Tag Archives: Eating Vegan Foods

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!

Mexican Chocolate Tart

This beautiful and creamy tart melts in your mouth. It has a chocolate crust and a creamy filling made with the unique pili nut, which is a rainforest nut from the Philippines. They have the highest vitamin E and magnesium content of any nut and add a creamy, buttery texture to recipes.

Mexican torte

Chocolate “Graham Cracker” Crust
Ingredients
1¼ cups raw walnuts
1 cup coconut cane sugar
¾ cup raw cacao nibs
1 cup raisins or cranberries
1/8 teaspoon sea salt
Directions
Place all walnuts, sugar, and cacao in a food processor fitted with an s-blade and process until it is finely ground. Add raisins (or cranberries) and process until the crumbs begin to stick together. Do not over-process. Transfer crust mixture into a 9-inch round or rectangular tart pan. Spread evenly and press down with hands to compact and bring the crust up the sides. Set aside.
Creamy Filling
Ingredients
2 cups whole pili nuts; shelled, brown skins left on
½ cup coconut oil
½ cup maple syrup
1½ teaspoons cinnamon
Directions
Place all ingredients into a high-speed blender and blend on high until creamy and smooth. You may need to use a plunger or scraper to get the best consistency. Spread filling evenly over crust and let sit to set. Serve immediately or cover and refrigerate for up to a month.

Vegan Spiced Cupcakes With Orange Cream Frosting

How do you make cupcakes without flour, eggs, and milk? Easy! This is a fun recipe with a delicious sweet orange frosting. Makes 12 cupcakes.
SpicedCupcake
Spice Cake
Ingredients
½ cup raw almonds
½ cup shredded dried coconut
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon sea salt
1 cup raw walnuts
1 cup raw pecans
½ cup medjool dates, pitted & packed
1 teaspoon orange zest (1 orange)
½ cup raisins
Directions
Place almonds, coconut, cinnamon, ginger, cloves, nutmeg, and salt in processor fitted with S-blade and process until finely ground. Add walnuts and pecans. Process until finely ground. Add dates, zest and raisins until mixture begins to stick together. Do not over-process.
Line a cupcake tin with paper baking cups. Fill each cup 3/4 full with mixture. Press down gently to compact each cupcake. Set aside.
Orange Cream Frosting
Ingredients
1½ cups coconut milk
1 cup raw cashews, soak 2 hours, rinse & drain
¼ cup raw agave nectar
1 teaspoon orange zest (1 orange)
1 teaspoon vanilla extract
1 tablespoon lecithin powder, non-GMO
1/3 cup raw virgin coconut oil, melted
Directions
Put coconut milk in blender, add soaked cashews, agave nectar, zest and vanilla and blend until creamy. Add lecithin and oil until incorporated, using a spatula to scrape down sides. Place in airtight container, chill for at least two hours until set.
Assembly:
Use a pastry bag to pipe or spatula to spread frosting over cupcakes. Garnish with orange zest. Can be stored in refrigerator for up to 5 days, or frozen for up to 1 month. Thaw as needed.

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. (Check out “Everything You Need to Know About Coconut Oil” for more information.) Plus you’re getting all the nutrients of raw pumpkin, raw nuts, and carrot juice. It’s a super-delicious super-dessert!

Pumpkin Cheesecake
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!

Kale-Chowder

Cheesy Kale Chowder


Kale ChowderHot creamy chowders warm the body and the soul on the chilly days of autumn and winter.  And what better way to have your chowder than with Kale and dairy free creaminess.  If you have never tried one of my dairy free creamy soups, you are in for a big surprise. This one is at the top of my list for favorites.  

 

Serves 4-6

Ingredients:

1 tablespoon ghee

1 cup leeks, diced (whites only)

2 cups celery root, peeled and diced

1 bunch of Kale, stemmed and sliced thin

4 cloves of garlic, minced

12 baby portabello mushrooms, sliced

1 QT Vegetable Broth

1 ½ teaspoons of sea salt

½ teaspoon black pepper

½ teaspoon thyme leaves

 

“Cheese Sauce”

½ cup raw cashew butter

¼ cup raw tahini

½ cup water

½ cup nutritional yeast

2 tablespoons fresh squeezed lemon juice

½ teaspoon sea salt

 

Directions:

Melt ghee in 5 QT pot on medium-high heat.  Add garlic, leeks, celery root, salt and pepper and sauté to sweat, about 3 minutes.

Add mushrooms and sauté until mushroom soft and slightly browned. Add kale and sauté an additional 2 minutes.

Pour vegetable stock over vegetables, add the thyme and then reduce heat to simmer.

While soup is simmering, prepare the “cheese sauce” by adding all ingredients in high-speed blender, blend for 30 seconds.

Pour the cheese sauce directly into the pipping hot chowder and stir.  Remove from heat and serve immediately.

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Coconut Curried Pumpkin Soup

My girlfriend on the East Coast just called and asked for a recipe for Pumpkin soup.

She always calls me when she wants to make something yummy and healthy.

When we were little girls growing up, she used to come over to my house after school and watch me play in the kitchen.

I was a latch-key kid and was in charge of making dinner for my brother and my mom.

And one of my specialties was soup.

So, I took one of my favorite soups and played with it a bit

here is the recipe I gave her:

Coconut Curried Pumpkin Soup

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Ingredients

3 cups fresh pumpkin, diced

1 yellow onion, diced

2 tablespoons ghee or (coconut oil for a vegan version)

1 1/2 tablespoons curry powder

2 teaspoons sea salt

1 quart organic vegetable broth, either — •

  • Store bought (e.g., Pacific Natural Foods)•
  • Homemade •
  • 1 quart water and organic vegetable bouillon cube

2 cups coconut milk, either — •

  • Homemade (see recipe below) •
  • 14-ounces of organic store-bought coconut milk

¼ cup cilantro, chopped

 

Directions

 

In 4-quart saucepan, sauté onions and pumpkin in ghee until they sweat but do not brown. Add curry powder, sea salt, and broth. Cook on medium-low for about 20 minutes until vegetables are soft. Take pot off heat and add coconut milk. Using hand blender, blend until desired consistency. (Or cool and transfer to blender and blend for 20– 30 seconds.) Stir in cilantro and serve.

Coconut milk

1 1/2–2 cups coconut water 8 ounces coconut meat (or meat of 1 coconut, depending on size)

Place both in high-speed blender and blend on high until ingredients are emulsified.

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Soothing Non-Dairy Turmeric Milk

Not only is this warm drink delicious, it is also soothing for sore throats and stuffy noses. Ginger and turmeric are anti-inflammatory and antiseptic. The black pepper boosts those properties. You can make this with any fresh nut-milk you have on hand or even store bought coconut milk. Make sure you heat it gently to not curdle the milk.

Non-Dairy Turmeric Milk

2 cups homemade almond, coconut milk, or any non-dairy milk of your choice
1 teaspoon turmeric
1/4 teaspoon black pepper
1″ piece of ginger sliced
raw honey to sweeten, if desired

Combine all ingredients and whisk on low heat until milk is warm but not too hot. Serve immediately.

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Soothing Turmeric Almond Milk

The Secret Ingredient in My Crème 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.
I am really proud of these 2 recipes, they just turned out perfect.

This has become a permanent recipe item down at The Retreat.
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.

Caramel Crème Brulee

CremeBrulee

Ingredients
2 cups steamed cauliflower
1 cup coconut milk
¼ cup maple syrup
¼ cup lucuma powder
3 tablespoons unflavored gelatin
1 Tablespoon vanilla extract
½ teaspoon salt

½ cup coconut sugar for topping

Directions
Steam cauliflower for about 15 minutes and then mash, you can use a food processor.

Combine the maple syrup and the lucuma powder in a small bowl and stir until smooth.

In a small pot preheat the coconut milk. Add the unflavored gelatin, salt, vanilla and caramel paste made with the maple syrup and the lucuma.
Mix all these ingredients with the mash cauliflower and put in small containers approximately 3 oz each and put in a fridge at least 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.

Coffee Crème Brulee

CoffeeCremeBrulee

Ingredients
2 cups steamed cauliflower, mashed
3/4 cup coconut milk

½ cup concentrated coffee or espresso
1 tablespoon maple syrup
½ cup coconut sugar
3 tablespoon unflavored gelatin
1 tablespoon vanilla extract
½ teaspoon salt

½ cup coconut sugar for topping

Directions
Steam cauliflower for about 15 minutes and then mash, you can use a food processor.
In a small pot preheat the coconut milk and then add the unflavored gelatin, salt, vanilla, coconut sugar and maple syrup.
Make the concentrated coffee using less water to make a stronger flavor or espresso.
Mix all these ingredients with the mash cauliflower and the coffee. Put in small containers approximately 3 oz each and put in a fridge at least 4 hours.
When is ready, put a little bit 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.

Red Bean Ceviche

This recipe was developed down at The Retreat. Our whole philosophy down there is “Tico Fresh” and Farm to Fork, basically we want to give you the freshest foods from what we have locally available. And if you know me, you know I love taking familiar recipes and making them “Naked”. When you are craving something fresh and filling, this recipe is perfect. It’s also a great dish to bring to potlucks and picnics.

Red bean ceviche
Red Bean Ceviche
Ingredients
• 1 can of Red Kidney Beans, rinsed thoroughly
• ½ cup red onion, chopped finely
• ½ cup bell pepper, chopped finely
• ¼ cup cilantro, copped finely
• ½ cup fresh lemon juice
• ½ cup fresh orange juice
• salt and pepper to taste
Directions
Toss all ingredients together in a large bowl. Refrigerate for an hour before serving to allow all the flavors to combine.

Avocado Chocolate Mousse

Avo Choc Mousse
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. So I’ve combined them into this decadent powerhouse of a dessert. This will have your whole family asking for seconds.

Ingredients
• 2 ripe Avocados, peeled, cored and cut into chunks
• ¼ cup Cacao Powder
• 2 teaspoons Vanilla Extract
• 3 Tablespoons Maple Syrup
• 1/3 cup Coconut Milk
• 2/3 cup Dark Chocolate Chips
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.