentary partners!  So, in went the hazelnut flour. 

When I had the dough mixed, I tasted to make sure the flavors were right.  Holy FREAKING moly!  THIS WAS THE BEST RAW BROWNIE I had EVER had!  REALLY!  This is just my own personal opinion.  I have made a bunch of different recipes of raw brownies and tasted other peoples versions and this one SHINES with chocolatey and nutty delight!  I was so excited!  I said to Scott “You’ve GOT to try this!”  He is always so willing and obliging to try anything I create.   He took a bite and his eyes opened wide and he mumbled “HHUUUUMMM!!! This is FANTASTIC!”  I know!!!

If you don’t have all the ingredients, go ahead and make it anyways.  I don’t think it will take away from the overall tastiness.  I’ve never put tahini in a brownie recipe before and I loved the nuttiness from it.  All the ingredients just played beautifully together in this mix.  So, are you ready for this recipe?  * Sorry about some of the pictures – I took them at night and not the best lighting.*

Ingredients:

  • 1 cup desiccated or macaroon coconut flakes
  • 1 cup of almonds, ground ( I used hazelnut flour “dehydrated pulp”-ground)
  • ½ cup Tahini or raw almond butter
  • ¼ cup Lucuma powder
  • ¼ Maca Powder
  • ½ cup raw cacao powder
  • 6 drops of NuNaturals stevia or 1 cup chopped dates
  • ½ cup Grade B Maple Syrup
  • 3 scoops vanilla Sunwarrior protein powder
  • 1-2 HEAPING TB. raw honey
  • ¼ cup boiling water
  • ¼ cup raw cacao nibs
  • Tiny pinch of salt
    1. Combine all the ingredients in a food processor, except for the cacao nibs.
    2. Process until well combined into a dough – slightly sticky.  You want to be able to put some in your hand, squeeze and have it hold form.  At this point, I dumped the dough into a bowl and added the cacao nibs and mixed in by hand.  I like playing with my food when I can.  I can give it love this way when I am fondling it.  Just saying! :)

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  1. After nibs are good and mixed in, either roll into balls, form in a brownie tray, into a mini muffin pan or large heart shaped form.  Whichever shakes your fancy!

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I hope you get a chance to play around with this recipe and let me know what variations you come up with.  I can see several:  cinnamon, carob, mesquite, sweet dried cherries, etc.  Have fun with it and more fun EATING it! 

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May the GREENS be with you!
Kibby