It is so hard to limit the amount of sugar that we eat during this time of year. And it takes it’s toll for sure – people all around us are sick, sick, sick and tired. StudHusband claims it’s the worst year yet at his high school where students in his class are constantly battling something, sneezing directly on him as they battle a fever amidst their school day. He did a pole, not one student in his classes (over 160 of them) have not had at least one bought of something so far this year, and most have had multiple sicknesses. In the 10 years we have been teaching, we have seen a sharp decline in the health of students. More kids miss more school each year than the year before. They eat things like 36 oz sugar ladened coffees and a bag of oreos for breakfast, or 2 liters of Mountain Dew and a box of Mike n Ikes candies and call that a breakfast. How could their systems have a chance? Well, they don’t.
It wasn’t like that when I was in school. I don’t remember hardly ever getting sick, and I know I rarely missed school. But then again, we weren’t constantly drinking coffee, pop, and eating McDonalds and bags of Oreos for lunch either. It wasn’t even on our campus. We had real food for hot lunches with milk and juice.
So, here’s a fun Raw brownie to make. Why Raw? Well, the theory is that Raw food, since it’s not cooked, has not lost it’s enzymes through high heat, making it healthier. I am not so sure about all of that, but I do contend that we all eat way too much cooked food, and not enough, non-processed, raw food like nuts/seeds, fruits and veggies.
A fun gourmet way to satisfy the sweet tooth and avoid the irrefutable immune system KILLER- Sugar! I often like to make a raw-dessert for family gatherings – family likes it and it gives my kids a healthy option that they deem a yummy treat. They think they’ve gotten dessert, but I know that all the ingredients in it are sure to strengthen their bodies, and not deplete it. It helps us avoid the holiday sicknesses which leaves us free to just enjoy it in full health and vigor.
3 cups raw walnuts, soaked and dehydrated
1 3/4 cups dried, unsweetened & shredded coconut
3/4 cup dark (or amber) Raw agave nectar (yummy sweetener, but you could use raw honey)
1 tablespoon Raw (virgin) coconut oil
1 tablespoon vanilla extract
1 tablespoon coconut extract (I am going to skip this – to save money)
pinch Himalayan crystal salt (or any good sea salt you might have)
Take 1 cup of the walnuts and chop them. Set them in a large bowl. Add the coconut to the chopped nuts and toss briefly to mix. Take the remaining 2 cups of walnuts and grind them in a food processor, fitted with the “S” blade, until coarsely ground. Add the agave, coconut oil, vanilla and coconut extracts, and salt to the food processor and process until creamy. Transfer the mixture from the food processor to the large bowl with chopped nuts and coconut. Stir together by hand. Set aside while you make the brownies.
1/4 cup raw oats
2 1/4 cups Raw pecans, soaked and dehydrated
2/3 cup raw cacao powder
dash Himalayan crystal salt
3/4 teaspoon vanilla extract
1 tablespoon coconut extract (again, skipable if you want to keep it cheaper)
13 dates, pitted
1/4 cup raisins
Grind the oats to a powder with a coffee grinder or blender. Transfer them to your food processor, fitted with the “S” blade. Add the pecans and process until coarsely ground. Add the chocolate powder, coconut oil, salt, vanilla and coconut extracts. Process until well incorporated. Add the dates and raisins and process until the mixture begins to stick together when pressed between your fingers. Press into an 8×8 glass-baking dish. Top the brownies with the frosting.