ORANGE & SPICE HOT COCOA

This is a quick n' easy orange hot chocolate to change up the usual hot cocoa routine. The winter weather is finally setting in here with rain and very cool temperatures, it calls for a nice mug of hot cocoa! I love orange and chocolate together and set out to come up with a hot cocoa using this combination. After doing a bit of research on orange hot chocolate, using orange juice is not typical, usually a bit of orange extract is added or even orange flavored liqueur (which sound pretty good too on certain occasions!). Since I happen to only have some oranges on hand, I decided that would do perfectly fine. And it did! Using orange juice instead of flavoring will also give you the added benefit of vitamin C with your cocoa. Add in the cinnamon & ginger and you have yourself a nicely flavored hot cocoa. I even love this without the ginger, using just cinnamon. Use the spices to your liking and preference. For a bit of heat, you may consider adding a dash of cayenne powder. The toppings can be changed up to whatever you like or have on hand. So next time you're thinking about having a cup of hot chocolate give this version a try, I think you'll love it too!

ORANGE & SPICE HOT COCOA

Ingredients

• 3 cups unsweetened almond milk
• 1 cup 100% pure orange juice
• 1/4 cup unsweetened cocoa powder 
• 1/4 cup raw sugar, pure maple syrup or coconut nectar/sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• pinch of salt

garnish options:

• whipped coconut cream
• sprinkle of cinnamon or cocoa powder
• mini chocolate chips  
• shaved dark chocolate
• orange zest
• vegan marshmallows

In a small/medium saucepan, heat milk and orange juice over medium-low heat. Add cocoa, sugar, cinnamon, ginger and pinch of salt, stir until cocoa is completely dissolved. Turn heat to low to keep cocoa warm until ready to serve.

Serve in individual cups topped with any garnish you like. I added coconut cream, dusted with cocoa powder and topped with orange zest.

Serves 2 - 3.

Notes:

Feel free to use water in place of non-dairy milk or use a combo of water & milk equally 3 cups.

For the orange juice, use fresh squeezed or bottled (no pulp to medium pulp pref). If using fresh squeezed, you may like to strain the pulp before using.

Make your 1/4 cup of cocoa heaping if you like a little extra chocolate flavor.

Butternut Squash and Black Bean Chili

This chili is a great way to get the wholesome goodness of butternut squash and black beans into your diet!

Butternut squash with its beautiful orange colored flesh is full of nutrients like carotenoids, which help against the spread of cancer and developing arthritis. And it contains plenty of beta carotene which is converted into vitamin A, helpful to boost the immune system, protect cells and keep the reproductive system healthy. You'll also get half the daily recommended dose of antioxidant rich vitamin C with just one cup. They're a good source of fiber, potassium, manganese, magnesium, iron, copper and B6. And on top of it all they are low in calories with only 75 calories per cup.

Black beans are a great source of plant based protein and will help keep the digestive tract in good working condition. They are a filling and low fat food, containing about 113 calories and 8 grams of protein & fiber per 1/2 cup with less than 1 gram of fat. Black beans are high in folic acid, magnesium, potassium and iron. All these are essential nutrients and key factors to help keep you feeling healthy and at your best. 

Here you have a fantastic one pot meal that will surely please all types of eaters. It's adapted from Cookie & Kate. Easy to put together and ready in about 1 1/2 hours from start to finish. The little bit of cinnamon in this makes it feel like a true autumn meal and pairs well with the warm chili and chipotle spices, and if using the cocoa you will add another depth to the dish. Simple, delicious & hearty! If you have leftovers, even better because as it sets the flavors mingle making for a great meal the next day. In fact, it was too dark to take photos yesterday so these are the leftovers...I had this bowl of chili for breakfast and it was delicious. To top it off I sliced some corn tortillas into thin strips, placed them on a cookie sheet, added a bit of olive oil, dusted them lightly with chipotle powder and put them under the broiler on high until they were crisp. It made for a nice crunchy topper. Avocado would also be fabulous adding a nice creaminess here and there!

Butternut Squash and Black Bean Chili

Ingredients

• 1/4 cup water, for water saute
• 1 butternut squash (about 3 - 4 cups), peeled, seeded & diced
• 1 medium red onion or 2 large shallots, diced
• 2 red bell peppers, cored, seeded and diced
• 3 large cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon chipotle powder, or to taste
• 1 teaspoon cumin
• 1/4 - 1/2 teaspoon cinnamon, start small
• 1/2 teaspoon cocoa powder, optional
• 3 cans (15 oz) black beans, drained and rinsed, or 4-5 cups home cooked black beans
• 2 cans (15 oz) fire roasted tomatoes + juice or 3 to 4 fresh tomatoes, diced
• 2 cups water or vegetable broth
• himalayan salt, to taste

garnish options

• avocado
• fresh made tortilla strips
• cilantro
• diced onions

In large stock pot over medium high heat, heat water and saute the butternut squash, onion, bell peppers and garlic until onions are soft and translucent, about 5-7 minutes. Add your spices, beans, tomatoes and vegetable broth, bring to a boil, reduce heat, cover and simmer for about 1 hour, stirring occasionally and tasting for flavor along the way. Will be done when the butternut squash is tender.

Serve with garnish of choice and freshly warmed corn tortillas.

Serves 6 - 8.

Notes:

Pictures reflect the use of 3 cups of water, a bit by accident. I prefer 2 cups myself for a thicker chili but the juiciness of this chili is delicious and I didn't mind the extra liquids here. Feel free to add more liquids to suit your taste.

This recipe was revisited on 11/12/13 with minor recipe changes and new photos. The changes made to the recipe was adding another can of beans...instead of 2 cans, it now calls for 3. Feel free to use less beans if you wish. I added the extra beans as a way to make the recipe go further. I also only call for 3 cloves garlic instead of 6. Feel free to add/subtract ingredients to suit your preference.

You can sub in diced sweet potato in place of the butternut squash for variation. Would be delicious too!

Enjoy!

Raw Coconut Brownie Bites

I'm so excited about this recipe I found for these raw brownies. They are inspired by these two recipes from What's Cooking Good Looking and Food Doodles. They are simple and fabulous! This is the real deal...heaven here on earth for those seeking a great raw vegan brownie...this is it. I was amazed when I first tasted this, it is so much like a brownie to me. It's perfectly chocolaty, chewy and completely satisfying...one or two is all you need. I will never bother with any baked brownie again as they are so easy to make and full of wholesome goodness. These contain no refined sugars, no butters, no flours, and only six ingredients to boot. If your not a fan of coconut, try replacing the coconut with one of the nuts suggested. Let me warn you, these will go very fast!

Raw Coconut Brownie Bites

Ingredients

• 3/4 cup raw almonds, walnuts or pecans
• 1/3 cup unsweetened shredded coconut
• 1/3 cup unsweetened cocoa powder
• 1 1/3 cups packed medjool dates, pitted, softened* and chopped
• 1 teaspoon vanilla
• 1/8 teaspoon himalayan salt

Combine almonds, coconut and cocoa powder in food processor/blender and process until almonds are a fairly fine consistency. Remove mixture and set aside.

Add dates to the food processor/blender and process until dates become a paste. Add in the almond, coconut and cocoa powder mixture along with the remaining vanilla and salt. Pulse until just combined.

Line a loaf pan with plastic wrap, wax paper or parchment paper. Place mixture into loaf pan, press down firmly while smoothing out the surface. Here you can either put the brownies in the fridge for 20 minutes or so to harden a bit before cutting, or you can pull the brownies out right away and cut into 12 squares to make a 3-4 bite size brownie or cut into 24 squares for a 1-2 bite size brownie. Can be stored in an airtight container in the fridge, or on the counter, for up to two weeks.

Notes:

You can also roll these into 1 inch balls and eat as is, or roll them in shredded coconut or cocoa/cacao powder. If rolling into balls you should get apprx. 18-24 balls.

Additional toppings you may like: 
Shredded coconut
Dusting of cocoa powder
Chopped or whole raw almonds

*Depending on the type and freshness of your dates, you may need to soak them. To soften your dates, place dates in a medium size bowl and soak in hot water for a few minutes. I really prefer the medjool dates for their softness, they rarely need softening, but feel to use your favorite dates. Just be sure to soak before using them. 

Enjoy!

You may also like these other healthy raw treats:

Raw Ginger Snaps
Almond Vanilla Bean Chocolate Chip Bites
Healthy Happy Hempy Cookies
Coconut Lemon Bombs
Raw Chocolate Pistachio Oatmeal Cookies
Cinnamon Cranberry Truffles

Some of my favorite raw dessert blogs:

♥ this rawsome vegan life

♥ Fragrant Vanilla Cake

♥ Rawified

Almond Vanilla Chocolate Chip Bites

Almonds, vanilla and chocolate together...need I say any more. These are a nice easy treat anytime of day and meant to be enjoyed freely. Almonds are the most alkalizing nut, the more alkaline you eat the better. An alkaline (vs. acidic) system will help keep your system functioning at its peak! Almonds are also balancing, very nourishing, and contain high levels of potassium and vitamin E. In fact, nine almonds contain all the vitamin E you need for the day. Healthy meets delicious in these raw no-bake bites.

 Almond Vanilla Chocolate Chip Bites

Ingredients

• 1 cup almonds
• 1/2 cup oats (I use GF)
• 3 tablespoons almond butter
• 3 tablespoons pure maple syrup or agave
• 6 medjool dates, pitted
• 1 teaspoon vanilla
• 1 vanilla bean, slit lengthwise and seeded
• 2 tablespoons water, + plus more as needed
• pinch of mineral salt
• 1/4 cup dark chocolate chips, cacao or carob nibs, or raw chocolate

Place all ingredients in food processor except for chocolate chips. Blend, scrapping down the sides as needed, until combined. (I like to leave mine a little on the chunky side). Add 1 or 2 tablespoons more water as needed. Remove mixture and place in a medium size bowl, mix in the chocolate chips. Refrigerate for about 20 minutes, it will help the mixture stiffen a bit making it easier to handle. Roll into 1 inch balls or flatten like a cookie. If forming them into balls you may like to roll them in cacao powder, cinnamon or shredded coconut. I've done all three and all were great ! Makes approx. 12 - 18, depending on if your rolling or forming cookie shapes.

Store in fridge and enjoy within a few weeks. They also freeze well.

Optional add ins:
1/4 cup shredded coconut flakes
1/2 teaspoon or so of cinnamon

Enjoy !

Best Ever Chocolate Banana Milkshake

Perfect on a hot summer day, like today! It's so warm here in Southern California and I needed something easy, cool and healthy after my time at the gym. This was perfect...it's dairy free, refined sugar free and super good for your mind, body and soul! Add in the scoop of protein powder for an extra dose of nutrition. This is a perfect shake to include to your diet on a regular basis ensuring your meeting your protein requirements...especially great for those just starting a plant based diet or those who are always on the go.

Best Ever Chocolate Banana Milkshake

Ingredients

• 1 frozen banana
• 1 cup unsweetened almond milk
• 1 tablespoon raw cocoa powder
• 1 teaspoon vanilla
• 1/2 teaspoon or so of cinnamon
• 1 scoop protein powder, optional (use plain, vanilla or chocolate)

Place everything in blender, blend until combined. Serves one.

Notes:

Currently I'm using Garden of Life Protein powders. I like that their original powder is not sweetened with stevia or any other sweetener as I prefer to sweeten mine with fruits of choice. A few other plant based protein powders that I do recommend, but do not have unsweetened choices, are Vega One, Sun Warrior and any hemp protein powders (pref. organic), To find out about more protein powder options with reviews, check out this post, Vegan Protein Powders For Smoothies: My Big Guide, from Kathy of Lunchboxbunch.com.

Tip...always freeze your older bananas instead of throwing them away so you will have them on hand for smoothies or raw banana ice creams like my Almond Chunky Monkey Ice Cream or Chocolate Banana Ice Cream...they are sweet and super healthy at this stage.

Cheers to good health!

Chocolate Waffles Two Ways: Buckwheat w/ Maple Nut Butter Syrup & Whole Wheat w/ Strawberries

Sinfully delicious and oh so healthy! Something came over me and I had an urge for creating a great chocolate waffle for us health nuts, and I did it not one way...but two. These recipes can also double as a pancake mix too.

Let's begin with the buckwheat waffle. Adding buckwheat is a healthy option to pack in some added nutrition to your meal with while adding a nice nutty flavor as well. Buckwheat is also gluten free. To make these pancakes gluten free use GF all purpose flour in place of the WW pastry flour. The chocolate is subtle and the buckwheat comes through creating a nice balance, especially with the nut butter syrup....such a great combination! I think this nut butter would be decadent on non-dairy ice cream or chocolate cake too.

 Chocolate Buckwheat Waffles w/ Maple Nut Butter Syrup

Waffles

• 1 cup whole wheat pastry flour, or flour of choice
• 1/2 cup buckwheat flour
• 1/2 cup organic raw cocoa powder
• 1/3 cup organic pure cane sugar
• 1 tablespoon baking powder
• 1/2 teaspoon mineral salt
• 2 tablespoons flax seed meal, optional for extra nutrition
• 1 2/3 cup unsweetened almond milk, or milk of choice
• 1 teaspoon vanilla, optional
• 1/4 cup coconut oil warmed, or oil of choice, optional*
• extra oil for greasing the griddle if needed

Maple Nut Butter Syrup

• 2 tablespoons nut butter of choice
• 1 tablespoon pure maple syrup
• 2 tablespoons water

First mix your nut butter syrup: Combine ingredients in a small bowl mix until smooth. For thinner syrup use more water. This was great without the added syrup too. Makes about one serving. Set aside.

Preheat waffle maker/griddle to manufacturer's instructions. 

In medium size bowl, combine the flours, cocoa, sugar, baking powder, salt and flax meal. Add nut milk, vanilla and warmed oil to dry ingredients, mix until combined. (If using the warmed coconut oil, be sure to warm your milk as well or once the oil and chilled milk combine the coconut oil will harden again creating tiny  hardened oil pieces.)

Pour batter onto waffle iron and cook for three to five minutes. You may or may not need to oil the waffle maker in between batches, I didn't but you may find otherwise. I used the George Forman waffel iron for mine. Makes appr. 6 - 8 waffles depending on size.

Serve with  the nut butter syrup and sliced bananas & enjoy...

*You can make a great waffle without the added oil as well, try both ways to see which you like best. I like both.

• • •

Now onto number two which is a whole wheat waffle with fresh strawberries...so sweet are the strawberries of the season...add some to this chocolate waffle with some pure maple syrup and a little coconut and life is sweet as can be!

Whole Wheat Chocolate Waffles

Ingredients

• 1 1/2 cup whole wheat pastry flour, or flour of choice
• 1/2 cup organic raw cocoa powder
• 1/3 cup organic pure cane sugar
• 1 tablespoon baking powder
• 1/2 teaspoon mineral salt
• 2 tablespoons flax seed meal, optional for extra nutrition
• 1 2/3 cup unsweetened almond milk, or milk of choice
• 1 teaspoon vanilla, optional
• 1/4 cup coconut oil warmed or baking oil of choice, optional...extra oil for greasing the griddle if needed

Directions for waffles same as above...

Serve with pure maple syrup, organic strawberries and a sprinkle of coconut flakes...you could use confectioner's sugar but we are trying to stay away from refined sugars here. ;)

Store any leftovers in the refrigerator or freezer. If freezing, when ready to use let thaw. Toast your waffle and voila...it's waffle time again.

To make these gluten free, use gluten free all purpose flour in place of the whole wheat.

Whatever style you choose...Enjoy ! 

• • •

On a side note, today I received my new book in the mail, The Flavor Bible...can't wait to dig in and see what inspirations come about. I heard about this through a post from 'Rawified'...it was mentioned and peeked my curiosity. I know this is for real chef's, but I think it's a cool book and will come in handy.

Happy everything !

Raw Chocolate Banana Ice Cream

Raw banana ice cream! Why have I not known of this before, what a great dessert or meal (I had this for dinner the other night). It's super delicious, fat free, no refined sugars and dairy free which means it's cruelty free. You can do so many things with this...be creative and have fun experimenting with what works for you.

Raw Chocolate Banana Ice Cream

Ingredients

• three frozen bananas
• 1 heaping tablespoon raw cacao/cocoa powder
• fruit or chopped nuts for topping, optional

Break frozen bananas into small pieces. Place bananas and cocoa/cacao into blender or food processor, blend until desired consistency scraping down the sides every now and then, will take anywhere from 3 to 6 minutes. 

Scoop into your bowls, top with fruit or nuts and eat right away. 

Serves one generously with enough to share if you like. :)

Notes:

You can also freeze this ice cream by storing in an air tight container. Keep in freezer for at least six hours or overnight, let thaw 10 min or so before scooping. Double this recipe and freeze for convenience. 

I just received a new processor for Christmas and it works so well compared to my old one. The extra time spent will depend on the power of your processor/blender. A good blender will be a good friend to you when making this ice cream.

Instead of throwing out bananas I always freeze them for making smoothies later and this will be a new reason to pull out a frozen banana or two. Doesn't get much simpler that this.

Enjoy !

You may also enjoy this Almond Chunky Monkey Ice Cream

Inspired by this recipe at Rawified.

CHOCOLATE CHAI ROASTED ALMONDS

 I've been very busy since my last post updating some older recipe that desperately needed to be revisited, not only for the pictures but to update and streamline the ingredients and instructions. In case you're interested, take a look and see if any inspire you. First up was the Smoky Chipotle Maple T.L.T., an absolutely delicious sandwich. Then I was onto the Raw Vegetable Pasta...you'll never miss regular pasta again with this one. Next, the Refried Bean & Avocado Lavash Wrap which was just a whim recipe at the time that hit the spot. Up next, I revamped the Pasta and Bean Soup with Kale which is out of this world. Lastly, the Spicy Carrot & Hummus Sandwich...delicious in every way. Today not only are you getting one inspirational recipe to try but 6! Take a look and hopefully you'll be inspired to add more of these recipes to your meal plans for the upcoming months!

I've been doing a lot of snack and dessert type recipes lately and have been loving every minute of it. Inspired by my Chocolate Chai Popcorn, I decided to try roasted almonds with this flavorful mix and it worked great. The flavor of cinnamon, cardamom, ginger, clove with some black pepper spice all lightly wrapped with a hint of cocoa. It's a fun and delicious flavor! Almonds are an alkalizing nut and eating just 9 almonds a day will provide you with all the vitamin E you need for the day. They're also a great source of magnesium, potassium, copper and fiber. These flavored almonds make for quite an addicting but healthy little snack that I'm happy to share with you today. I love that they travel well too. Bag or bottle some up in a mason jar and take them with you for the day. They even make for great gift ideas for special holidays or just because. Share the goodness, share the love!

Gather your ingredients...

 

Add everything together and mix well...

Spread in single layer on baking sheet and bake, stirring once...



Let cool and harden. Share the goodness!

CHOCOLATE CHAI ROASTED ALMONDS

Ingredients

• 3 cups raw almonds
• 1/4 cup pure maple syrup
• 2 teaspoons vanilla extract, optional
• 1 heaping teaspoon cocoa powder
• 1 heaping teaspoon cinnamon
• 1 heaping teaspoon cardamom
• 1 heaping teaspoon ginger
• 1/2 teaspoon cloves
• 1/4 - 1/2 teaspoon black pepper
• a few pinches of mineral salt

Preheat oven to 350.

In a large mixing bowl, add almonds, maple syrup, vanilla and spices, mix well to coat. On a large baking sheet lined with parchment paper or lightly oiled, spread almonds, syrup and all, in a single layer, it's ok if they're touching each other. Bake on center rake for 20 - 22 minutes, shuffling the almonds around once after 10 minutes. Remove from oven, sprinkle with mineral salt and let cool to harden. They may clump together a bit while cooling but will easily come apart.

Store in air tight container for up to a month.

Enjoy often!

Banana Cherry Garcia Soft Serve

 Cherries + dark chocolate is always a winning pair. Here I have continued my love of banana based ice creams and have added the duo to make this Banana Cherry Garcia Soft Serve ice cream. The inspiration comes from one of Ben & Jerry's top selling ice creams 'Cherry Garcia'. Here I have veganized it using simple ingredients that come together making a quick and easy soft serve to enjoy during the coming summer months. Gather some of the season's cherries, freeze some bananas and get your chocolate ready...all in the name of good health and a tasty treat that you will enjoy time and time again. Eating healthy and cruelty free is as delicious as can be!

Dark chocolate can happily be a part of your healthy diet as long as it's enjoyed in moderation. I usually have a small chunk every night with a dollop of almond butter as my dessert. Some of the benefits of dark chocolate/raw chocolate are its powerful anti-oxidants. These anti-oxidants may help to control blood sugar levels by helping the body use its insulin more efficiently. This in turn may help with reducing the risk of diabetes. It also can help improve and lower cholesterol. Dark chocolate has flavanols that may lower the risk of Alzheimer's and slow the onset of dementia. These same flavanols may protect your skin from UV damage. It's also rich in vitamins and minerals, can improve your mood, and reduce your stress.. These are just some of the benefits associated with dark chocolate. It's best to consume chocolate that is 70% cocoa and above or pure raw chocolate, as it will have the most benefits. And to the men out there, it has been found that men benefit most from eating dark chocolate in moderation. So enjoy your dark chocolate without feeling guilty. For more information: Web MD...Dark Chocolate For Health Benefits, Huffington Post: Chocolate Benefits & Men Benefit Most From Eating Dark Chocolate

And then there are cherries, the real star of the recipe! Cherries, known as a 'super fruit', are one of the few food sources that contain melatonin, an antioxidant that helps regulate heart rhythms and the body's sleep cycle. These little red beauties are also packed with antioxidants called anthocyanin's which aid in the reduction of heart disease and cancer. This same anti-oxidant can help reduce inflammation and swelling associated with arthritis and gout. They are a perfect post work-out snack for those looking to reduce pain and joint soreness, like runners and heavy training athletes. Cherries are abundant in vitamins C, E, potassium, magnesium, iron, folate, fiber and contain 19 times more beta carotene than strawberries and blueberries. They are perfect for any healthy lifestyle. For further reading take a look at these: Huffington Post: Cherries For Health & Seven Benefits of Cherries

Banana Cherry Garcia Soft Serve

Ingredients

• 2 frozen bananas, cut into 1 inch chunks
• 1 1/2 cups cherries, pitted and frozen (divided)
• splash of unsweetened coconut milk or almond milk
• scant 1/4 cup dark chocolate chunks (70% +), cacao nibs or raw chocolate chips

Place banana chunks, 1 cup cherries and splash of milk into blender/food processor and blend until just combined. You may need to scrap down the sides a few times or add another splash of milk to help the mixture move. Add in chocolate and remaining 1/2 cup cherries, pulse until just combined. Serve immediately as this is a soft serve ice cream. Top with shaved dark chocolate, cacao nibs or raw chocolate chips. Serves two generously.

Notes: It helps to freeze your serving dish beforehand if possible. Will keep your soft serve chilled a bit longer.

Variations: If you don't want any chocolate chunks try adding 1 heaping teaspoon of raw or dark cocoa powder instead. Adding a teaspoon of vanilla extract never hurts either. It adds another flavor level.

Enjoy!

• • •

A note on bananas

These are perfectly ripe bananas and just about ready for the freezer. I usually wait until they're a bit more ripened before peeling and storing, that is when they are the sweetest. Using them in their sweetest state means the less added sweetener you will need. So let your bananas ripen well before storing. I freeze mine unpeeled and either whole or broken into pieces. Having these on hand you can add them to smoothies, shakes and ice creams. They will stay well in the freezer for about 6 to 9 months.

CHOCOLATE CHAI POPCORN (STOVETOP)

I love popcorn, from simple to unusual flavors, it's easy to make and fills that snack void perfectly. I can easily sit and finish off a whole bowl all by myself. I've been experimenting with different popcorn toppings lately just for fun.  You may already be familiar with my last one, Sweet Zen Popcorn, which is a green tea and sugar mix. Green tea is good for you so why not put in on popcorn too! This chocolate chai seasoning came about on a whim and ended up being a great combination. Hints of cacao and warming chai spice flavors with a touch of sweetness makes for another delicious popcorn topping.



My preferred method of making popcorn is the stovetop method where it's popped in a large stock pot. I purchased the stock pot you'll see here from Etsy which is super lightweight making it easy to do the happy dance at the end when adding my spices. It only cost me $20 and can be used for a variety of things, unlike the popcorn machine. Although the popcorn machine is good for those who prefer the convenience of not having to do much. Keep in mind that you can make the stovetop method without any oil, or a tad less than the recipe calls for, but the seasoning won't stick as well. Speaking of oils and nutrition, one cup of air popped popcorn contains only 30 calories per cup. Our 3 tablespoons of coconut oil contains around 350 calories and the spices add very minimal calories, not enough to factor in. Altogether, this recipe contains approx. 770 calories for about 14 cups of popcorn. Not too bad if you like to share! I hope you enjoy this version of gourmet popcorn I've brought with me today. I've got a few more in mind to share in the future so we'll have plenty of options when it comes to gourmet popcorn. Cheers!



Gather your ingredients and let's get popping!

CHOCOLATE CHAI POPCORN

Ingredients

• 3 tablespoons coconut oil
• 1/2 cup organic popcorn
• 3 teaspoons coconut sugar or organic cane sugar
• 2 teaspoons cocoa/cacao powder
• 1 1/2 teaspoons cinnamon
• 1 teaspoon cardamom
• 1 teaspoon ginger
• 1/2 teaspoon clove or nutmeg
• pinch of mineral salt, optional

In a small bowl, mix your spices. Feel free to use heaping measurements. Measure your popcorn. 

In a large stock pot, add coconut oil, cover and heat over medium high heat for about 2 1/2 minutes. Add popcorn, cover with lid, place dish cloth over the top with the ends wrapped around the side handles and shake back and forth continuously, or at least every 10 seconds give a good shake, until you hear popping, anywhere from 1 -3 minutes. Continue shaking back and forth to prevent popcorn from burning. Once popping comes to a minimum, lift lid, add spices, cover tightly, carefully lift pot and tilt, round and round, upside down, every which way you can while twirling your hips and doing the happy popcorn dance. It's the best way to really get that popcorn coated and ready! Lift the lid, if you have a lot of seasoning on the lid or sides of the pot, scrap it off with a flat edged spatula and mix it in.

Serve and enjoy with a smile.

Makes about 12 to 14 cups.

Notes:

If you don't have all the spices, you can still make a flavorful topping using just a few...try simply using sugar, cocoa and cinnamon.

If you happen to have the Tazo Chai Tea bags on hand, they will work too. Cut open 3 tea bags, combine with sugar and cocoa. Add once popcorn is ready.

I went for sweetness on this recipe, feel free to omit the sugar or lessen it. If you omit the sugar, you may opt to add 1/4 - 1/2 teaspoon black pepper for a more authentic chai spice.

I'd love to see your masterpieces!
#thesimpleveganista

Strawberry Chocolate Milkshake

Its strawberry season here in California signaling that spring is right around the corner. It's one of my favorite times of year, next to fall. I've been buying strawberries like crazy, freezing them just for times like these when I feel like making a shake. I don't about you but spring happens to be the season when I naturally tend to start eating a bit lighter, making shakes and smoothies a perfect way to get in a quick meal or healthy dessert. Full of good things in this milkshake, you can be sure you're giving your body lots of L-O-V-E...because you deserve it! 

Strawberries are full of anti-oxidants and anti-inflammatory nutrients. These sweet ruby red fruits hold three major benefits to your health: they have the ability to protect and support the cardiovascular system, regulate blood sugar helping to prevent diabetes and protect certain forms of cancer from developing. They are also a rich source of vitamin C, manganese and fiber! It is recommeded that you eat at least one cup of strawberries for the full benefit of their nutritiousness. 

Cocoa is full of powerful anti-oxidants that may help prevent heart disease, cancer and aging effects. It can also be beneficial as an antidepressant with its natural 'happy' opiate effects giving you a feeling of elation. I have actually felt this myself after having a shake made with cocoa powder....feels pretty good! It is recommended that you purchase your cocoa/cacao powder 'organic' as it's less processed and contains more of the beneficial nutrients to keep you at your best. Just a note that cocoa is not included on the World's Healthiest Food List but is still beneficial and can be enjoyed in moderation.

  Strawberry Chocolate Milkshake

Ingredients

• 1 cup frozen strawberries
• 1 cup unsweetened almond milk
• 1 1/2 tablespoons cocoa/cacao powder
• 1 - 2 tablespoons pure maple syrup or liquid sweetener of choice
• 1 teaspoon vanilla extract
• 1 scoop protein powder, optional 

optional toppings

• shredded coconut
• cacao nibs

Place ingredients in blender and blend until combined. Top with optional toppings. Serves one.

Notes:

Depending on the size or cut of your strawberries, you may need to add a little extra milk. Sometimes I have to add an extra 1/4 -1/2 cup.

Adjust the cocoa/cacao powder to suit your taste or protein powder. If using chocolate protein powder you may want to use less cocoa/cacao powder. Same goes for the sweetener. I use a Garden of Life Raw Protein Powder at the moment that doesn't contain any sweetener so I added a bit to mine (sometimes I use hemp protein powder instead). If your strawberries are super sweet you may not need any extra sweetener. With all this in mind, adjust ingredients depending on your circumstances.

Enjoy!