I am reposting this recipe from a couple of January's ago. These make a nice addition to a Christmas goodies tray, balancing out the traditional chocolate based options (not that there is anything wrong with high vibe chocolate) with a different flavour, and providing a super hit of nutrition.
Try these easy healthy, mostly raw, treats that not only taste good but have nutrients that will support your immune system.
Vitamin C from the lemons, zinc from the pumpkin seeds, Vitamin E from the sunflower seeds, and Omega 3's from the hemp hearts combine with fiber, iron, and magnesium rich dates to have your immune system and taste buds singing!
What's Halloween without peanut butter cups?! But Officer Reese has nothing on these. Satisfy your craving with a higher vibration version that doesn't have the toxic chemicals and neurotoxins that hurt your little globlins' health.
· 3/4 cup natural organic crunchy peanut butter
· 1/4 cup organic maple syrup
· ¼ -1/2 cup coconut flour
· pinch of sea salt
Chocolate Cups ~
· Approx. 200 grams organic dairy free chocolate (Camino Brand is Excellent), melted
· 1 teaspoon coconut oil
1. In a medium bowl, mix together the peanut butter, maple syrup and sea salt.
2. Add in the coconut flour gradually-- starting first with a 1/4 cup, then adding it in a tablespoon at a time until a “dough" forms.
3. Place in fridge.
4. Melt chocolate in a double boiler/ glass bowl over simmering water, stirring often. (You are going to all this trouble, don’t use a microwave and radiate your amazing high grade chocolate. Just say-‘in)
5. Remove from heat and stir in coconut oil.
6. Place liners in a muffin pan, or any candy mould will do. You may want to use 2 liners per well if your liners are thin.
7. Drizzle melted chocolate into bottom 1/3 of each liner.
8. Place a ½ teaspoon of mixture in centre of each liner, on top of the chocolate. TIP - roll into a ball and flatten to keep your final cups level.
9. Cover each with more chocolate.
10. Place in fridge until set.
11. Store in air tight container.
The calendar and the weather are in total agreement this week that Fall has arrived. Have you felt a difference in your body, mind, or emotions? Perhaps more tired, more quiet, more serious, more reflective, or more focused on a new endeavour? Maybe a scratchy throat, or headache?
We are linked with nature, and an outer shift in the seasons ignites changes within us.
Transitioning from season to season is often when we are susceptible to illness. Fall in particular is associated with cold and flu season, and often blamed on the extra or re-exposure to germs with the kids back in school and maybe our own return to indoor routines such as work or the gym. However we co-exist with millions of different bacteria and viruses on a daily basis, all year long. Is getting sick, really just all about germs?
Craving all things pumpkin now that Fall is here? Do you know what’s in that pumpkin latte from “you know where”? Well, there is a bit of processed pumpkin puree with the colourings, flavourings, preservatives, carrageenan, sulfating agents, and 50 grams (almost 3 tablespoons) of sugar (grande). Ugh, why not take 20 minutes and try this quick recipe instead? Then pair it with a good old fashion cup of tea. Ginger, or Chai maybe?
Imagine pumpkin pie filling circled in organic dark chocolate. That’s what these taste like!
Pie pumpkins are everywhere right now, and so easy to roast. Simply cut in half, scoop out the seeds and place each half face down on a cookie sheet. I line mine with some parchment paper. You can use a bit of avocado or olive oil along the rim of cut pumpkin flesh on each half if you like. Or use a shallow dish with a bit of water in it instead of the cookie sheet.
Roast for about 45 -60 minutes at 350 degrees, until soft. Once cool, scoop out the flesh. I freeze in one cup portions for easy baking whenever the mood strives over the colder months.
Organic canned pumpkin can be substituted.
If you have read other recipes from me, you know this is where I say, “Choose organic ingredients as much as possible”. So many chemicals are used in even the spices! It’s the only way to ensure you are getting the purest source of each ingredient you can. Don’t fall for marketing words such “Natural”. Read your labels. Why expose yourself to unnecessary toxins, carcinogenic, and inflammatory substances? Not to mention organic tastes better!
Did you know the amount of sugar the average North American eats has about doubled in the past 100 years? And in 1700 sugar consumption was about 2 kilograms per year versus 2009, when it was
estimated at about 82 kilograms per year!
While it's ideal to limit the amount of sugar we eat, if we are going to indulge in moderation it's far better to make your own treats.
Store bought "treat" foods typically contain chemicals, poor quality oils, refined white sugar, or genetically modified beet sugar. The negative health impact of these inflammatory ingredients go far beyond simple calorie counting.
We are what we eat, and we take on the energetic vibration of what we eat. Try this brownie recipe below for a higher vibe treat option. Consistently crowding out the dead food with food that has nutrients your body needs becomes effortless (and far more satisfying) when you do so with decadent versions of your old favourites. Especially when you feel better as a result!
It was a few years ago when someone passed along a paleo brownie recipe to me. It was and still is a great recipe, but there came a point when I wanted to cut back on the amount of eggs I was eating. The recipe adapted pretty well to simply omitting the eggs, but that left a recipe which was a lot of peanut butter per brownie. Nutritional needs can vary from day to day and season to season. I recently started to experiment with it, and I think I've found a good modification for when I am not wanting so many nuts (or eggs).