Pumpkin Seeds Roasted in Coconut Oil (A New Years Treat)

These roasted pumpkin seeds are the best for every occasion. Put them out on the counter for an appetizer, or sprinkle on top of salads, soups, steamed veggies. Seriously, they are so great on EVERYTHING. Everyone loves them and I like to give them as a gift as well.

Below is the video that shows how to make them. If you are making enough to store them for another occasion,  it is best to put them into a jar as soon as they cool. This way they stay fresh. Another hint is to salt them just before taking them out of the pan. This way the salt does not infuse, but sticks to the seeds. If you put the salt on when they are still really hot then the salt sticks to the slight amount of oil on the seeds. I only use Celtic Sea Salt (light grey fine ground), but this would work with any salt. Celtic Sea Salt is by far much tastier than Himalayen Salt.  Most everyone knows this by now because I am always saying it! I try other salts, but Celtic Light Grey reigns supreme.

Vegan Gluten Free Banana Bread - Radically Good!

Are you ready for the bread of a lifetime? This vegan banana with millet is what makes this moist bread have a nice crunch to it. Make this for your friends for the holiday. Or, just for you. Hide it somewhere you can find it for a late night snack, or first thing in the morning. Such a yummy!

Ingredients

3 ripe bananas (about 1 1/2 cup)

3/4 tsp vanilla

1 tbsp chia seeds soaked in 2 1/2 cups water for about 20 minutes (use flax as well)

3 tbsp melted coconut oil

1/2 cup of brown sugar

3 1/2 tsp double acting baking powder

3/4 tsp Celtic Sea Salt

1/2 tsp cinnamon

3/4 cup sesame milk (blend 1 heaping tbsp of hulled sesame seeds with 3/4 cup water)

1 1/4 cup almond meal

1 1/4 cup gluten free flour or gluten free pancake mix (organic, of course)

1 1/4 cup millet (un-cooked)

Instructions:

Preheat oven to 350 degrees. Line pan with a little coconut oil, the a sprinkle of flour of choice.

Mash bananas and combine all ingredients together, and blend thoroughly. Bake for one hour and 12 minutes, depending on your oven. Cool slightly before serving.

When ever I make this, I can hardly stand waiting till it cools. I go for it as long it is not too hot to hold. Notice it may be very moist at first, but it firms up after it cools. Yum, Yum, Yum

Happy Holidays! Chef Teton

Happy Holidays From Chef Teton - A Gift For You

Here is my Holiday Gift Course just for you. First there is a fun video, and then the LINK for the

Holiday Gift Course is HERE

Thank you for being in my life! I send blessings for a wonderful holiday season.

The Holiday Gift Course contains some of my favorite recipes:

Something Sweet: Pineapple Upside Down Pancakes, Spelt Cookies, and Cacao Truffles.

Seed Powders: One of the best ways to create an instant sauce for Swiss Chard and Yams.

Sauces & Dressings: The favorites: Golden Elixir, Carrot Tahini, and Savory Sauce (a tofu based creamy sauce)

Get it HERE - no obligation - my GIFT to you for all of 2017!

Cleanse, Fortify & Nourish-A Light Breakfast

I love to start my day with a lemon, olive oil smoothie. Juice the entire lemon, add that to about 12 oz of water, a tbsp of olive oil and give it a little swirl in your blender or Vita Mix. I like to add a pinch of Celtic Sea Salt as well.  

This mixture is a powerful liver cleanser and fortifier. It is actually pretty filling. Best to let mosey on down through your body before you eat. About 30 minutes is good. Then enjoy your morning tea or coffee, and/or your breakfast. Mine is always light because I am one of those people that just cannot eat first thing. Do what is right for you!  

Papaya (or local fruit), cultured coconut meat (or any seed cheese), chopped walnuts (or macs, pecans or cashews), and Celtic Sea Salt. A squeeze of lemon or lime-juice is divine. Remember to soak your walnuts, overnight is best is possible. Enjoy!

So Simple Holiday Cacao Truffles

These truffles are creamy and more delicious than any other I have tried. Yes, true story. Everyone “LOVES” them. The best part is that they are oh so simple to make. These make a great gift for your friends, and you too! Enjoy. 

Main Ingredients:

1/2 cup Coconut Cream (sundried coconut meat ground into a butter-Artisana makes one as does Wilderness Family Naturals - online).

3/4 cup water (warmed)

1 to 2 tsp vanilla

1/2 cup maple syrup

3 tbsp coconut oil

2 tbsp raw sugar or honey (more to taste)

1/2 tsp salt (more or less to taste)

Optional: 1/2 cup cacao nibs - 1/2 cup shredded coconut - or any other nuts or seeds you would like to add. Seen in the picture above, Golden Yukon Berries (sour type raisins) are added. Cashews are great to garnish with as well.

You can also use cinnamon, cayenne, chili powder and other seasoning to make your own truffles.

Directions:

Begin by blending the coconut cream and coconut oil in warm water. Once blended, add maple syrup, sugar and salt or seasonings. When creamy, add cacao powder through a sifter to alleviate lumps. Blend in a little at a time. Mixture will thicken to a point where it is difficult to stir. If too dry, add a bit of water. Remember they will firm up when refrigerated. They will also thicken a bit when the cacao nibs, coconut and/or other nuts are added.

Roll into balls and place nuts or Golden Yukon Berry on top with slight pressure. Chill. Best to serve at room temperature.

These travel well, but remember to package in a container where they can soften and still hold their shape.

Yum!

Because coconut oil melts quickly, it is best to store these yummy truffles the fridge or freezer. Pull out about 15 minutes before eating. They are best at room temperature.