Monday
Nov022015

Figs with Macademia "Cheese"

http://www.medicalmedium.com/blog/figs-with-macadamia-cheese?utm_source=Healing+Secrets+Newsletter&utm_campaign=7c762f9862-Figs_Macadamia_Cheese_Raw_Honey_11_2_2015&utm_medium=email&utm_term=0_975511cbc8-7c762f9862-66710969&mc_cid=7c762f9862&mc_eid=97d393132c

 

This recipe comes from "The Medical Medium"....

Figs with Macadamia Cheese

"It doesn't get much more delicious than fresh ripe figs and creamy smooth macadamia nuts. And together, they are a match made in heaven.

Not only is this wonderful combination a flavor explosion, they also contain an incredible amount of healing properties.

Figs provide phenomenal amounts of energy and vitality to the body, and aid in the repair and restoration of the digestive, cardiovascular, lymphatic, reproductive, muscular, immune, and skeletal system. Figs are one of the most alkaline fruits available and are rich in minerals such as calcium, iron, copper, potassium, selenium, and zinc. In fact, figs are one the highest sources of readily assimilable calcium in the plant world which makes them a great choice to help prevent osteoporosis and their potassium content can help to prevent hypertension as well.

Macadamia nuts are a rich source of energy and are packed with essential minerals, vitamins, and heart healthy mono-unsaturated fatty acids such as oleic acid. They're an excellent source of iron, magnesium, zinc, selenium, and B-complex vitamins. They also contain flavonoids which are compounds that protect the body from free radical damage and diseases such as cancer. They can also provide protection from strokes and coronary artery disease, and be of help in lowering LDL (bad) cholesterol and increasing HDL (good) cholesterol in the blood.

Today's recipe gives you all these healing benefits in an incredibly tasty, bite-sized package. It's also quick and easy to make, while being an impressive option to serve for friends or family. Enjoy this delightful recipe!"

Figs with Macadamia "Cheese" and Raw Honey

Ingredients:
2 lbs of fresh figs, any variety
1/2C raw macadamia nuts
1/2 lemon, juiced
1 dime sized sliver of garlic
1/2 tsp olive oil
1 tsp raw honey
1 sprig fresh rosemary
Additional raw honey for drizzling

Directions:
To make the macadamia cheese, blend macadamia nuts, lemon juice, olive oil, honey and garlic in the blender until smooth and creamy. Set aside in fridge to cool.
Mince 1 tsp fresh rosemary.
Slice figs and arrange on plate.
Top with a dollop of macadamia cheese and a sprinkle of rosemary.
Finish with a drizzle of raw honey and enjoy!

Serves 2-4

Monday
Feb162015

Stiggly's Spicy Love Balls

(recipe updated 2/13/17)

 

Stiggly's Spicy Love Balls  
vegan* & gluten free  
delicious, oh so very more-ish....!
*unless you use honey of course
 
Basic Ingredients:
(choose organic whenever possible)
- 2 cups of unsweetened coconut flakes
- 2-3 tablespoon of unsweetened roasted cocoa powder
- a really generous pinch of fine ground Himalayan pink salt or high quality sea salt of your choice (fine ground)
- about 1 tablespoon of ginger powder (leave out if you don't want spicy)
- 3-4 tablespoons of unrefined virgin coconut oil
- 3 tablespoons of grade B maple syrup or local raw honey (sometimes I combine the two, I recommend runny honey if possible)
- See below for flavour options, my absolute fave has to be "Drunken Mango Triple Chocolate"
 
You will also need:  Some wax or parchment paper, a baking tray, a home-fashioned double-boiler, and some room in your freezer (or fire escape if it's cold out)!
 
How to make 'em:
** See below about flavours, you may be required to prep some ahead of these stages.
- Place all your dry ingredients in a bowl and stir together really well until the cocoa powder has coated all the coconut flakes.
- Fashion a "double boiler" (a heat proof glass measuring cup or bowl in or over a saucepan of simmering hot water)
- In your double boilder, place your coconut oil to melt, and then add your maple syrup or/& honey and stir together very well.
- When the coconut oil and sweet stuff has melted and blended, use a spatula and stir it into the dry-mix and stir very well.
- Once the dry stuff is all nicely coated and gooey, add flavours** if you like (you might choose to divide into portions and make a few flavours).
 
- Lay out some wax/parchment paper onto your baking tray and now it's time to get messy!  
- Wash your hands if you didn't already.
- Using your hands squeeze and mush together little balls and lay them flat on the wax-paper. How big or small is up to you. I like to use a rounded tablespoon as a guide for size consistency, you can make them flat or rounded as you like. 
- Use a spatula to maximize your ingredients.  
 
- Place your wax paper tray of spicy love balls in the  freezer for an hour or so, and then they're ready for sharing! When I make these in the very cold weather, I place them on a baking tray, and cover them before putting them on the fire escape (we have a very small fridge).
- Once they have set, you can store them in a mason jar in the fridge. Best to keep them cold 'til almost serving time, so they don't melt & fall apart. They like a little room temperature time to taste their most delicious.
 
- Share with your loved ones, sit down, take small bites and grin, and enjoy mindfully with ooohs, aaahs and mmmmms!! 
 
- Make sure this is a true pleasure-filled dessert.
 
** Flavouring It Up (additional, optional ingredients):
I like to divide up each  batch, and make different flavours.  Here are some I've fallen in love with:
"Maca & Nibs"; 
"Spicier Love Balls" (extra ginger, cayenne, black salt - curry powder works too);
"Zesty Mama" (zest and a little juice of organic tangelo or favourite orange of choice, a little Cointreau too);
"Caramom/Black Sesame";
"Drunken Mango Triple Chocolate!" - this one really is over the top with gooey deliciousness
 
For most of the above, just use your judgement about adding spices and ingredients you like.  
** For the drunken mango triple chocolate... Take dried mango slices and cut them up to small pieces with a scissors (you may find this easier by coating your scissor blades with a little coconut oil). Place those in a bowl and cover with brandy/rum/Cointreau - leave to soak. After about half an hour, add this to your mix along with some chocolate chips and cacao nibs (two of the triple, the third being the cocoa powder)

I hope you enjoy these as much as I do... they were a big hit at my V'day sale on Saturday!  
  

  

 

Tuesday
May132014

Chia Pudding Extraordinaire 

this can really fit under breakfast or "treats" - makes a great dessert!

 

 

 

This is great for breakfast (runner's food!) and would also be good for a dinner party as pudding - served in wine glasses or something pretty (thinking those little 4 ounce glass mason jars)....   

 

It has a few "steps" so bare with... but it's really worth it.  It's not difficult at all, just requires some forethought. And don't be daunted by the ingredient list, it's long, but it's all good, and it's mostly all blended so easy-peasy to chuck all together.    It's true, this isn't everyone's cuppa tea, and I know not everyone can get all these ingredients, but it's too good to keep it to myself, so if it floats your boat and you can get the goods, go for it.... 

 

The steps are:

(1) In the morning, prepare a herbal infusion and put a few nuts in water to soak

(2) In the evening strain the tea, peel the nuts, make a "smoothie" and add the chia and put in the fridge

(3) the next morning, eat and enjoy

 

Ingredients (adapt accordingly):

This recipe makes two generous breakfast portions, or maybe 4 desserts. 

 

For the infusion:

I used oat straw (2 generous TBS), hibiscus (1 TBS) and rose hips(1tsp), plus boiled water - 30 ounces or so 

 

Also, you will need, for the blender:

9 almonds (soaked and peeled as below) 

half a cup of pineapple chunks (I used frozen)

half a cup of wild blueberries (I used frozen)

half a cup of chopped kale

2 TBS of sesame seeds

1 banana, or you could use one avocado instead

4 prunes (take out pits if yours have them in) 

1 TBS of raw unsweetened cacao powder (or use roasted unsweetened if that's all you can get)

2 tsp of virgin coconut oil

1 generous pinch of pink salt (or other good salt) 

1 tsp of turmeric powder

some black pepper

1 tsp fennel seeds 

1 TBS of maca powder (optional) 

1 pinch of cayenne (optional)

 

For after the blending part:

4 TBS chia seeds (shared out amongst vessels) 

a few gojis

a pinch each of coconut flakes (unsweetened)

and the creme de la creme, the pies de resistance (as my hubby loves to say):   

Organic Lemon Zest!! - the lemon zest is gonna take it over the edge baby! (wash your lemon before zesting) 

 

What to do:

(1) In a large mason jar or bowl or teapot, prepare your herbal infusion.  I do this in the morning, about 2 heaping tablespoons of oatstraw, 1 TBS of hibiscus petals and 1 heaped teaspoon of rose hips.  (or whatever herbal brew you think will work for this for you!)    Covered with about 30 ounces of boiled water.  Cover and leave to steep for the day.   

(2) In a small jar, put 9 almonds, cover them with water (boiled if you prefer, but cold filtered is fine)

(3) Go about your day as usual.

(4) In the evening, after work - strain your infusion.  Save about 15 ounces of it for the chia pudding extraordinaire.  Drink the rest, sip, smile, breathe - it's a very calming brew this blend.

(5)  Peel your almonds

(6)  In the blender goes:  your strained herbal infusion, the almonds and all the things on the blender list above (don't add the chia, gojis, coconut flakes or lemon zest)

(7) Blend very well........

(8)  Pour into two vessels (I put them in two smaller mason jars), leaving a little space at the top.... (or four/six vessels as you prefer)....

(9)    Add 2 TBS of CHIA seeds per vessel if you are splitting it in two, 1 TBS per vessel if dividing by 4, etc..... (you can also add the chia and then divide between vessels, up to you really) 

(10)  Add a few gojis and a pinch of coconut flakes.

(11)  Zest a generous amount of beautiful organic lemon zest, saving a little for topping (only use zest if organic) 

(12)  Stir everything together very well.

(13)  Add a little pinch of zest on top for decorative purposes (especially if this is dessert).

(14)  Leave on the counter top while you clean up.

(15)  Soak/wash your blender, put lids back on jars, tidy up, brush your teeth, floss....

(16)  Place lids on your chia pudding and pop them in the fridge.

(17)  Have lovely dreams, sound high quality sleep.

(18)  In the morning - after your fire water (or whenever you like to eat breakfast), enjoy enjoy enjoy... mindfully, with oohs and ahs and mmmmmmmms.  Be present with your chia pudding!!  

 

Notes: 

The lemon zest really pops out the cacao so do aim to include this. 

This is a great "releasing" kind of food, helping to empty bowels and do an internal clean for you.

Chia is considered to be "runners food" - an ancient super food, good vegan protein, and really thickens up your "pudding".   

I would most definitely serve this at a dinner party for dessert, the pineapple and prunes make it sweet, the cacao makes it sexy, the lemon zest makes it sassy.

You could serve it in those wonderful 4 ounce glass mason jars for dessert and be really cool - if I had a cafe I would for sure be doing that!

I really like this and I am so excited for my newest creation. 

 

(You will see in my photo that I stirred all my lemon zest right in.... the decor part of it came as an after thought).



Love love love

Tuesday
Feb252014

Spicy Home Made Hot Chocolate

I really love a "proper" well-made hot chocolate, and have made it a bit of a quest to find the best ones around town (with success), but in reality those kind of hot chocs really have to be for very special occasions since they are loaded with sugar & milk and I choose not to include those ingredients in my diet very often.  So what to do?  Well of course, create my own recipe!  My recipe is always changing slightly, depending on my mood, but it's always dairy-free, nice & spicy and satisfies the hot choc craving.  Want to make your own healthier hot choc... join me! 

Making your own nut milk (mylk) is really simple to do if you have a decent blender and really tastes so much better than the store bought stuff - plus when you make your own you avoid all the filler ingredients & wasteful packaging.

Stiggly's Very Special Hot Chocolate!


What You Need:

- Nuts of your choice (about one cup)**

- Filtered Water (to soak, plus 2 cups)

- Pink Himalayan Salt (generous pinch)

- Half a vanilla pod (scrape insides or whole thing as you prefer)

- Raw cacao powder or roasted unsweetened or carob if you prefer (about a tablespoon)

- 4-6 dates (if you like it more sweet add more dates)*

- half a teaspoon of cinnamon
- half a teaspoon of ginger powder
- quarter teaspoon of turmeric powder
- a couple of cracks of black pepper
- 1 or 2 cardamom pods
- A high speed blender
- (Optional extra: some coconut milk or a little coconut oil)
- (Optional toppings: goji berries, coconut flakes, cacao nibs)

** If you choose almonds you will need to soak and peel them before use.  You can soak them overnight, or you can heart ceramic3 blanche them in hot water for a couple of minutes to unable easier peeling.

- Cashews and hazelnuts can also be soaked to aid digestibility.

- Walnuts can be soaked but they get a little more bitter with soaking (a brand new discovery, thanks Stella)!
- When soaking nuts please remember to change the water frequently.
- You can of course use dairy milk here, just be sure to choose grass-fed & organic dairy, for your health as well as that of the cows, and the planet!

* if you like a sweeter hot choc you could add a little bit of pure maple syrup or honey.  I have made it with organic maple syrup and that works very well too, but do give the dates a try, they are pretty sweet.

Making The Hot Chocolate  
Part one - The Milk
:
Once you have soaked or blanched your nuts (and in the case of almonds, peeled them) rinse them off and add them to your blender
- Cover with filtered water (at least two cups to every one cup of nuts)
- Blend very well, until as smooth as you would like it.
- Now it's choice time:  if you like a nice thick nut milk leave as is, but if you prefer it a little thinned down you may strain it with a nut bag or through a sieve.

  I don't strain mine and enjoy a rich thick nut milk.   You can also add more water to thin it down some.  (Some people make crackers with the nut pulp, you can also feed the squirrels, or compost it if you don't feel that inspired)
- After straining put the nut milk back in the blender

- Add a generous pinch of Himalyan pink salt (or other high quality sea salt)

- Add half a vanilla pod (scrape it out if you know how and feel patient, or just pop in half a pod.  If you choose vanilla essence instead make sure it's pure!)

You Can Also Watch My How-To Nut Milk Making Video
You Can Also Watch My How-To Nut Milk Making Video


Part Two - The Hot Chocolate
- Add the dates (start with about 3 or 4, taste and add more after if you need it)
- Add your cacao (raw or roasted) or carob
- Add your other spices (start small with the ginger and the cayenne unless you know your spice palate very well)
- Blend very well.  If you have a Vitamix you can blend until hot, otherwise just blend until smooth and heat on the stove top.
- Pour into a lovely favourite ceramic mug.
(Sometimes I throw in some goji berries to chew on along the way, you can also throw in some cacao nibs and some coconut flakes if you like).
- Sip, smile, breathe, say thank you!