Wow, what a busy past few weeks! Traveling to Florida, Seattle, and having my parents in town for a visit. Now it's back to business!!
Over the past few weeks, I've really taken the time to explore cooking with grains and other healthy foods at my own pace without a constant recipe. I finished reading The Art of Eating In, which fueled my next mission of starting a supper club and continuing the journey of freshly prepared meals at home. A big thanks to my mom for introducing me to a new magazine called Clean Eating. "The soul of clean eating is consuming food in its most natural state, or as close to it as possible. It is not a diet; it's a lifestyle approach to food and its preparation, leading to an improved life - one meal at a time."
Homemade orange stir fry with buckweat-rich soba noodles, whole wheat/spelt mushroom and radicchio goat cheese pizza, and black bean fudge cake dessert were a few of my favorites. Each week,Vicki and I continue to build on our passion of cooking wholesome foods while eliminating the tempting refined processed food. Thanks to Lorna Sass and ALL of our 14 followers for reading about our journey and staying patient as we break!
Be sure to try the recipe I posted below. Ben had NO idea black beans made up 75% of this recipe until he finished the last bite. I love playing cooking tricks on him.
Black Bean Fudge Cakes - taken from Clean Eating Magazine (Karen.....this one's for you)
Olive oil cooking spray
1 oz dark organic chocolate (70% cocoa or greater)
1 1/2 cups of soft cooked black beans (I used one jar)
1 egg white
2 TBSP olive oil
1/4 heaped cup unsweetened cocoa powder
1 tsp baking powder
1 tsp pure vanilla extract
1/4 cup unsweetened applesauce
1/2 cup of raw organic honey
1/4 to 1/2 cup unsalted walnuts, chopped
Preheat oven to 350 and mist an 8 inch square baking dish with cooking spray. Melt dark chocolate in a small saucepan over low heat with 1tbsp water mixed in. Combine melted chocolate, beans, eggs, egg whites, oil, cooca powder, baking powder, vanilla, applesauce, and honey in a food processor, process until smooth. Stir in walnuts and pour mixter into baking dish. Bake for 30 minutes or until the edges start to pull away from the sides. Garnish with Greek-style yogurt.