peppermint - vegetarian recipes

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peppermint vegetarian recipes

Vegan Peppermint Hot Chocolate Mousse

December 5 2017 Happy Cow veggie blog 

Feasting On Fruit‘s latest recipe video is guaranteed to satisfy all of your chocolate cravings. See how she whips up a delicious, naturally sweetened, fluffy vegan chocolate mousse in no time flat — it will have you dashing to your blender before you can say “hot chocolate”! To make this dessert even more fun, serve it up in a jar and top with vegan marshmallows and chocolate sauce. If you’re dreaming curling up on the couch with some peppermint cocoa, but it’s not cold enough to enjoy a hot drink, this mousse is the perfect alternative! Here’s how it’s made: Read the full recipe here. The post Vegan Peppermint Hot Chocolate Mousse appeared first on The Veggie Blog.

Self-Care Interview Series: Laura Wright

June 14 2017 Golubka Kitchen 

Self-Care Interview Series: Laura Wright We’re so excited to introduce this new interview series today! It’s something that we’ve had in the works for a while, and we’re really happy to be kicking it off with such a special guest. Self-care has been a very prevalent topic in the wellness sphere lately, and it’s something that we’re both very passionate about, as evidenced by our love for nourishing foods :) We do, however, find that many articles on the subject can be quite generalized and anxiety-inducing, often leaving us with a feeling of not doing it right, or not doing enough. We became interested in digging a little deeper, in order to see what self-care looks like applied to real life, by real people we admire. We are fascinated by the quiet elegance of everyday routine and always searching for day-to-day inspiration, which we’ll strive to discover plenty of in the series. We hope you enjoy these in-depth conversations, and feel free to reach out with suggestions for future interview guests! Today’s dialogue is with Laura Wright, blogger and author of The First Mess Cookbook. Laura is a magician when it comes to approachable, plant-based cooking, and we look to her blog and cookbook almost every day for reliable, delicious recipes, as well as beautiful photography and an overall feeling of warmth and lightness. In this interview, Laura talks about her approach to self-nourishment, exercise, beauty, stress, fun, and much more. As expected, her self-care routine is full of wisdom and inspiration. Routine -- Is routine important to you or do you like things to be more open and free? I get in moods where both are equally important. I stick to a certain rhythm with my early mornings and evenings though because I find it makes for better sleep and more productive days. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I wake up with the sun and take our dog out. Then, I drink a huge glass of water and make coffee, tea, matcha, or some sort of elixir. It’s usually coffee though. I read for a bit while I have my first morning beverage, or I’ll do a bit of journaling. After my partner leaves for work, I head out for a walk/­­run or do some form of exercise. Then, I fix up breakfast (usually a smoothie) and plan out what I’d like to accomplish that day. -- Do you have any bedtime rituals that help you sleep well? This time of year, I do most of my gardening after dinner, and I find that really helps me wind down. Just being out there as the sun’s going down seems to send a good message to my brain that it’s time to relax. Also, limited screen exposure after dinner is key. I use the Saje Natural Wellness Sleep Well roller on the soles of my feet, too. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – Either a smoothie with greens and healthy fats (avocado, almond butter, coconut etc) or steel-cut oatmeal with tons of toppings in the winter. Lunch – Usually whatever I’m working on suffices as lunch, but ideally a salad with a little bit of grains tossed in and some legumes/­­nuts/­­seeds for protein. Stuff on toast is a go-to lunch for me as well. Snack – Right now I’m really into plantain chips with guacamole. Dinner – This time of year, we grill almost all of our vegetables and serve them with a big salad or slaw, whatever protein we’ve got, and a little heap of fermented vegetables or sauerkraut. I’ve been making these amazing grilled veggie tacos with cassava flour tortillas lately too. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? Yes! Coffee, matcha, black tea, green tea–I love it all in moderation. I can be sensitive to caffeine sometimes, so I try to limit myself to 2 caffeinated beverages a day, and always before 2 pm . -- Do you have a sweet tooth? If so, how do you keep it in check? I try to never skip breakfast because when I do, I need something sweet by the time 3 o’clock  hits. I find that consuming a good amount of healthy fat in the mornings helps me curb those cravings. Sometimes you just need a treat 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? So many! I have this tray on my counter with all of these powders and tinctures that I sprinkle into my coffee/­­tea or other elixirs. For supplements, I take a probiotic, Vitamin D3, B12, and Omega 3 daily. With superfoods/­­powders etc: I like all of the mushroom powders these days (reishi, chaga, lion’s mane and cordyceps) because they help soothe my nerves as well as provide a focused mental energy of sorts. I put spirulina in every smoothie I make because it has so much going on nutritionally. I take ashwagandha and mucuna pruriens to help with stress management. I love all the Moon Juice Dusts, too (Spirit Dust is my go-to). -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. I could count a hundred personal influences in the realm of self-care, but I think Jason Wachob’s Wellth is a good place to start for a lot of people thinking about the subject. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I do! I’m always changing it up because I like variety. I like to run, hike, do weight and resistance routines, swim in the summertime, and yoga here and there too. -- 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? I really like it, but I find I need some convincing to get started. Getting to it early in the morning is the safest bet for me personally, just to have it ticked off the list before the day really starts. And thinking about the delicious smoothie I’m going to drink after always helps :) -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Getting a step tracker! I know that sounds weird. I work from home and sometimes I spend way too much time puttering on the computer or standing still in my kitchen. Now I head out for at least 13,000 steps a day in addition to my workouts. I sleep deeper and have so much more energy during the day. Plus our dog loves all the extra walks :) Beauty -- What is your idea of beauty – external, internal or both? Feeling clear-minded, open, and confident in any situation. -- What is your skincare approach – face and body? My skin is so sensitive so I have my routine down to a science. I love to dry brush before I hop in the shower. From there, I use this special oil-based soap from France, and then while my skin is still damp, I moisturize with coconut oil. For my face, I use a similar oil-based cleanser, rosewater and witch hazel toner, the Cell Serum from Living Libations and Tata Harper’s Clarifying Moisturizer. I’ve also been using Cocokind’s Chia Facial Oil at night along with their Full Brow Balm. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Tocotrienols! They make smoothies/­­hot drinks super creamy and my skin loves all that Vitamin E. Plus all the usuals like greens, proper hydration, and omega-rich foods like flax seeds. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? The only tip I have is to pay attention to what you’re eating and drinking! Your skin/­­hair/­­overall appearance is a direct reflection of what’s happening on the inside. Stress, etc. -- Do you practice any consistent routines in order to avoid stress? I’m a lot better at knowing my limits these days. I can sense when I’m bordering on overcommitment, and I just shut it down and start saying no to stuff. I try to nourish my body well and carve out frequent pockets of time for quiet and stillness. -- If stress cannot be avoided, what are your ways of dealing with it? Going outside, meditating, reading a good book, cooking a beautiful meal with no intention of posting it to Instagram :) -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I’ll eat lots of citrus and ginger and make a pot of vegetable broth with thyme, garlic, and shiitake mushrooms. I do immune tonics with mushroom powders too, drink lots of fluids, and take extra care to get a good night’s sleep and think positive. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? Like I mentioned before, I’m a lot better at sensing when a project may not serve me/­­my career than I used to be. I think the work/­­life balance comes a lot more naturally now. When I was making my cookbook, it felt like I lived in that world, and I was eating a lot of takeout and just not looking after myself because I put that work first. When I start turning to certain shortcuts or I’m habitually depending on caffeine or working on the computer past my bedtime, I know it’s time to reset my outward glance. A reset usually means a day off with some gardening, intentionally simple meal prep, and creative pursuits that aren’t food related. Knowledge -- Your way of coming up with healthful, plant-based recipes that are unique and modern, but also doable and approachable is unprecedented in the food blog world. What is your process when it comes to developing recipes? That is very generous of you to say! I have a professional cooking background, but I also appreciate the comfort of ease and efficiency. Ultimately I want my recipes to bring some kind of enjoyment or sense of ease/­­relief in someone’s life. Those two goals are front of mind when I get to work on a certain recipe concept. The recipe will usually start out slightly chef-y (lots of ingredients, multiple cooking methods, longer prep time), and then slowly I edit it down to streamline and make it do-able for most lightly experienced cooks. I also read every food magazine/­­food media website I can to stay up to date on new cooking methods and ingredients. Fun & Inspiration -- What do you do to unwind or treat yourself? I work on my house! I like tinkering with the layout and picking up new pieces, plants, rugs etc. My favourite/­­ultimate “treat yourself” strategy though is booking a weekend (or longer) away somewhere with my partner. -- A book/­­song/­­movie to feed the soul: Book – Invincible Living by Guru Jagat Song/­­Album – The Master of None Season 2 soundtrack on Spotify. Italian disco, classic New Edition etc.! Movie – Win It All on Netflix (such a feel good movie, seriously) -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? –  A rosewater sprayer in TSA-approved size for a fresh/­­hydrating face mist –  Snacks (raw nuts, bars etc) –  Amazing Grass packets for when I need greens fast. –  Moisturizer –  Large scarf that doubles as a blanket –  A smoky quartz that I don’t leave home without. –  A hemp cloth and tiny container of oil-based soap because I always want to wash my face immediately after a flight, even a short one. –  Minimal clothing–usually neutral coloured basics that work well for a variety of situations. I tend to always buy clothing at my destination so I go light on it when I’m packing. –  Saje Peppermint Halo: I get back pain here and there and use this as a pain killer of sorts, both at home and away. It’s like rolling ice right onto the problem area! –  Bamboo utensils and metal straw for minimizing waste on the go. -- Is there anyone you would like to hear from next in this interview series? Renee Bird! Based on this amazing post, I think she may be just the person for this series ;) All photos courtesy of Laura Wright The post Self-Care Interview Series: Laura Wright appeared first on Golubka Kitchen.

top 6 health benefits of mint leaf | diy home remedies with pudina

May 26 2017 hebbar's kitchen 

top 6 health benefits of mint leaf | diy home remedies with pudinatop 6 health benefits of mint leaf | diy home remedies with pudina with photos. peppermint leaf /­­ pudina are other popular names of mint leaf. pudina is known as a refreshment herb with great fragrance. mint has so many uses from culinary to medicinal. Continue reading top 6 health benefits of mint leaf | diy home remedies with pudina at Hebbar's Kitchen.

Mint Chocolate Power Bars

January 3 2017 Green Kitchen Stories 

Mint Chocolate Power Bars By placing two pillows under my left elbow, I can hold sleeping baby Gabriel with one arm and type this text on the laptop that is balancing on my right leg with the other hand. It’s brilliant! I can even reach that bowl of soaked oats with raisins, apple and crunchy peanut butter that stands there on the sofa table. Okay, maybe not brilliant. This balancing act is pretty tricky actually. And I suspect that my left arm will starting to go numb soon. I should probably focus on my son and just wait for Luise to get back from the shower. But I did promise 192 people on instagram that I would post this recipe today and I’ve already spent an hour tucking the other two kids to bed so I feel like I really need to do this now or I’ll be starting the year by breaking a promise. Therefore I am currently writing this post one-handed - sitting in a patchwork plaided sofa in a cute little airbnb apartment in Copenhagen that we’re renting for a few days - chewing on a peanut butter covered apple with a chubby little cherub snoring in my other hand. And Luise thinks I’m bad at multi tasking. Ha! Before we left, I prepared a batch of power bars for the car-ride down. When they don’t serve as car snacks, we use them as quick energy fuel at home whenever we or the kids are in need of a treat. A chocolate bar (or two) in my gym bag also makes a pretty compelling argument for dragging my tired daddy-of-three body to the gym. The bars rarely last long in our freezer. Lately, I have been completely hooked on this chocolate and mint combo. Combining fresh mint flavour with rich chocolate always seemed weird to me, but all of a sudden I have changed my mind. It’s brilliant and for some reason extra perfect as workout fuel. This recipe is based on the Hemp Bars in our first book but a little simpler and fresher in flavour. We top them with cacao nibs which not only make them look great but also adds a nice crunch to their texture. I asked Isac to assist me when I made these but he was pretty useless. When asked to pit the dates, he placed the dates in his mouth and the stones in the food processor (which nearly ruined the food processor). He also kept insisting that the cacao nibs were bombs that exploded into the bars, leaving giant craters after them. So if you think the bars look uneven, this little hooligan is to blame. By the way, I’m not writing one-handed anymore. Halfway along this post, I spilled some oats on Gabriel’s head so he woke up. Luise is nursing him now (and most probably also piercing an imaginary voodoo doll with my face on it with a thousand needles). I am not saying that I spilled on him on purpose, but it did make it a whole lot easier to write this text. Yup that was it. First post of the year. Giant craters, crying babies, voodoo dolls and eating chocolate at the gym. And I’m only 44 minutes late for my deadline. Not a bad start. Mint Chocolate Power Bars Makes approx. 18 bars  You can add a few tablespoons protein powder of choice (instead of the desiccated coconut) if you are making them as workout bars. Nuts can of course also be used instead of the seeds, if preferred. 150 g /­­ 1 cup mixed pumpkin seeds and sunflower seeds, toasted if preferred 50 g /­­ 1/­­2 cup desiccated coconut, unsweetened 4 tbsp chia seeds 3 tbsp cacao powder 50 g /­­ 1/­­2 cup rolled oats 2 pinches sea salt 4 tbsp virgin coconut oil 200 g soft fresh dates (roughly 16 dates /­­ 1 packed cup), pitted 5 tbsp nut butter of choice (we love using a combination of tahini and cashew butter but peanut butter also works great) a few drops peppermint oil (or 2-3 tsp dried mint leaves, crushed) Topping 60 g /­­ 1/­­2 cup raw cacao nibs Line a 16 x 22 cm baking tin with parchment paper. Add the seeds, coconut, chia seeds, cacao powder, oats and salt to a food processor and pulse on high speed until coarsely crumbly. Pour into a bowl and add coconut oil, dates, nut butter, mint (oil or dried leaves) to the food processor. Run on high speed until entirely smooth and sticky. Add the seed and cacao crumbles and pulse quickly until mixed together. Help out with a spatula in case the mixture isnt combined. Taste and add more mint flavour or salt if needed, then pulse a few more times. Transfer to the baking tin and, using the palm of your hand or the back of a spoon (coated in coconut oil), press the mixture down very firmly to create an even and compact bar (roughly 2 cm high). Scatter the cacao nibs on top and use a spatula to press them down slightly into the mixture. Let set in the freezer for approx. 15-30 minutes before cutting into approx. 18 bars. Store the bars in an airtight container in the freezer and they will keep for a few months. You can wrap them in baking paper to make them more portable. Thaw them ever so slightly before serving. NB: For a nut-free alternative, replace the nut butter with a seed butter of choice.

5-Ingredient Magical Fudgesicles

June 17 2016 My New Roots 

5-Ingredient Magical Fudgesicles Fudgesicles were a mainstay in the freezer of my childhood, and my go-to sugar fix if the cookie jar was empty. Since weve been blessed here in Copenhagen with a warm spring and early start to the summer season, day after day of blue skies and sundresses has jumpstarted my summer food fantasies. I felt like revisiting the frosty, chocolate-y pops that were such a relief in the sweltering heat, but this time, with a healthy plan of attack. In my cookbook, I made a killer ice cream from avocados and cashews. Knowing how creamy and delicious this combination was, I wanted to recreate a similar base, with dates as the sweetener and raw cacao powder as the chocolate element. So, I made a couple versions of these fudgesicles, since I wanted to eat more be thorough. The first experiment was with just cashews and avocado. The results were pretty delicious but pretty expensive, and a few of my taste-testers found the ice cream bars a little dry in the mouth. For the second version I scaled way back on the cashews and used coconut milk to enhance juiciness while maintaining creaminess. I also upped the cacao. Because chocolate. It was a perfectly balanced combination, and the version I am presenting you with today. The magical version. These are so lusciously creamy, sinfully rich-tasting – the kind of thing you put in your mouth and kind of can’t believe what’s happening. Vegan, almost raw, and full of whole food ingredients, they are also downright filling! They make a fabulous mid-morning or afternoon pick-me-up, especially with the raw cacao component, a deliciously effective, energy-boosting food. Dress them up with your favourite add-ins, or keep it simple and enjoy them as the five-ingredient bliss bars that they are. Cashew News! I was snacking on some cashews the other day (as one does) and offered some to a friend of mine, who declined. Her reason? Cashews are so fattening. Wait a minute, what? who started this ugly rumour?! Maybe this is news to you too, but cashews are actually one of the lowest-fat nuts out there. Weighing in at only 67% fat, next to almonds at 76%, hazelnuts at 86%, and macadamia nuts at 93%, cashews rank pretty low on the scale - and lets keep in mind that 66% of the fat in cashews is the heart-healthy, monounsaturated variety. Rejoice! And while we are clearing up misconceptions, cashews are not technically nuts, but seeds that adhere to the bottom of the cashew apple, an edible fruit native to South America. Cashew trees are in the same botanical family as mango and pistachio. The multi-step process to make cashews edible is quite involved, and typically includes steaming the whole seed pod, removing the outer shell, drying, and skinning. The inner shell layer of the cashew nut contains a caustic resin that can cause significant skin rashes, and is toxic if ingested. The raw cashews that you purchase at a grocery store health food shop are not typically raw, just not roasted. Because of the steaming step in conventional cashew processing, cashews cannot be considered a truly raw product. Truly raw cashews are available on specialty websites and in some health food stores, but at a premium since separating the cashews from their shell without the nut coming into contact with the resin is time consuming and must be done by hand. Cashews are an excellent source of the mineral copper. Copper helps our body utilize iron, eliminate free radicals, and build bone and connective tissue. It is also an essential component of a wide range of enzymes, such as superoxide dismutase (SOD) which aids energy production and antioxidant defence. One-third of a cup of cashews delivers over 100% of your recommended daily intake of copper. A high-speed blender is recommended for this recipe, but if you dont have one make sure you blend until the mixture is as smooth as possible. You can add water to thin the mixture if it is too thick to blend, but keep in mind the more water you add, the less creamy the bars will be - more crystalline. No matter what, they will taste amazing. Because they’re magic. The fudgesicle recipe below is unreasonably delicious as-is, but it can act also as a base for you to flavour as you like! You can add toppings after removing the fudgesicles from their mold too. This involves melted raw or regular chocolate and your creative spirit! Dip or drizzle the chocolate over the frozen bar, and sprinkle away. MAGIC WANDS. This would make a very popular activity at a kids birthday party. Or my birthday party. Stop looking at me like that. Ive included some options for both flavourings and toppings to inspire you, but these are merely suggestions. I know all of you super enthusiastic foodies out there will come up with some stellar combos. Let me know in the comments if you do!     Print recipe     5-Ingredient Vegan Magical Fudgesicles Makes 4 cups /­­ 1 Liter /­­ 10 fudgesicles Ingredients: 1/­­2 cup /­­ 75g unroasted, unsalted cashews 1 14-oz can /­­ 400ml full-fat coconut milk 1 large, ripe avocado 1 cup /­­ 250g pitted, packed soft dates 1/­­2 cup /­­ 55g raw cacao powder (cocoa powder will also work) Optional add-ins: a few pinches sea salt vanilla (seeds from 1 pod, powder, or extract) a few drops of food-grade essential oils (peppermint, orange, almond etc.) finely diced fresh fruit (strawberries, blueberries, raspberries, mango etc.) a pinch of cayenne pepper espresso powder finely chopped toasted nuts (cashews, hazelnuts, almonds, pistachios etc.) Optional toppings: melted raw chocolate (recipe here) or melted dark chocolate cacao nibs finely chopped toasted nuts (cashews, hazelnuts, almonds, pistachios etc.) dried fruit (I used raspberry on the ones pictured) citrus zest (lemon, orange, lime) hemp seeds unsweetened desiccated coconut bee pollen Directions: 1. Place cashews in lightly salted water and let soak for 4-8 hours (overnight is fine). 2. Drain the cashews and rinse well. Add to a blender (a high-speed blender is highly recommended) with the remaining ingredients (and any flavourings, if using) and blend on high until as smooth as possible. Add water only if necessary - you want to mixture to remain quite thick. 3. Spoon mixture in popsicle molds. Firmly knock the molds on the counter a few times to remove any air bubbles. Insert a popsicle stick into each mold and place in the freezer until set - at least 6 hours. To remove popsicles, run the mold under hot water until you can easily pull a fudgesicle out. 4. If you want to decorate your fudgesicles, dip or drizzle them with melted chocolate and sprinkle with desired toppings. Eat immediately, or place back in the freezer to set until ready to enjoy. *   *   *   *   *   * In other very magical news, my latest Cody app video series is now online! This one is all about my favourite subject: SNACKS!!! Super-Charged Snacks to be exact. And every recipe is brand-new, incredibly delicious, and of course über healthy. If you haven’t seen the Protein-Rich Cacao Brownie video on my Facebook page yet, go have a look! You can preview all of the recipes here and purchase the plan too (it’s on sale!). Thank you so much for your ongoing support of My New Roots! Big love and gratitude, Sarah B. The post 5-Ingredient Magical Fudgesicles appeared first on My New Roots.

Easy Vegan Brownies Recipe

December 6 2015 Vegan Richa 

Easy Vegan Brownies Recipe One cannot have enough brownie recipes right. So here is another one that is simple and customizable! Add walnuts, other nuts or seeds. Add some fresh cranberries or a nut butter swirl on top before baking. Add crushed peppermint candy cane + peppermint extract instead of vanilla, or add candied ginger + gingerbread spices for holiday brownies and more.  Fudgy and fabulous. Make these this Sunday! For gluten-free options, see the list of brownies below.  Continue reading: Easy Vegan Brownies RecipeThe post Easy Vegan Brownies Recipe appeared first on Vegan Richa.

Summer Celebration Fruit Tart

July 20 2015 My New Roots 

Summer Celebration Fruit Tart Hello summer people! Its celebration time! Im here to deliver the party favours ...a seriously tasty treat and a whole lotta food porn. Ready?   This tart is everything you want from a summer recipe: quick to make, foolproof, delicious, and uses all the delights of the season. Since I am well aware that you would rather be spending your time at the beach or on the dock and not in the kitchen, making this treat will only take up about half an hour of your day, and the rest you can enjoy nibbling and relaxing! I couldnt quite settle on which meal this recipe would best be suited for, so Ill let you decide on that one. Its a perfectly respectable breakfast (you’re welcome), but would also make a lovely brunch side, afternoon iced tea accompaniment, or after dinner dessert. Because you can make the crust ahead of time, it can also be taken to a picnic or barbeque and assembled before serving. The crust is vegan and gluten-free, made with toasted sunflower seeds and buckwheat flour, with a touch of lemon for zing. It is a good, all-around pastry base that can also be pressed into a tart form if youd like a more tidy-looking dessert. I like the un-fussiness and rusticity of just rolling out the dough (and because Im lazy). With its tattered edges and uneven shape, it looks like we all should in summer: loose, wild, and free! For a big time saver, Ive opted to use yogurt for the topping instead of making a cashew cream. If you would prefer a non-dairy option, try the cashew cream recipe from this post.  It would be smashing on this tart! The fruit is also your call, just use whatever is in season around you. We are finally enjoying the annual berry explosion here in Denmark, the one I wait for the entire year, and this recipe is truly a celebration of the juicy abundance, sumptuous colours, and bright flavours all around. Toss on a combination of favourites, or go for a solo fruit that you really want to highlight. This tart can carry itself well into the autumn as well, using plums, pears and figs as well. As for garnishes, although they arent totally necessary, this tart is really delicious with the addition of a few extras. I tossed on a small handful of fresh herbs; peppermint and lemon balm, because I happened to have them on hand, but what a difference they made! Verbena would be so delicious too, or spearmint, bergamot, or even chocolate mint. And because I am obsessed with bee products, I couldnt resist sprinkling the tart with pollen and topping each slice with a good chunk of honeycomb. Nothing is bad with honeycomb on top. Ever. With that, I leave you with the recipe, and sun-drenched love wishes to all of you out there romping around and being wild little bunnies. Big hugs and fruit tarts, Sarah B     Print recipe     Summer Celebration Fruit Tart Serves 4-6 Sunflower Buckwheat Crust Ingredients: 1/­­3 cup /­­ 45g sunflower seeds 1 cup /­­ 160g buckwheat flour pinch sea salt zest of 1 lemon 3 Tbsp. coconut oil, very cold 1 1/­­2 Tbsp. pure maple syrup 1-3 Tbsp. ice water, as needed Topping: 1 cup Greek-style, plain yogurt (preferably from goat or sheeps milk) seeds from 1/­­2 vanilla bean 1 Tbsp. pure maple syrup or honey a few handfuls of seasonal fresh fruit (I chose cherries, strawberries, red currants and gooseberries) fresh herbs (I used mint and lemon balm) bee pollen + honeycomb, if desired Directions: 1. Preheat oven to 375°F /­­ 190°C. 2. In a dry skillet over medium heat toast sunflower seeds, tossing frequently, until fragrant and golden, 3-5 minutes. Remove from heat and let cool. Place seeds in a food processor and pulse until they resemble sand. Next add the remaining crust ingredients, except the ice water. Pulse to bring everything together and incorporate the oil. With the motor running, dribble in the water, one tablespoon at a time until the dough is no longer crumbly - do not add more than you need. 3. Empty the dough onto a large piece of parchment paper. Gather it into a rough ball, then place a sheet of parchment paper on top and using a rolling pin roll out into a circle about 12 /­­ 30cm in diameter. Slide crust onto a baking sheet and place in the oven to bake until golden, about 20-25 minutes. Remove from oven and let cool completely. 4. While the crust is baking, combine the yogurt, vanilla seeds, and maple syrup. Set aside. Wash all fruit and slice if desired. 5. Assemble tart right before serving (otherwise the crust will get soggy) Spread yogurt onto the crust, and top with fruit. Garnish with fresh herbs, bee pollen and honeycomb if desired. Enjoy immediately.

Chocolate Chunk Nut Butter Blondies

February 8 2015 My New Roots 

Chocolate Chunk Nut Butter Blondies My friend Adam is a serious health-foodie. He teaches sprouting workshops, is part of a vegetarian soup club, and appreciates a good sourdough as much as I do. Hes also quite fearless in the kitchen, combining tastes and textures I would never dream of, most often successfully. There was that one time however he put peppermint oil in a batch of his granola, and it tasted like breakfast and toothpaste all at the same time. I admire his gumption, but he will never live that one down. One day while I was over at his place, I was really craving a cookie. He lives near a very high-vibe bakery so I was nearly out the door when he said, wait! I have something you should try. He proceeded to tell me that his experimental cookies were flour-free, grain-free in fact, and contained only had six ingredients. I was scared - this sounded like a treat from wrong town. But when I took my first skeptical nibble, I was shocked. This cookie was everything I had ever wanted: rich, moist, not-too-sweet and deeply satisfying. Then he told me that it was just almond butter, eggs, maple syrup, chocolate, baking soda and sea salt. Um, what?! No flour? How was this even possible? Inexplicable, culinary wizardry at its best, thats for darn sure, and an experiment gone absolutely right. After googling almond butter cookies, I discovered that this kind of recipe had been floating around the interwebs unbeknownst to me. Anyway, I got Adam to make them for me again this past summer at his cottage, posted them on Instagram, and many of you asked for the recipe. I tinkered with them a lot to make sure they were just right, changing up the nut butters, using different sweeteners, various add-ins etc. (its a tough job, I tell ya). Then it dawned on me: what if I put the dough into a pan and made blondies?! For the win. Now I dont know about you, but I take my indulgences seriously. When I crave something sweet, I definitely dont mess around with mousses, flaky pastries or light-n-airy items. Heck no. I want to sink my teeth into something substantial, for it to announce its presence to my stomach with a fulfilling thud, and feel like I actually ate something. These blondies are just that. Aside from their incredibly rich, satisfying flavour, the texture of them is ultra chewy and have that dense brownie quality I love so much. It still baffles me that there isnt any flour in the recipe, since it just feels like there is, from a “this-must-be-really-bad-for-me perspective. Like I said, there is some serious alchemical conjuring taking place, proving that the universe loves us, so don’t ask any questions. Being choosey about your Chocolate Yes, yes, were talking about blondies here, but dont all blondies have chocolate in them? Im no expert, but I do believe this is a necessary addition. How do we go about choosing our chocolate though? Is there really a difference between cocoa mass percentages? Does organic really matter? Does milk chocolate count? Here are my top four tips for making sure your chocolate isn’t total junk food. 4 Tips for Choosing the Healthiest Chocolate Choose dark chocolate varieties. The darker the bar, the higher the cocoa mass percentage will be. When a bar says it is 70% cocoa that means it has a relatively high concentration of health-promoting compounds, like polyphenols and antioxidants. It also means that there is less room for schwaggy stuff like refined sugar, processed oils, and flavourings. Always choose a bar with a minimum of 70% cocoa solids for maximum benefits. If the chocolate bar does not list a cocoa percentage, dont buy it. Read the ingredients. High quality chocolate should only contain three to four ingredients: chocolate, cocoa butter/­­ cocoa mass, and/­­or cocoa liquor, plus sugar. If the bar contains any oil, milk or milk products, soya lecithin, emulsifiers, natural flavour, or preservatives dont buy it. Buy Organic whenever possible. Cacao plants are some of the most heavily sprayed crops in the world. As pesticide residues can end up in the final product, choose chocolate that has been made from organically grown beans. Learn about the process. Although it will require a little reconnaissance work, finding out how your chocolate was manufactured is important in determining how healthy it is. Drying cacao beans in the sun instead of roasting them preserves many of the chocolates delicate nutrients. Make sure that their processing temperature is not over 110°F. Avoid chocolate whose processing includes Dutching, an alkalization method that actually removes the polyphenols, as they lend characteristic bitter flavour to the finished product. I also encourage you to purchase Fair Trade Certified chocolate whenever possible, as it makes a huge difference to the lives of cacao farmers and their families. Fair Trade is an international certification that ensures that farmers are guaranteed a minimum price for their product, decent working conditions, and that the processes they use protect the natural environment. The blondies are not overly sweet, which I appreciate. If you like your desserts on the more saccharine side, I believe that swapping out 1/­­4 cup of coconut sugar and replacing it with maple syrup would work very well. This would also help keep the blondies moist on the second and third day (although they wont last that long. Trust.). You could also choose a chocolate with a lower cocoa mass, such as 70%, but dont go lower than that, as the sugar in it will outweigh the health benefits of the chocolate itself. I chose a bar at 85%, which tends to be a little bitter, but I find it pairs well in this dessert. As far as nut butter goes, anything goes.  I used a homemade almond and hazelnut butter blend in these, which was unreasonably delicious (for a blended nut butter recipe, check out my post here). Because my nut butter was a deep caramel brown, my blondies turned out more like brunettes (tee hee), so the colour of your finished product depends on the nut butter you use. I tried a homemade sunflower butter in my experiments and it worked really well. I would also like to try tahini and pumpkin seed butter, although I know the colour in that case may be a little weird! I have a feeling cashew butter would taste out of this world, and pecan or walnut as well. And I definitely recommend roasted nut butter over raw for depth of flavour, and because youll be baking these anyway. I will say that I really tried making these darn things vegan, but guys, it just didnt work! Eggs in this case are crucial because they not only bind the ingredients, but they give the blondies air and volume. Using chia and flax works to bind, but youll end up with a tasty puddle. If thats okay with you, go for it! I obviously ate all of my experiments, and quite happily indulged in many yummy, almond butter pancakes. I did not try vegan egg replacers though, and that may work better. If you have success in this arena, let me know. And can we take a minute to talk about my favourite part of all? The corner pieces. If you actually own one of those funky all-corners brownie pans, you get where I’m coming from friend, and this is the time to use it. The edges are extra dense and chewy, slightly crisp and oooohhhhh my goodness I cant even write about this anymore. On to the recipe.     Print recipe     Grain-free Chocolate Chunk Nut Butter Blondies Makes 20 blondies Ingredients: 2 large, organic eggs 2 tsp. vanilla extract 1 cup unsalted nut butter (I used almond-hazelnut) 3/­­4 cup /­­ 100g coconut sugar 2 tsp. baking soda 1/­­4 tsp. fine grain sea salt 3.5oz /­­ 100g dark chocolate (70% or higher), roughly chopped a pinch flaky sea salt (such as Maldon), optional Directions: 1. Preheat oven to 325°F /­­ 160°C. 2. In a small bowl whisk eggs and vanilla extract together. Set aside. In a measuring cup, combine coconut sugar, 1/­­4 tsp. fine grain sea salt, and baking soda. 3. Measure out the nut butter and place in a large bowl. Add the egg mixture, stir thoroughly to combine. Add the coconut sugar mixture and fold together. The dough will be very thick. Add about half of the chopped chocolate, using your hands if necessary to incorporate. 4. Press the dough into a parchment-lined 8×8″ (20x20cm) brownie pan. Sprinkle the remaining chocolate over the top and press each piece slightly into the dough. Sprinkle with a pinch of flaky sea salt and place in the oven. 5. Bake for 25-30 minutes until the blondies are golden brown. Remove from the oven and let cool in the pan completely before cutting. Seeing as it’s February and we’ve been so very behaved since the first of January (right…?) I thought it was time to pull out the big guns and celebrate with these ladies. I hope you drop everything you are doing right now and go make them. It’s true, blondies have more fun! xo, Sarah B Show me your Blondies on Instagram: #MNRblondies

Ritter Sport’s New Vegan Chocolate {Review}

November 5 2016 seitan is my motor 

Those who have been following this blog for a while know how much I love everything sweet. Especially chocolate. When I went vegan (almost 10 years ago!) Ritter Sport had a couple of vegan options in Germany. Their semisweet chocolate (50% was vegan) and so were their marzipan and peppermint bars. When they changed theRead more The post Ritter Sport’s New Vegan Chocolate {Review} appeared first on seitan is my motor.

1 Bowl Giant Molasses Cookies

December 16 2015 Vegan Richa 

1 Bowl Giant Molasses Cookies Because Giant and One Bowl! These crinkly chewy molasses cookies are easy and make perfect gifts. Who doesn’t want a 5 inch cookie!  Loads of molasses, loads of flavor. These cookies are chewy! If overbaked, the edges will be crunchy but the center will be chewy. Adjust baking time to preference (less bake time for more chewy, longer for crunchy). these cookies are palm oil free. For variation, add candied citrus/­­orange peel. Add other spices of choice. Add peppermint extract or crushed peppermint candy cane. For gluten-free version see these Gluten-free Ginger Molasses Cookies. Make these! What is your favorite Christmas cookie?Continue reading: 1 Bowl Giant Molasses CookiesThe post 1 Bowl Giant Molasses Cookies appeared first on Vegan Richa.

7 Tips For Eating Healthy During the Holidays

November 24 2015 Vegetarian Times 

We asked the instructor for our popular 6 Weeks to Plant Powered Weight Loss online course to give us her best tips for keeping up with healthful eating around the holidays. Besides these tips, check out Saras 80-plus healthful, easy-to-make recipes from the course.   These Dark Chocolate Peppermint Patties are in our Plant Powered Weight Loss Course!   Cookies! Pie! Eggnog! The holidays are approaching quickly, which means youll soon be at holiday get-togethers featuring rich beverages, multiple mains, and decadent desserts that can disrupt your normal eating routine. Most people dont want to give up holiday foods and parties, so go ahead and enjoy, but make a commitment to celebrate with mindfulness and balance. Below are seven simple tips to help you keep the pounds off now, so you can avoid resorting to extremes later.   7 Ways to Still Eat Healthy During the Holidays 1. If you dont love it, leave it Instead of piling your plate sky high with everything in sight, choose only the foods that you absolutely love, and the holiday treats that really excite you. If a food doesnt thrill you, dont put it on your plate. 2. Ditch the guilt If you make a conscious choice to enjoy seasonal treats, give yourself permission to savor them guilt-free and then get right back on track with good eating habits. 3. Alternate alcoholic beverages with sparkling water Avoiding alcoholic beverages altogether during the holidays may be tough, so when you do imbibe, alternate your cocktails with sparkling water. This will help cut down on calories and leave you feeling hydrated. 4. Say no to food pushers Whether its your mothers famous stuffing or your best friends holiday fudge, you might feel bad about refusing homemade treats even though your waistline is at risk. Remember you can smile, politely decline, and offer a compliment. They will still feel loved, and you havent had to compromise your health goals. 5. Dont save up calories Skipping meals in order to save up for a holiday party will backfire every single time. I repeat, every single time. Skipping meals can result in low blood sugar, which leads to cravings. Instead of saving up for a big meal, make sure to eat balanced meals and snack on fresh veggies and fruit throughout the day. 6. Dont bring it in the house To avoid the siren call of tempting foods, keep them out of your house, and load your refrigerator and pantry with fresh, healthful foods that are good for your mind and body. 7. Increase good fats  Be sure to incorporate healthful fats in each meal and snack. They help you feel fuller longer and can help reduce cravings for sweets. Some good choices include avocados, raw nuts and seeds, almond butter, coconut, and coconut oil.

4 Secrets to Making the Best Chocolate-Dipped Treats

February 9 2015 Vegetarian Times 

4 Secrets to Making the Best Chocolate-Dipped Treats Want to really impress your honey on Valentine’s Day? Whip up a batch of chocolate-dipped delights. Here are a few expert tips to ensure success: 1. Choose fresh ingredients. Purchase fruit close to dipping time; check other dippers for freshness. (Nobody wants to bite into a stale chocolate-covered pretzel.) Use fresh chocolate stored in a cool, dry place; old chocolate has most likely lost its temper and could be difficult to work with. 2. Prep dippers first. These sauces cannot be prepared ahead or remelted, ?so before making them, have equipment and dippers ready to go. 3. Make sure everything is clean, dry, and at room temperature. Dust (even from cookie or cake crumbs) can keep chocolate from drying to a smooth, glossy finish--water especially can cause chocolate to seize up and turn grainy. Bring all foods to room temperature before dipping. 4. Dunk just halfway. The contrast of colors and textures is what makes chocolate-dipped treats so appealing, plus this keeps your fingers from getting covered in chocolate. Finishing Touches Add flavor and texture to these treats by sprinkling them ?with grated citrus zest, instant coffee granules, toasted coconut, ground nuts, crushed peppermint candy, ?cocoa nibs, cocoa powder, or ground cinnamon before the chocolate coating has completely set. Deluxe Dippers You cant go wrong with strawberries, but dont overlook these dip-worthy alternatives: - Grape clusters, apples, ?kumquats, ?clementine segments - Dried fruit, freeze-dried fruit chips - Large coconut flakes - Saltines, crackers, breadsticks - Gourmet cookies - Pita chips, potato chips, pretzels - Vegetable chips Ready to get dipping? Try Extra-Creamy Chocolate-Dipped Strawberries and Intensely Dark Chocolate-Dipped Strawberries.


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