Flourless Chocolate Chip Blondies

I wish I could take credit for this recipe because quite frankly...it's amazing! Thank you to Monique at Ambitious Kitchen for this remarkable recipe! I have fallen in love with MANY of her dessert recipes. Gluten free baking is tricky business and I don't like to mess with perfection. Try out her Black Bean Avocado Brownies too...delicious!

Now to the Blondies! I'll post the recipe here, but please visit her website and check out her recipes and photos!

Flourless Chocolate Chip Chickpea Blondies with Sea Salt

olive oil spray
1 can (15 oz) chickpeas, rinsed and drained
1/2 cup all natural almond butter or peanut butter
1/3 cup pure maple syrup or agave nectar (you can also use honey if you’re not vegan)
2 teaspoons vanilla
1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons
sea salt, for sprinkling

Preheat oven to 350 degrees F and spray 8×8 inch pan with nonstick cooking spray.

In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips, I like to use dark chocolate because it has less sugar but it’s up to you. Note: Batter will be thick and super delicious, so you could actually just eat it on it’s own! (no eggs!)

Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.) Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!

Cool pan for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares. Makes 16 blondies.

For variations and nutrition information, visit the Ambitious Kitchen website.

4 Natural Acne Remedies You Can Make At Home!

Acne is a pesky and troublesome skin condition. Whether you are prone to acne or just get the occasional break out, chances are you’ve tried several over-the-counter or prescription treatments.  These medications are full of chemicals that can strip your skin of natural oils, dry out your pores and disrupt your pH balance – not to mention they don’t always work to treat the problem.

Luckily, there are a few natural remedies that can treat acne, and all of them can be cooked up right in your own kitchen! 

Raw honey mask - Using raw honey as a facemask can reduce acne and moisturize your skin. The sugar in honey pulls the moisture out of the air into your skin, and the alpha hydroxy acid helps remove dead skin cells and encourages collagen production.  Simply warm the honey in your hands and apply to your face, letting it sit for 15 minutes before rinsing off. This is a great mask to do a couple of time a week, especially in the colder months, to keep your skin healthy and glowing. 

Castor oil cleanser - Castor oil has a very strong cleansing property, and works well to pull the dirt and oil out of your pores. To use castor oil as a cleanser, mix 3 parts castor oil with 2 parts sunflower oil and massage all over your face. (If you are prone to dry skin, you should increase the sunflower oil.) Place a hot washcloth over your face for 30 seconds to create steam, and then use the cloth to scrub the excess oil from your face. 

Apple cider vinegar toner - It may be starting to sound like apple cider vinegar is natures cure all, but for good reason! It has both antibacterial and antiseptic traits, which is why it works so well as an acne fighting toner. Combine one part apple cider vinegar with four parts water, and dab on your face with a cotton ball. Follow up with your favorite moisturizer or coconut oil. 

Tea tree oil spot treatment – This topical acne treatment is believed to have the same restorative effects as benzoyl peroxide but without the chemicals. Just dab a little bit onto affected area before bed. The acne should be greatly reduced by morning! 

What are some of your favorite acne home remedies?

5 Natural Beauty Products Found in Your Kitchen

Many of you care about what’s in your food. But what about what is in your cosmetic and personal care products? Skin is your largest organ and can absorb just about anything that is put on it. Luckily, there are many excellent self-care products that are all natural, very affordable, simple to use – and can be found right in your kitchen! Here is a list of our favorite healthy beauty products that will leave you glowing from the inside out:

Coconut OilCoconut oil is a great food that can help with digestion, aid weight loss, and prevent disease. But when applied topically, this multi-tasking oil can do wonders for your skin, too. To use as a moisturizer, warm the oil and rub onto dry skin and scalp – or mix with sugar for a DIY body scrub!

Argan OilTake it up a notch with argan oil, powerful enough to help relieve psoriasis and fix split ends. The most common way to use the oil is by massaging a few drops on your skin or onto the ends of your hair while wet for a leave-in conditioner. Argan oil is also great to customize with other ingredients for specific beauty needs – such as sunflower oil for aging skin or grapeseed oil for acne!

CucumberCucumbers are well known for getting rid of under-eye bags, but they can also double as a cooling toner for your skin. This DIY recipe is great for sensitive skin types and the cucumber will help soothe and tighten the skin. To make the toner, just mix cucumber, witch hazel, and distilled water in a blender and apply with a cotton ball.

KiwiKiwis are packed with ingredients that are amazing for your skin, including vitamin C and alpha hydroxyl fruit acids. This superfood fruit can be made into a facial mask that will leave your skin brighter and glowing. Just mix with yogurt, orange juice, and oil – and apply!

SaltsNatural salts have tremendous healing and beautifying powers, such as reducing skin inflammation, promoting blood circulation, releasing toxins, and exfoliating skin.  One way to use salts is by adding coarsely ground sea salt combined with a few drops of your favorite essential oil in your bath. Soak alongside candles and a hot cup of tea for added relaxation.

What are your favorite all-natural beauty products? 

Homemade Vegetable Stock

Homemade Vegetable Stock

2 carrots, sliced
2 leeks
1 onion, sliced
2 celery stalks, chopped
1 handful of parsley
1 handful of broccoli stems
2 bay leaves

Put all ingredients in a large saucepan and cover with boiling water.  Bring to a boil, then reduce the heat and simmer 45 minutes or until tender.

Strain the stock & discard the vegetables. Cool, cover and refrigerate for all your favorite recipes!

Homemade Electrolyte Drink

Homemade sports drink are used to replenish sodium, potassium, magnesium, calcium, and other nutrients.

Healthy Electrolyte Drink

4c warm water
Juice of 1 lemon
2 tsp honey

1/4 tsp sea salt

Mix well. Chill and serve.

The Dairy/Calcium Myth...

The biggest draw myth about dairy products is the amount of calcium they contain and that dairy is the only place high levels of calcium can be found.  We've been led to believe that if we are going to "grow up big & strong" and have strong bones we have to have 3-5 servings of dairy a day.

"When studies examine the effects of one nutrient at a time, they show that some nutrients - magnesium, potassium, vitamin D, and lactose for example - promote calcium retention. Others - like protein, phosphorus, and sodium - promote calcium excretion.  So calcium retention and the strength of your bones may depend much more on everything else you are eating, and how active you are, than how much calcium you take in." ~ Marion Nestle

Calcium intake is important when accompanied with a healthy diet, but attaining a proper should not be dependent on dairy alone.  Just switching from 1% Milk to Almond Milk will give you an additional 160mg of Calcium per serving.

8oz of 1% Milk = 290mg of Calcium (29% of daily)

8oz of Regular Almond Milk = 450mg of Calcium (45% of daily)

Simple Raspberry Sorbet (no sugar added)

Simple Raspberry Sorbet (no sugar added)

1c vanilla almond milk
2c frozen raspberries

Combine ingredients in a food processor, blender or my favorite the Ninja & blend until smooth. Serve :)

Mixed Berry Raw Crisp

Mixed Berry Raw Crisp

4c mixed berries (I use blueberries, raspberries and sliced strawberries)
1 tlbsp honey
1c raw pecans
1/2c pitted dates, chopped
1/2 tsp cinnamon

In a 7"x11" dish, toss the berries with honey until completely coated.

In the food processor, coarsely grind the pecans, dates and cinnamon.  Scatter the nut mixture over the berries and chill for 30 minutes and serve.

Natural Suntan Oil

Natural Suntan Oil

1/2c coconut oil
1/2c jojoba
2 tblsp cocoa butter
2 drops coconut fragrance oil (optional)

In a glass bowl, combine all ingredients and mix well.  Using a funnel, pour the mixture into a glass or plastic bottle.  Pour oil into hand and massage into a thin layer on the skin.  Reapply as necessary when tanning outdoors.

**Overexposure to the sun resulting in apparent redness or burning may cause skin damage or cancer.  Vitamin D is an important vitamin for the body which can be obtained through natural sunlight exposure, but must be done in a responsible way.

Gluten-Free Banana Pecan Pancakes

Gluten-Free Banana Pecan Pancakes

3 small bananas, mashed
2 tlbsp coconut oil
1 tblsp lemon juice
1 teaspoon
2 eggs
1c oat flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cardamom
1/2c pecan pieces

In a medium bowl, stir together bananas, coconut oil, lemon juice & honey.  Beat in the eggs.

In a smaller bowl whisk together oat flour, baking soda, salt & spices.  Form a well in the center of the dry ingredients and pour the wet ingredients in.  Mix until dry ingredients are just moistened.  Let stand for 10 minutes.  Heat skillet until a drop of water dances on the pan.  Mist pan with olive oil spray.  Pour 1/3c of batter onto the skillet and drop pecan pieces onto the top of the batter.  Cook 3-4 minutes on a medium heat until bubbles begin to form around the edges, turn and cook for an additional 1-2 minutes.  We serve these with pure maple syrup, sides of fruit or our Blueberry Syrup!

What's the difference: Cacao vs Cocoa

Is it just a discrepancy in spelling or are these two different products?

What is the difference between "cacao" and "cocoa?"
Cacao is the bean that comes from the cacao tree, which is known by the scientific name of Theobroma Cacao.  Cacao pods - large footballed sized fruits - grow off the trunk and limbs of the cacao tree and the beans are found inside the pods. Cacao powder is the raw ground powder of dried cacao beans.  It can be found most health food stores and from online organic retailers.  Cacao powder is not fermented, roasted or processed, but rather in raw form unlike Cocoa Powder.

After the Cacao beans or fermented, roasted and ground, the product is then referred to as "cocoa." In other words, "cocoa" is what the bean is called after it has been processed.

Is Cacao really that much better than Cocoa if it's the same bean?
Unlike processed dark chocolate, antioxidants are preserved in raw cacao. Benefits from keeping organic chocolate unheated include; much higher levels of the famous chocolate antioxidants (oligomeric procynanidins, resveratrol and the polyphenols: catechin and epicatechin) as well as the preservation of vitamin C, phenethylamine (PEA, the feel good neurotransmitter responsible for the feeling of love!), Omega 6 fatty acids (which when heated become rancid and cause inflammation), tryptophan (a commonly deficient amino acid in those who consume a diet of mostly cooked food) and serotonin. So, not only is it packed with "good for you" stuff, but it tastes great and is an excellent craving reducer!

Sausage Egg & Cheese Sandwich

Sausage Egg & Cheese Sandwich

3oz turkey breakfast sausage
1 large egg white
1 whole grain (double fiber) english muffin
1oz slice 2% milk cheddar cheese

In a saucepan misted with olive oil, add your turkey breakfast sausage, sautéing until golden brown.  Add in egg white, stirring until cooked through.  Toast your whole grain english muffin.  Top the toasted english muffin with egg & sausage mixture and a slice of cheddar cheese. Enjoy :)

Veggie Omelet

Veggie Omelet

2 - 3 eggs
olive oil
1/2 cup of chopped vegetables of your choice

Crack the eggs into a small bowl, add a pinch of salt and pepper, and beat well with a fork.

Put a small frying pan on low heat and warm 1 - 2 teaspoons of olive oil, letting it spread. Add your eggs, making sure to spread them out evenly in the pan. When the omelet begins to firm up, but is still raw on top, sprinkle over the veggies of your choice. Cook on low heat for 1 - 3 more minutes with the veggies incorporated.

Using a spatula, gently lift the edges of the omelet until you can ease the spatula underneath and then fold the omelet over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelet onto a plate.

Chocolate Mousse

Photo: Cooking Ala Mel -  Recipe: Cheryl Cox & GSHL

Chocolate Mousse

1/2c dates, pitted & soaked
1/2c agave
1 tsp vanilla
1 1/2c mashed avocado
3/4c cocoa powder
1/2c water

Place all ingredients in the food processor and blend until light and creamy.  Serve at room temperature or chilled.  Can be kept in an air-tight container in the refrigerator for up to 3 days or 2 weeks in the freezer.

Chocolate Pudding Remix

As most of my family and friends know, I love chocolate pudding. Well, anything chocolate really.  But there is nothing more satisfying than a spoonful of creamy, thicken chocolate pudding.  And I only know of one person who enjoys it more than me...my daughter, Aubrey :)  So, in hopes of "pudding" our cravings to rest I have made a whole new remix on the classic chocolate pudding!

Chocolate Pudding Remix

1c pinto beans, canned & drained
1 banana, peeled & frozen
1 tblsp cocoa powder (more if you prefer fudge-like pudding)

In a food processor, combine the pinto beans & banana and process until creamy and all lumps are gone.  Then add the cocoa powder a tblsp at a time and process until well blended. Serve Immediately.

"Spaghetti"

"Spaghetti" (RAW FOOD)

1 zucchini, peeled & sliced into spaghetti-like strips
5-6 sun-dried tomatoes
1c warm water
2 cloves garlic
3-4 tblsp chopped onion
oregano & basil to taste
salt & pepper to taste (I used herbamare)
I also added raw chopped Shitake mushrooms

In a small bowl, combine the water and the sun-dried tomatoes.  Let sit 15-20 minutes are until softened. Remove the sun-dried tomatoes and set aside the "tomato water".  In a blender or food processor, combine the sun-dried tomatoes, garlic and onion.  Blend, adding small amounts of "tomato water" until a spaghetti sauce consistency is achieved.  Add in some oregano and basil as well as salt and pepper - to taste. Blend again and top on zucchini "spaghetti"  Serve immediately!

  

 I know what you are probably thinking... "What's with the raw food?" But science has proven that making 50% of your veggies throughout each day raw increases stamina, energy levels, skin, helps to maintain a healthy metabolism and can encourage weight loss!

Recipe by my friend and colleague, Cheryl Cox

Healthy Flour-less Chocolate Cake

Okay, I know what you're thinking just by reading the title of this post! "How can this recipe taste anything like Chocolate Cake when there is no flour?!" And after further examination of the recipe you are probably grossed out by now!  WAIT!!! Don't disregard this amazing recipe!!

I tested this recipe using black beans instead of flour on my family members for my husband's birthday this last week.  I have to say they were pleasantly surprised at how moist & yummy this cake is! In fact, my mother-in-law text me the next day for the recipe!  So, here it is...try it and become a believer :)

Healthy Flour-less Chocolate Cake: 
(gluten & grain free)

1 (15oz) can of unseasoned, low-sodium black beans
5 large eggs
1 Tblsp pure vanilla extract
1/2 tsp sea salt
6 Tblsp unsalted organic butter or unrefined coconut oil
1/2c honey + 1 Tblsp Light Agave
6 Tblsp unsweetened cocoa powder
1 tsp aluminum-free baking powder
1/2 tsp baking soda

Preheat oven to 325F degrees. Spray a 9" cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.

Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with honey & agave until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder, and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake for 40-45 minutes. Cake is done when the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome. For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately with Healthy Fudge Buttercream Frosting before serving.

Related content from other blogs:
Purple Velvet Torte @ Elana's Pantry
Spicy Chocolate Bean Cakes @ The Salty Cod
Amazing Black Bean Brownies @ 101 Cookbooks

Healthy Fudge Buttercream Frosting

Healthy Fudge Buttercream Frosting

1/4c unsalted organic butter, softened

1/2c cream cheese, 1/3 less fat
1/4c honey
5-6 Tblsp unsweetened cocoa powder
1 Tblsp half and half or coconut milk
1 tsp pure vanilla extract
Pinch of sea salt
light agave to taste

Cream the butter & cream cheese together in a small bowl until fluffy. Beat in honey until light & fluffy & no lumps remain.  Slowly blend in the cocoa powder, vanilla, and sea salt. Beat in the half and half. Add agave, starting with 1 teaspoon. You'll probably use less than 1 Tblsp. Just keep tasting and adjust the sweetness to your liking. Enjoy on our Healthy Flour-less Chocolate Cake!

Buttermilk Substitute

I never have buttermilk.  Plan and simple. I don't drink it & therefore never have it on hand for recipes.  So, I got this great recipe from my dad for buttermilk substitute.

Buttermilk Substitute

1 tblsp lemon juice
Milk

In a glass measuring cup, add the lemon juice.  Then fill with milk until you reach 1 cup on the measuring line.  Stir and let sit 5 minutes before using in recipes.  Wasn't that easy? :)