Happy Wednesday, everybody! Jenn at Peas and Crayons is hosting our weekly blog party and there’s LOTS of delicious goodies to be found! I’m pretty excited today because not only do I have another chocolate recipe to share this week, it is a raw chocolate chip cookie recipe, perfect for this month’s WIAW theme of “sensible snacking” and my Flavor of the Week, chocolate!
Last winter I became interested in learning about raw food dieting. Not sushi kind of raw, but uncooked veggies and soaked grains kind of raw. I won’t go into a lot of detail but here’s just three easy-to-remember health benefits to a raw (or mostly raw) diet:
1) more nutrition – uncooked foods (foods heated to less than 118 degrees farenheit) retain more of their vitamins and minerals. When cooked, the nutritional value is greatly reduced and you will have to eat more food to get the nutrition your body needs (so eating raw foods can help you maintain a healthy weight, too!)
2) easier digestion – raw foods contain lots of fiber and water to help your body with elimination. You won’t have that bloated, over-stuffed feeling after finishing a meal and no afternoon slump.
3) increased energy – since raw foods are easier to digest, your body won’t have to “shut down” while its trying to digest your food, like it might do with heavier foods like a delicious bacon cheeseburger and french fries. (Ask my husband, he’ll tell you I pretty much always crash out after eating stuff like this for lunch.)
Even if you don’t go 100% raw, you can still benefit with a chocolate green smoothie for breakfast, a colorful veggie salad for lunch, and a normal-cooked dinner with some kimchee or sauerkraut on the side (also considered raw!)
Speaking of which, here’s some of the foods I had for BL&D over the pas few days…
On Sunday morning I pulled out my juicer and made some fresh carrot-apple-ginger juice and grape juice and garnished with mint and lemon thyme. Looks good, doesn’t it? Served up in a champagne glass, it looks like an expensive cocktail!
Breakfast that followed was a not-so-raw peanut butter toast with raspberry preserves and coffee (recycled pic):
Lunch on Tuesday was a mish-mash salad of veggies and fruits, plus some pulverized flax seed crackers that tasted better crushed than in cracker-form. I sat down with my bowl, got my camera ready and look who decided to stick his furry orange head into my shot:
Dinner was kind of up in the air, I didn’t know what to cook, didn’t want sandwiches and my husband probably wouldn’t have wanted salad. After running a few simple options through my head I decided to make pannekoeken (Dutch style pancakes) with cheddar cheese and mushrooms:
I needed some greens with this meal, so ate a bunch of sugar snap peas:
Sugar snap peas aren’t the only raw & delicious food I had today. Remember those cookies I talked about in the beginning? Those were made from a raw cookie recipe in Judita Wignall’s, Going Raw:
Judita gives a lot of easy-to-follow information on raw dieting and makes it very user-friendly. There’s tons of mouth-watering photos that will inspire you to plan out your next grocery trip with veggies in mind, and maybe even try your hand at sprouting some grains! She has a ‘live and let live’ attitude that makes her book informative, not preachy, which is really great when it comes to talking about something like healthy diets. Plus, I love her gorgeous red hair!
She has several recipes that I like, including the Ice Box Chocolate Chip Cookies I’ll be sharing today. I didn’t change the recipe much except the substitutions I wrote in parentheses, and the instructions are not copied verbatim but the steps are the same.
Raw Chocolate Chip Cookies
From the book Going Raw by Judita Wignall
1 1/2 cups cashews
2/3 cup Medjool dates (about 6-7 large ones, with pits)
3 tablespons almond butter (I used 2 T peanut butter and 1 T coconut oil)
1/8 teaspoon sea salt (optional)
1/4 cup raw chocolate chunks* (I substituted Nestle semi-sweet chocolate chips–not raw and contains dairy–and added dried cherries)
*Judita has a raw chocolate recipe in her cook book that is gluten-free and dairy-free, but you can use any chocolate you prefer
1. In a food processor grind the cashews into a flour.
2. Add the dates, almond butter (or peanut butter and coconut oil) and sea salt and process until it sticks together. Use a spatula to scrape down the sides as needed.
3. Transfer to a bowl and mix in the chocolate chunks/chips (and optional dried cherries) with a spatula.
4. On a nonstick surface, roll out dough to 3/8″ thickness. Cut out with a small cookie cutter and freeze (not to worry, they won’t get rock solid.) Cookies will keep for 1 month in the freezer.
I almost forgot…look what else you can do with these raw chocolate chip cookies:
Check out these Mini Cake and Ice Cream Bites from last Thursday’s Recipe ReDux. They’re just as cute!
Have you tried any healthy versions of classic recipes lately? What’s your favorite cookie? :)