Peppermint Hot Chocolate with Whipped Marshmallow Root Cream

Today marks the final recipe in a series of Marhsmallow Root Recipe sponsored by the amazing Mountain Rose Herbs. Thank you MRH for donating the Marshmallow Root for our giveaway! And be sure to look wednesday (when I announce the winner) for a Marshmallow Root Round-up.

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

This post is late because we've been helping a dear relative as she passes her last moments here on earth. A reminder to revel in the moments you do have with one another!

Heavy Whipping Cream can be used by those who can tolerate dairy. For those with dairy intolerances, a can of heavy coconut milk creates a similar whipped topping.

My little family of three loves mint. We drink a ton of mint tea in the winter but here instead of steeping milk in mint leaves (which is another way to make this) we add peppermint essential oil. Look for food-grade essential oil, pure, undiluted and organic. We used Mountain Rose Herb's peppermint essential oil and only six drops were needed for our desired minty-ness.

Minted Hot Chocolate
2 cups milk of choice, unsweetened
2-10 drops peppermint essential oil
1/3 c chocolate chips
1/4 c cocoa powder

1. Combine all ingredients (except for essential oi) in a small saucepan. Whisking on low heat while chocolate chips melt.
2. Remove from heat and add essential oil drops one at a time while whisking until desired minty-ness is acheived. Top with Whipped Marshmallow Root Cream.

* This can be served cold or hot. If it's hot the whipped cream melts into the chocolate and makes a delicious YUM!

Whipped Marshmallow Root Creme
1 can coconut milk coconut milk (full fat)
1-2 Tb marshmallow root powder (I used 2 but it depends on taste, might start with 1 for kids until they are used to the flavor)
3 Tb honey (or agave for vegans or Homemade Stevia Vanilla Extract)

1. Put the open can of coconut milk in fridge overnight or freeze for 20-30 minutes.
2. Scoop out the cream that has risen to the top.
3. Whip the cream with a hand mixer until light and fluffy (like whip cream). Add sweetener and marshmallow root powder and whip until incorporated. Keep in fridge until using.

Here is our mint harvest from this last week from Gracious Granny's Garden... You might have seen it on facebook.

Mini Spiced Pumpkin Whoopie Pies with Creamy Marshmallow Root Frosting (vegan)

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I hope you enjoy these deliciously spiced and moist little pumpkin whoopie pies with their creamy marshmallow root frosting. I know we did and was really looking forward to sharing it with you!

 

This is our second to last post in a series of Marshmallow Root recipes sponsored by the amazing Mountain Rose Herbs. Thank you MRH for donating the Marshmallow Root for our giveaway! And be sure to look wednesday (when I announce the winner) for a Marshmallow Root Round-up.

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.

Do you want to know another great thing about Mountain Rose Herbs? They sell psyllium husk powder! Psyllium husk powder is great for binding gluten-free ingredients and works better than starch or gums. Plus only a tablespoon or two is needed! Because of its wonderful binding properties, it's often sold in colon cleansing products but don't worry, eating a couple of these whoopie pies shouldn't effect you (unless you eat a quadruple batch and trust me, you will want to).

These little whoopie pies are a version of something I bake weekly for my hubby (similar but somehow completely different and very much pumpkin-less because Witty Husband doesn't eat pumpkin) and will make its debut in the blog eventually.

This is another marshmallow fluff-like recipe, different from the egg based Marshmallowy Root Frosting on the dark chocolate cupcakes and the Coconut Chia Marshmallow Root Fluff on my herbified version of candied yams. This vegan version uses tofu as it's base, which may seem weird but it's actually a favorite. Our dear Aunt visiting and I joked about eating it off a spoon (which I did later when she was gone... sshh). The maple syrup in the recipe is a lovely compliment to the marshmallow root powder and the vanilla seeds added a nice little finishing touch.

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I've been meaning to retake these pictures, tell more of a little story but really it's good news for you that I wasn't able to. I've made four batches of these in the last two days and Amaressa and I ate them all! That's right, all of them. Well, not all... A dear visiting Aunt ate one whoopie pie but I'm not really counting that - she really can't take credit for devouring them like we did. One morning, Amaressa ate eight individual cookies for breakfast. (And for any concerned, we wouldn't normally just eat cookies for breakfast plus these are pretty small anyway).

Mini Spiced Pumpkin Whoopie Pies with Creamy Marshmallow Root Frosting
Ingredients
1/2 c + 2 Tb rolled oats (gluten-free certified if sensitive)*
2 T flaxseeds
1/4 t cream of tartar
1/2 t baking soda
1/8 t salt

1 T psyllium husk powder
1/2 c pumpkin puree
1/2 c milk
1/4 c maple syrup
2 t ground cinnamon
1/2 t ground ginger
1/2 t ground allspice

1. Combine wet ingedients. Set aside.
2. Grind oats in coffee or spice grinder then grind flaxseeds. Combine rest of dry ingredients together.
3. Combine wet into dry with a spatula. The mixture thickens nicely and just smooth out the clumps with the spatula. Scoop large tablespoonfuls onto a parchment lined or slightly oiled cookie pan.
4. Bake in a preheated 350 oven for 20-25 minutes. Let cool 10 minutes.

*You can use 3/4 cups of oats instead if you prefer a drier cookie. I prefer mine moister but generally consensus was drier so I compromised and met those drier-cookie-lovers in the middle.

Creamy Marshmallow Root Frosting
1/2 of a 14 oz extra-firm tofu
1 Tb + 2 t marshmallow root powder
1/2 vanilla bean, seeds scraped out (save the empty pods to later add to tea)
3 Tb coconut oil
3 Tb maple syrup

1. In a mini food processor, process all ingredients until smooth. Refridgerate.
2. Lather onto half of a whoopie pie and then top with another pumpkin half.

Bon Appetit!

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!

Candied Yams Herbified with Sage, Marshmallow Root Chia Fluff and Toasted Pecans

Fall has definitely been in the air this last week. The slight briskness in the evening and the way the air feels so crisp makes me earn for a hot cup of tea and some hearty dishes like this one...

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Candied Yams Herbified with Sage, Marshmallow Root Chia Fluff and Toasted Pecans

 

Today's post marks day five in the marshmallow root recipe mania 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.

 

This is a healthier version of the American Candied Yams. It's a perfect vegan and allergen free addition (use sunflower seeds instead of pecans for nut-avoiders) to your Thanksgiving table. It's sort of like a gratin with it's caramelized red onions on the bottom then yams on top. You can also choose to dice the vegetables then mash afterwards if you prefer a mash.

The marshmallow root chia fluff can be made the night before. Make it before putting the yams in the oven so it can thicken if you choose to make it the day it will be consumed.

Candied Yams Herbified with Sage, Marshmallow Root Chia Fluff, and Toasted Pecans

Marshmallow Chia Fluff
1 can light coconut milk
1/4 T chia seeds
2 T marshmallow root powder
1/4 c maple syrup

1. Grind chia seeds in spice or coffee grinder.
2. Whisk in coconut milk, marshmallow root powder, and maple syrup. Refridgerate.

Candied Yams
3 Yams
1 Red Onion
Sprig of Sage
1/2 Pecans
Olive Oil

1.Slice vegetables about 1/4" thick.
2. In a ovenproof dish (I use a cast iron 8x8), pour a little olive oil in the bottom then layer the red onion slices then the yam slices on top. Sprinkle with sage leaves.
3. Cover and cook in 400 degree oven for 30 minutes then remove cover and cook for another 10 minutes or until softened and cooked through.
4. Meanwhile toast the pecans in a small saute pan on the stovetop using medium heat. These toast quickly so keep an eye on them!
5. Lather the chia fluff on the yams and top with pecans. Serve and Enjoy!

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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: