These frozen bite size treats are a delicious cold delight. A creamy center with a chocolatey crunchy outer for summer days!! Allergic to nuts? Use hemp hearts (hulled hemp seeds) instead!
Author: Victoria Laine
Recipe Type:: Treats
Serves:: 10-12 Frozen Chocolate Banana Buds
Prep time::
Total time::
Ingredients:
2 ripe medium-large bananas
10-12 popsicle sticks
½ cup chopped nuts (hazel, walnut, pecan), or hemp hearts, or cocoa nibs
½ cup dark chocolate bar or chips
Directions:
Prepare several hours in advance of serving to allow for freezing.
Line a baking sheet or a freezer-safe flat plate with plastic wrap or parchment paper.
Peel and cut bananas into 1” pieces. Pierce each banana bud with a popsicle stick.
Place each banana bud, stick side up, on the prepared sheet and place in freezer for 50-60 minutes or more.
Chop nuts with a knife or in a food processor. Place in a shallow dish and set aside.
Melt chocolate in a microwave using 30-60 second spurts. Or, in a saucepan with an inch of water and a bowl or insert. (Don't allow steam or water to touch chocolate.)
Remove banana buds from freezer and roll each bud in melted chocolate until covered. Roll in chopped nuts or seeds. Repeat for each bud.
Place the coated chocolate banana buds back on sheet in freezer until chocolate sets. (Note: The more frozen the bananas, the quicker the melted chocolate will set.)
After a recent trip to Mexico where I'd picked up my favorite cinnamon, I came home and developed this spicy, sweet and salt combination that I've shared with friends and clients who love it as much as I do.
Author: Victoria Laine
: easy peasy!
Recipe Type:: Snacks
Serves:: 14 cups
Prep time::
Cook time::
Total time::
Ingredients:
1/2 cup dry popcorn
1-2 Tbsp melted coconut oil or a light coating of oil-spray (optional)
1 Tbsp maple syrup
1-2 tsp cinnamon
¼-1/2 tsp chipotle chili powder
¼-1/2 tsp salt
Directions:
Pop corn in air-popper.
Melt coconut oil in small pan or microwave.
Mix syrup, spices, and salt into coconut oil, and drizzle over popcorn, mixing well.
This rich, creamy, hot chocolate “tonic” pays homage to the Aztecs who first consumed cacao as a beverage. I love the idea of this warm delicious drink as a “therapeutic” beverage. Certainly it warms the heart as well as the body, especially if you sip it with someone you adore.
Author: Victoria Laine
Recipe Type:: Blissful Chocolate Beverage!
Serves:: 4 servings
Prep time::
Cook time::
Total time::
Ingredients:
15 oz can (425 ml) coconut milk
2 Tbsp (30 ml) cocoa powder
1⁄4 cup (60 ml) pure maple syrup, pure honey or dry sweetener
pinch salt
Optional ingredients:
1 tsp (5 ml) pure vanilla extract or
1 vanilla bean
4 slices fresh ginger root
pinch chili powder
1⁄2 tsp (2 ml) ground cinnamon or 1 cinnamon stick
1⁄2 tsp (2 ml) ground cardamom or coriander powder
1 tsp (5 ml) instant coffee (or chai tea bag)
NOTE:
To reduce fat content, other nut milks or soymilk can replace all or some coconut milk, but coconut is the smoothest, richest and most delicious.
OPTIONAL TREAT for SPECIAL OCCASIONS:
Top with SILKY WHIPPED CREAMY TOPPING and sprinkle with cinnamon or cocoa powder!
Directions:
Whisk together the coconut milk, cocoa, salt and sweetener and any optional ingredients, in a small pan over medium heat until steaming.
Pour into your favourite mug and sip slowly and mindfully, enjoying every mouthful of pure pleasure.
(Remove ginger root, teabag and cinnamon stick before serving.)
For the past seven Decembers since my first book, Health By Chocolate was published I’ve introduced chocolate loving readers to a recipe that has become world famous! My Healthy Turtle Bon Bons (pg.91 for those who own the book.) are chewy, crunchy, and a delicious blend of caramel and chocolate with pecans. Sound familiar?
From the national newspaper article …to the German doctor asking permission to republish it in his sports nutrition book ….to the latest email from a women I met last year in Mexico who writes “I’ve served your chocolate turtles to many happy eaters here!” …to the many unsuspecting samplers at book signings and workshops …chocolate lovers’ are always pleasantly surprised and then delighted to learn they can make these themselves in a matter of minutes!
Why have my Healthy Turtle Bon Bons become so popular?
flavor and texture …not only as good as their commercial counterparts …but many have exclaimed they “love them even better than the real ones.”
instead of feeling sugar-buzzed …you’ll feel calm, indulged, and maybe even a little sexy! (why not…that’s what sells now, right?!)
you can make up a batch and refrigerate…(in fact the coolness of refrigeration provides an even nicer chewiness to the carmel flavored dates.)
– there are many more virtues I could post about this Turtle Love…but I recommend trying them for yourself…then you can send me your own swooney email… (or better yet, post it down in the comments section here!)
So as the holiday approaches, do yourself and family a favor. Avoid the confectionary TURTLES[Ingredients: SUGAR, PECANS, GLUCOSE, MODIFIED MILK INGREDIENTS, COCOA BUTTER, COCOA MASS, MODIFIED PALM OIL, LACTOSE, SALT, SOYA LECITHIN, ARTIFICIAL AND NATURAL FLAVOUR] … and choose the delicious whole-food indulgence version instead. Your taste buds, your teeth, your hormones, …your whole body, will thank you for it!
HEALTH BY CHOCOLATE eBOOK! Then grab an eBook of Health By Chocolate to discover more whole-food chocolatey goodness.
JANUARY 2014! …And if you are ready to start the the new year overcoming your sugar addiction, join us for The Blissful Belly Healthy-Weight Day Retreat to learn more ways to easily swap out your favorites for just-as-delicious whole-food treats, enjoy optimal energy and health with a sustainable healthy weight…using food!
Rutabaga is part of the turnip family, and a disease-fighting cruciferous vegetable.
It’s rich in Vitamin C.
USING RUTABAGA
Rutabaga is an under-utilized food of the vegetable world. Most people boil it, peeling the skin and cubing it. Rutabaga however, is delicious raw, cut into slices or french fry shapes, it is slightly sweet.
When I partner rutabaga with my Maple Cranapple Baked Beans, I either boil and mash, or turn them into roasted wedges. Rutabaga is also delicious in a medley, roasted with other root veggies.
It can be used in soups, stews, stirfries, or grated raw into salad. Rutabaga is also delicious as a fermented vegetable.
Don’t like Brussel sprouts? You might just change your mind after testing these little morsels of yumminess. “Maple- glazing” a strong flavored vegetable like Brussel sprouts is a great way to introduce them to a reluctant eater, because the light sweetness helps to balance the sharp flavor.
1 tsp soy sauce (gluten-free if needed), or a pinch of salt
2 Tbsp slivered almonds (optional)
Directions:
Preheat oven to 425F.
Place oil in a glass pan and place it in the oven to allow oil to melt.
Remove any damaged outer leaves from the sprouts.
Rinse spouts and cut in halves with a sharp knife.
Carefully remove hot pan from oven and transfer prepared sprouts. Put back into the oven and roast for about 12-15 minutes until tender with a fork. Remove from oven.
Immediately, while still hot, drizzle soy sauce (or salt) and maple syrup over sprouts, and stir well.
Sprinkle with raw or toasted slivered almonds if desired.
Hi, I'm Victoria Laine, whole-food educator, author, and health blogger.
My website is the home of all things delicious and nutritious, celebrating the pleasure of food and well-being.
You'll find recipes, menus, books, and courses, as well as private nutrition counseling for Celiac disease, inflammatory conditions, allergy eating, plant-based lifestyles, and more.
I'd love to hear from you if you have questions or suggestions!
