fall

Chocolate Dipped Persimmon Bars

If you haven't noticed by now, dessert is one of my favorite things to make (and perhaps eat). I love creating treats that are indulgent but also provide nourishment and satisfaction. I believe that dessert is one of the best ways to connect with others and build stronger relationships. Because who doesn't love dessert? 

I had the pleasure of spending a day creating treats with my amazing friend, Julia Corbett. She has a beautiful blog where she shares inspiration and recipes for Dessert Medicine (Yes, that exists!).

This recipe was specifically created to share in Dessert Medicine. Julia and I made magic in the kitchen and then played at the park while we enjoyed these delicious bars. Hop on over to her blog to get inspired and see pictures of the process: http://www.dessertmedicine.com/blog/2015/10/30/dessert-maker-giovanna-garcia. I also share how I personally get inspired to create healthy desserts and why I created my superfood chocolate bars.

Photo by  Julia Corbett

Photo by Julia Corbett

Ingredients

4 Fuyu persimmons, chopped

2 Tablespoons coconut oil, melted

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

3/4 cup Medjool dates, pitted

1/2 cup dried figs

1/3 cup goji berries

1/2 cup gluten-free oats

1/4 cup coconut flour

2 Tablespoons lucuma powder

1 teaspoon he shou wu powder

1/2 teaspoon vanilla powder

Sea salt, to taste

4 Superfood chocolate bars, melted

 

Procedure

1. Preheat oven to 350 F. 

2. Place chopped persimmons in a baking dish and toss with coconut oil, cinnamon, cardamom, and a pinch of sea salt. Bake for 10-20 minutes, until soft. 

3. In a food processor, combine baked persimmons along with remaining ingredients (except chocolate). Process until mixture sticks together when pressed with fingers. 

4. Line a dish or baking tin with parchment paper and press mixture down to flatten into desired thickness. Place in the freezer while you melt your chocolate. Melt chocolate on a double boiler. 

5. Remove dish from freezer and cut mixture into bars. Dip each bar into melted chocolate and place on a  parchment-lined plate or baking sheet. Once finished with all bars, place back in freezer until chocolate firms up. 

6. Remove from freezer and enjoy! Store leftovers in an airtight container in the refrigerator. 

Makes ~10 bars

 

Sweet Potato Gratin with Tahini Cream

sweetpotatogratin_6

This is not your typical baked dish. It's a healthy spin on a gratin that is comforting, nourishing, warming, and so satisfying. There's truly so much flavor in it, and so easy to make that it will blow your mind. I created this recipe for Oh My Drifter

Ingredients

Filling

– 1 large sweet potato, thinly sliced by hand or using a mandolin
– 2 zucchinis, thinly sliced by hand or using a mandolin
– 2 cups spinach
– 1 onion, thinly sliced
– 1 Tablespoon coconut oil

Tahini Cream

– ½ cup tahini
– ¼ cup extra virgin olive oil
– 2 cloves garlic
– 2 Tablespoons nutritional yeast
– Juice of 1-2 lemons
– Pinch of sea salt and black pepper

Topping

– 4 slices gluten-free bread, chopped
– 2 Tablespoons melted ghee or coconut oil
– Pinch of sea salt

Procedure

1. Preheat oven to 400 F.

2. Prepare filling: chop vegetables as directed and set aside in a large bowl.

3. Prepare tahini cream: Blend all ingredients together until smooth. If cream is too thick, add a bit of water.

4. Prepare topping: Place bread pieces in food processor and pulse until they reach consistency of crumbs. Add melted ghee or coconut oil and sea salt to taste and pulse once more.

5. Assemble: Add tahini cream and half of topping to vegetables. Toss to coat well and spread out evenly in a baking dish. Top with remaining topping.

6. Bake for 30-40 minutes, until vegetables are cooked through and the top has browned.

Photographs by the lovely Micaela.

Creamy Pumpkin Curry Soup

PumpkinCurrySoup Featured image

Pumpkin everything is going on in my kitchen these days. I love the colors and flavors of fall. Here's one of my favorite creations this season so far. You can use any variety of pumpkin, squash, or carrots as a base for this. They're all delicious.

Ingredients

1 medium sugar pie pumpkin

1 Tablespoon coconut oil

1 onion, sliced

1 clove garlic

4 cups homemade vegetable stock, spring water, or almond milk

1 Tablespoon curry powder

1 Tablespoon balsamic vinegar or red wine vinegar

1 teaspoon cinnamon

1 teaspoon Garam masala (optional)

1/2 teaspoon sea salt

Juice of 1 lemon

PumpkinCurrySoup

Procedure

  1. Preheat oven to 425 F.
  2. Cut pumpkin in half and scoop out seeds with a spoon. Don't discard seeds, you can make use of them!
  3. Lay the pumpkin halves face down on a baking dish and add a bit of water to cover the bottom of the dish. Bake for 45-60 minutes, until tender. When fully cooked, pumpkin can easily be separated from skin and scooped out with a spoon.
  4. Transfer pumpkin to blender, add remaining ingredients, and blend until smooth. Taste and adjust seasoning.

Serves 6

 

Leave me a comment below to share how your fall curry creation came out!

x,

Giovanna

 

Pumpkin Spice Smoothie

IMG_7770

It's about that time. Pumpkin everything! Although I prefer starting my day off with greens, today I decided to switch up my green smoothie for a non-green but still nutrient dense smoothie. Pumpkin spice came to mind. And it was perfect.

Pumpkins are not only delicious and great to bake/cook with, but they also provide good nutrition. They are high in fiber, high in antioxidants, and low in calories which provide health benefits such as: aid weight loss, support immunity, support vision health, and reduce risk of cardiovascular and heart disease.

Here is my version of a pumpkin spice smoothie. Protein is optional, but it is great for stabilizing blood sugar and keeping you full longer.

Ingredients

1 heaping scoop of protein powder (I used brown rice protein powder, unflavored)

1/2 cup pumpkin puree (unsweetened, homemade or canned)

2 medjool dates, pitted (can use a banana to sweeten instead)

3/4 cup coconut water (can use nut milk)

1 Tablespoon sunflower seed butter (can use any nut/seed butter)

2 teaspoons vanilla extractIMG_7766

1 teaspoon maca powder (optional)

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon cloves

1/8 teaspoon ground ginger

6 ice cubes

Procedure

  • Place all ingredients in blender and blend until smooth. Serve.
  • Garnish with coconut flakes, nuts, seeds, or more cinnamon.

Makes 1 serving