HOT FUDGE SAUCE

PHASE ONE HOT FUDGE SAUCE

In a medium saucepan, place:

3 tablespoons sweet butter

1/3 cup heavy cream

Heat over low heat until butter is melted. With a wire whisk, add, stirring until there are 

no lumps:

½ cup organic all natural dark cocoa

pinch salt

¼ cup inulin (from chicory. One brand is called “Just Like Sugar.” )

2 packages stevia (more or less to taste)

Continue to stir over very low heat, adding up to 1/3 cup more cream, one tablespoon at a time, until mixture reaches your desired consistency. Off the heat, add:

1 teaspoon vanilla

 Serve as a dip for fresh strawberries.

from knowthecause.com 

CHOCOLATE MOUSSE

(2 recipes for the same thing just a little different)Ingredients;
2 large ripe avocados
3/4 C. cocoa powder
stevia or honey to taste
2 T soft butter

Mix all ingredients in a food processor until well blended.  Check sweetness and adjust to taste.  Place in a bowl and chill.
Can be served with sweetened whipped cream.


To make chocolate mole pie, whip 1 pint whipping cream sweetened with stevia or honey until hard peaks form.  Gently fold into the mole.  Put in prepared nut pie shell and chill.

VEGAN CHOCOLATE MOUSSE

(A.K.A. CHOCO-MOLE)

In a blender or food processor, place two refrigerated, peeled and pitted, ripe avocados. Process until smooth. Add ½ cup organic all natural dark cocoa powder. Process until incorporated, pausing to scrape the side of the bowl a couple of times. Gradually add maple syrup, about ¼ cup (or to taste) to sweeten. If you like it sweeter, add a bit of stevia . Serve immediately.

(Note: If using stevia only, add 1-2 tablespoons coconut oil.)

The natural, healthy fat in the avocados lends a very silky, smooth mouth-feel to this dessert, much like cream. However, if you are a little less adventurous or just don’t care for avocados but still want to indulge in some rich chocolate-y deliciousness, try the following recipe.

from knowthecause.com

Butternut Squash Chips

Butternut Squash Chips

The crunch and saltiness of chips, without the mess and expense of deep frying!  Butternut squash is allowed on the GAPS diet and is a lower carb alternative to potato.  These work best if cut into very thin slices with a very sharp knife.   During the process of dehydrating, they curl up like conventional potato chips- fun!

Ingredients:
2 large butternut squash necks
2 tablespoons olive oil
¼ teaspoon sea salt

Directions:
Peel butternut squash neck (reserve the bulb for another use)
Slice as thinly as possible into rounds
Toss with olive oil in a bowl, using your hands or a fork if you wish
Lay in a single layer on dehydrator tray, sprinkle with salt.
Dehydrate 12 hours, or until crisp, on high if your dehydrator has temperature settings.
Enjoy!

from  http://www.healthhomehappy.com/2011/05/no-fry-butternut-squash-chip-recipe.html

Jalapeno Quiche

• EQUIPMENT
• 2 pie pans
• medium mixing bowl
• mandoline or sharp knife
• wooden spoon

Ingredients:

• 1 medium butternut squash
• coconut oil for oiling pans
• 10 eggs
• 1/2 cup cream or coconut milk (Buy Coconut Milk here)
• 2 small or 1 medium onion
• 2 cups bell pepper, sliced
• 3-4 jalapenos (depending on heat preference)
• 4 tbs butter
• 8 oz yogurt cheese, grated 

Method:

1. • Preheat oven to 375F
   • Peel butternut squash neck and slice into thin pieces with mandoline or a sharp knife. The thinner they are the more flexible they will be when forming the crust
   • Arrange squash in an oiled pie pan in the shape of a crust (you may need to cut the rounds into halves to make smaller pieces for the sides). Set aside
   • Saute mushrooms and onions in butter until soft
   • Set oven on broil and place jalapeno on top rack. Allow to char on one side (about 3 minutes, then turn over and allow to char on the other side). Set aside to cool
   • Whisk together eggs and cream or coconut milk. Add grated cheese and whisk again.
   • Once the jalapenos have cooled, peel the skin off and deseed. Chop finely and add to egg mixture along with onions and mushrooms.
   • Pour quiche filling into crusts. Brush any part of the crust that is exposed at the top with coconut oil.
   • Bake at 375F for 35-40 minutes until done (a knife comes out clean from the center)

https://www.healthhomehappy.com/gaps-recipes

Coconut Jello

 Coconut Jello

Makes 8  servings

1-1/2 cups filtered water
1 can coconut milk
5 tablespoons  gelatin
5 servings (scoops) powdered stevia or xylitol
1 pinch sea salt
1 tablespoon vanilla extract
1/4 teaspoon lemon extract or fresh lemon juice

Directions: Bring water and coconut milk to a simmer over medium heat.  Add gelatin, stevia, salt, and extracts. Stir with a whisk or a fork (fork is easier to clean, that’s what I use!) every few minutes for 10 minutes, or until all gelatin lumps have broken up.  Pour into bowls, cups, or popsicle molds.  Chill and serve when set.  The fatty layer of the coconut separates a bit from the liquidy part, but it still all tastes great.

you could add some fresh berries to it as well before it totally cools ...

from www.healthhomehappy.com/

QUINOA STUFFING

QUINOA STUFFING

3 cups cooked quinoa
1/2 cup butter
3/4 cup chopped yellow onion
3/4 cup chopped celery
3/4 cup chopped green apple
1/2 pound cooked, crumbled and drained bulk breakfast sausage (turkey or pork)
2 teaspoons dried sage leaves
(Optional; Up to 1/2 cup chicken or turkey broth, added if preparing stuffing in a baking dish)

In a large saucepan, cook onion and celery in butter until soft. Add green apples and toss to combine.

In a large bowl, combine quinoa with cooked vegetables, apples and sausage. Rub sage leaves between your palms over the bowl to crush; add salt and pepper to taste and stir to combine thoroughly.



By Denni Dunham