Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body,
but rather to skid in broadside, totally worn out & proclaiming “Wow, What a Ride!”

Wednesday, February 4, 2015

meal ideas ~ coconut oil treats

Since I wrote a little about Coconut Oil and its health benefits in yesterday's posting I decided to use that same theme for today’s Meal Ideas. I found three really tasty, easy, and above all healthy dessert recipes that you can enjoy without any guilt.  The first one sounds really yummie and  I am going to make it this week to take into work. (yes, i'll leave some home for Steve)

Almond Milk Coconut Chocolate Bar
 When you want to have chocolate how about one with No Sugar? And, the fat is from coconut oil, making this is a homemade chocolate that’s actually healthy for you! This recipe produces one of the healthiest chocolate treats you’ll find. It also tastes better than the commercial stuff you end up buying!
1/2 cup cocoa
1/4 cup coconut oil
2 Tbsp almond milk
1/4 cup coconut palm sugar, ground finely**
1/4 tsp liquid stevia
1/4 tsp vanilla extract
1/3 cup raisins or dried cranberries
1 Tbsp coconut + some for sprinkling

 Melt coconut oil in a double boiler or carefully in saucepan.
Oil a small pan of approximately 8 square inches.
When coconut oil is melted mix in coconut sugar and stevia.
Then mix in cocoa.
Add 1 tablespoon of almond milk at a time to the mixture while stirring well.
Then mix raisins and coconut.
Scoop melted chocolate mixture into pan and spread evenly.
Sprinkle coconut on top.
Let cool in refrigerator or freezer.
Once set, cut into squares.
Store in covered container. Can also be stored in refrigerator or freezer, if desired.

* If you cannot find “finely” ground, you may have to grind it yourself as it usually comes coarsely ground.

Deluxe Quinoa Pudding
This is an extra special quinoa pudding made from my favorite grain that, as we now know, is really a seed. I often just cook it on top of the stove in a pot till it is the consistency I like, but baking it makes it extra yummy! If you are not aware of quinoa and want to discover  all the health benefits and fascinating history behind quinoa,  click here: Quinoa, the mother food

1 cup quinoa, cooked
1/2 tsp. salt
2 1/2 cups rice, almond or coconut milk
1 tsp. vanilla extract
3 tbsp. coconut oil
1 cup sultana raisins
2/3 cup dried apricots chopped
1/2 cup unsweetened coconut + 1/4 cup
1/2 cup pecans, chopped

Cook quinoa per directions on package.
Mix cooked quinoa in a glass baking dish with remaining ingredients except for 1/4 cup coconut.
Sprinkle the 1/4 cup coconut on top.
Bake at 400ºF for 40 – 50 minutes.
Serve warm and refrigerate the rest till ready to eat.

Cranberry Ginger Bars
Your sweet snack can be made with coconut oil. I like anything with ginger but this recipe in particular is a great tasting combination!

3 cups of fresh or frozen Cranberries
2 cups of raisins
1/4 cup grated fresh ginger
2 apples, chopped well
1 cup water

Blend apples in water.
In a large saucepan combine all ingredients with the blended apples.
Bring to a gentle boil over a medium heat.
Stir for about 5 minutes or until the cranberries have popped.
Let cool.

Base and Topping:
2 cups brown rice flour
1/4 cup potato flour
1/2 cup rice syrup
1/2 tsp of salt
2/3 cup coconut oil
2 cups of rolled oats
1 tsp Stevia in 3 Tbsp water
3/4 cup of raw sunflower seeds

 Mix dry ingredients together
Mix oil, rice syrup and stevia well.
Add dry ingredients the oil/rice syrup mixture.
 Mix thoroughly with fingers.
Set aside 1 1/2 cups of crumb mixture for topping.
 Press the remainder into a 9″ by 13″ baking pan.
Spread with cranberry mixture on the base
Sprinkle with remaining crumbs on top of fruit.
Bake for 35 minutes.

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