COOLING OFF WITH HOMEMADE ICE CREAM OR POPSICLES
The heat of the summer has many people reaching for ice cream and popsicles. Unfortunately most of what is commercially available is full of chemicals and sugar. Here is a recipe that should do the trick. Be creative and adjust it according to your own taste buds.
INGREDIENTS
– 1 peach/nectarine, cut into chunks
– 1 cup frozen berries of your choice
– 1 banana, cut into chunks
– 1⁄2 tbsp ginger root, finely grated
– 13 1⁄2 oz full-fat coconut milk
– 1 – 2 tsp pure vanilla extract
– 1 tsp. lemon juice, freshly squeezed
– 1/4 – 1⁄2 cup real maple syrup or coconut syrup
INSTRUCTIONS
Combine all the ingredients in a blender, blend until smooth. Pour into container or popsicle moulds and freeze.
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!
WILD ROSE – Favourite Recipes for this time of year
Have you noticed the abundance and colour variations of the Wild Rose flowers this year?
They are so bountiful and a delight to all of our senses. You might have noticed that a lot of different insects use the flowers as their home or resting place.
Wild Rose is also a Bach Flower essence, opening the heart and bringing joy into a person’s life.
Here are two of my all time favorite recipes.
1. WILD ROSE FLOWER WATER
Pick some flower petals and put them in a glass filled with spring water. Let sit in the sun to allow the essence of the flower to infuse into the water. Let sit for 1/2 hour to several hours depending on your taste preference.
Enjoy as is or with some ice. If you wish, you may eat the flower petals.
2. WILD ROSE FLOWER HONEY
Pick the flower petals and place on the honey. Honey that has not been processed is typically hard so you need to soften it slowly at low temperature. You can soften it first and then mix the petals into it, or what I do, I add the petals and let them do “their job” while the honey is softening.
Once the honey is soft, I like to stir the petals in with a wooden chop stick only to watch them come up to the surface again after a while. You can pick out the flower petals if you wish but you can also leave them in the honey.
Enjoy as a spread on a rice cake, on pancakes or with ice cream, or just straight from the spoon – whatever your heart desires.
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
BOUNTIFUL HARVEST & CREATIVITY
Despite the amount of rain and cool temperatures, some plants have done very well this year. So many plants and vegetables give us food and pleasure during the summer but I often wonder how we can make use of their precious gifts all year round. So this year I decided to harvest some of my Nasturtium leaves and flowers, both of which are edible. I created a colourful “Nasturtium butter” by cutting some flowers and leaves into fine pieces and mixing them together with some lime zest into softened butter. This will be a special treat for the winter months. I also dried some of the leaves which can be used in a tea to sooth a cough or cold. As a powder the leaves will add a peppery flavour will to many dishes.
For the first time this year I have been using a food dehydrator to dry some of my herbs. The humidity in the air has made it almost impossible to air dry herbs the conventional way – on drying racks or hanging them up by the stem.
Happy harvesting and green blessings,
Gudrun
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.
STINGING NETTLE – HARVESTING & RECIPES
Harvest the early spring shoots of plants four to eight inches high. You might want to wear heavy cotton gloves or even leather gloves for harvesting. Wash in cold water and remove with thongs from water. I enjoy the stinging feeling when harvesting nettles but most people will have a different feeling about this!
Stinging Nettles have a delicate flavour and pleasant texture. It is important to NOT overcook them.
I consider myself a “free flowing cook”; therefore see the following recipes as suggestions and use your own intuitive, creative senses to adjust the recipes and discover your own recipes.
(1) STINGING NETTLE – BASIC
Ingredients
1 1/2 cups Water
1/2 tsp. Salt
1 cup Stinging Nettle, fresh, young leaves – washed
1 Tbsp. Butter
2 Tbsp. Sour Cream
Directions
Bring water to boil, add salt and nettle leaves.
Simmer for 2-3 minutes.
Drain right away.
Melt butter in skillet, add nettle leaves and sour cream.
Stir well for a minute or two.
Serve as you would use spinach.
(2) NETTLE FRITTATA (by Darcy Williamson)
Ingredients
2 cloves garlic, finely chopped
1 onion, thinly sliced
4 Tbsp. olive oil
2 cups cooked, chopped spinach
1/4 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. (freshly grated) nutmeg
8 medium-sized organic eggs
1/2 cup freshly grated Parmesan cheese
Directions
Preheat oven to 350 Fahrenheit.
Beat together eggs, seasonings and cheese. Set aside.
In a cast iron skillet saute garlic and onion in olive oil until just wilted.
Add Stinging Nettle and heat through.
Pour egg mixture over ingredients in the skillet.
Place skillet in oven and bake until eggs are set, approx. 45 minutes.
Cut into slices and serve hot.
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!
Follow Us!