May 18, 2015

Frozen Fruit Dessert


1 - 16 oz. Bag of Frozen Black Cherries
1 cup or more of Hempseed Vanilla Milk
1 tsp. Vanilla
1 tbsp Maca
1 scoop Lepterra

Agave for finish

In a Vita-Mix Blender place all the ingredients.  Start out on low then take it to high.  You will have to tap down the ingredients with the tamper.  

OR: In a regular blender you will need to add enough hempseed milk to make it work.  The finish product may come out more like a very thick milk shake, but the taste will be great.

Scoop into serving dishes and drizzle Agave over each dish.  Without the Agave this tastes okay.  But, after drizzling the Agave, the flavors pop and rivals any frozen Specialty desert on the market.

May 18, 2015

Almond or Walnut Butter


Roasted Almonds or Walnuts
Salute Sante Grapeseed Oil
Flax Seed Oil (optional)
Frontier Vanilla (optional)
Agave Nectar (optional)

1. Roast nuts in over at 150 degrees for 1 hour or so.
2. Grind the roasted nuts in Vita Mix blender.
3. Put in a dish and slowly add Grapeseed Oil until you reach the desired spreading consistency. For added food value, add a small amount of Flax Seed Oil. If you want more of a candy spread, add a few drops of Frontier Vanilla ( this product is not diluted and is more intense in flavor) and ¼ tsp. of Agave or more to taste.
Vita Mix Blender

May 18, 2015

Blueberry Cobbler


½ Cup of White Jasmine Rice or White Basmati Rice
2 Cups of Bilberry Juice or Sour Cherry Juice - Organic
3 - 16 oz. Bags Frozen Blueberries and/or Black Cherries
½ Cup Agave
1 tsp. Vanilla

1. Preheat oven to 275 degrees. Use a Pyrex 9x13 glass dish.

2. Combine rice, bilberry juice, agave and vanilla. Place mixture in bottom of pan.

3. Add the blueberries to the pan. Use 2 to 3 bags.

4. Place in the oven and bake at 275 degrees for at least 1 hour, until rice is cooked and mixture is thickened. This mixture will thicken more as it cools. I used a convection oven, but a regular oven may require another ½ hour of cooking at this temperature.

Fresh fruit can be used instead of frozen fruit, but this may require about 1/2 hour less of cook time.

Substitute 1 - 16 oz. Bag Frozen Blueberries for 1 - 16 oz. Bag Frozen Black Cherries. This can also be cooked in a slow cooker.

May 18, 2015

Chewy Macaroon Pie Crust


4 Cups Fresh Shredded Coconut
4 Tbsp. Maple Syrup
1 tsp. Vanilla
2 Egg Whites

1. Preheat oven to 350 degrees.

2. Mix the maple syrup, vanilla, and egg whites in blender.

3. Add this mixture to the coconut and mix with hands until blended.

4. Press into an OILED deep pie dish. Bake at 350 for 15 minute or until coconut begins to brown at the tips.

5. Let cool and fill. I recommend filling with the peach filling.

Instead of pie crust, this mixture can be formed into cookies to make coconut macaroons.

If you are local, fresh coconut can be found at Egenreider Produce in the West Shore Farmers Market. Phone 717-737-6826.

May 18, 2015

Easy Flax Seed Fudge


½ Cup Tropical Traditions Coconut Cream Concentrate
½ Cup Cold-Milled Flax Naturally
½ Cup Organic Almond Butter
1 tsp. Vanilla
1 tsp. Ancient Wisdom Sweet Leaf
3 Tbsp. Agave
2 Drops Mandarin Orange, Blood Orange, or Lemon Essential Oil

1. Add all ingredients together and mix thoroughly with a fork.
2. You can make this into balls and roll in fresh coconut or ground nuts or pat into a dish and cut like fudge. Once you refrigerate this mixture, it will have the same texture and richness as fudge.

The following ingredients can all be added to this recipe:
¼ Cup Accell - Systemic Formulas
¼ Cup Lepterra
1 Tbsp. Bee Pollen
3 Tbsp. Cocoa w/additional 2 Tbsp Agave

May 18, 2015

Fudge Nut Cookies


16 oz. Jar Tropical Traditions Coconut Cream Concentrate
16 oz. Jar Cashew Butter, any nut butter of your choice
5½ Cups Walnut, lightly toasted in an oven or if you prefer in the raw state
1 - 2 tsp. Sweet Leaf Stevia Plus
6 Tbsp. Raw Organic Agave
5 Drops Red Mandarin Essential Oil
1 - 2 tsp. Vanilla

1. In a large bowl mix the coconut cream concentrate with the nut butter of your choice. (I used Cashew Butter)

2. Add the Stevia and Agave to the mixture and stir thoroughly until blended.

3. Make a small indent in the mixture in which you will pour the vanilla into and shake 5 drops of red mandarin essential oil into this puddle of vanilla. Blend with a fork to thoroughly mix.

4. Add the walnut pieces which should be cooled, not hot from the oven and stir thoroughly.

5. Drop by spoonful onto a piece of parchment paper. This will create 60 - 2 inch cookies which you will put by spoonful onto the parchment paper on the cookie sheet.

6. Place these two cookie sheets in the refrigerator. As soon as they are cold the cookies are set up and firm which takes about an hour. If the cookies would sit out and get warm, the fudge will turn back into a spread consistency.

You can add 3 Tbsp. Maca, 3 Tbsp. Accell, or 3 Tbsp. Lepterra to the recipe before you add the nuts.

May 18, 2015

Macadamia Nut Fudge


½ Cup Tropical Traditions Coconut Cream Concentrate
½ Cup Macadamia Nut Butter
1 tsp Sweet Leaf Stevia Plus
3 Tbsp Agave
6 Drops Organic Red Mandarine Orange Essential Oil, optional
1 tsp Vanilla Extract
2 Tbsp Powdered Maca
½ Cup Cold-Milled Flaxseed
2 or 4 Tbsp ACCELL

1. Start with the Coconut Cream and stir into this the stevia, agave, red mandarine orange essential oil and the vanilla.

2. Add the Macadamia Nut Butter and stir until well blended.

3. Next, add the Maca, the milled Flax and ACCELL .

4. Pat into a dish or roll into balls and refrigerate.
Do not use fresh ground flax, this will taste terrible. Cold-milled flax tastes great for this application.