Not so dessert – dessert truffles
1 lb. crunchy unsalted almond butter or peanut butter
1 cup dried unsweetened coconut flakes (thinly shredded)
1 cup raw sunflower seeds
1½ ripe bananas mashed
½ teaspoon Himalayan salt
½ cup raw cacao powder
- Combine all of the ingredients in a bowl for the exception of raw cacao powder
- Mix well until even consistency is achieved
- Scoop out ingredients using candy size small cookie scoop (approximately 45 portions)
- Form a ball
- Pour raw cacao powder in a separate bowl
- Roll each ball in cacao powder until evenly coated
- Place truffles into small baking cups
- Refrigerate or freeze
Grilled okra and mini sweet pepper medley with daikon radish
1 lb. fresh okra
1 lb. mini sweet peppers (red, yellow, orange)
1 lb. daikon radish sliced
3 cloves garlic crushed in garlic press
2 teaspoons coconut oil melted
¼ teaspoon Himalayan salt or to taste
¼ teaspoon fresh ground black pepper or to taste
- Preheat ceramic contact grill on high. (The contact grill cooks food on both sides and sold under several brand names such as George Forman, Oster, etc.)
- Spread fresh okra evenly into one layer on the bottom contact surface of the grill; do not overlap okra spears
- Lower the top half of the unit and grill for 8 minutes
- Transfer vegetables into mixing bowl
- Repeat steps two through four for the remaining okra, radish, and peppers
- As soon as the last batch of okra, peppers, and radish is done, add coconut oil, crushed garlic, and salt, and pepper
- Mix well and serve
- The leftover vegetables can be reheated, although the flavor of garlic will change as the result of a reheating process