For the whole month of October, just ask for chocolate during your chiropractic treatment! When you come in for an appointment, receive $1.00 off Giddy YoYo raw, heirloom organic chocolate bars! Delicious for dessert, a snack, or anytime of the day! Call to book an appointment (604) 685-4810 or stop by the clinic at 1061 Hamilton Street.
Okay, check out this link on the new chocolate bars I will be carrying at my practice, and in my purse, and everywhere I go!
A must read…xo
giddy yo yo bars
Raw brownies video, pswd “telus”
These are delicious! Hope you enjoy them as much as I do. The clip is the third story in so you will have to fast forward to the 13 minute mark.
These are incredible. And I can’t take credit, I found these babies on a wonderful food blog about chocolate and modified the recipe to fit my taste and health needs. The link is at the bottom if you would like to see the original.
My raw brownies, tough to take a picture before I ate it
1 cup organic unsulfured medjool dates (pitted)
1/3 cup raw cocoa powder
1 cup organic raw walnuts
1/2 cup hemp hearts
1/4 cup golden flax meal
1 tbsp raw organic coconut oil
1 large ripe avocado
1/4 cup raw honey
2 tbsp raw cocoa powder
pinch of sea salt
pinch of cinnamon
2 tsp vanilla extract (or you can use vanilla seeds from a pod, also delicious)
1/2-1 tsp raw coconut oil
To make these mouthwatering brownies:
First chop up the dates, it’s a bit annoying to do because the dates will stick to the knife, but I found it was easier to process in the food processor. Place the chopped dates, 1/3 cup cocoa powder, walnuts, hemp hearts, flax meal and tbsp of coconut oil in the food processor until well blended and in small pieces. The original recipe calls for this to look like “potting soil”.
Place the brownie mixture into a small pan and press down the mixture evenly. Cover and put in the freezer while you make your icing.
To make the heavenly icing:
Place the remaining ingredients (avocado, 1/4 cup honey, 2 tbsp raw cocoa, vanilla, salt, 1 tsp raw coconut oil and cinnamon) in a blender or high speed mixer. I used a mixer and the icing had some little green flecks in it, but I think it adds character.
Remove the brownies from the freezer and cover evenly with the icing. Place back in freezer for 2 hours to set. Keep in freezer when not eating.
Vegan strawberry rhubarb crumble
Ingredients-yummy berry part
- 600g frozen sliced strawberries
- 4 fresh long rhubarb stalks cut into small slices
- 3 tbsp organic maple syrup
- 1 tbsp organic whole wheat flower
- 2 tbsp lemon juice
- 1/3 cup organic unsweetened applesauce
- 1 tsp cinnamon
- 1/3 cup organic whole wheat flour
- 1/2 cup coconut oil (more if crumble topping needs more “stick”)
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1.5 cups oats
- 1/2 cup organic maple syrup or 3/4 cup brown sugar
Preheat oven to 350 on convection.
Mix together all ingredients for the fruit part in a large bowl with a set of tongs. Cover the inside of a glass or oven proof ceramic square dish with coconut oil. I like to put saran wrap on my fingers and dig a bit of coconut oil of of the jar and paint it on with my fingers. Place the fruit mixture evenly in the dish.
Put all dry ingredients for the crumble in a large bowl and mix together. Melt the coconut oil and add slowly while mixing it into the crumble mix. The crumble mix should be able to stick together, if it’s still dry add coconut oil until it does. Use clean hands to cover the top of the fruit mixture with crumble topping and flatten it so that it is even.
Cook on 350 for 40 minutes. You want the fruit to be bubbling at the sides and the crumble to have browned (not burnt!). Check after 30 minutes as all ovens can vary.
Serve with coconut ice cream (I love Vanilla Island by Larry & Luna)-yum!
This is a family favourite. I read the original recipe somewhere and I have modified it over the years.
Raw strawberry mousse
-2 cups cashews
-1 large clamshell of organic strawberries (or more!)
-juice of one lemon
-1/2 tsp powdered lemon peel or a couple of dried strawberries (optional-this adds a bit of zing)
-2 tbsp real maple syrup
The cashews must be soaked in water for at least 2 hours. This will soften them and make them in better shape to make a mousse consistency.
Drain cashews after soaking and set aside.
Using a vitamix or blender, mix strawberries, lemon juice, maple syrup and optional ingredients until well blended. Pour out 1/4 of this mix into a mixing cup or something with a pouring lip, this will be your topping.
Add the banana and cashews to make the mousse and re-blend. Blend until completely smooth (ie: no evidence of any little cashew pieces).
Pour mousse into ramekins or wine glasses and top with red topping. To garnish you can add a strawberry slice.
This is a delicious and nutritious dessert, kids and adults love it alike.
The kids bowls of strawberry mousse