Jul
29

Summer Lovin’ Cups (Almond & Cashew Butter Cups)

Summer Love Frozen (Almond & Cashew Butter) Cups
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Bottom & Top
  1. 1 Cup coconut oil
  2. 1 Cup cacoa powder
  3. 2-3 Tble maple syrup (depending on your preference for sweet)
  4. 1/2 teas. sea salt
Filling
  1. 3 Tble almond butter
  2. 3 Tble cashew butter
  3. 1 Tble maple syrup
Instructions
  1. Line 12 muffin tins with parchment liners ~ 2 1/2" diameter
  2. In a saucepan, combine coconut oil, cacoa powder, syrup and salt and heat over medium.
  3. Stir until evenly combined.
  4. Spoon 1 tablespoon into each liner.
  5. Tilt the pan so the chocolate goes up the liner.
  6. Place in fridge or freezer until hardened, approximately 10 minutes.
  7. Make the filling in a small bowl by combining the nut butters and syrup with a spoon.
  8. Drop a 1/2 Tble onto each chocolate and use your fingers to make a layer.
  9. Try not to go to the edge so that when you cover with the next layer, chocolate meets chocolate.
  10. Sprinkle a touch of sea salt on each cup.
  11. Reheat the remaining chocolate and spoon a tablespoon onto each cup.
  12. Place in fridge or freezer.
Notes
  1. Coconut oil is soft at room temperature so these will melt if left out for too long.
  2. I prefer mine frozen, but they may get pockmarked by the temperature burst.
  3. Shout out to Laur for introducing me to this fabulous recipe.
Adapted from Jessica DeMay on GoldenBarrel.com
Adapted from Jessica DeMay on GoldenBarrel.com
Wellness Girl https://wellnessgirl.net/
Jun
14

Simplify Truffles

Simplify Truffles
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Ingredients
  1. 1/2 cup almond butter
  2. 1/2 cup cashew butter
  3. 4 dates pitted (soak in water to soften)
  4. 1/2 cup raw cacao nibs
  5. 1-2 Tble ground flaxseed
  6. 1 teas vanilla
  7. 1 teas cinnamon
  8. 1/4 cup dried unsweetened cherries*
  9. Dash of sea salt
Instructions
  1. In a food processor, blend dates, almond butter, flaxseed, vanilla, 1/4 C cacao nibs, cin. and cherries.
  2. Set aside.
  3. Wearing gloves, roll almond butter mixture into 1 inch balls.
  4. Then roll balls in cacao nibs.
  5. Best kept frozen or in fridge.
Notes
  1. *Can use currants or other dried, unsweetened fruit.
  2. -- Balls can alternatively be rolled into cacao powder or coconut flakes.
  3. -- This recipe can be easily doubled, tripled, etc
  4. -- I named these beauties after a song called "Simplify" by Brendan James.
  5. Check it out - http://bit.ly/2sbzHuv
Wellness Girl https://wellnessgirl.net/
May
18

Creamy Garlic Dressing

Creamy Garlic Dressing
Yields 12
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Cook Time
12 min
Cook Time
12 min
Ingredients
  1. 1 cup macadamia nuts
  2. Sea salt & freshly ground black pepper to taste
  3. 1/4 teas. dry mustard or 1/2 teas. yellow mustard
  4. 4 garlic gloves, minced
  5. 2 Tble apple cider vinegar
  6. 2 Tble red wine vinegar
  7. 1/3 cup water
  8. 2/3 cup extra-virgin olive oil
Instructions
  1. Combine all of the ingredients except the oil in a blender and blend on high speed for 1 minute.
  2. With the lid on and using the blender fill cap, slowly drizzle in the oil and blend until the dressing is smooth and creamy.
  3. Taste for seasoning and add more salt or black pepper if desired.
Notes
  1. I Love this easy-to-make, delicious dressing that can be used to top salads or to boost your veggies or proteins.
  2. Dressing can be stored in an air-tight glass jar and refrigerated for up to 5 days.
Wellness Girl https://wellnessgirl.net/
May
18

Lentil, Leek & Lime Soup

Lentil, Leek & Lime Soup
Serves 4
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Ingredients
  1. 1 large onion chopped
  2. 3 spring onions chopped
  3. 3 leeks, cut in half, then slice into half-moon shapes 1/8" thick
  4. 1 Tble coconut oil or ghee
  5. 1 can organic lentils*
  6. 32 oz. container organic broth of your choice
  7. Sea salt & freshly ground black pepper
  8. 2 limes
Instructions
  1. Melt fat into bottom of pot on medium heat.
  2. Add chopped onion and cook for 5 to 7 minutes until softened.
  3. Add in sliced leeks and spring onions.
  4. Stir for a couple minutes until bright and softened.
  5. Add in broth and lentils.
  6. Season with sea salt and black pepper.
  7. Stir and heat for 20 minutes on simmer.
  8. Serve hot in bowl.
  9. Squeeze juice of half lime per serving.
Notes
  1. *Trader Joe's has a package of lentils in the refrigerated section that is slightly larger.
  2. Works perfectly as well.
  3. Vegetarians - use a vegetable based broth.
Wellness Girl https://wellnessgirl.net/
May
18

Blissful Chocolate Hearts

Blissful Chocolate Hearts
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Chocolate Shell
  1. 1 1/2 cup coconut oil
  2. 1 cup raw cacao powder
  3. 6 tablespoon coconut nectar
  4. 2 tablespoons full-fat canned coconut milk
  5. 1/2 teaspoon vanilla
Filling
  1. 1/4 cup raw almond butter
  2. 1/2 tablespoon coconut nectar
  3. 2 tablespoons full-fat canned coconut milk
  4. 1/2 teaspoon vanilla extract
  5. 1/2 teaspoon sea salt
Instructions
  1. Place all chocolate shell ingredients into a glass bowl or double boiler.
  2. Heat over a low simmer until the ingredients are melted.
  3. Whisk the ingredients together until a smooth and uniform liquid is formed.
  4. Fill about 1/3 of your candy mold with the liquid chocolate. Set the mold in the freezer for 15 minutes.
  5. While the chocolate freezes, make the filling.
  6. Simply mix all filling ingredients by hand until the are fully combined.
  7. Place a small dollop of the filling in the center of the hardened chocolate, without letting it touch the edge.
  8. Pour the remaining chocolate over the almond butter, and smooth out the top if necessary. Optionally sprinkle with sea salt or coconut flakes.
  9. Freeze for an additional 15 minutes.
  10. Store these candies in the refrigerator or even the freezer. Due to the coconut content, they will soften at room temperature.
Notes
  1. You'll need a small or medium candy mold.
  2. Depending on the size of the mold, you may be able to cut the ingredients in half.
  3. For example, if you use this mold that I purchased on Amazon, you only need to make half the recipe - http://amzn.to/2qXu4lN
Wellness Girl https://wellnessgirl.net/
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