Week of Love: Vegan Cherry Coconut Millet Pudding

And we end the Week of Love with two breakfast recipes. This one vegan and the following recipe will be Paleo Plum Clafouti. I hope you have enjoyed our little recipe adventure!

 

The Arrowhead Mills Whole Millet packaging inspired this recipe. My sister gave me two packages of millet when I was visiting her one day. Having run out a while back while making mixed grain blender waffles,  I was more than delighted. I was ready to create!

Millet is supposed to be all the rage in 2015. Being gluten-free makes it highly appealing. It also doesn't need to be grown overseas (unlike quinoa) and it has a low water footprint compared to most grains. Millet retains alkaline properties after cooking making it an even easier grain to digest. Millet is starting to sound more and more appealing!

This baked pudding has great flavor and texture. Soaking the millet grain helps with digestion and creating less crunch. We want to enjoy our pudding. Not chip a tooth.

There is a lightened version featured below. The first version I found very scrumptious and more decadent. Great for breakfast or even dessert. The lighter version is more appropriate for breakfast.

 

Coconut Cherry Millet Pudding

1 cup whole millet grain, soaked overnight
2 cans coconut milk
1 1/4 cup water
1/2 cup local honey
1 cup dried cherries
1 cup coconut shredded, unsweetened
1 TB vanilla
1 tsp sea salt
 

1. Soak millet in 2 cups water overnight. Drain and rinse well.

2. Boil coconut milk and water. Add all ingredients. Stir for one minute.

3. Pour into casserole dish greased with coconut oil. Cook 1 hour at 350.

Lighter Variation:
Use only one can coconut milk, 1 1/2 cup apple juice, and 1 cup water for liquid. No honey. The apple juice and dried cherries will be our sweetener in this lighter version.

Enjoy!

Week of Love: Golden Smoothie

Turmeric is a powerhouse of antioxidants and anti- inflammatory properties. It has been scientifically proven to help prevent and/or treat alzheimers, arthritis, and cancer. It's a powerful anti-inflammatory thanks mainly to curcumin, turmeric's active constituent. This bright orange root helps protect the liver and detoxify the body by binding heavy metals and neutralizing free radicals.

According to Rosemary Gladstar, turmeric "is one of the best herbs for immune health and is often overlooked because of the huge popularity of Echinacea" (Rosemary Gladstar's Herbal Recipes for Vibrant Health, page 110). She continues to say that turmeric is antitumor and antibiotic as well as a metabolic tonic and blood purifier. Michael Castleman, author of The New Healing Herbs, states that consuming antioxidant herbs such as turmeric helps prevent oxidative damage - the underlying cause of heart disease, cancer and stroke (the top three killers in the United States).

Safety concern for Turmeric: If you take blood thinners, consult with your physician before consuming medicinal doses/supplements of Turmeric. Culinary use is considered safe.

God gave us these wonderful herbs that are already so powerful in their healing capabilities. It is best to introduce each herb to the body and increase the amount taken over a period of time. With turmeric, low amounts taken over a long period of time are proven to be more effective than high doses over short period. Once introduced and by including this herb in your diet regularly, you can reap its many benefits.

I had this smoothie for a week straight and I could definitely tell my energy was more boisterious!

Enjoy this for Valentine's Day with the one you want to grow old and gray with!

 

Golden Smoothie
1/3 cup soaked cashews
1 cup water
1/2 cup coconut cream
1/2 tsp to 2 tsp turmeric powder
1 orange
1 frozen banana
1 TB raw local  honey * optional
Ice *optional

Variations:
1. Substitute coconut or almond milk for cashews, water, and coconut cream.
2. Add chia seeds for omega and protein boost.
3. Use a scoop of tahini for calcium.
4. Substitute orange for a small organic apple (cored) and 2 tsp cinnamon
5. Add a handful of greens

Turmeric is available at your local grocery store or Mountain Rose Herbs. I buy my herbs from Mountain Rose Herbs.

  Another on-the-go way to incorporate turmeric is the yummy vegan and savory Indian Spice Sipping Broth. I love this green tea-infused drink. It's so delicious on a cold, winter morning!
 

This post contains affiliate links. Buying through these links may help to support Sweet Roots! I thank all my sweet readers for your support!

 

And last but not least, I'm not a doctor. I'm not licensed to diagnose or prescribe. This is for educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. Use information at your discretion, taking into account medical history. Always research! 

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!

Chai Spiced Banana Breakfast Cake

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This week has been a whirlwind. Big Blue Eyes got sick - Witty Husband and I working hard to make her feel better and not get sick ourselves, and we're preparing for a memorial this weekend. To top it all off, I was finishing a slideshow for the memorial and my computer got sick... Yeah, that's right. A virus. Then I messed up lunch and dinner... Originally this post was about quinoa but I screwed that up. I mean, come on, who messes up quinoa? I do, apparently.... oh and I broke my favorite photographing dish this week. Boo.

Finally I dropped everything and I called my momma. (Because we all need a shoulder to cry on once in a while).

"Hi Mom. How are you?" Trying not to whimper.

Her reply, "Good. How are you?"

Then I just broke down, "I had an awful day. I need a pep talk."

...And thank the Lord for my Mom! It feels so good to be able to call her whenever and have her listen, sympathize, and then remind and redirect. And that's exactly what I needed. I could have done it myself but sometimes it helps to vent all that bad energy out to someone who can help redirect us.

Some advice from my mom to you all - "You're brilliant!"

You're Brilliant! All of you... so beautifully and brilliantly made by your Creator.

Thank the Lord that He created Mommas! Because that was brilliant.

So after a full day of hair-pulling and heart-clenching, my computer is fine. No files were damaged. Thankfully I caught it early otherwise this blog might be going post-less for a long, long time.

Finally for all those waiting, here is the recipe... Thank the Lord again for Moms and this delicious cake after an awful, terrible, horrible no-good day.

Big Blue Eyes and I ate half of this last night then danced all over. It was a wonderful, brilliant, and beautiful end to our otherwise terrible day.

This Chai Spiced Banana Breakfast Cake is dense - just the way I like banana bread. It is completely sweetened with bananas and is wonderful with a spread of coconut oil or butter of your choice. It's gluten-free, dairy-free, egg-free, sugar-free, and soy-free along with being vegan!

A reader asked me recently about baking without eggs. I love farm fresh eggs but I understand that some people choose not to eat them and some actually can't. In this delicious breakfast cake, we use bananas and flaxseeds so there is no need for eggs. I found a great chart on substitutes for egg-less baking on pinterest if you are interested in baking more without eggs. We also have a few other egg-less baked good recipes here on Sweet Roots, inluding Pecan Gingersnaps and Mini Spiced Pumpkin Whoopies.

And this cake ends our Chai Journey Week. If you missed out, check out Chai Tea Oatmeal and Pumpkin Cookies with Chai Glaze from Dandelions on the Wall and Chai Spiced Espresso from Alisa's Garden. Here on Sweet Roots, we posted chai spiced elderberry cobbler and pumpkin chai lattes.

For the spices, you can choose to add whichever you like. I included most of the spices from my chai concentrate. Cardamom is super strong so I use just a pinch. Aside from the spices, this cake is only seven ingredients! And it's super easy to make.

I hope this brightens your day as much as it did mine!

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Chai Spiced Breakfast Cake
3 ripe bananas
1/4 c boiling water
3 Tb ground flaxseeds

1/4 cup millet flour
3/4 cup almond meal
3/4 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 tsp ground clove
1/4 tsp freshly ground clove
1/4 tsp ginger
Pinch of Cardamom

1. Grind flaxseeds. Combine with boiling water, whisking to prevent clumps.
2. Mash bananas and combine with flaxseeds.
3. Combine dry ingredients in seperate bowl. Then combine wet into the dry ingredients.
4. Bake in a 350 preheated oven in a greased 8" cake pan for 40 minutes. Let cool 10 minutes then invert onto a plate and serve.

Additional Add-Ins
Chocolate Chips or chopped chocolate
Craisins
Chopped Nuts or Dates

Would be great with Creamy Vanilla Date Frosting!

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!

Raw, Vegan Marshmallow Root Meringues with Chocolate Drizzle + Giveaway (dairy free, gluten free, soy free, nut free)

Happy International Marshmallow Day!

 

Today, we're celebrating with Raw, Vegan Marshmallow Root Meringues that take just minutes to make! But if you'd like to try your hand at real Marshmallow Root Marshmallows, try this recipe.

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Another post 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!

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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 http://www.mountainroseherbs.com/index.php?AID=128987 .

Today's Marshmallow Root post is actually one of my first marshmallow root recipes (well, the first one that turned out tasty). It is a version of this lovely chocolate meringue recipe from Christina Weedon at Dandelions on the Wall. Her blog is gluten, dairy and soy free. Go give her some love! (And don't forget to tell her I sent you).

This recipe also inspired me to create my own series of marshmallow root recipes. Don't forget to sign up for the giveaway!

These raw meringues are super easy and can be made in five minutes. You can scoop them into meringues or into pressed nut crusts. You can also dip or drizzle them in chocolate for a more smore's feel.

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I enjoyed this with a cup of green tea. Mountain Rose Herbs offers over a dozen different types of green tea. I love their Genmaicha tea, which one might recognize as the main tea they serve in sushi restuarants. The toasty brew helps balance the sweetness of these little marshmallow root delicacies. I also buy their matcha green tea powder, seen in this recipe frothy matcha milk - the very first recipe on Sweet Roots.

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Raw Vegan Marshmallow Root Meringues
Ingredients:
1 *heaping* cup shredded unsweetened coconut
1 Tb marshmallow root powder
2 Tb raw agave (or honey for non-vegans or maple syrup for non-raw)
4 Tb raw coconut oil
Pinch of salt

1. In a mini food processor (or normal size if doubling), process the shredded coconut until gritty.
2. Add the remaining ingredients, processing until completely combined.
3. Scoop balls with ice cream scoop or tablespoon and refridgerate on parchment paper lined tray for at least fifteen minutes. Keep in the fridge or freezer. Makes ten meringues.

Chocolate Sauce (Double this recipe if dipping)
Ingredients:
1/4 cup + 2 Tb raw cacao powder (or cocoa powder will work)
2 Tb coconut oil
2 Tb agave

1. Put meringues in freezer for ten minutes to harden
   *This step is only necessary if dipping. When drizzling, no need to freeze first.
2. Melt coconut oil in double boiler.
3. Whisk in cacao powder and agave.
4. Drizzle (or dip) over meringues and then refridgerate immediately.

I buy my marshmallow root powder and other herbs from: