Why spend a bunch of money at the store on granola when you can easily make it cheaper and way more delicious yourself at home! I have also included a raw alternative in the instructions at the bottom for all you RAW folks out there who wanna try making this in the dehydrator. Also, feel free to play around with the spices, nuts and dried fruits, tailoring it to your liking or whatever you have in your kitchen.
Oh, and this makes a wonderful homemade gift filled to the brim in a lovely glass airtight container… just sayin’… :)
This is one of those classic Italian cakes, which is a must try when your on your first Italian traveling adventure, like I was this past summer. I loved it so much, I thought I needed to try a “G” version. You know, gluten-free and animal product free, without loosing any of the moist goodness found in the original. Now, I love the challenge of transforming classic recipes, but I gotta be honest, I was a little skeptical about how this one would turn out. That is why I am surprisingly delighted to report this one not only workout, it was really really good, so moist and delicious.
I don’t think I know a single person who doesn’t love chocolate. Do you? The only thing better than a really good organic dark chocolate bar, would have to be a dessert created with a really good organic dark chocolate bar! Am I right or what?
That is what I have created here. I took a few of my favorite ingredients (almonds, chocolate, dates, oranges) and combined them to create, little bite size pieces of heaven in a dessert. You get a little sweetness from the dates, crunch from the almonds and mmmness from the chocolate. Not to mention the un-expected hint of orange, cinnamon and nutmeg. This one is definitely monkie approved!
Sunny California is feeling like a distant memory as we settle into our new home, here in sunny rainy windy and oh yes, chilly Brooklyn. I am loving it here though. However, spring has definitely not sprung so I have been rocking out with a bunch of warming soups and this Curry Split Pea Soup has been one of the favorites. If you want extra heat, add a dollop of spicy sun-dried tomato spread on top of you greens. I served it this way to my BF. His mouth is still on fire. Sorry monkie, but the touch of red looks so pretty in your picture…. :)
I think it’s about time we pour something warm down our throats, it’s freakin cold outside. Yes, I know what you RAW folks are sayin’…“you are heating the almond milk and so this ain’t RAW gurrrl!”…well, yes, BUT you are just heating the milk a wee bit in order to infuse the flavors and everything else is raw so…it’s all about balance…right… :)
During the holidays, especially when it is cold outside, all I want to do is stay in, get cozy and allow my sweet tooth monster to take over. I don’t let it get out of hand though, I make sure I utilize my best and most nutritious resources to create delectable treats that I can indulge in without guilt.
I am usually craving something creamy, soft and decadent. For me, the perfect antidote to this yearning is a rich chocolate pudding. I know there are many variations of chocolate puddings, but this is one of my favourites!
Why you ask, because it is loaded with avocado. Which not only adds a healthy dose of essential fats in the recipe, but it creams up the pudding, perfectly. This makes me feel better about enjoying it in more ways then one. First I can digest it fairly easily and secondly, I know that I am consuming the healthiest version of chocolate puddings that exists!
Because avocados are so rich and nutrient dense, I am forced to only indulge in a “reasonable” amount of pudding at a time. I only need a little bit and it goes such a long way, bite by bite – I enjoy every second of this pudding. It’s creamy velvety texture melts in my mouth and coats me with joy and pleasure.
I am in Cali, where the farmers market is booming with an abundant variety of amazing tomatoes. And, because of that, I always always seem to buy more than I can eat cause they all look so beautiful!!! So, if I don’t eat my luscious ripe tomatoes right away, I put them in the fridge to stay fresh but…ummmm…note to self: don’t forget about them!!! Huh. I know. My beautiful boxes of ripe golden red cherry tomatoes got pushed to the back of the fridge where I couldn’t see them clearly. Oh and I also found a bag of hot red chili’s from the farmer market too…hmmm….what to make…what to make…ohhhh, I know… a spicy Arrabiata Pasta sauce!!!!
Since coming back to the states from my Italian food adventures, I have been completely inspired to cook many incredible Italian dishes I experienced. Ahem…let me be specific…my newfound love for PASTA!!! Whole grain pasta, that is. I made the homemade pasta we learned at The Awaiting Table cooking school but it didn’t come out as perfectly as it did when we made it there, in Italy. Maybe it has something to do the all those wonderful minerals in the water…who knows…hopefully one of these days I will perfect it. It’s not that mine tasted bad, it’s just that it came out a bit thicker and chewier…in the meantime I am joyfully exploring the world of organic dry Italian pasta. Right now, I’m diggin’ Rustichella d’Abruzzo rigate di farro. It’s made from 100% farro flour, which is an unhybridized form of wheat that closely resembles spelt so any of you wheat sensitive peeps should find this ancient grain A-OK.
It’s a glorious end of summer kind of day with that wee bit of crispness of Fall in the gentle breeze, perfecto for an outdoor Italian pasta lunch! Yes, I was thinking the same thing; a special “friend” and some Italian wine is a must too! Either way, enjoy yaself!!! Ciao ciao….
About the photos, I know… I should have taken photos before we started eating. Next time I promise.
There are some people who will cook and bake outside of their “diet philosophies” for family and friends. I’m definitely not one of those people. That may sound stubborn, but really it’s not about being difficult. I just figure if I could make the “same” thing AND be able to eat it, too, why not? It’s easy to go buy any full-fat “normal” dessert. It is not always easy to make a gluten-free vegan birthday cake.
My tradition among close friends and family, is to bake a special treat for them. I usually ask what their top 3 favorite desserts are, then I’ll create a unique recipe for them based off their response. Unfortunately for me, that answer is usually chocolate. No, not “chocolate cake” or “brownies,” just “anything chocolate.” Now, I like chocolate, don’t get me wrong. I can appreciate a good brownie or truffle, but it’s definitely not my first choice. I was always the odd one out among my sisters requesting “vanilla” instead of “chocolate.” I remember refusing birthday cake as a young kid because it was chocolate! My indifference is heightened among the many many chocolate lovers I know.
This tart was so delicious, I actually started laughing upon the first bite.
I had almost 4 friend’s birthdays in a weeks span of time. I knew I had to find something everyone would love. This time, I decided to not just go for my Cocoa Carob Brownie Bites, or homemade truffles, but something I could even like. This tart was so delicious, I actually started laughing upon the first bite. It’s rich chocolate and I like it!
I am warning you now, this is quite a decadent dessert. It is rich, creamy and nutty thanks to an amazing buttery almond meal crust. This will surely make someone feel special on any day, chocolate lover or not.
I need a badass raw Valentine’s Day tart and I need it pronto. I looked around in thee ole cabinets for some nuts and I am sad to say, I was out of luck. Then I remembered, I froze some of the left over almond pulp from the nut milk I made last week. Yeah, thats it, I can defrosted the almond pulp and try it out for the crust.
And now, I am very very happy to report that it worked out perfectly! Of course, if you have some fresh pulp, you can use that or you could sub straight up finely ground nuts too. The only difference you might notice is the consistency of the crust. The pulp is lighter and I would say fluffier than straight raw nuts.
Oh and the filling…. As I said, I didn’t have any nuts but then again I didn’t have hours to spend soaking them either, so I thought, nut butter to the rescue! I wanted a rich, thick pudding in minutes and YUM, I got that and more!
Happy Valentines everyone! I hope your getting your fill of love “bites” on this special day! :)
I love love love mulberries. They’re one of my top three favorite dried fruits, and are like sweet, chewy candies without the refined sugar. I was fortunate enough to taste fresh mulberries a few summers ago, and wow, what a treat! Mulberries are high in antioxidants and a rich source of vitamin C and iron, so get your snack on! I keep a stash of these dried gems in my purse for emergency snacking purposes, and I particularly enjoy mixing them into dark raw chocolate. They also make a fabulous topping for ice cream – when they’re cold, they’re crunchy! For a great breakfast cereal, toss them with dehydrated buckwheat, cacao nibs, and drizzle it all with cold almond milk. Yum!
Recently I was inspired to turn these goodies into a creamy, luscious mousse! I use irish moss to thicken and “fluff” the mixture. Irish moss is a seaweed rich in minerals, and is high in protein, calcium, iron, magnesium, in addition to other nutrients. It also acts as a skin nourisher and softener, so make extra irish moss gel and wear it as a face mask! Continue Reading / Additional Photos / Videos