Malibu Beach Recovery Diet™ – 3 Legal Desserts to Take to 12 Step Meetings
NOTE FROM JOAN: Jillian, one of the alumni, called last week to say she made a commitment to supply snacks to her favorite 12 Step Meeting. Almost every meeting takes a break midway through the program so that attendees can drink loads of coffee and eat sugary cakes and cookies. Jillian asked for “legal” dessert recipes (translation: in accordance with the no sugar principles of the Malibu Beach Recovery Diet™) she could prepare at home and bring to the meeting. Of course I asked Licia, the dessert maven, to create a special blog for Jillian.
As you are on your way to recovery, there is an irony that you are going to 12 Step meetings where you will surely be offered high-sugar, starch-laden desserts to make you feel appreciated and honored.
Most organizations that cater and support drug and alcohol patients have not yet explored the relationship between the food that you put into your body and the effects that these foods have on your moods, your willpower, your sense of reward, your insulin levels and your dopamine distribution rehabilitation. This is what makes the Malibu Beach Recovery Diet so complete, thorough and successful: it treats addiction from a holistic perspective and enables you to take control of your recovery in the most global way so that the efforts and progress you accomplish are sustained by a lifestyle transformation and a lasting response from your body, mind and soul.
In that respect, we have always tried to serve our patients healthy desserts, at the Recovery Center and provide them with easy recipes to follow after they graduate. Bring them to a 12 Step meeting and open the eyes of your fellow meeting-goers to the benefits of the Malibu Beach Recovery Diet.
These three recipes are crowd pleasers and will further demonstrate how delicious natural desserts can be. Add to this the recipe for Sweet Potato Brownies that we shared a couple of months ago and you will have a wide range of goodies that you can “legally” feast on.
Click below on “Continue Reading” for the recipes.
- 8 cups peeled, sliced, perfect peaches
- 3 tablespoon fresh lemon juice
- 1 cup agave syrup
- 4 Tbsp (1/2 stick) unsalted butter
- 1 pinch nutmeg
- 6 tablespoons butter–melted and cooled a bit
- 1 cup buckwheat flour
- 1 cup whole-wheat pastry flour
- 1/4 cup agave syrup
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 4 Tbsp unsalted butter, melted
- 1 egg
- 1 cup buttermilk
- 2 tablespoons fresh mint, either whole or chiffonade
1. Pre-heat your oven to 375 and have the rack in the middle. On the lower rack, have a Silpat-lined sheet to catch any dribbles.
2. Place peaches in a greased or sprayed 13 X 9 baking dish. Toss with the agave. Sprinkle lemon juice over all. Cut butter in small dices and spread onto the peaches. Roast in the oven for about 15 minutes or when the peaches start giving out their juice and start browning on the edges.
3. Whisk together the dry ingredients—the flours, salt, baking soda—in a large bowl. Pour the melted butter over the dry ingredients and start stirring. Beat the egg with a fork and stir it into half of the buttermilk. Add the buttermilk/egg mixture to the dry ingredients, then slowly add in the rest of the buttermilk as needed to get to the right consistency for your batter. Depending on the flours, you may need a little more or less. The batter should be thicker than pancake batter but not as stiff as cookie dough. Stir only until everything is combined. Do not overmix.
4. Drop over the peaches by the spoonful. Do not cover the peaches completely as you want the steam to be able to escape, otherwise your peaches will be overcooked and look like a compote.
5. Bake for 15-20 mn untill golden brown. Let it sit about 15 mn before serving. Sprintkle mint chiffonade on top of the cobbler and serve.
This recipe serves 10 but can easily be doubled. Serve in a large 13×9 pan
- 1 recipe for Jelly Roll Cake
- 2 packages frozen raspberries thawed, with thawing juices
- 1 lemon, juiced and zested
- 1 8 oz container mascarpone
- 2 8 oz bars Philadelphia Cream Cheese, 1/3 less fat
- 1/2 cup Manufacturing cream
- 1/4 cup agave syrup
- 1 pint fresh raspberries
- Prepare a loaf pan and cut the jelly roll cake into the appropriate measures to fit the loaf pan.
- Process the thawed frozen raspberries in a blender with the lemon juice until completely pureed. Strain through a fine mesh strainer to eliminate all seeds.
- In a food processor, mix the mascarpone and cream cheese until thoroughly blended, scraping often the sides of the blender. Add the agave, lemon zest and manufacturing cream and blend until very smooth.
- Place one slice of cake at bottom of loaf pan. Cover with raspberry sauce. Let stand 3 minutes to soak in and gently pat with the back of a fork. Add one third of the mascarpone mixture. Place another slice of cake and repeat sauce and cheese mixture. Repeat another layer, ending with the mascarpone mixture. Tightly seal with plastic wrap and place in the refrigerator for at least 8 hours.
- Spread fresh raspberries over the top and serve.
- 1 cup whole wheat pastry flour
- 1 3/4 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/4 tsp cream of tartar
- 1/4 cup agave syrup
- 1 tsp vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup buttermilk
- Preheat oven to 400 degrees. Line the bottom of a 10 x 15 inch jelly roll pan with wax or parchment paper. Place a linen on a flat work surface and dust with a little of the flour (very lightly).
- Whisk together the flour, baking powder and salt in a small bowl. Set aside.
- Beat the eggs in a large bowl until light and lemon colored. Add the agave , and continue to beat. Add the credam of tartar. Continue beating for 3 to 8 minutes, depending on the mixer, until preparation has doubled in volume. Add the vanilla.
- Gently fold in the flour mixture, using a rubber spatula or whisk. When the flour is almost but not quite uniformly distributed, whisk together the oil and buttermilk and fold into the mixture. Spread the batter into the prepared pan.
- Bake the cake until it’s golden brown and springy to the touch, 12 to 14 minutes. Remove the cake from the oven and invert it onto the prepared towel. Peel off the paper, and, using scissors or a serrated knife, trim the crusty edges off the cake if necessary. Use the towel to roll the warm cake up from one short side of the rectangle to the other if you are making a rolled cake. If not, let the cake cool before filling.
This recipe serves 10.
- 17 oz bittersweet chocolate Trader Joe’s (no almonds and not 100% cocoa)
- 1 stick butter
- 8 eggs, separated
- 1 Tbsp vanilla extract
- Place chopped chocolate and butter to melt in a double boiler over simmering water. Do not touch until completely melted.
- Beat egg yolks until it pales in color and forms a ribbon.
- With completely clean beaters, beat egg whites until they form soft peaks.
- Stir chocolate until smooth and incorporate, spoon by spoon into the egg yolk mixture.
- Add one third of the egg whites into the chocolate mixture and mix to incorporate and lighten. Add the rest of the egg whites very carefully in two additions, making sure all of the chocolate is incorporated.
- Transfer to a serving bowl and refrigerate until cooled and thickened.