Tahini Tuesday: Chocolate + Tahini [Bliss Bites]

I try to include a serving of Tahini in our meal plan at least once a week, if not more! The potential health benefits are so vast that they include everything from bone and heart health and cancer, arthritis, and anemia prevention. And, there are SO many options that I even created a day for it on my blog. So, check in for more Tahini Tuesday recipes (from hummus to salad dressings to buddha bowls).

I figured we would start with a family friendly favorite — I mean, check out the photo of Imi pulling at my leg trying to climb up to the counter and get a taste! Without further ado -

Chocolate Tahini Bliss Bites

[Gluten Free; Plant-based]

Ingredients:

• 1 1/2 cups pitted Medjool dates (12 to 14)

• 1/3 cup walnuts

• 1/4 teaspoon pink Himalayan salt

• 1/8 teaspoon ground cardamom

• 3 tablespoons Sooms Chocolate Tahini (could substitute Tahini mixed with two teaspoons cacao)

• Coating options: 1/4 cup unsweetened shredded coconut; 1/4 cup hempseeds

Directions:

• Line section of counter with parchment paper.

• Place the dates, walnuts salt, and cardamom in a food processor or blender (I love my Vitamix). Process until the dates and nuts are broken down and clump together, about 1 minute. Add the tahini and process until incorporated, about 20 seconds.

• Using a spoon or cookie scoop, measure 1 tablespoon of the mixture. Roll between the palms of your hands to form a ball, then place on parchment paper. Repeat.

• Place the shredded coconut and/or hemp seeds in a shallow bowl. One by one, roll the energy balls in the topping until fully coated. Return to the parchment paper. Cover and refrigerate at least 1 hour before serving.

Storage

• Store in an airtight container in the refrigerator for up to 2 weeks of frozen for up to 3 months.

Superfood Saturday: Nut + Seed [Granola]

I got tired of never being able to find a good, non-processed to minimally processed gluten-free cereal or granola….so I created my own! I particularly love this granola in the fall, when paired with an anti-inflammatory turmeric latte.

Classic Gluten-free Granola

[Gluten Free; Vegan; Low Fodmap]

Ingredients:

• 1 cup unsweetened shredded coconut 

• 2 cups slivered raw almonds

• 1 1/3 cup raw pecans

• 1 cup raw walnuts

• 3 Tbsp chia seeds

• 1 tbsp flaxseed meal

• 1 1/2 tsp ground cinnamon 

• a pinch of cardamon and nutmeg

• 1/4 tsp sea salt

• 3 Tbsp coconut oil

• 1/3 cup maple syrup 

• 1/4 cup unsalted sunflower seeds

Directions:

1. Preheat oven to 325 degrees F (162 C) and position a rack in the center of the oven.

2. In a large mixing bowl, combine the coconut, nuts, chia seeds, flax seed, cinnamon, and salt.

3. In a small saucepan over low heat, warm the coconut oil and maple syrup and pour over the dry ingredients and mix well.

4. Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 15-20 minutes. Then remove from oven roasted sunflower seeds, and stir.

5. Increase heat to 340 degrees F (171 C) and return to oven for another 5-8 minutes, or until deep golden brown.

6. The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.

7. Once the granola is visibly browned and done cooking, remove from the oven and let cool completely.

8. Store in a container with an air-tight seal, and it should keep for a few weeks.

Mindful Monday: Berry [Bodhi Superfood Pops]

*note, this post contains affiliate links

Fueling a family of any number can be time consuming, expensive, and tricky (to say the least) .  I must admit that I buy whole organic milk for my husband, my son, and our au pair (and try not to cringe as they drink it) and then buy my own separate non-dairy "milk" for me.  I buy one brand of gluten-free pasta for our au pair, another for my husband and son...and, occasionally, yet another for me.  R-I-D-I-C-U-L-O-U-S (I know).  So, you can imagine, when I find a healthy recipe that the whole family enjoys, I am beyond thrilled and am eager to share. 

This is one of these recipes!!!

The only problem:  I rarely get to enjoy these superfood packed, super delicious popsicles because my family manages to just about always eat them before I can get one!  Maybe it is time to invest in some more popsicle molds and double up on this recipe, huh!?  

FYI, if you don't have any popsicle molds yet, you have options.  On the super "budget" DIY side, you can freeze your "pops" in an ice cub tray and then stick popsicle sticks into them (it can get a little messy).  On the still pretty budget side, you can order molds like the ones on the right (which is what I do) and then practice the art of patience while you wait for your pops to freeze!  Or, if you are willing to spend a little more for (almost) instant gratification, you can invest in Zoku's quick pop maker (like the ones on the far right).

Berry [Bodhi Superfood Pops]

[VEGAN; GLUTEN FREE; NO ADDED SUGAR]

Ingredients

• 2 Bananas
• 6 ounces mixed berries (I used an organic frozen berry mix from Costco)
• 1/2 cup raw cashews (if you have the time, soak them in warm water for at least 2 hrs and then drain...ti make them more easily digestible)  
• 1 tbs chia seeds
• 2 tbs of your favorite non-dairy milk (if you have the time, let the chia sit in this milk for a couple of hours before you combine both into the rest of the ingredients)

Directions

• Peel the bananas
• Add all of the ingredients to a high speed blender and blend until smooth
• Spoon ingredients into popsicle mold using a funnel (otherwise it gets so so so messy)
• Wait the required time depending on what mold you use.  (With these molds, I typically wait 6-8 hours)
• Remove pops from mold as instructed (I run these under warm water for 30 seconds and then easily remove the pops)
• EAT. REPEAT. ENJOY!

Mindful Monday: Almond Flour [Holiday Cookies]

These are the simplest and healthiest cookies I have made, ever.  Hands down.  And, my family LOVES them.  

Almond Flour [Holiday Cookies]

[Vegan; Gluten Free; Low Sugar]

Ingredients:

• 2 ½ cups almond flour
• ¼ teaspoon baking soda
• 1 teaspoon ground cinnamon (or 3/4 cinnamon/ 1/4 nutmeg blend)
• ½ teaspoon pink sea salt
• ¼ cup coconut oil
• 3 tablespoons maple syrup
• 2 tbs coconut sugar
• 1 1/2 teaspoon vanilla extract (or almond or coffee flavor depending on who is going to eat them)

Directions:

• In a large bowl, combine dry ingredients.
• Add in wet ingredients and then mix them into dry ingredients.
• Roll out dough between 2 pieces of parchment paper until about ¼ thick
• Refrigerate for 45 minutes
• Remove top piece of parchment paper
• Cut out cookies with small cookie cutters
• Using a metal spatula, place cookies on a parchment lined baking sheet
• Bake at 350°F until lightly browned, ~ 5 minutes.
• If you care what they look like, let cookies cool completely before handling them. 

Meatless Monday: Cacao + Persimmon Pumpkin [Pudding]

I believe in fueling my body with whole, plant-based foods...about 85 - 90% of the time.  Check out my latest fall creation, full of superfoods said to combat heart disease, lower blood pressure, slow the aging process, and promote strong eyesight.  

Cacao + Persimmon Pumpkin [Smoothie]

[Vegan; Gluten Free]

Ingredients:

• 1 persimmon, sliced
• 1 banana
• 1 can organic pumpkin puree 
• 1 pack frozen acai
• 10 macadamia nuts
• 1 tsp cacao
• 3 drops vanilla stevia
• 1/4 tsp vanilla extract

Directions:

• Blend in Vitamix or high speed blender to desired consistency.  
• Pour into dish
• Garnish with cinnamon and/or cacao
• Refrigerate or eat immediately

Superfood Saturday: Pumpkin [Soup]

For years, I thought of pumpkins as only having two purposes:  (1) to hold my halloween candy, and (2) to fill the gluten-free pumpkin pie that my mom was going to make me during the holiday season.  Neither of these purposes shouted "HEALTHY," so I had a hard time wrapping my head around the fact that pumpkin is good for us...REALLY, good for us, in fact.  

So, what makes this superfood so super?  Pumpkin is low in calories, high in fiber, and loaded with nutrients--beta carotene and potassium to name a couple -  that will keep your heart, bones, eyes, and skin healthy!  

Now that fall is here (well, at least maybe for those of you who aren't living, like me, in Florida), try one of my two soup recipes, either Straight Up Pumpkin Soup or the tangier variation, Spicy Ginger, Squash, and Pumpkin Soup.

STRAIGHT UP PUMPKIN SOUP

[Gluten Free; Vegan; Low Fodmap]

Ingredients:

2 cups vegetable stock
15 oz pumpkin puree
1 tsp olive oil
2 cloves garlic, minced (omit if fructose intolerant/need low fodmap option)
1 shallot, minced
1 tsp freshly grated ginger
1 tsp chili powder
1/2 tsp cumin

squeeze of citrus

pinch of maple syrup
salt + pepper to taste

Directions:

Saute garlic, shallot, and grated ginger in the olive oil for a few minutes. Add stock, pumpkin puree, and the remainder of the ingredients. Simmer for 15-20 minutes. You can use an immersion blender to puree the soup or toss it in the blender. If you are in a hurry, just eat it!

SPICY GINGER, SQUASH + PUMPKIN SOUP 

[Gluten Free; Vegan; Low Fodmap]

Ingredients:

1 cup canned organic pumpkin
4 cups butternut squash cubes
1 Tbsp ginger powder
1/3 cup grade B maple syrup
3 Tbsp vegan buttery spread
1/2 tsp pink sea salt
1/4 tsp cinnamon

1/4 tsp cayenne
4-5 leaves fresh sage, torn
2/3 cup plain coconut  milk 

Directions:

1. Add 4 cups of water to a large pot. Bring to boil. Add in butternut squash cubes and a pinch of salt. Boil until squash is tender.

2. Drain the squash and add to a Vitamix or high speed blender. Add in  all of the remaining ingredients.  Blend on high. Garnish with fresh sage leaves.  Serve immediately or freeze!