I’ve been holding onto a fierce craving for coconut as of late. I think it’s because the lovely white flakes remind me of snow… which we haven’t actually seen much of in Philly. It’s been 50-60 + degrees almost every day. With sunny skies.
Don’t get me wrong, I prefer flaked coconut snow over the real stuff any ol’ day– but there is something so magical about watching snow fall slowly against the glow of a streetlight. I am really looking forward to seeing some white stuff this year–which is a bold statement coming from a self proclaimed snow loather. They say distance makes the heart grow fonder, and since by now in Ohio I’m positive my family and I would have been pummeled by at least some atrocious freezing rain with me cursing up a storm about how we need to move to Tahiti, I guess it’s true. I think I’m really ready to brace the cold this year, armed with cute scarves and warm toasty beverages. If it ever actually gets here, that is. If not, I’ll happily play along in 60 degree temps.
Whether it’s snowy and cold or sunny and warm wherever you may be in the world, these cookies will fit the bill. Chewy and full of texture like an oatmeal cookie, these are best served completely cooled rather than warm from the oven.
I have no clue where I originally saw this idea years ago–but in today’s blogging world, apple nachos have become just about as ubiquitous as raw ballz…
But, there may still be a few folks remaining who aren’t tuned into all the apple nacho hoopla.
If you’ve never tried them, give ‘em a whirl! They are ridiculously easy and taste much more awesome than they sound. Plus, my kids LOVE them as a midday snack. And did I mention how silly easy these are to toss together? Almost as easy as raw ballz. ;)
One of my favorite things to do at night is make a batch of cookies from whatever the hell I have in my pantry. Usually I go for a basic cookie of sorts, like a variation of sugar cookie, Italian wedding cake, or peanut butter… but every once in a while I get a hankerin’ for something over the top. Last night I wanted a cookie with a little bit of everything thrown in. Enter the Ranger Cookie.
It’s been years since I’ve indulged in a delicious Ranger Cookie, but I remember that these guys normally have oats in them (and apparently flaked cereal, but my memory must have confused that with nuts yesterday. But isn’t that what good improvisation is all about? Surprises?). For me, oats are out. I’m one of those extra lucky celiacs who also is affected in very bad ways by oats, gluten-free or not. But, honestly, there are so many great things jam packed in these cookies, I’m not sure where the oats would even fit in!
Luckily, I made these early enough in the evening to remember to write down what I ended up putting in them. It goes a little like this:
If you like basil… and you like coconut, try this ice cream. Since I’m from the sticks, I very rarely get the treat of eating “gourmet” vegan ice cream. So, I realize that this flavor may very well be played out… but this is some tasty stuff!
Yesterday I was thinking how a mango/basil sorbet would be killergood for lunch (yeah, it’s been one of those weeks), and it clicked. Basil ice cream! No frills, just pure and delicious basil-y goodness hyped up with a little coconut milk. Then I googled it and saw that a few other folks had thought of that one already. But, it’s a really good idea! Maybe even classic? I think it’s my new favorite flavor.
Or not. Nothing will replace vanilla bean in this gal’s heart… but a close second? Yeah, I’ll give it that.
This ice cream has just the right amount of oomph from the peppery and minty basil, and a dash of coconut flair to make it shine. Perfected with a drizzle of chocolate on top.
After seeing countless recipes for mochi cakes lately on the interwebs, and given my pretty well known obsession with mochi… I couldn’t resist trying to make one of my own versions of a mochi cake. I also recently ran across an Indonesian cake that had shredded coconut and sweet white rice flour as the base- so I thought I’d try and combine the two.
If you have an aversion to coconut and/or mochi, you probably won’t like this cake too terribly much. But if you are like me, and thoughts of chewy, delicious mochi dance through your head on a regular basis… give this recipe a whirl. I liked it a LOT, but I could only eat half of what’s pictured -it is very filling! My one and a half year old, on the other hand, ate about three times that. And my son is actually asking for more as I type this. I’m thinking my husband will probably hate it.
This dessert is definitely different than most cakes I am used to making. It has a chewy chewy chewy inside, and a soft cake-like outside. And, it’s only about an inch tall. Maybe this dessert has a more authentic name? I’d like to think I kinda-sorta made it up… but somehow, I doubt that.
If you happen to enjoy Daifuku… I think you will find this dessert mochi-licious.
Yes, the title is a mouthful, but seriously, so is this candy. Lots of flavors going on in these babies: coconut, chocolate, peanut butter, and even a hint of vanilla.
Shredded coconut is one of those foods that most people either cannot get enough of, or cannot stand. I fall in between the two: I love it, but only in moderation.
Today, though, there is some major coconut love going around. As I was importing my photos for this post, I noticed that Susan from Rawmazing had created almost the exact same thing! Except she left out the refined sugar, added strawberries, and she didn’t cook anything. Okay, so not exactly the same. And Tasha, from The Voracious Vegan made this insanely delicious looking dessert using coconut milk.
Anyways, these candies are ridiculously easy to make if you have a candy thermometer. They are a tad trickier if you don’t, but still easy. If you are a coconut fan… give these a whirl. Try them without the chocolate too. I really enjoy them both ways.
I know this is the second time (in a very short while) that I have posted a kale salad. But here’s the deal, I love kale. It is one of the few things I look forward to every single day. I seriously believe I could survive off of raw kale and red wine for the rest of my life. Add avocados and dark chocolate, and I know I could survive and be very very happy.
Anyways, since I eat raw kale salads all of the time, occasionally I find myself doing new and exciting things with them… like adding bananas and strawberries. And occasionally it turns out to be an absolutely terrific idea. This is one of those times.
I know the combo of everything sounds a little weird, but trust me- it’s terribly delicious. It is much closer to a fruit salad than a traditional salad, but adding kale makes it the best of both worlds.
If you try it out, let me know what you think. I know I will be adding kale to all of my fruit salads from now on. Yum!
And for those of you who celebrate, have a very Happy Easter!!!
Yum… don’t you just love cookies that don’t need “cooked”? Like most raw cookies, these little gems are ridiculously easy to make and good for you… holiday bonus! They are not overly sweet, like many of the awesome raw cookies that contain dates. They are actually a little bit tart. But, they are oh so scrumptious. Definitely a nice change of pace for the ol’ holiday cookie tray.