Frozen Banana Bites Planning to try this recipe? Be sure to check out the new Banana Bites FAQs post answering some of the most frequently asked questions for the best results and fun variations! I'm the kind of person who cannot go through even one day without consuming at least two servings of chocolate. OK. Last night, as per usual, I was craving my daily dose . . . with no treats to munch on. (Source) Truth time: It was like 9:30 PM, when I usually start turning in. What you'll need . . . 2 large bananas1/4 to 1/3 cup vegan chocolate chips1/4 to 1/3 cup natural peanut butterUnsweetened coconut flakes Method . . .Set out a large plate or bowl with a piece of parchment or wax paper on it.Cut up the bananas into good-sized chunks. Again: Be sure to check out the new Banana Bites FAQs post answering some of the most frequently asked questions for the best results! Want another way to enjoy frozen bananas, chocolate, and peanut butter? Try the Ultimate Vegan Ice Cream!
Lemon Cashew Raw Cheesecake. Matcha Green Tea Swirl. This zing-y Lemon Cashew Raw Cheesecake with a Matcha Green Tea Swirl and walnut crust is a delightful dessert recipe for spring. Each bite floods your taste buds with an energizing sunburst lemon flavor. Taste: sweet creamy lemon zing! And after the bold and cleansing sweet lemon flavor lifts your taste buds into zing! mode, the silky creamy cashew texture, slight bitterness of matcha and rustic nutty crunch of buttery walnuts are welcome tones and flavors. Sassy meets earthy with a whole lot of zing. This simple recipe can be made in minutes (with some easy prep), let it set in the fridge for at least an hour (overnight is best) and your sunny season raw vegan, no-bake dessert is served… Cashews! This recipe is so easy and delicious! Matcha green tea swirl is optional. This zesty lemon dessert is an ideal palate cleansing treat after a heavy meal. Matcha Swirled Lemon Cashew Cheesecakevegan/raw, makes one 7-9" "cheesecake" Directions: 1. 2. 3. 4. 5. 6.
Marshmallow 101 A few months ago, I promised a marshmallow tutorial –WITH PHOTOS! – to Laura and Karen, to prove that, YES!, they can make marshmallows at home. Are you ready for the challenge? Let’s go! There are many marshmallow recipes out there, but my favorite comes from the December 1998 issue of “Gourmet.” So, let’s get started! Adapted from Gourmet (December 1998)1 cup confectioner’s sugar (a.k.a. powdered sugar)3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin1/2 cup cold water2 cups granulated sugar1/2 cup light corn syrup1/2 cup hot water (You want it to be around 115°F, which takes about 15 seconds in the microwave. )1/4 teaspoon salt2 large egg whites (or meringue powder reconstituted according to the manufacturer’s directions) 2 teaspoons to 1 tablespoon vanilla extract Go ahead and measure everything before we start. 1. 2. 3. 4. Tip: Yes, you MUST have a candy thermometer to do this. . 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. Voila! You glorious example of humanity.
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. I am too… and I already ate half of this warm bread. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight.
Recipe: The Easiest, Healthiest, Most Scrumptious Fudge Ever The temperature has inspired me to post some cold-weather recipes. This fudge recipe fits the bill nicely. 7 reasons I love this fudge 1. It tastes divine 2. This recipe is based on one of Sally Fallon's recipes (she has some brilliant recipe ideas in Nourishing Traditions, by the way). I have adapted it to use coconut oil, cocoa powder, and the low glycemic, oh-so-yummy coconut/palm sugar (though honey works great too!). This truly is one of the easiest recipes to make, and it truly is richly delicious. The Easiest, Healthiest, Most Scrumptious Fudge Ever By the way, you can easily substitute with this recipe. Ingredients 1/2 cup of virgin coconut oil1/2 cup of coconut/palm sugar (the paste-like kind)1/2 cup of cocoa powderA dash of sea salt1/2 teaspoon vanilla Directions In a heat-resistant (Pyrex) glass measuring cup, add the coconut oil.
Raw Pecan Love Pie Recipe Homemade pies can be a lot of fun to make, and you can put your love right into it. “Regular” pies are of course contain lots of white sugar, butter, gluten, dairy products, etc. But now especially that the seasons are shifting, the natural energy of this season is go inwards, and a little treat here and there may feel really nourishing to you. Good desserts go a long way to heal our body, mind, and soul. I really love nutmeg and so I really love this pie. While this pie does have some fat (from the nuts) and sugars, it doesn’t contain the aforementioned beauty-busting ingredients. Now you can make your pie with love and eat it too. Raw Pecan Love Pie Recipe Crust:- 2 cups walnuts- 3 cups of pitted dates- 1 cup coconut flakes, finely groundFilling:- ⅔ cup filtered water- 1 cup raw pecans, soaked about 15 minutes- 1 cup organic Thompson raisins- 1 Tbs. vanilla extract- 1 tsp. nutmeg- ⅓ cup raw coconut nectar or maple syrup- 1 tsp. Pit the dates yourself, extracting each pit and discarding.
“Homemade Fruit Leather” | The Official Site of Chef Georgia Pellegrini | Food, Travel, Lifestyle, Hunting and Redefining Slow Food Fruit roll-ups were a big thing when I was growing up. There were so many iterations at one point that I was in pure fruit candy bliss. Then there were the healthy versions that we’d always find at the health food store. They were called “fruit leather,” because they were thicker and made out of pure fruit I suppose… not the other nasty bits that were probably in the fruit roll-ups. My editor told me that they needed a few more recipes for my book Food Heroes a little while ago for “layout” reasons. And since I had so many strawberries left over from the pie and shortcake I made, I gave this home made fruit leather a whirl. And I’m so glad I did. I may or may not have eaten the entire tray. I may have. I did. You start by dicing up the strawberries into small pieces. Then in a pot they go, with a bit of water. And a squirt of lemon juice. Then you stew them. Next you place some plastic over a sheet tray and brush it with olive oil. Pour the mixture on the plastic covered tray. Like so. And voila!
Cream Cheese Chocolate Chip Cookies « Betchacanteatjustone's Blog This just may be my new favorite Chocolate Chip Cookie. It’s made with butter AND cream cheese. It’s dense, chewy, chocolatey and very delicious. I had half a package of cream cheese that needed to be used up and I really wanted chocolate chip cookies so I figured surely there must be a recipe… a quick google blog search led me to baking blonde and a really delicious recipe that’s definitely being added to my regular cookie repertoire! Cream Cheese Chocolate Chip Cookies recipe from BakingBlonde 4 oz cream cheese, softened (recipe called for 5-6 but I only had 4)3/4 cup unsalted butter, melted and cooled1 cup brown sugar1/2 cup granulated sugar2 tsp vanilla extract1/2 tsp baking soda1/2 tsp salt2 cups plus 3 tbsp all purpose flour1 1/2 cups semi sweet chocolate chips Preheat the oven to 325 degrees and line baking sheets with parchment Cream together the butter, cream cheese and sugars until light and fluffy. Sift together dry ingredients and then add them to the butter mixture. Enjoy!
the best ice cream ever & it’s raw too! | NatureInsider.com I have no idea who invented the raw banana ice cream, but he/she is a genius! I tried to check as many posts as possible about it and decided that the oldest one might be the inventor, or may be not, who knows and does it matter? So, I was able to find a youtube video dating from may 2007, a blog post dating from june 2009, frozen bananas ice cream maker (can you believe that!) and a wikipedia article saying that hundreds of years ago the ancient people used to eat frozen fruits for dessert. As for me, I saw it for the first time a couple of days ago at this bulgarian raw food blog. So, finding the truth is up to you if you care and the marvelous taste of the raw banana ice cream to all of us :) For the past couple of weeks I experimented a lot with frozen fruits, because I wanted to add an ice cream and sorbets to the book I’m writing, so I ended up with combining both of them. And for everybody interested in gardening, here is how a strawberry is formed… First, there is the blossom:
Raw Key Lime Yield: one 9-inch pie This is a great lime-lover’s dessert. It does contain cashews, so enjoy in moderation. CRUST INGREDIENTS* *Organic if possible 1 cup raw walnuts, soaked for 15 minutes and rinsed well ¾ cup raw pecans 4 dates, pitted 2½ Tbs. coconut nectar or maple syrup ¼ tsp. high quality sea salt FILLING INGREDIENTS* *Organic if possible ¾ cup fresh lime juice 2 cups raw cashews ½ cup coconut nectar or maple syrup 1/3 cup coconut oil ¾ tsp. vanilla extract DIRECTIONS: Put all the crust ingredients together in the work bowl of a food processor with the blade in place and process until the ingredients form a ball. Press into a 9-inch Pyrex pie pan. Wash and dry the food processor bowl and blade.
Fruit Rollups I am not one of those people that eat strictly organic, natural, and whole foods. Just check this, this and this. Overall, I am not a very healthy eater. My diet consists of mostly bread, pasta, cheese and sugar. Even though these fruit roll ups cannot be considered healthy I think they can be called healthier. Here is what you'll need. Add the strawberries to the food processor And the sugar Puree Transfer to a sauce pan Bring to a boil and then let simmer for 1 hour Pour the mixture onto a baking sheet lined with a Silpat Spread evenly Bake for about 3 hours and then let dry Cover with parchment paper and then roll Slice as desired and enjoy! Ingredients4½ cups strawberries, halved (about 1½ lbs.) ¾ cup sugar DirectionsCombine strawberries and sugar in a food processor and puree until smooth. Preheat the oven to 200 degrees F and line a large baking sheet with a nonstick liner, such as a Silpat. Notes: I would do 2 things differently next time: 1) I would spread the puree out more evenly.
Pizza Swirl Bread I have good news and bad news. The good news is… I made you bread. It tastes like pizza. It’s swirled with piles of grated provolone and spicy pepperoni and a nice little mixture of Italian seasoning [...that came out of a tube]. The bad news is that it disappeared. Like… all of it. At best I could dig the foil out of the trash for you that enveloped this loaf for a full 13 minutes before complete domination took over. See, bread if my favorite thing to make. I want to dive headfirst into this pepperoni roll on steroids and doggy paddle through every cheesy swirl. Pizza Swirl Bread [adapted from martha stewart.com] makes one loaf 4 tablespoons butter 1/3 cup milk 1/4 cup warm water 2 1/4 teaspoons active dry yeast 1 teaspoon sugar 1 large egg 2 1/4 cups all-purpose flour 1/2 teaspoon salt 2 garlic cloves, minced 6 ounces provolone cheese, freshly grated 4 ounces grated parmesan cheese 20-30 slices pepperoni, or however much you would like 1/3 cup tomato sauce, or more if desired 1. 2. 3. 4. 5. 6. 7.
Watermelon Lime Sorbet Slices A sweet and tangy watermelon lime sorbet is a great way to cool off in the summer. As a bonus, this recipe is frozen back in the watermelon rind and cut off into slices. It’s hot. The type of heat where when you step outside the door and your skin is wet before the door swings shut behind you. When your simple syrup is cool and watermelon chunked, blend them together in a food processor or blender until smooth. Cool the liquid completely in the refrigerator for a few hours. This then goes into the freezer. There’s nothing like a slice of watermelon on a warm summer day, especially when your slice happens to be sorbet. Truly, nothing. A few tips if you want to make slices: Use a small, personal size watermelon.Freeze only long enough for the sorbet to set, or if you freeze longer, give it a good amount of time on the counter to soften up.Dip your knife (I used a large chef’s knife) in warm water in between each cut, and try to cut 2″-3″-thick slices off the watermelon.