Dark Chocolate Sorbet with Rasperry Coulis

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adapted from Phytopia cookbook by Barbary Gollman and Kim Pierce

Dark Chocolate Sorbet with Rasperry Coulis

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Course Dessert
Servings 4

Ingredients
  

  • 2/3 cup sugar
  • 2/3 cup cocoa powder
  • 1 1/2 cup water
  • 3/4 ounce bittersweet chocolate high quality
  • 1/4 cup orange juice fresh squeezed, organic
  • 1 tsp grated orange peel organic
  • 8 ounces unsweetened frozen rasberries thawed
  • 2 tbsp Raw Honey
  • 1 tbsp orange liqueur

Instructions
 

  • 1. Combine sugar and cocoa in heavy medium saucepan. Gradually whisk in water, then add chopped chocolate. 2. Cook over low heat until chocolate melts and sugar dissolves. Increase heat to medium-high and boil 1 minute, stirring constantly. 3. Remove from heat; stir in orange juice and peel. Pour mixture into 4 ramekins or other small serving bowls and freeze until sorbet consistency (overnight is best) 4. To make rasberry sauce- place berries, honey, and liqueur in blender. Blend until smooth. 5. To serve, top chocolate sorbet with rasberry sauce and garnish with orange peel.

Berry Wisdom Seeker Cobbler

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adapted from Deanna M. Minich, Ph.D., C.N. book on Chakra Foods for Optimum Health

Berry Wisdom Seeker Cobbler

adapted from Deanna M. Minich, Ph.D., C.N. book on Chakra Foods for Optimum Health
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Course Dessert
Servings 4

Ingredients
  

  • 2 cups blueberries
  • 1 cup blackberries
  • 1/4 cup Raw Honey microwave for 30 seconds
  • 1/4 tsp nutmeg
  • 1/4 tsp vanilla extract
  • 1 cup rolled oats marked gluten free
  • 3 tbsp almond flour
  • 1.5 tbsp organic butter softened

Instructions
 

  • Preheat oven to 350 degrees F. Gently mix berries, melted honey, nutmeg, and vanilla in a medium bowl. Place in an 8 inch baking pan. Using same medium bowl, mix together remaining ingredients until crumbly. Spoon over top of fruit mixture. Bake 35 minutes or until golden brown on top.

Sweet Potatoes and Roasted Bananas

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Sweet Potatoes and Roasted Bananas

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Side Dish
Servings 6

Ingredients
  

  • 1.5 pounds sweet potatoes Scrubbed
  • 3 medium bananas Peeled and cut in half across
  • 2 tsp coconut oil
  • 3 tbsp orange liqueur can use orange juice and/or rum
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 1/8 tsp Cayenne Pepper
  • 1/4 tsp nutmeg
  • 1/4 tsp iodized sea salt
  • 3 tbsp organic brown sugar
  • 1 tbsp chopped cilantro optional

Instructions
 

  • 1. Preheat oven to 400 degrees. Use a sharp fork to pierce the potatoes in several places; place on oven rack with foil covered baking sheet on rack below to catch drips. Bake 50 minutes or until flesh is tender when pierced by fork. 2. While potatoes are baking, put bananas in a baking dish coated with coconut oil and bake until they are oozing caramel, about 20 minutes (you can put them in the oven along with the sweet potatoes). 3. Pour the orange liqueur over the bananas, scrape the brown bits off the bottom of the dish and mash the bananas well. 4. When potatoes are cool enough, peal and cut into chunks. Put in a miscuing bowl. Add bananas, spices, and brown sugar. 5. Mash or beat with mixer to desired consistency. 6. Serve in ramekins and garnish with cilantro.

Pumpkin Chocoloate Chip Mini Muffins

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Pumpkin Chocoloate Chip Mini Muffins

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24

Ingredients
  

  • 1 cup flour all purpose, white, unbleached
  • 1/2 cup flour whole wheat
  • 1/4 cup wheat germ or ground flax seed
  • 2 tsp baking powder double acting
  • 2 tsp cinnamon ground
  • 1/4 tsp iodized sea salt
  • 1 cup pumpkin solid pack
  • 2 each eggs large, raw
  • 1/2 cup brown sugar packed
  • 1/2 cup milk 2%
  • 1/3 cup coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips semi sweet, mini

Instructions
 

  • 1. Preheat oven to 350 degrees. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside. 2. Whisk together the all-purpose flour, whole wheat flour, ground flaxseed, baking powder, cinnamon, and salt in a large bowl. 3. In a separate bowl, whisk the pumpkin, eggs, brown sugar, oil, milk, and vanilla until well combined. Pour the liquid ingredients over the dry ingredients and stir until just combined. Stir in the chocolate chips. 4. Spoon the batter into the prepared muffin cups. Bake 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. transfer the pan to a wire rack and cool 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. When making 12 full-size muffins, bake for 20-23 minutes.

Notes

complete nutrition notes

Heart Loving Hot Cocoa

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Heart Loving Hot Cocoa

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Prep Time 6 minutes
Total Time 6 minutes
Servings 1

Ingredients
  

  • 2.5 tbsp cocoa powder
  • 1 tsp honey dark
  • 1 cup soy milk
  • 1 tsp cinnamon ground

Instructions
 

  • Mix all ingredients. Microwave and enjoy!

Notes

complete nutrition notes

Lemon Nut and Chia Pudding

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Lemon Nut and Chia Pudding

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Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients
  

  • 1 tbsp almond oil
  • 1 tbsp brown sugar packed
  • 2 tbsp maple syryp
  • 1 each lemon fresh, medium
  • 1 cup almond milk
  • 1/4 cup chia seeds
  • 1/4 cup Almonds sliced

Instructions
 

  • In serving bowl, blend all ingredients except chia seeds. Add seeds and mix. Refrigerate 20 minutes. Stir again, and put back in fridge for 8 hours or overnight. In ramekin, add pudding and top with sliced almonds and lemon wedge. Beautiful for breakfast or dessert!

Notes

complete nutrition notes

Georgia’s Secret Brownies

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Georgia's Secret Brownies

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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 12

Ingredients
  

  • 1/2 cup chocolate chips semi sweet
  • 1 cup black beans 50% less salt
  • 1 each eggs raw, large
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder double acting
  • 1/4 cup greek yogurt
  • 1/3 cup cocoa powder unsweetened
  • 1/3 cup honey

Instructions
 

  • Preheat oven. Lightly coat pan with oil (preferably almond or coconut oil). In double boiler or microwave, melt chocolate chips with honey until smooth consistency. Drain and rinse beans. Add to food processor with melted chocolate and honey. Blend until smooth (about 3 minutes). Add the rest of the ingredients. Blend until smooth again, stopping to scrape down sides as needed. Pour batter into pan. Sprinkle more chocolate chips on top if you wish. Bake 25 minutes- checking to see if center has set. Cool for 20-30 minutes. Enjoy!

Notes

complete nutrition notes

Date Bon-Bons

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Date Bon-Bons

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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 20

Ingredients
  

  • 1 cup flaxseed meal
  • 3 tbsp brown sugar packed
  • .25 cup maple syrup
  • 2 cups pecans halves
  • 1/4 cup coconut oil
  • 2 cups dates pitted

Instructions
 

  • Preheat oven to 350 degrees. Stir1 tablespoon brown sugar into 1/4 cup maple syrup and set aside. Mix 1/4 cup flax seed meal and 2 tablespoons brown sugar in shallow bowl or on plate. Set aside 40 pecan halves. Take the rest of pecans and process them in a food processor along with dates, coconut oil, and 3/4 cup of flax meal ( you can also use hemp oil in place of coconut oil to really increase omega-3's). Roll mixture into small balls. press bottoms with flaxseed/brown sugar mixture and place on baking dish. Coat with maple syrup and brown sugar. Place one pecan half on each bon-bon. Bake 10 minutes.