Monday, February 15, 2010

sUpeR fuDge

Food Processor
Throw in Nuts that have been soaked overnight ( I used Almonds and Pecans) Coconut oil (best if its more runny, so maybe warm it a bit) maybe three spoons full
couple spoonfuls of Raw cacao
drizzle with agave nectar
dash of almond extract
dash of vanilla extract
pinch o salt
blend! should be to where there are no large chunks of anything floating around
as in it is all one consistent goop
throw goop in pan and spread it out
like fudge!
i like to sprinkle on coconut flakes
stick it in the fridge to solidify more


I had several people tell me they like it better than typical fudge!

And everyone that tried it really enjoyed the chocolate coconut goodness.


Open your eyes to a new grain!
The South Americans have been eating Quinoa for over 6,000 years, and in these days of over produced and over consumed wheat and soy, finding a new grain is never a bad idea.

"its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest."
from wikipedia.

SO there you have three good reasons to try quinoa gluten free, high in protein, easy to digest!
I cooked mine and added avocado and some onion and bell pepper then added some olive oil a dash of Apple cider vinegar and some of my favorite spices: Salt, Garlic, Cayenne, Chipotle, and Chili powder.

Although it's not a true grain it cooked like on, so any way you would cook or spice rice,
would also be good for quinoa
I hear it is also amazing with coconut milk and mango!