"The wise man should consider that health is the greatest of human blessings. Let food be your medicine."
- Hippocrates

November 22, 2010

Who wants Brownies?

If you're anything like me...brownies are one of those treats that are perfect for just about any occasion! My favorite way to eat them is slightly warmed up with a big scoop of ice cream on top (try this brand!).

These brownies are just the way I like them, slightly crispy on top and ooey gooey fudgy in the middle! They taste sinful, but really, compared to other recipes, they're not all that bad! I'm not saying you should eat them for breakfast of course, but everyone needs to indulge in a nice decadent treat every now and then. Are you with me?? Thought so!!

So go ahead, make these tonight...it's Monday, and nothing makes Mondays slightly more tolerable than a nice warm fudgy brownie! Here's the recipe!


3/4 cup all-purpose flour*
1/3 cup more all-purpose flour or whole wheat pastry flour*
1/3 cup cocoa powder
1 tsp baking powder
3/4 cup + 1 Tbsp unrefined sugar
1/3 cup ground chocolate chips (grind in a food processor)
1/2 tsp sea salt (a little generous)
1 Tbsp arrowroot powder OR cornstarch
1/4 cup + 2 Tbsp plain soy milk or other plain non-dairy milk
3 Tbsp pure maple syrup
1/3 cup canola oil
1 tsp pure vanilla extract


Preheat oven to 350 degrees.

In a bowl, sift together the flours, cocoa powder and baking powder. Add the sugar, chocolate chips, and salt, and stir until well combined.

In a separate bowl, combine the arrowroot with several tablespoons of the milk, stirring through until smooth, then add the remaining milk and other wet ingredients and stir until well combined.

Add the wet mixture to the dry, and stir through for about 1/2 minute or so (the batter will be quite thick). Pour evenly into a lightly oiled (or lined with parchment paper) 8x8 inch baking pan.

Bake for 23-25 minutes, then remove from oven and let cool in the pan, running a spatula around the outer edge to loosen. Once cooled, cut into squares.

Makes 12-16 brownies
* For wheat-free brownies, use white spelt flour, but add an extra 2-
3 Tbsp (in addition to the 3/4 cup + 1/3 cup)

This recipe is from Dreena Burton's Vive le Vegan

November 4, 2010

Spicoli Burgers

These burgers are from the brilliant Dreena Burton's
Eat, Drink and be Vegan. Their name was inspired by the movie Fast Times at Ridgemont High (great movie if you haven't seen it!). Anyway, in it, the hilarious character Jeff Spicoli (played by Sean Penn) is a surfer dude who partakes in smoking lots of marijuana!! Since these burgers are packed with nutritious hemp seeds...well, I guess it seemed fitting :D

Hemp seeds are super nutritious! Here are a few facts about them:

Hemp was first cultivated in China more than 6,000 years ago, and was used as a food source long before soy foods

Hemp seed is considered by leading researchers to be one of the most nutritious super foods on the planet — packed with protein, vitamin E, Omega-3, and GLA

Hemp has twice the iron and magnesium contained in flax.

Hemp is a complete protein

You can use hemp seeds in so many ways like adding them to cereal, omelets, yogurt, soups, snacks, smoothies, salads, pasta, veggies, dressings, and desserts. You can find them in your local health food store, or online...we buy ours from
Manitoba Harvest. I highly recommend picking some up to try. And no worries, if you do invest in hemp seeds, I'll be including several other recipes that use them here...so you won't be left with a big quantity and nothing else to do with them. Most online retailers publish recipes as well...so try doing a quick search!

These burgers are not only packed with protein and nutrition, they're really great tasting and super easy to make too! They're great to bring to work for lunch or to grab as a quick snack. You can throw them in a pita with veggies and eat it as a wrap or just eat them on their own. They freeze really well too, so you can make a big batch and have them on hand whenever you want (if they're around for that long!).

Spicoli Burgers
Yields 9 patties


Note: you'll need a total of 3 cups of cooked rice for this recipe
2 tsp olive oil
1 1/2 cups onion, diced
1/8 tsp salt
fresh ground pepper, to taste
3/4 cup red pepper, diced
2 cups cooked short grain rice
1 cup shelled hemp seeds
2 cloves garlic
2 tbsp ketchup
1 tbsp tamari
1 tsp Dijon mustard
1 tsp oregano
1/2 tsp thyme
1/4 tsp sage
1/4 tsp sea salt
1 cup cooked short grain rice
1/4 cup flour
2 tbsp olive oil


In a frying pan on medium heat, add oil, onions, salt and black pepper. Saute for 3-4 minutes until onions start to soften. Add bell pepper and saute for another 5-6 minutes, until onions are fully softened.

In a food processor, combine veggies, 2 cups rice, hemp seeds, garlic, ketchup, tamari, mustard, oregano, thyme, sage, and salt and puree until fairly smooth, scraping down the sides of the bowl if needed.

Transfer to a bowl and stir in remaining rice. Refrigerate for at least 30 minutes to firm up.

Remove from fridge and form patties with your hands. Place flour evenly on a plate and lightly dust both sides of each patty, shaking off access.

In a frying pan on medium-high, heat oil. Add patties 3 or 4 at a time and lightly flatten with a spatula. Cook 6-9 minutes on each side, until golden and a crust has formed.