Tuesday, May 28, 2013

Milk Chocolate/Coconut Pyramids

Facebook, Pinterest and blogs everywhere are full of posts about ways to incorporate coconut oil into our diets.  If you're like me, you have a sweet tooth with an affinity for CHOCOLATE!  Most chocolate that is available in the market has added sugar so it's off limits for me right now...but I NEED some chocolate.  My daughter has been making some pretty tasty coconut fudge type treats and I love them!  But she's away this week so I decided to try my hand at some good for you "candies" on my own.

And have you seen the newest jello molds?  They look like little, flat topped pyramids.  As usual, they're free if you buy a few boxes of jello.

Milk Chocolate/Coconut Pyramids

Here's what I came up with:
1 cup virgin coconut oil
4 TBSP really raw honey
Melt these together in a double boiler just until the oil is liquid so we don't kill the beneficial ingredients in the raw honey.  Blend these well so the honey doesn't separate in the mold.

Mix together:
1/2 cup Dutch cocoa powder
1/2 cup organic rice milk powder
3 tsp. maca (because menopause has not been kind to me!
Based on my calculations, that gives you about 600 mg of maca per pyramid.
Do your research and decide if maca is for you.  Adding maca is optional.)

Stir these into the oil and honey blend.
Then add your choice of 1-1/2 to 2 cups
(combined)of nuts, coconut flakes, dried fruit, seeds.
I used pecan pieces, dried cranberries, coconut flakes and toasted buckwheat for a crunch.

Of course I was so excited to experiment with this that I nearly forgot to take pictures!  Here's all the ingredients mixed together in my double boiler.

Once combined, spoon them into the mold stirring well in between to keep things from falling to the bottom.  I found that each jello mold holds about a tablespoon of this precious, "good for you" treat.

It's a little messy but smells so good!

They're cooling in the fridge as I write so I'll let you
know how they turned out before I publish this post!

 After 15-20 minutes in the fridge, they popped out of the mold.  Aren't they cute?!
Tasting...crunching...loving!

It's official...they are
scrumptious!


I'm sharing this post with the folks @
Wildcrafting Wednesday #90

Be sure to check out my Facebook Page
@ http://www.facebook.com/Woodwife61!
Hope you "Like" it!
Much herbal love,
   
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Monday, May 27, 2013

Preparing Wally's Turkey

Here's my hubby with his spring turkey.


My husband is a working guy and he does his best to work all the extra time he can to provide for our family.  This year, he set aside a few days to do things he usually misses...like spring gobbler hunting.
As you can see from the photo, he got a nice sized bird!

But since time is usually at a premium, he decided to fillet the breast meat and save the legs...all the way down to it's talons, but more on that later.  Since his family all enjoy wild game, he asked me to prepare his turkey for the family reunion.  So I started looking around for some ways to prepare wild turkey breast, usually very dry meat, so that it would be juicy.

Here's my take on some of the things I read.

I started by marinating the breast meat in a blend of white wine vinegar, a little balsamic vinegar, some vegetable broth and a splash of maple whiskey(optional).  Don't ask me how much...I was experimenting!
While it was softening up in the brine, I roasted an onion in my deep, cast iron skillet with a lid.(A fond memory from  Wally's grandma.)  It turned all translucent and a little caramelized...smelled heavenly!

After two hours marinating in the vinegars, etc. to break down some of those tough wild bird fibers, I poured the brine in to a jar and browned the breast meat quickly, in the onion pan.  On top of the meat I added sliced portabello mushrooms, the onion, and strips of bacon to cover the top.  Then I added some of the brine back into the pot, drizzled some of our maple syrup lightly over the top and roasted the open pan at 350 for 2 hours.

It was yummy!  So juicy and tender!  Wally's Turkey seemed to be a hit with many of the hunter's at the reunion and some of their wives, too.

Second score of the weekend!
I tried this recipe, too and it is DELICIOUS!
If you haven't tried this recipe for Mexican sweet pototos, click on this photo link to find it
and then make it, right away!

This recipe is from Pinch of Yum and you can find the original here.

I'm sharing this post with the folks @
Wildcrafting Wednesday #90

Be sure to check out my Facebook Page
@ http://www.facebook.com/Woodwife61!
Hope you "Like" it!
Much herbal love,
   
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Tuesday, May 7, 2013

Goosie's Birthday Cake

Here's what Goosie asked for for her 22nd birthday...I'll let you know how they turn out.  Click on each recipe for the link.

We're making the raw food carrot cake and topping it with the honey/cream cheese frosting.

This raw food carrot cake is really good and very filling!

Chocolate and Honey Banana Mini-Cupcakes with Luscious Honey Cream Cheese Frosting

The cupcakes can be made a day in advance and kept in the refrigerator in an air-tight container. Remove the cupcakes from the fridge 30 minutes prior the serving time.


Super Food Packed Raw Vegan Carrot Cake Recipe ? *Recipe By : Crystal Bruneau Hacienda Del Sol Retreat Center' - Makes 10 – 12 servings









For best results, allow chilling and setting in the fridge for one hour or more. Stencils can be used to create designs. Cut starts, hearts, and spirals out of cardboard and lay on the cake before sifting, or sprinkle with ground almonds and cinnamon.

I'm sharing these recipes with the folks @ Wildcrafting Wednesday #114

Be sure to check out my Facebook Page
@ http://www.facebook.com/Woodwife61!
Hope you "Like" it!
Much herbal love,
   
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A passion for organics
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Preparing small batch natural, additive free products for beauty, health and home right here in our kitchen since 1991 from herbs grown organically in our garden, wild crafted in nearby meadows and woodlands or purchased from reputable, like-minded companies. Dried everlasting wreaths, arrangements and potpourri. Herbal salves, tinctures, soaps, teas and more.