Raw Fudgy Brownies

Happy Memorial Day everyone! This weekend has been dedicated to getting our garden ready. So exciting. I love being able to eat the produce that I have grown. It is so much more rewarding, and it seriously tastes so much better! Not only was it planting seeds and plants in the garden, but I also made a garden box for my herbs. Of course, I could not have done it without the help of my dad. He is the greatest most talented woodworking man I know. From a pergola, desks, jewelry boxes, frames, tables, a TV stand, a bunny hutch, a light post, a mail box, to now a herb box garden. I probably missed some other random projects he has done. Every time I say I want to make something, he knows it is not going to be easy because I never want to make it how he does. So I always challenge his thinking, but my ideas have yet to fail. I guess I am stubborn in that area. I will post pictures once I get it all finished! 

Anyway now on to the featured recipe today. Everyone loves a good brownie every now and then. I mean seriously, who could not like a dessert that is chocolatey, fudgy, and just overall delicious!! Getting the perfect brownie consistency was always a struggle for me. It was either too cakey or just not good. Low and behold this raw brownie recipe is fudgy and delicious. You betcha these brownies are healthy. What a surprise because they could fool anyone!! 

This recipe is from My New Roots and remains on of her most popular recipes! So that just tells you it is a winner right there. Even if I could eat normal brownies, I do not think I would want to after eating these babies. They are seriously SO good especially if you warm them up just a tad before eating them. I mean my whole family loved them...yes, even my dad. The next day he even asked me if I was going to make any other healthy desserts! I think I may be converting him to my weird eating habits! Finally.

These are truly a must try. Definitely make sure that your brownies are sticky enough. I think I was too impatient and did not put enough dates in them, so my batch was slightly crumbly. But that did not make them taste bad by ANY means. Also, I would advise you to use Medjool dates and not substitute them for any other kind. The brownies will still be good if you do, but the Medjool dates have a carmel flavor that is absolutely amazing in these brownies. If you want to read more about the health benefits of these brownies, visit My New Roots.

Raw Brownies 
Recipe from My New Roots

Ingredients:
2 cups whole walnuts
2 1/2 cups Medjool dates, pitted
1 cup raw cacao
1 cup raw unsalted almonds, roughly chopped
1/4 tsp. sea salt

Directions:
1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.

*My batch fit perfectly in a 8x8 square pan.

Spicy Roasted Broccoli with Almonds

It is thunder storming right now, the first one of the summer. For some reason they bring joy to me. Whether it is because there is so much power shown in one and it makes me feel small or because it makes me want to cuddle up and read a good book. I have never thought too much about it until I was talking with my very good friend last night. It is something that I find interesting. Anyway, on to my Spicy Roasted Broccoli with Almonds recipe.

I am a huge fan of broccoli and finding a new good way to eat it is always a bonus. This dish has some kick to it, but you can adjust the amount of peppers/spice to fit your preference. Personally, I am always up for some nice hot and spicy food! It is crazy how much I have changed from when I was a child. Not only did I hate spicy foods but also practically everything I love now. That is why I have hope for all those out there who are stuck in their routine ways of buying pre-packaged food or fast foods. Someday they will realize how wonderful it is to taste their own homemade meals that are nutritious for their bodies just like I have.

Trust me, it is crazy the impact the type of food you eat has on your body and how you feel. Not only by sick feeling, but also the energy you have. Of course, there are more benefits, but I am not educated enough to preach that at you. Hopefully one day I will be able to add nutritional benefits to all my recipes. I highly recommend taking a chance at changing your diet to a more whole foods based diet. Give it a try, but I will warn you, you may never want to turn back. I sure will not. It is probably one of the best decisions I have made.

Spicy Roasted Broccoli with Almonds 
Recipe from My New Roots
serves 2

Ingredients:
1 large head broccoli (preferably organic)
1/4 cup whole raw almonds

Dressing:
6 cloves garlic, sliced
2 Tbsp. minced ginger, fresh
1 tsp. fresh, hot chili, sliced (more or less to taste/ I used a little over 1/8 tsp. red pepper flakes)
2 Tbsp. olive oil
1 tsp. tamari

Directions:
1. Preheat oven to 400F. Wash broccoli well, then remove the very end of the stem. Slice the entire head of broccoli and the remaining stem in half down the center lengthwise, then cut each half in half again. Repeat until you have relatively small slices of broccoli tops with long stems. Place in a large bowl.
2. Prepare dressing and pour over broccoli. Using your hands, massage the dressing into the broccoli making sure it is well coated. Place broccoli on a baking sheet and set in the oven.
3. On a separate baking sheet, place almonds and set in the oven below the broccoli.
4. Roast broccoli and almonds for 15-20 minutes (the almonds will probably need less time), until the broccoli is just turning golden brown on the edges.
5. Remove everything from oven. Roughly chop almonds on a cutting board. Plate broccoli, season to taste. Sprinkle with chopped almonds. Serve and enjoy!

Absolutely Amazing Grilled Pizza

Pizza is practically a staple food in the United States, and also, in other countries around the world. I used to be such a fan of pizza when I was a child. Not going to lie, I probably could have eaten it everyday if not twice a day. Sad! However, lately I have not had a desire to even look at a pizza. Until I saw this one that is.

It has been really nice out and grilling is just the perfect thing to do in this weather. Like I said earlier, pizza has not be my thing lately. I don't know if it is the large amount of grease that collects on the top of pizzas, or just that I have eaten way to many of them as a child. I guess it actually is probably because there is absolute no nutritional value to normal pizzas. So of course I made one that is!



This recipe is from Sarah Britton. She uses whole grain flour to create a delectable crust. I used spelt flour like she did, but you could also use whole wheat, brown rice, barely, quinoa, amaranth, or kamut. There are many options to choose from to get yourself a healthy nutritious pizza crust. Let me tell you, this crust was so easy to make!

After eating this pizza, I found myself disappointed that I have never tried it before. It was delicious! Not only the fact that it was a healthy good pizza, but also the fact that it was grilled! I highly recommend grilling your pizza. It could be quite possibly the best tasting pizza. Toppings are up to you! I personally am a vegetable fanatic, so rightfully so, I loaded mine with all the vegetables I could find at my house. I hope that you enjoy this wonderful take on pizza as much as my family and I did! 

4-Ingredient Spelt Pizza Dough 
Recipe from My New Roots

Ingredients:
3 1/2 cups spelt flour + extra for dusting
3/4 cup lukewarm water
1 1/2 Tbsp dry active yeast (not instant)
3 Tbsp. olive oil

Directions:
1. Sift the flour into a large mixing bowl.
2. Dissolve the yeast in 3/4 cup lukewarm water, add flour and stir in with the oil.
3. Continue stirring until you have a uniform texture, then start kneading by hand in the bowl, or on a large, clean surface. Knead for about 5 minutes.
4. Cover ball of dough with flour and place underneath a damp towel for 1-2 hours until the volume is approximately double.
5. Divide dough for 4 small pizzas, 2 large, or 1 "party size"

*You can add things to the dough once it has risen, such as sea salt (this is recommended), herbs, garlic, spices - use your imagination. Toppings are whatever you feel you would like to have.

Cooking methods:
Oven- preheat to 350F. Grease a large pizza pan, cookie sheet, or baking stone with oil and roll the dough with a rolling pin or simply press with your palms and fingers. Dip your hands in water or olive oil if the dough is sticking. Top with sauce, pesto, veggies, and cheese. Bake for approximately 30 minutes.
Grilling- grease the grill with olive oil and place dressed pizza directly on top. Close the barbecue lid, but check the pizza often. It does not take long at all to cook, maybe a little over 5 minutes over direct heat.
Fire pit- follow grill instructions, but toast the dough on one side first, remove from heat and then add toppings to the toasted side (this way, the dough will cook evenly). Make sure that there are no flames when cooking, just super hot, glowing embers. Keep a close eye on the pizza dough when toasting - it can burn fast!

4- Ingredient Tomato Sauce 
Recipe from My New Roots

Ingredients:
1/4 cup olive oil
1 28oz. can crushed organic tomatoes
3-4 cloves garlic
Zest of 1 organic, un-waxed lemon

Directions:
1. Heat oil and garlic in a cold saucepan over medium heat, white stirring.
2. Sautéed just until fragrant- do not brown the garlic and do not let the oil smoke!
3. Add the can of tomatoes and heat until it reaches a gentle simmer.
4. Zest 1 lemon into the pot and stir.
5. Add salt if desired, and maybe some cayenne pepper or chili flakes if you like it spicy!

*Any other spices that you like in tomato sauce are also a go. Be creative! Sarah also recommends this sauce to be put on pasta or to freeze it for future suppers if you have some leftover.

Paleo Sandwich Bread

Every now and then everybody wants a good sandwich. Well, my problem is that I can't eat normal bread, and I did not want a heavy seed/nut bread for my sandwich the other day. Don't get me wrong I LOVE this loaf of bread, but I wanted something lighter. Something that has the texture like good old wheat bread. This is what I found after searching around for a recipe.

This bread is delicious, and non-the-less super easy to make. It is kind of short though, which is sad. However, it makes some darn good sandwiches! It tastes like normal bread too!! Healthy, gluten free, and Paleo. Sounds like a perfect loaf of bread to me. If you are interested in more information about the Paleo diet, take a look here or here.


This bread can be used for anything. From just plain sandwiches to toast to even french toast! Yes, I made french toast out of it, and it was phenomenal. I made it for my sister and I, and she loved it too. The slight coconut flavor came out giving it a nice sweet flavor. Quite good, and it did not leave me weighed down at all. Again, this bread is great toasted also! I highly recommend this bread if you are looking for a light health alternative to normal bread.

Paleo Sandwich Bread

Recipe from Guilty Kitchen

Ingredients:

3/4 cup soaked almond butter (or other nut)*

6 eggs

2 Tbsp. honey

1/4 cup coconut oil, melted

1/4 cup golden flax, ground

1/4 cup almond (or other nut) flour

2 tsp. baking soda

1/2 tsp. sea salt

Directions:

1. Preheat your oven to 350F. Line a smallish loaf pan about 4x8 with parchment paper.

2. In a large bowl, mix the first four ingredients with a handheld mixer.

3. Add the remaining ingredients and blend again. 

4. Pour into the lined loaf pan and bake for 35-40 minutes. 

5. Remove from oven and allow to cool for 20 minutes before removing it from the pan. 

6. Remove the bread from pan and let cool completely before storing in an airtight container. 

This bread will remain good for 3-4 days if stored at room temperature, 7-10 days if stored in the fridge, or a month or so if stored in the freezer.

*To make soaked almond butter, fill a bowl with the amount of raw almonds you want to make into almond butter, cover with cold water to 2" above the almonds. Leave for 24 hours. Dry in an oven at the lowest setting until dry (at 170F this takes about two hours). Then you can blend into almond butter. Or you can roast the nuts first and just blend them into a butter.

Roasted Almonds

Nothing can beat some freshly warm roasted almonds. These are one addicting snack let me tell you. Once you try home roasted almonds, there is no turning back to store bought almonds. I am not kidding either. They are just so amazing. 

Everyone has heard at least once that almonds are very healthy for you. Well, yes they are. However, if eaten raw, they are very hard on your digestive system. Thus, if you soak or roast them lightly, that will allow for easier digestion and also bring out the nutrients. To read more about his go to My New Roots.

If you would like to soak your almonds, place them in bowl or cup and cover them with water. Soak them for a minimum of 8 hours. I usually just soak them overnight. This will sprout the almonds bringing out the nutritional elements of almonds. Since they are sprouted and living, they will mold if not eaten that day. So if you desire to make large batches of sprouted almonds, dry them in your oven at 170F for about 2 hours or until crisp.

Roasting almonds brings out a delicious flavor that is not like raw almonds. Personally, I like them so much better, but only when I roast them myself. Store bought roasted almonds have a lot of added oils and salt. Also, they would not be lightly roasted, so the nutritional value may be lost. According to My New Roots, store bought "roasted" almonds are actually deep fried. Who would have know!? Thus, if you are to buy roasted almonds, make sure to get "dry roasted" almonds. I do recommend roasting your own still because they are absolutely amazing!!

Roasted Almonds

Ingredients:
2 cups raw almonds (or however much you would like to make)

Directions:
1. Preheat oven to 300F.
2. Place almonds on a baking sheet.
3. Bake in oven for 15-20 minutes or until slightly golden on the inside. If you like them more or less done, adjust the baking time to fit your preference.

Graham Crackers

Graham crackers are a classic snack. They have been around forever! I always had them as a child, and I loved every bit I had of one. Whether they are eating in a s'more, with peanut butter, Nutella, or just dipped in milk, nothing can beat the classic graham cracker. I highly recommend you test these healthy crackers out. Honestly, they taste better...and I am not just saying that either. They even have the crunch!

I just made a batch of my Homemade Chocolate Hazelnut Spread last night. My sister was diligently studying for her Organic Chemistry test, and I decided I would make her a treat to help her along. She was one happy camper let me tell you. Since I cannot eat the ordinary graham crackers, I decided to venture on a journey of making ones I could eat.



These crackers are delicious, and surprisingly, not even bad for you! What do you know! Sounds like a perfect snack to me. They are definitely a crowd pleaser and super easy to make! My whole family loves them, and they make your house smell amazing non-the-less. Definitely try these amazing graham crackers!! You won't regret it!

Graham Crackers 
Adapted from Desserts With Benefits

Ingredients:
1 1/2 + 3/4 cup spelt flour, separated
1/2 cup coconut sugar
1tsp. cinnamon
1/4 tsp. sea salt
1/2 tsp. baking soda
2 Tbs. mollasses
2 Tbs. honey
2 Tbs. coconut oil
2 Tbs. unsweetened applesauce
1 tsp. vanilla
1 Tbs. almond milk

Directions:
1. Preheat oven to 375F. Line a large baking sheet with parchment paper.
2. Combine all dry ingredients (save 3/4 cup spelt flour for later) in a large bowl.
3. Whisk together wet ingredients until thoroughly mixed.
4. Add wet ingredients to dry ingredients. Stir until combine.
5. Add in the 3/4 cup spelt flour as needed to create a kneadable dough.
6.  Flour your rolling surface with remaining flour. Use a rolling pin to roll dough out until it is about 1/8" thick.
7. Cut crackers out to desired size with a pizza cutter. Use a spatula to transport the crackers to the baking sheet. Use a fork to poke holes in them.
8. Bake for 10-12 minutes or until the edges are slightly browned.
9. Let cool completely before storing in an air-tight container.