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Blog Archives

Apr
30

Gluten-Free Chocolate Chia Coconut Balls

Posted by Dr. Lori Arnold

14

Gluten-Free Chocolate Chia Coconut Balls:

Gluten-Free, Dairy-Free, Refined Sugar-Free

Ingredients:

2 TBSP Chia Seeds

1 Cup Almond Meal (left from making Almond Milk)

1 Cup Raw Almonds (Ground)

5 TBSP Cacao Powder

½ Cup Coconut Milk Powder

3 TBSP Almond Nut Butter

3 TBSP Coconut Oil, liquified

1 TBSP Pure Organic Vanilla Extract

5 TBSP Coconut Crystals

½ Cup Cacao Nibs

½-1 Cup desiccated Coconut, for coating

Instructions:

  1. Soak Chia Seeds in ½ cup water over night at room temperature, to make chia gel.
  2. In a medium mixing bowl mix together ground nuts, almond meal, coconut milk powder, almond nut butter, coconut crystals and cacao powder. Use your hands to get the mixture well combined.
  3. Add vanilla extract to liquefied coconut oil and add to chia seed gel.
  4. Add the chia mixture to the mixing bowl and add cacao nibs to the mixture. Mix well with a spoon or your hands.
  5. Roll the mixture into smalls balls.
  6. Place the desiccated coconut in a small bowl. Roll the chia chocolate balls in the coconut until coated.
  7. Place coated chocolate balls in the fridge to harden.
  8. Depending on the size of the balls you make, this recipe will make about 50 treats.

Mar
30

Chilled Asparagus and Red Pepper Salad

Posted by Dr. Lori Arnold

11

Chilled Asparagus and Red Pepper Salad

Gluten-Free, Dairy-Free, Refined Sugar-Free, Vegan

Ingredients

1 bunch Organic Asparagus, washed and cut into 1-inch pieces

2 Organic Roma Tomatoes, chopped and seeds removed

1 Organic English Cucumber, peel and thinly slice with mandolin

1 Large Organic Red Sweet Pepper, seeds removed and chopped

¼ cup Organic Red Sweet Onion, chopped

¼ cup Organic Fresh Parsley, chopped

2 Tbsp Organic Extra Virgin Olive Oil

1 Tbsp Fresh Lemon Juice

1 Tbsp Fresh Lime Juice

2 Tbsp Red Wine Vinegar

1 tsp Garlic Powder

1-2 packets Stevia

Himalayan Sea Salt and Fresh Ground Pepper to taste

Instructions:

  1. Use a vegetable or rice steamer.  Place chopped asparagus in steamer basket and steam for 3-5 minutes.  Don’t overcook as you want the asparagus crispy not soggy.
  2. Prepare a cold water bath in a separate bowl with water and ice.  Immediately after removing asparagus from steamer, place in ice bath.
  3. In a small bowl, combine olive oil, lemon juice, lime juice, red wine vinegar, garlic powder, stevia, and salt and pepper.  Wisk together and set to the side.
  4. Drain asparagus and remove excess water.
  5. In a medium bowl, combine asparagus, tomatoes, cucumbers, red onion, and parsley.  Toss together.
  6. Add salad dressing contents to the vegetables and toss.
  7. This salad can be chilled and served later, or served immediately.