Wednesday, February 1, 2012

I promised to share what I am eating, so here goes

Yesterday was Chocolate Day! Yeah for chocolate! So I made a chocolate brownie crust with young coconut chocolate filling pie for breakfast. It was to live for! I didn't hear a single complaint at the breakfast table. lol
I skipped lunch, flying along on the chocolate energy. I walked farther and faster than usual on my daily walk as well.
While I was fixing dinner I munched on a few cucumber slices & cherry tomatoes. My taste buds were delighted. :)
For dinner I made Spicy Barbequed Cauliflower. Mmmmmmm Warmed in the dehydrator @ 118% for about an hour or more. It's so satisfying.


Chocolate Brownie Crust:

Chop together in food processor

2 Cups Raw Pecans
1/4 Cup Raw Cacao Powder
Dash Himalayan Crystal Salt

Add and process until smooth and evenly chopped

10 Large Medjool Dates (pitted)
1 teaspoon Vanilla Extract (optional)

Press into pan or individual serving bowls

Chocolate Young Coconut Pudding/filling:

Blend together in high speed blender until smooth

3 cups Young Coconut Meat
2 cups Water or Coconut Water
20 Large Medjool Dates (less if using Coconut Water)
1 Cup Raw Cacao Powder
1/4 teaspoon Himalayan Crystal Salt
1 Tablespoon Vanilla Extract

Spicy BBQ Cauliflower:

Stir together in a large bowl and set aside while making the sauce

1 Large head Raw Cauliflower (washed/dried, thinly sliced)
6 Spring Onions sliced
1 bunch Cilantro chopped
1 Tablespoon Raw Olive Oil
A few dashes Himalayan Crystal Salt

Spicy BBQ Sauce:

Blend together in high speed blender until smooth, then stir into the prepared Cauliflower mixture. Divide into serving bowls and warm in dehydrator for about an hour @ 118 degrees.

1 packed cup Sun Dried Tomatoes (pre-soaked for 1 hour and well rinsed if salted tomatoes are used)
2 cups Water
5 Large Medjool Dates (pitted)
2 Tablespoon Raw Olive Oil
2 Tablespoons Fresh Squeezed Lemon Juice
1 teaspoon Raw Apple Cider Vinegar
1/2 - 1 Cup Fresh Raw Onion
1-2 Tablespoons Fresh Raw Ginger (peeled & sliced)
1/2 teaspoon Chipotle Powder (not a raw product - it's been smoked - this gives the smokey flavor to the BBQ Sauce)
If needed a little Himalayan Crystal Salt (to taste)

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