Tag Archives: paleo

Lemon Cream Tart with Raspberry Sauce

For those of you who follow me on Snapchat and Instagram (@medhacooks)  would know that I got my wisdom teeth removed last Tuesday. Since then I have been eating loads of ice cream, yogurt and mashed potatoes. However I can still eat the filling of this tart without my face swelling!

This tart is quite creamy, tart and delicious on a hot summer day!

Lemon Cream Tart with Raspberry Sauce
Lemon Cream Tart with Raspberry Sauce
Lemon Cream Tart with Raspberry Sauce
Lemon Cream Tart with Raspberry Sauce

Lemon Cream Tart with Raspberry Sauce

(Vegan & Gluten Free)

Crust:

1 cup dates

1 cup walnuts

Zest of 1 Lemon

1 tsp vanilla extract (better body foods)

Lemon Coconut Cream:

1 cup roasted and unsalted cashews

¾ cup coconut cream

½ cup lemon juice

6 dates

1 tbsp honey

Raspberry Sauce:

½ heaping cup raspberries

½ tbsp chia seeds

2 tbsp water

Directions

  1. Blend all of the crust ingredients until a dough forms. Spread the crust on a 8 inch cake pan and place in the freezer. (Make sure the cake pan is lined with parchment paper or use  a silicone pan!)
  2. In the same blender, blend the cashews until a fine powder forms. Add in the rest of the Lemon Coconut Cream ingredients and blend until a thick and creamy paste forms. Spread the cream over the crust and this time do NOT place back in the freezer.
  3. Mash all of the raspberry sauce ingredients in a bowl and swirl it in the Lemon Coconut Cream. Now place the tart in the freezer for at least 4 hours but preferably overnight. Before serving, remove the tart from the freezer and let it sit at room temperature for 10 minutes before serving. Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read

 

Reese’s Peanut Butter & Pumpkin Pie Cups

This past week the news has been quite upsetting and frustrating. Everyday I have opened my phone with headlines of shootings all across the US. Like others, I’m sick and tired of waking up to shootings and wish to have this violence stopped at once. I can only hope and pray that people come to their senses and realize guns should not be the first resort to any matter in life.

Now that I have expressed my feelings on these current events, let’s focus on one of my favorite candies; Reese’s Peanut Butter Cups.

Last year I learned how easy it is to create homemade Reese’s and they taste so much better than the store bought candy. I decided to add a twist to the traditional Reese’s and add a layer of “pumpkin pie”. The outcome? A mouthwatering candy with thick layers of peanut butter and spiced pumpkin pie!

Reese's Peanut Butter & Pumpkin Pie Cups
Reese’s Peanut Butter & Pumpkin Pie Cups

Reese’s Peanut Butter & Pumpkin Pie Cups

( Vegan & Paleo) Serves 15

5 tbsp peanut butter
5 tbsp vanilla protein powder
2 tsp honey
Dash of vanilla extract
5 tbsp pumpkin puree (not pumpkin pie filling)
2 tbsp sifted coconut flour

2 tbsp honey1 pinch of Cinnamon

5 tbsp chocolate chips
1/2 tbsp coconut oil
Directions
1. Combine the first set of 4 ingredients in a small bowl & set aside.
2. Mix together the second set of 4 ingredients in a small bowl & set aside.
3. In a microwave, melt the chocolate chips & coconut oil for 1 minute.
4. In a lined small muffin/ cupcake pan, pour 1 tsp (teaspoon) of the melted chocolate. Make sure the chocolate covers the bottom & the sides of the liner. Next add 1 tsp of the peanut butter filling & spread it over the base. Next add 1 tsp of the pumpkin pie filling  evenly spread it across the peanut butter filling. Finally, pour 1 tsp of the melted chocolate on top of the 2 fillings.
5. Repeat step 4 as many times as needed until the ingredients run out. This recipe made 15 mini Reese’s cup for me, but if you have a larger muffin pan than I do,  there will be around 7 – 10 cups made.
Enjoy!

Make sure we stay connected on:

Snapchat@medhacooks to see the behind the scenes of my cooking experiments

Instagramhttps://instagram.com/medhacooks/ to see the final pictures of my creations

Pinteresthttps://www.pinterest.com/MedhaCooks/For inspiration from food blogs that I read & admire

Key Lime + Chocolate Pudding

This past December when I visited Fort Meyers, I stopped by the famous Sun Harvest Citrus to buy oranges. While I was there, they were selling key lime & chocolate soft serves, which sounds like a weird combination of flavors, but it tasted really good!

When I came back home, I tried to recreate the soft serve, but I was in no mood to deal with my ice cream machine since it likes to throw tantrums very often. Instead I made a pudding using avocados which makes the pudding extremely creamy and delicious!

Key Lime + Chocolate Pudding
Key Lime + Chocolate Pudding

Key Lime + Chocolate Pudding

(Raw Vegan & Paleo)

Key lime:
1 avocado
Zest & juice of 1 small lime
1 tbsp honey
1/4 tsp vanilla extract
Chocolate:
1 avocado

2 tbsp chocolate chips
1 tbsp maple syrup
1 tbsp cacao powder
1 tsp vanilla extract
Directions: 
1. In a medium sized bowl, whisk all the ingredients for the Key Lime pudding until smooth. Place the bowl in the fridge.
2. Melt the chocolate chips in the microwave for 1 minute. Take the rest of the ingredients for the chocolate pudding & whisk it until there are no avocado chunks left. Slowly add in the melted chocolate to the mixture until everything is combined.
3. Next, take 2 margarita glasses & layer the chocolate & key lime pudding until you have used up both the mixtures. Serve cold with a lime slice & shredded coconut. Enjoy!

 If you make this pudding, make sure you tag #medhacooks & @medhacooks so I can see your beautiful creations!

Make sure we stay connected on…

Snapchat@medhacooks to see the behind the scenes of my cooking experiments

Instagramhttps://instagram.com/medhacooks/ To see the final pictures of my creations

Pinteresthttps://www.pinterest.com/MedhaCooks/For inspiration from food blogs that I read

Carrot Cake Donut Holes

After 6 months of trying (& failing) to create a carrot cake, I decided to step down & make a simpler dish that would still have the spices & flavor of carrot cake.

The main ingredient in this recipe is the dates, which are high in energy & good to eat right before a workout. So technically I created a pre workout snack but let’s be real, this is the ideal small & tasty dessert right before bed or when your midnight cravings kick in.


Carrot Cake Donut Holes

(Vegan, Gluten Free & Paleo)

Ingredients
1 cup pitted dates

1 cup walnuts

1 cup grated carrots

1/4 cup raisins

1 tsp cinnamon

Pinch of freshly grated ginger

cream cheese

Directions

1) Blend all the ingredients in a blender until a sticky ball forms.

2) Remove dough from the blender and roll into 13 balls with your hands. Stick your thumb into the center of the ball (like you would when you make thumbprint cookies) & make a small well. Fill the well with cream cheese & keep in the fridge for 30 minutes before serving. Enjoy! ❤️

Make sure you use #medhacooks when you recreate my recipes! I love seeing your recreations!!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/

Vegan & Paleo Crepes

If you are craving real French Crepes but need a “healthier version”, you have come to the right place.

Everybody in my family loved these & I had enough batter to last the whole weekend.

Make sure you tag @medhacooks & #medhacooks on Instagram when you make my recipes! There is no better feeling when I see people all over the world enjoying my recipes! 😊

http://instagram.com/medhacooks


(Vegan & Gluten Free)

Crepes

1 cup gluten free all purpose flour

1/2 cup gluten free oat flour

3 tbsp maple syrup

1 tsp baking powder

1 1/2  cup almond milk

1 tbsp olive oil

1 tsp vanilla extract

Pinch of salt

Toppings: Chocolate chips, berries, maple syrup, Hazelnut butter

Directions

1. Mix all the ingredients in a bowl.

2. Heat an oiled LARGE frying pan over medium high heat.

3. Pour 1/4 cup of the batter, swirling the batter around to cover the entire bottom of the pan. (These are Crepes, they are meant to be thin!)

4. Cook like a pancake but just be extra careful because they cook fast.

Serve warm with fruit & maple syrup. Enjoy!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/