Check out Raw Chocolate-Swirl Cheesecake bars from Detoxinista.com

This is a great one from detoxinista.com.  I actually make a double batch of this recipe and use a cupcake tin with liners to make 12 servings.  I keep them in the freezer, and eat one for breakfast as I run out the door for protein packed goodness.  It fills me up and lasts a long time.  The basic recipe is below, but use the link for the most complete directions. 

Raw Chocolate-Swirl Cheesecake bars

Chocolate Crust:

1 cup raw pecans
2 Tablespoons cocoa powder
2 Tablespoons pure maple syrup (preferably Grade B)
1 Tablespoon coconut oil
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt

Directions:

In a food processor, process the pecans and crust ingredients until crumbly.

Cheesecake filling:

1 cup raw cashews, soaked for at least an hour
1/2 cup zucchini, peeled and chopped
2 1/2 Tablespoons fresh lemon juice
2 Tablespoons coconut oil
1/4 cup honey (or agave, for vegans)
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt

Directions:

Throw all of the ingredients into a blender and blend until silky smooth. Pour the filling over the chocolate crust and smooth the top, using a spatula.

Chocolate Swirl:

2 Tablespoons cocoa powder
1 Tablespoon pure maple syrup
1 Tablespoon coconut oil, in liquid form

Directions:

Whisk the ingredients together until smooth. Next, using a spoon, gently pour 3-4 lines across the cheesecake bars and swirl.

Civilized Caveman Cooking: Lemon Pound Cake (Paleo)

Interested in Paleo cooking?  You might want to check out civilizedcaveman.com,  I personally LOVE this recipe on the site for lemon pound cake.  I use agave nectar rather than honey and I leave the glaze off.  The cake is very moist and not too sweet.  I have noticed that the center often seems too soft when I take it out, which I think is a function of the coconut oil which melts easily even at near room temps.  I put it in the fridge for cooling and it firms up nicely.  

Serves: 12

Ingredients

Lemon Pound Cake

• 2 cups almond flour (185 grams)
• 1/2 cup coconut flour (63 grams)
• 1/2 teaspoon sea salt
• 1 tsp baking soda (3 grams)
• 2/3 cup raw honey, melted
• 2/3 cup coconut oil, melted
• 4 large eggs
• 1/2 cup plus 3 tablespoons unsweetened full-fat coconut milk
• 2 tablespoons pure lemon extract
• 1 tablespoon lemon zest

Glaze

• freshly squeezed lemon juice from 2 lemons
• lemon zest from 1 lemon
• 1 vanilla bean pod
• 4 tablespoons raw honey

Instructions

Lemon Pound Cake

1. Preheat oven to 350 degrees fahrenheit.
2. Prepare a 9×9 baking pan by coating the interior lightly with coconut
3. oil.
4. Cut parchment paper to fit the bottom of the pan and place it
5. over the coconut oil.
6. Sift dry ingredients in a large mixing bowl and stir with a whisk to
7. combine.
8. Place oil and honey in the bowl of a food processor and process for 2 minutes.
9. Add eggs, one at a time, mixing after each addition.
10. Add coconut milk, lemon extract, and lemon zest, and continue to process until well combined.
11. Make a well in the center of the dry ingredients and pour in the wet ingredients and thoroughly combine using a wooden spoon until smooth
12. Pour batter into prepared pan and bake for 35 minutes or until it passes the toothpick test
13. Let cake cool in the pan for 10 minutes
14. Remove cake from pan and let cool completely

Glaze

1. While cake is in the oven, cut vanilla bean lengthwise and scrape the beans into a small saucepan.
2. Add the vanilla bean pod, lemon juice, zest, and honey to the pan and bring to a simmer over medium heat.
3. Reduce heat to low and simmer for 10 minutes.
4. Let cool to room temperature. Remove pod and discard.
5. Using a fork, poke several holes in the top of the cake
6. Pour glaze over the cake, using a spatula to evenly distribute over the entire cake. Let the cake rest for an hour to fully absorb the glaze.
7. Serve immediately or cover and store in the refrigerator.

Detoxinista food blog: Review

I am in heaven!  For the past 5 years, I have made the transition to a gluten free-casein free (GFCF) diet in our household because it helps my son who is in the autistic spectrum.  This year, there are so many more blogs and websites with grain free and dairy free recipes--I want to shout for joy! 

I love this blog by Megan (I've seen her go by Megan Dotoxinista on various social sites).  In addition to great recipes, she also has a pregnancy page on her website.  It looks like she is in her third trimester and reporting about food and health in her journey.

Her background:
She is a certified Holistic Health Counselor, trained at the Institute for Integrative Nutrition. Based in New York City.  It is the largest nutrition school in the world. The school teaches over 100 dietary theories, practical lifestyle management techniques, and is led by top experts in the field of health and wellness including Dr. Andrew Weil, Geneen Roth, Dr. David Katz, Dr. John Douillard, Dr. Mark Hyman, and David Wolfe among many others.  She also trained with Clinical Nutritionist and Detox Expert, Natalia Rose in Intelligent Detox Counseling. This approach encourages eating all-natural, whole foods in proper combinations, for best digestion.  She states, "I encourage my readers and clients to make gradual steps in the right direction, such as choosing real foods over processed versions, to create lasting lifestyle change."

This is on my list to make this week!  I've been looking for some recipes that call for cashews--

Raw Chocolate Cheesecake

(Dairy-free, Grain-free)

A rich chocolate cheesecake, that’s free of dairy and refined sugars, and loaded with a full CUP of veggies!

Ingredients

For the crust:

• 2 cup raw pecans
• 2 tablespoons coconut oil
• ¼ cup cocoa powder
• ¼ cup pure maple syrup
• ⅛ teaspoon fine sea salt

For the filling:

• 2 cups raw cashews (no need to soak)
• 1 cup peeled & diced zucchini
• ½ cup cocoa powder
• ½ cup pure maple syrup
• 1 tablespoon vanilla extract
• ¼ teaspoon fine sea salt
• ¼ cup coconut oil, melted

Instructions

1. Prepare the crust by placing the pecans in a food processor fitted with an S-blade, and grind them into fine meal. Add in the rest of the crust ingredients, and process again until well combined. Line the bottom of an 8-inch spring form pan with plastic wrap or parchment paper, then press the crust evenly into the bottom of the pan. Place the pan in the freezer to set, while you prepare the filling.
2. In a high-powered blender or food processor, process the raw cashews until they are a fine powder. Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt, and blend again until a smooth and creamy batter is formed. Add in the melted coconut oil, and blend again to fully incorporate the ingredients into a uniform filling.
3. Pour the filling into the frozen pie crust, and allow to set for 8 hours, preferably overnight.
4. Serve directly from the freezer, for best texture. *Note: This cheesecake will become quite soft if left out at room temperature, so be sure to keep it chilled!

The Skinny on Coconuts: Water, Milk, Oil, and Flour

There's a lot of buzz these days about the health benefits of coconut products.  If you are like me, you might have trouble keeping up with the terms and advice.  Here is a summary of what I have found--

1. Coconut Water
Coconut water is the liquid inside a coconut and is harvested from young green coconuts 5-7 months of age.  The water is fairly clear and health benefits include electrolytes, enzymes, vitamins, minerals and phyto-nutrients.  Coconut water is a good thing to drink if a person is battling stomach flu or diarrhea, because the presence of electrolytes and minerals help replenish the system more than pure water.  It is also a good thing to drink if you are working outside gardening or mowing the lawn because of its hydration and restorative properties.  Some sources report that coconut water may help if you're prone to bladder or kidney infections; the water seems to lend detoxifying properties to the urinary system.   Coconut water contains the same lauric acid as mother's milk, and therefore adds a boost to your immune system (lauric acid has antibacterial, antiviral, and antifungal properties). 

Some sources I found point out that any coconut product is best if purchased organic and raw.  The product is not raw if it has been pasturized; if pasturized (common in packaged coconut water), the amount of beneficial ingredients such as enzymes are much lower than in the raw product.

Personally, I find coconut water difficult to drink because of the texture.  I do, however, like it in smoothies with fruit.  You might want to check out this smoothie recipe on +Food Network's website.

Coconut Water Smoothie


2. Coconut Milk
Coconut milk is produced when water and coconut "meat" are mixed together and then pressed so the milk is harvested.  Some sources I read said the water used is coconut water and others just said "water." Coconut milk contains medium chain fatty acids, the fatty acid type most easily recognized and used by your body.  Because coconut milk is not a cow's milk product, it is free of lactose and the large milk proteins that can be associated with intolerances and allergies.  It is also vegan.  It is versatile and can be used in smoothies, rice dishes, soups,and curries.  Coconut milk is found in cans, sometimes in the international food section of your grocery store.  

3. Coconut Oil
Coconut oil is extracted from the mature coconut meat.  Coconut oil is now recognized as one of the healthiest oils and includes medium chain fatty acids.  Coconut oil, like coconut water and milk, contains lauric acid, with its protective immune properties.  The oil helps you absorb minerals more effectively from food.  Many use it as a beauty product for their skin or hair.  Extra Virgin coconut oil is unrefined and has a flash point of 350 degrees F.  

4. Coconut flour
Coconut flour is grain free (and therefore often used in grain free and paleo cooking) and made from the coconut meat.  It is high in fiber; sources report it has as much protein as wheat flour but without the gluten (gluten is a large protein in wheat that causes health problems for many people with sensitivities or Celiac disease).  Coconut flour has only 3g of net carbs, and coconut has a low glycemic index (45).  Therefore, the flour is appropriate for low carb and low glycemic diets such as South Beach, Atkins, and the Zone.  This is in contrast to wheat/white flour which has a high glycemic index (I typically found numbers of about 74-75).  


Check out the recipes at FreeCoconutRecipes.com

Maybe you want to try out the Mexican Hot Cocoa Squares?  They look yummy.

Eat Nourishing Recipe Site

I recently discovered eatnourishing.com.  Eat Nourishing was created in 2011 by husband-wife team, Anthony and Jami Delgado.  It is a recipe sharing site with recipes based on whole, unrefined ingredients.  There are many grain free and paleo recipes which I am interested in these days.  My son follows a gluten-free, dairy free diet and there are many compatible ideas on this site. 

You may be able to see from this screen shot that there are icons above each recipe that tell you what is true about the ingredients.  There are icons for vegetarian, dairy free, gluten free, grain free, paleo,etc.






I ordered some almond flour and coconut flour to get started with some of the recipes.  I would like to try this one called :  Paleo Almond Flour Crepes

 

 

Which one looks good to you?