Raw Pineapple Cacao Delight

This recipe is the result of a late night snack craving for pina coladas and dark chocolate.  I wanted something fairly healthy, so I made this delicious raw dessert.  It comes together in just a couple of minutes.  When I make it for myself I just chop the pineapple on the plate and added everything else on top. I love how the chocolate sauce hardens up in the refrigerator.  It adds a nice texture to the pineapple.

 For a nicer presentation you can slice the pineapple into rings, drizzle on the chocolate, and sprinkle on the toppings.  For individual servings, a ring mold makes a stunning presentation.  Layer pineapple, chocolate sauce, coconut and cacao nibs into the mold on the plate.  Refrigerate until the chocolate is firm.  Unmold, and keep refrigerated until you are ready to serve.  Sprinkle with extra coconut and cacao nibs.

Raw Pineapple Cacao Delight

½ pineapple peeled and cored

¼ cup cold pressed coconut oil

¼ cup cacao powder

2 tablespoons agave nectar

¼ cup cacao nibs

6 tablespoons finely shredded coconut

1.      On a plate place chopped or sliced pineapple.  Set aside.

2.      Make the chocolate sauce.  Whisk together the coconut oil, cacao powder, and agave nectar.  Drizzle it over the pineapple.

3.      Sprinkle on your desired amount of coconut and cacao nibs.

4.      Place in the freezer for 5 minutes to firm up the chocolate sauce.

5.      Remove from the freezer and enjoy.

Sundried Tomato Pesto Penne

This recipe is a taste explosion!  I love sundried tomatoes in pesto because every bite is packed with flavor.  This version is simple, but really lets the tomatoes shine.  This would be perfect for a romantic dinner with a nice bottle of wine, or for a quick and comforting week night meal. 

Feel free to make extra pesto.  It is great spread onto sandwiches or added to other sauces.  It really takes everything to the next level.

Sundried Tomato Pesto Penne

½ cup sundried tomatoes packed in oil, drained (reserve the oil)

¼ cup oil from the sundried tomatoes

½ cup walnuts

2 cloves of garlic

1 teaspoon salt

½ - ¾ teaspoon crushed red pepper flakes

¼ cup starchy pasta water (plus more as needed)

1 box whole wheat penne

1 cup packed baby spinach, torn

1.      Bring a large pot of water to a boil.  Cook the pasta until al dente.  Reserve some of the pasta water.  Drain the pasta and set aside.

2.      While pasta is cooking, make the sundried tomato pesto.  Add the sundried tomatoes, tomato oil, walnuts, garlic, salt, and red pepper flakes to a food processor bowl.  Process until smooth.

3.      In a large bowl, toss together the pesto, pasta and torn spinach. 

4.      Serve warm and enjoy!

Grapefruit Brulee

This recipe is very elegant and perfect with Sunday brunch.  It’s so easy, I’m not even sure you could call it a recipe.  I love how the brulee element adds the wow factor to the grapefruit.  Warming the grapefruit makes it extra juicy and the brulee topping adds sweetness and texture.

The recipe calls for a kitchen torch.  If you don’t have one, you can use the broiler setting on your oven.  Just keep a close eye on them.  They cook really fast.

Grapefruit Brulee

1 grapefruit, cut in half

2 teaspoons sugar

1.      Sprinkle 1 teaspoon of sugar on top of each grapefruit half.

2.      With a kitchen torch, melt the sugar and caramelize it.  When it starts to turn a golden color, it is done.

3.      Let the sugar cool and harden for a couple minutes.

4.      Serve and enjoy!

Cacao Mint Smoothie

My friends at Grassroots Café here in Tampa are amazing.  They have an incredible vegan restaurant with a huge raw food selection.  Every time I try something new, I fall in love all over again with the vibrant flavors that can be created using organic, raw, and vegan ingredients.  They have been so kind to share with me a fabulous chocolate mint smoothie on a couple of occasions that is not on the menu.    It was so good that the first time I had it; I couldn’t stop thinking about it for days. 

I usually use the food I try in restaurants as inspiration for my recipes, but in this case, I wanted to get the recipe as close as possible.  Here is my version.  I think I got it pretty close.

If you are in Tampa, definitely check out Grassroots Café.  It is probably my favorite restaurant here in Tampa.  The food is fantastic.  My favorite things on the menu are the guacamole with raw chips, Sabrina’s favorite sandwich, the burger, Pad Thai, and the Jerk Chick-un.  If they have the key lime pie, dessert is a must.  Prepare to be blown away.

Cacao Mint Smoothie

1 1/4 cups coconut water

¼ cup young Thai coconut meat

1 frozen banana

1 tablespoon raw cacao powder

1 tablespoon agave

1 pinch ground vanilla bean

1 drop peppermint essential oil

1.      Combine all ingredients in the blender.  Blend until smooth.

2.      Serve and enjoy.

Note: Essential oils have a lot of health benefits.  The brand doTerra has a lot of great information on their website.  For this recipe, if you do not have any essential oil, you can substitute peppermint extract, but you may need to add a couple extra drops.  Essential oil is much more concentrated. 

Bananas Foster Smoothie

For the past week, I’ve been on a total smoothie kick.  The other night I needed a late night smoothie fix, so I decided to whip up a simple banana smoothie.  As I was tossing in a little vanilla extract, I saw rum extract that I forgot I had.  I threw it in just for fun, and this gem was born.  It tastes just like the real deal, only without the guilt. 

Bananas Foster Smoothie

1 cup nut milk

2 frozen bananas

¼ teaspoon vanilla extract

½ teaspoon rum flavoring extract

1/8 teaspoon salt

1/8 teaspoon cinnamon (plus a pinch to garnish)

2 tablespoons agave or sweetener of your choice

1.      Put all ingredients into the blender.  Blend until smooth.

2.      Pour into glasses, and serve.  Garnish with a pinch of cinnamon.

3.      Enjoy!

Cherry Almond Cooler

I’ve always loved cherries.  Growing up they were an extra special treat, since they were usually expensive and they were only in season for a short time.  Luckily now, they can easily be found in the freezer section for a pretty reasonable price. 

This smoothie is very refreshing as a snack or for breakfast.  Include the almond butter if you want it to be a little richer and more filling as a meal.  It is delicious both ways.  Be sure to make extra for any cherry lovers in your life.  My first time making it, I had two. 

Cherry Almond Cooler

2 servings

1 1/3 cups plain almond milk

1 ½ cups frozen dark sweet cherries

¼ teaspoon almond extract

2 tablespoons agave nectar

2 heaping tablespoons almond butter (optional)

1.      Place all ingredients into a blender.  Blend until smooth.

2.      Serve immediately and enjoy.

Carrot Cake Smoothie

This energizing smoothie is a great way to start the day, and who doesn’t love cake for breakfast?  I just love something sweet in the morning.

Carrot Cake Smoothie

1 serving

1 frozen banana

¾ cup fresh carrot juice

¼ cup almond milk

1 tablespoon agave nectar

¼ teaspoon vanilla extract

¼ teaspoon cinnamon

2 pinches ginger

2 pinches nutmeg

1 pinch salt

1.      Place all ingredients into a blender, and blend until smooth.

2.      Enjoy!