Coconut Bars

Speaking of coconut...wowsers these are fabulous! I used the same ingredients that are in the coconut cream pie larabars and they turned out pretty good. The portions aren't exact so you might need to play around with it to get the bar consistency. Yum yum, go coconuts!

Mandy's Version of Coconut Cream Pie Bars

1 1/2 C Almonds, unsoaked
1/2 C Cashews, unsoaked
1 C shredded coconut
6 pitted dates
3-4 Tbsp coconut oil

Process nuts in food processor then add remaining ingredients until it all sticks together. Pat into an 8x8 pyrex pan and refrigerate to firm up bars. Enjoy!

Coconut Oil

Many of the recipes on this blog call for coconut oil. It has been a running joke that I am half-coconut. I absolutely LOVE it in all forms...shredded, flakes, milk, young coconuts, mature coconuts, coconut oil, coconut water...you name it, if it comes from a coconut I'll eat it :-)
We buy coconut oil in bulk from http://www.wildernessfamilynaturals.com/
They have a great website with lots of good information so check it out!

Garlic Burgers with Pepper Cheese and Guacamole

De-li-cious!!! I am a big fan of Denny's garlic burgers but this made them extra special!















Garlic Burgers

garlic and beef (haha...it really is that easy!) We normally use 3-4 cloves and mix in with 1 pound grass feed beef and then grill to your liking with sea salt and black pepper.

Guacamole

You can get fancy with this, but we were going for a fast and easy supper. I used 1 and half avocados, fresh lime juice and garlic salt to taste.

Black Pepper Cheeze

1 C cashews (soaked mine for a few hours)
Juice of 1 lemon (~2 Tbsp)
2 garlic cloves
1/4 tsp black pepper
1/2 tsp sea salt
1/8 C water

Blend in vita-mix until smooth and creamy.

Place on top of a some mixed greens and veggies and enjoy! I used some guac and cheeze as baby food for Jude and he loved it!

Lemon Pudding Coconut Cupcakes

These take a little bit of time, but are sooooo worth it! What a great alternative to take to a birthday party!

Lemon Pudding

1/3 C cashews
1 1/2 bananas
1/4 C lemon juice (1-2 lemons)
1 Tbsp agave syrup

Cupcakes

2 1/2 C pecans
1/2 C shredded coconut
pinch of sea salt
5 pitted dates
3 Tbsp alcohol free vanilla extract****

Topping

1/2 C shaved coconut

****I missed the "alcohol free" on the vanilla extract and mine apparently had alcohol in it and whew! it was a bit alcohol-ly tasting, so I would either use a whole vanilla bean or decrease the amount if you don't have alcohol free vanilla extract

Pudding-blend cashews, bananas, lemon juice and agave syrup until smooth. Place in fridge.

Cupcakes- combine pecans, coconut and salt in food processor and process into evenly sized small pieces. Scoop mixture into different bowl. Combine dates and vanilla in food processor and process into small pieces. Return pecan mixture to food processor and pulse to mix.

Place 6 cupcake liners in muffin pan. Divide cupcake mixture between each and press into liners leaving a cavity in the middle to hold the pudding. Scoop pudding mixture into cupcakes and top with shaved coconut. Place in fridge for several hours to firm up the cupcakes before serving.

SOURCES-Grass Fed Beef & Free Range Chickens

The beef guy is Richard Potter and his number is 417-435-2250. Website is www.organiccattle.com and his email is rapotter@prodigy.net.

Free Range Chickens come from Justin and Elizabeth Lingle. Their home number is 479-846-2334.

Taco Salad with Nacho Cheese

Threw together a last minute salad for dinner...


I sauteed ground beef* and onion with "taco seasoning" (chili powder, garlic, s&p, cayenne), and
then placed it on some mixed greens with avocado. You could add more veggies if you have time. Topped it off with Nacho "Cheese"

Nacho Cheeze

1 C macadamia nuts (I used cashews b/c I had them on hand)
Juice of 1 lemon, about 2 Tbsp.
1/2 Tbsp. Braggs Liquid Aminos
1/2 Tbsp. tumeric
1 tsp cayenne
1/2 C water

Process nuts, lemon juice, braggs, tumeric and cayenne and slowly add just enough water for desired consistency.

*Grass fed, grass finished beef (see sources on next post)

Cheeze recipe taken from Ani's Raw Food Kitchen

Chocolate Mousse

Chocolate Mousse....wow! yum yum!

1/4 C pitted medjool dates, soaked
1/4 C agave nectar or maple syrup
1/2 tsp vanilla extract
3/4 C mashed avocado (1 1/2 avocado)
1/4 C plus 2 Tbsp cocoa powder
1/4 C water (I had to add a bit more)

Add all ingredients to vita-mix and viola! We added some fresh strawberries and then I decided to get creative and layer the mousse with Vanilla Creme Sauce (see recipe below)




Vanilla Creme Sauce

1 C soaked raw cashews
1/4 C plus 2 Tbsp water
2 Tbsp agave nectar or maple syrup
1 tsp vanilla extract or 1 vanilla bean

Place all ingredients in blender and process on high until smooth. Chill for 30 min before serving.

Quinoa (pronounced keen-wa)

Quinoa is not a grain, but is actually the seed of the Chenopodium or Goosefoot plant. The quinoa seed is high in protein, calcium and iron, and contains an almost perfect balance of all eight essential amino acids. What a wonderful food! I have a couple of recipes that I use, but this one is my favorite, and I like it hot or cold.

1/2 C red onion, chopped
2 tsp fresh garlic, minced
1 Tbsp coconut oil
1-2 carrots, grated
1 C quinoa, rinsed and drained
2 C water
1/4 tsp sea salt

Rinse grain under cold water to remove coating. Melt coconut oil in medium size saucepan. Add onion and cook for 3 minutes, add garlic and cook another 2 minutes. Add rest of ingredients and bring to a boil. Reduce heat, stir and cover. Simmer 15 minutes or until all the water is absorbed.

video coming soon...