Thursday, May 16, 2024

Valentine’s Day recipes

It’s Valentine’s Day, and that often means chocolate and sweets galore. But did you know that many sweet treats are not so sweet to your body? If you read labels of conventional chocolates, candies and desserts, you may find many unhealthy sugars, saturated fats and processed ingredients. Not very loving, is it?

This year, I invite you to try something new. Instead of buying the same old desserts, why not rekindle the romance by surprising your sweetheart with a new homemade treat? Here are some very simple suggestions for some of my favorite quick and easy desserts.

BANANA TIRAMISU TRIFLE

Recipe By Christina Ross

Cream:

  • 1 cup cashews, soaked and drained
  • 1⁄8 teaspoon sea salt
  • 1⁄4 cup almond milk
  • 1⁄4 cup cold-brewed coffee or 1 tsp. coffee extract
  • 1⁄4 cup maple syrup
  • 1 tablespoon melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Chocolate Sauce Drizzle:

  • 1 tablespoon cacao powder
  • 1 tablespoon maple syrup
  • 1⁄4 teaspoon vanilla extract
  • 3 bananas
  • 11/2 teaspoons cacao powder, for garnish

Layers:

3 very ripe bananas

To make the cream: Place the cashews, sea salt, almond milk, cold-brewed coffee, maple syrup, coconut oil, vanilla extract and lemon juice in a blender, and blend until very creamy.

To make the chocolate sauce drizzle: Whisk the cacao powder, maple syrup and vanilla extract together in a small bowl until smooth. Transfer to a squirt bottle, if you have one, or leave in the bowl until ready to use.

To assemble the trifle: Cut each of the bananas into three even sections. Slice each section in half lengthwise (you will have 18 total pieces of banana). Place two of the banana sections in the bottom of a 3 3⁄4 x 4 1⁄4″ trifle glass or ramekin. Repeat in a second glass or ramekin. Squirt chocolate sauce (or drizzle with a spoon) along the rims of the glasses all the way around, reserving some for garnish. Next, add enough cream to cover the bananas. Layer another two banana sections on top, then the cream.

Stand up the remaining 10 banana sections vertically around the sides of each glass (5 per glass), and pour in the cream to the top. Gently sift cacao powder on top, and garnish with a drizzle of chocolate sauce. Serve immediately, or let chill in the refrigerator for 30 minutes or until ready to serve. This dessert can be stored in the refrigerator for up to three days.

CHOCOLATE PUDDING PIE WITH A GLUTEN-FREE GRAHAM CRACKER CRUST

Crust:

Enjoy life Gluten-Free Graham Cookies – EnjoyLifeFoods.com

2-3 tablespoons Earth Balance Soy-Free Butter

Chocolate pudding:

  • 2 ripe avocados
  • 1/2 cup coconut nectar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup vanilla almond milk or coconut water
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract (optional)

Topping:

  • 1 package of Cool Whip or Coconut Whip Topping
  • Coconut shavings for decoration.

To make the crust: Process in food processor until well blended. Press into a pie shell.

To make the chocolate pudding: Blend first six ingredients in a Vitamix (or other high-power blender).

Top with Cool Whip or Coconut Whip. Garnish with coconut shavings, and enjoy!

Alina Z.
Alina Z.http://alinaz.com
Alina Z., aka “The Green Goddess,” is a certified holistic health coach, detox specialist and raw-food chef (she conducts occasional classes at Whole Foods in Boca). Prior to moving to Florida, Alina hosted her own TV show in Maryland—“Entertaining A to Z”—for people who didn’t have time to cook but wanted to eat healthy. Catch one of her web episodes at eHow.com, visit Alina’s website at alinaz.com, or follow her on Facebook and Twitter. The Green Goddess blog runs every other Wednesday at bocamag.com.

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