Black Bean Brownies

Okay so I know by the title you might think, totally gross, but these are actually really good. I found this recipe on this great blog www.101cookbooks.com. I love her recipes. I changed a few things, of course, but I think they turned out so great! You won't believe there's no flour or grain in them!

4 ounces unsweetened chocolate *(I used cocoa powder and oil)*
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (I used white beans)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup carob powder (original recipe called for coffee granules)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar (I used honey)

*I don't buy the block unsweetened chocolate. For every ounce of chocolate you need, just combine 3 T. cocoa powder and 1 T. oil.

Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan with parchment paper and lightly oil with canola oil spray.

Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. (I skipped the melting because I used cocoa powder and oil) Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, carob, and salt. Mix well and set aside.

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.

Add the bean/chocolate mixture to the carob/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.) Best when refrigerated for a few hours first.

Benefits of cilantro

I just read this on a raw recipe website and thought I'd share it, very interesting. I love me some cilantro!

More Love for Cilantro
Free radicals are everywhere - in the water we drink, food we eat, and in the air we breathe. The main defense to free radicals (coming from pollution, x-rays, radiation, chemicals, heavy metals) are antioxidants. Cilantro leaves are rich in calcium, iron, carotenes, and vitamin C, which it happens are great antioxidants. A Japanese investigator, Yoshiaki Omura, has made the revolutionary discovery that cilantro can mobilize mercury and other toxic metals from the central nervous system if large enough amounts are consumed daily. Reuters reports that cilantro contains a chemical which has been found to kill the Salmonella bacteria that cause foodborne illness.

The heavy metal detox capabilities of cilantro should also make it of great use in the treatment of depression, Alzheimer's disease, lack of concentration and other related disorders. In other words, this herb can apparently help to keep you happy, focused, and sane! Just eat it, don't smoke it.

Mango Avocado Salad

This really is one of the simplest salads and it combines some of my most favorite foods, mango and avocado. I found it on a raw website.

2 Ripe Mangoes, peeled, pitted and chopped
1 Large Avocado, peeled, pitted and chopped
1 Tablespoon Lime Juiced
2 Teaspoons Olive Oil
1 Tablespoon Cilantro Leaves (I used more cilantro, love it!)
1 Tablespoon Black Sesame Seeds (I used regular sesame seeds, because that's what I had)

1. Combine all ingredients and gently hand toss.

Caesar Potato Salad

This is a great twist on a potato salad. A combo of caesar and potato, yum!

1 1/2 lbs. small red potatoes
1 T. oil
1/4 c. green onions, chopped
3 T. fresh parsley, chopped
2 T. balsamic vinegar
1 T. lemon juice
2 t. dijon mustard
1/4 t. salt
1/8 t. pepper
1 c. romaine lettuce, finely sliced
1/4 c. parmesan cheese
croutons, optional

1. Wash the potatoes. Steam covered about 18 minutes or until tender.
2. Let them cool and cut into large cubes or wedges.
3. Combine the oil, onions, parsley, balsamic vinegar, lemon juice, mustard, salt, and pepper.
4. Pour over the potatoes and stir gently.
5. Cover and chill.
6. Add lettuce and cheese and toss gently.

Cucumber, Tomato, and Onion Salad

I love this salad, so quick and easy and perfect for the summertime when homegrown cucumbers and tomatoes are in large supply. When it's hot, it's great to have something fresh!

1 cucumber, peeled, deseeded and diced
2 large tomatoes, chopped
1/2 onion, chopped

Dressing:

2 T. vinegar

2 T. canola oil

handful chopped fresh parsley

2 t. sugar or agave

1/4 t. pepper

1/2 t. salt

1. Put cucumber, tomato, and onion in a large bowl.

2. Combine all dressing ingredients and mix well.

3. Pour dressing over vegetables and stir.

4. Let sit in the refrigerator for at least one hour to soak in the flavor.

Pancakes with fruit pudding

We don't do syrup in this house, but we love pancakes each Saturday morning. Regular syrup is just full of sugar and fake maple flavoring and I can't afford the real maple syrup. Growing up my mom would make pancakes and "fruit pudding" to top it with. Basically it's just a smoothie on pancakes. We love it, the recipe is easy and you can use whatever fruit you have on hand.

fruit of any kind

plain yogurt

spash of juice

ice

1. Blend it all and pour on your whole grain pancakes. Goodbye to sugary junk, hello yummy healthy breakfast!

*tip for adding more veggies into your kids meals: I use my leftover veggie pulp from juicing in lots of things. I throw a handful of carrot pulp in pancakes or muffins. The kids never notice. You could just finely shred carrots if you don't have a juicer. Any extra they can get is worth it!*