 This morning I showed a friend how to make Nut Mylk with Almonds, Cashews and Sunflower Seeds. After I had strained the Mylk, I had about 1 cup of pulp left over. Yesterday I found a recipe online for a grain-free Peach Cobbler. Never having made any kind of cobble before, this evening, I decided to try using the left over Nut Mylk pulp to make the cobbler dough. The yummy result of the experiment: a delicious diabetic friendly dessert!!! No sugar. No flour. No dairy. And not just for diabetics either. INGREDIENTS
Fruit Layer: 3 cups berries OR Sliced Mangoes OR Peaches 1Tablespoon Xylitol OR Coconut Sugar OR 1/2 T of each OR to taste. 1/2 teaspoon Arrowroot powder Cobbler Layer 1/2 cup unsweetened Almond Milk 1/2 cup Almond Flour OR 1 cup Nut Mylk Pulp 1/4 cup Almond flour 1/4 cup Coconut Oil 1/2 teaspoon Vanilla Extract 1/3 cup Arrowroot Powder 1 teaspoon Baking Powder 1 teaspoon Ground Cinnamon 1/2 teaspoon Sea salt or Himalayan salt DIRECTIONS Preheat over to 375F Grease a 9" glass pie pan or square baking dish with coconut oil. In a medium bowl, combine all ingredients for the fruit layer. Pour and spread the fruit layer evenly into the prepared pie pan or dish. In a separate bowl, combine all cobbler ingredients. Place large spoonfuls of cobbler mature over the fruit layer. Bake for 30 minutes until the fruit layer is bubbly. Check the cobbler layer by inserting a toothpick. It should come out clean. Remove from oven and allow to cool slightly before eating.
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Preparation time: 30 minutes max. Serves 3 - 4  Ingredients: 1 small Organic Cauliflower cut into florets. 2 Medium Organic Zucchinis cut into pieces. 4 stalks Organic Celery cut into pieces ½ Organic Red Onion cut coarsely 2 Tablespoons Hemp Seeds 3 cups Organic Vegetable Stock* 1 or 2 cloves Organic Garlic Freshly Ground Pepper Sea / Himalayan Salt to taste 1 teaspoon Dried Basil Directions:
Place all but the last 3 ingredients in a pot and bring to boil. Lower the flame and cook about 15 minutes. Add the salt, pepper and basil. Process in high powered blender until smooth. If too thick, add more water or stock. Enjoy this thick, creamy soup warm. * Variation: Chicken Bone Broth  This is my all time favorite cake. It's easy to make and tastes incredible. Best of all it is gluten free, dairy free, sugarless and flourless - so it's diabetic friendly, and real food. It is also a classic passover cake from Sephardic traditions in the Mediterranean, Morocco and the Middle East. The original recipe calls for Caster Sugar, but I used powdered Xylitol instead. Ingredients • 2 organic oranges, washed • 200g Powdered Xylitol+ extra for dusting • 6 eggs • 250 g Almond meal • 1 tsp baking powder • Dust with powdered Xylitol to serve. Instructions DO AHEAD: * Bring a large pot of water to the boil. Wash the oranges and cook in the boiling water for 2 hours. Drain, allow to cool to room temperature, then puree. Preheat the oven to 250F/160°C. Grease a 13"x9" glass baking pan. Beat the egg whites well. Add yolks one at a time. Add powdered Xylitol gradually until well combined. Stir in the orange puree. Sir in the almond meal mixed with baking powder. Pour the batter into the prepared pan or tin. Dust the top with extra powdered Xylitol. Bake for 1 hour or so, until the top is golden and a skewer inserted into the centre comes out clean. Check the cake after about 45 minutes to be sure it doesn't get overdone. Allow to cool in the pan. Dust with powdered Xylitol, and cut into squares and serve. * TIME SAVER: I usually boil 6-8 oranges at a time, puree them 2 at a time, and store in each batch in glass containers in the freezer until I'm ready to make the cake. It takes the same amount of time to boil 2 oranges as it does to boil 8! NOTE: The picture above the recipe is borrowed and not a picture of my own cake. My cake usually gets eaten before I get around to taking the picture.  Ingredients 1 large Zucchini 1 Eggplant 1 cup Sun Dried Tomatoes 1 cup Red Onion finely chopped. 2 cups Kale Chopped 1 cup Mushrooms sliced. 2 t each Basil & Oregano 1 t Garlic Powder 1 t each Sea Salt & Ground Black Pepper I cup quartered Grape Tomatoes 1/2 cup Goat Cheese or Parmesan Cheese or both. 2 t Virgin Olive Oil 1T Coconut Oil Directions
PREPARING EGGPLANT: Cube Eggplant into 1/4" cubes. Place in bowl with Salt for at least 30 minutes. Squeeze with your hands. Throw liquid away. Place back in bowl, and toss in Olive Oil. Bake at 375F for 45 minutes. I usually do this well ahead with with 2 Eggplants and store in the refrigerator to use with various dishes. PREPARING ZUCCHINI Make Zucchini Noodles using a spiralizer (I got mine on Amazon.com) or you can cut into thin strips using a knife. (I don't have the patience for this. Get the spiralizer!!! It's quicker and waaaay more fun.) PREPARING VEGGIES Saute onions in coconut oil. Turn fire off. Add the rest of the ingredients and toss to mix. Add the Zucchini noodles and toss to mix. Enjoy!!!! I just got myself 4 Hummingbird feeders to place around our yard. Hummers are everywhere out here where I live in Santa Fe. When I read the ingredients in commercially made Hummingbird food, it made me shudder. So I Googled and found this recipe which is way cheaper and so much better. Seriously, if I avoid eating packaged food containing junk, why would I want to feed horrible chemicals to these gorgeous little creatures!!!  Ingredients
1 part organic sugar 4 parts water Directions Mix sugar and pure water. Bring to boil. Cool. Fill into clean feeder/s. Store extra in fridge for 1 week. Clean feeder once a week. Twice a week in hot weather. Enjoy the hummers!!! IMPORTANT: No need for Red food coloring. Honey can be damaging to Hummers. Recently I was encouraged by some friends and clients to share my recipes with them. So after about a year's break, here I am, back at it.
As you know, there's so much toxic crap in personal care and beauty products. And the ones that are organic and non toxic are so darned expensive. I was thrilled to find these recipes that are quick and easy to make at home, and totally healthy. Have fun making these and enjoy using them in good health! I already made the toothpaste and love it. BTW, I tried to embed the HTML coding into this blog, but it turned out to be way too wide, so I am posting the link: http://www.northwestpharmacy.com/healthperch/coconut-oil-beauty-products/
 Here's a yummy dose of Omega 3, antioxidants, heart healthy greens and fats to start the day. This is my favorite raw breakfast when I have to stay in a hotel and but don't want to take a blender with me, or get tempted by the carb-heavy breakfast buffets. The same ingredients that go in a smoothie go into this. This is my go to breakfast whenever I feel like eating cereal, but want to eat light, healthy, raw and grain-free.
INGREDIENTS 2 T Chia Seeds 1c water 1T Green Food powder 1 c fresh or frozen berries 1/2 an Avocado cubed Stevia to taste DIRECTIONS The night before: Place Chia seeds in a bowl. Add warm water and soak overnight in the refrigerator. If berries are frozen, thaw in another bowl. In the morning Add Green Food powder and Stevia into the Chia gel and stir until mixed in. Mix in berries and Avocado. Enjoy! OPTIONAL: I sometimes add a dash of coconut cream on top if I feel like it. Brussels Sprouts is another Spring food. This week, I am posting a video blog post from Anita Capizzi, my nutrition guru. Here she is showing how to make chips with Brussels Sprouts. Seriously, who'd've thunk???!!!! They are amazing!!! Spring food with a crunch...and don't expect to have any left for later. Thanks, Anita!!!
Here's the recipe: Pre heat oven to 350 degrees. INGREDIENTS Outer Leaves of Brussels Sprouts (The larger sprouts are easier to make chips from.) Olive oil Sea salt DIRECTIONS Peel off the outer layer of sprouts and discard. Then peel the next layer and save to a bowl. Keep the sprout itself in a zip loc bag for later use. Toss sprout chips in the bowl with a fine mist of olive oil and sprinkle sea salt to taste. Arrange on a cookie sheet lined with parchment paper. Make sure that they are in a single layer. Bake for 8-10 min. watching after 6 min. to be sure that they don’t burn! Enjoy this chip alternative! P.S. If they don’t crisp up it’s usually because you added too much olive oil! More from Anita: http://www.nihadc.com/practitioners/anita-capizzi-r-n-c-h-c.html https://twitter.com/SugarSavvyRN http://takecontrolofyourbloodsugar.com https://www.facebook.com/takecontrolofyourbloodsugar If you are looking for someone to help you bring down blood sugar, I recommend her highly.  One of my favorite culinary memories from my five and a half years in Egypt was the Lentil Soup lunches at the Khan Khaillili at the end of a successful bead hunt. Or sitting on the terrace of the Old Cataract Hotel in Aswan, looking out onto the Nile, enjoying this amazing soup. When I left Egypt, I craved this soup. Here's what I came up with - not nearly as good as I remember it, but good enough to calm my cravings.
INGREDIENTS 3 cups clear vegetable or chicken stock. 1 cup red lentils* 1 tomato, quartered 1 small onion, quartered 4 cloves garlic, quartered 1 cup water 2 teaspoons ground cumin 1/2 teaspoon sea salt 1/2 teaspoon cracked black pepper 1/4 teaspoon ground coriander 1/4 teaspoon turmeric Fresh lemon wedges Finely Chopped Cilantro or Parsley Ghee or Butter melted DIRECTIONS
* I now use Mung Beans as it is more nutritious and better for blood sugar than Red Lentils. |
About This PageHealthy eating is an important part of holistic self-care. This page contains tried and true quick, easy, delicious and nutritious recipes intended to enhance health and wellness. Archives
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