During my 51 mile ride for the French Creek Iron Tour (a cycling event) there were rest stops with delicate treats. I don't remember the name of the bakery, nor do I remember the exact location of the rest stop, but next to the orange slices, bananas, gatorade, and water there were small coconut raw bars. Yummy. Later this week the Raw-mazing folks posted a recipe for Raw Halvah, which looked quite yummy as well and if you're a raw foodist, their recipe is just for you. Their recipe inspired me to play a bit in the kitchen with sesame seeds and coconut but you'll see my recipe below is quite different from RawMazing's recipe. Halvah is quick, doesn't require baking, and could be eaten soft, but it's delicious served slightly cool. 

Halvah (spelled in different ways) is a middle eastern confection, usually made with a nut butter or seed base.

Cocoa Halvah
Makes 1 9x9 pan, cut into 1" squares or smaller

2 cups unhulled raw organic sesame seeds
2/3 cup ground raw almonds (roughly whirled/chopped in food processor)
1/2 cup bittersweet cocoa powder
1 cup organic dried unsulphured coconut flakes
2/3 cup wildflower honey (dry measure)
4 T almond oil (I prefer toasted almond oil, if you can find it)

Line a 9x9 pan with unbleached parchment paper. Blend all ingredients in a food processor and using your fingers press firmly into the prepared 9x9 pan. Refrigerate. Cut into small squares.  

If your garden looks anything like mine this year you probably have dill plants coming up in random spots throughout your beds. My small garden is replete with dill plants that are about knee high. Note to self: they call it "Dill Weed" for a reason.  Expect it to come back. Regardless of how odd it looks underneath the stairs or next to my perennials, I'm certainly happy to have plants in my garden that reseed themselves and come up next year. Look for more recipes this summer and fall that utilize this bountiful herb.  

Here's a quick recipe for lemon dill hummus you can throw together in less than 15 minutes in your food processor.

Spread on flatbreads or use as a dip for crudites. I quickly whipped this together for an afternoon snack.

Lemon Dill Hummus
Serves 3-4
Note: Double this recipe if you're using it for a small party.

1 can of Eden organic chickpeas, rinsed and lightly drained
juice of one organic lemon
2 whole cloves of garlic (use less if you don't like garlic)
1 T sesame tahini
1/4-1/2 tsp wasabi powder (if you don't have it available substitute a little grated horseradish or skip it entirely)
one quite large handful of dill from your garden, rinsed and patted dry

Combine all ingredients in your food processor and blend until you have a nice consistency for spreading onto flatbreads or dipping vegetables. You'll noticed I skipped adding any oil. The moisture from this hummus comes strictly from the lemon juice and any water clinging to the chickpeas after I rinsed them.

Tip: Roll the lemon on the countertop or table with your palm's gentle force before cutting it in half to juice. It loosens the juice and makes it much easier. I use my hands to juice the lemon. I cup one hand and it catches the seeds as my other hand squeezes it from above. The juice runs between my fingers into the bowl. 




 

Try to find a granola recipe for that doesn't use oil or added refined sugars and you may not find one. If you do come across one, please share it with me. Some brands, such as Galaxy use applesauce in place of oil which cuts down the fat but many use honey, maple syrup, brown sugar, and granulated sugar to add sweetness. In my version of granola I've swapped out all the refine sugars and used a date puree to bind the grains together. Granola should be a toasted well, as toasting the grains and seeds gives granola the flavor it deserves. I love dried fruit and seeds. Both are plentiful in this recipe. You can also bake this granola in small steps if you don't have enough time to bake it three times in one setting. The amount is sufficient to keep for yourself for the week and give a few servings away to friends.

I'm bringing copies of this recipe with samples to a healthy living party I'm attending at a friend's home this coming weekend. Each of the attendees are to bring a recipe using unrefined sugars, organic ingredients, and recipes. If you like it, let me know!

Granola with Date Puree
Special equipment: blender

3 3/4 cup organic, six grain rolled flakes
1 cup raw pumpkin seeds
1/4 tsp sea salt
2 tsp ground cinnamon

17 organic dried pitted dates
water to cover dates in saucepan
1 1/2 tsp organic vanilla extract

1/4 cup organic raisins, chopped (or use currants)
4 dried plums, finely chopped
1/2 generous cup roughly chopped unsulphured organic dried black mission figs

Toast the rolled flakes in a 350 degree oven for 15-20 minutes. Stir every 5 minutes for even baking. Remove the flakes from the oven to cool. Reduce temperature to 325 degrees.

While the flakes are baking, place the dates in a small saucepan and cover with water. Bring to a simmer and soak for about 10 minutes or longer until the dates are softened. If the water evaporates that's ok, but don't let the pan become dry. Place the dates and water together in a blender to make a puree. Add more water if necessary to make a consistency like applesauce/applebutter. It needs to be thick. You may need to add a 1/4 cup of water, if necessary. Add vanilla extract to the date mixture and blend to combine. Set to the side.

In a medium to large bowl, toss warm flakes with cinnamon, salt, and seeds. Spread the mixture back into the baking sheet and bake for approximately 30 minutes. Stir every 10 to ensure even baking. With 15 minutes of baking time remaining, fold in the date puree, and chopped raisins, plums, and figs. Clumps of granola will form as you fold in the date puree. Finish baking. Stir frequently for even baking.

Set aside to cool completely before placing granola into an air tight container.