Healthy recipes

Cinnamon-y Snickerdoodle Smoothie

Snickerdoodle Smoothie, photo by Rachel Druckermiller
Photo by Rachel Druckermiller

I came across this delicious way to feel good about indulgence Mindbodygreen the other day. Rachel Druckenmiller, a Culinary Nutrition Expert named 2015’s #1 U.S. Health Promotion Professional by the Wellness Council of America turned the buttery, cinnamony delights of a snickerdoodle cookie into a healthy smoothie featuring the natural nourishment and energy of tahini (sesame paste), hemp seeds, and cinnamon.

Serves 1 to 2

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1 frozen banana
2 tablespoons tahini
2 tablespoons hemp seeds
1½ teaspoons ground cinnamon
1 Medjool date, pitted
½ teaspoon vanilla extract
1 cup unsweetened almond milk
Pinch of sea salt

Preparation
Put all ingredients in a blender and blend until smooth and creamy, about 45 to 60 seconds. Serve.

Gluten Free Quinoa Chocolate Cake
Healthy recipes

Gluten Free Quinoa Chocolate Cake

Gluten Free Quinoa Chocolate Cake

My daughter-in-law, Samantha Peris of nu roots nutrition, adapted this delicious recipe years ago from Quinoa 365: The Everyday Superfood to make it even healthier for you. It makes great muffins, too.

Quinoa is a great protein which contains all the essential amino acids, which are building blocks for the body. Because it’s low glycemic, compared to other grains, it’s won’t spike your insulin levels, which is very important for weight loss. Enjoy!

Ingredients
2/3 c. (150 ml) white quinoa
1 1/3 c. (340 ml) water
1/3 c. (90 ml) milk substitute
4 large eggs
1 tsp. (5 ml) pure vanilla extract (or 1 vanilla bean, scraped)
3/4 c. (170 g) butter, melted and cooled (or ghee or coconut oil)
1 1/2 c. (375 ml) coconut sugar (can use 1 cup if you dont want it too sweet)
1 c. (250 ml) raw cacao powder
1 1/2 tsp. (7.5 ml) baking powder
1/2 tsp. (2.5 ml) baking soda
1/2 tsp. (2.5 ml) sea salt or himalayan rock salt

Directions
Soak the quinoa for 10 minutes, then rinse in a fine wire strainer. Transfer to a pot and bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 15 minutes (until the water is absorbed). Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350°F (180°C). Lightly grease two 8-inch (20-cm) round or square cake pans. (I’ve also cooked this in one larger pan, or in muffin tins for cupcakes).

Combine the milk sub, eggs and vanilla in a blender or food processor. Add 2 cups (500 ml) of cooked quinoa and the butter and blend until smooth.

Whisk together the coconut sugar, cacao, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well.

Divide the batter evenly between the 2 pans and bake on the centre oven rack for 40 to 45 minutes or until a knife inserted in the centre comes out clean.

Remove the cake from the oven and cool in the pan before serving. Frost if desired (I use a chocolate avocado frosting…recipe to come). Store in a sealed container in the refrigerator for up to 1 week or freeze up to 1 month.

Serves 8 to 12.