Friday, May 22, 2015

Snickers Dates

Happy Memorial Day Weekend!
I know it's not much but I want to thank everyone who has served and is serving our country. In particular, my Father, Grandfathers, Father-in-law, Aunt and Uncles. Thank you! You have a special place in my heart.
And thank you to those whose family members have served and serving! You have my prayers.
There is a way you can make your snickers and eat it too! They take three simple ingredients and only a minute to put together.
There is a raw alternative or if you prefer to not use chocolate chips. Mix 1/4 cup raw cashew butter, 2 tablespoons cocoa powder, and 1 tablespoon raw honey. Use this to spread on dates.
Although made healthier, these are still a treat. But with natural ingredients and good fats from nut butters, they make indulging guilt-free.

Plus, they are vegan, dairy-free, gluten-free and yummy! Use unsweetened sunflower seed butter for nut-free option. Try tahini for a different flavor and to tone down sweetness.
Snickers Dates
Soft medjool Dates
Chocolate chips (dairy-free if needed)
Cashew butter or Peanut butter (for more authentic snickers flavor)
Open dates on one side with knife or hands. Slide out pit. Spread date with nut butter of choice and top with chocolate chips.

And have a great weekend!

Roasted Garlic Cauliflower Fettuccine Alfredo (vegan)

This Alfredo sauce is paleo friendly, dairy free, gluten free, nut free, coconut free, and yeast free. Don't you feel so free?
Frankly, I'm surprised it's not made of air! But actually this alfredo sauce centers around a vegetable. I'm all about getting more veggies in your diet. Red Velvet brownies is a great example.

But really you can turn this:


And maybe you happened upon this recipe somehow and you're not doing the whole dairy-free thing. In fact, you may be appalled at the idea! But really you must try this roasted cauliflower sauce (you can add a little parmesan, no judgment here).
Roasted Garlic Cauliflower Alfredo Sauce
1 1/4 cup broth
1 head cauliflower
4-7 garlic cloves
1/4 cup olive oil
2 TB lemon juice
2/3 cup sesame seeds
Sea Salt or Herbamare, to taste
Pinch of parsley and basil
1. Wash and chop cauliflower into florets.
2. In a baking dish, add cauliflower, garlic and 1/4 cup broth.
3. Roast at 400 degrees for 45-60 minutes until cauliflower is cooked through and starting to brown.
4. Add all ingredients to a blender and blend until smooth. Pour over noodles with steamed asparagus or use on a pizza (details below).
Big Blue Eyes is learning to twirl her noodles. I remember when my Dad first taught me. A fond food memory!
This sauce also makes great pizza sauce alternative. We used half the above sauce on Namaste crust pizza with sundried tomatoes and artichoke hearts. It was yummy, especially with a  drizzle of balsamic.

Wednesday, May 13, 2015

Red Velvet Beet Brownies with Buckwheat and Beets

First, let's clarify buckwheat is gluten-free. Whoever named it didn't give a thought to how confusing that may be (hashtag gluten-free problems, no?). Buckwheat is actually a seed. Though "buckseed" doesn't sound anymore appetizing.

So let's turn our thoughts to something more appetizing... like brownies. Red velvet brownies.

These brownies are delicious. Mousse-like and somewhat earthy with the undertone of beets. It's a beautiful purple before you bake:
Free of nuts, gluten, dairy, eggs. And you get a serving of veggies! What isn't there to like?
Looking for more recipes involving buckwheat? Try our Buckwheat Carrot Cake Cupcakes or Sprouted Chocolate Love Granola.
Or maybe you are really into the red velvet cake flavor? Try some Red Velvet Cake Smoothie.
Red Velvet Brownies
1/4 cup chia seeds
1/2 cup coconut milk
1 1/2 cup buckwheat flour, preferably freshly ground
1 1/2 tsp baking soda
1/2 tsp salt
3 large beets, steamed and peeled
3/4 cup maple syrup (or other high-quality liquid sweetener such as honey)
1/2 tsp vanilla stevia*
1 TB vanilla extract
1/4 cup cocoa powder
1/2 cup oil (I used warm coconut oil but feel free to use grapeseed oil or avocado oil)
1/2 cup to 3/4 cup chocolate chips
*I use NuNaturals Nustevia Alcohol Free Stevia. So far, its the least bitter stevia I've tried. But you can also make your own with this recipe and double the amount.
If you prefer to skip the stevia. You can add another 1/4 cup maple syrup (and subtract that amount of coconut milk) and mix chia seeds with coconut milk and maple syrup.

1. Mix chia seeds and coconut milk. Stir. Let rest at least 20 minutes.
2. In blender, add all ingredients and blend to combine (alternatively you can puree just the beets and in a bowl incorporate other ingredients but I like this one-dirty-dish option).
3. Pour into a 9x13 greased with coconut oil. Sprinkle with chocolate chips (some people like more, some like less).
4. Bake at 350 for 50 minutes or until toothpick comes out clean.


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