Coconut Vanilla Bean Yogurt

Ok so I’ve wanted to share this recipe since I posted the coconut yogurt bowl last week but I wanted to iron out all the kinks to ensure yours will come out perfect! Its very simple as far as ingredients go and even more simple with prep but there is a bit of a waiting game.

Yogurt is such a sweet treat and a great way to get in some gut health probiotics while enjoying a light and fresh taste. Many have asked how to change up their routine of perhaps smoothie/acai bowls in the morning and this coconut vanilla bean yogurt is such great solution to that. Find the toppings and textures that you love and load them on for a healthy and hearty snack or meal.

Below are some tips before you get started.

FULL FAT COCONUT MILK:

• I’ve tried this with a couple different coconut brands and the one that I find is the best is the Whole Foods 365 ($1.99) full fat coconut milk.

• Full fat will give you a thick and creamy texture and light coconut milk might give you a more light and liquidy finished texture

PROBIOTIC:

• Make sure you have a really good probiotic with a minimum of 50 billion live cultures, the brand I use for mine is Natures Way

I N G R E D I E N T S

You will also need a cheese cloth and a hair tie or string.

• 1 can full fat organic coconut milk

• 2 capsules of probiotic (50 billion live cultures-makes all the difference)

• 1/2 Vanilla Bean

M E T H O D

Shake your can of coconut milk before opening. Once you have opened your can of coconut milk pour the milk into a 16 oz (or larger) mason jar. Take your 2 probiotic capsules and pull the capsules at each end to pour out the powder in the capsules into your coconut milk (discard the plastic like pieces of the capsules). Stir the probiotic into the milk until it has completely dissolved. For extra precaution you can pour the milk into you blender and blend for 30 seconds to a minute. Cut your vanilla bean in half and with a spoon scrape out the vanilla inside (you can purchase vanilla powder or use extract as well) and add it to your coconut milk. Stir the vanilla in thoroughly until it has mixed in evenly.

Take you cheesecloth and cover the top of the jar with a single layer of cheesecloth (avoid layering the cheesecloth to allow more air to your yogurt). Secure the cheesecloth to the top of your jar with a rubber band or string (I used a new hair tie :)

Yogurt is a game of patience but it’s fully worth it. Leave on a kitchen counter top for 24 hours. After 24 hours check on it and make sure its is starting thicken up, it should have a thick and airy texture layer to the top of it. With a spoon mix the top layer of the yogurt in and stir for about 10-15 seconds churning up and vanilla that has settled at the bottom. Secure the cheesecloth back on the jar with your rubber band and let sit for an additional 24 hours (total 48 hours).

After you have let you yogurt sit for a full 48 hours remove the cheesecloth and spoon the top lay it should be thick and creamy with a texture similar to greek yogurt. Stir in the top layer evenly with the bottom layer and cover you yogurt with a lid place in the fridge to thicken up and chill for 4-6 hours.

Once chilled, enjoy with your favorite toppings! Add in a sweetener like agave or coconut sugar if you like. For me, I like to let the fruit toppings add the a sweetness or a nice berry sauce! enjoy!!

PB + CHOCOLATE HOMEMADE GRANOLA

Hey guys! Have you ever made homemade granola? Its soon good and so easy to make and will make your entire home smell scrumptious! There are lots of good store bought granolas you can find out there but if you want to control the ingredients, save some money and have an extra tasty choice, make your own! If you are purchasing be aware that some have loads of hidden sugar, oils salts and flavorings.

If you are new to making homemade granola here is a good one for ya! Its super simple, uses only natural ingredients (minus the optional vegan chocolate chips), AND if you dont have an oven, just keep it raw. You can also roll into protein balls if you want an on the go snack you can take with ya! I gotta keep this short because my mr Nalu is probably going to wake up soon but you’ll find the recipe below. I hope you love it! If you make it Id love to see on IG @earthyandy! I love seeing your creations! Hope you’re having a beautiful day! Now go make some homemade granola!! :)

Lots of Love,

Andy xo

I N G R E D I E N T S

• 2 cups old fashioned organic oats

• 1 cup natural peanut butter or fav nut butter

• 1 cup assorted crushed nuts (I used pecans and slivered almonds)

• 1/4 cup hemp hearts 

• 1/2 cup maple syrup

• 1 tsp vanilla 

• optional to add after baking:

• 1/2 cup vegan chocolate chips

• 1/2 cup coconut flakes

M E T H O D

Pre-heat oven to 340 F.

In a large bowl add all your wet ingredients; peanut butter, maple syrup and vanilla. With a spoon mix ingredients until they are mixed in evenly.

Add in all of you dry ingredients; oats, crushed nuts, hemp hearts to your wet ingredients and mix evenly..

You should arrive at a crumbly texture.

On a lined cookie sheet spread your granola mixture and place on middle rack and bake for aprox 20 minutes or until golden brown. At aprox 10 minutes take out and mix mixture before baking for the last 10 minutes.

Once golden brown, take out and cool before adding chocolate chips and coconut shreds!

Store in an air tight container and enjoy!

FUN TIP! You can take this exact recipe without baking it and make power balls or leave as a chewy granola! If making balls just roll into balls and put in your refrigerator! If it needs a bit more moisture add another scoop of peanut butter!

NOTE: This granola turns out to have a slight crisp and then melts in your mouth. If you want a crispy crunchy granola, change 1 cup of peanut butter to 1/2 cup, and add 1/2 cup of coconut oil. The coconut oil will give your granola that crunch! I like it both ways!

HEMPIES

RECIPE TIME!! I have been wanting to make a hemp heart inspired dessert for a long time now! My mom used to buy these bars from a farm that were super expensive and we could only have a nibble. Here is a way to make them at home for an 1/8th of the cost!

Read below for a few reasons why hemp hearts are a great ingredients to add into your diet! I love to have them in my salads, smoothies, eat a spoonful straight and now wrapped up in chocolate and peanut butter! haha.

These bars are BOMB!! Ira and I were messing around in the kitchen the other day while baby was napping and this messing around turned into our newest favorite dessert! We’ve made three batches since! With only 6 ingredients needed and no baking required its a super duper easy recipe you can whip up any time!

If you make it, and want to share, tag me on @earthyandy !

Hope you love it!! xoxo

REASONS TO ADD HEMP HEARTS INTO YOUR LIFE…

*Hemp hearts reduce inflammation/ high in omega 3 and omega 6 which also supports healthy hair, skin and nails.

*Anti-aging-

*Rich in phytonutrients and antioxidants which also supports your cardiovascular system

*Reduces muscle cramping- rich in magnesium.

*Hormonal support- helps reduce PMS & menopause symptoms and overall helps hormonal imbalances from the GLA and magnesium!

*Great source of plant protein!

*Curbs hunger!

RECIPE

PB & CHOCO HEMPIES

BOTTOM

INGREDIENTS

1 1/2 cup smooth natural peanut butter (a good tasting one)

1/3 cup maple syrup

1 tsp vanilla

1/3 cup hemp seed

3 cups Rice Krispies

METHOD

Mix peanut butter, vanilla and maple syrup until smooth and then add and mix in hemp seed and Rice Krispies.

Pat into a grease or lined pan.

TOP

INGREDIENTS

1 1/2 cup vegan chocolate chips

1 round tablespoon peanut butter

METHOD

Melt chocolate and peanut butter together and pour on top!

Put in freeze for 30 min!

Donzo!

STORE IN FREEZER!

Avocado Mousse + Coconut Whipped Cream

If you are someone who hasn’t had chocolate pudding made out of avocados you may be thinking, ew! Ha ha. I did too the first time my mom made it for me 10 years ago. But like I was, I think you will be pleasantly surprised! Avocados will give you that rich smooth creamy texture and then rest of the ingredients will give you that deep chocoate goodness we all want! And if you’re looking for a cool treat, this recipe is also used to make my kids favorite fudgsicles! Below is also a recipe for coconut whipped cream! Its a great swap for regular whipped cream! You make it the exact same way except you just have to prep your coconut milk prior and it really helps to work with a chilled bowl!

Hope you love both of these recipes! They taste like a dessert but made with all real ingredients from the Earth packing in all sorts of nutrients you can feel good about!

Chocolate Peanut Butter Avocado Mousse, Coconut Whipped Cream, and chopped GoMacros!

VEGAN CHOCOLATE Avocado MOUSSE:

4 small servings

1 1/2 Ripe Avocado

1/4 cup Cacao

1 1/3 cup Coconut Milk

1/3 cup Maple Syrup

8 dates

1 tsp vanilla

OPTIONAL 1/2 cup peanut butter & dash Himilayan Salt

BLEND AND CHILL until ready to indulge! Freeze into Fudgsicles for another twist on this recipe! Serve with a dollop of coconut whipped cream or vegan icecream and a side of peanut butter if ya want to make it extra special! (I mixed coconut milk and maple syrup into my peanut butter to make it more saucy;)

Enjoy!!

COCONUT WHIPPED CREAM RECIPE:

1 (14 ounce) can unsweetened full fat coconut milk (organic brands and no guar gum makes for best consistency)

2 tablespoons cane sugar or coconut sugar

1 teaspoon pure vanilla extract

METHOD

****Normally I double this recipe!

Refrigerate can of coconut milk overnight to separate the cream from the coconut water.

Place metal mixing bowl and beaters in the refrigerator or freezer 20-30 min before starting.

Open can of coconut milk, and scoop off the top (save the watery part for another recipe)

Beat coconut cream using electric mixer with chilled beaters on medium speed and gradually to high speed! Beat until stiff peaks form (approx 7 min). Add sugar and vanilla extract to coconut cream and beat 1 minute more. Taste and add more sugar if desired!

Cooling your bowl will make a big difference! If I am pressed for time I will throw the bowl and beaters in the freeze for 10 minutes before starting my whip! The more chilled the better your consistency will be! PS we personally don’t have a beater so we a blender or a food processor and pulse it. It turns out good but not great! haha. If you can, a beater is your best choice!

Hope ya like it!! Let me know if you make it on @earthyandy!

SALTED CARAMEL POPCORN vegan+gf

This month I am on a mission to pretend it feels like the holidays here on the North Shore! Not to the point where we are going to buy garland and decorating like crazy buuuut mistletoe will be hung, there will scents of caramel corn 24/7 and Mariah Carry's Christmas album will be on repeat! ;)

To be perfectly honest, it doesn't feel festive here at all. The only thing festive is all the big surf contests going on so there's that hustle bustle in air!

There is part of me that watches the news and sees a snow blizzard and longs to be stuck inside under a cozy blanket, socks pulled up to my knees next to a fire place! The Canadian in me longs for at least one frost bit toe:)

So to help get in the holiday season we are going to have fun in the kitchen and makes some favorite holiday treats with a healthy vegan twist! (maybe not always super healthy... but WAY healthier than its counter part;) Can we do this and live vicariously through you cold country people?! My goal is to share super delicious holiday recipes that even a non vegan-health junkie would pay its respect too!

Today's experiment was Caramel Pop Corn! My mom made the best caramel popcorn every single Christmas in massive batches and put in these big bins to have on demand. She made the kind that you put in the oven so its that perfect texture!

Well I don't have an oven, and we are not going to use butter or corn syrup but its going to be dang good!!

Here is the very simple way to make vegan popcorn!!

Here’s the recipe: serving size: ALOT
SALTeD Caramel POpcorN
6 quarts popcorn (1 cup un-popped)
2 cups coconut sugar
2 tablespoons water
1 cup coconut butter
1 tsp Himalayan salt
1/2 tsp baking soda
1 tsp Vanilla
Optional: macadamia nuts

Method:
Pop corn- fluff the pop corn so the un popped kernels fall to the bottom. Removed the un-popped.
In small pot- melt together water, coconut butter, coconut sugar on medium heat stirring constantly until boiling. No higher than medium heat  to avoid burning.
Let boil for 2 minutes untouched.
Take off heat, stir in remaining ingredients (baking soda, salt, vanilla).

Pour immediately over popcorn and stir to evenly to coat the popped corn!

Cool in the refrigerator and store in airtight container!

Enjoy!!

If you make it I would love to see on @earthyandy!

Hope you all are well and I am always so curious what people get up to for the holidays! Feel free to share with us!

Much love,

Andy xo

Chocolate Chip Coconut Cookies GF V Style

Aloha! Okay, first if all making a drool worthy gluten free vegan chocolate chip cookie has been long past due but better later than never and they turned out epic!! I teamed up with Bob Red Mill's to create an organic treat! We decided to make cookies! Bob Red Mills has been my favorite brand of flour since I discovered it years and years ago. Being celiac your options are a bit more limited but Bob Red Mill's makes bakings gluten free super easy and successful!!! All you got to do is take your favorite recipes and switch out portion for portion the flour ratio! They have a wide range of flours so you are sure to find the perfect one for your baking needs! The kids took over on this one and had a blast! Check out recipe below! 

Chocolate Chip Coconut Cookies Gluten Free Vegan Style

Ingredients

2/3 cup refined coconut oil, melted

2/3 cup  raw granulated sugar

2/3 cup packed coconut sugar

1/2cup coconut milk (or any nut milk)

2 teaspoons vanilla

2 1/2 cups Red Bob Mill's Gluten Free or All-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2teaspoon salt

1 1/2 cups vegan semisweet chocolate chips

3/4 cup coconut flakes

Directions

•  Heat oven to 350°F. In large bowl, mix coconut oil, granulated sugar and coconut sugar until well mixed. Stir in coconut milk and vanilla.
•  Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips and coconut flakes.  Form balls with cookie dough and place on greased and floured cooking sheet about 2 inches apart from each other.
•  Bake between 11 to 14 minutes or until edges are light brown and tops look set. Cool 1 minute on cookie sheets and then remove onto a cooling rack. 
• Enjoy!!!!!!!
•  
• -Andy xo
•  
• PS, thank you Bob Red Mill for the encouragement to get fun in the kitchen! Love your flours and how easy it makes healthy baking! Check out their site for lots of recipes and really great baking tips, Aloha! 

Sour Cream Dill Dip/Sauce Vegan Style

This is the best sauce I think I have ever had... vegan or not its bomb!! Shem has been playing in the kitchen with sauces and has created a handful of cashew based ones for us! T Below are a few to try! You will love! Super simple, super natural, and super good for you! Move aside ranch!

Plant Based Sour Cream (base for other sauces)
4    cups cashews
1/2 cup of water
5    tbsp lemon juice
2    tbsp apple cider vinegar
1    tsp salt

    ⁃    boil cashews for 1 hour and soak for another hour
    ⁃    Let soak over night
    ⁃    Drain water
    ⁃    Place in blender add all ingredients and blend until creamy and smooth
Good base to make other recipes like:
Cilantro Garlic Sauce
Herb Sour Cream
Ranch
Taziki

Cilantro Garlic Sauce
1 1/4 Cup Plant Based Sour Cream
1 1/2 Cup cilantro (1-2 bunches, add more for storing cilantro flavor)
1/4    Cup like juice
1 1/3 Tbsp Minced garlic
1       Tsp minced ginger
1/4    tsp salt

    ⁃    place all ingredients in food processor and blend until mixture is smooth and all ingredients are mixed in evenly (1-2 minutes)

Herb Sour Cream Recipe:
- 1 1/2 cups sour cream (cashew base)
- 1 cup fresh dill (do not use main stem, small stems fine)
- 2 tbsp fresh thyme
- 2 tbsp fresh basil
- 1 tbsp chopped garlic

Blend on chop in food processor until all herbs are evenly chopped. Remove lid in between chopping to keep the herbs from sticking to the sides of processor.

Peanut Butter Fudgesicles Vegan Style

Aloha!

Gosh these were so good and so fun to make with the kids. We spilt like half the mixture... first in smoothie form and then as we were filling the molds. We were dying laughing because the whole day had been one of those clumsy days. But we got two good ones out of it and they bomb! What I love most about these is the making of them. They are a fun treat and kids go wild for making Popsicle! This one is definitely a dessert one but you can freeze even some green smoothies into a delicious Popsicle!

Check out recipe below!  If ya make it, let me see!! Just tag the pic with @earthyandy and it will pop up.

Lots of love! - ANDY XO

Vegan Peanut Butter Fudgesicles

Makes approx. 63 oz Fudgesicles

1 can full fat organic coconut milk

3/4 c bittersweet vegan chocolate

3 T natural peanut butter ( I use coconut macadamia)

1 1/2 Tcoconut sugar (or 3 soaked dates

dash of vanilla

pinch of salt

add cinnamon for an extra something!

*the better the coconut milk the better your pops will be! ( I have an avocado version and a banana version if you want too!)

Melt chocolate in coconut milk on low heat in a sauce pan and stir until well blended. Add remaining ingredients and pour into your Popsicle molds and freeze for aprox 4 hours.

There ya go! Homemade awesome fudgesicles! yew!!

ICE CREAM COOKIE SANDWICH Vegan Style

If you are looking for something to get a few ooo's and awh's and a whole lot of laughter and just make something fun with your family and friend try this! Its super easy to make , does not require an oven and is full of ingredients that will benefits you! The Rice Krispies is the only empty nutrient/ processed ingredients which can easily be swapped out for oats or mulberries and some crushed nuts!

Inspired by my mom who made us Rice Krispie ice cream sandwiches growing up! Here is a healthier vegan version of one of my personal kids favorite treats! Enjoy!! If you make tag me on @earthyandy . Its so fun to see! Aloha!!

ICE CREAM COOKIE SANDWICH Vegan Style
RECIPE
(2) 8 oz. Packages of Pitted Dates
2 Tablespoons of Water
1/2 Tablespoon Coconut Oil/coconut butter (Optional)
3/4 Cup Coconut Sugar
1 Teaspoon Vanilla  

1.5 Cup Or Rice Krispies (or oats)
1/4 Cup Coconut Shreds plus extra garnish
 

METHOD
Remove Seeds and Chop dates until sticky and put them in a frying pan with water, coconut sugar and coconut oil. Cook down for 10 minutes stirring constantly to avoid burning on Medium-Low. 
Once bubbling and paste like, turn off heat and stir in vanilla.
Let cool for a few minutes.
Stir in coconut shreds and rice Krispies

use wax paper or a little coconut oil for pan, sprinkle coconut shreds and then press cookie mixture into pan until flat and even. Sprinkle top with more coconut.

Once cooled, take a cup or cookie cutter and circles for the ice-cream sandwich. *Squares work too and make more! 

Once you have your circles or squares and ready to serve scoop your favorite vegan ice-cream into the middle and close like a sandwich! Enjoy! You can make these a head of time and store in a container in the freezer if you would like! 

*These are my kids' favorite. Mine too!

CHOCOLATE MOUSSE 5 INGREDIENTS

This chocolate chia pudding (Mousse) looks like a sinful indulgence and yes is indeed incredible and rich and divine in every way but don't be fooled, its 100X more healthy than any normal mouse or pudding.  Its a decadent treat you can feel good about! Packed with protein, fiber, and omega-3 fatty acids!

Chocolate Mousse: 

Makes about
2 cups

Ingredients:

1 can organic coconut milk
1/4 cup mamma chia organic chia seeds
1/4 cup coconut sugar or maple syrup (or to taste)
3 Tablespoons unsweetened cacao powder (or to taste -some cacao is stronger than others)
1/2 teaspoon pure vanilla extract

optional: dash of cinnamon

METHOD
Add all ingredients to your blender and blend on the highest speed until smooth (aprox 1 min).
Pour into container and store in refrigerator for 1-3 hours until thick and creamy like mouse. Eat alone or top with whatever makes you happy! Oh ya I put mine in the freeeze for two hours.. its was insane!!

Here is a homemade vegan chocolate peanut butter sauce with toasted dried coconut and banana annnnd just enough vegan chocolate shavings to take you straight to the moon!

Tips:

You can use a different type of nut milk. Coconut is nice and creamy! To get similar consistency with out coconut milk you can put in a half an avocado with a different choice of milk (and no you cannot taste the avo) :)

Wash your blender immediately after so chia seeds don't bind to it! I put in a few cups of water, some soap and blend for a 1 minute to get it clean instantly!

You can freeze this into popsicles!

Do you want this recipe for this sauce? let me know via Instagram and I can write it up for you! 

Wishing you a beautiful day!!

- Andy xo