Fresh summer dessert

This summer has been intense. The heat and humidity has been stifling. This summer seems to be trying to rival the crazy winter we had of below freezing temps and ice and snow storms. As the heat has cooled down into the mid-80's the weather has been joyous. This little lull allowed this time to bake a crisp as well as homemade coconut milk ice cream. Both were delicious. Yum!

Stone Fruit Crisp

Ingredients:

• 6 cups of peaches, nectarines, plums, apricots
• 1 tsp ground cinnamon
• 2 tbsp of lemon
• 1/4 cup of Sucanat
• 5 tbsp of coconut oil
• 1/2 cup gluten-free oats
• 1/2 cup Almond flour
• 1/4 cup shredded coconut
• 1/4 cup chopped walnuts
• 1/2 tsp of himalayan sea salt

Directions:

1. Pre-heat oven to 400 degrees
2. Place fruit in baking dish - Pie plate or other 9 inch pan
3. Place all other ingredients into the Vita-Mix and blend
4. Add the crumbly mix to the top of the fruit - evenly
5. Bake for 25 minutes or longer depending on your oven (my oven runs hot)
6. Eat with Coconut, Almond & Raspberry Ice Cream. Yum!

Coconut, Almond & Raspberry Ice Cream (Dairy-Free, Sugar-Free)

Ingredients:

• 1.5 pints of Raspberries
• 3 tbsp of fresh lemon or lime juice
• 1/4 cup of vanilla agave
• 1 cup Almond Milk
• 3 cups Coconut Milk
• 1 tbsp pur vanilla extract

Directions:

1. Place all ingredients in the Vita-Mix and blend
2. Scoop out and place in Ice Cream Maker for 20 minutes
3. Scoop out of ice cream maker into freezer friendly container and freeze for a minimum of 1 hour.
4. Enjoy with Fruit Crisp!

Walnut Butter - YUM!

I have never had Walnut Butter before, but I figured that it might be a great alternative to Almond Butter or Cashew Butter. Today was the day I decided to try and make walnut butter in my vitamix (I heart my vitamix with a passion). Given I never really follow recipes and instead use them more as I guide I am never quite sure how something will turn out. I looked over a recipe for peanut butter and then start inventing - so take this recipe and do what you will with it! I'm sure you will make something luscious.

• 1 Cup soaked walnuts - drained
• 2 tbsp extra virgin coconut oil
• Sprinkle or 2 of ground himalayan sea salt
• 1 tbsp of brown rice syrup (or raw honey or agave)

1. Place walnuts first and then all the other ingredients into the wet vitamix container - put on lid 
2. Turn on machine - up to 3 and then up to 5
3. Use the tamper then turn to low and shut off the machine
4. Make sure ingredients are not stuck to sides of machine - push everything down around the blades (Machine is off - repeat machine is off)
5. Replace the lid and then turn on and up to 5 and use tamper.

Next time I make this recipe I will use 3 cups of soaked walnuts so that it will be easier to work the machine.

This was delicious - really! The consistency was soft and it looked like oatmeal and sort of tasted like oatmeal. I really liked it so for those of you who love oatmeal, but have an intolerance to it like me - try this recipe. I think it could also be a stand alone dessert. You can use this as a spread or a dip with fruit or on crackers or toast. Mash in a banana and have a great snack before the gym. You could also eat it plain or put it in a smoothie.

Let me know if you try it and if you make any modifications to it.

Superfood - Chia Seed

If you are like me then you will find it supremely fascinating that chia seeds are considered a superfood. Seriously who eats chia seeds? I mean I grew up watching chia pet advertisements year round - this time of year was a big hit (I can only guess as a gag gift). Anyway I do not think that I would have ever thought to eat the chia pet start pack...but I grew up in a home that had cases of soda and candy bars. No one was thinking about superfoods. Oh actually it wasn't that bad. My mother was also a huge fan of vitamins, actually she still is. She is a very healthy woman in her mid 70's - who has never been on any medications (knocking on wood now). Back to the chia seed.

Basic overview of the awesomeness of the chia seed:

• Omega-3's
• Protein
• Calcium
• Iron
• Fiber
• Antioxidants 
• Easily digestible
• Prolonged energy endurance - make your carbs digest at a slower rate (great for athletes)

But, I have found that these little seeds are totally versatile and I love using them when cooking or baking. I like the way they get gelatinous like flax seeds when they sit in water and they don't have a specific flavor so you can use them in multiple ways (tossing in salads, smoothies, baking...) I got this idea from my friend Michelle.

Ingredients:

• 4 tbsp of chia seeds
• 1 cup of organic coconut milk (you could use almond or rice milk too)
• 1 tsp. maple syrup (or agave, raw honey, brown rice syrup - depending on the level of sweetness you desire)
• 1 drop ocotea* (completely optional or add some dried cinnamon or cardamon or nutmeg)
• A few Goji Berries (and/or some chopped nuts, dried fruits, sesame seeds, flax seeds)

(Ocotea is an essential oil from the Amazon that has the same odor as cinnamon, and contains the highest levels of alpha humulene, a powerful anti-inflammatory. Cinnamon has also been used in studies to determine if it can help type-2 Diabetes. So I use the Ocotea to favor some of my cooking and baking...)

Directions:

Put the chia seeds into a bowl and add the coconut milk

Stir

Let the mixture sit for 5 mins. Then stir. Off and on for 20 or 30 minutes.

Once it is thick you can add your sweetener and berries or nuts (this is where I added the ocotea oil)

You can eat it at room temperature or put it in the fridge to make it more ice cream like...

Let me know what you think!

More details coming out later today on the group program starting in February 2010 that is going to rock your world! Woot. You are going to feel better, look better, and build on that momentum to create the life you want to be living.

Chocolate Chip Cookie Recipe

Every year my book club gets together and does a cookie exchange. This year one of the members, Elizabeth brought a special cookie for me. Elizabeth has been working REALLY hard to make healthy foods for her 4 growing boys. She has a cookbook by Jessica Seinfeld that has helped her with this task.

She made the Chocolate Chip Cookies (with chickpeas). Here is what she said "Another hit! Jeff & I think these cookies are slightly more "earthy", but that didn't stop the kids!"

Elizabeth made a few minor changes and so I am going to write her ingredients.

Ingredients:

• 1 cup firmly packed light or dark brown sugar
• 3/4 cup of organic butter
• 2 large egg whites
• 2 teaspoons pure vanilla extract
• 1 - 15 oz. can of drained chickpeas (smashed a little)
• 2 cups (12 oz) semisweet chocolate chips
• 3/4 cup chopped walnuts (optional)
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1/2 cup old fashioned oats
• 1 teaspoon aluminum free baking soda
• 1/4 teaspoon salt

Directions:

• Preheat oven to 350 degrees. Coat a baking sheet with cooking spray (Elizabeth used a stone baking sheet so she did not do this step)
• In a large mixing bowl or the bowl of an electronic mixer; beat the sugar and butter with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add flour, oats, baking soda, and salt, and mix on low speed until a thick dough forms.
• Drop the dough by the tablespoonful into the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork ro fatten. Bake until the cookies are golden brown and just set, 11 - 13 minutes; do not overbake. Transfer to a rack to cool
• Store in an airtight container for up to 3 days.

I

Healthy Cookie Recipe

My husband had an opportunity to sample holiday treats at his office's holiday bake off this week. While he was looking around at tempting treats he came across a lovely cookie that is gluten-free & dairy-free (woot woot). He was so happy! In fact, he smuggled a few to me in his bag and produced them from a napkin - isn't he great? Anyway the baker, Kimberly Kershak was kind enough to share her recipe with us so here we go:

Banana Oatmeal Health Cookies by Kimberly Kershak

• 2 cups mashed ripe bananas
• 4 cups oatmeal
• 1/2 tsp vanilla
• 2/3 cup chopped peanuts or pecans
• 1/2 cup applesauce
• cinnamon to taste (about 1/2 - 1 tsp)

Directions:

1. Preheat oven to 350 degrees
2. Mix all ingredients together in a bowl till everything is uniformly moist. 
3. Drop dough by tablespoonfuls on an ungreased cookie sheet.
4. The dough will not spread, so flatten it to the desired cookie thickness.
5. Bake for 15 minutes.
6. Eat warm or after cooling.
7. Store in an airtight container.

Kimberly says that these are awesome snacks, and don't get much healthier (I agree!). They are gluten-free/dairy-free, with no added sweetener or butter. For a variation, you can substitute the nuts with just about anything: raisins, dates, or if you want to be less healthy maybe some chocolate chips (she added 2/3 cup of chocolate chips).

Thanks Kimberly! These were tasty snacks.

Oh and I want to make a plug for my new facebook page - Minneapolis Health Coach. Become  a fan and suggest it to your friends! Thanks