Monthly Archives: July 2011

Carob Walnut Cookies-A Raw Food Dessert

Carob Walnut Cookies Fleur de Lis Cookie Cutter
I have been looking for a good Fleur de Lis-shaped cookie cutter off and on for over a year now. 

Here's a fleur de lis design: Fleur de lis 
But of course my cookie cutter looks more like a kite, or a bat, or an airplane. Something – but definitely not a flower.  I know I can buy one online, and I probably will, but for heck sake, why can't I run down to Sur La Table and pick up a Fleur de Lis cutter that doesn't look like something in flight?

So, anyway.  Back to the cookies.  I really like them, and you can pile them in a storage container in the freezer and take 1 out a day over a couple weeks and they'll satisfy your sweet tooth while you're trying to stay trim.  I've lost 7 pounds to date and sweets like these are helping me get there. 

Also, you won't get that bloated, "I just ate too much" feeling.

Carob Walnut Cookies
Compliments of JennaDish

from Ani's Raw Food Desserts by Ani Phyo

MAKES ABOUT 10 COOKIES

Ani's foreword: Sweet raisins, malty carob, and rich walnuts are ground together to make a delicious, dark, sweet cookie.  Packed with antioxidants, vitamin E, and EFAs, these cookies keep you trim and your skin radiant.

1 cup raisins
3/4 cup raw walnuts (I used pecans)
1/4 cup raw carob powder
1 teaspoon mesquite powder (optional – I did not use)
1/8 teaspoon sea salt

Combine all ingredients in food processor and process until the dough befinds sticking together. 

Press the dough into 2-inch cookie cutters (1/3"-1/2" thick) placed on a sheet tray lined with parchment paper.  Place the cookies in the freezer to chill and firm up (suggested 30 minutes not enough time to become firm) before serving.

Will keep for many weeks in the fridge or freezer. 

 

 

Chunky Monkey Pops

Chunky Monkey Pops
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Nuts, peanut butter, banana, and milk.  A wholesome snack on a stick. 

Chunky Monkey Pops
Compliments of JennaDish

You can use Dixie cups and popsicle sticks.  Place plastic wrap on top of the pop to protect it.

MAKES 8 4-oz pops

1/2 cup ground nuts (walnuts,pecans,almonds,cashews or any combination)
1/4 cup natural peanut butter (or less if you don't want us much of a peanut butter taste)
1 banana plus extra for lining the molds, cut in rounds
1 cup milk (I used almond milk)

Blend ingredients in a blender and divide among popsicle molds.  Push a few banana rounds down into the sides of the cup if desired. Freeze until solid.

 

Panda Bear Cupcakes

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Went to Xavier University yesterday, took my comprehensive exam in Special Education.  Nailed it.  Came home and made these Panda Bear cupcakes with Alyssa. 

I had brought home an adorable cupcake book from my mom's called Hello, Cupcake! by Karen Tack & Alan Richardson.  When I heard Jillian was going to her friend, Lydia's, Summer Solstice Party, I forced asked Jill to pick out her favorite cupcake out of the book to take to the party.  She chose Pandamonium.

Basically, you put a frosted mini cupcake on top of a frosted regular-sized cupcake (I used canned frosting).  You roll half the big cupcake in crushed Oreo cookies for the belly.  The arms are made of an Oreo cut in half.  For the ears you are supposed to find a box of Oreo Os and stick them on. Well I couldn't find that cereal anywhere so I bought Fruit Loops and Candy Coating chocolate, dipped the Loops in chocolate and rolled it in cookie crumbs.  Yes, I used needle-nosed tweezers to dip, and the point of a chopstick to open up the hole again once it was dipped.  Alyssa piped on the black icing for the eyes and mouth.  And mini chocolate chips also formed the eyes.  We used a Reese's Pieces cut in half for the nose.  Then Alyssa piped on toenails, and I cut up green cupcake papers for the grass.  Done and done. 

Oh yeah, it was like 90o in the condo because this building is old and has heating/cooling issues on occasion.  So the pandas were pretty droopy. 

They were much appreciated by many very nice teen girls.

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Grilled Margherita Pizza

Grilled Pizza
Been dying to make our own grilled pizza.  But it's been very, very hot and humid so didn't want to make it totally from scratch.  So Alyssa bought a ball of whole wheat pizza dough at Whole Foods and we used jarred sauce.  Other than that it's fresh.

Used our own basil…

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Alyssa rolled out the dough about 1/4" thick…

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Grilled it a few minutes on each side …

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Sorry – too much light but it was blazing hot and I was in a hurry.  Poke a small hole if it puffs up.

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Add toppings and put back on grill on a lower heat, and allow cheese to melt.

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Add basil just before eating.  Otherwise it will just wilt and look gross. 

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Then as always…eat.

Chocolate Pasta

Chocolate Pasta
Find yourself a bag of chocolate pasta like this…

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This is one serving – yes I actually measured it …

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Boil 9 minutes, meanwhile put one serving of bittersweet chocolate chips (or your favorite type)…

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in a skillet on lowish to melt.  No, surprisingly, 1/2 the bag is a bit more than one serving.  Drain the pasta, place in skillet and toss with melted chocolate and take off heat immediately.

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Add fruit if you like or…

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sprinkle with a little cocoa powder, or raw cacao powder like I did.

Eat.

Pina Colada Surprise Ice Pops

Pina Colada Ice Pop
Recently bought a new book called Ice Pop Joy by Anni Daulter.   It's another idea of mine to eat healthier and lose weight.

When the book first arrived and I saw that there were recipes that included tofu, herbal tea, quinoa, kale and red kidney beans – I just about sent it back.  But there were also plenty of recipes with typical ingredients – yogurt, milk, fruit, honey – plus the photography is awesome.  Gorgeous kids eating yummy popsicles.  I just really like the look of the book. 

I'd like to try to learn to get creative and make a mini snack or even breakfast out of these.  That's the point of the book – the author is trying to give her kids healthy, fun food rather than another sugar delivery vehicle.

These pops are 4-ounce or 1/2 cup pops (Tovolo brand). It doesn't sound like much, but these are going to be huge for small kids.  So go for a 2-ounce, or use a small dixie cup with a wooden stick.

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A funnel and a 1/2-cup measuring cup makes it go fast. 

How do they taste?  Well, the biggest surprise with Pina Colada Surprise Ice Pops is that they don't really taste like a pina colada.  They taste good.  The strawberry flavor came out more.  Barely could taste the coconut.  I would add real coconut or coconut extract to boost that side of things.

On the other hand, if your family is not big on coconut and you have a can of coconut milk collecting dust, this won't offend their sensibilities.  In other words, they'll never know.

Pina Colada Surprise
Compliments of JennaDish

from Ice Pop Joy by Anni Daulter

MAKES 8 (4-ounce) POPS

1 whole pineapple skinned cored, and cut into pieces
1 cup chopped strawberries
3/4 coconut milk
2 tablespoons maple raw agave nectar (I used blue agave nectar or use honey to taste)

Put the pineapple, strawberries and coconut milk into a blender, and puree.
Add the maple agave nectar and blend all ingredients together to desired texture.
Pour mixture into chosen pop molds and put sticks in place.
Freeze pops until solid.

To add some fun, put a few slices of strawberries on the sides of the pop right after pouring.  It'll freeze on the side and look a little fancier.