Maria Rickert Hong August 3, 2013

Chocolate Avocado Pudding

Creamy chocolate avocado pudding – without the cream! This recipe is so delicious, creamy AND it’s got the good fats from avocado.

Prep time: 5 minutes

Ingredients

2 large ripe avocados
2 tablespoons coconut oil
1/3 cup raw, local honey
3 large dates (soaked in warm water for 15 minutes, chopped)
1/2 cup cacao powder
2 teaspoons vanilla extract
1/2-1 cup non-dairy milk

Directions

Add ingredients to a food processor or blender in the following order: oil, dates, honey, vanilla, half the non-dairy milk, avocados, cocoa powder.

Blend until smooth, 2-3 minutes. Add additional non-dairy milk until the pudding is the consistency you want. A little on the thin side is best since it will thicken in the refrigerator. Refrigerate.

Top with your favorite toppings: nuts, raspberries, mint leaves, sliced banana, shredded coconut.

Ingredients

1oz dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1-1/2lb mixed mushrooms (trimmed and thinly sliced)
1 medium onion (thinly sliced)
3 cloves garlic (peeled and left whole)
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage (finely chopped)
3 cups roasted mushroom stock (see recipe)
1/2 cup SCD yogurt or coconut milk (for a dairy-free version, use coconut milk)
1 tablespoon dry red wine (or to taste)
sea salt (to taste)
freshly ground black pepper (to taste)
1 tablespoon fresh parsley or chives (minced)

Directions

Cover the porcinis with 1 cup hot, filtered water for 30 minutes. Massage the softened mushrooms to dislodge any grit and transfer them to another bowl. Strain the liquid and pour back over the porcinis; set aside. Discard the grit at the bottom.

Heat the oil in a wide saute’ pan over medium heat. Add the onions, mixed mushrooms, garlic and herbs, saute’ for 15 minutes, stirring occasionally, until the mushrooms are golden brown. Add 1 cup of stock and scrape up the browned bits from the bottom of the pan with a wooden spoon. Transfer the mushroom mixture to a 3-quart pot.

Add the porcinis, soaking liquid and remaining 2 cups stock. Simmer for 20-30 minutes. Puree the soup with SCD yogurt or coconut milk and stir in the wine. Season with salt and pepper. Serve with chives or chopped parsley.

Ingredients

2lb oxtails
1 large onion (diced)
2 tablespoons beef tallow or duck fat
8 cups cold, filtered water or homemade broth
1-1/2 teaspoon sea salt
1/2 bunch fresh parsley (chopped)
1 large carrot (peeled and diced)
3 ribs celery (diced)
1 bay leaf
1/2 cup tomato pulp
2 teaspoons fresh thyme

Directions

Brown the onions and oxtails on all sides in the fat, about 1-2 minutes per side on medium-high heat in a Dutch oven.

Add in water and salt. Simmer uncovered for 4-1/2 hours.

Add in remaining ingredients. Cook for an additional 30 minutes. Season to taste and serve.

Ingredients

1 cup amaranth (soaked overnight, rinsed and drained)
2-1/2 cups cold, filtered water
1 cup berries
4 tablespoons raw, local honey
4 tablespoons walnut oil
1 teaspoon ground cinnamon (I prefer Ceylon cinnamon)
1 teaspoon sea salt

Directions

Place amaranth and water in a 2 quart pot with a lid. Bring to a boil then reduce heat to low and simmer for between 20 and 30 minutes or until liquid has been absorbed. Stir in remaining ingredients and serve.

Ingredients

9 cups cold, filtered water or homemade broth
1 cup uncooked long-grain brown rice
2 teaspoons sea salt
1lb fresh turkey wing
1/2″ fresh ginger
scallions, white and green parts (chopped (optional))
fresh parsley (minced (optional))
tamari soy sauce or coconut aminos (optional)
fresh ginger (julienned (optional))

Directions

Combine first 5 ingredients in a large Dutch oven and bring to a boil over medium-high heat. Cover, reduce heat and cook 1-1/2 hours or until soup has a creamy consistency, stirring occasionally.

Discard ginger chunk. Remove turkey from soup; place on a cutting board or work surface. Cool 10 minutes. Remove meat from bones; save bones for making broth at a later time. Chop meat into bite-sized pieces and stir meat into soup. Garnish with scallions, parsley, julienne-cut ginger and tamari, if desired.

Ingredients

Frosting:

14oz coconut milk
2 teaspoons agar powder
2 pinches sea salt
1/2 cup maple syrup
1 tablespoon vanilla extract
1/2 cup unsweetened, shredded coconut
2 tablespoons cashew butter

Cake:

3/4 cups sorghum flour
3/4 cups tapioca starch
1/2 cup cocoa powder (sifted)
1 cup coconut sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1-1/2 cup almond milk
1/2 teaspoon raw apple cider vinegar
1/4 cup flax eggs ((1 tablespoon ground flax seeds mixed with 3 tablespoons water))
1/4 cup coconut oil (melted + more for greasing pan)
1 tablespoon vanilla extract

Directions

Frosting:

Prepare the frosting first: Combine the coconut milk and agar in a small saucepan. Allow to sit for 10 minutes. Place on stove over medium-high heat, whisk continuously until agar is completely dissolved, about 15 minutes. You may have to lower the heat if mixture gets too “bloopy” (big bubbles). Once dissolved, whisk in salt, maple syrup, vanilla and shredded coconut and season to taste. Place in freezer for 20 minutes. Once firm, break into pieces and process with cashew butter until smooth. Refrigerate until needed.

Cake:

Grease 8″ cake pan with coconut oil. Preheat oven to 350F.

Place the sorghum flour, tapioca starch, cocoa powder, coconut sugar, baking powder, baking soda, xanthan gum and sea salt in a medium bowl. Whisk well to combine.

Mix the almond milk, cider vinegar, flax eggs, melted coconut oil and vanilla extract in a separate, smaller bowl.

Add the wet ingredients to the dry ingredients. Whisk together all ingredients until thoroughly combined and the batter is smooth and thick.

Pour batter into cake pan and bake for 25-30 minutes or until an inserted toothpick comes out clean.

Allow cake to cool, frost the cake, serve and enjoy!

Ingredient

1 cup pine nuts (soaked overnight, rinsed and drained)
1 head garlic
2-3 tablespoons extra-virgin olive oil
1 heaping tablespoon sweet white miso
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon sea salt

Directions

Preheat the oven to 400F. Cut the flower end of the garlic head off, and wrap it in tinfoil after drizzling in olive oil. The garlic will take 40-45 minutes to roast. Once the garlic is done, let it cool.

Remove the garlic paste and add with all other ingredients to a food processor. Blend the ingredients together until very smooth and creamy.

Ingredients

3 large pasture-raised egg yolks (room temperature)
1-1/2 – 2 cup extra-virgin olive oil
3-5 teaspoons freshly squeezed lemon juice
1/2 teaspoon sea salt
1/4 teaspoon mustard
2-3 tablespoons fresh whey (leftover from making homemade yogurt or kefir)

Directions

Mix the egg yolks for 1-2 minutes. If using cold (not room temperature), mix a few minutes more. This is the key to mayonnaise that will set. If you use cold egg yolks, the mayo will not set unless they are warmed up in the blender (or whisked long enough in a warmed bowl).

Add the lemon juice (or vinegar), sea salt, and mustard. Mix for 30 seconds more.

With the blender running, add the olive oil drop by drop. When I say drop by drop, I mean drop by drop. Or at least a very thin, slow stream. This is the other very important element for making a mayo that will emulsify. If you go too fast, you’ll end up with runny mayonnaise.

Once you’ve added about 1/2 a cup of olive oil, the sauce should have thickened into a heavy cream, and now you can add the oil in a thicker stream. Not too fast, though (especially if you are a beginner). If the mayo becomes too thick, add a few more drops of lemon juice or vinegar.

Blend in the whey. Spoon into a mason jar, cover with a lid, and leave it on the counter or in a cupboard (at room temperature) for several hours. Then transfer to the fridge.

Ingredients

1/2 cup coconut flour
1 teaspoon baking soda
1 teaspoon ground cinnamon (I prefer Ceylon cinnamon)
1/4 teaspoon sea salt
1 cup almond milk, coconut milk or hemp milk
4 large pasture-raised eggs
1 pinch dried stevia
1 teaspoon ground flax
1-2 chai tea bags
1/2 large apple (grated)

Directions

Steep the tea bags in the one cup of milk over low-medium temperature until simmering. (5-10 minutes).

Add all dry ingredients together and mix well.

Combine eggs, stevia, milk/tea mixture and mix well.

Combine wet and dry mixture and using a stainless steel pan, add coconut oil to coat the bottom and apply medium heat. Add in the pancake batter one dollop at a time.

Drizzle with a homemade coconut butter/stevia/cinnamon glaze or a honey/coconut butter.

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Frosting:

Cake:

Directions

Frosting:

Cake:

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