Happy Tuesday!
Photo Credit: Tumblr – Jiminyoon
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I hope your week is off to a great start, and that you've food a good breeze, as well as some afternoon summer sunshine
Today a few links to share from around the web
My latest addition to afternoon smoothies – crushed pearls. They act as a skin beautifying cell rebuilder and help your overall glow(!)
Because what is summertime without homemade ice cream?
What happens when a 7th Grader Invents a Spatula?
The woman with the perfect hip-to-waist ratio whose shaping all of our jeans. Meet the Model whose bottom is shaping a nation
What your face can say about your health
Have you ever grilled pizza? (We haven't!) I think it's going to be on the menu for next month's Spaghetti Saturday. So we've been reading lots of tips and tricks: here, here, and here, and are going to be practicing a lot in the next few weeks
A recently discovered photo reveals what Nixon ate for lunch on the day he resigned from office
Fun facts and trivia about sushi
These women are changing the world, one green juice at a time.
My goodness, The extraordinary science of addictive junk food
Do you know about Food52's hotline? It's easy to get lost for hours in all of the food Q&A
For many of us, there's no better afternoon (or midnight) snack than a fudgy brownie with a glass of cold nut milk. Or in our case, at this past weekend's Spaghetti Saturday, they made an ideal base for homemade ice cream
Toasted almonds, dark chocolate, and flaky sea salt are a beautiful combination. They're rich, soft, decadent, and made with natural sweeteners. The whole-grain spelt gives them a great body and a delicious nutty flavor.
Enjoy!
xoxo
ps: If you have any tips for grilling a pizza or your favorite toppings, I'd love to hear
ps: More fun recipes and stories from Spaghetti Saturdays
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~ Adapted from FoodNetwork and originally from the cookbook At Home in the Whole Food Kitchen by Amy Chaplin
Nut Butter Brownies with Sea Salt (Vegan)
Ingredients
- ½ cup pitted dates, packed
- 1 ½ cups spelt flour (or whole wheat pastry flour)
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ¼ cup + 2 Tbsp almond butter
- ¾ cup olive oil
- ¾ cup maple syrup
- ¾ cup natural sugar (Sugar in the Raw or Turbinado)
- ¾ cup + 2 Tbsp nut milk
- ½ tsp sea salt
- 1 Tbsp vanilla extract
- ½ cup toasted almonds, chopped
- 3 ½ oz dark chocolate coarsely chopped, divided (or about ¾ cup chocolate chips)
- flaky sea salt
Instructions
- Preheat oven to 350° F
- Line a 13 x 9" baking pan with parchment paper; brush paper and sides of pan lightly with oil, and set aside.
- Place dates in a medium bowl and cover with boiling water. Let soak for 20 minutes or until softened, then drain well.
- (If your dates are moist and soft, you can skip this soaking step)
- Sift the flour, cocoa powder, and baking powder into a medium bowl; whisk to combine and set aside.
- Place almond butter, olive oil, maple syrup, maple sugar, nut milk, salt, vanilla, and dates in a food processor; blend until smooth.
- Pour into the flour mix and stir with a rubber spatula until almost combined.
- Reserve 2 Tbsp of the chopped chocolate and stir the rest into the batter, being careful not to over-mix.
- Transfer batter into the prepared pan and spread evenly.
- Sprinkle with almonds, remaining chocolate, and a large pinch of sea salt.
- Bake for 30 minutes or until edges pull away from the sides of the pan and a toothpick comes out clean.
- Remove from oven and allow to cool completely.
- For best results, refrigerate until completely cold before cutting.
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