Chocolate Avocado Pie

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This Chocolate Avocado Pie is a great use for over-ripe avocados and bananas. Actually, over-ripe will give you the best results.

This recipe is NOT safe for someone on the Specific Carbohydrate Diet.

Avocado Pie? Sounds disgusting, right? Well, give it a try and get back to me. This recipe is based on the recipe Choconot (not a spelling mistake) Mousse Pie with Vanilla Cream (not real cream) Frosting from Living Cuisine: The Art and Spirit of Raw Foods by Renee Loux Underkoffler. This is a raw food, vegan cookbook. If you’ve been reading this blog for any length of time you know that the Weston A Price Foundation does not consider vegan diets healthy, especially for people wanting to have children. Since I respect the diet opinions from the WAPF, I just want to be clear that I don’t endorse the vegan diet either. Nevertheless, this book is a great source for nut-based desserts!

I’ve made a few changes to the recipe, and yes, I recommend topping this delicious dessert with lots of organic, whipping cream! You could use carob instead of cocoa, if desired. If you can’t consume whipping cream, whipped coconut cream makes a nice replacement.

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Here’s the pie with some sprinkled cocoa powder. Melted dark chocolate is also very nice.

Crust
6 organic dates, softened if needed
2c organic walnuts or almonds, or mixture of both
2tsp organic cinnamon
2 pinches sea salt
1T organic coconut oil, to grease pan

If the dates are older and dry, re-hydrate them by pouring some boiling water over the dates and covering for 20 minutes, until soft. Soften 3/4c of dates for both the crust and the filling at the same time. Remove the ends and the pits. In a food processor, blend the six dates for the crust into a paste. Add the nuts, spices and sea salt. Blend until the dough starts to form a ball in the food processor. Remove the dough ball from the food processor and evenly spread in a greased pan.

Filling
1/2-2/3c organic dates, softened if needed
2-3T homemade vanilla extract
1/2tsp sea salt
3-4 organic avocados, very ripe
3 organic bananas, very ripe
2/3c organic cocoa powder
3-4T organic coconut oil
organic cocoa powder, sprinkled (optional)
70% organic dark chocolate, melted and sprinkled (optional)

Use the rest of the softened dates for the filling. In a food processor, blend the dates, vanilla extract and sea salt into a smooth paste. Add the very ripe avocados and blend until smooth. Add the very ripe bananas and blend until smooth. Use a spatula to help mix the ingredient. (Close your eyes and taste the mixture before adding the cocoa. Does it taste good with your eyes closed?) Add the cocoa powder and coconut oil and blend until smooth. The food processor will likely be laboring under the thickness of the filling. This is a good sign. Pour the filling on top of the crust in the greased pan. Top with sprinkled cocoa powder or drizzle with melted, 70% dark chocolate. Refrigerate until chilled and serve with whipped, coconut cream or whipping cream. Both are excellent.

Breath of Life Wildcrafting

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This is Balm of Gilead which is made with Cottonwood buds. It’s reported to help with muscle and nerve pain. This is one example of Al’s seasonal, small batch products.

Anyone that knows me well, knows how much I love local, wild foods and medical plants.

A few weeks ago, I got a chance to get reacquainted with wildcrafter, Al Cadorette. He used to supply me with morels mushrooms a number of years ago. Recently, he’s started making hydrosols, oils, tinctures, tea blends and other wildcrafted products from our local bioregion. He makes small batches of products which are only available seasonally.

Presently, he’s advertising his products on Breath of Life Wildcrafting a Facebook page. You can place orders by private message on Facebook or by email: breathoflifeoils@gmail.com.

He’s working on a website and he’s at the Kamloops Farmers Market on Saturdays. Here’s a link to his new Facebook page. If you are inclined, go over and like/follow his page to get updates about NEW seasonal products.

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I’ve been looking for Chaga for years. Chaga grows on Birch trees and is used as an adaptogen and as a treatment for some cancers.

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This is how I met Al, through my passion for Morel mushrooms.

More Troubles with Eatkamloops.org

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Deviled Eggs for the devilish aspects of the internet!

I just wanted to send a short note to users of eatkamloops.org. We are still having problems with malicious malware. A few days ago, our email system was shut down by our server because we were spamming ourselves! The CAPTCHA on eatkamloops.org was out-of-date or not working properly.

On Monday, with the help from Purple Pig and Netfirms we solved the problem but we’ve had to disable the comments on the blog. So now you can’t write me and I can’t respond.

If you need to get in touch with me to update information about your farm or ranch please call 250.374.4646 between 9am-5pm Monday to Friday PST.

Sunflower Cups: Photo Essay

“Necessity is the mother of invention.”
English Proverb

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Sunflower Cups do taste kind of like Reese’s Peanut Butter Cups, but healthier!

This recipe is NOT safe for someone on the Specific Carbohydrate Diet or GAPS.

I was trying to make some Dr Axe’s Salted Paleo Sunbutter Cups. Yes, I’ve made some changes to the original recipe. I did have a few problems. I didn’t have any waxed muffin liners or even a muffin tin. I did have some wax paper and some masking tape, so I made up my own wax liners by wrapping the wax paper around a metal tea strainer. I then used the masking tape to hold the shape. My DIY waxed muffin liners worked great!

Sunflower Cups

Filling
1 1/4c organic sunflower seeds, ground
6-8 organic dates, pitted and soaked
1-3T organic coconut oil
1T homemade vanilla extract
1tsp sea salt

Chocolate Topping
1 70-80% organic chocolate bar, melted
1T organic coconut oil

Make some wax paper liners by cutting the wax paper into squares. Fold the wax paper squares around some household item that’s a suitable size and shape. Tape the wax paper to keep the shape and put the liners into a glass tray.

Bring some water to a boil. Place the dates in a small bowl and pour just enough boiling water to cover the dates. Cover the bowl and let cool. Pitt the dates. In a food processor, grind the sunflower seeds to a fine texture. Add the soaked dates, coconut oil, vanilla extract and sea salt. The dough should be firm enough to roll into balls. If not, add some more ground sunflower seeds. Work all the dough into balls. Flatten each ball so it just fits into the wax paper liners.

Put the chocolate into a Pyrex measuring cup and place the cup into a sauce pan with water. Bring the water to a boil and simmer until the chocolate is just melted. Pour the melted chocolate over each flattened dough ball. Cool the tray in the freezer until the Sunflower Cups have hardened.

Twist each liner a number of times like a candy wrapper and tie with a piece of ribbon or string. Sunflower Cups make nice gifts! They do taste kind of like Reese’s Peanut Butter Cups, but healthier!

One last tip. Save your Sunflower Cups’ candy wrappers if you are going camping. The wax paper makes excellent fire starter. It burns like a bugger!

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Collect needed supplies: wax paper, scissors, tape and a kitchen item with the right size and shape.

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Fold the wax paper squares around some household item that’s a suitable size and shape.

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Tape the wax paper to keep the shape and put the liners into a glass tray.

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The dough should be firm enough to roll into balls.

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Melt the chocolate in a Pyrex cup in some simmering water.

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Flatten each ball so it just fits into the wax paper liners.

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Place each flatten ball into the liner. If the dough is too big, just re-roll and try again.

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Just melt the chocolate. Don’t overdo it.

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Pour the melted chocolate over the flattened dough balls. Put the tray into the freezer to cool completely before wrapping.

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Sunflower Cups are a nice, healthy gift you will feel good about giving!

Macadamia Candy

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Macadamia Candy has a buttery flavor with a satisfying crunch, while not being too sweet. Warning: it’s hard to eat just one piece!

This recipe is safe for someone on the Specific Carbohydrate Diet or GAPS.

This recipe is a reworking of Walnut Chocolate Toffee using macadamia nuts. I had the good fortune of getting some macadamia nuts on a recent trip to Hawaii. If you are going to the Big Island, I would recommend going on a tour to Hamakua Macadamia Nut Company and bring back a big bag of macadamias!

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Butter a piece of wax paper before pouring in the candy to avoid excessive sticking.

1/2c organic butter
1/4-1/3c local honey
1/2tsp sea salt
1T organic whipping cream
1T organic vanilla extract
1c organic macadamia nuts
As I’ve said before, making candy is a bit of a science and a bit of an art. Some people use the cooking time or temperature to decide if the candy is ready. Others use the color of the candy — that of a brown paper bag — to tell when the candy is ready. Another method is to drop a small amount of candy into a bowl of cold water and test the firmness of the candy between the thumb and forefinger. I find using the cooking time, the color of the candy and the water test (when in doubt) works best for me.

Butter a piece of wax paper and place it inside a 8″x8″ glass baking tray. In a sauce pan, warm the butter, honey and sea salt and bring to a boil. Stir all the time and boil for 7-8 minutes. This longer boiling time will result in a harder candy. Remove the candy from the heat and add the cream and vanilla extract and mix well. Be careful, the hot mixture will spit and foam up.

Stir in the macadamia nuts and quickly transfer the candy to a buttered, waxed paper. Made sure the candy is smooth and put the tray into the freezer. In about 10-15 minutes the candy will be ready to cut. Remove the wax paper and candy from the tray and place onto the counter for easier cutting. Cut into 32 pieces. Serve when completely cooled.

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Remove the wax paper and candy from the glass tray before cutting. It’s easier to cut the candy before it has completely cooled.