Jason Curry 1/1/15 Jason Curry 1/1/15

A Healthy Holiday Cookie That Will Generate Your Energy Without The Sugar Crash

I love cookies at the holidays. But I don’t love the sugar high and inevitable slump. The recipe I’m sharing below is a vegan version of an almond crescent cookie my Czech grandmother always made at the holidays. My sister now carries on her tradition every year. I love the taste of my grandmother's cookies which are made from just butter, sugar, flour and almonds. In my recipe I substituted almond butter for the dairy butter, powdered raw coconut sugar for the white table sugar and a little coconut flour for the white flour. These cookies are delicious without any carbs but lots of good fat and protein. Because they're not particularly sweet, I love to pair them with a cup of tea or coffee. I liken them to a biscotti. Happy Holidays, Everyone!

Almond Crescent Cookies

½ C almond butter
¼ C plus 2 Tbs. almond milk
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2 3/4 C finely ground almonds
1/4 C coconut flour
1/2 C powdered coconut sugar, plus an extra ¾ C powdered coconut sugar for topping

Process

In a vitamix or coffee/spice grinder, finely powder about 1 C coconut sugar.
In a vitamix or coffee/spice grinder, finely powder 2 3/4 C raw almonds
In a large bowl, with a spoon mix all dry ingredients and make a well in the middle.
Add all wet ingredients in the well.
With a spoon, incorporate all ingredients by hand, until you can form a large ball of dough.
If the dough is dry or crumbly, add more almond milk, one tablespoon at a time.
Cut the ball in quarters, and then each quarter in four pieces again, then cut each piece in half. This should be about the right amount of dough for each cookie.
Roll the small amount of dough between your palms until a small tube is formed.
Bend it into a crescent shape.
Place all crescent cookies onto a parchment paper on a baking sheet.
Bake at 300 degrees for 15-20 minutes on the middle rack.
Dredge all cookies in powdered coconut sugar one at a time.

Jason Curry 1/1/15 Jason Curry 1/1/15

A Raw Cacao Truffle Recipe for a Healthy Halloween

Do you want to have a healthy Halloween? We kid ourselves that we're buying the halloween candy for the kiddos, but most adults eat a lot of it too. Eating too much candy never makes us feel good the next day. If we make a healthy Halloween treat then we're less apt to dive into the really bad stuff. Try this recipe. It has only three ingredients and is scary satisfying!

I almost didn't write a Halloween blog, which is why this quick mini-blog is so late to arrive in your in-box. I'm kind of a Halloween Scrooge, but just about the sugary, candy part. The costume, dress up part is wonderful.

Sugar is very addictive and causes so many health problems. But yes, anything in moderation is fine, unfortunately it can be difficult to find balance with sugar or any addictive substance.

I want to share a quick and easy chocolate truffle treat that's super healthy and fun to make. It only has three ingredients and it's kid-friendly so the little ghost and goblins can help roll these chocolate truffles and sprinkle them with a host of healthy powdery toppings.

Raw Vegan Cacao Truffles

Ingredients

1/2 C raw cacao powder
1/2 C coconut butter, softened
1/4 C raw honey

Coating Options
Cacao powder
Matcha green tea powder mixed with coconut sugar powder (Ratio: Equal parts matcha to coconut sugar)
Turmeric powder mixed with coconut sugar powder (Ration: equal parts turmeric to coconut sugar)
Chai spice mix: cinnamon, cardamom powder, clove, ginger (Ratio: equal parts chaï parts to coconut sugar)
Açai powder
Coconut water powder

Halloween-Themed Garnish: Goji Berry Eye Balls
Goji berries, cut in half can but placed into each raw chocolate truffles as eye balls.

Process

In a large bowl, mix the 3 ingredients together with a spoon until smooth.
Place the mixing bowl and truffle batter in the refrigerator for 10 minutes to chill.
Remove from fridge and form truffles into small balls. Then place the truffles on a plate or tupperware and place them back into the refrigerator until firm, about 10 minutes.
When firmer, remove from fridge and using a toothpick, poke two eye-balls holes in each truffle.
In three small bowls, add coating powders and roll each truffle through powder.
Cut goji berries in half and place the pointed edge into the eye hole sockets to make "truffle insects".