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

Gluten Free Apple Crisp

Gluten Free Apple Crisp

2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
⅓ cup grapeseed oil (formally ½ cup))
¼ cup honey
1 tablespoon vanilla extract
5 medium apples, peeled, sliced, then chopped in half width-wise

1. In a large bowl, combine almond flour, salt, cinnamon and nutmeg
2. In a smaller bowl, combine oil, agave and vanilla
3. Stir wet ingredients into dry
4. Place apples in a 7x11 inch Pyrex baking dish (a 2 quart Pyrex baking dish or an 8x8 inch Pyrex baking dish)
5.  Crumble topping over the apples
6. Cover and bake at 350° for 50 minutes on low rack
7. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp
8. Serve warm

Serves 6

www.elanaspantry.com