Posted in Add and mix, tagged banana, chocolate, coconut, dairy free, date, dessert, food, gluten free, ice-cream, paleo, recipe, sweet, vegan on May 18, 2015|
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Call it ice-cream, call it pudding, as long as it’s chocolaty, soft, and cool in my mouth, it’s one of the ultimate heat breakers for summer. The fact that it’s gluten, and dairy free, both paleo and vegan, elevates it to ideal. And, to top it all, it’s easy to make. Oh, it will be somewhat grainy, as I like to feel some chunks (dates, pecans). Now that’s pure awesomeness.
chilled chocolate banana date ice-cream
- Pulse the coconut flakes in a food processor, for about 1-2 minutes. At first it will be powdered, and then it will start to stick to the container walls.
- Peel bananas and cut roughly into slices, and add to the coconut mixture in the food processor. Add cacao powder, medjool dates (make sure no pits), and pecans. Add any optional flavors*.
- Blend in food processor until thick and creamy. If you like it smoother (and not feel the date, or coconut chunks), keep blending even more.
- Transfer to a freezer-safe dish, and tuck in the freezer 30-60 minutes, yet not too long so it doesn’t harden too much. If you do leave it too long, that’s fine, just thaw it outside for a while, before serving. Alternatively, you can save in the fridge, covered, to have it as a soft mousse/pudding treat. All of the above, if you don’t finish it right away.
optional flavors to add:
- 1/4 tsp cardamom powder + 1/8 tsp chili powder. YES, it’ll add pizzazz to your mouth;
- 1/3 tsp cinnamon powder;
- 1/3 tsp coffee powder + 1/8 tsp chili powder + 1 Tbs vanilla extract;
- throw in some of your favorite nuts and berries (goji, mulberries, etc’);
- throw in some mini chocolate nibs or chocolate chips.
What’s your favorite addition?
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Posted in Add and mix, tagged applesauce, clean food, coconut, dairy free, gluten free, Hanukkah, holidays, homemade, jewish, latke, paleo, sweet potato on December 17, 2014|
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I had no intentions of making any latkes this time around, didn’t feel like working too hard. But, it’s that time of year, again. Cold outside, beautiful lights adorn the houses around us. Kids brought out the menorahs (we call them Hanukkiah) and fixed their asking eyes upon me: “Latkes… Latkes…“. It took me just seconds to change my mind, especially having all the ingredients, and I set out to work. And guess what, it didn’t take that long. And kids got the feeling of a real Hanukkah.
coconutty sweet latkes with tangy applesauce
The recipe is Paleo, and is inspired by Everyday Paleo’s recipe, I tweaked it to my liking. These latkes are on the sweet side. You’re gonna love them if you’re a coconut aficionada. You may also choose to make the savory latkes from a previous post.
- 2 sweet potatoes, peeled and grated
- 3 eggs
- 1/2 cup shredded coconut
- 1 tsp sea salt
- 1 tsp cinnamon
- coconut oil
- 1 Tbs raw honey or pure maple syrup (optional)
Mr. coconut oil forgot to join the group photo
- Mix all of the ingredients above, without the coconut oil.
- Heat 4 Tbs of coconut oil in a skillet over medium-high heat.
- Drop a small amount of latke mixture into pan. If the oil sizzles around the edges, it’s ready.
- Working in batches and adding more coconut oil to the skillet as needed, drop large spoonfuls of mixture into pan, and fry 1.5 minutes per side, or until golden-brown on both sides.
- Transfer latkes to paper towel-lined plate.
- Serve warm latkes with fresh applesauce (see recipe).
grate grate grate
Fresh applesauce :
Slice coarsely 2 washed apples (any variety), no need to peel them, and drop Into a food processor (but without the core). Add a peeled clementine* (make sure no seeds), pinch of cinnamon powder, and a pinch of nutmeg powder. Puree. Serve right away, on the warm, sweet latke.
*may be substituted with a squeeze of fresh lemon (no seeds).
Life is good 🙂
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