Don’t be fooled by these deliciously fudgy little treats. Even though the recipe for these Raw Brownie Bites is extremely simple with only a few ingredients involved, they definitely pack a chocolatey-sweet punch! Continue reading →
It didn’t occur to me until I looked over the past few posts that I’ve been eating a lot of orange foods recently–pumpkins, sweet potatoes, butternut squashes, grapefruits, and the list goes on and on. Now, I’ve added persimmons to that list. I’ve found the vibrant fruits with their sweet, delicate flavor absolutely impossible to resist. Not only are they delicious, they’re also in season (persimmon season usually begins in October and ends around December) and have been fully stocked and on sale for only $1 per pound at my local Whole Foods! Say what?! As you can probably imagine, I bought more persimmons than one human being could possibly need…. Fortunately, having an over-abundance of these beautiful orange orbs in my fruit basket has forced me to include them in absolutely everything.
Sweet potatoes and winter squashes are a staple in my diet during the cooler fall and winter months. As soon as they begin making an appearance in grocery stores, I snatch them up every chance I get. I think the best thing about these magical veggies is their versatility–there’s no limit to what you can do with them. Take, for example, these Butternut Squash Chips: they’re crisp, sweet, and portable, making them a perfectly filling on-the-go snack! Or if you’re like me and you can’t resist the immediate satisfaction, just pull the tray out of the oven and begin munching away (being careful not to scorch your mouth) until there’s nothing but crumbs left!!
I’ve mentioned a few times in the past (OK, probably close to a million times) how much I love almond butter. It’s like my security blanket–when all else fails, almond butter always hits the spot.
After receiving a package of MaraNatha almond butters and sunflower seed butter in the mail recently and devouringthem all in almost no time, I knew it was about time to set to work making a big batch of homemade almond butter. I usually prefer to make my own spreads, but with a crazy schedule and little time for anything but work, those MaraNatha butters were an absolute lifesaver. Better yet, MaraNatha also inspired me to try a new variation of my all-time favorite: Coconut Almond Butter.