These raw superfood energy bars are amazing. Enjoy them for breakfast, for dessert, or as a quick pick me up. When I saw them, I thought they’d be like a lot of the previous bars I’d had. Many times bars like these don’t provide a cohesive bite, meaning they seem like a lot of good components put together that don’t quite come together.
Helbeh is one of those things I remember my mom making. It’s chock full of fenugreek, which gives it a distinctive flavor I happen to adore. Maybe my body needs fenugreek, because I’ve been craving Helbeh for a while. I dug up a few recipes, and they all came out different but tasty.… Continue reading
I wound up with some black beans left over from the last batch of chili, and happened to come across this brownie recipe shared by Dr. Neal Bernard. It’s not often you see desserts touted as being a good source of fiber, but these brownies have 4 cups of black beans incorporated into them.… Continue reading
I came across this recipe on the FoodMatters website and decided to give it a go. Rather than doing individual tartlets I wound up going with a single large tart, mainly just for ease of assembly. Instead of using individual berries, which had a tendency to roll around and misbehave, I also jellified some frozen berries by mixing them with maple syrup and chia seeds for the topping. At this point, I feel I’m beginning to sound like a broken record, but this is a great and simple raw desert. I think I’ve collected enough raw dessert recipes to never have to worry about “cooking” one again. The oven has now been relegated to second-class citizenship status in my kitchen. Take that, electric bill. ;).
Recipe adapted from: Foodmatters
Makes: One 9″ tart
- 1 cup raw almonds
- 1 cup medjool dates, pitted
- 1/4 cup desiccated coconut
- 2 tablespoons coconut oil
- 1 1/4 cup raw cashew pieces
- 1/4 cup maple syrup or raw honey
- 4 tablespoons coconut oil
- 4 tablespoons lemon juice
- 2 teaspoons lemon zest
- 4 tablespoons coconut cream
- 2 cups organic frozen berries
- 1/4 cup maple syrup
- 2 tbsp chia seeds
- To make the crust, place the first 4 ingredients in a food processor, and process to a fine crumb that sticks to together when pressed with fingers.
- Press crust mixture into the base of a 9″ removable bottom tart pan, compacting well.
I love the taste of mint around Christmas because of that frosty feel you get when you take a bite. These minty bites are like a proverbial blizzard in your mouth. You literally feel like you could exhale super frosty breath, kinda like in those super hero movies.… Continue reading
I never liked wasting those pumpkins you put out on the front porch to decorate the house. Some people just throw them away, but I like to take them before they turn, hollow them out, then bake and puree them. Once they’re pureed I bag ’em up and freeze ’em to use later.… Continue reading
This cheesecake is one of those special occasions type of foods. Of course, recently I seem to be having a lot of special occasions, so maybe I need to tighten up my criteria. In this case though, it’s Father’s Day and this cake is for my dear hubby.… Continue reading
When I made these blueberry muffins, it got me thinking as to what’s the difference between a muffin and a cupcake, and could these be cupcakes? Seems like this is yet another contentious internet point of debate, but this one seems to have ended with some criteria that help in deciding where your baked goods stand.… Continue reading
Today was the hubby’s birthday, so I wanted to show him I loved him with a healthified version of a yellow cake with chocolate frosting (his request). As you can see by the number of candles, he’s no spring chicken 😉 At the same time he’s more alive to me every year we spend together because our lives become more and more intertwined.… Continue reading