Raw Blackberry Crumble Bars (Vegan, Gluten Free, Grain Free)

Happy Monday Everyone!

And a happy Monday it is- Spring has finally decided to arrive in Colorado. Forget spring, I think we may just bypass to summer. It's supposed to be sunny and almost, if not 80 degrees everyday this week! I cannot explain how excited I am... well maybe I can. I'm so excited that I've set up a new office for myself today (and everyday this week if I have anything to say about it)....

This set-up is perfect! Yes, I had to bring the vase of lemons along to support my decrepit computer. Yes, the only extension cords we have are two-pronged and I need a three-pronger to charge my computer. And yes, it's really sunny so it's hard to see my computer screen. But you know what? I don't care, cause it's warm and sunny and I want to be outside so I declare it perfect!

But you know what really was perfect? Our little Sunday night dinner party last night. Molly does such a good job making the space look beautiful.

Complete with Christmas lights and candles, it was absolutely lovely. Perhaps a little too feminine for the boys who had to prove their masculinity by talking about cars and poop during dinner (boys will be boys, right?), but Molly and I thoroughly appreciated the ambiance. Molly found the chairs and table at a thrift store on Saturday- 75 bucks for all 5 pieces! Not too shabby. The chairs we'll be using inside so we're going to refinish those once we decide on a color, any suggestions? (Our dining table is a deep chocolately-espresso brown). Dinner was delicious (my favorite pizza of the evening being tomato basil) and afterwards we walked downtown to Josh and Jake's for some homemade ice cream! Is it any surprise that I got the Oatmeal Cookie flavor? So good!

Anyway, moving on. Let's get talking about these Blackberry Crumble Bars. They're raw, vegan, gluten-free, grain-free, refined sugar-free and delicious. Don't believe me? Make them for yourself and try them- it'll only take you about 15 minutes. You can totally eat them for breakfast, for a snack or for dessert. They'd be delicious topped with some coconut ice cream! And now that summer is finally here, it'd be a great dessert to bring to a potluck or cookout!

Raw Blackberry Crumble Bars

For the crust and topping:

• 1 Cup Raw Pecans
• 1 Cup Dates, Pitted
• 1/2-1 Cup Unsweetened Shredded Coconut (depending on how much coconut flavor you'd like, I couldn't taste it with just a half cup)
• 1/2 Tablespoon Pure Vanilla Extract
• 1/2 Teaspoon Cinnamon
• Pinch Sea Salt

For the center:

• 6 Ounces Fresh Blackberries*, Rinsed and Organic if possible
• 2 Tablespoons Chia Seeds
• Sweeten to taste using Raw Honey or Raw Agave

Makes 9 Bars.

In a food processor, combine all of the ingredients for the crust. Pulse until it starts to stick (I'll usually pinch some of the mixture together to test to see how well it'll hold together, if it's still a little crumbly continue pulsing). Once it's reached the desired consistency, set 1/2 cup of the mixture aside. Place the rest in a square container (I used a rectangular 6-Cup Pyrex dish). Press the mixture firmly and evenly into the dish creating a crust, place in the freezer to set. Now wash and dry your food processor. Place the ingredients for the blackberry center into the processor and blend until it's an even consistency. Remove the crust from the freezer and evenly spread the blackberry filling over the crust. Sprinkle the remaining crust mixture over the filling to create the crumble topping. Place in the refrigerator to set for at least 15 minutes before slicing. As always, enjoy!

*If blackberries aren't your thing, feel free to make this recipe substituting any of your favorite berries.  

I promise this will be the last recipe I post for awhile using chia seeds, I know you guys are probably getting sick of seeing them pop up on the ingredient list. What can I say, I love those little seeds!

What did you do this weekend?

Oh! and P.S.- Today is the last day to enter my giveaway. Click here to enter.

Five Things

[1]

Today I was oh-so-excited when I noticed one of the first signs of spring in my parents' front yard!

[2]

My IPad Mini finally showed up this week! And I quickly learned how to use it! (I'm not the most technologically savvy individual).

[3]

I tried to make a gluten-free lasagna tonight, but the noodles fell apart on me which was a major disappointment. However, I ended up just mixing the noddles with some goat cheese, spinach, shredded zucchini and summer squash; added some basil, oregano, parsley, green onion and garlic, topped it all with some tomato sauce and cooked it like lasagna. It actually came out pretty good! I'm calling it Lazy Girl's Lasagna Casserole.

[4]

I finished off a bottle of homemade vanilla extract tonight. I made this one back in July, didn't start using it until September. That'll give you an idea of how much vanilla I go through and why I make it myself! P.S.- Does anyone have a brilliant idea of how I can remove the vanilla beans from the bottle? I'd like to use them if I can.

[5]

I went to the beach yesterday morning and caught a beautiful sunrise! More pictures to come!

Hope your week is going well!

Peace & Love,

Joy

Lemon Pepper Roasted Asparagus

In keeping with the theme of spring, I thought it only seemed appropriate to showcase the ultimate spring vegetable: asparagus. It seems to me that a lot of people are intimidated by asparagus and aren't sure what to do with it or how to prepare it. In reality, it's a very low-maintenance and versatile vegetable. Below, I've listed a recipe for Lemon Pepper Roasted Asparagus along with some other great recipes from my favorite blogs. Whether you've always loved asparagus and are looking for new ways to prepare it or have never even tasted a stalk, I encourage you to head out to the farmer's market or local store and pick some up. Now's the time to buy it. It's in season which means it'll taste better, it's less expensive, you can probably buy it locally and it will be better for you because the fresher it is, the more nutrients are still intact. 

Asparagus has many nutrients to offer. It's loaded with fiber, folate, chromium and vitamins A, C, E and K. It's a great source of antioxidants and glutathione, which helps break down free radicals and detoxes the body. It also helps relieve the body of any excess salt. [source] Plus, it's one of the vegetables with the least amount of pesticides. And if all that hasn't convinced you to cook some up- it tastes great!

Lemon Pepper Roasted Asparagus

• 1 Pound of Asparagus
• 1 Lemon
• Olive Oil
• Sea Salt
• Fresh Ground Pepper

Preheat oven to 400 degrees. Line a pan with aluminum foil and spread the asparagus on top. Lightly drizzle some olive oil over the asparagus and toss to evenly coat the stalks. Spread them out once again so there is no overlap. Sprinkle lightly with sea salt. Sprinkle generously with fresh ground pepper. Thinly slice the lemon and lay the slices over the stalks. Place pan in the oven to cook for approximately 25 minutes. Serve and enjoy! 

*You may also want to try this recipe on the grill. Either place stalks directly on the grill or wrapped in foil.*

Some other asparagus recipes you may enjoy:

Wild Rice Harvest Vegetable Salad By: Daily Garnish

Simple Shrimp and Asparagus Risotto By: Iowa Girl Eats

Early Summer Vegetable Wok By: Green Kitchen Stories

Creamy Asparagus Soup with Goat Milk By: Edible Perspective

Corn and Asparagus Salad By: Girl Makes Food

Warm Asparagus Salad with Basil and Mint Pitsou By: Sprouted Kitchen

What's your favorite way to eat asparagus?

Peace & Love,

Joy

Lemon Strawberry Muffins (Vegan, Gluten-Free)

Today is the first day of spring and I had hoped for a miracle that it would suddenly turn warm and sunny outside... no such luck.

At least I got the sunny part, right? 

In order to make it feel more spring-like I decided to make some delicious muffins with the fresh flavors of lemons and strawberries.

This recipe is vegan, gluten-free, full of fiber and protein and bursting with fruit. A great start to anyone's morning or as an afternoon snack.

Lemon Strawberry Muffins

• 1 Flax Egg (1 Tablespoon Ground Flax Seed mixed with 3 Tablespoons Water)
• 1 Ripe Banana
• 1/4 Cup Coconut Oil
• 1/4 Cup Agave or Pure Maple Syrup (or Honey for non-vegans)
• Zest and Juice of 1 Lemon
• 1 Cup Almond Milk (or non-dairy milk of your choice)
• 1 Cup Almond Flour
• 1 Cup Oat Flour (Make sure it's Gluten-free for those who can't consume gluten)
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Baking Soda
• 3/4 Cup Strawberries, chopped

Preheat the oven to 350 degrees. Start by making your flax egg and putting it to the side to gel. In a medium bowl, mash the banana with the coconut oil and agave. Add the flax egg. Next zest the lemon into the bowl, then cut the lemon in half and squeeze the juice in the bowl, being careful not to drop any seeds. Add the almond milk, mix well. In a separate bowl, combine the almond flour, oat flour, salt and baking soda. Mix the dry ingredients into the wet until just combined, do not over mix. Batter will be thicker than most muffin recipes, if you find it's too thick, add a little more almond milk. Gently fold in strawberries. Spoon muffin batter into greased or lined muffin tins, filling them all the way. Place muffins in the oven for 25-30 minutes or until you can pull a toothpick out cleanly and the tops are golden brown. Allow to cool for a few minutes before consuming. Serve and enjoy!

Feel free to make this recipe with other fruit as well, blueberries or raspberries would be especially good.

Makes approx. 9 muffins.

Are you excited spring is finally here?

Peace & Love, 

Joy