Holistic Approach to Wellness
These cookies are so light and crispy I bet you can’t just eat one. Love the sweetness the raisins give and the surprising flavors of coconut and chocolate chip.
Paleo – Vegan – Gluten Free
2 Cups Almond Flour (almond flour is sweeter than almond meal)
1/4 Cup Coconut Oil
3 Tablespoons Pure Maple Syrup
1/4 Teaspoon Pink Salt
1/2 Teaspoon Baking Soda
2 Teaspoons Vanilla
1/4 Cup Dark Chocolate Chips
1/4 Cup Jumbo Raisins
1/4 Cup Unsweetened Shredded Coconut
1/4 Cup Walnuts Chopped
Mix all the dry ingredients together. Add coconut oil, vanilla and maple syrup and mix together. Fold in coconut, raisins, walnuts and chocolate chips.
Drop by spoonful (I like to use a small ice cream scoop) on lined cookie sheet and bake 350 degrees for 10 minutes. Let sit for a few minutes after baked then transfer to cookie rack. Store in cool dry place – Enjoy!
These tasty treats pack a punch. Great for kids and adults alike.
1 Cup Nut Butter (Almond, Peanut, Cashew, etc., )
1/3 Cup Honey (local organic raw is best)
2 Teaspoons Cacao (raw chocolate)
1/2 Cup Raisins
2 TBSP Shredded Coconut (Organic Raw)
For rolling: Sesame Seeds, Cacao, Coconut or chopped nuts. Your choice!
In a food processor blend all the ingredients. Place in refrigerator for about an hour to allow it to firm up as it can be a bit “gooey”. After firmed up in refrigerator take out and roll in bite size balls. Roll the balls in the coating of choice (coconut, cacao, sesame seeds or chopped nuts). Place in glass container and finish the remaining balls. Once you are done put in freezer to store or back in the refrigerator. Store in freezer.
½ cup cashews
2 cup walnuts
¼ cup raw pumpkin seeds shelled
¼ cup raw shelled pumpkin seeds (pepitas)
½ cup unsweetened coconut flakes
¼ cup virgin coconut oil
½ cup raw honey
1 tsp vanilla extract
1 tsp Himalayan salt
½ tsp cinnamon
1 cup raisins or dried fruit of choice
Preheat oven to 275 degrees. Place almonds, walnuts, cashews, pumpkin seeds, sunflower seeds, coconut and salt in food processor and pulse a few times to chop small chunks.
Put coconut oil, honey and vanilla in saucepan on low. Stir to blend ingredients and set aside.
Place dry ingredients in a bowl and drizzle the wet ingredients while you blend together with a spoon.
Place blended ingredients on a cookie sheet with a liner and spread out.
Bake for 20-25 minutes.
Allow to cool for 30 minutes before packing away.
Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. The versatility of kimchi makes it great to use in everyday cooking. If you like spicy you’ll love Kimchi.
Kimchi is fermented so plan ahead. Start a batch about a week before you plan to use it.
What you will need: Korean red pepper powder or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets or online, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets.
Equipment: You will need a clean 2-quart or 2-liter glass jar with a tightfitting lid to hold the kimchi while it ferments. Do not use plastic, as the odors from the kimchi can be hard to remove from plastic and as we know plastic is toxic.
1. Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
2. Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
3. Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tightfitting lid and seal the jar. Make sure the water is covering the Kimchi. Let sit in a cool, dark place for 24 hours (the mixture may bubble so leave room at the top). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.
• 1 (2-pound) Napa Cabbage
• 1/2 cup Kosher salt
• About 12 cups cold water, plus more as needed
• 8 ounces’ daikon radish, peeled and cut into 2-inch matchsticks
• 4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
• 1/3 cup Korean red pepper powder
• 1/4 cup fish sauce
• 1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
• 1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
• 2 teaspoons Korean salted shrimp, minced
• 1 1/2 teaspoons granulated sugar
2 Cups Hemp Seeds
1 Cup Soaked Almonds
1 Cup Sesame Seeds, milled
¼ Cup Honey (good local raw honey is best)
1/8 Cup Coconut Oil
½ Cup Cacao Nibs (optional) or quality Mini Chocolate Chips
Place almonds into food processor and pulse until fine (do not over do or it will start to turn into almond butter)
Add sesame seeds, honey and coconut oil, process until combined
Move ingredients to bowl and add hemp seeds
Form into bite size balls and place in refrigerator or freezer
Option – can roll in coconut flakes, cacao or hemp seeds.
Source: Energy boosting deserts by Yuri Elkaim
1 head cauliflower, steamed
2 tbsp tahini
2 tbsp olive oil
1 clove garlic
juice from 1 lemon
dash of sea salt and black pepper
pinch of cumin, paprika, garlic powder, turmeric, and onion powder
Throw all of the ingredients into a food processor and blend until smooth.
Taste and add more seasoning as you see fit.
Serve with sliced veggies, olives and homemade almond flour crackers or even as a dip for finger foods.
1/4 cup canned pumpkin (not the pumpkin pie mix in a can)
1/2 cup almond butter (or any nut butter you prefer)
1/2 cup honey
1cup almond meal/flour
1tsp pumpkin pie spice or 1tsp ground cinnamon
1/4 tsp baking soda
1/2 cup dark chocolate chips, or any dried fruit would be wonderful
1/2 cup walnuts, or pecans, or whatever you’d like
Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Combine all wet ingredients together then add the dry ingredients and combine thoroughly. Scoop batter to whatever size you’d like and flatten out to the desired thickness since these do not spread on their own. Bake approximately 10-15 minutes, according to thickness.
Remove from baking sheet 2 minutes after cooling and transfer to cooling wrack.
These are wonderful chilled so store in the refrigerator . These can also be frozen on a parchment-lined cookie sheet. Once frozen, transfer to freezer bag and thaw before eating.
Makes 10-12 large cookies
1 Large head of Organic Cauliflower
3/4 cup of ground almonds
1 1/2 Tbsp Dried Oregano
Sea salt and pepper to taste
1/4 cup chia seeds
3/4 cup water
1. Preheat your oven to 400F.
2. Mix your chia seeds in with the 3/4 cup of water and place in your fridge 20 minutes before intended use.
2. Chop the cauliflower, and place in a blender or food processor and blend until it is a fine rice-like texture.
3. Measure out around 3 cups and place into a large bowl, add in the ground almonds, oregano, salt, and pepper. Make a hole in the center and add in the Chia goop.
4. Combine the ingredients by hand and, and shape everything together into a ball. It should be loose and sticky not like a traditional dough.
5. Put the ball onto a baking tray and form into a flat crust with your hands. Make a ridge around the outside, and bake for 25 minutes or until golden brown.
6. Add your favorite tomato base, and toppings bake an additional 5-10 minutes and enjoy your healthy meal!
2 Pounds of Turkey Cutlets
2 Cups Spinach
1/2 Onion Sliced
Spices of choice (see option below)
1 Tbsp Olive Oil
1 Package of Mushrooms
1/4 Cup Vegetable Broth
Start your rice – I love my rice cooker. It’s simple and fast.
Place Olive Oil in pan and saute onion
Add seasoning ( I love to use organic no salt spice from Costco and turmeric along with salt and pepper)
Add turkey cutlets and brown both sides
Cut up Spinach and Slice Mushrooms and place on top of turkey cutlets
Add Vegetable Broth
Place lid on top and let simmer for 10 minutes
Put rice on plate and layer turkey on top along with the onion, mushroom and spinach mix and serve
Place 1 cup whole raw nuts (almonds are shown, but you can also use cashews, pistachios, or hazelnuts) with an equal amount of boiling water in a blender. Let stand 30 minutes.
Add 3 cups room temperature or cold water; blend until frothy.
Strain mixture through a fine sieve lined with cheesecloth into a bowl, pressing down on solids with a flexible spatula; discard solids.
Chill up to 5 days and shake before serving. Try nut milk in smoothies, over cereal, in coffee, or just by itself.