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Making your own Cacao Candies and/or Truffles is so easy and so much fun! There are many variations with a lot of creative freedom. Treat your guests to a treat or show off at your next holiday party.
Holiday Splash of Color-
Purple Cauliflower Recipes
Look at this amazing color. You can use this beautiful food as a table decoration or as a delicious side dish. Here is what I would do.
Keep it simple!
Cut into large pieces and lightly steam. Serve with melted Ghee or butter, and Flower of the Ocean Sea Salt and fresh ground pepper. If you are dairy free, then try combining equal parts of coconut oil and olive oil. Pour over the top. Salt and pepper.
YUM YUM!
Coconut Chutney (video clip for making Coconut Chutney) Above is the link for a video clip for how to make Coconut Chutney from my new DVD series on Healing Foods. You will love this simple dish that combines raw and cooked foods, healing herbs and coconut oil to make a delicious condiment addition to any holiday meal. Whether you are a raw food vegan or Turkey lover, this digestive dish will go with all. It is simple, oh so tasty and healthy!
Recipe for Coconut Chutney
Ingredients
1/2 jalapeno pepper
1 inch fresh ginger diced
2 cups fresh or dried coconut
1 cup water or enough to make thick slurry
1 tbsp Ghee or coconut oil
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
4 curry leaves
pinch of hing
salt to taste
fresh lime
Instructions
Blend jalapeno, ginger, coconut meat and water in a blender or Vita Mix. Let sit while you cook the following:
In a hot skillet add the Ghee or coconut oil. When the Ghee or coconut oil is hot in the skillet, add the herbs, curry leaves, hing and salt. Cook them long enough to let them sizzle and pop. Do not let the oils burn. When the ingredients have infused sufficiently remove from the heat and add the entire mixture to the coconut slurry in the Vita Mix. Blend until creamy but still lumpy. Top with fresh lime juice.
Serve on anything and everything for an exciting taste explosion!
This is one of the recipes using healthy oils that started my cooking career. No kidding. I would make this dish and people would swoon. I took it to potlucks, and people would come up to me and say, "What is that dish, it is delicious." Upon hearing my answer, their eyes would get big and they would respond with, "Wow, I never liked Swiss Chard." This is wonderful, how did you make it?"
And so it began, my relentless task of repeating the recipe over and over again. My sister finally asked, "Would you please write a little cookbook for me." And, so it began.
Here is how you make this luscious dish:
Ingredients
1 Bunch of Swiss Chard
1/4 to 1/2 cup Hulled Sesame Seeds
Barlean's High Lignan Flax Oil (order through the Recommended Products page for a 20% discount)
Tamari and/or Celtic Sea Salt
Instructions:
Wash and break Chard leaves into smaller pieces. You can use your hands or pile the leaves on top on each other and cut through them with a knife making strips about 1 inch wide. Place in sauce pan, cover with water and boil for a minimum of 4 minutes to remove the Oxalic Acid (longer if you want the leaves to be more tender).
While the Chard is cooking, ground the sesame seeds in a coffee grinder or your Vita Mix, making a soft powder consistency. *Make extra is you like and store in a glass container in the fridge to use for a few days - not much longer as the oils in the sesame seeds will go rancid.
When the Chard is cooked, drain the water off and discard. Place Swiss Chard in a dish. Sprinkle the sesame seed powder lavishly on top. Pour at least 1 tbsp (per person) of Barlean's High Lignan Flax Oil on top. Put more flax oil as desired, or if making a large dish. You could use olive oil in this recipe, but the flavors will change dramatically. Barleans' High Lignan Flax Oil is what makes this combo sing.
Sprinkle Tamari or Celtic Sea Salt on to taste. Be careful with the Tarmari as it is strong and can take over. I personally like it with salt best, buy many of my clients love the Tarmai.
Smush the mixture slightly from the top with a spoon or fork as you see a yummy sauce melt together. No need to stir it. It is best to keep the sauce on top.
Don't stop here. You can make this same topping for many of your veggie dishes. It is oh so easy, and makes a delicious, rich and healthy sauce instantly. This recipe is a good example of mixing raw and cooked together. The oil and seeds are raw, and the Swiss Chard is cooked, which is a great way to Make Every Bite Count.
Chef Teton