Gwummmllppp is the sound that I want to make when I look at this picture from Sweet Talk! I just wanna pick these delicious looking brownies and scarf them all down. Unfortunately, I have never been able to develop a liking for dates. I really, really wish I liked them because they are so great for desserts. Here's one brilliant example of how they can be used in a nutrition packed alternative to brownies- everyone's favourite.
Hey you, yeah you. I know your mind went there when you saw the title of this post. Well, guess what? Stay there. Cause you're about to fall in love with these 5 minutes brownies. The recipe speaks for itself. So if you're trying to do something special for someone (read: guys you can't possibly mess this up!) or you're looking for an easy way to do something healthy, THIS. IS. IT.
Now go run your cute behinds to your kitchen and whip these up!
1 cup hemp hearts (shelled hemp seeds)
1 cup medjool dates*
1/2 cup cacao powder (or carob)
1/4 cup coconut flour
3 tablespoons raw liquid sweetener
1 teaspoon vanilla
pinch of himalayan salt
*If you're using regular dates soak them first in warm water to allow them to soften.
1. Process all ingredients in a food processor until a ball of brownie dough forms. This will take a few minutes. If the dough is too wet add a tbsp more coconut flour and if too dry add another date or two.
2. Press brownie mixture into a small square pan lined with parchment paper and put in the fridge until ready to eat. You can either cut the brownies into small squares or use your favourite cookie cutter to cut out small 'two bite' shapes and sprinkle with cacao nibs if desired.
*I would suggest letting your brownies sit in the fridge for 20 minutes (to firm up) before using a cookie cutter to make your bites.
H/T: Sweet Talk
A lot of people turn up their nose when they hear cabbage and it’s hard to make it sound exciting but I truly do love it. Especially when cooked this way, I can eat oodles and oodles of it, and so will you. This recipe is a great alternative for a filling, vegetarian side to go with any sort of meat you might be having for dinner in lieu of rice, potatoes or bread. It is so easy to make and tastes great on its own. I dig in with a fork and don’t need anything else except for some extra lemon juice squeezed on top. No reason to feel guilty about it after either because it's great for you- just don't over cook it!
Well, here in Toronto, summer has finally made an appearance! At the end of May, it's finally warming up. It's times like these that we start to include fresh, straight from the farm produce in our meals and spend as little time as we can on prepping a meal so we can enjoy the weather more. That being said I do plan to spend a lot of my time day dreaming and planning while lying on the grass under a shade tree this summer. Here's an easy raw and vegan recipe Nida brings to us from Noshtopia to celebrate the arrival of summer. W.P
I LOVE SUMMER. Primarily because of all the fresh, crunchy, cool, vibrant, delicious and cool vegetables! I especially LOVE roaming farmers markets. Here in Virginia, we are lucky to have access to many farms and farmers markets including Pollyface farms (featured in the critically acclaimed and well received documentary Food Inc.) J L Green Farm (trained by Joel Salatin of Pollyface).
Every year we venture to a local town nearby such as Middleburg, Berkley Springs, Harpers Ferry, Shenandoah; these areas have made an effort to maintain the integrity of their towns by preserving their heritage, disallowing commercialized companies to set up shop and staying true to their farming history. Its always so much fun and soul fulfilling to shop at their farmers markets! So when i came across this recipe, i knew its going to be like an amazing adventure just being able to know what to look for and find for this heaven in a bowl :) Straight from mother earth to us.
What you need:
Ingredients (serves 3-4):
Greetings from Cuba! (FILL IN THE BLANKS) Roast chicken is everyone’s favourite as it can be an easy complete meal when paired with vegetables and greens. It works well for those of us who are trying to maintain a balanced diet. Yes you can buy a rotisserie chicken (halal and kosher too) from many places but it’s so much more fun to play around with the flavours and ingredients at home. That way you also control what goes in and on the chicken. The brine allows this lemon, thyme & rosemary roast chicken to be salted through to the bone and is absolutely essential. Though this isn’t a beautiful bird (we don’t have a convection oven and thus the browning isn’t always equal), it’s finger lickin good- especially if you love the herb and lemon combo on your poultry.
I know a lot of you have tried gluten free cauliflower pizza crust or faux pizza crust, whatever you want to call it and have different opinions but I was impressed. My husband and I were quite dubious but really, really liked it. I will say this though, that yes, this pizza cuts and lifts beautifully, but it is floppier than a regular pizza. I mean come on, it’s not dough. It really and truthfully was yummy and I wanted more! It reminds me of a frittata some what to be honest. This recipe is for one 9 inch pizza- double up and make two of them to serve 4 people. Also, if you are worried about excess water in the cauliflower, you can just microwave the cauliflower between step 3 and 4 and squeeze out the water using a paper towel.
hAPPY eATING & kEEP sMILING
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