Pumpkin Chia Seed Pudding

Pumpkin Chia Seed Pudding

Halloween may be over, but there’s still plenty of time left this fall and winter to enjoy this warming treat. Pumpkin is full of fiber, healthy carbohydrates, potassium, magnesium, and vitamins A & K. This is a dessert that can also be disguised as a breakfast or snack. And. It takes about 5 minutes to make. And. It tastes like a pumpkin-pie in a jar. Creamy, seasonal, with a hint of chocolate. Now, please excuse me while I go lick the jar! This recipe is vegan, gluten free, dairy free, and paleo. Ingredients: 1 cup pumpkin puree 1/4 – 1/2 cup almond milk 3 Tbsp chia seeds 1 dash sea salt 1 dash cinnamon, optional 2 Tbsp maple syrup, add more to taste if desired Toasted coconut flakes and cacao nibs for garnish Directions: 1. Whisk all ingredients together and chill in fridge for 2-3 hours. 2. Remove from fridge and top with coconut and cacao. Enjoy every bite. Soundtrack: Witchcraft by Bill Evans....
4th of July. Pavlova and Berries. Aquafaba.

4th of July. Pavlova and Berries. Aquafaba.

Fourth of July – a holiday that’s on fire. We light up the grill, we sit around bonfires and watch fireworks and we remember a day, when soldiers fought with loud, smokey firearms for our freedom. And we celebrate – relaxing and staring into the burning embers. Today I’m grateful for all that it means to be an American. Or live in America. Freedom to work where I want, love who I want, celebrate however I want, and of course.. eat how and what and when (and as much!) as I want! This Pavlova recipe will keep you cool after a long, hot afternoon around the BBQ. Plus it fits the required Independence Day color scheme. Light and refreshing and covered in summer berries. Life. Just. Doesn’t. Get. Much. Better. A few weeks ago, this strange ingredient, aquafaba, started to show up on recipes floating around the internet. At first, I ignored them. It seemed a little strange… then my curiosity kicked in. How and why and how on earth is this possible? Not to mention, could it EVER taste good? I was in disbelief. So, I had to try it myself out of sheer curiosity. I decided to make an aquafaba based Pavlova, which is basically a meringue layered with cream and berries. Hello – yum! It’s more traditional of Australia, but those folks from Down Under sure have got there dessert priorities straight. I will say, the aquafaba-based Pavlova came out better than I could have imagined. Not only does it taste like meringue, it has the same texture and none of my guinea pigs could tell...
Midnight Sin Chocolate Torte. Cherry Sauce.

Midnight Sin Chocolate Torte. Cherry Sauce.

Exactly as moody, sultry and decadent as the name implies. Just looking at the photo makes me crave a deep glass of Malbec, a cozy loveseat with a plethora of cushions and a close friend. The chocolate layer is fudgy and rich, but not overly sweet and the toasted hazelnut crust lends a unique flavor and a nice amount of crisp ‘n crunch to each bite. You could make this torte in a traditional spring-form pan and slice into pie-shapes. I prefer the bite-sized, slightly irregular, geometric shapes as they make for an interesting presentation. Asymmetry is fun to look at, and a nice surprise on the plate. Not to mention – this way I can go back for seconds. And thirds. And… well, a nibble every night on occasion. With summer nights creeping up on us, this chilled torte makes for a satisfying treat that will still leave you with plenty of room to enjoy that glass of red wine on the porch. Midnight Sin Raw Chocolate Torte Recipe Adapted from Angela Liddon’s “Chilled Espresso Chocolate Torte” Ingredients Crust ¾ cup hazelnuts, toasted ¼ cup coconut oil, melted 3 Tbsp maple syrup ¼ tsp sea salt 1 ½ cups oat flour (Or place 1 1/2 cups rolled oats in the food processor until it becomes flour) Filling 1 ½ cups cashews, soaked overnight ¾ cup maple syrup ½ cup coconut oil, melted ⅓ cup black onyx cocoa powder (I use this for it’s dark color, you can sub in any cocoa powder) ⅓ cup chopped dark chocolate, melted 2 tsp pure vanilla extract ½ tsp sea salt Garnish...
Mango Chia Pudding Recipe

Mango Chia Pudding Recipe

This luscious dessert promises summer tropics and beach vacations in your mouth. Yes, it’s possible. I could practically feel the sand on my toes. Plus, it constantly amazes me how sweet fruit is on its own. This dessert is free of any type of processed sugar or sweeteners. It’s refreshing and light, and totally adorable served in mason jars. Note to self: Please remember this dessert, especially on the days when I can be found scouring the highest, dustiest pantry cabinets in search of a sweet treat. There’s usually not much back there except stale pasta, anyway. Ok, thanks. Mango Chia Pudding Recipe Yield: 1 1/4 cups Ingredients 1 1/2 cups frozen mango 1/4 cup almond milk 2 1/2 Tbsp chia seeds Black sesame seeds or fresh mint, for garnish Directions 1. Place mango chunks and almond milk in a blender and blend until smooth. 2. Pour mixture into desired mason jar(s) and add the chia seeds. Whisk or stir (I find a whisk works best) until chia seeds are evenly distributed in the mango mix. 3. Cover mason jars and allow to sit, refrigerated, at least 1 hour before eating. Garnish with black sesame seeds and fresh mint. Soundtrack: Let her Go. By Passenger....
Paonia Pear Crisp

Paonia Pear Crisp

If I had to chose a word for fall, it would be “crisp.” The sunshine, the colors, the morning air, and the fruit are all crisp. To celebrate the end of such an incredible season,  here’s a simply crisp dessert. You can make it in mason jars for additional cuteness and portability, or in any ‘ole pan you have laying around the house. Yield: 6 4-oz Individual Servings Ingredients Filling 1 jar MM Local Paonia Pears, chopped into small pieces, juice set aside. ¾ cup MM Local Paonia Pear juice 2 Tbsp. fresh lemon juice 1 pinch sea salt ¾ tsp. arrowroot powder or cornstarch ¾ tsp. pure vanilla extract 1 ½ tsp. lemon zest Topping ½ cup rolled oats ¼ cup brown sugar 2 Tbsp. virgin, unrefined coconut oil ½ tsp cinnamon 1 pinch sea salt Directions 1. Preheat the oven to 350 degrees F. 2. In a large mixing bowl, combine the MM Local Paonia Pears, pear juice, lemon juice, sea salt, arrowroot powder, vanilla and lemon zest. Mix until well combined and the arrowroot powder has dissolved. 3. In a medium bowl, combine rolled oats, sugar, butter, cinnamon and sea salt. Mix with a fork, or your hands, until combined, but still slightly lumpy. 4. Pour ⅓ cup filling into each mason jar. Then add 2-3 Tbsp. of the topping mixture to each jar. 5. Place the 6 jars on a cookie sheet and bake at 350 degrees for 20-30 minutes, until filling is bubbling visibly and the topping is nicely browned. Remove from oven, allow to cool and serve warm, with your favorite nondairy, vanilla ice cream. Soundtrack:...
Lavender Lemon Creme-Filled Chocolates

Lavender Lemon Creme-Filled Chocolates

Regardless of your beliefs regarding oversized bunnies delivering baskets today, chocolate is in the air this weekend. It’s just everywhere in sight. And while chocolate is by far my favorite treat, there are better alternatives than the products on most grocery store shelves. These are usually laden with high-fructose corn syrup and other processed, unpronounceable ingredients I’d rather avoid. I’ve got something simple and much healthier in mind here. And it’s bunny rabbit approved. Cacao butter, a main ingredient in this recipe, is produced from the cold-pressed oil of the cacao bean and is high in omega-6 fatty acids and magnesium. Cacao powder, another main ingredient, is what remains after the cacao butter has been extracted from the cacao beans. Cacao powder is a rich source of flavanol antioxidants and is deliciously reunited with the butter during the chocolate making process. The difference between cacao and cocoa is that cacao is generally used to reference the raw form of the cacao bean. It is not roasted and contains no added sugars or butter. Cocoa, on the other hand, is roasted and has usually been mixed with sweeteners and other additives. For that reason I’ve chosen to use cacao products for my chocolate-making adventures. This recipe contains only five ingredients and you can make it with or without the filling. The creme is a decadent cashew base and dairy-free. If you’re not a fan of lavender and lemon, you can flavor the filling with anything that makes your inner bunny rabbit hop. Yield: 12 -14 small chocolates (dependent on the size of the mold) Ingredients Chocolate: 1/2 c raw cacao butter 1/2 c virgin, unrefined coconut...