Every year, Al and I find ourselves saying the same thing.
“We don’t go big for Valentines Day”
and yet, every year, we exchange love notes, prepare a special dinner or make eachother healthy treats.
It is so very nice to enjoy a special day with your best friend. It never hurts to be reminded that you are loved.
Today I offer you two recipes that can be made at the same time. I blend my own coconut butter, so I used one bag and split the batch in half to make two flavors. BOOM.
Mint for him, Orange for me.
These babies are dairy free and low sugar.
If you are looking at this recipe and you’re NOT interested in making your own chocolate, I would suggest melting chocolate chips and using that instead.
Lily’s or Enjoy life are brands I have used before.
For those of you who know me, you know sugar and I don’t get along.
For this recipe, I set out to make it completely sugar free. Unfortunately, the intense dark chocolate really needs a powerful sweet flavor to balance it out. I knew stevia alone wouldn’t cut it, so I reached for my maple syrup. PERFECT touch.
I encourage you to use silicone molds for these candies. They make it a hell of a lot easier to remove the candy once they are hardened.
Enjoy this recipe and have a nourishing Valentines Day!
Cream Filled Chocolates
Recipe by Samantha Rispoli
½ cup coconut butter
½ small ripe avocado
2 tsp peppermint extract
1/2 tsp liquid stevia
salt to taste
½ cup coconut butter
½ cup fresh squeezed orange juice
1 tsp orange zest
½ tsp liquid stevia
¼ tsp salt
recipe adapted from Wellness Mama’s recipe here
1 cup cocoa butter
½ cup raw cacao powder*
½ cup dark cocoa powder*
1 tsp liquid stevia
2 Tbsp organic maple syrup
¼ tsp sea salt
¼ tsp vanilla bean powder**
*Could combine these to 1 cup cocoa powder. I prefer a darker chocolate, so I used ½ cup dark cocoa
**Could use vanilla extract
THE MINT FILLING
To begin, I blended 1 bag of shredded coconut to make coconut butter. Alternatively, you could melt 1 cup of coconut butter and divide into two bowls.
- For the mint, add ½ avocado, peppermint, stevia and salt to coconut butter and mix until combined. Green color will be uniform. Taste and adjust sweet to your liking.
- Place bowl in the fridge to firm up, 15 minutes.
THE ORANGE FILLING
- In a separate bowl, combine remaining ½ cup coconut butter with orange juice, zest, stevia and salt.
- Place bowl in fridge to firm up, 15 minutes.
- Melt cocoa butter in a bowl over simmering water (double boiler) until melted.
- Whisk in cocoa powder, stevia, maple syrup, vanilla and salt. Taste and sweeten to your liking.
- Pour liquid chocolate into molds until half full.
- Place molds in the freezer to harden.
- When chocolate is firm, remove from the freezer and remove coconut fillings from fridge. Using ½ teaspoon scoops, spoon filling into molds. Repeat until all molds are filled.
- Cover molds with remaining chocolate and return to freezer until firm, about 10 minutes.
Enjoy with your sweetie!
I feel the sick coming.
Well, to be honest, I felt it yesterday.
It began with a dull thump in my left ear.
I went to bed early in hopes some sleep would kick my symptoms.
Woke up this morning and felt like I had been punched in the head repeatedly during the night. I took this feeling as a sign that I needed to slow down and take it easy today.
I needed a life time out.
When I am in the beginning stages of feeling sick, I follow a simple protocol I like to call
KICK THE SICK
- Call the chiropractor— First thing in the morning, I make a phone call to the spinal Gods. Once I am adjusted and aligned, my body can start healing properly. Just by adjusting my neck, I felt my head clear up and my throat feel better.
- Drink some bone broth— If you aren’t doing bone broth, you need to be. Not just for sick days, but for all days. Here is a simple recipe to try from Wellness Mama
- Sip on some Ginger Elixir— This stuff is anti-inflammatory, anti-bacterial, anti-viral, soothing and delicious. This is my secret weapon for punching sick symptoms in the face. Recipe below.
- Self care is a MUST— Epsom salt bath to loosen muscles and relax, naps to recharge, breathing exercises and meditations with some crystals if you wanna get fancy. Take it easy on your body and allow it time to heal.
- Supplements— More of a preventative method, but I make sure I am taking my probiotic, Vitamin D, zinc and magnesium during the winter months when the sick is floating around.
6 cups filtered water
1 inch ginger knob, peeled and sliced into coins
1 lemon, sliced into rings
1 cinnamon stick
1 tbsp turmeric powder
1/4 tsp ground cloves
1/4 tsp fresh ground pepper
- Bring water to a boil and add ingredients.
- Stir to combine and reduce heat.
- Simmer the ingredients for 10 minutes.
- Strain tea into a jar and enjoy warm!
So that is my Go-To recipe for kicking the sick!
What do you do when you spot the first signs of a sickness coming?
The after christmas blah.
More like blah-humbug, amiriteguys?
Maybe you over indulged on treats and liquor this past week.
Maybe you haven’t had a solid, restful 8 hours of sleep since Thanksgiving.
Maybe the stress of the season finally made you crack and you are now left strung out, rocking back and forth amongst a pile shredded gift wrap maniacally humming Christmas carol tunes. Your energy is as empty as the boxes beside you but your stocking was full of 100 dollars worth of Starbucks giftcards, so that helps?
Hitting close to home?
Many people suffer the effects of the post Christmas blah.
When I start to feel “meh” like this, it is a pretty good indication that I need more vegetable goodness in my life to put that pep back in my step.
And thus, the Golden Ticket Soup.
Picture it. Organic golden beets, butternut squash, and carrots blended with turmeric, ginger and cinnamon in a velvety smooth soup.
Now, lets talk about inflammation.
This shit is the root of all disease.
Every illness, ache or pain you have ever experienced in your life began as inflammation.
What causes inflammation?
Sugar, alcohol, trans fats, aspartame, omega 6 fatty acids, refined carbs, gluten and casein, to list some dietary sources.
Perhaps your Christmas delicacies contained one or all of these scrumptious sucker punches.
This soup can aid that which the holiday season hath wrought upon your system.
This soup contains spices known for their ability to reduce inflammation in the body, which means you can combat the inflammatory response in a seriously delicious way.
These spices are a powerhouse trio of anti-inflammatory goodness.
Turmeric is a yellow spice used often in Indian cooking that can has been used in the treatment of arthritis.
Ginger, often used in Asian cooking, also packs an anti inflammatory punch in the face along with it’s anti-nausea and anti-viral properties.
Cinnamon can help reduce swelling along with controlling blood sugar, increasing your alertness and boosting your immunity!
Sounds like heaven, right?
I’ve got a Golden Ticket Soup
Recipe by Samantha Rispoli
1 butternut squash, pieced with a fork
3 TBS olive oil
1 onion, roughly chopped
½ lb carrots chopped
3 golden beets,peeled and chopped
3 garlic cloves, minced
5-6 cups organic chicken broth
½ TBSP ground cumin
½ TBS turmeric
½ TBS ginger
1 tsp red pepper flakes
¼ tsp cinnamon
½ tsp salt
½ tsp ground pepper to
Begin by preheating oven to 400 degrees. Pop the whole butternut squash in and roast for 15-20 minutes. Yeah. The WHOLE squash.
Chop onion and saute in a pot with 3 tbsp oil. Add minced garlic and heat for 5 minutes. Toss in chopped carrots, beets and broth and bring soup to a boil. Reduce soup to a simmer and cover.
Remove squash from the oven and cut in half. When squash is cooled enough to touch with your bare hands, peel the skin. Cube the flesh and add to the soup. Continue to simmer 20 minutes.
Remove cover and add seasonings to the soup. Give it a stir and remove the pot from heat. When the soup is cooled enough to transfer, blend in batches until smooth. You could also use an immersion blender for this step.
Spoon into bowls and serve warm, garnish with a dollop of coconut milk for maximum lip smacking.
Video Posted on Updated on
Christmas snuck up on me this year and I haven’t made a single Christmas cookie.
Actually, I haven’t felt like baking cookies this year but I’ve got an abundance of avocados ripening on my counter so I thought I’d share my favorite healthy truffle recipe with you!
You can tailor this recipe to your needs. I chose to use Lily’s brand dark chocolate chips, which are sweetened with stevia, for this recipe. I also love to use unsweetened chocolate and sweeten with whatever tickles my fancy that day.
The flavor possibilities with this recipe are endless! I made chocolate orange and peppermint truffles, but you can make mexican chocolate, raspberry, coconut, etc.
Annnnnd for an added bonus, I’ve included the link to the video I made of me MAKING THESE TRUFFLES. Enjoy!
Chocolate Avocado Truffles
By Samantha Rispoli
3/4 cup dark chocolate chips (or 6 oz unsweetened chocolate)
1 ripe organic avocado
1/4 tsp pink himalayan salt
2 Tbsp fresh orange juice
1 Tbsp orange zest
(1 tsp liquid stevia, 1/4 cup coconut sugar, or what ever sweetener you choose to use if working with unsweetened chocolate)
cocoa or cacao powder, shredded coconut, cacao nibs, chopped goji berries, chopped nuts for coating the truffles
Replace orange juice and zest with:
Mint Chocolate- 2 tsp peppermint extract
Cinnamon- 1 tsp vanilla extract, 1 tsp cinnamon
Raspberry Chocolate- roll batter around a frozen raspberry
Mexican Chocolate- 1 tsp cinnamon 1 tsp chili powder
Begin by melting chocolate in a double boiler. If using unsweetened chocolate, add sweetener in at this time.
Mash avocado with a mixer until smooth. Pour melted chocolate in and mix until there is no more green and “batter” is smooth.
Add your flavors and salt!
Transfer batter mixture to a bowl and place it in the refrigerator for 20-30 minutes until firm.
When batter is firm, take spoonfuls and roll into smooth balls. Roll truffle balls into preferred coatings and return to the fridge until you are ready to blow your friends and family away with these decadent truffles!
I hope you have a fabulous holiday!
When I named this breakfast feast two years ago, I thought I was the most clever son of a gun on the PLANET.
I don’t know about you, but I go through food obsessions for periods of time. I made this scramble one day and could NOT live without it for a week straight. I ate it almost every morning.
I am notorious for going ham when I find a delicious marriage between ingredients in my mouth. It results in my fiancé commenting
“You know, if you keep eating xxx, you’re going to turn into a xxx”.
And so, here we are. I’m about to share with you a mind numbingly easy recipe that is both satisfying and scrumptious. I fell in love with this dish not only for flavor, but for some kick ass benny’s that come with the delectably healthy ingredients.
yeah, man. EGGS. Get that good shit. CAGE free ORGANIC pasture raised EGGS. YEAH they are worth the money. These babies are a solid source of protein in the morning, coming in HOT with 6 grams EACH to help regulate that blood sugar level. Regulating blood sugar keeps you from crying over a box of doughnuts in the office at 10 a.m.
Eggs also bring my homeboy CHOLINE to the table. This stuff is KEY to brain development and nervous system function. Want to be the smartest person alive? Then get these eggy noms in your face ASAP.
Wanna have glowing skin? Want to prevent cancer? Want your triglyceride levels to punch your doctor in the face at your next appointment?
Do I need to even elaborate on how nourishing this nom is? If you never want to feel your stomach try to eat itself out of starvation again, then eat more AVOCADOS. The fat content of this green goddess is at an outstanding 15 grams. These are the kinds of fats that NOURISH your brain and tell your hunger pains to SHUT UP.
Potassium. EVER HEARD OF IT? This buttery fiber fat bomb is packing some serious potassium.I am certain you are currently not getting enough of this vital nutrient that can prevent you from DYING OF A HEART ATTACK.
And this is just a taste of the massive nutritional benefits you gain from consuming these nourishing love nuggets. Shall we continue on to the recipe?
Green Eggs with Sam Scram
By Samantha Rispoli
(NO I don’t have a picture of this glorious dish because scrambled eggs don’t photograph well.)
1 Tablespoon oil of choice, grass fed butter or ghee to grease the skillet
1 lusciously ripe avocado.
1/2 teaspoon pink himalayan salt
1/4 tsp ground black peppercorns
Optional but DELICIOUS: No sugar added SALSA (homemade is best but if you are going to buy a jar at the store, do yourself a favor and make sure the ingredients don’t include junky additives)
1. Heat oil in a skillet on medium low heat. Slice avocado in half and discard pit. Using a knife, cube avocado and set aside.
2. Crack the eggs into a bowl and whisk it, whisk it good. Pour eggs into pan and use a spatula to move and scrape eggs as they cook. After 2 minutes, toss the avocado cubes in and season eggs with salt and pepper. Continue to move and scrape eggs around the pan as they cook about another minute.
3. At this point, I turn off my burner and allow my eggs to continue to cook in the warm pan to my liking. This method works well if you love perfectly soft scrambled eggs! Enjoy with a friend, as this is a big, nutrient dense dish. Might be too much for one person to handle.
Plus it’s so lovely to make breakfast for someone else.
Go be lovely today!