Meatless Monday: No Bake Raw Vegan Chocolate Brownie

If anyone thought I was going to go through this month without chocolate, they had another thing coming. But how was I going to make a raw but delectable chocolate treat? Turns out, there are a myriad of ways to do just that.

On Friday, I found a recipe for a raw brownie on minimalistbaker.com. I used her recipe from for the brownie only but had to go to a different site for the frosting because it was vegan but not raw.

Here’s the brownie recipe:

Ingredients

BROWNIES

  • 1 cup (93 g) + 1/2 cup (47 g) raw walnuts, divided + more for topping
  • 1 cup (150 g) raw almonds
  • 2 1/2 cups (~425 g / 15 ounces) dates, pitted (if dry, soak in warm water for 10 minutes then drain)
  • 3/4 cup (60 g) cacao powder or unsweetened cocoa powder
  • 2 Tbsp cacao nibs + more for topping
  • 1/4 tsp sea salt

 

Instructions

  1. Place 1 cup walnuts and 1 cup almonds in food processor and process until finely ground.
  2. Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.
  3. Add the dates to the food processor and process until small bits remain. Remove and set aside.
  4. Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
  5. Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
  6. Add the brownie mixture to a small parchment lined 8×8 dish and before pressing, add remaining 1/2 cup roughly roughly chopped walnuts and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. I like laying down a piece of plastic wrap to prevent sticking and get it really flat.
  7. Lift parchment paper to remove brownies from dish and use hands to slightly squeeze in the sides to create a smaller square – this will make the brownies slightly thicker and more dense.
  8. Transfer back to dish and place in freezer or fridge to chill for 10-15 minutes before cutting into 12 even squares (If adding ganache, slice afterwards!).

Frosting (from the rawtarian.com)

  • 1 cup dates
  • 1/4 cup raw cacao (cocoa) powder
  • 1/4 cup coconut oil
  • 3/4 cup water (or a tiny bit more if needed – but try to stick to this amount)
USE METRIC 8 SERVINGS

Recipe Directions

  • 1. Place all ingredients in a high-speed blender. If possible, let them sit in there for a few minutes to soften the dates a little bit.
  • 2. Blend all ingredients in your high-speed blender. The ingredients can be a little finicky to blend, so start at a slow speed and increase speed slowly.
  •  Keep blending for a very long time to get a velvety consistency. This is one of those recipes that really makes use of the power of a high-speed blender. If you feel that the blades are just spinning but aren’t actually moving all of the icing around, turn the blender off and make an air pocket down the side of the blender with a spatula to expose the blades. Remove the spatula, replace the lid, and start blending slowly again.
  • 4. You’ll know it’s ready if there are no bits of dates and all you can taste is velvety chocolate goodness.
  • 5. This raw chocolate icing is ready to use as soon as you pour it out of the blender.

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To say we loved it would be the understatement of the year! We made it on Friday and are having a piece a day. I never knew dates were so amazing for binding and sweetness. Our food processor has made it possible to try so many recipes. It was also easy and after we molded it into a square, we only froze it for about a half-hour. The cacao nibs tasted even better embedded in the brownie. We will definitely try it again. Great alternative to the traditional dessert.

Post-Detox Symptoms

Quick update: No more rashes! No more itching fits! Insane amount of energy during my workout this afternoon. I was on the elliptical for about 40 minutes which is about average for me but what struck me was the speed and intensity I maintained throughout it. I dropped 2.2 lbs this week but I know the surge of energy didn’t come from weighing a couple less pounds. I believe it came from eating live, unprocessed foods.

Today, I actually had thoughts of continuing beyond July. I don’t know if I will. I have a curiosity to try some new vegan restaurants that have opened recently but the craving isn’t as strong. I also feel the need to snack less on nuts. I still eat them (love walnut taco “meat”). However, I find myself craving a bowl of cherries or a giant green salad more.

I am hopeful that post-July craving living food this much feels just as natural to me as not eating meat and dairy has become over this past year.

It’s amazing what we gain when we take things away we always thought we needed.

Vent

Tonight I met up with a friend and let it all hang out:

all of the highs and all of the low lows

all of the insecurities

all of the love

all of the resentment

all of the hope

all of the fear

all of the joy

all of the past dreams that didn’t come true…some I let go..some I don’t know how to let go

Or should let go

Letting all the words find a way out

My way of singing a song

Even if my voice cracks and there’s no pretty left.

Meatless Monday: Raw Vegan Taco with Cashew Sour Cream

Tonight, I made raw vegan tacos using walnut “meat” and used Romaine hearts as the shell. I have used walnut before but never made fresh pico de gallo and cashew sour cream. The recipe came from mydarlingvegan.com. Everything came out well but I needed to add a bit more sea salt to the cashew sour cream and let it sit in the refrigerator a bit longer. I also added more cumin and hot sauce to the walnut mix. We fell in love with the pico!

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Here’s the recipe:

Ingredients
Walnut Meat
Pico De Gallo
  • 1 cup cherry tomatoes, diced
  • 1 jalapeño, minced
  • juice of 1 lime
  • 2 tablespoons fresh cilantro, chopped
  • salt to taste
Cashew Sour Cream (optional)
Extras
  • 12 leaves of romain lettuce
  • 1 avocado
  • fresh cilantro
Instructions

  1. To make the walnut meat, blessings d all taco meat ingredients in a food processor until walnuts break down into small crumbs. Do not over mix, they will quickly form a paste. Remove from processor and set aside.

  2. Combine the ingredients for pico de gallo and refrigerate until ready to use.
  3. If making cashew sour cream, drain and rinse the cashews. Transfer to a high-speed blender with remaining sour cream ingredients. Blend until completely smooth. Transfer to small container and refrigerate until ready to use.
  4. To assemble tacos, place 2-3 tablespoons walnut meat on the bottom of a leaf of romain lettuce. Top with pico de gallo, avocado, fresh cilantro, and cashew sour cream. Once assembled, serve immediately.

We definitely will be making this again!

Raw Food Detox

Today is the fifth day of my July Raw Food Challenge. I have eaten a raw food diet before for a short period of time. The biggest difference I see this time around are the detox symptoms. I did lose weight this week (4.6 lbs) but parts of my body are covered in red rashes. Apparently, it’s a common symptom  that I never experienced before. I had fatigue and headaches in the past but watching myself breakout like this has been jarring. I think because of my psoriasis the thought of my body being covered in something I can’t control unnerves me.

It doesn’t mean I will stop. I am telling myself that it will go away in a matter of days. I just have to wait it out. I am holding onto the benefits and staying excited about my results at the end of the month.

Your turn:

Have you ever experienced any detox symptoms? If so, how did you cope with it?

Knowing

We’re halfway through the year and I have been reading a lot about reevaluating goals for the reminder of the year.

At the end of 2017, I laid out my writing goals for 2018. They included finishing the 1st draft of my novel, pitching or submitting work each week, be open to speaking opportunities, apply for fellowships and completing an E-book.

Reflecting on the first half of this year, I haven’t pitched every week but I have had my work published on 2 sites. I was on a panel for James River Writers’ January Writing Show and had the pleasure of speaking to Riverside Young Writers. I haven’t applied for any fellowships but I did apply to be part of a digital storytelling conference (still waiting to hear about it). I haven’t finished the first draft of my novel but I did complete my first E-book available on this site:

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I  am proud of the strides I have made. I am letting go of the weekly submission goal. The goal that is most important to me besides keeping up with this blog is finishing the first draft of my novel. It is the one thing that matters most to me.

I don’t want to go into 2019 wondering what it will be like to finish.

I just want to know.

Meatless Mondays: Creamy Raw Tomato Soup and Avocado Pesto Butternut Squash Noodles

Today is Day 2 of my raw vegan challenge for the month of January. It was surprisingly easy. I enjoyed mangoes, Go Raw bars, raw slaw and a satisfying green smoothie Hubby brought me home on a break.

For dinner tonight, I decided to make a creamy raw tomato soup and avocado pesto butternut squash noodles. I have made pesto before (vegan but never raw) so I won’t post the recipe but the soup is new.

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I am glad I started off this challenge with something besides a salad. Raw food can be so much more interesting.

Here’s the recipe:

  • Six small tomatoes
  • 1 Red Bell Pepper
  • 1 Avocado
  • Sea salt (to taste)
  • Black pepper (to taste)
  • Garlic or Herbs ( I used garlic powder)
  • Cherry tomatoes

Chop tomatoes, peel avocado and blend all ingredients together. I garnished the soup with sliced cherry tomatoes.

We both loved the soup! I can’t wait to try another raw soup this month. Thanks to lovingitvegan.com for the recipe!

31 Days Raw

In July, I am embracing a raw vegan diet which is fruits, veggies, nuts and seeds. I have tried it before but could never make it stick long-term. I am not interested in adopting it long-term but hoping this challenge will springboard me into incorporating more raw foods. Over the past year, I realized I depend on vegan processed food a bit too much. That has been harder to let go of than meat and dairy by far.

This past week, I lost 2.8 lbs. I still ate a mixture of raw, cooked and processed food. And it was all great–the vegetarian festival, the vegan potluck with friends and our regular meals at home.

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At the veg fest this past weekend

However, I know if I don’t cut back on processed foods I may never heal the conditions I sought to in the first place. I am excited to see what this month brings–one raw meal at a time.

Your turn:

Have you ever tried a raw vegan diet? If so, what did you think?

Be Unapologetic

I went to a movie earlier this afternoon. Two elderly ladies in the mostly empty theater decided to sit right next to me. Normally, I would be a bit annoyed because I love my personal space. However, they seemed sweet so I quickly got over myself and settled in for the show.

And I was glad I did. The woman who sat next to me practically catcalled when an actor she found attractive graced the screen. About halfway through, she belted out a few lines from  “You Sexy Thing” by Hot Chocolate as it played in the film.

I had to pull myself together to keep from laughing. After I got home, she stayed on my mind. She reminded me of the little girl I watched throw her whole body and spirit in the middle of the studio floor at the end of Afro-Caribbean dance class a few months ago.

A girl of no more than 5 years old and a woman at least 60 years young with something to learn from and something in common. Their ability to let go and unapologetically be themselves.

I can’t say I am able to do that enough. I think too much. I pour over decisions and ask too many questions to too many people at times. Sometimes, I feel like I am “too much” or ” not enough”–whatever that means.

When I revisit my novel, my brain generally goes through all of those thoughts, those insecurities that seem to want to make a home in my mind. I want to invite those feelings to leave and embody more of what I felt today sitting next to that spirited woman.

I want to invite myself to let it go. Be unapologetic when I sit down to develop my characters and finish telling the story I believe I was always meant to write.

One-Year Vegan Anniversary!

Today, my article sharing 3 tips to going vegan was published on 30seconds.com.

It was fitting because today is my one-year vegan anniversary. Hubby and I started for health reasons and eventually grew to care more about the environmental reasons, too.

During the course of a year, I have learned many things. I learned about my dependence on processed food, that cheese was the hardest food to kick, the importance of reading labels and that there is a plethora of delicious and diverse plant-based options in the world.

I also learned eating this way has been healing. I no longer deal with acid reflux or heavy periods. I also sleep better than I used to.

I have found a community that supports this lifestyle, too. I go to vegan potlucks, pop-ups and community festivals and lectures. Food justice in underserved areas is a real issue I care more about than ever thanks to the David Carter lecture I attended in Baltimore.

I feel more aware, healthier and it helps that I walk this road with a partner who reaps the benefits, too.

I am looking forward to what comes in year two. Year one opened my eyes to a world I don’t ever want to be closed off from again.