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YUMMY – NUTRITIOUS – FAST & EASY

Chia Seed Jello
Another one of my favorite recipes, packed with valuable nutrition that is easily absorbed. As always be creative and adjust the recipe to your individual needs and favourite flavours. Great snack to bring to a pot luck which is guaranteed to be enjoyed by all regardless of age.

RECIPE
Ingredients:

– 1 part (cup) raw chia seeds
– 2 parts (cups) high quality water, high quality juice, or my preference, 1 cup water
and 1 cup juice 
– Chopped fresh or frozen fruits (apples, pears, mangoes, berries, etc.) – adjust type variety of fruit and amount to personal preference; I add lots
Optional: seeds, raisins, nuts, goji berries etc.

Instructions:

– Soak all seeds, raisins, goji berries and nuts for about 2 hours (not necessary but preferable for enhanced absorption of nutrients)
– Mix all ingredients in large bowl
– Chill in fridge, freezer or right now in the snowy winter wonderland
The mixture will gel by itself because Chia seeds can absorb an incredible amount of liquid

Serve and enjoy!

The Latin name for Chia is Salvia hispanica, a flowering plant that is native to central and southern Mexico and Guatemala. It is a flowering plant that belongs to the mint family (Laminaceae). It is rich in calcium, manganese, phosphorus and a great source of healthy omega-3 fats and protein. Check the internet for a more complete description.

Green blessings,

Gudrun

CRAVINGS FOR CHOCOLATE?

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…

Green blessings,

Gudrun

Wholesome, Healthy Treats – 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

WHAT’S NEW?

Well, I guess Coronavirus is still dominating the media, just with a different name. I yet have to hear anyone mention the importance of a strong immune system and how to go about it – keeping it strong or building it up. Once again, a wholesome diet and exercise to increase oxygenation in the body, are two easy and effective tools. Adding high dosages of vitamin C and raw garlic to your daily regime are also helpful. Apparently in China they are treating people with intravenous vitamin C. A link to that information will follow in another post.

I have turned my favourite bread recipe (no flour, gluten free, dairy free) into four small loaves instead of one big one. It works not only great but tastes fantastic. Prep time is short once you have the ingredients in your pantry. I am so grateful that this bread is also the favourite for my grand children. NOTE: bake time for the four small loaves is obviously shorter than in the recipe provided.

Ancient Grain, Seed, and Nut Loaf – Adapted from The Greenhouse Cookbook

Green blessings,
Gudrun

 

SPROUTING PART 2 – HOW TO SPROUT YOUR OWN SEEDS

For an actual demonstration on how to sprout check out my DVD, “Herbal Pharmacy for Everyone” visit http://herbalinstructions.com/

EQUIPMENT REQUIRED

➣ A glass jar, any size from about 1 litre to 4 litres will do; wide mouth jars are the most practical
➣ Nylon mosquito screen, big enough to cover the opening of the jar and rubber band to secure it
➣ Fresh water
➣ Seeds for sprouting
a. I suggest you begin, using only one type of seed per jar. Once you have gained some experience, have fun experimenting, creating your own special mixes.
b. How many seeds to use? As the seeds absorb the water and begin to sprout, they will expand; different seeds will expand to different degrees. For example, radish seeds will expand more than sunflower seeds.

As a rule, fill the jar up to 1-2 cm with dried seeds. Using too few or too many, does not matter. You will learn quickly the proper amounts for the different types of seed you use.

INSTRUCTIONS

1. CLEANING

A. Place seeds in (wide mouth) glass jar; when using larger seeds like peas use more seeds
B. Cover jar with mesh and secure with rubber band
C. Rinse by adding water, swirl and drain

2. SOAKING

A. Add cool water, 5 – 10 cm above seeds and let sit 4 – 8 hours or over-night;
NOTE: The length of time for soaking the seeds depends on the type of seed used; check internet for soaking charts or refer to my next post.
B. Drain water, rinse and drain water again. Seeds should be damp but not “swimming” in water.

3. GROWING

A. Invert and prop jar at an angle in a bowl so that excess water can drain; preferably keep in dark place.
B. Twice a day rinse seeds with cool/room temperature water, swirl jar gently, drain and repeat step 3A.
C. Depending on the seeds, it will take 2 – 5 days for the seeds to sprout to a length of ½ – 5 cm when they are ready to be enjoyed.

4. EATING & STORING

Eat sprouts right away or store them in the fridge in a glass container or plastic bag. Treat them like you would any other food that can spoil.

Meal Suggestions

Sprouts can be added to salads, sandwiches, tacos, wraps, soups (just before serving), spaghetti sauce, omelets, green drinks and baking (1/2 cup of sprouts per loaf; add to liquid ingredients). Sprouted seeds may also be sautéed, blanched or steamed.

Sprouting beans will soften them enough, making them suitable for creating spreads such as hummus.

BE CREATIVE and most of all ENJOY!

To order the DVD “Herbal Pharmacy for Everyone – A Step-by-Step Guide to Creating You Own Herbal Preparations”, visit http://herbalinstructions.com/order-dvd/

DELICIOUS SUPERFOOD POWER BALLS

This recipe is a treat packed with powerful nutrition, providing energy while satisfying the desire/craving for sweets. It is a delight to watch my grand children devour this true treat. If I want this treat to last for a few days, I have to hide it in the fridge – away from anyone – small and large!

Why is it that the “treats” commonly used to reward children for “good behaviour” etc. are in most cases damaging to the children’s health? I have always been puzzled about this phenomenon while raising my own children.

As always, every time I create this recipe, it turns out a little different. I suggest you use the recipe as a guideline and be creative. Work with what you find at home in your pantry. Many of the ingredients are interchangeable. The consistency of the dough is what is important in order to be able to roll it into balls.

RECIPE – ENERGY BALLS

Ingredients

  • 20g Powder: spirulina, mushroom, kale etc.– any one or any combination
  • 20g Chi seeds
  • 100g Shredded coconut
  • 80g Almonds
  • 80g Walnuts
  • 150g Pitted dates
  • 20g Cacao powder
  • 50g Dried fruit: goji berries, apricots, cranberries etc. – any one or any combination
  • 2 Tsp Vanilla extract
  • 1 Tbsp Coconut oil
  • 1 Tbsp Maple syrup
  • Shredded coconut for decoration

Instructions

1. Cut dates in small pieces and soak for about 30 minutes
2. If using dried apricots for example, cut them into smaller pieces as well
3. Process soaked dates, nuts, seeds and dried fruit in food processor until somewhat crumbly
4. Add cacao powder, vanilla, coconut oil and maple syrup
5. Process in food processor until the mixture has a dough like consistency. I may add a bit of honey, extra vanilla etc. to get the right sweetness and consistency
6. Form into small balls
7. Decorate by rolling each one in shredded coconut
8. Keep in fridge in an airtight container

ENJOY!

JUNGLE JUICE

Thank you for your interest in my signature drink. Here is the information and recipe you were asking for. The u-tube video, demonstrating how to create this delicious concoction, is a segment taken from my DVD, Herbal Pharmacy for Everyone. A Step-by-Step Guide to Creating Your Own Herbal Preparations. The DVD is available from my website, www.herbalinstructions.com or you can contact me directly.

Jungle Juice Recipe

Happy herbaling and green blessings,

Gudrun

 

HOME MADE BREAD – NO FLOUR OR YEAST YET DELICIOUS AND WHOLESOME

As there was quite a bit of interest in my post from last week about commercial bread, I decided to re-post the recipe for the ancient grain bread. The bread is simple and fast to prepare. The list of ingredients looks overwhelming initially but once you figure it out, it really takes only about 15-20 minutes. Usually I mix the dried ingredients for two loaves at the same time. However, I will only bake one loaf and keep the ingredients for the 2nd one in the fridge. This cuts the prep time for every second loaf at least by half.

Anyone having challenges digesting oats (even gluten free ones) can replace them with Quinoa flakes. With some creativity you can also change the recipe into a dried fruit, seed and nut loaf. Have fun and enjoy.

Ancient Grain, Seed, and Nut Loaf
from The Greenhouse Cookbook

This is the best bread ever because it is packed with nutrition, extremely fast and easy to prepare and does NOT contain any flowers or gluten. It has become a staple in our life. Try it and spread the wealth of health.

Makes one loaf, or about 10 slices.

Ingredients:          

  • ½ cup raw sunflower seeds
  • ¾ cup raw pumpkin seeds
  • 1 cup raw slivered almonds
  • 1/8 cup buckwheat groats
  • 1/8 cup millet seeds
  • 1/3 cup amaranth seeds
  • 1 ½ cups gluten-free rolled oats
  • ¾ cups gluten-free steel-cut oats
  • 1/3 cup whole flax seeds
  • 1/3 cup psyllium seed husks
  • 1/3 cup chia seeds
  • 2 tsp sea salt
  • 2 tbs pure maple syrup
  • ¼ cup virgin olive oil
  • 2 ¾ cups filtered water

 Steps:

  1. Preheat your oven to 325 F. Line a baking sheet with parchment paper.
  2. Combine and evenly spread the sunflower seeds, pumpkin seeds, almonds, buckwheat groats, millet seeds, and amaranth seeds on the prepared baking sheet. Toast for 10 to 12 minutes, or until golden.
  3. In a large bowl, combine the rolled oats, steel-cut oats, flax seeds, psyllium seed husks, chia seeds, and salt.
  4. When the toasting seed mixture is golden, remove from the oven and add to the bowl of dry ingredients; stir until combined. Add the maple syrup, olive oil, and water to the bowl and mix well. We use our hands for this (wet them first). The mixture should feel quite soggy; the seeds will absorb more water as they rest.
  5. Line the bottom and sides of a 8- x 4-inch or 9- x 5-inch loaf pan with parchment paper. Pour the dough into the pan and shape the top into a smooth dome with wet fingers. Cover the dough with a clean tea towel or napkin and let it sit at room temperature overnight or for up to 24 hours. When you’re ready to bake, preheat the oven to 400 F.
  6. Uncover the dough and place the loaf pan on a rack in the centre of the oven. Bake for an hour and 15 minutes, or until the crust is dark brown and sounds hollow when you knock on it. (It may take an hour and a half, depending on your oven.) Remove loaf from the oven and let cool completely, at least 2 hours.
  7. Slice and serve toasted. Store in a sealed container in the fridge for 1-2 weeks.

Green Blessings,

Gudrun

CHIA SEED JELLO

YUMMY – NUTRITIOUS – FAST & EASY

Another one of my favorite recipes, packed with valuable nutrition that is easily absorbed. As always be creative and adjust the recipe to your individual needs and favourite flavours. Great snack to bring to a pot luck which is guaranteed to be enjoyed by all regardless of age.

RECIPE

Ingredients:

1 part (cup) raw chia seeds
2 parts (cups) high quality water, high quality juice or my preference, 1cup water and 1 cup juice 

Chopped fresh or frozen fruits (apples, pears, mangoes, berries, etc.) – adjust type variety of fruit and amount to personal preference; I add lots
Optional: seeds, raisins, nuts, goji berries etc.

Instructions:

Soak all seeds, raisins, goji berries and nuts for about 2 hours (not necessary but preferable for enhanced absorption of nutrients).
Mix all ingredients in large bowl.
Chill in fridge, freezer or right now in the snowy winter wonderland.
The mixture will jell by itself because Chia seeds can absorb an incredible amount of liquid.
Serve and enjoy

The Latin name for Chia is Salvia hispanica, a flowering plant that is native to central and southern Mexico and Guatemala. It is a flowering plant that belongs to the mint family (Laminaceae). It is rich in calcium, manganese, phosphorus and a great source of healthy omega-3 fats and protein. Check the internet for a more complete description.