Raw Vegan CHOCOLATE COCONUT CREAM TORTE

Raw Vegan CHOCOLATE COCONUT CREAM TORTE

Thursday, 04 October 2012 00:08

by :Eric Rivkin you can also find this recipe in Eric new E-book :TO LIVE FOR♥ Bottom Layer Crust:1 cup raw almonds or pecans, soaked 2 hours, rinsed 1 cup fresh or dried finely shredded unsweetened coconut
1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp cinnamon

Dash of cayenne

In a food processor with the S blade, mix until a crumb texture is reached. Set aside.

Coconut Cream Filling
2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil

4-5 pitted medjool dates
½ tsp vanilla extract or caviar scraped from 1 bean
Blend ingredients until creamy. Set aside and refrigerate.

6-8 large firm strawberries, de-stemmed and sliced 1/8” thick

Top Chocolate Layer
1 cup young coconut pulp
3 Tbsp coconut oil
½ cup raw cacao powder
3 pitted medjool dates
3 black mission figs
½ tsp vanilla extract or caviar scraped from 1 bean
¼ tsp cinnamon
Dash of cayenne
Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.

Garnish
1 cup assorted berries - raspberry, blueberry, sliced strawberries
1 tsp honey
Mint leaves (optional)
Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.

Assembly:
1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.
http://www.vivalaraw.org/ living-foods/to-live-for-
http://www.facebook.com/RAWJED

— with Eric Rivkin.

No-Bake Energy Bites

No-Bake Energy Bites (makes 18-20 bites)

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

**PS. Many of you have been asking about a calorie count on these...if you scroll through the comments section you can read various calorie counts from many of my awesome readers based off of different add-ins and size of the bites :-)

**PPS. Many of you have commented about substitutions and YES! you can substitute almost anything for any of the ingredients to work around food allergies, special diets, etc. Soybutter, almond butter, cashew butter, sun butter, etc all works in place of peanut butter. You can use creamed or liquid honey, or agave nectar or even maltitol syrup in place of the honey. If you do not like or cannot eat coconut try some type of crushed cereal, wheat germ, whole wheat flour, granola, cocoa powder...the possibilities are really endless. If you cannot find ground flaxseed you can buy it whole and grind it yourself in a coffee grinder or magic bullet or you can substitute any other dry ingredient in it's place. Yes, the mini chocolate chips can be regular sized or carob or you can use raisins, cranberries, goji berries, or crushed nuts (almonds, cashews, walnuts, whatev) of some kind.

  I know writing out all these substitution possibilities seems silly but you will not believe the amount of comments and emails I get every day about "Can I use this instead of this? or "I don't like this ingredient, what can I use instead?" etc. Just remember, if you make any substitutions you may have to play with the quantities of dry to wet a bit to ensure you have a mixture that can be rolled into balls (if you want to eat them in a ball-shape, you don't have to do that either!) It's a really great recipe to play with so please don't worry about adding in a different ingredient if you cannot eat a particular one due to allergies, etc. My motto is always, 'Just try it, you might like it' when it comes to making these. We change it up depending on what is in our pantry and you can too! Oh! And you can also make these vegan and paleo-friendly, it's just a matter of buying the right ingredients, we do it all the time! ENJOY!
http://smashedpeasandcarrots.blogspot.com

Coconut-Raisin Bars

Coconut-Raisin Bars

Posted At : January 2, 2012 12:14 PM

Coconut Raisin Bars

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

• 2 2/3 cup finely shredded coconut
• 1/3 cup almond flour*
• 1 cup flax seed meal
• 2 tablespoons cinnamon
• 1 cup raisins
• 1 1/4 cup Gold Label coconut oil
• 1/4 cup raw honey

Combine dry ingredients in a large bowl. In a small saucepan heat coconut oil and honey and allow them to melt. You don't need it to boil, just warm enough to melt. Pour melted oil/honey into dry mixture and stir to combine. You want a wet sand like consistency. Taste at this point to determine if you want more cinnamon, more honey, etc.

Pour mixture into a parchment paper lined 8X8 pan. Cover with more parchment paper and press the mixture down. Really make sure this is packed solid. Place mixture in the freezer for a couple hours. Once frozen, remove and cut with a heavy knife. Store in the refrigerator. Enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe submitted by Esther, Bremerton, WA

Honey Butter

Honey Butter

Prep Time: 5 mins Total Time: 5 mins  Yield: 1.5 cups

Ingredients

• 3/4 cup honey
• 3/4 cup powdered sugar
• 3/4 cup butter, softened
• 1 teaspoon cinnamon

Directions:

 

Blend all ingredients together and store in the refrigerator.

 

I have seen this receipe with and with out cinnamon.

No-Stress Hot Cider

No-Stress Hot Cider

Ingredients:

2 quarts unsweetened, organic cranberry juice

1 ½ cups dried cranberries

1 teaspoon vanilla extract

2 cups honey or agave nectar

2 cinnamon sticks

14 whole cloves

Zest of 2 oranges

Directions:

Pour cranberry juice into a pot, heat completely but do not boil. To the juice, add the zest from the

oranges, cloves, cranberries, vanilla extract, honey and cinnamon sticks. Heat, stirring

occasionally until hot and steamy, for about 20 minutes. Pour and enjoy!

Source:

www.allrecipes.com©

Organic Pumpkin Pie Parfait

Organic Pumpkin Pie Parfait


Expert chef from the OWN network’s Home Made Simple, Jesse Brune, shares recipes for delicious, healthy alternatives to traditional Thanksgiving fare.
Serves: 6

Ingredients:
For puree:

1 can of organic pumpkin puree
1 tbsp coconut oil
2 tbsp raw honey
1 tsp nutmeg
2 tsp cinnamon
2 tsp pumpkin pie seasoning
3/4 cup vanilla coconut milk

For Crust:

1 1/2 cups raw pecans, chopped small
1 tbsp coconut oil
2 tbsp raw honey

For Topping:

1 cup whole Greek yogurt
1 tbsp raw honey
1 tsp vanilla extract
1 tsp nutmeg

Cooking Instructions:

• Place 6 wine glasses or parfait glasses in the freezer or fridge to chill.

For puree:

• Place a medium saucepan over medium heat on stovetop.
• Add all ingredients for puree into the pan, and stir with a whisk or wooden spoon.
• Allow ingredients to combine over heat, stirring continuously until puree begins to gently bubble.
• Remove from heat.
• Carefully taste the puree and add extra portions of the listed ingredients to adjust the flavor to your liking.
• When desired flavor is achieved, set aside and cool.

For crust:

• Place a medium saucepan over medium heat.
• Melt honey and coconut oil together in pan, stirring with a wooden spoon.
• When honey and coconut oil have merged, mix in the chopped pecans and coat all the nuts.
• Remove from heat and place in a refrigerator-safe container. Let cool.
• Before serving, take nuts out of container and place on cutting board.
• Use a sharp knife to re-chop the nuts.

For topping:

• In a small mixing bowl, combine all the ingredients and mix thoroughly with a whisk.
• Chill topping until ready to serve.

Assembly:

• Place chopped pecans in the base of the wine glasses. Add a generous layer of the pumpkin puree on top of the pecans, then top with 2 tbsp of topping.
• Sprinkle a touch of cinnamon on top of whipped topping and serve.

Source: Jesse Brune © 2011 Stage 29 Productions LLC

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas October 17, 2011

Ingredients:

6 Tablespoons honey
5 Tablespoons lime juice
1 Tablespoon chili powder
½ teaspoon garlic powder
3 boneless, skinless chicken breasts, cooked and shredded
2 cups green enchilada sauce, divided
1 cup sour cream
8-10 flour tortillas
2 cups grated Monterey Jack cheese

Method: Preheat oven to 350 degrees.

In a large bowl, combine the honey, lime juice, chili powder and garlic powder; toss with the shredded chicken and let marinate in refrigerator for at least 30 minutes. Pour about ½ cup of enchilada sauce in the bottom of a greased 9x13 inch baking pan. Fill each tortilla with about 2 Tablespoons of the chicken, a pinch of cheese, making sure to reserve about 1 cup of cheese later. Mix the remaining enchilada sauce with the sour cream, and any leftover marinade. Pour the sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 30 minutes, or until golden brown and crisp on top.

Cantaloupe And Raspberry Smoothie

Cantaloupe And Raspberry Smoothie (This recipe yields 4 servings)

4 cups cantaloupe -- peeled/seeded/diced
•3 cups raspberries
•1/4 cup honey
•1 cup milk
•1/2 cup plain yogurt
•1/2 cup buttermilk
•1/2 cup pine nuts
Stir the honey into the raspberries. Cover and refrigerate 1 hour. Puree berries in a food processor and then pass them through a fine mesh sieve. Discard the solids. Place the puree in a large bowl and stir in the milk, yogurt, buttermilk, and melon pieces and refrigerate until chilled. When ready to serve, put 2 cups of the mixture in a blender and liquefy. Pour into a pitcher. Repeat, adding the pine nuts to the blender with the last batch of the fruit mixture.
Stir the smoothie before serving. Norwegian cruise ships serve this at dinner as fancy "Fruit Soup". I serve it all the time and call it a delicious smoothie. Mr Breakfast would like to thank Checkers for this recipe. http://www.mrbreakfast.com/display.asp?categoryid=4&subcategoryid=14&recipeid=956

Blueberry Frozen Yogurt

Blueberry Frozen Yogurt

Crazy easy and very delicious! Adapted from WebMD

Ingredients:

1 lb of frozen fruit - blueberries, blackberries, strawberries, peaches, mangoes. You can do a single flavor or combine them.
1/2 cup honey or a combination of honey and a healthy sweetener like agave, xylitol, etc.
1 cup of non-fat Greek yogurt
1tsp lemon juice
1 tsp lemon zest
1 tsp vanilla
Pinch of salt
A little milk if needed to get the right consistency

Directions
The fruit into a food processor (with a blender, you'll have to do a couple of scrape downs).
Pulse the food processor until the fruit is finely chopped
Add the yogurt, honey, lemon juice and zest, vanilla and salt
Process until smooth. You can add more sweetener to taste. If the frozen yogurt is too thick, add a splash of milk until you get the desired consistency.

Spicy Honey-Brushed Chicken Thighs

Spicy Honey-Brushed Chicken Thighs

Yield: 4 servings (serving size: 2 chicken thighs)

Nutritional Information
Amount per serving

Calories: 321
Calories from fat: 31%
Fat: 11g
Saturated fat: 3g
Monounsaturated fat: 4.1g
Polyunsaturated fat: 2.5g
Protein: 28g
Carbohydrate: 27.9g
Fiber: 0.6g
Cholesterol: 99mg
Iron: 2.1mg
Sodium: 676mg
Calcium: 21mg

Ingredients:
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preparation:
Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
David Bonom, Cooking Light

Hannah's Cheesy Turkey Chomper

Hannah's Cheesy Turkey Chomper

Ingredients:
4 ounces extra lean ground turkey
1 slice of light white cheddar (like Trader Joe's)
1 teaspoon light mayo
1 teaspoon yellow mustard
1 teaspoon honey
1 small whole wheat hamburger bun (such as Sandwich Thins)
1 pickle slice

Instructions:
Cook burger. Melt cheese on top. Mix mayo, mustard and honey together. Spread
mayo mixture on both sides of bun. Place burger on bun. Serve with pickle.

Nutritional information (per serving)
Calories 310
Fat calories 45
Total fat 5 grams
Saturated fat 1.5 grams
Cholesterol 55 milligrams
Sodium 310 milligrams
Total carbohydrates 30 grams
Fiber 5 grams
Sugars 6 grams
Protein 40 grams

Fudge Brownies

Treat Yourself Right!
From Jillian: Trust me, I know there will be times when you are going to crave some of that ooey, gooey chocolately stuff. So, instead of getting personal with the office vending machine, whip up a batch of these amazing, indulgent, moist fudge brownies. Not only will they be the perfect answer to that cocoa craving, you won't be left with that bitter aftertaste of guilt for derailing your daily calorie limit. So, go ahead and treat yourself. You deserve it!

Fudge Brownies

Ingredients:
olive oil cooking spray
2/3 cup mild honey, such as clover or orange blossom
1/3 cups natural, unsweetened cocoa powder
1/2 cup white whole-wheat flour
1/4 teaspoon aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
2 tablespoons olive oil
1 large egg, at room temperature
3/4 teaspoon pure vanilla extract

Preparation:
Preheat the oven to 350°F. Spray an 8-inch square pan with olive oil. Set aside.
Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny and just bubbling, 45 to 60 seconds. Add the cocoa and stir with a fork until well combined. Let cool to room temperature.
Meanwhile, in a small bowl, place the flour, baking powder, baking soda, and salt. Whisk until well combined.
In a large bowl, combine the applesauce, oil, egg, and vanilla. Whisk together until well blended. Add the honey-cocoa mixture and whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan.
Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack and let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temperature for up to 3 days.)
Makes 16 (2-inch) brownies

Staying in the Sweet Zone: Healthy Desserts

Staying in the Sweet Zone: Healthy Desserts
By Diane Feen Glee Contributor
Updated: Sunday, October 29, 2006

Stella's Berry-Layered Ricotta
1 cup low-fat ricotta cheese
1 handful of assorted berries
1 tsp. raw honey
1 tbsp. slivered almonds
First, layer ricotta approximately 1 inch in a small bowl. Then layer with half of the berries. Repeat steps one and two and top with honey and almonds.

Whole-Wheat Carob Bars
1 cup whole-wheat flour
1 tsp. baking powder
1/2 tsp. butter
1 tsp. vanilla extract
1/2 cup honey
4 tbsp. carob powder
2 tbsp. cocoa powder
1 egg, beaten well
Melt butter in small saucepan over low heat. Add honey and slowly sift in the carob and cocoa powders. Use a wire whisk and blend in the vanilla and egg. Sift the flour and baking powder into the saucepan. Pour into a greased, square pan and bake for 35-40 minutes.

Carob Smoothie
1 cup low-fat milk or milk substitute
1 tbsp. honey
1 tsp. vanilla extract
Crushed ice
Process all ingredients in blender and serve.

Hors d'Oeuvres

The Doctors show us two appetizers made exclusively with nutritious, libido-benefiting ingredients:

Orgasm Salad
Prepare a bowl of arugula leaves
Slice and mix in strawberries
Drizzle honey over salad
Health Benefits:
Arugula: Considered an aphrodisiac since the first century, this leafy green is rich with antioxidants and vitamins A and C to promote healthy libido and blood flow.
Strawberries: This fruit is rich with folic acid and vitamin C, which increase sperm count and improve sperm motility.

Honey: This sticky and sweet treat boosts energy and fights fatigue for prolonged enjoyment.

Hallelujah Hummus
Mash 2 cups of chickpeas into a fine paste
Add 1 table spoon of olive oil
Mix well
Dip carrots or other delicious veggies, and enjoy!
Health Benefits:
Chickpeas: The main ingredient in hummus; chickpeas are packed with arginine, an amino acid that increases circulation and boosts internal lubrication.
Olive Oil: A good alternative to saturated fat, olive oil helps generate hormones, which are essential to your sex drive. It also further promotes internal lubrication.

Healthy Granola with Shredded Coconut

*I would really like to try & make this:
Healthy Granola with Shredded Coconut

The beauty of this granola recipe is that you can add in whatever you have on hand -- dried apricots, cherries and pistachios work as well as the fruits and nuts in the original recipe.

SERVINGS
Makes around six cups of granola

INGREDIENTS
4 cups old-fashioned oats
1/2 cup chopped almonds
3/4 cup shredded coconut
1/4 cup packed brown sugar
2 tablespoons vegetable oil
1/4 cup honey
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1/2 cup raisins
1/2 cup dried cranberries

PREPARATION
1. In a large bowl, combine oats, almonds and coconut; set aside.
2. In a saucepan, combine brown sugar, oil, honey, maple syrup and cinnamon; bring to a boil.
3. Remove from the heat and stir in vanilla. Pour over oat mixture; stir to coat.
4. Spread in a large shallow baking pan. Bake at 350 degrees F for 15 to 20 minutes, stirring occasionally. Cool.
5. Add raisins and dried cranberries. Store in an airtight container.
Recipe courtesy My Baking Addiction blog.
Read more: http://www.thedailygreen.com/healthy-eating/recipes/coconut-granola-bar-recipe#ixzz1AaUQfYDQ

The Doctors Cough Remedy Smoothy

**I tried this today with out the cayenne because I dont have any & it was pretty good.**
The Doctors Cough Remedy Smoothy

Have a cough that just won't go away? Try The Doctors' Cough Remedy!
1 cup grapes (with seeds)
2 tablespoons honey*
2 tablespoons lemon juice*
1 dash cayenne pepper*

*Adjust proportions to taste

Combine all ingredients and mix in a blender. Serve warm, as the warmth of the liquid will not only soothe
the throat and lungs, but also help break down mucus buildup.

The ingredients in the cough remedy work in the following ways:
Grapes
• The seeds contain high levels of proanthocyanidins, natural chemicals packed with powerful antioxidant
properties.
• They fight against lung cancer and promote positive lung cell growth.
Honey
• The texture can help soothe and protect the throat from irritation.
• Naturally fights bacteria and is helpful in attacking germs that colonize in the nose, sinuses and lungs.
• Infants under the age of 1 should never be given honey, as it can cause serious digestive complications or
even death.
Lemon
• It is a natural cold expectorant.
• Soothes inflamed throat membranes
• Makes the throat less vulnerable to irritation, which can cause coughing.
Cayenne Pepper
• Capsaicin, which makes the pepper spicy, exhibits antioxidant powers, which can prevent bacterial infections. It also makes mucus thinner, which helps move it out of the lungs.