Brownies

Ingredients

1.5        cups flour
1           cups sugar
0.5        cup cocoa powder
1           cup almonds
1           tablespoon salt
3/4        cup chocolate chips (optional)
4           eggs
0.5        cup milk

Instructions
1.    Preheat oven to 350ºF

2.    In a meidum sized bowl, mix all ingredients together. 
3.    Stir until mixture is smooth.
4.    Scrape batter into an 9x13 baking pan sprayed with non-stick spray (or greased).
6.    Bake for 30 minutes.
7.    Cut into squares and serve

Yields:

Quinoa: Mushroom Version

Quinoa (ki:nwa). A power food I came across in my travels to the Andean mountains of Peru and an important staple of the Andean cultures (Bolivia, Ecuador, Peru). It's name was derived from an Ancestral Native South American language, Quecha "kinwa" which in Spanish is, "quinua".  I was first introduced to this amazing super food on my pilgrimage up Machu Picchu back in 2011 where we had quinoa for breakfast, lunch and dinner. Small as the grains might be, and even though only a few grains floated in my soup, this tiny little grain definitely provided us with energy to hike up the mountains to the ancient Inca site 2,430m above sea level. The Incas called it "chisaya mama" for a reason. Chisaya mama translates to "mother of all grains" and the Incas believed it provided their warriors with strength and stamina in battle. Never under-estimate this tiny little grain-like crop. Surprisingly enough, it is not a grain, it is actually a herb that thrives in cold climates and high elevation like that in Peru.

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Instructions 1. Boil quinoa as normal, add salt and pepper for flavor (optional: butter) 2. In a separate pan, sautée onions and garlic until caramelized. 3. Add sliced portobello mushrooms to the caramelized onions and garlic, book until tender. 4. When quinoa is cooked and fluffed, add mushrooms, toss and fluff. 5. Add olive oil and chopped chives for extra flavor. 6. Serve and Enjoy! For a heartier dish, add 2 scrambled eggs.