Shared by

Karly Blair
Holistic Nutrition Specialist
"Eat Whole, Live Whole"

Scotch Eggs

Scotch Eggs _8506-2-592

I put this recipe together because it came up on the internet as a traditional Scottish dish. My brother Wayne discovered that our family has Scottish roots. After he traveled with his wife and family to Scotland finding the birth castle of my ancestor Alexander Arnott, we had a family party where we all wore plaid scarves, watched a presentation, and chowed down on everything as close to Scottish as we could.

Because our brother is obsessed with genealogy and is even willing to wear a skirt to our party we, decided to vote him the current Chieftain of the clan Arnott.

Because our brother is obsessed with genealogy and is even willing to wear a skirt to our party we, decided to vote him the current Chieftain of the clan Arnott.

Apparently Scotch eggs were invented in 1738 in London but the idea spread throughout Europe. Traditionally Scotch Eggs were breaded and fried but I thought it would be much easier to skip the breading and just bake them. Besides I’ve got Scottish, Danish, Swedish and English blood, so this is my melting pot version of Scotch Eggs. It also happens to be a version my Paleo ancestors would’ve liked as well.
Consider doubling the batch because they make great quick snacks and are awesome for lunches. They are know as “picnic eggs”, “snack eggs”, “egg bites”, “savoury eggs” or the like. You might find them in “British-style” pubs and eateries in the United States usually served hot with dipping sauces or can be found at some Renaissance Festivals.
I’m thinking this could also end up being a family favorite tradition for Easter.

Scotch Eggs
 
Author:
Cuisine: English
Yield: 8 eggs
Prep time:
Cook time:
Total time:
 
Ingredients
  • 8 eggs, pastured, hard boiled
  • 1 red bell pepper
  • 1 lb ground pork or chicken
  • ½ tsp Himalayan sea salt
  • 1 green onion or ½ tsp onion salt
  • 1 tsp minced garlic or ½ tsp garlic powder
  • 1-2 tsp No Salt Vegetable seasoning or seasoning of choice
Instructions
How to boil eggs without creating a greenish gray ring around the yolk:
  1. Place the eggs into a pan with an inch of cold water covering the eggs. Heat the water to a rolling boil.
  2. Immediately remove the pan from the heat, place a lid on it and let it sit to continue to cook for 10 minutes for this recipe because we want the yolk to be slightly soft.
  3. Set the timer for this so it doesn’t cook longer, making the yolk harder. We want to keep the egg hard enough to wrap meat around it but soft enough in the center so that as it bakes in the oven with the meat, it will not get too dry.
  4. Once it reaches the 10 minutes, pour out the hot water and replace with cold water and ice and let sit for a minute.
  5. Next remove the eggs from the water and crack and remove the shell.
  6. Set the peeled eggs aside to prepare the meat.
For the Meat covering:
  1. Remove the core from the red bell pepper and cut it up into chunks and place in a food processor with the blades in the bottom. I added the bell pepper because it is delicious, but it also helps keep the meat patty from sticking too much to your hands when trying to pat it around the egg.
  2. Add the ground pork or chicken, sea salt, cut up green onion, minced garlic and seasonings of your choice.
  3. Blend until it is well blended and smooth.
  4. Preheat the oven to 375 degrees.
  5. Lightly grease a cupcake pan with coconut oil.
  6. Take a handful of the seasoned meat mixture and make a patty in your hand by flattening it out. Place a boiled egg in the center of the meat and wrap the meat around the egg until it meets and seals together all around the egg. Add more meat if needed.
  7. Place the egg in a cupcake indent. Once all the eggs are in the pan. Place the pan in the oven and bake for 10 minutes. Remove from the oven and tilt the pan to remove excess liquids.
  8. Place back in the oven and bake for an additional 15 minutes. Remove from the oven and again, pour out excess liquids.
  9. Turn the eggs over in the indent and bake for another 5 minutes.
  10. Once they are done, you may eat them warm or let them cool off and eat at room temperature.

Photos by Karly Blair

“Love Ya Back” Candy

Coconut Cream Date Nut Candy Recipe

When you feel in need of a little extra love, you can treat yourself to this candy without feeling any guilt.
This candy will treat you right by providing lots of sweetness, creaminess and nuttiness. But even better it will make you feel satisfied on a small amount.

Keep them handy. They will keep well refrigerated or frozen.

"Love Ya Back" Candy
 
Author:
Yield: 28 candies
 
Ingredients
  • 16 oz package of date rolls with almonds (or make your own with just almonds and dates blended together in a food processor)
  • 1 cup of dark chocolate chips or bar (60%+ cocao)
  • 28 Pecans or nuts and seeds of choice
  • 1 cup Coconut Creamy Filling (see recipe)
Ingredients for Coconut Creamy Filling (optional)
  • ¼ cup coconut butter (liquefied-see notes)
  • ⅔ cup coconut cream (see notes)
  • 2-4 tsp raw white honey-anymore than that will make it runny.
  • 5 drops liquid stevia depending on taste preference
Instructions
Coconut Creamy Filling
  1. Liquefy the coconut butter first. If you don't, the ingredients will be too thick to mix well together.Place the jar of coconut butter in a pot of very hot water for 5 to 10 minutes. Once it has softened, stir it well.
  2. Use a small bullet type blender and add the coconut butter, coconut cream, and raw white honey. Blend until smooth.
  3. Add liquid stevia to taste (use as little as you can).
  4. The mixture will be quite runny at this point. To thicken it up, keep the mixture in the bullet blender or transfer to another container and place it in the freezer for 15 minutes and then transfer to the refrigerator for maybe 30 to 45 minutes until it thickens to the right consistency.
  5. If after 45 minutes it hasn't thickened up, add a small amount of coconut butter and blend it in the mixture. The coconut butter will thicken it up while honey and coconut cream will thin it - just so you know.
Method For Assembling the Candy
  1. While the Coconut Creamy Filling mixture is in the refrigerator thickening up, get the chocolate chips starting to melt by either using a double boiler over low heat or using a special chocolate melting pot.
  2. Line a cookie sheet with parchment paper.
  3. Take the date logs and cut them in half. Set the cut side down and press with the bottom of a glass or palm of your hand to flatten in a coin shape. It might stick to your cutting board or glass, just use a paring knife to remove it. Then place on the lined cookie sheet.
  4. When the chocolate is melted, spoon the chocolate onto the date layer. Add a pecan or other nuts or seeds of choice.
  5. When the Coconut Creamy Filling mixture is the right thickness, scoop some into a frosting bag with desired tip. If you don't have a frosting bag, you can fill a baggie with cream, zip it shut and snip off part of the corner to squeeze the cream out of the bag.
  6. Place a dollop of filling on top of the candy.
  7. Drizzle chocolate over the top with a spoon or for better results fill a baggie and snip off a corner and drizzle the chocolate on or use a frosting bag.
  8. Next place them in the refrigerator until ready to serve.

How to melt coconut butter

Melting the coconut butter

Healthy Date Candy Recipe

Cutting the date logs purchased from the store and pressing them with a cup to flatten

how to make healthy date candy

Topping the candies before chilling

 Variations

Date Candy recipe
You don’t have to put the dollop of Coconut Creamy Filling on but it sure makes it extra fancy and adds so much yumminess to it!

Cream Filled Strawberries Recipe

I also use this Coconut Creamy Filling in my recipe for Cream Filled Chocolate Dipped Strawberries.

Notes

Chocolate melts at around 97 degrees (about body temperature) but Coconut butter and Coconut cream will get soft at even lower temperatures at about 76 degrees, so keep them cool!

 

healthy vanilla coconut frosting recipe

The creme filling in this recipe was used as frosting for these cupcakes and I sprinkled the tops with black sesame seeds. The chocolate cup cakes were make with Simone Shifnadel’s “No Joke Dark Chocolate Cake recipe found at Zenbelley. It is Gluten-free, Paleo and we love it.

 

First 5 Photos and last one is by: Karly Blair
Strawberry Dipped Chocolates Photo by: Sam of Photographicsam

 

Whole Rice Crispy Treats

Healthy Rice Crispy Treats without marshmallows

No marshmallows or butter found in this recipe. Only whole grain brown rice cereal and other whole ingredients.

Barbara’s brand of brown rice crisps and Trader Joe’s Chocolate Sunflower Seed Drops along with other whole ingredients make these Rice Crispy Treats colorful and oh so good!

Rice Crispy Easter Eggs

Whole Rice Crispy Treats
 
Author:
 
Ingredients
  • ½ cup almond butter, creamy, no salt (or use peanut or any nut butter)
  • ½ cup honey or coconut nectar (I like to use raw white creamy Canadian honey)
  • ¼ cup coconut butter (It's easy to make your own here)
  • 1 Tbsp vanilla extract
  • ¼ tsp sea salt (omit if your nut butter is salted)
  • 3 cups brown rice crisps cereal (I like Barbara's brand)
  • 1 cup of dark chocolate chips (optional)
  • 1 cup Chocolate Sunflower Drops (optional, I like Trader Joe's brand made with natural food colors)
Instructions
  1. Add the almond butter, liquid sweetener of choice and coconut butter to a large pot and slowly melt and stir the ingredients together over low heat. The purpose is to get it just warm enough to melt the ingredients together.
  2. Step 2
  3. Remove from heat and add the vanilla and sea salt (only add salt if using salt free almond butter).
  4. Step 3
  5. Stir in the brown rice crisp cereal.
  6. If shaping into Easter Eggs or another mold see Variations below.
  7. If making these into traditional bars continue here:
  8. Step 4
  9. Prepare an 9" x 13" pan by spreading a thin layer of coconut oil on the bottom and up the sides. A glass or ceramic baking dish work well.
  10. Step 5
  11. Spread the mixture into the pan. You could sprinkle chocolate chips or chocolate covered sunflower drops on top and lightly press on top with your fingers if you desire. Otherwise just flatten mixture with a spatula.
  12. Step 6
  13. Then place in the refrigerator for 15-20 minutes (to stiffen up) or until ready to serve. They do keep well at normal room temperature though once hardened due to the coconut butter.
For Chocolate Drizzling:
  1. Melt dark chocolate chips in a double boiler or chocolate melting pan. Transfer chocolate to a food grade squeeze bottle or frosting bag with a small round tip.
  2. Drizzle chocolate over the top of the rice crispy bars.
  3. You can drizzle chocolate over the top before cutting them into bars and place back in the fridge to set the chocolate or cut the bars first and then drizzle the chocolate on like I did here.

Healthy Rice Crispy Treats

Note

I got these ingredients at my local stores for quite a bit less than what Amazon charges.

Variations

For 3D Easter Eggs

Additional items needed:

  • 1 plastic Easter egg– any size you like (use a standard egg size if you are going to serve them in an egg carton like I did in the top photo)
  • Coconut oil to lightly line the plastic Easter egg
  • 1 cup Chocolate Sunflower Seed Drops by Trader Joe’s made with natural food colors (optional)
  • 2 empty egg cartons
  1. Prepare the rice crispy mixture from the recipe above. The mixture can be a little too sticky to handle at first. Placing it in the fridge for a few minutes will stiffen it up enough to work with but watch out because it can get too stiff when it gets too cold. You need it sticky enough so that the sunflower seed drops will stick to it.
  2. Line the plastic Easter egg with coconut oil to start. I found that I didn’t have to do it each time I used the mold.

Without the Sunflower Seed Drops:

  1. It’s easiest to forgo the sunflower seed drops and just pack some of the mixture into the egg mold and squeeze the top and bottoms together until the egg closes.
  2. Remove the mold and place in an empty egg carton.

Using the Sunflower Seed Drops:

You can stir the sunflower seed drops in first with the mixture but they tend to crack and not enough of the seeds end up showing on the outsides.

To get the seeds to show on the outsides:

  1. Pour the sunflower seed drops in a small bowl.
  2. Grab a small glob of the rice crispy mixture and dip it into the sunflower drops. If the mixture is sticky enough the drops will stick.
  3. Place the mixture in one end of the mold and then do this again in the other end of the mold. Hand place drops on the sides of the molds to fill up the spaces.
  4. It’s a little challenging to get just the right amount in to squeeze the egg mold together without cracking the chocolate drops but I managed to do it and I think they turned out pretty cute. They really taste good too.

Another option for the sunflower drops is to omit the sunflower drops in the mixture, mold the eggs, let them set to harden, dip the tops of the eggs into dipping chocolate and sprinkle the tops with the sunflower drops. This is a lot easier to do and a lot more fun for kids.

Rice Crispy Treats for EasterHere is another idea for shaping Rice Crispy Treats for Easter.
Fill the nest with whipped cream or coconut cream topped with coconut sprinkles and small blueberries.

You can shape these Rice Crispy Treats into anything you want for any Holiday or celebration.

Shaping Rice Crispy Treats

Photos by: Sam of Photographicsam except for the last one by Karly Blair

Peanut Butter Crispy Bon Bons

Peanut Butter Bon BonsThese scrumptious Bon Bons are made with whole ingredients and you would never know it. A very special treat perfect for the holidays or any party.

This recipe works well using date sugar which is a preferred whole sugar that doesn’t work in all recipes.
I’m also impressed with Barbara’s brand of brown rice crisps. Here is the ingredient list. Organic Whole Grain Brown Rice, Organic Fruit Juice Concentrate (Pear or Apple), Sea Salt. That’s it.

Peanut Butter Crispy Bon Bons
 
Author:
Yield: Makes 7½ cups
 
Ingredients
  • 2 cup creamy peanut butter or nut butter of choice
  • ½ cup coconut butter (make your own here) or butter if you must
  • 1 cup raw honey (It should be rather thick- I like white Canadian honey because it tastes closest to white sugar) Vegans can use maple syrup or coconut nectar
  • 1 cup date sugar or other dry unrefined wSugar
  • 3 c brown rice crisps cereal (I like Barbara's Brand) Raw and Paleo can use cripsy dehydrated sunflower seeds or nuts
  • 2 cups (1-12-oz) bag semisweet or 60% chocolate chips
  • 1 tsp of coconut oil
Instructions
  1. Melt peanut butter and coconut butter in a saucepan on low heat, just warm enough to melt the coconut butter and mix them together well.
  2. Remove from heat and add mixture to a large mixing bowl.
  3. Add the raw honey and date sugar and mix together with a spoon.
  4. Add the brown rice crisp cereal and mix together.
  5. Chill the mixture for an hour or so in the refrigerator to stiffen up before forming into balls. If you need to chill it over-night, wrap in plastic or in an air tight container. It will be too hard to form into balls so leave it out on the counter until it is the right consistency to form into balls.
  6. Once formed into balls, they need to chill in the refrigerator or freezer until firm and ready to dip. Having them cold when dipping will help the chocolate dipping process work better.
  7. Slowly melt chocolate chips and coconut oil in a double boiler or chocolate melting pot or use the raw dipping chocolate recipe.
  8. Prepare a cookie sheet lined with parchment paper.
  9. Dip ball into chocolate, and spoon chocolate over it, lift out with a fork or dipping utensil and tap the side of the pan to release excess chocolate and place on parchment paper to set. Dipping utensils keep less chocolate from pooling at the bottom of the Bon Bon.
  10. I put some chocolate into a frosting bag with a small round tip to make the swirl on top. It is easier to use a food grade squeeze bottle though.
  11. Refrigerate until firm. They may also be stored frozen.
  12. Be sure to keep them away from warm temperatures.

 healthy Peanut butter bon bon recipe

Peanut Butter Crispy Bon Bons
These Bon Bons are great for any Holiday party.

Note

Be sure to keep them away from warm temperatures.

Top Photo by: Sam of Photographicsam
Bottom Photos by: Karly Blair

Cream Filled Chocolate Strawberries

Cream Filled Strawberries Recipe

The only thing better than chocolate dipped strawberries is whipped coconut cream filled ones. This non-dairy cream filling provides a healthy dose of yum to a variety of desserts.
This recipe only has a few ingredients and if they are not common staples in your kitchen yet, they are likely to become so before too long (at least if you’re trying to replace refined ingredients for real food treats like these.

How to melt coconut butter

Liquefy the coconut butter first. If you don’t, the ingredients will be too thick to mix well together.
Place the jar of coconut butter in a pot of very hot water for 5 to 10 minutes. Once it has softened, stir it together well. It should be the consistency you see here.

How to core strawberries

I used a melon ball tool to core the strawberries to make room for extra filling.

Cream Filled Chocolate Strawberries
 
Author:
Yield: 8-12 Cream Filled Strawberries
 
Ingredients
  • 1 quart strawberries, organic- strawberries are on the dirty dozen list for pesticides
  • 2 cups dark chocolate chips or bar (60%+ cocao) or for a raw version use chocolate crackle recipe.
Coconut Creamy Filling or Frosting Recipe:
  • ¼ cup coconut butter (liquefied-see notes) Make your own or purchase
  • ⅔ cup coconut cream (see notes)
  • 2-4 tsp raw white honey-anymore than that will make it runny. Vegans use maple syrup
  • 5 drops liquid stevia depending on taste preference
Instructions
  1. Use a small bullet type blender and add the coconut butter, coconut cream, and raw white honey or maple syrup. Blend until smooth.
  2. Add liquid stevia to taste (use as little as you can).
  3. The mixture will be quite runny at this point. To thicken it up, keep the mixture in the bullet blender or transfer to another container and place it in the freezer for 15 minutes and then transfer to the refrigerator for maybe 30 to 45 minutes until it thickens to the right consistency.
  4. If after 45 minutes it has not thickened up, add a small amount of coconut butter and blend it in the mixture. The coconut butter will thicken it up while honey and coconut cream will thin it- just so you know.
  5. While the mixture is in the refrigerator thickening up, get the chocolate chips starting to melt by either using a double boiler over low heat or using a special chocolate melting pot.
  6. Wash strawberries and cut off the leaves with a straight cut. Core the center of each strawberry with the small end of a melon baller or use a paring knife. This part is not essential. I made these once without coring them and the cream filling successfully stuck to it so you decide.
  7. Photo of strawberries & melon baller
  8. Make sure the strawberries are dry by patting with a towel.
  9. Place strawberries on a cookie sheet and place in the freezer for 30 minutes. Chilling them first makes this work so much better. Don't freeze them, just chill them. If you're thinking plenty ahead of time you can chill them in the refrigerator.
  10. When the cream mixture is the right thickness, Scoop some into a frosting bag with desired tip. If you don't have a frosting bag, you can fill a baggie with cream, zip it shut and snip off part of the corner to squeeze the cream out of the bag.
  11. Take the strawberries out of the freezer and begin to fill the cavity of the strawberries with the cream filling.
  12. Set the cream filled strawberries on their sides on the cookie sheet.
  13. Drizzle chocolate over the strawberries with a spoon or for better results fill a baggie and snip off a corner and drizzle the chocolate on or use a frosting bag.
  14. Next place in the refrigerator until ready to serve.

Notes

It’s important to understand the difference between coconut butter and coconut cream. See the article “Making sense of coconut products” so you don’t get confused about conflicting names such as coconut cream concentrate and creamed coconut.

See how to easily make Coconut butter here. It is usually solid and needs to become a liquid for this recipe.
Purchase coconut cream in a tetra pak at an Asian supermarket.

Or use the coconut cream found in a can of coconut milk.

Purchase a can of coconut milk (you may need two cans for this recipe, each can has a different amount of cream) and place in the fridge for at least 4 hours to separate.

Open the can and carefully scoop out just the top cream layer, leaving the liquid portion. Be sure to use the remaining liquid for soups or smoothies.

Due to the melting nature of the coconut oil in the butter and cream, be aware of the temperature when working with and serving this special dessert. Be sure to keep them cool or even cold. You don’t want the chocolate to melt either.

Coconut Cream Date Candy Filling

This recipe for Coconut Creamy Filling is also a great addition to my “Love Ya Back” Candy recipe.

Top Photo by: Sam of Photographicsam
Next Three Photos by: Karly Blair

Cauli-Vegan Cheesy Sauce

Non Dairy Cheese Sauce

Enjoy this Non-dairy version of cheese sauce with a sneaky, yet creamy cauliflower base. It makes a great mac and cheese dish, nachos, a cheesy sauce for steamed veggies and anything else you would like.

You might also like my raw cheesy sauce version.

Whole Vegan Cheese NachosWhole Vegan Nachos and No-Cheese

Cauli-Vegan Cheesy Sauce
 
Author:
Yield: 2½ cups
 
Ingredients
  • 2 cups steamed cauliflower
  • ¼ large orange bell pepper
  • ½ cup nut milk of choice
  • ¼ cup nutritional yeast
  • 1 tsp lemon juice (this might have been 2 tsp)
  • 2 Tbsp olive oil
  • ½ tsp sea salt or to taste
  • pepper to taste
Instructions
  1. Blend ingredients together in a high powered blender until smooth.
  2. If it is too thick for your needs, add more wMilk of choice.
  3. Heat up in a saucepan if needed. It should be warm from the steamed cauliflower so you can simply pour over steamed vegetables or hot GF pasta or chips.

 Variation

For a White Cheese Sauce:

Leave out the orange bell pepper. It will still taste delicious and cheesy but be more of a white sauce.

Vegan Cheese Sauce Recipe

Photos by: Sam of Photographicsam

Raw Cheddar Cheesy Sauce

Raw Cheddar Cheese Sauce

You can use this recipe as a dip or add water to make it into a sauce or a dressing.
It is pictured here with raw flax crackers, raw fresh homemade salsa and avocado.

Raw Cheddar Cheesy Sauce
 
Author:
Yield: 3 cups
 
Ingredients
  • 1 orange bell peppers or red but orange looks more like cheese (1/2 red and ½ yellow works well also)
  • 2 lemons juiced (approx. ⅓ cup)
  • 1 cup cashews (soaked in water 2 hours or overnight)
  • 1 cup sunflower seeds or macadamia nuts (soaked in water 2 hours or overnight)
  • ½ cup pine nuts (soaked in water 2 hours or overnight)
  • 3 Tbsp Nutritional yeast
  • 2 garlic cloves
  • 2 Tbsp green onion, diced
  • ½ tsp sea salt or to taste
  • ½ tsp vegetable no-salt seasoning
Instructions
  1. Chop up the bell pepper into cubes and put in the bottom of a high powered blender with the lemon juice and blend until smooth.
  2. Drain nuts and seeds. Add the nuts and seeds to the blender and blend until smooth.
  3. Add the remaining ingredients and blend.
  4. It should be the thickness of a dip. Add a little bit of water if you want to thin it out for a sauce.

Photo by: Sam of Photographicsam

Fresh Homemade Salsa

Fresh Homemade Salsa Recipe

Potassium Sorbate & Sodium Benzoate are two common preservatives added to store bought salsas. Our bodies are not deficient of Potassium Sorbate & Sodium Bensoate. Since the only purpose for these preservatives are to allow more time to package, ship and keep it on the shelves, we should be encouraging our local stores and farmers markets to provide us with freshly made salsa and other preservative free condiments.

I use to live near a supermarket that made their own salsa- sans the preservatives and sold it at a great price. It was absolutely fabulous! The ingredients in salsa are so good for us and can be used with so many dishes. It should be a staple in our homes.

Let’s be more pro-active and communicative with the store buyers as to what we would like. Me might be surprised at the changes we could see.

Meanwhile, if you can’t find preservative-free salsa in your local market, here is a great recipe that has served me well.

Fresh Homemade Salsa
 
Author:
Yield: 4 cups
 
Ingredients
  • 6 large roma tomatoes, 3 for blender & 3 diced
  • ¼ white or red onion
  • ½ cup red bell pepper, diced
  • 1-2 garlic cloves
  • 1 tomatillo OR 1 tsp jalapeno, diced (if you want a kick)
  • ½ cup cilantro
  • ½ cup of parsley and or basil
  • ¼ cup olive oil
  • 1 tsp sea salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2-3 tsp lemon or lime juice (about ½ of a lemon)or 2 tsp of apple cider vinegar
  • 1 tsp fresh ginger, minced (optional)
Instructions
  1. Dice 3 of the tomatoes and set aside.
  2. Dice the green onion and bell pepper and set aside.
  3. Blend all the rest of the ingredients in the blender just enough to blend mixture but not puree.
  4. Stir in the diced tomatoes, onion, red bell pepper and tomatillo/jalapeno.
  5. Keeps in the refrigerator for 3 days.

Photo by: Karly Blair

Traditional Red Pepper Hummus

Red Pepper Hummus Recipe

Hummus is full of whole food goodness and easy to make.

Traditional Red Pepper Hummus
 
Author:
Yield: 4 cups
 
Ingredients
  • 3 cups chickpeas (garbanzo beans), cooked or 2- 15 oz cans (without anything added except sea salt)
  • ½ cup tahini
  • 1 red bell pepper, med/lrg, diced, about 2 cups (can substitute another similar watery vegetable if you like- see variations)
  • ⅓ cup olive oil, extra virgin
  • ¼ cup lemon juice from about 1½ lemons
  • 2 garlic cloves
  • 1-2 tsp cumin, ground
  • 1 tsp sea salt (if using unsalted chickpeas– you may want to use more salt to your liking)
  • Dash of paprika to top
  • A few pine nuts to garnish the top
Instructions
  1. Open the cans of chickpeas (garbanzo beans, drain and rinse through a strainer.
  2. Add the chickpeas and all the rest of the ingredients into a food processor and blend together until smooth.
  3. Add more red bell pepper or some water if it is too thick.

Red and Green Hummus and Flax chips
See recipes for the flax crackers and salsa shown in the above photo. The green hummus with zucchini is explained in the Variations below.

Variations

  • Can substitute yellow or orange bell pepper for the red.
  • You can also use roasted red peppers but I personally like the simplicity and the healthful enzymes from the raw bell pepper.
  • Can substitute squashes (raw) for the red bell pepper such as zucchini (will make it green as seen in the above photo) or yellow squash (a hint of yellow). Or jut make it plain as shown in the photo below.

Chickpea Hummus Recipe
This is the plain version. I just left out the red bell pepper and as you can see it is a lot thicker without it.

Photos by: Karly Blair

“It’s a Date” Treat

Healthy Date Nut Roll Recipe

If you haven’t had a date lately, try this recipe, ha ha. You may just fall in love. With just a few great quality ingredients, it’s really quite simple and so delish. I hope you enjoy your date!

Date rolls or logs have been around forever, at least the three ingredients for it have been. This is one of the most natural candy treats around.

An even simpler treat is just taking a date and replacing the pit with a pecan or almond. But I find that a little too sweet for me and would rather take a few minutes and make this recipe which is very versatile. Be sure to read over the variations below and do what ever inspires you.

A food processor with the blade tool works best for this recipe.

"It's a Date" Treat
 
Author:
Yield: 28 1-inch balls
 
Ingredients
  • 1 cup almonds, whole with skins or a variety of nuts of your choice
  • 20 dates
  • ½ cup mini dark chocolate chips (optional)
  • ½ cup coconut, dry shredded & unsweetened or use finely chopped nuts (optional)
Instructions
  1. Make sure all the pits are removed from the dates.
  2. Add the almonds and the dates into the food processor.
  3. Turn it on and let it chop and blend the ingredients together until you can make a ball out of it without it being too sticky.
  4. Add more almonds or dates to make it the right stickiness. This will all depend on how moist or dry your dates are.
  5. You can roll it into logs and then roll it in shredded coconut.
  6. Can be stored in a tightly sealed container or plastic wrap in the fridge for 2-3 weeks.

Healthy Date Balls recipe

I used my Colorful Coconut Sprinkles that I had on hand to roll the date balls and rolls in.

 

Variations

Chocolate Covered Date balls and rolls

  • You can dip them in chocolate.
  • You can roll them in a variety of seeds or nuts and or mini chocolate chips
  • You can shape them into balls or just about any shape you want like a cube or candy bar.
  • Consider using it in my “Love Ya Back” Candy recipe.
  • You can use this recipe as a pie crust or a layer for a variety of dessert recipes such as fudge.

Homemade Lara Bar Recipe

Check out my similar recipe for my “It’s A Sweet Life” Bar.

Photos by: Karly Blair

“Magic Shell” Chocolate Sauce

Homemade Magic Chocolate Sauce

Pour this chocolate sauce over ice cream or any other frozen dessert and watch the “magic” happen.

The magic of a “Magic Shell” is what is so perfect for cold desserts such as a topping for ice cream, popsicles, pies and much more. The photo above shows the “Magic Shell” on some Sexy Healthy Chocolate Ice Cream made with fresh coconut milk. Sooo Good!

"Magic Shell" Chocolate Sauce
 
Author:
 
Ingredients
  • ¼ coconut oil, or up to ½ cup if you want it thinner (I only used ¼ cup in the photo above)
  • ½ cup dark chocolate chips (Vegan or Raw Chocolate chips; for Raw use chocolate crackle recipe instead)
  • 2 Tbsp of maple syrup (grade B is less refined than grade A)
  • 10 drops of liquid stevia
Instructions
  1. Combine ingredients together in a double boiler or a small crock pot and slowly melt all the ingredients together while stirring. That's it.

For a “Magic Shell” type recipe that doesn’t use chocolate chips and is perfect for Vegans and Raw Foodies, see the Chocolate Crackle  recipe that was used on these popsicles.

Healthy Magic Chocolate Sauce recipe

 

Notes

Keep leftovers in a glass jar or container with a lid. It will harden up again so to use, heat water in a small pot, turn off the heat and place the glass jar of magic sauce into the hot water until it melts the chocolate sauce. You may have to repeat this process.

 

Photos by: Karly Blair