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  • Chocolate Bark in Minutes

    Chocolate Bark in Minutes

    Make Your Own Chocolate Bark
    Great to throw together for a party or just enjoy at home.

    This is a really fast and easy solution to the all-too-common "I've run out of chocolate" problem so many of us experience. (Happened to me last night.) If you have raw cacao powder, coconut oil, and sea salt, you're covered. How cool is that?

    High quality, organic, fair trade chocolate is not only decadently delicious, but can also good for you. Just don't go eating it all day long. My feeling on chocolate is that it's meant to be savored and enjoyed, a little at a time.

    Cacao beans (where all real chocolate begins) are rich in magnesium, iron, potassium, calcium, zinc, and manganese. And they contain more antioxidant flavenoids than red wine, green tea, or blueberries. They're also high in resveratrol, a potent antioxident that protects and supports the immune system.

    What's the difference between cacao and cocoa? Good question, my friend. What you're looking for here is "raw cacao". Why? Here's the low-down, straight from the folks over at foodmatters.tv:

    Raw cacao is made by cold-pressing unroasted cocao beans. The process keeps the living enzymes in the cacao and removes the fat (cacao butter). 

    Cocoa looks the same as cacao, but it's not. Cocoa powder is raw cacao that's been roasted at high temperatures. The roasting changes the molecular structure of the cacao bean, which reduces the enzyme content and lowers the overall nutritional value.

    Making your own chocolate with raw cacao is where it's at! And it couldn't be easier.

    Ingredients:
    1 cup coconut oil
    1 cup raw cacao powder
    1/2 cup maple syrup (or raw honey)
    pinch of sea salt
    pinch of cinnamon, optional
    pinch of cayenne, optional
    chopped nuts/seeds/dried fruit, optional

    Instructions:

    • Over the lowest possible heat, heat coconut oil in a small saucepan. You can even create your own double boiler to further remove the cacao from the heat.
    • Once coconut oil has melted, remove saucepan from heat, and immediately stir in cacao powder and maple syrup, until well combined.
    • Mix in sea salt. (Mix in cinnamon and cayenne, if you like.)
    • Pour mixture over parchment paper-lined baking sheet.
    • Sprinkle with optional nuts, seeds, dried fruit.
    • Place in freezer to harden.

    Note: 
    It will melt quickly (remember that coconut oil is liquid at room temperature), so don't leave it out too long, unless you're planning on eating it all in one sitting -- with your friends, of course.

  • Banana Chia Pudding: Healthy, Delicious, Satisfying, Easy

    Banana Chia Pudding: Healthy, Delicious, Satisfying, Easy

    This stuff is GOOD.

    And so easy!

    It's sweet (from the banana and cinnamon) and satisfying, too (because of the chia). It really fills you up.

    Whip this up right after dinner, give yourself some digestion time, and then head back to the fridge (I usually give it about an hour) for the finished product. 

    Just blend together:

    1 banana
    2 tablespoons chia
    1/4 teaspoon cinnamon
    1 cup non-diary milk

    Transfer to a bowl, pop it in the fridge to allow the chia to "gel" up, and grab it in an hour or so for the perfect dessert!

  • Strawberry Rhubarb Crumble

    Strawberry Rhubarb Crumble

    Nom nom nom.

    I feel super lucky to live right next door to an awesome year-round Farmers Market. (It's part of why we chose this neighborhood in the first place!) But the Spring and Summer months are especially exciting! So many fresh, vibrant colors to take in - and recipes to plan!

    This weekend I put together a little Strawberry Rhubarb Crumble, based on my many recreations of Meghan Telpner's crumble - from her must-have (seriously, you must have it) book UnDiet

    It was my first time using rhubarb - and it was sooo good! I picked up the rhubarb on a whim last week at the market. I wasn't sure what I was going to do with it, but it was too beautiful to pass by. Its super tart taste pairs perfectly with the sweetness of fresh strawberries.

    Ingredients:

    For the filling:
    Two cups strawberries, quartered

    Two cups rhubarb, sliced into half-inch thick slices 
    1/4 cup raw honey
    3/4 tablespoon arrowroot starch

    For the crumble:
    1/2 cup sprouted spelt flour
    3/4 cup rolled oats
    1/2 cup slivered almonds
    1/4 cup coconut oil, just melted
    1/4 cup raw honey, just melted
    1/2 teaspoon cinnamon
    1/2 teaspoon allspice


    Instructions:

    • Preheat the oven to 350F.
    • In a medium-sized bowl, combine the ingredients for the filling.
    • In a second, medium-sized bowl, combine the ingredients for the crumble, mixing well to combine.
    • Pour the filling layer into an oven-safe baking dish, to create the first layer of the dish.
    • Evenly sprinkle the crumble over the filling, creating the second layer of the dish.
    • Bake for 40-45 minutes, until slightly golden on top and the layer of fruit bubbles below.

    Enjoy!

  • Recipe Review: Avocado Chocolate Mousse

    Recipe Review: Avocado Chocolate Mousse

    This right here is seriously good stuff.
    Chocolate mousse!
    Made out of avocados!!
    Um, yes please.

    I've been seeing these recipes pop up from time to time - but hadn't gotten around to trying any yet. 

    Until last night. When, as fate would have it, we had an unusually large perfectly ripe avocado - but had already eaten dinner. What to do?!

    Make mousse, of course. 

    That's right, dessert that's actually good for you.

    Let's review:

    Raw Cacao is anti-bacterial, immune supportive, an antioxidant, and cardiovascular system-friendly.

    Raw Honey is anti-viral, anti-fungal, and anti-bacterial, a powerful antioxidant, and immune-boosting.

    Avocados is a source of heart healthy fat, great plant-based protein option, rich in Vitamin A, and anti-inflammatory (Vitamins C and E, carotenoids, selenium, zinc, phytosterols, and omega-3).

    The Kitchn to the rescue! Recipe? Right over HERE


    NOTE: I used raw honey (you know how I feel about raw honey, right?) instead of raw coconut nectar. It's what I had on hand. Aaand it's the greatest. I also used my KitchenAid mixer instead of a food processor - just mixed everything together and popped it in the fridge. Worked beautifully!