tag:blogger.com,1999:blog-9587937598960716222024-02-18T22:17:56.180-08:00A Delicious TaleAnonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-958793759896071622.post-86642947528468117762014-05-04T11:31:00.001-07:002014-05-04T11:31:13.039-07:00<span style="font-family: Verdana, sans-serif;">PINEAPPLE MINT INFUSED WATER</span><br />
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">I have just recently discovered how delicious and simple infused water can be. I love water, however sometimes I like to drink something that has flavor. Infusing your water with some fruit and herbs is a great way to give your tastes buds what they want as well as still intaking the water our body needs. </span><br />
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">There is no need to over complicate this post. This recipe is as simple as it is delicious.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">PINEAPPLE MINT INFUSED WATER</span><br />
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 cups chopped pineapple (large chunks)</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">11 sprigs of mint</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">5 cups filtered water</span><br />
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Add all ingredients to a large mason jar or glass pitcher. Allow to infuse in the fridge for 24 hours. Pour & Enjoy!!</span><br />
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">* The longer you keep the pineapple and mint in the water, the stronger the taste. I left mine in for 4 days. </span><br />
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">All my love,</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Kristen</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com0tag:blogger.com,1999:blog-958793759896071622.post-53789678608851865512014-05-03T10:46:00.002-07:002014-05-03T10:46:57.322-07:00<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">BERRY COCONUT ICE CREAM</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIUycwRIEJ5dkVujTfxLa0-T4k4RrmqoIGcbfp7FkFuIIr2V1Q96NYpWHxiW4K1kgWBRjNZknqmYE38OCNc_2nmYvjblpT3S3NxHOCuKm_6jvLDBjEWvb3fQoKiDFnUF9ig4qQOItD9w/s1600/berry_coconut_icecream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIUycwRIEJ5dkVujTfxLa0-T4k4RrmqoIGcbfp7FkFuIIr2V1Q96NYpWHxiW4K1kgWBRjNZknqmYE38OCNc_2nmYvjblpT3S3NxHOCuKm_6jvLDBjEWvb3fQoKiDFnUF9ig4qQOItD9w/s1600/berry_coconut_icecream.jpg" height="426" width="640" /></a></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">If you could be any food, what would you be? I think I want to be ice cream. There are a myriad of ice cream flavors & combinations. There are no limits, only endless possibilities. I suppose that is what I look for in life. I never want to be limited to what I can do, who I can be. </span><br />
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">To celebrate infinite possibilites, I made berry coconut ice cream. This recipe is refined sugar free, full of flavor and delicately sweet. </span><br />
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">I would also like to rejoice the beautiful fact that when you look out the window you see green!! The beauty in mother nature waking up after a long winter is breathtaking. Since moving back to the country, I have realized something. The beauty in the moment. For the past 7 years I have been living in various cities. Now my house sits next to a pond, surrounded by fields and forests. In the evenings I watch as the deer inch closer and closer from the trees. I listen to the frogs by the pond. The music of mother nature and my mind. They get along so well together. I have found my place in the world. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwUIEb_5jfDKLW1r05_q8sV7D8bPKQ8YOiUTqjLBolEEQF9hKw1AvMOURnZyK7SiPU0rNJGSYvacjjwP-1spfDqjF50AH1mpCOOQF_UwL98wHfj8gSdCNQ8mwLLvwNZ3bBG2cWwBiGzo/s1600/IMG_1847.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwUIEb_5jfDKLW1r05_q8sV7D8bPKQ8YOiUTqjLBolEEQF9hKw1AvMOURnZyK7SiPU0rNJGSYvacjjwP-1spfDqjF50AH1mpCOOQF_UwL98wHfj8gSdCNQ8mwLLvwNZ3bBG2cWwBiGzo/s1600/IMG_1847.jpg" height="640" width="480" /></a></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Please go....embrace this ice cream, embrace this moment and be amazed by all that lies before you. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">BERRY COCONUT ICE CREAM / makes around 4 cups</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Berry "Jam"</span><br />
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 cup strawberries, diced</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3/4 cup blackberries</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/4 cup honey</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3 Tbsp water</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/2 tsp. cinnamon</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/4 tsp. cardamom</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">pinch of vanilla</span><br />
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Combine all ingredients except for the honey into a saucepan. Bring ingredients to a slow simmer & cover for about 10 minutes. Uncover and stir a few times. On low heat, add honey and mix until thickened. Turn off the heat and allow to cool and thicken some more.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Berry coconut ice cream</span><br />
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">berry jam (recipe above)</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 can coconut milk</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/3 cup sheep yogurt</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/8 cup raw blue agave </span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">juice of 1/2 lemon</span><br />
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">In a food processor add coconut milk, yogurt, lemon, agave and half of the berry jam until combined. Stir in the remaining berry jam. Chill in the fridge for about an hour. Pour mixture into your ice cream maker for about 25 minutes or however long your machine suggests. Top with shredded coconut and chopped nuts. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheAg3zvMgZw8022GgSRPfS7GjtYkIhdapWv2_gYSh0rLLzhv4CU161_akwO3hJavyxQNPw0GXIVZG5J6rqMC7218tUiJDn6p9gvj6y6HfKqTxIQQz0oCAbBPMgzIgQYNRvjLR-w7_XiFI/s1600/berry_coconut_icecream4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheAg3zvMgZw8022GgSRPfS7GjtYkIhdapWv2_gYSh0rLLzhv4CU161_akwO3hJavyxQNPw0GXIVZG5J6rqMC7218tUiJDn6p9gvj6y6HfKqTxIQQz0oCAbBPMgzIgQYNRvjLR-w7_XiFI/s1600/berry_coconut_icecream4.jpg" height="426" width="640" /></a></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">All my love,</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Kristen</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com0tag:blogger.com,1999:blog-958793759896071622.post-66718891614174232802014-04-11T15:40:00.003-07:002014-04-14T16:37:00.182-07:00<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">MAKE YOUR OWN NUT MILK</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNz6CEPHgGbNq19gF7SmtR3YMRd-_r2x1yqogOCA0s-QAyehdcPCRSUJpY0XwVDScH9lZHIYWIzyiLlv9gb1hEvSQ5jJbnqtkpWui0aUYeVFoiR_HooJB4D_feRsd5UhLuqLZpWKlgn2s/s1600/nut_milk2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNz6CEPHgGbNq19gF7SmtR3YMRd-_r2x1yqogOCA0s-QAyehdcPCRSUJpY0XwVDScH9lZHIYWIzyiLlv9gb1hEvSQ5jJbnqtkpWui0aUYeVFoiR_HooJB4D_feRsd5UhLuqLZpWKlgn2s/s1600/nut_milk2.jpg" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Did you know that YOU have the power to make your own nut milk?! Yeah, it's true. If you are going out and buying almond milk, rice milk...basically any non dairy milk, stop right now. Making your own nut milk is incredibly easy, requiring no special equipment. All you need is your favorite nut/seed, a blender, water and a strainer. A nut milk bag would be ideal. I bought mine off of amazon for about $10 and I love it. </span><br />
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<span class="Apple-style-span" style="color: #666666;">I started making my own nut milk a few years ago and it forever changed my life. The flavor of fresh</span><span class="Apple-style-span" style="color: #666666;"> made milk from any nut or seed you desire is amazing. You can get creative and combine nuts, add honey, cinnamon, dates, vanilla....whatever your gorgeous heart desires. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgcp5vx10EFKTQPy9RYGPtdly94AX8byJkNcpHBuzk1lsx6ngSmPPoCZDY46rD6b7L1cLN95PndvqVl9gOSiDl_Gw-LEAUSQJhmF1fiI1qZc4veJSgZM989CD9e-Yqvjnxp3DyhLVkNU/s1600/nut_milk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgcp5vx10EFKTQPy9RYGPtdly94AX8byJkNcpHBuzk1lsx6ngSmPPoCZDY46rD6b7L1cLN95PndvqVl9gOSiDl_Gw-LEAUSQJhmF1fiI1qZc4veJSgZM989CD9e-Yqvjnxp3DyhLVkNU/s1600/nut_milk.jpg" height="640" width="426" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">NUT MILK / makes 4 cups</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 cup nuts, soaked 8 hours or overnight</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">4 cups water</span><br />
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<span class="Apple-style-span" style="color: #666666;">Measure out one cup of nuts and allow to soak for at least 8 hours. I let mine soak overnight so that when I wake up they are ready to go. Drain the nuts and rinse. Pour them in your blender and add 4 cups of water. Blend for about a minute. Strain out the nut pulp with either a strainer or your nut milk bag. If you wanted to add some sweetness to the milk, pour it back into the blender after you separated the pulp and add some honey or dates. I like to add cinnamon, cardamom and honey to mine. Blend again with your chosen sweeteners and then pour into a glass container. Nut milk will last about 4-5 days in the fridge. Oh and DO NOT throw away the nut pulp! You can use that to make baked goods, spreads, dips, granola, I throw in nut pulp in my smoothies. </span></span><br />
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<span class="Apple-style-span" style="color: #666666;">All my love,</span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Kristen</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com0tag:blogger.com,1999:blog-958793759896071622.post-30047717017169788752014-04-10T14:42:00.000-07:002014-04-14T16:38:16.211-07:00<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">MAPLE PEAR BAKED OATMEAL</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">I am ashamed to say that I had never eaten nor had I ever made baked oatmeal. I cannot believe what I was missing!! Over the recent months, I have found myself walking into the kitchen, grabing the same ingredients and making variations of my usual meals. I suppose I could say the the recent spring weather, blooming flowers and blossoming trees have motivated me to bloom myself. Bloom in the kitchen. I want to challenge myself to create dishes I have never made before. Grow my list of original recipes. Baked oatmeal is far from challenging. However, it is new to me so lets walk out into the unknown...create...discover...blossom.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEiTK76B1S23L2qYA9J0uqcomA2w2UwmNsD-ITGWZ65LCdg4XXEJbe6DsrjrlzXPmqxhtB4dWGFUrdjVcpQwsAVMGkE2m30BfYgIIjQI2VPPuJtWXY68Ao-yivbdMfrd5hqzEAYvZ0eM/s1600/maple_pear_oatmeal2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEiTK76B1S23L2qYA9J0uqcomA2w2UwmNsD-ITGWZ65LCdg4XXEJbe6DsrjrlzXPmqxhtB4dWGFUrdjVcpQwsAVMGkE2m30BfYgIIjQI2VPPuJtWXY68Ao-yivbdMfrd5hqzEAYvZ0eM/s1600/maple_pear_oatmeal2.jpg" height="426" width="640" /></a></div>
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Pears are a pretty groovy fruit. Let me tell you about them. Pears have a high amount of phytonutrients, which provide us with antioxidants and anti-inflammatory benefits. Here is something really cool that I learned. The fiber in pears bind with a special bile called secondary bile acids. Large amounts of this bile in the intestines increases your risk of colorectal cancer. The phytonutrients in pears also helps to lower your risk of stomach and esophageal cancer and decrease your risk of type 2 diabetes. So, what we have learned from this is, pears are awesome....eat them. :)</span><br />
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MAPLE PEAR BAKED OATMEAL / serves 4-6</span><br />
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<span class="Apple-style-span" style="color: #666666;"><u>Dry Ingredients</u></span></span><br />
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<span class="Apple-style-span" style="color: #666666;">2 cups rolled oats</span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 cup walnuts</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/2 cup dried cherries</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 tsp. baking powder</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 Tbsp. cinnamon</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/2 tsp. cardamom</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/4 tsp. clove</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">pinch sea salt</span><br />
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<span class="Apple-style-span" style="color: #666666;"><u>Wet Ingredients</u></span></span><br />
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<span class="Apple-style-span" style="color: #666666;">2 cups nut milk (I used sunflower milk)</span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 Tbsp. maple syrup</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 tsp. maple extract</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 ripe pears</span><br />
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<span class="Apple-style-span" style="color: #666666;">Preheat oven to 375*</span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Grease the bottom of a baking dish (mine was 8"x12") with coconut oil. </span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Chop up the pears and spread them along the bottom of the baking dish.</span></span><br />
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<span class="Apple-style-span" style="color: #666666;">In a bowl mix the oats, nuts, spices, dried cherries, baking powder and salt. Measure out 2 cups of nut milk and set aside. Whisk 2 eggs together and add to the nut milk. Combine the remaining wet ingredients. </span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Pour the dry oat mixture over top of the pears. Then slowly pour the combined wet ingredients over top of the pears and oats, making sure everything is coated.</span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Place in the oven and bake for about 30-35 minutes, until golden brown.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9QTtpXgEh7VUFKKX1ajI5VCZF6F62nGmH9AqtsZkY_7DKZMi5XEnQgh0vF64qUkHDqT4z_8NI8Ahuo0qa6bArfSTbgcaW8LJsGzxEsRNQQO4LnbcEtJub8ZGfhxRZQ7AWmEndggQGkZk/s1600/maple_pear_oatmeal4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9QTtpXgEh7VUFKKX1ajI5VCZF6F62nGmH9AqtsZkY_7DKZMi5XEnQgh0vF64qUkHDqT4z_8NI8Ahuo0qa6bArfSTbgcaW8LJsGzxEsRNQQO4LnbcEtJub8ZGfhxRZQ7AWmEndggQGkZk/s1600/maple_pear_oatmeal4.jpg" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #666666;">references: </span>http://www.whfoods.com/</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com0tag:blogger.com,1999:blog-958793759896071622.post-11461550546158867082014-04-06T14:01:00.001-07:002014-04-14T16:40:02.589-07:00<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">BLACKBERRY CAROB MILKSHAKE</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbom1N1z13BTQEQhu8v5D5rLoJs-CQZv9Wqf99XpR15thWUzeF5UlVSzhW2F4SVcjDV-nhSE2vzMSBPXr86MsaoPwJo20WeZgeguYi3VLiXCe5a_8USre1A53DVuNARhTOLzhvi2ucsBo/s1600/blackberry_carob3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbom1N1z13BTQEQhu8v5D5rLoJs-CQZv9Wqf99XpR15thWUzeF5UlVSzhW2F4SVcjDV-nhSE2vzMSBPXr86MsaoPwJo20WeZgeguYi3VLiXCe5a_8USre1A53DVuNARhTOLzhvi2ucsBo/s1600/blackberry_carob3.jpg" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">In my opinion, milkshakes make life better. Regardless of what your day may look like, take a sip of a milkshake and suddenly the world becomes a bit brighter. Today I present you with my favorite sweet treat. The combination of blackberries and carob pair perfectly together. I love switching things up and using carob instead of cacao. While cacao is one of my favorite superfoods, it does contain oxalic acid which has been shown to prevent calcium absorption. It would take a lot of cacao eating everyday to really effect calcium absorption, so do not fear. I believe that the bigger variety of foods in your diet the better. If you haven't tried carob before, I really recommend that you give it a try. It has its own very unique flavor. </span><br />
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<span class="Apple-style-span" style="color: #666666;">Carob is high in antioxidants which absorb free radicals that cause cell and tissue damage in the body. Carob is also high in calcium, which is an especially important nutrient for woman. </span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">BLACKBERRY CAROB MILKSHAKE / serves 2</span><br />
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<span class="Apple-style-span" style="color: #666666;">1 banana</span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 avocado</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 cups blackberries (I used frozen)</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3 Tbsp. carob powder</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3 Tbsp. cacao nibs</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 Tbsp. hemp seeds</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2Tbsp. honey</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/2 cup nut milk</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/2 cup water</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">4 ice cubes</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">pinch sea salt</span><br />
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<span class="Apple-style-span" style="color: #666666;">Blend it all together and enjoy! </span></span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com0tag:blogger.com,1999:blog-958793759896071622.post-37566789526714737802014-04-03T07:57:00.000-07:002014-04-14T16:41:13.608-07:00<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">CINNAMON BUN GRANOLA</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">I am in love....with granola. I have always had a love affair with this delicious mixture of oats, nuts and dried fruit. During the years of my struggle with an eating disorder, store bought granola was something I both loved and feared. Looking at the nutrition facts, seeing all of those calories and fat, fear would always strike me. The war would begin in my mind, as it did with any food. "I can't eat this, but I want to. If I do 3 hours of cardio than I can have it." Making food choices were never easy. Thankfully, those days are behind me. However, I keep them close because I want to remember how far I have come and how much I never want to return to that time. </span><br />
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<span class="Apple-style-span" style="color: #666666;">I never buy store bought granola anymore, it has been years since I have. Why? Well because granola is one of my favorite things to make and my version is always healthier than what you find in a store. Most of the time, packaged granola is filled with WAY too much refined sugar and oil. Besides, when you make your own granola you can add anything you want! Get creative! For me, having control of what I put into my body is of utmost importance. If you love your body, it will love you back.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #666666;">I add cinnamon to every granola recipe that I make. This time, I decided to take it a step further. </span>CINNAMON BUN <span class="Apple-style-span" style="color: #666666;">granola....<i>boom</i>! Did I just blow your mind? Who doesn't love cinnamon buns? My husband is a cinnamon bun connoisseur. Any time we go to a cafe or bakery, he has to try their cinnamon bun. When we were living in San Diego, I worked at a little restaurant in Solana Beach. Everyday they made homemade croissants, muffins, danishes and the largest cinnamon buns I had ever seen. The restaurant was only open for breakfast and lunch. Once we had closed, we were allowed to take home any of the pastries that didn't sell. It was then that I saw that lonely cinnamon bun sitting there, whispering to me, "Mark would love it if you brought me home." After that day, I would bring him home a cinnamon bun after each shift. To this day, he has not met a cinnamon bun that can compare to those. </span></span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Lets talk Buckwheat! Contrary to its name, buckwheat is not related to wheat at all, which makes it safe for those who are sensitive to wheat. Buckwheat is a fruit seed to a plant that is similar to rhubarb. </span><br />
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<span class="Apple-style-span" style="color: #666666;">Buckwheat supplies you with all the essential amino acids, making it a complete protein. Buckwheat is also high in magnesium and is good for cardiovascular health. </span></span><br />
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<span class="Apple-style-span" style="color: #666666;">You can find Buckwheat in your local health food stores, it is often called buckwheat groats. </span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">CINNAMON BUN GRANOLA</span><br />
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<span class="Apple-style-span" style="color: #666666;"><u>Dry Ingredients</u></span></span><br />
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<span class="Apple-style-span" style="color: #666666;">leftover nut pulp (about 1/2 cup)</span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3 cups oats</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 cup buckwheat groats</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 cup coconut flakes</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/2 cup raisins</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 cup chopped almonds</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 1/2 Tbsp. cinnamon</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">pinch sea salt</span><br />
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<span class="Apple-style-span" style="color: #666666;"><u>Wet Ingredients</u></span></span><br />
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<span class="Apple-style-span" style="color: #666666;">1 cup dates</span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 Tbsp. maple syrup</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/2 cup water</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">pinch cinnamon, cardamom & vanilla</span><br />
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<span class="Apple-style-span" style="color: #666666;"><u>Directions</u></span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Preheat oven to 300*F</span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Mix dry ingredients in a large bowl.</span></span><br />
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<span class="Apple-style-span" style="color: #666666;">In a saucepan, combine the dates, maple syrup and water. On low/med heat, use a wooden spoon to begin breaking up the dates. Bring to a simmer and continue to break down the dates with your spoon. Continue this until a paste forms, add more water if needed, a tablespoon at a time. Stir in a pinch of cinnamon, cardamom & vanilla. </span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Pour date paste over your dry ingredients. Mix until all of the dry ingredients are coated with the date paste. Pour onto lined baking sheet.</span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Bake at 300* for about 25 minutes. Make sure to stir around the granola every 10 minutes to prevent over browning around the edges. </span></span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com0tag:blogger.com,1999:blog-958793759896071622.post-54579376186984568822014-03-25T08:36:00.002-07:002014-04-14T16:42:51.244-07:00<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">STRAWBERRY DREAM CAKE</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjny5Y_HJFfMDbwLPCSUfatzecTJfqFdEUwPFyGgmAnqIb5oNZPkwvFmLNXyr9jgw7SmY4wP2ymr2p59FRXQJls3hcWODlHNGO-uIRZIRRbnhVpJCFXu8_2gtZnnS7sAMpEHZ8R3Z4Y6bY/s1600/strawberry_dream1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjny5Y_HJFfMDbwLPCSUfatzecTJfqFdEUwPFyGgmAnqIb5oNZPkwvFmLNXyr9jgw7SmY4wP2ymr2p59FRXQJls3hcWODlHNGO-uIRZIRRbnhVpJCFXu8_2gtZnnS7sAMpEHZ8R3Z4Y6bY/s1600/strawberry_dream1.jpg" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #666666;">To say that it has been a brutal winter is a </span>HUGE <span class="Apple-style-span" style="color: #666666;">understatement. Week after week of record breaking temperatures, snow storms followed by more snow storms and we are all too familiar with the term "polar vortex." I caught a glimpse of myself in the mirror the other day. There I stood in the kitchen wearing 2 pairs of socks, 2 pairs of pants, 3 sweaters, a hat and yes I was inside cooking. This has been my wardrobe all winter. My house has lost its charm... for now. The combination of a 200 year old house, no insulation, high ceilings and wood floors equals no difference in the outside temp and inside temp. Spring cannot arrive soon enough. Although we are expecting more snow today, I know that warmer weather is just around the corner. In fact, once this storm rolls out we will start seeing 60 degree days. </span>WOOP WOOP!! <span class="Apple-style-span" style="color: #666666;">To celebrate the approaching spring sunshine, I made a strawberry dream cake. Because spring will be just that, a beautiful dream, come to life. </span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">STRAWBERRY DREAM CAKE</span><br />
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<span class="Apple-style-span" style="color: #666666;"><u>For the crust</u></span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 cups almonds</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">10 dates</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">pinch pink sea salt</span><br />
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<span class="Apple-style-span" style="color: #666666;"><u>For the filling</u></span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 cups fresh strawberries</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 cup sheep yogurt (or any plain full fat yogurt)</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 cup nut pulp</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/4 cup honey</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/2 lemon, juice</span><br />
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<span class="Apple-style-span" style="color: #666666;"><u>Directions</u></span></span><br />
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<span class="Apple-style-span" style="color: #666666;">In your food processor, add all of the ingredients for the crust. Process until the mixture sticks together in your hands. Press the crust into a 9" spring form pan. Place in freezer while you make the filling.</span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Add the strawberries, honey and lemon juice in either your blender or food processor. Combine until creamy. Then add in the yogurt and nut pulp. Blend until smooth. Pour over the crust and place in freezer. </span></span><br />
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<span class="Apple-style-span" style="color: #666666;">I kept this cake in my freezer and took it out about 30 minutes before I sliced myself a delicious piece. </span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Enjoy and know that Spring is right around the corner my lovelies! </span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com0tag:blogger.com,1999:blog-958793759896071622.post-64498059436372437742014-02-25T16:12:00.000-08:002014-04-14T16:43:40.799-07:00<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">KALE CHIPS</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Have you ever had kale chips? If not, get in the kitchen and make these .... like right now! I know what some of you may be thinking. Kale? Chips? Kale chips .... are you <i>crazy</i>? Yes, actually I am but that is besides the point. These beautiful leafy greens are not only amazingly healthy but they taste awesome too! By far Kale is one of my favorite vegetables on earth. Let me tell you a little bit about this superfood. </span><br />
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<span class="Apple-style-span" style="color: #666666;">Kale is one of the best known cancer fighting foods on earth, containing the highest amount of carotenoids of all leafy green vegetables. Believe it or not, kale has more calcium ounce or ounce than milk!! The calcium found in kale is easily assimilated by the body, helping to prevent osteoporosis, arthritis, and bone loss. Kale also supplies you with iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, B, E, K, pantothenic acid, fiber, and phytochemicals. WHOA!!! Can you say vegetable superstar! </span></span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">KALE CHIPS</span><br />
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<span class="Apple-style-span" style="color: #666666;">2 bunches of kale, stems removed and leaves ripped</span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 cup cashews, soaked for at least 4 hours in water</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 cloves garlic</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 Tbsp. nutritional yeast</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/2 lemon, juice</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 tsp. tamari</span><br />
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<span class="Apple-style-span" style="color: #666666;">Directions</span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Wash kale, dry thoroughly and remove from stems. Tear kale leaves into pieces.</span></span><br />
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<span class="Apple-style-span" style="color: #666666;">In a food processor, mince the garlic.</span></span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Add in the rest of the ingredients and process until smooth.</span><br />
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<span class="Apple-style-span" style="color: #666666;">Place kale leaves in a large bowl. Pour cashew mixture over the kale and using your hands, massage the sauce into the kale until completely coated. </span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Dehydrate for about 8-10 hours. Checking periodically. They will be finished once the kale has become crispy. If you do not have a dehydrator, set your oven to the lowest temperature possible. Bake until crispy.</span></span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com0tag:blogger.com,1999:blog-958793759896071622.post-70483303886038327622014-01-20T17:07:00.002-08:002014-04-14T16:45:08.843-07:00<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">RAW SNICKERS BARS</span><br />
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<span class="Apple-style-span" style="color: #b6d7a8; font-family: Verdana, sans-serif;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPhe99vUD41bqvOLqv0GNzMnEbzvPtYwUssCdsnveOhs4dLQBio0pJn5evHASgXiZcIVFqk6J1QTDju_e_Kqket_mEXslMwAT1cHOQO1q7FO96CU4-numV_7aB0tacXGrT6-cy7RQu_Y/s1600/snickers_2images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPhe99vUD41bqvOLqv0GNzMnEbzvPtYwUssCdsnveOhs4dLQBio0pJn5evHASgXiZcIVFqk6J1QTDju_e_Kqket_mEXslMwAT1cHOQO1q7FO96CU4-numV_7aB0tacXGrT6-cy7RQu_Y/s1600/snickers_2images.jpg" height="480" width="640" /></a></b></span></div>
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<span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><i><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;">“Do you say that tree isn't pretty cause it doesn't look like that tree? We're all trees. You're a tree. I'm a </span></i></span></div>
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<span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><i><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><br /></span></i></span></div>
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<span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><i><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;">tree. You've got to love your body, Eve. You've got to live your tree. Love your tree.” </span></i></span></div>
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<span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><i><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"> ― Eve Ensler</span></i></span></div>
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<span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><i><span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><br /></span></i></span></div>
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<span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><i><span class="Apple-style-span" style="color: #999999; font-family: Times, 'Times New Roman', serif;"><br /></span></i></span></div>
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Our world is filled with products, images that cause us to believe that we are not good enough just the way we are. Our minds seem permeable to this message. I was definitely susceptible to the bombardment of thinner is better. When and why was the idea put on the table that women should not worship their natural body and instead try to fit into an image that is not them. Why is it when our world seems to be out of control, our body becomes the scapegoat. We, now the tyrant begin to restrict, pinch and cringe at what our body is lacking. You can look at any magazine on the stands and get a clear idea of what our society is telling us. For the younger generation, who have not yet fully formed their identity...this message is dangerous. Suddenly our body becomes separate from us and is now our own science experiment. Do not allow yourself to be bound to these thoughts. Love your body, it deserves to be worshiped.</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></span></span><br />
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<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;">One of my favorite candies were snickers bars. Chocolate, peanuts, caramel, nougat....oh, its heaven! What isn't heavenly about snickers are the ingredients. They are filled with refined sugars and hydrogenated oils. Since I believe that my body is a temple and deserves only the best, snickers do not fall into that category. But, GUESS WHAT?!?! I have created the most delicious, raw, super healthy snickers bars that blow your factory produced, candy shelf snickers out of the water!! <i style="font-weight: bold;">Boom!</i> You can thank me later. :)</span></span><br />
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<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;">These raw candy bars are filled with super nutritious ingredients. </span></span><br />
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<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="line-height: 18px;">Medjool Dates : Call me a snob but medjool dates have won my heart and are the <i>only </i>dates that I will use. They tend to find their way in most all of my desserts and for good reason. They are a perfect alternative to sugar. Dates are soft, incredibly versatile and have a natural caramel flavor. Dates are a good source of fiber and have high amounts of potassium, magnesium, copper and manganese. </span></span></span><br />
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<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="line-height: 18px;">Cacao : If I haven't already praised the glorious cacao plant on here, I will now. Cacao is without a doubt my number one, most favorite superfood. Cacao contains some of the best and highest amounts of magnesium found in nature. Along with magnesium, cacao contains high amounts of copper, zinc, iron and calcium. According to the ORAC scale (Oxygen Radical Absorbance Capacity), cacao contains more antioxidants than blueberries, green tea, red wine and goji berries. Basically, cacao is amazing. Eat it!</span></span></span><br />
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<span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><i><span class="Apple-style-span" style="color: #999999; font-family: Times, 'Times New Roman', serif;"><br /></span></i></span>
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18px;">SNICKERS BARS / Makes 10 candies</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><br /></span></span>
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><u>Nougat Layer</u></span></span></span><br />
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18px;">1/2 cup buckwheat groats</span></span><br />
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18px;">1/2 cup almonds</span></span><br />
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18px;">1/4 cup flax seeds, ground</span></span><br />
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18px;">2 tsp. natural peanut butter</span></span><br />
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18px;">1 tsp honey, raw</span></span><br />
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18px;">pinch sea salt</span></span><br />
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<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><u>Caramel Layer</u></span></span></span><br />
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18px;">8 Mejool dates, soaked</span></span><br />
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<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><u>Raw Chocolate</u></span></span></span><br />
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18px;">1/3 cup cacao butter</span></span><br />
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18px;">1/4 cup maple syrup</span></span><br />
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18px;">1/3 cup raw cacao powder</span></span><br />
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18px;">pinch of sea salt</span></span><br />
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<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><u>Directions</u></span></span></span><br />
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<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">Soak the dates in a bowl of water and set aside while you make the nougat layer.</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><br /></span></span>
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">To make the nougat layer, add the buckwheat groats, 1/4 cup of almonds, the ground flax seeds and salt in a food processor. Mix until it forms a flour. Add in the peanut butter and honey. Blend until the mixture starts to stick together. I ended up having to add about a tablespoon of water so that it would stick together. Once you are able to roll some of the nougat into a ball than it's ready. Take the nougat out of the food processor and put into a bowl. Roughly chop 1/4 cup of almonds and add them to the nougat. Mix it together and roll into small logs. You can make them however big you want. I made 10 small candies. After you have the nougat rolled out into individual candies, place them in the freezer while you make the caramel.</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><br /></span></span>
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">To make the caramel, simply put the soaked dates in the food processor. Blend until it forms a paste. Take the nougat rolls out of the freezer and spread the date caramel on top of the nougat. Place them back in the freezer while you make the chocolate.</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><br /></span></span>
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">To make the chocolate, set up a double broiler. I just filled a pot with water and placed a glass bowl on top. Add the cacao butter to the bowl and over low heat, allow the cacao butter to melt. Once it has melted, add the maple syrup, cacao powder and salt. Mix it all together and taste. If you want to adjust the sweetness you can add more maple syrup or to make it less sweet you can add some more cacao powder. </span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><br /></span></span>
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">Get the candies out of the freezer and one by one, dip them in the chocolate. Place the chocolate covered candies back in the freezer to harden. Then eat them...eat them all!!! And enjoy every bite :)</span></span></span><br />
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<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18px;">Love,</span></span><br />
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18px;">Kristen</span></span><br />
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<span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><i><span class="Apple-style-span" style="color: #999999; font-family: Times, 'Times New Roman', serif;"><br /></span></i></span>Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com0tag:blogger.com,1999:blog-958793759896071622.post-56897275932532566862014-01-06T16:29:00.000-08:002014-04-14T16:46:30.407-07:00<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">FRUIT & NUT TRUFFLES </span><br />
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<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;">“For far too long we have been seduced into walking a path that did not lead us to ourselves. For far too long we have said yes when we wanted to say no. And for far too long we have said no when we desperately wanted to say yes. . . .<br /><br />When we don't listen to our intuition, we abandon our souls. And we abandon our souls because we are afraid if we don't, others will abandon us.” </span></span><br />
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<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;"> -Terry Tempest Williams</span></span><br />
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<span class="Apple-style-span" style="color: #666666;">I have never been a huge fan of New Years resolutions. I believe that every minute, every moment, everyday, carries the opportunity to start anew. The world is constantly unfolding, presenting us with an array of choices. The question is, are we awake enough to see them? Are we in tune with our body and our spirit to know what it is that we truly desire. This question can be posed to every facet of our lives. To the food choices we make, how we want to use our spare time, and the career opportunities we take. </span></span><br />
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<span class="Apple-style-span" style="color: #666666;">I used to hate solitude. Being alone with myself, my thoughts.... my hands and mind fidgeting, desperately attempting to grab a hold of something. However, it was those moments that taught me the most about myself. I remember growing up and hearing the adults say, "You do not truly discover <i>who</i> you are until later in life." I would think to myself, "what are they talking about?!" I am Kristen, I grew up on my Granddad's farm in Maryland, I have a younger sister and lots of pets....that is who I am. It wasn't until I moved to the city and started working in a restaurant that I realized how little I knew about myself. In the restaurant industry you are constantly meeting new people. I would always get asked, "So, what do you like to do?", "Do you have any hobbies?" "Tell me about yourself." No longer was my name and hometown a sufficient answer. At that time though, I was working 70+ hours a week, trying to afford my life as a single girl in expensive DC. It wasn't until a few years later that my life took a drastic turn and I no longer found myself surrounded by cocktails and late night parties with friends. As much as that lifestyle needed to come to an end, I was not quite prepared to spend all day everyday alone. But oh, how transformative it was. </span></span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">What does all my rambling have to do with this recipe for fruit & nut truffles....well nothing and everything :) If I hadn't had that time to be with myself, would I have ever discovered what my passions were? Would I be painting, would I be cooking, would I even be typing these words? Do not use the coming of a new year as an excuse to make changes in your life. Allow each morning to present you with its beautiful rays of awakening. Wake up your mind, open up your soul, dust off your feet. Get out there and see where the road takes you. Challenge yourself. Allow yourself time everyday to just sit and <i>be</i>, be here... present in this moment. Follow your heart, your intuition. Who knows, you may learn something about yourself that you never knew before. I know I did. </span><br />
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<span class="Apple-style-span" style="color: #666666;">2 cups mixed nuts (I used walnuts, pistachios and pecans), raw</span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">20 medjool dates, soft and pitted</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 Tbsp. cinnamon</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">pinch of sea salt</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Directions</span><br />
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<span class="Apple-style-span" style="color: #666666;">Place dates in the food processor. If the dates aren't soft, soak them for about an hour. Mix them in the processor until a paste forms. Put the paste in a medium size bowl.</span></span><br />
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<span class="Apple-style-span" style="color: #666666;">There is no need to clean the food processor after the dates. Put the nuts in the processor along with the cinnamon and sea salt. Mix until a choppy mixture forms. You do not want to over mix the nuts because you will end up with nut butter. And even though that would be delicious, it's not what we are after for this recipe.</span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Add the nut mixture to the date paste and mix until completely combined. This dough will be pretty sticky so have some parchment paper next to you. Grab a spoonful of the fruit nut mixture and roll it into a ball. Place in a container and store in the fridge.</span></span><br />
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<span class="Apple-style-span" style="color: #666666;">This is optional but so so good. You can roll the fruit & nut truffles in a variety of toppings. I chose to to leave some of mine plain but also opted to roll them in cacao powder and coconut. Yum Yum! </span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Enjoy pretty peoples</span></span><br />
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<span class="Apple-style-span" style="color: #666666;">All my Love, </span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Kristen</span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Times, 'Times New Roman', serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com0tag:blogger.com,1999:blog-958793759896071622.post-11280853603734081742013-12-21T16:14:00.000-08:002014-04-14T16:48:08.880-07:00<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">CHAI INFUSED CINNAMON APPLE TARTS WITH GINGERSNAP GRAHAM CRACKER CRUST</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">In a few days it will be Christmas!!! The holidays have approached without the slightest hesitation. It is so easy to be swept up in the commotion of the season. There are so many lists to check off, presents to buy, and parties to go to. Next thing you know, it is Christmas day and you are asking yourself, "where did the time go?" I think that this is often the case through out the whole year. We live for the next moment, the next meeting we have to go to, anxiously awaiting for the weekend to arrive. What's happening though, is that we are missing the tiny miracles unfolding in <i>this present moment</i>. My Dad taught me many important lessons growing up but one that I find to be truly important is to "Live in the moment." Doing so is incredibly hard and something that I struggle with the most. I am either worrying about the future or obsessing and overplaying the past in my mind. I remember being a child and my Dad would ask me to meditate with him. I would watch him set up our pillows in my parents walk in closet, I followed his lead as he precisely went into his sitting position and allowed his gaze to become soft in front of him. We would sit there for what felt like an eternity. I would secretly look over at him to see if his position had changed or if he looked as restless as I felt. He sat there unchanged. I loved when he would invite me to meditate with him and even though I found it frustrating and difficult at times, it taught me an invaluable lesson. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So may we all enjoy every second of this holiday season, moment for moment. Cherish this time with loved ones. Take a moment to stop, look around, be grateful and proud with all that life has blessed you with. </span></span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">When I am feeling as though my mind is a monkey, swinging from tree to tree, I turn to my two loves. Baking and painting. Today I am going to share both. </span><br />
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There are so many aspects of fall/winter that I love. Apples being at the top of my list and chai being another. I drink chai throughout the whole year but there is something about drinking it in the cold months that make me close my eyes and take in the season. The crust I made with homemade gluten free gingersnap graham crackers crushed up with dates, brown rice syrup and chai. This whole dessert just makes you want to curl up by the fire and indulge in the awesomeness of the holiday season. </span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">CHAI INFUSED CINNAMON APPLE TARTS WITH GINGERSNAP GRAHAM CRACKER CRUST / Makes 4 mini tarts</span><br />
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<i>For the Crust</i></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Graham crackers, recipe found <a href="http://ohsheglows.com/2013/11/05/gluten-free-and-vegan-graham-crackers/" target="_blank">here</a></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">4 dates</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3 Tbsp brown rice syrup</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">5 Tbsp chai tea</span><br />
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<i>For the Filling</i></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3 small apples, diced</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 Tbsp chia seeds</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 cup + 3 Tbsp chai tea</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 tsp. cinnamon</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 tsp. honey</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
Directions</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
Preheat oven to 350*</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
Boil one cup of water, take off heat and steep 3 bags of chai tea (covered) for 15 minutes.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
Make the graham crackers and once cool, put them in a food processor. Pulse a few times to break up the crackers. Add in the dates, brown rice syrup and 5 Tbsp. of the chai tea. Pulse until well combined and mixture sticks together. Grease mini tart pans with some coconut oil and press in a few tablespoons of the crust into each tart pan. </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
Mix the chia seeds with 3 Tbsp of the chai tea and let sit until it forms a gel.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
Cut apples into chunks and put in saucepan with the remaining amount of chai tea, honey and cinnamon. Let simmer until apples are slightly tender. Drain any liquid. Miix the apples with the chia gel. Pour the apple filling into the mini tart pans. </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
Bake for about 15 minutes.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
ENJOY </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
May you have joyous holiday surrounded by those you love <3</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
Love,</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Kristen, Mark and Kiki</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #444444;"><br /></span>
<span class="Apple-style-span" style="color: #444444;"><br /></span>
<span class="Apple-style-span" style="color: #666666;">My other love is painting. Here are some of my pieces that I want to share with you <3</span></span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><br /></b></span>Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com0tag:blogger.com,1999:blog-958793759896071622.post-13505864181467121462013-12-03T16:38:00.002-08:002014-04-14T16:48:54.469-07:00<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">NUT BUTTER CUPS</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif;"><b><br /></b></span>
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<span class="Apple-style-span" style="color: #444444; font-family: Verdana, sans-serif;"><b><br /></b></span>
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">I am a reformed candy/sweets addict. If it was sweet, I loved it. So, you can imagine my excitement when Halloween approached. I grew up on a farm, with no neighborhoods in sight. My parents would drive my sister and I into town to the nearest housing development. When we got back home, our pillow cases were full of sugary bliss. We would sit on the floor, dump everything out and sort through it. All the while, trying to protect our treats from my dad. I had two favorites, Snickers and Reese's Peanut Butter Cups. Peanut Butter has always been my weakness, but pairing it with chocolate...talk about divine intervention. What is it about the combination of chocolate and peanut butter? My knees still grow weak when I see the coupling of those flavors, although now I am drawn to the healthy alternative.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
It has always been my belief that healthy food can and should taste so good that you would believe it to be an indulgence. I do not think that negative thoughts or emotions should arise when you eat. The food that you eat should make you feel good emotionally and physically. </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
What I love about this recipe is that you will learn how to make a basic raw chocolate which is so versatile. Raw chocolate can be used to make a chocolate bar, chocolate coating and any chocolate <i>candy</i> you can think of! The beauty is that it is made with raw, healthy ingredients full of antioxidants. Feed your body with love and it will love you back!</span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">NUT BUTTER CUPS / Makes 12 full size cups</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
<i>For the Chocolate</i></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1Tbsp. maca</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1tsp. cinnamon</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3/4 cup raw cacao</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">60 grams cacao butter</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1Tbsp. honey</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/3 cup coconut oil</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">pinch sea salt</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
<i>For the filling</i></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/2 cup almond butter</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1tsp. maple syrup</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Times, 'Times New Roman', serif;"><br /></span>
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<span class="Apple-style-span" style="color: #444444; font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">In a double broiler or you can use a glass bowl over a pot of simmering water, combine honey, coconut oil, and cacao butter and melt. </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
While you are waiting for your mixture to melt, get a medium size bowl and sift the raw cacao and maca, add the sea salt and cinnamon.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
When the cacao butter mixture has melted, add it to the dry sifted ingredients. Stir to combine. Grab your lined muffin tin and spoon a few teaspoons into the bottom of the muffin liner. You only want enough chocolate to coat the bottom. Place the muffin tin in the freezer for about 10 minutes so the chocolate can harden.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
Make the almond butter filling (recipe can be found <a href="http://adelicioustale.blogspot.com/2013/11/nuttins-better-than-nut-butter-almond.html" target="_blank">here</a>) by combining the ingredients in a food processor. </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
Roll a small ball of almond butter in your hands and flatten with your palms. Place the ball on top of the hardened chocolate. Drizzle the remaining melted chocolate on top of the almond butter making sure you completely cover the nut butter.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
Place in the fridge for about 30 minutes to an hour until the chocolate has become solid.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
ENJOY!!</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Times, 'Times New Roman', serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com1tag:blogger.com,1999:blog-958793759896071622.post-12433358462968080892013-11-23T16:04:00.002-08:002014-04-14T16:49:47.792-07:00<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">WARM VEGETABLE TAGINE</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">I love the weekends, who doesn't!? Saturdays are usually a day of solitude for me. I put the Nina Simone station on pandora .... Dance around the kitchen with KiKi, cook, bake, take pictures. I couldn't ask more from life.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
This morning I made my usual trip to the Farmers Market. I already had an idea of what I wanted to make. Mark and I were just given a beautifully hand painted tagine from our friends Corey and Bryan, as a wedding present. I have <i>always </i>wanted a tagine and could not wait to use it. It was a cold, windy morning. I walked around, waiting for inspiration to hit. It did not take long (thankfully). Sweet potatoes, butternut squash and rye sourdough bread called my name. I drove home, full of excitement.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
If you are not familiar with a tagine, let me introduce you. The tagine is a moroccan pot made of clay which is sometimes painted and glazed. It has two parts. The base, which is flat and circular with low sides and the top which is cone shaped. Tagines are usually used to make savory meat dishes, however vegetarians can use them to make vegetable stews. Due to the cone shape lid, all of the condensation that builds up while cooking, drips back down into the dish. This leaves you with incredibly tender vegetables that have been slowly cooked in their own vapors. <b><i>Delicious!</i></b></span><br />
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<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><i><br /></i></b></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">WARM VEGETABLE TAGINE / Serves 4</span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
4 Tbsp. olive oil</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3 cloves garlic, minced</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 inch piece ginger, minced</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 onion, chopped in large pieces</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 Tbsp. cinnamon</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 tsp. go cho jang (optional)</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 tsp. honey</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 tsp. cumin</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 tsp. black pepper</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 lemon, juice</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 can chopped tomatoes</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">a few pinches of sea salt</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 zucchini, cut in large pieces</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 carrots, peeled and cut in large pieces</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 sweet potato, peeled and cut in large pieces</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/2 butternut squash, peeled and cut into large pieces</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
Preheat oven to 300*F</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">In a pot heat olive oil over medium heat</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Add in the onions and cook until tender and translucent</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Add in the garlic, ginger, salt, cinnamon, cumin, black pepper. Stir around.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Mix in the tomatoes, lemon juice, honey and go cho jang sauce.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Let simmer on low heat while you chop up the vegetables. </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Transfer the tomato sauce to the tagine. Add in the chopped vegetables.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Stir the vegetables around so that they are all coated with the tomato sauce.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Place the lid on the tagine, put in the oven and cook for about an hour.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">It is ready when the vegetables are tender and a knife can be inserted easily.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
Tip: Try not to peek in the tagine while the veggies are cooking, you do not want the steam to escape.</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br />
Serve as a stew with warm sourdough bread or pour it on top of some quinoa or couscous.</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Your daily dose of KiKi cuteness </span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Times, 'Times New Roman', serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com0tag:blogger.com,1999:blog-958793759896071622.post-60299510805506546012013-11-20T12:55:00.002-08:002014-04-14T16:51:22.680-07:00<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">BANANA HEMP PROTEIN BARS</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">While I am a whole food lovin' junkie, my husband, not so much. If I was not home to do the cooking, Mark would live off of bologna sandwiches, frozen pizza and Chick-fil-a. Whether he likes it or not, everyday when he gets home, I am greeting him with my tasty creations. I beg him to try it, he always asks me what is in it, I refuse to divulge. He gets nervous when he hears words like "spirulina" or "kombucha." One of my first experiments was a goji berry lemonade. It had fresh ginger, lemons, and soaked goji berries. When I handed it to Mark he was completely put off by the foamy top layer and the small seeds floating around. It took him 20 <i>MINUTES </i>to take his first sip. Those 20 minutes were filled with heavy sighs and "babe, do I <i>have </i>to try this." When he finally took the plunge (his fingers pinching his nose), he looked at me and said,"That was actually pretty good." It is my constant goal to make food that is super healthy and super delicious that is Mark approved.</span></span><br />
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These banana hemp protein bars surpassed my goal. They are soft, naturally sweet and have a slight crunchiness from the buckwheat and chia seeds. I love them because they are packed with vital nutrients, vitamins and protein. These bars are perfect as a post workout snack, or for Mark, provide him with the energy he needs while working long hours at the restaurant. </span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Lets get High with Health</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">I will tell you now, Hemp <i>will not </i>get you high. Although Hemp is in the same Cannabis family as Marijuana, it does not contain THC. </span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Hemp is a complete protein. It contains all 20 amino acids, including the 9 essential ones that our body does not make. This is very important for us vegetarians. Hemp also provides the essential fatty acids, omega-3 and omega-6. Hemp is also full of B vitamins and magnesium. </span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">BANANA HEMP PROTEIN BARS</span><br />
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Dry Ingredients</span><br />
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1/2 Cup Hemp Hearts</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/2 Cup Buckwheat Groats</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 Cup Rolled Oats</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/2 Cup Shredded Coconut</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3 Tbsp. Chia Seeds</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 tsp. Cinnamon</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">pinch of sea salt</span><br />
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Wet Ingredients</span><br />
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1 Banana</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">4 Dates</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/4 Cup Nut Butter</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 Tbsp. Brown Rice Syrup</span><br />
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Preheat your oven to 350*F</span><br />
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<span class="Apple-style-span" style="color: #666666;">In a food processor pulse the buckwheat groats a few times. </span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Add the rest of the dry ingredients and combine. Be sure not to over mix, you want the mixture to be slightly chunky.</span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Place the dry mixture in a large mixing bowl.</span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Add all of the wet ingredients in the food processor. Blend until you have a creamy consistency. </span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Pour the banana peanut butter mix onto the dry mixture and stir until well combined.</span></span><br />
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<span class="Apple-style-span" style="color: #666666;">On a baking sheet sprinkle some olive oil and then place parchment paper on top. This helps to keep the parchment paper in place. </span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Pour the batter on top of the parchment paper, spread it out with your fingers into a rectangle.</span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Bake for about 15 minutes.</span></span><br />
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<span class="Apple-style-span" style="color: #666666;">Allow to cool before cutting</span><span class="Apple-style-span" style="color: #444444;"> </span></span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Times, 'Times New Roman', serif;"> </span>Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com0tag:blogger.com,1999:blog-958793759896071622.post-68247340500489811952013-11-18T04:53:00.001-08:002014-04-14T16:53:00.045-07:00<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">CHERRY ALMOND GRANOLA</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIx5EkScNEo5PhbQhXZqKU1XhgCDmdPZM9fxpSZlaRb8O8EH-OIkLehWpYfRl8BklUmS0MGYJnwwYJg-J2DaY1vwfZh9KiIFWAVrg2XzAM5ZLimi5cGaqEoAmVSN5u-d9n-PGOjNtuU-M/s1600/granola_spread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIx5EkScNEo5PhbQhXZqKU1XhgCDmdPZM9fxpSZlaRb8O8EH-OIkLehWpYfRl8BklUmS0MGYJnwwYJg-J2DaY1vwfZh9KiIFWAVrg2XzAM5ZLimi5cGaqEoAmVSN5u-d9n-PGOjNtuU-M/s640/granola_spread.jpg" height="426" width="640" /></a><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">I love to snack. I constantly find myself walking into the kitchen, seeing what I can get my hands into. My mom would always tell me that I am like a bird, always picking at something. I know a part of her was rejoicing when I moved out for the last time. Her days of finding half eaten food, placed delicately back in its box/wrapper were over. I was saving it for later! :) </span><br />
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Granola is one of my favorite snacks. I always keep a huge glass jar of it in my fridge, and as soon as it is gone, I am making my next batch. Granola is so versatile. Not just in what you can throw in it, but also how you can eat it. I mix it with yogurt, have it with nut milk, sprinkle some on top of a smoothie. The other morning I sauteed cranberries and apples and sprinkled them with granola. Endless opportunities.</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">CHERRY ALMOND GRANOLA / Makes around 7 cups</span><br />
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4 Cups Rolled Oats</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 Cup Almonds</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/2 Cup Pumpkin Seeds</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/2 Cup Shredded Coconut</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 Cup Dried Cherries</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 Tbsp. Cinnamon</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/2 tsp. Cardamom</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/2 tsp. Nutmeg</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/4 tsp. Ginger</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/3 Cup Coconut Oil</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3 Tbsp. Maple Syrup</span><br />
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Preheat oven to 325* F</span><br />
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In a large bowl, combine the oats, almonds, pumpkin seeds, cinnamon, cardamom, nutmeg and ginger.</span><br />
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In a saucepan on low heat, melt the coconut oil and add the maple syrup. Stir to combine. </span><br />
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Slowly pour your coconut oil/maple syrup mixture over your oat mix. Stir until all of the oats are nicely coated so that your granola looks wet.</span><br />
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Spread granola onto a baking sheet and place on the center rack in the oven. Your granola should take about 30 minutes to cook, but be sure that you stir every 10 minutes. </span><br />
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Pull the granola out of the oven and stir in the cherries and shredded coconut.</span><br />
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Allow the granola to cool before placing it in a container.</span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Times, 'Times New Roman', serif;"> </span>Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com0tag:blogger.com,1999:blog-958793759896071622.post-15980069209091288082013-11-15T13:58:00.002-08:002014-04-14T16:58:29.499-07:00<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">ECSTATIC CHOCOLATE MOUSSE TARTS</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">I am sitting here, attempting to formulate words that can best describe this dessert. I am at a loss. Everyone out there has taken a bite of a delicately thought out dish, closed their eyes as the flavors envelop their taste buds, intoxicating you. Yeah, that is how I feel when I bite into one of these tarts. </span><br />
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The mousse is made with avocado, dates and cacao. While avocados are often feared because of their high fat content, do not fret - these are healthy fats! The fat found in avocados help to reduce the risk of heart disease and have anti-inflammatory propterties which is great for those suffering from arthritis. The mix of anti inflammatory and antioxidant nutrients in avocados makes them a powerhouse when it comes to cancer prevention. They have even been shown to increase the chance of cancer cells dying while at the same time supporting the health of non cancerous cells. Avocados are also high in vitamin K, vitamin C, folate and fiber. </span><br />
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Cacao is by far my <i>favorite</i> superfood. Raw cacao has the best source of magnesium found in nature. It also has high amounts of potassium, calcium, zinc and iron.</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">CHOCOLATE MOUSSE TARTS / MAKES 8</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><i>For the Crust</i></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 1/2 Cups Walnuts/Pumpkin Seeds</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 1/2 Avocados</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">8 Medjool Dates, pitted</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Scoop a couple of spoonfuls of the nut mixture into muffin tins and press until the mixture holds together. You should be able to get about 8 tarts. Place tart crusts in the fridge while you make the mousse. </span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">While I was making these I thought about how good a banana would be, incorporated into the tart. After I made the tart crust, I sliced 1/2 a banana and placed some slices in the bottom of the tart. </span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">To make the mousse, place all ingredients in the food processor and mix until all combined and smooth. </span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Run a knife around the edges of the tarts to pop them out of the muffin tin. Spoon the mousse on top of the crust. Or if you are like me, eat the tart before you can even finish spooning the mousse onto the crust.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Arial, Helvetica, sans-serif;">ENJOY!! </span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">Information Resource: http://www.whfoods.com/</span><span class="Apple-style-span" style="color: #444444; font-family: Times, 'Times New Roman', serif;"></span><br />
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</span>Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com0tag:blogger.com,1999:blog-958793759896071622.post-74646608772680069762013-11-06T14:30:00.001-08:002014-04-11T06:51:06.296-07:00<div class="separator" style="clear: both; text-align: left;">
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; font-family: Verdana, sans-serif;">MIXED GREENS, AVOCADO, KIMCHI AND EGG SALAD</span></div>
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<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Driving up our lane today, I noticed I really needed to cut the grass. Hopefully, one last time before winter. You see, this has been quite an eventful year in the grass cutting sector for us. In May, Mark and I moved into an old farmhouse. It sits on about 2 acres, with about 100 acres of farmland and woods around us. I grew up on a farm so you would think that I would know how to cut grass. Truth be told, I had <i>never </i>cut grass a day in my life. Mark works <i>a lot, </i>so the yard work was in my hands. All we had was a push mower so my Dad came over and showed me how to use it. I thought to myself, this is actually fun! I put on my headphones, listened to some tunes and got exercise. Well, the fun was over after 2 weeks. It took me 4 hours to cut our yard and in the humid Maryland summer air, with the sheep flies eating me for lunch. It. Was. Not. Fun!!! Finally, we were given a riding mower. I was <i>very</i> nervous using it for the first time. Mark showed me how to use it one evening and I thought, ok, I can do this. I have to tell you now that we have a graveyard in our backyard. The graves are dated back to the 1800's and are the original owners of the farm. Well, me, the lawn mower and the gravestone got into a bit of an accident. There is just SO much to pay attention to when cutting the grass. I have to make sure I am going in a straight line, I have to make sure the blades are lined up AND I have to keep my eyes forward! I guess I am not the best at multi tasking because I ran straight into the gravestone. The lawn mower wasn't happy with me because she decided not to work anymore. It was back to pushing the lawn until we could get the other one fixed.</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">While I was cutting the grass today, all I could think about were eggs. A delicious free range soft boiled egg on a salad. I am a big believer that if you listen to your body, it will tell you what it needs. I spent too many years suppressing that <i>inner</i> voice. Soft boiled eggs with the beautiful golden yolk oozing out once opened. </span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">The runny yolk of an egg contains lecithin. Did you know that your brain is made up of 30% lecithin!? Which means that eating soft boiled or poached eggs is brain fuel, helping to enhance memory and increasing mental activity. </span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">MIXED GREENS, AVOCADO, KIMCHI AND EGG SALAD</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">2 Cups Mixed Greens</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1/2 Avocado, sliced</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1/4 Cup Kimchi</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1 Egg, soft boiled</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1 Tbsp. Toasted Sesame Oil</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">Bring a small pot of water to a boil. Drop the egg (or eggs if you would like more than one) in the boiling water. Set timer for 6 minutes. After the 6 minutes are up, place the egg in ice water to stop the cooking.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">Arrange the mixed greens, sliced avocado and kimchi in a bowl. Drizzle with toasted sesame seed oil. Place the egg on top of the salad, slice it open and enjoy! This is a very simple salad, but very delicious!</span></div>
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Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com0tag:blogger.com,1999:blog-958793759896071622.post-10373586238579962252013-11-04T06:19:00.000-08:002014-04-11T06:51:23.256-07:00<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">NUTTIN'S BETTER THAN NUT BUTTER</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCPxRtCV0mlCC8S9UzEVlTxPyYMaDlj_TANJq_k17P-vSwnMchSajO7L-o_Elb5dkCAHmFn2JpFM7f5vmZuhPSyWpkybPaO3aztZwFFjA7GvsFFE92tVEse0ZmqeVsygreM2MH7lCSV0/s1600/nut_heart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCPxRtCV0mlCC8S9UzEVlTxPyYMaDlj_TANJq_k17P-vSwnMchSajO7L-o_Elb5dkCAHmFn2JpFM7f5vmZuhPSyWpkybPaO3aztZwFFjA7GvsFFE92tVEse0ZmqeVsygreM2MH7lCSV0/s640/nut_heart.jpg" height="494" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">Almond butter, Walnut butter, Hazelnut butter, Pecan butter ....... Ahhhh my heart <i>dances</i> to the look, the scent, of freshly made nut butter. I have always been a peanut butter addict. Before I became a whole food lovin' eater, I was a Jif girl. Now, I am not bashing Jif in anyway. It <i>did </i>own my heart for a very long time. However, once I learned of the harmful effects of partially hydrogenated vegetable oil and added sugar, I made the switch to natural nut butter. You can find all natural peanut and nut butters at your local health food stores, but NOTHING compares to freshly made nut butter right out of your own kitchen. </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">When I first embarked on the journey of healthy eating, I bought everything already made in the store. Almond milk, nut butters, hummus, salsas, condiments ..... you get the idea. I never really put any thought into <i>how </i>these foods were made. I didn't even think that it was possible for me to make them. I just read the ingredient list and as long as I could pronounce them and knew what everything was, I was happy. Nut butter was the very first thing I made. I can still remember that day. Standing in my kitchen, watching the peanuts swirl in my food processor. It was magic, watching those puppies slowly transform into a creamy butter. Then I opened the lid, dipped my spoon in and tasted my masterpiece. Oh. My. Ghee. It was <i>AMAZING!!! </i></span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">You can make any nut or seed into a butter. You can even combine them. I like to add a pinch of sea salt and some cinnamon in mine. If I want to add a little sweetness, I'll add in some honey. My dad has his own hive of bees and makes his own honey, it is delicious!! </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrP0kuwe9f3dvuaIZb0j7bBcee431lF89ED0RpYFuu8QbNgCQF0GEVdLkK_5zS9QKjdi8mJhauYXAbmiP8xFAw9y5qQZX8-rCzY_UtUbmqKWZ9bwLen0UzWUPTWce16Md-BDIpkADjrw/s1600/pecans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrP0kuwe9f3dvuaIZb0j7bBcee431lF89ED0RpYFuu8QbNgCQF0GEVdLkK_5zS9QKjdi8mJhauYXAbmiP8xFAw9y5qQZX8-rCzY_UtUbmqKWZ9bwLen0UzWUPTWce16Md-BDIpkADjrw/s640/pecans.jpg" height="426" width="640" /></a></div>
<span class="Apple-style-span" style="color: #444444; font-family: Times, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">Fill your heart with nuts. Almonds contain a high amount of Vitamin E and monounsaturated fats. Vitamin E is an antioxidant that helps to reduce your risk of heart disease. Monounsaturated fats help to reduce LDL cholesterol, which is linked to atherosclerosis and heart disease. Almonds also contain a large amount of magnesium. A deficiency in magnesium is associated with a heart attack and a lack of magnesium after a heart attack can result in free radical damage to the heart.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Walnuts contain Omega-3 fatty acids. It is so important to get these essential fatty acids in your diet because your body cannot make them. Omega-3's help to lower cholesterol, reduce your risk of a heart attack, boosts your immune system and improve brain health. Have you noticed that walnuts have an uncanny resemblance to a brain? It's brain food! Nature is so cool! </span></span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Times, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">NUT BUTTER</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 Cup Raw Nuts (I used Pecans and Walnuts)</span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1/2 tsp. Pumpkin Pie Spice</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">pinch of Sea Salt</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Preheat oven to 350*F</span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Place the nuts on a baking pan and bake until fragrant and golden. It took my oven about 10 minutes. </span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Once they have cooled, place all ingredients in a food processor. Turn that baby on and let the magic happen. If you like chunky butter, first pulse the nuts and remove a few spoonfuls of the chopped nuts. Continue to allow the remaining nuts to blend and form a creamy butter. Stir in the chopped nuts. Put the nut butter in a glass jar and store in the fridge. Nuts become rancid quickly so storing nuts and nut butter in the fridge increases the shelf life. </span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Enjoy!!</span></span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Times, 'Times New Roman', serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com0tag:blogger.com,1999:blog-958793759896071622.post-54123922876259745382013-11-03T12:34:00.000-08:002014-04-11T06:51:37.209-07:00<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">CARROT ORANGE AND CORNMEAL MUFFINS</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kCWtUZcz_PRIbzsJ6aqyK0L4b9Vopm_p8SKyByPA6j9e3srxE74z0XwBr8YZ3lb_r5Ty0onOb_dCwJGs7HrfJMiQRnOU8kR6xsYqGiQnLGkCunIc24IZvK62NB4gzG6GWjHILPdvO50/s1600/Carrot_Orange_Muffin_2images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kCWtUZcz_PRIbzsJ6aqyK0L4b9Vopm_p8SKyByPA6j9e3srxE74z0XwBr8YZ3lb_r5Ty0onOb_dCwJGs7HrfJMiQRnOU8kR6xsYqGiQnLGkCunIc24IZvK62NB4gzG6GWjHILPdvO50/s640/Carrot_Orange_Muffin_2images.jpg" height="490" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I <i>LOVE</i> baking. Every Sunday I usually bake something. Today I saw the 5lbs of carrots in my fridge and knew that they needed some attention. I had one orange left over that needed to be used, so I thought, why not make muffins. I really wanted to pair the carrots and oranges with a cornmeal base. I was nervous because I wasn't sure how all the flavors would go together, but let me tell you, they came out AMAZING! </span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">When looking at your food intake, it is important that you have a variety of color. For this recipe, the color orange is featured. Orange colored foods are shown to be the most protective against Cardiovascular Disease. Carrots contain certain phytonutrients that have been shown to inhibit the growth of colon cancer cells and support our lower digestive tract. </span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Now onto oranges. When I used to waitress, I was always over at the bar, eating the sliced oranges meant for drink garnishes. I always knew that oranges were good for you. It wasn't until recently that I discovered the magic in an orange. Oranges are packed with Vitamin C. This antioxidant disarms free radicals in your body. They prevent damage from occurring inside and outside of the cell. Intracellular damage to the DNA results in cancer. Cell protection is extremely important in the digestive system which has a high turnover of cells. Free radical damage also causes inflammation, which leads to arthritis and cholesterol to oxidize, which causes artery blockage. Once again, I am <i>amazed</i> at natures goodness. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYV3Cumb7nhJhQSlvtEN5Qfw6OoH_SCTxtSWT18m0ey_9D4R26nOrclg2-NlgRv6HOIQV1YWvxNN_o8ge0WWlOkNZAqgRRkQvmj6iMQRrgKmbT_PWvinneuwVKVWeoP6FWa-qUnHT5Ppk/s1600/muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYV3Cumb7nhJhQSlvtEN5Qfw6OoH_SCTxtSWT18m0ey_9D4R26nOrclg2-NlgRv6HOIQV1YWvxNN_o8ge0WWlOkNZAqgRRkQvmj6iMQRrgKmbT_PWvinneuwVKVWeoP6FWa-qUnHT5Ppk/s640/muffins.jpg" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">I have to say it again, these muffins are .....<i> delicious. </i>I ate one right out of the oven (which is often the case with me) with some melted ghee. Then maybe another one after they cooled :) The nice thing about these muffins is that they freeze easily. So get in that kitchen, show your body some love and eat a muffin... or two!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjbcy1WsdM_d7ZobjUf-ILHANTt87h82KBZM4a8GokCniEV1iaYQ0CrmFzcOaV-GPP-GFHILKMvN-guMoVtw5qA0g3hWJtwUg7EWzd8Hx7MWo5MOf3s5qZv6nZUINFxU-hfBZe9If_g8/s1600/orange_carrot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjbcy1WsdM_d7ZobjUf-ILHANTt87h82KBZM4a8GokCniEV1iaYQ0CrmFzcOaV-GPP-GFHILKMvN-guMoVtw5qA0g3hWJtwUg7EWzd8Hx7MWo5MOf3s5qZv6nZUINFxU-hfBZe9If_g8/s640/orange_carrot.jpg" height="426" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">CARROT ORANGE AND CORNMEAL MUFFINS / MAKES 12</span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Adapted from <a href="http://www.mynewroots.org/site/2008/01/marvelous-muffins-2/">My New Roots</a></span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Dry Ingredients</i></span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 Cups Spelt Flour</span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">3/4 Cup Cornmeal</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1 tsp. Baking Powder</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1 tsp. Baking Soda</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1/2 tsp. Sea Salt</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Wet Ingredients</i></span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 Cup + 2 Tbsp. Fresh Orange Juice</span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1/3 Cup Ghee</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1/3 Cup Maple Syrup</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">2 Tbsp. Nut Butter</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">zest of 1/2 an Organic Orange</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1 Cup graded Organic Carrots</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Preheat oven 350*F. </span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mix all of the wet ingredients, except for the carrots in a medium bowl. Whisk until combined.</span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In a separate bowl combine all of the dry ingredients. </span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add the wet ingredients with the dry and add in the graded carrots. Stir batter in as few strokes as possible. </span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Spoon the muffin mixture into prepared muffin tins. Bake for about 15-20 min. </span></span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">These muffins are KiKi tested .... KiKi approved</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Information resource: http://www.whfoods.com</span></span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Times, 'Times New Roman', serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com0tag:blogger.com,1999:blog-958793759896071622.post-54026642020670373782013-11-01T15:44:00.002-07:002014-04-11T06:51:55.751-07:00<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A <i>BEET</i>UTIFUL SMOOTHIE</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">Sometimes, OK actually <i>all</i> the time, I go a little crazy when grocery shopping. I just get so excited, seeing the beautiful variety of fruits and veggies. They are all calling my name, asking me to create something magically delicious. Who am I to deny them of fulfilling their dream!? Due to the fact that every week I become the mother to an overabundance of veggies and fruit, I make smoothies. I used to have a negative association with smoothies. I saw them as liquid sugar. There are a lot of unhealthy impostors out there. Be warned and stay away. What they lack in nutrition, they make up for in sugary sweetness. A good smoothie should be filled with vegetables and fruits. You can get so creative! Throw in some nuts, cinnamon, vanilla, bee pollen, dried herbs and flowers and top it off with some nut milk. The good thing about smoothies is that they are super easy and quick to make. Perfect for when you are in a rush in the morning and do not have time to make breakfast. Put some bananas in your smoothie for a nice post workout treat. Smoothies are also great if you want to do a gentle detox. The blender already broke down the food. This gives your digestive system a little break so it can absorb all those readily available nutrients.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The main star in this recipe is the beet. Beets are so versatile. Roast them, juice them, eat them raw. Today I decided to put them in my smoothie. Beets are an amazing detoxifier. They contain a pigment called betalins. Betalins stimulate enzymes in your body to latch onto toxins, neutralize and excrete them. Pretty awesome, huh?! </span></span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">A <i>BEET</i>UTIFUL SMOOTHIE / MAKES 2 LARGE GLASSES OR 4 SMALL</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 small beetroot raw or 1/2 a large, cut into pieces</span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">2 handfuls frozen cherries</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1 handful frozen blueberries</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">2 fresh or frozen figs</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1/2 banana</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">2 Tbsp. dried goji berries</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">2 Tbsp. chia seeds</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1 inch fresh ginger or 1/2 tsp. ground ginger</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1 tsp. vanilla extract</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1 1/2 cups almond milk</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Throw all ingredients in the blender and blend. You may have to add a little more almond milk, you could also use water instead or do both! You make the rules :)</span></span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Times, 'Times New Roman', serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com0tag:blogger.com,1999:blog-958793759896071622.post-49575809917230352562013-10-31T13:08:00.002-07:002014-04-11T06:47:34.519-07:00<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">CRANBERRY APPLE TART</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">It's fall, my favorite time of year. I love everything about it. The smell of the corn being harvested, the cool nights, the trees appearing as though someone took a paint brush to them. Not to mention one of my FAVORITE holidays...HALLOWEEN!! Scary movies are my number one choice. It probably began when I was 5 and watching Arachnophobia with my parents. That most likely attributed to my SEVERE fright of spiders. On my 13th birthday, my parents let me rent Halloween. My friends and I gathered around that night and watched the movie as my dad successfully attempted to scare us all. Halloween is still my favorite scary movie. </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This past week I took the long drive to Whole Foods. That place is my haven. Mark and I moved a few months ago from the city to the country. I went from having Whole Foods 5 minutes away to 1 hour. Tear. I had the inspiration to make a tart. I had never made a tart before, so I nervously decided to challenge myself. With such a wide array of apples available, I definitely knew they had to be in the dish. Then I saw some gorgeous organic cranberries and..... my tart was born. </span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Apples are amazing beauties. They have been shown to lower blood fat levels. Apples contain polyphenols which act as antioxidants. These antioxidants have the ability to decrease oxidation of cell membrane fats. Oxidation of fat in the blood vessels of our cardiovascular system causes atherosclerosis. So, not only are apples capable of protecting us from fat oxidation in our blood vessels, but also our cell membranes. This helps to prevent chronic heart problems. There are so many more benefits from apples. They protect us from lung cancer, asthma, and help regulate blood sugar. </span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cranberries are just as amazing. They help to support our immune system. The phytonutrients found in cranberries have anti-inflammatory properties which help to protect us from periodontal disease and colon cancer. Cranberries also help to balance the bacteria in our digestive tract. </span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Enjoy this tart and know that you are giving your body what it needs to be and feel amazing :)</span></span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">CRANBERRY APPLE TART / serves 8</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>For the Crust</i></span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup mixed nuts (I used walnuts, almonds and pecans)</span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1 cup rolled oats</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1 cup medjool dates, pitted</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">2 Tbsp. brown rice syrup</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1 tsp. cinnamon</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1/2 tsp. nutmeg</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">pinch of sea salt</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>For the Filling</i></span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 1/2 cups fresh cranberries</span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1 organic apple</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1/4 cup + 2 Tbsp. coconut oil, melted</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1/4 cup brown rice syrup</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">2 Tbsp. chia seeds</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">6 Tbsp. water</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1 1/2 tsp. cinnamon</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1/4 tsp. cardamom</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;">1/4 tsp. nutmeg</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: Times, 'Times New Roman', serif;"><i>Directions</i></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Preheat the oven to 350</span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pulse the nuts in the food processor until roughly chopped. Add the oats and pulse again. Add the rest of the crust ingredients to the food processor and mix until combined. </span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Grease a 9" tart pan with some coconut oil. Press the crust evenly along the pan.</span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">For the filling,</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> combine the chia seeds with the water and set aside. It will form a gel. S</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">lice the apple and toss it in a bowl with 2 Tbsp of the melted coconut oil, 1 tsp. of cinnamon and 1/4 tsp. of nutmeg. Line the bottom of the crust with the apple slices. </span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Combine the cranberries with the remaining ingredients including the chia gel. Fold to combine. Pour the filling over the crust/apple layer. Spread the filling evenly over tart. </span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Place in the oven and bake for approx. 30-40 min. You will know that the tart is done when you can easily insert a knife through the apples. </span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Enjoy this <i>delicious </i>treat!!</span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Information resource: http://www.whfoods.com</span></span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Times, 'Times New Roman', serif; font-size: xx-small;"><br /></span>Anonymoushttp://www.blogger.com/profile/07701597751991752295noreply@blogger.com2