Vanilla Bean Yellow Cake:   

Recipe from: www.thespunkycoconut.com

Ingredients:

2 cups room temperature cooked beans, like navy or great northern. Note: If your beans are cold from the fridge, put them in a bowl of hot water for a few minutes, then strain.
6 eggs
1 teaspoon vanilla extract
1/3 cup coconut flour OR other type of flour
1/3 cup honey
1/4 cup melted coconut oil
1/2 teaspoon fine sea salt
1 teaspoon baking soda
1 & 1/2 teaspoon baking powder

*If you like a sweeter cake then add ½ teaspoon vanilla liquid stevia

Instructions:

1. Set the oven to 325°F, and line a 9 inch square pan with unbleached parchment paper on the bottom only. Set aside.

2. Add the beans, and eggs the food processor fitted with the S blade. Puree until completely smooth.

3. Add the rest of the ingredients and puree until smooth.

4. Pour the batter into the pan and bake for about 25-30 minutes, or until toothpick comes out mostly clean.

5. Allow to cool, then transfer to a plate.

6. Add your choice of frosting.

*I’ve made these into delicious 18 cupcakes. Just makes sure to grease your muffin pan and bake cupcakes for 18-22 minutes. I also add a bit more honey to this recipe since I do not have a taste for liquid stevia…yet!

Vanilla Bean Yellow Cake topped with Berries and Coconut Whipped Cream

To make the coconut whipped cream:

1. Put 1 can of coconut milk in fridge over night.

2. Next day scoop the "hardened" coconut fat and put in large bowl.

3. Add ½ tsp of vanilla extract

4. Add 1 tablespoon of honey

5. Using handheld beater OR standing mixer...whip into cream. Whip until just mixed.

6. Add more honey if you'd like it sweeter.

Vanilla Bean Cake:

*follow recipe from other post

Blueberry sauce:

1. 1 cup of fresh or frozen organic blueberries

2. 1 & 1/2 teaspoon of coconut sugar

3. Put berries and coconut sugar in sauce pot and cook on medium-low heat. As the berries start to express their juices give them a squish in the pot with a fork.

4. Once the blueberries will become saucy and thick, remove from heat and cool.

*You can replace the coconut sugar for honey or maple syrup.

To assemble:

1. Place square cut of vanilla bean yellow cake in bowl.

2. top with a spoonful of blueberry sauce.

3. Add fresh berries of your choice.

4. Top with coconut whipped cream

Sexy Beast Kale Salad

I love this salad with all the various flavors from the curry chicken, the sweetness of the cranberries and the tang from the champagne vinaigrette. The different textures rock my world too! I usually do not add dried fruits to my salads, but the mix of protein and healthy fat made it easy for me to digest the sugar in the cranberries.

Sexy Beast Kale Salad with Champagne Vinaigrette

Serves: 4

Ingredients:

1 bunch of organic kale

2-3 Tablespoons of extra virgin olive oil

3-4 Tablespoons of dried cranberries

2 avocados, cut in half and sliced into bite size chunks

Celtic sea salt

Pepper

4-6 boneless, skinless chicken thighs

Curry rub

Raw pumpkin seeds

*For vegetarian…skip the chicken and add roasted chickpeas…yummmm!

Instructions:

1. Turn oven on to 375 degrees. Sprinkle chicken thighs with your favorite rub seasonings. I use a delicious curry seasoning mix I make in large batches and keep in my pantry.

Recipe: http://www.myrecipes.com/recipe/homemade-curry-powder

2. After adding seasoning to the chicken, cook for about 15-20minutes.

3. While the chicken is cooking, tear the leaves from the stems of kale leaves, wash and dry thoroughly. It’s key to get those kale bits dry otherwise the olive oil will slide right off…no good.

2. Put kale in large bowl and drizzle 2 Tablespoons of EVO on kale.

3. Using your hands gently breakdown and massage the leaves. Your hands will get oily and the leaves should start to soften.

4. Distribute the kale between 4 bowls.

5. Once chicken is cool, add to bowls of kale.

6. Add a large pinch of cranberries to each salad and top with avocado. Each bowl should get the amount of ½ an avocado.

7. Sprinkle raw pumpkin seeds.

Champagne Vinaigrette:

Recipe from: www.againstallgrain.com

Ingredients:

2 teaspoon Dijon mustard

¼ cup champagne vinegar

2 teaspoon fresh squeezed lemon juice

Pinch of salt and pepper

1 cup of olive oil

Instructions:

In a blender mix together 1 teaspoon Dijon mustard, ⅛ cup champagne vinegar, 1 teaspoon lemon juice, and a pinch of salt and pepper. With the blender running, drizzle in ½ cup olive oil.

*For me, I often just add the ingredients to a mason jar and shake it for about 1-2 minutes and it turns out great.