Sunday, October 16, 2011

Curried Butternut Squash Bake

If you like butternut squash, you have to try it with curry. It's simply delicious and adds a wonderful unique flavor that's pretty amazing. In fact, I made it for my last MOPS meeting and it went over wonderfully!!! So it's great for a potluck or for a weeknight side dish.


1 large butternut squash, cubed
1 onion, chopped
3 large eggs
1/2 cup coconut milk
1 teaspoon curry powder
1 teaspoon sea salt
1/4 teaspoon black pepper
1 cup raisins
1 cup unsweetened coconut flakes


Preheat oven to 350 degrees. Lightly grease a 2 ½ quart casserole dish. In a large pot, combine squash and onion; add water to cover. Bring to a boil over high heat and cook about 15 minutes or until squash is tender; drain well. Spoon squash mixture into a large bowl. Set aside and let cool.

In a small bowl, whisk together eggs, milk, curry powder, salt, and pepper. Add to squash mixture. Working in batches, spoon mixture into blender or food processor; blend until smooth. Pour into prepared baking dish. Bake 20 minutes. Remove and sprinkle with raisins and coconut. Bake another 20 minutes until center is set.

Friday, October 14, 2011

Raw Mango Chocolate Bon Bons - Dairy and Gluten Free

These bon bons are a triple delight with a mango layer, vanilla cashew layer and chocolate layer. They require bon bon molds or ice cube molds to make. However, you can easily make a triple mango "ice cream" cake out of this recipe by using a pie pan or an 8 inch spring form pan. How fun!!!

* If using this recipe for a "cake", you'll want to start with the chocolate layer first, the vanilla layer second and the mango layer last.

Mango Topper

12 oz frozen mango, thawed
1 small banana, really ripe
1 tablespoon coconut oil, melted (optional)
Pinch stevia or honey to taste

Place all ingredients in a food processor, and puree until smooth. Pour into molds filling only 1/3 of the mold. Chill in freezer to set.

Vanilla Filling
2 cups cashews
1/2 cup raw honey
One lemon, juiced
1/2 teaspoon vanilla extract

In a food processor, process cashews until finely ground. Add remaining ingredients until smooth. Once mango layer is set, carefully fill another 1/3 of the mold with the vanilla filling. Place in freezer to set.

Chocolate Crust

1 1/2 cup almonds or almond flour
7 large pitted dates
3 tablespoons cocoa powder
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract

If using whole almonds, grind them in a food processor until finely ground. Add remaining ingredients to almond flour and process into a dough. Add a tiny bit of water if dough is too dry. Once vanilla layer is set, carefully fill the remaining 1/3 of the mold with the chocolate crust layer. Place in freezer to set.

Once chocolate layer is set, remove from freezer. Let stand a few minutes to soften and carefully remove from molds. Serve immediately or place back in freezer until ready to eat. Will keep in freezer for 2-4 weeks.

Thursday, October 6, 2011

Black Bean Banana Brownies

I've experimented with many black bean brownie recipes and this is my absolute favorite. It produces moist brownies with dense texture and full rich chocolate flavor. The banana adds an additional twist of sweetness and interest of flavor that's unbelievable. These are so healthy and have to try them!

Since these are made with black beans, they are perfect for a snack as the protein really fills you up keeps you going. I've also sweetened them with stevia so you won't get a sugar crash! :)

1 can black beans
1/2 cup old fashioned rolled oats
1 large ripe banana
1/2 cup unsweetened applesauce
1/2 teaspoon pure white stevia powder (or to taste)
2 large eggs
1 tablespoon coconut oil, softened
1 teaspoon vanilla
3 tablespoons unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1 cup walnuts, chopped (optional)
1 cup semi sweet chocolate chips (optional)

Preheat oven 325 degrees. Rinse black beans. Place beans, oats and banana in a food processor. Pulse several times to break mixture down. Add applesauce, stevia, eggs, coconut oil and vanilla to food processor. Pulse several times to mix well. Add cocoa, baking powder, baking soda and sea salt to food processor and mix until batter is completely mixed and broken down. Carefully remove blade from processor and gently fold walnuts and chocolate chips into batter if using. Pour batter into a lightly greased 9x13 pan. Bake at 325 degrees for 25 minutes or until center is firm.

Cucumber, Feta and Pomegranate Salad

It's that time of year again....time for POMEGRANATES! I love pomegranates which are filled with lots of juicy tart little seeds. They add so much wonderful flavor, crunch and nutrition to any dish. Once you start using'll find an excuse to sprinkle the seeds on anything. :) Here, I've added them to creamy feta and crunchy cucumbers to make a delicious salad that perfect for the holidays or any weeknight dinner.


1 large cucumber, seeded and cubed
1 pomegranate, seeded*
1/2 cup fresh cilantro leaves, chopped
1 lime, juiced
1 tablespoon raw honey
1/4 cup extra-virgin olive oil
4 oz feta cheese, crumbled
Sea salt and ground black pepper to taste


Place cucumber, pomegranate seeds and cilantro in a large bowl and set aside. In a small bowl, whisk together lime juice, honey and olive oil. Pour over cucumber mixture and toss gently to coat. Add feta cheese and season with salt and pepper to taste and gently fold into salad. Serve immediately or chill for 15-20 to let flavors to mingle.

* If you're unsure on how to de-seed a pomegranate, watch this quick informative video on removing seeds from a pomegranate.

Corn and Blueberry Salad

This salad is great any time of the year, but I love to fix it when blueberries are abundant and in season. It's unique in taste and bursting with color....dark blue berries, bright yellow corn and bright green parsley make for a beautiful combination. You totally eat this salad with your eyes first!


1 bag frozen corn, thawed
1 pint fresh blueberries
1 small cucumber, diced
1/2 red onion, diced
1/2 cup fresh parsley, chopped
1 lime, juiced
1/4 cup extra virgin olive oil
1 tablespoon honey
Sea salt and black pepper to taste


In a large bowl combine corn, blueberries, cucumber, red onion and parsley and set aside. In a small bowl add lime juice, olive oil, honey, salt and pepper. Whisk together. Pour dressing over corn mixture and toss to coat. Cover and refrigerate until chilled.

Monday, October 3, 2011

Super Berry Chocolate Bombs

Goji berries, also known as the wolfberry, are one of the most nutritionally rich fruits on the planet. So pairing them with nutrient dense raw cocoa, gives you the ultimate superfood sweet treat! They have a tangy taste that is slightly sweet and sour so they pair really well with cocoa. Give these a try and feel happy and energized all day!


1/2 cup Goji berries
1 cup raw cashews
1/4 cup raw cocoa
1/2 cup honey
1 tablespoon coconut oil
Pinch cayenne pepper


Soak the goji berries in enough water to cover for at least 30 minutes. Drain water. Add to a food processor along with remaining ingredients and process until smooth. Pour into ice cube molds or mini muffin tins. Line molds or tins with oil, parchment paper or plastic wrap for easier removal. Place in freezer until frozen.