Category: Holiday

Chocolate Mousse

7/17/2015

Prep time:
10 minutes

Prep notes:
This requires a Vitamix or other high speed blender

Cooking time:
0 minutes

Yields:
2 people

Ingredients:
1/2 cup almond or coconut milk
a handful of ice (frozen almond or coconut milk--or the chocolate version
thereof--may be used instead
1 medium-large avocado (or two small)
2-3 tbs organic cocoa powder (I use Trader Joe's)
a shake or two of ground cinnamon, if desired
a generous splash or two of vanilla
a generous splash of Kahlua or Frangelica, if desired, to keep 'em guessing
a squeeze of honey, agave or coconut nectar

Directions:
Put ingredients into Vitamix in the above order.

Quickly adjust Variable Speed from 0-10, then put on High Speed, using the tamper until it is all mixed together (less than one minute). Ideally, you will hear the sound change while four "peaks" form, but many do not hear this, so expect to blend between one and two minutes and don't stress about it.

Taste and enjoy, making adjustments as listed below if necessary.

Notes:
As with any of my "recipes," have fun and play around! You can add a handful of nuts if desired, banana...even a small amount of leftover grapes or spinach (yes, you hear correctly)

Troubleshooting:

Too soft and squishy? Add frozen banana or more avocado

Too firm? Add more almond or coconut milk.

You cannot go wrong! When adding ingredients, follow the same Vitamix steps as above, but run only until mixed, about 30 seconds

- See more at: http://www.theliveandbewellcoach.com/chocolate-mousse-4#sthash.YS9dnSKy.dpuf

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go NUTS for jani's CHAROSET--an apple-nut treat that's not just for Passover!

7/17/2015

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Prep notes:
a clean cutting board and a bowl are all you need!

Cooking time:
0 minutes

Yields:
4 people

Ingredients:
In my "recipes," I rarely measure. That said, I know that many like to have an idea of proportions, so I am attempting to quantify things here:

3 large apples* or 4 small, cored and unpeeled--firm best, but I mix it up

1 cup cashews (or any nuts, in any combination, except for peanuts)

appx 1/3 cup of grape juice, sweet wine or a mix of both to keep 'em guessing (this is a good way to use up the Manishewitz...)

1-3 tsps ground cinnamon, to taste

appx 1-3 tbs honey or other gooey sweetener, to taste

*use organic apples--apples are on the "dirty dozen" list!

Directions:
Finely chop the apples and nuts (if using a food processor, be careful NOT to overmix!). Next, pour, sprinkle and mix the rest in. Mixture should be moist, but not drippy. You cannot fail here!

Savor and ENJOY, either over matzo or sliced apples or cukes!

Notes:
Charoset is even more flavorful when it sits in the fridge overnight and may be made up to three days in advance. My advice? Throw it all together and leave it there--you will be mixing it up in a day or so and can make the necessary adjustments then, after the flavors have a chance to meld. As with all my "recipes," feel free to play around--you can add golden raisins, dried fruit, any other nuts (not peanuts)...You can't go wrong!

Troubleshooting (you will end up with more, but--the more, the merrier!):

Too liquidy? Add apples or some ground up nuts--then taste to see if you need to sprinkle more cinnamon. Mixture should be pasty, not soupy.

Too much cinnamon? More apples will be your answer here, plus a splash of juice

Too mushy? Add more nuts, leaving some a bit chunky.

- See more at: http://www.theliveandbewellcoach.com/go-nuts-janis-charoset-apple-nut-treat-thats-not-just-passover#sthash.AGNCH6SC.dpuf

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Warm Thanksgiving Kale and Squash Salad

7/17/2015

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Prep time:
30 minutes

Prep notes:

Cooking time:
20 minutes

Yields:
6 people

Ingredients:
1 large purple turnip, washed, diced into 1/2" cubes w/ skin
1/2 acorn squash, washed, seeded, diced into 1/2" cubes w/ skin
1/2 small butternut squash, washed, seeded, diced into 1/2" cubes w/ skin
2 tbs. grapeseed or canola oil (for baking)
1/2 head of kale, sliced paper thin crosswise
1/2 head of Lacinto Kale, sliced paper thin crosswise
1 tbs. each, raw pumpkin seeds, ground flax seeds, crushed pecans
2 tbs. dried cranberries
1 tbs. fresh flat leaf parsley, chopped
2 carrots, diced small
sea salt and pepper to taste
gomasio for flavor (optional)
2 tbs first cold pressed EV olive oil

Directions:

Preheat oven to 375 degrees.
Place the diced turnip, acorn and butternut squash in a large baking tray.
Cover with 1-2 tbs. of grapeseed oil, mix until coated and top with sea salt and pepper.
Bake for 20-30 minutes, checking and turning over halfway through. When the veggies are baked, place them in a large bowl and add all of the other ingredients, mix well making sure everything is coated with the fresh olive oil.
Add sea salt, gomasio and pepper to taste and serve warm.

- See more at: http://www.theliveandbewellcoach.com/warm-thanksgiving-kale-and-squash-salad#sthash.d2LbxKb7.dpuf

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Raw Pecan Pie

7/17/2015

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Prep time:
10 minutes

Prep notes:

Cooking time:
0 minutes

Yields:
4 people

Ingredients:
Crust
4 cups raw almonds, finely ground in a food processor
2/3 cup agave nectar

Filling
2/3 cup coconut water
1/2 cup pecans
1 cup raisins

Directions:
To make the crust, in a mixing bowl, combine the ground almonds and agave nectar, and mix well. Press the crust mixture evenly into the bottom and sides of a 10-12 inch tin.

In a high-speed blender, combine all of the filling ingredients and blend until smooth. Spoon the mixture into the pie crust. Top with whole or chopped pecans and serve.

Garnish with 1/2 cup raw pecans, whole or chopped.

- See more at: http://www.theliveandbewellcoach.com/raw-pecan-pie#sthash.YAGXbR8U.dpuf

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Pumpkin Pie with Pumpkin Seed Crust

7/17/2015

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Prep time:
15 minutes

Prep notes:

Cooking time:
60 minutes

Yields:
8 people

Ingredients:
Crust
1 cup spelt flour, plus more for rolling the dough
1/3 cup hulled, raw, unsalted pumpkin seeds
1 Tbsp. maple syrup or agave nectar
1/4 tsp. sea salt
4 Tbsp. cold unsalted butter, cut into bits
1 tsp. apple cider vinegar
2 tsp. - 1 Tbsp. cold water

Filling
2 farm fresh eggs
15 - 16 ounces fresh, baked or steamed pumpkin pureed until smooth
1 cup farm fresh milk, or almond or rice milk
1/2 cup maple syrup or agave nectar
1 1/2 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1/2 tsp. ground allspice
1/2 tsp. salt
1 tsp. vanilla extract
Optional: Serve with sweetened whipped cream or raw banana ice cream and sprinkle with pumpkin seeds for garnish.

Directions:
Crust

Put the flour, pumpkin seeds, and salt into food processor with fitted metal blade. Process until pumpkin seeds are finely ground.
Add the butter and pulse until mixture resembles coarse meal.
Add maple syrup, vinegar & cold water and pulse until mixture clumps.
Roll into ball and flatten on parchment paper pressing into a large flat circle and chill until firm, about 30 minutes.
Preheat oven to 400°.
On lightly floured board, roll dough into a 12" circle and transfer to 10" pie plate pressing into bottom and up sides. Finish edges. Prick with fork in several places. Line with parchment paper or foil and weight with dried beans or rice. Place in oven for about 10 - 12 minutes. Remove from oven and let cool. Lift parchment or foil and weights and remove them from baked shell. Set aside.
Reduce oven temperature to 350°.

Filling

In mixing bowl, place egg, pumpkin, milk, maple syrup or agave, cinnamon, nutmeg, allspice, salt, and vanilla.
Whisk until smooth.
Pour into baked pie shell.
Bake until filling doesn't jiggle. About 35 - 45 minutes. Set pie on rack.
Serve room temperature or chilled with whipped cream and whole pumpkin seeds if desired.

Notes:
Variation for Crust: Use unsalted sunflower seeds or walnuts in place of the pumpkin seeds.

Variation for Filling: Use canned pumpkin.

- See more at: http://www.theliveandbewellcoach.com/pumpkin-pie-pumpkin-seed-crust#sthash.PPp19EKM.dpuf

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As a mother of four/coach/queen of the last minute food prep, I am always asked for healthy recipes. To be honest, when I cook, I rarely measure. I love to cook (and teach) by intuition. Begrudgingly (and since this is more about you than me), I have provided some actual recipes; think of them as guides. I hope you join me for some intuitive cooking sessions (available by request) to learn how to PLAY with your FOOD and put the FUN in cooking! In the meantime, check out the categories below. Bon appetit!
Warmly,
jani

Chocolate Mousse

go NUTS for jani's CHAROSET--an apple-nut treat that's not just for Passover!

Warm Thanksgiving Kale and Squash Salad

Raw Pecan Pie

Pumpkin Pie with Pumpkin Seed Crust

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