1 can organic coconut milk
seeds of 1/2 of a vanilla bean
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons raw honey or maple syrup (more or less to taste)
1/2 teaspoon almond extract
dash of Celtic sea salt to taste
spiced coconut milk
method
In a medium saucepan, combine coconut milk, vanilla bean seeds, cinnamon, nutmeg, honey, and almond extract. Whisk gently to combine. Salt to taste. Heat on medium low until warm.
September 7, 2017 + bars, dessert & baking, for kids, gluten free, Recipes, vegan, vegetarian
raw brownie bites
2 cups almond flour
2 1/2 cups dates, pitted
1 cup raw cacao powder
1 cup raw unsalted almonds, roughly chopped
1/2 cup dried pears
1/2 cup dried apricots
¼ teaspoon Celtic sea salt
raw brownie bites
method
Add the almond flour, cacao and salt to a food processor. Pulse to combine.
Add the dates, pears, and apricots one at a time through the feed tube of the food processor while it is running. The resulting mixture will appear similar to cake crumbs, but will easily stick together when formed into a ball. If the mixture does not hold together well, add more dried fruit of your choice.
In a large bowl, combine the fruit and cacao mix with the chopped almonds. Form into bite sized-balls. Store in an airtight container.
August 28, 2017 + breakfast, dessert & baking, edible flowers, for kids, fruit, gluten free, Recipes, vegan, vegetarian
fruit and flower bowl
1 cup pineapple, chopped
1 cup pears, chopped
1 cup peaches, chopped
4 pansies
2 roses
lemon (optional)
raw honey or maple syrup (optional)
fruit and flower bowl
method
Divide fruit into two bowls. Sprinkle the petals of two pansies and one rose into each bowl. Toss to combine. If desired squeeze a bit of fresh lemon juice over each bowl of fruit and drizzle with a bit of honey. Enjoy right away.
August 21, 2017 + drinks, for kids, gluten free, Recipes, vegan, vegetarian
cherry lemonade
1 cup cherries, pitted or frozen
Juice from 1 lemon
1 cup coconut water
1 tablespoon raw honey or maple syrup
cherry lemonade
method
In a blender, combine cherries, lemon juice, coconut water, and honey. Blend until well combined and honey is dissolved.
Strain unless pulp is desired. Pour over ice and enjoy.
August 14, 2017 + dessert & baking, for kids, gluten free, ice cream, popsicles, Recipes, vegan, vegetarian
honeydew granita
4 cups honeydew, chopped
1 cup coconut water
1 to 2 tablespoons raw honey or maple syrup (optional depending on your sweetness preference)
honeydew granita
method
Combine honeydew, coconut water, and honey in a blender. Blend on high until smooth and honey is dissolved.
Pour into an 8×8 glass cake pan. Set in the freezer. After about an hour take out and mix or rake with a fork so that it does not freeze solid. Repeat every hour until mixture is a slushy texture. Set out to thaw before serving if granita is too frozen to mix and serve.