How to make healthy truffles: wwlp.com

Dark Chocolate Truffles with Goji Berries

Copyright Leslie Cerier 2009 www.lesliecerier.com

These dark cacao truffles are delicious, quick, and easy to make.

1 cup grated raw cacao butter
1 cup raw cacao powder
6 tablespoons maple syrup
1 tablespoon vanilla extract
Optional: ¼teaspoon -1 teaspoon maca powder
Pinch of sea salt

¼ cup goji berries or a combination of goji berries, hemp seeds, cacao nibs, chopped hazelnuts or shredded coconut.

1. Blend the cacao, cacao powder, maple syrup, vanilla, maca, if using and salt in food processor.
2. Taste and adjust the seasonings, if desired.
3. Shape into walnut sized balls.
4. Put the goji berries, and/or hemp seeds, ground hazelnuts, cacao nibs, or shredded coconut on a large flat plate and roll balls in them.
5. Eat immediately or store in a jar on the counter.

Makes 12-15 walnut size balls

Optional: for a creamier truffle add ¼ cup extra virgin coconut oil.

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Especially good news for all those wanting to make Leslie Cerier, The Organic Gourmet’s dark chocolate truffles, which are vitamins, minerals and anti-oxidants.

Corn Grits with Kale and Goat Cheese

Last night, I made a delicious variation of Corn Grits with Kale, and Goat Cheddar, a versatile recipe from my latest cookbook, Gluten-Free Recipes for the Conscious Cook. This time I cooked up different vegetables of this glorious autumn season: broccoli, leeks, kale and green bell pepper  and left out the melted cheese.  Served with a fresh dallop of Vegan Pesto, also a recipe from Gluten-Free Recipes for the Conscious Cook and a dallop of a Roasted Red Pepper Feta Dip, recipe from Going Wild in the Kitchen,.

Just loved it so much, swapped veggies, and this time used cauliflower, broccoli, red onions, thick garlic slices, gogi berries and topped it off with chevre and olives. My friend and I goggled them all up.

Corn Grits with Cauliflower, Gogi Berries, Chevre and Olives

Hope you have a great organic feast!

Leslie Cerier, The Organic Gourmet

Polenta with Vegan Pesto and Grilled Red Pepper Feta Dip

Hello Beautiful Beings!

I am so excited! I just received copies of my new gluten-free
cookbook! Gluten-Free Recipes for the Conscious Cook is published!

And for your own autographed copy; you can order direct from me. Please email me leslie@lesliecerier.com

Here are 2 delicious recipes from the book:
Coconut Jasmine Rice with Goji Berries and Shiitakes
Serves about 4

If you serve this sweet and satisfying pilaf topped with Creamy Cilantro Sauce with Ginger (page 00 and the recipe is below), it could definitely take center stage. Celtic sea salt is especially good in this dish, but regular sea salt will do. Goji berries are so healthful that they’re well worth seeking out, but if you don’t have any on hand, you could also make this with dried cranberries.

2 cups water
Pinch of sea salt
1 cup brown jasmine rice
1/3 cup dried shiitake mushrooms, stemmed and broken into pieces
1/3 cup unsweetened shredded coconut
2 tablespoons goji berries

Put the water and salt in a medium-size saucepan over high heat. Bring to a boil, then stir in the rice, shiitakes, coconut, and goji berries. Lower the heat, cover, and simmer for 30 to 40 minutes, until all of the water is absorbed.

Variation
• If you don’t have goji berries, you could try currants or dried cranberries—or just leave them out.

Copyright© by Leslie Cerier. All rights reserved. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier reprinted with permission of author and publisher (New Harbinger, 2010)

Creamy Cilantro Sauce with Ginger
Makes about 2 cups

This sprightly sauce is nice on grains, pasta, or grilled vegetables, and especially good atop Coconut Jasmine Rice with Goji Berries and Shiitakes (page 00). I recommend an aged brown rice miso here or, my favorite, Dandelion Leek Miso from South River Miso (see Resources). If you’re serving it over pasta, consider 100% buckwheat soba, brown rice spaghetti, or bifun noodles. You could also serve it over rice. It would pair especially well with Madagascar pink rice, basmati, or brown rice.

2 cups coarsely chopped cilantro
1/2 cup cashew butter (see page 00)
2 tablespoons dark miso
1/4 cup grated fresh ginger
2 cloves garlic

Combine all of the ingredients in a food processor and blend until completely smooth.
Copyright© by Leslie Cerier. All rights reserved. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier reprinted with permission of author and publisher (New Harbinger, 2010)

Leslie Cerier, The Organic Gourmet*

Have a fabulous day!

Leslie

www.lesliecerier.com
http://www.lesliecerier.com

Check out the photos in this post for a delicious visual feast!

My infamous Dark Chocolate Truffles and Broccoli and Cashews with Gogi Berries.

The recipe for the Dark Chocolate Truffles with Gogi Berries also known as Cacao Maca Gogi Balls is among the recipes on my recipes page of  on www.lesliecerier.com

Stir-Fry Broccoli with Cashews andGogiBerries

Dark Chocolate Truffles are Remarkably Delicious and Easy to Make

Dark Chocolate Truffles with Gogi Berries

These dark raw chocolates are delicious and easy to make. So, I thought I would share the yummyness

Also known as Cacao Maca Truffles with Hemp Seed

1 cup grated raw cacao butter
1 cup raw cacao powder
6 tablespoons maple syrup
1 tablespoon vanilla extract
Optional: ¼ teaspoon maca powder
Pinch of sea salt
¼ cup gogi berries or a combination of gogi berries, cacao nibs, chopped hazelnuts or shredded coconut.

Blend the cacao, cacao powder, maple syrup, vanilla, maca, if using and salt in food processor.
Taste and adjust the seasonings, if desired.
Shape into walnut sized balls.
Put the gogi berries, and/or ground hazelnuts, cacao nibs, or shredded coconut on a large flat plate and roll balls in them.

Eat immediately or store in a jar on the counter.

Makes 12-15 walnut size balls

Optional: for a creamier truffle add ¼ cup coconut oil.
copyright Leslie Cerier 2009
www.lesliecerier.com