Recipe - Spicy Spelt Biscuits (Sugar-Free and Vegan) 19th April 2015 By Trinity Bourne Contributing Writer for Wake Up World Sometimes all you need is a simple biscuit, so I came up with a tasty little treat. I use mixed spice in this recipe, which is a blend of warming, sweet spices commonly used in Britain that typically includes cinnamon, ginger, nutmeg, allspice and cloves. Serves: 18 thin biscuits Preparation time: 15 minutes (plus soaking time) Baking time: 12 minutes Ingredients - 100g (3½ oz) pitted dates - 100ml (3½ fl oz)coconut butter/oil - 150g (5½ oz) spelt flour - 1 heaped teaspoon finely grated lemon & orange rind - ½ teaspoon mixed spice - ½ teaspoon cinnamon - Extra spelt flour for rolling with - Extra dash of coconut oil for the tray You will also need: Cookie cutter Baking tray (or two) Blender (preferably a hand blender) Rolling pin How to make: Soak the dates in water, in a glass jug a few hours ahead of time. More articles by Trinity Bourne: About the author: Are you on tsū yet? Click here to join! Facebook Pinterest Google Plus Twitter
Carrot Cake Pancakes Share on Pinterest How I love a stack of hot of the griddle, drenched in syrup, fancy pancakes! Here’s a recipe you are definitely going to want to add to the weekend mornings breakfast rotation. If you were wondering why I decided to soak the carrots overnight with the buttermilk and sugar, it’s because I wanted to give the carrots a head start softening and I thought adding the sugar would help draw some of the natural sugars out of the carrots (but really what do I know, I just experiment and if it tastes good then something scientifically genius must have happened =). Share on Pinterest Share on Pinterest Share on Pinterest Ingredients Vanilla Cream Syrup 1/4 cup salted butter 1 cup granulated sugar 1/2 cup heavy cream 1/4 cup low-fat buttermilk 1 pinch salt 1/2 tsp baking soda 1 tsp vanilla extract Cream Cheese Syrup 1/4 cup butter 3/4 cup granulated sugar 1/3 cup buttermilk 4 oz cream cheese 1/2 tsp baking soda 1 tsp vanilla extract Directions
Top 5 Detox Soup Recipes - Page 3 of 5 - NaturalON Photo credit: bigstock.com If this winter weather has made you sluggish and you have been thinking about doing a detox but can’t bear to be too far from comfort foods, such as soup, when the weather is this cold, we have good news for you. Although you can do those lemon juice and water cleansing detoxes, why bother when you have a wonderful world of soups that will do the same thing? Imagine drinking a hot mug of soup at work and know that you are giving your body a wonderfully healthy cleansing at the same time. Does this sound good? 1. Ingredients: 10 Cups of chicken broth (if you have bone broth, that’s best. Instructions: 2. Celery has been shown in recent studies to have cancer fighting compounds so you know that a soup based in celery has got to be super healthy and detoxifying. Instructions: 3. Each of these food items in and of themselves are superfoods, so when you combine them, you have some superior nutrition. 4. 5. Spinach is the basis for this soup. Ingredients: References:
Healthy Carrot Cake Pancakes Carrot cake is best known as a decadent dessert. But this weekend we re-imagined it as a healthy, whole grain pancake breakfast, with bonus points for getting our 4 year-old to eat veggies before noon. Flecks of carrot lend an earthy sweetness, while cinnamon and ginger add a beguiling aroma. Made with fresh sweet carrots, and served with a pat of butter and real maple syrup, these healthy pancakes are a great way to usher in the fall. Healthy Carrot Cake Pancakes (adapted from Cooking Light)serves 3 or 4 1 1/4 cups whole wheat pastry flour 2 teaspoons baking powder 1 tablespoon ground ginger 1 teaspoon cinnamon 1/2 teaspoon salt 2 eggs 3/4 cup yogurt 1/3 cup honey 2 tablespoons butter, melted and cooled, plus more for cooking 2 tablespoons orange zest 2 cups carrots, peeled and shredded In a medium bowl, combine the dry ingredients–flour, baking powder, spices, and salt. Heat a skillet over medium-high heat.
Homemade Cauliflower Breadstick Recipe Homemade Cauliflower Breadstick Recipe As of late there has been a shift in the world of pizza. With the introduction of cauliflower crust pizza people have been taking a low carb, gluten free approach to enjoying their favorite foods. Well this recipe is an addition of the new and improved way of eating a delicious pizza. I know a lot of people were speculating about just how good this healthy alternative is. If this introduction has still left you with some questions I suggest you put those feelings into making your own cauliflower sticks. Use these ingredients and follow these directions to ensure you make the best cauliflower “breadsticks” possible! Ingredients: – ½ teaspoon of Italian Seasoning – 1 teaspoon of dried basil – 1 egg that has been slightly beaten – Marinara sauce for dipping – 4 cups of cauliflower “rice”, as explained in the directions below – 2 cups of Mozzarella cheese that has been shredded and divided – 1 teaspoon of dried oregano – ¼ teaspoon of salt Directions: 1. 2. 3. 4.
Cauliflower Chickpea Patties [Vegan] The day I made these cauliflower chickpea patties and I polished all of them off ... I didn’t share at all! They are super tasty and are a great topping for salads, on veggie scrambles for breakfast, or just eaten as a quick snack. They would also be tasty on a bun like a burger. Cauliflower Chickpea Patties [Vegan] Ingredients 1 head cauliflower, florets broken apart1 can chickpeas, rinsed and drained1 bell pepper, diced small1 onion, diced small2 cloves garlic, minced1 cup panko1 tsp turmeric1 tsp cuminsalt and pepper to taste Preparation Preheat oven to 375.Boil or steam cauliflower until soft.Sauté onion and bell pepper over low heat until soft.Add garlic and sauté for another minute or so.In a large bowl, smash chick peas up well with a fork or the bottom of a cup.Add cauliflower and smash up as well.Add all other ingredients and stir until combined.Mix should be wet but come together in a ball without falling apart.Carefully make a ball in your hands with the mix. Notes Cauliflower
5 Great Gluten Free Recipes Using Plantains Instead of Flour - NaturalON Photo credit: bigstock.com If you have decided to go gluten free but are worried that you will miss some of your favorite foods, we have good news. Did you know that you can use plantain bananas in place of almost any type of flour? You might have seen plantains in your local supermarket. They look like extra-large bananas, but they cook up like a dream! 1. If you have tried to make pancakes out of almond flour, you may have found that not only did they not stick together well, they took forever to cook. Ingredients 2 Large green plantains (unlike regular bananas, plantains are ok to eat when green)4 Eggs3 Tablespoons extra virgin coconut oil2 Teaspoons real vanilla extractA pinch of salt½ teaspoon of baking sodaA little coconut oil for frying Instructions Peel the plantains and place them in the blender with the eggs. 2. Everyone loves a good sandwich, and what is a sandwich without bread? 2 Large yellow plantains1 Cup tapioca flour1 Teaspoon of sea salt 3. 4. 5.
Fennel Pies (Marathopites) [Vegan] Fresh wild greens, aromatic fresh herbs and olive oil all wrapped in a simple dough = handheld heaven! Pitas (or singular, pita) are a general word to describe hand held pies of all sorts. The variety of fillings is endless, many many of which are traditionally meat/dairy free. Fennel Pies (Marathopites) [Vegan] Ingredients Dough: 3 cups flour (1 1/2 cups all purpose and 1 1/2 cups white whole wheat – or combination of your choice)1 cup water (room temperature)2 1/2 tbsp olive oil1 1/2 tbsp white vinegar (or if you have, raki)3/4 tsp salt Filling: 2 cups fennel leaves, chopped fine1 cup spinach chopped fine (or dandelions, vleeta, mustard greens – any wild greens)1/2 cup onions, minced finely1/2 cup chopped fresh mint1/2 cup chopped fresh parsley1/4 cup olive oil** 3/4 cup olive oil for frying – 1 tbsp per pancake Preparation Cut the stalks from the fennel bulb, then snip off the fennel fronds/leaves from their stems and chop them very finely. spinach
10 High-Protein Vegetarian Recipes Vegetarians are often faced with one critical question by meat eaters, “Where do you get your protein?” The fact is, protein is abundant in plant foods, and it’s possible to receive all essential amino acids by eating a completely vegan or vegetarian diet. Some plant foods, like avocados and quinoa, contain all essential amino acids and are therefore considered a complete protein. Incorporating these foods into your recipes can ensure you will receive all the protein you need. 10 High-Protein Vegetarian Recipes One of the caveats to following a healthy lifestyle is the lack of ideas when it comes to meal planning. 1. If you’re a fan of traditional fried rice, you might be interested in this recipe. 2. Kale never disappoints, at least in the health department. 3. This vegetarian take on a classic French dish is perfect for a sophisticated vegan dinner party. 4. Stuffed peppers are a fun way to get a lot of nutrition. 5. 6. 7. 8. 9. 10. How to Get Your Protein on a Vegetarian Diet
Washington The following farms and ranches have certified that they meet Eatwild's criteria for producing grassfed meat, eggs and dairy products. Contact them directly for additional information or to buy their products: Acme Farm raises grass-fed, antibiotic-, chemical-, and grain-free lamb. We follow organic practices on our farm. Our uncommon sheep are a hardy, ancient breed, considered to be a genetic resource for now and the future. All processing is USDA inspected. Contact Nancy by phone or e-mail to arrange for farm sales. Acme Farm, Nancy Hibbing, 5808 Saxon Road, Acme WA 98220. (360) 722-1322. Acres in Zion in Enumclaw, Washington raises natural grass fed and grass finished beef; primarily Angus and Herefords. You can rest assured we do not use antibiotics or growth hormones in our animals. The animals are processed locally and cut and wrapped to your specifications. We may be reached by phone or by email. Acres in Zion, Eric Robb, Enumclaw, WA. (253) 736-4848. Local Delivery! 1. 2. 3. 4.