dark chocolate - vegetarian recipes

dark chocolate vegetarian recipes

Recipe | Sweet Potato Mug Cake

August 9 2019 Oh My Veggies 

Even though our next vacation is months away, I’m already in planning mode. Where are we going? What should we do there? Where should we stay? I totally have the travel bug right now. This is pretty much me in a nutshell–I’m a planner. I get ahead of myself. It’s kind of my thing. When I was graduating college, I wasn’t as excited as everyone else was because I was focused on grad school. We’ve lived in this house for two years, and I’m already looking at real estate listings for the next house. People sometimes take this as me never being happy with things, but it’s really just that I like having something to look forward to. It’s like with desserts. No matter how much you’re enjoying your meal, you still anticipate dessert. I always need a little something sweet after dinner–usually it’s just a piece of dark chocolate or something small like that, but sometimes if I have a light dinner, I have room for something more. But not too much–I don’t want a big slice of cake and I don’t want to do all the work involved with making a batch of brownies or cookies. That’s why […]

Recipe | Orange Cardamom Chocolate Mousse (Dairy-Free!)

May 31 2019 Oh My Veggies 

Sometimes I think I have a touch of synesthesia. Example? Whenever I cook or bake with cardamom, I think of fuzzy argyle sweaters. I was quite sure this was another symptom of that pesky synesthesia. Next thing you know, I’ll start tasting numbers, right? Or hearing rainbows. (I bet they sound like ABBA!) But then I realized that the reason I associate cardamom with argyle sweaters is because cardamom sounds a lot like cardigan. (Suddenly this post got a lot less interesting, huh?) Still, there’s something very warm and fuzzy about cardamom. Maybe because it’s often used in chai or in Scandinavian breads. It’s one of those strong flavors that people tend to love or hate, but I’ve always loved it. Pairing it with orange is fairly standard, but after trying it in chocolate gelato, I became enamored with the chocolate/­­cardamom combination–that’s what inspired this Orange Cardamom Chocolate Mousse. I used my Dark Chocolate Pomegranate Mousse recipe as a starting point and added fresh orange juice and zest, as well as a heaping teaspoon full of cardamom. It’s enough of the spice to add a little warm and fuzzy to this vegan chocolate mousse without adding too much.

Self-Care Interview Series: Rachelle Robinett

May 5 2019 Golubka Kitchen 

Self-Care Interview Series: Rachelle Robinett Rachelle Robinett is an Herbalist, Holistic Health Practitioner, and founder of Supernatural, a company dedicated to real-world plant-based wellness. Rachelle has been studying the relationship between plants and people her entire life – be that on a farm in the Pacific Northwest (where she grew up) to time with healers, specialists, and shaman in farther-away places. She now provides functional plant-based wellness services, products, and education to empower people to understand their health, and lean into it, naturally. Routine -- Is routine important to you or do you like things to be more open and free? This has changed a lot for me since launching my company and having total control of my schedule. I do schedule every thing, but also move through life very intuitively. For example, on a day off Ill plan to ride my bike but once Im on it, it doesnt matter to me where I go. There are things I do routinely (meal preparation, exercise, rituals, sleep) but I never ignore instincts or anything my body is telling me. I love to be surprised but also care so much about how I spend every moment that planning is a big part of my life. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. No more alarm clock! Or, infrequently, which isnt something I would have predicted for my life. Ill wake up to open windows and the sounds of birds on a breeze. A glass of water with a tincture and probiotics. If its a day off, Ill skip caffeine and head out for a run while Im still sleepy. I love waking up while I run. A work day means a small cup of cold-brew with MCT oil and (currently, though it changes as I work with different herbs) mucuna pruriens and L-theanine. I practice intermittent fasting daily so dont typically eat until 11am or later but in the morning Ill make a broth or giant green juice and also a smoothie, which becomes brunch. A meditation ritual with some South American plants Ive come to love and then its off to the races. -- Do you have any bedtime rituals that help you sleep well? Getting away from blue light! If Im near screens, they have physical filters and apps (like flux) installed to reduce the effect. Dimmed lights, incense, my Zen Spa Stuff playlist, and something to drink. There are always herbs at night as my energy tends to run very high, naturally. I cycle between kava kava, skullcap, valerian, poppy, lavender, and more. Also very in love with a relaxing face-washing routine. :) -- Do you have any kind of mindfulness practice?  Im working diligently at becoming a more regular meditator. Its most days now, but Id like to deepen it. Otherwise, yoga, running and long bike rides silence my mind. I can practice yoga (ashtanga) for hours a day and be thrilled. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – A giant smoothie made with fresh tropical fruits and fats, ideally picked from a jungle farm that morning. Lunch – All the vegetables, fresh and raw and local. Amazing olive oil, avocado, or coconut. Maybe some seeds. Seaweed too. Every color of the rainbow. Snack – 100% cacao. Local. Dinner - See lunch. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? Currently I have about 1/­­2 cup of cold-brew coffee that we make at home. Im so high energy naturally that I often dont finish it. Green juice is my favorite energy support. Otherwise I use water, food, sunlight and breath to adjust my energy. -- Do you have a sweet tooth and do you take any measures to keep it in check? Dark chocolate – often homemade but if bought its 92 – 100%. Ill eat that for breakfast, honestly. My sugar intake is so low that sweets cravings are rare but if they get aggressive Ill have extra cacao in smoothies or elixirs, or eat more fruit, sweet potatoes/­­yams, etc. Chocolate chip cookies are dear to my heart though. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? This evolves as I learn and grow too but ... – An excellent probiotic – Personalized herbs. For me those are mood-supportive and nervous-system soothing. I use a combination of herbal teas (infused overnight), tinctures (HerbPharm are my favorite!) and well-sourced powders. – Supplements depending on bloodwork, body composition and lifestyle. – Im seeing the greatest overall health changes in my clients who are working on gut health. It just affects so much! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I live to move. Every single day if possible! If I skip more than two days, I get really restless. Running and yoga are my favorite, but I need both. I joke that running is my church; I treasure it and find it extremely cathartic. Yoga keeps everything balanced and I hope to have the practice for life. Weather permitting, Ill ride my bike for hours but that just feels like play. Im also into strength training (aka lifting weights at the gym, which surprises people). Overall, I consider exercise as essential as good food, water, and sleep. My preference for high-intensity exhaustive stuff comes from my high-energy personality but isnt necessary for everyone. Ive seen some of the fastest changes in my body with a daily yoga practice, some walking, and an excellent diet. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? Absolutely heavenly. Excellent playlists are essential! Also, just do it. ;) Beauty -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? I think people doubt me when I say greens, and especially green juice, are responsible for the glow but I really mean it. Veggies veggies veggies, healthy fat, tons of water, and sweat! -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Aside from food, water, rest, and sweat, I find that a consistent routine of gentle exfoliation and good quality rehydration (topically, that is) work best for me. Continually renewing the surface, allowing skin to breathe, and keeping it nourished with really simple ingredients (I love Egyptian Magic and fruit enzyme or honey-based masks) gives really great face. That said, Im not an esthetician and have increasingly more respect for what I dont know about skincare (thanks to spending more time with the professionals at CAP Beauty, especially) and it will differ for everyone. What wont differ is the value of a right diet to help reduce inflammation, increase circulation, maintain hydration, and provide enough energy for both exercising and rest. :) Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Exercise and sleep have always been stress-reliefs for me. Ive recently integrated more meditation, and herbs of course (especially nervines). Whats making the greatest difference, though, is - as with most things - addressing the root cause or source of the stress. Rather than just trying to breathe between emails, Im looking at how to reduce email overall. Setting timers, limits on the number of meetings Ill take each day, inbox pausing, and scheduling (and sticking to) more time truly offline. Personal days, screen-free evenings or weekends, etc. If doing this, its important to prepare for there to be more to address when you return to it, so another part of the practice may be letting go of how much we want to engage with and choosing quality over quantity. Much harder said than done. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Heat and spice! I completely eliminate all sugar including fruit and yes, honey too. I put on three extra layers to get warm and stay warm. Garlic, ginger, and all sorts of spice. And rest. Essentially, Im aiming to help my body reach a sort of break-point with the cold/­­flu, or to sweat it out before it even reaches a peak, which Ive had a lot of success with. Medicinal mushrooms can also be great for cold/­­flu season. -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? Im working on this. (See above regarding stress avoidance!) My work is my play is my passion is my love so whats not work is sometimes very hard to determine. My hypnotherapist friend suggests that if it makes me happy, perhaps its not important to distinguish. My partner has inspired me to take in information from sources entirely outside of my usual bubble, which is great for play, and avoiding a filtered or algorithmic existence. This is a new practice for me. I grew up in a home that didnt allow for play so its something Im creating space for and learning how to do as an adult. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Ive found that its just impossible to be my best self when Im not taking care. Its really priority number one (and two, and maybe three) at this point. That said, there are times when life when its worth compromising different things. Like, in my twenties when I worked my ass off (and loved it) in order to achieve certain things. Now, I feel freer to play and rest. These bodies are our only homes in this life. I am so grateful to have one; I really think of it like my best friend and partner in existence. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Learning how to eat entirely plant-based, and well. -- How do you deal with periods characterized by a lack of inspiration or procrastination? Thankfully, I dont have these. But, the opposite side of that spectrum is overworking, under-socializing, or burnout. And, existential crises which seem to strike when things are best. Rest and changes of scenery can do wonders. (Lately, I have been exploring procrastination from the perspective of mindfulness, though. This is an enlightening talk on it.) -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Instead Ill choose a couple of people: My mom, who as a Dietician gave me the greatest start in understanding nutrition, but more importantly taught me how to listen to my body. Rather than bandaging symptoms, she showed us how to ask why and follow the clues to root causes. My dad, an Anaesthesiologist who - much the opposite of Mom - taught us about medicine yes, but of more value he gave me the travel bug and experiences with wild nature that started and perpetuate my relationship with earth. And, Wendy Green, who I met at the perfect time in my journey. She helped direct my then multitudinous health practices into a more singular approach, which Ive honed and deepened since we met years ago. She also showed me how much I love ashtanga yoga, which is the gift of a lifetime. Ill be back to her retreat for the third time this summer. Knowledge -- Do you have any recommendations for those thinking of taking their career in a similar direction? Where does one start, where to find the education, how important is certification, etc. This is one of the most common questions I receive! I appreciate Mountain Rose Herbs list of resources for those looking into schools, teachers, or even just books. Its worth knowing which certifications are recognized by The American Herbalists Guild, though many people disregard the value of that and choose to study from great herbalists or schools that exist outside of the system. Id recommend as much exploration and direct experience as possible in the form of classes, workshops, and apprenticeships before then committing to a longer-term study. Find someone whose approach you respect and identify with and learn from them in whatever ways are available. -- Tell us about HRBLS, your beautiful herb infused chew line! Woo, HRBLS! These are my babies! Long story short, I wanted to give people an easy, delicious, beautiful but still very effective form of herbs. The HRBLS are gummies, or chews, that are equivalent to a dose of a tincture, a strong cup of herbal tea, or some capsules. Theyre a marriage between functional food and herbal remedies. A snack medicine or treat with benefits. Nerve Less is the first flavor (honeyed lavender tarragon) and includes my favorite herbs for daytime stress and anxiety relief, which so many folks come to me for help resolving. In the near future, well announce the next flavor – okay flavor s. :) -- And a last, fun one: what are your three favorite plants for the spring season and why? – Nettle! Because its my bff (we grew up together) and the coolest combination of edible green, super-green plant medicine, and a natural antihistamine. – Dandelion: I love the multi-taskers and like nettle, dandelion is an edible flower and bitter green (great for digestion), and medicinal top to root. – Mimosa. The tree of happiness which blooms more in the summer than spring, but close enough. Aside from looking magical, its full of medicine – everything from antioxidants to DMT. Fun and Inspiration -- What do you do to unwind or treat yourself? Deep massages – two hours with the strongest hands I can find please! Acupuncture. Running, yoga, riding. TRAVEL. The post Self-Care Interview Series: Rachelle Robinett appeared first on Golubka Kitchen.

Fudgy Sweet Potato Brownies

May 1 2019 Golubka Kitchen 

Fudgy Sweet Potato Brownies I consider these to be snacking brownies, rather than full-on dessert brownies. They’re vegan, gluten-free, flourless, and pretty lightly sweetened. They depend on steamed sweet potato for much of their fudgyness and even some of their sweetness. In other words, they’re pretty virtuous as far as brownies go. But not too annoyingly so, since they’re still plenty delicious. They’d make for a great lunchbox snack for kids or a midnight bite for students. They freeze well, too, so it’s good to keep a batch in the freezer to satisfy any kind of sweet tooth emergency. We are huge fans of using sweet potatoes as an ingredient for good vegan desserts – see these truffles, this pudding, and this nougat. They do so many things: they bind, contribute moistness, add a bit of sweetness, but also largely act as a blank flavor slate. We are currently obsessed with steamed sweet potatoes and found that that method of cooking works beautifully for these brownies. Sweet potatoes come out incredibly silky when steamed, and the process also hydrates them quite a bit, which is crucial for that fudgyness in the brownies. Steaming generally cooks sweet potatoes faster than roasting them, so that’s another little bonus. Just a note that we used a Japanese, white-fleshed sweet potato for this photoshoot because that’s all they had at the store somehow. You can definitely use a regular, orange sweet potato. Hope you’ll give these a try! Have a great rest of your week :) Fudgy Sweet Potato Brownies   Print inspired by Minimalist Bakers black bean brownies Serves: 12 brownies Ingredients 2 tablespoons ground flax seeds 1 medium sweet potato - steamed until fork-tender and peeled 3 tablespoons olive oil or soft coconut oil, plus more for oiling the tin ½ teaspoon vanilla extract ¾ cup cocoa powder ¼ cup + 3 tablespoons coconut sugar 1½ teaspoons baking powder generous pinch of sea salt dairy-free dark chocolate chips - for topping optional: nuts, and/­­or coconut flakes - for topping (we also used rose petals, which should be added after baking) Instructions Preheat oven to 350°F (175° C). Prepare a 12 hole muffin tin by oiling each hole with olive oil or soft coconut oil. In a small bowl, combine the ground flax with 6 tablespoons of water. Whisk together and let sit while you prepare the rest of the ingredients. In a large bowl, mash the sweet potato until smooth. You should have about 1¾ - 2 cups of sweet potato flesh. Add the oil, vanilla, cocoa, sugar, baking powder, and salt to the bowl. Mix everything together until smooth. Fold in the flax mixture, which should be thickened to a raw egg-like consistency at this point. You can also do all this mashing and mixing in a food processor if you prefer. Distribute the brownie mixture in the oiled muffin tin, patting it down into the muffin holes somewhat evenly. I like to use slightly dampened hands for this, but you can also use a wetted spoon. Top each brownie with some chocolate chips and any other topping of choice, if using. Place in the oven and bake for 28-30 minutes, until the brownies are dry to the touch on the outside but still quite fudgy inside. Let cool for at least 20 minutes before removing the brownies from the pan. Keep refrigerated or frozen in an air-tight container. Notes These brownies are very mildly sweetened. If you prefer a sweeter brownie, I would recommend adjusting the amount of sugar to a full ½ cup. Since this is vegan batter, you can also safely taste it for sweetness before baking and adjust as needed. 3.5.3226 The post Fudgy Sweet Potato Brownies appeared first on Golubka Kitchen.

Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway

February 20 2019 Golubka Kitchen 

Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway This post was created in partnership with Arbor Teas /­­ Giveaway below! We come from a culture, where tea is everything. In Russia, tea is probably the most commonly consumed beverage. It’s like water, but much more popular than water. Everyone drinks it – adults, kids, and even coffee lovers. It’s acceptable to have tea after every meal, as well as as during breaks throughout the day, any time of day. If you attempt to stop by someone’s house for a quick second, you will most likely end up staying for tea. And tea time is sacred. It’s when 90% of conversations happen (or at least it seems that way). Tea time is never just tea, either, there’s always some kind of treat involved. It can really be anything sweet: hard candy, chocolate, cookies, waffles, cake, powdered sugar-dusted cranberries… Dessert is so intertwined with tea for us, that to this day we can’t enjoy anything sweet without a hot beverage. It just doesn’t taste good. We’d rather have no dessert than dessert without tea. This is especially true for cookies. Today we are super excited to be collaborating on a tea time-ready, sandwich cookie recipe with Arbor Teas, a Michigan-based tea company that carries the loveliest selection of organic and fair-trade loose leaf tea. There’s a giveaway, too! When we were dreaming up these cookies, we immediately thought about tea sandwiches – you know, those miniature, crustless sandwiches that usually accompany fancy tea. With that format in mind, we went for a layered ‘sandwich’ cookie. Earl Grey tea is probably our favorite, most nostalgia-inducing black tea, and since the Arbor Teas Earl Grey smelled so incredibly fresh (the best we’ve ever had!), we were very excited to incorporate that flavor in some way. The result: buttery, vegan and gluten-free cookies, layered with a luxurious Earl Grey cream, with a kiss of dark chocolate. They are the perfect cross between virtuous and indulgent. And of course, they are best enjoyed with or dipped in tea. Arbor Teas is one of those dream sponsors that we feel lucky to work with. Not only do they take pride in the quality of their product, but they also put a huge emphasis on sustainability. They source only organic and fair-trade tea, package it in backyard-compostable packaging, and run their facility on solar power. We like to believe that companies like this are the future. Besides their earl grey, we’ve been loving the Chaga Chicory, Makaibari Estate Silver Tips, and Golden Ginger Turmeric teas. G i v e a w a y  :  Today’s giveaway is for one 4 oz Earl Grey tea and a stainless steel infuser from Arbor Teas, as well as one copy of our cookbook, Simply Vibrant. To enter, leave a comment on this post telling us about your favorite kind of tea or a tea that intrigues you from the Arbor Teas shop, until February 28th, 2019. Giveaway is U.S. only. Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free   Print Serves: about 12 complete cookies Ingredients for the Earl Grey cream heaping ¼ cup cashews - soaked in boiling water for 10 min and drained ½ tablespoon arrowroot powder ⅓ cup very strong Earl Grey tea 1 tablespoon lemon juice 2 tablespoons maple syrup 2 tablespoons coconut oil fat from one 13.5 oz can full fat coconut milk for the cookies 1/­­2 packed cup pitted dates 2 tablespoons flax/­­chia meal (aka ground flax/­­chia) 1 cup old-fashioned gf rolled oats 1/­­2 cup ground walnuts/­­almond meal + 1/­­2 cup ground oats/­­oat flour 1 teaspoon baking powder 1/­­2 teaspoon baking soda 1 tablespoon loose leaf Earl Grey tea - ground in a mortar and pestle (optional) pinch of sea salt - to taste 1 cup nut butter like almond, cashew, peanut, sunflower or tahini 1/­­4 cup plus 1 tablespoon melted neutral coconut oil, divided 1 cup dairy-free dark chocolate chips Instructions to make the Earl Grey cream Place the cashews, arrowroot, tea, lemon juice, maple syrup, and coconut oil in an upright blender. Blend until smooth. Place the coconut fat in a medium bowl and whisk it with a whisk to make it a little fluffier. Add the blended mixture to the bowl and whisk it in. Place the bowl in the refrigerator for about 1 hour, until the cream is hardened but scoopable. You will likely have some cream left over after making the cookies. You can freeze it and use it as cupcake/­­cake icing, serve on the side of pancakes, waffles, crepes, etc. to make the cookies Place the dates into a small, heat proof bowl and pour hot purified water over them, then leave to soak for 10 minutes. Place the flax/­­chia meal into another small bowl and add 6 tablespoons of purified water. Whisk to combine and let sit to gel for 15 minutes. Preheat oven to 350° F (180° C). Combine the oats, flour or meal, baking powder, baking soda, Earl Grey powder (if using), and salt in a large bowl, mix well. Combine the nut butter, ¼ cup of coconut oil, drained soaked dates and the gelled flax/­­chia in a bowl of a food processor fit with an S blade. Process until smooth. Add the mixture into the bowl with the oats and flours, and stir to combine. The mixture will be stiff and sticky. Prepare a baking sheet by covering it with parchment paper. Use a small ice cream scoop to scoop uniform batter portions onto the baking sheet. If you dont have an ice cream scoop, portion out about 2 tablespoons of batter for each cookie. Leave enough space between each portion for flattening. Using a lightly oiled hand, flatten each cookie into uniform circles, about ¼ in thickness. Bake for 10-12 minutes, or until the outside of the cookies is dry to the touch. Let the cookies cool for about 5-7 minutes on the baking sheet, then transfer to a cooling rack to cool completely. You will probably need to bake the cookies in 2 batches. To make the cookie sandwiches, place a generous amount of the Earl Grey cream into the center of a cookie, then use another cookie to sandwich the cream and let it spread out to the sides, pressing gently. The cookies should be facing bottom side in. Repeat with the rest of the cookies, placing them back on their baking sheet. Place in the refrigerator while you prepare the chocolate, for the Earl Grey cream to harden a little. Prepare a drying rack, lined with parchment paper underneath. Melt the chocolate chips in a small saucepan or bowl on a double boiler, together with the remaining 1 tablespoon of coconut oil. Dip each cookie into the melted chocolate about half way, letting the excess chocolate drip off. Place on the drying rack. Repeat with the rest of the cookies. Transfer the rack to the refrigerator for a few minutes for the chocolate to harden. Keep the cookies in an airtight container in the refrigerator or a cool room. Enjoy! 3.5.3226 You might also like... 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Blueberry Cheesecake Truffles Melon Basil Summer Rolls Creamy, Garlicky Fettuccine with Roasted Green Vegetables .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway appeared first on Golubka Kitchen.

Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can Use

January 28 2019 Meatless Monday 

Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can UseStart smart eating habits on Mondays for a happier and healthier you! February is just around the corner and its American Heart Month . Take a moment on Monday to focus on behaviors that may help you live a longer and healthier life. This is the third article in this months Healthier You Series. Weve discussed making good dietary choices for kidney health and type 2 diabetes . This week, we look at heart health. The American Heart Association recommends making simple changes to your diet to improve heart health, such as limiting red meat. Meatless Monday is an easy and enjoyable way to make smart food choices for your heart . Consuming less red and processed meat and more plant-based foods like whole grains, fruits, vegetables, nuts and legumes can benefit cardio-health. Bonnie Taub-Dix is a nutrition consultant, author, and Meatless Monday advocate. We asked her to share some heart-friendly advice. 1. Meatless Monday encourages people to cut out meat one day a week for their health and to try a great variety of plant-based foods. Are there specific plant-based foods that are most beneficial for heart health? Plant-based protein is a hot, trendy topic but these are foods that have been around for centuries, providing fiber and an array of nutrients. Plant proteins like beans, nuts, and seeds are just a few examples of how we can cut back on meat while boosting the value of our diets. Oatmeal is a steamy bowl of goodness for breakfast swirled with almond butter and bananas or as a savory side mixed with a variety of seasonings and spices. Oats and almonds are rich in fiber to help lower cholesterol levels. Beans, the most underrated superfoods, are also rich in soluble fiber to help keep you feeling fuller longer while controlling cholesterol levels. Theyre also a great source of plant-based protein.   2. Are there particular foods to avoid? What about processed foods? Many people say they try to avoid processed food, as if its a kind of poison. Its a well-intentioned goal, but even pre-chopped fruit or vegetables are processed foods! Certain processed foods make our lives more convenient, safer-and in many ways, even more nutritious. The good news is certain processed foods are healthier than some foods found in their natural state, such as: o Plain yogurt, with added cultures, retains the protein and calcium naturally found in dairy products, and it also includes added good bacteria to help boost our gut function and immune systems. o Canned tomatoes contain more lycopene--a powerful antioxidant that reduces inflammation--than fresh tomatoes do, especially when they are eaten simultaneously with a small amount of oil to enhance absorption. Dont judge a food by the front of the package. Flip that bag or box over to read whats really inside!   3. Should people with a family history of heart disease be much more careful than those who dont have a history? What can someone with a family history do to help prevent heart disease? If you knew you could have stopped that balsamic vinegar from splattering on your favorite white sweater, would you have done something to prevent it from happening? Unless youre clairvoyant, its not very easy to prevent something you cant predict. When it comes to your body--whether its potential damage from high blood sugar, blood pressure, or cholesterol levels--this is the time to take charge of your health. You can fight against your family histories by taking a closer look at what youre putting on your plate, moving more , and finding effective ways to manage stress .   4. Whats your go-to food for heart health on Meatless Monday? Id have to say my Spicy Dark Chocolate Chili Bowl ! What I love about this recipe is that you dont really have to follow it exactly -- you can swap out for your favorite ingredients. This recipe contains beans and avocado, as well as a variety of anti-inflammatory spices. Bonnie recently published Read It Before You Eat It – Taking You from Label to Table . You can find more about Bonnie at Better Than Dieting and on Instagram. For an extra bonus, check out heart-friendly Meatless Monday recipes, from pancakes to burgers, in our free comfort food e-cookbook . Use Mondays to make positive change in your life that will do you a world of good. Meatless Monday is a global movement followed by millions who choose not to eat meat one day a week for their health and the health of the planet. Help spread the word about the many benefits of Meatless Monday, such as how reducing meat consumption may improve your heart health. Download our shareable free graphics here . Follow  us on Facebook , Twitter , Pinterest , or Instagram ! The post Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can Use appeared first on Meatless Monday.

The Ultimate Movie Night Snack Platter

January 11 2019 Green Kitchen Stories 

The Ultimate Movie Night Snack Platter Let me guess. You are trying to eat a little healthier after all that sweet December craziness and perhaps put chips and candy on hold for a while, but you still want something good to snack on in front of a movie this weekend? Well, we’ve got you covered. We have created a snack platter that leaves nothing behind and that you can toss together in 15 minutes. Fresh fruit, nuts, carrot sticks, dark chocolate, nut butter truffles and a little peanut butter cinnamon dip. Sounds good? It is! And here below is a little video where we show how to make it. We actually recorded this last year but forgot to share. Our little assistant Noah looks so tiny and sooo cute. Now that we’ve showed you how to make it, go create that snack platter and crash in the couch with your family, friends or pets. And if you have any movie recommendations, please share! A Healthy Movie Night Snack Platter All the fruit on the platter are just suggestions, you can of course add anything you wish. We do like the mix of truffles, crunchy carrots, crispy apple, nuts, dark chocolate (super delicious to dip in the nut butter) and a citrus fruit. Nut Butter Balls 15 soft dates, pitted 2 tbsp coconut oil 2 tbsp peanut butter 50 g /­­ 1/­­2 cup rolled oats 3 tbsp desiccated coconut 3 tbsp cacao powder 1 pinch sea salt For rolling 4 tbsp finely chopped hazelnuts or desiccated coconut Add the ingredients to a food processor and mix until everything comes together into a sticky dough. Roll 20-25 small balls between the palms of your hand. Cover them in chopped hazelnuts or coconut. If it doesn’t stick, you can dip each ball in cold water before covering them with the nuts. Store in the fridge while preparing the other snack platter ingredients. Snack Platter Elements 3 carrots, peeled and cut into sticks 2 apples, sliced 2 kiwi fruits, halved a handful nuts and raisins of choice a handful physalis/­­inca berries 80 g /­­ 3 oz dark chocolate, broken into large bits Nut butter balls (see recipe above) Peanut Butter Dip 100 ml /­­ 1/­­2 cup peanut butter 2-4 tbsp water 1 tsp cinnamon 1 tsp maple syrup (optional) Make the peanut butter dip by stirring together peanut butter, a splash of water and cinnamon. You can add a little maple syrup if you like it sweeter. Place it in the middle of the platter. Place all other elements around the dip and fill up until the platter is full. Enjoy!

Healthyish Salted Caramel Turtles

December 18 2018 My New Roots 

Healthyish Salted Caramel Turtles   Everyone has strong food memories around holidays or special occasions in their life. I can completely recall the distinct taste of boxed cake from my childhood birthdays. Summer vacations were steeped in melting grape juice popsicles made by my grandmother. And one of my favourite treats during Christmas, was undoubtedly Turtle chocolates. The iconic striped box was always within arms reach during the holidays, so as soon as the tree went up, it was like a Pavlovian response…the Turtle cravings began! If you live outside of North America, you may not be familiar with these pecan-chocolate-caramels (and for this, I feel very sad for you), but today, rejoice! Im posting my own version, which is a healthier spin on this classic candy that you can whip up yourself with just six simple ingredients. The original Turtle candies are relatively basic: pecans, caramel, and chocolate, but seemingly so much more than the sum of these parts. There is a magical synergy in this trinity, each ingredient complimenting and highlighting the others in perfect union. There isnt much to improve upon, so my mission was clearly to health-ify the caramel and find some high-quality chocolate to steer us all away from refined sugar, modified milk ingredients, and emulsifiers. Blech. I started off on my journey by looking online and found that healthyish Turtle recipes exist, but they all use dates and I didnt want that to be the predominant flavour. Plus, I knew that the caramel needed some serious creaminess, so I started by blending up cashew butter with vanilla as the base, then added brown rice syrup to achieve that distinctive gooey-ness that makes Turtles so crave-able. The results were sooooo right on the money, confirmed by several of my closest, discerning friends, lined up to taste test.     Pecans are one of my favourite nuts because they are tender-crisp and so naturally sweet. I love them in baked goods like pecan pie, on top of waffles or pancakes, or in candies like these babies! Pecans are native to North America, and grow in tough, wood-like shells on large, sprawling trees, some of which can live up to 200 years. The name pecan is a Native American word used to describe nuts that require a stone to crack - but you can easily open them by crushing two of their hard shells together. Along with macadamias, pecans contain the lowest amount of protein (5-10%) and the highest amount of fat (80-95%) of all the nuts. The fat that they do contain however, is mostly monounsaturated, with some polyunsaturated fat as well. Pecans are high in minerals, like manganese, copper, and zinc. They also contain a good amount of fiber and protein. There are a wide variety of pecans, but if you live outside North America, you may only have access to one type. Thats okay! The thing to look for is shelled pecans that are uniform in size and colour. Check the date on the package or bulk bin, and smell the nuts beforehand if youre able to - they should be sweet, and well, nutty. If youre shopping in bulk, visit a shop that has a high turnover to ensure that the nuts are fresh. Once you get them home, store shelled pecans in an airtight container at room temperature for up to six months (although try to eat them sooner) and in the freezer for up to a year. Pecans are highly susceptible to absorbing other smells, so keep them locked up tight in glass to prevent them from tasting like garlic, onions, or last nights casserole.     I had hesitations about using brown rice syrup in this recipe, since I know its one of those harder-to-find ingredients, but its just SO perfect in this context that I had to! If you cannot find brown rice syrup, try whipped or creamed honey in its place. I recognize that this isnt an alternative for vegans, but I think it is the only sweetener that would work due to how thick and viscous it is. If the caramel is too runny, if will be impossible to work with. Trust. Its best to store your Turtles in the freezer, and take them out about 10-15 minutes before serving. Theyre also fine at room temperature, but will keep better cold. I actually dig them a little on the frozen side - the caramel is extra thick and chewy at subzero temperatures!         Print recipe     Healthyish Salted Caramel Turtles Makes 30 candies Ingredients: 1 cup /­­ 100g raw pecans 400g dark chocolate, 75% or higher (chose organic and fair-trade, if possible) 1/­­3 cup /­­ 80ml cashew butter (raw or roasted) 1/­­3 cup /­­ 80ml brown rice syrup 2 tsp. pure vanilla extract 1/­­2 tsp. flaky sea salt (I used Maldon), plus a little more for garnish Directions: 1. Find a baking sheet or tray that will fit in your freezer, then line it with parchment paper. 2. In a medium sized bowl, stir together the cashew butter, rice syrup, vanilla and flaky salt until thoroughly combined. Taste (yum), and adjust the saltiness and vanilla levels to your liking. 3. Scoop a teaspoon of the caramel onto the lined baking sheet, using another spoon to help remove it - this stuff is seriously sticky! 4. Press a whole pecan on one side of the caramel blob, allowing the nut to peek over the edge just a bit, then add two halves to the sides, peeking over the edge just a bit too. Repeat until youve used all the caramel. Place in the freezer for at least one hour, up to 24 hours. 5. Once the caramels have chilled, prepare the chocolate. Heat a few inches /­­ centimetres of water in a small pot and heat on high. Roughly chop the chocolate bar into small chunks and place it in a heatproof bowl. Lower the heat to simmer, then set the bowl over the pot of so that it is sitting well above the water itself. Stir occasionally until the chocolate has completely melted. 6. Remove the caramels from the freezer. One at a time, drop each caramel into the melted chocolate pecan side-down, flip and ensure that the top is entirely coated. Remove from the chocolate with a fork, and drag the bottom along the edge of the bowl to remove any excess chocolate. Place back on the lined baking sheet and sprinkle with a couple flakes of salt. Repeat until youve coated all the turtles in chocolate. Place them inside the freezer until set, then transfer them to an airtight container and store in the freezer or fridge until ready to serve. If you want to see some of the pecans, drop the caramels on their bottom side first, then remove and place on the lined baking sheet. Drizzle enough chocolate over the top to fully cover the caramel (if you dont coat it completely, it may spill out at room temperature), but allowing a few parts of the pecans to show through. This will be my last post before the New Year, my friends! Im off to Bali in a mere 10 days (!!!) and words cannot describe how excited I am for the Wild Heart High Spirit Retreat, and meeting women from all across the world. If youd like to know more about my retreats, visit the Golden Circle Retreats website. Were planning another round for 2019, so sign up to mailing our list to be the first notified when we announce the dates. We are also taking orders for the Life-Changing Loaf of Bread Subscription Box! What better way to start off the new year than with a delicious monthly gift of health to yourself? If you want to learn more, or place your order, visit the shop page here. All love from Canada, and happiest of holidays to you and yours! xo, Sarah B The post Healthyish Salted Caramel Turtles appeared first on My New Roots.

Chocolate-Raspberry Ice Cream

November 16 2018 VegKitchen 

Rich dark chocolate tinged with fresh red raspberries--a wonderful flavor combination. To make this even more decadent, add a couple of tablespoons of Chambord liqueur. Recipe and photo courtesy of Cathe Olson, from Lick It! Creamy, Dreamy Vegan Ice Creams Your Mouth Will Love.* Makes about 3 cups 1 (14-ounce) can full-fat coconut milk 1/­­2 cup plus 2 tablespoons granulated sugar 5 tablespoons unsweetened cocoa powder 2 cups raspberries Place the coconut milk, sugar, and cocoa powder in a medium saucepan and whisk until well combined. Warm on medium-low heat until the mixture just begins to simmer and get foamy. Remove from the heat and stir in the raspberries. Let rest for 20 minutes. Pour the mixture into a blender or food processor and process until smooth. Place a fine-mesh strainer over a medium bowl (or, to save on dishwashing, over the saucepan you used to heat the coconut milk). Pour the blended mixture into the strainer and press it through to remove the seeds. Cover and chill in the refrigerator for at least 3 hours. Then freeze in an ice cream maker according to the manufacturers directions. Explore more of Vegkitchens Vegan Ice Cream recipes. Sweet tooth still craving? Here are more Vegan […] The article Chocolate-Raspberry Ice Cream appeared first on VegKitchen.

Chocolate Chip Cookie Dough Bites

October 25 2017 Golubka Kitchen 

Chocolate Chip Cookie Dough Bites This post was created in Partnership with Nuts.com Coming to you with my favorite, easy treat as of late. Though the desserts section of our recipe index has plenty of bar recipes of all kinds (check out our lemon bars, ‘twix’ bars, matcha lime bars, etc.), I can’t stop coming back to them as one of my favorite dessert formats. These cookie dough ones are a little different though – they are shaped into perfectly indulgent, bite-sized treats. They are: made with pantry ingredients, low-maintenance in preparation, gluten-free and vegan, and they really do taste like cookie dough! Since the concept of eating raw cookie dough is non-existent where I come from, I was very skeptical when I first found out about it some years ago. My mind was quickly changed when I tried one of the crazy Ben & Jerry’s flavors involving chunks of cookie dough, dispersed throughout their ice cream. I get it now. I really do. Our cookie dough is a bit less indulgent and more nourishing than the average, but still tastes rich and perfectly decadent. It’s made with flours that are okay to eat in their raw form – almond (made of just almonds) and coconut (made of coconut pulp), and the buttery element comes from tahini or cashew butter. Once mixed with a bit of coconut oil, maple syrup and cacao nibs, it’s remarkable how much the stuff actually tastes like chocolate chip cookie dough. Add a coating of tahini chocolate to that, and you’re in business. I haven’t yet met anyone who wasn’t immediately impressed by these bites. All the ingredients for this recipe come straight from my favorite online bulk foods shop, Nuts.com. Though we often talk about them on this blog, I never tire of marveling at their amazing selection. It’s true bulk food heaven. They also take real pride in the quality of their ingredients, and it really shows. I haven’t been able to find juicier dried fruit anywhere else. AND they roast their nuts the same day they are shipped! I love seeing that type of care put into businesses, and I’m always grateful to have Nuts.com as a sponsor. Hope you’ll give these bites a try! Chocolate Chip Cookie Dough Bites   Print Ingredients for the chocolate chip cookie dough ½ cup almond flour ½ cup coconut flour generous pinch of sea salt 1 tablespoon maca powder (optional) ½ cup tahini, cashew butter, or a mixture of both 2 tablespoons coconut oil 2-3 tablespoons maple syrup ¼ cup cacao nibs for the chocolate layer ½ cup dark chocolate chips 1-2 tablespoons tahini or cashew butter 1 tablespoon coconut oil 1 tablespoon maca powder (optional) Instructions to make the chocolate chip cookie dough Prepare an 8 x 8 square dish and line it with parchment paper, extending the edges up the sides for easy removal later on. Combine the almond and coconut flours with the salt, maca powder, if using, tahini/­­cashew butter, coconut oil, and maple syrup in a food processor. Mix until well-combined. Transfer the mixture to a bowl and fold in the cacao nibs. You can also mix all the ingredients by hand in a bowl. Press the cookie dough mixture into the bottom of the lined dish to create an even layer. to make the chocolate layer and assemble Melt the chocolate chips on a double boiler. With the heat still on, add in the tahini/­­cashew butter, coconut oil, and maca, if using. Stir everything together until smooth and turn off the heat. Pour the chocolate mixture over the cookie dough layer in the baking dish. Spread into an even layer with a spoon. Place the dish into the refrigerator for at least 20 minutes, or until the chocolate layer is hardened. Lift the cookie out of the dish, using the extended sides of the parchment paper, and place it onto a cutting board. Start by cutting the cookie in half lengthwise and crosswise with a sharp knife. Then continue cutting each piece in half until you have 1 cookie dough bites. Alternatively, make them any shape or size you want. Enjoy! 3.5.3226 You might also like... 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Pumpkinseed Caramel ‘Twix’ Bars

June 25 2017 Golubka Kitchen 

Pumpkinseed Caramel ‘Twix’ Bars This post was created in partnership with Nuts.com Wow, am I excited to finally be sharing these bars here today! They are sort of like a much healthier, more colorful and plant-based version of Twix bars, they’re also no-bake and easy to make at home. The recipe was born out of a collaboration with Nuts.com, our favorite online bulk foods supplier that carries pretty much every magical whole food ingredient, from nuts to dried fruit, spices to superfood powders and snacks. They sent me a mystery ‘Pantry in a Box,’ and I had the fun challenge of coming up with a recipe using the ingredients in the box. The stand-outs were plump pumpkin seeds, the freshest coconut flour, electric pink beet powder, and flaky sea salt. It took me a while to simmer on the recipe. First, I wanted to go savory and tested out a few dishes in that direction, but I ended up arriving at these bars, and I’m so glad I did. The bottom, ‘shortbread’ layer is made with coconut flour and colored pink with beet powder, which is totally optional, but contributes to the bars’ stunning appearance (and nutrition!). No baking required there. The green ‘caramel’ layer is made with sweetened, homemade pumpkinseed butter, but you can pretty much use any nut or seed butter in its place. Everything is covered with chocolate and generously sprinkled with flaky salt. So good! The recipe looks long because I give directions for making your own seed butter and chocolate coating, but those two can easily be store-bought for a quicker prep time. We made a step-by-step video to show the fun of the process, too :) Pumpkinseed Caramel Twix Bars   Print Serves: 16 Ingredients for the shortbread cookie layer ½ cup coconut flour small pinch of sea salt (optional) 2 teaspoons beet powder (optional, you can also use any colorful berry powder) ½ cup coconut butter/­­manna (not oil) ¼ cup maple syrup for the pumpkinseed caramel layer 1½ cups pumpkin seed butter (recipe follows) or any nut/­­seed butter of choice ¼ cup maple syrup ⅓ cup toasted pumpkin seeds (optional) 1-2 tablespoons bee pollen (optional) for the raw chocolate coating 100 g (about 1 cup) shredded raw cacao butter 2 tablespoons maple syrup ½ cup raw cacao powder ¼ cup mesquite powder (optional) 2 tablespoons maca powder (optional) flaky sea salt - for sprinkling (optional) for the homemade pumpkinseed butter 2 cups raw pumpkin seeds 1 tablespoons neutral coconut oil, melted ½ teaspoon sea salt 2 teaspoons moringa or matcha powder - for color, (optional) about ¼ cup olive oil Instructions to make the shortbread cookie layer Line an 8 x 8-inch rimmed pan with parchment paper and set it aside. Combine the coconut flour, salt and beet powder, if using, in a medium bowl. Set aside. Combine the coconut butter with the maple syrup in a small saucepan and melt over low heat, stirring until mixed thoroughly. Add the coconut butter mixture to the bowl with the coconut flour and mix until combined, using your hands towards the end. Transfer the mixture into the prepared pan and press against the bottom into an even layer. Set aside while making the caramel layer. to make the pumpkinseed caramel layer Combine the pumpkinseed butter with the maple syrup in a small saucepan and warm it over low heat, stirring, until thoroughly mixed. If your butter is quite soft and creamy, you can mix in the maple syrup without heating it up. Evenly spread the pumpkinseed butter mixture over the cookie layer. Sprinkle with the toasted pumpkin seeds and bee pollen, if using, slightly pressing them into the caramel. Place the pan into the freezer until firm to the touch, for about 2 hours. to make the raw chocolate coating Gently melt the cacao butter in a medium heatproof bowl on a double boiler. Whisk in the maple syrup, sift in all the powders, if using, and whisk to combine thoroughly. Allternatively, melt about 1½ cups chopped dark chocolate or chocolate chips in a medium heatproof bowl on a double boiler. Add 1 tablespoon neutral coconut oil and whisk to combine until smooth. to make the bars Remove the pan from the freezer. Pull the bar cookie out of the pan onto a cutting board by the sides of the parchment paper. Slice in half lengthwise and crosswise and continue slicing each piece in half until you have 16 slim bars. Working with one bar at a time, dip them into the melted chocolate using two forks. Turn to coat evenly, remove from the coating and gently shake over the bowl to let most of the chocolate excess drip back into the bowl. Place the coated bars on a drying rack over a piece of parchment paper. Optionally, drizzle with more chocolate and sprinkle with flaky salt. Transfer the coated bars into the freezer for about 10 minutes, until the chocolate is set. From here, you can enjoy them right away or store in an airtight container in the freezer. Remove 5 minutes prior to enjoying. to make the pumpkinseed butter Preheat the oven to 350° F (180° C). Line a rimmed baking tray with parchment paper. Combine the pumpkin seeds with the oil and salt and toss to coat. Toast for 7 minutes, until slightly golden. Transfer the pumpkin seeds into a food processor, add the moringa/­­matcha powder, if using, and grind into a fine meal. With the motor still running, add the olive oil, 1 tablespoon at a time, until a smooth, slightly runny butter forms. Stop the processor and scrape the sides periodically during the process. Keep refrigerated in an airtight glass container. 3.5.3226 You might also like... 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Swirled Mousse Jars + US book events

April 11 2017 Green Kitchen Stories 

Swirled Mousse Jars + US book events So, David and I had a full evening without the kids last weekend (we still had the baby to look after but that is basically like holiday for us). Our grand plan was to go out for dinner at a busy Swedish/­­Japanese restaurant which we haven’t been to for years. Then rent a proper Hollywood movie and watch it in the couch (instead of the usual watching-half-a-tv-series-on-the-phone-while-the-kids-are-sleeping-on-top-of-us-mode) while eating a yummy dessert. It turns out that the food at that restaurant wasn’t as good as we remembered it and the movie was the worst catastrophe movie we have ever seen. Dessert was however right on point. Our first intention was to buy ice cream but we both felt slightly nauseous after dinner so David said he would improvise and make something fresh instead. These jars took 10 minutes to prepare (which he since then has speeded up to 7), looked pretty, had very few ingredients and tasted super good - creamy and limey with dark chocolate, crunchy nuts and nut butter on top. It’s a dessert that is very nice to keep up your sleeve, so we thought we’d share it with you. Encouraged by last weeks video, we did a short one of this recipe as well. Press play! US book events! And on the subject of being kid-free. David and I (+baby) are coming to the US for the release of our new book there. Yippie! We will be in New York for a couple of days to do some PR and press stuff. We have teamed up with Sur La Table and we’ll be doing a hands-on cooking class there on Sunday 30 April. Get your tickets for the class here! Be aware that there are only a limited amount of seats. We will also have a little mingle, book signing and Q&A at CAP Beauty on Monday May 1st. We would LOVE to meet and chat with as many of you as possible there. We don’t have an RSVP-link for that yet but will let you know as soon as we do. David will then continue on to the West coast for some more events there. I would have loved to join him but I simply couldn’t handle too many days of work while also looking after the little one + jetlag. And I don’t want to be away from the other kids too long either. Sorry! David is the funny and talented one of us anyway so you should definitely go see him. Although he will probably tell a lot of lies about me - dont believe him ;) The schedule isn’t entirely ready yet. He will host another Sur La Table cooking class in Los Angeles May 5th. Get your tickets here! There will also be a mingle, book signing an Q&A at Credo Beauty in LA and we will post the link for that asap. We will update soon with more information about a possible event in San Francisco too. Lots of love! /­­Luise PS. Notice that the baby currently is back on a no-name status - aaargh! Okay, back to these jars. You might recognize that the base is similar to the Key Lime Mousse in Green Kitchen Travels. The smart thing here is that we use the same base for the top layer as well but with an additional flavor, which makes it really simple and quick. Enjoy! Super-Quick Swirled Mousse Jars Serves 2 Note: It’s optimal to use chilled avocados or chilled glasses as you don’t want the bottom layer to be lukewarm. Best advice is to keep ripe avocados in the fridge. Or look for frozen precut avocado, which is becoming increasingly popular in the supermarkets (and often cheaper than buying fresh). 2 avocados 3 lime 6 soft dates, stoned 1 cup /­­ 150 g frozen blackcurrants (or frozen blueberries, raspberries or blackberries)  1/­­2 tsp cardamom 1/­­2 cup /­­ 125 ml yogurt Topping 1 oz /­­ 20 g dark chocolate 10 almonds 2 dollops nut butter of choice Cut the avocados in halves, remove the stone, scoop out the flesh and add it to a food processor or blender (a food processor is a little easier as it has a wider base and this is thicker than a smoothie but a blender works if you add a splash of water) along with the juice of 3 lime and 6 soft dates. Mix until creamy, adding a splash of water if needed. Taste and add more lime or dates if needed. Scoop out half of the mousse into 2 jars. Add berries and cardamom to the remaining avocado mousse in the blender and mix again until smooth. Add a few spoons of yogurt to the jars and then add the berry mousse. Use the backside of a spoon to swirl the layers a bit and then top with dark chocolate, almonds and a large dollop of nut butter. Enjoy!

Double Chocolate Chunk Sunbutter Cookies

February 23 2017 My New Roots 

Double Chocolate Chunk Sunbutter Cookies Dear friends! Im on tour! And what a total blast and a half its been so far - my mind is blown by the outpouring of enthusiasm and pure LOVE here in New York City. Thanks to all of you for coming out to the events with your biggest smiles and warmest hearts. Taking my book on the road sure is a change of pace from my quiet, private, and relatively introverted life in Copenhagen. But, seeing as I like humans so much, I welcome the explosive energy, side-splitting laughter, and long hugs that this tour has brought so far. I feel like you, dear readers, are the most beautiful sort there are, and I am so lucky to have friends wherever I go. Thank you. Cannot wait to see what the next few weeks hold! Just a reminder that I am heading to Toronto, Vancouver, Seattle, Portland, San Fran and LA – check out my Events page for updated info! In case, you haven’t heard, this latest cookbook of mine, Naturally Nourished, is all about how to take grocery store staples and turn them into powerfully delicious and nutritious meals for you and your family. The recipes are on the simpler side than my first cookbook, and use only familiar ingredients. It was really fun to create this work, since you know how much I dig on the weird stuff: chaga, mucuna pruriens, schisandra berry, ho shu wu, pearl (yup, pearl). But lets get real, how many of you are going to go out and find ground up pearl to put in your morning elixir? Right. So, this book was a response to the way health food can be sometimes: inaccessible, alienating, and even elitist. I dont like to see the system moving in that direction because I believe that health is everyones right, and since we all have access to the good stuff at the local supermarket, lets not lose sight of the powerful foods that are right under our noses. Dark leafy greens, brassicas, root veggies, squash, stone fruit, citrus, herbs, garlic, ginger - you get where Im going with this. Naturally Nourished is a celebration of simple, honest, real food, and it will show you how to prepare it in a way that is easy, and crazy-tasty too. So these cookies. I am pretty over the moon for them. And they are definitely the most decadent recipe in the cookbook - loaded with serious chunks of dark chocolate, a moist, cake-y crumb and unparalleled richness. The sunflower seed crust around the outside adds fabulous texture and tooth, and the perfect crunchy contrast to the creamy chocolate. I know that the vegans out there may be a little disappointed with this recipe, but please know how darn hard I tried to make them just as good without the eggs! This cookbook was a challenge to see if I could use only very basic grocery store ingredients for every single recipe in the cookbook, so I couldnt cheat and employ a fancy vegan egg-replacer here, but I am pretty sure it would work. The eggs are important in the recipe not only to bind the ingredients together, but to dry out the dough in the oven, and create the fluffy consistency. Therefore, do not try this with a flax or chia egg - sad, sad results will ensue. Trust. Just a note for when you do make these: the cookie dough is very wet. Youll be raising an eyebrow for sure, wondering if youve done everything correctly, but stay the course and drop those cookie dough balls into the sunflower seeds - they not only act as a tasty, crunchy coating, they also help you with handling, and prevent the cookies from turning into total puddles in the oven. If youre pressed for time, skip making your own sunflower seed butter and just use store-bought. To ensure the cookies turn out just the way they are supposed to, use an unsalted, unflavoured sunbutter or another type of seed or nut butter altogether! Ive tried them with almond butter and they were bangin. You can also coat the cookies in another seed or chopped up nuts. Hazelnuts would be delightful. Or cacao nibs!     Print recipe     Double Chocolate Chunk Sunbutter Cookies Makes 20 cookies Ingredients: 2 large eggs 2 tsp. pure vanilla extract 1 cup /­­ 250ml Sunflower Seed Butter (recipe follows), or use storebought 1/­­2 cup /­­ 125ml pure maple syrup 1 teaspoon baking soda?1/­­4 teaspoon fine sea salt?1/­­2 cup /­­ 45g cocoa powder 3 1/­­2 oz. /­­ 100g dark chocolate (70% or higher), roughly chopped 1 1/­­4 cups /­­ 170g raw, unsalted, shelled sunflower seeds Directions: 1. Preheat the oven to 325°F /­­ 160°C. Line a rimmed baking sheet with parchment paper. 2. In a small bowl, whisk together the eggs and vanilla. Add the seed butter and mix thoroughly. Add the maple syrup, baking soda, and salt and fold together. Sift in the cocoa powder and stir to incorporate. Fold in the chopped chocolate. 3. Place the sunflower seeds in a separate bowl. Wet your hands slightly with water. Spoon the dough into about 20 portions and roll each into a rough ball (the dough will be very wet, but this is normal!). 4. Drop the dough balls into the bowl of seeds and roll to coat them in the seeds. Flatten the balls out slightly and place them on the prepared baking sheet about 2 inches /­­ 5cm apart (they spread a lot!). 5. Bake the cookies for 10 to 13 minutes. Let them cool slightly before serving. Store the cookies in an airtight container at room temperature for up to 1 week. Sunflower Seed Butter Makes about 1 1/­­2 cups Ingredients: 3 cups /­­ 400g raw, unsalted, shelled sunflower seeds Directions: 1. Preheat the oven to 350°F /­­ 180°C. 2. Place the sunflower seeds in an even layer on a rimmed baking sheet and toast until golden and fragrant, 10 to 15 minutes. Remove them from the oven and let cool. 3. Place the cooled sunflower seeds in a food processor and blend, occasionally scraping down the sides, until smooth and creamy (this process can take 10 minutes or more, so be patient). If the seeds are not releasing their oil, add a little olive oil to help the process. Once the mixture is creamy, transfer to a glass jar with a tight-fitting lid, and store in the fridge for up to 1 month.   I am beyond thrilled to be on tour with this second book. To be meeting so many of you who have been following my kitchen adventures for years and years, is beyond amazing. I feel like Ive said it a thousand times, but I really mean it: your generosity of spirit and support with all that I put out in the world truly humbles me. I feel so lucky to do what I do, and you are the ones that make it possible. With joy and deep gratitude, Sarah B. The post Double Chocolate Chunk Sunbutter Cookies appeared first on My New Roots.

Orange Spice Chocolate Chip Muffins

February 8 2017 Oh My Veggies 

These vegan orange spice muffins are made with a base of oat flour and almond butter, and studded with dark chocolate chips.

Dark Chocolate Banana Breakfast Muffins

March 25 2019 Oh My Veggies 

In my quest for the perfect breakfast muffin, I’ve made Banana Strawberry Oatmeal Muffins and Whole Wheat Chocolate Cherry Muffins. But these Dark Chocolate Banana Breakfast Muffins are my current pick for favorite breakfast muffin. They’re just chocolatey enough to make things exciting, without being so chocolatey that you feel like you’re eating a cupcake for breakfast. Like most of the baked goods I make, I let these cool to room temperature and then I threw them in the freezer. (Well, I put them in a freezer bag and then I threw them in the freezer.) Since it’s just my husband and me in our household, polishing off a batch of muffins or cookies before they go stale just isn’t the best idea, particularly since I’m trying to lose weight. So freezing everything right away gets rid of that “Well, if I don’t eat these, they’ll go bad!” excuse. When I’m having a muffin for breakfast, I let it thaw on the countertop overnight or I microwave it for 20-30 seconds so it’s nice and warm, like it just came out of the oven. Muffins and most cookies tend to freeze pretty well–I haven’t had any issues so far. Just […]

15 Healthy Desserts for Valentine’s Day

February 4 2019 Oh My Veggies 

Sure, Valentine’s Day is all about the splurging, especially when it comes to dessert. But if you don’t have to load up on saturated fat and empty calories, why do it? Think sultry dark chocolate, sparkling jeweled fruits, and luscious–but lighter–versions of classic favorites like chocolate cake and cheesecake. We’re smitten with these decadent healthy dessert recipes. Recipe Title: Pomegranate Cranberry Hearts Description: No-bake and no-guilt. Cranberries and pomegranates lend a gorgeous natural scarlet hue to these heart-shaped treats from Spabettie–but the real clincher is that sesame cashew crust. Get Recipe Now!

Spicy Dark Chocolate Chili Bowl

January 28 2019 Meatless Monday 

This recipe contains heart healthy beans and avocado as well as a variety of anti-inflammatory spices. This recipe comes to us from Bonnie Taub-Dix, RDN . Bonnie says: “What I love about this recipe is that you dont really have to follow it exactly -- you can use your favorite ingredients. Im a recipe rebel so Im always improvising and swapping ingredients.” Serves 6 - For the chili - 1 medium onion, chopped - 5 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon cumin - 1 teaspoon turmeric - 1 teaspoon chili powder - 1/­­8 teaspoon cinnamon - 1/­­4 teaspoon red pepper flakes - 1/­­4 cup dark chocolate chips - 1 can (28 ounces) crushed tomatoes - 2 cans (16 ounces) kidney beans in chili sauce   - Toppings - 2 tablespoons cheddar cheese, shredded - 1/­­2 cup corn kernels, cooked - 1/­­2 each red, yellow and orange bell peppers, chopped - 1/­­2 avocado, chopped - 1/­­2 cup crushed multigrain tortilla chips - To taste salt and pepper   Directions: In a large frying pan, cook onion and garlic in oil for approximately 5 minutes. Add cumin, turmeric, chili powder, cinnamon and pepper flakes and cook until fragrant. Add tomatoes, beans, chocolate chips. Stir together well. Simmer for approximately 15 minutes. Place chili in bowl, and sprinkle one row each of cheese, corn kernels, peppers, avocado, and tortilla chips on top of chili.   Note: Serving suggestions -- place chili over brown or wild rice and then add toppings. Sauté bell peppers, if preferred. The post Spicy Dark Chocolate Chili Bowl appeared first on Meatless Monday.

Vegan Chocolate Gingerbread Cake

December 26 2018 Vegan Richa 

Vegan Chocolate Gingerbread CakeThis Vegan Chocolate Gingerbread Cake has an amazing flavor profile. Ginger, candied ginger, dark chocolate add a pleasing bitter combination with gingerbread spices. 1 Bowl. Vegan Soyfree Nutfree Recipe  GF option Jump to Recipe  Ginger and Chocolate in baked goods work very well together in the cold season. The craving for spice and chocolate gets satisfied with every bite! Warm gooey chocolate, loads of ginger and gingerbread spices. This loaf has cocoa, fresh ginger and gingerbread spices in the wet and candied ginger and chopped up dark or regular chocolate in the dry. It bakes into a slightly dense pound cake like loaf that is best served warm. If storing for longer, warm before serving so that the chocolate can melt a bit and get gooey and delicious. Its almost like a gingerbread brownie! Serve as a snack or top with whipped coconut cream or a chocolate frosting for dessert. Continue reading: Vegan Chocolate Gingerbread CakeThe post Vegan Chocolate Gingerbread Cake appeared first on Vegan Richa.

Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide

November 23 2018 My New Roots 

Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide You know the feeling: its twenty minutes after dinner. Youre full and seemingly suffonsified, when it hits you. I NEED A TREAT. Raisins will not help. Granola won’t cut it. Coconut chips? Pfff. That teeny square of dark chocolate you were keeping as a fallback has mysteriously gone missing (blame the kid!) and youre desperate for an indulgence without anything in sight...sound the alarm! Thats what happened to me recently, which lead me to frenetically probe the internet for something that could satisfy me in a hurry, which lead me to a 5-ingredient Almond Tahini cookie recipe from Cook Republic. The cookies looked really tasty, super simple to make, and I had everything I needed to get baking right away. Within 20 minutes I was eating said cookies, and I hadn’t even panicked. That much. This recipe turned out to be so brilliant that I made the cookies again a few nights later. Then about a week after that. Each time, adjusting and adding ingredients for more flavour and texture each time until they were perfect. And now, I really feel like these cookies are my go-to, since theyre grain-and-gluten-free, high in protein and good fats, naturally sweetened, and endlessly customizable! The best thing about these cookies however, is their dream texture: crispy outsides, and super chewy insides. And they are so satisfyingly dense that they really feel like food - not just a treat to curb a craving.  They are also deliciously not-too-sweet, especially with the flaky salt on top that comes at you like firework flavour sparks.     For this post, Ive made two variations for those who can’t decide on which festive flavours they love most: sweet and warming Orange-Spice to put us all in the holiday mood, and a rich and piquant Ginger-Molasses that is delightfully reminiscent of classic gingerbread. I used maple syrup to sweeten both cookies, but cut the amount in half for the Ginger-Molasses to make room for the blackstrap goodness! If youd like to keep this version even lower on the glycemic index, you can replace all the maple syrup with molasses, just know that they will be very intense, and for molasses-lovers only. If youd like to learn more about the health benefits of blackstrap molasses, how to purchase the right kind, and how to store it, check out my blog post here. Youll notice down below that I specify runny tahini in the recipe. This is because the tahini acts as part of the liquid component here, along with the maple syrup and molasses. If you only have thicker tahini, I suggest warming it together with the syrup(s) on the stove over low heat to achieve the runniness you need for the recipe to work. I got my tahini at a local grocery store that has a pretty decent ethnic food section. Its perfect for baking since its inexpensive, and because the flavour of it gets overwhelmed by the other ingredients anyway. Save your expensive tahini for toast!       Print recipe     Grain-free Orange-Spice Tahini Cookies Makes 20 cookies Ingredients: 2 cups /­­ 220g almond flour (not almond meal) 1 tsp. ground cinnamon 1/­­4 tsp. ground cardamom 1/­­4 tsp. ground star anise 1/­­2 tsp. flaky sea salt, plus more for garnish pinch black pepper, optional 3/­­4 cup /­­ 175ml tahini 1/­­2 cup /­­ 125ml pure maple syrup 2 tsp. vanilla extract zest of 1 orange (preferably organic) 2 Tbsp. crushed cacao nibs to garnish Directions: Preheat oven to 325°F /­­ 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper. In a large bowl, combine the almond flour, cinnamon, cardamom, star anise, black pepper and salt. Set aside. Whisk tahini, maple syrup, vanilla, and orange zest together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with cacao nibs and a pinch of flaky salt. Lightly press the toppings into the dough. Bake for 10-12 minutes until the bottom is golden brown. Remove from oven and let cool completely. Store in air tight containers at room temperature for up to a week. Grain-Free Ginger-Molasses Tahini Cookies Ingredients: 2 cups /­­ 225g almond flour (not almond meal) 1 Tbsp. ground ginger 1/­­2 Tbsp. ground cinnamon 1/­­4 tsp. ground cloves 1/­­4 tsp. freshly grated nutmeg 1/­­2 tsp. flakey sea salt, plus more for garnish 3/­­4 cup /­­ 175ml runny tahini 1/­­4 cup /­­ 60ml unsulphured blackstrap molasses 1/­­4 cup /­­ 60ml pure maple syrup 2 tsp. vanilla extract 2-3 Tbsp. chopped pistachios to garnish Directions: Preheat oven to 325°F /­­ 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper. In a large bowl, combine the almond flour, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. - Whisk tahini, molasses, maple syrup, and vanilla together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. - Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with chopped pistachios and a pinch of flaky salt. Lightly press the toppings into the dough. - Bake for 10-12 minutes until the bottom is golden brown. Remove from oven and let cool completely. - Store in air tight containers at room temperature for up to a week.   If cookies arent your thing (are you a robot?), then check out the list below for a bunch of edible presents from My New Roots that are the perfect make-ahead gift to bring to all of those holiday parties, family get-togethers, and work socials. Some are sweet, some are savoury, but they all can be made in large batches and have a long-ish shelf life. I will also mention that were taking holiday orders for the Life-Changing Loaf Subscription Box up until this Sunday, November 25th. That means if you order your box for yourself (or someone else to send as a gift!), it will arrive before the holidays. If you decide to order after November 25th, the box will come in the New Year. Remember that each box contains the ingredients for two loaves of Life-Changing Loaf! Thank you to everyone who has already ordered - your box is on the way!    My New Roots Homemade Edible Gifts   Drink mixes Big Batch Golden Milk Superfood Haute Chocolate Masala Chai Things in jars Infused Syrup Gift Jars Party Nut Butter Simple Gourmet Granola Chunky Chocolate Buckwheat Granola Maple Cinnamon Grain-Free Granola   Spice blends Zaatar Spice Blend  Everything Bagel Spice Blend Dukkah Spice Blend   The post Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide appeared first on My New Roots.

Green Pancakes - Three Ways

May 10 2018 Green Kitchen Stories 

Green Pancakes - Three Ways We love green pancakes (aka spinach cr?pes) in our family and are constantly exploring more ways to incorporate them into various meals. We have got lots of examples and ideas in our cookbooks but here are three new favorites: 1. Add mustard, lentils, sliced tomato and cheese to you pancakes. Fold them up, bake them quickly until the cheese melts and serve with a fresh lentil and melon salad. 2. Fill them with sweet potato, spinach, feta, yogurt and zaatar. Then roll them up and slice them into picnic rolls. 3. Make a banana split pancake bowl with some whipped cream, yogurt, raspberries, nut butter and chocolate. We are sharing all of these recipes below. You can either make the pancakes from scratch or use fridge cold leftover pancakes for these recipes. They are not vegan but if you use our vegan chickpea pancakes as base, you can easily modify the fillings to suit a vegan diet. Hummus, pesto, ajvar or coconut yogurt are excellent creamy toppings on vegan pancakes instead of yogurt and cheese. The recipe for the batter comes from our Green Kitchen at Home cookbook and we have included it in the bottom of this post. They are the most easy flippable gluten free pancakes we know. Pancakes work as a quick dinner in our family as the batter literally takes 30 seconds to mix together so we can have the first pancakes on the table within 5 minutes (admittedly I don’t always let the batter rest even if I recommend it). Gruyere, Mustard & Lentil Pancake Melt Serves 4 as a lunch This is the pancake equivalent to melted cheese sandwiches. It’s a great way to give old pancakes new life. We love it with lots of mustard (obviously use less for kids) and a crunchy salad for balance. 4 green pancakes (see recipe below) 8 slices gruyere cheese (or another cheese) 4 large teaspoons mustard 8 cherry tomatoes 200 g /­­ 1 cup cooked lentils (store bought are fine) 1 bag mixed lettuce 1 avocado 1 galia melon (or other melon) 10 cm /­­ 4 inches cucumber olive oil balsamic vinegar salt & pepper Make the batter and fry the pancakes if you haven’t done so already. Place two slices cheese in the middle of each pancake. Spread a layer of mustard on the cheese, slice the tomatoes thinly and lay them on top of the mustard along with a small handful lentils. Fold the pancakes into quarters and place in a baking dish with a drizzle of olive oil on top. Bake at 200°C/­­400°F for 10-12 minutes or until the cheese has melted. Meanwhile, chop up lettuce, avocado, melon and cucumber and place in a salad bowl. Add the remaining lentils. Drizzle with olive oil, balsamic vinegar, salt and pepper and toss. Serve the pancake warm with salad on the side. Sweet Potato & Za’atar Pancake Picnic Rolls Makes 20 rolls You can use almost any veggies in pancake rolls. Just make sure you have something creamy and sticky as base to bind them together. For a vegan version, use hummus instead of yogurt and tofu instead of feta cheese and sprinkle with nutritional yeast. Next time, we’ll add some crushed walnuts for crunch, pomegranate seeds for extra tanginess and maybe a couple of mint leaves for a fresh flavor twist. 4 green pancakes (see recipe below) 1 large sweet potato cinnamon 1 tbsp lemon juice 1 cup full-fat Turkish yogurt 200 g feta cheese 2 handfuls spinach, chopped 1 cup cooked chickpeas 2 tbsp za’atar (an awesome spice blend that you can find in Middle Eastern stores) 2 tsp chili flakes (optional) Set the oven at 200°C/­­400°F. Cut a sweet potato in half lengthwise, brush each cut side with a little oil and cinnamon. Place on a tray and bake for 40 minutes or until the flesh is soft and golden. If you haven’t prepared the batter and fried the pancakes, now is the time to do so. When the sweet potato is ready, use a fork to mash the flesh (you can mash it in its own skin to save some dishes). Squeeze over lemon juice and extra cinnamon while mashing. Spread out sweet potato mash on one half of each pancake and thick yogurt on the other half. Cut the feta cheese into 1 cm /­­ 1/­­3 inch thick sticks and place them in the centre of each pancake. Add a small handful chopped spinach, a couple of chickpeas, a generous drizzle za’atar and some chili flakes (if using). Roll up the pancakes as tightly as possible and slice into 2 inch /­­ 5 cm rolls. Sweet Pancake Banana Split Serves 4 4 green pancakes (see recipe below) 1 cup whipped cream 1 cup greek yogurt 4 bananas 1 cup raspberries 4 tbsp nut butter 4 tsp honey 30 g /­­ 1 oz dark chocolate 1 handful hemp seeds or slivered almonds Place each pancake in the bottom of a small bowl. Add dollops of whipped cream and yogurt. Cut the bananas into bite-sized pieces and spread out in the bowl. Add raspberries and drizzle with peanut butter and honey. Sprinkle with finely chopped dark chocolate, hemp seeds and top with a few mint leaves. Spinach Cr?pes (in our house they are know as Green Pancakes) Makes 10-14, depending on the size of your pan and thickness of your pancakes 5 eggs 150 g /­­ 1 cup rice flour (both light or wholegrain works, as does spelt flour) 500 ml /­­ 2 cups oat milk, or milk of choice a large handful spinach a small handful herbs (basil, mint or parsley) sea salt Crack the eggs into a blender or food processor. Add the rest of the ingredients and blend on high speed until smooth. Leave to rest for 20 minutes before starting to fry them (you can fry them right away but they will be a little harder to flip). For frying, add a little butter or coconut oil to a 20 cm /­­ 8 inch non-stick frying pan/­­skillet on medium heat. Once hot (this is important or else it will stick), whisk the batter then ladle 80 ml /­­ 1/­­3 cup into the pan. Let fry for 1-2 minutes or until small bubbles form on the surface and the base is golden. Run a spatula around the edges to make sure it has detached from the pan, before carefully flipping it over and frying the other side for another minute. Transfer to a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first cr?pes). To store the cr?pes, keep them in an air-tight wrap in the fridge and they will be good for 3-4 days.

Kale, Mushroom & Potato Tortilla

October 15 2017 Green Kitchen Stories 

Kale, Mushroom & Potato Tortilla I tried to write this post late last night after all kids had been tucked to bed. I was sitting in our couch with my laptop on my knee and a bar of dark chocolate, a jar of salted almonds and a glass of water within reach. I was ready to do this. The next thing I remember is Isac’s hand pulling my hair three hours later. A dream had woken him up and he wanted me to come sleep next to him. I took a quick look at my computer and realized I had written zero words. So, new try today. This time I’m sitting at an outside cafe in broad daylight so I’ll hopefully not fall asleep here. Today’s recipe is an autumnal approach on tortilla. You know that potato and egg cake that is sold on the counter of literally every corner shop, cafe and tapas bar in Spain. It’s a great snack and super popular with our kids whenever we are in Barcelona so we have started making it at home as well. It’s easy to get lost in the Spanish tortilla vs Italian frittata discussion. When I previewed the first version of this recipe on Instagram, I already received some comments that “this isn’t a Spanish tortilla”. Well of course not. It’s a Swedish tortilla. Seriously though, I realize that we have bent this recipe quite far - adding kale and mushrooms to it and changing the cooking method a bit - but it is still tastes like a tortilla to me. It’s more potato based than a frittata and slightly firmer so that it can be cut out into triangles and eaten with your hands either warm or cold. We finish it in the oven rather than flipping it (which apparently is more common for a frittata) but it’s just because we are lazy and it’s the easiest method. And semantics aside, the most important part is that it tastes really good, has a short ingredient list and has quickly become one of our favorite last minute dinner solutions. First time we made this autumn version was a few weeks ago after I had scored a huge bag of funnel chanterelles at the market. After having made this stew on the first night and a version of this sandwich for lunch the day after, their were still mushrooms left in the bag. So we added them to a dinner tortilla. It’s amazing how you can turn a simple tortilla into a dinner just by adding some more vegetables to it. Especially if you also serve it with a side salad. These particular mushrooms are cheaper than chanterelles and usually easier to find in large quantities in the forest. But if you can’t find them, just use regular chanterelles or any another mushroom. Here are a few tips and tricks that we use when making tortilla. o Don’t bother peeling the potatoes. If you use fresh and scrubbed potatoes, keeping the peal on not only saves time, but also makes your tortilla more rustic looking. Dicing the potatoes instead of slicing it also improves the rustic look. o Traditionally in a tortilla, the onion is first sautéed for 15 minutes and then the potatoes are fried in LOTS of olive oil for another 20-30 minutes but we prefer precooking the diced potatoes in water instead (while the onion is sautéing). It saves time and calls for less oil. If you have precooked potatoes leftover in the fridge, they are perfect for this dish. o We actually prefer making this with butter instead of olive oil because it’s more heat resistant and it brings out the best flavor in mushrooms. But you can of course use any oil of preference. o Fry the mushrooms on a low/­­medium heat. Don’t crowd the pan and always listen for the sizzle. If you cant hear them sizzling, the temperature is too low. o Luise has developed an intolerance against garlic (especially raw) so we have kept it out of this recipe, but I bet it could be good along with the mushrooms and kale. o If you don’t like kale, try it with spinach. Or use the same method with other vegetables. o Feta cheese is also really good in this combination. Just crumble it into the egg mixture. o We finish the tortilla in the oven because it’s easier, but you can flip it by sliding the half-cooked frittata onto a plate. It will still be some liquid in the middle so you need to be careful doing this. Than you place the saucepan over the frittata (and plate) and simply flip it upside down while holding the plate as a lid so it falls down into the sauce pan. And then fry it for a few more minutes on that side. Kale, Mushroom & Potato Tortilla Makes approx 8 slices 1 onion  350 g /­­ 2 1/­­2 cups firm potatoes, diced 5 tbsp butter or oil 2 cups /­­ 100 g Funnel chanterelles (or any other mushroom) 2 leaves /­­ 30 g kale, stems removed 1 large handful fresh parsley  6-8 eggs (depending on the size) salt and pepper Set the oven to 200°C /­­ 400°F. Add water to a medium size saucepan along with salt and bring to a boil. Peel and chop the onions. Scrub and dice the potatoes into 1-2 cm /­­ 1/­­2 inch cubes. Heat 1 tbsp butter in an ovenproof frying pan. Sauté the onions on low heat for about 10-15 minutes until soft and translucent, stir occasionally. Meanwhile add the potatoes to the boiling water and cook for about 13-15 minutes on medium heat, they should be just done. Drain the cooking water and add the potatoes to the saucepan with onions, along with one more tablespoon butter and a little salt. Sauté for a few minutes more to give the potatoes some flavor and color. Pour the onion and potatoes into a separate bowl and put the saucepan back on the heat. Clean the mushrooms, slice them into desired size and add to the pan along with a knob of butter. Fry the mushrooms on low/­­medium heat for 5-6 minutes or until they have released some moisture and started caramelizing. Rinse the kale, chop finely and add it to the pan along with fresh parsley. Let wilt down for a few minutes. Add salt and then pour into the bowl with potatoes. Wipe the saucepan clean and put it back on the heat along with a knob of butter. Crack the eggs in a bowl, add salt and pepper and whisk. Pour the vegetables into the egg mixture and then tip it into the warm saucepan (it’s essential that the pan is warm and buttered for the tortilla not to stick to it). Let it fry for about two minutes (preferably with a lid or a plate on top) and then place the pan in the oven (without lid) and switch on the broiler. After about 10 minutes it should be firm, golden and ready. Wait a few minutes for it to cool down and then run a spatula around the edges to make sure it comes off easily. Cut into triangles and serve with a side salad. It can also be stored in the fridge for a couple of days. PS! Look at these two photos of Luise and Noah, taken exactly one year apart.

Mocha, Almond & Chocolate Chunk Brownies

May 28 2017 Oh My Veggies 

These vegan and gluten-free brownies are infused with coffee and studded with dark chocolate chunks and crunchy almonds.

1 Dough - 5 Waffles

March 25 2017 Veganpassion 

1 Dough - 5 Waffles Belgian waffles are a dream! They remind me of my days of childhood and they're classic "soulfood". In my vegan bakery these sweet little treats can't be missing. Whether classic, with chocolate or with fruits. I can't have enough different kinds of waffles. Have lots of fun with baking! For the dough 1 1/­­2 cup spelt flour 2 tbsp. soy flour 1/­­4 tsp. salt 1/­­3 cup + 1 tbsp. raw cane sugar 1/­­2 tsp. vanilla 1 pinch curcuma 1 tsp. bicarb soda or baking powder 1/­­2 cup vegan buttermilk or soy yoghurt 1 tbsp. cider vinegar or white wine vinegar 3/­­4 cup + 1 tbsp water 1 tbsp. + 2 tsp. oil vegan butter for the waffle maker Besides: dark chocolate couverture In a mixing bowl mix together flour, soy flour, salt, raw cane sugar, vanilla curcuma and bicarb soda. Add buttermilk, vinegar, water and oil and mix with a egg beater. Spread butter on the hot waffle maker and take one ladle of the dough and put it in the waffle maker. Bake until the waffles are golden. In a bain-marie melt chocolate and spread over the waffles. Chocolate Waffles Add 3 tbsp. cocoa and 1/­­4 cup dairy free milk to the dough. Blueberry Waffles Add blueberries to the dough before baking Chocolate Chip Waffles Add 1/­­2 cup chocolate chips to the waffle dough. Decorate the waffles with fruits, couverture, whip cream, peanut butter.

3 Favorite Quick Treats

February 21 2017 Green Kitchen Stories 

3 Favorite Quick Treats Our daughter’s school teacher sent along a pale blue little text book for her to draw and write in during our recent trip to Cape Town. Considering that Elsa’s previous writing experiences mostly consisted of scribbling random letters from the alphabet and signing her drawings (often reversed), we honestly didn’t expect this journal to be anything more than a sketch book. But to our surprise, she filled the pages with both drawings and sentences about her days. She is no Donna Tartt just yet. Her letters look a little wonky, she spells words exactly as they sound and writes without space between (so it all looks like a long hashtag): weesaasharkindeseetodey. But regardless of how much or little that happened each day, she found something to write about, she tried her best to get the spelling right and she filled that book with memories. The connection I am trying to make here is that this blog is Luise’s and my journal. And we have been bad at filling it lately - with memories and recipes. Ever since the children outnumbered us, it has been difficult to write. Not only due to lack of time and sleep, but we’ve also been looking for meaning, relevance and motivation. We have been doing this for more than seven years now and I have personally come to a point where I want everything to be so damn perfect every time that I often get stuck in this circle of “this is not good enough”. But seeing Elsa’s journal made me realise that we don’t always need the grandest of recipes or ideas. Sometimes a simple 5-minute snack or treat can be good enough. Okay, I don’t really think one snack is good enough. So we are actually sharing three today! These recipes are all great options when you need a late afternoon pick-me-up, a post workout treat or simple Tuesday dessert. Although different in their execution, they can all be made in a breeze and all of them also happen to include tahini. If you haven’t tried tahini with sweet flavours before, consider this your lucky day. It’s the bombest flavour combo! First up, easy but epic stuffed dates. I shared these stuffed dates on instagram a few weeks ago, calling them ugly delicious. Although a lot of people seemed to think that they weren’t ugly, I still argue that this isn’t a very glamorous dish. Frozen raspberries, grated ginger and tahini, mashed into soft dates is preferably something that is enjoyed under dim light in front of a tv series. Unhulled tahini is excellent for this dish because of it’s richer tones. And if you’ve got a dark chocolate bar (70-80%) lying around, you can break it up and cram small pieces of chocolate into the date along with the other ingredients. It’s probably the quickest and easiest sweet firework your mouth will ever experience. Tahini & Raspberry Stuffed Dates Makes 10 10 soft dates 1 tsp fresh ginger 3 tbsp tahini (preferably unhulled), almond butter or nut butter of choice 20 fresh or frozen raspberries a handful desiccated coconut dark chocolate (optional) Open up all the dates, discard the stones and place the dates on a plate. Grate the ginger over the dates and then fill them with approx 1/­­2-1 tsp tahini per date and two slightly mashed raspberries (and a small piece of chocolate, if using). Top with a scattering of desiccated coconut. Indulge. We obviously think smoothies are the ultimate quick treat, having written a whole book about them. They are easy to make, easy to improvise and easy to like. This recipe is not from the book but it combines many of our favorite smoothie ingredients mentioned in the book into one master smoothie which we often make in family size and portion out in mini bottles. Berries are always great in smoothies being low on sugar and high on freshness. Avocado and banana makes it exceptionally creamy. Dates add a caramel tone and cardamom, ginger and tahini blasts the flavours. Depending on the tartness of your berries, a squeeze of lime or lemon can also be good in this. Berry & Tahini Smoothie 2 large glasses 1 banana 1/­­2 avocado 2-3 soft dates 1 tsp freshly ground cardamom 1 tsp fresh ginger 1 tbsp tahini 1 cup /­­ 150 g frozen raspberries and blackberries 1 cup oat milk or other plant milk Add all ingredients to a blender and mix on high speed until smooth. Taste and adjust the flavour, add more ginger, tahini or cardamom if needed. Add more milk if it feels too thick. Pour into two large glasses or bottles and enjoy right away or store in the fridge with a lid on. On a recent car ride from Copenhagen to Stockholm, Luise picked up a snack pack of cottage cheese with topping. It is not something we often buy but it tasted pretty good and we started talking about making our own version of it, adding lots of crunch and more freshness along with the sweetness. We have combined cottage cheese with yogurt here to make it more creamy, fluffy, tangy and rich in protein  and this has become one of our favorite post workout meals lately. We serve it with chopped apples, an easy crunchy topping of toasted buckwheat groats and nuts and top it all with a delicious syrup made of honey, fresh ginger, cardamom and tahini. The syrup should taste quite strong of ginger to contrast the cheese and it’s really what makes this dish special, but if you are not a fan of ginger, use the lesser amount. If you’ve got a jar of our Ginger & Turmeric Honey Bomb at home, that can be used instead.   Cottage Cheese with Apple, Ginger Honey and Crunch Serves 2 (hungry people) or 4 (as a snack) 1/­­4 cup /­­ 50 g buckwheat groats 1/­­4 cup /­­ 35 g hazelnuts, roughly chopped 1/­­2 tsp sea salt 1 cup /­­ 250 g cottage cheese 1/­­2 cup /­­ 125 ml plain thick yogurt (turkish or greek style yogurt) 1 large apple 1 1/­­2-2 tbsp honey 1 tbsp tahini 1/­­2-1 tsp freshly grated ginger 1/­­2 tsp ground cardamom Dry toast buckwheat groats, hazelnuts and salt in a skillet or sauce pan on medium heat for approx 10 minutes, stir every now and then. While its toasting, divide the cottage cheese on two plates or four bowls. Discard the core from the apple and chop it in roughly 1/­­2 inch /­­ 1 cm pieces. Scatter the apple pieces over the cottage cheese. When the buckwheat and nuts smell fragrant and look golden, turn off the heat and scatter it over the cottage cheese and apple. Without rinsing the skillet/­­saucepan, use the after-heat in the pan to stir together tahini, honey, ginger and cardamom - it only need a little heat to combine easily. Drizzle generously over the two plates and finish with a sprinkle of cinnamon. Dive in!

Miso Caramel Popcorn

December 18 2016 Golubka Kitchen 

Miso Caramel Popcorn This popcorn is the treat I’ll be gifting my friends and bringing to holiday parties this coming week. After spending some time contemplating the bags of caramel popcorn for sale at the grocery store, I became curious about making it at home. After a few trials, I’m pleased to say that it’s quite easy and satisfying to put together on your own, delicious and – I have to warn you – extremely addictive. The caramel here is on the healthier side of the spectrum, made with coconut milk and coconut sugar instead of butter/­­regular sugar, and the addition of miso adds a nice, salty hint to contrast all the sweetness. If you’ve never made stovetop popcorn before, we’ve got some tips to help you through the process in the recipe. There are some weekend links after the jump. Stay warm this Sunday :) Fire Cider – this recipe from Kimberley of The Year in Food looks amazing, going to give it a shot to keep the bugs at bay Chyawanprash – just ordered this Ayurvedic herbal jam that stimulates the metabolism, aids digestion and helps strengthen the body in face of stress. So curious to try it out! Has anyone had it before? Interview with Nahvae Frost on Local Creatives – can’t wait to visit her cafe Durga Chew-Bose’s Twitter – captivated with this writer’s words The Well Woman – new instagram crush McKel Hill on Chris Ducker’s podcast – stripping back a personal brand success story Miso Caramel Popcorn   Print Serves: 12-15 cups Ingredients for the miso caramel 1 can full fat usweetened Thai coconut milk 1/­­2 cup coconut sugar 1 tablespoon neutral extra virgin coconut oil 2 teaspoons vanilla extract (optional) 1 tablespoon sweet miso paste for the caramel popcorn 1½ tablespoons coconut oil ½-3/­­4 cup popcorn kernels (see note) miso caramel (from above) 2 tablespoons chopped dark chocolate (optional) Instructions to make the miso caramel Combine coconut milk and coconut sugar in a medium saucepan and bring to a boil over medium high heat. Reduce the heat to a simmer and cook for about 30 minutes, stirring, until thickened to a caramel consistency. Remove from heat and whisk in coconut oil, vanilla extract and miso paste, until smooth and well combined. to make the caramel popcorn Warm a large, heavy bottomed pot (pot must have a tight fitting lid) over high heat. Add coconut oil and let it melt and heat up for about 30 seconds. Drop in 3 popcorn kernels to test the heat and shake the pot a bit to cover them with oil. Once those kernels pop, your oil is hot enough and you are ready to add all the popcorn kernels. After adding all the kernels to the pot, cover it with a lid and begin moving the pot back and forth over the burner, to ensure that all the kernels are being covered with oil and to keep them from burning. Once you hear that the popcorn has started popping, turn down the heat to medium low and keep moving/­­shaking the pot quickly. Youll know that all/­­most of the kernels have popped when you hear the popping slow down - once there are about 5 seconds between each pop, remove the pot from the heat, your popcorn is ready. If you smell any burning at any point, remove the pot from the heat. Preheat oven to 250° F (120° C). Place two oven racks in the top and bottom third of the oven. Prepare two parchment paper-covered baking trays. Pour caramel into the pot with the popcorn, a little bit at a time, mixing it in every time. If possible, have someone help you - one person can pour and the other can mix. Immediately distribute the popcorn between the two baking trays in a single, even layer. Place in the oven and bake for about 1 hour, mixing every 15 minutes, until caramel is candied. Once popcorn is ready, optionally sprinkle the chopped dark chocolate over one of the trays of popcorn while its still hot and mix to coat to make chocolate caramel popcorn. Keep the popcorn in an airtight container or distribute between paper bags for gifts. Notes 1. The amount of popcorn kernels you use depends on what kind of popcorn you want. If you want popcorn thats completely covered in caramel (like the second photo in this post), use ½ cup kernels. If you want popcorn with bits of caramel here and there, with some white still showing (like the first photo in this post), go for the ¾ cup. 2. Caramel popcorn technique adapted from The Kitchn. 3.5.3208 You might also like... Welcome Spring Raw Cake from Karolina Eleonóra Cosmic Sweet Potato Chocolate Truffles Raw Rutabaga and Crispy Sage Pizza Chamomile Honey-Lemon Ice Cream -- Ice Cream Sunday .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Miso Caramel Popcorn appeared first on Golubka Kitchen.


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