The Only Brownie Recipe You’ll Ever Need

by Laura

Seriously…it’s that good! We’ve all been there; trying to adjust recipes for yourself, or to cater to friends and family members so no one feels left out at a get together, only to end up with a sandy rock shaped cookie to serve.

Well not any more! The mix of flavors and textures in this nutrient dense brownie make your taste buds do a happy dance. It’s super inclusive, so everyone can enjoy its moist and chewy deliciousness, no dietary restrictions holding you back. The best part? People won’t even know it’s gluten and dairy-free and vegan – it’s a culinary masterpiece that’s totally incognito!

Ingredients:

1 can of black beans

2 tbsp cocoa powder

1/2 cup of almond flour

1/4 tsp Himalayan salt

1/3 cup agave (or maple syrup)

1/4 cup MCT oil (or flax/coconut/avocado)

2 tsp vanilla extract

1/2 tsp baking powder

1/3 cup carob chips (or dark chocolate)

Preheat the oven to 350. Wash black beans really well under running water until bubbles are completely gone and drain. Combine all ingredients except carob chips into a food processor and blend until completely smooth. Add 1 tbsp of water if needed. Mixture should still be smooth and very thick. Blend really well. Stir in the chips and then pour into a 8×8 inch pan. Feel free to sprinkle any toppings if desired (shredded coconut, crushed walnuts, pecans, sunflower seeds, etc.).  Cook 15-18 minutes, then let cool in pan on a rack for 15 minutes before cutting. Refrigerating overnight can also make it more firm and easier to cut. Produces 12 servings. Make the moment even more magical and serve with a cup of English Breakfast. Enjoy!

 

 

Hot Soup on Cold Days

by Laura

This is one of my favourite soups of all time! The slight heat of the berbere and ginger paired with the creaminess of the coconut and squash is a delightful combo, leaving you with a cozy feeling. Also, black cumin is known to help with inflammation, digestion issues and helps fight infection; with those benefits, why not give it a try? As colder weather approaches, I thought it’d be a good recipe to share.

Cream of Butternut Squash and Coconut

  • 4 tbsp coconut oil
  • 1 tbsp ginger
  • 1 tbsp berbere
  • ½ tsp black cumin
  • 2 cups water
  • 3 chopped onions
  • 3 pounds butternut squash
  • 1 can coconut milk
  • ½ cup of roasted pumpkin seeds
  • Salt and pepper

Heat coconut oil in a large pot over medium heat. Sautee onions and ginger until they become translucent. Add berbere and cubed squash and cook for 4-5 mins while stirring well. Add water, coconut milk and salt and pepper to taste and cook for 30 minutes.

Note: If you have raw pumpkin seeds, you can roast them in the oven while soup is cooking. Lay seeds spread out on a sheet pan at 350 degrees for 5-10 mins, or until desired doneness.

Using a stick blender, puree the soup. Garnish with the toasted pumpkin seeds and black cumin.

Optionally, you can serve it with a spoonful of yogurt and a wedge of lime. Enjoy!

Strong Roots, Strong Bodies, Strong Connections

by Laura

Maybe I’m biased, but supporting local farmers is something I’m passionate about. When you support local farmers and shop at farmers’ markets, you are helping them make a living. In turn, they continue to provide healthy, wholesome food to families in your community. 

Fresh Food

When you buy local, the produce doesn’t have to sit in shipping containers as it travels between provinces or countries. Instead, it’s only a matter of hours from when its plucked from the field to being served at your table. As an added bonus, you’ll skip the chemical washing solutions normally used before shipping.

Environmentally Friendly

Pollution from transportation contributes to poor air quality, packaging contributes to landfill and less produce is thrown out due to transport damages or “imperfections”. There is also far less chance of pesticides on your food because there isn’t the widespread use of crop dusters that you might find on large corporate farm operations. Don’t be afraid of the little bug in your turnip, she just wants supper too! It’s a sign that it’s safe for her to live in, therefore safe for you to eat 😉

Support Local Economy

The money you spend on local produce stays local and helps create jobs. No one farmer can harvest on their own; they need to hire help and look within their community to employ neighbours.

Flow with the Seasons

When you eat locally grown food, you’re eating seasonally, which can spice up your veggie variety and inspire you to try new things. Some traditional medicine philosophies suggest that eating seasonally helps us stay in alignment with our natural environment, thereby strengthening our immune system.

Check out the St. John’s Farmers’ Market on Saturdays 9:00am-4:00pm year round or do a quick search for farms near you, like Roots Farm NL, to see what’s in stock!