Category: Recipies

Brain Food Recipe

I learned this recipe from one of my mentors, Lalitha Thomas. I made it for my niece (age 6) and nephew (age 2) and they both thought it was “Sooo good!” (They also thought it was chocolate, and—OOOPS!—I didn’t correct them.) I made it for my brother-in-law (a true foodie) and he liked it well enough. And I make it for my parents every time I visit—they keep it in muffin papers in their freezer (keeps great). I made it for my friend Sera and her mom and by the end of the week, I had made it six times more. Needless to say, it’s a big hit and it feeds the body and the brain in amazing ways!

Coconut oil benefits: Coconut oil is high in natural saturated fats. Saturated fats not only increase the healthy cholesterol (known as HDL) in your body but also help to convert the LDL “bad” cholesterol into good cholesterols. WebMD.com

Benefits of carob powder: Lowers Blood Cholesterol Levels. Carob naturally contains polyphenols, which help with blood cholesterol levels in a way similar to dietary fiber. Contains natural antioxidants. Rich in Calcium and has a good source of selenium, an essential trace mineral important for cognitive function and a healthy immune system. WebMD.com

The most important thing is, “Don’t get bored, and have fun!”

Ingredients:

  1. Unsweetened carob powder
  2. Cold-pressed, unrefined, organic coconut oil
  3. Ratio 1:1 (equal parts)

Steps:

There are two ways to make this brain bark:

  1. Use external heat to liquefy coconut oil
    • Measure oil into saucepan and heat on low (do not over-heat)
    • Measure out carob powder in a bowel
    • Combine oil and carob
    • [add any extras]
    • Pour into ungreased baking sheet
    • Let stand in the freezer for 10-20 minutes
    • Break into bark and store in glass in the refrigerator for up to a month!
  2. Use a fork to mash up oil and powder and form into rounds
    • Measure equal parts oil and carob into a mixing bowl
    • Mash with a fork until all lumps of oil are softened
    • Form into balls
    • [add ins]
    • Let stand in the freezer for 10-20 minutes
    • Store in glass in the refrigerator for up to a month!

Extras:

  • Chipped nuts or seeds: Cashews, Almonds, Sunflower seeds, Pumpkin seeds
  • Dried fruit: Dates, Figs, Gogi Berries, Raisins, Apricots, Coconut flakes
  • Spices: Cinnamon, Cardamon, Vanilla bean
  • Health Nut Options (but these WILL change the taste!): Spirulina, Turmeric, Bee Pollen, green powder

Tips:

  • Carob is naturally sweeter than cocoa so if you do choose to use raw cocoa just know that it will not be sweet.
  • Coconut oil becomes liquid at 76 degrees so don’t take these to a party and leave them out! They will become mush.

 

 

 

 

Collard Pesto Recipe

Here it is folks, Shinay’s go-to pesto recipe. (Even my husband likes this one!)

Ingredients:

1 bunch collard greens

1 bunch basil

1 cup sunflower seeds

1/2-1 cup olive oil

1-3 cloves garlic

juice from 1 lemon

salt + pepper to taste

water for desired thickness

Optional/Additional:

  • stone ground mustard
  • wild weeds! (thistle, tumbleweed, dandelions) yes, I’ve done them all
  • fresh thyme, oregano, parsley, or chives
  • cayenne pepper to spice it up!
  • Bragg Liquid Aminos (instead of salt)
  • 1/2-1 teaspoon cider vinegar
  • tahini, pine nuts, brazil nuts instead of or in addition to sunflower seeds
  • turmeric
  • coriander

STEPS:

This is what your final product might look like depending on your choice of spices. Don’t be discouraged if it doesn’t turn out green.

Boil water for blanching collards. Remove stalks from collards, shred with hands, and set aside until water comes to a rolling boil. While you wait…

Prepare basil by removing large stems. The little ones are great to keep on, plus it reduces food waste!

Peel garlic.

In a blender or food processor (with blades at the bottom!) combine seeds, oil, salt, pepper, lemon juice, and basil. Let stand.

Once your water is boiling, blanch collards for 2 minutes (set a timer!) stirring. Then add to the ice water bath to stop the cooking process and keep your leaves vibrant green. Then add, dripping wet into a blender with the rest, secure, and press go!

Blend to desired thickness.

I eat it one everything!

 

ENJOY! And remember to have fun. Follow the recipe and then experiment with your own favorites.