Flax is abundant in Essential Fatty Acids and fiber. These crackers are perfect if you want something crispy and can not eat wheat and are tired of rice and corn. These are simple to make and top off too! All you need are whole flax seeds (golden or brown - or both) some spices and some filtered water.
Ingredients:
2 cups whole flax seeds (golden or brown or both)
2 Cups filtered water
1 Tbs Sea Salt
1 Tbs of the following spices or similar (oregano, basil, cayenne, )
Directions:
Preheat oven to 300
Place all ingredients in large mixing bowl. Mix well and let stand for about 20-30 mins. In this time the seeds gel with the ater and will form up enough for you to place flattened spoonfuls onto a baking tray (ligtly oiled with olive oil)
Bake one one side for about 12 mins and flip for about another 10 mins
When done top with sliced cuke or zuke, peeled veggie ribbons of carrot and beet and tahini (sesame paste) or hummus or goat cheese.
These Amazing cookies provide sustained energy without a sugar crash and are even healthy enough to eat for breakfast. They are full of nutrients including healthy oils and protein from the seeds, and B vitamins form the oats and raisins. They are quick and easy to make from start to finish.Sometime I add natural coconut flakes and Dark chocolate chips or carob chips for a more dessert cookie. Experiment with your additions. These cookies can be really trail mix crunchy or more elegant oatmeal cookies, either way they disappear quickly. Makes 2 dozen cookies.
Ingredients:
1 1/2 Cup Oatmeal Flakes (quick oats)
1/2 Cup Natural Unsweetened Apple Sauce
1-2 TBS Organic Maple Syrup
1 tsp aluminum free baking powder
1 Egg
1 Tbs Cinnamon
1 tsp Vanilla extract
1/4 Cup raisins, currants, or gogi berries
1/4 Cup Sunflower or Pumpkin Seeds
3 Tbs Flax Seeds
1/4 Cup Oats
1/4 Cup Filtered Water
Directions:
Put Oats and baking powder (it is ok if you don’t use baking powder- it only makes them a little bit lighter) in food processor and blend until it turns into a course flour. Next add apple sauce, maple syrup, vanilla and egg. Blend until creamy. Should be a little sticky at this point. Next, pour in water while mixing, this should make the dough soupy, add a tiny bit more if you feel it is still too sticky. Then add in your seeds and berries, cinnamon, and remaining oats. Pulse shortly so you just mix it all in - do not blend it too much or the crunchy additions will disappear! Next spoon the dough one spoonful at a time onto a cookie sheet that you sprayed or rubbed with a little canola oil (just enough to coat the tray) Pop in the oven and bake 12-15 mins. Enjoy!
This is a very pure and dairy-free version of a pumpkin pie. It is crust free and a souffle style pie, which makes it gluten-free as well. The coconut milk makes it just creamy enough and you don’t need to add any oil or butter because the natural coconut oils add that aspect by it self. Therefore there are limited ingredients and this pie goes together very quickly. It is best the next day or a few hours after it has been chilled because it firms up very nicely. Hot out of the oven it is still very gooey and does not hold together it has more of the consistency of a hot sweet potato. Both ways it is delicious though.
Ingredients:
1 Can Organic Coconut Milk (13.5 fl oz)
1 Large Can Pure Pumpkin Puree (29 oz)
2 Free Range Eggs
1 Tbs Cinnamon
1-2 Tbs Organic Maple Syrup
1 tsp Freshly Grated Ginger Root
1 tsp Nutmeg and Allspice
dIRECTIONS:
Place Pumpkin puree and coconut milk in food processor and mix until creamy. Add in the eggs, Maple Syrup, and mix some more. Lastly add the spices and mix just a little. Pour into pie dish and voila you are done!. Put in 400 Degree preheated oven for 45 mins-60 mins. Check if done by inserting a knife - it is done when the knife comes out clean.
This is a fresh live food dish, the ultimate goal of healthy eating is to eat something sprouted! This is because the nutrients are alive and growing, with energy from the sun. If sprouts are eaten regularly you are giving your body nutritious enzymes to digest all other food you eat better. You will also gain a youthful glow by fighting aging free radicals and less healthy food that depletes your energy. The grain Quinoa is actually a seed grown high in the Andes Mountains of South America and is very high is protein. This dish inspired by Mediterranean Tabouli, a mixed salad of garlic, parsley, and tomato makes an easy way to incorporate this ancient grain into a easy dish to try.
Ingredients:
- 1 Cup sprouted Quinoa (directions on how to sprout below)
- 1 Cup cherry/grape tomatoes sliced in half
- 2 sprigs spring onion chopped
- 1/2 cup chopped parsley
- 1 clove garlic crushed in press
- 1/4 cup chopped radish (optional)
- 2 Tbs cold pressed extra virgin olive oil
Directions:
1. To sprout the quinoa seeds you will need to rinse and soak them in cold water over night in a glass jar, or cup. Next,our out the water and rinse them again. Now you are ready for them to sprout - you will let the m sit out on the counter rinsing once a day until you see little tails from on each seed. This should take 1-2 days. The sprouts are ready when they are about a 1/4 inch long, they will grow longer the longer you sprout them. So, when you think they are ready rinse them and place in a bowl to combine with the ingredients for the tabouli salad.
2. add all ingredients in bowl with sprouted quinoa and toss.
3. add oil and salt/pepper to taste.
Note: You may also make this recipe as a version with cooked quinoa (follow cooking directions on box) that has been cooled, it is not as nutritious since it is not a live food, never the less quiona is a truly healthy grain cooked as well.
This vibrant purple sorbet is made with pure simple ingredients! Dairy, soy, sugar free. It is only made with frozen blueberries and bananas! Truly decadent it has a rich creamy and sweet taste from only nature. It is low glycemic, fat free and extremely good for you, full of natural vitamins and antioxidants!
Ingredients:
- 1 -2 frozen bananas
- 1/2 -1 cup frozen blueberries
For a small serving (single scoop) use lesser quantity of 1 banana and 1/2 cup berries. For a larger amount or for 2 people uses more, or more for even more people to enjoy. This should be eaten right away, refreezing it will only turn to ice and not be the same texture.
Directions:
1. Freeze bananas the day or night before you want to make the sorbeto. (to do this peel banana and cut into 3-4 pieces and set on tinfoil or in a plastic container with lid and place in the freezer.
2. put ingredients into a food processor with a 1 Tbs boiling water to thaw fruit just enough to blend easily. Or let your frozen fruit sit out at room temperature to thaw a tiny bit (10-15mins)
3. Process until creamy.
4. Enjoy immediately, garnish with fresh mint leaf if desired.
Don’t let homemade chocolate intimidate you! This version of chocolate is extremely heart healthy and their are no harmful additives or high does of pure sugars. Simply put this is a healthy good for you chocolate treat. The secret ingredient is using coconut oil, which is liquid above 75 degrees Fahrenheit and below that solid. So when the oil is warm the chocolate is liquid (like fondue) and when cold solid (like truffles). This is a simple fun recipe and that makes you feel like a true chocolatier. These are guaranteed precious chocolates that will impress anyone with their sweet and creamy texture-making people wonder, “how did you make theses?”
Ingredients:
- 1 pint Strawberries (about 15 -20 strawberries)
- 1/2 cup Cocoa or Carob Powder
- 2 Tbs Coconut oil
- 1 tsp pure vanilla bean or extract
- 1 tsp - 1 Tbs agave nectar, maple syrup, or honey (sweetener of choice-optional if you like truly bitter chocolate omit sweetener)
Directions:
1. First warm you coconut oil to a liquid state. There are a few ways to do this, for example you can melt it on low heat on a burner in a sauce pan, or place in the oven on 100 for a few minutes in an glass or ceramic baking dish, or quickly microwave.(however,I am against microwaving since the micro waves kill valuable nutrients) and if it is summer or if your kitchen is toasty from cooking it will most likely already be in liquid.
2. In a small bowl combine warmed coconut oil with cocoa or carob powder, vanilla, and sweetener of choice. Stir with a fork to break down the powder. A note on sweeteners, you may choose to vary the amount used between 1 teaspoon and 1 Tablespoon, or even a little more if you feel it needs it. This is by taste exclusively since some people like sweet chocolate and others like dark bitter chocolate, I sometime omit it completely. So, play with it you can taste the chocolate at this state after you mix and decide before it cools. I recommend about 1 Tbs for an average chocolate flavor-or your first try.
3. Next you are going to dip your strawberries-or other fruits (sliced banana, pineapple, and orange are also good) or you may choose to pour the liquid chocolate into a mold like the heart ice cube tray shown. So, carefully dip each strawberry into the chocolate coating well and place on wax paper on a plate and put in fridge to “set” into solid chocolate. If pouring into an ice cube tray, you may set in the fridge or even the freezer for a quicker treat. However, leaving in the freezer will completely freeze the chocolate through if left in for more than 30 mins and they will need to be thawed before eating. The chocolate sets instantly when it cool. This is why coconut oil is featured in products used at ice cream shop’s or sold with hot fudge to make a hard shell or “magic shell” when it touches the cold ice cream.
4. Chill and enjoy, you can also play with what you add into your chocolates once you’ve mastered the basic recipe. for example make truffles by adding different flavored extracts, or add nuts or ground flaxseed or flaked coconut into the liquid before chilling. Or add spices like Cayenne pepper to make spicy Mexican style chocolate. You may even want to try a more advanced process of filling truffles with fillings like nut butter or jam by pouring the liquid chocolate into the mold halfway, then adding the filling in the middle, and topping with the liquid chocolate and chill. There are many fun possibilities to be creative!
These delicious Mediterranean style Eggplant Tapas resemble a healthy and grain free alternative to bruschetta or small pizzas. They are very fresh and light, perfect for a get together with organic wine or an elegant side dish to grilled fish and salad. They require simple ingredients and quick assembly.
Ingredients:
- 1 Eggplant
- 1/4 cup sliced onion
- 1 tomato sliced
- 2 Tbs goat or feta cheese crumbled
- handful fresh parsley chopped
- salt and pepper
Directions:
1. Broil or grill eggplant and onions separately on both sides. This should only take 15 mins.
2. Next arrange eggplant on a plate and layer with, in order:
1 slice tomato, 1 ring of onion, a sprinkle of goat cheese and fresh parsley.
3. Voila! instant tapas hore’deurves.
