Tag Archives: Recipe

Chocolate covered blueberries (or cherries)

This is for all you chocolate lovers who want to treat yourself with guilt free morsels of goodness. I present to you my favorite sweet treat, chocolate covered blueberries. These are not your typical store bought, packed with preservatives, sugar-loaded blueberries. These delicious little nuggets burst will natural blueberry flavor and satisfy any chocolate cravings without inundating your taste buds with sweetness. You will be pleased to know that they have only 4 ingredients and no added sweeteners.


chocolate blueberries
Organic frozen blueberries (or cherries)
Organic coconut oil
Organic dark cocoa
Cinnamon

***You can sweeten the chocolate with maple syrup or honey, but I find that the berries are a perfect natural sweetener***


Mix equal parts coconut oil and cocoa and add a healthy dash of cinnamon, stir until well mixed.
Pour blueberries into a bowl and drizzle a tsp of chocolate at a time over them, stirring constantly. The chocolate hardens almost immediately so stir as soon as you pour the chocolate. Keep drizzling and stirring until all of the berries are completely coated.

I usually make a small jar of the chocolate and keep it in the pantry for when I have a craving for these. Make sure not to store somewhere cold or it will harden.

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Spicy Vegan Chili

Spicy Vegan Chili

photo-1

1 large onion (diced)

5  celery sticks (diced)

2 carrots (diced)

3 garlic cloves (minced

15 oz black beans (cooked or can)

15 oz kidney beans (cooked or can)

15 oz diced tomatoes (fresh or canned)

2tbls tomato paste

1 ear of corn (or a small can)

2 tsp himalayan sea salt

2 tsp ground black pepper

3 tbls cumin

3 tbls chili powder

1 tsp cayenne pepper

2 tbls coconut oil

Sautee onions, celery, and carrots until soft in oil. Add garlic, salt, pepper, cumin, and chili powder for another minute. Add mixure to a crock pot with beans tomato paste, and tomatoes. Add cayenne pepper to taste. Cook on high for 4 hours or low for 6 hours. Add corn and season to taste with salt/pepper, cook 15 more minutes. Garnish with chopped olives and scallion onions (optional vegan sour cream). Serve over brown rice or quinoa.