Archive for April, 2016

Espress Yo’self Brownies

April 27, 2016

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I truly believe it is imperative that each of us be able to express our true and authentic selves and not crumble like a cookie under the clutter of other people’s expectations. That would be doing a disservice to the being you were born to be. So with these brownies I express my true love of everything espresso bean and mix it with a pinch of cacao so you become your true hyper self. I like to undercook my brownies just a tad and then freeze them so that they taste like fudge. And they are so immensely decadent this way that they are best without getting dressed with frosting.

Espress Yo’self Brownies
By Debbie Adler

Makes 9 brownies

Must Have
Brownie
1¼ cups all-purpose gluten-free flour
½ cup cacao powder
2 tablespoons espresso powder
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon guar gum
¼ teaspoon fine sea salt
⅓ cup coconut nectar
¼ cup applesauce
1 teaspoon vanilla extract
¼ teaspoon stevia powder
½ cup room temperature espresso or strong coffee

Must Do
Preheat the oven to 325° F. Line an 8 x 8-inch square pan with parchment paper.
Whisk together the flour, cacao, baking powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle.
Add the coconut nectar, applesauce, vanilla and stevia and stir to combine.
Add the espresso and stir until the liquid is absorbed and the batter is smooth.
Pour the batter into prepared tin and bake until the batter starts to pull away from the sides of the pan or when a toothpick inserted in the center comes out with just a few crumbs attached, about 10 minutes. Rotate the tin from font to back after 7 minutes of baking.
Transfer the pan from the oven to a wire rack and let sit for about 15 minutes before cutting into 9 squares.
Keep in an airtight container for 3 days or individually wrap and freeze for up to 3 months.

Serving size: 1 brownie CALORIES 90; TOTAL FAT 0.7g; PROTEIN 2.0g; CHOLESTEROL 0.0g; SODIUM 30mg; FIBER 2.3g; SUGARS 5.0g; TOTAL CARBOHYDRATE 18.5g

Green Radiance Smoothie

April 20, 2016

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There is something magical about putting all the nutrients you need for the day into one jam-packed delicious smoothie and being ably to add some chocolate just for good measure. Smoothies have been my savior for some time now, in an effort to get my son some required nutrition since his severe food allergies restrict the variety of foods he can eat.

After I give my son the basic smoothie, I add some more sophisticated accents for myself such as grated ginger, black pepper and curry powder. The turmeric in the curry powder has anti-inflammatory properties that helps reduce the chances of any inconvenient diseases cropping up and the black pepper help your body absorb the turmeric. Who knew, right?

The curry part of the curry powder gives the smoothie a spicy kick which I absolutely love. Ginger helps in digestion and also has anti-inflammatory properties. Inflammation in the body causes us to get sick, so you definitely want to de-inflame as much as possible.

I discovered that if I want to have my smoothie on-the-go, the best place to put it is in a mason jar that has a lock lid. So here is the recipe and you can add or subtract according to your tastes. Have fun and be healthy!

Green Radiance Smoothie
By Debbie Adler

Must Have
1 cup frozen mango chunks
1 frozen banana, sliced
2 frozen Medjool dates, pitted
1/3 cup hemp seeds
1 capsule probiotic supplement (I use Jarro-Dophilus. Just open the capsule and pour the powder in)
2 cups baby spinach
2 tablespoons Grade B maple syrup
2 tablespoons freshly squeezed lemon juice
3 teaspoons grated ginger
1/2 teaspoon curry powder
1/2 teaspoon freshly ground black pepper

Toppings
Blueberries
Raspberries
Sugar-free Dark Chocolate

Must Do
Add the mango, banana, dates, hemps seeds, probiotic powder, spinach, ginger, curry powder and black pepper to a high-speed blender. Process until the smoothie is smooth, about 1 minute.
Add whatever toppings your desire and you’re good to go!

Dark Chocolate Drizzled Cranberry Macaroons

April 13, 2016

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If you know anything about Passover, you know that it’s a Jewish holiday that requires you to eat bland, flat, tasteless matzo for 8 days straight instead of chewy, flavorful moist and delicious bread and other hi-rising foodstuffs. There is a ritual called a seder involved in the celebration, where you sit around the dinner table commiserating about the awful, awful things that Pharaoh did many years ago and how miracles occurred in spite of his awfulness. Since this storytelling can take up to several hours, and since I’m not into seder-masochism, I usually abbreviate the story with four questions and a song and then serve dinner.

Dessert is always the same because it’s tried and true and oh, so very good. It’s my Dark Chocolate Drizzled Cranberry Macaroons. It’s nothing like Manashewitz in the can and it doesn’t require eggs. I know, that’s a miracle unto itself.

So here’s the recipe that you can make any time, even if it’s not Passover.

Dark Chocolate Drizzled Cranberry Macaroons
By Debbie Adler

Makes about 18 macaroons

Ingredients
Must Have
Macaroons
3 cups unsweetened shredded coconut
½ cup all-purpose, gluten-free flour
2 tablespoons sunflower seed butter
1/8 teaspoon fine sea salt
½ cup Coconut Milk (I use Unsweetened So Delicious Coconut Milk)
⅓ cup coconut nectar
1 teaspoon vanilla extract
¼ teaspoon stevia powder
1/3 cup dried cranberries

Drizzle
¼ cup cacao powder
1/8 teaspoon sea salt
1/8 teaspoon stevia powder
3 tablespoons coconut nectar
3 teaspoons water

Must Do
Preheat oven to 325°F and line a 15 x 13 cookie sheet with parchment paper.
Whisk together the shredded coconut, flour, sunflower seed butter and salt. Make a well in the middle.
Add the coconut milk, coconut nectar, vanilla extract and stevia and stir to combine.
Add the cranberries and stir to incorporate.
Carve out portions of the macaroon dough with a 2-inch ice cream scoop and place on the prepared cookie sheet. Dip the utensil in water in between scoops.
Bake for 18 – 20 minutes or until just lightly browned. Rotate the cookies sheet halfway through baking.
Transfer the cookie sheet from the oven to a wire rack and let sit for about 10 minutes before removing the macaroons to cool completely.
To make the drizzle, mix together the cacao powder, salt and stevia and stir to combine. Add the coconut nectar and stir to incorporate. Add the water a teaspoon at a time until the drizzle has a smooth consistency.
Drizzle the macaroons with chocolate and top with granola.

Serving size: 1 macaroon CALORIES 120; TOTAL FAT 7.2g; PROTEIN 2.0g; CHOLESTEROL 0.0g; SODIUM 30mg; FIBER 2.9g; SUGARS 7.0g; TOTAL CARBOHYDRATE 10.1g