I've been super busy, and have missed you all dearly! I have however peeked in on all your fabulous blogs when I've had a chance. I promise I'll post again soon, when some of my summer busyness dies down...Until then check out how well my tomatoes and peppers are doing!
This photo was taken a few weeks before I harvested these. They really grew alot in just a couple of weeks!
I made a little anti pasta with my tomatoes. The little orange cherry ones were the sweetest things!!
I titled my post healthy chocolate, because that's exactly what this little treat is...Healthy. Chocolate and peanut butter goodness healthified!
I absolutely love Resees peanut butter cups, but rarley eat them. If your anywhere near my age let's just say pushing 40, then you can understand things like Resees become forbidden pleasures. What do they say "a moment on the lips, a lifetime on the hips!" Unfortunately this becomes more true with each passing year.
Which brings me to my new creation.
Vegan and high raw peanut butter cups!
these are some of the ingredients I used
and I can't forget my beloved coconut oil!
I mixed a couple of Tablespoons of PB with a little agave syrup and little ground flax to give it that Resees like consistency
I put a little of the chocolate at the bottom of cupcake holders, which is a combo of cocoa, coconut oil, and agave syrup. I don't measure at all; I just add a little of this and that till I like the taste and consistency. If I were to guess I'd say I use about equal parts cocoa to coconut oil.
then I top with the PB
I finish it off with another layer of chocolate. Refrigerate after complete. All my candies and desserts will need refrigeration because I don't use sugar, salt, or preservatives. All of these ingredients preserve food.
Next I whipped up a batch of Vegan and high raw chocolates. Using the same chocolate preparation as above; cocoa, coconut oil, and agave syrup.
I finished these off by adding some mint and lemon balm from my garden
lastly I made a batch of chocolate and poured it into a dish (same preparation)
I put it in the refrigerator to harden.
then I turned it out onto a cutting board
and coarsely chopped
You can use these to bake with, snack on, use as toppings, throw in smoothies, the sky's the limit.
I'm always experimenting with new ways of preparing food...trying to come up with healthier, quicker, more delicious, and more budget friendly ways of making familiar and unfamiliar dishes. Recently I stumbled across a blog, Love Veggies and Yoga, that really inspired me to try all kinds of new recipes and techniques in the kitchen. Avery is a genius with healthy desserts. She prepares most all of her food Vegan and raw due to food allergies and sensitivities, and an overall concern about optimal health. I wanted to share this little creation I came up with recently, inspired by Avery.
to make these I started with raw almonds between 3/4 and 1 cup
Then I ground them using my magic bullet. You could use a blender, food processor, whatever you have that will finely grind them.
Have you tried this dressing? It is hands down the best ginger dressing I've ever had outside of a restaurant.
I poured this dressing all over my almond meal. I used a third to half of a cup.
then I chopped veggies; cabbage, green onions, carrots, and celery
I mixed the veggies and almond meal with the dressing
I pulled a few cabbage leaves off the head
and viola! Vegan and raw chick'n salad cabbage wraps.
I'm a 39 year old wife and mother of 3 boys ages 18, 11, and 10. I love being home, and making my household comfortable, beautiful, simply a place my family wants to be. I love decorating, cooking, organizing, repurposing stuff, and bargain shopping; hence the name moms got many hats. I'm a growing Christian, and stay very busy juggling life with an active family. I love networking and getting as well as sharing new ideas. I hope you'll find my blog helpful!