Mini Date Granola Balls

Mini Date Granola Balls

A simple snack that my fab four love to devour after a long day of school.

Easy. Delicious. Nutritious.

Ingredients

4 cups rolled oats

1 cup finely shredded unsweetened coconut flakes

1/2 cup sunflower seeds

8 dates (soaked, pit removed, and chopped)

1/2 cup coconut palm sugar

1/2 cup coconut oil

1/2 cup maple syrup

1 1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon sea salt

1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees Fahrenheit. 
2. In a large bowl, combine the rolled oats, coconut flakes, cinnamon, salt, vanilla and sunflower seeds.
3. In a saucepan over low heat, combine the coconut palm sugar, coconut oil, dates, and maple syrup.  Let the mixture come to a soft boil and stir with a wooden spoon until incorporated.  Do not allow the mixture to boil for a long time.  1 minute is enough.
4. Pour hot mixture over the dried ingredients.  Stir until combined. Mixture will be very sticky.
5. Spread oat mixture evenly in a square baking dish.
6. Bake for 2o minutes, or until just barely browned on top. Remove immediately from heat and allow to cool.  
7. Cut room temperature mixture into 12 bars. When mixture is warm to the touch take a square and divide it into two pieces.  Use your palms to roll them into small balls. Store in an air-tight container  if they last long enough.  

Chicken Tikka Pops

Chicken Tikka Pops & Mint Raita

One of my all time favourite Indian dishes is Butter Chicken.  I wanted to make a version of this dish that was heavy on flavour but without the butter.  One of the things that are essential to this recipe is allowing your chicken to marinate for up to 24 hours.  Another important must-do is to grill your chicken before hand.  This makes sure that the juices stay in and the chicken doesn't dry out.

Ingredients

4 chicken breasts cubed (2 inches pieces are best)

2 inches of ginger

2 bunches of garlic

1 medium onion

1 cup of goats milk yogurt

1 cup nuts (almond or combination of other nuts)

1 cup of crushed tomatoes

 2 tablespoons Coconut milk (the thick part)

3 tablespoon of butter chicken seasoning or use the mix below

coconut oil (canola oil, safflower oil or your favourite healthy substitute will work)

1. Mince the ginger and garlic in a food processor.

2. Combine yogurt, minced ginger-garlic mixture, and 2 tablespoons of seasoning in a large bowl with a cover.  Add cubed chicken pieces.  Mix to incorporate everything evenly. Marinate for up to 24 hours.

3. Remove chicken from fridge and grill on all sides.  Set aside.  This optional.  You could just add the chicken directly into the pan if you were in a hurry. 

3.  Make a paste with tomatoes, onion and nuts in a food processor.  Set aside.

4.  Heat a large pan with coconut oil.

5.  Add chicken to heated pan.  Add tomato and nut mixture.  Add water and 1 tablespoon of spice mix.

6.  Cook for 15 minutes. Remember to stir it occasionally.

7. Add 2 tablespoons of coconut cream and stir.  Cook for 2 minutes.

9. Use lollipop sticks inserted into the chicken cubes to make this a quick and mess free appetizer at your next party.  Spoon any additional sauce on top of the chicken and serve.  This taste great the next day too!

8. Enjoy!

Butter chicken seasoning mix:

(All of these are dried spices)

1 tablespoon each of coriander, turmeric, garlic, salt, and onion powders

1 teaspoon of green cardamom, black pepper, and ginger powders

1/2 teaspoon of red chilli, nutmeg, mace, and star anise powders

Combine and use according to your taste buds!

Rawtella Coconut Cheesecake: Dairy and Gluten Free Goodness

Rawtella Coconut Cheesecake

This recipe came together as a result of a desire to make a cheesecake that was dairy and soy free.  Coconut has excellent flavour and great health benefits so it made sense to start there.  I made the coconut cream cheese using a recipe from Pumpkin's Pantry.  It was simple and required easily attainable ingredients.  The Hungry Hippie and Nigella Lawson's site were also helpful partners for creating this recipe.  The following is a recipe that I'm proud to say will make you forget about dairy and make the unconverted reconsider their attachments to dairy!

coconut cream cheese in the making

Coconut Cream Cheese Heaven

Crust:

1 cup Brazil nuts

8 medjool dates (pitted and soaked)

1 tspn cinnamon

1 cup shredded coconut

pinch of sea salt

Raw Pie Crust

Blend everything except for the dates in a food processor.  Add dates and place all around pie dish of your choice. it should be sticky and come together easily.  

Cheesecake:

2 cups of Rawtella (homemade recipe below) at room temp

1/2 cup of hazelnuts (lightly roasted with a little coconut palm sugar, coloured salt)

2 1/4 cup s of coconut or cashew nut cream cheese at room temp

1/2 cup or more of coconut palm sugar 

Lusciously Delicious Cheesecake batter

Rawtella

1. Beat cream cheese and sugar until smooth

2. Add Rawtella

3. Check for sweetness (Add more sugar if needed)

4. Continue beating until easily combined

5. Smooth mixture over crust. Cover and place in fridge for at least four ours or overnight.  

Serve straight from the fridge.  

Rawtella Recipe (I modified it by using coconut palm sugar mixed in with coconut oil)

http://www.instructables.com/id/Raw-tella/

Recipe of Myrtle Sodhi with help from Nigella Lawson and Hungry Hungry Hippie.com