Tag Archives: coconut

Recipe: Coconut Chocolate Ganache Spread

Coconut Chocolate Ganache | IPOM

Holla from the beautiful hills of Whistler everybody!

I hope you all enjoyed a wonderful time with family and friends over Christmas for those who celebrate. We’ve gotten cozy here in the crisp air of Whistler where we are grateful to connect and catch up with great friends over great food and clean mountain air. It’s pretty spectacular to see the snow at Christmas time, and I for one am always happy to have a break from the rain soaked streets of mild Vancouver ๐Ÿ™‚

Gearing up for Christmas always presents a lot of prep work, and this year was certainly no exception.

Our traditional family breakfast is always the same: fresh crepes stuffed with chocolate and fruit. Always easy, always good. This year I was thrilled to use this recipe in our crepes (the other half was made with classic Nutella). Smooth, rich, creamy, and 100% amazing. Not to mention ridiculously easy to prepare. It’s almost too good to be true!

Almost as good as this view from our walk home yesterday.

Whistler | IPOM

The Less:

Less milk dependent dessert options means more flexibility for those craving it. Fewer ingredients in recipes means easy work of making them. Less chemically laden processed chocolate products means more clean, whole ingredients, so enjoying delicious foods doesn’t mean you can’t pronounce what is in them.

The More:

More clean eating rich desserts means more enjoyment from less volume of them. More full fat plant-based desserts means more taste and less overdoing it. More two ingredient recipes means more two minute inspiration, so whipping up a rich tasty treat is never taxing.

Coconut Chocolate Ganache | IPOM

Coconut Chocolate Ganache Spread:

  • (1) 398 ml can of coconut milk (with the cream separated from the liquid)
  • (115-130) grams of dark chocolate

Put up a double boiler onto the stove by boiling a small pan of water with a stainless bowl resting over top. Bring the water to a boil.

Open the can of coconut milk (without shaking the can!) and using a spoon, scoop out the cream from the top of the can, reserving the liquid to use in smoothie or salad dressing.

Combine the chocolate and the coconut cream together in the bowl over the boiling water and stir as the two melt together over the heat. Feel free to turn the heat down a little to maintain just a roiling boil. Stir the two together and using a spatula, ensure any chocolate that gathers on the sides of the bowl gets re-incorporated into the mix.

Coconut Chocolate Ganache | IPOM

Once the two are nicely combined and have formed a silky smooth sauce, remove from the heat and pour into a clean jar or serving vessel. Served warm, you can treat this like a thick sauce, but to keep it, simply store it in the fridge where it will form a thick spread that can be used as an icing, or to fill crepes, or even on toast.

In my next post I’ll share the hazelnut & chocolate Christmas cookies I made, taking inspirations from this recipe.

Coconut Chocolate Ganache | IPOM

It’s always a good time to set up camp in the kitchen for a fun time of exploration – I was so happy to discover this amazing combo (and I am certain I am not the first to do this).

  • Have you experimented with coconut cream & chocolate before?
  • What would you use this for/on?

Me? I am finding ways to use this on just about anything – it is especially good with fresh banana for an easy, sweet pick me up ๐Ÿ™‚ I’d love to hear your ideas! Wishing you all a wonderful remainder to your holiday week!

Yours in Less,

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32 Comments

Filed under Cooking, Desserts, Food, Gluten Free, Recipes, Rich & Simple, Sweet Treats, Vegan

Recipe: Fresh Coconut Pulp Chocolate Torte & Thoughts on Hope

More fresh ways to get creative in the kitchen.

The greatest thoughts come from the heart.

~ Vauvenargues

It’s true! We are here!

The family made it to Paris, and after a typical long travel day, we arrived yesterday to a bustling busy city at the height of tourist season. As I write this, I’ve got a fabulous internet connection in my quaint french apartment (which will be home for the next week). French press coffee at my side (brought from home), and sleeping children in the room adjacent.

Life is good, and I hope to share it as I am inspired over the course of the 3 weeks we’ll be away here.

Of course the blog will look a little different from here, and to me this is exciting, as who knows what might inspire me? There is surely no shortage of material, as I learned from the first time I visited this beautiful city just two years ago.

Today’s post is the follow-up from the recipe for Homemade Fresh Coconut Milk, which I am quite certain a few of you will attempt, if only to get to this dessert.

Nothing is impossible for a willing heart.

~ French Proverb

Taking inspiration from this popular IPOM recipe, (remember those insanely delicious Rice Krispie Treats?), I knew there had to be a most delicious way to take advantage of the by-product from making coconut milk, and after all that work, I surely wasn’t going to waste a single morsel.

And it is so delicious, that would have been absolutely criminal.

When the world says, “Give up,” Hope whispers, “Try it one more time.”

~ Author Unknown

As it happens, last week was also fun as I was nominated in a blog relay about hope by a fellow favorite blogging chum Cara at Fork and Beans (love this girl).

This ‘relay’ asks bloggers to touch on the topic of hope, an interesting word if there ever was one. I could write a whole essay on this topic (as I am sure some of us could), and hope is a funny thing, as surely we all hope, and in turn also have hopes.

To me, I think hope is the feeling we have when we simply want something to go our way. Hope is also the deep belief & longing that helps us get through the toughest of times.

Simply put, the notion of hoping always reminds me that certain things are in our control, and others simply are not. The things we can control are often the hardest to do.

Things like how we feel & think, how & what we eat, how we behave with others. Hoping is the first step in simply doing. By doing, I believe we can get closer to actually realizing our hopes and dreams.

As a hope without action is simply just that, nothing more than a thought, or a desire. By doing, we become.

And as for the things that are beyond our control? The quote below pretty much sums it up for me.

Where hope would otherwise become hopelessness, it becomes faith.

~ Robert Brault

Here are the next few bloggers tagged in this relay – I’d love to hear what these lovely ladies have to share with us as I always enjoy their unique perspectives on food, life, art, travel, and all those hopeful dreams of ours ๐Ÿ™‚

Spree at Cooking Spree, Marina at Marina Chetner, Syders from This Sydney Life, Sharyn at the Kale Chronicles, Ishita at Ishita Unblogged. Have fun with it ladies!

The Less:

Fewer ingredients makes for simple, easy working. Less heated dessert foods means more intact enzymes and less baking in the heat of summer. Less heavy, flour-based baked goods, means less allergens and less gluten, so these treats can really be enjoyed by all, no matter where you go, or who you go with.

The More:

More uses for by-products means less waste and more value. More healthy chocolate treats means more feeling good about eating them. More easy simple recipes means more incentive to get the job done, so killing two birds with one stone just got easier. Not to mention delicious, healthy, and fun too.

Fresh Coconut Pulp Chocolate Torte:

  • leftover pulp from (1) recipe Fresh Homemade Coconut Milk you should have about 2.5-3 cups (the pulp of one coconut, or feel free to sub shredded coconut for the pulp, though I suspect the result will be much drier)
  • (2) cups chocolate chips, for melting
  • (1/3) cup almond butter, raw or roasted
  • (4) cups rice krispie cereal
  • (1) tsp vanilla

Optional Topping:

  • (1) cup chocolate chips
  • (1/4 1/3) cup shredded coconut

Begin by melting the (2) cups of chocolate chips using a double boiler, or by putting the chocolate chips in a stainless bowl (use a bowl big enough to mix the whole recipe if you can) over a pot of boiling water. Once the chocolate has melted completely, remove the bowl from the heat.

Add the almond butter and vanilla and stir. The heat from the chocolate will help the almond butter to soften without heating the almond butter over heat itself (particularly good if you are concerned about this and are using raw almond butter).

Add the coconut pulp to the chocolate-almond butter mixture and mix well. The coconut will cool the hot chocolate and bring the temperature down a little. Next, add the rice krispie cereal to the mixture, and mix well with your hands, ensuring it is even.

Line an 8 inch round or square pan with wax or parchment paper and press the mixture into the pan, using your hands to get it as even on the top as possible. Put the pan into the fridge to chill for at least 2 hours.

The mixture will harden and become very firm to the touch. Remove the firm torte and with your hands take out the parchment paper, holding it in your hands carefully. Place the hardened torte back in to the pan.

From here, you can enjoy as is, or if you want to get creative or fancy (like I did), simply melt an additional cup of chocolate chips and spread over the entire cooled torte, topping with shredded dried coconut as garnish. Place the pan back in the fridge to harden the chocolate.

Serve in slices with optional fruit (raspberries are delicious!), and perhaps some ice cream or whip. You can also cut and enjoy through the week as a snack.

Hope is putting faith to work when doubting would be easier.

~Author Unknown

This dessert made a fabulous treat for a group this week as I said good-bye to my co-workers before my holiday. One good-bye was a little harder than the others.

It is rich while still being light on the tummy. A true feel good dessert!

Hope never abandons you, you abandon it.

~ George Weinberg

Hope is the only bee that makes honey without flowers.

~ Robert Ingersoll

It is my sincere desire that anyone reading this post today can feel hope in knowing that deliciousness is never far away, and that in all of our hands is carried infinite possibilities for action of all kinds.

Whether it is cooking, writing, or any form of art, it is the hands that carry out the work of the heart and the mind.

Here’s hoping we can all enjoy some of that. I’ll be seeking in the coming weeks here from France what has begun as a fabulous time in a most beautiful place. Here’s to infinite possibilities!

  • What are you hopeful for today?
  • Got a favorite no bake dessert to share with us?

More to come readers, stay tuned! Off to see the sights as I’ve officially had enough coffee…

Yours in Less,

67 Comments

Filed under Cooking, Food, Gluten Free, Hope, Photography, Raw, Recipes, Rich & Simple, Sweet Treats, Travel, Vegan, Vegetarian

Recipe: Fresh Homemade Coconut Milk

It doesn’t get any simpler than this.

Everything has beauty, but not everyone sees it.

~ Confucius

Surely something so simple cannot be this easy, can it?

I assure you, with a little effort, it absolutely is, and with that effort, you will be so richly rewarded.

With all the wonderful alternatives to dairy milk out there, it is no surprise that coconut, with all of the amazing health benefits that come with it, is leading the charge in many ways as a delicious way to get good fats and loads of high quality energy into our bodies.

While it surely isn’t a local food (unless you are lucky to live where they grow of course), coconuts are widely available in markets & supermarkets all across the world, and with (just a little) know how, can be purchased for just a few dollars and used in any number of amazing ways.

Here is my favorite way to enjoy it (other than found as-is on a beach in Mexico), and I am sure I am not the only coconut milk lover out there!

Knowledge speaks, but wisdom listens.

ย  ~ Jimi Hendrix

Picking coconuts can be a little tough, and often can yield something less than fresh.

Perhaps the greatest challenge is finding a coconut that hasn’t gone bad. I assure you, once you crack it and drain the water inside, you’ll know if you’ve got a rancid one on your hands. Such is life, and I often purchase 2 at a time just to be sure. And at such a low cost of $2-$3 each, it’s not such a bad way to go.

If you’ve never worked with fresh coconut before, you are in for a treat!

Just talking about cracking these guys open brings back some of the fondest memories of my childhood – when finding the soft spot on the coconut with my dad (and the nail and hammer) was just about as awesome as it got.

And that’s pretty awesome.

This method of making (and enjoying) coconut might not be for everyone, but if you’ve got the will and a good blender, you might just be in heaven with this.

The taste and texture of fresh coconut milk is about the creamiest, dreamiest thing I can think of, and here it can be done right at home!

So be prepared for (just a little) work, and maybe (just a little) mess, but I promise the results will be worth it. And so will the recipe coming up for the pulp in my next post ๐Ÿ˜‰

The Less:

Less canned, processed items in the home means more hands on, homemade goodness. Less packaging and labels used means less waste, resources, and energy. Less shelf stable anything means more fresh live energy, so you can infuse yourself and your loved ones with love, straight from the earth right to you.

The More:

More rich, satisfying health food means more all round satisfaction in your belly. More whole, natural fats means more easy assimilation and clean fuel. More delicious fresh dairy alternatives means lots of healthy & tasty options, so living with less is easy, while still being tempting and delicious.

Fresh Homemade Coconut Milk:

  • (1) fresh hard-shell coconut
  • (3-4) cups water
  • Sweetener if desired
  • Lots of Love & Elbow Grease

Start by grabbing a safe sharp object – a good pair scissors with a sharp tip, or my dad’s favorite (and thus, mine), a nail and hammer.

Find the three spots on the tip of the coconut and with the tip of the sharp object, gently and carefully try to poke each hole. One of the three holes is the ‘key’ to the coconut and will cave under the pressure much easier than the other two. This is how you know which one to go for! Once identified, poke the soft hole all the way through and twist the scissors or nail to make as big a hole as you can (it will be about as big as a small pencil eraser).

Drain the water inside the coconut and set aside for drinking (right away or later).

Now the fun part.

(and you might find a better way to do this).

You’ve got to break the coconut into pieces. I do this by throwing it against the concrete in my backyard as hard as I can. It’s pretty satisfying and kids do love this (just make sure they are well out of the way of flying pieces!!). Otherwise, you can set the coconut on a hard surface and hit it with a hammer until it breaks. Keep breaking up the pieces until you get pieces smaller than the size of your hand.

Then, using a firm object (like a strong metal spoon that you don’t mind bending), separate the hard shell from the coconut meat. The meat itself will have a soft brown ‘skin’ – this can stay on, just carefully (and with elbow grease) get all the furry hard shell pieces off until you have a bowl of clean pieces of white coconut. Yum!

Growing up, this was a special dessert for us.

Once you’ve got all of your coconut pieces, give them a quick rinse under cold water to get any mess from the skin off. Break the pieces into smaller pieces if desired and add all the coconut to your blender (you should have roughly 4-5 cups of coconut pieces).

Next, add 3-4 cups of clean cold water to the blender. Blend the coconut and water on high for up to 3 minutes, ensuring all the pieces are well blended (the pulp will remain quite coarse depending on the strength of your blender).

If you start with less water, make sure to add enough water to facilitate good blending.

Once you have blended the mixture for up to 3 minutes, strain the milk through a fine strainer or cheese cloth. Notice the cream that rises to the top during this process – this is so good for you and so incredibly delicious too!

From here, transfer the milk to a large mason jar or container for storage in the fridge for up to 5 days. The milk will separate a little in the fridge, but just give it a good shake before using!

One recipe will make enough milk to fill just under a one liter jar (depending on how watery you like it). Feel free to sweeten with vanilla or maple syrup as desired, and enjoy this with anything and everything you like ๐Ÿ™‚

And there you have it, fresh, homemade coconut milk. How awesome is that?

Make sure to save the pulp, as I’ve got a most yummy dessert to share with you next, when I will be posting fresh upon our arrival in France!

You’ll be ready to dive into making coconut milk just to make the dessert I am sure, but once you’ve done both, you might not be able to stop (or maybe you will).

The more I see, the less I know for sure.

~ John Lennon

I’ve said before that coconut is almost literally a vegan’s dream, and whether you are vegan or not, I have yet to meet a soul (aside from my youngest daughter but never mind her) that doesn’t love the flavor and richness of coconut.

Here it is in all of it’s pure, unadulterated glory. The best kind of glory there is, if you ask me.

There is no exquisite beautyโ€ฆ without some strangeness in the proportion.

~ Edgar Allan Poe

Beauty is not caused. It is.

~ Emily Dickinson

So if you are an adventurer in the kitchen (I know quite a strong few of you out there) – I’d love to hear your thoughts on this. I’ve been relishing in the freshness of this drink all week and I’ve got to tell you, my friends and co-workers have not minded one bit, as they’ve also enjoyed the outcome of the delicious pulp too.

  • Have you ever made coconut milk at home?
  • What is your favorite way to use coconut milk?

Do tell friends! This will be the last of me from Vancouver for a while, we are literally in the last few hours here, and we leave very early Sunday morning. I’ve said my good-byes (some were very hard this time), but I am so looking forward to not only going, but to returning too.

Renewed. Inspired. Fresh.

I can’t wait to have you all join me. I hope you will!

This recipe has also been featured in Healthy Vegan Fridays #5 – check it out here!

Yours in Less,

82 Comments

Filed under Cooking, Desserts, Food, Gluten Free, Happiness, Health, Photography, Raw, Recipes, Rejuvenation, Rich & Simple, Sweet Treats, Vegan, Vegetarian

Recipe: Chewy Chocolate Granola Bars

Let’s start the week right, with chocolate!

Live as if your were to die tomorrow. Learn as if you were to live forever.

~ Gandhi

Happy Monday everyone!

I hope everyone had a wonderful holiday weekend – filled with family, good food, and (maybe) (just a little) sunshine!

We enjoyed a few days together and certainly made the most of it: by cleaning out the basement!

Well, not the whole weekend was spent this way, but a needed spring-clean was a feel good way to ring in the season of newness, and clean out some cobwebs (literally!)

It felt pretty good, and it’s a gift that keeps on giving.

We are not creatures of circumstance; we are creators of circumstance.

~ Benjamin Disraeli

A few weeks ago, a reader wrote me asking if I had any recipes for kid’s lunches that are yummy, portable, and nut-free.

I admit I’m a little guilty of throwing a fruit snack or a little piece of chocolate (even a very occasional Oreo) into my kids lunches, as I’ve got at least one very picky eater in my house – the home baked goodies aren’t a guarantee that is for sure!

I’m not a big cookie-maker (or baker in general) – but I do like a good challenge…so I set out to make a treat that was flour-free, kid-approved, and still easy to make and (just a little) healthy.

I’ll let you guys tell me how I did!

No act of kindness, no matter how small is ever wasted.

~ Aesop

The Less:

Less flour-based sweet treats means more in tact nutrition, and less reliance on gluten. Less packaged cookies and treats means less waste, less additives & preservatives, and more fresh gooey texture to boot. Less looking for ways to use whole grains means more inspiration that eating this way is easy. Less wondering means more confidence, and who doesn’t want that?

The More:

More chewy sweet ways to combine healthy ingredients means more ways to ‘trick’ loved ones who may not be keeners. More millet and oats means more super-powered fuel from clean sources. More homemade sweet goodness means more ways to the hearts of those you love, and who wouldn’t want that everyday?

This recipe incorporates millet, which is actually a highly nutritious seed that dates back to Biblical times. It’s totally gluten-free and high in protein, so if you are new to it – it’s worth checking out for sure! This recipe can easily be veganized too – and I know at least a few of you who are pros at that!

Chewy Chocolate Granola Bars:

  • (1/2) cup dry millet
  • (1.25) cups cold water
  • (1.5) cups quick oats
  • (1) cup shredded unsweetened coconut
  • (1/2) cup coconut milk (or nut milk or regular milk)
  • (1) tbsp butter (or coconut butter)
  • (1/4) cup brown sugar (or sucanat)
  • (2) tbsp cocoa powder
  • (1/4) tsp salt
  • (1) tsp vanilla
  • (1) tsp baking powder
  • (1) banana (fresh or frozen)
  • (1) fresh egg (or egg substitute)
  • (3/4-1) cup chocolate chips of choice (I used medium-sized dark for this, 1 cup will make them super sweet)

Start by combining the dry millet and the cold water in a small pot with the lid. Bring to a boil, and cook, covered on low heat for 20 minutes, until fluffy. Once done, remove from heat and fluff with a fork.

Oil a cookie sheet lightly with butter or oil and heat the oven to 350 degrees.

In a large mixing bowl, combine the cooked millet, oats, coconut, coconut milk, butter, sugar, cocoa powder, salt, and vanilla and mix well.

In a separate bowl, mash the banana and add to the mixture. If you are using a frozen banana, skip this step and instead simply soak the banana in hot water until it thaws and add it straight to the large bowl.

Add the egg or egg substitute and mix. Add baking powder and stir one more time before adding the chocolate chips.

Mix well one last time (don’t be afraid to get in there with your hands!).

Transfer to the oiled cookie sheet and press until you have a layer about 2/3 inch thick.

This recipe doesn’t make quite enough to cover an entire large cookie sheet so I butted it up the edge of one and lt it go from there trying to make the free end as straight as I could. I didn’t mind the jagged edge – the perfect tester piece before cutting the bars!

Bake for 30 minutes. Remove from the oven and let cool before cutting into bars either 3/3 inches or 4/4 inches square. Totally your call how you want to cut these! Keep in a tightly sealed container at room temperature and eat with 2-3 days.

Moist, chewy, and sweet – these are perfect for the chocolate lover’s post lunch treat! No wrappers or crumbs either.

Even if youโ€™re on the right track, youโ€™ll get run over if you just sit there.

~ Will Rogers

Serve kid-style with a cold glass of your favorite milk. With these treats fresh from the oven….that’s a match made in heaven!

We are what we repeatedly do; excellence, then, is not an act but a habit.

~ Aristotle

That’s a sweet way to start the week – even if you are up to your bunny ears in chocolate from the weekend ๐Ÿ˜‰

Success isn’t a result of spontaneous combustion. You must set yourself on fire.

~Arnold H. Glasow

An even bigger thanks for stopping by regularly and for taking the time to leave your notes and comments. I loved the response from the last post – and the appreciation for the beauty in the little things!

  • What was your favorite cookie as a kid?
  • Whats’ your favorite cookie NOW?

Let us know – we might just share in that too!

Yours in Less,

68 Comments

Filed under Children, Cooking, Desserts, Family, Food, Gluten Free, Photography, Recipes, Rich & Simple, Sweet Treats, Vegetarian

Recipe: Coconut Maple Granola with Cocoa Nibs & Love

Oh heavens! (Take 2)

When the sun came out this week I knew it would bring with it good things. Boy, was I in for a pleasant surprise!

I think it’s safe to say I was stunned, delighted, and totally honored to be Freshly Pressed by WordPress this week!

(Thank you WordPress!)

These things often happen when you ‘don’t feel ready’ as there are a few changes/additions I had been planning for this blog, but as it always goes…..you just go with it!

A favorite quote of mine from a Paul Arden book says:

So in that vein, I ‘fixed up’ a Facebook page for IPOM that you can like (or I hope you will!) it’s here, or just to the right on the sidebar – thanks so much!

I am beyond thrilled to meet all of my new (and fabulous) IPOM readers and continue to share the journey with all of you – thank you for joining me in my pursuit of finding more with (just a little) less, and a most hearty welcome!

Now let’s get going….shall we?

Love is the light. Forward is the motion.

~ Unknown

Granola is a favorite of mine.

Not in the hippie-patchouli-incense way either (though all of those things are lovingly fixed squarely in my DNA)…but the yummy, nutty, clean eating breakfast way!

Real Vanilla Extract, Real Coarse Sea Salt, Real Maple Syrup.

I love to grocery shop. I love markets, and I love color. A good grocery store is my happy place, always has been.

I avoid the center aisles as much as possible (save for pasta, pasta sauce, and boxed snacks for my cracker loving 8 year old), and this means the cereal aisle.

My dad joked to me years ago as a child that the cardboard box processed cereal comes in had more nutritional value than the sugary refined ‘dessert’ the box contained. I am sure there could be (just a little) truth to that – but regardless, I avoid food from a box as much as possible in favor of inexpensive bulk staples and fresh, colorful, inspiring foods…because (IMO) it’s just better.

One of those cheap staples is oats. Enter an easy, convenient, delicious alternative to bagged granola and boxed cereals.

This real granola is made with 100% clean, 100% natural, and 100% accessible ingredients.

You won’t feel too full after eating this, as you don’t need a lot (a little goes a long way). It’s chewy (great for mindful eating), and you don’t want to rush this, it’s just that good…….and I promise, your whole family will love it!

The Less:

Less oil means a granola with (just a little) less weight. Less sticking from no oil means a little more crunch. Less sugary refined breakfast cereals means less wasteful packages, never mind cost. Less ingredients and less steps means less time in the kitchen, so you can spend more time doing what you love.

The More:

More hearty grains, seeds, and nuts in your day means less craving for satisfaction elsewhere. More found in nature sugars means cravings for sweets will feel good (as it should!). More prepared goodness in the kitchen means more heart in the home, and there’s nothing ‘granola’ about that.

Coconut Maple Granola with Cocoa Nibs & Love

Adapted from the Silver Hills cookbook, 1996

  • (4) cups slow oats
  • (1/2) cup shredded coconut
  • (1/2) cup slivered raw almonds
  • (1/2) cup raw sunflower seeds
  • (1/2) cup raw pumpkin seeds
  • (1/2) cup cocoa nibs (optional)
  • (1/2) tsp salt
  • (1/2) cup real maple syrup
  • 1 tbsp real vanilla extract

Preheat oven to 250 degrees. Combine all dry ingredients together in a large mixing bowl. Add vanilla and maple syrup and mix well with your hands – don’t be shy!

Bake in a deep baking pan (you can also use a cookie sheet) and bake about one hour, or until dry. Make sure to mix the mixture a few times while it cooks to prevent burning and promote even cooking.

Serve with cold milk or yoghurt, and some added hemp seeds, cranberries (as shown) or with any other real ingredient you desire. This will keep in a container or glass jar indefinitely and the recipe can easily be doubled – and you’ll likely be making it often!

โ€œThe world is what YOU think of it, so think of it DIFFERENTLY and your life will change.โ€

~ Paul Arden, Whatever You Think, Think The Opposite

I hope you are all starting a fabulous weekend full of wonderful plans.

As for me, I’m off to arrange (finally) the kids artwork for easy viewing and storage….as these kids grow I am keenly aware that these memories are precious, so it’s a huge priority right now to honor and keep them well so they will be with us in our home forever….even if my little babies won’t.

  • What’s your happy place?
  • Is there a project you’ve delayed because you’re just not ready?

There’s just no time like right now to take action…I guess it’s all how you choose you look at it!

Yours in Less,

44 Comments

Filed under Children, Cooking, Nut Recipes, Oatmeal, Photography, Recipes, Rich & Simple, Uncategorized, Vegan, Vegetarian

Recipe: Superfood Coconut Energy Cookies

We’re fools whether we dance or not, so we might as well dance.

~ Japanese Proverb

Anyone out there tried making almond milk yet with any great success?

I’ve been swooning over it myself these days (and so has the teenager!) and have looked forward to coming up with new ways to use up the pulp (I’ve now finished the last batch of ice cream).

Here is the latest go with a use for almond pulp, and my, its yummy! No need for anything other than the ingredients, a bowl, your clean hands, and a good song!

The Less:

Less waste, less sugar, less sweetened, baked treats. Less packaging from making almond milk. Less cooking means less energy, and less appliances means less time spent on clean up ๐Ÿ™‚ Less wondering what to do with this superfood stuff!

The More:

More seriously potent fiber from hemp hearts and cocoa nibs. Lots of good energy, protein, and yummy healthy fats too. More dancing if you make them like we make them (we dance a lot).

Superfood Coconut Energy Cookies:

  • almond pulp from one recipe Mindful Almond Milk (about 3/4 cup)
  • (2) cups shredded unsweetened coconut (you can roast a small portion of you like)
  • (3) tbsp almond or any nut butter
  • (1/2) cup hemp hearts
  • (2) tbsp maple syrup
  • (1) cup quick oats
  • (1/4-1/2) cup cocoa nibs (you can also sub in teeny tiny chocolate chips or a roasted ground nuts)

It’s simple really..

Mix all together with your hands – form into little cookie shapes no bigger than two inches in diameter. Feel free to play with amounts until you reach a firm texture that will mold and hold shape well.

Voila! Keep in the fridge – I took these into work and they totally vanished (if you want any maybe don’t do that)…these little treats are two bit perfection as a little snack or a treat – you could even snag them for a quick breakfast.

This is a move you could try. Or not.

You can dance anywhere, even if only in your heart.

~ Author Unknown

Let us know what you think (and how you are, will you?!)

  • Do you dance in the kitchen?
  • What are you dancing to this week?

Next post, more oats…

Have a wonderful day!

Yours in Less,

42 Comments

Filed under Cooking, Nut Recipes, Oatmeal, Raw, Recipes, Rich & Simple, Sweet Treats, Uncategorized, Vegan, Vegetarian

Recipe: Date Coconut Bliss Balls

Got a sweet tooth? Here’s a good challenge – ever tried cutting out baked goods and other sugary treats and replaced them with dried fruits and nuts for a week?

The pursuit of perfection, then, is the pursuit of sweetness and light.

Matthew Arnold

Here’s a sweet way to feed your sweet tooth, with a little chocolate variation to make it even sweeter. All you need is good dates, dried coconut, a little nut butter, and of course, rich, healthy and incredibly satisfying hemp hearts. Combine these ingredients and enjoy a hit of sweetness before a workout or for dessert. Delicious with a spot of tea! Even your mother-in-law will like them.

Because everyone deserves a little sweetness in their lives.

The Less:

Sweet dates are an ancient food prized for their gooey natural sugars. Substitute these for refined sugar and consume less of the white stuff. Nutritionally, these treats will fill you up longer, meaning you can eat less of them to satisfy your craving. More sweetness means less deprivation. Less deprivation can only be a good thing. Because who wants to feel deprived?

The More:

More satisfaction from nutritious nuts and seeds means more sustained energy through the day. Hemp hearts, nut butter, and coconut provide long burning fuel that fills you up for longer. That means more time for all the other sweet things in life.

Date Coconut Bliss Balls:

  • 2 cups pitted dates, soaked in water 6-8 hours
  • 3 tbsp Pumpkin Seed Butter (you can substitute almond or cashew butter)
  • 4 cups dried coconut
  • 6 tbsp hemp hearts

Try to find resaonably good quality dates, but not baking dates if you can, they aren't the greatest for eating raw. But don't use expensive Medjools, unless of course you want to! Medjools are pricey, and best eaten as is, with a macadamia nut popped inside.

Here is how:

Soak dates for 6-8 hours prior to preparing in enough water to cover.

When ready to go, heat oven to 350 degrees. Spread 2 cups of coconut onto a cookie sheet. Roast the coconut in the oven until fragrant (about 4 minutes) and turning brown. Remove from oven to cool in a bowl. Drain dates and add to blender. Blend dates to a paste (you will need to stop the blender to make sure you get it all blended, do not worry if there are a few chunks left). Do not add any additional water to the dates when blending.

Remove dates into a large bowl, making sure to scrape them all out from the blender with a spatula. Combine roasted coconut, plain coconut, and hemp hearts in a bowl. Add this mixture to the date paste one cup at a time, stirring with your hands. Add pumpkin seed butter – keep stirring! Don’t be shy with your hands..the mixture should be firm enough to roll into balls.

Roll into one inch balls with your hands until all done, yum….good work!

If you are adding chocolate, melt some high quality dark chocolate over boiling water (I do this by melting the chocolate in a stainless steel bowl over a pot of bowling water). Dip the balls into the melted chocolate by hand and set on a parchment paper lined flat pan. When done, set the balls by refrigerating until the chocolate is firm.

A little rustic presentation is okay. Unless you are serving the Queen of course. (Then - and only then- you might need to obsess about such things).

Though this won’t be relevant – these will store indefinitely in a sealed container in the fridge!

These aren’t totally raw, as the roasted coconut takes care of that, and you certainly can’t classify chocolate as raw – but they can be if you want to skip those steps. I use Omega’s pumpkin seed butter….so good and they add a little sea salt to it.

I’d love to hear how you find bliss.

Yours in Less,


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Filed under Children, Cooking, Nut Recipes, Raw, Recipes, Success, Sweet Treats, Vegan, Vegetarian