Dark Chocolate Zucchini Bread

Well hello all!!  I am back!!  :)

So happy to finally say that!  Thank you to everyone who has stuck with me here at Healing Cuisine and on our Facebook page over the last few months.  I have been away while my "day job" kept me extremely tapped out.   If you remember my posts back in December/January of this year, my husband, Dr. Dave, and I opened our dream business the first week of the new year.  Our natural health clinic is called Triad Health Center and we are located in Greensboro, North Carolina.  I am happy to say I am finally at a place where I can care for our almost 2 years old Austin, manage clients and keep up with posting recipes again.  Yay!  I have a whole list of recipes to share from all the way back in December!  It's about time  :)

Hope you all have been well while I have been away.  I appreciate all the emails you have sent checking in and sharing your pictures of recipes from the archives.

I HAVE EXCITING NEWS!!!
August marks my 4th year anniversary since beginning this blog.  To celebrate, Healing Cuisine is getting a facelift!  Look forward to a BRAND NEW HealingCuisine.com in the coming weeks.  We are putting the final touches on the new design.  Some things to look forward to: simpler sleeker design, better search function, labels & categories for easy searching, easier commenting function, and more!  I hope you'll enjoy the new layout coming to Healing Cuisine in less than two weeks!

And now, on to a NEW RECIPE!  If you're growing zucchini at home this year, you've probably still got it coming out of your ears...  For me, I've made every single zucchini recipe from my archives already this summer (check them out here).  I was in need of something new.  Dr. Dave and I sure love our Advanced Plan zucchini bread, but eating it every week all summer long gets a little boring.  It was time to try making chocolate zucchini bread to fit the Advanced Plan.  Here's what we came up with, and boy is it good!  It has more of a moist cake texture than bread texture, which comes with using almond flour.  It was really good!  And it passed the toddler test!  Austin gobbled it up and asked for more!  I love it when we can take an already healthy grain-free recipe and sneak in vegetables.  Makes me feel like a supermom.  :)

Dark Chocolate Zucchini Bread
Makes 8-12 Servings

1 1/2 cups almond flour
1 1/2 tsp baking soda
1/4 cup raw cacao powder or cocoa powder
2 teaspoons ground cinnamon
1/4 tsp sea salt
1 cup organic zucchini, finely grated
1 egg (room temp)
1/4 cup organic full fat plain Greek yogurt or coconut milk (room temp)
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
1 tsp pure liquid stevia
1 tsp apple cider vinegar
1/2 cup raw pecans, chopped (optional)
1/2 cup 73+% dark chocolate chips (optional)

1.)  Preheat oven to 350 degrees F.  Line a medium loaf pan with unbleached parchment paper.  In a large bowl, mix together the almond flour, baking soda, cacao powder, ground cinnamon and sea salt.

2.)  In a medium bowl, whisk the egg until foamy.  Whisk in Greek yogurt, coconut oil, vanilla, stevia and apple cider vinegar until well combined.

3.)  Wrap the grated zucchini in a clean tea towel or 3-4 layers of paper towel.  Over a bowl or sink, squeeze out the excess water from the zucchini.  Shake the zucchini from the towel into the bowl of liquid ingredients.  Stir to combine the grated zucchini.  Stir in the chopped pecans and chocolate chips.

4.)  Fold in the flour mixture and stir until just combined.  Spoon the batter into loaf pan and bake for approximately 30-35 minutes or until a knife inserted into the center comes out clean.  Remove from oven and cool in pan for 10 minutes, then remove the loaf to a wire rack to cool completely before cutting.  Store in fridge in an airtight container.

Back from Break and Ready to Cook!!

I'm baaaaack!!!  And so happy to be!  Thank you to all of you for sticking with me during my extended vacation.  I thought I would come back to crickets, but you have been wonderful participating on the facebook page, twitter feed, and commenting on past blog posts.  Thank you!  I loved staying connected with you!

Well, we officially got our new Maximized Living health center up and running in early January and have had a successful first month of business!  We are Triad Health Center, located in Greensboro, North Carolina.  We are already helping so many people in need of natural health care!  But we would love to help more.  If you know anyone in the Piedmont Triad area, we would love to get connected with them and see how we can help them or see who they know that may be looking for a resource like ours.  Email me if you'd like to introduce us to your friends, family, church, or business in the area.

Here are a few pictures of our new space.  We're still getting completely moved in and settled, but it's starting to feel like our second home away from home.  :)

Our welcome desk.  We have filled it in and made it a little more cheery since this was taken!

Sitting area and kids' corner

Grand Opening sign

Exercise area and adjustment rooms along the back.

One of the adjusting rooms.  Where the healing happens!

The start of our product center.

And now, I MUST begin getting through this list of recipes that has built up since Thanksgiving  These are all recipes that you NEED TO TRY!!!  Topping that list is the Mint Creme Fudge Brownie.   To.  Die.  For.  Tastes just like (if not better than) Betty Crocker's!  We enjoyed these on Christmas night with a large mug of homemade hot chocolate.

Mint Creme Fudge Brownie
Makes 25 Bars

FUDGE BROWNIE LAYER
1 baked Healing Cuisine Signature Brownies

MINT CREME LAYER
2 Tbsp organic unsalted butter, room temp (or solid coconut oil)
1 cup powdered xylitol
1-2 Tbsp unsweetened almond milk
5 drops pure peppermint oil
8-15 drops liquid chlorophyll for green color (optional)

CHOCOLATE LAYER
3 ounces bakers chocolate
15 drops liquid stevia
1 Tbsp coconut oil

1.)  FUDGE BROWNIE LAYER  Prepare and bake my Healing Cuisine Signature Brownies.  Cool completely before proceeding.

2.)  MINT CREME LAYER  In a stand mixer, beat the butter, powdered xylitol, peppermint oil, and 1 Tablespoon of almond milk until smooth.  If mixture needs to be thinned, add the second Tablespoon of almond milk.  Add chlorophyll one drop at a time while blending until the desired green color is achieved.  Spread the mint creme over the brownies and place in fridge for 15-20 minutes while you prepare chocolate layer.

3.)  CHOCOLATE LAYER  In a small pot, over Low heat, melt the chocolate with the coconut oil.  Remove from heat.  Stir in stevia liquid until smooth.  Taste and sweeten to desired sweetness with stevia.  Place in fridge for 15 minutes to cool. 

4.)  Once chocolate is cooled, pour it over the mint cream layer and spread evenly to cover all of the mint creme.  Return to fridge to cool completely 2 hours before slicing and serving.

I hope you enjoy these!  They are so easy to prepare and a great accompaniment to coffee or hot chocolate.

Pumpkin Cheesecake Chocolate Brownies

Have you had enough chocolate yet this week?  This is the third new recipe of the week, all of which have been desserts!  In case you missed it, I shared a guest recipe for Homemade Oreo Cookies and my personal favorite Almond Flour Brownie recipe.  We're using the brownie recipe as the base for today's fall inspired treat.

Hope you enjoy these Pumpkin Cheesecake Chocolate Brownies!  I am munching on a big square of this delicious dessert now while sitting in a hotel room in Greensboro, North Carolina.  We are relaxing after a long day of searching for our new future home!  I can't remember the last update I shared on our new business progress.  Here's the quick summary --  The build out process has started on our future health center, set to open in January 2013!  It will be called Triad Health Center.  Healing Cuisine will also be expanding from my small couch and kitchen to my own office space within Triad Health Center!  We're bringing a completely new health care system to Greensboro.  We're moving from Charlotte to Greensboro the weekend after Thanksgiving.  We're up here now looking for rental homes.  That gives us two weeks to figure our lives out.  The search continues tomorrow.  Pray for us..  :)

Pumpkin Cheesecake Chocolate Brownies
Makes 25 Brownies

1 unbaked Signature Brownie batter
1 egg
8 oz organic cream cheese, softened
3/4 cup pure pumpkin puree
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
1/2 cup powdered xylitol
2 Tbsp Stevita Spoonable Stevia

1.)  Preheat oven to 350 degrees F.  Grease a 9 x 13 inch glass baking pan with coconut oil.  In blender, process together egg, cream cheese, pumpkin, cinnamon, cloves, ginger, xylitol, and stevia until smooth.

2.)  Spread about two thirds of the Signature Brownie batter into prepared pan.  Spread all of the pumpkin batter over top, distributing evenly.  Drop the remaining brownie batter over the cheesecake batter.  To make the swirls, run a butter knife back and forth through the pan vertically and horizontally.

3.)  Bake for 35-40 minutes, or until a knife inserted in the center comes out clean.  Cool completely and chill before cutting and serving.

Healing Cuisine's Signature Chocolate Brownies

I feel pretty bad about withholding this recipe from you for so long.  But the truth is, I honestly didn't realize I never posted it yet!  The realization sunk in finally when a friend, with a mouth full of chocolaty goodness, called these brownies my "secret never-tell recipe."  I looked at her puzzled, because I knew she knew how to use the Recipe Index and tries all my latest recipes.  I laughed and said, "Oh, they're on my site, you can probably find them named almond flour brownies or something like that."  She shook her head, "You've been promising me this signature brownie recipe of yours for over a year!"  Oh my goodness, how embarrassing!!

Time to make things right!  So here it is, my signature chocolate brownie recipe using almond flour and no sugar!  That's right, it's Advanced Plan!  Stay tuned tomorrow for a third new dessert recipe this week....  And here's a hint, it'll be using this brownie recipe as the base.

Healing Cuisine's Signature Chocolate Brownies
Makes 20 Brownies

1 1/4 cups fine ground blanched almond flour
1/4 tsp sea salt
3 Tbsp unsweetened cocoa powder
3/4 tsp baking powder
3 Tbsp Stevita Spoonable Stevia
1/3 cup powdered xylitol
4 free-range eggs
1 free-range egg white
1 1/2 tsp pure vanilla extract
3/4 cup raw butter OR coconut oil
8 Tbsp strong brewed coffee, room temperature (optional)
10 oz 73+% chocolate bar or chips

1.)  Preheat oven to 350 degrees F.  Grease a 9 x 13 inch glass pan with coconut oil.  Set aside.  In a large bowl, mix together the almond flour, sea salt, cocoa powder, baking powder, and spoonable stevia.  Set aside.

2.)  In a small saucepan over Low heat, melt together the butter with 6 ounces of dark chocolate.  (I use pure bakers chocolate.)  Remove from heat and set aside.

3.)  In a medium mixing bowl, whisk together the eggs, xylitol, vanilla and coffee (if using).  Slowly drizzle the melted chocolate mixture into the egg mixture while whisking until incorporated. (Going too fast can cause the eggs to cook upon contact.  Go slowly to temper the egg batter.)

4.)  Stir the chocolate/egg liquid into the dry almond flour mix, stirring completely until smooth.  Chop the remaining 4 ounces of chocolate into small chunks (or use chocolate chips).  Stir chocolate chunks into the batter.  Pour batter into 9 x 13 inch pan.
   
5.)  Bake for 28-32 minutes or until a knife poked into the center comes out clean.  Let cool completely before cutting into.  Cover tightly and store at room temperature.

Guest Post: Homemade Oreo Cookies

Y'all are in for a treat today.  I have more desserts to share today, Thursday, and Friday, so keep coming back for some yummy additions to your fall and Christmas dessert spreads!

First, I have to start with a little situation control.  I hate to have to even say this, because so many of you have been with me and supported me since the early months of Healing Cuisine.  I have seen many folks posting my recipes AND my pictures online without my permission and without a backlink.  My work and content (and any blogger's work) is copy written, protected under the Creative Commons License.  Please do not copy and past my recipes onto your Facebook wall.  Please do not take the pictures from my website.  At the very least, please put a backlink to the original page where you found the recipe.  What I would most prefer is that you use the SHARE button on the Healing Cuisine Facebook page to share my content with your friends.  If you would like to use my recipes or articles in any capacity outside of your own kitchen, please email me first to get permission.  I appreciate your respect and understanding.

Okay, moving on to sharing a fabulous recipe shared with me by a fan!  This Guest Recipe comes from Janis Storring of Ontario, Canada.  Her recipe for Homemade Oreo Cookies really hits the sweet tooth.  She uses walnut flour, and I've got to say I do like the flavor of the ground walnuts in the chocolate cookie.  I have tried these with almond flour, too, and they turn out just fine.  I also made a batch using 2 Tablespoons of honey and 1/4 cup xylitol (instead of 1/2 cup xylitol) and I really liked thedm!  The little bit of sugar from the honey allows the cookies to crisp up a bit and hold their crunch (the same method used in my Snickerdoodle Cookies recipe).  Because of the lack of sugar/gluten, nut flours will get soft or soggy shortly after cooling from the oven.  It's up to you if you'd like a crunchy cookie or soft cookie texture.

To cut the perfect circles, invest in some quality cutters, or use the rim of a glass or coffee mug.  These oreo sandwiches depend on uniform cookies.

Store these finished cookie sandwiches in the freezer to prevent the creme filling from melting.  Also, it's easier if you freeze the cookies first for about 15 minutes before spreading on the creme filling

Janis likes to switch up her oreo cookie fillings.  The options are really endless!  You can do ice cream filling, add avocado/chlorophyll and pure mint essential oil for minty creme, swirl in peanut or almond butter, add almond extract and some chopped cherries, or stir in pureed berries!

Thank you, Janis, for sharing your oreo cookie recipe with us!!



Homemade Oreo Cookies
Makes 10 Cookie Sandwiches

COOKIES
1 1/2 cups fine ground walnut flour
1/2 cup pure cocoa powder
1 tsp baking soda
1/4 tsp aluminum-free baking powder
1/8 tsp sea salt
1/2 cup powdered xylitol
1/2 cup raw butter or coconut oil, solid form
1 free-range egg
1/4 cup raw flax meal
1 scoop protein powder (optional, if omitting replace with 2 Tbsp walnut flour)

CREME FILLING
1/4 cup raw butter, solid form (can replace with coconut oil)
1/4 cup coconut oil, solid form
1/2 cup powdered xylitol
2 tsp pure vanilla

1.)  COOKIES   Preheat oven to 325 degrees F and line baking sheet with unbleached parchment paper.  In a food processor, pulse together walnut flour, cocoa powder, baking soda, baking powder, sea salt and xylitol until combined.  Add butter and pulse until small crumbs form.  Add the egg, ground flax, and protein powder.  Pulse until the dough comes together and pulls away from the sides of the food processor.

2.)  Lay a sheet of unbleached parchment paper out on a counter or table.  The dough is a bit sticky, so the paper helps.  You may also wish to chill the dough in the fridge for 15 minutes before rolling out.  Scoop the dough onto the parchment.  Flatten it out a bit with your fingers to get started.  Lay a second sheet of unbleached parchment paper on top of the dough.  Use a rolling pin to roll the dough to about 1/4 inch thickness.  Remove the top parchment layer and begin cutting your cookie circles.  Any size diameter you prefer is fine, but I like using the 2 or 2 1/2 inch circles for a more authentic Oreo.  Use a thin cookie spatula to lift the cut circles onto the lined baking sheet.  Repeat the process until all dough is cut.

3.)  Bake at 325 degrees F for 10 minutes.  Cool completely.  You may find it helpful to freeze the cookies, too, before filling.

4.)  CREME FILLING   In a mixing bowl with the paddle attachment, beat butter and coconut oil together until fluffy.  Add powdered xylitol and vanilla.  Continue to beat until the icing is light and fluffy.  Spoon creme into an icing bag or plastic bag and cut off one corner.  Squeeze creme in an even layer onto one cookie and top with another one.  Store in fridge or freezer until ready to eat.

Dark Chocolate Chip Orange Bread

We had some friends staying with us this weekend from Minneapolis area.  You know that if you're a guest at my house I am going to make you a healthy treat.  We all wanted something with a touch of chocolate.  Chocolate orange sounded pretty good on Saturday evening, so I made an almond flour loaf with orange zest and dark chocolate chips.  I wanted to make a coffee frosting for it using coconut butter, but to be honest it was so late when we finally ate the bread that I didn't feel like melting down the coconut butter and whipping it with coffee.  (I still think it would be an amazing pairing!)  Instead I opened a can of coconut milk and scooped out the fluffy white cream solids from the surface.  Save the separated oil in the fridge for a smoothie later.  To the coconut cream solids, stir in some stevia, cinnamon, and vanilla and you're good to go!  It makes a yummy sauce to drizzle over your slices of bread.  Eat them with a fork and a nice cup of tea!

Dark Chocolate Chip Orange Bread
Makes 2 Loaves

3 cups almond flour, sifted
3/4 cup coconut flour, sifted twice
1 1/4 cup 73+% dark chocolate chips
5 tsp spoonable Stevita stevia
4 tsp baking powder
2 cups pureed organic Granny Smith apple (OR two whole organic oranges, peels removed and pureed)
3/4 cup raw butter or coconut oil, melted
2 free range eggs, beaten
2 Tbsp fresh orange zest (zest of 2 oranges)

1.)  Preheat oven to 350 degrees F.  Grease two standard loaf pans and line with unbleached parchment paper.  In a large bowl, combine almond flour, coconut flour, chocolate chips, stevia, and baking powder.

2.)  In separate bowl, mix together pureed apple, melted butter, eggs, and orange zest.

3.)  Add the wet ingredients into the dry and blend until just combined.

4.)  Spoon batter into greased loaf pans.  Bake 45 - 50 minutes, until knife inserted into center comes out clean.  Cool 10 minutes in pan before removing loaves to cool completely on wire rack.

Fudgy Walnut Brownies

MORE BROWNIES!!  :)

Last time, I shared my Moist Black Bean Brownie recipe made with, as the name says, pureed black beans.  Today's is a new brownie, still super moist but with an almost fudge like texture.  Paired with a tall glass of almond milk, and that is HEAVEN if you ask me!  these brownies remind me a little of grandma mistake bars... anyone remember those?

I went out and bought some raw walnuts this weekend to use in a cookie recipe someone emailed to me.  (Hint: It was for a chocolate cookie that has white frosting sandwiched in between...  :]  Recipe coming SOON!)  I had some walnuts leftover, and decided that brownies topped with walnuts have always tasted so good.  And this recipe was born!  I was out of eggs, so made do by substituting with chia seed meal.  You could forgo the chia seed meal and apple cider vinegar and instead use one large egg.

Let me know what you think about this brownie, and compare it to the black bean brownie.  I think I like this one a little more???  But really, they're both so good!  How can you pick a favorite?!

Fudgy Walnut Brownies
Makes 9 Squares

1-2 cups raw walnuts
1 16oz can navy beans (can substitute black beans)
1 tsp chia seed meal (ground in coffee grinder)
1/4 cup coconut oil, melted
1/3 cup unsweetened cocoa powder
30 drops pure liquid stevia
1/3 cup powdered xylitol
1/4 cup organic full fat coconut milk
1/8 tsp sea salt
1/2 tsp baking soda
2 tsp Bragg apple cider vinegar
a couple handfuls of chocolate chips (optional)

1.)  Preheat oven to 325 degrees F.  Grease a 8 inch x 8 inch square pan with coconut oil and line the bottom with unbleached parchment paper.  Pulse the walnuts in your food processor to make a fine ground walnut meal.  Measure out 1/2 cup meal for the batter, plus 1/2 cup for an optional topping.  [Note: You can also substitute almond flour in the batter if you wish.]

2.)  To your blender or food processor, add navy beans, chia seed meal, melted coconut oil, stevia, xylitol, coconut milk, sea salt, baking soda, and apple cider vinegar.  Puree until very smooth.  Add 1/2 cup walnut meal and cocoa powder to the blender.  Puree until just combined.

3.)  Scrape into greased square baking dish.  Top with chocolate chips and leftover walnut meal (OPTIONAL).  Bake for 25-35 minutes, until knife comes out clean from the center.  Remove from oven and cool before slicing.  Store in airtight container in fridge.

Dark Chocolate Cashew Ice Cream

Yesterday was National Ice Cream Day, as declared by President Reagan in 1984.  Even though the "holiday" is older than me, I had never known of its existence!  But I must admit, I was pretty excited when I pulled up my Today.com page to check the morning news and learned of the special frosty treat occasion.  Any excuse to make a tub of ice cream is welcomed at the Schwartz household!  :)

Ohhh, and I have to tell you about my new present from my hubby!!  When Austin and I got home from our Michigan vacation, Dave surprised me with a VitaMix on our kitchen counter!  OH, I was so so excited and surprised!  We had been saving for this for so long, but had to keep tapping into the VitaMix fund for things like car repairs and *ahem* a baby.  I have made smoothies and sauces and soups in it every day since!

So, to bring this side story full circle, I have been wanting to try a new dairy-free ice cream using cashews instead of coconut milk.  I am not the biggest fan of coconut flavor, and don't get me wrong the Vanilla Bean Ice Cream using coconut milk is still really tasty, but I wanted to try something different.  And I wanted to get a mixture that is closer to the texture of dairy-based ice cream.  You know, that super smooth velvety texture.....  Well I've been waiting for my VitaMix to give this cashew ice cream method a try.

You can make this batter in a regular blender, however you'll need to blend it longer to get it smooth enough.  You may also prefer to strain the mixture before adding to your ice cream maker to prevent chunks.  And if you don't have an ice cream maker, you can pour the batter into a large metal bowl.  Pop it in your freezer and stir it every 15 minutes with a spatula until you get the right consistency.  This one is worth the extra work!

This cashew ice cream was heavenly.  I nailed that velvety texture I have been pining for.  And the dark chocolate depth is out of this world!  We will definitely make again!  It hits your dark chocolate craving perfectly, and paired with fresh strawberries...ooh baby!  I think the cashew cream really made it.  I'm now dreaming of a maple-pecan version.........!

Dark Chocolate Cashew Ice Cream
Makes 6 Servings

2 cups organic raw cashews
2 cups organic unsweetened almond milk
3/4 cup powdered xylitol
2 tsp pure vanilla
1/2 cup unsweetened pure cocoa powder

1.)  Soak the cashews in filtered water at least 6 hours or over night.

2.)  Rinse the cashews until water runs clear.  Drain them.  Combine all ingredients, including drained cashews, in blender.  Blend until completely smooth (strain if you wish).  Pour into ice cream maker and freeze according to instructions.  Serve immediately or freeze to set 2-4 hours.

TIP:  If making ahead to store for more than 24 hours, add a Tablespoon of arrowroot powder when blending the ingredients together.  This will prevent crystallization that occurs when storing ice cream in the freezer.

Almond Flour Chocolate Chip Cookies

After emails from a few different folks requesting and almond flour chocolate chip cookie that used eggs, I'm finally satisfied with the way this following recipe turned out.  It took a few tries to get it right, so the cookie wasn't too hard, too soft, too puffy, too crumbly, etc.  To get the same results I suggest following *exactly* how I write it out below.  I still like my first Chocolate Chip Cookie recipe better (doesn't use eggs).  But for those who asked, I hope this satiates your cravings!

Chocolate Chip Cookies
Makes 16 Cookies

1/2 cup butter, room temp
1/2 cup xylitol, powdered
2 free range eggs
3 cups almond flour, sifted
1 tsp pure vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1 cup 73+% dark chocolate chips / chunks

1.)  Preheat oven to 350 degrees F.  Line a baking sheet with unbleached parchment paper.  In your mixer bowl, cream the butter and xylitol together on Medium-Low.  Add vanilla and eggs one at a time, until smooth.

2.)  Mix in almond flour, baking soda, and sea salt until just blended.  Stir in chocolate chips last.

3.)  Scoop out cookies in about 1 1/2" sized balls onto cookie sheet.  Flatten each out with your fingers to the thickness you prefer (they will only rise slightly from the baking soda, but won't spread on their own while baking.  They need your help.).  Move to oven and bake for 15-18 minutes until golden brown.

4.)  Remove from oven and cool on baking sheet for a few minutes before transferring to cooling rack.

Mint Chocolate Creme Tart

I hope you all had a wonderful Christmas celebration with your loved ones!  This was our first year away from home for the holidays, which for us is the U.P. of Michigan.  A little bittersweet to be away from from family and snow, and still have a good time with our Austin on his first Christmas.  We ended up driving up to the Washington D.C. area to spend Christmas with my aunt.  We had a cozy time with good food, drinks, and stories of past years.  Very fun!  Here is our 2011 family portrait:

I have a lovely dessert recipe to share today.  This dessert is a lighter version of my Grasshopper Pie that I shared with you last December.  It turned out this year I couldn't find any avocados that weren't shipped in from Mexico (and in extremely bad condition, if I may add), so I nixed that layer of the pie and changed it up a little.  This Mint Chocolate Creme Tart was delicious with a dollop of my Advanced Plan vanilla flavored Coconut Whipped Cream on top (find that recipe in my Season's Eatings Holiday e-Book).  Sorry no picture to accompany...we had the intention but devoured the tart before grabbing the camera!

Mint Chocolate Creme Tart
Makes 8 Servings

CRUST
1 1/4 cups coconut flour, sifted
1/2 cup unsweetened cocoa powder
1/2 cup unsweetened coconut flakes
5 Tbsp coconut oil (room temp solid)
1 Tbsp raw almond butter
2 tsp spoonable Stevita stevia powder
1/4 tsp sea salt
1/2 tsp pure vanilla extract

FILLING
2 1/2 cups cashews, soaked 6 hours in water
1 cup unsweetened organic coconut milk
1 tsp pure liquid stevia, or to taste
5-8 drops pure mint essential oil, or to taste
5 drops liquid chlorophyll (for natural green color)
1 tsp pure vanilla extract
1/4 tsp sea salt
5 Tbsp coconut oil, melted

1.)  CRUST    In your food processor, add all crust ingredients and pulse until it is of uniform consistency.  It should be crumbly.  Transfer your crust to a spring form pan or 9 inch tart shell and press firmly and evenly to line it.  Place in fridge to set slightly while preparing filling.

2.)  FILLING    In a blender, combine the cashews, mint leaves, and coconut milk.  blend until smooth.  Add remaining FILLING ingredients and blend until combined.  (Start with less mint oil and stevia, tasting between blends until you get the perfect combination to your personal taste.  I shared my preference above in the ratios. You can use mint extract instead of oil, but will need to use lots more to achieve the right taste.)

3.)  Pour filling into chilled tart crust.  Cover and place tart in fridge for at least 2 hours before serving.  Best if in fridge over night to set.  Enjoy!

Bumble Bars

These are a little different than the "traditional" bumble bars made with sugar, Cheerios, etc, that my family made growing up.  I've put my Healing Cuisine spin on it!  Feel free to add a handful or two of 73+% dark chocolate chips to the bars, too.  Stir in with the nuts.

Bumble Bars

2 cups raw sesame seeds
1 cup raw sunflower seeds
1 cup raw cashews
1 cup coconut flakes
2 cups organic raw unsalted Valencia peanut butter OR almond butter
1/3 cup honey
2 tsp sea salt

1.)  Line a 9 x 13 inch baking pan (or a 9 x 9 inch pan for thicker bars) with unbleached parchment paper.  Preheat oven to 350 degrees F.

2.)  In a large bowl, stir together Valencia peanut butter, honey, and sea salt.  Stir in nuts and coconut flakes, mixing until evenly combined.

3.)  Pour and spread mixture into baking pan.  Bake for 12 minutes.  Remove from oven.  Cool to room temperature.  Cut into individual bars, wiping knife clean between cuts as needed.  Enjoy or store in fridge until ready to eat.

Almond Joy Ice Cream

Okay, you can't pass this recipe up.  This ice cream reminds me of an Almond Joy bar...all the flavors are there, but hey, it's Advanced Plan!  :)

Almond Joy Ice Cream
Makes 6 Servings

2 cups unsweetened almond milk
1 cup full-fat coconut milk
3 free-range egg yolks
1 Tbsp arrowroot powder
1/2 tsp pure liquid stevia
2 tsp pure vanilla
Pinch of sea salt
4 Tbsp unsweetened cocoa powder
3/4 cup unsweetened coconut flakes
1/2 cup raw chopped almonds

In a blender, mix almond milk, coconut milk, egg yolks, arrowroot, liquid stevia, vanilla, sea salt and cocoa powder until smooth.  Add in coconut flakes and almonds and pulse a few times to fold in.  Pour into your ice cream machine (be sure bowl is prepped if needed) and follow your makers instructions.

Cocoa-Nut Bites

Okay, I can finally start sharing my favorite recipes that have gotten me thru some pretty intense pregnancy cravings.. I call these my Advanced Plan "Cocoa-Nut" Bites.  I've found certain flavors and foods from my childhood have been creeping back into my mind...  Grilled cheese sandwiches, Oreos, Reese's peanut butter cups...   These quick and easy little bites have filled my Reese's cravings a few times so far, getting me thru trimester 1!  And these are about 200 times healthier than a Reese's candy -- did you know they don't even use real peanuts in their peanut butter cups???  Their peanut butter is artificially created, loaded with sugar, and completely lacking protein.  When you're pregnant, protein is so so important, so I happily whip these treats up whenever the craving is upon me.  Protein packed and sugar free!  This recipe makes about 5-6 little bites, however you can easily double or triple to make more.  Would make great little treats for the kids or a party spread.  Hope you guys like them!

"Cocoa-Nut" Bites
Makes 5-6

2 Tbsp raw unsalted almond butter
1 Tbsp raw tahini
2 tsp organic cocoa powder
8-10 drops liquid stevia liquid (more/less to taste)
1 1/2 tsp pure vanilla extract
1/4 cup unsweetened shredded coconut
1 Tbsp organic raw hemp seeds
Pinch or two of sea salt

In a food processor, blend the almond butter, tahini, cocoa powder, stevia, and vanilla until a smooth paste forms.  Add the coconut flakes, hemp seeds and sea salt and pulse until just mixed.  Scoop the mixture out by teaspoonfuls and roll into balls.  (You may want to pop the mix in the fridge for 15 minutes if it's too warm to hold shape.)  Place formed Cocoa-Nut Bites on parchment-lined baking sheet and refrigerate or freeze about 20 minutes to firm.  Then, enjoy!

Questions Answered: Gooey Moist Brownies

By looks and taste, you'll never guess what is in these brownies.  But if you read the name of today's recipe, you know black beans are my secret ingredient for an Advanced Plan gooey moist brownie.  Julia wrote me an email confessing she (too) is a brownie lover and needs a satisfying healthy alternative.  Well here you go, Julia!  Hope this recipe satisfies your craving.  :)

What's great is these brownies a protein packed and make a very healthy snack.  And I don't feel bad eating one (or two) of these for breakfast or early morning treat if the chocolate craving so desires to strike.

Black Bean Brownies

16oz organic black beans, drained and rinsed
1/2 cup unsweetened cocoa powder
4 Tbsp coconut oil, melted
1/3 cup xylitol
1 1/2 tsp spoonable stevia
2 tsp pure vanilla extract
3 organic free range eggs (large)
1/2 cup almond flour, fine ground and sifted
1 1/2 tsp baking soda
3 Tbsp flax meal (optional)
1/4 tsp sea salt
1/4 cup water

1.)  Preheat oven to 350 degrees F.  Puree the black beans in a food processor or blender until completely smooth (may need to add a couple Tablespoons of water to help this along, but you don't want the beans to get soupy).

2.)  Mix all ingredients together in a large bowl until just combined.  Grease 9x9 inch glass pan with about 1 teaspoon of coconut oil.  Pour batter evenly in pan and bake for 40-50 minutes, watching that the edges don't burn.  Cool for at least 1 hour, or they may be too gooey to slice.  ENJOY!

You can stir in any of your favorite additions.  We love unsweetened coconut flakes and dark chocolate chips!  Other ideas: chopped almonds, chopped macadamia nuts, swirl in almond butter, chopped walnuts, 2 Tablespoons espresso, or almond extract.

Hope you love, Julia!!

Grasshopper Pie

Christmas is almost here, and to finish off my 12 days of Cookies, I introduce to you the raw Grasshopper Pie.  This pie is a combined spin off of my Key Lime Pie and Pumpkin Pie Cheesecake.  You really can't go wrong with this beautifully perfect layered pie of chocolate, vanilla and mint.  Smooth and silky, it's the perfect dessert to end a holiday meal.

Garnish with sifted cocoa powder or shaved dark chocolate if you'd like.  DELICIOUS!

Grasshopper Pie
Makes 8 Servings

THE CRUST
1 1/4 cups coconut flour
1/2 cup unsweetened cocoa powder
1/2 cup unsweetened coconut flakes
5 Tbsp coconut oil (room temp solid)
1 Tbsp raw almond butter
2 tsp spoonable stevia powder
1/4 tsp sea salt
1 tsp vanilla extract

THE CREAM LAYER
2 cups raw cashews, soaked 2 hours
1/3 cup coconut oil, melted
3/4 cup full fat organic coconut milk
1 Tbsp vanilla extract
1/2 tsp sea salt
3/4 tsp pure liquid stevia
1/2 cup 73+% dark chocolate chips

THE MINT LAYER
2 large OR 3 small ripe organic avocados
1/3 cup raw cashews, soaked 2 hours
1/3 cup full fat organic coconut milk
1/3 cup unsweetened organic almond milk
1/2 tsp pure liquid stevia (more/less to taste)
1 tsp vanilla extract
2 tsp mint extract (more/less to taste)

1.) THE CRUST   Line a 9 inch spring form pan OR 8x8 inch glass dish with all natural parchment paper.  In your food processor, add all crust ingredients and pulse until it is of uniform consistency.  It should be crumbly.  Transfer your crust to to your parchment-lined pan and press firmly and evenly to line it.  Set in fridge to firm slightly while preparing fillings.

2.)  THE CREAM LAYER   Soak raw cashews at least 2 hours.  Rinse soaked cashews under filtered water until water runs clear.  Place cashews, coconut oil, coconut milk, liquid stevia, vanilla extract and sea salt into food processor.  Puree until smooth.  Should be spreadable.  If too thick, add filtered water 1 Tablespoon at a time.  Transfer to medium bowl and stir in cacao nibs.  Spread over the pie crust and place in FREEZER to set while preparing Mint Layer.

3.) THE MINT LAYER  Soak cashews at least 2 hours.  Rinse under filtered water until water runs clear.  Pour drained cashews into blender.  Spoon avocados into blender.  Add liquid stevia, vanilla extract, mint extract, almond milk and coconut milk.  Blend on High for about 1 minute (stirring thru hole in lid with a wooden spoon as needed).  Again, mixture should be smooth and spreadable.  If too thick, slowly add in more coconut milk.  I recommend adding 1/4 cup at a time until a creamy consistency is achieved. You should not need much extra.

4.)  With a spatula, spread avocado puree over the cream layer and spread smooth, avoiding lumps.  Place in freezer for 2 hours prior to serving.

Thanks Dr. Drew Kaminski for this photo in the snow.

This will be MUCH enjoyed with a glass of Eggless Nog this Christmas.  :)

I hope you will love it!!  What are some other pie/cheesecake combinations you are dying to enjoy on your Maximized Living Nutrition Plan??

Peppermint Bark

Excited for 12 days of cookies?!  I am!  Most of the recipes I   L O V E   for Christmas are found in Season's Eatings holiday ebook & menu planner -- on SALE this month for $9.99!  I also have three new Advanced Plan creations for you: Peppermint Bark, "Candy Cane" Macaroons and...my most superlative dessert yet...Grasshopper Pie!

Today we're talking bark.  Peppermint bark is a Christmas classic.  Who can resist it?  Most commonly you'll see it sold in department stores and served at parties constructed of milk chocolate, white chocolate, and bits of minty candy canes.  What does that translate into?  Disease-causing sugar, food dyes, and more toxic sugar.  Well I've cleaned it up, per request of my friends Nicole and Mark, just in time for Christmas!  This delicious and super easy peppermint bark makes a wonderful treat or holiday gift.

Peppermint Bark

8 oz 73+% dark chocolate or baker's chocolate

5-10 drops pure liquid stevia (can also use naturally flavored peppermint stevia)

2 tsp peppermint extract

1.)  Line a 10x10 inch baking sheet with all natural waxed paper.  (If you only have larger sized baking sheets, double this recipe so you have enough chocolate to spread out across it.)

2.)  Melt the chocolate in a double boiler.  Add the liquid stevia (I used only 5 drops, as I don't like it too sweet...) and peppermint extract and mix well until smooth.  (Optional: Stir in chopped raw nuts -- I'm partial to raw almonds and raw hazelnuts.  Pistachios add a splash of Christmas color.  Maybe even some goji berries, or cranberries for Core Plan?)

3.)  Once melted, pour onto natural waxed paper and use a spatula to spread chocolate about 1/4 inch thick. (Optional: Sprinkle with crushed raw nuts, sea salt, dried fruits.)  Allow to cool and dry 6 hours or overnight.

4.)  Once dry, break chocolate apart into uneven chunks, store in airtight container until ready to serve.

Loaded Chocolate Protein Bars

My friend Laureen inspired me to melt down dark chocolate to create a rich protein bar when I tasted hers last weekend, which had the consistency of fudge!  I like mine a little crunchy, so I added ingredients.  My secret for that wow crunch?  Hempseeds.  Frozen hempseeds to be exact.  Store the bars in the freezer and you'll get an outstanding texture that stays together when you pick it up.  I've made these twice in the last week for Dave and me alone!  These make a great breakfast or snack!

Loaded Chocolate Protein Bars
Makes 24 Bars

3/4 cup coconut oil
3/4 cup 73+% dark chocolate chips / baker's chocolate
1 cup raw almond butter
2 cups raw almond flour
1 cup unsweetened coconut flakes
1/2 cup raw hempseeds
2 scoops protein powder (chocolate Nature Pro or Vega both taste great!)
1/3 cup unsweetened cocoa powder
1 Tbsp spoonable stevia
1/4 tsp sea salt

1.) In a medium sauce pan over Low heat, melt the coconut oil, dark chocolate and almond butter, stirring until smooth.

2.) Meanwhile, in food processor add in all remaining ingredients.  Pulse a few times to combine.

3.) Pour in melted chocolate sauce.  Pulse until well combined (you may need to stop and scrape down sides depending on size of food processor).  Mixture should be moist but not sticky or wet by appearance.  If it is too wet or oily, add in more almond flour and coconut flakes until proper consistency is achieved.  (I recommend tasting mixture for sweetness at this point, add more stevia if desired.)

4.) Spread mixture into a 9 x 13 inch baking dish lined with natural waxed paper.  Cover with waxed paper and freeze for 20 minutes until set.  Remove from freezer.  Holding the ends of the bottom sheet of waxed paper, pull straight up and the bars will come out of the pan.  Cut into uniform strips or squares using a pizza cutter.  Store in airtight container in fridge or long term storage in freezer.

Video: Making Chocolate Pudding with Dr. Scott!

This is one of many to come video recipes!  I joined my friend Dr. Scott Stallaert to create Advanced Plan raw chocolate pudding in honor of his 30 Day Max Fit Challenge at his Maximized Living chiropractic center.  Hope you enjoy!

 

Trouble viewing?  Click Here.

Chocolate Coco-Hazel-Nut Spread

I had a family approach me yesterday with questions about Nutella.  They recently started the Advanced Maximized Living Nutrition Plan and had purchased a jar of Nutella after watching a commercial claiming it is an all-natural spread perfect for breakfast.  In fact, their tag-line is: "Treat yourself with Nutella spread as part of a healthy, balanced breakfast."  Thankfully mom and dad read the label and knew to throw it out before feeding to the family.

Take a peek at the Nutella label.  Ingredients:  Sugar, modified palm oil, hazelnuts, cocoa, skim milk, reduced mineral whey (from milk), soy lecithin: an emulsifier, vanillan: an artificial flavor.

So, the hazelnuts and cocoa are great, but sugar and palm oil as the first two ingredients?  That volume of sweetness, the bad oil and processed dairy make this "all natural" spread a poor choice for any family at any meal.  Mom and dad asked me how can they replicate Nutella without the sugar, oil and milk?

Enjoy this raw chocolate hazelnut spread!  A truly healthy way to enjoy breakfast, snack, or dessert!


Chocolate Coco-Hazel-Nut Spread
Makes 1 1/2 cups

1 cup raw hazelnuts
Flesh of one young coconut
3 Tbsp unsweetened cocoa powder
Stevia to taste (I used about 1 tsp spoonable stevia)
Coconut water to perfect consistency

Add all ingredients to blender or food processor and blend on High until combined.  Stop and scrape down sides.  Slowly stream in coconut water while on Medium speed using just enough coconut water to get it to a spreadable smooth consistency.  Enjoy as is, with sliced Granny Smith apples or over sprouted bread!

Store leftovers in a jar in the fridge up to 1 week.

Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies
Makes 12 cookies

2 1/2 cups almond flour
1/4 tsp sea salt
1/4 tsp baking soda
1/2 cup raw butter or coconut oil, melted
1 Tbsp organic vanilla extract
4 tsp spoonable stevia powder
1 cup 73%+ dark chocolate chips

1.)  Combine dry ingredients in a large bowl, leaving out the chocolate chips for now.  With a spoon, make a well in the middle of the dry ingredients.

2.)  Mix together the wet ingredients.  Pour into well of dry ingredients and stir until well combined.

3.)  Fold in chocolate chips.  Form 1 inch balls with your hands and press flat onto an all-natural parchment-lined baking sheet.

4.)  Bake at 350 degrees F for 8-12 minutes, until light brown at the edges.  Cool and devour.