Category Archives: Desserts

Grain-Free Double Chocolate Chip Cookie

I went a step beyond gluten-free for this recipe. And if you don’t have almond butter on hand, you can substitute for peanut butter or cashew butter. The flavor will change a little bit you’ll still have a decadent little cookie!

Double Chocolate Chip Cookies

1 cup almond butter

3/4 cup coconut sugar

½ cup raw cacao

½ cup semi sweet chocolate chips

1 egg

1 teaspoon baking soda

pinch of sea salt

Preheat oven to 350 degrees.   Blend ingredients until well incorporated. Line baking sheet with parchment paper. Scoop or roll dough into 1 inch scoops, place 2-3 inches apart. Bake at 350 degrees for 10 Minutes. Place on mesh rack to cool, about 5 minutes. Store in airtight container.

Peanut Butter & Jam Grain-Free Thumb Print Cookies

I upgraded this classic recipe and even went a step beyond gluten-free, there is no absolutely no grains. And who doesn’t love peanut butter and jam?

These are a pretty addition to any Holiday dessert spread made with ingredients everyone has in their pantry.

 

1 cup Peanut Butter

3/4 cup coconut sugar

1 egg

1 teaspoon baking soda

pinch of sea salt

½ cup of your favorite jam

Directions

Preheat oven to 350 degrees.

 

Blend ingredients until well incorporated. Line baking sheet with parchment paper. Scoop dough into 1 inch scoops, place 2-3 inches apart. Make a little divot in each cookie with your thumb. Gently scoop a little jam in each cookie.

Bake at 350 degrees for 10 Minutes.

Place on mesh rack to cool, about 5 minutes.

Peppermint Chocolate Avocado Mousse

 


And did you know Avocados and Dark Chocolate are two of the most perfect foods? Avocados are packed with the good kind of fat that helps lower cholesterol. Dark chocolate is packed with antioxidants. Plus peppermint has been known to smooth the tummy and aid in digestion. Combine all three and you have a decadent powerhouse of a dessert.

Ingredients
1 ripe Avocados, peeled, cored and cut into chunks

1 cup semi sweet chocolate

1/2  cup almond milk
1/4 cup coconut oil

1/3 cup agave nectar

1/8 teaspoon peppermint extract

Pinch of salt

Directions
1. Melt dark chocolate in a double broiler. Bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Stir chocolate occasionally as it softens. When you have just a few small un-melted chunks, remove bowl from heat (residual heat will melt the rest).

2. Place the remaining ingredients in a food processor and pulse on high for 15-20 seconds. Add the melted dark chocolate and pulse for another 10-15 seconds. Spoon into 4 serving cups and chill for an hour before serving.

Vanilla Bean Cauliflower Creme Brûlée

Crème Brûlée is one of my favorite desserts.

The crunchy sugar topping, the beyond decadent cream.

It is my go to after a fancy meal at most restaurants.
It is a special occasion treat, an Anniversary dessert..
Well, I wanted to create my “Naked” Version, so it didn’t have to be a once in a while kinda thing.

It could be a whenever you want kinda thing.

And you’ll never guess the start ingredient…. Cauliflower.
That’s right, I created Cauliflower Crème Brûlée and it is perfection.
I hope you enjoy these as much as I do.

Vanilla Bean Crème Brulee

CremeBrulee

Ingredients
2 cups steamed cauliflower
1 cup coconut milk
¼ cup maple syrup
3 Tablespoons unflavored gelatin
1 Tablespoon vanilla bean paste
½ Teaspoon salt

½ cup coconut sugar for topping

Directions
Steam cauliflower for about 15 minutes until soft.

Drain and put in a high speed bender or food processor.

Add coconut milk, maple syrup, vanilla bean paste and salt.

Blend until smooth and creamy.

Pour mixture into a small pot and heat on medium heat, stirring frequently until hot.  Add the unflavored gelatin and stir until smooth.

Pour mixture into ramekins and refrigerate for 4 hours. When is ready, put a little bit of coconut sugar on top and melt with a torch making a crust. Or you can place the ramekins in the oven on highest rack and turn on the broiler to high. Broil for five to 10 minutes, watching very carefully and rotating them frequently so that they broil evenly. Serve immediately.

 

Grain Free Tahini Gingersnap Cookies

Grain Free Tahini Gingersnaps

The perfect recipe for the Holidays, that replaces the “naughty” ingredients for healthy substitutes. A completely grain free sweet treat.

I bet you’ve never heard of a tahini base for cookies, but these are pure perfection.  Would you believe this cookie is actually an immune system booster?

Tahini is high in protein and loaded with vitamins and minerals. It’s a great way to obtain B vitamins like thiamine, along with minerals, including magnesium, copper, phosphorus, manganese, iron and zinc.

And don’t get me started about ginger. Ginger is a powerful little root that aids in digestion and inflammation.

Plus we then sweeten with Black Strap Molasses, which is high in trace minerals (iron, potassium, calcium and magnesium) making it more nutritious than most other sweeteners. It’s strong flavor adds a richness to these cookies.

1 small (10.5 oz) jar of Tahini

½ cup coconut sugar

½ cup black strap molasses

2 teaspoons ground ginger

½ teaspoon ground nutmeg

½ teaspoon ground cloves

1 teaspoon cinnamon

1 egg

1 teaspoon baking soda

pinch of sea salt

Preheat oven to 350 degrees.

Blend ingredients until well incorporated. Line baking sheet with parchment paper. Scoop or roll dough into 1 inch scoops, place 2-3 inches apart.

Bake at 350 degrees for 10 Minutes.

Place on mesh rack to cool, about 5 minutes.

Store in airtight container.

 

3 Tips to Avoid Overeating this Holiday Season

It’s Holiday Season. That means cookies, pies, holiday parties and decadence.

And to be honest, it’s my favorite time of year. I love making cozy foods, snuggling up and staying inside.

It’s a time of year we tend to be more sedentary. That’s why when January rolls around, we have packed on the pound.
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Well, not this season! Not if you follow these 3 tips….

Tip #1: Drink water

Sometimes when we think we are hungry, we are simply dehydrated. It’s true, the tummy rumbling and the hunger pangs can simply be crying out for water. So, instead of reaching for a big plate of food, drink a big glass of water first and see if that doesn’t curb the appetite.
It’s actually been shown in studies that those who drink water before eating, eat less and lose weight. Other studies have proven that drinking water on an empty stomach increases metabolism.
Drinkinhg water is a two time winner for curbing over indulgence.

Tip #2: Take your time

Okay, so you have a plate of food- it smells great, it looks delicious, it’s tasting better than you thought. Be Mindful- take your time to eat.
Do this by taking smaller bites, eating slower, chewing thoroughly, and savouring every mouthful. Notice and appreciate the smell, taste and texture. Breathe.
It actually takes 20 minutes for your brain to receive the message that it is full- so if you take more than 20 minutes to eat a small portion, you will find that a little goes a long way.

Remember, take your time, pay attention to your food and enjoy every bite. If you are feeling like getting extra credit in performing these tips- try this:
Eat at a table (not in front of a screen), off of a small plate, and put your fork down between bites.
Woot woot- you are in for an ENJOYABLE meal.

Tip #3: Eat your Greens first
Always, always, always- eat the light healthy and nutrient rich foods first.
You may be yearning for that rich, creamy main dish, and you can certainly indulge, just don’t eat it first.
Fill up on rich fiberous water filled veggies full of vitamins, minerals, antioxidants, and health-promoting phytochemicals.
And these secret weapons are great to have on your side when you’re about to indulge in a large meal.

Summary:
Have your glass of water, eat mindfully, and start with your salad to help avoid overeating at meals. This will help you avoid that bloated “why am I like this?” feeling and keep you on track for your health goals. Trust me, I know how one long weekend party and push you farther from feeling like yourself.

in Health and Love,

Diana

P.s. and if you really want to curb those cravings, you can take a cocktail of my Probiotics and Digestive Bitters.

Processed foods and low-fiber diets allow the pathogenic bacteria to overwhelm the good guys and diminish colon function. It’s important to add these probiotics even if you drop the standard American diet.

In conjunction with my Digestive Bitters which encourage complete digestion. Stress and poor diet lead to a reduction in bile production. Our bodies should be producing a liter of bile daily, but the sad truth is that the majority of us barely create the required amount.

Gingery Apple Crisp

Fall is in full swing and it is Apple Season. I wanted to share this specific recipe with you because it is so easy to make and takes full advantage of crispy and tart Granny Smith Apples.

Did you know Granny Smith apples have more fiber than red apples? Keeping you fuller longer with only 80 calories, per apple.

Take full advantage of the season with this Raw and nutrient dense dessert recipe.

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4-5 Granny Smith Apples, cored and diced
2 Tablespoons Agave Nectar or Maple Syrup
1 Tablespoon raw cane sugar
1-2 teaspoon grated fresh ginger
a little lemon juice to prevent browning
pinch of salt

Place diced apples in a medium sized mixing bowl and add agave, sugar, ginger, lemon and salt. Toss to coat and pour into a soufflé dish or serving dish of choice. Top with Crispy Pecan topping. This may be made ahead of time or served immediately.

Crisp
2 cups raw pecans
1 cup raw shredded coconut
1/4 cup packed dates
1/2 teaspoon cinnamon
1/8 teaspoon sea salt

Place pecans, coconut, dates, cinnamon, and salt in a processor fitted with s-blade, process until mixture starts to stick together. Remove and crumble by pinching and flaking on top of apples.
6-8 servings
gingeryAppleCrisp

Holiday “Caramel” Apples

caramel-apples

“Caramel” Apples
When leaves turn color and there’s a chill in the air, I start to think of fresh apple cider, pumpkins, and one of my childhood favorites, caramel apples. I created a Naked version that tastes just like the real thing without all the processed sugar and butter.

Ingredients
6 small to medium apples (fuji or granny smith)
1 cup real maple syrup
1 cup lucuma powder*
1/4 teaspoon sea salt
3 tablespoons coconut oil, melted
Popsicle sticks or craft sticks
1 cup raw pecans, chopped (optional)

Directions
In a medium mixing bowl, whisk together maple syrup, lucuma powder, salt, and coconut oil until a thick, creamy sauce forms. This is a raw version of caramel sauce that can be used in many desserts.
Choose an apple and press a craft stick into the center, pressing through the core halfway. Holding the stick, dip the apple into the raw caramel sauce and turn slowly it to coat the apple. Use a spatula to spread sauce evenly around the apple and to remove excess.
If you like, finish by coating with chopped pecans. Place chopped pecans on flat bowl or plate. Hold the stick and roll the caramel-coated apple in the pecans until well covered with nuts.

*Lucuma is a Peruvian fruit. It is considered a superfood because it is an excellent source of carbohydrates, fiber, vitamins, and minerals, including beta-carotene, niacin, and iron. It has a butterscotch or caramel-like flavor.

Raw Dairy Free Pumpkin Cheesecake

One bite of this special dessert and you’ll say, “No way is this dairy free! No way is this free of processed sugar and gluten and wheat! And it’s good for me?” Yes, it is! It’s full of “good” fats that can actually lower your cholesterol and help your body burn fat. Plus you’re getting all the nutrients of raw pumpkin, raw nuts, and carrot juice. It’s a super-delicious super-dessert!

pumpkin-cheesecake

Crust
Ingredients
3 cups raw pecans
3 dates
1/4 teaspoon sea salt
Directions
Process all ingredients until they start to stick together. Pour ingredients into a 10-inch non-stick springform pan. Spread evenly and press down slightly with hand until gently packed.
Pumpkin filling
Ingredients
3 cups raw cashews, soaked for 1–2 hours, drained, and rinsed
2 cups pumpkin, cubed
1½ cups carrot juice
½ cup lemon juice, freshly squeezed
1 cup agave nectar
1 cup coconut oil, melted in hot bath
1 teaspoon cinnamon, ground
1 teaspoon vanilla extract
1½ teaspoon nutmeg
¾ teaspoon sea salt
Directions
Blend all ingredients in high-speed blender until smooth and creamy. Pour mixture into pan on top of crust. Using spatula gently spread toward edges of pan until even. Place in freezer while making next layer or for 1–2 hours.
Coconut topping
Ingredients
1 cup raw cashews, soaked
1½ cups coconut milk (1 young coconut)
¼ cup agave nectar
1 teaspoon vanilla extract
1½ tablespoons lecithin
¼ cup coconut oil, melted
Pinch sea salt
Directions Blend all ingredients in high-speed blender until light and fluffy. Carefully spread on top of cheesecake filling. This should be at the very top of the pan. Place in refrigerator for 4–6 hours until completely set. Use thin knife to scrape around edges of pan before removing cake from pan. Cut into slices and enjoy!

Heart Healthy Chocolate Cake

This recipe is absolutely perfect. Not too sweet, just the right amount of richness from the Dark Chocolate.

I brought a slice to my acupuncturists, and she dubbed this the Heart Health Cake.

Beets lower risk of heart disease. Beets are a good source of folate and betaine. These nutrients act together to help lower blood levels of homocysteine, which can increase your risk of heart disease by causing artery-damaging inflammation.

And Dark Chocolate helps to lower your blood pressure naturally. … The other surprise was they reported no increase in heart rate with chocolate consumption, once again confirming the benefits of dark chocolate for heart health.
Savory Chocolate Cake with Coconut Ganache

BeetChocCake

For the cake:

2 medium beets (1 cup beet puree)

2 1/2 cups coconut milk

1 1/2 cups coconut sugar

1/2 cup melted coconut oil

1 Tablespoon vanilla extract

1 ½ cups oat flour

3/4 cup almond meal

1 cup unsweetened cocoa powder

1 Tablespoon baking powder

½ teaspoon of sea salt

For the frosting:

Chocolate Ganache

Ganache:

1 cup dark chocolate

1/2 cup coconut milk

To puree beets

Boil beets until smooth and then cool. Peel and chop.

Place beet chunks in the bowl of a food processor. Puree, scraping down the sides as necessary. You may have to add a bit of water to encourage the beets to puree. Scoop out 1 cup of puree for this recipe – the rest is leftover.

To make the cake:

Preheat oven to 350. Coat two 8-inch cake pans with coconut cooking spray. Line with parchment paper, set aside.

To the coconut milk mixture, add 1 cup of beet puree, sugar, coconut oil, and vanilla extract. With a hand mixer (or in a stand mixer), beat until foamy, about 30 seconds.

Mix together remaining dry ingredients. Add liquid to dry ingredients and beat until smooth

Divide between the cake pans. Bake at 350 until a toothpick inserted in the center comes out with fudgy crumbs, 30-35 minutes.

Remove and cool completely in the pans on wire racks.

To make the frosting:

Ganache:

Reheat the water to a simmer in the pot on the stove

Place another medium bowl over the water and add chocolate and coconut milk

Stir until completely melted and add coconut milk

To assemble the cake:

Place the first layer on your cake stand or serving plate. If the top is uneven, carefully even it off with a knife. Smooth on about half of the frosting, and top with the second cake layer. Smooth on remaining frosting and add any decorations you like! (If you made 1 9-inch layer, you will have enough frosting to coat the sides, if you want.)

Refrigerate before serving. The cake can be served immediately, but I like it best after being refrigerated overnight. Enjoy!

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