These Peppermint Pattie Lollipops
are a delicious, sweet and refreshing treat.
Vita Coco (the famed coconut water company)
just came out with coconut oil and lucky me, they sent me a
jar to taste test.
When I look for coconut oil, I always look for these on the label:
– extra virgin
So I was ecstatic to find out that Vita Coco Coconut Oil is all of these!
They asked me to whip up three delicious recipes so here is the first:
Peppermint Patties in lollipop form!
One of my favorite desserts – sweet and chocolatey,
And best of all, one lollipop
is enough to satisfy your
sweet craving. In just one bite,
you’ll get crunch, sweetness and a
refreshing zing on your tongue.
Oh – and they’re gluten-free and dairy-free and SO easy to make!
Peppermint Pattie Lollipops
By Arielle Haspel of Bewellwitharielle.com for Vita Coco Coconut Oil
Makes 4 lollipops
WHAT YOU NEED: Mint Coconut Filling:
1 cup shredded coconut (unsweetened)
3 tsp maple syrup
3 tsp Vita Coco Coconut Oil, melted
1 tsp peppermint extract (depending on preference)
3 mint leaves, chopped (optional)
1. Blend coconut, maple syrup, peppermint and coconut oil in blender.
2. Gently pack coconut mixture into balls with hands. Place on a wax paper-lined plate.
3. Freeze for 20 minutes.
4. In the meantime, melt the chocolate and coconut oil on low in a saucepan, stirring until the chocolate is melted.
5. When minty coconut balls are ready, take out of the freezer and stick in lollipop stick
6. Holding stick, dip minty coconut ball into chocolate mixture until entire ball is covered in chocolate. Set back on wax paper or onto a metal rack.
7. Freeze 10 minutes until chocolate is fully hardened.
8. Sprinkle with some mint and voila!
Here are some of my favorite inspiring quotes from the weekend:
- It’s not what you say, it’s how you make people feel – Gabrielle Bernstein
– If you believe it, you will give others permission to believe it too – Gabrielle Bernstein
– If you like what someone does and admire them, do what they do – Gabrielle Bernstein
– Fear is a sign you’re relying on yourself. Freedom is a sign you’re relying on a higher power other than yourself – Gabrielle Bernstein
– Share rather than sell – Gabrielle Bernstein
– Do what is joyful for you and THAT will make you more abundant – Gabrielle Bernstein
– Promote what you love like a love letter pitch – Gabrielle Bernstein
– The key to manifesting what you want is in the full release of “getting it” – Gabrielle Bernstein
– When you are moved by your message, the message will move masses – Gabrielle Bernstein
– You don’t need to try to be everywhere. Just be where it matters the most – where your family, friends and tribe is – Gabrielle Bernstein
– The people who make it, stick with it – Kris Carr
– Be organized so you can free yourself up to creativity – Kris Carr
– You don’t need to find your voice, your voice will find you. Don’t rush it. Take risks and breathe. – Kris Carr
– Obstacles are an opportunity to get out of the wrong direction and diverge into the right direction – Kris Carr
– Cry! You need to breakdown to breakthrough – Kris Carr
– Everything happens in seasons. Sometimes your business is in “Winter” so rest and renew. Sometimes your business is in “Spring” – watch out world! Know where you are and work with that energy. – Kris Carr
– Life cred experiences are the biggest credibility – Gabrielle Bernstein
Gabrielle will be speaking again this weekend in New York
at Hay House’s “I Can Do It” Event (September 20-21, 2014)
Other speakers who I’m psyched to hear from this weekend:
the amazingly inspirational, Kris Carr, Wayne Dyer, Dorren Virtue,
Tara Stiles and Christiane Northrup. Oh, and Skye Dyer will be singing!
I don’t believe in depriving yourself of your favorite foods, so I’ve
reinvented the summer favorite: the hot dog, using healthy ingredients that are full of
vitamins, minerals, and flavor, like kale, radishes, hot peppers and
gorgeous yellow tomatoes.
What you need:
• 2 kale leaves, shredded
• 2 small radishes, sliced or chopped
• 4 yellow grape tomatoes, halved or chopped
• 1/4 cup hot peppers
• 2 Tbsp. sauerkraut
• 4 organic turkey hot dogs or organic beef hot dog
• 4 sprouted grain hot dog buns
1. Make hot dog on BBQ or cast iron pan.
2. Toast or grill bun until crispy.
3. Add toppings.
Here are some behind-the-scenes shots from this episode!
Hope you have an awesome rest of the Summer! Enjoy!
Last week I served these at the “Summer Cooking 101″ Event that I co-hosted with Fashionable Hostess
and they were a hit!
Kale Caprese Pizzettes Ingredients:
kale, diced or ripped up into little pieces
cherry tomatoes (yellow and red), diced
brown rice or sprouted grain tortillas
1. Preheat oven to broil
2. On parchment paper (or tin foil), put a tiny bit of oil.
3. Slice tortillas into large triangles and then place onto parchment paper.
4. Broil on high for approx 5 minutes on each side, or until brown and crispy (it will prevent them from becoming soggy)
5. When tortillas crisps are ready, place onto a plate. Add some kale on top, then add a little bit of mozzarella and tomato to each piece. Sprinkle a 1/4 tsp of olive oil and a dash of sea salt onto each one.
I used the leftover ingredients
(kale, mozzarella and tomatoes) and put them into a salad bowl.
Always good to have a bowl of salad at a dinner party anyway!
For a similar version but a cute way to serve – in a martini glass, click here for these Kale Pizzette Cups.
For more recipes from the event and some more dinner party inspiration, click here.
Kale Caprese Pizzette Cups Ingredients:
kale, diced or ripped up into little pieces
cherry tomatoes (yellow and red), diced
small brown rice or sprouted grain tortillas
1. Preheat oven to broil
2. Put a little bit of olive oil in each muffin tin so tortillas dont stick
3. Place a stack of mini tortillas on a cutting board. Using your knife cut from the middle of the round tortilla until the edge.
4. pick up one tortilla and with two hands, take both cut edges and move your hands closer to together until a “cone” forms.
5. Place “cone” into muffin cup.
6. When tortillas crisps are ready, let cook then place one into a martini glass. Add some kale into it, then add a little bit of mozzarella and tomato to each piece. Sprinkle a 1/4 tsp of olive oil and a dash of sea salt onto each one.
For a similar version but a flatter alternative, like a thin crust pizzette, click here.
Also, click here for a recipe for Melted Kale Margherita Pizza!
I served these Zucchini Bites with Pistachio Pesto & Honey Drizzle
at my “Summer Cooking 101″ party the other
night with The Fashionable Hostess and they were the perfect little
appetizers/ hors d’oeuvres!
Light, crisp and such a delicious blend of salty and sweet.
Zucchini Rounds with Pistachio Pesto and a Honey Drizzle Ingredients
Yellow and green zucchini, sliced approx 1/2 cm thick
1 cup basil
½ cup pistachios
½ cup olive oil
1 garlic clove
1 tsp lemon, juice
¼ tsp real salt
Drizzle raw honey
1. Blend in all ingredients (expect for honey) in blender
2. Spread pesto evenly onto zucchini rounds
3. Drizzle a dollop of honey on top
After the preview, we got to the fun part – the cooking class!
Here is Katie from MeyersStyles helping me measure out the ingredients for the Pistachio Pesto.
Katie from Katie’s Bliss learned my trick to cutting peaches…. and
Lindsey from Caviar Taste Tuna Fish Wallet learned how to chop without
slicing off her well-manicured nails!
Here is a taste of everything that I served:
1. Peach Sangria Fruit Salad – one of my famous recipes featured on my Glamour.com series:
a light, refreshing summertime dessert
(AND healthy way to get a buzz)!
Peaches are in season in NY and they’re a summertime favorite,
so it’s a great addition to a summer dinner – and just so easy to make.
For another light bite, I wanted to serve something filling, yet tasty and refreshing.
Zucchini is in season in NY, so I bought a mix of green
and yellow summer zucchini and made a fresh pistachio pesto to go with it –
a taste off of traditional Pine Nut Pesto
and an alternative to my Almond Pesto!
3. I made healthy “Kale Caprese Pizzettes” and “Kale Caprese Cups” – a cuter and healthier version of pizza!
Tomatoes are also in season at the New York Farmers Market –
not just red tomatoes, but yellow beauties too.
Instead of making a boring caprese salad
(typically just tomatoes, onions, mozzarella, olive oil and balsamic vinaigrette),
I made these with brown rice tortillas, kale,
fresh mozzarella and tomatoes in a light Italian vinaigrette
and the guests loved them!
Hostessing Tip: always make extra of everything! Instead of making extra pizzettes, I decided to just serve the caprese on top of kale.
I wanted to serve another light, refreshing bite, but something a little filling…
and of course, something that looked cute!
A lot of people steer clear of dairy because of the lactose,
which makes their stomach ache, cramp or bloat.
To prevent any bloating at the party,
I bought local sheep’s milk feta cheese,
which has less lactose than cow’s milk feta!
These skewers are so easy to make: just cube up some watermelon,
add a cube of feta and a mint leaf, stick them into a cute skewer or umbrella toothpick and voila!
Again, I didn’t want anyone to get hungry,
so in addition to the skewers, I put out a bowl of the skewers in salad form –
another great party appetizer to serve during the summer.
When I entertain, I ALWAYS have the guests part with something
and I always think, home-made is best.
I found these cute mini mason jars
and packed them up with some home-made Maple Sesame Cashews. A cute little thank you
to for our guests to “treat themselves” on the way home!
Amanda, thank you again for letting me cook up a storm in your gorgeous apartment!
For more cooking and hostessing tips, check out my cooking series on glamour.com.
Last week, my husband went on a golf trip with his friends, so I decided to go peach picking with my sister,
brother-in-law and cute nephews!
To our surprise, the farm not only had peaches,
but blackberries, raspberries, tomatoes and lettuce – yum!
Here is a recap of our trip in photos…and below is my recipe
for Peaches n’ Cream Tarts.
With all of our fresh peaches,
I needed to come up with a simple recipe,
easy enough for my 3.5 year old nephew to
help with AND that incorporated the ingredients
my sister had on hand in her apartment!
SO I made: Peaches n’ Cream Tarts.
They ended up
turning out to be DELICIOUS and super easy to make!
Healthy enough for the kids..and you..for breakfast,
lunch and dinner.
Peaches n’ Cream Tarts
2 cups almond meal
2 cups sunflower seeds
1/4 cup maple syrup
1 tbs coconut oil (plus, 1 tsp for oiling the muffin tin)
1 tbs vanilla extract
sprinkle sea salt
1. Preheat oven to 350 degrees F
2. Put all ingredients in blender or food processor and blend until mixed well
3. Oil up a muffin tin with a little coconut oil
4. Place a spoonful of the crust mixture in the muffin tin and using your fingers, spread the mixture upwards on the tin, making a cup.
5. Place in oven for approx 12 minutes or until crispy.
CREAM FILLING: Ingredients: 1 cup coconut butter
1 cup almond milk
1 cup pumpkin seeds
3 cups peaches, sliced (about 5 peaches)
1 tbs vanilla
1. Blend up in ingredients in blender or food processor
2. When cups are crispy and cooled, pour in “cream” into each cup.
3. Top with some peach slices, a raspberry, a mint leaf, coconut flakes and a little sprinkle of cinnamon.
So easy to make, really pretty and full of phytonutrients.
Chopped Kale Salad with Tomatoes and Olives Ingredients:
-1 bag, chopped Kale
-5 cups Farmer’s market colorful cherry red, yellow and green tomatoes
-1 can sliced black olives
– Simple Mustard Vinaigrette
1. Place kale in bowl
2. Place tomatoes on top of kale
3. Place olives on top
4. Drizzle dressing on top
Protein packed, fiber-rich, delicious and a SUPER easy
to eat for dinner as a side and also great to repurpose
for another day to top on salad!
Mexican Quinoa Salad Ingredients:
– 1 box quinoa
– 1 can organic black beans
– 1 can corn (optional)
– 1/4 cup cilantro or parsley, chopped
– 1 tbs olive oil
– 1/4 tsp sea salt (to taste)
– optional – black pepper (to taste)
1. Make quinoa according to package instructions
2. Drain and rinse black beans and corn
3. Once quinoa is done, mix up all ingredients and voila! Serve in martini glasses or cute mini plastic martinis like I did!
Serves approx 8-10.
For a creamy, breakfast quinoa recipe, check out my recipe here
Last week, I hosted a Sunset Yoga event with
one of my favorite yoga teachers of all time,
Danielle Tafeen Karuna of Provita Living.
We called the event “Tadasanas and Tapas” because Tapas in Sanskrit
means “the burning desire for transformation” and Tapas in Spanish
means “delicious light bites to eat!”
The event was held at Pier 54 on The Hudson River at 13th Street and West Street
just in time to watch the sun go down and then Danielle led a walking meditation
to a spot near Chelsea Piers on the grass, overlooking the water.
And Danielle’s husband, Kris Karuna DJ’d – how cute?!
I was busy preparing all of the food, so I didn’t get to stretch and zen out like everyone else
but yoga looked delightful and then after yoga, everyone enjoyed healthy, organic, farm fresh treats that I served!
Super simple to make and you can make anytime of the year
because all you need is a blender and peppers, white beans, olive oil, garlic, lemon and sea salt!
Peppers are in season now in NYC, and these purple
peppers were just too gorgeous not to use.
Found them at the farmers market- how beautiful?
Used these hot peppers as garnish for the dip
Feel free to make the bean dip and stuff it into a tomato, raw zucchini,
or use as dip for carrots, celery or even on top of pasta!
Benefits: Cannellini Beans – high in protein and potassium – helps heart beat Kelp- natural salt flavor, good for thyroid, skin, blood and blood pressure
Kale- cleanses the blood, strengthens the immune system, packed with fiber, iron and protein Real Sea Salt- high in minerals and helps reduce blood pressure
Purple Pepper Cups Stuffed with White Bean Puree and Kelp Sprinkles Ingredients:
4 Peppers, cut into quarters lie canoes
1 can white Cannellini Beans
1/4 cup grapeseed oil or olive oil
1/4 tsp sea salt to taste
1/4 cup water
3 cloves garlic
1 handful chopped kale or frozen spinach
optional – kelp (adds some color + high in minerals- good for thyroid and skin)
1. Blend up white beans, water, oil, garlic, kale and sea salt.
(Add water to make the consistency thinner, if necessary)
2. Spoon out a dollop of dip on each pepper canoe
In short, I believe that the best way to
feel great and look great is to exercise
daily, drink water, and consume whole foods,
like greens, seaweeds, plant proteins,
antioxidant rich foods, like seasonal fruits
and vegetables and alkaline-rich whole foods
like fresh limes, nectarines, and lentils.
This supplement may really make people super energized
more glowing, and is certainly easy to consume,
especially for busy people on the go, but I wonder
if it’s just a quick fix and how sustainable of a habit it really is for people.
Find out more about Elle Macpherson’s Secret Beauty Elixir here.