Paleo White Chocolate Macadamia Nut Brittle

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The Healing Gourmet has done it again: another amazing healthy holiday treat! Below is directly from their newsletter (I didn’t see it online). Sounds very tasty!

Paleo White Chocolate Macadamia Bark

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Yield: 5 oz. 

Ingredients

  • 2 oz. Navitas Naturals Cacao Butter
  • 6 packets Sweetleaf Stevia (to taste)
  • 2 oz. powdered coconut milk (try Wilderness Family Naturals)*
  • 1 oz. roasted, salted macadamia nuts
  • 1 pinch finely ground Celtic Sea Salt

Tools

  • Heavy bottom saucepan or double boiler
  • Chocolate mold (for bars) or a parchment-lined cookie sheet

Preparation

  1. Combine the sweetener, coconut milk powder, and salt in a small bowl.
  2. Chop up the cocoa butter into small pieces.
  3. Add the cocoa butter to a double boiler. Stirring until melted.
  4. Add the sweetener, powdered coconut milk, and salt. Stir well.
  5. Scrape the mixture into a blender or Magic Bullet and blend until smooth. Sir in the nuts.
  6. Pour the chocolate into mold. Tap it on the counter to remove air bubbles.
  7. Refrigerate for 4 hours.

Of course, you could always add unsweetened dried cranberries… pistachios…. almonds… cacao nibs – the sky is the limit!

Recipe by Kelley Herring, The Healing Gourmet

Happy Holidays!! 🙂

Creamy Ham Soup

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Wondering what to do with your leftover ham dinner? My husband and I made this yummy soup.

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Ingredients:

  • 1 hambone with about 2 cups of meat left on it (or buy a small ham 2-3 lbs)
  • 2 large carrots
  • 4 stalks of celery
  • 2 large russet potatoes
  • 4 cups organic milk
  • 1 pound organic sharp shedder cheese
  • 1/2 pound organic salted butter
  • 1/2 cup organic full-fat sour cream
  • 1 cup coconut flour

How to:

Fill a large pot halfway with water and put hambone in it. Cook on medium heat with the lid on for 6 hours.
Chill overnight. Cook on low heat for another 4 hours, remove bones, then add chopped up carrots, celery and potatoes. In another pot, melt butter and whisk in milk and coconut flour. Add the cheddar cheese. When cheese is melted, mix into the pot of soup. Add the sour cream last and stir it all up. Cook on low for another half-hour. Depending on your preference, you may want to cook it longer to thicken it further. Add a dash of salt and pepper (to your liking) and enjoy!