Amazing Raw Tabouli

October 25, 2012, 1:29 pm

≫ Next: Banana Bean Curry

This may be the best tabouli you’ve ever eaten in your life—and bonus! It’s a snap to make and requires no cooking!

INGREDIENTS

2 cups curly parsley, chopped finely
1 ½ cups Hemp Rules™ Shelled hempseeds
½ cup diced cucumber
6 tablespoons minced white or yellow onion
¼ cup fresh mint, finely chopped
¼ cup fresh lemon juice
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt

1.Combine all of the ingredients in a large bowl

2.Stir well to combine and serve cold or at room temperature.

Serves about 4

From the kitchens of Tess Challis – Making Radiant Health Delicious

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Banana Bean Curry

October 25, 2012, 1:41 pm

≫ Next: Caribbean Crunch Potato Cakes

≪ Previous: Amazing Raw Tabouli

You’ll want to make this delicious, simple, unusual curry again and again!

INGREDIENTS

3 cups cooked brown rice
1 cup kidney or black beans
¼ cup Coco’Mon™ Original coconut oil
One banana, sliced (use a banana that is firm and just ripe, not overripe)
4 teaspoons fresh lime juice
4 medium-large garlic cloves
2 teaspoons red curry paste
½ teaspoon sea salt
½ cup fresh cilantro, chopped

1. Combine the rice, beans, and coconut oil in a pan over low heat, stirring, just until the mixture is thoroughly warmed.

2. Stir in the remaining ingredients (all but the cilantro) until well combined.

3. Garnish with the cilantro and serve.

Serves 3-4

From the kitchens of Tess Challis – Making Radiant Health Delicious

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Caribbean Crunch Potato Cakes

October 25, 2012, 2:46 pm

≫ Next: Thai Green Curry Hummus

≪ Previous: Banana Bean Curry

Delicious, easy to make, and filled with all sorts of goodness!

INGREDIENTS

3 small-medium potatoes, peeled and cooked (1½ cups potato flesh)
¼ cup whole wheat flour (or all-purpose gluten-free flour)
¼ cup Coco’Mon™ Curry coconut oil
½ cup minced onion (white or yellow)
2 tablespoons nondairy milk, plain and unsweetened
4 medium-large garlic cloves, pressed or minced
¾ teaspoon sea salt
½ cup Hemp Rules™ Caribbean Crunch hempseeds

1. Preheat your oven to 350 F.

2. Place the potatoes in a bowl and mash them, using your hands or a potato masher.

3. Add the flour, coconut oil, onion, milk, garlic, and salt into the potatoes. Stir well until thoroughly combined.

4. Spray a baking sheet lightly with oil and set aside. Scoop out the potato mixture in ¼ cup increments and form into ½-inch thick patties. Coat each side with the hempseeds and place on the baking sheet. Spray the tops with the oil and bake for 15 minutes.

5. Remove from the oven and flip the patties over (gently). Bake for another 15 minutes and serve.

Makes 7 potato cakes

From the kitchens of Tess Challis – Making Radiant Health Delicious

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Thai Green Curry Hummus

November 14, 2012, 2:41 pm

≫ Next: Chai Spiced Energy Balls

≪ Previous: Caribbean Crunch Potato Cakes

Think of the perfect Thai meal, all rolled up into a healthy dip.

INGREDIENTS

2 cups chickpeas, cooked and drained
¼ cup plus 2 tablespoons fresh lime juice
¼ cup Coco’Mon™ Original Coconut Oil
¼ cup fresh basil
¼ cup water
2 teaspoons green curry paste
1 teaspoon sea salt

1. Place all of the ingredients in a food processor or blender.

2. Blend until thoroughly combined, smooth, and creamy. This will keep for about one week, refrigerated in an airtight container.

3. Serve with crackers, bread, or vegetables.

Makes about 3 cups of dip

From the kitchens of Tess Challis – Making Radiant Health Delicious

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Chai Spiced Energy Balls

November 14, 2012, 2:49 pm

≫ Next: Cinnamon Orange Almond Oatmeal

≪ Previous: Thai Green Curry Hummus

Warming spices and hempseeds make these a fantastically healthy comfort food treat!

INGREDIENTS

½ cup Hemp Rules™ Shelled hempseeds
½ cup raw almonds
¾ cup (packed) raisins
1 tablespoon agave nectar
1 tablespoon cinnamon
2 teaspoons vanilla
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon sea salt
Scant ¼ teaspoon ground cloves
1/8 teaspoon black pepper

1. Place all of the ingredients in a food processor.

2. Blend until the mixture begins to ball up and get very sticky.

3. Remove small chunks of the mixture and roll into balls. Stored in an airtight container, these will last for several weeks.

Makes about 20 energy balls

From the kitchens of Tess Challis – Making Radiant Health Delicious

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Cinnamon Orange Almond Oatmeal

November 16, 2012, 12:38 pm

≫ Next: Chocolate Orange Almond Popcorn

≪ Previous: Chai Spiced Energy Balls

A heart healthy breakfast.

INGREDIENTS

½ cup rolled oats
1 cup water
2 tbsp. maple syrup
1 tbsp. Ziggy Marley’s Coco’Mon™ Orange Almond Coconut Oil
2 tsp. cinnamon
Dash sea salt

1. Place the oats and water in a pot and bring to a boil.

2. Reduce heat to low and simmer for 5 minutes or until thickened.

3. Stir in the remaining ingredients until thoroughly combined and serve hot.

Serves 1

From the kitchens of Tess Challis – Making Radiant Health Delicious

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Chocolate Orange Almond Popcorn

November 16, 2012, 12:46 pm

≫ Next: Orange Almond Granola

≪ Previous: Cinnamon Orange Almond Oatmeal

A sweet treat with all the goodness of coconut (oh..did we mention chocolate?)

INGREDIENTS

¼ cup popcorn kernels
3 tbsp. agave nectar
2 tbsp. cocoa powder
2 tbsp. Ziggy Marley’s Coco’Mon™ Orange Almond Coconut Oil
¼ tsp. sea salt

1. Pop the popcorn

2. Melt coconut oil over very low heat until liquid then add remaining ingredients. Allow to cool slightly.

3. Toss popcorn in sauce until well combined.

4. Enjoy!

Serves 2

From the kitchens of Tess Challis – Making Radiant Health Delicious

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Orange Almond Granola

November 20, 2012, 12:02 pm

≫ Next: Raspberry Orange Almond Icebox Bars

≪ Previous: Chocolate Orange Almond Popcorn

This nutritious granola can either be made in the oven or dehydrated for “raw” granola!

INGREDIENTS

2 cups rolled oats (not instant)
¼ cup Ziggy Marley’s Coco’Mon™ Orange Almond Coconut Oil (melted over low heat)
¼ cup agave nectar
2 teaspoons vanilla
2 teaspoons cinnamon
¼ teaspoon sea salt
¼ teaspoon ground nutmeg
¼ cup raisins (add last)

1. Preheat your oven to 300 F. if you’re using an oven. (This will also work in a food dehydrator.)

2. Combine all of the ingredients (except for the raisins) in a bowl and stir until well mixed.

3. Spread the mixture out on a cookie sheet (or dehydrator trays if you’re making “raw” granola). If you’re baking the granola, you’ll need to bake for about 20 minutes, stirring after the first 10 minutes. If dehydrating, you will need to check for doneness after about 6 hours (at a temperature of 105).

4. When the granola is done, stir in the raisins and allow to cool. Store at room temperature in an airtight container.

Makes about 2½ cups granola

From the kitchens of Tess Challis – Making Radiant Health Delicious

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Raspberry Orange Almond Icebox Bars

November 20, 2012, 12:20 pm

≫ Next: Susie’s Famous Black Bean Chocolate Cake

≪ Previous: Orange Almond Granola

Scrumptious, nutritious, and refreshing!

INGREDIENTS

10 oz. bag frozen raspberries (2½ cups raspberries, fresh or frozen)
½ cup Ziggy Marley Coco’Mon™ Orange Almond Coconut Oil
½ cup raw cashews
½ cup agave nectar
2 tablespoons fresh lemon juice
1 tablespoon vanilla
¼ teaspoon sea salt

1. In a food processor or blender, combine all of the ingredients and blend until smooth and creamy.

2. Pour or scrape the mixture into a 8 x 11.5-inch pan and smooth out the top. Place in the freezer for several hours, or until the mixture is frozen enough to cut.

3. Cut into small rectangles or squares and serve right out of the freezer.

Makes about 20 bars

From the kitchens of Tess Challis – Making Radiant Health Delicious

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Susie’s Famous Black Bean Chocolate Cake

November 20, 2012, 1:50 pm

≫ Next: Coconut Lime Rice

≪ Previous: Raspberry Orange Almond Icebox Bars

This is an amazingly moist, flourless cake with protein from black beans. You’ll never know they are in there!

INGREDIENTS

1 can organic black beans, drained and rinsed until water runs clear
⅓ cup Ziggy Marley’s Coco’Mon™ Original Coconut Oil (melted)
⅓ cup raw cocoa powder
1 cup organic sugar or coconut sap crystals (See Notes)
4 large organic eggs
1 tsp. vanilla
1 ½ tsp. baking powder
1 tsp. baking soda
½ tsp. almond extract
½ tsp. cinnamon
1 tsp. instant organic coffee or dandelion coffee (Optional)
Dash sea salt

1. Mix in blender all together in high speed until smooth and creamy with no bits or lumps.

2. Spoon into an 8” or 9” cake pan greased with coconut oil and dusted with cacao powder.

3. Bake at 350° F for 20 -25 minutes or until toothpick comes out clean and finger bounces back. See Notes if using a dark pan

4. Allow to cool then frost

FROSTING INGREDIENTS

¾ cup coconut milk or coconut milk creamer
10 oz. organic dark chocolate chips
6 tbsp. Ziggy Marley’s Coco’Mon™ Original or Orange Almond Coconut Oil
1 tsp. vanilla
½ tsp. organic instant coffee or dandelion coffee (Optional)

1. Place all together in small sauce pan and stir until chips are melted.

2. Pour into container and set aside to cool.

3. Slice cake and drizzle sauce over individual slices.

Notes:
• Try with lined cupcake tins for cupcakes or double the recipe for Bundt cake

• If using a dark pan: Bake at 325° F for 35-40 minutes or until toothpick come out clean

• Use coconut sugar as a sweetener for low glycemic index and healthy amino acids

From the kitchen of Suzanne Falco – Wicked Good Health

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Coconut Lime Rice

December 13, 2012, 2:39 pm

≫ Next: Moroccan Quinoa

≪ Previous: Susie’s Famous Black Bean Chocolate Cake

This fresh tasting rice is bursting with flavor and nutrients.

INGREDIENTS

3 cups cooked rice (warm or hot)
2 tablespoons Ziggy Marley Coco’Mon™ Original Coconut Oil
¼ cup fresh lime juice
¼ cup chopped cilantro
2 large cloves garlic, minced or pressed
½ teaspoon sea salt

1. Stir the coconut oil into the warm or hot rice until the oil is melted.

2. Stir in the remaining ingredients and serve.

Makes about 3 servings

From the kitchens of Tess Challis – Making Radiant Health Delicious

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Moroccan Quinoa

December 14, 2012, 9:26 am

≫ Next: Lemon Ginger Zucchini Soup

≪ Previous: Coconut Lime Rice

The rich flavors of Morocco come together in this nutritious dish.

INGREDIENTS

1 cup quinoa
2 cups water
2 tablespoons Ziggy Marley Coco’Mon™ Orange Almond Coconut Oil
¼ cup agave nectar
¼ cup dried cranberries
3 tablespoons fresh lemon juice
1½ teaspoons cinnamon
1½ teaspoons ground cumin
1¼ teaspoons sea salt
¼ cup fresh mint (chopped), plus more for garnish

1. In a covered pot, bring the quinoa and water to a boil. Reduce heat to low and simmer (covered), until all of the water is absorbed and the quinoa is tender (about 15 minutes).

2. Stir the remaining ingredients into the quinoa and serve garnished with a bit of additional mint.

Serves about 3

From the kitchens of Tess Challis – Making Radiant Health Delicious

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Lemon Ginger Zucchini Soup

December 14, 2012, 9:32 am

≫ Next: Lemon Ginger Zucchini Pasta

≪ Previous: Moroccan Quinoa

This versatile mixture makes either a delicious creamy soup or a pasta sauce. You decide!

INGREDIENTS

4 cups peeled and chopped zucchini
¼ cup Ziggy Marley Coco’Mon™ Lemon Ginger Coconut Oil
1 teaspoon sea salt
¼ teaspoon black pepper
3 large cloves garlic, peeled

1. Steam the zucchini until tender—about 10 minutes.

2. Blend the zucchini with the remaining ingredients and serve warm.

Makes about 3 cups of soup.

From the kitchens of Tess Challis – Making Radiant Health Delicious

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Lemon Ginger Zucchini Pasta

December 14, 2012, 9:40 am

≫ Next: Lemon Ginger Pineapple Cake

≪ Previous: Lemon Ginger Zucchini Soup

This versatile mixture makes either a delicious creamy pasta sauce or a soup. You decide!

INGREDIENTS

1 lb. whole wheat organic pasta – Your choice
4 cups peeled and chopped zucchini
¼ cup Ziggy Marley Coco’Mon™ Lemon Ginger Coconut Oil
1 teaspoon sea salt
¼ teaspoon black pepper
3 large cloves garlic, peeled

1. Steam the zucchini until tender—about 10 minutes.

2. While zucchini is cooking, cook pasta using the directions on the package.

3. Blend the zucchini with the remaining ingredients

4. Mix sauce to your liking with pasta and serve warm.

Makes about 3 cups of sauce.

From the kitchens of Tess Challis – Making Radiant Health Delicious

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Lemon Ginger Pineapple Cake

December 14, 2012, 11:17 am

≫ Next: Lemon Ginger Miso Sauce

≪ Previous: Lemon Ginger Zucchini Pasta

Scrumptious, moist, nutrient-dense, and bursting with tropical flavors.

INGREDIENTS

2 cups whole wheat pastry flour
1¼ teaspoons baking soda
½ teaspoon sea salt
3 tablespoons flaxseed meal
¼ cup Ziggy Marley Coco’Mon™ Lemon Ginger Coconut Oil
20 oz. can pineapple chunks (in their own juice), drained (juice reserved)
¾ cup raw agave nectar
1 tablespoon apple cider vinegar
1 teaspoon vanilla

1. Preheat the oven to 350° F. Generously oil an 8 x 8-inch baking pan and set aside.

2. In a medium bowl, place the flour, soda, salt, and flaxseed meal. Whisk together until well mixed. Set aside.

3. In a medium pan, melt the Coco’Mon oil. Stir in the pineapple juice (not chunks), agave, vinegar, and vanilla. Stir to combine well. Pour this mixture into the dry mixture. Stir them together gently, just until thoroughly combined.

4. Place the pineapple chunks in the bottom of the oiled baking pan. Pour the cake mix over the pineapple chunks into the pan.

5. Bake for 25-35 minutes, or until the cake is very golden-browned and a knife inserted into the center comes out clean.

6. Let the cake cool slightly. To serve, cut into 9 pieces and scoop out each piece, making sure to include the pineapple that’s on the bottom. Enjoy!

Serves 9

From the kitchens of Tess Challis – Making Radiant Health Delicious

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Lemon Ginger Miso Sauce

December 14, 2012, 11:44 am

≫ Next: Every Day Rice

≪ Previous: Lemon Ginger Pineapple Cake

This delicious sauce is also vitalizing and immune-boosting. Great served with the Cold Spring Rolls, in Asian pasta dishes, or as a salad dressing.

INGREDIENTS

½ cup Ziggy Marley Coco’Mon™ Lemon Ginger Coconut Oil
½ cup water
¼ cup mellow white miso
2 tablespoons tamari, shoyu, or soy sauce
3 large cloves garlic

1. Blend all of the ingredients until smooth.

2. Refrigerate in an airtight container.

Makes about 1 ¼ cups of sauce

From the kitchens of Tess Challis – Making Radiant Health Delicious

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Every Day Rice

December 14, 2012, 11:55 am

≫ Next: Glazed Lemon Ginger Tempeh

≪ Previous: Lemon Ginger Miso Sauce

This nutritious rice dish is so simple and delicious, you’ll want to eat it every day!

INGREDIENTS

3 cups cooked rice, warm or hot
1 tablespoon nutritional yeast
1 tablespoon tamari, shoyu, or soy sauce
2 tablespoons olive oil
3 tablespoons Ziggy Marley Hemp Rules™ Caribbean Crunch hempseeds

1. Stir the yeast, tamari, and olive oil into the rice.

2. Top with the hempseeds and serve.

Serves 2

From the kitchens of Tess Challis – Making Radiant Health Delicious

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Glazed Lemon Ginger Tempeh

December 14, 2012, 12:02 pm

≫ Next: Holiday Sweet Potato & Parsnips

≪ Previous: Every Day Rice

A very simple immune-boosting dish.

INGREDIENTS

8 oz. package tempeh (any variety)
2 tablespoons tamari, shoyu, or soy sauce
2 tablespoons Ziggy Marley Coco’Mon™ Lemon Ginger Coconut Oil

1. Preheat your oven to 350° F.

2. Slice the tempeh in half lengthwise and then widthwise. Then cut into large cubes until you have 16 cubes that are half of their original thickness.

3. Place on a baking sheet and coat evenly with the tamari. Spread with the coconut oil and bake for 5 minutes.

4. Flip the pieces over, coating evenly in the marinade and bake another 5 minutes (or until golden-browned on both sides).

5. Serve plain as a side, or in salads, sandwiches, or wraps.

Serves 4

From the kitchens of Tess Challis – Making Radiant Health Delicious

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Holiday Sweet Potato & Parsnips

December 14, 2012, 12:46 pm

≫ Next: Lemon Ginger Granola

≪ Previous: Glazed Lemon Ginger Tempeh

Not only are sweet potatoes nutritionally dense, they are so delicious. They have been called one of America’s original super foods.

INGREDIENTS

4-6 parsnips, peeled and cubed (¾” to 1”)
2 large sweet potatoes, peeled and cubed (¾” to 1”)
1 lemon – For juice and grated for lemon zest
2 Tbs. Ziggy Marley’s Coco’Mon™ Lemon Ginger Coconut Oil + 1 Tbs. for drizzle
Garnish – Chopped parsley, lemon zest

1. Toss the cubed sweet potatoes and parsnips with lemon juice (about ½ of what you get from a fresh lemon or 1-1½ tablespoons) and a teaspoon of Lemon Ginger coconut oil.

2. Place a tablespoon of Lemon Ginger coconut oil in a sauté pan, and sauté the sweet potatoes & parsnips on med-high heat until cooked & a little crispy on the outside.

3. For more depth of flavor stir in a little lemon zest & add remaining 2 teaspoons of Lemon Ginger Coconut Oil at the end to your taste.

4. Garnish with a favorite topping like chopped parsley.

Serves 4-6

From the kitchens of Tess Challis – Making Radiant Health Delicious

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