Oh how I love snacks, zesty, salty and savoury treats that just help get you through the day are the best. Even better when they aren’t loaded with weird additives, MSG and its pseudonyms. Piri piri is the swahili word for pepper pepper, the hot sauce is made from piri piri peppers also known as african birds eye chilis and a combination of spices, garlic and lemon peel. If you never tried it you’re in for a treat, there’s something about the spiciness paired with lemon that just hits the spot.
This paleo snack mix can easily be made milder by omitting the hot sauce and using smoked paprika instead. You’ll still get the richness and flavour without the spice. Perfect for the wee ones to munch, even though I have a theory that if you start them young on the hot peppers they’ll build up a good taste for them.
They do this in Thailand and places where they traditionally eat a lot of spicy foods. They’ll start with one thai chili and increase for every year, or so I hear. I’ve got my baby on mild spices, he loves curry, he absolutely devoured this kale and chicken curry I made one night. I’m sure it has a lot to do with how I ate when I was pregnant, and I certainly didn’t shy away from hot curries and the like. After all, at the time I was cooking in a restaurant for Thai night every week. I created some gorgeously spicy Thai creations that I taste tested until I was full. Get the babes started on immune strengthening foods early and they’re set for life, I’m still trying to coax him into gobbling up sauerkraut. He’s not quite there yet, to be honest it took me awhile to get there too, sauerkraut is intense!
I really didn’t know what to name this snack mix, so munchie mix it is because lets face it, everybody gets the munchies whether you live in Colorado or not.
Maybe you’ve tried black bean brownies, or even sweet potato brownies, well today I bring to you the latest in odd but delicious renditions of the classic fudge brownie. These double chocolate hazelnut lentil brownies are chewy, rich, dark and luxurious they’re swoon worthy with a dollop of whipped coconut cream or vanilla ice cream. It’s pretty hard to eat too many since they are so packed with protein and they’re also flourless.
I’ve invented these for a special lentil recipe contest, I wanted to create something decadent, a recipe that could trick people into believing they aren’t eating something healthy. Success! Mission accomplished as J, a hater of all sneakily healthy things, had no problem devouring these brownies. Red lentils are really adaptable, I didn’t want the brownies to be dry so I cooked the lentils first and then blended them into a smooth puree, this way they add moisture instead of take it away.
½ C red lentils, cooked in about 1½ C water until very soft, about 15 min.
2 eggs
½ C butter, melted
½ tsp vanilla extract
1 C brown sugar or raw coconut sugar
½ C cocoa powder or raw cacao powder
½ C mini chocolate chips
½ tsp baking soda
¼ tsp sea salt
1 C roasted hazelnut pieces
Instructions
Preheat oven to 350F. Prepare a 28x18x4 rectangular baking dish lined with parchment
Strain any excess water from the lentils and add to a blender or food processor, pulse until smooth, next add the eggs, butter,vanilla and sugar and again blend until smooth and frothy.
In a large bowl mix together the cocoa powder, salt and baking soda, add the liquid lentil mix to this and stir well.
Add in the nuts and chocolate chips and fully incorporate, pour the batter into your prepared dish and bake for 30-35 minutes, insert a toothpick to check for doneness, if it comes out clean the brownies are ready.
It's best to allow the brownies to set in the fridge for a few hours or overnight before serving. Cut into squares and enjoy!
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I’m such a sucker for a good brownie, I hope you love these as much as I do.
Daaaaaaaaaaal. Flashes of India flood my brain, I miss that place. It was so easy to just roam the streets in wonder, soaking up culinary delights around every corner. Daal is a staple, with a million variations, and of course I have my own, it’s a simple rendition that takes little time, great for a meal in a pinch.
Honestly, this months been really tight and our budget is stretched to say the least. As nice as it is to eat paleo and have bacon and free range beef and a fridge brimming with vegetables all the time, it’s not always realistic. Don’t get me wrong, I don’t think its right to sacrifice our need to feed ourselves good food. That’s why I have such a hard time buying commercially raised meats, once you witness just how unethically these animals are treated its hard to turn back. Ignorance is bliss, and my bliss is running out. Once in awhile compromises have to be made, and lentils are one thing that I always keep on hand for rainy days.
Other cheap eats that still nourish and sustain are free-range eggs, which really offer a lot for the price. Kale is another nutrient dense veg that doesn’t hurt the wallet. And of course having plenty of spices always makes life more exciting. Sometimes I surprise myself by what I can create from what seems like sparsity. Often some genius creations come out of being strapped for cash.
As far as legumes go, lentils are pretty easy to digest and if you soak them first it greatly increases the bioavailability of their nutrients. Lentils are actually quite high in a lot of minerals, and they have a surprising amount of iron, 1 cup is 40% of the RDI.
But enough of that nerd speak. They’re delicious, cheap, and you can store them for a long time. This masala daal warms my heart every time I eat it and should be enjoyed with a nice dollop of plain yogurt, India style.
1 jalapeño or other hot chile, seeds removed and finely chopped
1 inch piece of ginger, finely chopped
2 Tbs tomato paste
½ tsp sea salt
½ C plain yogurt for serving
cilantro and green onion, chopped for garnish (optional)
Instructions
In a sauce pan or pot add lentils and chicken stock. Cook lentils until soft, about 15 minutes.
In a large skillet add oil until melted, add cumin seeds and mustard seeds and cook until the start to literally pop.
Add onion, garlic and ginger and cook until aromatic and slightly browned.
Add garam masala, tomato paste and a bit of stock from the lentils just to get everything moving. Cook for a few minutes and add lentils and the rest of the chicken stock, let this simmer for another 10 minutes, add salt to taste and serve with a dollop of plain yogurt and a sprinkle of fresh cilantro and green onions
Excuse me for being obsessed with chocolate this week, you see I was without my beloved cacao for some time and I’ve finally replenished my stocks. Raw cacao is the ultimate in magnesium density, in other words, it relieves stress and helps release happy hormones, yay!
The chocolate week isn’t over yet, in the next few days you are going to witness a marvel of brownies- the lentil brownie.
But not today. Today is reserved for this luscious, creamy, caffeinated pudding loaded with chia goodness. Coconut mocha chia pudding may just be your new favourite breakfast or mid-day pick me up. I’m pretty much in love with the coffee, chocolate combination– nothing beats it.
Chia seeds are nutrient dense, high in omega-3’s and they can turn any liquid into a pudding, so what’s not to love. Well they aren’t easy to clean up when you leave a spoonful on the table and your little baby reaches up and pulls it down.
If you are in search of foods that will give you more energy and focus, this pudding is for you. There’s definitely a certain time of the month for me where my energy starts to go down the drain and I just want to eat chocolate…ladies, ya feel me?
Yesterday I wallowed while watching the hollywood version of Anna Karenina, which by the way, is pretty terrible. You know when you have tons of work to do, but you just don’t want to do it…yeah netflix is an instigator.
But the cure for all wallowing lies in chocolate, so I will continue to share with you loves my fave choco-freak recipes to inspire your inner energy to shine~ !!!
You, me, four ingredients (!) and a bottle of wine, sound like a good date?
In honour of love, post valentines day love, I challenge YOU to make these for someone just.because.
Yeah, I’m a bit of a rebel…
I’m also a little sugar addict, yes I try and make healthy-er treats, but I know a sugar is a sugar is a sugar. Time for a little spring cleaning here soon folks. Whole 3o time? Perhaps I’ll wait it out see if it snows one last time, I’m guess it will, and I’m guessing cupcakes will be in order to quell those winter-almost-spring doldrums. Any plans for spring cleansing? Is it even spring yet?
These little truffles of love are absolutely the creamiest most closest thing to eating pure nutella out of the jar that you can get. Except that I didn’t actually use nutella, as it’s filled with a whole bunch of questionable ingredients.
Instead I started with making a butter from roasted hazelnuts and when it got really smooth and creamy I added melted dark chocolate and some coconut cream, a little bit of raw honey to sweeten the deal. Easy right? You could make this post valentines treat for your lover, your neighbour, your cat…okay maybe not your cat, in about 30 minutes. Ta da!
Oh and if you want something a little more involved but still reminiscent of eating nutella out of the jar, check out my homemade ferrero rochers, or better yet my homemade nutella!
2 C roasted hazelnuts, ½ C crushed and reserved for coating the truffles
¾ C dark chocolate, melted over a double boiler
3 Tbs coconut cream or milk
1 Tbs raw honey
Instructions
In a high powered blender or food processor, blend the hazelnuts until smooth and creamy, you may have to scrape the sides throughout.
Add coconut cream and honey to melted chocolate and incorporate.
In a large bowl combine hazelnut butter with chocolate mixture and pop in the freezer for 10-15 minutes.
When the mixture is workable but not too soft, scoop 1 Tbs onto a piece of parchment and roll into a ball, coat with extra crushed hazelnuts and repeat.
Let the truffles set in the fridge for an hour or so before indulging.
Those perfect fatty salty sheets notorious for wrapping whatever they touch in pure goodness. A tear through the fridge unveiled a bunch of caramelized onions, some kale, feta cheese and almond flour. Sounds like a pretty luscious filling to me.
But wait, its just not right- there’s a certain smoothness lacking and the consistency just isn’t there.
Tear through the pantries, which are looking quite barren lately. Behold, the humble lentil gleaming orange and begging to be used. Sure lentil, I’ll give you a chance, you might just fit the bill.
Cooked lentils, pureed until smooth and creamy, the perfect binder, a vehicle to backpack big flavours on. Oh humble lentil, maybe your the next up and comer in this crazy world.
Hey I'm Chantelle, my alter ego would be a mermaid if I wasn't such a terrible swimmer. I love writing authentically and cooking in my pyjamas. My favourite pastimes include eating avocados, travelling the world and hanging out with a toddler.
