Week of Love: Cinnamon Butternut Hearts

On the second day of Week of Love... my true love gave to me - one cinnamony butternut heart.

These Hearts, tender on the inside with crispy cinnamon goodness on the outside, make a great dessert or addition to breakfast.

Our two year old is learning her shapes; hearts and stars happen to be her favorite so I thought she would love this. Of course, she did! She even helped cut the stars with the cookie cutters as seen below.

This can be enjoyed two ways - savory or sweet. But today, I'm posting on the sweet version. For a savory version, roll in almond flour and italian herbs, and serve with marinara. Or you can opt to roll in curry and serve with hummus.

If you don't have butternut squash, try using potatoes, celeriac root (for the savory option), or even sweet potatoes.

When cutting the hearts, there will be remaining leftovers. Steam and use in baking or toss them in soup.

Cinnamon Butternut Hearts
1 Butternut Squash (with bottom bulbish area with seeds cut off)
1 TB cinnamon powder
3 TB evaporated cane juice*
3 TB melted coconut oil

*You may use a little more honey instead but skip the coconut oil.

1. Preheat oven to 400
2. Slice squash into 1/3 to 1/2 inch thick rounds. Put on plate and microwave for 1-2 minutes (this will help the shape-cutting go much easier).
3. Using cookie cutters (and paring knife to help), cut out hearts from butternut rounds. Let kids use the cookie cutters to create shapes then the adult can finish cutting with a paring knife if need be. Remember to keep knives away from little curious hands!
4. Toss in coconut oil, then cane juice and cinnamon powder.
5. Bake for 35 minutes or until tender.

Serve with vanilla soy yogurt to dip (or yogurt of your choice).

Cinnamon Curry Almonds (In slow cooker) for the Holidays

These flavors has been ocuppying my mind lately. It kept calling for me to try it...

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Spicy Saigon Cinnamon combined with the rich depth of curry and coarse sea salt plus with a little sweetener, shredded coconut, and calcium-rich sesame seeds. The seeds, honey and coconut flakes create a crunchy exterior which pairs lovely with the toasty almonds. It reminds me a little of brown sugar almonds but without all the sugar and fat.

These almonds would be wonderful with dried cranberries and dark chocolate. And tied in some lovely clear bags or jars, they make a tasty gift.

Trying this in my slow cooker was not an original idea. After dreaming of these almonds, I saw this recipe on pinterest over at Detrimental Beauty and I knew I had try my hand at using the crock pot for toasting nuts. Her recipe looks equally delicious so go give it a look.

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Cinnamon Curry Almonds with Coconut and Sesame Seeds
3 cups almonds
3/4 cup shredded coconut
1/4 cup sesame seeds
4 tsp curry powder of your choice
2 tsp course sea salt
2 TB Saigon cinnamon
1/2 cup liquid sweetener (I used 1/4 honey and 1/4 cup maple syrup)
2 TB coconut oil

Optional add-ins (add after everything has cooked):
Chocolate Chips or Chopped Dark Chocolate
Dried Cranberries
Dried Mango
Popped Popcorn

Directions:
1. Add all ingredients to the slow cooker. Turn on low for two hours, stirring every 30 minutes.
2. Remove from crockpot and spread across parchment paper to cool.
3. Store in glass jars or pretty baggies and gift or enjoy yourself!

Raw Smore's Tartlets with Marshmallow Root Cream and Chocolate (dairy free, gluten free, soy free, and vegan optional)

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Today's cheesecake-like dessert is part of a series of Marshmallow Root Recipes sponsored by the amazing Mountain Rose Herbs. Thank you MRH for donating the Marshmallow Root for our giveaway!

You can can win an 8 oz package of Marshmallow Root powder right to your front door! Just like us on facebook, and/or suscribe to the feed and comment below or on this original Marshmallows post before Monday 12 pm (PST), September 3rd. Also feel free to check out Mountain Rose Herbs who sponsored the giveaway. Thank you Mountain Rose Herbs!

And if you've missed our previous posts, here is a little information about Mountain Rose Herbs:

Since 1987, Mountain Rose Herbs has been known for its uncompromising commitment to organic agriculture, sustainable business practices, and a steadfast focus on the pure aesthetics and freshness of botanical products. Their wide range of certified organic product offerings includes bulk herbs and spices, aromatherapy and essential oils, tea and tea supplies, and natural health and body care. Every aspect of product creation is carried out in accordance with strict quality control and organic handling procedures by employees who care. From fragrant and beyond-fresh organic herbs and spices, to soothing essential oils and delicious herbal teas, the quality and integrity of Mountain Rose Herbs is unparalleled - with smiles guaranteed. To learn more about Mountain Rose Herbs please visit www.mountainroseherbs.com.

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And now on to the recipe....

Cashew/Coconut Cheesecakes were a staple the last two summers. Full of healthy fats and good protein, they were perfect for a light dessert or a decandent breakfast. I decided to take them one step further and make a Smores Tart with a Graham-like crust and Marshmallow Root Cream filling topped with a Chocolate Sauce.

Raw Smore's Tartlets with Marshmallow Root Cream and Chocolate Sauce
Crust
1 c almonds
1/2 c pecans
1 c dates
1/4 c coconut oil

Chocolate Sauce
3 T raw honey or agave
1/2 c raw cacao
4 T coconut oil

Marshmallow Root Cream
1/2 c cashews (preferably soaked and drained)
Meat & 1 c water from young Thai coconut*
1/4 c sweetener (I used raw honey, if you are vegan use agave)
3 T marshmallow root powder
Pinch of salt
Splash of Lemon Juice


1.  For the marshmallow root cream, blend together all ingredients on high speed until completely incorporated (takes about one minute in a vita-mix). Pour into pan or tarts crusts. Refridgerate for at least an hour or overnight. The longer it sets - the thicker it will be.

2. For the crust, pulse ingredients in a food processor until texture becomes like gritty sand.
Press the mixture into individual tart pans or a 9x13 pan if you like.

3. For the Chocolate Sauce, melt coconut oil in double boiler (if not already liquified). Combine with honey and cacao. (You can thin this with non-dairy milk if you prefer but I like mine to solidify after I pour it). Drizzle on tarts. Serve or keep refridgerated!