Maple Almond Bark (paleo)

Crispy salted plantain chips covered with a layer of sweet and spiced almond freezer fudge and melted chocolate? I am not sure what made me come up with that unusual combination, but this Maple Almond Bark is AWESOME! The plantain chips give it a very nice crunch and the pumpkin spice makes it a perfect fall treat. I cut it in very small pieces,  just enough to satisfy my sweet tooth, but without loading up on too much sugar.

I came up with the recipe about a week ago and I have already made it 4 times. I originally made it with coconut butter, and then tweaked it around using salted and unsalted butter instead. I liked the salted butter version better as it gave it a caramel taste to it, but the coconut butter version had a better texture. I also tried replacing the maple syrup for honey, but it didn’t freeze as well, it was a little bit more chewy and it crumbled easily, but t was delicious still. You can also use sunflower seed butter instead of almond butter for a nut free version and I am guessing that if you use macadamia butter and salted butter it would taste just like caramel. I will be experimenting with that very soon.

For similar treats try my freezer fudge, raspberry chocolate fudge, or my almond joys.

Ingredients:

2/3 cup of plantain chips.
1/2 cup of almond butter (use sunflower seed butter for a nut-free version)
1/4 cup of coconut butter or 3 tbsp of grass-fed butter
1/3 cup of maple syrup or more to taste
1 tbsp of coconut oil (omit if you are using butter)
1 1/2 tsp of pumpkin spice (or 1 tsp of cinnamon 1/4 tsp of ground cloves, 1/4 tsp of nutmeg, 1/4 tsp of cardamom)
1/4 cup of Enjoy Life chocolate chips or homemade raw chocolate  (optional)

Preparation:

• Lightly grease an 8″ x 8″ baking dish.
• Spread the plantain chips at the bottom of the baking dish forming a single layer.
• In a small saucepan, combine the almond butter, maple syrup, coconut butter, and coconut oil.
• Simmer uncovered on low heat for about 8-10 minutes, stirring constantly to allow some of the moisture to evaporate.
• When the mixture starts to thicken, pour over the plantain chips.
• Melt the chocolate chips and pour over the almond mixture (optional step).
• Freeze and cut into desired shape.
• Keep frozen.

Maple Almond Bark (paleo)

Recipe Type: Dessert

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 8

Ingredients

• 2/3 cup of plantain chips
• 1/2 cup of almond butter (use sunflower seed butter for a nut-free version)
• 1/4 cup of coconut butter or 3 tbsp of grass-fed butter
• 1/3 cup of maple syrup or more to taste
• 1 tbsp of coconut oil (omit if you are using butter)
• 1 1/2 tsp of pumpkin spice (or 1 tsp of cinnamon 1/4 tsp of ground cloves, 1/4 tsp of nutmeg, 1/4 tsp of cardamom)
• 1/4 cup of Enjoy Life chocolate chips or homemade raw chocolate (optional)

Instructions

1. Lightly grease an 8″ x 8″ baking dish.
2. Spread the plantain chips at the bottom of the baking dish forming a single layer.
3. In a small saucepan, combine the almond butter, maple syrup, coconut butter, and coconut oil.
4. Simmer uncovered on low heat for about 8-10 minutes, stirring constantly to allow some of the moisture to evaporate.
5. When the mixture starts to thicken, pour over the plantain chips.
6. Melt the chocolate chips and pour over the almond mixture (optional step).
7. Freeze and cut into desired shape.
8. Keep frozen.

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Paleo Apple Carrot Kugel (nut-free and egg-free)

Kugel is a traditional jewish pudding or casserole. It is most commonly made with egg noodles or potatoes. I apologize for butchering the recipe, but I was asked to make a similar dish that complies with several dietary restrictions and that also hides a few vegetables in it. My paleo kugel variation of this recipe is made with shredded carrots, sweet potato and apples. I made two recipes, one uses almond flour and eggs and the second one uses coconut flour and gelatin instead of eggs. Although kugels are typically a side dish, this one is more like a dessert or a breakfast treat.

For other egg-free treat ideas try my raw coconut macaroons,  banana muffins, raw apple “‘larabar”, raw “rice” pudding, or my chia seed energy bar

Ingredients for the almond flour version:

1 cup shredded carrot
1 cup shredded sweet potato
1 cup shredded apple
2 eggs
8 dates
1 tbsp of coconut oil or butter
1/4 cup of orange or apple juice
2 cups blanched almond flour
1 tsp baking soda
1/3 tsp salt

Preparation:

• Preheat oven to 350 degrees Fahrenheit.
• Blend eggs,dates, baking soda, coconut oil, orange juice, and 1 cup of almond flour until smooth.
• Transfer into a  bowl and mix in the rest of the ingredients.
• Pour into a greased 8×8 baking dish and  press it down to make and even width layer.
• Bake for 30 to 35 minutes.
• Serve cold or warm

Ingredients for the nut and egg free version:

1 cup shredded carrot
1 cup shredded sweet potato
1 cup shredded apple (keep all the juices)
2 1/2 tbsp of unflavored gelatin. I use this one (or 2 eggs)
1/4 cup of honey
1/3 cup of coconut flour
3 tbsp of coconut oil or butter
1 tsp baking soda
1/3 tsp salt
1 or 2 tsp of ground cinnamon (optional)

Preparation:

• Preheat oven to 350 degrees Fahrenheit.
• Pour all the ingredients into a bowl and using your hands mix until well combined.
• Pour into a greased 8×8 baking dish and press it down to make and even width layer.
• Bake for 30 to 35 minutes.
• Allow for it to cool down before serving to allow the gelatin to set.
• Serve cold.

Paleo Apple Carrot Kugel (almond flour version)

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 6-8

Ingredients

• 1 cup shredded carrot
• 1 cup shredded sweet potato
• 1 cup shredded apple
• 2 eggs
• 8 dates
• 1 tbsp of coconut oil or butter
• 1/4 cup of orange or apple juice
• 2 cups blanched almond flour
• 1 tsp baking soda
• 1/3 tsp salt

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Blend eggs,dates, baking soda, coconut oil, orange juice, and 1 cup of almond flour until smooth.
3. Transfer into a bowl and mix in the rest of the ingredients.
4. Pour into a greased 8×8 baking dish and press it down to make and even width layer.
5. Bake for 30 to 35 minutes.
6. Serve cold or warm

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Paleo Apple Carrot Kugel (nut-free and egg-free)

Recipe Type: Breakfast

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 8

Ingredients

• 1 cup shredded carrot
• 1 cup shredded sweet potato
• 1 cup shredded apple (keep all the juices)
• 2 1/2 tbsp of unflavored gelatin (or 2 eggs)
• 1/4 cup of honey
• 1/3 cup of coconut flour
• 3 tbsp of coconut oil or butter
• 1 tsp baking soda
• 1/3 tsp salt
• 1 or 2 tsp of ground cinnamon (optional)

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Pour all the ingredients into a bowl and using your hands mix until well combined.
3. Pour into a greased 8×8 baking dish and press it down to make and even width layer.
4. Bake for 30 to 35 minutes.
5. Allow for it to cool down before serving to allow the gelatin to set.
6. Serve cold.

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Grain-Free Dinner Rolls (nut and coconut free)

I have been holding on to this grain-free dinner roll recipe for a very long time.  It is one of  the yummiest breads I’ve ever tried, even among the wheat breads I used to eat. I was waiting for a special occasion to share this, or maybe even for a book or an e-book, but my youngest one started kindergarten two weeks ago and since her school has a very strict nut-free policy, this bread rolls have made things much easier. I imagine that there are a lot of paleo parents going through the same dilemma, so this one if for you.

The best part about this bread recipe is that I can make several batches of it at the time and freeze them for later, when I am ready to eat them. I just pop them in the toaster oven for a few minutes and they are as tasty as when they were first baked.

For other bread or wrap recipes, check out my paleo bread, grain-free wrap, or cranberry pumpkin bread.

Ingredients:

1 cup of shredded mozzarella cheese (use 1 cup of Daya’s cheese for a dairy-free option)
1 cup of organic tapioca flour
1 large egg, preferably room temperature
1/4 cup of softened butter or coconut oil
1/2 tsp of baking soda
salt to taste

Preparation:

• Preheat oven to 425 degrees fahrenheit.
• Combine all the ingredients in a large bowl.
• Using your hand, mix and knead the dough until uniform.
• If the dough it too dry and powdery you may add 1 or 2 tablespoons of water, if the dough is too sticky add a little bit more flour.
• Grease or line a cookie sheet or jelly roll pan with unbleached parchment paper ( I use  this stainless-steel jelly roll pan).
• Roll the dough into desired size balls. I use approximately 1/4 cup of dough for each ball
• Place the balls on the cookie sheet about 2 inches apart.
• Bake for 15 minutes or until the dinner rolls start to brown
• Eat preferably while still warm.
• Once baked these rolls can be frozen and thawed in a toaster oven when needed.

Grain-Free Dinner Roll (nut and coconut free)

Recipe Type: Bread

Cuisine: Paleo

Author: Edible Harmony

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 8

Ingredients

• 1 cup of shredded mozzarella cheese (use 1 cup of Daya’s cheese for a dairy-free option)
• 1 cup of tapioca flour
• 1 large egg, preferably room temperature
• 1/4 cup of softened butter or coconut oil
• 1/2 tsp of baking soda
• salt to taste

Instructions

1. Preheat oven to 425 degrees fahrenheit.
2. Combine all the ingredients in a large bowl.
3. Using your hand, mix and knead the dough until uniform.
4. If the dough it too dry and powdery you may add 1 or 2 tablespoons of water, if it’s too sticky add a little bit or flour .
5. Grease or line a cookie sheet with parchment paper.
6. Roll the dough into desired size balls. I use approximately 1/4 cup of dough for each ball
7. Place the balls on the cookie sheet about 2 inches apart.
8. Bake for 15 minutes or until the dinner rolls start to brown
9. Eat preferably while still warm.
10. Once baked, these rolls can be frozen and thawed in a toaster oven when needed.

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4 Ingredient Healthy Raw Fudge (nut-free option)

After I started eating healthier, my taste buds definitely changed. Things that I used to eat on a regular basis, like cakes and candy, suddenly seemed too rich or too sweet for me. Instead, I developed a taste for things that I used to dislike: vegetables, fruits, and all the so-called healthy dishes that I used to make fun of.  As I started learning more about the benefits of many foods I wasn’t a fan of I became more and more receptive to trying them again, and so my food preferences slowly reshaped.

Sadly not everyone enjoys healthy foods, and among my friends there are still quite a few who frown or laugh at  what they call “hippie” foods. I am sure that you have also come across a few “friends” who try to sabotage your health goals. Well, a few of those friends were invited to a casual dinner gathering  at my house. I had to come up with healthier versions of comfort foods and treats that were both healthier and tastier than the original recipes and I really did accomplish that with this recipe. No one could really believe what this fudge was made out of.

This raw fudge  is the perfect balance between a super food and decadent dessert. It is packed with healthy fats, antioxidants, and many other nutrients, and it’s satisfying to both healthy eaters and junk food lovers.

To make this, I used cashew butter because it has the mildest, least nutty flavor of all the nut butters I have tried, but you can certainly used any other nut butter or even sunflower butter to make a nut-free variation. I tried to keep all ingredients from heating to over 110 degrees Fahrenheit, to keep this desert raw and maintain most of its nutrient. To do this I placed all the ingredients in a bowl and set the bowl over hot water for about 15 minutes, until everything was melted, but if you want to make this faster you can just place everything in a small saucepan and cook it on low heat for a couple of minutes.

 

Ingredients:

1 cup of raw cashew butter (use sunflower seed butter for a nut free version)
1/2 cup of coconut oil
1/2 cup of raw cacao or unsweetened cocoa powder
1/3 cup of raw honey
1/4 to 1/2 cup of sliced almonds (optional)
1 tsp of vanilla (optional)
1/4 tsp of fine sea salt (optional)

 

Preparation:

• In a medium bowl combine all the ingredients.
• Fill the sink or a large pot with a 2-3 fingers of hot water and set the bowl with the fudge ingredients on top of it. The heat will gently soften the ingredients and make them easier to combine. You can also place the ingredients in a small saucepan and gently heat them up on the stove top.
• Line a small baking dish with plastic wrap or parchment paper. (I used a 5″x7″ food container).
• Pour the fudge in the container and put in the freezer until it hardens.
• Cut the fudge into desired sized pieces and store in the refrigerator or freezer

4 Ingredient Healthy Raw Fudge (nut-free option)

Author: Edible Harmony

Prep time: 15 mins

Total time: 15 mins

Serves: 8-10

Ingredients

• 1 cup of raw cashew butter (use sunflower seed butter for a nut free version)
• 1/2 cup of coconut oil
• 1/2 cup of raw cacao or unsweetened cocoa powder
• 1/3 cup of raw honey
• 1/4 to 1/2 cup of sliced almonds (optional)
• 1 tsp of vanilla (optional)
• 1/4 tsp of fine sea salt (optional)

Instructions

1. In a medium bowl combine all the ingredients.
2. Fill the sink or a large pot with a 2-3 fingers of hot water and set the bowl with the fudge ingredients on top of it. The heat will gently soften the ingredients and make them easier to combine. You can also place the ingredients in a small saucepan and gently heat them up on the stove top.
3. Line a small baking dish with plastic wrap or parchment paper. (I used a 5″x7″ food container).
4. Pour the fudge in the container and put in the freezer until it hardens.
5. Cut the fudge into desired sized pieces and store in the refrigerator or freezer

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Primal Strawberry Cheesecake with Hazelnut Crust

Looking for an easy-but-tasty  grain-free cheesecake recipe? Look no further! Whether you are looking for a dessert to bring to a gathering or just a treat to satisfy a lazy Sunday craving, this primal strawberry cheesecake is just what you were looking for.

For the crust I used whole hazelnuts and ground them, but you can use any other type of nut you’d like, or you can use any kind of nut flour as well. If you are looking for a NUT-FREE crust use this recipe instead. You can also use blueberries, raspberries, apples, mango or any other fruit for the top layer or omit it altogether.

For other pie ideas try my strawberry rhubarb pie, mint chocolate ice cream pie, pumping cheesecake

Ingredients For The Crust

2 cups of hazelnuts or your favorite nut
1 large egg
2 tbsp of honey
2 tbsp of softened coconut oil or butter

 

Ingredients For The Cheesecake

16 ounces of cream cheese
1 cup of honey
½ cup of sour cream
1 tsp of vanilla extract
4 large eggs
½ tsp of lemon zest (optional)

 

Ingredients For The Strawberry Topping

16 ounces of frozen strawberries
1/3 cup of honey
1 tsp of lemon juice

 

Preparation:

• Preheat oven to 350 degrees Fahrenheit.
• Using a food processor grind the hazelnuts into a flour-like powder, do not over-grind or it will become hazelnut butter.
• Mix the rest of the crust ingredients and pulse in to combine.
• Roll the crust dough into a ball and using your fingers, spread it and press  it at the bottom and sides of a greased pie round mold.
• Bake for 8  minutes.
• Clean the food processor and mix in all the ingredients for the cheesecake in it, you can use a blender for this as well.
• Pour the cheesecake mix on top of the crust.
• Bake for 45 minutes to an hour, or until the cheesecake starts to crack towards the middle or is no longer runny
• For the strawberry topping, place all the ingredients in a small saucepan and simmer uncovered over medium-low heat until it thickens to a heavy syrup consistency.
• Allow the sauce to cool down.
• Pour over the cheesecake and refrigerate.

Primal Strawberry Cheesecake with Hazelnut Crust

Recipe Type: Dessert

Cuisine: Primal

Author: Edible Harmony

Prep time: 10 mins

Cook time: 60 mins

Total time: 1 hour 10 mins

Serves: 8

Ingredients

• Ingredients For The Crust
• 2 cups of hazelnuts or favorite nut
• 1 large egg
• 2 tbsp of honey
• 2 tbsp of softened coconut oil or butter
• Ingredients For The Cheesecake
• 16 ounces of cream cheese
• 1 cup of honey
• ½ cup of sour cream
• 1 tsp of vanilla extract
• 4 large eggs
• ½ tsp of lemon zest (optional)
• Ingredients For The Strawberry Topping
• 16 ounces of frozen strawberries
• 1/3 cup of honey
• 1 tsp of lemon juice

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Using a food processor grind the hazelnuts into a flour-like powder, do not over-grind or it will become hazelnut butter.
3. Mix the rest of the crust ingredients and pulse in to combine.
4. Roll the crust dough into a ball and using your fingers, spread it and press it at the bottom and sides of a greased pie round mold.
5. Bake for 8 minutes.
6. Clean the food processor and mix in all the ingredients for the cheesecake, you can use a blender for this as well.
7. Pour the cheesecake mix on top of the crust.
8. Bake for 45 minutes to an hour or until the cheesecake starts to crack towards the middle or os no longer runny
9. For the strawberry topping, place all the ingredients in a small saucepan and simmer uncovered over medium -low heat until it thickens to a heavy syrup consistency.
10. Allow the sauce to cool down.
11. Pour over the cheesecake and refrigerate.

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Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Paleo Thanksgiving Recipe Roundup

I overheard a conversation in the gym this morning about a woman not wanting to start a gluten-free cleanse so close to Thanksgiving. In her mind, holidays and festivities can only be enjoyed through unhealthy foods.  The truth is that you can enjoy  a delicious holiday meal by just switching some of the ingredients instead of avoiding a dish altogether.  I put together this Paleo Thanksgiving Recipe Roundup to help you keep all your recipes for the evening together on one page.

Thanksgiving Turkey

 

This turned out extra moist  and juicy thanks to the brine I marinated it with overnight. I baked it while covered with a moist light cloth to lock in all the moisture. Read full printable recipe here

Sweet Potato Stuffing

 

 

 

 

 

 

Made with sweet potato, apples, celery, cranberry, walnuts, and spices. Read full recipe here

Cranberry Sauce

 

 

 

 

 

My recipe for cranberry sauce is sweetened with honey and has a citrus hint to it. It is spiced with ginger and cinnamon and made in under 20 minutes. See full recipe here.

Grain-Free Rolls

 

 

 

 

One of the yummiest breads I’ve ever tried, even among the wheat breads I used to eat. The best part about this bread recipe is that I can make several batches of it at the time and freeze them for later, when I am ready to eat them. I just pop them in the toaster oven for a few minutes and they are as tasty as when they were first baked. See full recipe here

Asparagus Casserole

 

 

 

 

 

Asparagus can also be substituted for green bean for a more traditional can-free, unprocessed side dish. This recipe call for onions mushrooms, broth, arrowroot powder and spices. See recipe here

Garlic Basil Asparagus

 

 

 

 

 

Another side dish that can be made using green beans as well, much simpler than the asparagus casserole. It only calls for 5 ingredients, asparagus, basil, garlic, oil of preference and salt. See recipe here

Celery  Root Puree 

 

 

 

 

 

Personally I find this much tastier than mashed potatoes, and a lot less starchy. It calls for celery root, cauliflower garlic and either butter, ghee or olive oil. See recipe here.

Pumpkin Cheesecake (Paleo or Primal Version)

 

 

 

 

 

I made two different versions for this paleo pumpkin cheesecake recipe, one with regular cream cheese and a dairy free version made with cashews. I personally liked the cheese recipe better, but the second one was still delicious. See recipe here

Cranberry Pumpkin Bread

 

 

 

 

 

This Grain-Free Pumpkin Cranberry Bread mixes two of my favorite fall fruits: cranberries and pumpkin. It is also nut free and it is sweetened with dates. See full Recipe here

Pumpkin Custard (dairy-free)

 

 

 

 

 

Flavors of fall, a modified traditional European dessert and a hint of coconut merge together in this rich, creamy and spiced dairy-free pumpkin custard. See full recipe here.

Pumpkin Pie Cupcakes

 

 

 

 

 

These are a hybrid between pumpkin pie filling and a muffin, so they are extra moist. I also provide two different frosting recipes, the first one is a fast and easy cream cheese frosting and the second one is made with coconut milk and coconut oil.  It is delicious as well but a little bit more time-consuming, as it requires you to start the frosting the day before. See full recipe here.

Chocolate Pumpkin Coffee Cake

 

 

 

 

 

 

Edible Harmony’s newest recipe, part brownie, part pumpkin bar and part coffee cake, this will please everyone at the table. See full recipe here.

Thanksgiving is around the corner–are you sticking to your grain-free diet during the holidays?

Paleo Nutmeal (oatmeal)(nut-free option)

My grain-free, protein rich version of a traditional comforting breakfast: Paleo Nutmeal

Oatmeal brings me tons of childhood memories. Growing up I was an extremely picky eater, there were about 5 things I could tolerate, but they needed to be spaced out with at least a week in between. Needless to say, meal times were always a torture. There were only three things that I looked forward to regularly: macaroni and cheese, flan, and oatmeal. Since then oatmeal has been sort of a comfort food for me and somehow my oldest daughter now feels the same way about it. Luckily for me, she eats most anything I put on her plate, but Paleo Nutmeal is something she always looks forward to.

If you don’t like cashews or you do not want to use a blender you can replace the cashews, water and dates for 1 1/4 cup of sweetened almond milk, Here is my recipe for it.

For a NUT-FREE version replace the cashew nuts and water for 1 1/4 cup of coconut milk.

For other sweet breakfast treats try my banana scramble, cream of chocolate or crispy paleo waffles

Ingredients:

1 large egg

1 tbsp of coconut flour

1 tbsp of  coconut oil

1 cup of water

1/4 cup of cashew or macadamia nuts

3-4 pitted dates or sweetener or choice

1/4 tsp of vanilla extract

a pinch of salt

1 tbsp of hemp seeds (optional)

Optional toppings: raisins, cinnamon, shredded coconut, lucuma powder, sliced bananas, chopped nuts, berries

 

Preparation:

• Using a blender combine all the ingredients together, except the hemp seeds.Blend until the nuts are finely ground.
• Pour the mixture in small saucepan and cook over medium heat, stirring occasionally to prevent it from sticking to the bottom of the pan.
• When most of the  liquid is absorbed, remove from heat, mix in the hemp seeds and desired toppings, and serve. You may add more water or almond milk if the consistency is too dry.

Paleo Nutmeal (oatmeal)

Recipe Type: Breakfast

Cuisine: Paleo

Author: Edible Harmony

Prep time: 3 mins

Cook time: 5 mins

Total time: 8 mins

Serves: 1

Ingredients

• Ingredients:
• 1 large egg
• 1 tbsp of coconut flour
• 1 tbsp of coconut oil
• 1 cup of water
• 1/4 cup of cashew nuts
• 3-4 pitted dates or sweetener or choice
• 1/4 tsp of vanilla extract
• a pinch of salt
• 1 tbsp of hemp seeds (optional)
• Optional toppings: raisins, cinnamon, shredded coconut, lucuma powder, sliced bananas, chopped nuts, berries

Instructions

1. Using a blender combine all the ingredients together, except the hemp seeds. Blend until the nuts are finely ground.
2. Pour the mixture in small saucepan over medium heat, stirring occasionally to prevent it from sticking at the bottom of the pan.
3. When most of the liquid is absorbed, remove from heat, mix in the hemp seeds and desired toppings, and serve. You may add more water or almond meal if the consistency is too dry.

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Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Pina Colada Ice Cream (Dairy-Free)

I could have just named this recipe pineapple coconut ice cream, but after having spent the last 5 years of my life either pregnant, nursing, or both, Pina Colada Ice Cream is closest thing I have come to an adult beverage in a very long time. I imagine that you can add liquor to it and make it the real deal, but you may have to add some cashews or macadamia nuts while blending to make it creamier and not icy or watery. Keep in mind that lower proof liquors don’t freeze very well.

Dairy free ice cream is much easier to make than the dairy kind, simply mix coconut milk and fruit, vanilla, or chocolate and your sweetener of choice. Adding banana, cashews or macadamia nuts makes it creamier. For this pina colada ice cream I just blended some pineapple, coconut milk, banana and raw honey together until smooth and added some shredded coconut for added consistency and flavor.

For other frozen treats, try my one ingredient banana ice cream, chocolate mint ice cream pie, pumpkin ice cream, or Cardamom Roasted Figs Over Vanilla Dairy-Free Ice Cream.

 

Ingredients:

1/2 pineapple
14 ounces of full fat coconut milk ( BPA-free canned or homemade)
1/2 banana or 1/2 cup of macadamia nuts or cashews to make it creamier (optional)
1/2 cup of shredded coconut
Raw honey to taste

Preparation:

• Peel and cut the pineapple into large cubes.
• Place the pineapple cubes, coconut milk, banana, and honey into a blender and blend until smooth.
• Mix in the unsweetened shredded coconut using a spoon or just run the blender for a quick second. I like the ice cream to have pieces of coconut in it, but if you want a smoother consistency just blend until they are dissolved.
• Pour the mixture into BPA-Free Ice cream pop molds or into a an ice cream maker and follow the manufacturer’s instructions.
• Freeze and enjoy.

Pina Colada Ice Cream (Dairy-Free)

Recipe Type: Dessert

Cuisine: Paleo

Author: Edible Harmony

Prep time: 5 mins

Total time: 5 mins

Serves: 4

Ingredients

• 1/2 pineapple
• 14 ounces of full fat coconut milk ( BPA-free canned or homemade)
• 1/2 banana or 1/2 cup of macadamia nuts or cashews to make it creamier (optional)
• 1/2 cup of unsweetened shredded coconut
• Raw honey to taste

Instructions

1. Peel and cut the pineapple into large cubes.
2. Place the pineapple cubes, coconut milk, banana, and honey into a blender and blend until smooth.
3. Mix in the unsweetened shredded coconut using a spoon or just run the blender for a quick second. I like the ice cream to have pieces of coconut in it, but if you want a smoother consistency just blend until they are dissolved.
4. Pour the mixture into BPA-Free Ice cream pop molds or into a an ice cream maker and follow the manufacturer’s instructions.
5. Freeze and enjoy

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Raw Pistachio Orange Bites

Another quick, easy alternative to store-bought energy bars. These Raw Pistachio Orange Bites are made in minutes and with minimal ingredients. They are a great lunch box or on-the-go snack.

That is if your child’s school hasn’t banned nuts like my daughter’s school did this year. I have mixed feelings about this. In a way I am thankful that schools are acknowledging and addressing food sensitivities but I am amazed that they are not addressing gluten and dairy intolerances as well. It’s true that nut allergies are potentially more life threatening than other food intolerances, but gluten and dairy sensitivities are far more prevalent.

According to this article, only 1.1 percent of children and 0.5 percent of adults have a tree nut allergy versus 2.5 percent of children have a cow’s milk allergy, but if between 6% and 7% of the population is affected with gluten sensitivity, why aren’t schools addressing that? And what about banning foods that cause other health concerns like food dyes and HFCS? What if they banned processed foods all together and forced parents to buy and prepare real food? I will dream on!

For other energy bar ideas try my apple cinnamon or apricot chia bar

Ingredients:

1/2 cup or raw shelled pistachio nuts
1/2 cup of raw almonds
1/4 cup of fruit sweetened dried cranberries
2-3 tsp of orange zest
10 – 12 pitted dates (about 1/2 cup)
1-2 tbsp of orange juice
Finely chopped pistachios to garnish

Preparation:

• In a food processor blend the pistachios, dates, almonds, orange zest and orange juice until a paste is formed. Start by adding only 1 tsp of orange juice and increase the amount only if the paste isn’t sticking together or is too dry.
• Pulse in the cranberries for a few seconds until they are mixed in and coarsely chopped.
• Make small balls with this paste and roll them over the chopped pistachios.
• Store in the refrigerator

Raw Pistachio Orange Bites

Recipe Type: Snacks

Cuisine: Paleo Raw

Author: Edible Harmony

Prep time: 10 mins

Total time: 10 mins

Serves: 4-6

Ingredients

• 1/2 cup or raw shelled pistachio nuts
• 1/2 cup of raw almonds
• 1/4 cup of fruit sweetened dried cranberries
• 2-3 tsp of orange zest
• 10 – 12 pitted dates (about 1/2 cup)
• 1-2 tbsp of orange juice
• Finely chopped pistachios to garnish

Instructions

1. In a food processor blend the pistachios, almonds, orange zest and orange juice until a paste is formed. Start by adding only 1 tsp of orange juice and increase the amount only if the paste isn’t sticking together or is too dry.
2. Pulse in the cranberries for a few seconds until they are mixed in and coarsely chopped.
3. Make small balls with this paste and roll them over the chopped pistachios.
4. Store in the refrigerator

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Celery Root Puree

 

I made this celery root puree for a small gathering I hosted a couple of weeks ago and it was a total success. I made a double batch of this for our party of 8 and it was the first dish to disappear. It was delicious, but maybe it became so popular that night, because of the conversation it ignited about its aphrodisiac and stamina building properties.

Celery root is a very neglected and underestimated vegetable. I personally know very few people who have actually tried it in spite of it being available at most supermarkets in my area. I know it is ugly, bulky, wrinkly and a little unappealing, but it is quickly becoming one of my favorite root vegetables and a great substitute for potatoes in many dishes.

Celery root, also known as “celeriac” is rich in vitamin A, B6, C, K and E, carotene riboflavin, calcium, magnesium, phosphorus, an excellent source of potassium and dietary fiber. It is mostly known as a natural aphrodisiac, but it is also recommended to people who suffer from various digestive problems, including ulcers, gastritis, indigestion, etc.

You can use celery root to replace the cauliflower in my shepherds pie, no-potato salad  or make fries with them.

Ingredients:

1 medium celery root
½ head of cauliflower
2 tbsp of  ghee, grass-fed butter or 1 tbsp of olive oil
1 fresh garlic clove or 4 roasted ones
salt and pepper to taste

Preparation:

• Peel the celery root and cut into large cubes
• Cut the cauliflower into florets
• Steam or boil the celery root and cauliflower until very tender.
• Drain and transfer to a food processor or high power blender
• Add the garlic, salt, and pepper and puree. If you don’t have a food processor you can use an immersion blender or if all the ingredients are very tender you can use a potato masher but the puree might be a little “stringy”
• Serve and enjoy

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Celery Root Puree

Recipe Type: Sides

Cuisine: Paleo/ Primal/ Gluten-free

Author: Edible Harmony

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 4-6

Ingredients

• 1 medium celery root
• ½ head of cauliflower
• 2 tbsp of ghee, grass-fed butter or 1 tbsp of olive oil
• 1 fresh garlic clove or 4 roasted ones
• salt and pepper to taste

Instructions

1. Peel the celery root and cut into large cubes
2. Cut the cauliflower into florets
3. Steam or boil the celery root and cauliflower until very tender.
4. Drain and transfer to a food processor or high power blender
5. Add the garlic, salt, and pepper and puree. If you don’t have a food processor you can use an immersion blender or if all the ingredients are very tender you can use a potato masher but the puree might be a little “stringy”
6. Serve and enjoy

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