Raw Brownies


1 cup raw walnut pieces
1/2 cup hulled hemp seeds
1.5 cups pitted Medjool dates* (approx. 275g)
1/2 cup raw cacao powder or dutch-processed cocoa powder
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon pink Himalayan salt or fine grain sea salt
heaping 2 tablespoons raw cacao nibs
heaping 1/4 cup raw walnut pieces
1/2 cup virgin coconut oil
1/2 cup raw cacao powder or dutch-processed cocoa powder
1/4 cup pure maple syrup (or agave nectar for a raw sweetener)
small pinch pink Himalayan sea salt (or fine grain sea salt)
1/4 teaspoon pure vanilla extract
For the brownie: Line an 8-inch square pan with parchment paper, one piece going each way to make it easy to lift out the brownies later on.
In a food processor, process the walnuts into a fine crumb.
Add the hemp seeds and the pitted dates and process until finely chopped and sticky. It should look like a Larabar in texture and appearance.
Add the cacao powder, vanilla, and pink salt and process until thoroughly combined.
Stir or pulse in the nibs and chopped walnuts until just combined.
Evenly press the mixture into prepared square pan until smooth. You can roll it out with a pastry roller until smooth. Place in the freezer for about 10 minutes.
For the chocolate topping: Melt the coconut oil over low heat in a medium pot. Remove from heat and whisk in the cacao powder, syrup, salt, and vanilla until combined and smooth.
Remove the brownies from the freezer and pour on the chocolate topping. Spread out evenly. Carefully transfer the pan to the freezer on a flat, even surface. Chill for 20 + minutes or until the topping is firm enough to slice
Run hot water over a knife for a minute or so, wipe quickly with towel, and carefully slide the knife into the brownies to slice (warming up the knife helps it slice more evenly without much cracking).
Store leftovers in the freezer for a chocolate treat anytime.
Tips: You’ll want to use soft, fresh Medjool dates for this recipe to make it easier on the processor. If your dates are firm, try soaking them in water for 30-60 minutes (and then draining well) before use.
Instead of the raw chocolate topping, you can melt 3/4 cup non-dairy chocolate chips in lieu of the homemade chocolate.

Read more: http://ohsheglows.com/2014/05/08/two-layer-raw-chocolate-brownies/#ixzz3KGpO23vh


Green Bean Casserole! Vegan & Gluten Free


1 1/2 lbs. fresh Green Beans, cut into small pieces
Pinch of Sea Salt
12 oz. Mushrooms
3/4 cup Vegetable Broth
1 Tbs. White Wine (optional)
3 cloves Garlic, minced
Fresh Ground Black Pepper  to taste
3/4 cup Almond Milk, unsweetened
1 small yellow Onion, thinly sliced
2 Tbs. Olive Oil
2 Tbs. Ground Flax Seed
1 Tbs. Walnuts, crushed
1 Tbs. Nutritional Yeast (if desired)

Bring a pot of water to a boil. Place beans into boiling water, cover and allow to cook for about 6 minutes. Remove from heat and drain. Rinse with cold water to stop the cooking process. Pat dry and set to one side.

In a skillet saute mushrooms and garlic in 1 Tbs. of olive oil add season with  black pepper if desired. Once the mushrooms have cooked down, stir in the vegetable broth, white wine and almond milk. Cook on low for about 5 minutes until heated through. Use a ladle to transfer about half of this mixture into a food processor. Puree lightly to get a thicker sauce. Add the thickened sauce from the food processor back into the pot and continue to simmer for another five minutes stirringly occasionally to thoroughly combine. Stir in the beans.

In a small skillet sprayed with fat free cooking spray saute the onions until lightly browned. Remove the onions from heat and place in a food processor with ground flax seed, olive oil, walnuts and nutritional yeast. Pulse until a crumbly consistency is achieved.

Spray a baking dish with fat-free cooking spray. Pour the bean and sauce mixture into the dish. Spread the onion topping mixture from the food processor evenly over the top of the beans and sauce. Place the baking dish in the oven and bake at 425 for about 15 minutes or until the topping has crisped up.

Remove your casserole from the oven and serve 🙂


Green Bean Casserole

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 cup sour cream (I used light)
3 (14.5 ounce) cans French style green beans or cut green beans (I prefer the cut ones), drained
2 cups shredded Cheddar cheese
1 (2.8 oz) can or 1⅓ cups French’s french fried onion rings
Get a Roasted Turkey Recipe

Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Remove from head and stir in the salt, sugar, and sour cream. Add green beans, and stir to coat.
Transfer the mixture to a 2½ quart casserole dish. Spread shredded cheese over the top. Sprinkle french fried onions over the cheese.
Bake for covered for 15 minutes in the preheated oven. Remove cover and continue cooking for 15 more minutes or until the top is golden and cheese is bubbly. Serves 10.

The Best Green Bean Casserole

Yield: Serves 8
2 tablespoons kosher salt
1.5 pounds fresh green beans, rinsed and ends trimmed
2 tablespoons unsalted butter
1 small onion, chopped
2 cloves garlic, minced
2 large portobello mushrooms, chopped
1 teaspoon kosher salt
1/2 – 1 teaspoon freshly ground black pepper, to taste
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 cup breadcrumbs
6 oz french fried onions

Preheat oven to 375°F. Grease a 9×13 casserole dish, set aside.

Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil. Add the green beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.

Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.

Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.

Place casserole in the oven and bake until bubbly, about 20 minutes. Serve immediately

Coconut & Curry Pumpkin Soup

Serves: 6
1 tablespoon virgin coconut oil OR vegetable oil
1-1/2 tablespoons Thai red curry paste (I used Taste of Thai–it’s vegan & GF)
1 28-ounce can pumpkin puree (not pie filling)
1-3/4 cups vegetable broth
1 14-ounce can light unsweetened coconut milk
2 tablespoons packed light brown sugar or agave nectar
grated zest and juice of 2 medium limes
Optional/suggested add-ons:
cilantro leaves
roasted pumpkin seeds (white or green)
sriracha (or hot sauce of choice)
additional lime wedges
toasted flake coconut
Heat the oil in a large saucepan set over medium heat. Add the curry paste; cook and stir for 1 minute.
Add the pumpkin puree; cook and stir for 2 minutes.
Whisk in the broth, coconut milk and brown sugar. Let the soup come to a gentle boil, then reduce the heat to low and simmer, uncovered, for 10 minutes.
Whisk in the lime juice and zest, then season with salt & pepper to taste. Serve with any of the additional add-ons, if desired.
Pumpkin: If you cannot find a 28-ounce can of pumpkin puree, simply use 2 15-ounce cans.
Curry Options: Look for Thai curry paste in small jars where Asian foods are shelved in the grocery store. Alternatively, use 1-1/2 tablespoons of curry powder (mild or medium) in place of the curry paste.
Instant Protein Powder Power-Boost: Add ½ cup water and ½ cup (about 2-1/2 scoops) unsweetened pea protein powder (I used Growing Naturals Original Pea Protein Powder) along with the broth and coconut milk. This changes the calories and protein per serving to the following: 155 calories/ 8 grams protein,
Nutrition Information
Serving size: 1 cup Calories: 126 Fat: 5 g Carbohydrates: 16 g Fiber: 2 g Protein: 2 g

Original Fudge Babies (paleo fudge balls)

1 c walnuts (120 grams)
1 and 1/3 cups pitted dates (220 grams) (I often use SunMaid dates, which are super-soft.)
1 tsp vanilla extract
optional: 1/8 plus 1/16 tsp salt (I always add this.)
3-4 tablespoons cocoa powder (or even Dutch cocoa)
Blend all the ingredients, using a food processor, Magic Bullet, etc.  (No need to blend the dates first; I just blend everything all at once in a Cuisinart food processor, which works much better than a blender.) Roll into cutey-pie little balls.  (Use plastic wrap if you wish, or smush it all together in a plastic bag so it’ll stay together better.) Or, if you want true brownies, shape the dough into bars!

For a crust: press the dough down firmly into a pie pan.