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Chocolate Coconut Bites

October 11th, 2012 025

We certainly lucked out with this one.

It makes a regular appearance at our house… doesn’t stay for long though.

What you’ll need…

  • 2c of shredded unsweetened coconut
  • 3tbsp of coconut oil
  • 1-2tbsp of coconut nectar or agave
  • 1tsp of raw vanilla powder

Put all of the above into a food processor and whiz away for a minute or two.

Press all of this goodness into a loaf pan (parchment lined) and place in the freezer.

While it’s in the freezer…

Place about 50g of raw dark chocolate in a stainless steel bowl and melt over a pot of simmering water.

Once the chocolate has just melted, remove the coconut mixture from the freezer.

Use a spatula and spread the chocolate goodness over the top.

Before the chocolate hardens, sprinkle a little bit of himalayan salt over the top…..  YUM!!!

Put it back in the freezer for about ten minutes and voila!

We recommend that you keep these beauties in the fridge… I’d say up to a week, but I guarantee they won’t last that long.

🙂

Enjoy!!

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Rainbow!

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This is our afternoon snack today… my son loves rainbows.  🙂

Great idea for kids – big or small!

Could make a great addition to any birthday table….  ??

So many options!

Happy, healthy eating y’all!

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Valentine Cookies!

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Who wouldn’t want to receive one of these?!  🙂

Without the smarties, these are vegan!

What you’ll need…

  • 1c of ‘earth balance’ coconut ‘butter’
  • 1.5c of organic white sugar
  • 4c of organic white (unbleached) flour … for a GF option, use Bob’s all-purpose GF flour
  • a splash of good vanilla
  • 1tsp of baking powder
  • 1/2c of  ‘So Delicious’ coconut milk

In your KitchenAid or with a hand blender, cream your coconut ‘butter’.

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Add in the sugar and keep beating until fluffy-ish.

Add in your vanilla, baking powder and then slowing add the flour.

Once all of that is somewhat combined, gradually add in your coconut milk.

The mixture will appear to be quite crumbly, but it will absolutely come together.

Form into two balls.

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Place them in the freezer for half an hour…….  or longer.  We left ours in overnight and only used one of them this morning.  You can keep the dough in the freezer for about a month…  but why would you?  🙂

Roll out your dough on a lightly floured surface with a good rolling pin.  (Find Acres Away Woodworks on FB – fabulous rolling pins!)

Bake your cookies in a moderate oven for about eight to ten minutes.

Cool completely before decorating.  If they’re warm the icing won’t act as a ‘glue’ for your decorations of choice.

Use confectioner’s sugar with just a bit of water for your icing…

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For ours, we drew a think line of icing around the outside so our smarties would stick to the cookie.  🙂

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Add smarties or whatever red or pink treat to your cookie that you like… we’ll be writing a few names on ours a little closer to V-day!

Please note that smarties are NOT vegan or gluten-free.

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Great little homemade Valentine gift for the special little people in your life!

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Enjoy!!

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Spanikopita…ish

January 26th, 2013 035

Here’s our take on spanikopita.  🙂

What you’ll need…

  • 4c of cooked brown rice
  • 1c of spinach
  • 1c of kale
  • a really big handful of dill
  • 4 green onions
  • 2 cloves of garlic
  • 1tsp of oregano
  • a pinch of pepper (no need to add salt – there’s plenty in the cheese!)
  • 1 sm brick of lite feta
  • 6 organic eggs
  • 1/4c of sunflower seeds
  • 1c of (vegetarian) parmesan cheese – for the top

Chopped up all of your veggies and throw them in a casserole dish with the rice and the (crumbled) feta cheese… give it all a good mix with your hands – your best kitchen tool.  🙂

Beat your eggs and pour over the rice mixture.

Top the ‘casserole’ with parmesan cheese and sunflower seeds.

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Bake in a moderate oven for about twenty minutes… just long enough to cook the eggs through.

You could probably get about eight servings with this… depending on who you are feeding.  🙂

Happy, healthy eating y’all!

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Veggie Veggie Wrap

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Oh, I have been wanting to make something like this for so long!

I believe we will be eating this everyday for the next three years!  🙂

It is SO good!  Raw, vegan, gluten-free and super nutritious… YAY!

I actually bought the greens to make one of our favorite snacks… you know the one with the peanut butter, dates and sunflowers seeds??  🙂

I have seen a lot of beautiful wraps over the last little while, some done with rice paper (another great idea!), but how can you go wrong with greens  – brilliant!

It’s almost like an uncooked cabbage roll!

Swiss chard or anything similar will work.

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Wash and dry.

Use about one third of an avocado and smash it up with a fork in the middle of the leaf.

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Add in your veggies of choice.

Today we used (all beautifully organic) … grated carrot, grated red cabbage, sliced red pepper, sprouts, a bit of chopped kale, diced green onions and cilantro… and then sprinkled a few chia seeds in there.

We then topped it off with a few (3 or 4) raw cashews, a dash of red chili flakes, cumin, smoked paprika & oregano and a squirt of lime juice.

Wrap it all up, just like a cabbage roll and enjoy!

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