FOOD FOR YOUR SOUL
Nourishing our bodies with food is like tending to a garden. If we want to be healthy, we need to provide the nutrients that will allow our bodies to generate healthy cells. In times of stress this is even more important because stress depletes our bodies of vital nutrients. At the same time, for many of us, stress triggers cravings for sweet comfort foods. Fortunately we can easily create treats ourselves. Fast, easy, and delicious is my kitchen motto. Here is one of my daughter’s favourites – no bake, gluten free cookies.
NUT/SEED BUTTER – OAT – COCONUT COOKIES
Ingredients:
1/2 cup nut butter (I use almond butter)
1/2 cup coconut oil
1/2 cup maple syrup
1/4 cup cacao powder
1/4 – 1 tsp. vanilla extract
1 1/2 cups quick rolled oats (gluten free)
1/2 cup shredded coconut
Directions:
In a bowl, mix together all ingredients, except for oats and coconut;
Add oats and coconut, stir until well mixed;
Drop one spoonful at a time on a cookie shoot (prepared with parchment paper);
Place cookie sheet in freezer (30-45 minutes);
Store cookies in airtight container in fridge or freezer
Be CREATIVE and come up with your own variations of this basic recipe. ENJOY but remember, these cookies are still treats!
CURRIED ZUCCHINI BROCCOLI SOUP
This soup is fast and easy to prepare – as always, my preference. It has become one of our favorites during the winter time. Even the grand children (1 ½ – 4 ½ years old) enjoy it immensely.
The soup is lightly curried to allow the delicate flavor of the zucchini to come through. You can adjust the flavor by adding more, or less curry powder.
INGREDENTS
- 2 tsp. butter or coconut oil
- 1 large onion, chopped
- 5 cups fresh broccoli
- 2 pounds fresh zucchini, sliced
- 2 cups vegetable or chicken broth
- 1 tsp. curry powder
- ½ cup sour cream
- Salt and pepper to taste
DIRECTIONS
- Melt coconut oil/butter in a large saucepan over medium heat
- Add onion and cook until it begins to soften
- Add remaining ingredients except for sour cream (vegetable/chicken broth, zucchini, broccoli, curry powder; if using unsalted vegetable or chicken stock add large pinch of salt)
- Bring to boil
- Reduce heat and simmer until vegetables are tender (about 25 minutes)
- Allow soup to cool slightly; then transfer to blender or food processor
- Puree soup until smooth but still has some green flecks
- Return soup to saucepan and stir in sour cream.
- Reheat gently over low heat
- Adjust seasoning to taste
- ENJOY
MAKE YOUR FOODS YOUR MEDICINES!
Gluten Free Scone Recipe
I suggest you start by cutting out wheat and increasing your vegetable and fruit intake. If you have a blender or juicer replace one of your regular meals with a liquid meal. You will be surprised about the difference this little change makes for your well-being. It is a matter of getting used to the changes and realizing how many options there really are.
RECIPE
Put into the food processor:
3 ½ cups of almond meal or flour
5 tablespoons of arrowroot flour
½ cup honey
4 tablespoons of coconut milk
2 eggs
2 tablespoons wine vinegar
1 teaspoon baking powder
1/2 teaspoon Himalayan salt
6 tablespoons coconut oil
One-half cup or more of currants or dried pomegranate, blueberries or cherries and some crushed pecans, cashews or walnuts.
Mix well.
Spoon drop 7 or 8 equal amounts of dough onto a coconut oil well-greased flat Pyrex dish. Round with your fingers into equal biscuit sized pieces and flatten with fingers, so that final scone is about ¾ to an inch thick.
Bake at 350 degrees 20 minutes until nicely browned.
If you can resist, let them cool before you taste them!!!
You may want to eat them with nut butter such as almond butter or hazelnut butter. If you eat dairy you can add a slice of “real” cheese (available at health food stores).
ENJOY!
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