Salted Caramel Date Frosting

• A lot of dates -about 20 medjool dates-soaked in water for a few hours and then drained
• 1 heaping tablespoon nut butter
• 1/4 cup full-fat coconut milk 

Blend all of this in a high-speed blender or food processor.  Once its all blended, start adding sea salt by the 1/4 teaspoon and blending it in, tasting and then adding more salt.  Some dates are sweeter than others and this will ensure you get the right mix of salt and sweet for your taste.

Store this in the refrigerator and frost your cooled cupcakes, generously dousing them with coconut or nuts or both once they are well-frosted.

The extra caramel will be your next big raw apple’s best friend! 

Source:  The Tao of Dana

Cinnamon Pancakes

1 cup whole organic cashews
3 large eggs
2 tablespoons homemade yogurt
1/2 tsp baking soda
1 tbsp honey
1 tsp cinnamon
1/4 tsp pure vanilla
pinch of salt
1 tbsp coconut oil for cooking

1.  Grind the cashews into a paste in a food processor.  Add the eggs, yogurt, baking soda, honey, cinnamon, vanilla, and salt, and blend well.
2.  Heat the coconut oil in a large frying pan over low-medium heat.  Pour the batter into small pools and cook for 2-3 minutes, until golden.  Flip and cook for an additional 1 or 2 minutes.  Serve hot.


Source:  Eat Well Feel Well by: Kendal Conrad

Date Barbecue Sauce

1 tbsp olive oil
1/2 small onion, chopped
3 cloves garlic
Pinch cayenne pepper
1 1/2 tsp tomato paste
2 cups whole Italian tomatoes, pureed in a blender
1/2 cup apple cider vinegar
2 tbsp fresh squeezed orange juice
1/2 cup honey
1 tbsp dijon mustard
3 dates, pitted and chopped
3/4 tsp salt
1 tsp pepper

1. Heat the oil in medium sauce pan over medium heat.  Add the onion and cook until golden brown, about 5 minutes.  Add the garlic and cayenne, and cook for 1 minute.  Add the tomato paste and cook for another minute.
2.  Add the tomatoes, vinegar, juice, honey, mustard, dates, salt, and pepper, and bring to a boil.  Lower the heat and simmer for about 30 minutes, until thickened.  Adjust the seasonings with salt and pepper.
3. Place in a food processor or blender in batches and process until smooth.  Use right away or cool and store, covered, in the refrigerator for up to 5 days or in freezer for up to 2 months.

Source:  Eat Well Feel Well by: Kendal Conrad

Granola Chews

This recipe is a nice way to make something special for breakfast every once in awhile topped with homemade yogurt and berries.  We have also been known to put them in little baggies and bring as snacks to eat around Disneyland.  A little messy, but not too bad if you have wipes with you!

1/4-1/3 butter
1/2 cup honey
1/2 cup raisins
1/2 cup unsweetened, grated coconut
1 cup coarsely chopped nuts (almonds, pecans, or walnuts, or a mixture of any of the three)
1/2 tsp salt

In a saucepan, stir butter and honey over low heat until melted and blended.
Remove from heat and add remaining ingredients, combing well.
Spread mixture in an ungreased square 8 inch baking pan.
Bake at 350 degrees for about 25 minutes until set.
Cool, cut into squares.

Source:  Breaking the Vicious Cycle Book

Banana Cake

This is my go-to cake recipe.  It freezes well, so I usually make cupcakes to keep in freezer and bring to birthday parties, etc so my kids can still have a sweet treat at special events.

3 cups nut flour
3 eggs, beaten
1/4 cup melted butter (or coconut oil)
1/2 cup honey
1 tsp. baking soda
2 extra ripe mashed bananas

Preheat oven to 350 degrees.
Mix all ingredients.  Pour into buttered baking pan.  Bake for about 40 minutes, or 18 minutes for cupcakes.

Top with frosting (our favorite is Peanut Butter Frosting!)

Source:  Breaking the Vicious Cycle Book

Homemade Coconut Milk

I had a recipe that called for canned coconut milk, but wasn't interested in using anything from a can.  I thought, "I bet I can make coconut milk just like I do my almond milk."  So, I bought 2 young thai coconuts and here is what I did to make delicious, creamy milk!

Ingredients:

2 young thai coconuts

1 cup Filtered water

Directions:

1.  Open coconuts ( Use a coco-jack, but you can look on youtube for videos on how to get those babies open!).  Pour coconut water through a fine mesh strainer into the blender.

2.  Scrape out coconut meat and rinse off any brown skin.  Add meat to blender. 

3.  Add 1 cup filtered water.  Blend well.

4.  Refrigerate.  Good for about 1 week in fridge.

Enjoy creamy, refreshing deliciousness in anything that calls for milk. :)

Peanut Butter Pancakes

1 very ripe banana
2 tbsp SCD peanut butter
3 eggs
Ghee or coconut oil for cooking

Belnd all first 3 ingredients.  Pour mixture onto hot, greased griddle.  Cook until done on one side, then flip.  Serve with warm honey for a syrup.

Source:  Sister-in-law Lawni,  Thanks Lawni!