Pineapple Sorbet

I like to keep it really simple most days, and Wednesday posts is where I really want to showcase how eating very simply can be amazingly delicious and satisfying.

I was looking through my list of recipes that we're already photographed and realized I didn't really have anything that would fit that mission. Until I dug through some realllllllyyy old pictures I had taken in Toronto when I had no idea what taking a good food pic meant!

It's great to really see the progress I've made over the last 9 months though.

This pineapple treat could not be easier to make. It requires a bit of pre-planning to cut and prep the pineapple for freezing (or you can just buy it frozen). But other than that, all you need is a good blender or food processor and you are set. 

Did you know that its takes about 2 years for a pineapple to grow to maturity?

This is the type of recipe that really got me into raw foods in the first place. The ease in which you can make a wide variety of frozen treats is astounding. The variety is limitless and you can have ice cream for breakfast. Score!!

Sorbet has always been one of my favorite frozen treats and while you can find plenty of vegan choices at the grocer store, many of them have dairy and/or gelatin of all things. Not to mention preservatives and all those nasties. So why not whip up a little pineapple goodness in the comfort of your own kitchen?

Pineapple Sorbet

- 1-2 large ripe pineapples, cut into chunks and frozen overnight

This is as simple and delicious as can be. Dump all your pineapple into your food processor with the S blade. Process until smooth.

Note: You may want to let the pineapple defrost a bit before processing, it’ll make it easier and faster.

Enjoy!

Whole Food Blonde Macaroons

I've never actually had a traditionally made macaroon.

The first one I tried was at the raw vegan restaurant I was working at in Toronto, and man were they addicting. But the ingredients we're not my general M.O., cashews, coconut oil... 

By no eans is this recipe low fat, it's packed with coconut goodness, but it is whole food, nut-free-, gluten-free, flour-free, dairy-free goodness.

They're great for serving at parties (hint, hint: New Years) since they are a handheld goody that just melts in your mouth. Plus, they are so easy to make, that you can get your non-kitchen savvy friend to make them to help you with all the preparations. 

Parties, while they used to be frequent in my life, are now usually reserved for special occasions. The crowds aren;t my scene anymore. I much prefer the intimate small dinner "party" but I'd throw a party anytime just for an excuse to make these. (It's also great that I can downsize the recipe to make just a few, party for one?)

That being said, I've had my fair share of gatherings the past few weeks and I can't wait to get to Costa Rica and have a nice schedule of writing, training and making magic happen!

T minus 4 days until departure!

I've had about as much winter as I can enjoy, once the -25C starts coming along, I'm pretty much sick of it. I'm so lucky to have the opportunity this year to stay warm! Now, I will still be delivering the recipes, some cold weather comfort, some raw tropical goodness. 

Back to the Macaroons!

Macaroons 

Ingredients:

- 2 cup + 3 cups dried coconut divided

- 1/2-1 cup water

- 3/4 cup maple syrup

- 1 tsp vanilla

- If chocolate, add 1/2 cup cacao or carob

- Pinch salt. 

Pre-heat oven to 180F/

In a high speed blender or food processor, dump in the first 2 cups of coconut, maple syrup, vanilla and salt (and cacao/carob if using), Start blending, adding water if needed, until the mixture is smooth.

In a large bowl, pour the blender contents in and add the other 3 cups of coconut. Fold in well until everything is homogenous. 

With an ice cream scoop, form the "dough" into it and then place on a parchment lined backing sheet. 

Place in the oven for 2 hours, until the outside is slightly crispy but the insides are still moist.

Enjoy!!

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Fudgy Black Bean Brownies

Baking and I haven't been the closest of friends in the past year or so. We used to be bffs, I'd make cupcakes for nay reason. Happy event? Chai cupcakes. Sad event? Cookie crumble cupcakes. Small informal gathering? Cupcakes. You get the drift.

I even once made treats for people while I was on a juice fast.

The fun thing is, these treats really open up people's eyes to vegan or gluten free food not tasting like cardboard. They bring the possibility that hey, this might be doable! Thats really what I thrive to do with food, is open people's eyes to the vast array of amazing delicious food, that is both good for you and everything else.

That being said, I also now thrive to eat a very clean, whole foods and high raw diet with little processed anything. Flour isn't something that I use very often. I even buy the made-from-grain pastas and occasionally breads. So baking anything becomes a tad bit complicated.

But, there is always a way! Black bean brownies are number one on my list now for several reasons: they are entirely whole foods based, I can make them low fat, there's no flour and I can use any sweetener I want.

These also come out the way I like em, soft, gooey,fudge like and decadent.

Fudgy Black Bean Brownies

Ingredients:

-  1 can black bean, or equivalent (about 1 1/2 cups)

- 3/4 cup cacao or carob

- 1/2 cup apple sauce

- 1 cup coconut sugar or sweetener of choice

- 1 tsp vanilla

- pinch salt

- 1 1/2 tsp baking powder

Pre-heat oven to 350F

Put all ingredients into a blender, and blenddd until smooth.

Line a 8x8 baking pan with parchment paper and pour it in. 

Bake for 40 mins, or until the edges start coming away from the sides of the parchment paper.

The middle will still be very fudgy, kinda like half baked brownies, which is what I always used to do when I made them regardless of with what mixture. 

 Top with your fave toppings, I used coconut.

Enjoy!!

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