Nothing Like Tea & Pastries

On a cold night in Vegas...

It’s fun to be able to say that. I almost thought the Winter season was over but the snow, winds and below freezing temps (just barely mind you 😉) have done their sneaky thing, as is often the case in February.

Out comes the tea and ‘pastries’, or in my world, these yummy snacks that are better known as Joie Bites. This creamy, sweet, richness that, until yesterday I’d forgotten how to make, is the perfect compliment to my Cinnamon Roobois Chai tea from David’s Tea. 

I’m not a big fan of chotzky souvenirs when traveling, instead I like to get things that we’ll use. This lovely tea cup with lid and loose tea brewing insert (I’m sure it has a more proper name than that lol) is the perfect memory of cozy mornings in our condo sipping tea as we journaled. 

I don’t need a mug that says YVR to help me remember our #CanadaTrip holiday. ☺️

It makes me happy to think back on our trip. It’s the reason we do what we do – to travel, explore and create amazing memories together! Having items out and visible to serve as these reminders is a wonderful thing – it keeps me focused and on track building my side gig.

Mel Robbins calls these visible reminders Positive Triggers in her Mindset Reset program. Check it out here! It’s available on demand replay and is incredibly beneficial. Best thing I did to kick off 2019 was signing up for her free program!

Or….it might actually be tied for top spot with my decision to start my 160 day eating Raw & Living foods challenge. Today is Day 51! And OMG, I had to get a calculator out to add up the days, it’s already flying by. 🤩

Signing off now so I can go feed the babies 🐶🐶🐶🐶! Till next blog…

For fun tips and healthy recipes you can follow me and my friends here: Joy, Wellness and Women. Creating a Vibrant Life You Love!

Cheers!

Spiced Pecan Milk

Ingredients

  • 1 cup Raw Shelled Pecans (soaked in water for at least 2 hours)
  • 3 1/2 Cups Water 
  • 1/4 Cup Pure Maple Syrup 
  • 2 Tbl Coconut Oil
  • 1 Tbl Cinnamon 
  • Pinch or two of Nutmeg 
  • 2 Tsp Vanilla Extract
  • 1 Tbl Sunflower Lecithin
  • Pinch or two of Salt
  •  

Blend nuts and water till smooth then add the remaining ingredients and blend to combine. Adjust flavors to your palette and enjoy! 

 

It will keep for 3 days in a cold fridge. 

*add cacao or carbo powder to make a yummy hot chocolate drink. 

Raw Salted Caramel Sauce

Ingredients

  • 1 cup pitted and tightly packed Medjool dates
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil
  • ¼ teaspoon salt
  • Water

Instructions 

Heat two cups of water in a saucepan till warm about 110°, NOT hot. Place the dates in a bowl and submerge them with the warm water. Allow them to sit for 15-20 minutes to soften.

Drain the dates, reserving the soak water. Place them into a blender with ¾ cup of the soak water, the vanilla, coconut oil and the salt. Blend on high till very smooth and saucey. Add more water as needed, until the sauce is pourable but still thick.

Notes

•Be careful not to be generous with the coconut oil, otherwise it will overpower the caramel flavor.

•Sauce will keep in an airtight container in the fridge for up to 5 days.

•For additional maple flavor, try adding some Lucuma Powder. 

Raw Caramel Apple Bars

 

Ingredients

  • 1½ cups raw almonds
  • ¼ teaspoon salt
  • 1⅔ cups medjool dates, pitted
  • 4 heaping cups apples of choice, sliced thin (1/4 inch thick or so)
  • 1 overflowing cup salted caramel sauce

Instructions

• Place the nuts, salt, and dates into a food processor. Process for 2-3 minutes, or until the nuts are totally broken down and the mixture is uniform and sticking together. When you squeeze a small amount in your hand and it sticks together, you’re good. You’ll still see bits of nuts, not a fine powder, that’s fine.

• Press the mixture into an 13 x 9 baking dish that has been lined with parchment or wax paper. Make sure it’s distributed evenly through the pan. It’ll be sticky and take some smooshing around so be patient. 1/4 inch or so deep is perfect. The oils will start to release from the nuts and you’ll be able to “polish” it into smoothness.

If you want thicker bars simply use a smaller dish.

Yup, I use my fingers

• Place the apples in a mixing bowl and cover them with the sauce. Make sure that all of the pieces are evenly coated. Arrange them in 4 layers on top of the base. For each layer, you can line up the apple slices in crisscrossing rows.

• If you don’t have a dehydrator, transfer the bars to the refrigerator and allow them to cool for an hour. Cut them into squares and serve. The apples will still be a bit juicy and crisp, so use a pizza cutter for slicing them. If you do have a dehydrator, place the baking dish into the machine and dehydrate at 115 for 6 hours. This is best!

Ready for the dehydrator!

Allow the bars to cool so the base will be more solid, then cut them into squares, serve and Enjoy! ?

•Un-dehydrated bars will keep, refrigerated, for 3-4 days. Dehydrated bars will keep in the fridge for up to one week.

•You “could” even cook them in an oven to soften the apples. Be gentle, go slow. It won’t be raw anymore but it’ll still be healthy!

Original recipe credit goes to: