It’s flu season. Where I live, it isn’t really bad yet, but I saw a report on the news the other day that said it has hit some other areas pretty hard. While just about everyone gets the flu once in a while, the best way to get over it quickly is to make sure your immune system is in tip top shape! With that in mind, this is what we had for dinner last night.
Tuesday was MIL’s birthday! We took her out to dinner (she loves to eat out) and we gave her this as a gift. No, it’s not just a box. It contains an assortment of amazing raw chocolate confections! Here is what is hiding under the two big ones. Don’t those look luscious! DH and I made these, from scratch, over several days as a special treat for his Mom for her birthday.
Traditional Black Forest Cake is made in layers of chocolate cake with whipped cream and cherries between each layer. While this version certainly isn’t traditional, it does pay tribute to the basic concept. It also contains much healthier ingredients. Equipment juicer food processor brownie mold Recipe Name: Raw Black Forest Cake Bites Recipe Type: Dessert Cuisine: VG, RW, GF Author: ScrapDeli.com Prep time: 15 mins Total time: 15 mins Yields: 20 cake bites Ingredients:
I’m working on raw treats right now! In particular, I’m looking at various cake ideas. I found a recipe for Humming Bird Cake on the internet. Although my version deviated from the original, it’s still based in the tropical flavors, and it’s really yummy! It uses the same concepts as my Raw Carrot Cake, the mix is made, then it’s pressed into a mold to make “squares”. I used my favorite mold for this type of treat, the Wilton silicone brownie mold.
Last Saturday, DH had his first raw chocolate adventure. He made this: I call it Raw Chocolate Bliss, because when I eat it, it makes me feel so HAPPY! It is a combination of raw cacao paste, raw cacao butter, vanilla powder, pure maple syrup, coconut nectar, walnuts and hemp seeds. Many commercial chocolates give me a residual head ache. They also make me feel over-caffinated. Raw chocolate doesn’t have this effect, and it’s actually healthy!
A beautiful pesto sauce adds both a nutritional and presentation punch to your dishes. Making it is about as easy as it gets. Here’s my setup. Equipment blender squeeze bottle (optional) Ingredients 1 cup raw pine nuts, soaked 2 to 4 hours 2 cups fresh organic spinach, packed 2 tablespoons olive oil 1 teaspoon white Balsamic vinegar 1 tablespoon dried basil, or the equivalent fresh salt and pepper Method Put all of the ingredients in the blender.
This week in our Bountiful Baskets we got Collard Greens. HUH? Collard Greens? I have no clue what to do with those! The only thing that comes to mind is that boiled, nasty, bitter Southern dish that usually also includes ham or bacon! DH says, “You said we need to eat lots of dark, leafy greens! You can probably treat it like Kale, like in quick stir fry or something.