Purity Coffee

Happy Tuesday! I hope everyone is having a great start to the week! Even though I don’t have any more exams for a couple weeks, I still find myself studying on Friday nights🤓. And when I’m not doing that, I like to find interesting research to apply to my own life and share with all of you! Today I want to fill you in on the latest info I’ve learned about coffee.

As it turns out, a lot of conventional coffee is contaminated with various molds, mycotoxins, pesticides, and carcinogens. Not to mention that most pre-ground coffee has been sitting on store shelves for months and often contains artificial flavors. But if you love coffee like I do, don’t worry! Coffee can actually be really good for you!

Purity coffee (which is recommended by dietitians and certified clinical nutritionists) has tons of health benefits without the dangers of conventional coffee. All the beans are carefully selected and roasted with the most precise techniques to make it safe and higher in antioxidants than most other coffees. The video below does a great job of explaining all the science behind the Purity process.

Click the here below to give Purity a try! Be sure to use promo code: ROOTS to get 10% off your first order!

Artisan Bread

Today I want to share a super simple bread recipe from It’s Always Autumn. There are only four ingredients and no kneading is required. All you need is flour, yeast, salt, and water! It’s crisp and chewy on the outside, but soft and delightful on the inside. Enjoy a slice or two alongside your favorite winter soup or by itself with butter and raw honey.

Ingredients

  • 3 cups all purpose flour
  • 1 tsp salt
  • 1/2 tsp yeast
  • 1 1/2 cups warm water

Directions

In a large bowl, combine all of the ingredients and stir until the dough comes together into a cohesive ball. It will still be sticky, but that’s okay.

Cover the bowl and set aside for 8-24 hours at room temperature. When you’re ready to bake it, turn the dough onto a well floured surface, form it into a ball, and let rest for 30 minutes.

While the dough is resting, preheat the oven to 450° and place a baking dish with sides in the oven.

Remove the dish and grease with olive oil before placing the dough inside. Cover and bake for 30 minutes.

Remove the cover and continue baking for 10-15 minutes or until the top is golden brown. Enjoy!

Pumpkin Cheesecake

Happy Thanksgiving! Despite this being a clean eating blog, I just have to share my favorite Thanksgiving dessert. (Comment below with your favorites!) Besides, as long as it’s in moderation, a homemade dessert from scratch is always acceptable! This cheesecake features a buttery, chocolate chip cookie crust and a pumpkin spiced filling, topped off with a smooth, creamy, chocolate ganache. If you’re feeling extra ambitious, try piping a buttercream border around the top. 

This recipe is a bit involved, especially if you want to make your own cookies for the crust first, so I’d suggest reading through the whole recipe before you get started. Also, refer to some general cheesecake tips below:

  • Don’t open the oven at anytime will the cake is baking or resting in the hot oven. Rapid temperature fluctuations can cause cracking and caving.
  • Place a baking sheet under the spring-form pan. Sometimes butter leaks out the bottom which can cause a real mess in your oven otherwise.

Ingredients

Cheesecake

1 1/2 cup cookie crumbs

1/4 cup melted butter

1 15 oz. can pumpkin puree

2 8 oz. packages cream cheese

1/2 cup sucanat

1/2 cup sugar

3 Tbs. cornstarch

1 tsp. Penzeys ground cinnamon

1/2 tsp. Penzeys ground ginger

1/4 tsp. Penzeys ground nutmeg

Chocolate Ganache

1/2 cup semisweet chocolate chips

1/3 cup whipping cream

1 tsp. melted butter

 

Directions

Cheesecake

Preheat the oven to 350 degrees Fahrenheit and grease an 8-inch spring-form pan. In a small bowl, combine the melted butter and cookie crumbs. Press into the bottom of the spring-form pan and set aside.

In a large bowl, combine the cream cheese can pumpkin using an electric mixer until smooth. In a smaller bowl, whisk together the other dry ingredients and add to the cream cheese mixture. Again, use the electric mixer, but do not mix more than necessary.

Place the filling in the spring-form pan on top of the cookie crust. Smooth it out using an offset spatula. Be sure that the filling is even and there are no large air pockets underneath. Set the pan on a baking sheet to catch any dripping butter and bake for 45 minutes. Turn off the oven and let cake rest in the hot oven for another 30 minutes.  Do not open the oven at all during this time! Any rapid changes to temperature will cause the cheesecake to crack or cave in. Remove the cheesecake from the oven and allow to cool completely before refrigerating. The cake will need at least three hours in the fridge to set up.

Chocolate Ganache

Place chocolate chips in a heat safe bowl. In a small saucepan, bring whipping cream and melted butter to a boil. Remove from heat and pour over chocolate chips. Let the chocolate and cream sit for 5 minutes before stirring to combine. Pour over cooled cheesecake and smooth with an offset spatula. Place the cake in the refrigerator to allow ganache to set up.

Optional

  • Use vanilla buttercream frosting to pipe a border around the cheesecake for an extra touch. 
  • Serve with whipped cream. 

3 Ingredient Roasted Butternut Squash

Fall is finally here which means back to school as well as lots of opportunities for fall baking. I’ve been settling into apartment life for the past month and now that classes have started again, it’s hard to find time to actually cook wholesome meals. Thankfully I had yesterday morning free to do a little meal prep, including roasting some squash from my grandpa’s garden. It makes a perfect side with pretty much anything. This recipe is extremely simple and easy too (only three ingredients), so it’s perfect for this busy time of year. Enjoy!

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Ingredients:

1 Butternut squash

2 Tbs. butter

2 Tbs. brown sugar

Directions:

  1. Preheat oven to 400°F.
  2. Cut squash into halves vertically and scoop out seeds to discard. Place the squash skin side down in a glass baking dish.
  3. Make three slices in each half of the squash, being sure not to cut all the way through. (See above photos.) This will allow the butter and brown sugar to flavor more of the squash.
  4. Spread the butter evenly on both halves and sprinkle with brown sugar.
  5. Bake skin side up for approximately 30 minutes or until the squash is soft a fork can be inserted easily.
  6. Squash can be eaten as is or scooped out of the skins and mashed. Enjoy!

 

Mocha Chocolate Chip Scones

I’m not sure what took me so long, but just a few months ago I discovered that coffee is actually really good! Back in first and second grade, my school had Friday cooking classes. Well one fateful week, the recipe was coffee milkshakes. All it took was one sip and I didn’t touch coffee for ten years! Yeah, it was that bitter.

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As it turns out though, I wasn’t actually scarred for life. One day, during my second semester of college, I thought I’d give it a try again just to see what I thought. Yes, I was in need of a caffeine source, but that honestly wasn’t the only reason. Besides, there’s only so much sleep coffee can replace anyway.

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I decided to only try it black because I didn’t want to get hooked on any sugary drinks. To my surprise, though it was bitter, I kind of liked it! And ever since then I’ve been drinking coffee…and baking with it. Because let’s be honest, what goes better with a warm cup of coffee than a mocha chocolate chip scone?

Makes 16 scones

Scone

Ingredients

Scones

1 Tbs. ground flax seed

3 Tbs. hot water

2 cups whole wheat pastry flour

1/3 cup sugar

1/3 cup cocoa

1 Tbs. baking powder

1/2 tsp. salt

1/3 cup cold butter

1/4 cup half and half

1/4 cup coffee reduction sauce

1 tsp. pure vanilla extract

2/3 cup mini chocolate chips

Glaze

Powdered sugar

Cocoa

Half and half

Coffee syrup

Directions:

  1. Make the coffee syrup according to the linked recipe and set aside.
  2. In a medium sized bowl, whisk the flax and hot water to make an egg substitute. Set aside.
  3. Preheat the oven to 400°F and line a baking sheet with parchment paper or with a silicone baking mat.
  4. In a large bowl, mix the flour, sugar, cocoa, baking powder, and salt.
  5. Cut in the butter and begin combining the ingredients using a pastry blender. Then, use your hands to make sure all the butter is evenly distributed and there are no large pieces left.
  6. Add the half and half, coffee syrup, and vanilla to the flax mixture and give it a whisk.
  7. Pour the liquid ingredients into the large bowl and stir until the ingredients come together. Again, you may have to use your hands to knead the dough since scones are by nature a little dry.
  8. Fold in the chocolate chips.
  9. Turn out the dough on a lightly floured surface and divide it into two pieces. Form each piece into a circle about two inches thick.
  10. Cut each circle into eight triangular scones.
  11. Place all 16 scones on the baking sheet and bake for 12-14 minutes. A toothpick inserted into the center should come out clean when they are done (with the exception of some melted chocolate chip).
  12. While they are cooling, whisk together the ingredients for the glaze. I don’t have an exact recipe for it, so it can be adjusted based on your taste preferences. I recommend using roughly 1 to 1 1/2 cups powdered sugar and 2 Tbs. cocoa (more or less depending on how much chocolate flavor you want). Then add half and half and coffee syrup until the glaze comes together. The consistency shouldn’t be liquid, but it should be thin enough to drizzle over the scones. If you want a mild coffee flavor, use more half and half and if you prefer a stronger flavor, use more coffee syrup.
  13. Drizzle the scones with glaze using a fork , whisk, or piping bag. Enjoy!

Spaghetti Pie

Hi everyone! I hope you’re all having a great day! Today I want to feature a family recipe of mine that my sister Lauren at LuBerry Pie posted a while back. Just as a side note (and I know this mentioned at the end of the post), since I make everything egg-free, flax seed works wonderfully in this recipe instead of the egg whites. Directions for this is listed in the variations. Enjoy!

LuBerry Pie

Today I am going to share a simple and delicious recipe that my mother shared with me. It is extremely adaptable so there are plenty of ways to spice it up if you are looking for something a little more exciting; however, even the most basic version is a crowdpleaser.

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Ingredients:

  • 1 lb. spaghetti (or pasta of choice)
  • 1 lb. shredded cheese (I recommend mozzarella, but you can mix in other kinds for added flavor)
  • 2 egg whites
  • Your favorite pasta sauce! (I used Newman’s Own Marinara)

Instructions:

  1. Cook pasta according to the directions on the box.
  2. While pasta is cooking, separate egg whites from yolks and beat.
  3. Rinse pasta with cold water to cool. (This is very important to prevent the eggs from cooking when they hit the pasta!)
  4. In a large mixing bowl, combine cooked spaghetti and egg whites, fully covering all of the spaghetti.
  5. In a 9 x 13…

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Avocado Salad with Feta and Chickpeas

Hi everyone! Today I’m going to share my all time favorite salad. This avocado salad is my go-to lunch whether I’m at home or on the go. It’s so absolutely delicious, simple, and satisfying. The avocado is full of unsaturated fats and the lime juice gives it some pizzazz. The chickpeas and cheese provide a great vegetarian source of protein, too! Enjoy!

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 Makes 1 serving

Ingredients

1 avocado, diced

1/4 cup chickpeas

2 Tbs. crumbled feta cheese

2 Tbs. cilantro, chopped

1 Tbs. scallions, chopped

Juice of half a lime

Salt and pepper to taste

Directions

  1. Combine avocado, chickpeas, and feta in a bowl.
  2. Toss with lime juice.
  3. Garnish with cilantro and scallions.
  4. Salt and pepper to taste.
  5. Enjoy!