Valentine’s Day Chocolate Heart Shaped Quinoa Coconut Macaroons 

This is one of my favorite holidays. I am such a hopeless romantic. I love Love.❤❤❤

Valentine’s Day can be decadent and nourishing. We usually see quinoa used for savory dishes, but this is one of my favorites. You guys know how much I love quinoa. Check out all the delicious recipes here on my blog, but try this one first. 😘

< y Chocolate Heart Shaped Quinoa Macaroons is one you will come back to often. Enjoy these on Valentine’s Day or any day of the week. It’s an awesome recipe to share with your kids as well.  b>Ingredients 6 tablespoons egg whites (from about 3 large eggs)

1/4 cup maple syrup

1 1/2  cups unsweetened shredded coconut

1 cup cooked  white quinoa. Follow package instructions.

Pinch of sea salt

Instructions:<<<
bine the egg whites and maple syrup in a heatproof bowl.

Begin by tempering the eggs, which will create a nice crispy cookie exterior. Place the bowl over a pot with boiling water and whisk the eggs and maple syrup  together until creamy and warm. When they’re warm to the touch, they are ready to go.

Remove the bowl off the heat and add in coconut, quinoa and salt, mix well.

Chill in the fridge for at least two hours.

Preheat the oven to 325 degrees F and line a baking sheet with a non-stick baking mat or double parchment paper,( so they will not burn under the bottom)

Spray canola oil inside a heart shaped cookie cutter.  Using an ice cream scoop, place the mixture in the heart shaped cookie cutter and fill to the top.<<<
tly press down the mixture into the cookie cutter, molding it into a heart shape. Remove the cookie cutter and continue until you have used all the mixture.  Separating the cookies about 1 inch apart.

Bake in the center of a warm oven for 15 minutes until the cookies are nice and golden brown.

Let them cool for at least 10 minutes or until completely cooled.

Top with Chocolate Ganache<<<
colate Ganache

4 oz dark or semi milk chocolate baking bar, chopped

1/2 cup milk or organic almond milk or any non dairy milk or heavy cream

Pinch of cayenne pepper

Easy version<<<<
ce chocolate pieces in a large bowl. Heat milk on medium high until it comes to a boil. Remove from heat and immediately pour milk or cream over chocolate and stir until completely mixed and glossy. Add a pinch of cayenne pepper and stir. Drizzle over cooled heart shaped macaroons and Enjoy!!<<<<
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Raw Chocolate Ganache Three Ways, inspired by a journey HOME.

Some encounters bring you back home to what your soul is yearning for. This year has done that for me and my family. I have been around people and places that have made me feel like, I was coming home. One of those encounters inspired me to move my culinary creative juices back to Raw Foods. Raw foodism is the dietary practice of eating only uncooked, unprocessed foods. It only includes, fruits, vegetables, nuts and seeds. Now I AM NOT A RAW FOODIST, VEGAN OR VEGETARIAN, but my diet is about 80% plant based. I believe eating whole foods is better for my body, mind and spirit. So, how did I come back home to raw foods? My best friend. She wanted to take a yoga class one morning and  I did have the time, I had so much work to do. I was behind schedule on several projects, I felt run down and just wanted to work and maybe catch a nap in.  However, inside of me, my spirit was calling from some release, so I went.

The funny thing is, as we were driving to the studio, it hit me where we were going, to my old yoga studio. The place I learned about the healing beauty of yoga and meditation, ironically another one of my best friends introduced me to this studio, 13  years prior. I got some teacher training here from some the best yoga teachers in the United States. I was very ill during that time, fighting kidney disease and trying to take care of a toddler.

The yoga studio was a place of love and great healing for me. As we walked into the yoga studio, there on her mat was the owner and one of my first yoga teachers. My heart felt so much joy. I felt like I was back HOME.  The class was amazing and I felt more energy in my body and spirit, plus so much peace.

My yoga teacher and I caught up and we talked about health issues. She shared with me her journey of healing and it hit me why I was there. Food has been a healing art for me. So of course, my best friend and Creative Marketing Director of my wellness company, mentioned what I had been up to lately with food. My yoga teacher was excited, she had been eating raw to heal, but she runs three businesses and doesn’t have time to prepare the food. She asked me to help her and of course it was my pleasure to say, YES. The yoga studio and her classes brought me so much healing and now I could give back. Life is always trying to bring us home, if we just take the time out to slow down and listen.

Here are three ways you can use my Raw Chocolate Ganache.

Raw Chocolate Ganache: You can use this for many other desserts

Ingredients:

1 cup maple syrup
1 cup cacao powder
1/4 cup coconut oil, pinch of sea salt

Directions:
Using your blender, mix together syrup and coconut oil until well combined. Add in your cacao powder and a pinch of sea salt, and process until smooth – scraping down the sides as needed. Use immediately, or keep in an airtight container in the fridge for up to a couple weeks. If using the ganache after being refrigerated, simply place the container in warm water for a few minutes to let it soften up a bit, or roll out ganache truffles using a melon scoop. 🙂

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Raw Chocolate Ganache Torte with Pistachio Dust and Black Berries

Raw Chocolate Ganache Torte with Pistachio Dust and Black Berries

1/2 cup black cherries, thawed out frozen cherries

 

3/4 cup Raw Chocolate Ganache

1 tbsp maple syrup

crushed pistachios and a black cherry

Using a blender Blend everything together, using a biscuit cutter, place on a sheet pan with parchment paper . Pour the ganache mixture into the biscuit cutter, almost to the top, leave room to add the pistachios. Add the pistachios and top with a black cherry. Put into the freeze and allow to set over night or for at least 2 hours to get it very firm. When ready to serve, allow to set room temperature for about 2-3 minutes, this will make it easier for you to push the torte out of the biscuit cutter. Gently remove, by pushing up from the bottom with a frosting spreader or the back of a spoon.

Serve and enjoy immediately because the base is made of coconut oil, it must be eaten immediately or kept frozen.

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Raw Chocolate Ganache Torte

 

Pears Dipped in Spicy Raw Chocolate Ganache topped with walnuts and cardamom with a side of cardamom coconut cream

Ingredients:

1 pear cut in half and seeds removed

Raw Chocolate Ganache, in it’s liquid form. if using the ganache after being refrigerated, simply place the container in warm water for a few minutes to let it soften up a bit.

crushed walnuts

whole coconut milk

1 tsp cardamom and a little more to dust over the pears

1 tbs maple syrup

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Pears Dipped in Spicy Raw Chocolate Ganache topped with walnuts and cardamom with a side of cardamom coconut cream

Directions:

Super simple. I add a little lemon juice to the pears, so they would not brown. Dipped them  into the ganache. I dipped half of the pears here, added crusted walnuts, sprinkled with cardamom, you can also drizzle maple syrup, honey or agave over them for more sweetness.  Put the pears into the fridge for an hour or overnight so the ganache can harden on the pears properly. The coconut cream is also super simple.

Open up a can of coconut milk and remove the creamy top part and add to a bowl.  Using an electric hand mixer whisk attachment, beat the cream until fluffy and smooth. Add in maple syrup and cardamom.  Put whipped cream in the fridge to harden a bit, about 10 minutes. Remove the pears and whipped cream from the fridge. Add whipped cream to the pears and serve immediatley.

NOTE: This ganache has a coconut oil base so it will melt fast, so keep it in the fridge until ready to serve.img_4922

Pears Dipped in Spicy Raw Chocolate Ganache topped with walnuts and cardamom with a side of cardamom coconut cream

 

Last one, but oh so good.  My grandson helped me make these, notice the heavy handed areas of pistachios. Love it.

Raw Chocolate Ganache Bark with Peppermint and Pistachios 

Ingredients:
3 tbsp cacao
2½ tbsp raw virgin coconut oil
1 1/2 tbsp maple syrup
small pinch sea salt
2 tbsp crushed pistachios
1 crushed soft peppermint stick

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Raw Dark Chocolate Ganache Bark with Peppermint and Pistachios

Instructions
Whisk together melted coconut oil, raw cacao and maple syrup in a small bowl until completely smooth.
Add a pinch of sea salt and combine well.
Add nuts and peppermint

Line a cookie sheet with non stick parchment paper.
Pour the chocolate mixture into the lined cookie sheet and spread out evenly using the back of a spoon, spread it thick so you bark doesn’t melt so quickly when eating it. 🙂 Add the goodies on top.

Place the container in the freezer for 30 minutes until the chocolate is completely hard.
Break up the pieces and serve immediately.
Store in the freezer.
PSA
Since the base of this bark is coconut oil it will melt at room temperature, so please keep it in the freezer, until ready to serve. Eat immediately.

 

RAW Carrot Cake Muffins with a NF/GF Coconut Frosting

Here’s the recipe for the Raw Carrot Cake Muffins. These are Gluten free and Nut free. Yay Me!!

RAW Carrot Cake Muffins with a NF/GF Coconut Frosting
RAW Carrot Cake Muffins with a NF/GF Coconut Frosting

BREAKFAST~ Raw Vegan Carrot Cake Muffins w/ Raw Coconut Frosting.
Recipe:

1 1/2 cup gluten free oats
3/4 cup organic shredded coconut
1 scoop Vega One Vanilla smoothie mix
3 small carrots, peeled and chopped
1/2 cup raisins
1/2 cup chopped pineapples
1 tsp organic maple syrup
1 tsp cinnamon
Pinch of sea salt

RAW Carrot Cake Muffins with a NF/GF Coconut Frosting
RAW Carrot Cake Muffins with a NF/GF Coconut Frosting

Make flour. In a food processor add oats. Blend until you have a flour consistency. Add coconut. Add carrots. Process until incorporated in flour. Then add raisins. Process until raisins are incorporated into mixture but not completely broken down. Add the remaining ingredients and process in your food processor. Put in a large bowl. If the muffins are too wet? Add a some gluten free oats to the dough and mix.
Take a muffin size ball in hand and place in a muffin pan and shape it to look like a muffin. Set these aside.  This recipe makes 3-4 regular size muffins.

RAW Carrot Cake Muffins with a NF/GF Coconut Frosting
RAW Carrot Cake Muffins with a NF/GF Coconut Frosting

NUT FREE Coconut Frosting:
1/2 cup gluten free oats
1/2 cup organic coconut flakes shredded
2 tbsp. organic coconut
1 tbsp. maple syrup
1 tbsp. purified water ( or more if needed).

 Add all ingredients to the food processor, except the water. Add it as needed for your preference of how you would like the consistency of your frosting. I added a tbsp.
Pinch of sea salt.
Add frosting to the top of the muffins. Sprinkle with cinnamon and coconut. Refrigerate for 15-20 minutes for muffins to set. Serve immediately.
Enjoy.
#recipeoftheday#nutfree#glutenfree

The Leaning Tower of Raw Cinnamon Pecan Cookies with a Maple Coconut Whipped cream

I love the play on words for this recipe. Hee Hee. :).

How did this madness come about, well here’s the skinny. First off this post will be really short. It’s 5:11 and I need to get dinner on, so when the hubby walks in the door as usual, he will smell something good. Why? Because I have no idea what I am making. Okay, I used too many words.

This recipe came about when I wanted something sweet, but healthy sweet. I wanted cinnamon rolls, but a Raw version. How would I do that, most recipes call for nuts. Too many nuts can make me go nuts sometimes, we have a love/hate relationship and I also am allergic to dates. So I went back to old faithful, when I am making any raw unbaked good, Mr. Gluten Free Oatmeal and instead of dates I use raisins.  So, the cinnamon rolls turned out great. I actually had some dough leftover and decided to make this concoction. Total Yum!!

Well, let me stop babbling here’s the recipe, it was adapted from Rawified I love her post!! Just amazing. Check out her version, as well. Enjoy.

The Leaning Tower of Raw Cinnamon Pecan cookies with a Raw Coconut Maple Syrup

Raw Cinnamon Pecan Cookies aka, in another life cinnamon rolls

Dough
1 cup gluten free quick oats

1/2 cup flax seed grounds ( meal)

1/4 cup maple syrup
Filling
3/4 cup organic raisins

1/4 cup water

2 tbsp. cinnamon

1 tbsp. coconut oil

1/4 tsp. salt

2 tbsp. raisins

2 tbsp. pecans ( optional)

Coconut Maple Whipped Icing

1 cup refrigerated coconut milk in a can.

1 tbsp.maple syrup

pinch of sea salt, to taste.

Inside Goodness

Directions:
Add oats and flax grounds into a food processor, until you get a flour consistency. I used my Ninja. Add in maple syrup, add distilled water if needed, just a little at at time, you are making a dough this is like playdo, not too sticky and not too dry.  Remove the dough from the food processor, and place between two large sheets of wax paper. Using a rolling pin, flatten into a large square (about 8×8 to 9×9 inches). Peel off top layer of wax paper, and set aside.
The Filling :

Add the raisins, wataer,puree dates, water, cinnamon, coconut oil, and salt into a thick paste. Spread this evenly over your dough, and sprinkle with raisins and chopped pecans. Next you’re going to roll your dough into a tight cylinder, as if you were making sushi and the wax paper were the mat. I used a slightly damp knife to make sure the dough came up off the paper clean. Place your roll in the fridge to set for about half an hour, then remove and cut into eight equal pieces before topping each one with coconut icing. These keep well without the frosting for up to a week.

The Icing:

In a blender add all the ingredients and blend until smooth. I use this cream for soups as you see on my previous post and also for topping smoothie bowls, nice dream and whatever suits for your fancy.

THE COOKIES:

To make theses into The Leaning Tower of Raw Cinnamon Pecan Cookies, just press them down gently in to a cookie form, stack on top of each other and drizzle the whipped icing down the sides. They are so delicious!!

The Leaning Tower of Raw Cinnamon Oatmeal Cookies with a Maple Coconut Cream icing The Leaning Tower of Raw Cinnamon Oatmeal Cookies with a Maple Coconut Cream icing

Vegan Gluten Free Cinnamon, Cardamom and Ginger Glazed Donuts

I made these donuts yesterday for my son, since he was out of school, because of all the Georgia ice we are getting. I was surprised how much he loved them, since they were Vegan.  He ate three donuts in one sitting. My biggest surprise was how much my husband loved these donuts. He even asked, when he got home after work, Are all the donuts gone? Yes!! Victory!! He is my picky eater when he comes down to vegan and gluten free foods, but he loved these. I hope your family will enjoy this recipe as much as my family has.

Vegan Gluten free Cinnamon, Cardamon and Ginger glazed Donuts
Vegan Gluten free Cinnamon, Cardamon and Ginger glazed Donuts
Vegan Gluten Free Cinnamon, Cardamom and Ginger Glazed Donuts
Vegan Gluten Free Cinnamon, Cardamom and Ginger Glazed Donuts

 For the Gluten-Free Donuts

3 /4 cup white rice or brown rice flour

1/2 cup sorghum flour

¼ cup potato starch

¼ cup tapioca starch

1 tablespoon cinnamon

1-1/2 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon xanthan gum

¼ teaspoon sea salt

3/4 cup organic raw cane sugar

½ cup Almond Vanilla Milk

⅓ cup coconut oil + extra for pan

½ cup unsweetened applesauce

1 teaspoon organic vanilla extract

For the glaze:

1 cup confectioners sugar

1 1/2 tablespoon almond milk (add a little more if you want it thinner, add more sugar if you like your glaze thick)

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1/4 teaspoon ginger

1/2 tsp vanilla

*YOU CAN ADD MORE SPICES TO THIS GLAZE, IF YOU LOVE THESE SPICES. I NORMALLY DO. 🙂

INSTRUCTIONS:

To make the doughnuts. Preheat your oven to 350 degrees and grease your doughnut pan. Combine the flours and starches, organic cane sugar, baking powder, baking soda, cinnamon and salt in a bowl, mixing well. In another bowl add applesauce. In a sauté pan add milk and coconut oil, on low heat. You want to just melt the oil. Whisk the oil and milk until the coconut oil is melted. Add the warm mixture to the bowl of applesauce. Add vanilla extract and whisk. Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to over mix. You just want to mix until the flour is incorporated completely.

Spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8  to 1/4 inch from the top. Bake for about 20 minutes ( depending on your stove it may take less time or more) until lightly golden brown around the edges. Use a toothpick to insert in the center of the donuts, the toothpick should come out clean.

Let cool in the pan for 5 minutes. Slide a thin spatula or butter knife around the edges of the doughnuts to help loosen them out. After donuts have cooled, place on a cooling rack and allow to cool fully before topping.

The Glaze

To make the glaze. Mix the ingredients together until smooth. Invert doughnuts into the coating, letting the excess drip off on a cool rack or drizzle over the doughnuts. I also made a Cinnamon Sugar to sprinkle on the donuts after the glaze has been applied. Very optional, but delicious.