Happy New Year! Kick off your new year with this classic yet unique dessert. I know this is another dessert recipe, but I just could not resist sharing this scrumptious treat. Moist chocolate cake coupled with warm winter spices and creamy vegan cashew frosting, what's not to love? 

Overall I would say 2013 turned out to be a pretty good year, my first full year of running a blog! But there is will always be room to improve. Now is the time to make those New Years resolutions, some of which will be abandoned a month or even a week into the year. Over 75% of New Years resolutions will be health or fitness related, most based on dieting. In order to truly keep those health resolutions this year, dieting should be out of the picture. Instead focus on eating only fresh and wholesome foods. When I think diet, my mind instantly starts to worry about what I can or cannot eat. Healthy eating does not have to be a constrictive diet, it is a way of life. A slow transition is also beneficial when working to convert your eating habits. When you stop cold turkey, your body will inevitably crave those same foods you were trying to get away from. Do not be hard on yourself. Start by lowering your intake of those unhealthy foods and supplementing them with similar versions. Say you enjoy a couple handfuls of chips everyday, instead of eating two handfuls, eat only one and supplement the other half with some healthy kale chips. Eventually you will not even miss the chips at all!

Gluten Free

Ingredients:

For the Cake: 

1 1/2 cups GF oat flour

1 cup almond flour

1/2 cup sorghum flour

1/2 cup unsweetened cocoa powder

1/2 cup coconut sugar

2 tsp baking powder

2 1/2 tsp cinnamon

1/2 tsp cloves

1/4 tsp allspice

1/4 tsp cardamom

1/4 tsp black pepper

1/2 tsp sea salt

4 large organic or local eggs 

1/2 cup apple sauce

3/4 cup unsweetened almond milk 

3 tbs raw honey

1 tbs blackstrap molasses 

1/4 cup coconut oil, slightly warmed 

1 tsp vanilla extract

For the Frosting:

1 3/4 cups raw cashews, soaked for at least 4 hours

1/2 cup + 2 tbs filtered water

3 tbs raw honey (or more to taste)

1/4 tsp sea salt

Instructions:

Pre-heat your oven to 350F degrees. 

Grind all flours if needed. Combine all the dry ingredients, including the spices, in a large mixing bowl and toss to combine. Next, whisk together the wet ingredients in a small mixing bowl and add the wet to the dry. Continue to fold and combine until all ingredients are well incorporated. 

Pour the batter into two parchment (or flour) lined baking pans and bake for 23 - 25 minutes. Allow the cakes to cool for at least 30 minutes before removing from the pans. 

To make the frosting, add all the soaked cashews, honey, filtered water and sea salt to a high speed blender or food processor and blend/ process until very very smooth and creamy. Add more honey if desired. 

To assemble, simple sandwich the cashew frosting between the cake layers. This recipe makes a two layer cake. If you would like a four layer cake (as shown in the pictures) double the recipe. Garnish with a dusting of cocoa powder and fresh rosemary. Enjoy! 

Post by: Rebecca
Happy New Year! 

To me, nothing says Christmas more than the smell of fresh cinnamon rolls. Around the holidays everyone seems to eat more than their fill, but who says it cannot be healthy stuff? This recipe combines a sweet and gooey cinnamon filling with decadent pecans and sweet dates to create one beautiful holiday treat with 1000 times more nutrition than any commercial cinnamon roll! Not to mention the festive wreath presentation. 

Dates, nature's sweetest gift. Dates are what make this scrumptious treat stand out in both taste and nutrition! These energy dense fruits make for an excellent pre or post-workout snack due to their carbohydrate and potassium content. Dates also provide a generous amount of copper, which aids in the formation of red blood cells and energy production. 

Wreaths have been around for centuries, originating all the way back to the persian empire. They were traditionally made of evergreen branches which symbolize strength. Whereas the circular shape represents eternal life, for it has no end. While wreaths have personified many different meanings throughout history, they still find a place in many countries across the globe today. 

Vegan, Gluten Free 

Ingredients:

For the dough: 

2 cups spelt flour or 1 cup GF oat flour and 1 cup GF sorghum flour 

1 tbs dry active yeast

3/4 cups organic unsweetened apple sauce 

3 tbs coconut oil 

For the filling: 

1/2 cup chopped tart apple (such as granny smith or jonagold) 

1 1/4 cups medjool dates, pitted and chopped 

3/4 cup filtered water 

3/4 cups finely chopped pecans

1/2 tsp sea salt

2 1/2 tsp cinnamon

1/4 tsp cardamom

1 pinch cloves

For the frosting: *

1 cup organic greek yogurt

juice of 2 lemons

1 - 2 tbs maple syrup

Instructions:

Combine all the dry ingredients in a large bowl. In a separate bowl, slowly heat the coconut oil (be careful not to heat it too much or it will kill the yeast) until melted then add in the rest of the wet ingredients. Add the wet mixture to the dry and fold until a dough begins to form. Dump the dough out on a floured surface and knead for about 2 - 3 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl and cover it with a clean tea towel, then leave it to rise in a warm place for about an hour, or until doubled in size.

While the dough is rising prepare the date filling. In a small saucepan add the chopped dates, chopped apple and spices along with about 3/4 cup filtered water. Heat the filling over medium heat until the water is almost gone and the dates form a paste. 

Next, punch down the dough and roll it out into a rectangle on a heavily floured surface. You want the rectangle to be about 2 feet long by 10 inches wide with a thickness of about 1/4 inch. 

Evenly spread on the date mixture with a wooden spoon, leaving about 1/2 inch around the edge, and top it off with the chopped pecans. 

Begin by rolling up the dough lengthwise into one giant log. Slice the log lengthwise. Grab the two halves and continue to spiral them around each other to create the illusion of an intricate braid. Connect the ends to form a wreath, transfer to a baking sheet (I used a pizza stone) and cover to rise again for about 30 more minutes. 

Pre-heat your oven to 370F degrees ( 190C). Bake the wreath for about 30 - 35 minutes, until lightly golden brown. 

To prepare the lemon frosting, add the greek yogurt, maple syrup and lemon juice to a small bowl and whisk to combine. Chill until ready to serve. 

To serve, add a dollop of lemon yogurt, a sprinkling of chopped pecans and a drizzle of maple syrup. Enjoy! Serves 8 - 12. 

*To make a vegan frosting try: adding about 1/2 tsp lemon zest to 1 cup whipped coconut cream or 1/4 cup lemon juice to 1 cup cashew cream . 

Post by: Rebecca 
Merry Christmas! 

I am proud to say all of these recipes have been party approved! My friends remarked that they tasted oh so delicious while also making them feel healthy. When you find yourself running around like a chicken with your head cut off, right before a party, you really need some simple recipes you can mindlessly toss together for your guests. Whether you need an appetizer, a snack or a side dish, these easy recipes can come to your rescue! Several different serving suggestions are written before each recipe, but feel free to customize the pairings to your palate. 

I love incorporating herbs into my winter cooking. Not only do they provide excellent flavor, but they also introduce many health benefits. Rosemary originated in the Mediterranean and has been used for therapeutic purposes for many decades. Today rosemary is enjoyed for both it's fragrance and it's aid in wellness. Rosemary contains anti-inflammatory, circulation and immune building compounds making it an excellent digestive aid. Rosemary is also known to help memory and concentration as well as overall neurological health. 

Ingredients:

2 cups raw shelled pecans (473g)

2 tbs coconut oil

2 tbs dried rosemary

1/2 tsp sea salt

2 tbs raw honey or agave 

Instructions:

Pre-heat your oven to 325F degrees (163C). Spread the raw pecans out on a baking sheet lined with parchment paper.

Add the coconut oil, rosemary and sea salt to a mortar and pestle and mash until a paste has formed. Add the paste to the pecans and massage it together with your hands. Next, evenly drizzle on the honey and continue to toss the pecans with your hands. (I usually taste one before roasting to make sure they do not need more honey or salt.) 

Roast the pecans for about 15 minutes (on a convection oven) or 18 minutes (on a normal setting). Once they have roasted, let them cool before breaking apart to serve. Enjoy! 

Ingredients:

3/4 cup rye flour (170g)

1/2 cup spelt flour (120g)

1 cup slightly warm water (230g) 

2 tbs coconut sugar

1 tsp instant yeast

1/2 tsp sea salt

2 tbs ground flax seed

3 tbs pumpkinseeds

3 tbs seseame seeds

3 tbs whole flax seeds

2 tbs poppy seeds

Insructions:

Mix together all the dry ingredients, except the seeds. Next, slowly add the wet to the dry to form a dough. Add about 1 tbs flour if the dough seems to wet or 1 tbs water if too dry. 

Fold in about 1 tbs each of poppy seeds and sesame seeds. 

Add the dough to a lightly greased bowl and cover with a tea towel to rise for about an hour to an hour and a half. 

Once the dough has risen, divide it in half and roll one piece out into a rectangle on a floured surface until about 1/8 inch thick. 

Cut the dough into rectangles using a floured pizza slicer. Pull the pieces apart and place them on a parchment lined baking sheet. 

Next, using wet fingers, rub the top of each cracker so that the seeds will stick. Finally top them off with the remaining seeds. Leave the crackers to rise again for about 30 minutes. 

Pre-heat your oven to 350F degrees (178C). 

Bake for about 20 - 30 minutes or until lightly browned. Store in an air-tight container. Enjoy! 

Ingredients:

1 8oz block feta cheese

2 - 3 tbs fig jam (I used this recipe)

1 tbs dried rosemary (or 2 tbs fresh, chopped) 

Instructions:

Pre-heat your oven to 350F degrees (178C).

Add the feta to a casserole dish and top with the fig jam and rosemary.

Bake for about 8 - 10 minutes or until soft. Serve immediately, while warm, alongside some seeded crackers. Enjoy! 

*Don't like feta? Try this recipe with brie instead. 

Post by: Rebecca