Learning about the Night Sky and Chocolate Night bark

This last year, I've been doing Motherhood On A Dime's God's Little Explorers preschooler program with my four year old. We've really enjoyed it. It's flexible and easy to add or change if need be. Big Blue Eyes loves that we read a story from the bible each week (the weekly plan centers around that as well) and she particularly enjoys the songs. I love the addition of chore ideas (learning to fold laundry, sweep the floor, etc.).

This idea stems from U is for Up in the Sky. It's week 27 in the God's Little Explorers program.

 

Big Blue Eyes really enjoyed the pinpricking constellation idea and then drew with a white crayon to connect her constellations (picture below). We also checked out Fancy Nancy: Stellar Stargazer! from the library and did some nighttime sight-seeing.

 

 

We used to have a preschool/kitchen book but I was not pleased with the ingredients in most of the recipes so I was trying to come up healthy alternatives or just starting from scratch. When I was trying to think of a "whole food" alternative to making constellations or an edible night sky, I received Sarah Britton's cookbook My New Roots: Inspired Plant-Based Recipes for Every Season in the mail. I was flipping through it and I found a recipe for what she deems "Night Sky." I was sold!

Her recipe is a wonderful totally-from-scratch chocolate bar recipe so please buy the book so you can try it her way (plus you'll get to enjoy all her other amazing recipes). Here, I've substituted chocolate chips for an easier alternative for Moms and children. Then I laid out the "Star and Moons" toppings in little glass bowls for Big Blue Eyes to decorate the bark with. She had lots of fun and was excited to enjoy her Night Sky treat! This would also be a great gift idea for children to help make.

I know I mention "healthy alternatives" and here I am showing you how to make chocolate bark. Shame on me! This is, of course, a treat. But a fun one!

 

Night Sky Chocolate Bark

3 cups chocolate chips (Enjoy Life semi-sweet and Enjoy Life Dark Chocolate are both dairy-free)
Large tablespoon coconut oil
 

Star and Moon toppings:
Bee Pollen
Rose hips (dried)
Coconut flakes
Pink sea salt
Goji Berries
Chopped Nuts and Seeds
Dried Blueberries
Freeze-dried raspberries or strawberries

1. In a double bowler, melt chocolate chips and large tablespoon coconut oil.
2. Once melted, spread chocolate on a parchment paper-lined tray.
3. Sprinkle with star and moon toppings.
4. Let cool in refridgerator then cut and enjoy.

All the toppings can be found at your local natural grocery store, amazon, and Mountain Rose Herbs, my favorite place.

I'd really encourage you to buy her Sarah Britton's cookbook. I usually steal borrow my mom's cookbooks but this one I knew I needed my own copy.
 

And if you are looking for a homeschool program, make sure to check out Motherhood On A Dime's God's Little Explorers preschooler program. I plan to do that program with my next child when he is old enough. For now, I am planning Big Blue Eyes' kindergarten year. Excited and pumped for a new year of homeschooling!

Shamrock Shake with Peppermint Herb aka Peppermint Chocolate Shake

Skip the extracts and go straight to the herb source. Peppermint!  As much as I'd like to use fresh, that is not possible in the beginning of March (I seriously need a green house). So instead we used dried. I buy my herbs from Mountain Rose Herbs.

 

 

I used cut & sifted peppermint. If using ground peppermint herb, start with 1 tsp. If using fresh peppermint leaf, try a handful fresh and move up from there.

 

Usually associated with candy canes and toothpaste, peppermint has a lot of wonderful herbal properties. The smell alone can enhance alertness and memory. The peppermint herb can help with stomach upset, gas, colic, nausea, and headaches. Rosemary Gladstar calls peppermint "a blast of pure green energy" in her book Herbal Recipes for Vibrant Health (page 356). Also Demetria Clark, another Master Herbalist, writes in her book Herbal Healing for Children that peppermint is gentle enough for most children's conditions. It's a gentle energy! Just like a walk in nature.

 

 

Peppermint is a staple in my herbal apothecary. I like to add it to my mineral-rich herbal teas for better flavor. We drink an infusion of peppermint with thyme and honey for sore throats. I drink an infusion for headaches particularly one from eating dairy or nasal congestion. If heading to bed, I like to add valerian to the infusion. For a delectable treat like tea, I brew the infusion with dried vanilla bean pods and add honey or stevia.

 

Peppermint is a great choice for a container garden as some of likened the herb to a weed - it's growth is more easily managed if planted in a pot.

I hope you enjoy this delectable and refreshing milkshake-like treat.

And Happy Saint Patrick's Day! What delicious green-inspired recipes will you be making? Three years ago, we made Egg in a Clover. And last year, we made 2-Ingredient Green Ice Cream.

 

 

Peppermint Chocolate Shake aka Shamrock Shake with Peppermint Herb

4-6 tsp peppermint,  dried, cut & sifted*
Seeds from 1/3 Vanilla Bean**
2 cups coconut milk
2 frozen bananas
1 oz dark chocolate
Large handful fresh spinach or kale

Blend all ingredients in blender. Serves 2-3.

 

* Peppermint from Mountain Rose Herbs.

**I buy really juicy and plump Premium Bourbon-Madagascar Vanilla Beans from Amazon (link here).

 

This post contains affiliate links. Buying through these links may help to support Sweet Roots! I thank all my sweet readers for your support!

 

And last but not least, I'm not a doctor. I'm not licensed to diagnose or prescribe. This is for educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. Use information at your discretion, taking into account medical history. Always research!

Week of Love: Chocolate Granola Cookies and Dandy Blend Espresso Frappe

Valentine's Day is coming! And what does that mean, Sweet Readers? It's time for the Week of Love, a week full of recipes dedicated to Valentine's Day. And today we are starting off with a tasty pairing...

These cookies and herbal coffee frappe make for a healthy snack or yummy breakfast.

I just so enjoy Dandy Blend. It's an herbal coffee made from extracts of barley, rye, chicory, dandelion, and beet root. It contains no gluten - all gluten is eliminated in extract process. It's also caffeine free! So I feel confident drinking it while nursing or letting my four-year-old have some "tea that has the flavor of coffee," as she calls it. Also its instant, which is super convenient!

A little glimpse of our little boy as I wear him around while drinking my snack. I am so thankful for Moby Wraps and Ergobaby carriers! Who else is a baby-wearer?

 

I buy my Dandy Blend from Amazon in two pound bag because it is the best cost. I put it in two jars, freezing half for later and leaving the other half on the counter to enjoy now.

Here's to Love and Chocolate!!!

Chocolate Granola Cookies
1 cup heaping walnuts
2 cup oats
3/4 cup evaporated cane juice sugar
1/4 cup flaxseeds, ground

1/4 cup cocoa powder
1 tsp salt
1 cup applesauce

1 TB vanilla
1/4 cup oil
1/2 cup chocolate chips

 

1. In a mini food processor (or regular), grind oats and walnuts until like fine sand.

2. In a large bowl, mix first six ingredients. Add in oil, applesauce, and vanilla then fold in chocolate chips.

3. Drop large tablespoonfuls on cookies sheet or stoneware and bake at 350 degrees for 15-18 minutes (I use stoneware but if using baking sheet might want to check at 12-15 minutes).

Dandy Blend "Espresso" Frappe

1 cup coconut water

1 large scoop coconut cream

1 banana, frozen or add ice if not frozen

1/2-1 tsp spices (cinnamon and allspice or cardamom for Turkish flavor), optional
Seeds from 1/3 vanilla bean

1 heaping TB Dandy Blend herbal coffee

1. Blend in a blender.

Enjoy!

And a Happy Valentine's Day!

Come back tomorrow for a craft!

 

This post contains affiliate links. Buying through these links may help to support Sweet Roots! I thank all my sweet readers for your support!

 

Celebrate Earth Day with Raw "Dirt Brown"-ie Earth Truffles and a "Greener than Grass" Smoothie

Happy Earth Day!

There is no dirt or grass in either of these recipes so don't be alarmed!

However there is everything delicious... chocolate, almonds, vanilla and dates in our "Dirt Brown"-ies and bananas, calcium-rich sesame and spinach in our "Greener than Grass" Smoothie!

This smoothie is one of my all-time favorites. I love enjoying it in the evening with the calcium-rich sesame seeds and dark greens and potassium-rich banana. Sesame seeds (what tahini is made from) meld wonderful with banana and a touch of vanilla and date. It has a wonderful "earthy" flavor so I've been saving it to post for Earth Day although I usually just call it Green Sesame Banana.

Feel free to substitute any dark green for the spinach. I'd recommend kale or any other local greens (make it truly eco-friendly)! Also for a grown-up version, add 1/2 - 1 teaspoon ground Green Matcha Tea powder available from Mountain Rose Herbs.

Almonds are a great food to mix with dessert ~ they have a neutralizing effect on blood sugar spikes. They also have a natural affinity for chocolate and dates!

For another fun trick, gather twigs or straws and stick the Earth truffles on one end, making Earth Pops!

"Dirt Brown"-ie Earth Truffles
1 cup almonds
10-12 Medjool dates
3 TB coconut oil
1/3 cup cocoa powder (or more for richer browner)
1/3 vanilla bean (these are still on sale on amazon)
Pinch of salt
1. Add dates and almonds to food processor. Process until coarsely chopped.
2. Add remaining ingredients and process until ball starts to form like dough.
3. Shape into round "Earth" shapes. Refrigerate.

"Greener than Grass" Smoothie
1 frozen banana
1 cup unsweetened non-dairy milk of choice
2 Medjool dates
1/4 cup sesame seeds
Large Handful of Baby Spinach (or other green)
1/2 tsp vanilla extract or seeds from 1/3 of a vanilla bean

1. Blend all ingredients in a high-speed blender until smooth.


How are you celebrating Earth Day? And are there any gardening books you enjoy?

In the spirit of Earth Day, I've downloaded these two books to enjoy:

 
The Dirt-Cheap Green Thumb: 400 Thrifty Tips for Saving Money, Time, and Resources as You Garden
and
Don't Throw It, Grow It!: 68 windowsill plants from kitchen scraps

Double Chocolate Black Bean Cookies with Sesame

I can't take credit for these delicious and healthy cookies. I used the base from Sarah Britton's Black Bean Chocolate Chili Cookies and did my own take on her recipe. I wasn't even planning to post this until my sister begged me too. Well, begging might be exaggerating - I mean I'm not that cruel. For my take, I used chocolate chips and less sweetener, I passed on the cherries and cayenne (but that would make a delicious addition). Instead, I generously sprinkled sesame seeds over half the batch.

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Sesame seeds are a wondrous little seed. You can see them featured in my bone-building chocolate sesame melts. Sesame is one of the most calcium-rich foods, teaspoon for teaspoon. It's also loaded with trace minerals such as magnesium. Eating magnesium with calcium is important as it acts as a "'glue' that binds calcium to bone’s protein matrix, creating strong, dense bones. (Spry). Eating one ounce a day of sesame seeds can help provide 28% (based on a 2,000 calories diet) of the calcium needed daily (Nutrition Data.com). When incorporated into the diet, these little wonders of joy can help provide a good base to building strong, healthy bones (or mantaining them).

I love sesame seeds sprinkled on eggs, rice, soup, cooked greens and baked goods! Of course, these are optional (hense why I photographed half of them without). You can buy them from your local grocery store in the bulk section or Mountain Rose Herbs sells organic sesame seeds for an amazing price of $4 for one pound.

Black Beans are a great source of iron, protein and fiber. You can read more about this understated superfood on Sarah B's post.

Besides these wonderful nutritients, the cookies are relatively inexpensive and quite easy to prepare. No bowls are dirtied. Only the food processor!

Also if you don't want to turn on your oven (and you haven't used eggs in the batter), this batter makes a wonderful dip for apples or spread on sweet crackers. Or just eaten by the spoonful *wink wink*.

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All in all, these fudgy cookies are a great treat or snack for anyone! Being vegan and void of most allergens.

Doubling the recipe is a good idea so you have enough to share!

Double Chocolate Black Bean Cookies with Sesame Seeds (or brownie dip if you prefer not to bake it)

(This recipe is inspired by my bone-building chocolate sesame melts and mainly by Sarah B's black bean chocolate chili cookies).

1 1/2 cup cooked black beans (or one 15 oz can, drained and rinsed well)
2 Tb coconut oil
1/3 cup + 2 Tb cocoa powder
1/2 tsp course sea salt
1/4 cup maple syrup (or you can use same amount of non-dairy milk with liquid stevia equivalent)
1 1/2 tsp vanilla extract
2 Tb chia seeds (or 2 Tb ground flax seed or Sarah says you can use 2 eggs)

1/2 heaping cup chocolate chips or 1/2 cup mini chocolate chips

1. Preheat oven to 375.
2. In food processor, add beans and coconut oil. Process until smooth.
3. Add remaining ingredients (except for sesame seeds) and process until smooth (about a minute). Wait a few minutes for it to thicken and the chia to expand.
4. Scoop heaping tablespoonfuls onto stoneware or parchment lined tray and flatten with fingers or fork.
5. Bake for 15 minutes. Let cool for at least ten minutes before removing from pan.

Makes ten or so unless you eat a lot of the batter like we did.

Peppermint Hot Chocolate with Whipped Marshmallow Root Cream

Today marks the final recipe in a series of Marhsmallow Root Recipe sponsored by the amazing Mountain Rose Herbs. Thank you MRH for donating the Marshmallow Root for our giveaway! And be sure to look wednesday (when I announce the winner) for a Marshmallow Root Round-up.

You can can win an 8 oz package of Marshmallow Root powder right to your front door! Just like us on facebook, and/or suscribe to the feed and comment below or on this original Marshmallows post before Monday 12 pm (PST), September 3rd (TODAY). Also feel free to check out Mountain Rose Herbs who sponsored the giveaway. Thank you Mountain Rose Herbs!

And if you've missed our previous posts, here is a little information about Mountain Rose Herbs:

Since 1987, Mountain Rose Herbs has been known for its uncompromising commitment to organic agriculture, sustainable business practices, and a steadfast focus on the pure aesthetics and freshness of botanical products. Their wide range of certified organic product offerings includes bulk herbs and spices, aromatherapy and essential oils, tea and tea supplies, and natural health and body care. Every aspect of product creation is carried out in accordance with strict quality control and organic handling procedures by employees who care. From fragrant and beyond-fresh organic herbs and spices, to soothing essential oils and delicious herbal teas, the quality and integrity of Mountain Rose Herbs is unparalleled - with smiles guaranteed. To learn more about Mountain Rose Herbs please visit http://www.mountainroseherbs.com/index.php?AID=128987 .

This post is late because we've been helping a dear relative as she passes her last moments here on earth. A reminder to revel in the moments you do have with one another!

Heavy Whipping Cream can be used by those who can tolerate dairy. For those with dairy intolerances, a can of heavy coconut milk creates a similar whipped topping.

My little family of three loves mint. We drink a ton of mint tea in the winter but here instead of steeping milk in mint leaves (which is another way to make this) we add peppermint essential oil. Look for food-grade essential oil, pure, undiluted and organic. We used Mountain Rose Herb's peppermint essential oil and only six drops were needed for our desired minty-ness.

Minted Hot Chocolate
2 cups milk of choice, unsweetened
2-10 drops peppermint essential oil
1/3 c chocolate chips
1/4 c cocoa powder

1. Combine all ingredients (except for essential oi) in a small saucepan. Whisking on low heat while chocolate chips melt.
2. Remove from heat and add essential oil drops one at a time while whisking until desired minty-ness is acheived. Top with Whipped Marshmallow Root Cream.

* This can be served cold or hot. If it's hot the whipped cream melts into the chocolate and makes a delicious YUM!

Whipped Marshmallow Root Creme
1 can coconut milk coconut milk (full fat)
1-2 Tb marshmallow root powder (I used 2 but it depends on taste, might start with 1 for kids until they are used to the flavor)
3 Tb honey (or agave for vegans or Homemade Stevia Vanilla Extract)

1. Put the open can of coconut milk in fridge overnight or freeze for 20-30 minutes.
2. Scoop out the cream that has risen to the top.
3. Whip the cream with a hand mixer until light and fluffy (like whip cream). Add sweetener and marshmallow root powder and whip until incorporated. Keep in fridge until using.

Here is our mint harvest from this last week from Gracious Granny's Garden... You might have seen it on facebook.