This super easy dark chocolate recipe will satisfy your sweet cravings (and give you lots of good fat!).
Put the coconut oil in a heat-resistant glass measuring cup. Fill a small saucepan halfway up with water and place the glass measuring cup in it. Heat on medium heat until coconut oil is mostly melted. It should be room temperature, not hot. Don’t microwave it as it will get too hot and then it won’t blend in well with the cocoa powder. If you end up with a watery mess you heated the coconut oil up too much.
Put all ingredients in a food processor and blend thoroughly. Place some plastic wrap or parchment paper in a loaf pan to cover the bottom and sides of the pan. Pour the chocolate mixture into the loaf pan and refrigerate on a flat surface. In an hour or so, when it is solid, remove from fridge, cut into pieces and store in an airtight container in the refrigerator or freezer. This melts pretty quickly in your hand, so I make the pieces bite sized.
That’s really all there is to it! You can taste the coconut, but it makes for a very rich flavor. You can experiment with the honey – I have seen recipes with half this amount of honey, but I have a sweet tooth and I like it very sweet – and I love the subtle honey flavor that comes through with more sweetener. Enjoy!
Heat the coconut oil in a small jar in the microwave for about 30 seconds until it is mostly melted. Stir in the baking soda. Add essential oil. Stir again. I typically use spearmint or wintergreen, but go crazy with whatever flavor you like. I use Young Living Oils because they are excellent quality, but I find Mountain Rose herbs makes a fantastic product as well. I find with the minty flavor, my mind “reads” it as sweet, but you could put some stevia in there if you really need the sweet boost. Added bonus – coconut oil is super good for your gums and whitens your teeth. Yep – that is all there is to it!]]>
Yeah, that is pretty much it.
So here is what you do:
Take the yogurt and place it in a bowl in a fine mesh strainer lined with cheesecloth. Place it in the fridge for 24 hours.
There – you have cream cheese. Simple, like I promised……]]>
Bread is a tough one – if I can find it without some ingredient that is a sulfite culprit, it is pretty awful or is mostly white flour – and believe it or not, I am choosing to not eat garbage food even if it is sulfite free! Add to that – I am much more of a cook than a baker so I really don’t want to get into the whole yeast, bread rising adventure that baking bread usually means and consequently, I rarely eat the stuff. But – I MISS BREAD. So – I went down the path of – pan bread. This was is so delicious, so easy and you don’t have to wait half the day to enjoy it. Full disclosure – my boyfriend, Nature Boy is really the one who worked out the exact proportions for this to work, so he gets a lot of the cred for it. All the timing details are mine because he has decided cooking is an art and not a science and he can’t be bothered with a timer….
I cook this in my grandmas cast iron skillet. It is a 12″ version and works perfectly as far as getting it the right depth. Take 2 T butter and put them in the pan. Place the pan in an oven preheated to 350 degrees to warm and melt the butter. Melt the remaining butter. Mix the flour, water, salt and melted butter and pour into the heated pan. Place on lower rack for 30 minutes. You can move the pan up to the top rack if you have an oven that heats from the top for the last 10 minutes to brown the top more. When a toothpick pulls clean from the middle, it is done. If you leave it in much longer, the outer edge will get very crispy and cracker like.
You can toast this and it gets crispy and delicious. Toast it more and it becomes more cracker like.]]>
I don’t know about you, but I miss ham. A lot (I also miss bacon, but that is a story for another day). However, as pork is off the menu, this alternative is a delicious way to make up for all that. As a bonus, the hardest part of the whole recipe is waiting for it to be done!
Mix the salt and herbs and coat the duck breasts with it. Put the remainder of the salt mixture in a plastic bag and put the duck breasts in. Squeeze as much of the air out of the bag as you can. Place in the refrigerator for 24 – 48 hours. When the meat is dense and stiff, take it out of the bag and rinse off the brine mixture. Pat it dry and wrap in cheesecloth. Tie with the butcher’s string and hang in the fridge for a week or so. I used a banana hook to hang mine, but however you can get it done is fine as long as you make sure air can circulate around it. after 7 – 10 days unwrap and enjoy. It is very salty, so slice it thin – I used a mandolin slicer and it was perfect with a little cream cheese on rye flat bread. Or you know – plain off the cutting board….]]>
Mix everything together and use a small amount under each arm, covering thoroughly.
If your home is a lower temp than the melting oil of coconut (approximately 70 degrees) it will be rock hard in the AM. You can either dig some out, rub it until warm between your hands or fill up the sink with hot water and let it warm while you shower – both work about as well.
So – honestly my big issue with this was that the bentonite clay is grey and I was worried about it staining my clothing. So the result was – it did rub off on my clothes, but looked no worse that commercial deodorant at the end of the day – kinda whitish and in the end it totally washed out and didn’t leave yellow stains like the chemical crap. And I smell as fresh as a daisy. If daisies were 1000 times better and smelled like coconut and lavender.]]>
Yeah, you heard me. I know you think the sulfites have finally gotten to me and I have gone off my rocker, but I am telling you – this pudding is so much awesome that I have shared it far and wide with non sulfite sufferers and it has been given the thumbs up. I have had two out of the ten or so folks I polled actually say they can taste the avocado, but I cannot. Just try it, you are going to love it (oh, and it is super easy!!!)
Put all ingredients in a food processor and mix until deliciously creamy. Yep. That’s it. It is better chilled, but I had it right out of the processor and it was still yummy.]]>
Combine the milk, lemon juice and pepper in a blender. Blend on high until frothy. Continuing to blend on high, very slowly begin to add the oil one drop at a time. slowly increase this to a very thin drizzle. The mixture will thicken to a creamy blend, slightly softer that a store-bought mayo. Salt to taste.
Once you get the basic technique down, you can go crazy with herbs. Cilantro, ginger, tomato paste – really anything fresh that you can blend in there. (Ok, I suppose you could use dried herbs in a pinch, but those will stay solid and not blend in like the fresh herbs do).
If you don’t have a blender, you could do it with a stick type hand-held blender to mix it with – just be sure you keep moving it up and down as you blend. I don’t think I could drizzle and blend at the same time, so that way might make it a two person job!]]>
Whisk together the chickpea flour, water, olive oil, and salt in a small bowl. Let rest for 1/2 hour to 2 hours to give the flour time to absorb the water. (OK, I have done it immediately as well. If you don’t wait, you end up with a very thin bread in the end, the longer you wait the more the bread rises). Set an oven rack six inches below your oven’s broiler and turn on the broiler. Warm a cast iron skillet or other baking dish for a few minutes. Remove the skillet from the oven and coat the pan with a little olive oil. Whisk the chickpea batter again and then pour into the hot skillet. Broil until you see the top of the bread begin to blister and brown (it took me about 20 minutes, but you can split the socca batter in half and do it in less time and have a thinner bread). If the top browns too much before the batter is fully set, move the skillet to a lower oven rack until done. The socca should be fairly flexible in the middle but crispy on the edges.
You can also bake it on 450 if you want. You can go crazy with this basic recipe – add herbs or spices to your taste. I think a savory, thyme and marjoram blend would be great. A little turmeric and cayenne would be nice dipped in guac. I think I will experiment with a bit of honey and some cinnamon next – breakfast bread!]]>
Place the coconut oil and beeswax in a double boiler. OK – full disclosure, I do not have a double boiler – I put a glass mixing bowl in a pan of water and heated it up like that and it worked just dandy! Melt on a medium heat until liquid. Add essential oil (be careful, some cheaper oils use chemicals for extraction – I love Young Living or Mountain Rose). Put your water in a food processor with a large blade. With the food processor mixing the water slowly drizzle the melted mixture in. You have to go very slowly because you are emulsifying the mixture. Just keep drizzling it in until it is all in the food processor. Keep processing until the mixture is creamy. Stop and scrape down the sides several times and keep processing. When it is creamy, smooth and light, it is done. Jar is up and get ready for clean up with LOTS of hot water.]]>