lemon

Favorite Product – Coconut Stevia

September 16, 2015 By Debbie

Did you know you can be an adventurer without climbing Mt Everest by just going to the market? It takes quite a bit of courage to try a new food but more often than not that new addition has more uses than what we initially bought it for.

One day I was doing my food shopping at Sprouts and there it is – just waiting for me – whispering in my ear about all the fun we could have together. Okay maybe it wasn’t doing that – but I picked the product up – looked at the price ($12.50), set it back down again – picked it up again because this was Coconut Stevia. I quickly placed it in the cart – you see if you do it quick it’s almost like you’re surprised at the checkout – “Oh how did that get in there?” You can pick up from Amazon for $9.99 – Here

Now the good news is that you only use a few drops at a time allowing the bottle to go a long way in the kitchen. I’ve already used it in the following recipes and just made a coconut chia pudding with homemade cashew milk. Yum! Check back on Wednesday for the recipe.

Last week I made these Lemon No Bake Treats using this recipe. I made a few changes to the recipe by eliminating the gluten free pretzels and replacing with 1/2 cup of macadamia nuts plus a few drops of the coconut stevia. I rolled them in balls and then dipped into some pastel rainbow sprinkles. They were enjoyed by coworkers, my daughter and my 2-year-old grandson said “More please.”

The stevia is also used in the Tropical Delight Smoothie recipe. The amount of ice used in this recipe will determine the thickness – you decide whether you want a milkshake or soft serve ice cream consistency.

One more idea – sparkling water, a couple of squeezed lemon wedges and a few drops of the coconut stevia provides a coconut enhanced lemonade.

What ideas are coming to your mind?

Filed Under: Beverages, Breakfasts, Desserts, Favorite Products, Food Tagged With: coconut, dessert, lemon, smoothie, stevia

Letting Go Of Stuff

January 5, 2015 By Debbie

Perhaps it’s just the season I’m in but…….

for the past few weeks I’ve reevaluated how much I really need – how many decorations, how many plates – asking the question what do I really use on a regular basis and why am I storing items that are not a good fit for my lifestyle anymore? It’s hard at times to place items in boxes and yet freeing to let go. I know this – my china hutch looks a lot better after decluttering and cleaning the mirrors.

Packaging my grandmother’s china set for my son and soon-to-be daughter-in law. This is the storage set I used.

This was one of several boxes that were donated to Goodwill and hope others will enjoy decorating their home for next year’s Christmas celebration.

Of course I’ve been doing a bit of cooking while streamlining. Here are some wonderful lemon cookies made from Almond and Coconut flour as well as fresh lemons from our backyard tree – one of the perks of living in AZ. Recipe from Paleo Kitchen Cookbook

One of my goals this year is to read the bible from a chronological perspective and, of course, I will continue my decluttering project.

I’d enjoy hearing about a goal or two of yours. May 2015 be full of blessings for you.

Note – Purchases made from links provide a nominal affiliate fee used to fund the operating costs of Deliciously Inspired and are very appreciated.

Filed Under: Christmas, Desserts, Organizing, Recipes From Others, Uncategorized Tagged With: china, christmas, cookies, declutter, lemon, paleo

“Cheese Less” Lemon Cheesecake

August 5, 2014 By Debbie

This recipe encouraged me to leave the brownies and eclairs at a conference I attended on Friday alone. How can a recipe have that much power? It can when it is delicious and has ingredients that provide nutritional value.

"Cheese Less" Lemon Cheesecake

2014-08-03 19:23:46

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Ingredients

2 1/2 cups raw cashews
1 tsp of pure vanilla extract
1/2 cup pure maple syrup
1/4 cup plus 1 tbsp melted virgin coconut oil
1/2 cup lemon juice
2 lemons, zested
1/4 cup water (plus more for soaking cashews)
1/8 tsp salt
Optional - berries and whipped cream for topping
Crust
2/3 cup pitted medjool dates
1/2 cup almonds
1/16 tsp salt
1/4 tsp pure vanilla extract
up to 1 tbsp water, if needed

Instructions

Filling
In a bowl, cover the cashews with water and let soak at least 2 hours if using a VitaMix or 8 hours to overnight if using a food processor.
The crust can be made ahead. See directions below.
Drain cashews and pat dry.
Combine all ingredients (including the 1/4 cup water) in a high-quality food processor or Vitamix and process for 6-7 minutes, stopping occasionally to scrape down the sides until smooth and creamy. Pour into a prepared crust. Store the raw cheesecake in the freezer for up to 2 weeks, and thaw 5-10 minutes before serving.
Crust
Combine all crust ingredients except water in a high-quality food processor (not a blender) until fine crumbles form. If the mixture is too dry, add the water. Press the crust mixture into the small ramekins, then cover and freeze until ready to use.

Adapted from Chocolate Covered Katie

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