There are just those days when you want to make something easy, paleo, gluten-free and nutritious. Of course it has to appeal to the senses, but with the array of fruits, nuts and ingredients we have these days, I’m finding it’s becoming easier to be creative in the kitchen with healthy and nutritious in mind as goals.
I am not a raw foodie per se, but there are many benefits to eating some foods in our diets uncooked. For example, many vegetables are far better raw for our bodies than if they’re cooked. Once some “foods” are heated up past a certain temperature, the vital and important enzymes are destroyed. Our bodies can and will use these enzymes to help break down and absorb nutrients. We wonder why we have so many digestion issues. Well, overcooking is an area I invite you all to inspect in your daily routines. Consider altering a few snacks or meals to lean more towards raw.
I do soak my nuts and seeds before making raw snacks and desserts like my recipe below. Soaking nuts and seeds does help break down hard-to-digest enzyme inhibitors. Raw Food Living explains this further for you: The main reason soaking nuts and seeds is so important is because they contain enzyme inhibitors to protect the nut or seed until it has what it needs for growing. Nature allowed the inhibitors and toxic substances to be easily removed when the conditions (enough rain and sun) were met. It nature, when it rains, the nut gets enough moisture so it can germinate and produce a plant. The plant then continues to grow with the sunlight. By soaking nuts and seeds, you release these toxic enzyme inhibitors AND increase the life and vitality contained within them!
Okay, folks. Let’s get to the fun stuff! Oh, if you ever have any questions, just go to the Contact page and email me, and I will be sure to get back to you.
Paleo Peppermint Patties – Cacao Squares Raw
- 1 cup soaked and well drained walnuts
- 1 cup soft medjool dates pitted and chopped slightly
- ½ 100% chocolate melted in a microwave or on double boiler. I have used cacao powder yet I did not in this recipe. I used 100% pure Guittard or Valrhona chocolate. It is some of the finest you can get.
- 40 drops peppermint spirits or to taste ( I used the brand from Herb Pharm)
- In Vitamixer, Bullet or powerful blender add the nuts and pulse until fine
- Add the dates and melted cacao slowly and keep smashing and blending with a spatula until mixed well.
- Add the peppermint spirits ( to taste). Now remember when you dehydrate the essence will reduce a bit and not be near as strong just going through the dehydrating process.
- You can ( or not) very lightly grease your plastic dehydrator sheets with coconut oil.
- Spread the mix on two sheets about 10-12 or smaller. Thickness is up to you, I made these round ⅛ inch thick. (If using an oven place on a greased clean cookie sheet or wax paper)
- Dehydrate at 105° for approximately 8-10 hours and then gently flip and place on same plastic or remove and place in the grated sheets that come with dehydrator allowing more air flow. Dehydrate another 6 or so hours until they firm up.
- Cut into desired shapes and serve. You can leave out or refrigerate.
- I left the option for you to add a dollop of any coconut whipped “Kreem” to your piece for a little extra touch. If you need a recipe for this just let me know. I will be posting several versions over the next few months.
From my kitchen to yours,