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healthy ANDI licious

Cocoa Walnut Brownies February 12, 2012

Cocoa Walnut Brownies with Dark Chocolate Chips. I cut free-form hearts out of this batch for Valentine's Day.

Cocoa Walnut Brownies
with dark chocolate & olive oil

Rich in cocoa flavonoids, fiber, and monounsaturated fat, these brownies are a power-packed mix of ingredients blended into chocolate-lover’s perfect dessert. This recipe is an adapted version of Whole Foods Flourless Brownie Recipe.

-1 can or 2 cups cooked/drained of rinsed Black Beans
-3 large cage-free eggs
-1/3 cup unsweetened cocoa powder
-1/2 cup brown sugar
-1 tsp honey (optional)
-2 tsp vanilla extract (real, not imitation)
-1/8 tsp salt
-1/3 cup olive oil, plus 1 tbsp to grease pan
-1/4 cup almond flour or white whole-wheat flour
-1/3 cup chopped walnuts
-1/2 cup 60% or darker chocolate chips

I used small broken off pieces of a 85% dark chocolate bar. Most people with a lactose intolerance can tolerate chocolate that is above 70% dark in small quantities without discomfort. You can also purchase dairy-free chocolate chips.


1) Preheat oven to 350°F. Grease baking pan with olive oil (the Whole Foods Recipe recommends an 8-inch pan).
2) Combine all ingredients (except for chocolate chips and walnuts) in a large bowl and use a blender, food processor, or hand blender to blend these ingredients until smooth.
3) Stir in chocolate chips and walnuts. Pour mixture into baking pan and bake for about 30-35 minutes until brownies reach desired consistency.


Spicy Salmon & English Ivy September 12, 2010

Ivy, Chocolate, Goat Cheese, Endive, and Violet from Pemberton Farms

After our Saturday evening cook-fest, Andrea, Erin and I decided to luxuriate in a lunch out in Davis at Taipei Tokyo. If you want amazing sushi without spending a fortune the lunch specials are the way to go. After lunch, Andrea and I walked over to Pemberton Farms (its just a couple of blocks past the CVS in Davis right on Mass. Ave.) to get some plants for our apartment.

We had seen some adorable mini cati from the nursery there that someone was bring back in Davis last week and we had our hearts set on finding some of our own. We did find them but realized that we wouldn’t be able to provide them the sunlight they deserve. Instead we each got an English Ivy plant, which are particularity known for their ability to filter and clean the air, and Andrea got a beautiful pink-budded African Violet.

I picked up some goat cheese and an endive to add to the 5 (now 6) veggie salad I made last night and also stumbled upon a chocolate bar with a combination I have never seen before: 70% dark chocolate with caramelized pistachio nuts. Took two bites and loved it. I have already stashed the rest away out of site so I can try to make it last for a few days.

Our Lunch Out

On our walk home, Andrea and I jokingly (but actually seriously) discussed the untapped potential of sidewalk weeds. Some of them are actually really pretty! The leaves of dandelions, though not exactly what I would consider attractive, are actually sold in bunches at Whole Foods and other stores when they’re in season and are extremely nutritious. According to, these greens, are ” a good source of Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Potassium and Manganese.” Picking these from your sidewalk may be questionable if you don’t know what kind of pollutants and chemicals they may be exposed to but if they’re from a source you trust, try them!

When we got home Andrea sent me a great link to some dandelion green recipes. To check out the recipes click here. We’re planning to try one out soon!