Yum, Tearty, Superfood Brownies!

Tearty, I've just discovered a dessert recipe book I'm SUPER excited about... In fact, I wish I'd known about it years ago. It's called: "Dessert: Making it Rich Without Oil".

 

This book is full of traditional desserts we all love... but they're free of gluten, dairy, soy, oil, and refined sugar. How is this possible?

The authors are amazing raw food chefs. By definition, raw food recipes are free of flour and dairy. However, these recipes go one step further towards healthy whole foods...

 

They don't use any oil or refined sweeteners either. Yet they're *amazingly* rich and delicious. How?

In place of refined sweeteners, these recipes use fruits and dried fruits. Instead of butter, cream, and oil, they use fatty whole foods like nuts, seeds, and coconut... along with natural thickeners like psyllium seeds and Irish Moss.

This means the recipes are actually *good* for you... so you can eat all you want... with no guilt! Click here to check it out.

 

If you pick up a copy by Easter Sunday (April 24) -- either the ebook or paperback -- you'll get access to a set of bonus videos demonstrating four recipes from the book, plus two bonus Easter recipes:

 

4 videos:
    * Turtle Brownies
    * Mango Ice Cream
    * Amaretto Truffles
    * Fudge Cherry Bursts

2 Easter Recipes
    * Raw Chocolate Easter Eggs
    * Easter Cookies

Click here to see photos, some of the recipes, and the complete table of contents.

 

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SUPERFOOD BROWNIES  by Dr. Ritamarie Loscalzo

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Here's a mouth-watering recipe from the book above.

I made these Superfood Brownies for a potluck last week and the tray was empty in no time at all.  Everyone was shocked when I told them that it contained kale. They couldn't taste it at all. Not only is kale very high in minerals like calcium. It also helps slow down the absorption of date sugar into your bloodstream.

 

Yield: 8X8 pan - The combination of vanilla and carob makes a delicious chocolate-like brownie.

Ingredients

2 cups de-stemmed Kale, lightly packed

1/8 - 1/4 teaspoon salt

2 cups walnuts, soaked and dehydrated

1 cup pecans, soaked and dehydrated

1 tablespoon ground vanilla beans or vanilla extract

1 1/2 cups pitted Medjool dates

2/3 cup carob powder

2 teaspoons water

Directions

1. Process the kale and salt in a food processor until chopped.
2. Remove the kale to a bowl and set aside.
3. Process the walnuts, pecans and vanilla until finely ground being careful not to over process
into a nut butter.
4. Add the dates and kale and process until the mixture begins to stick together.
5. Add the carob powder and process until it is incorporated.
6. Add the water and pulse a few times.
7. Press into an 8 X 8 glass pan and chill for at least an hour.
8. Slice and serve.

 

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