Something about this rich, dark chocoalte has got my head spinning. I’ve been craving for a deccadent chocolate recipe lately. Whether it’s a brownie, cake, or even chocolate mouse; I want it. I happen to be working one day on the register at Whole Foods and an interesting selection of ingredients came through. I’m constantly exchanging ideas and recipes with customers. This particular customer happen to tell me that she found a new chocolate cake recipe that looked “so delicious” and “incredibly simple to make”. For the majority of customers coming through Whole Foods, many of them are aware and practice gluten-free methods in their kitchen. As soon as she mentioned that it was gluten-free, I was hooked.
As customers were piling up at the line behind her, I was somewhat frantic at the fact that I would not be able to attempt this recipe or even see it for that matter. She kindly grabbed her groceries, folded away her dollar bills, and stepped aside to a vacant check-out stand. There she pulled out her phone and an empty piece a paper, and scribbled away some seriously important information. We exchanged a few words and then she was off. Only two more hours and then I could do my digging on this chocolately goodness of a recipe.
After a few short minutes of getting home and unpacking the laptop, I had the Chocolate Quinoa Cake recipe up and running on my computer. Sarah from ‘Making Thyme for Health” is the creater of this delicious cake. Not only is this beautiful lady the one who designed this dark and rich perfection, but her other recipes and photos are all uniquely inspiring.
I followed her recipe, but added sliced blackberries in the center as well as on top. I whipped up some coconut cream and put a dallop on the top of my slice. My dad has always complained to me that I never ‘follow’ recipes. I’m always trying to re-due them in my own way without testing out the original recipe first. My reason for this is because I want to adjust the ingredients to my diet as well as taste. However, I’m slowly learning that trying out the original recipe isn’t such a bad idea after all. My next attempt at this chocolate cake will be to replace the white sugar with a healthier version. I’ve researched into xylitol and to be honest, I’m not a fan. For me, I’ll stick with ‘all natural’ sweeteners like honey, agave, maple syrup, bananas, and dates. Now it’s just a matter of balancing out the sweetness as well as the getting the texture just right.
But in the meantime, head over to Sarah’s blog, Making Thyme for Health, and make this chocolate cake for yourself!
I recently got an abundance of local produce. I try to incorporate different cooking methods with my ingredients so that I have a large variety of meals that I can eat throughout the week. I strongly believe the importance of consuming raw vegetables and fruits because of their nutritional stats and health benefits. Because of this, I try and juice at least once a day to ensure that I receive plenty of enzymes to keep my body running in tip top order! But I also realize that roasting vegetables brings out so much flavor and can transform a dish from bland to mouthwatering. Cauliflower, broccoli, red onion, and asparagus are my favorite vegetables to coat in coconut oil and roast in the oven. It’s an amazing dish to add to a diet/lifestyle, but this shouldn’t be your only method of consuming vegetables. The third method of cooking I tend to use a lot is steaming. Broccoli, green beans and artichokes tend to find their way into the steamer in my kitchen. Health wise it’s more beneficial than zapping in the microwave or roasting in the oven. I tend to steam vegetables if I’m eating them with other ingredient as one meal. For instance, my Buddha bowl would incorporate steamed vegetables, quinoa, and baked tofu. I mix it all together and place in a bowl. I tend to roast vegetables when I eat them alongside other ingredients. But it’s all your own taste! As long as you incorporate raw/cooked vegetables into your diet/lifestyle, it doesn’t really matter which way you eat it.
It’s funny to me that I write about vegetables when I’m posting a recipe on roasted corn. I guess it’s a vegetable but honestly I look at it as a starch and eat it as a carbohydrate. Either way, these roasted cobs are mouthwatering and need to be the next thing you make.
-smoked bourbon sea salt (plain sea salt will work also)
-roasted chipotle peppers (I prefer to roast my own, but you can buy them)
-salt & pepper
-garlic & onion powder
-red chili flakes
1. Stick two cobs (with husk on) in the microwave and cook for 2 minutes.
2. Remove from the microwave and slice off the butt of the cob. Make a slice in the side of the husk and peel off completely.
3. Cut each cob in half and place in a large bowl.
4. Mix the rest of your ingredients together, then coat and rub down your cobs.
5. Place on a baking sheet covered in parchment paper and roast for 30 minutes at 400.
These roasted cobs would be incredible with a creamy dip alongside. I would recommend some kind of dairy/tofu/soy based cooling dip. These suckers are spicy so the creamy sauce will pair perfectly on your taste buds! Personally, I would make a dip with tofu as the base. Play with your ingredients and see if you can come up with the perfect sauce.
We need to slow down a bit more, love deeper, and open our eyes to this marvelous world.
We get so caught up in our daily actions that we forget about the beautiful life this world has to offer. Leave the television for a week and try something different. Buy a leatherback at your local book store and begin doodling in it. Walk to your nearest park and let your mind take its’ course. Turn on some beautiful music. Leash up your forgotten dog and give him a chance to run free. Go online to buy tickets to your favorite band and check out their concert. Make life a bit more interesting. Would you be satisfied if you died in a month? Harsh it may sound, but the people who are most afraid of dying, haven’t lived much.