Watermelon + Hibiscus Paletas

Latin paletas {also known as ice pops or popsicles} are usually made from fresh fruit ... some are cream-based, but most are water-based. 

Watermelon + Hibiscus are common flavors for authentic agua frescas ... they work perfectly together for paletas too!  These delicious flavors make a mouth-watering, refreshing pair.  

WATERMELON + HIBISCUS PALETAS

Perfectly sweet + hydrating ... these paletas will keep you happy + cooled off throughout the summer. 

Equipment: Medium-Size Saucepan w/ Lid, 8-Cup Measuring Cup or Large Bowl, Fine Mesh Strainer, Cutting Board, Sharp Quality Chef's Knife, Blender, Popsicle Molds 

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Ingredients

• 2 cups filtered water  
• 2 tablespoons hibiscus flowers*
• 2 tablespoons raw honey {or sweetener of choice}
• 3 cups fresh or frozen organic seedless watermelon, cubed 

Instructions

1. In a medium-size saucepan, bring 2 cups of water to boil.  Remove from heat and add hibiscus flowers.  COVER with a lid and let steep for at least 1 hour {covering helps keep all of the beneficial properties in the tea}.  For a bolder flavor, I steep mine for about 2 hours or more.  

2. Over a 8-cup measuring cup or large bowl, strain tea through a fine mesh strainer, set aside and allow to cool {by this point, it should be close to room temperature, if not, stick it into the refrigerator to cool completely}.  

3. Prep watermelon: wash the rind {I use a water-vinegar solution} before cutting into watermelon; using a cutting board and sharp quality chef's knife, cut watermelon flesh into cubes.  

4. Add watermelon cubes, honey + 2 cups of the cooled hibiscus tea to a blender.  Blend on medium speed to combine.  Puree until liquified and no watermelon chunks remain.

5. Pour watermelon-hibiscus mixture into popsicles molds. 

6. Place in freezer for at least 7 hours or until completely frozen.  

7. Enjoy on a hot day!

Yield: Makes 8 to 10 paletas ... with a little bit leftover to sample. 

Tip: Once paletas are frozen, run popsicle mold under hot water to release the mold from the paleta. 

*Notes: If you would prefer to use tea bags instead of bulk herbs, try substituting with this or this.  I use these BPA free popsicle molds ... if you prefer a stainless steel set, check these out.  

Vegan Option: Replace honey with sweetener of choice. 

Where Do I Buy Bulk Herbs? I buy bulk organic herbs, spices + more here.  

OTHER PALETAS + POPSICLES TO ENJOY

Cantaloupe Mint Paletas from Rubies & Radishes 

Strawberry Rose Paleta from Nutrition Stripped 

Paleta de Sandia y Frutas from The Nourishing Gourmet 

Delicious Lime Creamsicles from Just Making Noise 

Homemade Fudgesicles from Recipes to Nourish

Kiwi Apricot & Mango Pops from The Spunky Coconut

Cherry Cheesecake Popsicles from A Girl Worth Saving
Coconut Milk Popsicles from Hybrid Rasta Mama
Strawberries & Cream Popsicles from The Coconut Mama

   

HAVE YOU EVER HAD PALETAS BEFORE?

Amazon and Mountain Rose Herbs links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

Slow Cooker Tangy Pineapple Shredded Beef

Summertime is quickly approaching! 

I love my slow cooker!  It's so helpful being able to throw something together in the morning or around lunch time and have it be ready for dinner.  Plus, as the summer heats up, I don't want to use the oven much.  Using the slow cooker is so convenient + it doesn't heat up the house! 

Warmer weather makes me crave shredded beef with LOTS of homemade BBQ sauce + yummy tacos made by my husband {he makes the best, authentic tacos with shredded meat}.  

My shredded beef recipe is so easy to make + takes very little prep time.  You won't find any processed ingredients in this recipe either ... no refined sugars or ketchup!   

SLOW COOKER TANGY PINEAPPLE SHREDDED BEEF

Sweet + savory, this tangy pineapple shredded beef will be the star attraction of many meals. 

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EQUIPMENT: Cutting Board, Sharp Quality Chef's Knife, Blender, Large Saucepan, Wooden Spatula, Slow Cooker 

INGREDIENTS 

• 1 grass-fed chuck roast, about 3 pounds 
• 2 tablespoons pasture butter, ghee or fat of choice {See Resources} 
• 1 medium size organic pineapple
• 1 cup unfiltered organic apple cider vinegar
• 1 cup filtered water
• 1/2 cup coconut aminos *
• 1/4 cup organic maple syrup grade B or raw honey 
• 3 fresh garlic cloves
• 1 teaspoon dried thyme
• 1 teaspoon turmeric
• 1 teaspoon unrefined sea salt {See Resources} 
• 1 astragalus root {optional}
• 1 strip of kombu {optional}

INSTRUCTIONS

1. Wash the outside of the pineapple - I like to wash mine in a vinegar-water solution.  Using a sharp chef's knife, lay the pineapple on its side and cut off the top and bottom of the fruit.  Stand the pineapple upright and cut off the outer tough skin of the pineapple.  Slice the pineapple in half.  Slice the pineapple into quarters.  Remove the inner core from the slices and cut pineapple slices into chunks.

2. Add pineapple, apple cider vinegar, coconut aminos, maple syrup or honey, garlic, thyme, turmeric + sea salt to a blender.  Blend until pureed and no pineapple chunks remain.  If needed, add 1 cup water to blender.  Set aside.  

3. Melt fat of choice in large saucepan over medium-high heat, about 1 minute until the pan is hot.  Add chuck roast to the pan and sear on each side until browned, about 3 to 5 minutes per side.  

4. Remove the chuck roast from the saucepan and place in the bottom of the slow cooker.  Leave the saucepan on the heat and add about 1 cup of the pineapple mixture to deglaze.  Use a wooden spatula to scrape up any browned bits from the bottom of the pan {there's a lot of good flavor in the browned bits}.  Pour the pan sauce over the chuck roast.  Add the 1 cup of water if you did not add it to the pineapple mixture in the blender.  The meat should be almost covered by the liquid.  Add optional strip of astragals root + kombu to the liquid.   

5. Cover slow cooker and cook on high for 5 to 6 hours {or on low for 7-8 hours}, until beef is tender and pulls apart easily. 

6. Place chuck roast on a cutting board and shred with two forks or use a quality kitchen knife and cut in a rustic chop, shredding beef while cutting.  

7. Serve with reduced tangy pineapple sauce + your favorite toppings!

Yield: 3 pounds of shredded beef. 

Serving Suggestions: The meat makes amazing tacos {especially when topped with fresh slaw or fresh salsa, cilantro + lime}, sandwiches + wraps.  It's delicious paired with mashed potatoes, celery root mash or sweet potatoes.  Super yummy with roasted veggies, a simple side salad or homemade slaw.  So good with homemade potato salad too!  

*Note: If you can't find coconut aminos, you can substitute with gluten free tamari.  

Storage: Store shredded meat in the pineapple liquid; place in an airtight container and store in the refrigerator.  Keeps well for up to 3 days in the refrigerator.  

Make a Tangy Pineapple Sauce: Add leftover pineapple-beef cooking liquid to a medium-size sauce pan.  Bring to a boil over medium-high heat.  Reduce heat and simmer for about 20 minutes or until sauce thickens and reduces in volume.   

ENJOY SLOW COOKER TANGY PINEAPPLE SHREDDED BEEF WITH ...

Sautéed Kale with Pasture Butter by Recipes to Nourish

Real Food Potato Salad by Raising Generation Nourished  

Baked Pimento Peppers w/ Cheddar Cheese by Recipes to Nourish

Classic Mashed Potatoes by Live Simply 

Roasted Broccoli w/ Meyer Lemon by Recipes to Nourish
Scalloped Potatoes by Food Your Body Will Thank You For  

Mexican Corn w/ Cilantro + Lime by Recipes to Nourish
Heirloom Tomato and Avocado Salad by Tasty Yummies  
Creamy Kale Salad w/ Cracked Pepper Polenta Croutons by With Food + Love 

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is shared at Real Food Wednesday @ Kelly the Kitchen Kop. 

Flourless Chocolate Torte {Grain Free + Dairy Free Option}

Rich, decadent, creamy, chocolatey goodness ... if you love chocolate + cake + truffles, this Flourless Chocolate Torte will not disappoint.  It's so easy to make, and if you're a baker {or a Real Foodie}, you'll probably already have the ingredients on hand ... I almost always do.  So don't wait for a special occasion, make some today and share with someone you love ... trust me there's plenty to go around, it's very rich, so a simple slice is just perfect.

Recipe inspired by: Paleo Flourless Chocolate Cake @ Amee's Savory Dish.  I adapted the recipe just a bit ... both are delicious and full of flavor.  

FLOURLESS CHOCOLATE TORTE 

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Equipment: Double Boiler or Medium-Size Sauce Pan w/ Heat Proof Glass Bowl, Standing Mixer w/ Whisk Attachment or Hand Held Mixer w/ Large Mixing Bowl

• 10 ounces homemade chocolate chips* or allergy-free chocolate chips
• 3/4 cup coconut oil, pasture butter or ghee {See Resources}
• 1/2 cup honey {I use local raw creamed clover}
• 2 teaspoons gluten free vanilla extract
• 1/8 teaspoon sea salt {See Resources}
• 1 tablespoon cacao powder
• 6 organic or pastured eggs

1. Preheat oven to 300 degrees F.

2. Grease a 9" springform cake pan or a 9" round cake pan {a 9" Pie Dish will work too, the edges will come out like a pie though, not with straight edges}.  Line the pan with a circle of unbleached parchment paper {the circle does not have to be perfect, just large enough to roughly fit in the bottom of the pan}.

3. In a doubler boiler {or homemade double boiler - I use a medium-size pan, fill half way with water, and place a heat proof glass bowl on top of the pan}, slowly melt the coconut oil/pasture butter/ghee and chocolate chips over medium-low heat.  Stir constantly to evenly distribute and melt the chocolate.  Remove from heat when the chocolate is fully melted.    

4. Add honey, vanilla, salt and cacao powder.  Stir until honey is melted and fully incorporated.  

5. Using a hand held mixer, beat in the eggs one at a time using medium speed.  If using a Standing Mixer {fitted with whisk attachment}, transfer chocolate mixture to the mixing bowl first, then beat in the eggs.  Mix until fully incorporated.  The batter will be thin.

6. Pour mixture into greased cake pan. 

7. Bake at 300 degrees F for about 40-45 minutes.  Cake should be set, but still a little wet in the middle when done.  The cake will puff up, but will deflate when you remove it from the oven.  Let cool at room temperature for about 20 minutes, then transfer to the refrigerator for a few hours if you can stand it.  Make sure to let it rest in the refrigerator for at least 30 minutes.  

8. Cut each slice with a clean, dry knife; make sure to clean the knife or wash with warm water between slices.


Yield: About 10-12 servings.

Serving Suggestions: Enjoy with a dollop of Homemade Whipped Cream or Homemade Vanilla Ice Cream and serve with some fresh berries.

Storage: Keeps well in the refrigerator for 3 days {but trust me it won't last that long before someone gobbles it up}.  

Note: I dusted the top of mine with organic powdered sugar, this is totally optional.

*To make your own Homemade Chocolate Chips, check out these recipes here and here. 

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is shared at Whole Food Fridays @ Allergy Free Alaska, Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms, Fat Tuesday @ Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Pennywise Platter Thursday @ The Nourishing Gourmet, + Allergy Free Wednesday @ The Tasty Alternative. 

Homemade Chocolate Caramels {Vegan Option}

February is National Chocolate Lovers Month!  With Valentine's Day coming up, why not indulge and enjoy some delicious chocolate?  

These Homemade Chocolate Caramels are sweet, delectable and oh so good!  They remind me of the See's candy that I grew up eating.  

The best part is they're so easy to make and only have 3 ingredients.  Make up a batch in time for Valentine's Day {or any day} and share some with those you love.

Homemade Chocolate Caramels

Equipment: Small Saucepan or Saute Pan, Food Processor, Unbleached Parchment Paper, Baking Tray, Double Boiler or Medium Size Sauce Pan and Medium Size Heat Proof Glass Bowl

{Affiliate Links included help support this blog}

Note: Advance Preparation Required

• 12 Medjool dates
• 1 tablespoon ghee or coconut oil {buy my 2 favorite ghee brands here and here}

• 1/2 cup allergy free chocolate chips
• 1 tablespoon coconut oil 

1. Melt 1 tablespoon ghee or coconut oil in small saute pan over medium heat.  

2. Prep date pieces - break them in half with fingers and remove the pit.  Add to the saute pan and cook for 2 minutes, stirring occasionally.  Heating the dates is important, the heat softens them and the ghee or coconut oil brings out their natural caramel flavor.

3. Pour cooked dates into food processor fitted with the "S" blade.  Pulse until dates turn into a paste, about 30 seconds.

4. Line baking sheet with parchment paper.  Grease fingers with coconut oil {water can be used on fingers too if you do not have extra coconut oil}.  Using about a teaspoon or more, roll date paste into tiny caramel centers - I make them into balls/circles, then form a flat bottom and then make a flat top, which I make a little smaller than the bottom.  This should make about 12-14 caramel centers.  Place caramel centers into the freezer to set for at least 1 hour or overnight.

5. Make a double boiler by setting a heat proof glass bowl over a medium sauce pan that has been filled with about an inch of tap water.  The water should not be touching the glass bowl.  Heat over medium heat.  Add chocolate chips and 1 tablespoon coconut oil to glass bowl.  Stir until melted.  

6. Remove frozen caramel centers from the freezer.  Working quickly, drop one caramel center into the melted chocolate - using a fork or spoon, fully coat the caramel with chocolate and set back onto baking sheet.  Repeat until all caramels are covered in chocolate.  {For an extra touch, once caramels are covered in chocolate, use a fork dipped in chocolate and quickly move the fork back and forth in the air above the chocolates to make chocolate drizzles.  If you find it's not working, place the chocolates in the freezer for one minute to set, then remove and try again.}  Place chocolates in the freezer and freeze for about 1 hour or more. 

7. Serve chocolates frozen, right from the freezer.  Make sure to freeze them at least 1 hour before eating for the full caramel texture.    

Enjoy and share some with someone you love!

Yield: Makes 12-14 chocolates

Vegan Option: Use coconut oil instead of ghee.

Looking for more CHOCOLATE recipes?  Check out some of my favorites:

Mini Warm Chocolate Cakes

Chocolate Fudge Sauce

Chocolate Sunflower Freezer Fudge

Chocolate Covered Frozen Banana Bites

Mexican Hot Chocolate

Honey Sweetened Hot Chocolate

Homemade Chocolate Pudding

... and a few recipes that I have made and loved:

Raw Freezer Fudge from my friend Amber @ The Tasty Alternative 

Chocolate Chip Cookie Dough Truffles from Common Sense Homesteading

Double Chocolate Cookies with Chocolate Chunks from Gourmande in the Kitchen 

Fudgy Brownies from Real Food Girl Unmodified 

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is part of Real Food Wednesday @ Kelly the Kitchen Kop. 

Tomato Basil “Pizza” w/ Cauliflower Crust

This is not your average pizza.  My little one asks me, “Mommy, are you going to toss it and flip it in the air?” to which I smile and say, “Not this time love, but we still get to play with it.”  This is a grain-free pizza, one that you can slice, but it’s best served on a plate since it’s not the kind you can pick up and hold.  It’s fabulous for those of us who miss having a slice of pizza.  It tastes delicious too!

Basil, Sweet 100 Cherry Tomatoes, Thyme & Rosemary from my garden.

Tomato Basil “Pizza” w/ Cauliflower Crust

This is my Little Love’s favorite version, a simple “pizza” with a homemade Tomato Basil Sauce. 

Equipment: Food Processor or Grater, Large Saucepan, Large Baking Pan/Stoneware Pan, Small Saucepan

Cauliflower Rice

• 1 medium-size cauliflower
• 2 tablespoons pasture butter (See Resources)
• 2 fresh garlic cloves
• ½-1 teaspoons fresh rosemary, finely chopped
• ½-1 teaspoons fresh thyme, finely chopped
• ½ teaspoon Celtic sea salt (See Resources)

Cauliflower “Pizza” Crust

·     1 batch Cauliflower Rice

·     1 ½ cups organic mozzarella cheese, grated

·     1 pastured egg, lightly beat

·     About ½ tablespoon melted pasture butter (See Resources)

Quick Tomato Basil Sauce

• 1 tablespoon pasture butter (See Resources)
• 20-30 cherry tomatoes or 1 small tomato
• 10-15 fresh basil leaves
• 3 cloves fresh garlic, smashed
• ¼ teaspoon Celtic sea salt (See Resources)

“Pizza” Toppings

• 1-1 ½ cups organic mozzarella cheese, grated
• 10 cherry tomatoes, small heirloom tomatoes or small tomato, sliced or halved
• 5-10 fresh basil leaves, chiffonade or tear

To Prepare Cauliflower Rice

1.     Prep cauliflower, wash and shake dry.  Cut in half, remove core and place florets into food processor. 

2.    Use “pulse” function over and over until the cauliflower looks like the consistency of rice.  Do not over-mix or puree.  [Note: If you don’t have a food processor, use a standing grater.]  Set aside.

3.    Grate garlic and finely chop fresh herbs. 

4.    Melt pasture butter in a large saucepan over medium heat, add garlic and herbs.  Stir for about 1 minute until they are fragrant. 

5.     Add cauliflower “rice” to the saucepan.  Cook over medium-high heat for about 7-10 minutes.  Season with sea salt.  Remove from heat and set aside to cool. 

To Prepare Cauliflower Crust

1. Preheat oven to 450 degrees F.
2. Place Cauliflower Rice in a large mixing bowl.  Add mozzarella cheese and egg.  Stir to combine.
3. Place mixture onto baking pan of choice.  Shape into round or rectangle shape, making “crust” about ¼ inch thick.  Coat with a little bit of melted pasture butter (use your clean hands to spread it around).

4. Place in oven and bake for 12-15 minutes, or until top starts to have golden brown spots and edges start to turn dark golden brown. 

5. Prep pizza toppings while “crust” is baking.
6. Remove from oven, set aside until ready to top with pizza toppings. 

To Prepare Quick Tomato Basil Sauce

1. In a small saucepan, melt pasture butter over medium heat.  Add tomatoes, basil, garlic and sea salt. 

2. Cook over medium-high heat for about 7-10 minutes or until tomatoes have popped and aroma is fragrant.
3. Strain through fine mesh strainer.  Set aside until ready to use.  [Note: If you prefer a chunky sauce, then omit this step.] 

To Assemble “Pizza”

1. Turn oven down to 400 degrees F.
2. Place Tomato Basil Sauce on baked Cauliflower Crust (as much as you would like, I do a thin layer).  Top with grated mozzarella cheese and cherry tomato halves. 

3. Bake for about 5 minutes or until cheese has melted.  Remove from oven and allow to cool for a minute or two before cutting.
4. Top with fresh basil chiffonade.  Cut slices of “pizza”, carefully remove pieces with a spatula and place on plates.  Serve immediately. 

Yield: About 3-4 servings.

Note: The Cauliflower Rice and Tomato Basil Sauce can be made ahead of time and placed in the refrigerator until ready to use.  Both recipes can easily be doubled. 

Tip: Leftovers store well in the refrigerator.  They re-heat nicely in the oven at a low temperature.

If you have little ones in the home, this is a fun one to make with them.  My little love enjoys helping put the cauliflower into the food processor.  She gets to push the pulse button and has so much fun doing this step.  It’s also a “get your hands messy” recipe, so wash up those little hands and let them mix up the “pizza dough”.  Have fun!


This post is part of Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Real Food 101 @ Ruth's Real Food, Fat Tuesday @ Real Food Forager, Tuesdays At The Table @ All the Small Stuff, Traditional Tuesdays @ Cooking Traditional Foods, Tasty Tuesday Party @ Nap Time Creations, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2day joys, Pennywise Platter Thursday @ The Nourishing Gourmet, Grain-Free Food Linky Carnival @ Real Food Forager, and Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine.