Guest Blogger: Andrea McNinch

Today we have a great guest post from Andrea McNinch of Regeneration Raw. She is starting a great Raw Teacher’s Certification Program which will have trainings around the country. Get more information on her program here.

As an almost graduated student of Gabriel Cousens, M.D., live-vegan food nutrition program (thank God for Vivapura superfoods! They gave me nonstop energy needed to study) and LOVER of raw food, I bring to you a recipe that is not just easy, my peeps are Vivapura do most of the work – well, them and the cacao Gods. Because I am a young grasshopper of Gabriel’s, I have a lot of clients who are healing on the deepest level through a low-glycemic raw diet (I like to call it the almost no-glycemic diet). Of course, there is more to this healing diet, such as how you oxidize food can dictate what you eat, etc., but today we are just going for a GREAT, SUPER AMAZING, EASY, SNACKY SWEET TREAT THAT IS PHASE 1!! Drum roll please….

I bring to you: VivaTurtle LOVE!! OMG! Chocolate-Caramel raw turtles that are low-glycemic. Yep!! Feel the love and don’t forget to share!!

Caramel Sauce
¼ cup + 1 tablespoon Pecan Butter
2 tablespoons Coconut Crème
1 tablespoon Yacon Syrup* (this is so low-glycemic, I allow this sweetener in a phase 1 diet; but very minimal use)
2-4 drops liquid stevia (to taste)
1 teaspoon vanilla powder
1 tablespoon cinnamon
Pinch Celtic sea salt
Water, as needed to blend

Directions
In a high-speed blender, blend all the ingredients, adding water to thin as needed. It will become more of a caramel-like texture with refrigeration.

*You can omit and just use stevia if on a VERY regulated low-glycemic diet. But, this gives the caramel the earthy flavor that dates or Turkish figs would normally bring to this recipe (this is how I make my regular caramel). Oh, and isn’t it hilarious that Spellcheck tries to change yacon to bacon!

Chocolate Sauce
1 1/2 cups Coconut Oil (not butter), warmed into a liquid (can melt in a dehydrator or in a warm water bath)
3 tablespoons Yacon Syrup*
2-4 drops liquid stevia (to taste)
3/4 cup Cacao Powder
Pinch sea salt

Directions
Blend all the chocolate icing ingredients in the Vita-Mix until smooth (like 60 seconds).

*You can omit and just use stevia if on a VERY regulated low-glycemic diet.

Assembly
Pour a one pound bag of I Thrive Trail Mix (Phase 1) into a large bowl. Next, stir in caramel until well-combined. Using a melon baller (or in the culinary world, we refer to this kitchen tool as a Parisian Scoop), drop balls onto a baking sheet, flattening out somewhat with a spoon, and place in freezer for at least 3o minutes. Lastly, dip hardened treats in chocolate sauce and freeze again until the turtles shells are formed!

Even Easier Option:
So, if you want to save on time, you can melt two Mint Zero Pointe chocolates from Sacred Heart over a double boiler (you can find this method on YouTube) and pour over turtle base; then refreezing. It gives them a minty, caramel taste reminiscent of Girl Scout Thin Mint and Caramel DeLite cookies all rolled into one. Nostalgic tastes are soooo rooted in those epigenes, right!?? However, this version won’t kill you!!

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