Category: - Wholesome Chef Mici

Wholesome Chef Mici

Hazelnut Truffles

11/8/2021

Who doesn't like the combo of hazelnuts and chocolate? Made in heaven like peanut butter and jelly! I have a hard time keeping these around. Down the hatch they go! Make as many as you can afford... (hazelnuts are pricy). you won't be sorry. Great for guest or just a hazelnut snack mid day.
Enjoy.

Hazelnuts (as many as you like! I used about 3 cups for this)
Cocoa powder (I prefer dutch process) I used about 1-2 Tbs.
Parchment paper

Optional:
Coconut sugar (I used about 2Tbs.)
Coconut oil (not virgin) I used about 2-3 Tbs.

Lightly toast your nuts at 250 degrees for around 15min or until you smell a hazelly goodness.

Roll between two pieces of cloth to remove most of the skins.

Set aside 30-40 or so nuts to add to the center of your candies.

Grind down your hazelnuts in a food processor. This picture shows them not ground enough. You want the nuts to come together as a paste, but not runny like peanut butter. Watch it closely. Takes about 5 min to achieve.

Then add a bit of cocoa powder and coconut sugar if you like. To taste. (For 3 cups of nuts I used like 1-2 Tbs of each)

Take one of your whole hazelnuts and wrap it with enough nut paste to cover and roll into a ball. Place on a cutting board lined with parchment paper.

Freeze for 30-60min.

Melt your chips in a double boiler, as to not burn your chocolate.

I like to add some (not virgin) coconut oil to thin the chocolate.

*This makes the dip have a thinner coat. You don't have to do this if you like the chocolate dip to be thick.

Dip into the melted chocolate and place back on the parchment paper. Refridgerate until chocolate is set. Like 10min.

Try to save some for company... or your family... LOL...

Raspberry Almond Cookies

9/17/2021

This is a fun, pink adaptation of a traditional Italian Amaretti. I adjusted it to my lower sweetness level with coconut nectar and stevia. You can dust with powdered sugar or ground coconut sugar for that extra added sweetness and traditional look.

Raspberry Amaretti

4 Egg Whites (5 if small eggs)
1 cup Coconut Sugar
5 drops Stevia
3 cups Almond Flour
1 tsp. Water if needed
1.2 oz Freeze-dried Raspberries (1/4 cup ground)
20-30 Fresh or Frozen Whole Raspberries

Just Almond Amaretti

4 Egg Whites (5 if small)
1 cup Coconut Sugar
3 cups Almond Flour
1 tsp. Almond Extract
1 tsp. Water if needed
Powdered sugar or powdered coconut sugar

Follow the instructions below, just leave out the raspberry.

Preheat oven to 400 degrees.

Blend/grind freeze dried raspberries to a fine powder. 1/4 cup

Sift your coconut sugar if clumpy.

Separate your egg whites and whisk for a few min until you have stiff peaks.

Fold in the almond flour, coconut sugar, stevia and dried raspberry powder. This mixture should be moldable in texture. use water to adjust if needed.

Either roll a raspberry into the center and cover or let it sit on top. Your choice. I prefer the surprise of the raspberry when you bite into it, but the raspberry on top is festive and beautiful, too.

Dust or roll in powdered sugar.

Bake for 12-17 min.

This batch makes 20-30 cookies depending on how big you make them.

Once cooked for 5-10min, smash them with a fork if you like them flat. Then finish cooking.

Marinated Strawberries

5/16/2018

It's Strawberry Season!!!!

Oh I just love fresh, sweet strawberries, don't you!? My mom used to marinate them in sugar and put them over sponge cake with fresh whipped cream. I think they are good all by themselves! But feel free to put them on pancakes, ice cream, cake, etc...

Strawberries have a strong sour undertone that is balanced by a little sweet. The honey, sugar, or maple with break them down into a lovely syrup. Please pick wisely the type of sugar you use. Cane sugar is a good preserver, but lowers the immune system and leaches minerals from our bones and teeth making us weak. There are plenty of other options for sweet. Do the one that works for you. I'm a honey girl!

16 oz. Fresh Strawberries
1-2 Tbs. Honey or: coconut sugar, date sugar, maple syrup, maple sugar, birch xylitol, date syrup....

Wash and sanitize your berries.

Cut them in slices and add your sweetener to taste.

Stir or toss.

Refrigerate overnight.

It makes a nice syrup.

Enjoy!

Carrot Cake Truffles

4/19/2017

2 cups Nuts ( I used part Walnut and part Pecan)
1 cup Madjool Dates 8-10
2 tsp. Vanilla
1 tsp. Apple Pie Spice (cinnamon, nutmeg, ginger, all spice mix)
Pinch of Sea Salt
4 drops of Stevia
3 cups Carrot, finely grated
3/4 cup Almond butter
1-2 tbs. Honey or Maple syrup
Almond flour as needed (about 3/4-1 cup)

Cocoa powder or shredded coconut for rolling

My Birthday often fell at Easter growing up and my mom loved to make me a carrot cake shaped like a lamb. So since this year my birthday was a few days before Easter, again, I thought I'd come up with something different that mimicked my mom's idea.

The dessert name "truffle" derives from their traditional shape, which resembles the truffle mushroom. You can roll them in cocoa powder or nuts of choice. Theses carrot ones are mildly sweet with a hint of warm spices. Raw and Vegan. I keep them in the freezer and pull them out a few hours before guests arrive for a quick and delicious snack to serve. Super satisfying.

Makes 40-60 truffles depending on size you roll them into.

Blend your nuts in a food processor until fine.
Add your dates ( I find chopping the dates first, to be helpful on the processor.)

Finely grate your carrot and add all ingredients -minus the almond flour- to the food processor and blend till smooth.

Place mixture in a bowl.

Add enough almond flour to make the "batter" rollable. The amount will depend on many factors like how wet your dates or carrots are or which nuts you use or how oily your almond butter is.

Roll in shredded coconut...

Or cocoa powder.

You can melt chocolate chips and dip your truffles, but I find all that unnecessary. I'm not a big chocolate lover, but please do, if that pleases you.

~Happy Easter!

Raw Mint Macaroons

4/11/2017

Spring is here, and the mint in my garden is happy and abundant! It inspired me to make mint macaroons. You can make these with or without cocoa. The two versions with the same procedures are to follow. Light and not too sweet. Just right.

Makes 20-25 small (1 tbs.) cookies

Chocolate Mint Macaroon: White Mint Macaroon:
1 cup Blanched Almond Flour   1 cup Blanched Almond Flour
1 cup Shredded Unsweetened Coconut 1 cup Shredded Unsweetened Coconut
1/4 tsp. Sea Salt 1/4 tsp. Sea Salt
1/2 tsp. Vanilla   1/2 tsp. Vanilla
3 drops Stevia 3 drops Stevia
1/2 cup Duch Process Cocoa Powder 4-5 tbs. Coconut Oil, melted
4-5 tbs. Coconut Oil, melted 2-3 tbs. Honey or Maple Syrup
2-3 tbs. Honey or Maple Syrup 1/2 tsp. Mint extract
1/2 tsp. Mint extract 1/4 cup Fresh Mint, chopped
1/4 cup Fresh Mint, chopped   1/2 cup GF Chocolate chips
1/2 cup GF Chocolate chips

Place all your ingredients in a bowl.

If you can find the mini chocolate chips, they look the best since this cookie is on the small side.

If making the white mint cookies, wash and finely chop your mint. Then add to the mixture.

Mix everything with a spoon until well combined. You want the "dough" to be slighty wet but also sticky.

If you squeeze some of it, it needs to make a loose ball.

Line a cookie sheet with parchment paper.

Wet an ice-cream scoop or spoon so the "dough" doesn't stick to it. Then scoop and pat the mixture in tight. Tap the side of the spoon and it should slide right out.

Let it set up in the fridge for an hour (or freezer for 20min). Store in a glass container in the fridge.

Great for a light dessert after a heavy dinner.

Minty goodness!

Raw Vegan Peanut Butter Pie

7/30/2016

It's summer! Had to think up a fun snack for some Vegan clients of mine. Their kids love peanut butter, but this could easily be any nut butter you prefer. I like to serve it on a hot day directly out of the freezer for added coolness, but texture is wonderful out of the fridge, too. Happy no-baking! Keep cool....

Crust ingredients:
6-8 Madjool Dates, soaked 1 hour
3/4 cup Raw Almonds
1/2 cup Raw Walnuts
Salt
Optional: 3 Tbs. Raw Cocoa powder

Filling:
1/2 cup Grape juice
1 tsp Agar agar or grass fed gelatin
1 can High fat Coconut cream (like 15% or higher)
1 cup Nut butter of choice
1/4 cup of sweetener of choice (I used honey but maple or date, etc would be fine)
4 drops of Stevia
1 tsp. Vanilla
pinch of Sea Salt
2 Tbs. Coconut oil, at liquid temp.

Make your crust. Fist blend your nuts into a powder in a food processor. Then strain and chop your dates. Add enough to make a sticky pliable crust to pat into a pan.

Pat your crust into a pan. I used a 9"

If you have leftover crust, it makes nice snacks. Just roll into a log and cut into bite sized pieces. Wrap in parchment paper. See here for more instructions...

Bring your apple juice and agar (or gelatin) to a boil for 3-5 min until dissolved.

Mix all the filling ingredients together in a bowl and place in the fridge or freezer to start the stiffening process.

When you can see that the filling is stiffening due to the gelding, not freezing, then take it out and mix it smooth with a whisk.

Then pour into your pie pan and place in the fridge for 2-3 hours to set up.

If you'd like to make a ganache topping, you can prep that now. It's great drizzled on top or as a chocolate layer on top.

This is how it looks when set up. Easy to cut, but soft.

YUMmmmmmm!!!

Raw Nut Bars

4/3/2016

This is a great way to use up any extra raw crust when making tarts. They are a fun snack that you can make in a rainbow of flavors using dried fruit mixed with your choice of nuts and seeds. Adding things like cocoa powder or other nutritious powders to change the outcome. Have fun and make it just right for you!

Leftover Raw Tart Crust or start from scratch:
1 cup soft nut like walnuts, cashews, etc
1 cup hard nut like almonds
6-8 Dried fruit like Dates (Madjool is best) or any other you like
Sea Salt

Optional:
Vanilla or other extract
1 Tbs. cocoa powder or other nutritional powder you like
1 tsp. sweetener, to taste if needed (chocolate can be very bitter!)

Ok... Let's start with the quality of your dried fruit. Some can get mighty dry over time. Almost turning into sugar. If you have a really dry dried fruit, then you will need to pre-soak or hot soak them so they do what they are intended to do.

If they are plump, just use as many as you need to to make the bars sticky.

Soak your fruit over night if you have the time, or cut in half, take out seeds if they have them, and let soak 5-10 min in hot water.

Then drain and chop them into small pieces.

As stated above, Be creative. You don't have to use dates. It could be dried mango or berries...

What ever suits your fancy.

In a food processor, finely chop your nuts into a crunchy consistency. Then add vanilla, dried fruit and salt.

This is the stickiness you need. It should be able to hold together so you can roll it into a bar.

Add any protien powders, maca or cocoa to your mix. You may need additional sweeteners, as well, if using a powder that is bitter.

Here I am using cocoa powder in leftover crust from a tart.

Blend again, quickly to incorporate.

Take a handful of the mixture and roll into a bite sized piece.

Wrap in parchment paper, twisting the sides like a candy wrapper.

Store in the fridge.

Lemon Berry Tart

4/3/2016

This is such a refreshing spring or summer tart! Full of flavor with a zing of lemon and added locally grown fresh berries... When I was a little girl, for my birthday, I would usually be asked what kind of cake I wanted. Chocolate? or Vanilla? Strawberry or lemon was my choice! This tart brings both together magnificently. MMMMMMmmmmmmm! My clients like it so much, that I figured I better share so everyone can benefit. Happy Spring!

Crust:
1 cup Walnuts
1 cup Almonds
6-8 Dates (Madjool are best)
Pinch Salt
Dash Vanilla

Filling:
1/2 cup Lemon Juice
1Tbs. Zest
6 Drops Stevia
1/4-1/2 cup butter or ghee
5 Large Pasture raised eggs
Pinch Salt
1/4-1/2 cup Wild Honey

Ok... Let's start with the quality of your dates. Some can get mighty dry over time. Almost turning into sugar. IF you have a dry date or use the other type of date other than Madjool, then you will need to pre-soak or hot soak your dates so they do what they are intended to do in this crust.

If they are plump, just use as many as you need to to make the crust sticky.

Soak dates over night if you have the time, or cut in half, take out seeds and let soak 5-10 min in hot water.

Then drain and chop them into small pieces.

In a food processor, finely chop your nuts into a crunchy consistency. Then add vanilla dates and salt.

This is the stickiness you need. It should be able to hold together when you pat it into a pie pan.

Pat it into a pie pan.

You can line it with parchment paper if you like to make it easy to remove the slices of pie later.

* If you have crust left over, you can do this with it!

Prepare all your ingredients.

Pour all into a pan and put on low heat.

Gently whisk or stir continuously until it thickens. This will take about 5-10 min. Be patient. It will happen. Just don't let it clump.

Whisk, whisk, wisk....

Pour the lemon mixture into your crust and let it cool a bit before placing in the fridge to set.

You can place berries in a beautiful formation all over the top now, or just put them on later as a garnish.

Oh yeah!

Happy Birthday to my little girl-self!

Grain Free Pizzelles

12/8/2015

If you have a pizzelle maker, you're my hero! Let's be friends! These cookies are so fun and very traditional at the holidays. The smell of anise and sugar is one from my childhood that makes me smile. It's a very particular association that most Italians have. If you haven't tried them before, call an Italian friend and ask if you can borrow their pizzelle maker to try them out. If you have an ice cream cone maker, you can also use that. (A waffle iron is too deep.) These irons are around $39 online. I chose the entertaining size, but they also come in a larger size.

1 1/4 cup Blanched almond flour (it's important that it's blanched)
2 tsp. Coconut flour
1/2 cup Arrowroot
1/2 cup Maple sugar (or preferred crystal sugar)
1/2 tsp. Baking powder
1 tbs. Anise seeds (or extract -about 2 tsp.)
1/2 cup Grass Fed Butter, melted
3 Medium sized eggs

Optional: Lemon zest

Mortar and pestle or coffee grinder
Pizzelle iron

Grind your seeds. No need to make it too fine.

Heat your iron to level 4 or 5.

Mix your dry ingredients then add your eggs and butter and slowly incorporate until its all evenly distributed.

*I've tried many sugars and many flours. This combination is my favorite. It's not too sweet and doesn't give me a sugar headache. But also makes them light like regular cookies.

Adding a little lemon zest really makes things pop.

You can try it now or after you've made half the batter into cookies, just to compare and see if you like it.

Add about 1 tsp. or so of batter to the center of each little pizzelle. You'll figure out how much exactly you need for your iron.

Too much!

Perfect.

As you close the top, let it rest with gravity for a few seconds to cook before pushing down all the way to clip it shut. This makes for nicely formed cookies that are not too thin.

Try it both ways to see which you like.

This recipe makes 32-36 cookies in my sized iron. Feel free to dust with powdered sugar of choice if needed. I like them just like this.

Make enough to take to your neighbors. After all, that's part of the joy of cookies!

Let the party begin...

Pitaya Smoothie

11/27/2015

Pitaya (also known as Dragon Fruit) is a low glycemic fruit with high fiber from Central America. I have a favorite smoothie at the local juice stop that I've been trying to replicate. It's been difficult because one of their main ingredients is passionfruit juice. Not easy to make or find. I substituted grape and lime. It's almost the same amount of wonderful! I hope you enjoy it as much as I do. Serves well as a smoothie or make a bowl with added fruit and nuts. ~Serves 1

Just love that Magenta color, don't you?

1 package 3.5oz Frozen Pitaya fruit
1/4 cup Organic frozen strawberries
1/4 cup Organic frozen pineapple (best if you let the fruit ripen yourself and then freeze to be sure its nice and sweet)
1/2 Juicy lime, juiced
1/2 cup Purple grape juice (or more as needed)
2 drops Stevia

Dragon fruit comes in many colors, but you can usually find it in a 4 pack of the purple 3.5oz bags in the freezer section of your local health food store.

Or get one fresh from the market, when in season.

Place all in a blender and blend smooth. Add a little more juice if needed to make it just the right consistency.

What a yummy snack or fun treat when friends come over!

Author

Mici is the owner of Wholesome Goodness.

These recipes are focused on wholesome ingredients from the garden or farm with very little sweet if any. They are gluten or grain free and organic, grass-fed or pasture raised.

She menu plans, shops, cooks, cleans and fills the fridge with healthy Gluten-Free meals and naturally sweet desserts!

She also teaches and does personal menu planning for those with restricted diets.

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"I have been richly blessed by Mici’s healing presence in my life. As a facilitator of personal transformation, her passion and dedication to serving others is evident. I have grown tremendously from her gifted use of emotional healing work, nutritional counseling, culinary artistry and organizational skills. She unfailingly demonstrates the highest efficiency and effectiveness, true strength of character, wisdom reaching well beyond her years and a generous heart of gold."

~Gabriella B.