Sticky Sesame Cauliflower

This recipe is fast becoming a favorite at our house. I add more vegetables to it. You can either roast them with the cauliflower or saute them and add at the end. I added red capsicum (bell peppers), onion and snow peas. Rusty adds roasted chicken to his as well. The sauce is really tasty on everything. Experiment and make it your own! Thank you Chocolate Covered Katie for this recipe (how can you not like her website with that name?!)

Ingredients
• 1 small head cauliflower, chopped (6 1/2 cups florets)
• 1/3 cup low-sodium soy sauce
• 1/4 cup pure maple syrup, honey, coconut syrup, or rice syrup
• 1/4 cup rice vinegar
• 1 tbsp minced garlic
• 1 ½ tsp toasted sesame oil
• ½ tsp powdered ginger
• 1 1/2 tbsp cornstarch or arrowroot
• 1/4 cup water
• sesame seeds and scallions, for garnish
Instructions
Preheat your oven to 450 F. Grease a baking pan or line with parchment. Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan. Bake 10 minutes on the center rack.  (You could also steam or sauté the cauliflower) Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil. While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick. You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge. Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes. Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.


Read more at http://chocolatecoveredkatie.com/2017/01/09/sticky-sesame-cauliflower/#vgwc2gKBzFZ4VaS7.99

Avocado

The avocado is an amazing fruit. Did you know it takes 9 months for an avocado to fully ripen? It is the shape of a woman's womb with a seed in the middle. Getting the picture? AND the nutrients of the avocado support a woman's reproductive organs. See how God did that? I love His order of nature.

Using avocado as a base for things like sauces and dessert is wonderful. Since the avo is so mild in flavor, you get the nutrition and fiber from the avo without contrasting flavors. Avocado is my favorite go-to way to make creamy desserts without using dairy. Here are a few of my top avocado recipes: (Just putting these together has made me hungry for an avo dessert! I just bought a bag of avocados at the market.......I'll be in the kitchen today!)

Creamy Avocado Sauce (much like an Alfredo Sauce)
2 avocados, pitted and peeled
1 garlic clove
1 bunch scallions, roughly chopped
juice of one lemon
¼ cup extra-virgin olive oil (little less)
salt and pepper to taste
I also added a ½ cup fresh basil, optional

In a food processor, pulse the avocados, garlic, scallions, lemon juice, olive oil, salt and pepper, and basil (if using) until smooth. Add 1 tablespoon water and process. Add more water if too thick. You can serve this tossed with pasta (Tinkayada brown rice pasta is really good), tossed with julienned zucchini, or as a dip for vegetables.

Chocolate Cake with Avocado

Not pretty, but the best cake! That's why
I like the cupcake idea.

Cake Ingredients
• 3 cups of almond flour
• 5 tablespoons of cacao powder
• 2 teaspoons of baking powder
• 2 teaspoons of baking soda
• ¾ teaspoon of sea salt
• ¼ cup of avocado or coconut oil
• 1 ripe avocado (blend until smooth)
• 2 cups of water
• 2 tablespoons of apple cider vinegar
• 2 teaspoons of vanilla extract
• 2 tablespoons of maple syrup
• 1 ½ cup raw cane sugar

Frosting Ingredients
• 2 ripe avocados (blend until smooth)
• 2 cups of confection sugar*
• 6 tablespoons of cacao powder
• 1 teaspoon of vanilla extract

Preparation
1. Preheat oven to 350 degrees F.
2. Grease and flour 2 x 9” round cake pans.
3. In a large bowl, mix all dry cake ingredients except sugar.
4. In another bowl mix all wet cake ingredients, once combined add the sugar.
5. Pour wet mixture into dry mixture and mix until cake batter is smooth.
6. Divide the batter between the two pans.
7. Bake for 30 minutes.
8. While cake is baking, mix all frosting ingredients in a bowl.
9. Let cake cool 15-20 minutes before frosting.
*I blend raw sugar until it is powdered. One step closer to healthy.
TIP: This cake is very moist and will fall apart easily. I recommend making cupcakes. Less mess.

Chocolate Pudding
2 avocado
½ c. raw honey, maple syrup or coconut syrup*
½ c. cacao powder
2 T coconut oil – melted
1 t. vanilla

Blend all until smooth. Sprinkle with shredded coconut or toasted almonds, if desired. Serve chilled. Freezes well and tastes more like a yogurt ice cream.
*You can use any sweetener you like. I have found the coconut syrup works well with my body (no sugar high) and it complements the cacao powder really well. And it’s about enhancing the chocolate, right?!

Chocolate Mint Avocado Popcicles
Ingredients:
2 ripe avocados
1/2 cup milk* (we used Almond Milk)
1/4 cup maple syrup or honey (we used maple)
1 Tablespoon of coconut oil
1/4 teaspoon peppermint extract (a little less is good)
1/4 cup mini chocolate chips*



Method:
1. Add all of your ingredients except for your chocolate chips into a high-powered blender. Blend until smooth and creamy.
2. Stir in your chocolate chips and pour into popsicle moulds or ice cube trays. I added the chips to the blender for a few seconds to make smaller chunks of chocolate.
3. Place mould in the freezer to set. This should take around 4-5 hours. Once frozen, remove your mould from the freezer, and carefully remove popsicles from the mould and enjoy! We put them in silicone ice cube trays for a smaller portion. They come out really easy.

*For dairy free switch cow's milk for unsweetened Almond Milk and chocolate chips for dairy free variety. Cacao nibs would also be good, adds extra antioxidants!

Putting the mix into small paper cups, adding a stick, and after freezing tear away the paper is a excellent way to make small servings for your little ones.

Lime Dessert

3/4 cup lime juice

1/2 cup honey

1/4 cup coconut cream (refrigerate can of coconut milk and “cream” will be on top)

1 cup avocado (approximately 2 avos)

2 teaspoon vanilla

1/8 teaspoon Himalayan salt

1/2 cup + 2 Tablespoons coconut oil (flavorless may be preferred)

Add all ingredients in a high speed blender and blend until smooth. 

Pour into cups. Refrigerate or Freeze. Let it thaw slightly to serve. Sprinkle chopped macadamia nuts on top. 

This dessert also makes a beautiful “cheesecake”. Use a springform pan with a nut crust in the bottom, pour in the lime mix and refrigerate for 4 hours. 

If you like lime flavor you will enjoy this one, guilt free indulgence!

Lime:

- is an aid to help regulate the body’s absorption of sugar into the bloodstream, reducing the occurrence of blood sugar spikes that are a serious risk to diabetic patients. 

- is also very high in vitamins, especially Vitamin C.

Honey:

- is high in antioxidants. Antioxidants protect the body immune system, protecting against disease.

- is a natural antibacterial, it will kill the “bugs” we don’t want.

Coconut:

- is high in antioxidants. 

- the fat in coconut oil helps the body burn more fat. 

- helps reduce hunger, helping in weight loss. 

- helps reduce cholesterol.

An avocado:

- has approximate 14 grams of fiber in each avocado, making it the highest food source of fiber. Fiber is indigestible plant matter that can contribute to weight loss, reduce blood sugar spikes and is strongly linked to a lower risk of many diseases. 

- An avocado has more potassium than a banana. Potassium is an important mineral that most people don’t get enough of. Potassium supports healthy blood pressure levels. 

- Avocados have been found to reduce cholesterol and triglycerides and the risk of heart disease. 

- Avocados are very high in antioxidants, which reduces inflammation (inflammation is the start of ALL disease)