Chocolate Bean Cake, from Debbie in Portland

This is something Debbie made and brought for me to try, as we were driving all over the rainy greater Portland area last weekend. That’s “Chocolate is Non-Negotiable” Debbie. If you can’t beat the chocolate addiction, make it tons more nutritious! This cake is rich and yummy and it comes to you with love from Portland–enjoy!

Debbie’s Chocolate Bean Cake

Smother this in the Chocolate Sauce (below).

2 cups whole-grain flour

¾ cup unsweetened cocoa powder

¾ cup coconut sugar

¼ cup flax seed, ground

2 tsp. baking powder, non-aluminum

½ tsp. Original Crystal Himalayan Salt (or Real Salt)

2 cups cooked beans (lima, navy, cannellini)–about 1 ½ 15 oz. cans, rinsed well

1 to 2 tsp. vanilla

1 ¼ cup almond or rice milk

½ cup pure maple syrup

Preheat oven to 350. Combine first 6 dry ingredients in a bowl. In blender, puree next 4 wet ingredients. Pour blender mix into bowl of dry ingredients and mix thoroughly. Add a little water if batter seems thick. Pour into 8″ square baking pan. Bake 45 min. or until toothpick in center comes out clean. Cover with Sauce now, or each piece individually as needed. Can be refrigerated or frozen.

Chocolate Sauce

1 cup coconut sugar

1 cup unsweetened cocoa powder

1 tsp. Original Crystal Himalayan Salt

1 cup almond or rice milk

1 – 3 tsp. vanilla

1 – 3 tsp. flax oil or nut butter (optional, aids with texture)

Mix first 3 ingredients in a medium bowl. Add next 3 wet ingredients and stir well. Refrigerate and use as needed. May need to be stirred again before first use, as cocoa powder tends to float to the top.

Good, Better, Best . . . Part III

I have more stuff to say (and photos to blog) about traveling and eating right, but by request, I interrupt:

Dear GreenSmoothieGirl, will you please continue the good, better, best discussion, specifically covering pasta, seasonings, nut butters, and fats?

Pasta: white-flour pasta doesn’t belong in the kitchen of a health-conscious cook. The more coarsely you grind your wheat, the more nutritious it is, since the blood sugar uptake is slower. Good: whole-wheat pasta Better: whole-spelt or -kamut pasta (ancient, unhybridized grains) Best: homemade pasta made from ground whole grains, soaked 8-24 hours in advance (too time-consuming for me, but some like to do this)

Nut butters: grocery-store peanut butter has trans fats and sugar added. Good: organic, natural peanut butter Better: roasted almond butter Best: unsalted, homemade raw almond butter made from soaked, raw, dehydrated almonds (I put them through the Champion Juicer with the blank plate on)

Fats: almost everything sold in the grocery store is refined, high-heat treated and rancid. Good: extra-virgin olive oil, other unrefined oils (mostly found in health-food stores) Better: virgin/organic coconut oil, refrigerated flax oil, unrefined grapeseed oil Best: whole foods high in good fats like avocados, nuts, and seeds

Seasonings: many in the grocery store have MSG added even if you don’t see it on the label, as well as sugar and refined salt, and other  chemicals. Good: unrefined sea salt (50+ trace minerals, still actually very slightly refined) Better: Original Himalayan Crystal Salt (84 trace minerals), Mrs. Dash Best: Kelp, herbs like basil, thyme, oregano, salt-free and chemical-free organic seasonings like anything by Spice Hunter at your health-food store