March 26, 2012
This should really be called a banana mocha frappuccino, but I like to say spinach frapp just cause it sounds gross. Don’t get me wrong, I love my spinach. But who really wants it in their sweet blended coffee drink?
Leafy greens—fresh or frozen—turn out to be a great addition for smoothies and shakes. They add vitamins and fiber and substance to your smoothie without loading in the sugar, fat, or ice that waters down the flavor. Nor does it add any flavor of its own, so don’t worry about you frappucino tasting like a drinkable salad.
This homemade frappe has it all — sweetness from a frozen banana and vanilla soymilk, fiber from the spinach and banana, richness and antioxidants from the cocoa, a jolt of espresso, and extra protein (optional) from protein powder — without too much ice watering it down! To indulge in a mocha frappuccino for breakfast and not feel one bit of guilt? Mornings just got way sweeter.
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October 3, 2011
Café y cacao: two incredible beans that are grown in the place I would most love to live—Central America. But I won’t get into that right now.
These pictures are a few snapshots of this past summer– one morning when the steam was beautifully swirling off my morning coffee, and later Mom and I found ourselves confronted with a wall of quality chocolate bars. Nothing exciting really, I just like the photos. (And that I got to sample several gourmet chocolate bars ;]
We were at MOM’s Market, a place I’ve seldom been to but has a nice selection of organic and health foods. And seriously, I have never seen such an impressive collection of unique, gourmet chocolate! There were a number of chocolatiers I had never heard of (and I’ve tried a lot of chocolates), bars containing every kind of filling and add-in you can imagine, all percentages of cacao, and a good selection of locally-crafted bars.
We found ourselves standing there reading all the unique labels and ooh-ing and ahh-ing at all the crazy combinations. Who knows what we came to the market for, but we left with four kinds of chocolate, and let me tell you it was way hard to pick just 4.
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August 6, 2011
I made these a month or so ago and am just getting to posting them. I actually have many recipes from this summer that I’d like to post, which works out because I’ll soon be busy with school and have less time for leisurely baking. Plenty of time for blogging though, as I procrastinate writing papers on my laptop. But I have fun classes this semester like photojournalism and racquetball, so it can’t be too brutal ;]
So the brownies, fudge squares, whatever you’d like to call them. I’ve heard of black beans in brownies before, but beets?! Interesting. As always my curiosity got the best of me, especially when we’re dealing with nutritious substitutions to a delicious treat! Mom had the recipe clipped out of a magazine and one night when we were craving chocolate after dinner (a common occurrence), we decided to give it a go.
Result? Fantastic. Rich and deeply chocolatey; a smooth, velvety texture that melts away in your mouth. A cross between fudge, custard, brownie, and mousse. Heavenly when warm, even better when chilled. And one little square is all you need—they’re so rich, which is incredible considering their healthy ingredients!
This recipe is a keeper for sure. If only I had one in my pocket every time I’m offered a brownie—at school, birthdays, from the roommates—I’d be set!
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