Saturday, July 25, 2015

Lucuma Mocha Chocolates

I have other chocolate recipes made with a base of coconut oil such as Carob-Mint and Almond Faux-Chocolate and Quick Nutty Coconut Dark Chocolate.  This one, on the other-hand, is based in cocoa butter, staying true to a traditional chocolate.  Well, except for the addition of a couple non-traditional ingredients.  Here's a sweet twist for you...


1/2 cup cocoa butter
1 tbs coconut oil
4 tbs cocoa powder
1 tbs lucuma powder
1-1/2 tsp instant coffee granules (depends on your taste)
1 tsp vanilla extract
1 tsp top notch honey (raw, unfiltered)
stevia (to taste - I used approximately 1/8 tsp powder)


Either grate the cocoa butter or cut into smaller pieces and slowly melt in a double boiler along with the coconut oil, stirring often.  Gradually add the remaining ingredients, thoroughly combining before adding the next.  Carefully spoon the mixture into candy molds.  If you do not have candy molds, find a dish or small tray to pour it into.  Allow to cool in the fridge for several hours.  Once it is completely set, carefully remove.  If you used a dish to set it in, break up into pieces like peanut brittle.

The small amount of coconut oil makes it more melty than a regular chocolate at room temperature, especially in the warm summer.  This ingredient can be left out if you would like and it will still taste great!

Store in an airtight container in the fridge.

Savory Zucchini-Carrot Garbanzo Cakes

This recipe was inspired by the Zuccini Pancakes on  I love the idea of making pancakes that are based from more than flour, zucchini in this case.  Since I don't use regular flour, I used garbanzo flour instead.  I think the garbanzo flavor really complimented the savory nature of these cakes.  You can use any oil you want to cook them in, but I decided to use red palm oil.  This oil has a very earthy flavor that compliments the flavor of these savory cakes.  


4 eggs, beaten
1 1/2 cup garbanzo flour
1 tsp baking powder
1 1/2 cup peeled and finely shredded carrot
3 cups shredded zucchini
1/2 cup minced white or red onion
1/2 finely grated Romano cheese
pinch of salt, black pepper, and cayenne pepper (or more to taste)
oil for frying (I used red palm oil)


Peel the carrots and shred the carrots and zucchini.

Beat the eggs in a large bowl.  Mix in the garbanzo flour and baking powder, whisking out any lumps (I use the largest fork I have for this).  Add the zucchini, carrot and onion and stir to combine.  Finally, add the Romano cheese, salt, black and cayenne pepper (I add more than a pinch of the peppers to give it more pizzazz!), and stir.  Check on consistency here.  If there's a lot of liquid settling at the bottom add more garbanzo flour to thicken up slightly.  Heat a skillet on medium.  Once it's hot add 1-2 tbs oil and coat pan and allow the oil to heat up for a minute.  Use a large serving spoon (or similar - I used a metal basting spoon) to spoon out the batter onto the heated skillet.  My skillet is approximately 10" wide and I fit three cakes in the pan at once.  

Allow the cakes to cook until the edges start to come together.  Once the first side has cooked enough that you can lift the cake off the pan without it falling apart or the batter running off, carefully flip each cake over.

Cook for several more minutes until the second side is browned (not burned!) and the insides are not mushy.  

These would make a great breakfast, side to a meal or snack!  I like them as-is and don't add anything, but if you happen to experiment with any toppings let me know how it turns out.  :)

As an option, you can sprinkle black sesame seeds on to the second side while the first side is cooking.

When it cooks on the second side it slightly toasts them -- yummy!

Thursday, July 23, 2015

Easy Salad with Black Beans

I prefer to make salads as a full-meal - LOVE those BIG salads!  Here's one simple idea for doing so!


assorted salad greens of your choice
sweet red bell pepper
red onion
grape tomatoes (optional)
black beans and assorted seasonings (I used salt, garlic powder, olive oil and Italian seasoning)
oil and vinegar of your choice (I used raw coconut vinegar and olive oil)

Amount of each ingredient is not listed, because it depends on what you prefer and have available.


If you are using canned black beans, be sure to rinse them in a strainer under running water and allow the water to drain out fully.  You can also make the beans yourself.  Either way, place the desired amount of black beans in a small skillet along with some olive oil for heating up.  Add seasonings of choice to flavor the beans: I used salt, garlic powder, and Italian seasoning).  Stir together and let the flavors combine on low heat while preparing the vegetables.  Add your salad greens of choice to a large bowl.  Add thinly sliced red onion and red pepper.  Grape tomatoes (or other tomatoes) also go well with this salad, if you'd like to add them.  Now, don't forget to add those tasty black beans!  Finally, add any sort of dressing you like, but I typically use oil (such as macadamia or olive oil) and vinegar (such as balsamic, raw apple cider vinegar or raw coconut vinegar).

Munch - Crunch - Feel Divine!

Thursday, February 20, 2014

Soaked & Dehydrated Pumpkin Seeds (Pepitas)

I love nuts and seeds and when you soak and dehydrate them it makes them super tasty and extra crunchy -- sort of like roasting, yet much more nutritious.  My favorite ways to have them are to snack on them or sprinkling on salads.


5 cups pumpkin seeds
filtered water
sea salt
cayenne pepper

Equipment Needed:



Place pumpkin seeds in a large pot.  Add water to cover, plus several inches (extra water is needed since seeds absorb water while soaking).   Add the sea salt and cayenne pepper.  Stir to combine and dissolve salt (when soaking seeds/nuts I sometimes heat up some of the filtered water and add it to the pot to warm it up a little and help with the dissolving and soaking process - if you do this, just warm it up, don't make the soaking water hot).

Soak seeds

Cover pot and set in oven (turned off) or on kitchen counter and leave them so soak for 8 hours.

Next, pour seeds into a collander (or two) and rinse them lightly with running water.

Strain and rinse after soaking

Allow them to sit out for about 15 minutes to allow water to drain off then spread a thin layer of them on your dehydrator sheets.

Place on trays in dehydrator 

Dehydrate for 24 hours or until the seeds are completely crunchy.

Remove after dehydrating

Place in storage containers for storage and enjoy as a great snack or food-topping!

Reuse containers to store them in.

Friday, December 20, 2013

Baba Ganoush (Eggplant Hummus) - Two Ways!

This is like hummus, just made with eggplant instead of garbanzo beans, making a lower-carb food.  I almost like the taste better, too!  Two-ways...

Blended smooth...

Blended smooth

OR hand mixed...



1 medium-large eggplant
1/4 cup tahini
2 tbs. olive oil
juice of 1 lemon
1-2 cloves garlic (chopped if blending in machine, minced if hand-mixing) or 1 bulb roasted garlic (see directions in red beet hummus recipe)
pinch salt
pinch cayenne pepper


Wash eggplant, dry it and poke holes in it with fork.  Line a baking tray with foil and place eggplant on it.

Place in oven at 400 degrees and bake for approximately 40 minutes or until it shrivels and juice runs from it.  If I think it's getting there I take it out of the oven and cut open with a knife to see what it looks like inside.  When it looks like it does in this photo it's done:

Roasted eggplant

Allow eggplant to cool enough to handle.  Scoop the eggplant out of the skin.

Place it in a food processor or blender along with all the other ingredients.

Blend until thoroughly mixed.

Alternatively, you can mix all ingredients in a bowl for a coarser texture.  I think both ways turn out great, they are just different.  Use a fork to mash and mix or a mashing-tool...

These are great savory dip for veggies, crackers, etc.  Also, a great sandwich filling!

Tuesday, June 25, 2013

Quick Nutty Coconut Dark Chocolate (a healthy chocolate treat!)

They say the first step to recovery is admitting you have a problem.  I get those cravings for chocolate and such and I've found quite the way to satisfy it.


1/2 ounce unsweetened chocolate
2 1/2 tbs coconut oil
2 tbs finely shredded coconut
small amount of walnuts, broken into little pieces (or other nuts/seeds)
1/2 tsp vanilla extract
stevia, to taste


Melt the chocolate and coconut oil together in the smallest saucepan you have (or a metal measuring cup like I use), stirring frequently over low heat.  While that is melting (and you're stirring frequently) begin to prepare the chocolate mold.  If you do not have a chocolate mold you could use a muffin tin with paper inserts or even a bread pan and then break the chocolate into pieces when done.  I am using a very cheap plastic chocolate mold.  Preparing the mold, break the walnuts or other nuts into the size you'd like and place in your mold.

Once the chocolate and coconut are melted and mixed together smoothly, add the shredded coconut, vanilla extract and stevia.

Use a small spoon to place the mixture in the mold, one spoon at a time.

Set the mold in the freezer for about 20 minutes, or until the chocolate is hardened.  Remove from freezer and take the chocolate out.  You can store the pieces in a small container in the freezer or refrigerator.  Since the coconut oil sets up hard when chilled you don't want to let it get too warm or it will melt.  

(Check out other tasty picks at this week's Wellness Weekend

Friday, June 21, 2013

Simple Strawberry Banana "Ice Cream" Smoothie

I do not miss ice cream when I have something like this available.  It certainly is: Dreamy and Creamy! It's also simple and doesn't need any ice cream maker.


1 cup frozen strawberries (buy frozen or wash and freeze fresh ones)
1 frozen banana (allow fresh bananas to ripen, then remove peel and freeze)
Just enough milk (I used almond) to blend smooth but not make too thin
stevia, to taste (optional: if you have a sweet-tooth like me and want it even sweeter)


Place ingredients in blender and blend on high until smooth.  A high-speed blender works best for this and you can use the tamper tool to really get the ingredients blended well.  Any will do, you may just need to add more milk for a regular blender.  Enjoy! 

If you like this recipe, you might also be interested in my recipe for Strawberry Frozen Yogurt!
Also, check out more yummy recipes in this week's recipe sharing events at Diet, Dessert and Dogs and Gluten Free Cat.
Follow Me on Pinterest