Raspberry Chia Pudding
1 bag frozen raspberries
2 tbsp chia seeds
1/4 cup of water
Place ingredients in a sauce pan and heat on low until raspberries are soft and stew like. Transfer to glass container and refrigerate.
1 cup raw cashews (soaked 4 hours*)
1 tsp vanilla
maple syrup to taste
nut or seed milk of choice
*Soak the cashews for a minimum of 4 hours. Be patient as this is an important step. If you jump the gun and blend them before 4 hours your cashew cream will turn out grainy. Place ingredients in blender and slowly begin adding nut milk until you get to a smooth and creamy consistency. Feel free to use stevia in place of maple syrup. I have done both in the past and either is yummy. More vanilla is also an option. Refrigerate after blending.
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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.
Smashed Avocado is a delicious topping for scrambled eggs (seen here), sandwiches, dip for chips or veggies, etc.
1 very ripe avocado
1-2 tsp. nutritional yeast
smoked salt to taste
Smash all the ingredients together and serve.
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.
I’ve wanted to post this for a while so today finally wrote down the recipe while I was making it. I tend to cook by taste & sight & feel. Writing down a recipe slows me down from the creation process yet I know that people appreciate having a recipe to follow. Not everyone may be able to, for instance, put as much lemon juice in as feels right. 😉
I do not much like peeling and chopping so I easified (Della word) this recipe by roasting a 16 oz. bag of organic baby carrots. The key is a super hot oven at 500 degrees. I put the carrots in a roasting pan, coat them with olive oil and sprinkle with a little coarse salt. I roast them about 20 minutes or until they get a nice lovely caramelized color.
16 oz. Roasted Baby Carrots (see above)
1 clove garlic (I used the frozen kind)
1 TBS. of Tahini
1 tsp. of Cumin (or more to taste)
2 tsp. of lemon juice (I used already squeezed that I got from my co-op)
1 tsp. lemon zest (I keep a lemon in freezer for just this purpose. Just grate as much as you need)
salt to taste
Add all ingredients to food processor and blend until smooth. If your hummus is too thick either add a bit more olive oil or water. Enjoy!
Della is a teacher, healer, cook, artist & writer. You can find out more about her services here.
This yummy nut butter is both nutritious and delicious. It takes all of 5 minutes to make.
1 – 8 oz. bag of unsalted dry toasted pecan pieces (I used Trader Joe’s brand)
3 drops liquid vanilla flavored stevia
coarse sea salt
In food processor place nuts and stevia into processor bowl and process until smooth and creamy. As the pecan pieces are small it only takes a minute or two. Once the nut butter is creamy add a small amount of coarse sea salt to taste.
I want to give a shout out to my friend Maureen who taught me how to make this. 🙂
I love ice cream but it doesn’t love me back. I came up with this yummy alternative to traditional ice cream that is both delicious and satisfying.
2 frozen bananas
2 tablespoons powdered peanut butter or regular peanut butter
1-2 teaspoons vanilla (depending on your taste)
3 tablespoons raw cacao nibs
1 tablespoon baking cocoa
Place all ingredients into a high powered blender, except for coconut milk, and begin to blend. (I use a Vitamix which has a plunger to help break up the bananas.) Slowly begin to add coconut milk one tablespoon at a time. Add only enough coconut milk to make your ice cream the consistency of soft serve. If you make it too smooth place it in a glass and grab a straw and enjoy like a milk shake!
This is my version of iced coffee without the coffee.
1 cup brewed dandelion root tea
1/2 cup vanilla flavored unsweetened almond milk
1 tsp. coconut palm sugar or 1 or 2 drops liquid stevia.
Brew the tea and set aside to cool. Once the tea is cooled fill a tall glass with ice. Fill the glass half way with the cooled tea and then add the almond milk. Add the sugar and stir. Enjoy!