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GF, Vegan & Raw/ RECIPES/ Sweets

Chocolate Nut Log

chocolate-nut-log

by Teniel Moore–Raw Foods Contributor

I am a sucker for anything sweet. I always have to have something in my fridge I can grab to enjoy for that sweet fix.

My chocolate nut log is another super fast treat to make that you can adjust to include what ever you have in your cupboard.  This recipe is full of some great healthy fats and lots of chocolatey goodness from the raw cacao.  I hope you enjoy making this the next time your sweet tooth calls!

 

Chocolate Nut Log

 

1/2 cup of raw cacao powder

1/2 cup of raw coconut oil

Few pinches of good quality pink salt

1 heaped tsp of peanut or almond butter

1/4 cup of rice malt syrup * see alternatives

Large handful of macadamia nuts and almonds

Handful of shredded coconut

 

Instructions

Turn your oven on and toast the nuts and coconut until the coconut is slightly golden.

Keep an eye on it as it can burn fast. Should only take about 10 minutes.

Melt your coconut oil and mix in all the other ingredients including your nuts and coocnut together in a large bowl.

Line a small dish or tin (I use a loaf tin) with wax proof paper and pour your chocolate mix in making it even and level. Then set in the fridge for at least an hour.

Cut into small squares and keep in fridge.

I have also made this log using walnuts and brown rice puffs. I’ve even skipped the cacao & sweetener altogether and used carob powder instead. So feel free to play with this recipe and add your favourites. Just keep it healthy!

 

*Alternatives:

If you can’t find rice malt syrup then add any sweetener that you enjoy.

maybe 2 -3Tbs of maple syrup tasting as you go and add more or less as needed.

 

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TENIEL MOORE OF ADDICTED TO RAW

Raw Foods Contributor

GF, Vegan & Raw/ Meals/ RECIPES

Creamy Chicken Rice Casserole With Crunchy Buttery Herbed Cracker Topping –Gluten Free

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There is nothing like a creamy, comforting chicken rice casserole with a butter crunchy cracker topping.  Back when Todd and I were first married, I made a recipe very similar to this one, but it has not made it into our recipe box in years because the ingredients were not what I would have considered healthy.

When I had the opportunity to come up with a healthy, gluten-free recipe for Breton crackers, a crunchy cracker topped casserole is what immediately came to mind.  I decided to do a little makeover on the recipe that I used to make when we were newlyweds and the results were amazing!

We are no longer newlyweds (we are now going on almost 20 years!) but the flavors of this casserole took me back to those sweet days, and it really made me smile that all 3 of my girls heartily approved of this recipe, too, especially since I don’t make creamy comforting casseroles very often around here!

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I started by baking some organic chicken breasts.  I just sprinkled them with grill seasoning and throw them in the oven until done.  These were sliced pretty thin so they only took about 20 minutes at 350 degrees.

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I wanted to keep this recipe gluten-free, as we try to limit gluten around here and I also have several extended family members who eat gluten- free.  I love having a few key recipes on hand that are easy to make and fully gluten- free.

The creamy base of this recipe is sour cream and cream of chicken soup.  I used organic sour cream and used Pacific brand cream of chicken soup as it is gluten- free and also free of ingredients that I would not want to feed my family.  I am pretty picky about pre-made cream soups and this brand make me very happy, and also tasted great!

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I used brown rice for the base of the casserole for extra fiber and flavor. I used to make the rice separate from casserole, but not this time.  I loved throwing it all in one dish.

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After mixing the shredded chicken, sour cream and cream of chicken soup together, simply spread out on top of the rice layer.

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Here is where it gets good.  BRETON GLUTEN-FREE HERB & GARLIC CRACKERS.  I’ve done a lot of tasting of gluten-free crackers, and I have not found one with such tender-crisp texture as Breton crackers.  These crackers are so good,–bursting with herb and garlic flavor. They are made with arrowroot and green lentil flours, which make them quite good for you. They can be eaten alone or topped with delicious toppings for a nutritious snack your family will love.  We like to top them with some organic turkey and cheese for an easy protein-filled snack.

There are several flavors:

BRETON GLUTEN-FREE HERB & GARLIC

BRETON GLUTEN-FREE ORIGINAL WITH FLAX

BRETON GLUTEN-FREE BLACK BEAN WITH ONION AND GARLIC

BRETON GLUTEN-FREE WHITE BEAN WITH SALT AND PEPPER

For this recipe, I crunched up the herb and garlic crackers and drizzled them with a bit of melted organic butter for the crunchy casserole topping.

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I use a ziplock bag to keep mess to  minimum.  I crunched one sleeve of Breton Herb and Garlic crackers all up and then drizzled the butter right into the bag, then sealed and did a bit of a shimmy- shake to distribute it evenly.

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The crunchy crackers are the last layer to the casserole.  It really is a breeze to throw together, especially if you have pre-cooked chicken and rice ready to go.

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Here is the casserole all baked and ready to eat.  You have the chewiness of the brown rice, the creaminess of the chicken mixture, and the crunch of the cracker topping.  It is GOOD…and for me there is the bonus of being taken back to those newlywed days!

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Creamy Chicken Rice Casserole With Crunchy Buttery Herbed Cracker Topping

2 cups chopped cooked seasoned chicken

1 10 oz-12oz  cream of chicken soup (Pacific in a box is gluten-free)

1 8 oz carton sour cream

1 1/2 cups Breton Gluten- Free Garlic & Herb crushed crackers ( I used one sleeve)

1/4 cup butter melted

2 1/2 cups brown rice, cooked

 

Combine chicken, soup, & sour cream. Put rice in 9×13 pan, add chicken mixture & spread out.  Combine crushed crackers and butter in a large ziplock bag.  Sprinkle over chicken mixture.

Bake, uncovered, at 350 for 20-30 minutes or until hot and bubbly

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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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GF, Vegan & Raw/ Meals/ RECIPES/ Sides

Spicy Chipotle Tomato Sauce

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by Teniel Moore–Raw Foods Contributor

Want dinner made in way under 10 minutes?

Then keep reading and get the recipe below for my Spicy Chipotle Tomato Sauce.

 

For those of you that follow me on my face book page Addicted To Raw, you will

know that at the beginning of February I went on a raw food cleanse.

 

I eat lots of raw in my diet but not 100% so I like to do reboots like this every few months.

 

This is where I choose to eat raw, almost completely raw (except for a few sneaky chai’s)

but I did admit that to my followers that I am going to have a hot tea if I feel like it.

So I am being naughty!

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I love doing these raw food cleanses because it reminds me of why I love raw food so much. I love the simplicity of it and how I can get so much flavour from my food using all natural ingredients.

It gets me back into experimenting and using my imagination as to what I can come up with.

This raw food cleanse I’ve had an addiction to zucchini noodles and the sauce I made. I must have made this for dinner about 5 nights in a row, so I thought I would share it with you all and hope you enjoy it as much as I do.

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Spicy Chipotle Tomato Sauce

Serves 1 (generous serving)

Large handful of cherry tomatoes or about 2 large tomatoes

3 delicious sun dried tomatoes
Generous pinch of himalayan salt
Generous dash of smoked paprika

Generous dash of chipotle powder (I use Frontier brand)

1/2 small knob of garlic
1/4 large red capsicum (red pepper)

Throw all your ingredients into a blender and blend till smooth.I love to give mine a good kick of spice so I am quite heavy-handed with the chipotle.Pour straight over your pasta of choice. To keep it raw I use zucchini noodles or you could use kelp noodles.This would be lovely over cooked gluten-free pasta. also. and don’t forget to throw in additional flavours like olives or basil if you fancy. I have just been enjoying it as is or with a dollop of my cashew cheese on top.

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Its summer over here in Australia so it’s a perfect meal in the heat. If you want it warm you can heat the sauce on the stove or warm in your dehydrator if you have one.

Hope you try out this super easy recipe. Its a great one for a fast lunch or dinner.

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Teniel Moore of Addicted To Raw

Raw Foods Contributor

GF, Vegan & Raw/ RECIPES/ Sides

Raw Corn Chips – Jalapeno Style

Raw-Corn-Chips

by Teniel Moore–Raw Foods Contributor

I’m not going to lie. I love to snack on something crunchy…and I don’t mean a cucumber! Sometimes you just want that savory chip that you can eat on its own or dip into something delicious like — fresh salsa.

So for those of you like me that want to enjoy chips during this after-holiday season and want something that contains few whole ingredients then this recipe is for you.

* This recipe does require a dehydrator – I use an excalibur 9 tray

Ingredients:

5 cups of organic corn
1/2 cup of golden flax
Himalayan salt to taste
Jalapeno – as much as you like. I use half a small slice (optional)
Juice of a lime
1/2 yellow onion
Water
Garlic (optional)
Coriander (optional)TIP: I only ever buy organic corn to avoid GMO’s. Its foreign to our bodies and so our poor body does not now how to deal with it. This can lead to all sorts of problems down the track. So always look for foods that are non GMO. I also try to limit my corn intake even when its organic, as sometimes it can be hard on the digestive system.But once in a while its a yummy treat and we all need to have balance in our diets. Right?


Instructions:

Whiz the corn first in a high-speed blender.  It will probably need some water to get it going. Add water as you need it.
Then add onion and other things like lime juice. Give it a really good mix in the blender so it’s all smooth. At least a minute in the vitamix.It should be like a paste sort of consistency. You need to spread on the dehydrator sheet quite thin & score into corn chip size triangles, dehydrate for about 4 hours then peel it off the sheet and cook it for another 16 hours or so until it Is dry.
Store in an air tight container & enjoy with some guacamole or salsa.

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So get dehydrating so you can be snacking on some wholesome corn chips as a great post-holiday snack!

Teniel-Veggies-Resized

Teniel Moore of Addicted To Raw

Raw Foods Contributor
Brunch/ GF, Vegan & Raw/ RECIPES

Warming Flax Porridge

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{by Teniel Moore – Raw Foods Contributing Author}

I know it’s getting colder in your parts. Spare a thought for me melting over here in Australia as we gear up for another hot summer.

 I’m always thinking of you and the food you would most enjoy during your seasons.

No point me posting my latest popsicle recipe for you now! That can wait till summer.

So here is another fuss free super fast recipe for you all to try this winter season.

I love it because it’s totally gluten-free, so that’s a bonus for those of you that can’t eat oats for brekky.

 It’s full of healthy fats to sustain you and basically all raw apart from some hot water.

So let me give you the recipe so you can whip it up in a about a minute.

Warming Flax Porridge

  • 1/2 cup freshly ground golden flax
  • 1 tsp coconut oil
  • Sweetener of your choice (I use stevia–you could use raw honey or coconut nectar)
  • Generous dash of cinnamon
  • Boiling water (enough to make a porridge consistency–start off 1/4 cup then keep stirring and adding more as needed)
  • Pinch of good quality salt

Grind your golden flax seeds in either a coffee grinder or your blender. I use my vitamix for this part. Then boil your jug.

Pour your ground golden flax into a small breakfast bowl then pour over some boiled water quickly stirring so the mix does not clump together.

Add in your coconut oil, cinnamon and sweetener and continue to stir.

Top with your favourite berries and I sometimes like to add a dollop of coconut yogurt.

 

Tips: Don’t buy pre ground flax seeds (called flax meal) It’s really just a waste of money. Ground flax seeds go rancid very quick so it’s always best to grind flax just before you need to use it.

Store flax and other nuts and seeds in the fridge or freezer to help them stay fresh longer

Flax seeds are like chia seeds when it comes to absorbing lots of liquid. So be sure to add enough hot water to make the mix a nice smooth porridge like consistency.

 

There you have it. This little flax porridge will sure make your rushed breakfast time a whole lot easier. Now you have no excuses to not eat a healthy and sustaining breakfast this winter.

 

Brunch/ GF, Vegan & Raw/ Healthy Eating/ RECIPES

Crunchy Toasted Quinoa Topping

 CRUNCHY QUINOA TOPPING

{“This shop is part of a social shopper marketing insight campaign with Pollinate Media Group® and Pure Via®, but all my opinions are my own. #pmedia #PureViaSweethttp://my-disclosur.es/OBsstV”}

Crunchy Toasted Quinoa Topping!  You are going to love this. It is an amazing way to add a healthy protein crunch to the top of your daily oatmeal or a berry yogurt snack.  It would even be great on top of ice cream.

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I have been thinking about this recipe for about 2 years now. Yep, it is about time I allowed my taste buds the privilege of tasting crunchy, roasted, toasted quinoa again.

The first time I had toasted quinoa, I didn’t even know what it was! We were enjoying an amazing family trip at Disney, and were at Boma, a restaurant in the Animal Kingdom Lodge. Boma is known for their breakfast buffet, and I’m a huge breakfast fan, so I was pretty excited to wake up that morning and EAT!

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GF, Vegan & Raw/ RECIPES/ Sweets

Sugar Free No Bake Peanut Butter Cookies

NO BAKE PEANUT BUTTER COOKIES 2

{A recipe from our Raw Foods Contributing Author, Teniel Moore.}

If you have been following along for a while now, you will know I’m into easy, healthy, but still  DELICIOUS food.

It does not get much easier than a no bake cookie. Even better when it contains peanut butter.  One of my all time favourite spreads.

 

No Sugar No Bake Peanut Butter Cookies

Ingredients:

1 cup of oat bran (available in health food stores)

1 cup of finely shredded coconut

1-2 tbs natural peanut butter

1 tbs tahini

1 tbs coconut oil

2 tbs water

Pinch salt

stevia to taste

 

How To:

Blend all the ingredients in your food processor and roll into around 12 balls. Flatten with a fork and pop in the fridge to firm up a little before you devour them.

 If you prefer them rolled into balls you can do that also. I like the cookie shape better.

Tip:

If you have a high speed blender you can whip up your very own natural peanut butter in minutes.
 If buying peanut butter from the store, read the labels. It should not contain anything other than peanuts. Organic is always a better option if available. 

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