These little morsels are vegan, gluten free, paleo, and super yummy. Magpie and I made a batch to bring to our friends’ New Years Eve party and they were a big hit! They’re easy to put together, and once you have the ingredients in your […]
Because sometimes you feel snacky.
Because sometimes you feel like your sweet tooth is biting you, really hard, and you want to make a rational choice. One that doesn’t leave you feeling gross 10 minutes later due to a big-ass glucose spike followed by the telltale sugar crash.
From wikipedia: A sugar crash or glucose crash is the fatigue after consuming a large quantity of carbohydrates, also known as reactive hypoglycemia. It is variously described as a sense of tiredness, lethargy, irritation, or hangover, although the effects can be less if one has undertaken a lot of physical activity within the next few hours after consumption. The alleged mechanism for the feeling of a crash is correlated with an abnormally rapid rise in blood glucose after eating. This normally leads to insulin secretion (known as an insulin spike), which in turn initiates rapid glucose uptake by tissues either accumulating it as glycogen or utilizing it for energy production. The consequent fall in blood glucose is indicated as the reason for the “sugar crash”.
Well darling, nobody wants that.
Try making a batch of these next time the sugar beast comes calling. The combination of peanut butter and coconut provides a healthy dose of fats, and a little protein to boot. The trivial amount of honey or maple gives it a delicious flavor, totally worth the little bit of sugar it adds to the recipe.
- 1/3 cup organic chunky peanut butter (I really like valencia peanut butter, other nut butters work fine too)
- 1/3 cup plus 1 tablespoon unsweetened shredded coconut (this brand is nice, fine shreds as opposed to larger)
- 1 teaspoon raw honey or maple syrup (go for local raw honey to get the anti-seasonal pollen allergy effects)
- 1/4 teaspoon pure vanilla extract
- pinch salt (more or less to taste, I like the salty/sweet combination)
- extra coconut shreds for coating the little love bombs
Mix all ingredients together except the extra coconut, roll into half inch balls, then coat them with extra coconut. You may need to wet your hands a few times to keep the mixture from sticking to your hands as you roll them up… Bombs away!
Enjoy some now, and store the rest in an airtight container.
I needed something to nourish a hungry body with an upset digestive tract on a chilly, rainy evening, and did not want to venture out to the store for ingredients. This soup did the trick. A light meal, comforting to the belly, rich with nutrients, and […]
You know you’ve got a good recipe when your kiddo requests your homemade berry pancakes and has no idea they’re “paleo”, “grain free” or “gluten free”. These little morsels cook up just like a regular pancake and they taste ah-maze-zing. we usually make blueberry pancakes but […]
Look at these little darlings!
They’re vegan, gluten free, grain free, sugar free, bla bla bla, and so tasty that even your friends and family who don’t give a crap about any of that will LOVE them.
I took this to a business networking potluck last night. As it’s getting close to Independence Day (a.k.a. berry season in the northeast!) I thought something red, white & blue would be fun. At the end of the evening there was plenty of leftovers, lots of cookies and brownies and dessert-y things.. And some deli platters were half-gone…
These little morsels were completely devoured, save a couple of lonely stray blueberries.
Interestingly, the other foods that were completely gobbled up throughout the evening were a platter of baked chicken thighs with a pesto topping and a tray of homemade mediterranean meatballs with tzatziki. This wasn’t a “paleo potluck” or a “primal potluck”, just a classic potluck social. Real food, people. It’s what we all crave, whether we’re conscious of it or not!
Okay, back to our red white and blue.. Cashew date creme is not quite white, more like a rustic beige, but it does the trick : )
INGREDIENTS FOR THE CREME:
Note: if you want a sweeter cashew date creme adjust the ratios of nuts to fruit to be more like 50/50. This makes a lightly sweet creme. Dates can vary too, if you have smaller, drier ones as opposed to a larger, more plump variety it will affect how much you need to use to get the level of sweetness you want.
- 3/4 cup raw cashews
- 1/4 cup pitted dates
- 1/4 teaspoon vanilla extract
- a couple dashes of cinnamon (this links to my FAVORITE cinnamon!)
- a pinch of finely ground sea salt
- unsweetened almond milk* or coconut milk as needed (not more than a tablespoon most likely)
- Change it up by using almond extract in place of the vanilla for a more marzipan style flavor
- pastry bag for piping the rosettes
*Make your own, or buy a high-quality one, watch out for brands with too many additives (such as carrageenan, made from a seaweed, sounds harmless enough but some people are quite sensitive to it)
Soak the cashews and dates in cool water for an hour. Drain and use a small food processor or good blender to puree along with the other ingredients. I used my immersion blender with corresponding measuring cup style container and it worked great! Add the almond milk in small doses and blend again each time, just until you get a nice creamy consistency, similar to cream cheese frosting. Too much almond milk and your mixture will be delicious but too runny to hold its shape.
The blending process makes the mixture kind of warm. So chill the finished creme for an hour in the freezer to get it nice and firm.
I used a pastry bag to pipe the creme onto the halved strawberries. Garnished with a couple blueberries and.. done!
Little cup o’ sunshine on a cold rainy day. Half-caff Lovebuzz with full fat coconut milk. I combine Lovebuzz 50/50 with organic decaf, both from Equal Exchange. Warm the coconut milk slightly and whisk it before serving in a pitcher. I buy canned full fat coconut milk with […]