Thursday, September 29, 2016

Raw Pineapple Coconut Sweet Treats

I am aware that by mid-September everybody craves pumpkins and pumpkin spice. Unless you live or are on vacation in the tropics, you do not normally crave pineapples. Normally! But if you suffer from pineapple obsession, pineapple shows up in almost every recipe.

This is a rather tricky recipe. Like with many raw food recipes your outcome depends on the quality of the raw ingredients you are using. I was lucky to have a very ripe and juicy pineapple, but still, it wasn't easy to make these sweets. This is why I will not offer any precise measurements. If you want to make them you will have experiment a lot.

Here are the ingredients I started with. As I worked with them I realized that I needed more coconut oil, then more coconut sugar, and so on. At the end I stopped writing down what actually went into my food processor's bowl. The outcome was delicious, but it will need some improvement. I will keep everybody posted the next time I decide to make these sweet treats.

  • flesh of 1 very ripe pineapple, chopped
  • 1 cup melted virgin coconut oil (you may have to add more)
  • 1 cup raw coconut flakes (you may have to add more)
  • 1/3 cup coconut flour (use more if needed)
  • 1/3 coconut sugar (add more if you prefer your treats to be sweet)
  • juice of 1/2 lime (add more if needed)
  • pinch Celtic sea salt
  • 1/3 cup raw coconut flakes for garnish

  • Place all ingredients in the bowl of a food processor and blend until all ingredients are well combined. Your "dough" should be soft and pliable, but not too runny. You may have to adjust the amount of ingredients used in order to obtain best results. 
  • On a clean surface roll out the mass into a long roll roughly 1 inch in diameter. 
  • Flatten the roll just a bit and cut it into about 2 inch chunks. Take each piece and cover it with coconut flakes. 
  • Place the coconut covered candy on a platter and refrigerate for at least half an hour before serving.

Tip: These sweet treat are highly perishable and should be consumed quickly. Serve chilled and enjoy in good company!  Do not store them for more than two days.

In radiant health - passionately raw - Dominique

Dominique Allmon©2016


Wednesday, August 3, 2016

Scrumptious Kale Salad With Purple Onion And Chive Flowers

It's August, temperatures are in the 100s and kale is thriving in our vegetable garden like no other vegetable. No wonder, we have a daily dose of kale in many different ways. Only kale lovers would understand, but even those who are not particularly fond of this "miracle" greens  should give it a try. A very green smoothie is a nice way to start, but kale is also great in salads.

However, if you truly want to enjoy your kale salad, you have to prep the kale. This is important since, unlike lettuce, kale has very though veins and rather thick  leaves.


for the salad
  • 4-5 kale leaves
  • 2 Tbsp freshly pressed lemon juice
  • 2 Tbsp virgin olive oil
  • pinch Celtic sea salt
  • 1 medium large purple onion, chopped
  • 1/4 cup fresh chive flowers

for the dressing
  • juice of 1/2 lime
  • 1/4 cup virgin olive oil 
  • 2 Tbsp coconut water
  • 1 clove garlic, minced
  • freshly ground black 
  • pinch of Celtic sea salt, if needed

  • To prep kale, first wash and thoroughly dry the kale leaves. Place kale leaves on a cutting board and using a sharp pairing knife remove the center stems. You can also use you hands to simply pull the green leafy part of the stems. Now, cut the greens into small chunks or simply tear them apart with your hands. In a large bowl mix kale with lemon juice, olive oil and salt, and "massage" it well to break the rough veins.
  • Whisk a dressing using all dressing ingredients. Adjust the taste to your personal liking. 
  • Pour the dressing over the kale, toss in chopped onion and mix well. Add chive flowers and mix gently. 
  • Serve right away and enjoy in good company!

In radiant health - passionately raw - Dominique

Growing kale in the backyard - Roswell, NM

Dominique Allmon©2016

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