To live vigorously and luxuriantly, to flourish
Red Velvet Juice and Brownies
In a blender
1 1/2 cups filtered water
1 small or 1/2 of large organic beet peeled
1 medium organic orange without peel
1 large or 2 small organic carrots
1 large handful of beet greens, or spinach, or organic fresh parsley
1 thumbnail piece of ginger
1 stalk of celery
Blend and strain juice. Makes 2 servings of juice. Keep pulp to make brownies.
In a food processor
1 cup caramel date paste
¼ cup coconut oil and process until creamy
1 cup red velvet pulp from juice
1 cup almond pulp from almond milk
½ tsp. Himalayan salt
½ tsp. cinnamon
Sprinkle of nutmeg
½ cup cacao powder
Process until smooth and dough-like.
Optional – stir in 65% organic cacao chips
If soft, refrigerate until firm enough to create balls. Using a melon or small ice cream scoop, spoon balls on to dehydrator screens and dehydrate at 118⁰ until balls are firm and crisp on the outside and semi dry on the inside. Store in the fridge and use dehydrator to re-warm and crisp before serving.