My daughter, Ali, is the master at creating tasty, nutritious energy balls. She won't give away her recipe (because she doesn't have one), so I experimented to come up with my own!
What you need:
1 cup coconut oil
2 cups properly prepared nuts (almonds, walnuts, cashews, macadamia nuts)
6-8 pitted dates
1 cup sprouted sunflower seeds
1 cup sprouted pumpkin seeds
1/4 cup chia seed
1 cup shredded coconut
1/4 cup raw cacao powder
1/4 cup cacao nibs
2 tsp. cinnamon
2 tsp. vanilla
Maple syrup or raw honey to taste (very little, about 1-2 Tbs.)
Celtic sea salt to taste
What you do:
Melt coconut oil (I melt it in a glass Pyrex measuring cup, placed in a pan with about an inch of water so the oil does not get hot)
Place melted coconut oil, nuts and dates in Vita-Mix and blend
Pour this mixture into large bowl
Add the remaining ingredients and mix together with large spoon
Adjust syrup and salt to taste (not too sweet)
Spread mixture out on parchment lined baking sheet
Put this in the refrigerator until set
Slice into desired bar size
Enjoy!
Properly prepared nuts: the WHYS and HOWS
Tuesday, July 29, 2014
Thursday, April 17, 2014
Seedy Crackers
I have been on the hunt for a healthy cracker for some time. The rice crackers from TJs contain soy. (And since it is not organic soy, it is probably genetically modified.) Annie's Crackers are made from organic rice, but the rice is not properly prepared. I found an organic sprouted seed cracker at Jimbo's that I like, only too expensive and the crackers are very thick. My thoughts on crackers....They are just transportation to my mouth of some delicious fat, such as grass-fed butter or raw cheese! After several attempts, I found and adjusted a very simple recipe I like from Angela at Oh She Glows.
What you need:
1/2 cup chia seeds
3/4 to 1 cup filtered water
1/2 tsp sea salt
1 cup sprouted sunflower seeds
1 cup pumpkin seeds
1/8 small onion, grated on a zester
3-4 garlic cloves, grated on a zester
What you do:
Place the chia seeds, 3/4 cup water and salt in medium glass bowl
Cover and let soak overnight or for at least 8 hours
Preheat oven to 350º
Add the rest of the ingredients to the bowl of soaked chia seeds. Mix well. If the mixture seems too dry, add water to get a moist, but not too wet, consistency
Spread mixture out on parchment lined baking sheet, spreading with spatula to a consistent 1/4 inch
Bake for 30 minutes
Flip over to another parment lined baking sheet
Using large knife, cut into bite size pieces
Bake for another 20 minutes and check for doneness (Should be slightly browned)
Cook longer if needed
Separate and enjoy!
These crackers are delicious right out of the oven, topped with grass-fed butter!
What you need:
1/2 cup chia seeds
3/4 to 1 cup filtered water
1/2 tsp sea salt
1 cup sprouted sunflower seeds
1 cup pumpkin seeds
1/8 small onion, grated on a zester
3-4 garlic cloves, grated on a zester
What you do:
Place the chia seeds, 3/4 cup water and salt in medium glass bowl
Cover and let soak overnight or for at least 8 hours
Preheat oven to 350º
Add the rest of the ingredients to the bowl of soaked chia seeds. Mix well. If the mixture seems too dry, add water to get a moist, but not too wet, consistency
Spread mixture out on parchment lined baking sheet, spreading with spatula to a consistent 1/4 inch
Bake for 30 minutes
Flip over to another parment lined baking sheet
Using large knife, cut into bite size pieces
Bake for another 20 minutes and check for doneness (Should be slightly browned)
Cook longer if needed
Separate and enjoy!
These crackers are delicious right out of the oven, topped with grass-fed butter!
Friday, March 28, 2014
Chocolate
This recipe for healthy, nutrient dense chocolate is an adaptation of a recipe from Lindsey at homemademommy.net. We store ours in the freezer, but it doesn't last too long there.
What you need:
1/2 cup coconut oil
1/2 cup ghee (you can use all coconut oil or all ghee)
1 cup raw cacao powder
1/4 cup raw honey or maple syrup
1 cup peanut butter or 1 cup organic sprouted pumpkin seeds
1 tsp. vanilla
pinch of salt (if using unsalted peanut butter)
What you do:
Place coconut oil in glass bowl (I use a 2 cup measuring cup)
Place in pan filled with an inch of water
Over medium heat, melt coconut oil
When melted, remove from heat, add ghee and let come to room temperature
Place oil and ghee in VitaMix
Add remaining ingredients and blend until smooth
Pour out on parchment lined cookie sheet
Place in freezer until solid
Break into pieces
Enjoy!
What you need:
1/2 cup coconut oil
1/2 cup ghee (you can use all coconut oil or all ghee)
1 cup raw cacao powder
1/4 cup raw honey or maple syrup
1 cup peanut butter or 1 cup organic sprouted pumpkin seeds
1 tsp. vanilla
pinch of salt (if using unsalted peanut butter)
What you do:
Place coconut oil in glass bowl (I use a 2 cup measuring cup)
Place in pan filled with an inch of water
Over medium heat, melt coconut oil
When melted, remove from heat, add ghee and let come to room temperature
Place oil and ghee in VitaMix
Add remaining ingredients and blend until smooth
Pour out on parchment lined cookie sheet
Place in freezer until solid
Break into pieces
Enjoy!
Sunday, February 23, 2014
Spicy Ground Beef
This recipe is similar to the spicy chicken, except it is cooked on the stove top and not the slow cooker. We use to put it over rice, but now we just eat it topped with cheese, salsa, sour cream, guacamole. Yum!
What you need:
2 pounds 100% grass fed beef
Ghee
1 large onion, diced
4 to 6 garlic cloves, minced
2 Tbs chili powder
1 Tbs ground cumin
1 Tbs dried red pepper flakes (I use more)
1 tsp dried oregano
1 Tbs sea salt
1/2 tsp black pepper
1/2 cup bone broth
What you do:
Heat ghee in skillet
Add onions and beef
Cook, breaking up the beef
When almost cooked through, add garlic
Cook until meat is browned
Add spices and broth
Cook on low for another few minutes
Scoop out into bowls, top with shredded cheddar cheese, homemade salsa, guacamole and sour cream
Enjoy!
What you need:
2 pounds 100% grass fed beef
Ghee
1 large onion, diced
4 to 6 garlic cloves, minced
2 Tbs chili powder
1 Tbs ground cumin
1 Tbs dried red pepper flakes (I use more)
1 tsp dried oregano
1 Tbs sea salt
1/2 tsp black pepper
1/2 cup bone broth
What you do:
Heat ghee in skillet
Add onions and beef
Cook, breaking up the beef
When almost cooked through, add garlic
Cook until meat is browned
Add spices and broth
Cook on low for another few minutes
Scoop out into bowls, top with shredded cheddar cheese, homemade salsa, guacamole and sour cream
Enjoy!
Sunday, January 26, 2014
Blueberry Almond Bread
This recipe is an adaptation of Dr. Natasha Campbell-McBride's grain free bread recipe found in her book, Put Your Heart in Your Mouth. Ali came up with the idea of cooking our bread without raw honey in it, as heat destroys some of the nutrients. We add the honey and cultured butter after the bread is baked!
What you need:
3 eggs
2 1/2 cups almond meal
1 tsp. sea salt
1 tsp. baking soda
1/4 cup coconut oil, melted
1/2 cup apple sauce
zest of 1 lemon
juice of 1 lemon
1 tsp. vanilla
4 oz. blueberries
Equipment:
Mixing bowl
9" X 5" glass loaf pan
What you do:
Preheat oven to 300º
Melt small amount of butter, ghee or coconut oil in loaf pan
Beat eggs
Mix in almond meal, salt and baking soda
Mix in melted coconut oil
Mix in apple sauce, lemon zest and juice, vanilla
Mix in blueberries
Bake for 50 minutes and check for doneness. May be quite jiggly in middle, but will firm up
Serve with lots of butter and raw honey or homemade cream cheese/honey spread (recipe coming soon)
Enjoy!
What you need:
3 eggs
2 1/2 cups almond meal
1 tsp. sea salt
1 tsp. baking soda
1/4 cup coconut oil, melted
1/2 cup apple sauce
zest of 1 lemon
juice of 1 lemon
1 tsp. vanilla
4 oz. blueberries
Equipment:
Mixing bowl
9" X 5" glass loaf pan
What you do:
Preheat oven to 300º
Melt small amount of butter, ghee or coconut oil in loaf pan
Beat eggs
Mix in almond meal, salt and baking soda
Mix in melted coconut oil
Mix in apple sauce, lemon zest and juice, vanilla
Mix in blueberries
Bake for 50 minutes and check for doneness. May be quite jiggly in middle, but will firm up
Serve with lots of butter and raw honey or homemade cream cheese/honey spread (recipe coming soon)
Enjoy!
Wednesday, January 22, 2014
Fresh Salsa
Our family goes through a lot of salsa! I use to buy an organic fresh salsa, but often it didn't taste very fresh, and it was quite pricey. So, now I just whip up a batch in my VitaMix in minutes! My precious future daughter-in-law, Maria, requested this recipe. So, my dear Maria, this one's for you...
What you need:
A bunch of cilantro
Several cloves of garlic
2 serrano chili peppers
1/4 onion
1 tsp. salt
juice of one lemon or lime
2 28oz. cans diced tomatoes
Equipment:
Vitamix or food processor
What you do:
Rinse cilantro and remove thick stems (thinner stems are okay)
Place all ingredients in VitaMix, with the tomatoes last
Pulse several times to desired consistency
Enjoy!
What you need:
A bunch of cilantro
Several cloves of garlic
2 serrano chili peppers
1/4 onion
1 tsp. salt
juice of one lemon or lime
2 28oz. cans diced tomatoes
Equipment:
Vitamix or food processor
What you do:
Rinse cilantro and remove thick stems (thinner stems are okay)
Place all ingredients in VitaMix, with the tomatoes last
Pulse several times to desired consistency
Enjoy!
Sunday, January 5, 2014
Seafood Stew
This stew was developed because of some cod that had been in my freezer a little too long. It is best with all the toppings!
What you need:
2-4 Tbs. ghee
1 onion, chopped
4 carrots, diced
1 red pepper, diced
3-6 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dried basil
1-2 tsp. dried red pepper flakes
1/2 cup white wine
1 28 oz. can diced tomatoes
2 cups homemade broth
1/2 package frozen corn (only if organic, non GMO*)
1 tsp. sea salt
1-1 1/2 pounds wild cod, defrosted and cut in 1 inch pieces
1 12 ounce package Langostino Tails, defrosted and rinsed
Additional ingredients:
Grated Parmesan cheese, sour cream, cilantro, capers
Equipment:
Large stock pot
What to do:
Heat ghee in large skill or stock pot
Add onion, carrots, red pepper and sauté for approximately 5 minutes
Add garlic and sauté a few minutes more
Add oregano, basil, red pepper flakes, white wine and cook one minute more
Add tomatoes, broth, corn, salt and begin to simmer
Add cod and continue cooking about 4 more minutes
Top with grated Parmesan cheese, sour cream, chopped fresh cilantro and capers
*The health risks of consuming genetically modified organisms:
GMO Dangers, Institute for Responsible Technology website
What you need:
2-4 Tbs. ghee
1 onion, chopped
4 carrots, diced
1 red pepper, diced
3-6 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dried basil
1-2 tsp. dried red pepper flakes
1/2 cup white wine
1 28 oz. can diced tomatoes
2 cups homemade broth
1/2 package frozen corn (only if organic, non GMO*)
1 tsp. sea salt
1-1 1/2 pounds wild cod, defrosted and cut in 1 inch pieces
1 12 ounce package Langostino Tails, defrosted and rinsed
Additional ingredients:
Grated Parmesan cheese, sour cream, cilantro, capers
Equipment:
Large stock pot
What to do:
Heat ghee in large skill or stock pot
Add onion, carrots, red pepper and sauté for approximately 5 minutes
Add garlic and sauté a few minutes more
Add oregano, basil, red pepper flakes, white wine and cook one minute more
Add tomatoes, broth, corn, salt and begin to simmer
Add cod and continue cooking about 4 more minutes
Top with grated Parmesan cheese, sour cream, chopped fresh cilantro and capers
*The health risks of consuming genetically modified organisms:
GMO Dangers, Institute for Responsible Technology website
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