2/3 cup of semi-sweet choc chips (look for a brand that is dairy-free like Guittard or Ghiradelli)
1/2 cup of Almond milk (I prefer the vanilla)
1 baked yam (after it’s been cooled, peel removed)
1 avocado, peel and seed removed
2 TBS pure maple syrup, optional
Melt the chocolate chips and then combine all of the ingredients into a high-powered blender. Pulse until smooth. Pour into a prepared pie crust (I love the graham crust) or simply eat it by itself. Let it refrigerate for about 30 minutes to let it set up.
2 tablespoons olive oil
1 onion, finely chopped
2 cups sliced shiitake mushrooms, trim off bottom of stems
1 quart Pacific Foods Organic Vegetable Broth
1 cup coconut milk (canned)
1 head broccoli, trimmed and chopped (or just asian mixed veggies from the freezer)
1 tablespoon fresh ginger root, minced
lemongrass to taste
2 tablespoons lime juice, freshly squeezed
¼ teaspoon celtic sea salt
½ cup cilantro, minced
rice noodles or rice to taste
Warm oil in a large saucepan over medium heat
Add onion, stirring frequently until softened, about 10 minutes
Add mushrooms and saute for 5 minutes
Stir in broth and coconut milk, bring to a simmer
Reduce heat to medium, add broccoli and ginger and cook until broccoli is bright green, 3-5 minutes
Stir in lime juice and salt, as well as rice noodles if desired.
Ladle soup into bowls and garnish with cilantro
Serve
From Elena’s Pantry
½ cup coconut oil
¼ cup agave nectar
½ teaspoon peppermint oil (I used organic)
½ to 1 cup dark chocolate chips, melted
In a small bowl, combine coconut oil, agave and peppermint oil, mixing with a spoon
Smash clumps of coconut oil against side of bowl until mixture is smooth
Freeze mixture for a few minutes until it starts to harden, then remove from freezer
Use a 1.5 teaspoon ice cream scoop to measure out little balls onto a parchment paperlined plate
Place plate in freezer to firm up mint balls; when firm, remove from freezer
Squish balls down into flat little patties on parchment paper
Dip patties into melted chocolate (use spoon to drop patty into melted chocolate, dip and remove)
Place patties on parchment paper to harden (takes 10 minutes though on a summer day you may need to refreeze)
Makes about 12 patties
From Elena’s Kitchen.
Nut Butter Ballsprinter friendly
½ cup Vanilla Almond Butter
2 tablespoons (or more) golden flaxseed meal
1 cup dark chocolate chips
celtic sea salt
Add flaxmeal to vanilla almond butter to make it easier to handle
Roll Vanilla Almond Butter into balls
Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate
Drop balls into a pot of melted chocolate and take out with tongs, laying on a piece of parchment paper
Allow to harden
Sprinkle with salt
Serve
This is amazing!
Ingredients:
Halibut fillets
Puff pastry (from the freezer section)
Grated cheese from Switzerland
Extra Virgin Olive oil
Capers
Shallots (finely diced)
Fresh lemon (skinned & seedless)
Spices (Raclette or Fondue spices work great)
Preparation:
Thaw the puff pastry sheets and roll out as thin as you like, using a bit of flour. Cut the puff pastry sheets into fourths, so each piece is big enough to hold a portion of halibut.
Place the halibut fillet in the center of one piece of puff pastry. Brush with olive oil, sprinkle spices or herbs as you like, add some finely diced shallots and some seedless/skinless lemon, cover with cheese, and sprinkle with capers.
Close up the puff pastry as you like. We pull it up from all four corners and form a decorative closure sometimes, and other times we leave it a little more open. It’s okay if some steam escapes as you cook it in a hot oven, convection if possible, or in a BBQ on a cooking sheet if you are cooking outside.
faux foodie 