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!

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