Monday, February 21, 2011
Better late than never
Alright, it looks like I need a little more time for my chocoate recipes. I am now two behind schedule! I am currently working on three chocolate dishes and will have them posted before the end of the month. Please check back to find out what they are. I am sure they will be worth the wait!
Sunday, February 13, 2011
If at first you don't succeed
Try, try again!
Ok, that's what I have to do. I am afraid my recipe of the week didn't turn out so great today. And now it's late and I simply don't have the time, or energy. So, this recipe will have to wait a few days. Instead of posting something not-so-hot, I will make a few modifications and try it again. But stay tuned chocoholics, because it's gonna be good! :)
Ok, that's what I have to do. I am afraid my recipe of the week didn't turn out so great today. And now it's late and I simply don't have the time, or energy. So, this recipe will have to wait a few days. Instead of posting something not-so-hot, I will make a few modifications and try it again. But stay tuned chocoholics, because it's gonna be good! :)
Sunday, February 6, 2011
Chocolate Walnut Cookies
These cookies are super chocolatey goodness! I hope you enjoy them as much as I did.
Chocolate Walnut Cookies
1 cup whole wheat flour
1/3 cup cocoa powder
1/2 tsp baking soda
1/4 cup coconut oil
1/4 cup butter (softened)
1/2 cup agave syrup
1 egg
1/2 cup chopped walnuts
Preheat oven to 350 degrees F. Whisk together the flour, cocoa powder and baking soda. Beat the coconut oil, butter and agave syrup with an electric mixer until smooth. Beat in egg. Mix in the flour mixture and walnuts. Use a teaspoon to drop onto baking pan and bake for 10 - 12 minutes.
Chocolate Walnut Cookies
1 cup whole wheat flour
1/3 cup cocoa powder
1/2 tsp baking soda
1/4 cup coconut oil
1/4 cup butter (softened)
1/2 cup agave syrup
1 egg
1/2 cup chopped walnuts
Preheat oven to 350 degrees F. Whisk together the flour, cocoa powder and baking soda. Beat the coconut oil, butter and agave syrup with an electric mixer until smooth. Beat in egg. Mix in the flour mixture and walnuts. Use a teaspoon to drop onto baking pan and bake for 10 - 12 minutes.
Saturday, February 5, 2011
Chocolate!
February is chocolate month! With Valentine's day coming, what better way to celebrate than with chocolate? Valentine's day means love, and I loooooove chocolate!
With it's antioxidants and mood enhancing neurotransmitters, no wonder it makes us so happy!
Most chocolate has added sugar and fat, that make it not so healthy for us, but I can show you that it doesn't have to be. Yes, you can have your chocolate cake and eat it too!
With it's antioxidants and mood enhancing neurotransmitters, no wonder it makes us so happy!
Most chocolate has added sugar and fat, that make it not so healthy for us, but I can show you that it doesn't have to be. Yes, you can have your chocolate cake and eat it too!
Sunday, January 30, 2011
Three Bean Salad
Who says you can't have salad in January? This salad can be enjoyed all year round! It is so wonderfully colorful and vibrant, it makes me feel good just to look at it. :)
As with my other bean recipes, it is better to use dried beans, pre-soaked and pre-cooked. However, for convenience, canned beans may be used. Be sure to rinse them well. Keep in mind that canned foods contain BPA, which is a toxic chemical. Use canned foods in moderation.
Three Bean Salad
1 1/2 cups of kidney beans
1 1/2 cups of pinto beans
3 cups of green beans (frozen or fresh)
1 red onion
1 organic red bell pepper
1 organic yellow bell pepper
1/3 cup fresh chopped parsley
Dressing:
1/3 cup apple cider vinegar
2 tbsp. honey
1/4 cup olive oil
Mix the beans, onion, pepper and parsley in a large bowl. Whisk the dressing ingredients and mix together. Refrigerate for at least one hour.
As with my other bean recipes, it is better to use dried beans, pre-soaked and pre-cooked. However, for convenience, canned beans may be used. Be sure to rinse them well. Keep in mind that canned foods contain BPA, which is a toxic chemical. Use canned foods in moderation.
Three Bean Salad
1 1/2 cups of kidney beans
1 1/2 cups of pinto beans
3 cups of green beans (frozen or fresh)
1 red onion
1 organic red bell pepper
1 organic yellow bell pepper
1/3 cup fresh chopped parsley
Dressing:
1/3 cup apple cider vinegar
2 tbsp. honey
1/4 cup olive oil
Mix the beans, onion, pepper and parsley in a large bowl. Whisk the dressing ingredients and mix together. Refrigerate for at least one hour.
Sunday, January 23, 2011
Black Bean Soup
Have I mentioned that I love soup!? This soup is no exception. With the protein and iron found in the beans, vitamin C in the zucchini, the anti-inflammatories of ginger and topped with healthy fat avocado, this soup has it all!
2 tbsp olive oil
1 onion, chopped
1 carrot, chopped
1 zucchini, chopped
3 garlic cloves, crushed
1 tsp ginger
1 tsp cumin
2 cups black beans (dried beans that have been pre-soaked for 4 hours and pre-boiled for one hour. Or use canned beans that have been rinsed well.)
2 cups organic vegetable broth
1 avocado
1 green onion
Heat oil over low to medium heat and add onion, carrot, zucchini, garlic and ginger. Saute for five minutes. Add cumin, beans and broth. Cover and let simmer for 20 minutes. Allow soup to cool and puree in blender or food processor. Re-heat and top with avocado and green onion.
2 tbsp olive oil
1 onion, chopped
1 carrot, chopped
1 zucchini, chopped
3 garlic cloves, crushed
1 tsp ginger
1 tsp cumin
2 cups black beans (dried beans that have been pre-soaked for 4 hours and pre-boiled for one hour. Or use canned beans that have been rinsed well.)
2 cups organic vegetable broth
1 avocado
1 green onion
Heat oil over low to medium heat and add onion, carrot, zucchini, garlic and ginger. Saute for five minutes. Add cumin, beans and broth. Cover and let simmer for 20 minutes. Allow soup to cool and puree in blender or food processor. Re-heat and top with avocado and green onion.
Sunday, January 16, 2011
Hummus
This recipe is simple and delicious. Use hummus as a spread on sandwhiches or as a dip with pita bread or vegetables. Garbanzo beans (otherwise known as chickpeas) are a great vegetarian source of protein and folic acid.
Hummus
1 3/4 cup chickpeas, soaked for a minimum of four hours and boiled for 1 1/2 to 2 hours (or 398 ml can, rinsed well)
2 tbsp tahini
Juice of half a lemon
2 garlic cloves, crushed
1 tbsp sesame oil
2 tbsp water
Place all ingredients into a food processor and puree until well blended.
Update: After trying the hummus I realize that it is a bit dry. Add a few more tablespoons of water until you've reached a desired consistency. It should be thick, but still dipable.
Hummus
1 3/4 cup chickpeas, soaked for a minimum of four hours and boiled for 1 1/2 to 2 hours (or 398 ml can, rinsed well)
2 tbsp tahini
Juice of half a lemon
2 garlic cloves, crushed
1 tbsp sesame oil
2 tbsp water
Place all ingredients into a food processor and puree until well blended.
Update: After trying the hummus I realize that it is a bit dry. Add a few more tablespoons of water until you've reached a desired consistency. It should be thick, but still dipable.
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