My dad had a long and successful career in the perfume business, but he once confided to me that if he had it all to do over again, he would have become a cook. To tell the truth, I think that’s exactly what he did. Continue reading
From time to time I post a dessert recipe, but it’s usually something tame, like apple slices. Just kidding. But seriously, I don’t post a lot of dessert recipes.
This recipe, on the other hand, breaks the mold. It is, by far, the most decadent thing I’ve ever posted on YHIOYP. Even if you never make it yourself, you have to appreciate the talent and passion of a woman who figured out how to make a cake like this. I thought it would be the perfect thing for anyone who is inspired to make something spectacular for the holidays. Continue reading
My friend Lia brought these to book club a couple weeks ago. OMG. You should make them. Technically they are meant to be dessert, but they would be great for breakfast, too. I would bring them to folks young and old. A reunion of friends. A picnic. A gathering of neighbors. A special meal. An ordinary one.
Food like this creates all kinds of moments, like moments in time and moments of gratitude. It’s a personal reminder that food is meant to nourish not just the body, but the heart and soul as well. And the best is when our food does all three at the same time. Thank you, Lia.
- ½ cup unsalted, natural almond butter
- 1 ½ cups unsalted pecan halves, divided
- 1 tsp. pure vanilla extract
- ¼ tsp. salt
- 5-7 pitted Medjool dates (1/2 cup packed)
- ½ cup vegan chocolate chips
- 1/4 cup PLUS 1 Tbsp. natural almond butter, unsalted
- ¼ cup pecans, chopped
- Line an 8-inch square baking pan with parchment paper, greased foil, or wax paper. Set aside.
- To prepare the date-pecan layer, add dates and almond butter to a food processor. Blend approx. one minute until sticky and crumbly, like chunks of wet sand or dough. Scrape down the sides of the processor intermittently, as needed, between processing.
- Add 1 cup pecans, vanilla, and salt to food processor. Blend continuously until pecans are fully incorporated and mixture is soft and crumbly. When the mixture holds together when pinched, it’s ready. Add remaining pecans, and pulse only a few times until pecans are just barely incorporated, with medium-small pieces still visible.
- Pour the contents into the prepared baking pan. Press gently with a spatula, and smooth into an even, tightly-packed layer.
- To prepare the chocolate mixture, add chocolate chips and (¼ cup plus 1 Tbsp.) of almond butter to the top of a double boiler, or heat in a microwave (in a microwave-safe bowl) in 20-second increments until soft and melted. Stir until smooth.
- Pour chocolate mixture over date-pecan layer. Smooth into an even layer using a rubber spatula. Sprinkle evenly with chopped pecans, and press gently into the chocolate.
- Freeze for 20-30 minutes. Remove from freezer and slice into 16 generous bars or 20 bite-size pieces.
Thank you to Beaming Baker for a prior version of this recipe.
A few years ago, a friend of mine got interested in the raw food movement. When she said it changed her life, I thought to myself, “Okay, lots of people say stuff like that.” But I saw the difference. She became more relaxed, energetic, vibrant. She felt better, and I could see it. Continue reading
I’ve heard of black bean brownies before, and I have even made them on occasion, but I had never heard of sweet potato brownies until a couple of weeks ago. This recipe comes from Katherine, a newly arrived co-worker who is committed to good health, running in the sunshine, and preparing delicious, nutritious food. Lucky for us! The amount of sweetness in this recipe makes it perfect for a special dessert, though I wouldn’t hesitate to eat it for breakfast, either. Continue reading
Looking for something cool to serve in small, elegant glasses on a warm evening? This lovely mix of fruits, almond and chocolate will make your heart sing and your eyes flutter. Promise. Continue reading
I hope that everyone is having a wonderful holiday, and that you find yourself surrounded by at least a few simple things to nourish body and soul, like kind people, blankets, hummable music and, of course, good food. Just in case you’re looking for one more cookie recipe, I recommend this one. Enjoy to your heart’s content. Continue reading
It’s holiday season! And you’re probably trying to figure out how you’re going to get through them with more success than in years past… Here’s one way. Make these recipes, bring these recipes, serve these recipes. I’m not a fan of self-deprivation. Enjoy everything on the table, and know that these brownies are not only entertaining (like all good desserts), but also nourishing. I LOVE beautiful orange sweet potatoes, rich creamy tahini, thick delicious almond butter, and CHOCOLATE! I’m sure you will find something that you love, too, in the recipes below. Enjoy, and have a happy Thanksgiving! Continue reading
A while ago, I ran into my old friend Bob, and I was delighted to see a much slimmer, trimmer, happier-looking guy than I had seen the previous time. He and I had had a conversation about six months earlier, and I had suggested increasing the protein in his breakfast, and switching out the soda for unsweetened iced tea. That’s all. We hadn’t talked since. Continue reading
Sometimes you need a nice little dessert. Maybe something to go with a scoop of ice cream. Or a glass of tea. Not too sweet, but just sweet enough. This might be the perfect thing. Continue reading