Raw Chocolate Boo-yah Brownies

Jodi, Johanna, and Sabrina from London, this recipe is for you!

This ultra-decadent brownie mix is quick and easy and definitely invites variation.

Base Ingredients:

2 c walnuts

2 c dates

1/2 to 2/3 c raw cacao or raw carob powder

1 tsp vanilla

dash of sea salt

Bonus Ingredients (because life RAWks)

you may add any or all of the following:

organic goji berries (or another organic dried fruit such as apricots or cranberries) , organic shredded coconut, raw slivered almonds, chia seeds, bee pollen, raw cacao nibs (can you ever have enough chocolate?), extra virgin coconut oil (adds a moist, creamy texture), or a touch of maca, cordyceps powder or blue green algae (for the die hard health enthusiast!)

Directions:

Pulse walnuts in food processor until chunky.

Add dates and pulse again.

Add cacao, vanilla, sea salt and all other magical ingredients and pulse until you have reached your desired consistency.

Fun Stuff:

You may form your brownies into balls and roll in shredded coconut.

You may press your brownie mix into a coconut oiled pan. Chill for 30 minutes and square off with a knife.

You may "ice" your brownies with cashew creme (1 c soaked cashews, 1 c pure water, quick squeeze of lemon and 1 tsp vanilla.)

You may crumble a brownie into a bowl and top with raw (or vegan) ice cream.

Raw Chocolate Boo-yah Brownies are loaded with Omega 3s, antioxidants, potassium, and magnesium.

They contain no added sugar and are 100% wheat, dairy, soy and cruelty free!

Enjoy all alone in the tub with a glass or wine, as a pick me up midday snack, as a quick breakfast or as an apres-ski treat!

xx

I Love GOOP!

I adore Gweneth Paltrow.

She is an award winning actor, super-mom, second series yogi and gluten-free chef.

Many of you may have seen gp with both feet behind her head in the riveting 2004 documentary film, Ashtanga NY.

I am greatly inspired by her blog/website www.goop.com where you can check out oodles of yummy recipes, avant-garde exercise and detox tips, the best places to shop, dine, vacation, etc. and sign-up for her weekly newsletter, GOOP!

"Country Strong" may not have faired so well at the box office -- BUT Gweneth is a menace cooking up bibimbop on YouTube: http://www.youtube.com/watch?v=3rJ2JC5QXf4

Love,

Katie

3 Quick and Easy All-Star Almond Recipes

Raw Almonds are Amazing. They are loaded with protein, vitamins B and E, manganese, magnesium, iron, copper, zinc and heart-healthy fats.

These super-nuts are guaranteed to boost your mood and put the shine back in your skin.

There are so many great ways to enjoy raw almonds.

Here are three of my favorites:

Raw Vanilla Almond Mylk

1 cup raw almonds (soaked overnight)

3 cups pure water

1 vanilla bean or 1-2 tsp vanilla extract

3-5 soaked organic dates

dash of sea salt

Rinse the soaked almonds and blend with the water until smooth.

Strain the mixture through a nut mylk bag, cheesecloth or strainer into a bowl.

Pour the fresh mylk back into the blender and toss in vanilla and dates. Blend until silky smooth.

Store mylk in a glass jar in the fridge.

Enjoy Vanilla Almond Mylk on top of chia porridge or raw cereal, as a base for smoothies, in your coffee or tea, or simply sip it on it's own.

Yum!

Spicy Almond Pate

2/3 cup whole almonds (soaked overnight)

2 stalks of celery, chopped

3 spring onions (green onions, scallions)

1 carrot, chopped

lemon juice from half a lemon

1/2 tsp dulse

1 tbsp cayenne pepper powder

sprinkle of sea salt

Process all ingredients in the food processor until you have reached your desired consistency.

Serve over top of a green salad, in a nori wrap, on flax or chia crackers, or use as a dip for your favorite veggies.

Almond Coconut Cookies

2 c whole almonds

1 c raw almond butter

1/4 c organic unsweetened shredded coconut

3 tbsp local raw honey

1/2 tsp sea salt

1/2 tsp organic vanilla extract

5 or 6 Medjool dates, pitted

Blend the almonds in food processor until coarsely chopped.

Transfer the chopped almonds into a large bowl and add in the raw almond butter, organic shredded coconut, raw honey, sea salt, and vanilla extract.

Stir until a stiff, very chunky dough forms.

Using your hands, thoroughly mix the dough and shape into ping-pong sized balls.

Slice the dates lengthwise and cut the halves into slivers.

Lightly press a sliver into the center of each cookie for decoration.

Store the cookies in a sealed container in the fridge for up to 2 or 3 weeks.

Variation: for added fun, toss in a handful of raw cacao nibs and/or organic dried fruit into the mix!

Love,

K*

I am Grateful for Cafe Gratitude!

I am celebrating the grand opening of the brand new Cafe Gratitude in Larchmont Village with their absolutely stunning Key Lime Pie.

It is a serious act of self-restraint to pour all the filling into the crust without first devouring it with a spoon!

Coconut Crust

1 1/2 cups unsweetened shredded dried coconut

1 1/2 cups raw walnuts or macadamia nuts

Dash of sea salt

1/2 cup medjool dates, pitted and chopped

1 tablespoon raw agave nectar

Key Lime Filling:

3/4 cup lime juice

2 medium avocados

1/2 cup + 1 tbs agave

1/4 cup + 2 tbs coconut milk

1/2 tsp vanilla

1/8 tsp salt

2 tbs lecithin powder

1/2 cup + 1 tbs coconut oil, melted

Blend all ingredients except coconut oil and lecithin until smooth. Add these and blend some more. Pour into coconut crust. Set in the fridge or freezer.

An extra special thanks to jb for taking me out to my very first Cafe Gratitude meal.

Love.

Katie's Whale of a Kale Salad

Kale is a nutritional powerhouse. And when I eat this salad, I feel like gold!

Ingredients:

1 bunch organic kale, washed and chopped finely

1 tbsp extra virgin olive oil

1/2 teaspoon sea salt

1/2 ripe avocado

juice of 1/2 lemon

8 to 10 cherry tomatoes, diced

3 scallions, chopped finely

2-3 tablespoons goji berries, cranberries or raisins

Love

Top with slivered almonds or white sesame seeds

Directions: Wash and chop kale and toss with olive oil and sea salt. Massage the kale greens until they become slightly tender. Scoop in avocado and massage it into the mix. Add lemon juice, tomatoes, scallions and dried berries of choice. Garnish as desired.

I am so happy that I love this salad. For years, I struggled to tolerate kale in almost all of it's many forms: kale chips, kale juice, kale in smoothies, etc.

Alas, I have found a winner!

Loving what's Left...

I made a bunch of fantastic salads over the weekend, and this morning, I am left with a collection of tasty dressings taking up valuable room in my fridge. As an alternative to enjoying the same salad again, I opted to spirialize some zucchini and indulge in something exciting and new!

It takes no time at all (I recommend the Benriner Cook Help, available through Amazon.com) and any vegetable will do (carrots, beets, daikon radish, squash). I often mix several vegetables in the same dish -- what colour!

Spirilizing fruits and veggies is a great way to sneak valuable nutrients into your child's body.

Today's Special:

2 cups cashews, soaked
1 1/2 cups water
1-2 garlic cloves, minced
juice of one lemon
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon white pepper

I love to top creamy white dressings with tomatoes, dulse, and/or fresh cut herbs.

For a healthy lunch on the go, wrap your creation in a large collard leaf and you're out the door!

Superfood Coconut Cream Pie

I love coconut, and boy, is there a lot of coconut in this pie!

Coconut water, coconut meat, coconut butter, coconut oil...

However, with no added sugar (sweetened with dates), this pie is a nutrient loaded, bang-for-your-buck, superfood extravaganza!

What started out as the Cafe Gratitude Coconut Cream pie took a significant turn when I opted to add cacao. Next came vanilla, maca, magic mushrooms... marine phytophankton and 2 oz of e3 Live... a hint sea salt and a whole lot of Love.

You'll know the pie is ready once the taste testing is out of control!

Crust: organic raw macadamia nuts, dates, coconut flakes, vanilla bean, sea salt and cacao nibs.

Bliss U