Best Ever Apple Pie

What makes this apple pie the best ever is the love and quality ingredients that went into it. My lovely friend Julia from Dessert Medicine was visiting and we got busy in the kitchen. 

It's a wonderful experience to share space in the kitchen with someone and let each others intuitive powers flow and blend together. 

We had an abundance of apples and a vision of an apple pie a few days prior to making this, and without rules, recipes, or expectations, we joined to execute the most amazing pie I've ever created. Julia made the crust and I made the filling. Together we made magic! 

I invite you to play in the kitchen with friends, lovers, and family. You too can create something delicious, wether you're a self-proclaimed chef or not. All you need is some inspiration, a few ingredients, and some good intentions. 

Ingredients

Crust:

2 cups gluten-free oats

1 cup almonds

2 Tablespoons flax seeds or chia seeds, plus 1/4 cup water

2 Tablespoons pure maple syrup

1 Tablespoon lucuma powder

1/2 teaspoon cinnamon

1/4 teaspoon each ginger, nutmeg, cardamom

1/4 teaspoon himalayan salt

1/4 cup coconut oil, melted

Apple Filling:

5 apples, sliced

¼ cup coconut palm sugar

3 Tablespoons melted coconut oil

2 Tablespoons pure maple syrup

2 Tablespoons lucuma powder

1 teaspoon cinnamon

1 teaspoon cardamom

½ teaspoon reishi powder

Pinch of nutmeg

Pinch of sea salt

Procedure

1. Preheat oven to 350 F. 

To make crust:

1. Grind flax or chia in a spice grinder, to make a powder and mix with water to make a gel.
2. Blend oats and almonds in a high power blender, into a flour. 
3. Melt down coconut oil, if not already liquid.
4. Add all ingredients to a large mixing bowl and mix by hand.
5. Press crust mixture into a pie dish, evenly pinching the sides and set aside.

To make apple filling:

1. Combine all filling ingredients in a bowl. Taste and adjust flavor/sweetness to your preference.
2. Pour over crust and spread out evenly in pie pan.
3. Bake for 45-50 minutes, until crust is slightly browned and apples are cooked through and soft. 

Serve with ice cream. We served it with a homemade Honey Lavender Coconut Ice Cream that I had in my freezer (recipe coming soon!). 

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

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

Chocolate Cherry Chia Pudding

It's a rare day when I don't create some sort of chocolate concoction to nourish myself with. I used to feel like I was 'bad' for loving chocolate and eating it so much. I thought it was unhealthy. Until I learned the sacred and super nourishing benefits of raw cacao (Read more about cacao benefits here), then raw chocolate became a really happy and positive treat for me.

There's something about chocolate paired with cherries. I mean, two of the best foods this Mother Earth has gifted us! Do you agree?

I hope you can indulge too with my latest creation. As usual, the simplest ingredients make such a decadent treat.

I created this recipe for Oh My Drifter (photographed by Micaela). Click here for the cutest video of the making of this pudding. 

Ingredients

1 can full-fat coconut milk

1 cup frozen cherries

1/4 cup chia seeds

1/2 cup raw cacao powder

2-3 Tablespoons pure maple syrup

Pinch of sea salt

Procedure

1. Place all ingredients in blender and blend until smooth. Let sit for 10-20 minutes to allow it to thicken. 

Enjoy every bite! 

Spiced Chocolate Pudding

This pudding is absolutely delicious. Better than any chocolate pudding I've ever had, it's hands down the favorite treat I make. And I'm not the only one who thinks so, friends that I've shared it with love it as well. The best part about this pudding is that it's refined sugar-free, gluten-free, dairy-free, and it is packed with health benefits that you don't normally get from any other dessert.

What makes it good for you?

• Avocado: Anti-inflammatory, supports the skin, promotes heart health, balances blood sugar, supports cardiovascular health, anti-cancer
• Coconut: Nourishes the skin, reduces inflammation, fuels brain, balances blood sugar, supports immune system
• Cacao: Enhances mood and stamina, fights depression
• Maca: Supports hormones, increases stamina, increases energy, and enhances oxygen in the blood. Adaptogenic root - enhances any necessary area in the body such as the endocrine system, nervous system, cardiovascular system, and musculatore.
• Cinnamon, cardamom, cayenne: Anti-inflammatory, anti-microbial, anti-clotting, anti-cancer, regulates blood sugar, supports immunity

You can't go wrong with this pudding.

Ingredients

1/2 avocado

1/2 cup fresh coconut milk

3 Tablespoons raw cacao powder

1 medjool date, pitted

1 teaspoon vanilla

1 teaspoon maca (optional)

1 teaspoon mesquite (optional)

1/2 teaspoon cinnamon

1/2 teaspoon stevia

1/4 teaspoon cardamom

pinch of cayenne

Procedure

1. Place all ingredients in a blender and blend until smooth. If not using a high-speed blender, you may need to stop and move things around with a spatula to help blend.
2. Optional: Place in refrigerator for 20 mins to serve chilled.
3. Enjoy!

Serves 2

Have you made chocolate pudding before? Or a variation of this? 

Vegan Chocolate-Coconut Ice Cream

It's not summer yet, but I'm already craving (and testing) all the amazing treats I want to create on those sunny days to come. My first test was this delicious and ridiculously simple chocolate-coconut ice cream. I always thought of ice cream as something that was impossible to make at home. Even using an ice cream maker seemed like a lot of work for me, and I never felt the need to try to make it at home since ice cream is not usually my go-to treat. Then I visited Bi-Rite Creamery in San Francisco and had their chocolate vegan ice cream and life was different. That ice cream is always worth the 30 minute wait. Since trying Bi-Rite Creamery, I knew I had to come up with my own healthy version to avoid indulging again. And that I did.

I still don't have an ice cream maker, but that is not necessary for this recipe. Making vegan ice cream turned out to be very easy. All I used was a blender and a glass container to freeze the ice cream in. The best part is that I only used 4 ingredients and the ice cream is gluten-free, dairy-free, and refined sugar-free. It couldn't be better if you ask me. It's a perfect guilt-free treat or snack for adults and kids.

Please try this recipe and share below how yours turned out. Feel free to substitute pistachios with any type of nut.

Ingredients

1 can coconut milk (make sure to use full-fat, otherwise, ice cream won't be creamy)

3 Tablespoons raw cacao powder

1/4 cup coconut nectar or raw honey

1/4 cup chopped pistachios

pinch of sea salt

Procedure

1. Place all ingredients in blender and blend until smooth.
2. Pour in glass container or dish and place in freezer for 6-8 hours, until completely firm.
3. Serve scoops using ice cream scooper (or eat straight from container, which I may or may not have done)

Enjoy!