I purchased Brendan Brazier’s Thrive and Thrive Foods awhile ago. I have made a few recipes from the books and plan on making more when my local CSA kicks into full force in the coming weeks! I’m super excited to receive fresh fruits and vegetables straight from the farmer who lives about 4 houses down from me!
Brendan Brazier is a former professional Ironman triathlete from Canada who created the VEGA whole food product line that you can purchase in many health food stores or Whole Foods Markets. I plan on reviewing his books in a couple weeks because I found them very interesting. He talks a lot about stress and how it affects our nutrition and life, which is a huge factor in weight gain and obesity. He also is one of the leading experts of “super-foods” and talks extensively about them. Most of his recipes do use these so-called “super-foods,” which can be expensive to purchased. However, I have found that his recipes are quite tasty and obviously very healthy.
New Caesar Salad
(Adapted from Thrive Foods)
- 1/4 cup cashews
- 1/4 cup water
- 1/4 cup olive oil
- 2 1/2 tbsp red wine vinegar
- 3 tbsp lemon juice
- 3 large cloves garlic
- 1 1/2 tsp miso paste
- 3 tbsp wakame flakes (Wakame is an edible aquatic plant harvested from the ocean)
- 1 tsp Dijon mustard
Blend all ingredients together.
- 3-4 whole romaine lettuce hearts, torn into bite-sized pieces
- Flax crackers or equivalent
- 1/2 ounce dulse strips, cut into small pieces (another edible aquatic plant)
- Freshly cracked black pepper, to taste
Toss the lettuce with several spoonfuls of dressing in a large bowl. Place dressed greens on a plate with crackers and sprinkle with a few dulse strips. I added red onion, roasted chickpeas, and boiled fiddleheads to my salad to add more protein and flavor! It was super delicious!
Fiddleheads are currently in season in Maine and are super yummy and healthy to eat. Fiddleheads contain fiber, Vitamin C, Vitamin A, and Omega-3 fatty acids. It is important to boil or steam fiddleheads for about 12-15 minutes and then if you wish you can saute or stir-fry them. Here is some information on food safety about fiddleheads and cooking advice: UMaine Facts on Fiddleheads.
No-Bake Double Chocolate Chip Maca Cookies
(From Thrive Foods)
- 1/4 cup shredded coconut
- 1/3 cup coconut flour (I used brown rice flour)
- 2 tbsp cocoa powder (a “super-food”)
- 2 tsp maca powder (gelatinized) (a “super-food”)
- 2 tbsp palm sugar
- Pinch of sea salt
- 2 tbsp almond butter
- 1/2 tsp vanilla extract
- 3/4 cup Medjool dates, pits removed (about 6 large)
- 1 3/4 ounces dark chocolate, chopped into small chunks
- Heat a small frying pan over low heat and add the coconut. Toast the coconut until it has turned an amber color, stirring constantly as coconut will burn easily. Remove from heat.
- Place the toasted coconut, coconut flour, cocoa powder, maca, palm sugar, and sea salt into a food processor and start the machine. Add the almond butter and vanilla extract, then, one at a time, add the pitted dates and process until a crumbly dough has formed.
- Stop the machine and check the consistency: the dough should stick together easily between two fingers when pinched. If too wet, add additional flour. If too dry, add water about 1/4 tsp at a time until correct consistency is reached.
- Transfer to a bowl and mix in the dark chocolate chunks. Using clean hands, grab a small amount (about a tablespoon) and squeeze and roll into a ball. Flatten the ball using the palm of your hand.
I ate one right away it was good. I put the rest in the fridge and they are much better cold!