Naraya Cooking Health Recipe

Ingredients

• 2 frozen bananas, cut into 1 inch chunks
• 1 1/2 cups cherries, pitted and frozen (divided)
• splash of unsweetened coconut milk or almond milk
• scant 1/4 cup dark chocolate chunks (70% +), cacao nibs or raw chocolate chips

Place banana chunks, 1 cup cherries and splash of milk into blender/food processor and blend until just combined. You may need to scrap down the sides a few times or add another splash of milk to help the mixture move. Add in chocolate and remaining 1/2 cup cherries, pulse until just combined. Serve immediately as this is a soft serve ice cream. Top with shaved dark chocolate, cacao nibs or raw chocolate chips. Serves two generously.

Notes: It helps to freeze your serving dish beforehand if possible. Will keep your soft serve chilled a bit longer.

Variations: If you don't want any chocolate chunks try adding 1 heaping teaspoon of raw or dark cocoa powder instead. Adding a teaspoon of vanilla extract never hurts either. It adds another flavor level.

Ingredients

• 1 banana (frozen or fresh)
• 4-5 organic strawberries (frozen or fresh)
• 1/3 cup pineapple (frozen or fresh)
• 1 heaping teaspoon cocoa powder
• 1 teaspoon vanilla extract
• 1 medjool date or 1 tablespoon maple syrup, optional sweetener
• 1 scoop protein powder
• 1 cup unsweetened almond milk or water (or half milk & half water)
• cherries, to garnish

Every part of this is epic. Chocolate cookie crust. Creamy vanilla cashew cheesecake. Strawberries topping it all off. I was going to put this recipe in my COOKBOOK (it is still extremely exciting for me to type that word) but I reached over 15,000 likes on facebook yesterday and thought "Hey, these guys deserve something special for being so freaking amazing, loving and supportive". So here ya go.

Ingredients

• 2 tablespoons tamari, bragg's amino's or soy sauce
• 1 tablespoon liquid smoke 
• 1 tablespoon pure maple syrup 
• 1/2 teaspoon smoked paprika 
• 3 1/2 cups large flaked coconut (about a 7 oz.)
• mineral salt for sprinkling, optional
• coconut oil, for greasing 

Preheat oven to 325 degrees.

Mix the first four ingredients in a small bowl making sure to break up any clumps of paprika. In a large bowl add coconut flakes, drizzle the wet mixture over top and gently toss making sure to coat each flake well, about 45 seconds or so.

Using a slotted spoon, scoop seasoned coconut flakes and place onto a lightly greased, or parchment paper lined, cookie sheet/s. I used two sheets so they could be laid out in a single layer as much as possible but you can also use a single cookie sheet or a large 9 x 13 baking dish and have good results (the key is to stir during baking). Sprinkle coconut flakes lightly with a bit of mineral salt if desired.

Place in oven and bake for 20-25 minutes. Set the timer for intervals of 5 minutes and stir each time making sure to rearrange all pieces by bringing the center to the outside and the outside to the center for even cooking. You may even like to change the position of the sheets in the oven after the second interval, moving the top sheet to the bottom rack and vice versa. After the first 15 minutes, keep close and keep watch as the coconut bacon can burn very quickly at this point. I really babied my coconut bacon towards the end, it'll be worth your while if you do too!

Remove when coconut has a nice browned and caramelized color. Let cool, it will get crispy as it cools.

Once completely cooled you can store leftovers in an air tight container and keep in the pantry for up to a week or two. If it softens a bit, re-crisp in the toaster oven on medium for a few minutes, or under the broiler for a few seconds, keeping an eye that it doesn't burn.

Notes:

Use more or less maple syrup to suit your taste. I like the maple flavor and usually add a heaping tablespoon. Omit it if you don't want any maple flavor at all.

Keep in mind there are different flavors of liquid smoke...ie, hickory, mesquite, etc., use your favorite. For a more intense smoke flavor, add up to 1 tablespoon more of the liquid smoke of choice.

Some recipes call for an addition of 1 tablespoon water or oil in the seasoning mixture. I found that I didn't need it and do not call for it in my recipe. Use your discretion as to whether you want/need to add this ingredient. Oil is used to help coat and bind the seasoning to the coconut flakes. Water is used to ensure there is enough liquids to coat flakes evenly.

• 6 - 8 cups vegetable broth OR water with 3 Repunzel Vegetable Bouillons
• 2 bay leaves
• 3 tablespoons nutritional yeast, optional
• 2 tablespoons olive oil
• 2 medium leeks, thinly sliced OR one onion, diced
• 1 garlic clove, minced
• 2 cups sprouted brown rice, arborio or any medium grain rice of choice
• 4 cups fresh peas or thawed frozen peas 
• 1/4 cup flat leaf parsley, chopped and loosely packed
• mineral salt and pepper, to taste
• almond parmesan, for topping (not shown)