SWEET BEET JUICE

I love the earthy flavor of beets. But when paired with the sweet sour flavor of a pineapple, it’s out of this world! This juice is earthy, sweet, and spicy with a deep red color that will leave you wanting more.

beet-juice

SWEET BEET JUICE

Prep time: 5 minutes

Author: Envi Eats

Serves: 1

INGREDIENTS

  • 1 large/2 small red beets
  • 1/4 fresh pineapple (~1/2 cup roughly chopped)
  • 1 knob ginger
  • 3-4 collard green leaves

INSTRUCTIONS

  1. Rinse the beet and collard greens well, and peel the beet. Prepare the fresh pineapple by removing the core and cutting the skin off.
  2. Juice the fruits and veggies in a juicer. If you don’t have a juicer, blend or food process the ingredients until smooth, and strain through a clean, thin dish towel.

 

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Coffee Chocolate RXBAR

If you have yet to try an RXBAR, you’re missing out! These are exactly as advertised: protein packed with no B.S. ingredients. Unfortunately, they are pretty expensive ($2-3/bar), but they can be made easily at home.

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Just six ingredients and a food processor is all you’ll need for this nutritious, raw snack. These bars are chocolaty, coffee-infused, protein packed, and nutty.

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COFFEE CHOCOLATE RXBAR

Prep time: 10 minutes

Author: Envi Eats

Makes: 8 balls or squares

INGREDIENTS

  • 1/3 cup cup packed & pitted dates
  • 1/3 cup raw almonds
  • 1/4 cup unflavored egg white protein powder
  • 1/4 cup raw cashews
  • 4 tsp raw cacao nibs or cacao powder
  • 1 tsp espresso powder (sub cold brewed coffee or espresso, but add less water)
  • 2-4 tsp water

INSTRUCTIONS

  1. Add all ingredients to a food processor, and pulse until a dough is formed. Add enough water so that the dough sticks together when you press it between your fingers (I added about 3 tsp). Add less water if you are using espresso or cold brewed coffee.
  2. Roll into tight balls or press into a pan and cut to desired size.
  3. Store in the refirdgerator for up to a week, or on the counter top for up to 3 days!

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CHICKPEANUT BUTTER CHOCOLATE CHIP COOKIES

This is it.

My first official blog post.

The idea for Environmental (Envi) Eats has been hovering in my mind for a while now–a blog that combines my love for nature and healthy recipes. Cooking and protecting the earth go hand-in-hand; we buy packaged foods, dirty dish water goes down the sink, food scraps get tossed, and all of these acts impact the environment. According to the EPA, over 20% of the waste present in U.S. landfills is food waste (1). Literally MILLIONS of tons of food waste end up in landfills and incinerators every year, leading to tainted drinking water and methane production.

Luckily, we can make a difference simply by changing how we approach cooking. By donating unwanted foods, reusing old bottles, buying in bulk, and composting, our earth will benefit. This blog is all about having zero waste in the kitchen, meaning every ingredient I use come in either a compostable or recyclable package.

When I lived in Washington state, I worked at a food co-op. Besides telling everyone about my love of sustainable food products and the importance of buying local and organic foods, I also fell in love with a cookie. A cookie made from chickpeas.

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I know. I know. Not appealing. But trust me. These are delicious, and happen to be my favorite cookies. They are nutty, protein-packed, and sweet.

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CHICKPEANUT BUTTER CHOCOLATE CHIP COOKIES

Prep time: 15 minutes

Bake time: 10-12 minutes

Author: Envi Eats, heavily adapted from Moscow Food Co-op recipe (2)

Serves: 6 (2-3 cookies per person)

INGREDIENTS

  • 1 1/4 cups prepared chickpeas 
  • 2 teaspoons vanilla extract
  • 1/2 cup + 2 tablespoons natural peanut butter (or other nut butter)
  • 1/8 cup local honey or agave
  • 1 teaspoon baking powder
  • 1/2 cup dark chocolate chips

INSTRUCTIONS

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a food processor, combine all ingredients except the chocolate chips, and blend until smooth. Scrape the sides of the bowl periodically to get all the chickpea pieces incorporated.
  3. Stir in the dark chocolate chips by hand.
  4. Using  wet hands, roll dough into small balls and place on sheet. Press down slightly.
  5. Bake for 10-12 minutes.

NOTES

Store in the refrigerator for up to 1 week.

Photos taken from the Beet Box, a Moscow Food Co-op food blog.

Let us know what you think by posting on Instagram with #EnviEats

Sources:

(1) https://www.epa.gov/sustainable-management-food/sustainable-management-food-basics#what

(2) http://www.moscowfood.coop/beetbox/blog/2015/4/6/chickpeanut-butter-chocolate-chip-cookies