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Friday, 15 May 2015


Superfood Coconut Chocolate Almond Bars 
gluten free, dairy free

by Robyn Lilley
Perfect for when it is: a full moon, half moon, or quarter moon; hot out, cold out, or for when it is either a weekday....or a weekend. So...basically...... 
....pretty much anytime! Ok, here we gooooooooo! 

I was playing in the kitchen ( as it is my favourite place to be!) and this just sorta happened!  I will definitely be making these again soon, because they were delicious...
but and now they are gone! (sad face!)  I have made them a few times, but this last time I altered the recipe a bit, adding almond butter. I like this version the best!  You can make it nut-free, but it just might not hold together as well, and you'll need to add more dates and/ or maple syrup.

First, you actually make the SECOND layer....and then set aside - the reason is so that you don't have to clean the food processor in-between, because the middle layer is coconut (white) and the bottom layer is brown (chocolate/almond/date.)...so by making the second layer first, if a little bit of coconut is left in the food processor, no big deal.  Make your life simpler by not having to rinse out the food processor - since it will all be part of the same recipe.  Easy Peasy, my friends!!


Middle layer:
2 cups of unsweetened coconut flakes
2 tbsp coconut sugar 
1 tbsp coconut oil 
2 tbsp raw almond butter (I made mine fresh using my own sprouted dehydrated almonds, but you can use almond butter from a jar - blog post coming soon on how to make your own almond butter!)
pinch of himalayan sea salt 


Directions:
Add in all the ingredients, whir it up, and scrape down the sides of the food processor as needed - let it go round and round for a while, until the mixture is very smooth and a bit oily.  Maybe do some jumping jacks or yoga while it's going. You'll feel really productive....yeah....you go girl!   When it's smooth and consistent, scrape out the contents into another bowl and set aside.


Bottom layer:
2 cups raw almonds (I sprouted and dehydrated mine, (blog post coming soon on how to do this - or use what you have on hand.
10 dates - pitted.
2 tbsp raw almond butter
3 tbsp raw cacao powder
1 tbsp mesquite powder (optional - adds a yummy caramel flavour, as well as a BUNCH of great minerals your body needs!)
1 tsp cinnamon powder
1/4 tsp vanilla bean powder (or use splash of vanilla extract!)
pinch sea salt (himalayan)

Directions:
In food processor, using the S-blade, start processing the 2 cups of almonds.  After about 20 seconds, add in the dates, raw almond butter, cacao powder, mesquite powder, vanilla bean powder, cinnamon and sea salt.  Process until it is well mixed, and the whole mixture looks a bit like dough.  Add the maple syrup last, drizzling in a little tiny bit at a time, (while it is mixing!)   This helps it to stick together, but depending on how fresh/ sticky the dates are will depend on how much maple syrup you need. You want the dough to stick together.  When you grab a little handful, it should stick together.

Top layer:
1/3 cup raw cacao butter
2 tbsp raw cacao powder
1.5 tbsp maple syrup
pinch sea salt

Directions:
Melt the cacao butter on low heat using a double boiler.  (I actually have this melting before I start the first two layers, so it is all ready to go!)  Once melted, add in the raw cacao powder, maple syrup, and sea salt.  Using a whisk, mix it up well. Taste it. Yummy enough? Perfect!  If not, add a bit more maple syrup.  Too thin? Then add another tbsp cacao powder.  I know this is looking pretty "liquidy" but it will harden up when it's chilled, and it will be sooooo delicious!


Ok putting it all together:
1) Use a pan/ dish with 90 degree angles on it.  Line it with parchment paper - this will make your life so much easier!
Add the bottom chocolatey "dough" layer.  Use another piece of parchment paper to press it down firmly.  Squish, squish, squish it down and smooth it out flat.  Fit it into the corners, and ensure it is evenly pressed.

2) Next, add the second coconut layer.  Do the same as the first layer...press, press, press.  Use that top layer of parchment to help you - keeps your hands clean. (Or you will have to lick them!) 
3) Lastly, pour the raw chocolate topping....The chocolate will be liquidy when you pour it, but it will firm up once cold.  Top the dish with chopped almonds, gogi berries, or whatever dried fruit/ nuts you might like. I put almonds on top, so people know that there are almonds IN the recipe...in case there are allergies. You can also sprinkle with a bit of the raw coconut flakes, and/ or the coconut sugar too:)

4) Put it in the fridge or freezer for at least 10 minutes - to several hours.  Cutting when cold will help to keep the bars together.  You can cut the pieces and arrange them nicely on a plate, or place in cute little flowery muffin cups.  Those are always fun, and people might mistake you for Martha Stewart!

Enjoy, my friends!!!

Interested in more recipes like this?
Follow me!

@chillylilleygoddessfood (Instagram)



Robyn  xo

Friday, 1 May 2015

BIG NEWS! 

Chilly Lilley Super Food Bliss Balls!


I have some pretty big news today!  Three exciting things to share, in fact!


1) First Thing......My Superfood Bliss Balls are now for sale at the Urban Grocer in Lethbridge.   Check them out here.  Pick up your very own 6-pack for $10 today!

2) Second thing...
I was feeling a bit like I had been living under a rock... and had been avoiding doing this certain things for the past few years, but today I am embracing it!

I feel like today is the day.

It's the right moment... to....


join Instagram.  It's true...

So I did it.

I joined Instagram!

Click below on this cute little button to find and follow "chillylilleygoddessfood" on Instagram!


Instagram


3) Ok, the third exciting thing:
I also started up a brand new Facebook page for "Chilly Lilley: Goddess Food and Skincare!" Having a business page was much easier to communicate with people, than having "Chilly Lilley" looking like a person page.

So....Please Click HERE to follow Chilly Lilley: Goddess Food & Skincare on Facebook!
 F

See you on Instagram & Facebook for inspirational recipes, pictures and posts for
Chilly Lilley: Goddess Food and Skincare!


Have a delicious weekend...

Robyn
xoxoxo

Wednesday, 22 April 2015

Hello lovely friends!

I started up a new Facebook page called "Chilly Lilley : Goddess Food and Skincare".

Here is the direct link!
https://www.facebook.com/pages/Chilly-Lilley-Goddess-Food-Skincare/459497370879910?fref=ts

Please check it out and "like" it to receive updates about upcoming classes, products, events, and giveaways!

I have been producing my own skincare products and they have been just flying off the shelves!
People are beginning to understand that everything you put ON your skin gets absorbed INTO your body!  This is why it is so important to only put things on your skin that are pure and natural.  My skincare products are so clean, you could even eat them!



Here I am, wearing my new yellow halo! It is so comfy, I just love it!  It was made locally in Lethbridge by "Halo Headwear: Wear Your Halo".  Check our her website at:  http://www.wearyourhalo.com/ to order your own!

Robyn :)

Monday, 23 February 2015

Camu Camu Berry Lemonade Quencher
Robyn Lilley

Did you know that 1 tsp of Camu Camu berry powder contains 12 times the recommended daily intake of vitamin C?  It is low glycemic and has an incredibly high ORAC value.  This is a high vibrational superfood!  It has a tangy slightly sharp taste, so it is easier consumed when it is sweetened with a high quality natural sweetener such as maple syrup or honey.  For this recipe, I chose maple syrup because I love the flavour of maple syrup, and a few drops of stevia gives it an extra punch of sweetness to counteract the tart flavour of the camu camu berry.  This is a lemonade to drink when you need an extra pick-me-up, when you are coming down with a cold, or if you have a big day the next day and you want to shine your brightest!


1 tbsp camu camu berry powder
1/4 cup lemon juice
2 tbsp maple syrup (the good stuff…no Aunt Jamima here!)
1 litre filtered water
2 drops liquid stevia

Directions:  
Blend all ingredients in a blender. Add ice if desired.  Serve in your favourite, prettiest glass.  Enjoy!

Monday, 19 January 2015

Almond Milk:
To make almond milk, combine 1 cup soaked almonds (soak overnight) with 4 cups pure water in a blender.  A high powered blender works well for this but is not necessary.  Blend until smooth, then strain through a nut-milk bag or mesh strainer.

Put the “milk” back into the blender and add the following optional ingredients if desired: vanilla, sweetener and pinch of salt.  Will keep in the fridge in a sealed glass jar for 2-3 days.

*I love the almond milk just plain as it is, but some people like to sweeten theirs a bit.  Some ideas for natural sweeteners include bananas, dates, raisins, honey, maple syrup as sweeteners.  You could also add stevia which is a natural sweetener and has a zero glycemic load.  It is very sweet, however so only use a drop or two.  Feel free to experiment to find out what you like best!

A Few Variations:
Chocolate Almond Milk:
Follow the same directions above, but add raw cacao (chocolate) powder or cocoa powder for a delicious chocolate flavour.  Additional sweetener may be added if desired.If you don’t have raw cacao powder, then regular cocoa powder will do just fine.  (Cacao powder and cocoa powder are the same thing, but the term “cacao” powder is usually reserved for the raw, unheated version.)

Carob Almond Milk:
Follow same directions for regular almond milk, but instead of cacao powder, try carob powder.  It will act as both a sweetener and a flavouring.  It will give recipes a chocolate taste, but without the caffeine.

Mexican Almond Milk:
Add cinnamon and nutmeg to your regular almond milk.  If you’re feeling adventurous, add a tiny dash of cayenne to the mix.  Wowsers!


Almond Pulp: The pulp that is left over can be saved and used in a bread, cracker, cookie, or pate recipe, as it provides good fiber.  Alternately, it can simply be composted or discarded.

Cheater’s Almond Milk: Ok, don’t have enough time to make real almond milk?  Try this: Toss 2 cups of water into your blender.  Add a tablespoon or two of almond butter and blend.  Voila!  You have almond milk.  It won’t be as smooth, but if you don’t mind, it is a real time saver!

Freezer Tip:
I have had success with freezing almond milk in a glass mason jar for later use.  This worked well when I first discovered almond milk and was preparing for a camping trip.  I really wanted to take some almond milk with me for the week, and so I tucked a few frozen jars of almond milk into the cooler.  The frozen milk also doubled as an “ice pack” for the rest of our food.  It was delicious on my morning muesli!

Enjoy!
Robyn Lilley


Berrylicious Chia Pudding
by Robyn Lilley

Berrylicious Chia Pudding
by Robyn Lilley

This recipe is ideal for breakfast, but delicious enough to enjoy for dessert!  I LOVE this chia pudding! So easy and fast to make.  Full of protein and good omega fats.  Easy to digest.  Best of all it is RAW, and doesn't involve any cooking. I usually make my own almond milk, which is so much better than store bought, but you could use whatever milk you have on hand.  Enjoy!

Basic Version:
2 cups almond milk, or your choice of other nut/seed milk
1/3 cup chia seeds
1/4 tsp cinnamon
dash nutmeg
sprinkle sea salt
2 drops vanilla stevia and/or 1 tbsp maple syrup.  (Sweeten to suit your tastebuds.)
1 cup fresh, frozen, or thawed berries.  (Pictured recipe uses Saskatoon berries.)

Directions:
Mix all ingredients together and let sit for 10-15 minutes before enjoying with your favourite spoon!


Upgraded Version:
Follow same directions as basic version, but if desired, add in these additional superfood ingredients if they are available:

1 tsp mesquite powder
1/2 tsp camu camu powder
1/2 tsp lucuma powder

Garnish with:
1/4 tsp vanilla powder - sprinkled on top.
Your choice of nuts or seeds.  Picture features almonds and gogi berries.


Enjoy!
Robyn

Holy Guacamole

by Robyn Lilley

This is a must-have recipe for any party or get together.  Avocados are such an amazing source of good fats.  This can easily be made with very little kitchen equipment.  All you need is a cutting board, knife and fork!  I make this all the time on the road or when I am camping.

Ingredients:
2 avocados
1 ripe tomato – diced
1 lemon (juice of)
1/3 cup onion – chopped finely
2 stalks green onion, chopped (optional)
pinch of cumin
pinch of cayenne (optional)
pinch of Himalayan sea salt (to taste)
*Additional optional spices include: basil, rosemary, and thyme.



Directions:
Pit and scoop out the avocados into a mixing bowl.  Mash the avocado flesh with a fork.  Next, chop up the tomatoes, and onions, and throw them in the mix with the spices and lemon juice.  Mix it all really well with a fork.  Scoop it up with “dehydrated garden crackers” (see recipe in blog post!) in romaine lettuce leaves as a romaine wrap, or as a dip for your fresh vegetables!

Enjoy!
Robyn