1/2 c. organic coconut oil
1/2 c. sunflower seed butter (I used Trader Joe’s)
1 tsp. maple flavoring
2 tbs. Lakanto Maple Flavored Syrup
Place ingredients in a saucepan and heat until all ingredients are melted together. Then, pour the liquid into cute little molds and place them in the freezer for 30 minutes to harden. Once taken out of the molds I put them into a covered storage container and place back in the freezer. These need to stay cold as they will melt at room temperature.
Notes: This is a low carb (1 per serving), low oxalate, vegan, dairy-free, gluten-free little slice of yumminess!
I know it’s starting to get cold out but is there really a bad time to eat cold yummy goodness?
1 frozen banana
3 Tbs. raw cacao nibs (ground in coffee grinder)
1-2 Tbs. almond butter
1 tsp. vanilla
coconut milk (to blend)
Add all ingredients to a high-speed blender and begin blending. Slowly add the coconut milk until “ice cream” is the right consistency. Makes 1-3 servings.
Benefits of raw cacao:
packed full of fiber
tons of antioxidants
lots of magnesium
chock full of iron
mood enhancer (well duh!)
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I’m always looking for a quick and healthy breakfast. One that isn’t to heavy before my morning yoga practice yet still is filling enough to fuel me before I get the chance to eat something more substantial. This recipe fit the bill! I “accidentally” created this recipe one day when my coconut milk wasn’t thick enough.
1 can extra creamy coconut milk (I used Trader Joe’s)
3 tablespoons of sugar-free strawberry spread
2 tablespoons of chia seeds
Throw the ingredients into a blender and mix until smooth. Pour mixture into a glass container and chill for at least 30 minutes. When ready to serve toss in some sliced strawberries and serve.
I have been looking for alternatives to smoothies for breakfast in the morning and this is what I came up with. It’s light yet filling enough to stick with you. I hope you enjoy it!
2 medium or 1 large sweet potato, peeled & cubed
1 cup vanilla almond milk (can use any milk)
1/2 tsp. cinnamon
3-4 drops of vanilla liquid stevia
Cook sweet potatoes in almond milk until soft. Set aside until cool. Once potatoes are cooled add potatoes and rest of ingredients into a blender. Blend until smooth. I poured into a 2 cup pyrex dish and cooked for 30 min. in a preheated 350 degree oven.
I know it’s warm out there and hot cocoa tends to be a cold weather drink but I was hankering and came up with this.
1/2 cup vanilla almond milk
1/2 cup full fat coconut milk
1 tbs cocoa powder
2-3 drops vanilla stevia
Mix everything together in a small sauce pan and whisk. Gently heat. You can mix everything in a blender for an even smoother drink.
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The other day I was in my local co-op and I found some lovely peaches. My original intention was to create a ginger peach smoothie out of them but that recipe failed epically! Not throw it down the disposal bad but not wanting to try and fail again bad. Not wanting to waste the remaining peaches on another smoothie attempt I came up with the following:
Now, this won’t be your ordinary looking recipe as I forgot to write down the measurements. But, I can tell you what I did and you can figure out the rest through trial and error on your own. I trust you.
I took 3 organic peaches and peeled and sliced them up. In a small saucepan I put the peaches along with some powdered ginger, cinnamon, vanilla and just enough water to stew them. Keep an eye on the heat and keep stirring as peaches have a lot of natural sugars that can quite quickly burn if you are not paying attention. After maybe 5-8 minutes I took them off the heat and stuck the whole thing in the refrigerator to cool.
Once my peaches were nice and cold I took a can of Trader Joe’s Coconut cream and added about a teaspoon of vanilla and a teaspoon of cinnamon and whipped the heck out of it all til it was nice and creamy. That only takes a minute or two and you can even do it in a blender if you like. I put every thing in a bowl and I et it all up! Yummy.
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I am a mayo girl. I love its creamy goodness on and in everything I can put it in/on. Mayo is not on my elimination diet. I needed something to replace the fabulous awesomeness that is mayonnaise so I came up with this recipe.
1/2 ripe avocado
3 Tbs. full fat coconut milk (to blend)
1/8 tsp. fresh garlic (or as much as you like)
1/4 tsp. turmeric
1 Tbs. nutritional yeast
I put every thing in my blender and blend until creamy. Serves 1. It could possibly serve more than one but who’s sharing?
In a hurry to get your avocado on? Smash up half an avocado with some smoked salt and nutritional yeast and voila!
You can find more recipes here or check out my website to see what I really do when I’m not creating new recipes of awesomeness!
I’m several days into my elimination diet and I’m going a bit crazy for a healthy treat. I’ve been researching recipes and came across Live Love Life’s carrot cake chia pudding recipe. Because I am eliminating nuts right now I was inspired to change things up a bit. Here is what I came up with.
2 medium carrots – shredded
4 tbs. shredded coconut flakes
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp ground ginger
1/4 cup raisins
2 cups organic coconut milk
Mix all ingredients together and let in refrigerator for half an hour. Serves 2
p.s. – you can easily cook this for a few minutes before you refrigerate to soften the carrots and coconut flakes for easier digestion.
This is another version of the coconut flax milk that I’ve posted once before. You can find that recipe here. This one uses only whole ingredients where the other uses canned coconut milk.
1/4 cup flax seeds – I used ground but whole would work great
4 cups purified water
2 cups organic shredded coconut
1 pinch sea salt
Heat the water. I do this to encourage the oils out of the ingredients and to ease digestibility. Add flax seeds, coconut, water and salt to blender and blend on high for about one minute. I cover the blender lid with a dish towel before I turn it on. This keeps milk from exploding out the top. (I know this from experience.) Strain this mixture through a sieve or through a nut bag or cheese cloth. I like to store my milk in glass. It just tastes better that way.
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Eggs have become my main source of protein these days as I am experimenting with eating a no meat diet. I am saying experimenting as I am not sure how long it will last. I want to honor my body’s wisdom and if it needs meat I will eat it when and if the time comes. So I decided not to make any declarations about becoming a vegetarian I would simply see how it goes. It has been over two weeks at this point and I am enjoying the creativity this has spurred within me.
I am eating a lot of eggs and depending a lot on dairy for my protein sources. I decided to step outside of my cheese box and try using nutritional yeast as a healthy alternative to dairy.
This is the recipe I came up with this morning.
1-2 tsp of nutritional yeast
1 -2 tsp full fat coconut milk
1/2 small tomato, chopped
1/2 ripe avocado chopped
smoked salt to taste
Blend the eggs, nutritional yeast, coconut milk and salt together. I used a blender but hand mixing would work well too. Heat 1 tsp ghee or coconut oil in a non-stick pan. Once the fat has melted add the egg mixture. Keep the heat at medium to low and slowly begin to scramble the eggs. Right before the eggs set add the chopped tomato and the avocado and continue the cooking. It should only take a few more moments. Plate and serve with a Banana Chocolate Chip Flax Muffin. Enjoy!
Della is a psychic, yoga teacher, artist, writer and healer. Please visit her website for more information about her and her services.