Delicious coconut Mylk drinks—I’m doing a giveaway!

reble kitchenOur friends at Rebel Kitchen make the most delicious chocolate and coffee coconut milk drinks, and we’re sending a gift package with all the goods, to THREE of my readers, the first three to respond! These delicious drinks have all organic, whole-foods ingredients. No carrageenan and all the other weird stuff in many products, even in the health food stores.

Tell us at support123@greensmoothiegirl.com your name and your mailing address, quick! We can’t write back to everyone, but Kami or Sammie will write back to the first three, and we’ll announce you here on the blog! (Remember that if you’re seeing this on social media, you’ll find out FASTER if you’re on the GreenSmoothieGirl.com free newsletter, because we do these giveaways sometimes, just for fun!)

And if you have a product that’s AMAZING, and it helps people be healthier, apply HERE for us to give it some attention (all for the price of sharing some with a few of my lucky readers), no network marketed products please:

mylkYou can get Rebel Kitchen coconut mylk drinks at their website, as they’re just coming to the U.S.:

Ingredients:

  • Chocolate Mylk
  • Filtered water, organic coconut milk, organic date nectar, organic cacao
  • Coffee Mylk
  • Filtered water, organic coconut milk, organic date nectar, organic & fair trade coffee

Patty’s Chocolate Mango Cheesecake

 

Patty’s Chocolate Mango Cheesecake

(It’s raw and living)

Ingredients

  • 1 cup  raw cacao powder
  • 3 cups raw cashews (soaked for about 45 minutes)
  • 2 cups rejuvelac or water
  • 1 cup sprouted sunflower seeds
  • 3 1/2 cups of date sauce (see recipe below)
  • 3 peeled and chopped sweet ripe mangos
  • 2 cups of fresh coconut meat
  • About 1 teaspoon of sea salt
  • 1 Tablespoon Cinnamon
  • 1 ripe banana
  • 2 cups of walnuts
  • 1/2 cup coconut oil melted
  • 1/2 cup date sugar
  • 1 cup lecithin

Date Sauce: I use date sauce as the basis of many recipes because I prefer dates as a sweetener. Date Sauce is thinner than date paste and thicker than syrup. It is the consistency of apple sauce and easy to make.  Just add pitted dates to your high-speed blender and blend them up with water. Add the water slowly to get it to the correct consistency. I keep date sauce in a jar in my refrigerator to use for many different recipes.

1. Make the crust first: Simply grind the walnuts and date sugar in a high speed blender. Pour mixture into a bowl. Add coconut oil. Pat  mixture into bottom of a 9-inch spring form pan.

2. Make the caramel filling for the center of your cheesecake:  Simply blend  one cup of date sauce with one cup of sprouted sunflower seeds and 1 Tbsp. cinnamon.  (Hint: Make twice as much as you need and keep half on hand in your fridge for dipping apple slices. Kids of all ages enjoy these raw living caramel apples!) Set this caramel mixture aside for a few minutes.

3. Make the chocolate and mango cheesecake fillings:  In a high-speed blender combine until very smooth: 3 cups soaked cashews; 2 cups coconut meat; 2 cups rejuvelac or water; 2 cups date sauce; 1/2 cup lecithin; and a pinch of sea salt. If you do not have a Blendtec or Vitamix, use a good food processor. Go slowly. Turn your blender off every two minutes to give it a rest and stir the mixture, scrape the sides of the blender.  (Or use the Twister jar on the BlendTec, very easy, and do it in batches!) When it all is very smooth and creamy, remove 1/3 of the mixture  from the blender and place it in a bowl . Add  one cup of cacao powder, 1/2 cup date sauce, to the remaining two thirds in the blender or food processor.  Blend until chocolate mixture is very creamy. With a firm spatula pour the chocolate cheesecake filling mixture into the spring-form pan on top of the crust.

Next spread a thin layer of caramel filling on top of the chocolate cheesecake layer.

Clean your blender container and put the creamy mixture you had set aside back into the blender. Add 2/3 of the mangos, 1/2 cup of lecithin, and one banana. Blend until smooth. Add remaining mangos and pulse to combine them (don’t pulse too much, keep it chunky).

Spread your mango filling layer on top of the caramel layer.

Cover cheesecake with plastic wrap and set in the freezer for two or three hours. Remove cheesecake from freezer and refrigerate for one to two hours before serving. Garnish with cacao powder and mangos and serve cold.

Enjoy!

 

Chia Pudding: a great new habit

Marlene told me, after my class in Kennewick, Washington, that she makes chia pudding for her diabetic husband as a meal or dessert. (Cinnamon is a great blood-sugar controller–note that she adds lots of cinnamon to his pudding.) It’s a great idea, since chia is a power food, and high in protein as well. (It’s pure fallacy that you can’t get enough protein eating a plant-based diet! You don’t have to go out of your way to find protein—greens, nuts, seeds, grains, and legumes average about 10%, which is perfect. But chia is particularly high, at 23%.)

I asked for the recipe, and here it is. Thank you, Marlene!

MARLENE’S CHIA SEED PUDDING

Stir together

1 TBSP chia seed  

about 1/4 to 1/3 cup of any milk alternative or water (hubby uses unsweetened chocolate almond milk, I use regular or coconut milk)

As much cinnamon as you enjoy (Hubby is diabetic so he gets about 1 tsp, I use less)

Let those two soak while you are busy for about 20 minutes.

Add any seed that you like:

1/2 TBSP sesame seed

!/2 TBSP sunflower seed  

1/2 TBSP pumpkin seed

Stir above together and add more liquid if needed

1 TBS nuts

1/2 TBSP unsweetened flaked coconut  

Sprinkle of hemp seed powder

Stir all together and then add whatever fruit you enjoy. We enjoy it with no added sweetener, just frozen berries in the winter or fresh fruit in the summer. I usually do not add the fruit till he is ready to eat, it can sit in the fridge for a couple of days if he gets too busy.  When I add the fruit, I mix in a little more liquid.  

This gives hubby a nice breakfast or dessert and does not raise his blood sugar as other breakfasts and desserts do.  He likes the energy he gets from eating it. It is usually a daily meal for him. Quantities can be increased for a family (our kids are gone and raised).

Mother’s Day Blueberry Dessert

The more you eat raw food, the simpler it becomes. When I’m by myself, what I eat at home tends to be bare-bones, if I’m not in restaurants with friends. But when I have a Sunday dinner for my family, or a special occasion, I make it fancier. I’m not always the greatest at planning ahead, so sometimes I open the fridge and make something up, based on one ingredient I’d like to use.

Yesterday my two youngest kids made a lovely Mother’s Day dinner. I had a quick brainstorm about how to make the two pints of blueberries (currently in season) in the fridge into a dessert.

I put some young Thai coconut meat (1/2 cup?) and coconut liquid (1/2 cup?) into my BlendTec, with a little lemon juice (1 Tbsp?) and agave (2 Tbsp?), plus some cashews (1/3 cup?) and 6 frozen strawberries. I whizzed it up into a cream sauce and served it with ½ cup blueberries in each of five crystal glasses as a parfait. Yum, everyone gobbled it up.

(I put question marks after the measurements because I didn’t measure, so these are guesses–don’t hold me to them!)

a recipe from Dr. Michelle Jorgenson

I love working with Michelle Jorgenson and her enthusiastic employees as they shift to whole-foods habits on GreenSmoothieGirl Makeover. She makes foods for the whole office to improve their health, as well as her own husband and four children. This week I was filming at her house, and I have to say, I have a great garden, but her garden kicks my garden’s trash!

We swapped tastes of our uber-healthy treats (mine was Almond Joy Fudge in Ch. 4 of 12 Steps). This was her creation that I love!

Dr. Jorgenson’s Power-Through-The-Day Bars

2 C unsweetened shredded coconut

2 C chopped nuts (almonds, pecans, etc, or a combination)

2 C chopped dates (you can buy chopped dates rolled in oat flour inexpensively in bulk at many health food stores in bulk foods)

1/2 C flax seed

1/2 C chia seed

1/2 C raw cocoa, carob or cacao powder

1/4 t Original Himalayan Crystal Salt, or sea salt

1 t vanilla

1 1/2 C mini chocolate chips, naturally sweetened

1 pkg. plain vegan gelatin

1/2 C  hot water

1/2 C raw honey

1/4 t Original Himalayan Crystal Salt, or sea salt

1 t vanilla

Blend the coconut, nuts, dates and flax seeds each separately in a high powered blender until medium fine.  Mix the blended ingredients with the chia seeds, cocoa powder, 1/4 t salt, 1 t vanilla and chocolate chips in a large bowl and set aside.

Dissolve the gelatin in the hot water let stand for five minutes.   Add the honey, salt and vanilla and beat until fluffy (or mix in blender until frothy.)

Add the honey mixture to the mixture in the bowl and stir until everything is moistened.   Press into a 9 x 13 pan with moistened hands.   Refrigerate for 1-2 hours until set.   Cut into bars and keep in a container in the fridge or freezer.

Making nut and seed milks

Jenni, my customer support lead, is gluten intolerant and taught me how to make coconut milk.

Here’s my video on how to replace dairy milk with yummy and nutritious milks from sesame, almond, cashew, or even your shredded coconut from the group buy.

Jenni makes coconut milk, and then, with the pulp left over in the nut milk bag, she makes coconut macaroons:

Coconut Macaroons

6 egg whites (organic, free range eggs)

¼ tsp. Original Crystal Himalayan Salt

½ cup maple syrup

2 tsp. of no-alcohol vanilla

1 cup coconut pulp (from making coconut milk)

2 cups unsweetened shredded coconut

Blend egg whites and salt until stiff peaks form. Fold in vanilla, maple syrup, and coconut with a spoon until just mixed. Drop batter onto a parchment-lined baking sheet by rounded tablespoons. Bake at 350 degrees for 12 minutes or until lightly browned.