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cynthia lair - feeding the young athlete

8/28/12
Dear Cynthia and The Cookus Gang:
Just made the Mediterranean Quinoa Salad again, first time this summer-- it continues to utterly amaze and delight! My mom loved it! My four yr old and 18 month old loved it! Happy and healthy dinner was had by all. Thank you so much!
Jen

8/27/12
Hi, I wanted to let you know that I just did the Danskin Triathlon (my first such event), and I took Lime Boost in my water bottles. It was great.
Jami

7/29/12
I printed this a year ago, but finally got around to trying it (Gays Mini Pot Roast). I was afraid of all the steps and thought my 8 quart le Creuset pan would be too big. I took the plunge and boy am I ever glad I did!! This was amazing!!! I used dried herbs since that's what I had and it still turned out amazing. I used fingerling potatoes cut up and I used a few extra parsnips. It was soooo good!! I think you are the best Cynthia!!!! You give me SUCH confidence in the kitchen. I am almost 40 and finally gaining some self esteem in the kitchen - THANKS TO YOU!!!
Rebekah

7/23/12
This is simply delicious. (Bourbon BBQ Shrimp) Words overheard at dinner tonight from my hubby and two kids in regard to this dish: stellar, amazing, the best shrimp, and soooo good. Thanks for another winner recipe! (Oh, and I served this cornbread; it was a great match.)
Hillary

6/14/12
Cookus Interruptus - you guys are a hilarious team! You really pulled out all the stops to give Ms. Selengut a warm welcome. I love what you guys do x
Tui

6/13/12
That was killer. (Hoppin' John) Made with andouille sausage, cheesy corn grits and braised bok choy and kale from the garden. Everyone loved it, and my 3 year old cleaned her plate, much to my delight! Did wish I had a nice blob of sour cream, though...
Stephanie

3/8/12
Chinese Vegetable Fried Brown Rice:
WOW - I want that for breakfast, too! (I am talking about the stir fry people!)One of the funniest interruptions yet! Have to share this one with my mom...
Heather

1/5/12
Firstly, this looks delicious and amazing and I can't wait to try it. (Chicken and Kabocha with Chocolate Enchilada Sauce). Secondly, Matt completely cracks me up in this. Cynthia makes a great foil to his craziness. Well-done!
Kymberlee

12/11/11
My 2 year old daughter and I watched this video before making our own. We went into the kitchen, popped the Mochica into the oven, and next thing I know she is stretching on the ground with her feet in the air. Then, biting into the finished product she says, 'come here little sizzler!'. I was in fits laughing. Thanks for great recipes and great fun.
Stephanie

11/29/11
So, I've said it before and I'll say it again...my 5-year old daughter LOVES this soup. Tonight she had 2 bowls full with olive tapenade on top. And when I was packing up the little bit that was leftover, she asked that I save it for her to eat tomorrow, The recipes says this serves 6-8, but in our family it barely feeds 4. We can't get enough of it.
Anna

10/25/11
you guys are silly but it helped me to keep watching.
Rob

1/25/12
I find that everything here "speaks" to my instincts. Everything I see here just feels intuitive to me. Maybe it's because we're in the same camp, or maybe also because the "loose pattern" of philosophies you've woven together here fits so well for so many of us. Thank you!
Jennifer

9/18/11
As a newbie to whole foods and anything that isn't meat and potatoes...your recipes and fun way that you give lessons really are making the transition to healthy eating easy. Thank you so much!
Raquel

7/17/11

you guys are BRILLIANT with your videos. The entertainment value opens up the floodgates of people who want to watch and (inadvertently) learn from you about the wonders of whole foods. I use them in our kids' cooking classes all the time. Lots of laughs and learning! "Who doesn't like applesauce? I'll tell you who, freaks and crazy people!" We love Jane!"

Marirose

5/19/11

My 2 year old LOVES this soup (Yaki Soba). She scoops the broth with her little spoon and picks up every last bit of tofu, bok choy, and mushroom with unbridled enthusiasm. I love your recipes and best of all my family does too! Thank you!

Heidi Denis

5/5/11
Keep up the great show! LOL...my kids watched 5 episodes today... my oldest loves Jane and keeps watching to see if she's going to get together with what's-his-name and my boys couldn't stop laughing at Darrell and they all want to know why they can't see Captin J.
Tomena Reed

3/19/11
I made this soup tonight and it was, by far, the best homemade soup we have ever had. 3 generations ate together, even my 5 and 2 year olds! Thank you from the bottom of our empty soup bowls!
Taylor Hope

I've been consistently cooking your meals for over a month, now, and I love all the recipes I've made. Even my husband loves them, which is amazing because, in the past, he's usually complained when I made 'healthy meals', calling them 'a snack'. Thanks for making it so enjoyable to eat healthy!
Erin Fields-Johnson

2/11/11
This is my 3rd recipe this week since Saturday night-it's only Monday! I'm hooked on your site. such great food and love the videos. Thanks to all!!!
Josie

1/13/11
Wow, what an amazing site. I made your fish tacos for dinner last night and my 13 yo commented on how good they were. In fact she said, Mom everything you've made from Cookus Interruptus has been good! Yes, delicious and easy!! Thank you so much
Ruby Cacchione

12/29/10
while watching this video (Be Bop Breakfast) my 7yr old daughter was totally perplexed that you would eat cooked greens for breakfast. (we do green smoothies, but my kids are pretty skeptical about other usage of greens) But after watching it through she asked if we could try it tomorrow! I think we are going to watch a few more videos!
Annie Moore

12/15/10
Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.

10/29/10
Rosemary Red Soup: I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh!
Anne

10/14/10
For my birthday last week, my friend helped me make the apple pie with butter crust. We couldn't stop congratulating our pie while we were eating it. It was delicious...and we had no hesitation about serving our daughter nice hefty slices. Thank you, Cynthia Lair. Your recipes make my life better every day.
Anna

10/8/10
I've been cooking from your website for the last few weeks, and every single recipe I've tried has turned out Incredible. Thank you so much for doing something like this! The videos make it very simple for a visual learner. I look forward to any new recipes you post :)
Susan

9/21/10
I just have to say, once again, how much I love your website. I've been a huge fan of the cookbook for years and the website makes it fresh. True story: my kids (5 and 2) and I will sit and watch your videos. My son, the 5 year old, loves them!
Hillary Mizia

9/10/10
Where have I been? I just now came across your site. I have never enjoyed looking at recipes as much as yours and had such a laugh plus great info. and learned something. You are ALL a kick. Thank you for being here, keep up the great work and info. There is nothing out here like you, what a joy. Must say, I watch you everyday. Thanks
val greene

"My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)"
-Lindsey Parks
(see Asian Noodle Salad)

"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
-Kaylla

"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips."
-Laurene

Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!

Danny Jensen at Take Part loves Cookus Interruptus. Read about it!

"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!"
-Cheryl

"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"
-Joel

"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!"
sunbronzedbabe

"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!"
Lynne Lillie

"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
Steven Lee

"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website."
Yasmine

"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly

"Your steel cut oats recipe did change my life!"
Julie

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Printable version

Rapunzel�s Triple Chocolate Brownies

Reprinted with permission from Feeding the Whole Family (Sasquatch Books, 2008).
Want to see how Harry Met Sally (how Jane met Phil)? Watch this Cookus Cupboard episode.

The Rapunzel food company makes fine chocolate products: cocoa powder, baking chocolate, chocolate chips and a less refined granulated sugar product called Rapadura. They honor the Hand in Hand fair trade program which ensures farmers in developing countries are paid fairly. If you haven�t tried their products before, make a date with these brownies.

2 ounces semi-sweet chocolate
� cup melted butter
� cup unrefined cane sugar
� cup whole wheat pastry flour
� cup cocoa powder
� teaspoon baking soda
Pinch of sea salt
2 eggs
� cup semi-sweet chocolate chips

Melt chocolate and butter; set aside and let cool. Preheat oven to 350 degrees F. If the unrefined sugar you chose is coarse, run it through a small grinder to get a finer texture. In a large mixing bowl, combine Rapadura, flour, cocoa, soda, and salt; set aside. Beat eggs until foamy. Combine cooled chocolate/butter with eggs and whisk together.

Add wet ingredients to dry and stir to blend. Fold in chocolate chips and spread mixture into lightly oiled 8X8-inch pan. Bake 20-25 minutes.

Preparation time: 35 minutes
Makes 12 brownies

CLICK HERE

22 Comments:

Ida Zelaya
I was wondering about the electrical cord! This recipe sounds delightful... do you have a non-dairy substitute for the butter (non-margarine)? Love what you do!
February 9, 2010, 11:03 pm

Gary H.
I was *shocked* when I saw her put the still plugged in mixer into the sink..! ;-)
February 10, 2010, 9:38 am

Barb Mc
Can you use a wheat free flour with the recipe?
February 10, 2010, 10:06 am

Amanda Scaher
These are amazing. Really good chocolate makes the difference!
February 10, 2010, 10:31 am

Cynthia Lair
Hi Barb, Oat flour would work nice, spelt or barley flour would also work. A gluten-free flour will also work - different texture though.
February 10, 2010, 8:41 pm

Christin McDowell
haha yea, I was like Jane, what are you doing? nice electic touch
February 10, 2010, 11:22 pm

Joan Gaska
Is that the right amount of flour? I tried these and they turned out very thin and more like candy.
February 11, 2010, 9:11 am

Cynthia Lair
Hi Joan, Not sure what happened for you. The flour amount is right. They are definitely soft and gooey inside. The thickness should be exactly like it looks in the photo. Pan size matters too.
February 11, 2010, 9:35 am

Cynthia Lair
Hi Ida, Didn't mean to neglect your question. Use some coconut oil instead of butter. Bet they're good that way.
February 11, 2010, 7:36 pm

Chef Rachel Albert Matesz
Yummy sounding recipe! Re: making the brownies gluten free Rather than use a single gluten free flour, I suggest using a gluten free flour blend. I get great results using a blend of 2 to 4 GF flours.Sometimes I use sorghum flour or brown rice flour mixed with potato starch (not potato flour!) or tapioca starch. You can also buy gluten free flour blends. Re: subbing for butter w/out using margarine My favorite is palm shortening (Tropical Traditions brand sold on line or Spectrum Shortening sold in natural food stores or the healthy food aisle of supermarkets)
February 13, 2010, 11:13 am

Alexandra Fischer
to Barb Mc, spelt, barley and rye all have gluten in them, although some people tolerate spelt even so. It seems we all have different tolerances to gluten, but I was surprised to learn it is in barley and rye.
February 17, 2010, 10:47 am

Katy Huston
For sweet GF baking I use a 50/50 blend of coconut flour (Bob's Red Mill) and sweet sorghum. I'm diabetic and need to be watchful of fiber in my product. Coconut flour is one of the highest fiber flours. I don't care for the gums, so leave them out and usually get pretty good results with cookies, brownies and pastries...cakes are another story. It's Lent, so I'm off chocolate, but will definitely try these after Easter!
February 17, 2010, 12:47 pm

Michelle Stewardson
I'm trying to switch to eating only 'real foods'. It's the lack of desserts killing me and I was thrilled to find your site. But I have a question, please excuse my ignorance - I just assumed chocolate & chocolate chips weren't 'real' or 'whole' foods. How can I make sure I'm buying the right type? thanks!
March 5, 2010, 10:25 pm

Cynthia Lair
Hi Michelle, I like Woodstock Farms chocolate chips. They have very few ingredients, all recognizable. There are also some pretty nice brands of baking chocolate that don�t have any extra ingredients such as Dagoba chocolate which is 73% cocoa and organic too!
March 6, 2010, 12:03 am

C.A.
Hi Cynthia, any chance of a vegan adaptation? Maybe with flaxseed eggs or EnerG? I have used Earth Balance instead of butter in recipes and found that it works just as well, but eggs are tricky! Thanks!
July 17, 2010, 12:05 pm

Cynthia Lair
C.A., I am not that fond of energy egg replacer, now that I know what is in it. We have been fooling around with replacing eggs with teff flour, fat and water. The teff flour adds a little stickiness. Two eggs = � cup of liquid and fat. I�d try 2 tablespoons of teff flour, 3 tablespoons of water and 3 tablespoons of melted coconut oil. Run it through the blender before adding.
July 18, 2010, 8:33 am

skye and annie robinsonstocker
hi cynthia, i was wondering what is the red stuff jane put iaround the the brownie on the plate
February 10, 2011, 12:10 pm

Cynthia Lair
Thinned out raspberry jam. We put it in a squeeze bottle to make the heart.
February 10, 2011, 2:03 pm

A. Krasnow
Vegan-perhaps can be done with avacado instead of the eggs. I don't know the equivalent of each-but I know it is done. I found this out after eating some super-delicious-moist chocolate cup cakes (vegan) @ the Veg-Fest .
February 13, 2011, 1:24 am

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May 23, 2011, 6:38 pm

Kelli Stevers
What temperature should these bake at?
July 3, 2011, 8:55 pm

Cynthia Lair
350 F. as written on the recipe.
July 3, 2011, 9:35 pm