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

Pumpkin Pecan Pie

Pumpkin Pecan Pie

This holiday treat is a piece of pie to make! Silky smooth sugar-free, gluten-free pumpkin pie with a coconut sugar caramelized pecan topping.

Ingredients

Pumpkin pie:

• 2 organic eggs
• 1 (15 oz) can plain pumpkin, not pumpkin pie mix
• 1 (13.66 oz) can full fat coconut milk
• 2 tablespoons coconut oil
• 
1 tablespoon organic vanilla extract
• 
1/2 cup xylitol
• 1/4 teaspoon KAL liquid stevia
• 1/2 cup buckwheat flour
• 2 tablespoons arrowroot starch/flour
• 2 teaspoons corn-free baking powder
• 1/2 teaspoon sea salt
• 
1 ¼ teaspoon cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon ground cloves
• ¼ teaspoon ginger
• ¼ teaspoon nutmeg

Pecan topping:

• 1 cup finely chopped pecans
• ¼ cup coconut palm sugar
• 2 teaspoons coconut nectar or raw honey
• 1 teaspoon organic vanilla extract
• pinch of sea salt

Directions

1. Preheat the oven to 350 degrees. Liberally grease a 9 inch glass pie plate with coconut oil.
2. Add all pie ingredients into a food processor bowl and process until well incorporated and creamy. If you don’t have a food processor a large bowl and electric beaters will work just fine.
3. Pour into the prepared pie dish. Put dish on a cookie sheet lined with parchment paper in case anything spills over. Bake on the center rack of the preheated oven for about an hour until done. About 30 minutes in, I cover the outer part of the pie with a pie guard or foil, so it doesn’t get too brown. When a toothpick is inserted and comes out clean, it’s done.
4. For the topping: While pie is baking, combine pecan topping ingredients into a medium bowl and combine very well. Use fingers if needed to ensure that ingredients are well blended. 

After an hour or toothpick comes out clean, scatter topping evenly over puffed filling. Bake until pecans are fragrant about 10 minutes.
5. Cool pie completely on wire rack, at least 2 hours. Pie will fall slightly when cooled. Cover and chill in the refrigerator until serving.

Quick notes

Pie can be refrigerated for up to 2 or 3 days.

If you are sensitive to xylitol you can lessen the amount by using 1/4 cup xylitol and 1/4 cup coconut palm sugar or you can omit the xylitol completely and use 1/2 cup coconut palm sugar.

Number of servings (yield): 8

Read more: http://eatingwithpurpose.com/2011/11/pumpkin-pecan-pie/#ixzz1t56wXT5D

Chocolate Chia Tapioca with Coconut Whipped Cream

Chocolate Chia Tapioca with Coconut Whipped Cream

A creamy, chocolaty version of traditional tapioca pudding… it’s so easy to whip up, will curb your sweet tooth AND improve your health! Loaded with antioxidants, fiber, omega-3, calcium, magnesium and more… it tastes so decadent you won’t believe it’s good for you!

Ingredients

For the Chocolate Chia Tapioca:

• 1 (13.66 oz) can coconut milk (regular, not lite), or more for desired consistency
• 3/4 cup water
• 30 drops of KAL liquid stevia or ¼ cup coconut nectar, or to taste
• 2 – 3 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla flavor or extract
• 1/3 cup chia seeds
• Cinnamon to taste (optional)

For the Coconut Whipped Cream: 

• 1 (13.66 oz) can coconut milk (regular, not lite) – chilled overnight
• 1 tsp vanilla flavor
• KAL liquid stevia to taste

Optional Garnishes:

• Berries of choice
• Mint leaves for garnish

Directions

Make the Chocolate Chia Tapioca:

1. Add all ingredients (coconut milk, water, stevia or nectar, cocoa powder and vanilla) except chia seeds to a quart size wide-mouth mason jar and shake or add to a bowl and whisk together.
2. Then add chia seeds and shake right away to avoid clumping. Taste to adjust to your liking.
3. Cover and refrigerate for at least 15-20 minutes. It helps to shake or stir it a few times while it gels up. This eliminates any clumps from the cocoa powder. It’s ready to eat whenever, but I like it best the next day once the chia seeds are completely soft.
4. If it is too thick for your liking the following day, just add a little more coconut milk until it reaches your desired consistency.

For the Coconut Whipped Cream:

1. Place the can of coconut milk in the refrigerator for a few hours or overnight.
2. Once completely chilled, open the can of coconut milk and scoop out the firmed up, creamy, white milk. There will be a little clear liquid, which you can save for later and use in a smoothie.
3. In a small bowl add  vanilla and srevia. Whip with electric beaters on high speed until it reaches a whipped cream consistency. Taste and adjust to your liking.
4. Put it back into the refrigerator until ready to use.

Assemble:

1. Either top the pudding with the whipped cream or layer the the whipped cream between the berries and pudding if you so desire. It’s delicious plain or decked out!

Quick notes

Some chia seeds gel up faster than others, so it could take longer to get to a pudding consistency, don’t worry… just wait a bit longer. Will keep for 4-5 days in the refrigerator

The colder the coconut milk, the fluffier the whipped cream will get! But don’t freeze, just place in refrigerator

Number of servings (yield): 4

Variations

If made with stevia it is sugar-free. If made with coconut nectar it does contain sugar, but is a good option for a whole-food sweetener.

Read more: http://eatingwithpurpose.com/2012/02/chocolate-chia-tapioca-with-coconut-whipped-cream/#ixzz1t56UoWVB

Immune Boosting Broccoli Almond Soup

Immune Boosting Broccoli Almond Soup

A creamy dairy-free healthy alternative to broccoli cheese soup that strengthens your immune system!

Ingredients

• 1 ½ cups sliced almonds – toasted and divided
• 2 tablespoons butter or oil
• 4 garlic cloves – whole
• 1 large yellow onion – large dice
• 2 cups zucchini (about 2 medium) – large dice
• 4 cups vegetable broth (32 oz box of broth)
• 1 piece kombu (optional, no taste) Sea vegetable, packed with essential minerals
• 2 pieces astragalus (optional, no taste) a root that strengthens immune system
• 4 cups broccoli – cut into small florets
• 2 cups unsweetened almond milk
• 2/3 cups fresh parsley – packed down
• 1 teaspoon sea salt, or to taste
• ½ teaspoon black pepper, or to taste

Directions

1. Toast almonds over medium-low heat until lightly browned and fragrant about 5 minutes, stir often and watch closely!
2. In a large soup pot, melt the butter (oil) over medium heat.
3. Add the garlic and onion, and sweat without browning for 5 minutes.
4. Add the zucchini, veggie broth and kombu and astragalus if using.
5. Bring to a boil, then down to a simmer (low heat) for 10 minutes and cover with lid.
6. Add the broccoli and 1 cup of almonds (reserve the rest for garnish); continue to cook for 15 minutes or until the broccoli and almonds are soft.
7. Add the almond milk and parsley. Reduce heat and simmer for 10 minutes.
8. With tongs remove the astragalus
9. Use an immersion hand blender and blend until smooth or blend in a blender in small batches
10. Season with salt and pepper to taste.
11. Sprinkle extra almonds on top and serve

Quick notes

This soup freezes great!

You can find kombu in the Asian section at most health food stores. Astragalus root looks like tongue compressors and can be found at some health food stores and online. These are both powerhouses for your immune system and an easy way to add nutrition to your diet. You can grind the kombu in a nut and spice grinder and leave in the soup or just put a piece in and take it out before pureeing.

Immersion blenders are a must have for your kitchen! They are inexpensive and are great for soups, smoothie and sauces. You can find them at Bed Bath and Beyond or almost anywhere these days.

Number of servings (yield): 8

*** This is actually very good! I made it and we all liked it.. I was surprised the kids liked it too but they did! *****

Read more: http://eatingwithpurpose.com/2011/10/immune-boosting-broccoli-almond-soup/#ixzz1t4OPwJYL

Savory Avocado Spread

2 ripe avocados
½ cup packed herbs, chopped (I used basil, cilantro and parsley)
1 tablespoon lime juice
¼ teaspoon chili powder
¼ teaspoon celtic sea salt

1. Place avocados, herbs, lime juice, chili and salt in a food processor
2. Process until smooth
3. Serve

Serves 4-6

www.elanaspantry.com

Gluten Free Nacho Cheese Triangles

2 cups blanched almond flour
1 teaspoon celtic sea salt
1 teaspoon baking soda
1 teaspoon chipotle powder
1 teaspoon chili powder
(1) 8 ounce bar yogurt cheese, grated
1 (large) egg

1. In a large bowl, combine almond flour, salt and baking soda, chipotle, chili and cheese
2. In a smaller bowl whisk egg
3. Mix wet ingredients into dry
4. Knead dough with hands if necessary to ensure proper distribution of ingredients
5. Form dough into a large circle about ⅔-inch thick
6. Cut dough like a pizza, into 16 slices, here's a great "how to" shot from my friend Jen
7. Using a metal baking spatula transfer triangles to a parchment paper lined baking sheet
8. Bake at 375° for 9-10 minutes
9. Serve with Savory Avocado Spread or your favorite dip

FYI the only place here to get yogurt cheese is Brookshires and it is in the center refrigerator thing in front of the deli. You can also ck whole foods they do carry it as well

Raspberry Streusel Bars

• Crust
• 2 cups blanched almond flour
• ¼ teaspoon celtic sea salt
• 2 tablespoons coconut oil
• 1 tablespoon vanilla extract
• 1 tablespoon water

1. Pulse ingredients together in a food processor until dough forms a ball
2. Press dough into an 8x8 inch Pyrex baking dish
3. Bake at 350° for 12 minutes

Filling:

• 1 cup raspberry fruit spread

Streusel Topping:

• ¼ cup coconut oil
• ¼ cup blanched almond flour
• 2 tablespoons xylitol
• ½ teaspoon celtic sea salt
• 1 cup walnuts, chopped
• ½ cup unsweetened shredded coconut

1. Pulse oil, almond flour, xylitol and salt together in a food processor until creamy
2. Briefly pulse in walnuts and coconut, so they are left coarse, not pulverized
3. Set streusel aside
4. Spread raspberry fruit spread over warm crust
5. Sprinkle streusel topping over raspberry fruit spread
6. Bake at 350° for 15 minutes
7. Cool for 10 minutes, then refrigerate for 2 hours to set up
8. Serve

Makes 16 bars

elanaspantry.com

Trader Joe's Sun-dried Tomato and Pesto Torta

Trader Joe's Sun-dried Tomato and Pesto Torta

GREEN LAYER:

1 (8-ounce) container prepared pesto
2 (8-ounce) packages cream cheese, softened
2 tablespoons lemon juice
Garlic pepper to taste
1/2 cup fresh basil leaves

RED LAYER:

1 cup rehydrated sun-dried tomatoes, drained (to rehydrate
tomatoes, cover with water and plastic wrap and microwave on high
power 1 to 2 minutes until water boils; let stand 10 minutes or
until very soft, then discard liquid)
2 (8-ounce) packages cream cheese, softened
1/2 cup roasted red peppers (from a jar), rinsed and well-drained
1/2 cup fresh basil leaves
Seasoned salt and garlic pepper to taste

WHITE LAYER:

1 (8-ounce) package cream cheese, softened
2 tablespoons butter
2 tablespoons lemon juice
1/4 to 1/2 teaspoon garlic pepper

To make Green Layer:

In a food processor fitted with a metal blade, process all green
layer ingredients together until well-blended. Carefully spread
evenly in a 7 1/2- or 8-inch springform pan lined with plastic
wrap, or in a 9-inch glass pie plate. Refrigerate while preparing
red layer.

To make Red Layer:

In a food processor combine tomatoes and cream cheese until as
smooth as possible. Add red peppers and process until smooth. Add
basil,seasoned salt and garlic pepper, then process until basil is
finely chopped. Carefully spread over green layer. Refrigerate.

To make White Layer:

In a food processor combine cream cheese, butter, lemon juice and
garlic pepper and process until smooth. Spread over red layer.
Refrigerate 6 hours or overnight.

To serve time, turn torta out of springform onto a serving plate
(removing plastic wrap), leaving white layer on top. If using a pie
plate, there's no need to turn it out. Garnish with fresh basil
leaves, cut-up red pepper pieces and toasted pine nuts. Serve with
crackers and fresh cut vegetables, if desired.

Makes 20 to 25 servings   you could serve with carrots, celery things like that or some flat bread