Blog, Dessert, Lunch/Dinner, Recipes

Happy Thanksgiving!

November 27, 2014

Be thankful that you don’t already have everything you desire.

If you did, what would there be to look forward to?

Be thankful when you don’t know something,

for it gives you the opportunity to learn.

Be thankful for the difficult times.

During those times you grow.

Be thankful for your limitations,

because they give you opportunities for improvement.

Be thankful for each new challenge,

because it will build your strength and character.

Be thankful for your mistakes.

They will teach you valuable lessons.

Be thankful when you’re tired and weary,

because it means you’ve made a difference.

It’s easy to be thankful for the good things.

A life of rich fulfillment comes to those who

are also thankful for the setbacks.

Gratitude can turn a negative into a positive.

Find a way to be thankful for your troubles,

and they can become your blessings.

~Author Unknown

Remember the things you are thankful for today! Hope everyone has a happy Thanksgiving!

Pumpkin Chocolate Ice Box Tart

For the crust:

1/2 cup unsweetened shredded coconut
2 TB coconut oil, melted
1 1/2 cups almond flour (you can make your own by grinding almonds in a food processor until its the consistency of flour)
2 TB maple syrup
1/4 tsp salt

In a food processor, combine all ingredients and mix until it forms into dough. Press dough into a pie pan and put into the freezer for a min of 30 minutes.

For the ganache:

1/2 cup canned coconut milk
6 oz. of dark chocolate (min 70% cocao)
1/2 tsp vanilla extract

Finely chop the dark chocolate and place in a bowl. Bring coconut milk to a boil in a saucepan then pour hot coconut milk in the bowl with the chocolate and let stand for one minute without stirring. Then stir until smooth and creamy and add vanilla. Once the dough is done freezing, pour ganache on the crust and spread until its even on all sides. Put it back in the freezer for 45 min.

For the pumpkin:

3 frozen bananas
1/3 cup of canned pumpkin
3 TB almond butter
1 tsp pumpkin pie spice.

In a food processor, combine all ingredients until it is the consistency of ice cream. Take the pie pan again out of the freezer and pour the pumpkin mixture on top. Top with leftover ganache and coconut chips. Put back in the freezer one last time for around an hour.

Store in freezer.

Sweet Potato Casserole

For the Sweet Potatoes

3lbs sweet potatoes, peeled and cubed
2 tablespoons coconut oil, melted
1 cup coconut milk
1/3 cup coconut sugar
1 tablespoon maple syrup
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
salt to taste

Preheat oven to 400 degrees. Peel and cube the sweet potatoes and put them on a sheet pan. Cook for 35 to 40 minutes and stir midway through cooking. Once they are done cooking, put them in a food processor. Reduce the oven temperature to 375 degrees F and add the melted coconut oil, coconut milk, maple syrup, vanilla, spices, and salt. Mix until smooth then pour sweet potato mixture into the bottom of a baking dish (spread until smooth and even in the dish).

For the Topping

1 cup rolled oats
1 cup coconut flakes
1/3 cup coconut sugar
1/2 cup walnut pieces
1/2 cup pecan pieces
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
zest of one orange
pinch of salt

Combine rolled oats, coconut flakes, walnuts, pecans, melted coconut oil, maple syrup, and the zest of one orange into your food processor. Mix until well combined. Crumble the topping on the sweet potato mixture and make sure its spread evenly on top. Bake casserole for 20 minutes at 375 degrees.