Energy Truffles
This will give you long burning energy.
Saturated fats are part of a whole foods, nutrient dense diet.
Roles of fat in the body:
Provide a source of energy
Building blocks for cell membranes and hormones
Required for the absorption of fat-soluble vitamins A, D and K
Required for the adequate use of proteins
Serve as a protective lining for the organs
Play a role in slowing the absorption of food for proper energy regulation.
Coconut Coconut truffle
1 cup coconut, shredded, unsweetened, organic
1/2 cup coconut manna
1/2 cup coconut oil, raw, organic
dash of salt (optional)
1.5 T honey
Mix all together in bowl with hand mixer, put in fridge to set and then use melon-baller to shape, put on plate and press one organic dark chocolate chip on top
put back in fridge for easy serving
Halvah Truffle
1 cup coconut manna
1 cup tahini, organic
1.5-2 T honey
Mix all together with a hand mixer in medium bowl. Put in fridge to set, then use melon-baller to shape and place on plate and back in fridge.
Other variations:
Mix together the following:
1 cup coconut oil
1 cup coconut manna
2 cups coconut (shredded, unsweetened)
3 T honey – after adding per the below variations, may need to adjust honey
dash of sea salt
Separate into portions to try different recipes.
Lemony coconut truffles
ADD 1.5 tsps. pure lemon extract and juice of one lemon
Can adjust to taste on both additions. Can also add ginger for a little zing.
Chocolate almond truffles
ADD 1/4-1/2 cup chopped (Cuisinart) properly prepared almonds, 1 TBS (or to taste) raw cacao powder and 1.5 tsps. pure almond extract (adjust to taste)
Can take out almond extract and add cayenne pepper or other hot pepper.
Banana coconut truffles
Add frozen banana and honey to taste.
Experiment and make your own variation-send the recipe to me please) Anytime you’re in the kitchen try to cook to taste.
Raspberry Honey Coconut Cups
Ingredients
1 cup Coconut Cream Concentrate or coconut butter
1 cup raspberries -fresh or frozen (could use strawberries, blackberries or blueberries but raspberries give it a nice tartness)
1 cup Coconut Oil
⅓ cup raw honey
¼ cup unsweetened shredded coconut
¼ cup cashews, chopped (or other nut of choice)
Instructions
Place a small saucepan over medium heat.
Add raspberries and honey. Mix to help break down the berries
Once your berries have warmed and break apart, add your
coconut oil and coconut cream concentrate.
Mix thoroughly.
Remove from heat and add your shredded coconut and cashews.
Line your muffin tin with silicone liners or paper muffin liners, pour mixture into each cup to a height that you
prefer, then place in freezer for 20 minutes.
Consume.
Store in freezer if you have self control!
JELLO
1. Dissolve 5-7 scoops of gelatin from grass fed animals in 2 cups of water over medium heat.
2. Add 1 can Native Forest (bpa free can) whole coconut milk and dissolve. Remove from heat, add stevia to taste and cut up or pureed fruit if desired and one cup of water or organic juice.
3. Pour into 9×13 pan and refrigerate. Cut into squares. The more gelatin you use, the “gummier” they come out.
4. Add coconut shreds or other goodies like chopped nuts or kefir or yogurt. Be sure and wait for jello to cool before adding any probiotic foods.
Recipes compliments of healthylivingtc.com
0 Comments