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’Tis the season to be…eating. I’m not complaining. Thanksgiving, Christmas and the Holiday Season are times of celebration and celebrations are always accompanied by enjoying great meals with family and friends.

And at the same time we’re all looking forward to a healthy 2015, so it’s an excellent idea to finish out 2014 with some great food that is not only delicious but nutritious as well. With that in mind, in our final “Tasty Tip” of the year, Kelli Rose shares a wonderful brownie recipe that will satisfy your sweet tooth and your desire to treat your body right!

Finally, there’s some great information on Kelli and all the excellent services she offers just below her recipe. You’re certain to find some information that will help you get your new year off to a healthy start.

Bon Appétit,

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Frosted Peppermint Black Bean Spinach Brownie

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Yield: 10 servings

Organic Ingredients List

Produce:

  • 2 cups raw baby spinach
  • 3 cups Medjool dates, crowned & pitted (soaked in water 1 hr)

Refrigerated:

  • 2/3 cup Non-dairy milk (almond, coconut, hemp)
  • Gluten Free Grain:
  • 1/3 cup Rolled oats

Legume:

  • 3 cups black beans, cooked

Nuts/Seeds:

  • ½ cup raw cashews, unsalted
  • ½ cup raw almond butter, unsalted
  • 1 tbsp Chia seeds

Baking & Spices:

  • 1/3 cup Raw Cacao powder
  • 1 1/2 tsp Vanilla extract, alcohol free or inside paste of 1 Vanilla bean

Oils:

Directions: 

Brownie Batter: In a food processor outfitted with an “S” blade or a high speed blender with a tamper (Vitamix), combine 2 cups of dates, black beans, almond butter, oats, chia seeds, spinach, 1 tsp of vanilla and 1 drop of DoTerra Peppermint Oil. Puree to a smooth consistency adding non dairy milk as needed to moisten batter. Pour the mixture into a 13” x 9” casserole dish lightly sprayed with oil. If the batter is too thick of a layer, it will not cook through. The raw batter will have a slightly green color that will turn brown once cooked.

Bake for 55 minutes at 350 degrees.

Brownies will need to chill in refrigeration overnight to thicken for cutting and serving.

Vanilla Cashew Frosting: Combine cashews, non dairy milk, 1 cup of dates, ½ teaspoon of vanilla in a high speed blender until smooth.

Eat Right and Learn Well With Kelli

Kelli RoseKelli Rose, Gourmet raw foods chef and instructor, brings us our Tasty Tips and if you have prepared any of her recipes, you know that she has a unique talent for creating food that is both delicious and healthy.

But Kelli’s offerings go far beyond recipes, she is a dedicated teacher and counselor who loves to share her knowledge so the food you prepare and the lifestyle you live supports your health to the fullest. Among the services she offers are:

  • Personalized nutritional consulting,
  • Medication and supplement evaluation,
  • Grocery guru shopping tours,
  • Healthy fridge and pantry makeover,
  • Diet plans,
  • Cleansing programs,
  • Private cooking lessons, and
  • Healthy meal deliveries.

For more information, you can email rawchefkelli@gmail.com or give her a call at 760-851-1091. And be sure to check out her Facebook page: Back 2 The Cutting Board.

To start 2015 feeling your best, consider one of Kelli's "Post Holiday Cleanses." Here's her brochure:

Post Holiday Cleanses JPEG

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