This is a great winter holiday cookie! It is delicious to eat, simple to make, and also kind to your body. It is made with almond flour and sweetened with honey. I have tested it on kids and adults alike and all have enjoyed it. Follow this link for the recipe.
I found it on the Comfy Belly site, which is my go to website for healthy baking recipes.
Makes 24 mini muffins
For most of the kids who live on my street, the arrival of fall and the beginning of the new school year is a mixed experience. It has been my tradition for years to mark and celebrate this transition by sharing of pumpkin muffins with them. The recipe is both delicious and healthy, and people of all ages enjoy them.
1 1/2 cup whole wheat pastry flour
2 teaspoons aluminum free baking powder
1/4 teaspoons sea salt
1 1/2 teaspoons pumpkin pie spice
1 cup pumpkin puree
1/4 cup butter, melted (you can substitute avocado oil or any other non-dairy oil)
1 egg
1/2 cup maple syrup
1 teaspoon vanilla
1/3 cup whole milk (you can substitute the non-dairy milk of your choice)
1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix dry ingredients. In another bowl, whisk wet ingredients together.
2. Add wet ingredients to the dry ingredients to form a somewhat thick batter.
3. Grease mini muffin trays. Fill mini muffin tins to the top. Bake for 13-16 minutes. (Keep watch after 13 minutes.)
Variations: This is a basic muffin recipe. Change it as you feel inspired. For banana muffins use banana puree instead of pumpkin, substitute 1 t cinnamon instead of pumpkin spices.
People LOVE this muhammara dip! I first had it while doing a week long meditation retreat the the Insight Meditation Retreat Center in Barre, MA. I was so amazed by the interesting combination of tastes that I made sure to get the recipe before heading back home. Muhammara is originally from Syria, and traditionally made with pomegranate molasses. Out of convenience I often use honey, and it works perhaps not quite as well, but certainly good enough. You will likely need to play with the amounts a bit as the taste of the red peppers varies quite significantly and will effect the overall balance of tastes.
10 ounces canned roasted red peppers, or 2 fresh red peppers roasted and peeled 1 cup almond meal or 3/4 cup bread crumbs
1/2 cup walnuts – lightly toasted
4 cloves garlic – minced
1/2 tsp salt
1 Tbsp lemon juice
1 Tbsp honey or pomegranate molasses 1/2 Tbsp ground cumin
1/2 tsp red chili flakes
1 cup olive oil
Mince garlic.
Put garlic in food processor along with all other ingredients except olive oil and feta cheese.
Blend until smooth. Add olive oil gradually.
Serve with pita bread and feta cheese.
This is one of my favorite warm drinks. I came across this recipe in the NY Times a few years ago. It is sweet, warming, and a great winter tea to heal what ails! I have sometimes made it with black tea, sometimes with Rooibos Chai. Enjoy!
Kombucha is a fermented food, which is a great thing to have in ones diet in moderation. I recommend drinking no more than 1 cup per day. The origins of kombucha are unclear, but it most likely dates back thousands of year to ancient China. While I question some of the wilder health claims, like that it can cure cancer and rheumatoid arthritis, I do believe that if you enjoy how it tastes, it is a wonderful alternative to soda or to that afternoon Starbucks. Personally, I find it gives me a slight, steady increase in energy and focus.
After a year of experimentations I’ve finally figured out how to make great kombucha (most of the time). I use this recipe as a my baseline. Below I've added a few things I've figured out to make the brew a success!
Boil half the water add all of the tea bags and sugar and let it cool for 10 minutes. Next, add the rest of the water and let it sit until it comes to room temperature.
I use the bottles she recommends because a tight seal is vital to getting a good fizz going. My favorite flavor combination is ginger, lemon, honey. In the beginning I would grate and press my own ginger juice. If you have the time and patience to do this I applaud you! I have started to use 1 teaspoon of ginger juice (by either The Ginger People or Santa Cruz). I also add 1 piece of ginger candy cut up and 1-2 teaspoons of honey. In the fall I add a splash of apple cider and slightly less honey. In the summer I add pureed blueberries or other fresh fruits.
As it is named, this soup is simple to make, yet at the same time it is a crowd pleaser!
1 cup red lentils
1 medium sweet potato, peeled and grated or cut into very thin slices 4 cups water
1/2 cup mild salsa, chunky style, or 1/2 cup chopped tomatoes
1 small onions, finely chopped
1/2 teaspoon cinnamon
1/2 -1 teaspoon cumin
1/2 teaspoon coriander
1 tablespoon dulse flakes (optional, but highly recommended)
1 teaspoon sea salt
1/2 cup full fat coconut milk
Garnish
Sprig of fresh mint or coarsely chopped cilantro
1. Place lentils, water, salsa, sweet potato and onion in a medium soup pot. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 15 minutes or until lentils are soft.
2. Stir in the spices, dulse, coconut milk and salt. Simmer for another 20-30 minutes.
3. Garnish individual bowls with mint or cilantro just before serving.
• If you are using store bought salsa my favorite brand for this soup is Green Mountain Gringo.
• Dulse is a sea vegetable which contains minerals that are wonderful for calming the nervous system. Dulse also gives that umami flavor which adds a welcome, somewhat mysterious and satisfying complexity to this simple soup. You can find it at most health food stores including Whole Foods.
Umeboshi is a traditional Japanese fruit used to treat just about any imbalance in the body. It is especially supportive of good digestion, and treating fatigue. Umeboshi vinegar, (sometimes called ume vinegar), is delicious in salad dressings. I love this recipe because of it’s amazing flavor and it’s simple list of ingredients
1 1/2 cups chopped scallions
3/4 cup avocado oil
2 tablespoons umeboshi vinegar
1/2 cup water
Optional-black paper to taste
1. In a blender or food processor, combine all of the ingredients and blend until smooth.
2. Use immediately or refrigerate until serving. This dressing can be covered and stored in the refrigerator for one week.