• sweets

    Hot Autumn Cereal

    by  • October 22, 2014 • recipes, snacks, sweets • 0 Comments

    Hot Autumn Cereal

    Watch the video recipe below!  YUMMMMM!


    1/4 cup walnuts

    1/4 cup buckwheaties (sprouted & dehydrated buckwheat) or sunflower seeds

    2 Tbs hemp seeds

    2 Tbs chia seeds

    1 Tbs shredded coconut

    1/2-1 tsp cinnamon (maybe add in nutmeg & or ginger)

    1/2-1 cup of hot water

    1 apple blended with 3 pitted dates

    Mix all ingredients except water, apple & dates in a nutibullet or food processor until a flour texture is achieved.  Dump mixture into a bowl, add in hot water & stir.  Blend apple & dates together in the nutribullet or food processor & then mix in with cereal mixture & eat up as is or add nut milk.  Yummmm! Serves 2.

    Mangolicious Nice Cream

    by  • July 1, 2014 • recipes, sweets • 0 Comments

    Summer’s here & nothing helps you beat the heat like some fresh mango nice cream.  It tastes soooo darn good.  I hope you love this as much as we do here in my GGR kitchen!

    Mangolicious Nice Cream – serves 4

    1/3 cup pecans or almonds (or go nut-free)

    1/2 cup water

    1 Tbs coconut nectar (or other liquid sweetener)

    2  cups frozen mango

    1-2 sprigs of mint leaves

    Place nuts, water & sweetener in your high speed blender or food processor & blend until smooth.  Add in frozen mango & blend until smooth & creamy like soft serve ice cream.  (If you are blending in a vitamix you will need to use the tamper & if you are using a food processor you will have to scrape down the sides of the container several times along the way).  Serve immediately  & garnish with fresh mint OR try blending the mint right into the nice cream.  Nice cream stores great in the freezer in a tupperware dish–just thaw out 30 minutes before eating.  This is MANGO-LICIOUS … enjoy!

    HAPPY HALLOWEEN! :-)

    by  • October 31, 2013 • Holidays, snacks, sweets • 0 Comments

    Pumpkin Bites
    makes about 12 pumpkin bites
    bites:
    1 cup cashews
    1/4 cup plus 1 Tbs goji berries, soaked 10-15 minutes in water
    1 Tbs coconut oil
    1 1/2 Tbs raw coconut sugar OR agave, honey or maple syrup
    pinch sea salt
    Place ingredients together in a food processor & blend until a doughy mixture forms.  Shape into balls.
    pumpkin features:
    2 Tbs raisins
    fresh herb stems cut into 1/2 inch pieces
    Flatten raisins with your finger & then cut into quarters to create the eyes.  Cut raisins in half to create the mouths.  Gently press features into pumpkin bites.  Cut herb stems into pieces & stick in the top of your pumpkins.  Place pumpkins in fridge to firm up.  ENJOY!

    Strawberry Lemon Cheezecake

    by  • June 7, 2013 • recipes, snacks, sweets • 0 Comments

    I don’t know about you, but I love a good dessert & let me tell you … this is a good one!  This cheezecake is so full of flavor … berrries, lemon, rosemary … ahhhh.  It’s gonna RAWK your world!

    Strawberry Lemon Cheezecake – serves 12-16

    crust:

    1 cup almonds

    1 cup walnuts

    3 Tbs fresh rosemary

    1 cup dates

    2 Tbs agave or honey

    1⁄4 tsp sea salt

    1/4 cup shredded coconut

    Cheezecake Part:
    3 cups cashews, soaked 1-2 hours

    zest from 1 lemon

    juice from 1 lemon

    3/4-1 cup coconut oil

    1⁄2 cup coconut nectar or agave

    1⁄4 tsp sea salt

    1 vanilla bean scraped

    1/2 cup water or more as needed

    Berry Mix:

    1 cup strawberries

    1 Tbs coconut nectar

    2 Tbs coconut oil

    Crust:  Blend all ingredients except for the shredded coconut together in the food processor until everything clumps together. Sprinkle shredded coconut over the bottom of your spring form pan (9 inch).  Now sprinkle your crust mix on top of the shredded coconut and then press into the bottom of the pan to form your crust.  Set aside.

    Cheezecake part: Blend all ingredients together in a high speed blender until smooth & creamy. Pour mixture into springform pan & set aside.

    Berry Mix & Final Touches:  Blend ingredients together in the high speed blender & then place 10-12 dollops of mixture onto cheesecake.  Drag a knife through the berry dollops to create a pretty pattern.  Garnish with sliced strawberries & a sprig of rosemary.  Place cheezecake in freezer for 1-2 hours to set & then store in fridge. Cut & serve.

    Cinnamon Buns

    by  • March 4, 2013 • recipes, sweets • 0 Comments

    These are definitely a favorite at our house for special mornings … like snow days or sleepovers or brunch with friends.  ENJOY!

    Rolls:

    2 cups almond flour  (or dried almond pulp from making almond milk)

    1 cup raisins

    1 vanilla bean, scraped

    ¼ tsp nutmeg

    2 Tbs cinnamon

    2 Tbs coconut oil

    2 Tbs agave or maple syrup

    1-3 Tbs orange juice

    Place all ingredients except orange juice in food processor & blend.  After 30 seconds, add in orange juice gradually, until mixture balls up & forms a dough.

    paste:

    1/2 cup dates

    ¼ cup water

    1 Tbs cinnamon

    Blend everything until creamy in a food processor.  You may have to scrape the sides down several times.

    Sprinkle a little almond flour on counter & roll dough out to ¼ inch thick rectangle, approximately 8×4 inches.  Spread paste on top of dough & sprinkle with more almond flour. Score into 1 – 1 1/2 inch strips & gently roll them up.  Place in dehydrator for 2-3 hours–this step is optional.

    Glaze:

    ½ cup cashews

    ½ cup water

    2 Tbs honey

    ½ vanilla bean, scraped

    Blend until smooth in high speed blender.  Top cinnamon bun with glaze & eat up or place glaze
    in dehydrator for ½ hour to warm up.

    Banana Bread Recipe & Happy National Banana Bread Day

    by  • February 23, 2013 • recipes, side dish, snacks, sweets • 0 Comments

    Banana Bread – makes 12-14  5″ pieces

    1 cup ground golden flax (or dark)

    1 cup ground sunflower seeds

    2 bananas

    2 tsp cinnamon

    1 tsp vanilla or 1 vanilla bean scraped

    1/3 cup coconut sugar crystals or other sweetener

    2 Tbs coconut nectar or maple syrup

    1 cup water or more as needed

    1/4 tsp sea salt

    2 bananas, sliced

    1/4 cup chia seeds – optional

    1/4 cup chopped walnuts – optional

    Mix flax, sunflower seeds, 2 bananas, cinnamon, sweeteners, water, vanilla, salt together in a food processor & then spoon into a large bowl.  Now mix in sliced banana & chia & walnuts if you are using them.  Spread mixture, 1/2″ thick, onto a teflex sheet  & dehydrate at 135 for 2 hours.  After 2 hours flip bread off of teflex sheet & continue to dehydrate another 4-6 hours at 115.  Now slice your banana bread into pieces & continue to dehydrate another 8 hours or until desired texture is achieved.  Serve with a sweet coconut oil while warm.  YUMMMMM!

    Sweet Coconut Oil Butter

    1/4 cup coconut oil

    1 tsp cinnamon

    1 tsp cacao

    1 Tbs coconut nectar or maple syrup

    Warm mixture & mix together to spread on banana bread.

    Pumpkin Pie

    by  • November 16, 2012 • Holidays, recipes, sweets • 2 Comments

    This pie RAWKS! Your whole family will enjoy it!

    Pumpkin Pie

    Crust:

    1 cup almonds

    1 cup walnuts

    ¾ cup dates

    pinch sea salt

    Set this aside: ¼ cup of shredded coconut or almond flour

    Add ingredients to the food processor & blend until you have a dough ball.  Place shredded coconut or almond flour on pie plate & then pat your crust dough down on top of that & shape into a crust.

    Filling:

    3 cups squash or pumpkin

    ½ cup maple syrup

    ½ cup cashews or macadamia, soaked 1-2 hours

    1/3 cup coconut oil

    2 Tbs cinnamon

    1 Tbs fresh grated ginger

    ¼-½ tsp nutmeg

    1/4-½ tsp cloves

    1/4-3/4 cup of water (start with ¼ & add more if needed)

    pinch of sea salt

    Place all ingredients into a high speed blender & blend until smooth, add water as needed.  If you are using a food processor, shred your squash/pumpkin before blending & chop your macadamia nuts too & then mix everything together until creamy.  Pour filling over pie crust & refrigerate for several hours before serving.  Serve with banana pecan ice cream!

     

    Banana Pecan Ice Cream

    4 frozen bananas

    1 cup pecans

    2 vanilla beans or 2 tsp vanilla

    1/4 tsp sea salt

    2 Tbs sweetener

    1 tsp cinnamon

    pinch nutmeg

    1/2 cup water

    Place all ingredients in a high speed blender or food processor and blend until smooth and cream like soft serve ice cream.  Serve right away or place in a dish in the freezer.

    Halloween Treats

    by  • October 31, 2012 • recipes, sweets • 0 Comments


    Pumpkin Bites
    makes about 12 pumpkin bites
    bites:
    1 cup of cashews
    1/4 cup plus 1 Tbs of goji berries, soaked 10-15 minutes on water
    1 Tbs coconut oil
    1 1/2 Tbs raw coconut sugar OR agave, honey or maple syrup
    pinch of sea salt
    Place ingredients together in a food processor & blend until a doughy mixture forms.  Shape into balls.
    pumpkin features:
    2 Tbs raisins
    fresh herb stems cut into 1/2 inch pieces
    Flatten raisins with your finger & then cut into quarters to create the eyes.  Cut raisins in half to create the mouths.  Gently press features into pumpkin bites.  Cut herb stems into pieces & stick in the top of your pumpkins.  Place pumpkins in fridge to firm up.  ENJOY!


    Ice Cream Sand-Witch Hats
    makes about ice cream 12 sand-witch hats
    ice cream:
    3 bananas, peeled, broken into pieces & frozen
    1 cup of spinach, chopped
    2 Tbs of raw coconut sugar, agave nectar or maple syrup
    1-2 Tbs water
    Place ingredients in a high speed blender or a food processor & blend until a soft serve ice cream consistency is achieved.  If you are using the food processor, you may have to scrape it down a few times & add a little more water.  Place “ice cream” in a bowl & place in freezer for 1-2 hours to harden a little more.

    cookie:
    1 cup of walnuts
    1 cup of pitted medjool dates
    3 Tbs of carob or cacao (cocoa) powder
    Place ingredients in a food processor & blend until a dough forms.  Sprinkle some almond flour down on a cutting board & roll dough out to 1/4 inch thinkness.  Cut into triangles & then shape each triangle into a witch hat by hand.

    assembly:
    Remove “ice cream” from freezer & scoop a little out onto a witch hat cookie.  Form the ice cream to the shape of the hat, about 1/2-1 inch high, with your hands & then top with another witch hat cookie.  Repeat until you have finished all of the witch hats.  Freeze sand-witches for an hour or 2 before eating.  Yummmmmmmm!


    Worms & Dirt Pudding
    worms:
    2 apples or pears, shredded
    1/2 lemon, juiced
    Use the shredding disc from the food processor to quickly shred the fruit & then place it in a bowl.  Squeeze the juice from 1/2 a lemon over the shredded fruit & set aside.

    pudding:
    1 banana
    1 avocado
    1/2 cup of almond milk (or simply add 1/4 cup of almonds & 1/2 cup of water)
    3 Tbs raw coconut sugar OR agave nectar, honey or maple syrup
    3 Tbs carob or cacao (cocoa) powder
    pinch of sea salt
    Place ingredients in a high speed blender or food processor & blend until smooth & creamy.  Mix pudding in with the “worms”  & eat up! Store in fridge.

    Brownie Batter Kale Chips

    by  • March 27, 2012 • recipes, snacks, sweets • 0 Comments

    I went to a friend’s house about a month ago & she opened up a bag of chocolate kale chips for me to try. They were crazy sweet & so yummy … I felt like I was eating a cookie! And then I had a rawsome brunch with my friend Kristel of The Raw Living Collective & we each made a few recipes from Amber Shea Ford’s fantastic new book, “Practically Raw,” (I will review it soon … I want to try a few more recipes first) and one of the recipes was Chocolate Kale Chips. They were to LIVE for! I couldn’t resist coming up with my own twist on this decadent sweet chip. Here you have it, the GGR version:

    Brownie Batter Kale Chips
    1 bunch of kale, de-stemmed & broken into pieces
    1/2 cup of cashews, soaked 1-2 hours
    4-5 pitted medjool dates
    1/4 cup agave or maple syrup
    1/4 cup of chia seeds
    1/4 cup of cacao or carob powder

    1/2 tsp cinnamon
    3/4-1.5 cups of water
    2 pinches of sea salt
    Place the kale in a large mixing bowl & set aside. Place all remaining ingredients in the blender & blend until thick and creamy. Scoop mixture out onto kale & vigorously massage the batter mix into the kale to coat each leaf. Place kale on 2 teflex sheets, spreading out to allow for good drying. Dehydrate kale at 115 for 10-12 hours until crispy! Eat up … and try to share.

    Valentine Chocolates

    by  • February 12, 2012 • recipes, sweets • 0 Comments

    Valentine Chocolates
    1/4 cup of melted coconut oil (melt in the dehydrator)
    1/4 cup of melted cacao butter (melt in the dehydrator)
    1/4 cup of agave or maple syrup
    1/4 cup of raw cacao powder
    pinch of sea salt
    *You can use all coconut oil or all cacao butter if you only have one of them.

    1.  Place your coconut oil & cacao butter in bowls in the dehydrator at 115 for 1/2 hour to melt them.

    2.  Combine all ingredients together in a bowl that pours or a liquid measuring cup.
    3.  Stir together with a wisk until really well combined.
    4.  Pour chocolate mixture into ice cube trays, silicone ice molds, chocolate molds or onto wax paper boats that will contain the chocolate (see photo at right).
    5.  Sprinkle all if your favorite things into the molds:  raisins, cashews, pecans, shredded coconut, chia seeds and a little sea salt.  YUMMMM!
    7.  Place chocolates in freezer to set for 10 minutes.
    8.  Remove them from freezer and pop them out of their molds.  Arrange chocolates on a plate & store them in the fridge until you are ready to eat them.
    OR
    4.  Dip fresh fruit into the chocolate mixture, then dip chocolate covered fruit in shredded coconut & place on a cookie sheet lined with wax paper.
    5.  Place cookie tray with fruit into the freezer to set for 10 minutes.
    6.  Remove cookie sheet from freezer, arrange fruit on a plate & place in fridge until you are ready to eat them.

    SENDING YOU LOVE TODAY & EVERY DAY! xoxo