Archive for the 'raw' Category

Stevia Sweetened Chocomole

There is everything to love about chocomole: thick, chocolatey goodness. Healthy avocado and unsweetened cocoa powder. I’ve made chocomole sweetened with dates, honey, agave, and maple syrup. I love them all! I decided, though, that in order to cut the calories just a bit that I’d make a version with stevia. It did not disappoint.

You can add enough water to thin it to pudding consistency or keep it thick like frosting. I’m pretty certain that for Jackson’s first birthday I’m going to make him a Pumpkin Chocolate Cake with Chocomole frosting. Chocolate cake with chocolate frosting = awesome mom. Chocolate cake with chocolate frosting that contains no grain, no refined sugars and packs healthy ingredients like pumpkin and avocado = awesome mom!

Stevia Sweetened Chocomole

2 very ripe avocados
1/3 – 1/2 cup unsweetened cocoa powder (to taste)
1 Tbsp all natural smooth nut butter
5 servings of stevia (or to taste)
2 Tbsp – 4 Tbsp water (to desired consistency)

Add everything to the food processor and process until very smooth. The worst part about this chocomole is that you can’t shouldn’t eat the entire batch in one sitting!

Mint and Parsley Pesto

I have been love, love, loving my herb garden! I use so many fresh herbs lately. I have been especially trying to find good uses for my fresh mint (other than mojitos!) This pesto is wonderful! I used it as a dressing over a large salad with romaine and chicken.

Mint and Parsley Pesto

1 cup fresh mint
1/2 cup fresh parsley
1 clove garlic
2 Tbsp walnuts, toasted
2 Tbsp grated romano cheese
3 Tbsp extra virgin olive oil (or enough for desired consistency)
Kosher salt and pepper, to taste

Put everything except the oil in the food processor and run until chopped. Then drizzle in the oil while the processor is running to achieve desired consistency.

Homemade Lara Bars

I buy very little processed or pre-packaged food but from time to time, especially if I’m traveling (as I was last week) I will pick up some Lara bars as portable snacks. They’re perfect because they’re not only tasty but I really dig the two or three ingredient list. Dates, nuts. Dates, nuts, citrus. Dates, nuts, coconut. Etcetera.

Lara bars, however, are not inexpensive at $1.50 each so I decided to make my own this weekend. I was in Costco and saw a tub of medjool dates and a large bag of raw almonds. So pretty much my work was done! Except I had been craving some coconut and I had some unsweetened coconut flake at the house. Easy peasy.

(Excuse the crappy cell phone pics.)(And also how I switch between weight and volume measurements.)

Homemade Lara Bars: Chocolate Coconut
8 medjool dates
4 oz raw almonds
1/2 cup unsweetened coconut flake
3 Tbsp unsweetened cocoa powder
1 Tbsp unsweetened almond milk (or liquid of your choice)

Add the dates, nuts, cocoa powder and liquid to a food processor and process until a big ball forms.
Transfer to a bowl and add the coconut. Prepare to get your hands dirty.

Knead the dough until the coconut is combined and transfer to a sheet of plastic wrap. Use the plastic wrap to shape into a large rectangle and cut 5 servings.

Wrap each bar and store in the fridge.

These are super chocolately fudgey so, that kind of speaks for itself. Next weekend I’m going to add some chocolate protein powder and make Lara protein bars!

Energy Snack Bar

Energy Bars
2 cups oats
1 cup oat flour
1/4 cup chopped walnuts
1 Tbsp cinnamon
1/2 tsp kosher salt
2/3 cup agave nectar (could use honey or maple syrup)
3 Tbsp extra virgin olive oil
1 flax egg (1 Tbsp flaxmeal + 3 Tbs water)
1/2 cup chopped prunes
2 Tbs raw almond butter

Mix all the ingredients in a bowl and stir. Press into a baking dish and put in the fridge for a couple hours. Remove and cut into 12 bars (mine are about the size of a Lara bar), then put in the freezer for a bit. When they’ve set remove them and wrap each one individually and store in the fridge.

My biggest challenge with these was not devouring the entire batch at once. Delicious!

For each:
213 calories
8 g fat
33 g carb
2.7 g fiber
4.3 g protein

Raw Granola Recipe

I was experimenting and trying to create a snack bar but ended up with something that didn’t hold in bar form but clumped enough to be a perfect granola. Also, it tastes absolutely delicious so who cares you eat it by hand or spoon, right?


Raw Granola Recipe

2 cups rolled oats
1/2 cup chopped dried plums (aka prunes)
1/2 cup chopped raw walnuts
1 Tbsp cinnamon
1/2 tsp kosher salt
3 Tbsp raw almond butter
3 Tbsp agave nectar (could use honey as well)
2 Tbsp extra virgin olive oil

Toss the oats, prunes, and walnuts with cinnamon and salt. Add the almond butter, agave nectar and olive oil. Add to a baking dish and press down. Put in the fridge to set for at least an hour.

Crumble over yogurt, ice cream, or eat plain.

For six servings:

329 calories
17.5 g fat
40 g carbs
4.2 g fiber
7.5 g protein

Sweet Pepper Tomato Sauce

Sweet Pepper Tomato Sauce
adapted from Choosing Raw

-1/4 – 1/3 cup diced tomatoes (can use fresh or canned)
-1/3 red bell pepper
-1 tsp olive oil
-1/4 cup sun dried tomatoes
-water, broth, or other liquid to desired consistency (I use very little and keep it thick)
-salt, pepper, basil, parsley
Mix everything in the magic bullet and voila! Delicious, sweet sauce!

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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