Today please welcome Amber of The Tasty Alternative!
I’m delighted to welcome Amber to the blog today! Amber is yet another blogger whom I’ve met online and can’t wait to meet “IRL” (in real life) one day. Amber’s health journey began with some unusual symptoms that ended with a diagnosis of Crohn’s disease (you can read more about her story here). As a result, her recipes are grain-free and whole-foods based, in many ways very much in line with my own anti-candida diet (in fact, Amber followed the anti-candida protocol herself when she was first trying to figure out her symptoms).
Apart from her yummy recipes, Amber’s blog also offers a series of posts on holistic healing, tips for green living, posts about different healing diets and gardening tips. I always find something interesting there! Some of my favorite recipes are the Chocolate Pumpkin Hemp Smoothie, Raw Strawberry Chocolate Cereal, Kalamata Olive White Bean Dip and the Radicchio Salad with Warm Fennel and Apple.
As you can see, her recipes are also delectable and healthy. These Nutty-Roons had me drooling! (Thanks for making these candida-friendly, too, Amber!).
I’m beyond thrilled to share a recipe while Ricki works her culinary magic to bring us yet another fabulous cookbook (thank you, Ricki).
Hi, I’m Amber and run the alternative foods blog The Tasty Alternative. I found Ricki’s blog shorty after I started blogging (about 2 1/2 years ago). I distinctly remember visiting Wellness Weekend for the first time to share a recipe and instantly fell in love with Ricki, her writing style, and (of course) her recipes (of which I’ve made many)! Personally, I suffer from candida, so her blog is of great interest and value to me. I reference it constantly and refer friends and family to her site. Ricki’s cookbook Naturally Sweet and Gluten Free is one of my favorite cookbooks with so many healthy treats for my family.
For this guest post I wanted to share a recipe for Ricki’s readers reminiscent of her cooking style with common ingredients used by Ricki herself. And I think Ricki will love this recipe! I call these “Nutty-Roons” because they are like a macaroon, but with a nice nutty bite to them. Made with only a few simple ingredients, these raw little bites of coconut bliss are sure to please. I made about 10 batches of these as Holidays gifts last year (I kid you not) and they were well received by all. I hope you enjoy them too.
Raw Vegan Nutty-Roons
2 cups (480 ml) unsweetened shredded coconut
2/3 cup (160 ml) raw walnuts
1/3 cup (80 ml) raw cashews
2 Tbsp (30 ml) melted coconut oil
2 Tbsp (30 ml) maple syrup*
1 tsp (5 ml) pure vanilla extract
1 tsp (5 ml) peppermint extract (or more to your preference)
5 drops liquid stevia (plain or flavored)
In a food processor fitted with the S blade, add in the walnuts and cashews and blend for 20 seconds.
Next add in the shredded coconut and blend with the nuts for another 20 seconds.
In a small cup, mix together the maple syrup, stevia, vanilla extract, and peppermint oil.
With the food processor running, pour in the coconut oil and the maple syrup mixture.
Blend for 10 seconds.
Scoop out mounds of the mixture and create little macaroon shapes (I use a small ice cream scooper).
The mixture makes about 15 nutty-roons. Place them in freezer for 1/2 hour.
While the nutty-roons are in the freezer, melt some chocolate*. I like to use a 1 cup glass Pyrex, placed in a pot of boiling water. This keeps the chocolate raw and melts nicely.
Remove the nutty-roons from the freezer and dip each into the chocolate.
Store the nutty-roons in the fridge. They hold up well at room temperature too, but I like how they taste cold.
*You can replace maple syrup with coconut nectar (or honey if not vegan).
*You could also make your own chocolate (see recipe below).
Raw Vegan Chocolate Recipe:
Place the above ingredients into a 1 cup glass Pyrex.
Place the glass Pyrex into a pan of very hot water and mix around until everything is melted. Do not heat over 110 degrees.
Suitable for: ACD Stage 3 and beyond; sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, yeast-free, vegan.
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Amber authors the alternative foods blog, The Tasty Alternative. The Tasty Alternative is a blog dedicated to holistic healing and green living. Amber was diagnosed with Crohn’s Disease (an autoimmune disease) 10 years ago and has been healing herself holistically with food and lifestyle. She shares recipes specific for healing diets such as SCD, AIP, Paleo, and Gluten/Dairy free. You will find other fun things on her blog in addition to recipes, such as homemade lotion recipes (great for dry skin and eczema) and homemade non-toxic beauty products. Amber shares many tips on how to live green in your kitchen with practical, easy tips on how to decrease waste and live with more environmental compassion and mindfulness. You can connect with Amber on Facebook and Pinterest.
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