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Jul 29, 2019

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Recipes provided to Win Charles of Ask Win Podcast by Ceri Smith

Quinoa and Zucchini Brownies - Adapted from a recipe by Christina Pirello of

1 C Maple Syrup or brown rice syrup

1/2 C Coconut oil or Grapeseed oil

2 t Vanilla

2 1/2 C Zuchini, shredded finely 

2 C Quinoa flour

1/2 C Cocoa powder

1/2 t Sea salt

1 t Baking Soda

1 t Cinnamon

1/2 C Chocolate Chips (Optional)

1/2 C Walnuts, chopped (Optional)

Preheat the oven to 350 degrees and oil a 9 X 12 baking dish.  Combine maple syrup, coconut oil, and vanilla.  Whisk to combine ingredients.  Add zucchini and mix with a spoon until thoroughly combined.  

In a separate bowl, combine quinoa flour, cocoa powder, sea salt, baking soda, cinnamon and any optional ingredients.  Mix well.

Add wet ingredients to dry and mix gently just until no more flour can be seen.  Batter will be thick.  Spoon batter into prepared 9 X12 baking dish and smooth surface to even the top with the back of a spoon.

Bake for 30 minutes and remove from oven.  Allow brownies to cool before slicing.

Avacado Chocolate Mousse Frosting - This recipe is adapted from Chocolate Mousse of the Gods in "The Balanced Plate" by Renee Loux

Prepare the frosting a day or two in advance for better flavor.

2 C Avacodo - 2-3 avacados (frosting works better with extremely ripe avacado)

3/4 C Maple syrup

2 T Coconut oil

2 t Vanilla

1 T Balsamic Vinegar

3/4-1 C Cocoa Powder

Raspberries and Mint leaves provide an optional garnish

Scoop flesh from avacados and place into a food processor.  Add remaining ingredients and process for a couple minutes, stopping to scrape down the sides.  A little water may be added depending on desired consistency.  Blend for a few more minutes.  Mousse will be quite thick.  Spread on top of cooled brownies and refrigerate until it's time for dessert.