Brocc hippie
Posted: March 16, 2011 Filed under: recipe | Tags: carob, cocoa, quinoa Leave a comment
I mean, really.
Wow, talk about delayed posting! To make it up to you, I thought I’d open today’s edition with the sight that greeted me on my last grocery raid: an open-armed, welcoming head of broccoli (complete with his little hands thrown in the air). Isn’t he cuuute? Or am I just seeing things?
Okay, maybe I am; at least I’m having fun. Back to food! I woke up on Sunday morning with a chocolate craving… and in serious need of something new. So I made a variation on Ashley’s Chocolate Buckwheat Bake, using quinoa instead of buckwheat, water instead of almond milk, no cinnamon but one tsp each of carob and cocoa powder. Also, I added 1 tbsp of ground pumpkin seeds. Don’t ask… I got my recipes mixed up, thought I was making Ricki’s Carob coconut sweeties. *shifty eyes*
Ze quinoa cookie monster.
The boyfriend liked it; I cleaned up my plate. Mark my words, ugly as it may be, this cookinoa is a keeper!
Real life is a bit demanding right now, but I’ll be back soon with a no-shampoo review and tried tips for natural house cleaning. I know… sexy.
The power of Raw vs. fantasized pizza
Posted: March 9, 2011 Filed under: recipe | Tags: avocado, carob Leave a comment
Two years ago, I would have barfed thinking of chocomole. Now the sight of it makes me drool (and I think the green/brown color scheme here is super pretty). Help meee!
Not only is my grocery store out of sweet potatoes, they also stopped selling my favorite brand of cocoa powder. Sad face! Since the other ones looked rather fishy to me, I decided to pass on the cocoa. But I really, really wanted chocomole… so I went for the next best thing and made avocarob. The boyfriend loved it and declared it tasted a bit like tiramisu. I’m not sure what creates this peculiar taste — the mix or carob and vanilla, maybe? I like the original, plain ol’ chocolate version better, but this one’s worth a try for any chocolate-meets-coffee lover out there!
Ta-daaaa.
Vegan mocha pudding — serves two
2 small ripe avocado
1 tsp vanilla extract
1 1/2 tbsp carob
1 tbsp agave syrup
water (optional)
Blend, baby, blend! If, like me, you’re using an immersion blender, you may need to add a little water to smooth things up. Keep in the fridge until just before serving.
I’m done reading Crazy Sexy Diet. Boo! But I feel like reading it all over again already… and trying the 21-day cleanse, perhaps. But first… clean the damn juicer that’s been sitting on my shelves for so long.
Today’s breakfast included banana chards wraps, and some reading: Kristen’s introduction to Raw Foods. I was really interested, and curious to give raw foods a real go, but as the weather got darker, I got this craving for pizza and thought how bad I would miss the crunchy feeling of cooked dough. (Not drooling as I’m typing this… nope.) I know the dehydrator makes it possible to create raw crusts and crackers, but this option sounds a little scary right now, not to mention pricey… We’ll see.
Later!
Sweet, sweet potato 