Light Chocolate Torte

 Cooking Spray/Vegetable Oil/Crisco
4 C. All-Purpose Flour
4 oz. Unsweetened Cocoa Powder
1 ¾ C. Sugar
2 t. baking soda
¼ t. salt
½ t. ground cinnamon
2 eggs
10 oz. Pitted prunes, soaked in 2 to 3 T. Orange Juice or Water (for at least 15 minutes)and Pureed with soaking liquid
2 t. Vanilla extract
1 C. 1% Milk
1 C. Strong Brewed Coffee
Confectioners’ sugar for dusting (Optional)

Preheat Oven to 250 degreed. Spray, oil or grease 9×13 pan. In a large mixing bowl, sift together flour, cocoa, sugar, baking soda, baking powder, salt and cinnamon. Beat eggs until fluffy and doubled in volume. Add prune puree and vanilla. Mix well and add to dry ingredients, beating well. Combine milk and coffee, then beat into batter and pour into prepared cake pan. Bake 40 to 50 minutes or until tip of knife inserted gently into center of cake comes out clean. Leave cake to cook for a few minutes and then, if desired, sift confectioners sugar over top.

*Recipe from Tast For Life

RAW Day 3

Honey finally relented to my begging and pleading to TRY RAW for 30 days.
I’m not sure where I read/heard it, but there was a quote that went something like: “You can change a man’s religion far faster than you can his diet.” It has stuck with me, as Honey was a pretty easy Agnostic convert – - but, has been a hard RAW sale.
I have been mighty impressed with his abilities for change, though, as he has had three full days of RAW and has not complained once. As a matter of fact, he has commented on how he likes it. (He has also said that he doesn’t think he will be 100 percent raw after the 30 days – - but, that he will sure be thinking about what goes into his body a whole lot more!!)
Here is a snapshot of our last three days:
Day 1:
I told Honey that he should let me know what he has eaten, so I can put it on SparkPeople and he will know that he made his minimum calorie intake for the day. He did this the first day and then said he was comfortable with what he should eat. With the exception of the stuff that we all had together – - I’m not really sure what he has eaten. Here is what I had on day 1:
4.5 C Cabbage
.5 C Collards
4 T. Salad Dressing
1 T. Sunflower seeds
1 C (or so) Cinnamon Apple Cereal

Day 2:
2 Pears with ½ T. Honey
6 C Cabbage
2 C Collards
3 T. Sunflower Seeds
4 T. Salad Dressing
Banana (1)/Mango (½ C.)/Orange (1)/Pineapple (½ C.) Smoothie
1 C (or so) Cinnamon Apple Cereal

Day 3:
1 C Collard
3 C Cabbage
2 T Salad Dressing
1 T Sunflower Seeds
Fiesta Tacos with Salsa/Guacamole/Corn Medley (Corn, jicama, avocado)
Banana(1)/ Strawberry(1/2 C.)/Spinach(1 C)/Water(1/2 C) Smoothie
4 T. Chocolate Pudding

My sister asked for recipes of the stuff that was really good – - actually, it was all really good. The little girl who spent the night with girl-child LOVED the Cinnamon Apple Cereal. Oh, I also made Chocolate Balls (to try ‘em out – - they were really yummy, too), which all of us girls were just eatin’ like mad dogs!!

Honey is doing better in the digestion department!!
My face is still a little greasy – - but it is significantly better, as is Honey’s. (I am also really close to “that time of the month” so that may have something to do with it, too. IDK??
I have been super tired – - sleeping 12+ hours each night (and that is going to bed BEFORE midnight!!) Super scary!!

I got the basic recipes from the book Alive in 5 by Angela Elliott; however, I am posting my modifications to those recipes:

Chocolate Pudding
½ C. Dates, pitted and soaked for at least 15 minutes
1 ripe Avocado
2 T. Carob Powder (found at health food stores)
2 T. Honey (or 1 T. Agave Nectar)
1 t. Vanilla Flavor
1/8 t. Salt
Put the dates, reserving the soak water, into the blender with all of the remaining ingredients, adding just enough of the soak water to facilitate blending. Process until smooth. Chill the pudding in the fridge for 1 hour prior to serving.
**I used all of the soak water and then some in order to get it to process smoothly. Next time, I will double the recipe with more water and then I will allow it to chill longer.

Velvety Almond Milk
6 C. Filtered Water
1 C. soaked raw Almonds*
5 Dates, pitted and soaking in 1 C. filtered water
1 t. Vanilla flavor
2 t. Honey
1/8 t. Salt
Combine the water and almonds in a blender, and process until smooth. (You may need to do this in two or more batches.) Strain, and set aside the pulp for another recipe. Rinse out the blender and pour the milk back into it. Add the remaining ingredients, and process until very smooth and creamy.
*Soak 1 C. of Almonds in at least 3 C. filtered water for 12-18 hours, changing the water once or twice.
I think this is recipe is better than the “regular” Almond Milk.

Cinnamon Apple Cereal
2 C. Almond Pulp (from Velvety Almond Milk, above) – or whatever amount you ended up with.
2 Apples, chopped
¼ C. Raisins (or more)
½ T. Cinnamon*
4 t. Honey
¼ t. Allspice*
1/8 t. Salt
Combine ingredients into large bowl. Mix together until evenly combined. Serve with Velvety Almond Milk.
*Use as much (or as little) as you prefer.

Today was the first full day that my boy-child spent with us, in quite some time. I was actually not looking forward to winning Buffalo Meat in the Community “Christmas” Drawing….but, then I did….and when I saw our actual loot, I was STOKED. Digressing for just a minute……last year when Maddie was part of the deal, she won ground buffalo and our neighbor did, too – - and since he didn’t eat it, he gave it to us. I still have some of that – - and I was just not looking forward to more.
As it turned out, it was Buffalo Ribs, Buffalo Steaks and Buffalo Minute Steaks…..plus some fish. (Can you cook fish in the crockpot? Actually, I have never made fish before, so if ya’ll got some ideas…please enlighten me!!)
Also, you will probably all remember that after the first of the year, we will go RAW for at least 30 days. (I suspect that if we do go back to cooked food, in the summer, we will go back to being raw!!)
Anyway, I went shopping yesterday to get “side” items and fruits/veges for both my boy-child’s visit and our pre-raw raw trials.
Today we had Buffalo Ribs in Onion BBQ sauce (crockpot) with mashed potatoes, creamed peas and Collard Green and Cabbage Salad. (It was actually Kale and Cabbage…but, I couldn’t find any Kale, so I went with Collards.) It was actually pretty good – - I did note some things I would change for next time; however, the base was really very good!! Since most people don’t get enough fresh veges into their diet, it is actually a very good salad for anyone! Enjoy!!

Kale (or Collard) and Cabbage Salad

½ bunch of Kale (or Collards), cut thin *
½ to 1 t. Natural Salt
½ small head cabbage, cut thin
1 Tomato, diced
1 T. Red Onion, diced (don’t add too much, it will be STRONG!!)

Dressing
1 T. Olive Oil (Extra Virgin Olive Oil, Cold Pressed)
½ T. Other oil (Sunflower, Flax etc.) – if you don’t have other “good” oil, use the Olive Oil
1 T. Lemon Juice, fresh squeezed
1 T. Honey
1/4 t. Dry Mustard (more if you like the mustard taste)
½ t. Onion Powder (to taste)
1 T. Light Miso (I didn’t use this and it was fine)
¼ t. garlic powder (to taste)

Cut the Kale (or Collards) into very small thin slices. * I cut the collards in half, along the stem, then threw away the stem. Cut them in half twice more and then chopped them fine. Put Collards/Kale into the serving bowl and sprinkle with Salt. Massage the salt into the Collards/Kale. (Continue to Massage throughout the process in order to get the greens to wilt a bit.)
Cut or dice the cabbage, tomato and onion, then add them all to the Collards/Kale, after it has wilted a bit. Toss lightly.
Mix all of the dressing ingredients. (I used a very small food processor.) Add to the Salad. Toss lightly. Let rest for a couple minutes. Toss again just prior to serving.

Serves 4 to 6 as a side item or 2 to 3 as a meal.

I got this great recipe on-line, but have tweeked it a little since I didn’t have all of the ingredients it called for.  Thank you to the original author!!

 

Chocolate Mug Cake

1 coffee mug
4 tablespoons all-purpose flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons vegetable oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla extract

Add dry ingredients to mug; mix well. Add egg and mix thoroughly.
Pour in milk and oil; mix well. Add chocolate chips (if using) and
Vanilla; mix again. Put the mug into the microwave; cook on High
For 3 minutes. The cake will rise a bit over the top. Test for doneness
With a toothpick; Allow to cool a little. Tip onto a plate if sharing
With another. Or eat it out of the mug all by yourself.

Why is this the most dangerous cake recipe in the world? Because
Now you’re only 5 minutes from chocolate cake at any time of the
Day or night!

Simple Taco Soup

1 lb. ground beef
1 medium onion
1 can red kidney beans
1 can corn or ½ bag (8 oz.) frozen corn
2 Cups Beef Broth
2 Cups Water*
1 can diced tomatoes
1 packet of Ranch dressing
1 packet of Taco seasoning mix

* Additional Water, if necessary.
………….
Optional Garnishes….
Avocado Slices
Shredded Cheese (Prefer Monterey Jack)
Corn Tortillas – Cut in half, then in 1/2” strips, then fried in canola oil
Dorritos
………….

Sauté ground beef /crumbles and onion in skillet until brown. Drain if necessary.
Add all of the remaining ingredients (to dotted line) without draining. Stir and simmer for approximately 20 min. Viola!
Yield: 4 to 6

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Speedy Skillet Sketti

4 cups (1-quart) fresh water
1 tablespoon vegetable oil
26 ounce can or jar Spaghetti Sauce, any flavor
8 ounces spaghetti noodles
2 or 3 slices American Cheese or 1/2-cup shredded cheese

This is one of the easiest, fastest dishes I know. You need a large skillet or 3-quart saucepan to start with. Pour the water into the skillet (or saucepan) and bring it to a boil over high heat. While it’s heating add the vegetable oil and spaghetti sauce. The water will thin the sauce significantly. Don’t worry about it. It thickens up later in the recipe.

Break the spaghetti in half. Add to the boiling water/spaghetti sauce mixture. Reduce the heat to medium-high so the mixture still boils, but not too violently. Cook and stir the mixture for 10 to 12 minutes. The spaghetti will absorb most of the water, leaving a tasty thickened sauce in it’s place. Right before serving stir in the cheese until it melts. Spoon into bowls and top with Parmesan cheese if desired. Makes 4 servings.

This is the basic recipe. It can be doctored up if desired. For instance, if you have some flavored TVP hanging out in the cupboard then add about 1/3-cup to the sauce when you add the spaghetti. It will reconstitute as the spaghetti cooks. Italian Sausage, Beef or regular Sausage flavors all taste yummy. If you have some veggie meats in the freezer or fridge then feel free to add some, 4 to 6 ounces is usually plenty. Sausage, burger, crumbles, or even some finely chopped veggie lunch meat is a nice addition. A can of mushrooms, or chopped tomatoes or tomatoes & zucchini or sliced carrots are all interesting diversions from the main recipe. If you are teaching children how to cook, this is the best first recipe I know of. It only takes about 15 minutes from start to finish and gives satisfying results.

Banana Bread is our family’s favorite! Here is the recipe:

 

Banana Bread

2 C. Mashed Bananas
1t. Lemon Juice
2 C. Flour
2 t. baking powder
½ C. Butter (or shortening)
½ C. White Sugar
½ C. Brown Sugar
2 Eggs
½ C. mini-chocolate chips (optional) *
½ C. Nuts (optional)

Preheat oven to 350 degrees.
Grease a loaf pan and sprinkle lightly with sugar (you can also do a cinnamon/sugar mixture).
Cream eggs, butter/shortening, and sugars until fluffy.
FOLD in remaining ingredients.
Mix Well.
Pour mixture into prepared pan and bake for 50 minutes or until done.
* Our family really likes the added chocolate chips to the mix!!