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Healthy Treat

HEALTHY GLUTEN FREE CARROT CAKE

Ingredients (recipe can be doubled)

1/4 cup melted butter
1/4 cup coconut milk
6 eggs (preferably free range, organic)
1-2 tsp. pure vanilla extract
1/2 cup coconut sugar
1/2 tsp. salt
1-2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 cup coconut flour, sifted
1 tsp. baking powder
1-1 1/2 cups grated carrot
1/2 cups finely chopped pecans or walnuts
Optional: raisins

FROSTING

Cream cheese
Lemon
Maple syrup

DIRECTIONS

1. Beat the eggs, add melted butter, coconut milk, and vanilla.
2. In a separate bowl mix together coconut sugar, salt and spices. Adjust spices to personal taste.
3. Add dry mixture (#2) to wet mixture (#1) and mix.
4. Sift coconut flour, add baking powder and add to other ingredients.
5. Mix very well (whisk) until the mixture has no more lumps.
6. Fold in carrots and nuts.

BAKING

1. Pre-heat oven to 350 degrees Fahrenheit
2. Grease baking dish (approx. 8×4 inches; bread pan)
3. Pour batter into baking dish
4. Bake for about 40-50 minutes. Baking time depends on moisture content. To check if the cake is done, insert fork in the centre; when it comes out clean the cake is done.
5. Take out, let cool and remove from baking pan.

FROSTING (optional)

Choose any frosting you like. I prefer to make it with cream cheese, freshly squeezed lemon and maple syrup. Amounts to taste. You may add pineapple and/or decorate the frosting with walnuts or pecans.

BE CREATIVE – ALL MY MEASUREMENTS ARE APPROXIMATE AND I ADJUST THEM FREELY AS WELL AS SOME OF THE INGREDIENTS.

There is no such thing as “HEALTH FOODS”

fruitveggiesIf what we eat does not nourish and support our bodies it should not be called food. Therefore at least 80% of what is sold as “food” in the grocery stores does not classify as food. It fails to provide the building blocks to the body required to maintain healthy cells and tissues.

It not only does not provide what is required by the body to function properly, but it also typically burdens and damages our body with chemicals such as preservatives, colouring agents, pesticides, herbicides, and genetically modified/engineered foods. A high percentage of so-called health issues can be remedied with a change in dietary habits. I see this happening every day in my practice.

Many people would never feed their animals the food and drinks they themselves are consuming on a daily basis. Why not? Because they know all too well that their own diet would not be good for their pets!

So, I suggest make your foods your medicines and if you do this you will be surprised how your energy increases, your skin clears up, no more phlegm, achy joints … I recommend you eat 70% raw on a regular basis.

As always, green blessings,|
Gudrun

Healthy Snack Ideas

– Seeds and nuts: Both are full of healthy fats and protein, which help stabilize blood sugar levels. Avoid pre-salted nuts.

– Seed and nut butters with fruit or vegetables: The classic “ants on the log” (nut butter spread on a celery stick and decorated with raisins) – fruits such as apples dipped in nut butter.

– Veggies and dip: Any vegetable you enjoy for example carrots, celery, broccoli, tomato, cucumber and cauliflower etc. can be enjoyed with a healthy dip such as hummus or guacamole. Avoid commercial dips such as ranch. Typically they have very little nutritional value and are high in fat and therefore calories.

Healthy and Guilt-Free Indulgence

RAW FOOD (MANDALA) MANGO PIE

I treat every recipe just as my clients as an individual creation that requires a custom tailored, creative approach.
So I suggest you use the following recipe as a guideline and add your own personal twist to it.

RECIPE

CRUST

  • 2 cups raw, organic nuts (almonds, pecans, walnuts or a combination)
  • 1 cup unsweetened shredded coconut
  • 1/2 cup pitted dates, cut into pieces (you may add some raisins or unsweetened cranberries)

In a food processor process the nuts and coconut
Add dates (and other dried fruits if desired)
Process until mixture forms coarse lumps and sticks together when pressed in a pie plate

NOTE: The texture depends on the type of nuts used; if the mixture is too dry you can add a little bit of water or organic juice.
Press crust into pie plate

FILLING

  • 2 fresh mangos, peeled and cut into pieces
  • 1/2 cup dried unsweetened mango – cut into pieces (use knife or scissors work very well) and soak for about 10 minutes
    NOTE: Most of the commercially available mango is sweetened; best place to find unsweetened mango is a health/natural food store
  • Variety of fresh fruits such as kiwis, raspberries, cherries, blue berries etc.

Drain the dried mango
Combine both the fresh and dried mango in a blender and blend until it has a smooth, pudding like consistency
Pour into pie crust
Decorate with fresh fruit – have fun creating your own Mandala; in the summer you can add fresh flowers such as Borage  Violet or Wild Rose flowers
Keep in the fridge

Serve as is or with whipping cream sweetened with maple syrup. YUMMY!

COOKIES – FLOUR & EGG FREE

Wholesome – Healthy – Fast and Easy to Prepare

Christmas is approaching fast and so are the temptations to indulge in treats that we know are detrimental to our well-being. Below is a recipe for a healthy alternative – one of my favorite creations. Be creative and have fun experimenting with the ingredients.

BASIC RECIPE

Ingredients:

1 1/2 cups walnuts
1 cup medjol dates, cut into pieces
1/4 tsp. salt
1/2 tsp. baking soda
2 Tbsp. raw cacao powder
1 Tbsp. ground flax or chia seeds
2-3 tsp. pure vanilla extract
1 Tbsp. water
1/2 cup raisins or unsweetened dried cranberries

Directions:

1. Preheat oven to about 330 Fahrenheit
2. Process dates and walnuts in food processor until crumbly
3. Add all remaining ingredients except raisins (cranberries)
4. Process in food processor until all ingredients are well mixed and
stick together like “dough”
5. Add raisins and briefly pulse
6. Place dough on baking sheet lined with parchment paper; you may want
to spoon it but I prefer to use my hands and shape the cookies. You may
need to wet your hands if the dough is too sticky.
7. Bake at 330 Fahrenheit for about 12 minutes.
8. ENJOY!

Be creative and play with pecans, sunflower seeds, shredded coconuts etc.

Green blessings,
Gudrun

ROSEHIP HARVEST in NOVEMBER

Hard to believe Rosehip harvest in November and my little companion wanted me to share the feast with him.

I cannot believe that I went out harvesting Rosehips at this time of the year. It is truly a gift from nature. Typically I like to go out right after the first frost but this year I was not able to fit it into my busy schedule. I will make a delicious Rosehip with my harvest and enjoy some of them in a tea (for Rosehip tea recipe see previous post).

ROSEHIP SYRUP

In herbal medicine, syrups refer to a form of herbal preparation that preserve the herbs using a sweet medium such as honey. There are many ways to prepare syrups but the following is my favourite for rosehips.

Ingredients

– 1 part Rosehips
– 4-6 parts water (using less water will produce a thicker syrup; rosehips absorb a lot of water)
– Honey
– Brandy (as a preservative)

Directions

– Combine rosehips with water
– Simmer over low heat until you have half the liquid left; in order to increase the extraction of the juice from the rosehips use a potato masher to create a pulp
– Strain the liquid through a sieve first, followed by straining through muslin or cheese cloth. Any particles left in the liquid increase the risk of fermentation and spoilage. It is recommended to use a clean and moist cloth because the moisture will help to trap smaller particles including dust.
– Pour liquid back into pot, bring to simmer over low heat
– Add honey to liquid (i.e. for 1 cup liquid add 1/2 to 1 cup honey) and stir until dissolved
– Remove from heat
– Add Brandy, 1 tablespoon (15ml) for every cup of syrup as a preservative
– Bottle in clean, sterilized jars
– Label and date bottles (ALWAYS label to avoid the creation of what I call “mystery products”)
– ENJOY – for yourself or as a great gift!

Green blessings,
Gudrun

HEALTHY CHOCOLATE TREAT – WARNING: ADDICTIVE

Here is your answer for the times when the cravings for chocolate are overpowering but you do not want to eat junk.

Thank you Crystal for introducing me to the basic recipe! It is so fast and easy to make and absolutely delicious. Be creative, the recipe allows for many variations.

Combine the following ingredients, slowly heat and stir until well mixed:

1/4 cup peanut butter (organic; I like chunky)
1/4 cup coconut oil
1 tbsp. honey

Add the following and simmer mixture for about 5 minutes and take off heat:

1/4 cup organic raw cacao powder
1/4 cup maple syrup, high quality coconut or agave syrup or a combination
1-2 tsp. vanilla extract

Options:

1. Fast and easy (my favorite): pour mixture into a dish lined with parchment paper, or,
2. Pour/spoon into small candy moulds or cup cake paper cups. Place in fridge or freezer.

ENJOY!

Variations:

Add hemp hearts, dried cranberries or cherries, shredded coconut…