These are so lip smacking simple and a zillion times better than those neon coloured chemical bombs filled with who knows what. I used to love those crack pops, arrrrrgh like my life depended on them. But this of Coconut Orange Creamsicles is waaaaaaaay better and ultimately super easy to make. Especially if you have one of these handy dandy zoku popsicle makers which give you perfectly frozen pops in mere minutes. Yes such a thing exists. Yes they are a bitch to get out of the moulds. But when yo baby is screaming his face off because he’s getting four new molars all at the same time, they are a godsend, and momma muscles kick into full swing.
I kid you not, my child at two and half of these all in one go and he was SO stupendously happy. And since they have barely any sweetener, just a touch of maple syrup, and are packed with healthy fats from coconut milk and vitamin sunshine from oranges, momma was stoked. No more waiting hours for popsicle heaven to unfold. No more teething death screams. Just pure popsicle bliss ahhhh.
Lets be real. Nobody in their right mind is cranking up the oven this time of year. It’s just not happening unless you’re making pie and have a kiddy pool on the kitchen floor. So the raw raspberry lemonade bars goodness is where it’s at and this light as air pillowy cloud of tangy lemon and raspberry on a decadent nutty crust without any added sugar is DA bomb. Top it with some coconut whipped cream and you will be in the land of blissful nummies (it’s a real place, I swear).
Have you ever thought what it would be like to be psychic? Maybe you are psychic. Please comment if so, I want to know how many psychics are reading my blog. I disgress, my writing challenge postulated the idea and I wrote a little piece on a day in the life of moi, as a psychic.
She stepped up into the precociously parked bus only to be bombarded with the inner screams of impatience of it’s inhabitants. A common chord amongst many in the busy city, nothing is ever fast enough. Places to go, people to see, and a massive shortage of time. She was always quick to scan for the ones that held an inner stillness, that didn’t let their feathers ruffle at the mere drop of a pin or tick tock of the clock. Today was like no other, as she looked through the eyes of those around her she felt dismal. There was no one on this bus wrapped in calm cascades of inner peace. What she felt was an unspoken turmoil amongst the masses, self-absorbed and lost in thoughts composed mostly of what ifs. She decided that day to stop taking the bus.
Descending the steps to a busy street her heart ached to scream that we aren’t all so separate at all. Clinging to the illusion of drastic differences between us we create a world where there are few bridges. The homeless man, whose shadow even had thoughts, his mind never turned off, he was constantly churning through his choices and how they shaped his reality. But that corporate banker who frequents the same cafeteria every day goes through the exact same process.
It’s not very often that she shows what she knows. Blending in is the best technique if you want to remain out of the egoick glare of the limelight. Today was different though. Today she was desperate to find someone who wasn’t a frantic mess. Scanning more than usual, she picked the best chances. The woman carrying her yoga bag, she must be focused more on the well being of others than her own problems. I wonder what I’ll have for lunch- damn my ass hurts from all those lunges. Nope. She continued her hunt. What even was she looking for? Just something different, someone whose world is wrapped in love, maybe even gratitude.
A plump older fellow was waddling towards her, his glasses crooked and a smidgen of mustard tucked into the crease of his lip. His clothes were ruffled and his face twisted into a sort of worried grimace. It was easy to pick up that he had just been through something heavy. He’d been helping a stranger, a neighbour that he had seen but never spoken with before that day. The old lady was losing it to the demons of dementia. She watched movies and couldn’t figure out that they weren’t her life, they weren’t reality.
He’d seen her falling from afar, down that big old hill that the kids loathed climbing on their way to school and the reason many seniors avoided this neighbourhood. It was a tumble of epic proportions, like a scene out of a movie when a person just rolls and rolls and rolls. He ran like a maniac to reach her, to grab her before she hit the pond at the bottom. The superman he’d always wanted to be kicked in, and he made it just in time. She told him she’d taken the roll on purpose, reliving her youth she said. The absurdity was still lingering in his mind. He offered to buy her a hot dog and she accepted. Now she was all he could think about, but even more so, how marvellous it felt, to do something heroic, to break out of his comfort zone.
She locked eyes with him and they exchanged tender smiles. Though she knew his inner dialogue she didn’t say a thing. But her heart softened, she let herself be at ease in knowing that she doesn’t know the whole story. She taps in for a moment, a glimmer, a glimpse into the lives of others and that is all. Her judgement faded into the distance, she decided she might take the bus tomorrow after all.
2 C young coconut meat OR raw cashews (soaked for 2-6hrs)
1/3 C coconut oil, melted
Juice of 2 lemons, about 1/3 C
4 Tbs maple syrup or honey
1 C shredded coconut
Optional- top with coconut whipped cream
1 can full fat coconut milk without additives
Instructions
In a high powered blender or food processor add walnuts, date paste, lemon zest, salt and coconut oil and pulse until combined. I like to mix in the shredded coconut afterwards.
Press mixture evenly into a rectangular 15x9 pyrex baking dish and set aside.
Add all the filling ingredients to your blender or food processor and pulse until super smooth and creamy.
Spread mixture over the base and pop in the fridge to set for a few hours.
To make the coconut whipped cream pop the can in the fridge upside down for a few hours or overnight. Open the can and pour out the super liquid semi clear portion. Scoop out the coconut cream and whip by hand or in a stand mixer until fluffy. Spread over top of the filling and sprinkle with additional shredded coconut.
So I kind of missed my blogs first anniversary. It came and went so quickly, and so much has been happening in my life lately. My baby boy was 1 month old when I started this website, and now he is on the run, stealing dog treats,giving kisses and throwing limp noodle temper tantrums. The last year has been filled with learning experiences, and they continue on stronger than ever. Am I actually supposed to be an adult by now? The longer I’m on this planet, the less I think I know about anything. I sure hope this trend doesn’t last forever, though I have a feeling it does. As we get older, those strong resilient egos start to lighten up and if we’re lucky we become humbled by this precious human experience.
Though I forgot my blogiversary, it certainly doesn’t mean that this space, the opportunity to create and share what I love isn’t monumentally appreciated. Looking back, it wasn’t until a year ago that I even knew anyone could start a website (or even profit of it for that matter). If you know me at all, you know that I don’t have a cell phone and I don’t own a television. I’m probably the most real deal cave-woman millennial out there. But seriously, I somehow managed to pull the resources together and start this site which for me is a big thing. I poured so much time into learning the ins and outs of having a successful blog. Its so surreal when a big site features my photos. It’s the same feeling that lingered behind me like a shadow on mothers day. I’m a mother? Say what?! Every happy mothers day made me feel like some fraud. A fraud with a beautiful robust baby sucking at her breast, but a fraud none the less. Things like motherhood and websites were reserved for other people in my mind. People who have it all together, who’ve gone to school and have stable homes and relationships. Funny right? I’m grateful that barrier is crossed and I can live my life regardless of societal expectations.
I’ve been very absent lately, a major life shift has occurred, one that I didn’t see coming. It’s so difficult to do the things you love when life is beating you down, when your heart is aching. Fact is, that’s when its most important, but you can never force inspiration. It comes when it comes. As always, my head and heart are constantly competing for the spotlight. Does anyone else have that problem? The logical voice says to get a real job or go to school but my heart screams that I should keep doing what makes me happy. Which is writing and creating nourishing recipes, inspiring others to be better and in turn inspiring myself.
I’d like to turn this space into a more all encompassing health arena. Somewhere we can talk about all things to do with wellness, even the stuff that’s taboo. But I’m wondering how to go about doing that, a name change, a redesign? I just don’t know at this point. I think I’ll let the head and heart have it out on this one for awhile, until we can all come to a consensus.
In late honour of the birth of my little corner of the web, cookies are in order. These Maple Pecan Paleo Protein Cookies are decadent,chewy and loaded with protein. I love me some maple pecan, but I had to give them a little extra sustenance. Truth be told, I can’t stop eating lately, I am a hungry wolf mama constantly scrounging for more. Little man is fast approaching the 15 month mark and still can’t get enough of the liquid gold. He’s so sweet, I can’t cut him off just yet, it’s no biggie considering how much I love food. Things like cookies though, lord help me to eat just one nowadays, if these didn’t have the extra protein I could easily eat 6 in a sitting. With some almond milk…mmmmm….
Blessings friends, here’s to another year filled with learning and fun.
What could be easier and more satisfying than making your own sweet indulgences? To me, these truffles are like HIIT for the dessert world. Super healthy and effective, yet short and sweet, and while Tabata isn’t nearly as easy as these babies, it takes the same amount of time for the same amazing rewards.
It’s actually shocking how effective a short Tabata workout done three times a week can be. Why spend hours in the gym when you can get er’ done and feel that great endorphin high in your own home! I’m sold. In the same regard, why slave away for hours making delicate patisseries when you can throw together a few ingredients and have scrumptious 4 ingredient superfood truffles in mere minutes.
They were gobbled up just as fast. I brought them to my lovely friends blessing way, which is like a baby shower but better. She’s bursting with life and baby could arrive any day now. Mommas need raw cacao to fuel those last days, it’s a fact. You can coat these truffles with whatever superfoods or seeds you may have lying around- I used hemp seeds, raw cacao and bee pollen but other options would include sesame seeds, chia seeds, sunflower seeds, cacao nibs, goji berries, matcha, or other crushed nuts.
And speaking of mommas, my mom and grandma left yesterday, waaaaah. I wish they lived closer, I miss them already. It was so nice to reconnect in person. It’s hard not having family close by, a big sacrifice for living in such a beautiful place. Maybe some day the mountains will call them over for good.
3/4 C date paste (soaked in warm water for a few minutes)
1 C brazil nuts (raw, unsalted)
3 Tbs cacao powder + extra for rolling
your favourite superfoods for rolling
Instructions
In a blender or food processor combine dates, brazil nuts, and cacao powder until smooth. Set mixture in the fridge or freezer for a few minutes until workable.
Roll into balls and coat in your favourite superfoods.
Hello lovelies, it’s been awhile and I’m all up in a spring tizzy. My how time flies as the days get longer, along with the to-do list. My mom and grandma are visiting right now, gigi is meeting her great grandson for the first time!
As a lovely surprise I made them this decadent raw pie, oddly reminiscent of a pink creamsicle. The rhubarb in our garden is off the hook, it’s the gift that keeps on giving. The more you pull, the more springs up. I find myself searching for new ways to use rhubarb, aside from pie there are few ideas out there. Any ideas?
The new moon just passed so we took the opportunity to plant seeds in the garden. In biodynamic gardening, planting and harvesting is planned according to the lunar cycles. Which makes good sense, as the moon affects the ebb and flow of all H2O containing life. As the moon grows so do the plants, hopefully, fingers crossed, it’s the first year I’ve had a garden in awhile.
More about this pie. Roasted rhubarb is the way to do rhubarb, this roasted rhubarb + vanilla cream raw pie is healthy and light yet super satisfying. You’re going to love it, even if you hate rhubarb. I tricked my mom, who claims she hates rhubarb, but when I gave her a slice she unknowingly bit into it and thought it was oh so delicious. This brings to light a lot of misconceptions about rhubarb. Many folks think it’s too sour or stringy or bitter. I beg to differ, especially when roasted as it caramelizes the natural sugars. Do give this pie a chance, I wouldn’t lead you astray.
3/4 C raisins or dates (soaked for at least 30 mins)
1/2 C + 1/2 C + 3 Tbs coconut oil
2 C raw cashews (soaked 4-8 hrs)
1 C coconut milk
3/4 tsp vanilla extract or 1 vanilla bean, scraped
1/3 C raw honey or maple syrup
pinch sea salt
4 large rhubarb stalks
1/3 C raw honey or coconut sugar
Instructions
Preheat oven to 400F and roast rhubarb on a baking sheet for 20 minutes.
Using a food processor or high powered blender, combine raw almonds, rainsins or dates and 1/2 C coconut oil until smooth. Press this crust into the bottom of a 12 inch springform pan. Set in the freezer while making the filling.
Clean out the blender or food processor. Add the drained cashews, 1/2 C coconut oil, coconut milk, honey or maple syrup and vanilla and blend on high until super smooth and creamy. Pour over the set crust and place back in the freezer while making the topping.
Clean out the blender or food processor and add rhubarb, 3 Tbs coconut oil and honey or coconut sugar. Pour topping evenly over the vanilla cream and allow to set in the fridge or freezer for at least 2 hours before serving.
It’s spring, the bees are out, the sun is shining and it’s time for a celebration!
What better way to celebrate the suns return than with bright yellow nutrient dense raw chocolate, heck yes.
These little gems are a cinch to make and packed with the ample benefits of bee pollen, a truly amazing superfood. Some nutritionists say we could live on bee pollen alone as it’s such a perfect food. Bees are amazing insects, their specialized hairs attract pollen easily with a sort of static electricity. To make one pound of honey bees must visit around 2 million flowers!
In the spring I usually get seasonal allergies which bee pollen, local honey, and wildcrafted nettles effectively eliminate. Bee pollen is one of the easiest foods to digest and assimilate. Not too mention its got a subtle chewiness that adds a lovely texture to these superfood sunshine chocolates. Raw cacao is loaded with amazing benefits as well as talk about more in detail in this post. It’s certainly no secret how much we relish in our raw chocolate around here!
Melt the cacao butter in a boil over a double boiler until liquid, add cacao powder and 1 Tbs of honey or maple syrup and stir until smooth.
Pour this chocolate mixture into your choice of moulds, I used a mini muffin tin. Pop in the freezer to set while you make the sunshine layer.
Warm up your coconut butter and coconut oil on the double boiler until smooth and creamy, mix in turmeric, bee pollen and sea salt.
Remove chocolate from freezer and top each with a dollop of sunshine mixture until evenly distributed. Pop back in the freezer for a few minutes to set. When the chocolates are set you should be able to easily pop them out of the mould.
Hey I'm Chantelle, my alter ego would be a mermaid if I wasn't such a terrible swimmer. I love writing authentically and cooking in my pyjamas. My favourite pastimes include eating avocados, travelling the world and hanging out with a toddler.
