I so appreciate all the congrats from you guys regarding the impending arrival of our little spawn. I am due next week and officially in “get all the things done!” mode.

I’ve heard over and over again the same advice to stock your house full of foods that are easy to eat one-handed for after baby’s born and you’re carrying him/her around everywhere all the time to keep ’em from screaming continuously. To that end, I decided to make some healthy raw-ish mint chocolate brownies to stuff in my face as needed. I say raw-ish because I didn’t personally bother to use raw cacao powder or raw flavor extracts in these, but you absolutely could if that’s important to you, it just wasn’t for me. To me, this is raw enough.

In fact, I’m letting a lot of things slide lately. Sometimes the dishes don’t get done, and that’s ok. Sometimes I get winded just making the bed and so I just stop half way through. Sometimes the thought of shopping for food makes me want to collapse into tears over a pint of ice cream, so I don’t go and we order out for the 3rd time in a week. Sometimes… my perfectly plated stack of raw mint chocolate brownies topples over before I even get my first shot in, and with a sigh, I decide to just go with it rather than re-plating because it’s a real and accurate depiction of how I’m feeling right now.

“Oh no! That one broke in half! I’ll have to eat it since I can’t possibly photograph it like that.” (Totally happened)

They may look a bit beat up, but I assure you these brownies were just as tasty after their tumble. They have a high moisture content, giving them a truly fudgey and rich texture. The mint flavor is subtle, herbal, and cuts through the richness nicely.

Raw mint chocolate brownies

A no-bake and guilt-free chocolatey brownie with a hint of fresh mint.

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Makes 12

Ingredients

• 1 cup raw unsalted cashews
• 1/2 cup raw unsalted macadamia nuts
• 1/2 cup raw unsalted walnuts
• 1 cup chopped dates
• 2 cups fresh mint leaves (tightly packed)
• 1/4 cup unsweetened cocoa powder (+ more for dusting)
• 2 tsp. chocolate extract
• 1 tsp. raw agave nectar
• pinch of salt

Cooking Directions

1. In a food processor, process nuts until small. Add dates and pulse to combine.
2. Add all other ingredients and process until a paste forms and starts to pull away from the sides.
3. Press mixture evenly into a 9x9 pan lined with plastic wrap or wax paper.
4. Dust over extra cocoa powder and freeze for at least an hour.
5. Store in an air-tight container in the refrigerator or freezer.

If you would prefer a stronger mint flavor, simply substitute one of the teaspoons of chocolate extract for a mint extract instead. Also, vanilla will be fine if you can’t find chocolate extract too. And if you don’t have one of those nut varieties, just sub in more of one of the others. I like to use macadamias in raw desserts that imitate something that is typically baked because they lend a convincing buttery flavor and texture. I chose walnuts because they tend to deepen chocolate flavors. If all you have is cashews though, it’ll be fine.

I personally like to store these in the freezer and eat them ice cold. They can be messy and melty at room temperature, and the cold makes the mint flavor pop in a cooling and refreshing way. These will be great to hold me over while the little lady is eating her breakfast, and when she’s done I can worry about making something more substantial to eat.

It’s gotten to the point now where I’m on edge all day expecting labor to start at any moment. On that note, I should probably go pack for the hospital, or clean, or draft a living will or something…

July 12, 2013 Alayna Discussion, Recipes 17 comments

So, mint… yeah, I’m still obsessed with it. I devoured every single one of the mojito bites I made last week and desperately needed another minty treat to munch on. I’m also loving on pineapple right now and had the idea to toss it in mint in an effort to get more of both of those things into my face. I added lime juice, zest, and sugar to make a bit of a sweet syrup and the results are fantastic!

I totally made this for myself with no intention of putting it on the blog, but it was so tasty that I just had to share it. I had some of it alongside a quesadilla for lunch yesterday and it was a perfect match. It’s so refreshing and summery, fantastic served cold to beat the heat.

And it only took a few minutes to put together.

Do you know how to break down a pineapple? I know it looks intimidating but it really only takes a minute to do. Just take a large sharp knife and slice off the top and bottom, then stand it on one of the ends and slice down the sides to remove the last of the scaly exterior, making sure to remove all of the brown parts. You’ll be tempted to not cut in too deep in an effort to get more pineapple, but don’t – you really need to remove all of the brown pitted parts, they’re not pleasant to eat. Then just cut the fruit off the core. I slice down one side of the core, then rotate and slice down again, leaving 4 large pieces. Again, don’t cut too close to the core, it’s too fibrous to eat! You can then chop the fruit into whatever size pieces you want. Sounds like a lot of work, but it really only takes a minute.

Pineapple with lime and mint

A simple snack of fresh pineapple with herbs and citrus.

Prep Time: 10 minutes

Ingredients

• 1 small pineapple
• 2 tsp. sugar
• the zest and juice of 1 lime
• a handful of fresh mint leaves (chopped fine)

Cooking Directions

1. With a large sharp knife, slice the top and bottom off of the pineapple. Stand the pineapple up on one of the cut ends and slice the sides off, making sure to remove all of the brown bits.
2. Cut the pineapple off of the core in 4 large pieces and chop into bite-size pieces.
3. In a large bowl, combine cubed pineapple with sugar, zest, juice, and mint. Stir to combine and allow to sit for 30 minutes in the refrigerator before serving.
4. Store any remaining in an air-tight container in the refrigerator for up to 5 days.

I managed to eat an entire pineapple by myself last week, so I don’t see this lasting very long in my house. That’s ok though, I still have half a bag of fresh mint to use up, so I’ll just have to buy another one and make more!

I asked you guys on my Facebook blog page yesterday what foods you’re craving lately, too. Looks like basil is a theme for many of us. I’m personally hooked on Thai basil at the moment, but I do use sweet Italian basil quite a lot too. In fact, I have some plans in the works for using both types of basil in a few different recipes that should appear on the blog in a few weeks. I think I feel a new obsession coming on…

What is your current favorite fruit?

What do you like to pair basil with?

May 17, 2013 Alayna Discussion, Recipes 5 comments