Raw Chocolate Lavaberry Cakes

This is my new easy indulgence dessert-- soo good, soo fast, and really, not too guilty! It IS raw, after all....

THE RECIPE:

1/4 c raisins
1/4 c walnuts
1 tbs organic cocoa powder (okay so maybe my cocoa isn't officially raw....)
1 dash of salt (scant 1/8 tsp)
                -----> pulse all in magic bullet blender until mixture sticks around side of bowl. (I use the smallest cup for this and it works perfectly)

Transfer to plate by flipping bullet cup upside-down onto a plate. The pre-formed ring of chocolate cake should slide right out (maybe with some crumbs in the middle, too).


The filling:

strawberris/rasperries/blackberries: I've been using either 3 strawberries, or 2 strawberries and 3 blackberries.
5-7 drops liquid chocolate raspberry stevia (or normal stevia if you don't have the fancy)
                ----> puree in Bullet (same cup as chocolate was in is fine; = less cleanup), then dump into the center of the chocolate cake-ring.

Huuge Yum.

Sweet Eggplant Pilaf

Sweet and savory eggplant pilaf, made with brown rice. I got this recipe from epicurious.com. The listed proportions make this a primarily rice dish-- but rice proportions could certainly be decreased to make it heavier on the vegetables.

THE RECIPE:

small eggplant (1/2 pound), cut into 1/2-inch cubes
2 tablespoons salt
1/4 cup extra-virgin olive oil
2 medium onions, finely chopped
1 cup brown rice
1 1/2 cups water
1/4 cup raisins
3/4 teaspoon cinnamon
1 large tomato, finely chopped
1/4 cup chopped fresh dill   (optional)
1/4 cup shelled natural pistachios, coarsely chopped (optional)

(Read More http://www.epicurious.com/recipes/food/views/Eggplant-Pilaf-with-Pistachios-and-Cinnamon-105030#ixzz1CrEpdrm1 ):

"Cover eggplant with water in a bowl and add 1 1/2 tablespoons salt. Soak 30 minutes. Drain eggplant and squeeze handfuls to remove excess moisture, then pat dry. 

Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté eggplant, stirring occasionally, until tender and browned, about 7 minutes. Cool eggplant. 

Cook onions in remaining 2 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Add 1 1/2 cups water, raisins, remaining 1/2 tablespoon salt, and cinnamon and bring to a boil. Reduce heat to low and cook, covered and undisturbed, until rice is tender, about 12 minutes. 

Fluff rice with a fork and gently stir in tomato and eggplant. Let stand, covered, 5 minutes. Uncover and cool 10 minutes. Stir in dill, then transfer pilaf to a serving bowl or platter and sprinkle with pistachios" -epicurious

It's delicious!