Oven-Roasted Chipotle Potatoes
3 & 1/2 lbs potatoes (red or white) 1/4 cup melted butter, ghee, or coconut oil 1 tsp pure salt 3/4 tsp garlic powder 1/2 – 1 tsp chipotle powder (or regular chili powder) freshly ground black pepper to taste Preheat oven to 425. Wash potatoes well and chop into bite sized pieces (leave skin on). Melt ghee (or whatever you choose to use) and pour into a large bowl (big enough to eventually hold the potatoes). Add seasonings and mix well. Add the potatoes and toss to coat. Transfer to two cookie sheets lined with parchment paper. Roast for 45 mins to an hour, depending on how...
Read MoreCoconut Milk Smoothie
3/4 to 1 cup coconut-milk-tonic** 2 TBSP high-quality protein powder (optional) 1 banana 3/4 to 1 cup fresh or frozen fruit Add to blender (in that order), and blend. Yields one serving (approx 16 – 20 oz). ________________________________________________________________________ SIDE NOTES: **The COCONUT-MILK-TONIC is just coconut milk, thinned out with some water (equal parts of both). Nothing fancy or difficult to prepare. ~ I load the blender in that particular order for a reason. If you add the milk first, you can measure it accurately right in the blender (most blenders have...
Read MoreHalloween Candy Dilemma ?
_________________________________________________________ Some would say I have Grinch-like tendencies around Halloween, but I try to take it in stride, and have come up with a few ways for someone like me (a hardcore food-quality inspector) to deal with the onslaught of candy without being a total party-pooper. Here are a few options for other parents who feel the same way…. _________________________________________________________ ~ Let the kids enjoy their candy for a few days, but don’t let it drag out too long. Believe it or not, it’s easier on the teeth and less...
Read MoreCaramel Sauce
1/2 cup cashew butter 1/2 cup maple syrup 1/2 cup DATE-PASTE 2 tsps vanilla extract 1/8 tsp sea salt Place all ingredients in a blender & process until smooth. Will keep for 2 weeks in the fridge. Once refrigerated, the sauce will need to be warmed (to at least room temp) before serving in order to obtain the proper consistency. ______________________________________________________________________________________ SIDE NOTES: ~ Adapted from “Raw for Dessert” ~ There’s not too much to the date paste. It’s only dates blended with water so it’s no big deal to...
Read MoreBanana Caramel Crumble
Ridiculously good! Adapted from “Raw for Dessert.” ______________________________________________________________________________________ 1. MAKE DATE PASTE: 16 pitted medjool dates 1 & 1/2 cups filtered water Soak dates in the water for at least 20 minutes (& up to overnight). Drain the dates but reserve the soak water. Place the dates along with 1/4 cup of the soak water in either a Vitamix or a food processor fitted w/ S blade, and process into a smooth paste. Stop occasionally to scrape down the sides of the work bowl if necessary. Yields 1 & 1/4 cups. Date...
Read MoreCaramel Apples
(dairy free, gluten free, egg free) To make the caramel sauce: 1/2 cup cashew butter 1/2 cup maple syrup 1/2 cup DATE-PASTE 2 tsps vanilla extract 1/8 tsp sea salt Place all ingredients in a blender & process until smooth. Will keep for 2 weeks in the fridge. Once refrigerated, the sauce will need to be warmed (to at least room temp) before serving in order to obtain the proper consistency. Wash & dry apples (make sure you dry them well). Use wooden chopsticks to insert – pointy side down – into the stem end of the apples. Swirl apples in caramel sauce. Add (optional)...
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