Date Pecan Muffins

Satisfying and highly nutritious, these lightly sweetened muffins have chunks of date (a good source of potassium, calcium, and iron) and pecan (high in protein, fiber, and antioxidants) in every bite.

Makes 12 Muffins

3 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 cup grapeseed oil
2 Tablespoons honey
2 large eggs or chia seeds*
1 Tablespoon vanilla extract
2 medium apples, peeled, cored, and sliced
1 cup pecans, coarsely chopped
1/2 cup dates, chopped into 1/4 inch pieces

Preheat the oven to 350F. Line 12 muffin cups with paper liners. In a large bowl, combine the almond flour, salt, baking soda, and nutmeg. In a blender, combine the oil, honey, eggs, vanilla extract and apples; process on high until smooth. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the pecans and dates. Spoon the batter into the prepared muffin cups.

Bake for 35 to 45 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve.

*1 Tablespoon Chia seeds ground in a coffee grinder, soaked in 3 Tablespoons water will substitute nicely for eggs.

Mild Dahl

This lentil dish was created by my friend, Jules. It is super simple and quick. What she calls a "no brainer dish".  I use my Instant Pot, but it works well in a medium size pan on the stove top. 

Saute: 

1 onion, chopped fine

2 cloves garlic, crushed

1 teaspoon cumin,

1 teaspoon turmeric, 

salt and pepper to taste

Add:

3 cups chicken-like stock (I used 2 Tablespoons Bill's Best Chik'nish in vegetable stock)

1 1/4 cups red lentils

Cook slowly until lentils are cooked (see lentil package instructions). You may need to add more water if it is too thick. Serve over brown rice.  Enjoy!

Mushroom Soup

What do you do when you want to make an old favorite that calls for a can of mushroom soup? The Campbells version is filled with MSG and, for the gluten intolerant, wheat. This mushroom recipe is very easy and takes the place of the canned version. You can make up a large batch and freeze it in one cup baggies for easy recipe access. It is also really good on it's own.

Best Ever Mushroom Soup

Serves: 2
Ingredients
• 1 large white onion, diced
• 1 package white button mushrooms (10 oz) sliced
• 1 package baby portobello mushrooms (10 oz) sliced
• 10 stalks fresh thyme, leaves removed
• 1 cup organic vegetable broth*
• 1 tbs. tapioca flour
• 1 cup almond or cashew milk (unsweetened)
• 1 dried bay leaf
• ½ tbs. liquid aminos (GF) (or soy sauce)
• ½ tsp. salt
• freshly ground pepper

Instructions

1. In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
2. Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
3. Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
4. You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
5. Add the bay leaf, the salt and the liquid aminos to the mushrooms.
6. Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
7. Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
8. This soup is amazing the next day as well and can easily be doubled.
9. Add cashew cheese, Parmesan cheese or enjoy the soup just as it is!
*follow my link to homemade vegetable broth: http://gale4health.blogspot.com.au/2017/10/broth.html

Almost Healthy Cookies

Sometimes there is just nothing that satisfies like a good old fashioned chocolate chip cookie. This is a slightly healthier version of a Mrs. Fields cookie. I hope you enjoy it.
Almost Healthy Cookie
1 lb. Organic Butter
2 cups raw sugar
2 cups Coconut sugar
4 organic or cage free eggs
3 heaping teaspoon baking soda
3 heaping teaspoon baking powder
2 teaspoon Himalayan salt
1 Tablespoon vanilla
4 - 5 cups whole wheat pastry flour (can be made gluten free with GF flour instead)
2 cups rolled oats
2 cups chocolate chips
1 cup chopped walnuts (optional)

In large mixing bowl, beat butter to soften. Add sugars. Beat in eggs. Slowly add all dry ingredients. Add flour until the dough is soft, but not sticky. Add chocolate and nuts. Mix well. Place on cookie sheet (use baking paper for easy clean up) in whatever size you wish to make. Bake at 400ºF (200C) for 10 - 12 minutes. Times vary with ovens. Take out when cookies are just starting to brown on top. For crispier cookies leave in longer. They will appear darker because of the whole wheat flour, but you don’t want to let them get too brown. You can adjust the oats - less for a thinner, chewier cookie and more oats for a thick, cake like cookie. Yield: 5 dozen cookies

For an even healthier cookie, try this one: http://gale4health.blogspot.com.au/2012/10/yummmmmm-cooookies-ive-always-felt-that.html

Chocolate Mint Avocado Popsicles

My granddaughter, Charlie and I decided to suffer the trial process and test these for you :). Well, it gets a big thumbs up from us!

Chocolate Mint Avocado Popcicles
Ingredients:
2 ripe avocados
1/2 cup milk* (we used Almond Milk)
1/4 cup maple syrup or honey (we used maple)
1 Tablespoon of coconut oil
1/4 teaspoon peppermint extract (a little less is good)
1/4 cup mini chocolate chips*



Method:
1. Add all of your ingredients except for your chocolate chips into a high-powered blender. Blend until smooth and creamy.
2. Stir in your chocolate chips and pour into popsicle moulds or ice cube trays. I added the chips to the blender for a few seconds to make smaller chunks of chocolate.
3. Place mould in the freezer to set. This should take around 4-5 hours. Once frozen, remove your mould from the freezer, and carefully remove popsicles from the mould and enjoy! We put them in silicone ice cube trays for a smaller portion. They come out really easy.

*For dairy free switch milk for unsweetened Almond Milk and chocolate chips for dairy free variety. Cacao nibs would also be good, adds extra antioxidants!

Putting the mix into small paper cups, adding a stick, and after freezing tear away the paper is a excellent way to make small servings for your little ones.