Here is one of my favourite things for Raspberries. What is yours? Please share.
Simple Paleo Reese Cups
1 cup smooth Almond Butter (or peanut butter if not strict Paleo)
½ cup unsweetened shredded coconut (optional)
1 tablespoon coconut oil
1 tablespoon honey
1 cup dark chocolate chips
Place almond butter, oil and honey in a glass bowl then microwave for about 30 seconds or until melted. Stir in shredded coconut until evenly combined. Divide the mixture into each opening of a mini muffin tin (fills 12 openings).
Place the chocolate chips in the glass bowl then microwave for about 30 seconds or until melted. Pour melted chocolate on top of each muffin tin then place the tin in freezer for about an hour.
Take muffin tin out of freezer. Carefully scrape a knife around the edges and the peanut butter cups will pop out fairly easy. Handle with care.
Fresh local Strawberries are now available. These delicious little berries are rich in polyphenols which are known for their antioxidant, anti-inflammatory, and anti-aging benefits.
Here are some yummy ideas:
Parfait—Layer sliced berries with granola, Greek yogurt and slivered almonds for a fresh and satisfying parfait.
Salsa—Add chopped berries into your favorite salsa. It’s an unexpected delicious addition to a summer barbecue.
Flavored—Freeze berries into ice cubes. Use to add color and flavor to a tall glass of water.
Fruit Cooler—Crush a couple of berries and fresh mint leaves in the bottom of a glass and fill with chilled sparkling water.
Fancy Salad—Make a simple salad of steamed asparagus topped with sliced strawberries, low-fat or fat-free feta, slivered almonds, Olive Oil and a drizzle of lemon juice.
Smoothie—Blend strawberries, Protein Powder and Olive Oil for a tasty and filling smoothie. Add ice to obtain desired consistency.
Here is what you need
5 Stems Rhubarb
1 tsp. Cinnamon
1 tsp. Lemon
For the topping:
1 cup almond flour
2 Tbsp. coconut flour
¼ Cup Honey
1 tsp. cinnamon
4 Tbsp. Coconut oil.
Nuts if you prefer an extra crunch
Preheat an oven to 350°F
Chop the apple into large chunks and place into a saucepan.
Chop the rhubarb into 2 in pieces and place onto the top of the apples.
Add the lemon & cinnamon.
Place the pot over the stove and cook for 5-15 minutes or until the apple
Meanwhile prepare the crumble by placing all the topping ingredients in a
bowl (Almond flour, coconut flour, honey, cinnamon, coconut oil)
Using your fingers mix the ingredients until they resemble a crumbly mix.
Place the apple & rhubarb mix into an 8×8 pan.
Place the topping onto the top of the apple mix.
Place in the oven and cook for about 15-20 minutes or until golden brown
Serve & Enjoy
Since the apple & rhubarb is already cooked the only reason you need to
cook this in the oven is the topping. If you prefer a more chunky filling
then don’t cook the apple for quite so long in the pot.
If you find the topping mix is too wet simply add some more of the dry
ingredients. Alternatively, if the mix is too dry try adding some more
recipe from Paleo Crash Course.
photo credit Earthwise Gardening
Here are some flavours you would never think to put together, but they work. This recipe is from Alive Magazine, June 2017 issue 416.
CURRY APRICOT BARS
1 1/2 cups unsalted dry roasted cashews
2 cups dried apricots
1/2 cup dried unsweetened coconut flakes
1/4 cup hemp hearts or sesame seeds
2 TBSP honey
Juice 1/2 lime
2 tsp grated or finely minced fresh ginger
1 1/2 tsp curry powder
1/4 tsp sale
Place cashew in food processor and process until finely chopped. Add apricots, coconut, hem hearts or sesame seeds, honey lime juice, ginger, curry powder, and sale. Process until mixture clumps together. Line 8X8 ub square baking pan with a piece of parchment paper large enough so there is an overhang.
Place bar mixture in pan, place another sheet of parchment paper on top and press down firmly to evenly spread out mixture. Leave parchment paper atop and place pan in freezer for 1 hour or until apricot mixture has firmed up. Slice into 12bars.