Do you have a fun, fabulous, original recipe you’d be willing to share? If so, please send your favorites to [email protected] Preference will be given to vegetarian, low-glycemic, wheat- and dairy-free concoctions. 

Typically my recipes are simple and use little—if any—fancy equipment to prepare. But this month we’ve talked about a whole bunch of different appliances (blender, food processor, dehydrator, etc), so…let’s try ’em out!  

CHOCOLATE JALAPEÑO POPPERS 

Yield: 40 servings 

See a video of me preparing this award-winning recipe here!  

Equipment:
Food processor
Dehydrator

Slice 20 medium jalapeño peppers lengthwise and de-seed. Rinse and set aside.

CHOCOLATE FILLING
2/3 cup cashew butter
2/3 cup coconut nectar
2/3 cup chocolate powder
1 teaspoon vanilla extract

Process in a food processor until smooth.

BREADING
1/3 cup walnuts
1/3 cup almonds
2 tablespoons flax seeds

Process into a fine powder.

Stuff de-seeded jalapeño halves with chocolate filling and top with breading. Dehydrate at 105 degrees for approximately 15-18 hours, or until peppers have softened to your liking. 

FRENCH VANILLA ICE CREAM 

Yield: 6 servings

If you made the jalapeño poppers above, this recipe will cool you off!

Equipment
Blender
Ice cream maker

INGREDIENTS
2 cups almonds, soaked 12 hours and drained
2 cups water
1 1/2 cups cashews, soaked 4 hours and drained
1 tablespoon psyllium husk powder
1 cup agave nectar or maple syrup
1 vanilla bean, soft center only
1 1/2 teaspoons vanilla extract
Pinch unrefined salt

Blend the soaked almonds with water to make a thick cream. Strain the mixture through a nut milk bag to make an almond cream. Blend the almond cream with the soaked cashews and remaining ingredients until smooth and creamy. Pour the blended mixture into an ice cream maker and follow manufacturer’s directions.