Health-by-Chocolate cookies

Make A Head Recipe #1

Purple Puree
3 cups raw baby spinach leaves(or 2 cups frozen chopped spinach ,or frozen chopped collars greens)
1 1/2 cups fresh or frozen blue berries ( no syrup or sugar added)
1 tsp lemon juice
3-4 Tbs water

If using raw spinach, thoroughly wast it , even if the package says "prewashed". Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes.
If using frozen blueberries, quickly rinse them under cold water to thaw a little, and than drain.

Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 2 tablespoons for water, and puree on high until smooth as possible. Stop occasionally to push top contents to bottom. If necessary, add the rest of the water to make a fairly smooth puree. This amount of spinach and blue berries makes only about 1 cup of puree. Double the recipe if you want to store another cup of puree. It will store in the refrigerator up to 2 days , or you can freeze 1/4cup portion in sealed plastic bag or small plastic containers.


Make A Head #13

Flour Blend
1 cup all purpose, unbleached whit flour
1 cup whole wheat flour
1 cup wheat germ, unsweetened

Combine the flours and wheat germ in a bowl. This blend can be stored in a sealed , labeled bag for months.

****Sneaky tip: a quick replacement for the flour blend is eagle mills all purpose flour made with Ultragrain. It's already blended for you. Cup for cup, you'll get more whole grain nutrition than the white four-with the great taste, color and texture you expect.

Health-by-Chocolate cookies

1cup flour blend( see make a head recipe# 13) 1 large egg
1/2 tsp baking soda 1tsp pure vanilla (I used artificial)
1/2tsp salt ( I never put salt in my) 6 tbs purple puree (see make a head recipe #1)
1/4 cup unsweetened cocoa powder 1/2 semi-sweet chocolate chips
8 tbs unsalted butter ( I used margarine) Option extra boost: 1/2 cup dried blueberries or chopped walnuts.
1/4 cup sugar
1/4 cup brown sugar


Preheat Oven to 375 degrees. Remove butter from refrigerator to let soften.

In a large bowl, combine Flour Blend, baking soda, salt, and cocoa powder. Set aside.
In the bowl of an electric mixer, beat butter and both sugars until creamy. Beat in egg,
vanilla, an purple puree. Mix in dry ingredients on low speed. Stir in Chocolate chips(and
walnuts or dried berries, optional).Make two-bite cookies by dropping rounded 1/2 teaspoonfuls, spaced 2 inches apart, onto
nonstick or parchment lined baking sheets.
Bake for 12 to 14 minutes or until golden brown. Let cool on a metal rack. Store cookies in and airtight container at room temp.