whole-grain fruit bars

Wow, it’s been a long time.  Way back to August, right after school started.  What happened to September and October?  That’s a very good question.  I’m not sure about September, but October was fondly dubbed “The Month of Lisa,” by my family.  It was my birthday month.  A BIG birthday month, and my peeps surprised me with a long weekend in southern Utah in St. George and Zion National Park.  My oldest niece lives in Utah and she drove down to spend the weekend with us.  So grateful for her and for my husband and daughter.  They made it a really fun birthday.

If that wasn’t enough, I took a week and headed back to our house in Michigan…by myself!  It was a week of work, for the most part, gardening, doing some weatherizing projects before closing up the house for winter, and knocking around with some great friends enjoying the fall color, good food, wine, etc.  It finally culminated in a birthday celebration I shared with the son of some friends of ours who shares the same birthday.  He was game to do a combined party, so they came for dinner, cake, ice cream, and a quiet evening where he turned 10, and I turned…well…let’s just say it was a BIG birthday.

So, before I head off to the post office to mail my AARP membership application (ha ha), I thought I’d at least share a recipe.  These are really delicious fruit bars, perfect for lunch snacks, after school treats, or with a cup of coffee in the morning.  Unlike my last attempt at a granola-type bar (which I ended up using as crushed granola over yogurt), they held together really well.  They’re still flaky because of the crumble crust (and I probably could have pressed the top layer a little more firmly), but didn’t fall apart when eaten.

They’re not too sweet and I used Smucker’s Simply Fruit fruit spread, which has no added sugar, unlike typical preserves or jam.  Whole wheat flour and whole rolled oats keep them in the realm of “minimally processed.”  Will definitely make these again.  Enjoy!!

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Whole Grain Fruit Bars (recipe courtesy Two Peas And Their Pod)

Ingredients:

  • 1 1/2 c whole wheat flour
  • 1 1/2 c rolled oats (not instant)
  • 1/2 c brown sugar
  • 1 tsp salt
  • 3/4 c cold, unsalted butter
  • 2 Tbsp ice-cold water
  • 3/4 c fruit preserves or jam (your choice, I used strawberry)
  • 9×13 baking pan
  • parchment paper

Directions:

  1. Pre-heat oven to 350° F.
  2. Combine first four ingredients (in food processor or mixing bowl) and mix well, making sure brown sugar doesn’t have any lumps. (If using food processor, pulse for about 30 seconds.
  3. With pastry blender or two knives, cut in cold, unsalted butter and ice-cold water until dough just holds together.
  4. Line 9×13 baking pan with parchment paper and spray with non-stick cooking spray.  Dividing dough in about half, press half firmly into bottom of pan.
  5. Spread jam or fruit preserves evenly over pressed dough.
  6. Sprinkle remaining dough over top of jam, pressing down very gently.
  7. Bake for 45 minutes or until golden brown.
  8. Cool completely before cutting.

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easy black bean soup

Like anyone who prepares meals every night of the week, I don’t always have time to languish over a pot of soup.  Some days, there’s just not time for all the chopping and dicing and stirring required.  If you feel my pain, you’ll appreciate how fast this black bean soup comes together.  Classic flavor reigns with the cilantro, red bell pepper, and cumin.  Optional toppers, aside from the yogurt (or sour cream, if you’re so inclined), include some shredded pepper jack cheese, a dash of hot sauce to kick it up a notch, or some baked tortilla chips.   My only qualm with the recipe was it didn’t make enough to put it to the “yesterday’s soup” test.  We all know things like this taste even better the next day.  But this one tasted pretty darn good the first day!  Nonetheless, next time I’m going to double the batch to insure some leftovers.

Also, this soup is only a couple of substitutions away from being a perfectly acceptable vegetarian meal:  swap out the chicken stock for veggie stock, and bulk it up with tofu or more beans.  Personally, I’d go with the beans.  Tofu is just…well.  Tofu is just tofu.  However you make this your own, you’re sure to enjoy!!

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Easy Black Bean Soup (recipe adapted from: Cooking Light Superfast Suppers)

Ingredients:

  • 1/4 c onion, chopped
  • 1/4 c red pepper, chopped
  • 1 low-fat turkey kielbasa (Hillshire Farms), cut into pieces
  • 1 15 oz can no-salt-added black beans, rinsed and drained
  • 1 14 oz can fat-free, low-sodium chicken broth
  • 1 1/2 Tbsp basil/garlic/oregano flavored tomato paste
  • 1 tsp cumin
  • 2 Tbsp reduced -fat Greek yogurt (optional)
  • 1 Tbsp fresh cilantro, chopped (optional)

Directions:

  1. Place non-stick saucepan over medium-high heat until hot.  Add onion and pepper; saute 3 minutes or until vegetables are crisp-tender.
  2. Add chopped sausage, beans, and chicken broth to onion mixture.  Stir in tomato paste and cumin; bring soup to a boil, reduce heat, and simmer 5 to 6 minutes or until soup is slightly thickened.
  3. Ladle soup into individual bowls; dollop each serving evenly with yogurt, and sprinkle with cilantro.
  4. Serve with home-made tortilla chips (optional).

 

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jicama-lime slaw

Summer seems to be upon us here in Arizona, even though I think spring only officially got started a couple of weeks ago.  So, with temps in the 90s, and our grill performing its usual work-horse duties, I wanted a side that could herald summer.  Spring is fleeting.  Summer, well that just seems to go on forever.

I have my faithful stand-by recipes, but I like to experiment early in the season to find out if there’s anything worth making for upcoming picnics, get-togethers with friends, etc.  And I’m always enticed by oft-overlooked veggies.  Like the jicama, for instance.  You can find them in pretty much any grocery store, but it’s rare you see recipes calling for this uber-nutritious, fibrous root veggie.  And I’m surprised it took me this long to think of it as perfect for cole slaw.  The flavor and texture are spot on – crisp and sweet, somewhere between a water chestnut and a pear.  The jicama’s flavor is enhanced by the lime and doesn’t give way to sogginess when the dressing is applied.

If you’ve looking for a change of pace from a traditional mayo-based slaw, this one is perfect.  It’s tangy, zesty, and perfectly fresh for summer.  Enjoy!

 

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Jicama-Lime Slaw (recipe adapted from Cooking Light Superfast Suppers)

Ingredients:

  • 1 medium jicama, peeled and shredded
  • 1 c green cabbage, shredded
  • 1/4 c red onion, finely chopped
  • 1/3 c fresh lime juice (about 4 limes)
  • 2 tsp EVOO
  • 1 1/2 tsp granulated sugar
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper

Directions:

  1. Combine first three ingredients in a medium bowl, tossing well.  Set aside. t
  2. Whisk together lime juice, EVOO, sugar, salt, and black pepper.
  3. Pour dressing over slaw mixture and toss well to coat.
  4. Serve at room temperature or chilled.

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***Cook’s Notes:  I was in time-saving mode, so I grabbed a bag of pre-shredded cabbage in the produce aisle.  Turns out it was the angel hair variety, so a bit too flimsy for my taste, but worked fine.  Next time I’ll either shred my own or make sure I buy a thicker shred.

 

tilapia tacos with fresh tomato salsa

It seems lately I’m ever so slightly bordering on obsessed with fish tacos.  I’ve pinned ump-teen recipes to my Pinterest board, I’ve bookmarked a bunch in my favorites bar, and I’ve cooked them…a lot…recently.  If there’s any kind of taco I’m happy to eat, it’s fish.  Don’t get me wrong.  It would be my worst nightmare to be served up a plate of Rubio’s fish tacos and ordered to eat!  First, it’s a chain restaurant and fast food, at that.  Second, while I understand it’s a popular place for fast (see above) fish tacos, crunch the numbers on the Original Fish Taco (2 taco plate) and you’ll devour 620 calories, 360 or which are from fat, 40 grams of fat, 50 mg of cholesterol, and 780 mg of sodium.  Which is why I make them myself.

Being able to control portion size and ingredients is a huge deal.  And, believe me, it doesn’t have to be breaded and deep-fried in artery-clogging oil to taste good.  This recipe is the perfect example of how a variety of spices and minimal oil can come together to create a mouth-watering meal without all the fat and calories that come standard at your local fast food taco joint.  This recipe went together really fast.  I made the rub ahead of time and refrigerated it for a couple of hours.  The recipe doesn’t say you need to do that, but I thought the fish had a truly developed flavor because it had been resting in the spices for a longer period of time.

The salsa was bright and lively, too.  I threw on some fresh cilantro from our garden just before serving, and gave an extra squeeze of lime juice, too.  Low-fat and delicious.  So much better than fast food.  Enjoy!

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Tilapia Tacos with Fresh Tomato Salsa (recipe courtesy ActivewearUSA)

Taco Ingredients:

  • 4 tortillas
  • ½ pound tilapia fillets
  • 1 teaspoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • Pinch of salt and pepper
  • ½ onion, roughly chopped
  • ¼ cup sweet corn (fresh or frozen)
  • 1 clove garlic, minced

Salsa Ingredients:

  • 3 medium tomatoes
  • 1/4 onion
  • 1 clove garlic, minced
  • Juice of half a lime
  • 1 teaspoon red wine vinegar
  • ¼ cup fresh coriander
  • Salt and pepper to taste

Directions:

  1. Combine the paprika, chili powder, garlic powder, onion powder, cumin, oregano, salt and pepper in a small bowl.  Pour the herb and spice mix into a resealable plastic  bag.  Add the tilapia fillets and shake until the fish is completely covered.  Set aside to infuse with flavor.
  2. Pour 1 teaspoon of olive oil into a pan over medium heat and add the onion and corn.  Cook for around 10 minutes, stirring occasionally to prevent sticking, or until the onion is soft and the corn begins to blacken.
  3. Stir in the garlic and cook for 1 minute or until fragrant.  Be careful not to scorch.
  4. Remove the tilapia fillets from the Ziploc bag and place them into the pan, using a spatula or spoon to divide the fish into bite-sized pieces as the fish cooks.  Place a lid on top of the pan and cook for 10 to 15 minutes, stirring half way through.
  5. While the fish is cooking, prepare the salsa by roughly chopping the tomatoes and onion into small pieces.  Add them to a bowl with the minced garlic, lime juice, red wine vinegar and coriander, stirring until well combined.  Add salt and pepper to taste.
  6. When the fish is solid white and flaky, warm the tortillas in the oven or microwave.
  7. Divide the tilapia, onion and corn mixture evenly between them. Serve immediately with salsa for topping.

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sausage and egg fried rice

One of my favorite things to order at our neighborhood Chinese restaurant is chicken fried rice.  Even better, wrap it up in a soft tortilla and call it a Chinese burrito.  Either way, it’s comfort food through and through.  But we all know the fried rice at your favorite carry-out is, while incredibly delicious, not exactly scoring high marks for health food.  Also, we don’t eat out that much – have you seen the portion sizes?  And, frankly, we get a healthier meal at home.  Which is why I’ve always been curious about making my own fried rice.

Last night was the perfect night.  My people had gone off to have dinner with relatives.  Earlier in the day, in anticipation of dinner-for-one, I cooked up some rice (halving the recipe below) and set it aside to cool.  Fried rice is a great way to use up leftover rice from a previous dinner, but since I’m apparently so good at portion control, I rarely have leftover rice on hand.  Note to selves:  If you’re ever just hanging out with an hour to spare, make some rice and tuck it away in the fridge for dinner later that week.

The original recipe called for diced ham, but I used an organic turkey sausage, instead, since it’s what I had on hand.  I think it’s a perfectly good substitute, lower in sodium and fat, while still adding a nice boost of protein.  Since it’s a recipe that loans itself to personal adaptation, pick your protein for what suits your lifestyle.

I wasn’t sure what to expect since I believed it would be nearly impossible to recreate the goodness of Chinese carry-out in my own kitchen.  But this recipe came pretty darn close.  I thought it was delicious…and much, much healthier.  The green beans added crunch and a pretty burst of color.  Onion and garlic gave it nice, heady flavor in combination with the soy sauce and sesame oil.  Prep first and it all goes together really fast, as a stir-fry should.  Can’t wait to try the leftovers after the flavors have a chance to mingle, a bit.  Definitely a keeper on the first run, though.  Enjoy!

2014-01-26

Sausage and Egg Fried Rice (recipe adapted from Cooking Light, September 2008)

Ingredients:

  • 4 cups cold cooked long-grain rice
  • 1 1/2 tablespoons canola oil
  • 1 1/2 cups chopped onion
  • 1 tablespoon minced garlic
  • 1 cup thinly horizontally sliced green beans
  • 3/4 cup diced turkey kielbasa (about 4 ounces)
  • 1/4 cup low-sodium soy sauce
  • 2 1/2 teaspoons dark sesame oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1/4 cup (1-inch) slices green onions

Preparation:

  1. 1. Break up rice with hands to remove large clumps, if necessary.
  2. 2. Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add 1 1/2 cups onion and garlic to wok; stir-fry 1 minute or until onion begins to brown. Add beans and ham; stir-fry 2 minutes or until ham begins to brown.
  3. 3. Reduce heat to medium-high. Add cold rice to wok; stir-fry 2 minutes. Stir in soy sauce, sesame oil, and black pepper. Push rice mixture up sides of wok. Pour eggs in open space in center of wok; cook 30 seconds or until set, stirring to scramble. Gently stir scrambled eggs into rice mixture. Sprinkle with green onions.

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white bean dip with rosemary and sage

Well, hello there,  2014!!!  By my calculations, I’m only about two weeks late to the party, but, hey…life has a way of being lived sometimes and I have to admit there’s been little time for cooking AND photographing.  Just cooking, lately, and Brownie meetings to supervise, and piano lessons to patiently sit through, and puppy obedience classes to attend.  Also, believe it or not, it gets dark really early this time of year in the desert.  By 5:30, if I haven’t cooked, plated, and photographed, there’s just not enough natural light.

Ahhh, excuses, excuses, excuses.  Enough of that, on to the bean dip.

I made this for the first time on New Year’s Eve 2012.  It was a huge hit with our guests and, even though it was just going to be the three of us this year (one of whom wouldn’t touch the stuff with a ten foot pole), I decided to do it again for our New Year’s Day feast.  We already had too much food, but this dip is so good (and gets better with each passing day), I was happy to have the leftovers for some post-celebration snacking.  It’s low in fat, high in flavor (lots of garlic goodness), and a good source of protein and fiber from the beans.  It’s also really fast and easy to assemble.  Put it together the day before you plan to serve it for maximum flavor mingling!  (I hear there’s a big football game in the not-too-distant future).  Serve with the crackers or crudités of your choice.  Enjoy!!

White Bean Dip with Rosemary and Sage (recipe courtesy Cooking Light, Aug 2007)

Ingredients:

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh sage
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, chopped
  • 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
  • Fresh sage sprig (optional)

Directions:

  1. Combine first 7 ingredients in a food processor; process until smooth. Serve with pita wedges crackers, fresh veggies. Garnish with sage sprig, if desired.

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white bean chicken chili

I’ve never been a huge chili fan.  As an adult, I’ll be polite and eat it if someone invites me to dinner and serves chili.  I’ll eat, but I wouldn’t ask for seconds.  In fact, I’ll probably feign fullness about 3/4 of the way through the bowl.  If there’s anything else on the menu, I’ll order that.  My poor mom, though.  Oh, the torment.  As a child, I hated chili.  The world record for the longest time taken to eat a teaspoon of chili was most certainly set by yours truly in 1973.  If there was a way to consume that teaspoon of chili without ever allowing said chili to touch my teeth, lips, or tongue, I mastered it.  There weren’t enough Saltine Crackers in a box to make a bowl of chili palatable to my budding taste buds.

And my mom was a good cook!

So how I became fixated upon white bean chicken chili, I have no idea.  For some reason, a couple of years ago, I began ruminating.  White beans instead of kidney, chicken instead of ground beef, lots of flavor from fresh veggies in lieu of dried spices, etc., etc., and the obsession was born.

This recipe is absolutely, positively going in the regular rotation.  It’s so good, so flavorful, so healthy and delicious, I can’t wait to make it again.  Even the kiddo, who has the world’s slowest chili eating record in her cross-hairs, wasn’t terribly offended by getting chili on her teeth, lips, or tongue!  How’s that for raves from an 8-year-old??

If you’re looking for an alternative to traditional red bean and beef chili, this one is an excellent replacement.  It goes together quickly and doesn’t require a lot of attention while it simmers to perfection.  It was even better the next day, too.  Serve it with some baked tortilla chips, cheese, cilantro, and/or low-fat sour cream to adapt to your particular tastes.  I think it’ll be a hit.  Enjoy!

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White Bean Chicken Chili (recipe courtesy Mayo Clinic Diet Cookbook)

Ingredients:

  • 10 oz diced chicken (I used a roasted chicken)
  • 3 C white beans, cooked, or 2 14-oz cans
  • 1 can (14.5 oz) low-sodium diced tomatoes
  • 4 C low-sodium chicken broth
  • 1 medium onion, chopped
  • 1/2 medium orange or yellow pepper, chopped
  • 1 medium red pepper, chopped
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • Cayenne pepper, to taste
  • 6 Tbsp reduced-fat Monterey Jack cheese, shredded (optional)
  • 3 Tbsp fresh cilantro, chopped
  • low-fat baked tortilla chips

Directions:

  1. In a large soup pot, add chicken, beans, tomatoes and chicken broth.  Cover and simmer over medium heat.
  2. While soup mixture is simmering, spray a nonstick pay w/cooking spray.  Add onions, peppers, and garlic, and saute approx 3 to 5 minutes.
  3. Add the onion and pepper mixture to the soup pot.  Stir in the spices and simmer for about 10 or 15 minutes, or until veggies are soft.
  4. Ladle into soup bowls and sprinkle with cheese (optional) and cilantro.  Serve with baked chips.

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pumpkin pie smoothies

October is here.  That means pumpkin pies, spice breads, pumpkin soup, pumpkin cookies, and…the pumpkin smoothie!

This recipe appears in so many places all over the internet I don’t even remember where I found it.  Frankly, there are so many variations on this recipe, it’s hard to say where it was first conceived.  Again, it’s a recipe that takes well to adaptation.  This one is dairy-free and vegan friendly.  You can easily make this gluten-free, as well, by using a gluten-free rolled oat (i.e. Bob’s Red Mill).  I thought it was delicious.

My child, however, did not.  She tried it, rolled it around over her taste buds, and then promptly handed the glass back to me and asked for an alternative snack.  I’ll give her credit for actually trying it, though.  My husband refused it outright.  He never even tasted it.  Something about the color!  Admittedly, he saw it a few hours after I’d made it, and anything with banana in it is susceptible to discoloration.  Bananas turn brown pretty quickly once you peel them, and this smoothie is not exception.  Make it, drink it.  Don’t save some for tomorrow.  Enjoy!

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Pumpkin Pie Smoothie (recipe adapted from all over the internet)

Ingredients:

  • 1 frozen banana
  • 3 ice cubes
  • 1 C almond milk
  • 3/4 C pure pumpkin
  • 1/4 C rolled oats
  • 1/4 tsp flax seeds, ground (optional)
  • 1 tsp all-natural maple syrup
  • dash of cinnamon, nutmeg, or pumpkin pie spice
  • fresh grated cinnamon or nutmeg for topping

Directions:

Combine all ingredients in blender and blend until smooth.  Add whipped topping (optional) and a sprinkle of pumpkin pie spice,

Dive in!

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grilled vegetable sandwiches

Summer is ending.  Fall is arriving…slowly, but arriving.  We had a couple of evenings recently where we sat on the patio and enjoyed what had the makings of a cool breeze.  I think we’ve survived another desert summer!  Which is good and bad, because that means summer veggies are going by the wayside.  But it also means fall root veggies, key to many comfort foods and soups, will be in abundant supply.

While flipping through a cookbook looking for something entirely different, I came across these grilled veggie sandwiches which sounded (and looked) delicious.  My usual cooking routine includes incorporating a meatless meal or two each week.  And, since no one has put up too much of a fight, I’m not rocking that boat.  These veggie sandwiches were the perfect meatless meal, and made for a tiny celebration of the end of the season by using the last of the summer veggies.  For those of you in colder climates, the benefits will be two-fold: enjoying the last of summer vegetables and lighting up the grill one more time – before the lid is frozen shut!  Enjoy!!

Grilled Vegetable Sandwiches (recipe courtesy Cooking Light Superfast Suppers, Oxmoor House Publishing)

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Ingredients:

  • 2 Tbsp light mayo
  • 1 Tbsp fresh chopped basil
  • 2 Tbsp olive oil
  • 3 Tbsp balsamic vinegar
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 red bell pepper, cut into eighths
  • 1 (1 lb) eggplant, cut crosswise into 1/2-inch slices
  • 1 sweet onion, cut crosswise into 1/4-inch slices
  • 1 zucchini, cut lengthwise into 1/4-inch slices
  • Cooking spray
  • 4 ciabatta rolls, sliced in half
  • 8 oz fresh mozzarella cheese, sliced

Directions:

  • Prepare grill.
  • Combine mayo and minced basil; cover and chill.
  • Combine oil and next 3 ingredients in a large bowl.  Add bell pepper, eggplant, onion, and zucchini to dressing mixture;; toss vegetables to coat.
  • Place bell pepper and eggplant on grill rack coated with cooking spray; grill about 6 minutes.  Add onion and zucchini; grill 5 minutes.  Turn vegetables often, baste with dressing, and cook just until tender.  Remove from grill and keep warm.
  • Place bread on grill, cut side down, and grill 2 minutes.  Turn bread, cut side up, and place half of cheese slices on bottom half of bread.  Grill 1 minute or until cheese begins to melt.
  • Spread mayo mixture over top half of bread.  Top bottom half with vegetables, remaining cheese slices, and top half of bread.
  • Serve immediately.

sandwich©zouptonuts***Cook’s Notes:  I used a grill basket for the veggies, which made worries about losing vegetables through the grill grates a non-issue.  Choose a nice, hearty roll.  The ciabattas are great because they hold up well to the moisture from the dressing, grilled veggies, and melted cheese.  Also, I came across this little gem while working on the post; the website for the book Simply in Season, which offers a fruit and vegetable guide for tips on how to choose, store, prepare, and use selected fruits and vegetables.  Good stuff!

raw brownies

Sooooo…while I’m on a roll with recipes I think were good, but failed me for one reason or another, let’s cut to the chase.  These sounded great.  I’d made something like them, a no-bake homemade power bar, and posted the recipe over on my other blog.  Not sure why I never got around to sharing them here, but…click over and give them a try.  They’re really good and a big hit on my Pinterest page.  But I’m wandering off topic here.  Let me stick to the raw brownies.

Kat started Brownies last week and I’m helping out as an “assistant troop mom.”  I can’t juggle the responsibility of a troop leader, so I’m doing my best to carry at least some of the weight for the mom who has agreed to shoulder the burden.  During our discussions about snacks for the girls during meetings, we decided processed sugars were out.  Kids eat way too much junk, anyway, and part of our goal is to show and set good examples for them to take into their every day lives.  Teaching them the value of eating whole foods is part of that lesson.

Hence, raw brownies for Brownies.

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Sadly, that’s not how the story ended.  The girls never ate the brownies.  The brownies, although absolutely delicious, ended up in the garbage.   Because even though they looked pretty when I plated them, and they have an uber-chocolately delicious flavor, they looked like this as soon as we put a fork to them:

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I exchanged a couple of comments back and forth with the author of the original recipe, Tina Jeffers, and we decided the dates I used probably weren’t fresh.  Having worked with dates before in other baked goods, I noticed they seemed a bit dry when I was handling them for this recipe.  This doesn’t surprise me as I didn’t buy them at my usual health food market, but picked them up on a quick trip through Albertson’s – where, in my experience, freshness isn’t their motto!

Long and short of it, I’m going to pick up more dates…at Sprouts, this time, and give these another try, because the flavor was amazingly chocolatey and delicious.  These wouldn’t be a tough sell to a bunch of hungry Brownies, either, and would be a great lesson in how everything sweet and delicious doesn’t have to be unhealthy!  Enjoy!

Raw Brownies (recipe courtesy Scaling Back Blog)

Ingredients:

  • 2 cups whole walnuts, divided
  • 2 1/2 cups Medjool dates, pitted
  • 1/2 cup raw oats
  • 1 cup raw cocoa
  • 1/4 teaspoon sea salt
  • 1-2 tablespoons cocoa for dusting

Directions:

  1. Place  walnuts and oats in a food processor or food chopper and blend on high until the mixture is finely ground.  Add cocoa and salt and pulse to combine.  Add the dates one at a time, running the processor continuously.  The mixture will ultimately be crumbly but will hold together in a ball if you roll it between your hands.
  2. Even press the cocoa and date mixture into a 9×9 pan, then place the pan in the freezer or fridge until ready to serve.  Lightly sprinkle with cocoa before serving.
plated2©zouptonuts***Baker’s Notes:  Make super sure your dates are fresh!  You can also use, as I did, a 9 inch cake pan, and serve in wedges.