Blissed out Bounties!

I'm not a big chocolate fan, but there are some tastes I miss. Such as Bounty Bars. Holy wow. Who doesn't think of the soft, gooey, delicious coconut treat with fondness and longing. Well now you can make your own! Without sugar, gluten or dairy but with mega amounts of taste and mouth watering meltiness. And it's easy. And raw. Live it up my friends!

Recipe:
1 cup shredded coconut
3 1/2 to 4 tbsp agave, rice syrup or pure maple syrup
2 tbsp virgin coconut oil
1/2 tsp pure vanilla extract
1/8 tsp salt
1/4 cup plus 1/2 tbsp cocoa powder
up to 1 1/2 tsp rice syrup or pure maple syrup
1/4 cup liquid virgin coconut oil

Method:
Combine first 5 ingredients in a food processor or by hand if you are especially tough!  Press the filling into the bottoms of mini muffin cups or into the buttom of a flat container. (Press HARD!) Freeze at least 25 minutes. 

Meanwhile, make the chocolate coating by mixing the last three ingredients together to make a thin sauce. Line a tray with wax or parchment paper, then pop out the now-hardened coconut treats and coat in chocolate. Immediately put them in the fridge or freezer, as coconut oil melts when warm.

These CAN last you a week. But I doubt they will be around that long. The. Best.

Magic Mixed up Mash!

 

Leftoverssssssssssssssssssssssssssss! And laziness. Could well be a recipe for disaster, but instead I'm finding it a recipe for healing protein Magic Mash! While recovering from some sinus surgery I'm finding easy is best and if I can get in my proteins and greens quick and simple, I'll do what I have to, even if it means eating food that looks like something it shouldn't. No elaboration required.......

Magic Mixed up Mash!: (measurements are approx)

1 cup millet

1/2 cup quinoa

1/2 cup french lentils

1 cup leftover mixed mashed potato, yam and butternut pumpkin

2 Tbsp chia seeds

1/4 vegetable massel cube   

a few sprays of Braggs

2 tsp Olive or coconut oil for cooking

Method:

Mix all leftovers, seeds, massel cube and braggs in a bowl until nice and moshy(as usual, you can mix and match your grains and beans here. The variety I'm using is especially gentle, good for getting over colds, surgery and broken hearts!).  Heat oil in a large pan to medium-high heat, dump leftover goodness into pan and fry up until somewhat browned and crisp in places. When browned and crisp in places you are good to eat it as you please, directly from the pan or maybe serve it up with ume vinegar fried bok choy and zuchinni like I did and sit back and feel the magic healing hit you from the inside! Ziiiiiiiiiiiiiing!

Sunday's Super Scramble!

Mmm mmm, Breakfast. Who doesn't love it? In our house Sunday breakfasts are generally hefty, delicious and imaginative. Above we have the Sunday Super Scramble. There are no rules when it comes to this scramble, but I try to use up all of the left over beans, grains, and vege's that are needing some attention. Whether you use just tofu for the scramble is up to you, but don't be scared to chuck in any left over stir-fry, fried rice, beans, cous cous, millet, chia seeds, buckwheat, mushroom, Anything!

Recipe for pictured Scramble:
1/4 block hard tofu chopped up into little tiny cubes
1 cup of small green Boong beans(left overs)
1 cup of Quinoa (left overs)
1/2 cup of black and white sesame seeds
a little sesame oil
a little Tamari
a shake or two Tumeric
sea salt if needed

Method:
Heat oil on a medium. Add tofu, beans and quinoa as well as a little tamari and a little tumeric. Cook till almost brown. Add seeds and continue cooking until it is yellowy-brown and almost crispy. Done! This was served on two slices of wheat reduced wholegrain bread.

I cooked this up with a side of sesame seed oil fried Mushrooms and lightly fried Bok Choy with Ume vinegar and sesame seeds added as a dressing.

I try to add at least a big chunk of leafy greens with breakfast, as it wakes you up and gives you some energy to get your Sunday started! Eat this and tell me you don't feel a million bucks afterwards!