Body Sense

This is some delicious grain-free French toast!! Mmmmm-Mmm!
The recipe is super easy: basically just make a normal French toast batter from eggs, coconut milk and cinnamon and dredge some coconut bread (http://www.marksdailyapple.com/coconut-flour/) in it. Fry it in ghee, and serve with maple syrup!!

So the other night was my mother-in-laws’ birthday and so I made this scrumptious concoction! I used this recipe from Elana’s Pantry (thank you Elana) but tweaked it a bit to fit our tastes. I also added a strawberry whipped cream filling which was absolutely delicious if I do say so myself… My cake looks nothing like Elana’s, but it was still sooo yummy and perfect for the occasion!

Ingredients: (Cake)

• 3/4 c. coconut flour
• 1/2 c. cocoa powder
• 1 tsp. sea salt
• 10 eggs (yes… 10!)
• 1 c. coconut oil
• 1 c. rapadura
• 1/2 c. honey
• 1 tbs. vanilla
• 1/2 tsp. orange zest

Directions: (Cake)

1. In a small bowl combine flour, cacao, salt and baking soda.
2. In a large bowl using an electric hand mixer, blend eggs, oil, sugar, honey, vanilla and orange zest.
3. Add dry ingredients into large bowl and continue to blend.
4. Butter (2) 9 inch round cake pans and dust with coconut flour.
5. Pour batter into pans and bake at 325° for 35-40 minutes.
6. Remove from oven, allow to cool completely then remove from pans.

Ingredients: (Filling)

• 1 c. whipping cream (not ultra-pasteurized)
• 1/2 c. strawberry puree (puree 4-5 large strawberries in blender or with a stick blender)
• 1 1/2 tbs. rapadura or honey (opt.)
• 1 tsp. vanilla

Directions: (Filling)

1. Whip cream into stiff peaks.
2. Mix sugar with your strawberry puree and add to the whipped cream.
3. Whip and add vanilla.
4. Spread between layers of cooled cake.

Ingredients: (Frosting)

• 1 c. dark chocolate bar, broken into peices ( I used 78% dark)
• 1/2 c. coconut oil
• 2 tbs. honey
• 1 tbs. vanilla
• pinch of salt

Directions: (Frosting)

1. Melt chocolate and oil over a low heat.
2. Remove from heat and add honey, vanilla and salt.
3. Stir to combine. Let cool a bit and pour over top of cake, letting it dribble down the sides.

ENJOY!

This is not my pic, as ours was eaten too quickly!

This is a delicious recipe that hails traditionally from Hawaii.

Typically, a large pit is dug in the ground, and lava rocks are heated over an open flame until they are extremely hot. The rocks are placed in the pit, which is lined with greenery such as banana leaves or ti leaves (they insulate, aid the steaming process, and add flavor). A cleaned whole pig (seasoned with Hawaiian sea salt) is placed inside the hot pit and then covered with more greenery for insulation and flavor – it is then covered with a protective covering, more soil, and left to cook through the day (about 8 hours). http://www.ikonaedizioni.com/2007/11/02/traditional-kalua-pig-cooking-in-hawaii/

Anyone who grew up in Hawaii is definitely familiar with this dish and it is one of my husbands favorites! However, I cook it a little differently, as you may have imagined. It is a super simple recipe with an extremely long cooking time! You need a crock-pot for this one, unless you want to adapt it to a dutch oven and cook it in the oven.

I serve this dish with brown rice from Sally Fallon’s “Nourishing Traditions” and a brilliant cabbage salad that can be found here -She forgets to mention to add a tbs. or so of black sesame seeds! They are so pretty and yummy!

Ingredients:

• 1 pork shoulder or butt (about 6 lbs.)
• 1 tbs. sea salt
• 1 tbs. liquid smoke (I used the kind that had only 2 ingredients).

Directions:

1. With a fork, poke holes all over your pork shoulder.
2. Rub salt and smoke all over the roast.
3. Stick the shoulder into the crock-pot and cook on low for 16-20 hours, flipping midway.
4. If there were bones take them out.
5. Shred the meat with a fork and mix drippings back in.
6. Serve over rice and cabbage salad!

This recipe came about for two reasons. The first is that I have been living with my in-laws who eat a fairly SAD (standard American diet) and LOVE their ice-cream sandwiches. So I have been sitting around watching them eat their delicious looking store-bought ice-cream sandwiches. Not only do they look delectable because it is soooo HOT out, but I am also pregnant on top of it! It is just a losing battle for me!

The second reason these came about was that I caught my husband sneaking licks of molasses this morning, so I thought it was time for a good molasses cookie, and voila! these were born!

Ingredients:

• 1 c. roasted nut butter ( I used almond)
• 1/2 c. rapadura, sucanat, or other dry sweetener
• scant 1/4 c. molasses
• 1 egg
• 1 tsp. vanilla
• 1 tbs. ground ginger (I used fresh, use less if you are using powdered)
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg

• 1/2 pint vanilla ice-cream (use Coconut Bliss, home-made, or Haagan Daas!)

Directions:

1. Mix all ingredients together, except ice-cream.
2. Chill in refrigerator for 1/2 hour.
3. Form into balls and place on greased cookie sheet.
4. Bake for 12 mins. at 350 degrees.
5. Cool and freeze for 10 minutes, meanwhile take ice-cream out of the freezer and let soften for the same time.
6. Layer ice-cream between two cookies, smoosh together and re-freeze! YUM!!

So this is not going to be a very precise recipe because it always changes depending on wat I have in the fridge! This is definitely NOT a boring tuna or salmon salad, and it is simply YUMMY! I like to serve it with crackers or chips, but you could use it on a salad or sandwhich too!

Make a big batch and you may have some leftovers for the next days lunch… maybe!

Ingredients:

• 1-2 cans tuna or salmon
• salt, pepper, tamari, hot sauce etc.
• 1-2 carrots, chopped
• 1-2 stalks celery, chopped
• 1/4- 1/2 red onion, chopped
• 1/2 can olives, chopped
• 1-2 tbs. capers
• cilantro or any or all other fresh herbs, chopped
• 1/2 bell pepper or other pepper, chopped
• 1 clove garlic, minced
• 1-2 tbs. home-made or store bought mayonaise
• 1-2 tsp. dijon mustard
• anything else you find in your fridge that looks yummy!

Directions:

1. Mix all ingredients together in a bowl and serve!