Chia Coconut Pudding -

From: Say Yes blog

Three Ingredient Chia Seed Pudding

1 (13.5oz) can coconut milk

1/4 cup chia seeds

1 tbsp. honey

1 tsp. vanilla (optional)

Mix them all together and pour into an airtight container. Let it sit in the refrigerator overnight and enjoy it the next day topped with any fruit or nuts preferred. 

Rhapsody Conference Smoothie

1/2 c blueberries
spinach
2 T hemp hearts
1 t cinnamon

almond milk

after smooth, add:
1 scoop protein powder (25g protein)
blend again

Dr. Natasha Turner

INSTANT CHOCOLATE MOUSSE (CHOCOLATE CHANTILLY)

Recipe by Herve This & Heston Blumenthal

Ingredients

4 servings

• 9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped (preferably Valrhona Guanaja)
• 1 cup (240 ml) water
• 4 tbsp sugar, optional

Method

1. Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
2. Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
3. Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
4. Divide into four serving cups and serve immediately.

S'more Chewy Granola Bars

adapted from Rachel Ray via backtothecuttingboard.com

Ingredients

4 tbsp. (1/2 stick) unsalted butter

1/4 cup packed light brown sugar (see tips above)

1/4 cup honey

2 cups plain granola

1 cup rice cereal (Rice Krispies, etc.)

2 tbsp. graham cracker crumbs (optional - but we didn't use it due to the gluten)

1 cup mini marshmallows

1/2 cup semisweet chocolate chips

Process

Line two 9×5 loaf pans or one 11×7 inch baking pan with parchment. Set aside.

Combine honey and butter in a medium saucepan over medium-high heat. Stir in brown sugar after butter starts to melt.

Bring the mixture to a boil, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Remove the saucepan from the heat.

Add the granola, rice cereal and graham cracker crumbs into the saucepan and fold them into the sauce until evenly coated. Very gently fold in the marshmallows.

Spread the mixture into the prepared pans and press firmly with a spatula to evenly fill. Sprinkle the chocolate chips onto the top of the granola and gently press them down.

Let sit at room temperature for 15-20 minutes or until mostly cooled and set; lift out of the pan and cut into bars.

Applesauce Granola - no nuts, seeds, or raisins when preparing for granola bars!

Preheat oven to 300F

2 1/2 cups old fashioned oats

1 cup nuts (pecans, walnuts, almonds)

1/2 cup sunflower seeds

1/4 cup ground flax

1/4 cup sesame seeds

1/4 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup unsweetened applesauce

1 tablespoon honey

1 tablespoon vegetable oil

1/3 cup raisins

In a large bowl, mix together oats, nuts, sunflower seeds, sesame seeds, brown sugar, cinnamon, and salt. Set aside.

In a small saucepan, warm the applesauce with the honey and oil over low heat.

Mix the applesauce mixture into the oat mixture and stir to coat everything. Spread the mixture onto a 9 x 13 baking pan. Bake for 50 minutes, stirring every 10 minutes, until the granola is a deep brown. Remove from oven and stir in raisins. Cool completely before enjoying.

Chloe's Caramels

Dairy-free Caramel

1 cup Earth Balance margarine
2 cups sugar
1 can (14.5 ounce) coconut milk plus enough almond milk to make a total of 2 cups (coconut milk and almond milk combined)
1 cup light corn syrup replacement (see below) or light corn syrup
1 1/2 teaspoon gluten free vanilla

Prepare your pan/s:  Line an 8 inch x 8 inch pan with parchment or, if dipping apples, cover a baking sheet with parchment and poke the sticks into the apples.  I do this by  very lightly oiling my pan, then laying in the parchment so the parchment does not slide around. If you will be coating apples, you can cover a few apples and then place the remaining caramel in a smaller parchment lined container such as a bread loaf pan for the caramel you will have leftover.  If making caramel sauce, have a canning jar and lid ready.  I use a canning jar, pouring the sauce into a clean canning jar, letting the sauce cool before capping and storing in the refrigerator.  Heat caramel sauce by putting uncovered jar in a sauce pan with water and heating to desired temperature.  

Place the margarine, sugar, coconut/almond milk mixture and corn syrup replacement in a large saucepan.  Clip candy thermometer to saucepan.  Slowly bring ingredients to a low boil stirring very, very often.  Keeping things at a low boil prevents the caramel sugars from forming grainy crystals, prevents boil over and hot sugar spatters.  

Cook over medium-high heat while continuing to stir often until candy reaches 248 degrees F. For softer caramels cook to 243 for softer caramels.  If you are making caramel sauce for dairy-free ice cream or for less sticky caramel (like I did for my daughter with braces) cook the caramel to 230 degrees.  This takes quite a while generally 1 ½ to 2 hours with my stove, so I will do this while I have other things I am puttering around with in the kitchen.  Trust me it is worth it!  You could cook it at a little higher temp than I do so it goes faster, but then you need to stir continuously.  It starts out very milky looking, but will become a nice caramel color when cooked.  Mmmmm…

Remove saucepan from heat and stir in vanilla. 

If making caramels:  Pour into the prepared lined baking pan.  Cool the caramel completely.  Us the parchment to lift out the caramel.  Snip with an oiled kitchen scissors or sharp knife .  Wrap in waxed paper.

via: Angela's Kitchen

Eatmore Bars:

1/2 cup smooth peanut butter 

1 cup beehive golden syrup 

1 3/4 cups semi-sweet chocolate chips 

1 1/4 cups small flake 20 minutes oats pureed in a food processor, but not to pulverized

2 cups chopped dry roasted peanuts

1 T ground flax seed

1 scoop protein powder

Combine peanut butter and golden syrup over heat till bubbling. Remove from heat, stir in chocolate chips. Mix in other ingredients. Pour into 4 greased bread pans. Cool. cut each pan into 3 long bars. Wrap in parchment, tie ends with baker's string, store in fridge.

(The protein powder probably takes away from the stretchiness of the Eatmore Bars - omit if this matters to you.)

Lactose-free Caramel Corn

12 C popped popcorn (about 1/2 - 2/3 c kernels)
2 C brown sugar 
1/2 C white Karo syrup 
1 t salt (if you are using salted microwave popcorn then omit salt here) 
1 cup margarine 
1 t baking soda 
2 t vanilla

Pop popcorn and set aside. Place brown sugar, Karo syrup, salt, and butter in a microwave safe dish. Cut up the butter into chunks so it melts better.
Microwave for 30 seconds. That should be enough to melt the butter at least half way. Stir it all to combine. Now microwave on high for 2 minutes. Take it out and stir. Microwave for 2 more minutes.

While the caramel is cooking, put the popcorn in a big bowl. Use one that is way bigger than you think you’ll need. Also, try to get any un-popped kernels out so you don’t break a tooth.
When the caramel is done cooking, take out of microwave and add baking soda and vanilla. Sit back and watch it do cool things like bubble and foam. 

Stir it well and then pour it over the popcorn.

Mix it up well with a big spoon. I usually spread it all out on a piece of foil and let it cool for a minute so it doesn’t get stuck in one big clump. The longer it sits out, the firmer it will get, but it won’t ever get crunchy-hard unless you bake it.

adapted from: ourbestbites.com