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Organic Brownie Recipe: Clean Eating

04 November, 2015 0 comments Leave a comment

Organic Cocoa Brownies

Recipe and Photo by: Jason Riley

It's that time of year where sweets become a staple of your daily routine.  So, if you are going to cheat, you might as well try and cheat with some healthy recipes.  We hope that you enjoy this indulgence... As it is one of our favorites.  We recommend using organic ingredients as much as possible within this recipe.  

Regardless of diet, organic foods are recommended. Opting for organic foods is an useful choice for personal and planetary health. Buying organically grown foods is the only way to avoid the barrage of chemicals present in commercially grown food. More than 600 active chemicals are registered for agricultural use in America, producing billions of pounds annually. The average person consumes over 16 pounds of chemical pesticides per year. 

Besides eliminating many of the dangerous pesticides, organically grown foods have more nutrients—vitamins, minerals, enzymes, and micronutrients—than commercially grown foods.  The soil on organic farms is managed and nourished with sustainable practices by responsible standards. The Journal of Alternative and Complementary Medicine conducted a review of 41 published studies comparing the nutritional value of organically grown and conventionally grown fruits, vegetables, and grains and concluded that there are considerably more nutrients in organic foods crops. 

Dry Ingredients:
1C        Organic Oat Flour (gluten free)
1/3C     Organic Raw Cocoa Powder
1/3C     Elementz Cocoa Bean Whey Protein
1/2 tsp Baking powder
1/4 tsp Himalayan Sea Salt
1/4C    Organic Chocolate Chips (we use Equal Exchange 70% dark chocolate chips)

 

Wet Ingredients: 

2        Organic Free-Range Eggs
2T      Organic Coconut Oil
1 tsp  Organic vanilla paste (we use Singing Dog Vanilla Company)
½ C   Organic Coconut Sugar
1/3C  Plain Greek Yogurt (we use Noosa or Greek Gods yogurt)
2T      Filtered water or Almond Milk

 

Preheat the oven to 300 degrees and lightly coat an 8” square baking pan with coconut oil

In a bowl, mix the flour, cocoa powder, whey protein, baking powder and salt. In a separate bowl, whisk together the eggs, coconut oil, vanilla paste, coconut sugar, yogurt and water. Combine the two mixtures and stir just until incorporated.

Pour the batter into the 8” square pan.  Top with 70% dark chocolate chips and bake for 22-24 minutes. These will stay moist, but make sure to not over bake as the mixture may become too dry.

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Raw Mint Pumpkin Cheesecake Recipe

02 October, 2014 0 comments Leave a comment

 

 

With fall now officially upon us, we wanted to share on of our favorite fall recipes with our followers. Pumpkin seems to be what most people relate with the advent of fall, so here it goes... ENJOY!!!

Raw Mint Pumpkin Cheesecake

Chocolate Almond Crust

1 1/4 cups almonds

1/2 cup (@ 8-10 large packed dates – pitted & packed)

1/4 cup organic raisins

3 tablespoons cocoa powder

1 tablespoon mesquite powder

1 teaspoon vanilla powder

2 teaspoons water

Pinch of salt

In a food processor grind the almonds to flour.
Add the dates, raisins, salt, vanilla powder and cacao and continue to mix.
Add the water. Grind again and see if the mixture starts to stick together… if not, add another tsp of water and mix again. Press into the bottom of an 8” spring form pan.

Pumpkin Pie Filling

1 1/4 cup packed, cooked pumpkin puree or 1 15oz can pumpkin puree

1 cup raw cashews

1/2 cup coconut milk

1/4 cup maple syrup

2 teaspoons cinnamon

1 T vanilla paste

1/2 teaspoon nutmeg

¼ teaspoon cloves

¼ teaspoon ginger

2/3 cup melted organic coconut oil

Blend all the ingredients except the oil in a food processor until smooth.
Slowly pour the Coconut oil into the food processor and keep mixing for an additional 30 seconds. Pour the mixture over the crust.

Mint Chocolate Sauce

3 T Coconut Oil

2 T maple syrup

2 T raw cocoa powder

1 tsp vanilla paste

½ tsp peppermint extract

Combine all ingredients into a bowl and whisk together. Pour slowly over the top of the pumpkin pie filling. Now take a knife and swirl the mint chocolate sauce into the pumpkin pie filling in a circular pattern. Once finished, place in refrigerator for 4-5 hours, or in the freezer for about 1 hour and serve cold.

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