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I know that I already posted a bunch of  avocado smoothies, but this one is more like a dessert. Well, and I love avocado. I think, avocado makes a fie milk substitute for any smoothie, as long as you put a small cup of water for every small avocado added.  Oh,and this new smoothie is  absolutely gorgeous. I adapted it from here.
Ingredients:
  • 2 tbsp. raw cocoa powder
  • 1 1/2 cups cold almond milk
  • 2-3 tbsp. agave syrup
  • 2 ripe avocados
  • 1 banana
  • One handful crushed ice.

Spoon out the avocado pulp and place in a blender with the 1 tbsp. of the agave syrup and a banana. Add 1 cup of cold almond milk, 1/2 of the ice and blend again. Don’t wash the blender yet. Divide the green mixture between 2 tall glasses. Blend the remaining 1/2 cup of almond milk with 2 tbsp. of agave syrup and 2 tbsp. of cocoa powder. Add the remaining ice. Top each serving of the green smoothie with 1/2 the chocolate mixture  (to form a separate layer.)

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Today, I was making some butternut squash puree for my babies ( they have tried broccoli, cauliflower, sweet potato, carrot, apple, cucumber, banana, avocado, quinoa, buckwheat and butternut squash so far.) Then, I realized I had way too much leftover squash. In a case like this, I usually make a soup, but today I was craving something cold, so I made a smoothie instead. A pretty great one, I might add.

Butternut squash is rich in Vitamins A and C; and minerals, such as potassium and manganese. It is also rich in fiber. Butternut squash is  good for blood sugar regulation and prevention of type 2 diabetes. The  B-vitamin like compound d-chiro-inositol-a has been connected to blood sugar stabilization by multiple studies.  Blood sugar regulation is also associated with other B-complex vitamins, and squash provides a good amount of five B-complex vitamins, such as B1, B3, B6, pantothenic acid, and folate.

 


   Butternut Squash Smoothie

 

 

Ingredients:

for 2 cups:

  • 1 cup butternut squash, peeled and cubed
  • 1 cup milk or almond milk ( soy works, too)
  • 1 banana
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1 tbsp. of agave or a few drops of stevia or one date
  • 4 ice cubes
Put the squash in a pot, cover with water, so there is about 1 inch of water over the squash. Bring to a boil and simmer for about 7 minutes, or until the squash gets soft (test with a fork.) Cool the squash in the refrigerator ( or freezer, if in a hurry.) Blend the squash with all other ingredients.

 

I love spicy food, so these cookies taste amazing to me. In the past I had made them with 4 tbsp. of tahini paste instead of eggs and with more whole wheat flour when I couldn’t find any quinoa flour in the pantry.  I have tried putting black pepper in them ( surprisingly, nice) and ground fresh ginger (really yummy.) I have also tried the cookies with 2 cups of brown sugar instead of agave an the results were awesome. Once I used rolled oats instead of 1/2 the flour amount and it worked as well.

The original recipe (which included sugar and butter and cardamom) came from a book called An Unthymely Death and Other Garden Mysteries: A Treasury of Stories, Herbal Lore, Recipes and Crafts by Susan Wittig Albert.

 

yield: about 60 cookies

 

 

Ingredients

  • 1 cup coconut butter
  • 1.5 cups agave syrup
  • 2 eggs, lightly beaten (or use chia gel instead)
  • 2 cups  whole wheat flour
  • 1 cup quinoa or almond flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon salt
  • 2 tsp. curry powder
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cinnamon
  • 1 cup walnuts, chopped

Preheat the oven to 350 degree F. Combine coconut oil with the agave ( you may need to warm the oil up first.) Add eggs or chia.

Sift dry ingredients together.  Slowly add  to the oil mixture. Stir in nuts.

Divide dough into four rolls and wrap each in waxed paper. Refrigerate at least 4 hours (may also be frozen).

Slice into ¼-inch slices and place on an ungreased baking sheet. Bake  until golden brown, for about 12-14 minutes. Let cookies cool for 2 minutes on

baking sheet, then remove to a rack to cool thoroughly.

Mom would love these for a happy healthy Mother’s day! I like to make a lot of these and store them in the fridge.


Ingredients:

  • 1/2 cup coconut oil
  • 1/4- 1/3 cup cocoa powder and more for rolling the chocolates in.
  • 1/2 cup agave syrup
  • 15 drops of peppermint essential oil

Directions:

Melt the coconut oil by placing it in a pot or in a microwave for a few minutes. Carefully mix the coconut oil  with the agave and stir the peppermint oil in. Add the cocoa powder, sifting to avoid clumps. Start with less powder, taste and add more if desired.  Put the mixture into an ice cube tray. Put the tray into the fridge for about 20 minutes. Take the tray out of the fridge, and using your hands, mold the mixture into balls. Roll the balls in cocoa powder.

This raw cake doesn’t require baking and is missing white flour, sugar and other unhealthy ingredients, but it’s not lacking in flavor!  I love making this one for my kid’s birthday. You can customize the cake by omitting the syrup and adding more banana slices instead. Or, by not using any bananas and putting in more strawberries.

Ingredients:

For cake:

2 cups walnuts

1 small avocado

1/2 cup pitted dates

1/3 cup cocoa powder
1/3 cup  cranberries
1/3 cup shredded coconut
1 tsp. vanilla extract

For syrup:

4 tbsp. agave nectar

2 tbsp. cocoa powder

For decoration:

2 bananas, sliced

6 large strawberries, sliced

1/4 cup almond slices (optional)

4 mango slices (optional)

Grind the walnuts in food processor. Add avocado and the dates and process until thoroughly mixed. Add cocoa powder and vanilla and process again. Add  cranberries and mix. Press the mixture into a pie plate with spatula. Refrigerate for 30-60 mins.

Mix the syrup ingredients together and spread the syrup on top of the cake.

Decorate with sliced fresh strawberries , banana slices and maybe, almonds or mango slices.

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