Toasted Coconut Raw Macaroons

Coconut MacaroonsI may come back an alter this recipe a bit after I make these again {as I didn’t measure while I was making them}, but these measurements will bring you close to the cookies pictured.

Safe for diabetics, xylitol is a low glycemic sweetener that is great for your teeth. A sugar alcohol, it’s treated differently than simple sugars in the body. Taken in my bacteria in the mouth, it acts as a Trojan horse and kills those that consume it {before they deposit acids on the teeth that cause decay}. A word of warning though, too much xylitol can disrupt your intestinal microflora and it is toxic to dogs, so keep it with your chocolate and raisins and out of their mouths.

  • 1 ½ C almond flour
  • ½ C cashews
  • 3 T coconut butter
  • ½ t sea salt
  • 2 T xylitol {not derived from corn}
  • ½ t vanilla powder {optional}
  • 1 ½ C coconut flakes or chips
  • dash cinnamon
  • 2 T coconut water

Toast 1/2 C of the coconut chips or flakes in a toaster oven and set aside. Blend remaining items except for coconut water in the food processor until well-ground. Add coconut water slowly and adjust until the batter sticks together when pressed between your fingers. Roll cookies into balls and then into the toasted coconut chips or flakes. Can be refrigerated or not. Enjoy with your neighbors after a delicious vegan meal!

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Sprouted Chickpea Hummus

hummusInspired by Mediterranean Snacks Classic Hummus Dip

Upon first blending, some of the tastes can be a little loud, but after a night melding in the fridge, they combine into a symphony of flavors that you won’t be able to stop munching. Soaking and sprouting the beans reduces things like phytic acid, making your chick peas easy to digest and more nutritious.

  • 1 C dried dried garbanzo beans {chick peas}
  • 1/3 C tahini {sesame seed paste}
  • 1/4 C lemon juice {from a lemon}
  • 1 t sea salt
  • 2 cloves garlic
  • 1 T olive oil
  • embellishments like sundried tomatoes, herbs, green onions, olives, etc. to taste
  • olive oil, paprika {smoked if you like} and toasted pine nuts for garnish
  • extra water or oil for texture

Soak your garbanzo beans for 12+ hours starting with hot water. This starts the sprouting process. The next day remove from water and rinse. Leave on counter or in fridge while sprouting. Rinse each day. Over the next 2-3 days you’ll see tails sprout on the beans. How long you sprout is up to you. If you’re using presprouted beans, then just soak overnight.

Blend all ingredients in the food processor or blender. Add oil or water until your perfect consistency is reached. Add your embellishments and top with a drizzle of olive oil, a dusting of paprika {smoked is quite good}, and some toasted pine nuts. Enjoy with veggies, crackers, or baked lentil chips!

 

 

 

Edible Deodorant

Edible DeodorantRecipe courtesy of Kiran!

This is hands-down the best deodorant I’ve experienced. While it might taste terrible to eat, it’s made from ingredients that are safe to so you can feel good about having it on your skin. Baking soda kills odor-causing bacteria and gently exfoliates your skin. The arrowroot draws out toxins and the coconut oil and aloe vera are antioxidant, antibacterial and healing. Choose essential oils that help to energize, calm and nourish your soul.

  • 1 T baking soda
  • 6 T arrowroot
  • 2 T + coconut oil
  • 1 T aloe vera {optional}
  • 20 – 30 drops essential oil {lavender, lemongrass, vanilla, etc.} {optional}

Slice your aloe vera leaf {if using} down the center longwise and gently scrape juice out with a spoon. Make sure to mix powders well before adding oil and aloe. Add enough oil to make a paste. If you find the coconut oil makes your deodorant too solid in cold weather, you can switch 1 t coconut oil for grapeseed or other liquid oil. Add essential oils to your liking.

Apply with your fingers and rub in a circular pattern. This also helps stimulate your lymph nodes {located in your underarms and inner thighs} which boosts your immune system.

If you have a reaction to the baking soda {redness or rash}, you may need to adjust the ratios or pulse the powders in the blender or food processor to make sure the powders are dispersed and you don’t have pockets of pure baking soda.

Creamy Cauliflower Soup

Cauliflower Soup

Inspired by Dr. Lindner

This is an easy soup to throw together on a blustery winter day {or a crisp autumn day for that matter}. It’s so creamy and delicious, you won’t even notice it’s almost all veggies! Babies love it too!

  • 1 head cauliflower
  • 2 leeks {white & light green parts, washed and chopped}
  • 1-2 cloves garlic
  • 2 T oil {I use olive}
  • salt to taste
  • dill {or thyme} to taste
  • 4-6 cups water or veggie broth {depending on the size of your cauliflower}
  • squeeze of lemon

Slice leeks and rinse between leaves; remove dark green parts and reserve for your next batch of veggie broth. Chop garlic and leeks, and sauté in oil in large pot for a few minutes until soft. Cut cauliflower into strips and add to the pot. Salt and warm for a bit, then add water or broth. Bring to a boil and simmer until the cauliflower is soft. Add salt and pepper to taste and squeeze in lemon. Blend with immersion blender or transfer in batches to a blender. Sprinkle with dill or other herbs. Let rest at least 5 minutes. Enjoy with a crisp salad!

Edible Toothpaste

ToothpasteWe’ve been using this toothpaste for some time, and while it’s not certified by the ADA, my teeth and gums feel great! All the ingredients are safe to eat so if your kids swallow some, no worries! Although I don’t recommend eating large amounts as xylitol is known to cause intestinal distress. It’s known to kill mouth bacteria, and may disrupt the intestinal flora balance when taken in high doses.

Blending the xylitol crystals may help with this as more bacteria in the mouth can bind to the surface area and decrease the size of the crystal before it hits the gut.

  • 3 T baking soda – an effective and soft polisher, alkalizer and antibacterial agent
  • 3 T arrow root powder – filler to balance the taste of the baking soda known to draw toxins out of tissues
  • 1 T xylitol {made from hard woods like birch, not corn} {ground into a powder} – a sugar alcohol that destroys sugar-loving bacteria that damage gums and teeth
  • 1 T aloe vera {optional} – to repair and maintain healthy gums
  • 1 T+ coconut oil – antibacterial, antifungal and healing
  • 15-20 drops peppermint essential oil {or oil of your choice}

Slice your aloe vera leaf {if using} down the center longwise and gently scrape juice out with a spoon. Grind xylitol and mix ingredients together in a bowl. Always stir or sift the powders to distribute the baking soda. Add oil and mix until it’s a paste-like consistency. Use as you would conventional toothpaste.

PLEASE NOTE: Xylitol is toxic to dogs so please use caution around them

 

Cherry Bagels

Cherry Bagels
bagels with beet juice coloring
Bagel with spreads
bagel without beet juice coloring and topped with acorn squash coconut puree and vanilla macadamia spread

As much as I like making things from scratch, I recently found a baking mix that we’ve been having a lot of fun with. The brand is Chebe and the mix is mostly tapioca flour and starch making the breads that result gluten-and-grain-free. The dough is kneadable {which is fun for the kids} and the breads are strikingly similar to wheat versions. By buying the boxed mix rather than the frozen products, you can make them vegan or dairy-free.

Makes 4-7 bagels {from Chebe’s Gluten-Free Bagel recipe}

  • 2 good eggs
  • 2 T oil {grapeseed or coconut {melted}}
  • 1 package Chebe all-purpose baking mix {7.5 oz}
  • 1 T lucuma powder
  • 3 T vanilla almond milk {added 1 T at a time}
  • 1 T beet juice {optional: you can replace with 1 T milk}
  • 1 C dried cherries {chopped or minced to your preference}

Preheat oven to 450 degrees. Boil 3 quarts of water in a 5-quart pot. Blend eggs and oil in a mixer or by hand. Add baking mix and blend, adding the almond milk until the dough holds together. Knead dough for a few minutes and then let rest for 10 minutes. Chop cherries and roll into dough.

Separate dough into 4-6 pieces and roll into patties {3/4 inch high}. I use a small lid to punch out a nickel-sized hole in the middle, but you can also just do it with your finger.

Drop into the boiling water for 1.5-2 minutes. After they have floated around for a bit, flip with a slotted spoon or tongs and boil the on the other side for 1.5 to 2 minutes.

Remove and place on a parchment-lined or ungreased baking pan. Bake at 450 for 15-18 minutes. The outside will brown and they will be firm to the touch. Remove from the oven and place on a cooling rack for at least 10 minutes to allow the bubbles in the dough to set {you’ll be happy you waited}. Slice with a serrated knife and enjoy with a vanilla macadamia spread or vegan cream cheese!

Socca

Socca

This recipe is simply an excerpt from David’s Lebovitz’s Socca Recipe because it just can’t be improved. We use it to make quick crepe-like flatbread for wraps and dipping, and it’s naturally grainfree!

In France these are made in wood-fired stoves which is probably truly spectacular, so try it if you have one! {I also sometimes let the batter rest for only 30 minutes and they turn out great.}

“About three 9-10 inch (23cm) pancakes

From The Sweet Life in Paris

  • 1 cup (130g) chickpea flour
  • 1 cup plus 2 tablespoons (280ml) water
  • 3/4 teaspoon sea salt
  • 1/8 teaspoon ground cumin
  • 2 1/2 tablespoons olive oil, divided
  • freshly-ground black pepper, plus additional sea salt and olive oil for serving

1. Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature.

2. To cook, heat the broiler in your oven. Oil a 9- or 10-inch (23cm) pan with the remaining olive oil and heat the pan in the oven.

(I use a cast-iron skillet, but Tricia uses a non-stick tart pan.)

3. Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.

4. Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.

5. Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.

6. Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.”

mad good: Praise, exclamation, delight; as in, "this food is maaaad goood!".