Tag:

coconut

Coconut Rice Porridge and Grain-Free Granola

Okay guys, I’m so excited to share my new favorite breakfast with you. I was never a fan of overnight oats or oatmeal, but I have a special place in my heart for rice. So I wanted to create a warm, nourishing breakfast rice bowl that works with a variety of toppings. And speaking of toppings, this grain-free granola recipe is my go-to. It’s lightly sweetened and perfectly crunchy. You can combine these two recipes for the ultimate breakfast bowl, or you can make and serve them separately. I like to this this is the sweet counterpart to the savory congee recipe I shared with you recently.

Both recipes make fairly decent-sized batches, so I like to make them on Sunday to eat through the week. The rice porridge can easily be reheated in a saucepan on the stovetop. Feel free to add a splash of extra coconut milk when reheating if you want it a bit more runny. I topped this bowl with the granola, half of a banana, a dollop of Coconut Cult, bee pollen and some raw wildflower honey.

If you’re not into walnuts, you can sub any other nut in the granola. If you prefer the granola to be nut-free, you can leave out the walnuts all together. Granola can be stored in airtight container(s) in your pantry for a week or so. If you want to change the flavor profile a bit, you could add in more cinnamon, a 1/2 teaspoon of cardamom or any other spices of your choosing (nutmeg, turmeric, cloves, etc.). Eat it by the handful, serve with your favorite milk or top a porridge, smoothie or yogurt bowl. Enjoy!

Coconut Rice Porridge
[Serves 6-8]

1 cup jasmine rice, rinsed very well until water runs clear
2 cans full fat coconut milk (I use Native Harvest Simple, free of gums)
2 cups water
1 teaspoon vanilla extract
1 teaspoon lucuma powder
1/4 teaspoon sea salt
2 Tablespoons maple syrup

1.) Rinse rice in mesh sieve under cold water for several minutes until water runs clear. Add rinsed rice, coconut milk, water, vanilla, lucuma and sea salt to a medium saucepan. Whisk together all ingredients until smooth and well combined.

2.) Over medium heat, bring the mixture to a low, rolling boil, making sure to stir frequently as to not burn the milk or rice. Once boiling, reduce to medium-low and allow to simmer uncovered for 20-25 minutes. Stir frequently with a rubber spatula or wooden spoon. At the last 5 minutes of cooking, gently stir in the maple syrup.

Grain-Free Granola
[Makes about 6 cups]

3 cups unsweetened, untoasted coconut chips
1 1/2 cups raw pumpkin seeds
1 1/2 cups raw walnuts, chopped into small pieces
3/4 cups raw sunflower seeds
1/3 cup raw hulled sesame seeds
1/4 cup hemp seeds
1/4 cup chia seeds
1/3 cup maple syrup
1/4 cup coconut oil, melted
1 Tablespoon vanilla extract
1 teaspoon sea salt
1/2 teaspoon cinnamon

1.) Preheat oven to 300°F. Chop walnuts into small, uniform size pieces. Add to large mixing bowl with all other seeds.

2.) In a small mixing bowl, whisk together the maple syrup, vanilla, sea salt and cinnamon. Pour evenly over nut and seed mix and gently toss to coat. Lastly, pour melted coconut oil over granola mixture and gently toss to coat.

3.) Spread granola in a thin, even layer over two parchment-lined baking sheets. Bake in preheated over for about 25 minutes or until granola is golden, stirring once halfway through baking time. Allow to cool completely before transferring to airtight containers for storing.

March 6, 2019 6 comments

Snacks

No-Bake Lemon Poppy Seed Glazed Donut Holes

You guys!!! These No-Bake Lemon Poppy Seed Glazed Donut Holes are seriously a dream come true. After I made them this morning, I gave one to my husband. He took a bite and said, “This is why I love you.” These little snacks are sweetened with dried unsweetened and unsulfured apricots and a small amount of coconut nectar. The base is made with gluten-free oats and walnuts. If you don’t do walnuts, you could try subbing soaked sunflower seeds. I haven’t tried this substitution, so if you do, I’d love to hear how they turn out. I seriously love how many amazing products I can get from Mountain Rose Herbs. I love stocking my pantry and spice cabinet with their bulk goods. The vanilla bean powder in these donuts is definitely a splurge (and I think a worthy one), but the recipe works great with vanilla extract as well. Enjoy!

[This post is sponsored by Mountain Rose Herbs. All thoughts and opinions are my own.]

No-Bake Lemon Poppyseed Glazed Donut Holes
[Makes about 16 donuts]

Donuts:
1 ¼ cups gluten-free rolled oats
1 ½ cups raw walnuts
2/3 cup dried unsweetened and unsulfured apricots
1 teaspoon vanilla bean powder (or 2 teaspoons vanilla extract or inside of 1 vanilla bean)
¼ cup melted coconut butter
¼ cup melted coconut oil
2 Tablespoons coconut nectar
¼ teaspoon Himalayan pink salt
Juice from 2 medium-size lemons
2 teaspoons lemon zest
¼ cup poppy seeds

Glaze:
6 Tablespoons melted coconut butter
2 Tablespoons melted coconut oil
2 teaspoons poppy seeds
1 teaspoon lemon zest + more for garnish

1.) Add all donut ingredients except poppy seeds to a food processor and process until dough forms and all ingredients are well mixed. Add the poppy seeds and pulse a few times until well combined. Dough will be wet and sticky.

2.) Form into about 16 balls of about 1 Tablespoon each. Place on a parchment paper lined tray and freeze for about an hour until firm.

3.) Once the balls are firm and chilled, make the glaze. Place a smaller bowl into a large bowl of hot/just boiled water to melt the coconut oil and butter and to keep everything liquified as you glaze the donuts. Add all ingredients to the smaller bowl and whisk until smooth. Dunk each donut in the glaze and roll until fully coated and return to the parchment-lined tray. The glaze should harden almost immediately since the donuts will be cold from the freezer. If the glaze doesn’t harden because you are in a warm climate, place the tray back into the freezer to harden.

April 17, 2018 31 comments

Dessert

Cacao-Cashew-Coconut Bark

This Cacao-Cashew-Coconut Bark is my new obsession. It tastes like fudgey chocolate and is my new go-to sweet fix. I’ve always been intimidated to make my own chocolate, but this recipe is seriously so easy. It’s only slightly sweet, so if you want it more sweet, you can increase the amount of maple syrup (or whatever liquid sweetener you’re using). On the other hand, if you don’t want to use sweetener, you can just omit it. You could up the cinnamon and add some mesquite powder or cardamom if you leave out the sweetener. If you’re allergic to cashews, I bet this recipe would work if you just added more coconut butter and omitted the cashew butter. Lots of options here! Enjoy!

Cacao-Cashew-Coconut Bark
[Makes about 16 servings]

1 cup melted cacao butter (I use this brand)
1/2 cup raw cashew butter (I use this brand)
1/3 cup coconut butter
3 Tablespoons maple syrup (or any other liquid sweetener)
1 1/2 Tablespoon raw cacao powder
2 teaspoons reishi powder
1/4 teaspoon cinnamon
2 vanilla beans (or 1 1/2 teaspoons vanilla extract)
Pinch or two of pink salt

Optional toppings: Crushed freeze-dried blueberries and raspberries, unsweetened dried coconut, salt, dried flowers (I used dried cornflowers), cacao nibs, slivered almonds or crushed walnuts, toasted coconut, etc.

1.) Place cacao butter in a heat-resistant bowl over a pot of water (or use a double broiler if you have one). Turn burner on high, and all cacao butter to melt to liquid form.

2.) Add melted cacao butter and all other ingredients to a high-speed blender. Blend on high until well combined and completely liquid.

3.) Cover a baking sheet with parchment paper. Pour the contents of the blender out onto the parchment paper. Using a rubber spatula, spread the mixture to an even thickness.

4.) While still liquid, top with desired toppings. Place baking sheet in the refrigerator or freezing to set. Once bark is set, use your hands or a knife to break into pieces. Store in an airtight container. Bark will keep in the refrigerator for a week or in the freezer for several months.

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March 9, 2018 0 comment

Drinks Wellness

Moon Milk

The dreamy world of moon milks! These are caffeine-free potions that I drink when the moon comes out (or even when it’s out, but not visible). They are well suited for nighttime enjoyment, but really can be drank any time of day. Many of the adaptogens in each of these recipes have been selected for their calming, nurturing and relaxing properties. (Wu Haus Guide to Adaptogens coming in the next couple weeks!) These are just suggestions, so feel free to substitute with any adaptogen of your choosing. For some people cacao is stimulating, so if you are more sensitive to it, you might consider enjoying this potion earlier in the day. You can find most of the adaptogens featured in these milks over on my Favorite Products page.

These moon milks honor the Ayurvedic lineage, which believes that warm milk can aid in a good night’s sleep. Technically, there is no milk used in these recipes, but the combination of hot water and coconut butter creates a lovely additive-free alternative to store-bought coconut milk. If you prefer to use regular or nut milk, feel free to use 2 cups of milk instead of the hot water + coconut butter. The powerful properties of adaptogens are best extracted using some sort of fat, so I wouldn’t recommend making these with just hot water alone. In the Golden Moon Milk recipe, you could substitute ghee for the coconut butter. I always encourage you to adapt any of the recipes on this site to make them your own. <3

Ginger-Ceylon Cinnamon-Vanilla Moon Milk
[Serves 1]

2 cups hot water
1 1/2 Tablespoons coconut butter
1 Tablespoon tocos
1 1/2 teaspoons ground ginger
1 teaspoon Ceylon cinnamon
1 vanilla bean, insides scraped out (or 1/2 teaspoon vanilla extract)
1/2 teaspoon ashwagandha
1/2 teaspoon mucuna pruriens
Pinch of pink salt

1.) Bring water to a boil then pour into high-speed blender. Add all ingredients to the blender and blend on high for 1-2 minutes until well-combined and frothy.

Golden Turmeric Moon Milk
[Serves 1]

2 cups hot water
1 1/2 Tablespoons coconut butter
1 Tablespoon tocos
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon Ceylon cinnamon
1/2 teaspoon shatavarti
1/2 teaspoon astragalus
1/4 teaspoon cardamom
1/4 teaspoon black pepper
Pinch of pink salt
1-2 teaspoons of raw honey (optional)

1.) Bring water to a boil then pour into high-speed blender. Add all ingredients to the blender and blend on high for 1-2 minutes until well-combined and frothy.

Lavender-Cacao Moon Milk
[Serves 1]

2 cups hot water
1 1/2 Tablespoons coconut butter
1 1/2 Tablespoons dried lavender flowers

1 Tablespoon tocos
2 teaspoons raw cacao powder
1/2 teaspoon reishi
1/2 teaspoon chaga
Pinch of pink salt

1.) In a small saucepan over medium-low, heat the water, coconut butter and dried lavender. Bring to a low simmer and allow the lavender to infuse into the milk for about 5 minutes. Strain out the flowers using a mesh sieve.

2.) Pour infused lavender milk and all other ingredients into a high-speed blender and blend on high for 1-2 minutes until well-combined and frothy.

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October 25, 2017 25 comments

Drinks Wellness

Wu Haus Guide to Matcha

I can’t tell you how excited I am about this post! I get countless questions about matcha (how to make it, what brand to buy, what adaptogens to add to it, etc., etc.) everyday over on Instagram, and now I can finally point to the WU HAUS GUIDE TO MATCHA as the complete source to (hopefully) answering all your questions. So let’s dive right in!

SOME BENEFITS OF MATCHA
Sustained Energy + Enhanced Calm: Amino acid L-Theanine and caffeine work together to produce a sustained and focused energy. L-Theanine is a calm-inducing and non-dietary amino acid found almost exclusively in teas from the Camellia sinensis plant. Unlike traditional green tea that is steeped in water, matcha powder includes the entire ground Camellia sinensis leaf providing 100% of the leaf’s nutritional benefits to the drinker. A serving of matcha offers between 30-70 mg of caffeine while coffee offers anywhere between 95-144 mg depending on how you prepare it. Unlike coffee, matcha supplies a healthy dose of caffeine without causing you to crash a couple hours later.

Mental Clarity: L-Theanine promotes both natural relaxation while simultaneously heightening mental clarity. It is also known to reduce anxiety levels and enhance your mood.

Packed with Antioxidants: Matcha has very high levels of antioxidants in the form of polyphenols, catechins and flavonoids. These power houses protect you from harmful free radicals – the molecules responsible for aging, tissue damage, cancer and some inflammatory diseases.

Immune Boosting: Matcha boosts the body’s natural immune defense. The antioxidants in matcha are a key component of helping your body fight diseases and infections. Just one cup of matcha has the equivalent antioxidants of 10 cups of regular green tea. Matcha also contains polyphenols, catechins and epigallocatechin gallate (EGCG), which help boost immunity and promote overall wellbeing. Additionally, matcha provides the body with potassium, vitamins A & C, calcium and iron.

ORGANIC VS NON-ORGANIC
Of course, I think it goes without saying, it’s always preferable to use organic matcha. I say that, yet I don’t use organic matcha. I’ve done tastings at Mizuba (where I source most of my matcha), and the fact of the matter is I prefer the taste of some of their non-organics to their organics. Mizuba is about to release a new organic variety called Yorokobi that I’m SO thrilled about, which will get me to finally switch over to organic (yay!).

CEREMONIAL VS CULINARY
There is much debate over whether or not you need to spend the extra money and buy ceremonial grade or if you’re okay to drink culinary. There is a multi-faceted question. My rule of thumb is that if you are making a matcha americano (with just water + matcha, no milk or added ingredients), use the highest quality ceremonial. If you are making a morning potion with adaptogens or a simple matcha latte, you can probably use a culinary grade. That being said, I use Mizuba’s Culinary, which is A LOT higher quality than many other culinary matchas out there. So, I would recommend purchasing your matcha from a reputable brand and doing a taste test if possible. Especially if you are new to drinking matcha, you don’t necessarily need to jump right into spending $55 on a 40g tin. You can work up to that as your taste for matcha changes and becomes more refined.

FAVORITE MATCHA BRANDS

Bottom Line: Only buy matcha that comes from Japan. Products from other places that claim to be matcha should not be trusted.

Pro Tip: To preserve flavor and freshness, always store your matcha in the refrigerator after opening.

Mizuba Tea Co.: Mizuba is definitely one of my favorite matcha brands. What I love about Mizuba is that every single variety of matcha they offer tastes delicious and is of the best quality. Whereas some brands of matcha use lower quality for their culinary, I use Mizuba’s very, very high quality Culinary matcha for my morning potion everyday. The main difference between their Culinary and Ceremonial is that the Culinary is a coarser grind, making it stronger in flavor so that it can be tasted through whatever you mix it with (milk, desserts, smoothies, etc.). I also love their ceremonial Kokoro and everyday matcha, Daily, for my Matcha Americanos. I love that this brand is woman-owned and local to Portland. Lauren, Mizuba’s owner, works with a single source farm outside of Uji, Japan. She is in the process of adding another AMAZING organic matcha (the 3rd to her line) called Yorokobi that should be ready soon. I’ll keep you posted on that!

House of Matcha: I love House of Matcha’s line (and their amazing branding). Both their Ceremony and Cold Brew are delicious and high quality. The Cold Brew is my go-to for summer, as it dissolves right into cold water.

Ippodo: A luxury line of matcha that feels completely authentic and traditional with its roots in Kyoto. Definitely a bit on the spendier side, but absolutely delicious and worth the splurge.

TOOLS NEEDED TO MAKE MATCHA AT HOME
Chasen (bamboo whisk): Essential for making the perfect Matcha Americano. Also great for use when traveling. You can mix your adaptogens in with your matcha and make a paste as you would for a Matcha Americano (recipe below) if you don’t have access to a blender on the road.

Chashaku (bamboo scoop) and/or Measuring Spoons: I usually use the chashaku when making a Matcha Americano to stick with the traditional way of preparing matcha. I use measuring spoons when making potions.

Chawan (tea bowl): Drinking matcha out of a plain mug would simply not be as lovely of an experience as it is drinking from a beautiful handmade chawan. Some of my favorites come from: Brian Giniewski, Helen Levi, Earth and Element, Wolf Ceremics and Romy Northover.

High-Speed Blender: Really makes things quick and easy for potion making. I’m currently using the Breville Boss.

Battery-Powered Matcha Whisk (great for travel!): I recently purchased this whisk. It’s amazing for traveling with and even froths the liquid!

Kettle and/or Small Saucepan: Pretty essential for heating liquids. I use this kettle and this saucepan.

KEY INGREDIENTS (BESIDES MATCHA, DUH)
Coconut butter: This is a key ingredient if you aren’t using milk in your potion. It adds the creaminess that milk would otherwise add. If you want your drink extra, extra creamy, use milk + coconut butter. Coconut butter also makes the potion ultra frothy, which is an added bonus. I like using it as an alternative to milk, as it is a pure ingredient. Unless you’re making your own nut/seed milks, there are so many unnecessary gums and fillers in the prepackaged stuff. I love CAP Beauty Coconut Butters in 1-gallon and 16 oz sizes.

Collagen: Not absolutely necessary, but contributes to a lovely froth while adding some protein to your potion. Collagen is also great for gut health, skin, hair and nails. I use Vital Proteins Collagen Peptides or Marine Collagen, but Great Lakes is another great, more affordable option.

Adaptogens: The adaptogens you choose for your potions are entirely up to you. Based on what benefits you are hoping to reap, there are SO many options. As a general rule of thumb, I don’t usually put more than 3-4 adaptogens in each potion. I’d also advise to keep portion size small. You only really need a 1/2 teaspoon of each adaptogen. In the recipes below, there are a few suggestions, but I encourage you to do your research and see which adaptogens call to you. In terms of brands, I recommend Sun Potion and Mountain Rose Herbs. I’ll be posting a Wu Haus Guide to Adaptogens very soon, so stayed tuned for that!

MCT Oil/Brain Octane: This is great to add if you need an extra pep in your step! With the addition of MCT oil or Brain Octane, you basically have a Bulletproof matcha. KAPOW! If you’ve never used either, I would start with a teaspoon or less. This is really powerful stuff.

Matcha Americano
[Serves 1]

2 chashaku scoops (or about 3/4 teaspoon) ceremonial grade matcha
4 to 6 ounces of hot water

1.) Scoop 2 chashaku scoops into your tea bowl.

2.) Add a very small splash of hot water (160°-175°) to the tea bowl with matcha. Using your chasen (whisk, make a smooth paste making sure to break up all matcha clumps.

3.) Add an additional 4-6 ounces of hot water to your tea bowl. Using the chasen, whisk in an ‘M’ or ‘W’ motion very quickly until frothy. Drink immediately.

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Alison’s Everyday Matcha Potion
[Serves 1]

2 cups hot water (160°-175°) OR 1 cup hot water + 1 cup coconut (or any other kind) milk
1 1/2 Tablespoons coconut butter (you can omit this if you’re using water + milk as your liquid)
2 scoops collagen peptides or marine collagen
1 Tablespoon tocos
1 1/2 teaspoons matcha
1 teaspoon MCT oil (only if you want an added kick – I don’t add this everyday)
1/2 teaspoon cordyceps (or adaptogen of your choice)
1/2 teaspoon reishi (or adaptogen of your choice)
1/2 teaspoon pine pollen (or adaptogen of your choice)
[Note: If you prefer a sweeter flavor, add 1 teaspoon raw honey or 1 teaspoon mesquite powder]

1.) Bring water to a boil (heat milk in a saucepan on the stove, if using) in a kettle. Let cool a bit (160°-175°) before pouring into a high-speed blender. Add all other ingredients to the blender, and blend on high for 1-2 minutes. Pour into tea bowl, and enjoy!

Hormone-Balancing Matcha Potion
[Serves 1]

2 cups hot water (160°-175°)
1 1/2 Tablespoons coconut butter
2 scoops collagen peptides or marine collagen
1 vanilla bean, insides scrapped out
1 1/2 teaspoons matcha
1/2 teaspoon astragalus
1/2 teaspoon ashwagandha
1/2 teaspoon maca
1/4 teaspoon Ceylon cinnamon

1.) Bring water to a boil in a kettle. Let cool a bit (160°-175°) before pouring into a high-speed blender. Add all other ingredients to the blender, and blend on high for 1-2 minutes. Pour into tea bowl, and enjoy!

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Pumpkin Spice Matcha Potion
[Serves 1]

2 cups hot water (160°-175°) OR 1 cup hot water + 1 cup coconut (or any other kind) milk
1 1/2 Tablespoons coconut butter (you can omit this if you’re using water + milk as your liquid)
1 1/2 Tablespoons pumpkin purée
1 1/2 teaspoons matcha
1/2 teaspoon maca
1/2 teaspoon chaga powder
1/2 teaspoon Ceylon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
Pinch of ground cloves
Pinch of pink salt
Optional: 1 scoop of collagen and/or 1 teaspoon raw honey or mesquite powder

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October 17, 2017 19 comments

Breakfast & Brunch Smoothies

Strawberry Almond Coconut Chia Parfaits

2 cups almond mylk
2 Tablespoons coconut butter
6-8 frozen strawberries
1/2 teaspoon maca powder
1/2 teaspoon astragalus powder
6 Tablespoons chia seeds
Non-dairy yogurt for layering (preferably coconut yogurt)
To garnish: fresh strawberries, coconut chips and freeze dried strawberries (optional)

1.) Add Strawberry Almond juice, coconut butter, frozen strawberries, maca and astragalus to high-speed blender. Blend for about 45 seconds until well combined.

2.) Pour contents of the blender into an airtight container or bowl with sealable lid. Whisk in chia seeds for 2-3 minutes. Cover and refrigerate overnight, or for at least 2-3 hours.

3.) In a small cup, press thin strawberry slices again the dry glass. Using a spoon, layer the chia seed pudding and coconut yogurt. Top with coconut chips and crushed freeze-dried strawberries if desired. Enjoy! [Note: You can double the recipe to make a large batch of chia pudding that will stay fresh in your refrigerator for up to 3 days.]

Original recipe created for Pressed Juicery.

April 17, 2017 7 comments

Dessert

Pastel Coconut Cashew Dream Bars

Well these might be the dreamiest bars I’ve ever seen or made! If you know me, you know I’m a sucker for muted tones and pastels. I thought with spring here and Easter right around the corner, Wu Haus needed a sweet pastel treat. These beauties are sweetened with coconut nectar. I always air on the side of less sweet, but you could certainly bump up the amount of coconut nectar in the filling. If you’ve never heard of or used sunflower or soy lecithin, it’s used here as a stabilizer. It works really well in raw desserts to help them keep their shape without having to store them in the freezer. If you don’t have any or don’t want to use it, the recipe is just fine without it. Just make sure to store in the freezer if you aren’t using lecithin.

If you end up making these (or any of the recipes on this blog), I would love to see them! If you use Instagram, use #WuHaus to show me your creations. ❤

Coconut Cashew Dream Bars
[Makes 16 bars]

For the base:
1 cup raw walnuts
1/2 cup raw Brazil nuts
1 cup finely shredded coconut
1/4 cup coconut nectar
1 Tablespoon coconut oil
1/8 teaspoon pink salt

For the filling:
3 cups raw cashews, soaked in the refrigerator overnight
3 Tablespoons coconut oil
1 can full-fat coconut mylk, use all of the liquid and 1/2 of the cream
2 Tablespoons coconut butter
1 teaspoon vanilla bean powder
1 teaspoon lecithin granules OR 1 Tablespoon liquid sunflower lecithin (optional)
1/2 cup freeze dried strawberries, crushed
1/2 teaspoon blue algae powder

1.) In a food processor, process the walnuts and Brazil nuts into small pieces. Add all the other ingredients for the base and process into a sticky dough.

2.) Line an 8×8 cake or brownie pan with parchment paper or plastic wrap. (This makes removing the bars from the pan easier.) Press the mixture into bottom of cake pan evenly to create your base layer. Transfer to freezer to allow to chill while making your filling.

3.) Drain and rinse the soaked cashews. In a high-speed blender, blend the cashews, coconut oil, coconut mylk, coconut butter, vanilla bean powder and lecithin (if using) until very smooth, about 2-3 minutes. [Note: you may have to stop and start your blender and use a rubber spatula to help this process along.]

4.) Divide filling into 3 bowls. Using a rubber spatula, spread the contents of 1 of the bowls on top of your base to create a cream-colored first layer. Transfer back to freezer to allow to chill while making the other layers.

5.) Create the pink layer by blending the contents of 1 of the bowls and about 1/2 of the freeze dried strawberries. Set aside.

6.) Create the blue layer by blending the contents of the last bowl and the blue algae powder. Set aside.

7.) Once your first layer has set for about an hour, using a rubber spatula spread the pink layer over the set cream layer. Sprinkle then press the rest of the freeze dried strawberries onto the pink layer. Allow to set in the freezer for about another hour.

8.) Spread the blue layer over the pink layer using a rubber spatula. Top with dried rose petals, cornflowers and finely shredded coconut. Allow to set in the freezer for about another hour.

9.) Remove from freezer. Using the parchment or plastic wrap, pull up to remove the “cake” from the pan. Using a sharp knife, cut into 2″ x 2″ squares. Bars will keep in the refrigerator for 2-3 days, or in the freezer for a month. If you didn’t use lecithin, I would recommend storing in freezer.

March 28, 2017 21 comments

Smoothies

Papaya Colada Smoothie

Just wrapping up an incredible week in LA. Met so many new people, enjoyed the sunshine and got some relaxing time alone. I love this city so much. My hope is that I can come back multiple times a year and be working with brands down here regularly. Anyways, this Papapya Colada Smoothie is dedicated to my time spent in LA. Just looking at it reminds me of the warmth and sunshine I experienced while I was here, both literally and metaphorically.

This cauliflower-based smoothie is just the right amount of sweet, creamy and delicious. I know you’re probably thinking, “cauliflower-based smoothie?!?”, but I promise you it’s so good and you can’t even taste the cauli. Packed with healthy fats and fiber, this smoothie is a great choice to start your day with. I also love that I feel like I’m drinking a piña colada without the alcohol and excessive amount of sugar. Make this smoothie, find some sunshine and drink up!

Papaya Colada Smoothie
[Serves 2]

2 cups frozen cauliflower
1 cup papaya
1 cup coconut mylk (from a carton)
1/3 cup coconut butter
2 Tablespoons ground flax seed
1 Tablespoon + 1 teaspoon MCT oil
1 teaspoon probiotic powder (optional)
3 ice cubes
To garnish: fresh kiwi, dried unsweetened coconut chips, papaya balls

1.) Blend all ingredients in a high-speed blender for 45-60 seconds until smooth.

2.) Thinly slice kiwi. Press kiwi slices against the sides of 2 dry glasses. Pour contents of the blender evenly between both glasses, top with dried coconut and a papaya ball and serve immediately. Enjoy!

March 13, 2017 0 comment

Smoothies

Banana-Coconut-Maca Shake

Well, this is more of a shake than a smoothie, but I think it still qualifies for Wu Haus Smoothie Week, so here it is! This smooth, luscious shake features bananas, nut butter, coconut oil and chia seeds blended with maca, cardamom and nutmeg. A really dreamy combination! I drink this one in the morning, but it can also be substituted when you’re craving a milkshake, but don’t want to indulge in an overly sweet treat.

Maca is grown high in the mountains of South America, mainly in high-altitude regions of Peru. It is an adaptogen and considered one of the world’s super foods. Maca is great for women’s health, especially aiding in the balance of hormone levels in the body. It is also a powerful energy, mood and stamina booster. It’s one of my favorite adaptogens and also one of the first adaptogens I started using. If you’ve never used it, give this recipe a try!

Banana-Coconut-Maca Shake
[Serves 2]

2½ bananas
4 Tablespoons nut butter (I used cashew)
3 Tablespoons extra virgin coconut oil
2 Tablespoons chia seeds
¾ teaspoon maca powder
¼ teaspoon ground cardamom
¼ teaspoon freshly grated nutmeg
½ cup unsweetened coconut mylk
4 ice cubes
To garnish: Dried coconut chips or shredded coconut

1.) In a high-speed blender, blend all ingredients on medium until smooth.

2.) Garnish with dried coconut chips or shredded coconut, and enjoy!

January 12, 2017 0 comment

Smoothies

Coconut-Matcha-Tahini Smoothie Bowl

Smoothie Week Day 3! Woo! And we woke up to about 11″ of snow here in Portland. And it’s still snowing! This Coconut-Matcha-Tahini Smoothie Bowl is one of my favorites. Creamy coconut and tahini paired with gorgeous green Japanese matcha. This smoothie bowl also has a decent amount of protein and good fat to keep you going through the morning. I love using sesame in sweeter preparations. It’s really nice here using medjool dates to bring some sweetness while balancing the flavors. I used E3Live’s Blue Majik in this recipe, but spirulina would work just fine.

For the styling, I used some mini homemade coconut nice cream balls. You can make a super simple coconut nice cream by blending frozen young coconut and a small amount of nut mylk in a high-speed blender. I also link to a more time-consuming black sesame nice cream recipe from earlier last year that would be delicious, too.

Coconut-Matcha-Tahini Smoothie Bowl
[Serves 2]

4 oz frozen young coconut
1/2 avocado
1 1/4 cup nut mylk
2 Tablespoons hemp hearts, or protein powder
1 teaspoon matcha
2 Tablespoons tahini
2 Tablespoons extra virgin coconut oil
2″ piece of fresh ginger
1/2 teaspoon blue-green algae powder, or spirulina
3 medjool dates
3 ice cubes
To garnish: Toasted coconut chips, sesame seeds, coconut or black sesame nice cream (optional)

1.) In a high-speed blender, blend all ingredients on medium until smooth.

2.) Divide between two bowls, and garnish with desired toppings. Enjoy!

January 11, 2017 1 comment

Dessert

Coconut Cake with Strawberry Whipped Coconut Cream Frosting

Cakes, oh my! I haven’t made a cake in so long. I usually stick to raw desserts and smoothies, as you probably already know. But last weekend, I tried a delicious paleo apple cake and suddenly felt inspired to make a paleo cake of my own. In honor of bunnies, eggs and flowers, I am happy to share this dairy, refined sugar and grain-free Coconut Cake with Strawberry Whipped Coconut Cream Frosting with you.

Coconut Cake with Strawberry Whipped Coconut Cream Frosting
[Serves 12}

Cake
3/4 cup coconut flour
3/4 coconut oil, melted
3/4 maple syrup
1 cup dried coconut
10 eggs
1 tablespoon vanilla extract, or vanilla bean
1 teaspoon baking soda
a pinch or two of sea salt

Frosting
2 cans full-fat coconut milk, chilled overnight
1 cup fresh strawberries
1 teaspoon vanilla extra, or vanilla bean
[Optional] Sweetener of choice

[Night before:] Place two cans of coconut milk upside down in the refrigerator overnight. This will allow the cream to settle to the bottom, making it easy to separate the liquid.

1.) Preheat oven to 325°. Grease two 7.5″ cake pans with coconut oil.

2.) Mix the dry ingredients (coconut flour, baking soda and salt) in a small bowl. In a larger bowl, using an electric mixer, combine the eggs, melted coconut oil, maple syrup and vanilla extract until smooth. Slowly add the dry ingredients and mix until well combined.

3.) Pour cake batter evenly into two pans. Bake for about 35 minutes, until a toothpick inserted in the center of the cake comes out clean.

4.) Remove cake pans from oven and allow to cool. After cooling and before frosting, slice each cake into two layers, creating four layers total.

5.) To make the frosting, blend strawberries in high-speed blender or food processor until pureed. Transfer strawberry puree to small saucepan. Bring to a boil then turn down heat to simmer, stirring often, for about 20 minutes. Remove from heat and allow to cool completely.

6.) Open the cans of coconut milk from the bottom. You can save the coconut liquid for smoothies. Scoop the thick coconut cream into a mixing bowl. Add the vanilla extract and sweetener (if using). Using a hand mixer, whip on medium speed until light and fluffy. Fold the strawberry puree into the whipped coconut cream until well combined.

7.) Spread an equal amount of the strawberry coconut cream frosting in between each layer of cake. Decorate with fresh flowers, berries or dried rose petals. You probably won’t have any leftovers, but if you do, store in an airtight container for up to 5 days.

March 28, 2016 1 comment