Chocolate Coconut Ice Milk

4 cups Ice

½ cup coconut milk

2-3 HEAPING tablespoons of raw cacao

¼ cup birch xylitol (or coconut sugar or any sugar)

¼ cup raw almonds or pecans (optional)

Makes 2 large servings.  Could probably make great fudgesicles. 

Put everything in blendtec and blend using Ice Cream setting.  Best if eaten right away.  

Best if eaten right away.  It doesn't freeze well.

*NOTE: Before using xylitol, put about a cup of xylitol in the food processor and blend until fine.  Set aside to use in recipes like this.  

**NOTE: Eating too much xylitol in one setting will give you a gassy stomach....so do not do it. 

Chocolate Coconut Milk Shake

1 can coconut milk or cream (chilled or frozen until slushy)

2-3 HEAPING tablespoons of raw cacao

2-3 HEAPING tablespoons birch xylitol (or coconut sugar or any sugar)

½ capful vanilla
1 cup ice

Makes 2 servings.

Put everything in blendtec and blend using Ice Cream setting.  Best if eaten right away.  Don't eat too much if made with xylitol.

*NOTE: Before using xylitol, put about a cup of xylitol in the food processor and blend until fine.  Set aside to use in recipes like this.  

**NOTE: Eating too much xylitol in one setting will give you a gassy stomach....so do not do it. 

Creamy Cauliflower Soup

2 c cauliflower chopped
½ c celery chopped
½ c onion chopped

2 tablespoons flour
2 tablespoons butter or coconut oil
1 can coconut milk
1 teaspoon sea salt
¼ teaspoon curry powder
1/8 teaspoon black pepper


Simmer cauliflower, celery, onion in water for 20min until very tender.  Drain, but save 1 cup of water to add back in.  Blend at low speed. 

Make a white sauce with the rest of the ingredients and mix in puréed veggies.  

(to make white sauce, melt butter in sauce pan, add flour. Fry this mixture for about a minute...stirring.  Slowly whisk in the coconut milk, keeping a smooth consistency.  Add in seasonings.)

***NOTE: I haven't done this, but I might sauté the veggies in coconut oil, then add the milk and rest of ingredients without the flour.  Boil for 20 minutes.  Cool slightly, then blend.

Yellow Split Pea Soup

2 onions, finely chopped

4 medium zucchini, finely diced

2 cups yellow split peas, soaked over night or for several hours

2 boxes of veggie broth 

1 teaspoon ground turmeric

salt and pepper

Soak the split peas over night.  Rinse twice and drain. 

Sauté onion and zucchini in oil until tender.  I add salt here. 

(NOTE: Instructions say to save out a couple handfuls of the diced zucchini to add to soup at the end.  This is actually really good, but you are supposed to steam or boil the zucchini before adding.  What I do is pull out some of the sautéed zucchini and onion to add.) 

 

Add veggie broth, turmeric, split peas.  Bring to boil and simmer for a couple hours until peas are very tender.   Add salt and pepper to taste now or at the end.  

Blend smooth-ish.  Add in sautéed veggies before serving. 

Sweet Potato Soup

4 cloves garlic
2 onions
4 pinches ground ginger
1-2 pinches red pepper flakes
Coconut oil
1 3/4 pound sweet potatoes, cubed (800 grams)
1 3/4 cup vegetable broth (400 ml)
1 3/4 cup coconut cream/milk (400 ml)
1/3 bunch cilantro
salt and pepper

Sauté garlic and onion in coconut oil.  Add in ginger and red pepper flakes, and sauté another minute.  Add sweet potatoes, sauté a few more minutes.  Add veggie broth and coconut milk.  Bring back to boil and simmer 10 minutes until  sweet potatoes are tender.  Add chopped cilantro.  Remove from heat and cool slightly.  Add to blender and blend smooth.

NOTE:  This is a UK recipe, so that is why the weird amounts.  I find it easier to use my scale and weigh the ingredients to match the UK quantities.

This is also an alkalizing and vegan recipe.  SUPER good.

Makes 5-ish servings.

Creamy Chicken Quinoa and Broccoli Casserole

INGREDIENTS
2 cups reduced sodium chicken broth
1 cup milk (I used 2%)
1 teaspoon poultry seasoning
½ cup flour
2 cups water, divided
1 cup uncooked quinoa, rinsed
¼ cup cooked, crumbled bacon (optional... sort of)
1 pound boneless skinless chicken breasts (I just use frozen chicken tenders)
2 teaspoons seasoning (like Emeril's Essence or 21 seasoning or any basic blend you like)
¼ cup shredded Gruyere cheese (any kind will work, I use parmesan or asiago)
3 cups fresh broccoli florets (I use the bag of trader joes broccoli florets)
salt

INSTRUCTIONS
Sauce: Preheat the oven to 400 degrees and generously grease a 9x13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine (I add salt here). Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

This is a hit with the whole family! Claire loves it!

http://pinchofyum.com/creamy-chicken-quinoa-broccoli-casserole

The Best Crock Pot Pork Tenderloin

Author: Whisking Mama
Recipe type: Main Dish
Prep time:  5 mins
Cook time:  5 hours
Total time:  5 hours 5 mins

Ingredients
2 pounds of pork tenderloin (I use two small tenderloins)
¼ cup soy sauce
1.5 tablespoons of yellow mustard
2 tablespoons of olive oil
3 tablespoons of maple syrup
1 Shallot chopped (I used diced onion)
1 teaspoon onion powder
1.5 teaspoons garlic powder

Instructions
Turn crock pot on to low
In large measuring cup add all the ingredients for the marinade and mix
Place tenderloin in crock pot and pour over the marinade
Cook on low for about 5 hours for two small tenderloins or 6 hours for one large piece
Slice and serve pouring the juices over the meat
Recommended but not necessary: I turn the pork twice to ensure even cooking at 2 hours and 4 hours, pouring the juices all over



http://www.whiskingmama.com/the-best-crock-pot-pork-tenderloin/#sthash.fJNp73qW.dpbs