Monthly Archives: February 2017

4-ingredient brownies

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In an earlier post, I wrote about how easy it is to make 2-ingredient, nutrient-rich chocolate (https://michaellustgarten.wordpress.com/2014/09/21/homemade-chocolate-in-2-minutes/).

Occasionally (~1x/week), I modify that recipe to make 4-ingredient brownies! The recipe includes 40g of raw, organic cacao beans, 20g oats, 70g Medjool dates, and 1 large egg.

First, I grind/blend the cacao beans and oats into a pine powder. Then, I add the dates and powder into the food processor to mix them. I put this mixture into a small bowl, where I add the egg and thoroughly mix it all together. Last, I put this into the oven at 325F for 35 minutes. After it’s cooked, I wait 15 minutes for it to cool down, then I eat it. It’s soft, and delicious!

brownie

Collard-rito, Collard-acos (Recipe)

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One meal that I’ve been eating a lot of lately are what I call collard-rito, or collard-acos:

 

Ingredients:

7-10 oz of collard greens

~Half of a pound of raw cherry tomatoes

1 container of raw white button mushrooms

~80g of raw purple onion

1-2 raw habaneros

1 avocado

1g Salt

 

Directions:

Cut the stems off the collards, then add the collard leaves to a large pan with half a cup of water. Boil/steam this for less than 5 minutes,then take out the slightly softer leaves. I don’t waste the resulting the collard-tea, as I drink it after it cools! Take half of the collard leaves and bunch them flat together on a plate. Add half of the avocado, then half of the 1 gram of salt, then some of the onions, mushrooms, and chopped habaneros, and whatever room is left for the tomatoes. While I’m making this meal, I snack on the raw mushrooms, eventually finishing the entire container. Then, I fold it all together. If I add less veggies and can wrap it like a burrito = collard-rito. If I stuff it with too many veggies (like a taco), = collard-aco. It’s delicious!

coll

If you’re interested, please have a look at my book!