No, this isn’t where you go out on the dance floor and rev it up with your partner (although that sounds like fun…)  This beverage offers an energy boost of another kind that will jump start your morning, noon…and night.You are already dialed into the health benefits of almonds, as they are a highly nutritious food to eat any time of day.  They provide protein, fiber, vitamins, minerals, and Omega 3s.  When you pre-soak them, the nutrients are alive and the body assimilates them by removing ‘enzyme inhibitors,’ helping your digestion.

Coconut milk is highly touted for its healthy fat benefits which acts as a transporter of accompaniments, and cinnamon is great for regulating blood sugar.  Dates are a wonderful substitute for any type of sweetener because they are in the purest form, although a little goes a long way on the sweet barometer.  It’s important to buy them organic, as just like other dried fruits, commercial varieties are heavily laden with pesticides.

Date Shake – Makes 1-2 servings

In blender, combine the following:

• 1.5 cups coconut milk (or any nut milk of your choice)
• 1.5 cups coconut water (I prefer O.N.E. Brand)
• 1/2 cup pre-soaked raw almonds, drained
• 2-3 organic dates, pitted
• 1 tsp. cinnamon
• Ice as needed

Mix until smooth and creamy.  This is a very rich drink, so you ‘may’ want to share it.

It’s just about time to move my Dutch Oven to the back and make room for my spring and summer utensils…but this soup deservedly gets my time and attention.  It’s a delightful spring recipe made with cauliflower and potatoes and lots of garlic.  The Mexican flavors take it over the top.

I was one of the lucky participants in some recipe testing for a great new book called “Ladled – Nourishing Soups for all Seasons.”  It is by Kimi Harris who also writes the delicious website “The Nourishing Gourmet,” where I gets loads of inspiration for some of the recipes you’ve tried here.  Since I have too many cookbooks to count and not enough time (or waistline) to prepare them all…what I enjoy most about Kimi’s book is the simplicity of using fresh ingredients, and noting options for dietary restrictions, such as dairy, gluten, vegetarian, etc.  Kimi also lays out the recipes in well-ornanzied fashion complete with mouth-watering photos on every page.  AND…she talks about the importance of making homemade bone broths, which are loaded with calcium and other nutrients.

After my weekly trip to Hurley Farms, I picked up some of the most gorgeous cauliflower I’ve ever seen.  And it was just harvested that morning!  I was anxious to try the soup recipe in the Ladled book since I had all the ingredients on hand – even tortillas. (I made my own chips – recipe soon.)  Combining the earthy cauliflower, silky texture from the potatoes, and the Mexican spices…this will surely become a keeper in your recipe collection.

Mexican Cauliflower Soup - Serves 6-8

You may wonder why my soup is green…but then you know I put dark leafies in almost everything I make.  I added spinach to this batch which gives it another nod to spring.  Serve along with – or on top of - Rancho Gordo black beans.

As if that isn’t a mouthful enough…here is a super easy, rich and healthy dessert.  It truly takes 5 minutes to make and just a little longer to ‘set’ but this cocoa coco chia pudding/mousse is sublime!

I know by now you all have a stash of chia seeds on hand.  Those tiny beads pack a nutritious punch.  They are high in Omega 3s which help our brains, hearts and skin. Plus…just one ounce provides 18% of daily calcium…and 42% of your fiber!!  I use them as a ‘booster food’ by adding them to smoothies, granola, salads and steamed veggies.  And the bonus is you don’t have to grind them first.

For anyone who just wants a sweet little something without much time to prepare – here is the medicine for you.  Remember, coconut milk and raw cocoa powder have their own health bennies, too.

Chocolate Chia Seed Pudding – Serves 4

The other beauty of this recipe is its versatility.  You can use different types of milk but the coconut makes it really creamy.  Other options: a teaspoon of espresso powder and Kahlua; honey instead of syrup; Amaretto in place of vanilla.  And…it’s even a great boost at breakfast!

1 ½ cups organic coconut milk (Native Forest) or homemade almond milk

1/3 cup chia seeds

2 TB raw cocoa powder

Approx. 4 TB pure maple syrup or a few drops of liquid stevia

1 TB vanilla

Fresh berries (optional)

Extra coconut milk for whipping (optional)

>>Mix all with a whisk or immersion blender for just a few seconds.  (Any more and the pudding becomes rubbery.)  Chill for at least two hours but bring to room temp. 15 minutes before serving.   For fun, place in martini glasses and garnish with whipped coconut milk and fresh berries.

As I’ve said in many of my baking posts, most of these recipes are for anyone who just loves good food.  It doesn’t matter that the ingredients happen to be gluten free or made with whole grains or alternative sweeteners – as long as it works for YOU.  It’s all about flavor…

To me, there is no better muffin than one made with berries.  Blueberries are just about the most user friendly and nutritious addition and because they freeze so well, are in ‘season’ all year round.  We know that blueberries are high in antioxidants, and fiber, and vitamin C…plus the quinoa in this recipe is high in protein.  I love to add zest for a little extra pep, and its a healthy addition as well.

Gluten Free Blueberry Corn Muffins – Makes One Dozen

         1 cup whole grain flour (quinoa works best for gluten free!)

         1 cup yellow cornmeal (I use a medium grind)

         2 TB baking powder

         1 teaspoon salt

         1/3 cup raw honey

         6 TB coconut oil or butter (plus more for brushing)

         1 cup milk – I used almond but any type will work

         2 large eggs

         1 cup frozen or fresh organic blueberries

         1 TB orange zest

Directions:

Preheat oven to 400°. In a medium bowl, sift together quinoa flour, cornmeal, baking powder, and salt.

In a second medium bowl, whisk honey and oil until smooth. (If either one is too stiff, warm for a few seconds.) Whisk in milk and eggs. Pour milk mixture into cornmeal mixture. Stir just until smooth and gently fold in blueberries and zest.  Do not overmix.

Brush muffin tins with oil or use muffins cups. Pour muffin batter evenly into tins. Bake for 17-20 minutes on center oven rack, until tops are lightly golden and an inserted toothpick comes out clean. Remove from oven; cool 5 minutes, then remove muffins from tins. Serve warm or allow to cool on a wire rack.  They freeze well, too.

Are your neighbors’ trees weighted down by the bounty of citrus this winter?  Make a deal and grab some!  Lemons are used more often than salt or pepper in this house, both for taste and health properties.

There is no way I’ll be able to consume all my lemons while they’re still fresh.  I’ve squeezed juice into ice trays; made lemon sugar scrub with coconut oil for my hands; and put slices of them in a pitcher of water to sip throughout the day.  In cooking, lemons and other citrus can really make flavors ‘pop.’

Preserved lemons have found their way into just about every meal I’m making this season.  I add them to my scrambled eggs, salads, stews, soups…even baked potatoes. They’re obviously high in vitamin C but the skin is loaded with nutrients, too!  Lemon peel helps promote nail growth, cleanse the liver, improve the blood circulation, and build the immune system. And the best part about preserving them is just that – they last for up to a year, and a little dab’ll do ya.

Preserved Lemons with Rosemary – Makes one 6-cup jar

I have been fortunate to access Meyer lemons, but any type will work.  Make sure to wash them before use.

10-12 lemons

2/3 cup coarse kosher salt

1 to 1 ½ cups fresh lemon juice

2 TB olive oil

1 TB chopped fresh rosemary

Blanch 6 lemons in boiling water 5 minutes, then drain. When cool enough to handle, coarsely chop lemons with skin, discarding seeds. Toss lemons with kosher salt and rosemary in a bowl, then scoop it all – tightly – into 6–cup jar.

Juice remaining 4-6 lemons. Add enough lemon juice to cover lemons. Seal jar and let lemons stand at room temperature, shaking gently once a day, for 5 days.

Add oil to jar and refrigerate.

>These also make great gifts for loved ones!  Pairs well with chocolate, ha ha.

Gearing up for the big game this weekend?  Yes, the Warriors are playing the Suns!  If you live near San Francisco, you might be hard pressed to stay inside at all, we’ve had such gorgeous weather.  But if you do rally for a party atmosphere on Sunday, here is a great recipe for snacking that will still allow extra room for beverages…

Hummus is high in protein but fairly low in fat, and this kind is of the heart healthy type.  Tahini is made from sesame paste which is loaded with calcium.  Chickpeas – garbanzo beans – are high in molybdenum…which I’m sure you have been missing  This trace mineral actually helps detoxify sulfites for any wine enthusiasts in the crowd, reducing headaches and stress. And beets, well, they are just about the best food you could eat to support your liver and fight cancer.  But if you think that they are purple in support of the Baltimore Ravens, forget about it.  They are ruby RED as in GO NINERS!

Beet Hummus  – Makes 4 servings

2 small beets, tops trimmed off

2 cups cooked chickpeas, Rancho Gordo preferred

1/4 tsp sea salt

2 TB raw tahini

1 1/2 TB lemon juice*

1 tsp apple cider vinegar

2 TB water

1 TB fresh rosemary (or cumin is good, too)

1. Preheat oven to 375 degrees. Wrap beets in parchment and foil and cook 40-45minutes until they can be easily pierced with a knife. When you’re sure they’re cool, slip the skins off with your fingers. Quarter beets and set aside.

2. Place beets and chickpeas in a food processor and pulse to combine. Add the salt, tahini, lemon, and vinegar. Turn the processor on and drizzle in (as the motor is running) 2 tablespoons of water. Process the mixture for a full minute or two, stopping to scrape down the bowl now and then.

3. When the hummus is mixed thoroughly, pulse in the rosemary.  I like mine a little chunky but you can also make it creamy. Serve with raw veggies and/or whole grain crackers.

* I also added a tablespoon of preserved lemons which I made over the holidays.  Check back here for the recipe in a few weeks.

Now you might not think that skin moisturizer falls into the food category…but this one does!  And it is the most hydrating, nourishing oil you could ever find – let alone make.  Using pure coconut oil and a powerful kitchen mixer, this is your best shield against the harsh elements      of the seasons.

Did you know the skin is the largest organ of our body?  And everything we put on top of it goes right inside.  So, it makes sense like other foods we carefully consider ‘chemical-free’ when purchasing, we also choose the same for our skin.  Raw virgin coconut oil is not only healthy for cooking, it’s also fantastic for the skin and hair.  I like to buy a gallon at a time which I split between the kitchen and the shower.  My favorite brand is Nutiva and they always offer a discount when buying large quantities.

Talk about saving money…this recipe for DIY moisturizer is about 1/3 of the price you’ll find retail.  And it also is free of fillers and any potential allergens.  It comes by way of a fantastic website: The Nourished Life and not only contains 2 ingredients; it will only take 7 minutes to make!

Homemade Coconut Body “Butter”

I always whip up extra this time of year because I slather it on pretty heavily.  It also makes a great gift.

1-2 cups coconut oil

3-4 drops any essential oil for additional fragrance (I’ve used lavender, but the natural coconut scent is great, too)

1. Put all ingredients into a mixing bowl. Note: Do not melt the coconut oil first. It will only whip up if it’s solid.

2. Mix on high speed with a wire whisk for 6-7 minutes or until whipped into a light, airy consistency.

3. Spoon the whipped coconut oil body butter into a glass jar and cover tightly. Store at room temperature, or in the refrigerator if your house is so warm it melts the oil.

Tip: An electric hand mixer will work, but a KitchenAid mixer works best. A blender or food processor will not work with this coconut oil recipe, because they tend to warm the oil too much and prevent it from whipping up.

Note: Your whipped coconut oil should stay relatively soft, even at colder temperatures. If it’s really cold, it will become a little more solid, but not rock hard like it normally does. It will melt on your skin once applied.

I’ve never really understood the expression ‘easy as pie,’ because quite frankly, pie has never been easy for me.  And it’s all because of the crust.  But, alas!  This is music to your ears (and hands…) since this pie is crust-LESS.

I applaud those who can master the delicate balance between a flaky and buttery crust, not one that is dry or brittle as I’ve been known to make.  Oh but the time they take!  Now that Thanksgiving is upon us and time is but a distant memory…Chocolate Covered Katie comes to the rescue with this light and creamy version of our favorite sweet holiday staple.

Crustless Pumpkin Pie (adapted)

Another benefit to this recipe is that it is fairly low calorie and good for you.  Pumpkin is super high in vitamin A as beta carotene – good for the eyes – plus iron, zinc, and fiber. Iron, of course, is needed by red blood cells. Zinc deficiency may be related to osteoporosis of the hip and spine, especially important as we get older.  And nutmeg!  Nutmeg is the ‘new cinnamon.’  It helps with digestion, promotes sleep, and is even good for activity just before you catch your z’s…if you catch my drift;-)

1 tsp pumpkin pie spice (which includes nutmeg)
2 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
1/3 cup flour (I used oat, but any type will work)
1/3 cup Sucanat or brown sugar
1 (15-oz) can pumpkin puree
3/4 cup plus 2 tbsp milk of choice (coconut milk makes it uber rich;-)
2 TB grapeseed oil, or omit and increase milk to 1 cup
1 TB ground flax
2 1/2 tsp pure vanilla extract

Preheat oven to 400 F, and grease a 10-inch round pan or 9-inch pie plate. In a large mixing bowl, combine first 6 ingredients, and stir very well. In a separate bowl, combine all liquid ingredients with the flax and whisk. Pour wet into dry, stir to combine, then pour into the pan and bake 35 minutes. (It’ll still be gooey after baking, but that’s ok.) Allow to cool completely before transferring uncovered to the fridge to “set” for at least 6 hours before trying to slice. Serve with a dollop of whipped coconut cream and another sprinkle of nutmeg.

I’ve also made this with a pecan crust from Elana’s Pantry.  It is a great combination of flavors and doesn’t require rolling and shaping.

Do you ever make the recipes suggested on packages?  Often times I look at them after I’ve already decided to make something else, but save them for future use.  Recently I wanted to try a different grain in my morning cereal, so  I grabbed my bag of Bob’s Red Mill millet and found this sweet and savory recipe…

Sweet Potato Congee - Serves 6

Congee is a porridge made with rice or millet that is popular in many Asian countries.  It can be made for any meal, and depending on the additions, it is often used as a therapy for cold or flu symptoms.  Sometimes it’s made with broth and fish, other times with fruit. I like this rendition, as it contains healthy sweet potatoes as well as salty bacon for extra crunch and flavor.

1 cup millet (gluten free)
5 cups water
1 cup peeled and diced sweet potato (I used Japanese which has white flesh)
2 tsp fresh grated ginger
1 tsp cinnamon
2 TB brown sugar or maple syrup
1 cup diced apple
1/4 cup raw honey
6 slices bacon, cooked and crumbled (omit if vegetarian)

Rinse and drain millet.  Combine millet, water sweet potato, ginger,cinnamon and sugar in a deep pot.  Bring to boil, then reduce heat and simmer, stirring often, for about an hour until all liquid is absorbed.  Remove from heat and top with apple, honey and bacon.

I make clafouti’s all year round, depending on what fruit is in season.  I’ve used apricots, berries, plums, cherries, apples and now figs.  It’s the same simple recipe with maybe a sprinkle or two of different spices. With apples I use cinnamon; with cherries and pears, a little almond extract.

The best part of this dessert is how forgiving it can be.  I don’t have refined white flour in the house, so I needed to substitute something healthier, and since clafouti’s don’t’ really need much ‘lift’ I opted for a gluten free blend.  I always swap in coconut milk when a recipe calls for cow’s milk, and because I prefer a more dense texture in my ‘custard,’ I add an additional egg.  Chop up fresh figs, add a little vanilla and voila…you have a sweet treat that is great at night, or again in the morning.

1 tablespoon sugar
2 cups coconut milk
4 large eggs
2 teaspoons vanilla extract
1/4 cup sugar (I used date sugar)
1 cup flour (gluten free or whole grain is fine)
1/4 teaspoon salt
1 lb fresh fig, stems trimmed, quartered
1 TB sugar
Cinnamon or cardamom (optional)

Directions:

Preheat oven to 350°; generously butter a 10-inch pie plate; sprinkle evenly with 1 tablespoon sugar.

In a large measuring cup or a bowl with a pouring spout, whisk the milk, eggs, and vanilla together until well blended.

In another bowl, sift the flour, sugar, and salt; gradually whisk the milk mixture into the flour mixture until fairly smooth.

Pour the batter through a strainer into the prepared pie plate; pressing down any lumps of flour in the strainer to dissolve them.

Arrange the figs, cut side up, on bottom of baking dish.  Pour batter over top.

Bake 50-55 minutes until the edges are puffed and golden and cooked in the center.

Transfer dish to a wire rack; sprinkle evenly with remaining 1 tablespoon sugar and cinnamon while still warm.

Serve warm or at room temperature. If there is any left (!) refrigerate.