If you like chocolate and enjoy roasted nuts, then these little bites of heaven are for you. Whenever I offer one of these truffles to friends or family they always ask me, "Are you sure there is no sugar in these?". My answer is always, "Yes, it's just nuts, cacao, and dates!". I chose to use two different cacao powders. The extra dark cacao powder gives the truffles that rich dark chocolate flavor, but I didn't want it to be too rich, so I used regular cacao powder as well. Depending on your preference, or what you have at home, you can make your own personalized cacao blend. The cacao nibs give the truffles a little crunch (which I love). These truffle bites are the perfect little whole food treat that all will enjoy, trust me. You might as well make a double batch while you are at it! My favorite way to eat these truffles is to pair it along side a cold glass of unsweetened almond milk or a cup of hot green tea.
Make 12 Truffles
Time: ~ 1 hour (including 45 minute cool time)
1 heaping cup raw nuts (hazelnut/almonds, walnuts/pecans, cashews)*
8 medjool dates, pitted
1 tablespoon extra dark cacao powder (I got mine at Whole Foods)
1 tablespoon organic cacao powder (I used TJ's organic cacao powder)
1 tablespoon raw cacao nibs
Generous pinch sea salt
Preheat oven to 325 degrees. Place nuts on baking sheet and roast for 8 minutes. Remove from oven, transfer to a plate, and allow to cool completely, about 30-45 minutes.
Once the nuts are cooled, transfer the nuts to a food processor and add the pitted dates, cacao powders, cacao nibs, and generous pinch sea salt.
Process until the mixture sticks together when pressed between fingers, about 1 minute. Roll into even balls and store in an airtight container. Store in fridge or freezer. They are softer when stored in fridge and a bit firmer when frozen (my personal favorite).
*My favorite nut combo is a blend of walnuts, hazelnuts, and cashews.
Although most Americans may be weirded out by chicken feet, many cultures use chicken feet as part of their home cooking. Since feet are really high in connective tissue, they make a very gelatinous broth, more so than beef bones. If you want that jelly...then make chicken feet broth! If you are feeling a cold or flu coming on, needing extra collagen for healing after surgery or birth, or are wanting to boost your skin health, then drinking homemade bone broth can help.
Makes 8-10 servings
Time: 6-8 hours or more
2lbs chicken feet (I buy mine from Osprey Hill Farms)
1 whole onion, cut in half (keep peel on)
1/2 small celeriac root
2 carrots (cut in half)
1/2 bunch parsley
2 cloves garlic
1 thumb length ginger root
1 sprig rosemary (or 2-3 sprigs thyme)
1 bay leaf
Splash apple cider vinegar
Bring a large pot of water to a boil. Add the chicken feet to the pot and boil for 5 minutes. Strain the chicken feet and briefly rinse under cold water. Using scissors, cut the nails off at the first joint. This is done very easily, you don't need special kitchen shears for this. Meanwhile, sear the onion face side down in a skillet until browned.
Place the feet, seared onion and all the rest of the ingredients into a pot (or slow cooker) and cover with filtered water. Bring to a simmer, and reduce heat to low. Allow to very gently simmer for at least 4 hours, preferably 6-10. If using a slow cooker, put heat on low for 10 hours.
Use only what is needed from the base pot of bone broth for soups or simply for drinking. Season that separately with salt, bouillon and/or dulse flakes. Pour more fresh filtered water into the bone broth pot to replace what has been taken out. Continue to simmer. Repeat this until the broth lacks flavor. Alternatively, you can transfer all of the bone broth into glass mason jars and freeze what is not needed for immediate use.
For individuals with IBS & SIBO: If you want to make a Low FODMAP alternative simply omit the garlic and onion, and use only the green parts of the leek. Keep in mind some individuals with SIBO do not tolerate collagen rich broth. Use small amounts as tolerated.
Creamiest Alfredo Sauce
This Alfredo sauce is the bomb! Everybody loves it. And guess what, it is dairy-free, egg-free, nut free, and gluten-free making it very allergen friendly. Plus, it's loaded with veggies...but your kiddos (or picky eaters) would never know. It is also naturally low histamine if you choose vegetable broth and I like to pour this sauce over pasta, roasted veggies, or steamed potatoes. It's so delicious, I am sure you will find other ways to utilize this sauce.
Total Time: Less than 30 minutes
1 medium head cauliflower
1 medium leek
4 cloves garlic
1 can full fat coconut milk
1/4 cup nutritional yeast
Juice of one lemon
1 teaspoon sea salt
Fresh ground pepper
1/4 teaspoon red chili flakes (optional)
1/4 cup (or more) veggie broth - can substitute with water or bone broth
When the 15 minutes are done, use a fork to test the doneness of the cauliflower. It should be fork tender. Turn off heat, remove lid, and allow to cool a few minutes until it is cool enough to handle. Transfer the steamed veggies* to a high powered blender (I used a Blend Tech).
To the veggies add the canned coconut milk, nutritional yeast, juice of 1 lemon, salt, and plenty of fresh ground pepper. Add the optional chili flakes for a little spice. Blend on high until smooth. Add the veggie broth or additional liquid, and blend on high for 1-2 minutes until the mixture is silky smooth. Now it's ready to be served!!
Keep leftovers in a glass container in the fridge. Reheat over the stove top or in microwave. You may need to add another splash of broth or water to thin to desired consistency.
*Note: I usually discard the main portion of the cauliflower stem.
Nutrition Facts (per serving): 170kcal, 13g fat, 11g carbs, 4g fiber, 5g protein.
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.