Monday, May 16, 2016

Asian- Inspired Carrot & Cabbage Slaw



2 cups grated carrots
2 cups grated red cabbage
1 T cumin
1 t coriander
1 cloves garlic minced
1/2” piece ginger minced
1/4 c toasted sesame oil
1/4 c rice vinegar
1/2 c chopped cashews

Mix. Let sit in the fridge for an hour at least before eating. I like this as a summer side dish, but my favorte way to eat it is in big butter lettuce leave wraps, with roast chicken slices, and a tiny dollop of sour cream. Yum!

Monday, May 2, 2016

Peanut Butter Chocolate Banana “Candies”



Who says healthy can’t taste insanely good :) A bunch of bananas on the edge of being overripe were calling for attention. Inspired by a recipe on pinterest, we came up with this today. Oooh. Oooh. Oooh! YUM!

2 bananas cut into 1/2 to 3/4” slice
1/4 c flaked coconut

For peanut butter topping, MIx thoroughly:
1/4 c peanut butter
1/4 c coconut oil

For chocolate dipping sauce:
3/4 c bittersweet or dark chocolate chips
(I like bittersweet dark chocolate)
1 T coconut oil

First cut bananas into slices. Mix the peanut butter and 1/4 c coconut oil and “frost” each banana slice this mixture. Put on a plate or tray lined with waxed paper and then sprinkle the 1/4 c of flaked coconut. Put in the freezer for at least a half hour till the peanut butter mixture hardens. When the peanut butter is hardened, make the chocolate dipping sauce.

Meanwhile melt the dark chocolate with 1T coconut oil, either over a double boiler on the stovetop, or in a microwave, in 30 second bursts, stirring every 30 seconds or so till its liquified but not too hot.

Dip the banana slices into the chocolate dipping sauce and return to the wax paper lined tray. Put in the freezer or refrigerator depending on whether or not you want them frozen or a little softer.

Enjoy!! They taste like insanly good candy!





Banana slices frosted with coconut oil/peanut butter and dusted with coconut flakes




Ready for the freezer




After being dipped in chocolate!!!