BALANCING PEANUT BUTTER FUDGE BARS W/ ADOPTAGENS

I'm gunna be real with you. These bars taste like snickers. At least what I remember snickers tasting like. Its been over half a dacade so I might not be the best judge. You might be wondering how they balance you out or reduce stress like their name suggests. The secret stress reducing sauce is made up of adaptogens.

Adaptogens are everywhere these days. These super herbs and fungi have made there way into just about everything. If you're anything like me then you spend a good portion of your day knee deep in an instagram scroll hole. There I've seen adaptogens put in soup, smoothies, coffee, tea, energy bites and now they are going in dessert.

If you've been following along for awhile then you know that I don't make sweet recipes that often anymore.

However back in the day when I started blogging it was all I made. If you scroll far enough down my IG feed you will see what I'm talking about. One of my raw vegan cakes was even featured on Mind Body Green once upon a time.

The first food blog I followed was Emily's from This Rawsome Vegan Life. Not only did she inspire me to start a food blog, one of her recipes was what I used to make my first raw vegan dessert. These bars are adapted from her recipe. Emily- cheers to you and all the people you inspire with your words, recipes and photography.

So back to the food.

I added some super herbs to the mix making them a lil more Caras Kitchen style. Who doesn't want roots and herbs in their fudge? Rhetorical question, obviously 'cause that sounds really gross but I promise you, you can't taste it at all.

These are nurturing, full of magic and just darn good.

So what did I put in these bars? Lets discuss!

Ashwaganda is the most praised herb in Ayurvedic medicine. It has specific adaptogenic properties that help your body respond to stress or a changing enviorment. It helps the body cope with external sressors like enviornmental toxins or internal stress like anxiety or insomnia.

Brahmi is another herb revered for its mind-enhancing properties. It has been found to claify the mind, improve memory, support a balanced emptional state and is great for healthy skin and hair. Ladies rejoice.

Pearl might be the best kept secret in skin care. It has been used in Asia for centuries and regarded by the hard core health gurus as a top tonic for beauty. However I adore it for is spirit-building qualities which help relieve nervousness, anxiety and tension- not ironically things that contribute to aging.

Mucuna is an herb commonly used in Ayurvedic medicine as well and it too supports the bodies ability to handle stress. Its also is great for libido supporting female and male reproductive systems. Just an FYI.

Passion Flower not only has an emotionally charged named it has the ability to effect our moods and emotions as well. According to Dr. Axe "Studies have shown that passion flower may be just as effective as synthetic drugs for generalized anxiety disorder." The Journal of Nutritional Biochemistry found that it can help lower blood pressure.

And dont worry you dont have to go out and buy all those herbs on their own. I use a pre-made mix called Mellow Mood from Lifehouse Tonics and Elixirs- one of my favorite places to get healthy potions and tonics in

Los Angeles. CCCCheck it.

So why might you want to add adaptogens to your diet?

For many of us, myself included, stress and anxiety are real and prevalent in our daily lives. If you are looking for a natural and proven way to get a handle on your energy then try adaptogens. They help keep my hormones in check and in a general state of calm and bliss. I put them in my morning coffee as well to help counter act the caffeine which can give me carzy brain if I drink too much.

Keep in mind that they work over time, its not like popping a xanex and 15 minutes later you're so zen buddah would be jealous. Encorporate them daily as they work over time.

Feel free to eat as much of these as you please because they are made with 100% wholesome, raw, real ingredients. No fake stuff ever, you know the drill.

Think:

protein & fiber rich almonds

brain boosting coconut oil

energizing caoca

anti-parasitical dates

PH balancing Himalayan sea salt

and peanut butter cause peanut butter. Duh.

Ingredients

FOR THE CRUST:

1 heaping cup dates, pitted

1 Cup hot water, not boiling

1 Tablespoon coconut oil, melted

2 Teaspoons Mellow Mood Herb Mix

1/8 Teaspoon pink salt

1 Cup almond flour

1 Cup shredded coconut

PEANUT FUDGE LAYER

1/3 Cup peanut butter, smooth or crunchy

3 Tablespoons coconut oil

1/4 Cup maple syrup

1/8 Teaspoon pink salt

TOP CHOCOLATE LAYER

1/4 Cup coconut oil

1/4 Cup cacao powder, scant measurement

1/4 Cup maple syrup, scant measurement

1/4 Cup nut milk, I used almond

pink salt

Instructions

1. For the Crust: In a large bowl, pour hot water over dates and coconut oil and let sit for 10-15 minuites.

Then add everything for the crust ingredients including the water into a food processor and blend everything into a smooth thick paste.

It will resemble a thich cookie dough recipe.

Press into the bottom of a small lined bread pan. Put in the freezer.

1. For the Peanut Fudge layer put all ingredients into a small suace pan over low heat and using a whisk stir everything together.

Pour this over the crust layer and put in the freezer to cool. It should take about 15-20 minutes.

1. Chocolate Layer: Put all ingredients except the milk in the same sauce pan used for the peanut layer and heat over low heat. Whisk everything into a smooth mixture.

Slowly stir in the milk. Once peanut layer has cooled, pour the chocolate on top and sprinkle with some pink salt if desired. Leave the in fridge for an hour or over night.

Slice and serve.

It probably keepss well in the freezer for a long time, but I wouldn't know because I ate them all in a week... Opps.

MOROCCAN SPICED CHICKPEAS & CAULIFLOWER w/ COCONUT-LIME SAUCE

ANOTHER CAULIFLOWER RECIPE. I know I know. Such a creature of habit.

I guess the love runs deep. ya know?

more

The love affair with cauliflower has been going on since 2010, right around the time I switched to a plant based diet. Its one of those vegetables that can easily be a side dish or a main IMO. I'd go so far as to say it can be a snack food, too. After cutting them into florets and roasting at 425f for 20 or so minutes with a little avo oil and salt they are divine. I literally eat them like fries. You know they're ready when the tops get all crispy and dark brown. mmm! Just thinking about it makes me crave some.

I've been hanging on to this recipe for some time now and I'm so excited to finally share it with you. I guess I was just waiting for what felt like the right time.

Its not only really easy to make, its boyfriend approved and healthy.

The coconut lime sauce is rich, tangy, sweet and loaded with all kinds good for you nutritients. If you are my age and older then you are no stranger to the low fat craze of the 90's. It was fat free this and low fat that. But when you remove the fat from food you often remove flavor leaving many food companies to substitue with added salt, sugar or sugar like chemicals. This is not good.

Fat plays a vital role in the bodies ability to absorb other nutritients. That's what it means when a vitamin or mineral is "fat-soluble," essentially in order for the body to absorb the nutrient it needs fat to help break it down.

Examples include: vitamins A, D, E and K. There is of course good fat and bad fat. Unsaturated fat is good while trans fat is bad. Think avocado vs margarine.

Coconut is a great source of healthy fat because of its quality medium chain fats that have been found to improve memory and brain function. You also use fat as an energy source and it helps support healthy cell function. These elements are much more important to me then worrying if eating to much healthy fat will make me fat. And chances are it wont.

Omega-3 fatty acids, a type of unsaturated fat, is also extremely important for optimum nerve, brain and heart function. Spinach, believe it or not, is a great source of this.

Quinoa is one of the few plant foods that is a complete protien containing all 9 essential amino acids, making it extremely important for those who do not eat meat or animal products. It has a great nutty flavor and is also full of fiber.

Cauliflower of course packs its own punch as well. Its anti-inflammatory which is great for joint pain and immunity, its high in dietary fiber which aids in digestion, and its loaded with antioxidants and phytonutrients to arm you against free radical damage.

Aside from the health benefits this recipe is just tasty af.

Aromatic and nutty quinoa, sweet and spicy morrocon cauliflower & chickpeas, tangy and rich coconut lime sauce. All on a bed of fresh nutrient dense spinach topped with bright herbacious cilantro and green onions.

It's really a home run if you ask me.

COCONUT CILANTRO SAUCE

1-15 Ounce can of full fat coconut milk (light coconut milk not reccomended)

3/4 Cups cilantro, stems and leaves chopped

1/3 Cup green onion, thinly sliced

1 lime, zested and juiced

1 Tablespoon maple syrup, optional

1/4 Teaspoon pink salt, to taste

QUNIOA MIX

2 Cups dry quinoa

4 Cups vegetable broth

5-7 medjool dates, pitted and chopped in bite size pieces

CAULI & CHICKPEA MIX

1 Cup onion, diced

4 garlic cloves, minced

4 Tablespoons coconut oil, divided

2 heads cauliflower, cut into bite sized pieces

2 -15 Ounces cans of garbanzo beans/chickpeas, drained

Moroccan Spice Blend

see recipe below

2-4 Tablespoons white wine vinegar

TO SERVE:

4-6 Tablespoons toasted coconut chips

cilantro, chopped

lime slices

green onion, thinly sliced

5-10 Ounces fresh spinach, to plate

Instructions

1. Pre Heat oven to 425f

Make the Coconut Cilantro Sauce: put everything in a high speed blender like vitamix or food processor and blend on high until well combined. Taste it and adjust- adding more salt, lime and maple syrup to your liking.

1. Prep the Morrocan Spice Blend Combine the following in a bowl, mix to evenly combine and set aside. 1 tbsp turmeric 1 tbsp cumin 1 tsp ginger 1 tsp cinnamon 1 tsp coriander 1/2 tsp cayenne 1 tsp pink salt 1 tsp black pepper

If you feel as though you need or want more of the spice blend to cover all of the cauliflower then don't be shy, make more. You can always save the rest to sprinkle on roasted veggies or avocado toast later

1. Cook the Quinoa: In a medium sauce pan over high heat toast the quinoa. Add it to the dry pan once its hot and mix around for about 5-7 minutes until lightly fragrant.

Then add in the vegetable broth, bring to a boil, then cover and reduce to a simmer. Takes about 10-12 minutes to cook but keep an eye on it.

Once done remove from the heat, add in chopped dates, mix around and let sit for 3 minutes then fluff with a fork.

1. Meanwhile prep the other veggies: dice the onion, mince the garlic chop cauliflower into bit sized pieces open chickpeas, drain and rinse

2. Make Morrocan Cauli & Chickpeas In a large skillet or frying pan, melt 2 tbsp coconut oil over medium high heat. Once hot add in onion and cook for 3-5 minutes. Then add in garlic and stir for 30 seconds. Season with pink salt and pepper.

Add in chopped cauliflower and white wine vinegar. Cook for 3-5 minutes stiring occasionally.

Add in Garbanzo/chickpeans. Mix well for 30 seconds.

Add in the additional 2 tbsps coconut oil if desired and pan seems dry. Mix well.

Add in the spice mixture and toss to evenly coat.

Transfer the chickpea/cauli mixture to a cookie sheet and put in the oven. Roast for 10-12 minutes.

If you have to - do this in batches: half the cauli, chickpeas, spices, oil/vinegar at a time.

I had to cook this in two batches becuase my skillet was not big enough for everything all at once.

1. Plate you dish!

Layer Spinach with a little dressing, then the quinoa, cauliflower mix, fresh herbs, lime slices, toasted coconut chips and drizzle more dressing on.

If there is left over dressing reserve the rest for quick salads throughout the week or put on other roasted veggies for a healthy fat kick.

*** If you need to toast the coconut chips yourself. heat a cast iron skillet over high heat. Make sure the pan is dry/no oil. Once hot add in the coconut and toss every 45 seconds for up to 3 or 4 minutes until toasty and golden brown on most sides. Remove from the heat and let sit on a paper towel or plate for 5 minutes to get crispy! YUM.

EASY GRAIN FREE SUGAR COOKIES FOR MOTHERS DAY!

For all the mothers out there this is for you. For the all nighters you pull, the laundry you fold, the messes you clean up. The unconditional love you give, the boo boo's you kiss, the challenges you handle with grace. I honestly don't know how you do it. You just do. And for no other reason then that you love us.

For my mother who is strong, generous, ambitious and goes after what she wants. I know my strength comes from her. Thanks to her I know I will always have atleast one blog reader. Hey MOM! I love you!

Happy Mothers Day to all the moms out there!

Here is a super easy grain free vegan sugar cookie recipe with a little adaptogens to help keep the good vibes rollin.

Ingredients:

2 1/2 cup almond flour

1/4 cup coconut oil

1/4 cup maple syrup

1/2 tsp ashwaganda (optional)

1/2 tsp pink salt

1.2 tsp baking soda

1 tbsp vanilla extract

Directions:

Pre-heat over to 350F. Combine all ingredients in a bowl and mix into a dough. It should stick together easily but if not add more coconut oil.

Between two pieces of parchment paper roll out the dough into a thin layer.

Using a cup or cookie cutter, cut out cookies. Bake on a lined cookie sheet for 7-10 minutes. Makes between 12-24 cookies depending on size.