By: David Joachim and Rochelle Davis
Many people struggle with the amount of money they pay for organic foods. Personally, I can't afford to go all organic. Be Smart
2 Tbsp (30 ml) whole white chia seeds (the grey are fine, too, but they don’t look as pretty) 1/3 cup to 1/2 cup (80 ml to 120 ml) liquid of choice: plain or flavored soy, almond, rice, hemp, oat, or other milk, or juice 1-2 tsp (5-10 ml) sweetener (stevia, yacon,or veg. glycerine), if desired 1/4 tsp vanilla 1 tbsp carob powder Place chia in a small bowl and add the liquid.
I considered going back to basics and entitling this post, simply, ”Bread and Spread,” but decided against the too-generic descriptor (even though it does offer up a lovely rhyme). But these two foods, when eaten together, really could inspire poetry (if you’ll forgive the extended metaphor), so I opted for my slightly rhapsodic title instead. And besides, with Easter coming up tomorrow, “pastoral” seemed like the right choice. I’ve been hankering after this Potato Bread ever since I read about it a while back on Johanna’s blog (and originally posted on Redacted Recipes ).
By grilling these tomatoes first, not only are they easier to skin, but you get added flavor from the grill.
Zucchini Bread Oatmeal Infinitely adaptable, this recipe is great when you’ve got leftover cooked grains, extra zucchini, or just feel like a hearty, tummy-warming breakfast. Per serving: 2/3 cup (160 ml) water or soy, almond, or rice milk
When the DH and I were first dating, he stole my heart by making me a gluten-free banana bread and bringing it to me on a cutting board with a beautiful red rose. Over the years he hasn’t baked for me terribly frequently, but when he does I’m always impressed with the results (and his effort). The other day we had some very ripe bananas that were apparently calling his name, because he sneaked off to the kitchen and whipped up a batch of banana bread.
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We're committed to green and sustainable practices at our certified organic processing facility. A recent green achievement is our new, expanded workspace in Novato. There are many green energy features such as efficient HVAC heating and cooling systems, natural lighting with solar shade blinds, and energy-efficient lighting and fixtures.
1st, let me tell you about Yacon syrup. you can use it in recipes instead of honey or agave nectar and it has 0 sugar in it and that means it doesn't feed your candida. i found this SUPER YUMMY recipe, which i will include below (along with a bunch of other great looking recipes i got on-line): CandidaRecipes Peppermint Patty Mud Pie CRUST
1 cup coconut flour 1 cup buckwheat flour 6 teaspoons baking powder 1 teaspoon salt 1 cup blueberries (frozen or fresh) 2 eggs , beaten 2 cups milk (I sometimes use 1 cup milk and 1 cup yogurt for fluffier pancakes). 1/4 cup brown rice syrup 1/3 cup coconut oil , melted Sift all dry ingredients together. Toss in blueberries. Whisk all wet ingredients (except 2 tablespoons coconut oil) together and combine dry and wet ingredients. Mix only until all dry ingredients are moist. Add 2 tablespoons coconut oil to fry pan or griddle.
1 medium stalk zucchini, ends removed and coarsely grated 2 eggs 2-3 tablespoons virgin or expeller pressed coconut oil 1 teaspoon red onion, chopped freshly ground black pepper 2 teaspoons asiago cheese, grated (or to taste) 2-3 fresh basil leaves, minced 1 teaspoon coconut flour Himalayan salt , to taste Grate zucchini into a bowl. Add eggs and mix thoroughly.
Our beloved grandfather, Poppy Sol, started this business in an open-air market. Three generations later, we’re still bringing smiles to our customers' faces. “This morning my doctor looked at the results of my blood panel and then asked, "What have you been doing?" I told him I'd been taking chia seeds from you for about the last month. It was amazing and exciting to see how good my cholesterol numbers looked.
Japanese Pumpkin Pie (kabocha squash) By Julie Morris on November 23, 2010
I always want to eat dessert first – who doesn’t? Better yet is eating dessert for dinner. Raw chocolate, often called cacao (ka-KOW), is the base ingredient for all chocolaty treats, but the cacao is usually cooked, processed and turned into the well-known cocoa, which is still tasty, but doesn’t have the same amazing nutritional and energizing benefits. One of my favorite healthy dessert recipes is avocado-chocolate pudding.