Living NutMeg Fudge, Amazing Caesar Salad with Homemade Croutons, Chocolate Mint Truffles

These recipes are featured in Episode 20 “Healthy is Happy”

Living NutMeg Fudge

1 cup raw organic cacao powder
1 cup raw organic coconut oil
3/4 cup raw hone4 drops B. Raw Nutmeg Essential Oil
¼ cup raw organic pecan pieces

Mix all ingredients in blender until smooth. Pour into 8×8 glass dish. Chill and keep in refrigerator. Cut into small squares to serve. It cuts best if you take it out of the fridge about 10 minutes before cutting. Enjoy.









The following recipes are from today’s fabulous guests Jenny and Heather Goldberg from



Amazing Caesar Salad with Homemade Croutons

INTRODUCTION: It’s amazing how a dressing that traditionally depends so heavily on eggs and anchovies can be so easily veganized! This dressing is great on a salad, of course, but don’t stop there! Try using some in a wrap or as a dip for veggies. You can even use a little on the corn cake appetizers from p. 10, instead of the smoky paprika sauce, for a bit of variation. Serves 6-8

Salad Ingredients
2-3 heads romaine lettuce, washed and roughly chopped
2 tablespoons non-pareil (small) capers, drained

Dressing Ingredients
1/3 cup vegan mayonnaise
1 teaspoon brown rice syrup
1 tablespoon vegan Worcestershire sauce
2 tablespoons fresh lemon juice
5 cloves roasted garlic (see roasting directions on p. 2)
1⁄4 cup toasted walnuts
1⁄4 cup toasted almonds
2 teaspoons nutritional yeast flakes
2 teaspoons light miso paste
1⁄2 teaspoon sea salt
1⁄4 teaspoon finely ground black pepper

Homemade Crouton Ingredients
4 slices spelt bread
1 tablespoon neutral tasting high-heat oil
1 teaspoon brown rice syrup
1⁄4 teaspoon sea salt
1⁄4 teaspoon finely ground black pepper
1⁄2 teaspoon paprika
1⁄4 teaspoon chili powder
1⁄4 teaspoon garlic powder
1⁄2 teaspoon dried oregano

Place salad greens in a large bowl with enough room to toss with dressing.

For the dressing: Place mayonnaise, brown rice syrup, Worcestershire sauce, lemon juice, garlic, walnuts, almonds, nutritional yeast, miso, sea salt and black pepper in a food processor or high-powered blender. Blend until dressing is creamy and uniform. Set aside in refrigerator until ready to use. Refrigerate for about 30 minutes to let flavors develop.

For the croutons: Preheat oven to 375°F.
Cut bread into small cubes and place in a bowl. Add oil, brown rice syrup, sea salt, black pepper, paprika, chili powder, garlic powder and oregano. Toss to coat.

Place bread cubes on an un-greased, rimmed baking sheet and bake for about 10-12 minutes, or until croutons are crisp. Let cool before using.
To serve, toss salad greens with dressing. Top with croutons and capers.
Note: Croutons can keep for up to 1 week in an airtight container or metal tin.


The Sporkie Scoop
FOR YOUR SMARTS:  Rumor has it, the Caesar salad was created in Tijuana in 1924 by a man named Caesar Cardini, who lived in San Diego but owned a restaurant in Mexico to get around Prohibition.
FOR YOUR PARTS: Capers are an edible flower, eaten long before they bloom! They’re good for you and crazy high in cancer-fighting antioxidants!


Chocolate Mint Truffles (gf optional)
This is the best dessert to make in advance if you are in the mood for some serious chocolate! The cooling touch of mint balances out the richness of the dark chocolate, making these pretty darn delish. If you have any kids in the house, have them pitch in when rolling these precious treats, because your hands get chocolatey and it’s a good time for all. Instead of rolling these in cocoa powder, you can try using toasted finely shredded coconut, chopped almonds or organic powdered sugar! Advance preparation required. Yields 13-15 truffles

11⁄2 cups vegan dark chocolate chips
1⁄2 cup regular coconut milk
1 teaspoon peppermint extract
6 leaves fresh mint, finely chopped
Dash sea salt
2 tablespoons organic cocoa powder, plus 1⁄4 cup for rolling

Fill a small (2-quart) pot with about 2 inches of water, and bring to a simmer over medium heat. Place a glass or metal bowl on top of pot to create a double boiler.

Add chocolate chips and melt, about 3-4 minutes. Add coconut milk, peppermint extract, mint, sea salt and 2 tablespoons cocoa powder, and incorporate until uniform.

Transfer mixture to a bowl and refrigerate 2 hours to overnight. Remove from refrigerator and leave bowl on counter for 5-10 minutes to soften mixture before rolling truffles.

To roll truffles: Place remaining cocoa powder in a shallow bowl or plate. Use a melon baller or spoon to scoop a gumball-size dollop of the chocolate mixture. Roll into balls between palms and immediately coat in cocoa powder, or other toppings of choice.

Note 1: Try using mint varieties like chocolate mint, peppermint or spearmint for a different flavor in these truffles, and choose organic when possible, because conventionally grown mint is sprayed with a bunch of pesticides!
Note 2: Double check your chocolate chip ingredients if you are gluten-free, to be sure barley is not in the list.

The Sporkie Scoop
FOR YOUR SMARTS: With these truffles, you are getting a double dose of antioxidants. We’re using cocoa powder inside and outside the truffles. Cocoa powder is about 8% antioxidants by weight — so that’s more than a glass of wine or cup of tea!
FOR YOUR PARTS Mint doesn’t just taste refreshing, it’s actually working to soothe your stomach and digestion. It’s considered a powerful digestive aid and anti-spasmotic because of its antioxidant-rich oils.

This entry was posted in kitchen recipes, Uncategorized. Bookmark the permalink.

Leave a Reply

You must be logged in to post a comment.