I recently shared with you a list I keep for ideas of easy raw foods to keep me inspired and to show me that I have tons of options. On that list is raw brownies because they always satisfy and they’re mega easy to make. With that… I share my latest recipe with you for Cinnamon Brownies (update… I just added a video below showing how I make them!).
I like cinnamon in them because cinnamon helps with blood sugar. I like using sprouted and dehydrated sunflower seeds and pumpkin seeds because they have tons of great nutrition. The walnuts I’ve been using lately? Well, I was supremely blessed by my friend in Europe who sent me freshly cracked walnuts from her grandmom’s garden! She also soaked and dehydrated them for me. Can you imagine how fresh and delicious they are? I’m in love with them.
Confession: I ate 7 of these in one day.
Yield one 8×8 glass baking dish (12 to 16 brownies)
Using a food processor, fitted with the “S” blade, grind the seeds, walnuts, salt, cinnamon, and chocolate powder to a coarse grind. Add the dates. Process until it starts to stick together. Press into an 8×8 glass baking dish. Enjoy!
I get asked repeatedly about the foods Kamea eats. It’s hard to post, because it’s forever changing. What she eats a lot of one week, she might not even touch the following week.
She’s been teething molars lately so it’s TONS of mama snuggle time while she breastfeeds and she’s backing off the solids as a result. So, it always, always changes.
Past faves? For awhile she was really into dried fruits (Bija goji berries were eaten by the handful). Another period she took to black beans. Another period it was a lot of protein shakes, smoothies, and apples. One day it was oranges, since then she hasn’t wanted any. For a few days, she enjoyed Nana’s homemade soup. There was a time she liked tofu, but she turns her nose up to it now. She doesn’t want avocado. Ever. And, she shakes her head “no” to bananas, but she likes them in smoothies… when she’s in the mood for a smoothie.
Always changing. So. Basically, I make available all kinds of organic, mostly raw / some cooked foods and she either eats or she doesn’t. And, she’s always loading up on mama’s milk. :) I enjoy following her lead. She’s mega healthy, happy, and doing wonderfully.
One thing she’s taking a liking to this week: chlorella tablets.
Lately I’ve been eating all raw. I’ve had the urge and attraction to simple, easy, fresh, and clean raw foods. Because I wanted to stick with this for awhile, I decided to write a list of raw food ideas that I can keep on my iPhone, as well as a print out on my kitchen cupboard. This way, I’m always aware of many options and I don’t get distracted with cooked foods.
And… it’s working! After I made the list, I went grocery shopping and really loaded up.
Here is my list. These are clean raw foods that, to me, are easy and accessible. I’m not looking for gourmet options… the idea here is simplicity.
Liquid & Blended Nourishment options… I like lots of these because they’re high energy
Greeeeeen juice (make 2-3 quarts at a time with my Hurom and store for the day)
Smoothies of all kinds – There are so many options! Green smoothies, fruit smoothies (fresh or frozen), nut milk smoothies, add flavors/spices for extra variety. I also love light, bright, non-sweet fruit smoothies like the one I blended the other day with filtered water, cucumber, lemon, and a smidge of Sea Clear fermented miso chlorella & kelp. Another time I threw in a handful of fresh mint in place of the Sea Clear. It’s a GREAT way to consume cucumbers which are instrumental in giving my skin a delicious glow)
Nut milk (freshly made almond milk is my favorite… I make 1-2 quarts at a time and each quart lasts about 2-3 days)
Zesty drink with: ACV, lemon, raw coconut nectar, and cayenne spice! (kind of like a master cleanse beverage… yum)
Creamy raw soups made with avocado or nut butters
Fresh fruit (doesn’t get easier than this!)
Sprouted, dehydrated seeds and nuts (crunch crunch!)
Sprouted quinoa or buckwheat with seasonings added
Huge Salads (make simple or gourmet raw dressings)
Granola with nut milk
Superfoods (gobble up goji berries, cacao, etc)
Zucchini or cucumber pasta topped with pesto or cream sauce. I make multiple batches of my Sun-Dried Tomato Pesto (friggin’ AMAZING STUFF) and I freeze it. This way, I always have it on hand and it’s perfect for dipping with veggies, using on veg pasta, and makes a delicious salad dressing. We made it for Thanksgiving this year, but tossed gently steamed green beans with it. OMG we were all jumping up and down in our seats at how mega delicious it was!!!!!!! I am not exaggerating!
Raw cheese dips for carrots, celery, romaine leaves, etc
Mmmm this is a keeper. I’ve been making it quite a lot lately. It’s without protein powder… shocker coming from me, right? It’s smooth, creamy, light, refreshing, and delish. The recipe below is for a big batch! Almost 2 quarts. I like making a big batch because I share it with Greg and Kamea as well (there’s my sweet darling slurping up hers below). You can make it and share it, or make it and split the batch so you have two smoothies to enjoy throughout your glorious day, or simply halve the recipe.
The goods on this baby? Hydrating and loaded with nutrients. Nuff’ said. Read More »
Many of you know I’m a fan of my Avocado Cucumber Smish-Smash recipe here. In fact, I’ve had many people write and tweet about it. After all… it is super yum! And… super easy!
Well, I’ve recently altered the recipe for the fall season to celebrate apples, and let me tell ya… it’s da bomb! Friggin’ lip smackin’ yum is all over your face when you’re eating it. (Well, at least it is when I’m eating it.) Plus, you know about my affair with toast. Without further ado, may I present…
Forgive the neon-green-ness of the photo. iPhone trying its hardest and I had no patience to make better. I was hungry!
Avocado Apple Smish-Smash (n’ Toast)
1 avocado, pitted and peeled
splash fresh lemon or lime juice
pinch (or two) of himalayan crystal salt
dash (or two or three) onion powder
1 apple, cored and diced (or pear)
2 slices sprouted bread, toasted
Place the avocado in a bowl with the lemon juice, salt, and onion powder. Smish it up. Add the diced apple and toss to mix well.
There are a lot of things to learn with a first baby-turning-toddler… High chair or not? Co sleeping options as baby grows and rolls? When to introduce solids and what solids to introduce… Baby Led Weaning or not? Sippy cup or straw cup? When to allow watching TV and what programs, if that!? When do I start tooth brush training? What is the best way to potty train? Should we work on sign language? The list goes on and on and on.
So… In transitioning Kamea to drinking fluids on her own when not breastfeeding, we opted for two kinds of cups. We went with a straw sippy-type cup (I’ve read that traditional sippy cups can cause speech problems and experts recommend straw cups instead) … and the brilliant Doidy Cup.
Let’s start with the Thinkbaby straw cup. It seemed to be love at first site. It passed the eco-mama issues (BPA free, etc), it was a straw cup (importance of that detailed above), and Kamea took to it with the first attempt. I thought we were home free for a while, I was bubbling over with excitement at how well she used it. Such a proud mama! But, when it came time to clean the darned thing, problems! I’ll put it mildly… it’s a pain in the ass. Nonetheless, we still use it occasionally because it (kind of) works for smoothies better than a traditional cup.
A couple of things: For the most part, it keeps the beverage in the cup and not on Kamea’s shirt (notice I wrote “for the most part” – that’s because it’s not spill proof depending on what the contents are, but the spills that have happened are not catastrophic). And, I like that it’s pretty much airtight so her smoothie doesn’t oxidize if she takes her time drinking it. I’ll be honest, I have a love-hate relationship with this straw cup, so I recently ordered another brand to compare. Maybe all straw cups have the same issues… I’ll see and report back.
The next cup that I really love, and what this post is about really, is the Doidy Cup. This cup meets the eco-mama issues and is brilliant in helping your child really learn to drink from a regular cup. I LOVE IT! It’s an awesome transition cup because of its unique design where she learns to drink from a rim cup without having to force her head back. First things first, right?
I think the aforementioned straw cup is useful because she likes to carry it around, dangling from her hand. So, that cup has its place in our lives for now. You couldn’t do that with the Doidy Cup unless you didn’t mind the contents being all over the floor. But, Kamea can’t always drink out of a straw cup, right?! She needs to learn how to drink from a regular cup eventually, and the Doidy Cup is great for that.
Here are some details I grabbed from Amazon about it.
It may look strange! but for teaching your child to drink from a rim it is the best!
The DOIDY Cup was scientifically designed with its unique slant to teach children to drink from a rim and NOT a spout.
Weaning ~ The DOIDY Cup is an ideal aid to weaning as the natural mouth action used is the same as in breast feeding.
The DOIDY Cup is made from food safe HD Polyethylene and is Bisphenol free.
This proven 40 year-old design helps your baby learn to drink safely from a cup with fewer spillages along the way. The DOIDY Cups are UNICEF baby friendly and they are sold by the National Childbirth Trust in the U.K.
The Doidy cup is an ideal aid to weaning as the natural mouth action used is the same as in breast feeding. Babies as young as 3 months find the two handled cup easy to hold and use but with Mum’s help the cup can be used from birth. The unique slant of this cup enables your baby to drink easily as she moves from breast to cup. Starting with a small amount of liquid she will soon become adept at drinking from it. Complete with resealable bag for travelling. Dishwasher (top shelf) and microwave safe. Imported. Designed and made in the U.K.
I am so glad I found the Doidy Cup. I have a couple of them so I keep one at Mom’s, etc, and I highly recommend them for the baby in your life.
I’m a fan of veggies and dip, so it’s no surprise that I’m always creating new ones. While looking for new ways to use my mesquite powder (other than my delicious Mesquite Cacao Banana Shake), I developed this delicious recipe. The subtle mesquite-ness is fun and unique.
Place the cashews in a medium bowl and add enough water to cover them by about an inch. Place the sun-dried tomatoes in a small bowl and add enough water to just cover. Let the cashews and sun-dried tomatoes soak for up to an hour. Strain the cashews, rinse them, and put them in a blender. Add the sun dried tomatoes and their soaking water, along with the rest of the ingredients to the blender, and blend until creamy.
For raw fooders, use as a dip with vegetable crudite. Raw broccoli and cauliflower never tasted so good. I also routinely serve this alongside big (whole) romaine lettuce leaves. This is excellent served as the spread in your next collard green wrap sandwich, too.
For people eating cooked foods, spread on veggie burgers, toast, or serve with pita chips
Thanksgiving can be a day that takes a lot out of us as we prepare a big family feast. So… start your day off right. A powerful, vibrant breakfast is in order!
Join me this year, and let’s have Fresh Cranberry Chia Pudding to start our delicious day of thanks, nourishing our bodies with seasonal nutrients, and satisfying our souls with gooey texture. (I’ll be making mine the night before so it’s ready to go in the morning.)
Fresh Cranberry Chia Pudding
7 soft medjool dates, pitted and soaked in 1/2 cup water (reserve soak water)*
Soak the dates for up to a half hour to soften and make blending easier.
Place the chia seeds in a medium bowl and set aside. Blend the cranberries, milk, dates (with soak water), and almond extract in a blender. Pour the blended mixture into the bowl of chia seeds and stir. Wait a few minutes and stir again. Wait another few minutes, stir again. While waiting between stirs, take time to give thanks for all that you have in your life.
Place in the refrigerator for up to a half hour to gel. Enjoy. :)
*I have also made this with organic raw coconut crystals from Coconut Secret (although I prefer dates for their delightful texture!)… I put about a 1/2 cup in. So, if you don’t have dates on hand, feel free to use raw agave (I’ve not made with agave) or raw coconut sugar products. But! Keep in mind there’s a difference in the liquid ratio as a result so you can make adjustments (add more chia) or simply enjoy it a little more soupy. It’s all good.
I'm Kristen, and welcome to my blog. I'm a wife, mom, author, and I love to eat so food is usually the topic of my blog posts. I'm a former (almost decade long) vegan turned back omnivore who enjoys reading, rebounding, coffee, and dark chocolate. More...