Coconut Date Poppers

This is a quick 2 minute recipe to curb that sweet tooth attack and add a few vitamins, minerals and protein in one bite!

Medjool are the sweetest/softest dates you can use…the rest will pale in comparison and be far less buttery.

Make sure you’re working with room temperature dates or allow them to sit out for an hour or so before you put this recipe together to maximize buttery-ness.

Ingredients: 

1 small/medium sized medjool date, pitted

.5 tsp shredded coconut

1/4 tsp lemon juice (fresh)

.1 tsp coconut oil melted

Method: 

Split your date(s) in half but not all the way through. Remove pits.

Add coconut and top with a tiny bit of coconut oil and top with lemon juice.

Repeat for as many poppers as you can handle/fit your diet plan.

Note: I used small/medium dates to come up with the nutritional information below. The extra large californial medjools will blow this out of the water by double.

Great to take on the road as well.

Nutritional Info: 

Total Calories: 93

Fat: 1.5 g

Carbs: 22.4 g

Protein: .7 g

225 g of Potassium & 36 G of Vitamin C!

Chocolate & AB protein pudding – Vegan Bodybuilding Series

What real guilt should look like. Me on reload day at Millennium, Oakland. Le sigh.

I have to admit, I’ve sinned. Knowing that peak week was coming and my diet would be ultra boring, I decided to have one final “hurrah” (if you could call it that) and made up a pudding fit for a body building queen.

There is no real picture of this recipe because it’s frankly, not that appetizing to look at…I’m also not going to set up lighting and the camera for the equivalent of brown poi. Sorry babes.

You’ll be seeing this recipe just days after my show….I’ll be looking at this recipe and laughing like “ha ha GIRL, you think THAT was a sin? Watch THIS!”. Really, the day after this post I’m jetting off to Cabo where I will have my first drink in over 4 months. I’m kind of scared.

Enjoy this one, I’ve added some nutritional information as well. I really intended on doing nutritional info on a lot more of my recipes but since I’ve been really dry on the cooking front, I’ll be saving all that new info and excitement for the off season!

Enjoy these, and don’t feel too guilty – you’ll be running your ass off at some point today and it won’t matter. 🙂

Ingredients: 

1 heaping scoop Iron Vegan Chocolate

1 big tablespoon organic smooth almond butter

1 tsp chia seed

Cinnamon or my homemade pumpkin spice to taste

Hot water as desired

Method: 

While you are boiling some hot water on the stove-top put all dry ingredients in a bowl. Slowly add hot water so as not to spill out chia or powder. Mix thoroughly or until paste-like.

Next, add your almond butter and use the spoon you scooped it out with to slowly stir while adding more hot water until desired pudding consistency is found.

I usually let mine sit for about 3-5 minutes to allow the chia to puff up, then stir again and make sure I don’t need any more water.

Eat warm! Serves 1…but honestly, I could eat a quadruple batch of this without batting an eye.

Nutritional information: 

238 Calories

13.4g fat

12.2g carbs

24.5g protein

Vanilla Bean Sugar

With a moment to spare in between travels I had the strangest desire to make Vanilla Bean sugar. I think my anticipation of the SWEETNESS of summer brought this craving to me…and now to you, today.
This recipe is uber simple and requires very little time. With the finished product you can: add it to baking, coffee, as a topping for freshly cut fruit or home baked desserts. You can also use this as a rimmer for sweet cocktails or as an ingredient for rubs.
Ingredients: 
2 medium vanilla beans
1 cup raw, organic sugar
Method: 
Slice open bean pods with knife and cut in 1/2.
Add sugar and beans to food processor and pulse until mixed as well as you can. Note: the sugar will “smoke” up in your processor if you leave it on low/high…less likely when you use the pulse option.
Once mixed use a sieve or pastry sifter to sift out any large pieces of vanilla bean.
Voila! Instant vanilla bean sugar. Be sure to keep the remainder of the vanilla bean chunks to add to your very own homemade vanilla extract.  
Decorate your mason/glass jars with fancy material lid covers and bows, give these away as gifts!

Homemade – Vanilla Extract

Many of you may know that I am a Master Herbalist as well as a Vegan Chef and overall foodie. One thing I adore is homesteading. Why? Well, it allows me to be super creative and in control of my food as well as reduce the amount of waste that comes from my kitchen.
Food waste has to be one of my biggest pet peeves. After mega shopping malls and GMO’s that is.
Today I made Vanilla Bean Sugar which is SO delicious. You should try the recipe HERE. After that process I had some extra vanilla beans left over. I simply cannot throw these things out!! They’re extremely costly and still completely useful in their ratty pieces.
So, I checked my pantry for any spare bottles and happened to find an nearly empty Vanilla Extract bottle…Bob’s your Uncle – I decided on Vanilla Extract.
Extracts are easy to make – you could call this recipe your first adventure in Herbalism if you like – because it is.
Once you’ve made this simple extraction, you will be itching to start on making your own oils, salves, lotions and medicine!
But, lets start with the cooking component first.
Ingredients: 
2 oz pure, Russian Vodka
1.5  tbsp chopped/leftover vanilla bean pods
Method: 
Add pods to glass container, pour vodka over top seal with lid and label with date.
Shake mixture at least 1once daily for 30 days. Once 30 days are up, you will have your vanilla extract.
This bottle was 2oz. I used just under that much Vodka.
Add the Vodka & the lid here.

BOOM! You’re done! Apart from shaking and waiting, this is your extract. Some side notes and benefits of this tincture are:  *Reduces Nausea *Weightloss Aid – metabolism regulator *Anxiety depressor *Wound healer – topically *Soothing during menstruation *Aids in enzyme synthesis *Calcium, Magnesium, Potassium, Iron, B-complex