Thursday, June 7, 2012
2 cups peanut butter (organic, unsalted)
1 cup finely shredded coconut (organic)
2 Tb raw honey (more to taste)
Mix the above ingredients. If the dough is too sticky to handle, add small amounts of almond flour or coconut flour until it is a consistency to form into balls. Shape into 3/4" balls and refrigerate for about an hour.
1 cup coconut oil
1/2 cup honey
1/4 cup organic unsweetened cocoa powder
Mix the coconut oil and honey in a blender until smooth. Add cocoa powder and mix thoroughly. In one small bowl, place the cocoa mixture. In a second small bowl, place additional shredded coconut. Roll each peanut butter ball into the cocoa mixture and then roll in the coconut and place on a cookie sheet lined with waxed paper. Refrigerate until firm and then remove from sheet and place in a sealed storage container in refrigerator.
Hint: if there is any leftover cocoa mixture, drop coconut and nuts into it, mix well, and drop by spoonfuls onto waxed paper and refrigerate.
Tuesday, June 5, 2012
2 Tb. ghee
1 lb. boneless, skinless chicken, in chunks
1 med bell pepper, in chunks
2 cups snow peas
4 green onions, sliced
2 cups peanuts (unsalted)
sea salt to taste
1 cup chicken broth
1 1/2 cups coconut milk
1 clove garlic, minced
1/4 tsp cayenne pepper
sea salt to taste
1" piece ginger root, peeled and grated
2 Tb. honey
1/3 - 1/2 cup peanut butter
1 1/2 Tb. coconut flour
Heat ghee in wok over medium heat. Cook chicken until loses pink color.
Meanwhile, place all peanut sauce ingredients in medium saucepan, except for coconut flour. Heat on low heat.
When chicken loses pink color, add bell pepper and snow peas. Cook for five minutes. Add celery and cook for two to three more minutes.
In small bowl, place coconut flour and about 1/2 cup of the peanut sauce. Stir well. This will be very thick and pasty. Scrape all of it into the remaining sauce in the saucepan and mix well with wire whisk. Reheat thoroughly.
Add onions and peanuts to wok. Heat for five minutes, add salt, stir, and serve over bed of shredded and steamed cauliflower. Top with peanut sauce.