Mango Coconut Bars
The sweetness of mangoes varies, so you can add more honey to the filling if you like. A touch of sourness will complement the recipe well. For the best texture, chill bars overnight.
Makes 12 Bars
2 cups almond flour
8 Medjool Dates, pitted and chopped
Coconut oil two tablespoons
One teaspoon cinnamon
1/4 teaspoon of salt
Do not shake. 1 (13.5-ounce can) full-fat coconut milk, chilled overnight.
Chop two large mangos into 3 cups.
Coconut shredded for garnish two tablespoons coconut oils one tablespoon raw honey
1. Grease an 8×8-inch baking dish with coconut oil. In a food processor, combine all ingredients for the crust. Blend the mixture until it is crumbly and holds together easily when pressed.
2. Press the crust into the baking dish and make sure it is a uniform layer. While making the filling, chill in the fridge. Clean the food processor.
3. Remove the lid from the coconut milk. Scoop cream carefully into the food processor. Leave the liquid in the can. Coconut liquid can be used in a smoothie or another recipe.
4. Coconut cream can be enriched with mango, honey, and coconut oil.
5. Whip for 3-4 minutes until thick and creamy. The texture should be similar to that of a pudding or custard.
6. Sprinkle coconut on top. Slice bars into squares after freezing for 2 hours. Allow to soften before serving.
Savoury Lemon Cashew cream with Crudites
This creamy dip is thick and delicious. It pairs well with any crunchy vegetable. Try snap peas, jicama, or Easter egg radishes to add a different twist. YIELDS ONE AND A HALF CUP
1 cup raw cashews soaked for half an hour
One medium clove of garlic, roughly chopped
Half a teaspoon of salt
1/4 cup olive oil
1/4 cup of lemon juice
1/4 cup of water
1. Drain and rinse the cashews. Add the cashews to a high-powered blender along with garlic and salt.
2. In a small measuring cup, combine olive oil with lemon juice and water.
3. Slowly drizzle liquids in at medium speed; increase speed to high. Blend until smooth and creamy. If needed, season with additional salt to taste.
Beet Raw-violi topped with Pine Nut ‘Cheese’
These colorful gems are a vegan and gluten-free version of ravioli. They make an excellent appetizer for your next gathering in the summer. Pine nuts have a rich umami flavor that is surprisingly similar to cheese. The “cheese,” though it can be made ahead of time, is best served immediately. AROUND 30 PIECES ARE THE OUTCOME
Three to four small beets
Olive oil one tablespoon
Use 1/4 teaspoon of salt to garnish minced chives
1 cup soaked pine nuts
Olive oil, 1 1/2 tablespoons
Chop one small clove of garlic
Lemon juice, one tablespoon
Half a teaspoon of salt
Parsley minced two tablespoons
Two tablespoons of minced chives
1. Peel beets and remove the roots and tops. Mandolin thinly slice the beets between 1/16 and /8 inches thick.
2. Toss the beets with salt and olive oil in a small bowl.
3. Drain and rinse pinenuts while beets soften. Add olive oil, salt, garlic, and lemon juice to a food processor. Blend until a creamy “cheese ball” forms. Stop the processor and use a spatula to scrape the sides as necessary.
4. Add herbs to the bowl and transfer. To taste, season.
5. Beets can be placed in a strainer and drained of any liquid. Add half of the beets to a platter and add about one teaspoon of cheese. Finish with a second slice of beet and garnish with chives.
Yellow Squash Pasta with Chard and Hemp Pesto
This dish bursts with fresh, vibrant flavor. It is the perfect way to enjoy summer. Swiss chard combined with basil and hemp seeds are antioxidants in a potent combination. The pesto makes almost two cups. Store extra pesto in the refrigerator for up to a week. Serves 4
Swiss chard, one large bunch, stems removed. Leaves roughly chopped
Lightly packed basil leaves, 3/4 cup (small clamshell).
1/2 cup hemp seeds
1/4 cup pumpkin seeds 1/4 cups lemon juice
Two medium cloves of garlic, roughly chopped
One teaspoon of salt
1/4 cup olive oil
Medium yellow squash
1. Add the Swiss chard to a food processor along with the basil, hempseeds, pumpkin seeds, and lemon juice.
2. Blend and drizzle olive oil slowly until the consistency is chunky but well blended. Stop the processor and use a spatula to scrape down the sides as necessary.
3. Squash is best sliced top and bottom. Spiralize the squash and cut it into “noodles.” Trim the long noodles using scissors.
4. Add 1/2 cup pesto to pasta. Add more pesto to taste.