Chocolate Zucchini Brownies with Peanut Butter Frosting 

Chocolate Zucchini Brownies with Peanut Butter Frosting

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Ingredients

  • 1/2 cup pitted and chopped dates
  • 3/4 cup hot water
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup organic light spelt flour, or buckwheat for gluten free option.
  • 1/3 cup raw cocao powder
  • 1/4 cup organic coconut sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Himalayan or sea salt
  • 1 cup finely shredded zucchini, by hand or with a food processor 
  • 1/4 cup walnut pieces or pumpkin seeds for a nut free version

FROSTING:

  • 1/2 cup vegan chocolate chips
  • 3 tablespoons almond milk
  • 1 tablespoon natural peanut butter

Instructions

  1. Place the dates in a small bowl and pour the hot water over them. Allow to soak until the dates are soft, about 1/2 hour.
  2. Preheat oven to 350 F. Prepare an 8×8-inch baking dish by lining it with parchment paper or oiling lightly.
  3. Put the dates and the soaking water in the blender with the applesauce and vanilla. Blend at high speed until completely smooth. Set aside.
  4. Combine the flour, cacao, coconut sugar, baking soda, and salt. Stir in the zucchini and walnuts, if using. Add the blended date mixture and stir until all the flour is moistened. The batter will be thick. Spoon it into the prepared pan and smooth over the top.
  5. Bake for about 25 minutes, or until brownies are no longer liquid in the middle and edges are firm but not drying out. Allow to cool.
  6. You can eat them plain or add the Chocolate-Peanut Butter Frosting:
  7. Combine the chocolate chips, non-dairy milk, and nut butter in a double boiler, cook and stir until chocolate is melted and mixture is smooth. Frost brownies immediately. Allow to stand about 20 minutes to firm up. Enjoy!

Inspired by Fat Free Vegan.com

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ReWild and ReConnect: A Self Care Retreat for Women with Lacey Budge in Costa Rica, March 2018

ReWild and ReConnect: A Self Care Retreat for Women with Lacey Budge

A 9 Day Journey to Rediscover Inner Strength, Wisdom, Courage, Divinity & Connection to Mother Earth.

March 30th – April 7th, 2018

Farm of Life, Costa Rica

Will you join me on this journey of Self Discovery?


Hi Beautiful! Thank you for taking the first step on our journey together.

The ReWild & ReConnect Self Care Retreat is specifically created to honour, empower and celebrate you as a woman. Together, we will embark on a nourishing 9 day journey back to Inner Strength, Wisdom, Courage, Divinity & Connection to Mother Earth. It is my path, passion and purpose to bring women together, to share wisdom and teachings which have been revealed to me and to act as a sacred mirror to remind you of who you truly are.

“Women are the most powerful untapped natural resource.” ~ Achintya Devi

As a woman, I feel how easy it is for us to get caught up in the roles we play and the masks we wear with daily responsibilities and duties. I truly understand how we can simply forget who we are in our essence when the busy-ness of life consumes every moment.

I can relate how simple it can be to become imbalanced, stressed, sick and burned out in a world filled with unhealthy food and drink choices; chemicals and unnatural fabrics; toxins in the air, water and food; relief of symptoms with synthetic poisonous drugs; work days spent under artificial lights or diving in a car; self worth determined from media’s images, and a continuous feeling like there are not enough hours in a day, or not enough ideas for lunch boxes!

Who would you be without all of the doing and distractions? Who would you re-discover if you sat with yourself in stillness, simply Being, and asked the question Who Am I? What would you re-awaken when you surround yourself with a group of like minded women who lift up your vibration and accept you as your are? And when you found her, How would you honour and celebrate her? How would you bow down to Her inner wisdom?

From my own experience, the greatest way to truly nourish myself holistically {body, mind and spirit} is to connect with nature through the elements, plants and animals. I want to remind you of the magic, healing and wisdom that is always available to us in the natural world.

It is my absolute honour to extend this invitation to reconnect you with the Greatest Mother: Mother Nature, and I could not think of a more magnificent place than my “winter home,” the Farm of Life, in Costa Rica. This serene sanctuary, a place of peace and beauty, is where we will relax, restore, rejuvenate and come back into harmony with nature.

Will you join me in the Costa Rican jungle, Blessed One? In gratitude, Lacey Theresa Margaret Budge

Download Retreat Welcome Package 

which includes a personal invitation to you, retreat & excursion description, rates & registration, a sample schedule & menu, about the Farm of Life and so much more!

…more information…

Mint Chocolate Chip Ice Cream {dairy-free}

Mint Chocolate Chip Ice Cream

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Serves 2

4 tbsp or 1/4 cup fresh coconut milk or other milk substitute

1 tablespoon maple syrup (optional)

1 cup baby spinach or curly kale

3 to 5 drops of food grade peppermint oil or mint extract

4 bananas, frozen

3 tablespoons raw cacao nibs or mini chocolate chips.

handful Fresh mint leaves, optional

Instructions

Add coconut milk and spinach to blender and blend until as smooth as possible. Add maple syrup, bananas, peppermint oil and leaves. Start on low and slowly turn blender up to high, using the damper stick of the vitamix. Use the damper to mix well in all four corners, for about 1 minute. Add cacao nibs or chocolate chips and pulse 3 times. Enjoy immediately or allow to set for one hour in the freezer.

Inspiration and photo by @anna_bananas__

Goin’ Seasonal Week 2: Lovely Leafy Greens

Last year, I had the honour of being a part of the Dare 2 Dream Sandy Loam Produce first ever Community Support Agriculture (CSA) program in Espanola, Ontario. On a weekly basis, CSA members as well as those of you signed up for the Holistic Lacey newsletter received a flyer filled with delicious recipes, tips and nutritional facts. I have decided to share this deliciousness to inspire, educate and encourage everyone to enjoy eating locally and seasonally, and to feel the difference for yourself.

Week 2: Lovely Leafy Greens GET THE RECIPE + WAYS TO USE LEAFY GREENS

Keep it simple! One of my favourite ways to enjoy leafy greens is steamed or sautéed and topped with olive oil, lemon juice, sea salt, pepper and cayenne or turmeric.

 

RECIPE: Fusili Pasta with Greens, Goat Cheese and Walnuts

 

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Nutritional Tip: How do you get your calcium? The most common answer to this question is dairy products like milk, yogurt and cheese, or perhaps a supplement. Did you know that leafy green vegetables contain more absorbable calcium than dairy?

 

 

Fruit & Millet Muffins {spelt flour, coconut oil, maple syrup}

 

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These are my absolute favourite muffin recipe. They are moist, yet crunchy thanks to the millet. It really is an easy way to include millet into our diet… it’s not just for the birds! Millet is a traditional gluten free grain that is high in minerals, especially magnesium, copper and manganese. It is also the most alkalising grain, unlike most grains which have an acidic effect on the body.

I prepare the muffins with my go-to flour, spelt. Spelt is one of the oldest cultivated crops in human history! It is not gluten free, however it contains less gluten, making it easier to digest. Spelt is also higher in protein, compared to conventional wheat, and filled with B vitamins and minerals. I love how you can take any recipe, and replace the flour with the same amount of spelt, without needing to add any binding agents, and it turns out perfect every time!

You can make this recipe with any fruit. My favourites are raspberry, apple, blueberry, peach and my new addition, strawberry. Thank you to Jae Steele’s cookbook, Ripe from Around Here, for this amazing recipe.

Fruit & Millet Muffins

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2 cups Spelt Flour

2/3 cup Millet

2 tsp Baking Powder

1 tsp Baking Soda

½ tsp Sea Salt
1 cup Non-Dairy Milk, such as almond or coconut

½ cup Apple Sauce, preferably homemade or unsweetened

½ cup maple syrup
1/3 cup extra virgin coconut oil

1 tsp Pure Vanilla Extract

1 ½ cups fruit, fresh or frozen (but not thawed) – strawberry, raspberry, blueberry, apple, peach

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Preheat oven to 375 degrees. Prepare a 12 cup muffin tray with liners or a light coating of oil and set aside.

Whisk together the flour, millet, baking powder and soda, and salt in a large bowl. Add the milk, applesauce, sweetener, oil and vanilla. Mix together just until all the flour has been absorbed. Gently fold in the berries. Pour evenly into the prepared muffin cups. Bake for 20-25 minutes, until the tops are domed and a toothpick inserted in the center comes out clean.

Makes 12 muffins- keeps in an airtight container for 3 days or in the fridge for up to a week.

Holistic Lacey’s Thanksgiving Edition Newsletter…Get the Recipes!

Click HERE for 3 delicious, local and seasonal Thanksgiving recipes such as Orange Glazed Brussels Sprouts with Butternut Squash, Sautéed Kale with Leek and Apples plus Tomato Raisin Chutney to switch up that ordinary cranberry sauce + a personal reflection on this transformative time of year!

If the only prayer you say your entire life is Thank you, it will be enough. ~Meister Eckhart

If the only prayer you say your entire life is Thank You, it will be enough. ~Meister Eckhart

 

Happy Thanksgiving!

Be well,

Be Grateful,

Just Be.

 

Oatmeal Chocolate Chip and Cranberry Cookies (w/ oat pulp)

Oatmeal chocolate chip and cranberry cookies… (Made from steel cut oat pulp after making delicious banana oat milk for granola and smoothies)

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If it’s up to me, nothing goes to waste..especially in the kitchen! I love to make homemade almond and hempseed milk, and was feeling inspired to make banana oat milk which I had tried at Hridaya Yoga Center in Mazunte,  Mexico.

I found an easy and delicious recipe from Oh She Glows and then added a banana for creaminess and sweetness (I add banana to anything if I can get away with it!)

When I noticed I had all this leftover steel cut oat pulp, I wondered how I could get creative with it. The recipe I came up with is so tasty and satisfying for dessert, pre-workout or breakfast.

Oatmeal chocolate chip and cranberry cookies

Ingredients

1/2 cup oat pulp (leftover from oat milk)

1/2 cup coconut oil

1/2 cup maple syrup

1/2 tsp cinnamon, ground

1 tsp vanilla

1 flax egg (1 tbsp ground flaxseed + 2 tbsp hot water)

1/2 tsp salt

1 1/4 tsp baking powder

 

1 1/4 cup light spelt flour or gluten free baking flour (look for a buckwheat base)

1/2 cup  vegan chocolate chips

1/3 cup cranberries or raisins

Instructions

Preheat oven to 350 degrees. In a small bowl, combine ground flaxseed and warm water and let sit for 5 minutes.

In a separate bowl, combine oat pulp, oil, maple syrup, cinnamon, vanilla, flax egg, salt, baking powder, and vanilla. Mix until combined.

Add flour, cranberries, and chocolate chips.

Drop by spoonfuls onto a cookie sheet and bake for 10-12 minutes.

Makes 10 cookies.