Raw lavender chocolate cream pie

Raw chocolate lavender cream pie

Spring has sprung and lavender is all I crave lately. I have been going to my neighborhood cafe frequently for lavender mocha and lavender Italian sodas galore and the other day I finally remembered to soak some cashews and almonds to make my favorite raw pie.

There is nothing quite like laying on  a blanket under newly green trees with a giant glass of lemon ice water and a slice of cold raw pie, oh spring how I love you.

This pie is quite simple to make and besides  having to soak the nuts overnight it is pretty quick as well. When I make it I usually make it first thing in the morning so I can have it for afternoon picnics or for dessert. Try it with raw banana ice cream mmmmmmmmm!

What you need

  • 1 cup raw almonds
  • 2 c raw cashews
  • 1/2  c raw hazelnuts
  • 1/2 c raw honey
  • 1 cup dates chopped
  • 1/4 c raw cacao powder
  • 3 tbsp coconut oil
  • 2 tbsp dried or fresh lavender
  • 2 tbsp water

How to make it 

  • The night before or at least 3 hours prior soak the almonds and cashews in separate bowls of water, drain when done
  • in a food processor or blender process almonds, hazelnuts  and dates until pasty, the nuts will still be a bit chunky when done
  • press almond “crust”  into a pie pan that has been greased with coconut oil
  • in a food processor or blender puree cashews, honey,lavender,  coconut oil, cacao powder, coconut oil and a couple tbsp water until smooth
  • put puree in pie dish and smooth over
  • tap pie on counter to release air bubbles
  • cover in plastic wrap and put in the freezer for a few hours or overnight.
  • enjoy!

Funbites review & giveaway

fun bites   Last month I won something called a funbite. Honestly ,when it arrived I had no idea what it was since I entered  the giveaways  while recovering from wisdom tooth surgery but once I opened the box I knew exactly what it was.

I am a bento addict, I have at least  a hundred pins of cute bento lunches and I can not wait for the kindergarten to start so I can pack my daughter lunches with rice pandas and banana owls and other obnoxiously cute things. Usually I use a knife and cut shapes by hand so when I opened the funbites box and saw  the cutest heart-shaped cutter I squealed with joy.

Funbites is a food cutter designed by a mom of a picky eater and it is designed so even kids can use it. It really is simple to use, press it onto your food, roll back and forth and use their popper top to pop the food out. I have used it on everything from peanut butter and honey sandwiches (pictured above) to pizza and of course I use it regularly for fruit.

This  definitely makes eating a lot more fun for kids and anytime my daughter refuses a new  food I let her use the funbite to cut it into shapes and voila- devoured. After using the heart-shaped for a couple of weeks I contacted funbites to do a giveaway, I loved it so much I wanted to share it with all of you!

Funbites generously sent me the square cutter to try out and although it isn’t cute hearts I think I like this one even better. I love to cut my daughters sandwiches using the square cutter leaving the square hole in the sandwich and I fill it up with heart and square-shaped fruit and veggies.She even eats her crust now!

This is an easy entry giveaway, just comment and tell me how you’d use your funbite if you won and ‘like’ funbites on Facebook, That’s it!

Check out funbites at http://www.funbites.com

Beet & potato salad with Greek yogurt dressing

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I was on a picnic yesterday and my friend Kristin was listing off all the ingredients she needed to get for potato salad and before I knew it I was drooling. I love any southern comfort food but potato salad is my weakness. I have already given up hope that I will ever be able to make potato salad as good as my dads so I decided to come up with my own recipe.

I wanted to add beets to my potato salad  mostly so I could have beet juice to dye some Easter eggs but also because ( if you haven’t noticed) I have a beet obsession.  I didn’t quite think about the fact that the beets would turn the potato salad all the same shade of pink and was a bit disappointed when it looked a bit… homogeneous.

Despite the  bright pink color of this potato & beet salad  it was quite yummy and there was not single drop of  leftovers. It looks like this will be a recipe to go in my “family favorites” folder!

What you need

  • 5 red potatoes
  • 2 beets
  • 1/5 c Greek yogurt, I used Nancy’s Greek yogurt
  • 1/4 lemon juice
  • 1/2 red onion
  • 3 stalks of celery
  • 2 tbsp dried or fresh dill
  • 1 tbsp paprika
  • salt to taste

How to make it

  • In separate pots boil the beets and potatoes
  • while those are cooking in a large bowl add yogurt, lemon juice, onion, celery, dill  and salt to taste
  • drain potatoe and beet, rinse beets with water and drain again
  • add potatoes to dressing and gently mix
  • add beets and mix again
  • sprinkle with paprika and more salt if needed
  • cover and put in the fridge for an hour to cool or serve warm

Gluten free chocolate cakey brownies

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When I think of gluten-free the first thing that comes to mind is cardboard. I have tried several gluten-free brands  at the grocery store and after the first bite my daughter and I give each other a “what the  heck were we thinking”  look and spit it all out.

One time a friend made me gluten-free brownies and I thought that since they were home-made they would be delicious but when she handed me a dense chocolate mass that looked suspiciously like cardboard I had my doubts and my doubts were spot on. I politely chewed and chewed and chewed for eternity until I finally worked up the courage to swallow so when I got my hands on some quinoa flour I was determined to make something edible. If you add enough chocolate even cardboard is edible right?

I gathered up everything that makes baked goods fluffy- baking soda, baking powder a couple eggs…a couple more eggs. I was determined to make this gluten-free good delicious and I was also determined to make these brownies look the opposite of cardboard. Much to my surprise,and relief, these turned out really good! The brownies turned out to be more like a nice moist cake so perhaps I was a bit too generous with the eggs, either way it was not only edible  it was go back for seconds yummy.

I am quite proud of this recipe especially since it means I can now make tasty things for my friend who has Celiac disease! I hope you enjoy this yummy treat either as a brownie or cake but either was it’s perfect with ice cream!

What you need

  • 1/4 c cocoa
  • 1/4 c melted butter
  • 1/4 c yogurt
  • 1/4 c coffee (as in the kind of you drink, I made mine dark in the  french press )
  • 1 tbsp vanilla
  • 1 c sugar
  • 1.5 c quinoa flour, I used bob’s red mills
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 4 eggs
  • 1/2 tsp salt

How to make it

  • In a mixer or with a hand blender whisk together the butter, cocoa, yogurt, vanilla, sugar, eggs and coffee
  • in a separate bowl mix flour, baking powder and soda and salt
  • fold wet ingredients to dry ingredients until combined
  • bake at 350 for 20 minutes or until fork comes out clean from the middle

Forbidden rice & beans with cumin sour cream

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I swear this is delicious even though the photo does not do it justice. Remember how I said my camera sucks and probably also my photo taking abilities? Ya…well this is the best I could do but I promise you will love this and devour it and beg for seconds.

I picked up some forbidden rice at Winco mostly because it said forbidden and if someone says “don’t touch” or “you can’t” or “that’s forbidden” I want it more. I grabbed a few heaping scoops and felt very proud of myself for sticking it to the man or bulk bins or whatever and then I got home and realized I had no idea what to do with forbidden rice.

I had been giddy all day after seeing my other blog won 3rd place for best Utah blog for the second year in a row so I wanted to cook something quick and get back to happy dancing and such.  After google told me that forbidden rice was not scary and actually was quite easy to make I decided to whip up some beans and rice with my favorite cumin sour cream.

This is a super easy and quick meal and nice and colorful to entice young ones. It also makes great leftovers wrapped up in a tortilla!I added some of my mung bean sprouts but that’s totally optional.

What you need

  • 1 c forbidden rice
  • 1 1/2 c chicken or veggie broth
  • 1 can organic beans, i used red beans
  • 1 red bell pepper
  • 1 green bell pepper
  • 1/2 red onion
  • Mung bean sprouts- optional I just like them
  • 2 tbsp cumin
  • handful of cilantro
  • 1/2 c sour cream
  • 1 lime

How to make it

  • cook forbidden rice in chicken broth with a bit of salt & 1 tbsp cumin (http://howtocookrice.net/types-of-rice/forbidden-rice/_
  • right before rice is done add beans and cook until excess liquid is gone
  • in a pan saute peppers
  • chop onion and cilantro
  • in a bowl mix sour cream with 1 tbsp cumin
  • Mix peppers and rice and beans
  • top with onion, cilantro, sour cream and some lime

Fig, raspberry & goat cheese pastry

fig, raspberry goat cheese pastry

I have been on a sweets kick, that and every time I try to photograph my savory dishes I can’t seem to get a good photo.  I don’t know why but when ever I try to photograph dinner it just does not look as pretty as it tastes. Perhaps it is the time of day and the light  or my family pacing behind me waiting  patiently to eat; What ever it is, it stinks and I wish I could have shown you all the salmon, goat cheese and chard tart I made for late lunch but I can’t.

At least I was able to snap a few photos of this pastry before it was devoured by the girl child and the mischievous dog! This pastry was a last-minute sweet tooth concoction and It was so yummy. This is a good quick sweet treat and would be so good with a scoop of yogurt for breakfast  or ice cream for dessert… or in bed  while watching reruns of  project runway in your jammies.

What you need

  • puff pastry or handmade if you are  champ try this recipe
  • 1/4 c  figs
  • 2 tbs raspberry jam
  • 2 tbsp honey
  • 1/2 c goat cheese
  • 2 tsp orange zest
  • 1 tbsp orange juice
  • 1 egg  white
  • a few tbsp of raw sugar or regular sugar

How to make it

  • thaw pastry dough or make your own like a boss…or someone without hungry kids
  • finely chop figs
  • mix goat cheese and honey together
  • add orange zest and juice
  • mix in jam and figs
  • cut pastry dough into  4 inch long rectangles
  • place a heaping spoonful of the mix into center of dough
  • fold over and press edges with a fork
  • brush egg whites onto top of pastry
  • sprinkle with sugar
  • bake at 300 for about 10-12 minutes

Whole wheat baked donut holes

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I know I know, I am a health food junkie,  a lover of all things real and pure and good for my body  so what the heck am I doing posting a recipe for donuts ? The truth is, even though I love health food sometimes a girl just has to have a donut and  no matter how many spoonfuls of honey  you eat,  you STILL want a friggin’ donut.

I have been craving donuts for days-sweet, sugary  and fried bites of clouds. I didn’t want to walk down to topper bakery or fry anything in my house so  I skimmed through some recipes and after seeing how long they take I started to feel a bit defeated. Finally when the craving was too much to bear any longer I sucked it up and started my project.

At first I tried a recipe I found on a food blog and it failed miserably. I check the recipe over and over to see where I went wrong, I was substituting whole wheat flour but it shouldn’t have bombed that badly.  I had a mound of dense rock hard dough on my counter…useless. I tried the recipe again making some tweaks just in case it was my high elevation that was the problem….rock hard again.

Finally, I tossed the recipe and started from scratch.After a few tantrums and a bit of sobbing and yes begging the flour to produce a donut (just one donut PLEASE! ) I finally came up with a recipe that produced the fluffiest whole wheat donut holes I ever devoured in 3 seconds flat.

These donuts are heavenly and perfect and so good it hurts…especially if you eat 7 in a row.  They do take a little while to make but the end result is so worth the wait. I made these with both cinnamon and sugar and for the adventurous  foodie – cinnamon , sugar, cocoa and  a pinch of cayenne. They are best hot and fresh but I certainly would not say no to cold ones later in the day.

What you need

  • 1 c warm milk
  • 3 tbsp active dry yeast
  • 3 eggs
  • 1 1/2- 2 cups whole wheat flour
  • 3 tbsp sugar
  • 1 tbsp vanilla
  • 1/4 c melted butter
  • pinch of salt
  • cinnamon sugar & melted butter for topping

How to make it

  • Whisk warm milk and yeast in a standing mixer until dissolved
  • whisk in 1/2 c of the flour
  • let sit for 10 minutes
  • whisk in eggs, vanilla, salt and sugar
  • whisk in butter
  • slowly add the remaining flour little by little until the dough comes together and pulls away from the sides
  • the dough will be  a bit sticky, as long as it forms a ball this is ok
  • put in a greased bowl and let rise for 1 hour or until doubled in size
  • put in the fridge or freezer if it is too sticky to handle, I found that 20 minutes in the freezer worked wonders
  • Roll of on a floured surface 1/4 inch thick
  • use a cookie cutter or measuring cup ( like me) to cut into small circles about 1.5 inches
  • place on a cookie sheet and let sit for about half hour until it double in sizes again
  • bake at 350 for about 10 minutes, do not over cook, these cook quickly and only need a bit of baking to retain their fluffy insides.

Topping 

  • Melt butter in a bowl and put cinnamon sugar in another bowl
  • brush donut holes with butter and drop in cinnamon sugar bowl until coated
  • enjoy!

whole wheat baked donut holes

Green eggs & sprouts breakfast sandwich

spirulina eggs and sprouts sandwich

This morning I was thinking of ways to get my daughter to try spirulina without scaring her away from it forever. If you have ever tried this amazing stuff you know it smells a bit…well….fishy. It can be a but scary to kids to eat a green powder that smells like the sea but with a little but of creativity you can get them to eat just about any health food out there.

My daughter loves Dr.Seuss and she has asked me several times to make her green eggs and ham so what better way to introduce her to spirulina than with green eggs? I added a teaspoon of spirulina to 4 eggs and voila, kid friendly health food. You can make this breakfast sandwich without spirulina but if you get your hands on some you should certainly give it a try.

*makes 2 breakfast sandwiches

What you need

  • Whole wheat English muffins ( or bready thing of your choice)
  • 4 eggs
  • a few tablespoons of milk (optional)
  • tomato
  • avocado
  • butter or vegetable spread of choice, I love smart balance!
  • nutritional yeast
  • 1 tsp spirulina (optional, it makes the eggs green and uber healthy)
  • quinoa sprouts or other sprout of choice, learn to make sprouts HERE

How to make it

  • whip eggs with spirulina (optional), salt, pepper, milk (optional) and if you like super fluffy eggs add a pinch of baking powder
  • cook eggs scrambled style and just before they cook completely push the eggs together to form a patty, flip once and finish cooking
  • toast your bready thing of choice and spread with butter
  • layer egg patty, tomato, avocado
  • sprinkle avocado with nutritional yeast and salt
  • top with sprouts
  • eat up

Review & giveaway: Really raw honey

raw honey

I have a bee obsession, I always have. Bees are amazing creatures and without them we wouldn’t have  most of our favorite foods..not naturally anyway. Bees are a vital part of our ecosystem and mass-produced honey is putting them in danger.

Local US companies like Really Raw Honey are changing the way people see honey and advocating environmentally sound beekeeping. Not only is their honey pure, unprocessed deliciousness but it has all the good stuff most mass-produced honey manufacturers take out like bee pollen, honeycomb and propolis.

Really raw honey is all natural and harvested by a collective of bee keepers committed to saving the bees. When I opened my jar it was like smelling pure concentrated spring. Raw honey is super creamy and is easily spreadable for sandwiches but I love to add it to smoothies and protein bars, check out one of my recipes HERE.

The flavor of this honey is super rich unlike that of processed honey and you can really taste the wildflowers. IF you want to try Really raw then check out their online store HERE but even if you decide not to buy please try to remember to buy local honey to help save the bees.

Really Raw Honey was generous enough to offer one of you dear readers a jar of this amazing superfood for you to try. Win your jar by following these simple steps:

1- ‘like’ mamamousesays on facebook

2-Check out http://www.reallyrawhoney.com/ and comment with something you learned

Easy sprouts in 3 days

easy sprouts

My friend Kristin recently reminded me how much I love sprouts  when she showed me this video.  It’s been almost a year since I have sprouted anything so I got right to work making my 4 favorite sprouts-  quinoa, chick pea, lentil and mung bean. Sprouts are so yummy and easy to make at home and the best part is all the health benefits they have.

In only 3 days you can have fresh and yummy sprouts without worrying about what got sprayed on them to keep them fresh at the grocery store. These sprouts take  just 3 days and only a bit longer if you want them to be bigger. All you need are a few items you probably already have, some grains, seeds or beans and some water.

This week I will be featuring some yummy recipes using my fresh sprouts so stay tuned to check them out!

What you need

  • mason jars
  • cheese cloth, thin cloth or mesh
  • rubber band or jar lid band
  • bowls or dish rack
  • grains, seeds or legumes- you can find many varieties in the Winco bulk bins!

How to make it

  • put a few tablespoons (no more than 1/4 c) of your seed/grain/legume in a mason jar
  • put cheese cloth or mesh on top
  • secure with jar band or rubber band
  • rinse grains once then fill with water
  • let soak overnight up to 8 hours
  • drain water
  • rinse and drain
  • rinse and drain a few times a day until your sprouts are as long as you want it
  • in 3 days you should have nice sprouts!
  • store in the fridge and use within a few days