JaneGrok

Follow me as I Grok on


Leave a comment

Banana Coconut Cream Pie with Paleo Chocolate Sauce

Raw Banana Coconut Cream Put with Raw Paleo Chocolate Sauce

…Diary-free, gluten-free, grain-free, cane sugar-free

DSC_0032 (1) DSC_0020 DSC_0008

Crust

Ingredients:
-3/4 cup seeded and chopped Medjool dates
-3/4 cup pecans
-1/2 teaspoon vanilla extract

How To:
1. Add the dates, pecans, and vanilla to a food processor and blend for 1 minute. Mixture should be thoroughly incorporated.
2. Line the bottom of a 8 inch spring-form pan with nonstick paper (such as wax or parchment) and press the date mixture evenly around the bottom. Or you can skip the paper…it’s entirely up to you.
3. Place the crust in the fridge while making the banana cream pie mixture.

Raw Coconut Banana Cream Filling

Ingredients:
-2 cups raw cashews soaked for 6 – 8 hours (no less than 6)
-8 ounces of ripe bananas (2 medium, please weigh for accuracy)
-1/3 cup melted coconut oil*
-1/3 cup honey
-1 tablespoon vanilla

How To:
1. In a blender (or food processor, I use my Vitamix to get an extra creamy texture) add the drained cashews, banana, honey, and vanilla. Start to blend on low, then increase the speed to high, using your tamper as needed.
2. With the blender running, drizzle in the coconut oil. I blend until the mixture is creamy (no detectable grit or chunks).
3. Poor the mixture onto the refrigerated crust. Place back in fridge for about an hour to set up before you top with the coconut whipped cream.

Coconut Whipped Cream Topping

Ingredients:
-1 can of full fat COLD coconut milk* (this brand is SCD legal & BPA free, this one is another choice for BPA free)
-2 tablespoons honey
-1 teaspoon vanilla extract

How To:
1. Into a bowl, scoop out all of the full fat coconut cream from can (leaving the coconut water that remains at the bottom of the can).
2. To the coconut cream, add in the honey and vanilla, and blend by hand or with a hand mixer until well incorporated. It’s okay if you have tiny specks of coconut fat in the mixture.
3. Pour the whipped coconut cream on the top of the banana cream and smooth around.

Final directions for the pie:
1. After you top with the coconut whipped cream, top with ground pecans.
2. Place the pie in the freezer and allow to set for 2 – 4 hours. When ready to serve, remove from freezer and place in fridge at least an hour before to thaw.
3. When ready to serve, remove the spring form, cut and serve.
4. Drizzle with chocolate sauce.

Raw Paleo Chocolate Sauce

Ingredients:
-2 tablespoons coconut oil
-2 tablespoons honey*
-1 tablespoon + 1 teaspoon raw cacao
-1/2 teaspoon vanilla

How To:
1. Place all the above ingredients into a 1 cup glass Pyrex.
2. Place the glass Pyrex into a pan of very hot water and mix around until everything is melted. Do not heat over 110 degrees.

Notes:
*To keep the coconut oil raw, measure out the 1/3 cup in a 1 cup glass Pyrex and put into some hot water. Mix constantly until melted, then immediately remove from water. Do not let the oil heat over 110 degree. I melt the chocolate the same way. It only takes about 45 seconds for it all to melt and the temp gets to about 93 degrees. Perfect raw chocolate sauce baby!!
*I suggest keeping several cans of coconut milk in the coldest part of your fridge, always. Then you have some on hand when you need it. When making whipped “cream”out of coconut milk, it’s best to have the coconut milk in there for at least 5 days.

Thanks to: http://www.thetastyalternative.com/2013/03/raw-banana-coconut-cream-pie-with-raw.html

orgmilk


Leave a comment

Primal Fudge

Primal Fudge

ChocolatePeanutButterFudge_thumb IMG_7413

1/2 cup coconut oil
1/2 cup high quality cocoa powder
1/2 cup smooth almond butter
1/4 cup raw honey or maple syrup
1/2 teaspoon vanilla

Melt coconut oil.  Blend all ingredients together in a food processor or blender.  Pour into paper-lined muffin tin cups or silicon muffin cups and fill half-inch full.  Makes 10.   Chill for 30 minutes or freeze for 10 minutes.  When firm, remove.  Store in a sealed container in the refrigerator.

Thanks to: http://practicalpaleo.blogspot.com/2011/06/primal-fudge.html

 

 


Leave a comment

Baked Kale Chips

Baked Kale Chips

timthumb

Cooking Steps

1. Preheat oven to 350 degrees.
2. Place chopped kale on a cookie sheet and drizzle with coconut oil, just enough to get the leaves lightly coated, but not drenched. Pour a little at a time and use your hands to get the leaves coated.
3. Sprinkle the oil coated leaves with a little bit of the sea salt and a little bit of the garlic powder- just to taste, more can be added after baking.
4. Bake approximately 10-15 minutes until some of the edges of the leaves turn brown. Then turn the oven off and allow the kale to dry/cool in the oven. Remove from the oven when they feel crispy. (If you don’t want to let them cool in the oven, you can remove them to a countertop).

Variations
*Sprinkle with sesame seeds once they’re baked.
*Grate some raw parmigiano cheese over the kale once it’s baked.
*Try a chili powder or a tiny bit of hot sauce sprinkled onto the kale before baking.
*Use any other spices you enjoy to see what flavor kale chips you like best!

Thanks to: http://fastpaleo.com/easy-baked-kale-chips/

cco


Leave a comment

Paleo Homemade Strawberry Ice Cream

Paleo Homemade Strawberry Ice Cream

Paleoeffect_IceCream_Strawberry-800x414

14 oz Coconut Milk*

1 Vanilla Bean

2 Eggs

2 Tbsp Honey

1 tsp Meyer Lemon Juice

1 cup very ripe Strawberries

pinch Sea Salt

*Full fat coconut milk.

Put the coconut milk on the stove and heat to medium high. Scrape the insides of the vanilla bean out with the back of a knife and add to the coconut milk. Heat, whisking, until the vanilla bean is evenly distributed and the oils begin to break out of the coconut milk. Take off the heat.

Mix the eggs to incorporate and then slowly whisk them into the milk mixture– the key is to add the eggs very slowly and constantly whisk. You don’t want them to cook in the coconut milk.

Then add the sea salt, honey and lemon juice.

Blend the strawberries in a food processor or blender and then add them to the coconut milk mixture.

Let the mixture cool to room temperature. Once cool, add it to the ice cream maker and follow the instructions on your ice cream machine (ours instructs to layer the ice and the rock salt and let it go for 20 minutes).

If you don’t have an ice cream maker, you can put the mixture in the freezer and stir every 10-15 minutes until it is the consistency you want. It won’t quite be the same, but it would suffice.

Serves 4

Looking for a different flavor? Try the Peach Ice Cream!

Thanks to: http://www.paleoeffect.com/recipes/strawberry-ice-cream-paleo-effect/


Leave a comment

Beef Taco Plate

eggonit

Beef Taco Plate

Cooked ground beef mixed with taco seasoning (recipe below) and topped with poached egg, sliced avocado or guac, and fresh salsa:

Taco Seasoning Ingredients
  • 1 tablespoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon dried oregano
  • ½ teaspoon paprika
  • 1½ teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
Instructions
  1. Make 3 or 4 times this recipe and store it in a glass jar. Just add a tablespoon or two to a pound of cooked ground beef with a little water.

Thanks to: http://www.eatingforidiots.com/beef-taco-plate/


Leave a comment

Paleo Watermelon Cake with Coconut Cream “Frosting”

2659683

Paleo Watermelon Cake

Prep time: 15 mins — Cook time: 5 mins — Servings: 6-8

Ingredients:
– 1 large seedless watermelon
– 2 cans full fat coconut milk (left in fridge for 6 hours or more)
– 1/2 tsp. vanilla extract
– 1 Tbsp. raw honey
– 1 cup sliced raw almonds
– Seasonal fresh fruit (for topping)

Equipment:
– Cutting board
– Kitchen knife
– Measuring spoons
– Measuring cups
– 2 medium mixing bowls
– Hand Mixer
– Paper Towels
– Can opener
– Medium sized skillet
– Stirring spoon

Directions:
TO MAKE THE COCONUT WHIPPED CREAM
1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy. Place the bowl of whipped cream in the fridge until ready to use.

TO MAKE THE TOASTED ALMONDS:
1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.
2. Add the sliced almonds and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.

TO ASSEMBLE
1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon “cake” into the number of wedges/slices you want. I recommend 6-8 slices depending on the size of the watermelon. (See below for a visual on how to cut the watermelon!)
2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).
3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve.

Thanks to: http://www.paleocupboard.com/watermelon-cake.html