sea salt – Hālau 'Aha Hui Lānākila

Ingredients:
2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt

Directions:
1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.

Source: http://www.mynewroots.org/

sweet_potato_quinoa_patties_a_house_in_the_hills_5 — by Sarah Yates

{makes roughly 12 patties)

INGREDIENTS:

– 2 cups baked sweet potato, skins removed & mashed (approximately 2 medium sweet potatoes)

– 2 cups cooked quinoa

– medium yellow onion, diced

– 3 cloves of crushed garlic

– 1 tablespoon finely chopped fresh thyme (more to garnish)

– 1 tablespoon extra virgin olive oil

– sea salt

– fresh cracked pepper

– earth balance vegan butter or coconut oil for cooking

METHOD:

– Prepare quinoa according to package instructions (I cook 1 heaping cup with a scant 2 cups of water in my rice cooker).

– Preheat oven to 400 degrees, pierce sweet potatoes with fork and bake for 45 minutes or until soft. Remove skins, mash with a fork to remove all chunks and place in large mixing bowl.

– In a sauté pan combine onions, olive oil, a hearty pinch of sea salt and cook over medium-low heat until onions are translucent. Add garlic and cook an additional minute, stirring continually to prevent the garlic from burning. Add thyme at the very end and mix well.

– Add onions, quinoa, 1/4 teaspoon sea salt (more to taste), a bit of fresh cracked pepper to large mixing bowl with sweet potatoes and stir until well combined.

– Form mixture into golf ball size ball, flatten into a patty, and cook in earth balance vegan butter on a non stick pan for approximately 2 minutes on each side (you want them to brown up and crisp!). Repeat to make as many as you’d like. Enjoy with a generous sprinkling of fresh thyme leaves and some finishing salt! Save any leftovers in the refrigerator to make later.

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