Raw Chocolate Brownies with Raspberry Cacao Ganache

This past weekend… a major food bomb went off in my kitchen. A raw food bomb. A raw…brownie bomb. There were tubs of nuts, seeds, berries, bags of cacao, and all kinds of utensils – everywhere. It was a crazy fun filled time for reinventing!

Inspired by the smell of freshly foraged wild roses from the river bank, and the abundance of cacao in my refrigerator….  I had the perfect idea for a raw brownie. Slightly sour raspberry “ganache” pairs beautifully with the rich raw brownie base.  These delightful squares are quite possibly my favorite creation – ever.
Raw, antioxidant and mineral rich brownies, incredibly decadent and healthy too!

Raw Brownies with Raspberry Cacao Ganache

For the Brownie Base

1/2 Cup Raw Walnuts
1/2 Cup Raw Hazelnuts
1/2 Cup Raw Almonds
12-14 Medjool Dates
2/3 Cup Raw Cacao Powder
Fresh Squeezed Juice & Pulp of One Orange
1/3 Cup Flax Seeds

For the Ganache

1 Cup of Raspberries
3 Tbsp Raw Cacao Powder
1 Tbsp Raw Coconut Oil
1/3 Cup Chia Seeds

In a food processor, pulse the walnuts only until they are coarsely chopped then transfer to a medium sized bowl. Do the same with the hazelnuts, adding them to the walnuts once chopped. Following with the almonds, but pulse the almonds until they are a finer meal, transfer to the bowl.  In the same food processor, add the dates, the cacao, as well as the juice and pulp mixture from half of the orange. Pulse until the dates begin to break apart. Add in about half of the mixed nuts and flax seeds, along with remaining orange juice and pulp, continue pulsing until you have a mixture that resembles dark chocolate cake batter.  Scoop the batter mixture into the remaining nuts and fold until fully incorporated.  Line a square baking dish with parchment paper, scooping the brownie batter in and smoothing out the top as best you can.  Using a smaller food processor (or wash the one used for the base), blend all ganache ingredients together.  Expect the chia and raspberry seeds to supply texture, but otherwise you want it to be smooth. No berry chunks.  Top the brownie base with the raspberry ganache, and pop in the freezer to set for an hour or so. 

Longevity Elixirs….. Lemonade style!

Summer is the perfect time for refreshing lemony drinks – right? For sure!  Thirst quenching, cool, delicious.   Why not add some super awesome healing powers to that as well?

Lemon is absolutely remarkable, citrus is so uplifting and fresh – the smell of fresh lemon rind is unbeatable. Lemon aids digestion, is antiseptic as well as antimicrobial, super supportive for liver function as it stimulates saliva and bile production. This bright beautiful yellow citrus has long been used to treat colds, coughs, sore throat, flu and parasite related issues. The oils from lemon rind are great for all of the above, but in a slightly more concentrated form. Essential oils are incredibly beneficial, and lemon rind in particular has an insane amount of antioxidants. Pair that with the high vitamin C content, and you are good to go!

I’ve mastered both the “pink lemonade” and a classic. The first, a beautiful and extremely tasty Ruby Lemonade Iced Tea.  This baby is a goji berry and green tea base, with added goji and hibiscus flowers for color and nutritional value.

Goji berries, of course are famed for their healing abilities, as well as incredible folklore surrounding their ability to sustain life far beyond our typical years. I was very happy to see goji plants last year while garden shopping with my dad. Next house I move to… will have a yard that will sustain one of those plants. That I promise myself. How lovely.. to walk outside and harvest my very own goji berries.   For now..  I am happy to buy them dried.

Hibiscus flowers have become a deep love of mine in the last few months, I found them – dried – in the bulk herb section of Community Natural Foods and have been using them in almost everything. They are amazing! They lend such a beautiful color to this tea, in addition to boosting the vitamin C content, they also supply a large amount of antioxidants and minerals.  This Ruby Lemonade Iced Tea packs a serious vitamin C punch.

Ruby Lemonade Iced Tea

2 Goji Berry Green Tea Bags (or regular green tea would be just fine!)
4 Cups of Water
Dried Goji Berries – as many as you’d like
1/2 Organic Lemon – thinly sliced
5-7 Dried Hibiscus Flowers
Honey – to taste

I don’t own a kettle, which works well for larger batches of tea such as this. In a pot, on the stove – get the water boiling. Once it has reached a full boil, remove it from the heat. Green teas are best steeped while the water is settling down, instead of during the rolling boil. Add the tea bags, the lemon slices, the berries and the flowers. Allow the colors, aromas and flavors to swirl within the pot for a few minutes before adding the honey. It will only take a second or two for the beautiful red hibiscus to seep into the water, turning it into this ruby delight. I let the whole mixture sit for about 10-15 minutes before removing the tea bags, but  I do let the remaining ingredients soak for quite a bit longer. Taking the lemon slices out.. probably closer to 30 minutes, and leaving the berries and flowers (they’re super yummy to munch on once you reach the bottom of your glass.. and they look pretty too!). Bottle in jars, or glasses of your choice and serve chilled.

The more classic lemonade iced tea, is so super awesome.  Seriously… so so soo super awesome.

About four months ago, I bought a massive bag of Pau d’arco which is the inner bark of a South American tree. There are lots of places to buy pau d’arco… but be careful if you choose to do so, there are plenty of people wanting to turn a profit from this powerful herb without doing the work to cultivate it properly. This results in many sources selling the bark from a different tree entirely. Make sure you are familiar with your sources! Pau d’arco is a very amazing herb for cancer (prevention as well as reduction) and viruses. Known for it’s amazing ability to reduce tumors, reduce candida, and treat very serious virus related conditions. As it is a bark, you need to make sure to boil it for at least 15 minutes to get the full nutrient value.

Incredibly Healthy Almost Classic Lemonade Iced Tea

6 Cups of Water
6 Teaspoons of Pau d’arco
1/2 Organic Lemon – sliced
Honey – to taste

Unlike the kind and gentle steep required by the green tea above, pau d’arco can be added to your pot of water before the boiling process has begun – So add the dried herb along with the water, boil for at least 15 minutes.  Discard the pau d’arco, add the lemon slices and honey. Return to the warm (but turned off!) element, allowing the oils and juice from the lemon a fair chance at steeping. I left my concoction to cool slowly on the stove for about an hour, maybe even an hour and a half.  This really allows the bitter lemon oil to escape the rind. It’s best to taste it before you bottle it, if you decide to leave the lemon in for such an extended period of time. I’m not joking about the bitterness in the oil! This lemonade is excellent luke warm or chilled – so if you just can’t wait to drink your amazing longevity enhancing, cancer fighting elixir… that’s perfectly fine!

Dipping, spreading, loving…. Mexican Inspired Hummus

My work week starts on Sunday, so Saturdays are typically where I start planning snacks or lunches for the upcoming days. I find that if I don’t plan ahead…  I don’t give myself the time to sit down and properly eat a meal. I have a fairly busy schedule, coupled with a night class – I don’t often sit down until quite late in the evening.

One of my favorite snacks after a closing shift, or recently after class – is hummus.  Such a simple dip, so healthy and can be so versatile. It’s great!  I love making hummus, I love throwing new and random ingredients in.  For me, it is the perfect snack.  Today I made a green Mexican inspired hummus and am happy to report that it turned out beautifully! It gave me a wonderfully healthy lunch, and will supply me with energy throughout the beginning of the week.  Last summer I spent a fair amount of time in Northern Ontario at the cottage with some of my extended family, one of their culinary complaints was the lack of ideas for lunches.  Look no further.  Jazz this protein rich dip up with whatever you feel fits! Use it with basically everything…  As a spread on a collard wrap or pita, dip .. well anything in it, use it as a dressing for a salad, scoop it into some quinoa, heck even just eat a spoonful if the mood strikes.

This is one of my favorite ways to enjoy hummus, spooned into a fresh pepper and then scooped up with raw beet “chips”.  Once it’s made… there’s no dishes! Eat every last bit and notice your body singing it’s thanks!

Spicy Mexican Inspired Hummus
Makes a few days worth

2 Cups of Garbanzo Beans
(I used Stahlbush frozen organic garbanzos, but canned or cooked works too!)
1 Avocado
1 Bunch of Cilantro
2 Limes – juiced
Garlic – I always use loads
1 Tablespoon of Tahini
Chipotle, Ancho & Smoked Paprika – to taste
Water & Avocado Oil – as needed

Hummus is simple, choose the ingredients…. and blend.  Wash the cilantro, rinse the beans, pit and peel the avocado & garlic, juice the limes.   Pop everything into the blender/food processor and blitz until smooth! I used a combination of water and avocado oil to get my blades spinning and reach a desirable texture. Once you’ve reached that smoothness, sprinkle with the chipotle, ancho, and smoked paprika, finish with one last squeeze of lime.

*As I said, hummus is great as a spread or a dip – in this case, I halved a fresh juicy pepper and filled it with my Mexican inspired hummus. Using a mandolin slicer I created some beautiful thin raw beet chips and dipped until my pepper bowl was empty.  Of course… I then ate the bowl : )

Happy Mornings.. & Slow-food Breakfast

I love breakfast.    Easily my favorite meal of the day.   Typically – also the meal I tend to forgo on work days.  Whizzing up a smoothie and heading out the door is my usual routine, nothing like the slow sweet enjoyment of weekend breakfasts.   Weekend breakfasts…..  I take time to eat, I dial it right back… slow way down and actually savor everything that lay before me.   There’s something so special about slow-food, connecting with what you’re eating and being in the moment. Today, was a perfect morning for just that.

Starting this beautiful sunny Saturday at 6am with a giant jar filled with greens (yes it’s actually so green is appears black)..  absolutely wonderful.  What a glorious way to energize my body without a caffeine jolt!  My new home has a very large, very sunny east facing bay type window, second only to the kitchen – that window is my favorite spot to be while indoors.  Since moving into this house, I have been blessed with an abundance of natural light.  With that.. comes the ability to rise with the sun. Nice and early, my rooms are flooded with sunshine and up I get.  Well… up we get…

A curious and loving face inches slowly towards the head of my bed, giving little licks up my arm to let me know she’s ready to begin the day.  Here is where our morning ritual starts.  A jar full of glorious greens, and breakfast made to be enjoyed in the sunshine with my kitty – welcoming the day in a big way.  Savoring each bite of this breakfast bowl…. took me at least 25 minutes. Seriously.  I find great value in waking slowly, giving every part of my body time to adjust for the day.  Not just waking up and moments later rushing out the door and into early morning traffic is fantastic, a feeling I need to cherish more during the work week. This lovely Saturday, I made an agreement with myself to do exactly that – cherish each morning, enjoy it slowly. Start the day off properly.

Breakfast of Champions – Early Morning Bowl

1/2 Cup Cooked Red Rice
1/3 Cup Warmed Brown Basmati Milk (or whatever milk you enjoy)
True Cinnamon (and any other warming spice you fancy)
A Handful of Flax Seeds
Piles of Your Favorite Fruits
Dollop of Coconut Yogurt

The rice can be cooked in advance, and used for up to three days if kept sealed in the fridge. Scoop about half a cup of the rice into a nice, deep bowl. Sprinkle with as much cinnamon (clove, allspice, ginger, nutmeg, or warming spice of your choice) as you like. I like lots! Slowly warm the basmati milk on the stove, and pour over the rice just before it begins to boil. Top with fruit – I used blueberries, raspberries, kiwi and pear, flax, and a nice big dollop of coconut yogurt…..   Now the best part…

Enjoy. It. Slowly.

Oh…. Balls!

Absolutely-chalk-full-of-totally-awesome-superfood Balls that is!

Great for snacking, fueling, packing……  everything! I made these balls for someone special, and ended up eating them all myself.  With the addition of running, cross training, and a soon to be spin class into my weekly routine, I was in need of some compact fuel that actually tasted good.  The intent behind these little gems, was to gift a good alternative to conventional – non organic protein supplements.  Teaching athletes in my life that there are ways to feed your muscles, your brain, your entire body with whole foods, and it tastes way better than that powdery protein bar crap.

There are loads… I really mean LOADS.. of amazing things packed into these little balls – but one of my current favorites is spirulina. Spirulina is a microalgae, very high chlorophyll! Microscopic, it floats on the surface of high acid content lakes – these tiny little babes are up to 77% complete digestible protein, and a great soucre of trace minerals.  It absolutely tastes very…  green. Very green.  However, masked in these balls you would never even know it was in there!

You can tailor these balls with whatever you have laying around, whatever seeds.. nuts.. grains.. butters. If you can imagine it – you can add it.  They can also be easily made into bars as opposed to balls!  Versatility, key to keeping protein snacks interesting – I am finding personally that redundant post workout snacks cause me to lean towards foods that would make less of an impact. Making small batches and changing them slightly from week to week has helped a lot! I’ve heard from many people that it’s easiest when starting to train athletically to eat the same things every day, taking choice out of the equation not only saves time but (with self-discipline) eliminates the need for improper snacking. I understand that point, and but I cannot eat the same snack every workout and not get tired of it. No way.  Quoting myself after my first cross training class…. looking over at the partner who was joining me – “Is it bad… that all I want right now is PIZZA?!“…. now just imagine her face, having just done the same workout.  It was a very unimpressed face. Lucky for me – I had a very satisfying superfood ball in my bag just waiting to be gobbled up.

Absolutely-chalk-full-of-totally-awesome…Superfood Balls

1 Tbsp Spirulina Powder
1/4 Cup Banana Powder
1/2 Cup Unflavored Hemp Protein Powder
2 Tbsp Cacao Powder
1/3 Cup Hemp Hearts
1/3 Cup Oats
1/3 Cup Pumpkin Seeds
1/3 Cup Chia Seeds
1/4 Cup Flax Seeds
1/4 Cup Cacao Nibs
1/3 Cup Goji Berries
1 Cup Raw Almond Butter

Grab a big bowl, mix everything except the almond butter.  Once all seeds, nibs, berries, oats etc have been mixed together, add the almond butter about 1/2 a cup at a time. It’s important for the mixture to be sticky, the point is that it needs to hold it’s shape – adding in way too much nut butter lends potential of a less formed ball.  Once the mixture is fully incorporated shape into balls (or bars) and keep refrigerated. Quick and simple!

What my body needs.. and some energy boosting gazpacho

What a crazy busy month May was!  Holy man!  Whirlwind of giving notice in my apartment… finding a new place to call home…  moving.. out and then .. in….. and many buckets of rain (hooray I love the rain!!).  Now – a long deep breath filled with pure joy.

One of the meals I had come to rely on in my crazy busy May, was a very delicious gazpacho.  So simple, so quick, and totally amazing.  I never really appreciated cold soups before, warm soups are such a comfort…  curling up with a hot steaming bowl is one of my secret pleasures. Cold soup?  You can’t curl up with cold soup.  Well, that was perfect – seeing as I had very little time to curl up.

Since making the choice to cut my consumption of eggs and diary, as well as to incorporate as many (primarily) raw meals into my day.. I feel like a completely new person. I have way more energy during the day yet fall asleep much easier at night, my belly is a much happier camper.. if bellies could be campers.. and although I had a fairly high stress month, I felt generally pretty awesome!  Fueling my body with freshness greatly reduced the internal stress on my digestive system.  I honestly think that helped a lot with the overall stress I was under, eliminating digestive stress seemed to allow me to cope better with my external stress…. or maybe the extra boost of raw vitamins and minerals impacted my mood/outlook/attitude to such an extent that I felt mentally and emotionally lighter.  I am going to go ahead and vote both.  I realize that some people find raw food difficult to digest, and a lot of people have told me to “cut the crap” – rejoin the land of eggs and cheese. Cutting meat is a big step, let alone all animal products. I’ve done very well for someone who loves oozy melty yummy cheese.. and can happily pack away egg after egg.  In recent days I have been craving eggs for breakfast, and have given in to those cravings.   I am finding more and more each day that my body tells me everything it needs, the challenge is listening to it and understanding the messages.  Fitting into a category seems to be an importance for so many people these days (or maybe it’s trying to not fit into a specific category.. thus placing ourselves in a different one?). When the only real slot you fit into is the one that you innately are.  Our natural ebb and flow cannot be a category..  whether it’s “cool” to be a veggie, a vegan, a raw foodist, a carnivore…  or anything in between, fueling with what makes you feel optimal is key.

This soup…. makes me feel top notch. For sure! The addition of seeds, extra veggies, different oils and spices gives it extra vitamins, minerals and protein. I made quite a large batch because I love the flavor the garlic imparts the next day… keep that in mind when adding garlic, I am a big big BIG fan…   Not so crazy about garlic? Especially the kick it gives raw? Maybe add a little less.

 Energy Boosting Gazpacho

5 Heirloom Tomatoes
1 Whole Cucumber
4 Cloves of Garlic
1 Lemon – Juiced & Zested
Mineral, Spring, or Filtered Water
Fresh Ground Pepper – to taste

Optional Toppings

Hemp Hearts
Chili Flakes
Roasted Artichokes
Cilantro
Pumpkin Seeds
Flax Oil

Wash and chop the tomatoes and cucumbers, peel the garlic, and prep the lemon. Toss it all into a blender, starting with about 1.5 cups of water. Water content in the tomatoes and cucumber will increase once blended, so be careful – you could end up with a bounty of soup if you use too much water off the start.  Once it’s blended, transfer to a serving bowl and add fresh pepper, along with whatever toppings you can imagine!

Chakra Shots

Well it’s April – holy smokes! Figure… it’s time for a good spring cleaning. Yes?  Great!  However… I’m not necessarily talking about my apartment, although I’m sure those who are frequently in my space would agree it could use it. I’ve got papers here and there… books all over the place (most half read).. blankets and pillows, candles… incense.. stones, gems, cameras.  All kinds of stuff, absolutely everywhere.  At work I am constantly razzed for having piles all over the place, if ever there is something stacked up…. “it must be Shanna’s”.  Dare I be cliche and say the areas in which I have piles of … anything.. stacked up – it’s organized chaos! Really it is.   Okay so really, I should be spring cleaning my world as a whole…. but today I started with my inner world.

My inner world has been screaming at me to take some alone time.  I can’t say I fully achieved this today, seeing as I have yet to really unplug from the outer world…. but it was a good start.  I try to spend time every day re-centering myself, finding some quiet and giving myself some time to reflect.  I won’t claim to be successful at this task each time I make an attempt, but the point is that I do try. Right?  Well, spring is all about rebirth and an exciting re-ignition of life in every aspect, so I’m bringing all that awesome renewal into each cell of my body and I’m running with it!

One of the quickest ways to recharge my body temple… is juice. A juice cleanse, to be precise.  Colorful, vibrant, full of everything I need..  Juice. It really is it’s own therapy, in my mind. I have talked before about  my love of juicing and how it delivers such a quick shot of pure life to your system…  Loving that therapeutic aspect of the colors, not just the ingredients.. I have spent a lot of time researching color therapy and what it can do for us on an energetic level.

It’s not a hard thing to grasp…  look around, we choose things based on their vibrancy and color, marketing is based on things that will hold our attention..  Is it shiny? Is it bright? Does it flash in a multitude of shades?  These are not things targeted specifically for children, and with the exception of those who aren’t able to use their sense of sight…  We are all guilty of it.  So why not use it as a balancing tool? Auyrvedic medicine teaches that even something as simple as holding a color in your mind, whether you’re able to meditate upon that color and still your thoughts.. or just have time to visualize it for a few moments..  it can be incredibly beneficial for the mind, body, and spirit as whole.

When I am able to connect what I am eating, to how I am feeling…. on a vibration level, that’s just so special. When people start changing their diets, even to just incorporate a smoothie made with fresh ingredients… and they are able to FEEL the impact on their body.  Special! Being as in tune with my body as possible, and experiencing the frequency I can feel myself operating on after something nutrient dense is unmistakable.  Paired today with my energetic spring cleaning, I am just full of life!

A big part of energetic cleaning….. (to me anyway).. is the clearing of chakras. Chakras are energy centers, both inside and outside of the body that energy passes through. The seven most known ones are the Root, Sacral, Solar Plexus, Heart, Throat, Third Eye and the Crown. Having balance within your self, allows for balanced energy in your chakras…  you don’t want your physical body to have blockages anywhere, we all know that – so why would you want your energetic self to have any?  You wouldn’t, trust me. It doesn’t feel good.  I don’t know anyone who actually enjoys being grumpy… or feeling sluggish and blah. Energetic life moves in a spiral, so imagine your energy centers being blocked.. with spiraling waves coming at them…. that doesn’t feel good!

 It’s all about balance. 

• The Root Chakra (located at the base of the spine) is a beautiful red, it is related to issues of security and being grounded… It may be financial security, physical security etc.
• The Sacral Chakra (located in the lower abdomen), a lovely orange color. It is based on our connection to others, as well as the ability to experience new things… may that be meeting new people.. various addictions, or pleasures (food, drink, physical etc), and can also be connected to your body image.
• Solar Plexus Chakra (located in the upper abdomen) is a beautiful, vibrant yellow. It relates to our feelings of control and power. Whether it’s about self esteem, confidence, or worth.
• The Heart Chakra (located in the chest) is a divine shade of green. The Heart Chakra plays an important part in our relationships, ability to give and receive love (to our self, and to others), attachments, as well as forgiveness.
• The Throat Chakra (located around the Adam’s apple) is a brilliant sky blue. The Throat Chakra is all about speaking your truth, proper and clear communications, as well as having the ability to ask for your needs to be met.
• The Third Eye Chakra (located between your eyes) is a deep indigo. The Third Eye is all about wisdom, all seeing truth and knowingness. It watches all your decisions, every move your make. It relates to the past, the present and the future.
• The Crown Chakra (located at the top of your head) is a royal purple. It relates to total spirituality, as well as connection to your higher self. It promotes trust, peace, and bliss.

Enter…. my Chakra Shots! As if juicing wasn’t fun enough already….  Why not take a therapeutic shot of fresh health elixir while mentally, visually, and spiritually cleansing your chakras!? Cleanse the body with what it needs… cleanse the soul with what it needs at the same time! Perfect way to spend my afternoon : )

Root – Pure Strawberry
Sacral – Cantaloupe, Carrot & Ginger
Solar Plexus – Golden Beet & Orange
Heart (this is a big one) – Spinach, Kale, Cilantro, Lime, Granny Smith Apple, Cucumber & Celery
Throat – Pure Blueberry
Third Eye – Pure Blackberry
Crown – Red Beet

Now if only I could get to spring cleaning my apartment……

Rainy days call for citrus and chocolate

I love …   Blood Oranges.  Actually, I really really really… love blood oranges.  It makes me so happy to see them tucked in among the other citrus fruits this time of year.  They are so flavorful, so juicy… such a treat! The dramatic color of both the peel and the flesh are a welcome change to the typical orange. Anything with color just brightens my day, a sensational citrus just brightens it that much more.   Needless to say.. I’ve recently purchased a lot of them.

Looking out my patio last night, watching the incredibly large snow flakes… turn to sleet.. turn to rain.. then back to snow.  I decided it was high time for a pick-me-up! With the abundance of blood oranges in my fruit bowl, and a massive amount of cacao powder in my fridge.. I figured it would be an excellent morning spent – whipping up a raw cheesecake! So that’s exactly what I did..  Slowly… all morning… First the base, then some silky raw chocolate to dip my blood oranges in, and finally the cashew filling.

I find that a lot of the dessert type things that I make…  I can never finish myself. Rarely do I eat more than a serving.. Taking the idea from all these gifters who are making salads in jars…cakes in jars.. muffins in jars….  Why not a cheesecake in a jar? It’s easy to transport! It’s individually portioned!  It worked perfectly. I highly recommend doing something like this for dinner parties, I am sure going to remember it for the next one I go to. So cute, and less fuss.

Blood Orange & Hazelnut Base

1 Cup Raw Hazelnuts
1/4 Cup Flax Seeds
1/4 Cup Grated Young Coconut Meat
5/6 Pitted Dates
3 Tbsp Blood Orange Infused Avocado Oil
Juice from 1 Blood Orange

You can typically buy young coconut meat either frozen, or still in the coconut. It works well to buy it frozen and grate while it’s still frozen for coconut flakes.  Do this, and then leave the coconut out to thaw for the filling. Put everything in a food processor and blitz until the mixture is sticky and well chopped.  Some texture is good, but big chunks are not so much what I would be aiming for. Be sure to notice how lovely and aromatic the blood orange is…. and the pinky hue it lends to the mix! Firmly press the base mixture into the bottom of a few small canning jars (or whatever you’re using to hold the cheesecake), and place them in the fridge to set.

I mentioned it was what I did all morning… slowly.  Slowly because I absolutely savour everything about peeling citrus fruits. I love the burst of aromatic awesomeness that comes from piercing the skin, peeling it slowly…  letting all those little pockets of essential oil burst open. It’s beautiful. It’s literally sunshine on such a gloomy day! I sllloowwwlllyyy peeled my blood orange, slowly pulled apart each segment… noting that some were very purple, some went from a pink to purple, and some even had a bit of a greeny tinge. Such a mindful and relaxing way to enter the day! If only I always gave myself time for such simple pleasures…. if only we all did!

On to the raw chocolate!  I have had a constant eye out for cacao butter for about a year now, you can’t always find it at community… but it seems lately they are stocking it more and more. Raw chocolate is one of the easiest and seriously satisfying things you can make at home, provided you can find the ingredients to make it.  If you’re looking for a specifically raw version, be sure that you find a fully raw cacao butter.  The beans are fermented, and dried, then typically heat processed in a roaster..  You can find raw cacao, where they have slowed the process down and do not let the temperature reach high heat – this will generally make it more expensive.  Not that the price tag will necessarily mean it is in fact a raw variety.

Cacao were at one point so valued (somewhat like our favorite spices), that they were traded as currency in Mexico. I find little bits of historical information like that to be fantastic. It makes me crazy that our world is driven by money and material things…. when historically all trading revolved around little earth gems. Spices, beans.   Things we have since lost our love for…  Sure, everyone has pepper in their house somewhere, but no one knows where it came from. No one asks.   Okay maybe I am generalizing…. but not many people ask.  This is partly why making raw chocolate is so special to me, it’s completely back to basics. Back to using things I can pronounce, and have an understanding of how it came to be.

Simple Raw Chocolate 
for dipping & topping

1/2 Cup Cacao Butter
Just Shy of 1/2 Cup Raw Cacao Powder
1.5 Tbsp Raw Honey
(Agave or another raw sugar substitute would work as well)

Now, I like my chocolate bitter.. If using just shy of 1/2 cup of cacao powder would be too bitter for you, start with 1/3 and see how it tastes. Melt the cacao butter gently by putting it in bowl inside a larger bowl of hot water. Keep the melting process slow so the nutrients in the butter don’t dissipate. That is the point of raw, right? : )…  Once it has melted, add the honey and cacao powder, whisking until combined.  Now, since the chocolate was melted gently, you don’t need to wait long for it to start firming up. You can basically dip the orange segments within a minute or so.  I chose to only dip half, but do whatever you feel!

Once the oranges have been dipped, let them sit on some wax paper to set. Put the bowl of chocolate back into some warm water to make sure it stays liquid until you’re ready to finish using it.

Chocolate Cashew Cheesecake Filling

1 Cup Cashews – Soaked for about 3 or 4 hours
1 Cup Young Coconut Meat
1/2 Cup Love Water (non dairy milk or otherwise filtered water is fine)
1/2 Cup Raw Cacao Powder
Juice from 1 Lemon
1/2 Cup of Raw Coconut Nectar

Get the trusty blender ready… add in the cashews, coconut meat, lemon juice and love water; blend away until it is completely smooth and creamy. Once it’s at your desired creaminess, transfer to a large bowl.  Slowly add in the coconut nectar and cacao powder and fold very gently with a large spatula. Once it is fully incorporated, taste it.  Again, I like my chocolate on the bitter side, so if you’re looking for a sweeter version – add more sweetener.  Take the jars (or parfait cups… pie plate.. whatever you’re using) from the fridge and gently spoon in the filling. If you’re plating or eating these little lovelies right away then go ahead and fill fairly close to the top, if not and you are in fact using jars – make sure you leave enough space for an orange and for the lid!

Top with remaining liquid chocolate and arrange your orange segments last.

These little pots of chocolatey bliss are slightly bitter, with the perfect amount of sweet orange flavor from the base!

A delicious new spin!

I really enjoy it when I try to create a spin on something that used to be a favorite… and I end up totally loving it!  One of my all time favorite things used to be smoked salmon, and lately I have been craving it quite a bit.  Seeing as I am still on board with my February goal of leading the most vegan lifestyle I can, smoked salmon no longer holds a special place in my kitchen.  I figured, while passing some wondrous tropical fruits in the market this week, that I could make up… a mock salmon lunch. Something that would be equally as satisfying (and turned out to be way more so)….  something (primarily) raw, vegan, and with only a few simple ingredients.

I was imagining an open faced sandwich I ordered once while on a trip to Quebec City.. I was instantly back on that little terrace, overlooking the beauty and culture in all the old buildings.  The power of memory! I tell you! The funny thing, there was nothing actually spectacular about this sandwich, it was very typical.  Bagel, cream cheese, smoked salmon, red onion, capers..   the usual.  It was the romance of my surroundings that made it so special to me, that coupled with the flavors in my lunch to make such an incredible memory.

I decided to make a nut cheese, but with macadamia nuts instead of my usual go to – cashews. Partially because I was going to be using a tropical fruit, and this buttery nut is the perfect companion seeing as it’s about 70% fat. I read somewhere a while ago that one pound of macadamia nuts is approximately 3500 calories.. Wowza!  But mostly I reached for them because I wanted to use something different.  It was going to be a spin on a classic, I might as well use ingredients I don’t always go for, right?!

Grains of Paradise, one of my new favorite spices… Adding some floral and yet peppery kick to my macadamia cheese with these little gems, nicest combination ever! Not surprising that I would like them so much… being that they are related to cardamom. Grains of Paradise are native to the tropical coast of West Africa, so they fair well with my other somewhat “tropical” ingredients.  They’re such a beautiful seed, ranging from a rich chestnut color, to some that look even slightly purple…  then when ground they turn into a grey, almost white powdery dust. So gentle and wonderful, they certainly have an appropriate name!

So it’s really very simple, nothing unusual if you’ve ever made a nut cheese…  a bit of lemon, both juice and zest for depth of flavor. Perfectly named seeds for some warmth and notable floral scent…  a wonderful combination. Really.

Macadamia Cream Cheese

1/2 Cup Macadamia Nuts – soaked for an hour and a half
Juice from 1/2 a Lemon
Zest from 1/2 a Lemon
1 Clove of Garlic
1/4-1/2 Tsp Fresh Ground Grains of Paradise
Pinch of Himalayan Salt
About 1/3 Cup Unsweetened Rice Milk
(Honestly.. I just poured it in without measuring, but it would be about that much…  And any dairy free milk would work!)

So simple! Toss everything in a blender, and whirl until smooth and creamy!

One of my very favorite things about papayas – are the seeds. Maybe this isn’t such a shock because I do have such a strong love for spices.. for sprouting..  for planting… but seriously. The glow on those bad-boys is outstanding!  I personally find the medicinal benefits of papaya to be amazing, I wish that we had them more readily in Alberta! The one down side is that we typically get tropical fruits that are either so under ripe.. or so over ripe, (my assumption is) a lot of people don’t know what to do with the fruit in either state so they don’t try working with it.  I don’t like buying things that have had such a long journey… but they just pack such a healthful punch! They are a great tonic for the lungs in Chinese medicine, and are therefore really helpful for asthma. They’re ability to topically heal wounds is astounding, they are anti-carcinogen, anti-tumor. High in vitamins….  high in digestive enzymes.  Seriously, if that doesn’t sound like a superfood….

Open Faced Papaya Carpaccio Sandwich
Serves Three

3 Pieces of Organic Super Dense Rye Bread
(use raw sprouted bread to be a completely raw meal)
Handful of Arugula
1 Papaya – Sliced Carpaccio style (thinly)
Handful of Alfalfa & Clover Sprouts
Macadamia Cream Cheese

Basically, build your sandwich with whatever you like! These were my choices, but something like lime juice, sprinkling of seeds, and spinach would be lovely as another option! I made some simple layers, covering the rye with a generous amount of the macadamia cream cheese, arugula, papaya, sprouts, and finishing with some of the papaya seeds for an extra bit of bite!

Cupcake Creating Friday!

Today is a cupcake day.      You know?   It has been such an interesting couple of days, definitely something in the air…..  between my range in emotion and the craziness in those who I work closely with…   Very interesting.

Cupcakes cure that, right?  Yeah. Cupcakes make everything better.   Especially healthy cupcakes!

One of my favorite ever desserts is the Moist Chocolate Cake from the Quinoa 365 book, to die for. Absolutely.   And after a lovely quinoa veggie bowl late last night, I just really started thinking about that recipe!  I love the idea of using cooked quinoa in place of flour, even quinoa flour!  I find quinoa flour to be very….  nutty? Earthy? I’m not sure really, but I definitely have to make sure it goes into the right recipe or else I don’t end up liking it. Cooked quinoa, on the other hand – works perfectly.   So I nabbed the idea of using it whole and made it into something a bit smaller, and a bit healthier…  and well, vegan.

Coffee extract is something that I have recently been experimenting with.. Experiment being the key word, I have found if you add too much whatever you’re making tastes..  well, burnt. If you add too little, well then you’ve just added too little and you may as well have not added any. I quite love coffee, I rarely drink it because I try my best to keep my body as alkaline as possible and having a coffee really defeats the purpose of my efforts.. I am also mildly allergic. However, coffee extract! Does the trick without the bother!

Chocolate Quinoa Cupcakes 

1/3 Cup Quinoa
2/3 Cup Water
2 Tbsp Whole Flax Seeds & 2 Tbsp Sprouted Flax Powder
1/2 Cup Coconut Water
1/2-1 Cup Unsweetened Rice Milk
1 Tsp Pure Vanilla Extract
1/2 Tsp Pure Coffee Extract
1 Avocado
1 Cup Raw Sugar
1 Cup Cacao Powder
1 Tsp Baking Powder
1 Tsp Baking Soda
Pinch of Himalayan Salt

Preheat the oven to 350 and prepare a muffin tin or cupcake liners. Bring the water and quinoa to a boil, reduce the heat and allow it to cook for ten minutes.  While the quinoa is cooking, mix the flax and flax seed powder with the coconut milk in a small glass bowl, set aside and allow it to gel. Once the quinoa is cooked and the water has all been absorbed, allow it to cool away the heat. Add the flax mixture, rice milk (1/2 cup first), avocado and extracts together in a blender, adding in the quinoa once it has cooled. Blend until smooth, or as smooth as you’d like it to be (I like a bit of texture, so I left mine 90% blended). If you find you need the other half cup of rice milk, add as necessary. In a separate glass bowl, whisk together the sugar and the cacao, then the baking soda, powder and salt. Pour the blended quinoa mixture into the cacao and fold until it is completely incorporated. Scoop the mixture into your tin or liners and bake for about 45-50 minutes. Keep watch of it once you reach the 40/45 minute mark, your knife may come out clean when testing for doneness, but because of the unconventional ingredients the inside will be gooey and it might just need the extra 10 minutes to hold together for when you take them out of your tin!  Top with berries, vegan ganache, or in my case some organic coconut whipped cream!