On eatingwell.com, you can sign up for "health e-savers coupons" and you will receive coupons in your inbox to print. Presently, there are three that excite me. One is "Buy any 2 Organic Valley Products. Get $2.00 off." The other two coupons really really excite me. They are both for Endangered Species Chocolate... $1.00 off 2-3 oz. bars and $0.75 off bite-sized treat pouches. The chocolate is made with "ethically traded milk and dark chocolate and 10% of the company's net profits are donated to help support species, habitat, and humanity."
I used an Endangered Species chocolate bar to make delectable morsels of cashews and dried cranberries coated in melted dark chocolate... a recipe from Food Network's Ellie Krieger. These clusters are a variation of a dark chocolate walnut bark recipe that I made in January. Each recipe is equally as good for a quick nutritious treat.
Cherry Almond Chocolate Clusters
1 cup almonds, coarsely chopped (I use slivered almonds. Cashews or walnuts, chopped, work too.)
½ cup dried cherries, coarsely chopped (Dried cranberries are good, also.)
6 oz. dark chocolate, finely chopped (For reduced fat use 3 oz. which equates to one whole Endangered Species chocolate bar. It’s enough to hold the clusters together.)
In a medium bowl, toss together the almonds and cherries (or cranberries). Line a baking sheet with waxed paper. (I used unbleached parchment paper.) Melt the chocolate in the top of a double boiler over slightly simmering water with the lowest possible heat, stirring frequently. Make sure the water isn’t touching the underside of the top pan. Remove the double boiler from the heat. Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-size clusters of the chocolate onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for about 15 minutes. Store and serve at room temperature.
April 8, 2009
Today's mileage: 2-mile walk
Total mileage for April: 27.25 miles
Bible reading? Yes.