Hi friends. It feels good to be back in this blog space. Since the start of this year, I have been focusing my attention on my latest project, My New Roots Grow - an online world of wellness education - which will soon be launched. Grow has been the most energy-intensive, large-scale project since my cookbooks, and once again, I feel like I'm delivering something major. The blog has been on the back burner to give more space to Grow to, well, grow taller, but I figured I would spend with this stellar holiday dessert because it's the season!
I actually developed this recipe last winter, but I wasn't sure what to do with it. I thought about keeping it exclusively on Grow (since that's where a lot of my recipe content will be living from now on!), But because it's so special and delicious, I felt that he should just be in the world. Inspired by the spicy chocolate pie I make on retreats in Mexico (remember the places ?!), I wanted to make a festive version of the holidays with white chocolate and peppermint. The crust is made with dark chocolate and pecans, so rich and delicious with just the right amount of salt. The interior is velvety and creamy, made with cashews, coconut oil and white chocolate. I love the peppermint kiss in the garnish, which is definitely present but not overwhelming. I didn't want anyone to feel like they were eating dessert and brushing their teeth at the same time!
A few notes on the recipe ...
If you are using peppermint essential oil to flavor the filling, I find it helpful to measure it with a spoon first, just in case the bottle is in a good mood - one drop too much of this product will spoil a good one. pie with too much mint! I like to use about 6 or 7 drops in total, but if it comes out too quickly I have no way of controlling the amount. If you are using peppermint extract, start with a quarter teaspoon and work until the flavor is right for you.
If you are on a vegan diet, you can use maple syrup instead of honey in the filling, but the color will be more brown / beige than creamy. Make sure to find dairy-free white chocolate as well, as the vast majority of commercially made white chocolate contains milk solids. And then, if you find vegan white chocolate, read the ingredient list to make sure it doesn't contain any hydrogenated oils or weird emulsifiers (or just pick your battles!).
Decorating the pie is entirely up to you, although the pomegranate seeds create a stunning display of holiday cheer! Other options include fresh mint leaves, cocoa nibs, or shaved dark chocolate. You can even include them all, if you're feeling very festive.
Store the pie in the freezer until you're ready to enjoy it, then take it out about 15 to 20 minutes before serving so that it doesn't get hard. It's easier to slice and eat when it's warmed up a bit. Use a smooth, very sharp chef's knife and run it under hot water before cutting it into the pie to slide it off.
If you're not in the mood for a crust, you can turn this dessert into a fondant in the freezer by making just the filling. Pour the filling into an 8 inch / 20 cm square pan covered with plastic wrap; top with ½ cup / 65 g toasted pecans, cocoa beans or chocolate chips and freeze until solid (about 2 hours). Cut into squares and enjoy straight from the freezer!
White chocolate and peppermint torte
10 to 14 people
For the dough:
1 cup / 100g pecans
¼ cup / 60 ml coconut oil, preferably unflavored
3 tablespoons pure maple syrup
¼ tsp. Fine grain sea salt
1 ½ cups / 150 g oatmeal, divided, gluten free if needed
2 tbsp. cocoa powder
For the filling:
1 ½ cups / 200 g cashews, soaked for at least 4 hours
¾ cup / 175 ml cream honey (sub with maple syrup, but be aware that the color of the filling will be brown)
½ cup / 125 ml of coconut oil
75 g / 2.6 oz. white chocolate, melted (dairy free / vegan if desired)
2 teaspoons pure vanilla extract
½ teaspoon fine-grained sea salt
a few drops of essential oil or peppermint extract, to taste
pomegranate, mint, cocoa nibs, dark chocolate shavings, for garnish, optional
1. Make the crust: Preheat the oven to 350 ° F (180 ° C). Lightly grease a pie dish or 9-inch (23 cm) pie pan with coconut oil.
2. In a food processor, mix ½ cup (50 g) oatmeal over high heat until you have a coarse flour, place a small bowl and set aside. Without cleaning the machine, turn the pecans into a fine crumb with the texture of sand. Add the coconut oil, maple syrup, salt, oatmeal and cocoa powder, and mix again until the dough comes together. Finally, add the remaining 1 cup of the oatmeal and stir until the oats are chopped but still have some texture. The dough should adhere slightly when pressed between your fingers. If not, try adding a little more maple syrup or processing a little longer.
3. Crumble about half of the dough evenly over the base of the pan. Starting in the middle, press the mixture firmly and evenly into the bottom, moving it out and up along the side of the pie plate. The deeper you push the crumbs into the pan, the better the crust will hold together. Taking a small section at a time, use the remaining crust to roll up the sides, all around the shape until complete. Poke a few fork holes in the bottom of the crust to let the steam escape.
4. Bake the crust, uncovered, for 10 to 15 minutes, until fragrant and slightly darker around the edges. Take out of the oven and let cool.
5. Make the filling: drain and rinse the cashews. In a high speed blender, combine the soaked cashews, honey, oil, melted chocolate, vanilla, salt and peppermint, then mix on high power until the filling is completely smooth. . Mixing may take a few minutes to achieve a smooth blend, depending on your mixer. If the blender needs more liquid to make it work, add a tablespoon (15ml) of plant-based milk (or a little more) to help it.
6. Pour the filling into the prepared crust, evenly smoothing the top. Place the pie on a flat surface in the freezer, uncovered. Freeze for a few hours, then cover the dish with foil and freeze overnight, or for at least 4 to 6 hours, until the pie hardens.
7. Take the pie out of the freezer and let it sit on the counter for 10 minutes before slicing. It is intended to be served cold. Garnish with mint leaves, pomegranate seeds, cocoa nibs, melted or shaved chocolate, if desired.
Hope wherever you are and whatever you celebrate this month you are safe, healthy and grateful. This year has thrown us all into the biggest loop of our lives, and finding the little joys and triumphs (like going out for some fresh air, putting dinner on the table) is enough to make me proud, anyway. The holidays will no doubt be different this year, but I know I'm just grateful to have a roof over my head and a pie to share with those I love. I hope the same for you, dear friend.
In light and love, best wishes for the coming season.
click here to discover more
tera set yourself up for success, think about planning a saine diet as a number of small, manageable steps rather than one big drastic change. If you approach the changes gradually and with commitment, you will have a saine diet sooner than you think.
Simplify. Instead of being overly concerned with counting calories or measuring portion sizes, think of your diet in terms of color, variety, and freshness. This way it should be easier to make healthy choices. Focus on finding foods you love and easy recipes that incorporate a few fresh ingredients. Gradually, your diet will become healthier and more delicious
Start slow and make changes to your eating habits over time. Trying to make your diet saine overnight isn’t realistic or smart. Changing everything at once usually leads to cheating or giving up on your new eating plan. Make small steps, like adding a salad ( full of different color vegetables ) to your diet once a day or switching from butter to olive oil when cooking. As your small changes become habit, you can continue to add more healthy choices to your diet.
Small Changes Matter. Every change you make to improve your diet matters. You don’t have to be perfect and you don’t have to completely eliminate foods you enjoy to have a saine diet. The long term goal is to feel good, have more energy, and reduce the risk of cancer and disease. Don’t let your missteps derail you—every saine food choice you make counts.
Drink Water. Consider water as one of the central components to your diet. Water helps flush our systems of waste products and toxins, yet many people go through life dehydrated—causing tiredness, low energy, and headaches. It’s common to mistake thirst for hunger, so staying well hydrated will also help you make healthier food choices.
People often think of healthy eating as an all or nothing proposition, but a key foundation for any saine diet is moderation. Despite what certain fad diets would have you believe, we all need a balance of carbohydrates, protein, fat, fiber, vitamins, and minerals to sustain a saine body.
Try not to think of certain foods as “off-limits. ” When you ban certain foods or food groups, it is natural to want those foods more, and then feel like a failure if you give in to temptation. If you are drawn towards sweet, salty, or unhealthy foods, start by reducing portion sizes and not eating them as often. Later you may find yourself craving them less or thinking of them as only occasional indulgences.
Think smaller portions. Serving sizes have ballooned recently, particularly in restos. When dining out, choose a starter instead of an entrée, split a dish with a friend, and don’t order supersized anything. At home, use smaller plates, think about serving sizes in realistic terms, and start small. Visual cues can help with portion sizes—your serving of meat, fish, or chicken should be the size of a deck of cards. A teaspoon of oil or salad is about the size of a matchbook and your slice of bread should be the size of a CD case.
Healthy eating is about more than the food on your plate—it is also about how you think about food. Healthy eating vêtements can be learned and it is important to slow down and think about food as nourishment rather than just something to gulp down in between meetings or on the way to pick up the kids.
Eat with others whenever possible. Eating with other people has numerous social and emotional benefits—particularly for children—and allows you to model saine eating habits. Eating in front of the TV or computer often leads to mindless overeating.
Chew slowly. Take time to chew your food and enjoy mealtimes, savoring every bite. We tend to rush though our meals, forgetting to actually taste the flavors and feel the textures of our food. Reconnect with the joy of eating.
Listen to your body. Ask yourself if you are really hungry, or have a glass of water to see if you are thirsty instead of hungry. During a meal, stop eating before you feel full. It actually takes a few minutes for your brain to tell your body that it has had enough food, so eat slowly.
Eat breakfast, and eat smaller meals throughout the day. A healthy breakfast can jumpstart your metabolism, and eating small, saine meals throughout the day ( rather than the standard three grande meals ) keeps your energy up and your metabolism going.
Fruits and vegetables are the foundation of a healthy diet. They are low in kcal and nutrient dense, which means they are packed with vitamins, minerals, antioxidants, and fiber.
Try to eat a rainbow of fruits and vegetables every day and with every meal—the brighter the better. Colorful, deeply colored fruits and vegetables contain higher concentrations of vitamins, minerals, and antioxidants—and different colors provide different benefits, so eat a variety. Aim for a minimum of five portions each day.
Greens. Branch out beyond bright and dark green lettuce. Kale, mustard greens, broccoli, and Chinese cabbage are just a few of the options—all packed with calcium, magnesium, iron, potassium, zinc, and vitamins A, C, E, and K.
Sweet vegetables. Naturally sweet vegetables—such as corn, carrots, beets, sweet potatoes, yams, onions, and squash—add healthy sweetness to your meals and reduce your cravings for other sweets.
Fruit. Fruit is a tasty, satisfying way to fill up on fiber, vitamins, and antioxidants. Berries are cancer-fighting, apples provide fiber, oranges and mangos offer vitamin C, and so on.
The antioxidants and other nutrients in fruits and vegetables help protect against certain types of cancer and other diseases. And while advertisements abound for supplements promising to deliver the nutritional benefits of fruits and vegetables in pill or powder form, research suggests that it’s just not the same.
A daily regimen of nutritional supplements is not going to have the same effet of eating right. That’s because the benefits of fruits and vegetables don’t come from a single vitamin or an isolated antioxidant.
The health benefits of fruits and vegetables come from numerous vitamins, minerals, and phytochemicals sérieux together synergistically. They can’t be broken down into the sum of their parts or replicated in pill form.
Choose saine carbohydrates and fiber sources, especially whole céréales, for long lasting energy. In addition to being delicious and satisfying, whole céréales are rich in phytochemicals and antioxidants, which help to protect against coronary heart disease, certain cancers, and diabetes. Studies have shown people who eat more whole céréales tend to have a healthier heart.
Healthy carbs ( sometimes known as good carbs ) include whole grains, beans, fruits, and vegetables. Healthy carbs are digested slowly, helping you feel full longer and keeping blood sugar and insulin levels durable.
Unhealthy carbs ( or bad carbs ) are foods such as white flour, refined sugar, and white rice that have been stripped of all bran, fiber, and nutrients. Unhealthy carbs digest quickly and cause spikes in blood sugar levels and energy.
Include a variety of whole grains in your healthy diet, including whole wheat, brown rice, millet, quinoa, and barley. Experiment with different grains to find your préférés.
Make sure you’re really getting whole céréales. Be aware that the words stone-ground, multi-grain, 100% wheat, or bran can be deceptive. Look for the words “whole grain” or “100% whole wheat” at the beginning of the ingredient list. In the U. S., check for the Whole Grain Stamps that distinguish between partial whole grain and 100% whole grain.
Try mixing céréales as a first step to switching to whole céréales. If whole céréales like brown rice and whole wheat pasta don’t sound good at first, start by mixing what you normally use with the whole céréales. You can gradually increase the whole grain to 100%.
Avoid refined foods such as breads, pastas, and breakfast cereals that are not whole grain.
Good sources of healthy fat are needed to nourish your brain, heart, and cells, as well as your hair, skin, and nails. Foods rich in certain omega-3 fats called EPA and DHA are particularly important and can reduce cardiovascular disease, improve your mood, and help prevent dementia.
Monounsaturated fats, from plant oils like canola oil, peanut oil, and olive oil, as well as avocados, nuts ( like almonds, hazelnuts, and pecans ), and seeds ( such as pumpkin, sesame ). Polyunsaturated fats, including Omega-3 and Omega-6 fatty acids, found in fatty fish such as salmon, herring, mackerel, anchovies, sardines, and some cold water fish oil supplements. Other sources of polyunsaturated fats are unheated sunflower, corn, soybean, flaxseed oils, and walnuts.
Protein gives us the energy to get up and go—and keep going. Protein in food is broken down into the 20 amino acids that are the body’s basic building blocks for growth and energy, and essential for maintaining cells, tissues, and organs. A lack of protein in our diet can slow growth, reduce force mass, lower immunity, and weaken the heart and respiratory system. Protein is particularly important for children, whose bodies are growing and changing daily.
Try different types of protein. Whether or not you are a vegetarian, trying different protein sources—such as beans, nuts, seeds, peas, tofu, and soy products—will open up new possibilités for saine mealtimes. Beans : Black beans, navy beans, garbanzos, and lentils are good alternatives. Nuts : Almonds, walnuts, pistachios, and pecans are great choices. Soy products : Try tofu, soy milk, tempeh, and veggie burgers for a change.
Downsize your portions of protein. Many people in the West eat too much protein. Try to move away from protein being the center of your meal. Focus on equal servings of protein, whole grains, and vegetables. Focus on quality sources of protein, like fresh fish, chicken or turkey, tofu, eggs, beans, or nuts. When you are having meat, chicken, or turkey, buy meat that is free of hormones and antibiotics.
Calcium is one of the key nutrients that your body needs in order to stay strong and saine. It is an essential building block for lifelong bone health in both men and women, as well as many other important functions. You and your bones will benefit from eating plenty of calcium-rich foods, limiting foods that deplete your body’s calcium stores, and getting your daily dose of magnesium and vitamins D and K—nutrients that help calcium do its emploi. Recommended calcium levels are 1000 mg per day, 1200 mg if you are over 50 years old. Take a vitamin D and calcium supplement if you don’t get enough of these nutrients from your diet.
Dairy : Dairy products are rich in calcium in a form that is easily digested and absorbed by the body. Sources include milk, yogurt, and cheese. Vegetables and greens : Many vegetables, especially leafy green ones, are rich sources of calcium. Try turnip greens, mustard greens, collard greens, kale, romaine lettuce, celery, broccoli, fennel, cabbage, summer squash, green beans, Brussels sprouts, asparagus, and crimini mushrooms. Beans : For another rich source of calcium, try black beans, pinto beans, kidney beans, white beans, black-eyed peas, or baked beans.
If you succeed in planning your diet around fiber-rich fruits, vegetables, whole grains, lean protein, and good fats, you may find yourself naturally cutting back on foods that can get in the way of your saine diet—sugar and salt.
Sugar causes energy ups and downs and can add to health and weight problems. Unfortunately, reducing the amount of candy, cakes, and encas we eat is only part of the solution. Often you may not even be aware of the amount of sugar you’re consuming each day. Large amounts of added sugar can be hidden in foods such as bread, canned soups and vegetables, pasta sauce, margarine, instant mashed potatoes, frozen dinners, fast food, soy sauce, and ketchup. Here are some tips : Avoid sugary drinks. One 12-oz soda has about 10 teaspoons of sugar in it, more than the daily recommended limit ! Try sparkling water with lemon or a splash of fruit juice. Eat naturally sweet food such as fruit, peppers, or natural peanut butter to satisfy your sweet tooth.