Better Shepherd's Pie

I posted a Shepherd's Pie a while back. It was okay, but I found this recipe and absolutely love it! I have been searching and searching for a good one because S. P. was one of my favorites growing up. I'm so glad I have something similar, but much more healthy, now!

Shepherd's Pie

Garlic Mashed Potatoes (6-8 russets, boil, drain, mash with "butter," rice milk, parsley, salt/pepper, & either roasted garlic cloves or garlic powder)
2 Large Carrots, Sliced
1 (16 oz) Package frozen mixed veggies
olive oil
1 small onion, chopped
1 can kidney beans, drained and rinsed
1 can diced tomatoes, drained lightly
1 (8oz) can tomato sauce
1 teaspoon worcestershire sauce
garlic powder, oregano, basil, chili powder, and a bit of agave - to taste
Paprika

Make the mashed potatoes- and meanwhile... Cook the carrots and mixed veggies. Set veggies aside. Cook onion in a bit of olive oil. Add beans, tomatoes, tomato sauce and spices. Add veggies (drained of excess liquid). Cook until flavors can meld- about 3 min. Place in bottom of a prepared 9x13 pan and top with dollops of garlic mashed potatoes. Smooth out and sprinkle with paprika. Bake at 375 for 20 min.

Yumm!

Raw Almond Joys

Prep yourself girls..... this recipe is amazing!!! I hope you enjoy it. Remember there is a difference between a young coconut and matured coconut. The matured is the one you typically see at the store that is brown, round and hard. The young coconut is still in its husk. Just cut the husk off of the top. Take a screw driver and hammer a bunch of holes in the top (making a circle) until you can lift it off. The meat inside is similar to the texture of jello. You just spoon it out. One young coconut is enough for this recipe. The water from this coconut is amazing. Just drink it. It is so much better than the water from a matured coconut. Also, coconut water is full of electro lights and potassium. So,it is good for after working out.

Raw Almond Joy

For this you will need:
Coconut Filling
Dry or Soaked Almonds
Chocolate Coating

Coconut Filling
2/3 cup young coconut meat
3/4 cup + 2 tbs dried coconut
2 tbs agave nectar
2 tsp honey
2 tbs coconut butter
1/4 tsp vanilla extract
2 pinches salt

Blend until smooth in high speed blender. Transfer mixture to a bowl and put in fridge to set.

Chocolate Coating
1/2 cup melted coconut butter
1/2 cup cacao or carob powder (I used 3 part cacao/1 part carob)
1 tbs maple syrup
1 tbs agave nectar
1 tsp vanilla extract
4 Tbsp of melted coconut oil (you may need to add more. The coating should be drippy).

Blend until smooth in high speed blender or food processor.

Assembly
Once the mixture has firmed up, form into a small ball then slightly flatten down. Top with an almond and return to the fridge or freezer to set.

Dip each coconut mounds into chocolate coating. Allow a few seconds for excess chocolate to drip, then transfer to parchment paper. Put in fridge or freezer to set.

If the Raw Almond Joy candies are stored in the freezer, make sure to transfer them ahead of time in the fridge to allow the coconut base to soften up.