It is a St. Patrick's Day recipe roundup. I just cannot get enough of these naturally green desserts, perfect for that festive gathering! Here I have selected some of my most popular recipes from last years season. Click on each picture to view the original post. Enjoy! 

Post by: Rebecca 

You can now find this recipe on Our Growing Edge, a monthly blogging event showcasing the side of us that is still learning and experimenting! 

This recipe is one of my favorite winter comfort meals! Simply mix it up and leave it to simmer the flavors together. I cannot believe it took me this long to throw these flavors into a soup. Nutty peanuts, fruity basil, spicy chili paste and creamy coconut milk all combined to make a simply delicious and heart warming stew. 

Peanuts, a southern staple and an essential ingredient in many thai inspired dishes. These delightful nuts actually grow in the ground as roots and have been used for thousands of years by South American tribes. Peanuts are packed with antioxidants and healthy fats making them an excellent addition to any heart healthy diet. Recent studies have also discovered that peanuts may help reduce the risk of stroke, Alzheimer's, gallstones and colon cancer. 

Chickpeas are a healthy foodie's best friend, I have added them to everything from sandwiches to desserts! Eating at least one cup of beans per day has proven to help suppress appetite, lower bad LDL-cholesterol levels and help control blood sugar levels. Chickpeas provide a hefty dose of both fiber and protein which helps keep you full longer. These delicious beans also have a very neutral flavor making them an easy addition to any meal! 

Gluten Free, Vegan

Ingredients:

1 large onion, chopped

1 green bell pepper, chopped

1 large zucchini, chopped 

3 cloves garlic, minced 

28 oz stewed tomatoes 

3/4 cup filtered water 

2 cups cooked chickpeas

1/3 cup creamy unsw organic peanut butter

3 tbs thai green chili paste

1/2 tsp cumin

1/2 tsp chili powder 

1 tbs sriracha sauce (or 1/4 tsp cayenne) 

1 cup light coconut milk

juice of two limes 

2 handfulls fresh chopped basil or 1 tbs dried basil

crushed roasted peanuts for garnish

fresh chopped basil or cilantro for garnish 

Instructions:

For the slow cooker, add all ingredients to the cooker and thoroughly mix to combine. Set the temperature to low and slow, cook for about 6 - 8 hours or until all veggies are cooked through and all flavors are intertwined. Finally, add in the coconut milk and lime juice, stir to combine. Serve garnished with chopped peanuts and fresh herbs. Enjoy! 

For the stovetop, in a pot heated over high heat, add your chopped onions, bell pepper, zucchini and garlic along with 1 tbs coconut oil. Reduce the heat to medium and cook until the onions are soft. Next, toss in the cumin, thai chili paste, chili powder, salt and pepper. Briefly stir ,then add in the stewed tomatoes, chickpeas, peanut butter, sriracha and 3/4 cup filtered water. Bring to a boil and simmer for about 20 - 30 minutes or until all flavors are fully developed. Finally, stir in the coconut milk and lime juice. Serve garnished with chopped peanuts and fresh herbs. Enjoy! 

Post by: Rebecca 

There is a birthday in the house! Their request? Gluten free and vegan glazed pumpkin donuts, is there really any other way to enjoy donuts? Once I create a good donut recipe, there is just no messing with it! I would promise not to post too many pumpkin recipes this holiday season, but it would be a promise too hard to keep. Anyway, you must hurry and make these donuts, before the leaves fall, before the holidays are over and before the morning coffee gets cold! 

Pumpkin is one of my favorite cold weather flavors. Sometimes I eat it like yogurt topped with granola, despite the weird looks I get from some (non-adventuresome) friends. Pumpkin not only provides beta-carotene, to help maintain that healthy glow all year round, but also vitamins C and B, which help fight those winter blues. In addition, pumpkin is also known to help ward off some types of cancer such as lung, colon, breast and bladder. This vibrant veggie is also low in calories and fat, which makes it an excellent addition to any dessert. I frequently use pumpkin puree as a substitution for butter or oil when baking.

Coconut oil, coconut butter, coconut this and coconut that. You have probably heard me rant and rave over coconut butter before, but you really will not understand until you try it yourself. Coconut butter is low in carbs and sugar, yet it still provides that sweet icing-like taste. While you might notice that coconut contains saturated fats, these are not what they may seem. The fats stored within coconuts differentiate from other saturated fats in that they are quickly broken down and used as energy, rather than stored as fat. 

Based on my Baked Pumpkin Cardamom Donuts with Chocolate Frosting  
 
Gluten Free, Vegan

Ingredients: 

1/2 cup light buckwheat flour 

1/4 cup sorghum flour

1/4 cup almond meal

3 tbs coconut flour

1/4 cup coconut sugar*

1 tsp cinnamon

1/4 tsp nutmeg

2 pinches cloves

1 tsp baking powder

1/2 tsp baking soda 

1 tbs ground flaxseed meal

1 tsp organic vanilla extract* 

3/4 cup + 1 tbs unsweetened almond milk 

3 tbs coconut oil (melted) or apple sauce

1/2 cup pumpkin puree 

For the glaze: 

1/4 coconut butter

2 tbs coconut oil 

Instructions:

Preheat your oven to 350F degrees and start by grinding all your flours and meals. 

Add all the dry ingredients to a large mixing bowl and whisk to combine. Next, combine all the wet ingredients in a separate bowl. Add the wet ingredients to the dry and continue to stir until well incorporated. 

Pour the batter into a nonstick or greased donut pan (you may also use muffin tins) and bake for about 23 - 25 minutes. Let the donuts cool a bit before removing them from the pan. 

For the glaze, slowly warm about 1/4 cup coconut butter and 2 tbs coconut oil over a pot of boiling water. To do this, place the coconut butter in a small bowl and set it aside. Next, bring 2 inches of water to a boil using a small sauce pan. Place a sieve over the pan and then place the bowl of coconut butter within it. Make sure the bowl of coconut butter does not actually touch the water, but instead is warmed by the steam. 

To assemble, drizzle the warm coconut butter over the donuts using a fork (it's ok if it looks messy). Garnish with shredded coconut and enjoy! Recipe makes 6 regular sized donuts. 

*If your coconut sugar is very course, I recommend lightly grinding it as well, but be sure not over-grind and make powdered sugar. 
*I always recommend buying a high quality organic vanilla extract. Most vanilla extracts (even brand names) contain caramel color, a processed coloring agent, which in some cases has been linked to cancer. 

Today's Question: What dessert did you enjoy on your most recent birthday? 

I have been a donut kick lately (if you haven't noticed) they are just so fun to decorate, photograph and of course eat! These donuts are ready for the Easter table. With flavors of spring and hints of color, they are sure to please any guest! 

Lime and coconut are both very common flavors, but when together something new is created! Lime brings visions of spring to the table, while coconut touches on the coolness of the passing winter. These donuts can be either a fun dessert or a quick brunch item! Although no one really enjoys taking a bite out of a lime, these little fruits have some surprising nutritional benefits. Limes can help protect the body from contracting cholera, plus aid in destroying free radicals before they can wreak havoc in the body! The citric acid within limes can also prevent the development of kidney stones. 

Coconut milk, as I have talked about before, is a true superfood at its best! Coconut milk can give you that creamy, indulgent taste without all the side effects. The saturated fats within coconut products can actually help jump start your weight-loss, instead of packing on the pounds. This creamy indulgence is also packed with vitamins and minerals such as vitamins E and K, magnesium, potassium and phosphorus. Coconut milk has also been known to raise the the amounts of good HDL cholesterol within the body, while also helping to stabilize the bad LDL cholesterol. In this recipe I primarily use the cream of the coconut. This cream is found at the top of the can once the coconut milk is fully chilled. The key to the perfect amount of coconut cream is to buy full fat coconut milk. Reduced fat coconut milk is still as healthy, but it will not provide as much cream as you need. 

Gluten Free, Vegan

Ingredients:

1/2 cup GF oat flour

1/2 cup sorghum flour

2 tbs coconut flour

2 tsp baking powder

sea salt

1 tbs flax meal

2 tbs shredded coconut flakes

1/4 cup coconut sugar

1/2 cup apple sauce

1/2 cup almond milk or thinned coconut milk

3 tbs coconut oil, melted

juice of 4 limes

zest of 2 - 3 limes

Frosting:

1/2 cup coconut butter, slightly warmed until soft

2 tbs coconut oil, melted

6 - 8 tbs coconut cream (from the top of a can of full fat coconut milk)

juice of 6 limes

zest of 3 limes

Instructions:

Pre-heat the oven to 350F degrees.

Combine all your dry ingredients, including the coconut flakes and sugar, in a large mixing bowl. Next, whisk all your wet ingredients, including the lime juice and zest,  in a small bowl. Add the wet to the dry ingredients and mix to combine. 

For the frosting, lightly warm your coconut butter and melt the oil. Add all the ingredients together and quickly whisk to combine. Add more coconut cream if needed to create a spreadable mixture. 

To assemble, grab a donut and carefully frost to the desired degree with the coconut butter mixture. Garnish with fresh lime zest and coconut flakes! These donuts keep for about a week in the fridge, unfrosted, and about 4 days when they are frosted. Enjoy!

Post by: Rebecca

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Sorry for the post delay, due to some technical difficulties, but the good thing is that I am back! So back to the recipe. St. Patrick's day is arriving soon which means it is time to get our greens in, and what better way to do that than mint chocolate chip, in donut form!? Donuts are one of my favorite treats to bake, they are so versatile and easy to customize, plus they can be eaten for dessert or breakfast! 

This recipe combines the rich taste of chocolate with the fresh taste of mint! When I was little, I hated the taste of mint, I am not really sure why, but luckily today I have came to my senses. These rich and fluffy baked donuts will give you that decadent taste your looking for without all the fat and calories. Chocolate not only naturally gives a boost of energy but also contains some hidden antioxidants! For the icing I used avocado, which allows for a natural smooth and creamy icing. Avocados are also a powerhouse full of nutrients themselves. These butter-like beauties contain mono and polyunsaturated fats (healthy fats), potassium and even some protein. Instead of opting for butter on your morning toast, spread on some avocado along with some salt and pepper! To create two different shades of green for the icing I added some spirulina powder to one and kept the other one neutral. This odd superfood comes from the water and is actually a type of blue-green algae. Now, I know what your thinking, that sounds gross, well if used in the right degree you cannot taste it one bit! After hearing some benefits of this colorful algae, you might just have to go out and buy some for yourself. Spirulina has been know to fight aging, type-2 diabetes, nasal allergies, help with weight loss (as it is an appetite suppressant) and immunity. This easily digested powder is also great to use during pregnancy, for children/ infants and for pets too! The only downfall to this wonderful supplement is that it tends have quite an unpleasant taste, and can be quite overpowering if not used with the right ingredients. I usually throw some in with my smoothies or into baked goods (only about 1/4 - 1/2 tsp though).  Here is where I buy my spirulina powder, I had a hard time finding it the first time I looked for it. 

Gluten Free, Vegan 

Ingredients:

1/2 cup GF oat flour (I ground mine from rolled oats)

1/2 cup sorghum flour

2 tbs coconut flour

1 1/2 tbs flax meal

1/3 cup coconut sugar

1/4 cup unsweetened cocoa powder

1/2 tbs sea salt

1 tsp baking powder

1/2 tsp baking soda

3 tbs safflower oil

3 tbs apple sauce (or I used pumpkin puree) 

1 1/2 tsb vanilla extract

3/4 cup + 3 tbs unsweetened almond milk 

1/3 cup vegan chocolate chips + more for topping

Icing:

2 large ripe avocados 

1 medium ripe banana

about 1 - 2 tsp mint extract (divided)

1/8 - 1/2 tsp spirulina (algae) powder

Instructions:

Pre-heat oven to 350F degrees. 

For the donuts, combine all your dry ingredients in a large mixing bowl and stir to combine. Next, combine all your wet ingredients in a small bowl and whisk until throughly combined. Add the wet to the dry and stir until well incorporated. Finally, add in the vegan chocolate chips and fold to combine. Carefully spread the batter into an oiled or nonstick donut pan (my pan makes 6 donuts) and bake for 25 - 30 minutes. 

For the icing, add the avocado and banana to a mini food processor (or large), process until smooth and creamy. Remove half of the avocado mixture and set aside in a small bowl. To the food processor, add 2 - 3 tbs brown rice syrup or agave and 1/2 tsp mint extract (or more to taste), continue to process and combine. Remove this mixture from the food processor, and add the other half of the mixture back in. To the remaining 1/2 mixture, add in 2 - 3 tbs sweetener and 1/2 tsp mint extract (or more to taste). To achieve a darker green color, add in the spirulina powder (only 1/8 tsp at a time, be careful not to add too much) tasting in between each addition. Add in more sweetener if needed (the spirulina mixture might need a little more sweetener than the original).    

*If you don't like mint (like one member of my family I won't mention) feel free to leave it out and sub in vanilla instead.

Post by: Rebecca

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Just perfectly delicious, is all I have to describe these donuts! Unlike their well known counter part, these donuts are actually hearty enough to eat for breakfast! That delicious combination, that we all know and love, meets its healthy side in this delicious recipe. Moist bananas, creamy chocolate chips, and nutty peanut butter all come together in perfect harmony (like always). Instead of reaching for that chocolate covered peanut (and who knows what else) candy bar, or feeding your children that peanut butter and chocolate sugary cereal, reach for one of these instead! This recipe only took me about 15 minutes to throw together and place in the oven. If eating these for breakfast, you can even forget about the icing and have them along side a cup of tea or a bowl of yogurt.

One of my childhood favorite combinations was peanut butter and chocolate (banana came on later), I could eat it any time of day. Unfortunately my choices in those days did not include organic peanut butter or real chocolate. While the types of food I eat has changed drastically, that does not mean I have to sacrifice flavor! Banana keeps these donuts moist and also adds a hint of sweet banana flavor. Peanut butter adds that nutty taste that is always enjoyed in any type of food. Chocolate chips, well I think they can speak for their selves.

The secret to these donuts is to use spotted bananas, that time when people think “Oh those are too rotten” while I say “they are just right”! Using PB2 also adds a ton of flavor without adding any moisture. PB2 is a naturally dried peanut powder which lacks all the fat and calories of normal peanut butter, perfect for people trying to lose weight! Two tablespoons = 45 calories! You can find it online here or find it at some grocery stores. I buy my PB2 at my local Kroger. You might not have heard of teff before either, but it is very similar to sorghum flour in its performance in baked goods. Teff is the world’s smallest grain, even smaller than amaranth! The name teff actually means "lost" since if you spill the grains on the ground they are most definitely lost. You can also buy teff in the flour or grain form from the link above. 

Ingredients:

½ cup coarsely ground oat flour (ground my own from rolled oats)*

¼ cup teff flour

¼ cup almond flour

3 tbs coconut flour

¼ cup coconut sugar

1 ½ tsp cinnamon

1 ½ tbs baking powder

¼ tsp baking soda

1 ½ tbs flax meal

1 tsp vanilla

¾ cup almond milk

½ cup + 3 tbs mashed ripe banana (or 1/2 cup banana + 3 tbs peanut butter if you want a more defined peanut flavor) 

¼ cup mini vegan non-dairy chocolate chips  

Icing:

1 ripe banana

3-4 tbs chocolate PB2 powdered peanut butter *

1 tbs cocoa powder

2 tbs organic creamy peanut butter

1 tbs almond milk (if needed to thin)

Instructions:

Preheat oven to 350F degrees.

Combine all dry ingredients including spices. Mash banana and whisk together with the wet ingredients in a separate bowl. Mix the wet with the dry and stir to combine, and then fold in chocolate chips.

Lightly grease a nonstick donut pan. Pour in the batter, using a knife to even out the top. Bake for about 22 minutes. Check with a tooth pick when done. Top with the icing below and garnish with more chocolate chips, enjoy!

While the donuts are baking, make the icing. Combine all ingredients except banana in a bowl. Add in the banana and almond milk, then mash with the other ingredients until well combined. Add more cocoa powder or peanut butter if desired. Recipe makes 6 medium donuts.

*if you cannot find PB2, just use more creamy peanut butter and more almond milk to thin it out. 
*if you do not want to grind your own oat flour into a course texture, just use 1/3 cup store bought oat flour + 2 1/2 tbs rolled oats for texture.