Raw Carmel Dip for Apples and Deserts

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I would love to take credit for this amazing (and simple! and nutritious!!!) desert, but I can’t. It comes from one of my favorite sites: Whole Life Nutrition Kitchen. The author of this site is truly brilliant and I devour almost every recipe I’ve made from the site; they’re all delicious. Kids and adults alike swarm around this desert until every last apple slice has been dipped and every sticky finger has been licked clean.

1 cup raw cashews
1 cup medjool dates, pitted (about 8-10)
1/4 cup real maple syrup
2 tsp vanilla extract
pinch of sea salt
date water as needed

1) Place cashews and dates in their own separate bowls, cover with water and let soak for 2-3 hours.

2) Drain and rinse cashews and place in blender or food processor with dates, vanilla, maple syrup, and salt. Add 6-8 tbsp date soaking water and blend mixture until smooth.

3) Serve with apple slices or drizzle over yoghurt, granola, or whatever you have a hankering for!

Kale Chips

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Kale chips last about as long as it takes them to cool down in my house.  It’s an incredibly effective way to eat a LOT of greens all at once! They are pretty comparable to regular chips in terms of tastiness and ‘you can’t eat just one-ness’, but you get to control how much salt goes on them and anything else you can think of.

Serves 2-3 (or 1 if you’re me)

2 bunches of kale washed and dried
1 tbsp olive oil
1/2 tsp sea salt

1. Preheat oven to 375°. Ripe kale off the spines so that you have bite sized ‘chips’.

2. Place the chips on a baking sheet and toss with olive oil and salt.

3. Put into oven and set timer for about 12-15 minutes, checking to make sure they’re not burning. They should be crisp and a little brown on the edges.

4. Remove from oven and enjoy.

Gluten-Free Sweet Potato Corn Bread

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I have to admit that gluten-free baking is not my forte. I`ve been blessed to be tolerant of gluten, so wheat free does it for me meaning that I`ve had no need to seriously explore the world of sorghum and rice flours. Luckily, there are others out there who are very, VERY good without gluten in their larder: www.glutenfreegoddess.blogspot.com/. Goddess is a very appropriate word for this woman as she pumps out amazing gluten-free recipes and charm in every post she delivers. She also has somewhat of a fixation on chocolate which no one seems to be complaining about either. Enjoy this lovely bread with a hot bowl of Moroccan Yam Soup or simply by itself with a bit of butter.
3 large organic free-range eggs
1/2 cup extra light olive oil or vegetable oil
3/4 cup sweet potato puree
3/4 cup organic light brown sugar, packed
1 tsp vanilla extract
1 cup Bob`s Red Mill gluten-free stone ground cornmeal
1 cup Pamela`s Ultimate Baking Mix – (or your own flour mix with 1/2 teaspoon baking soda, 1 teaspoon baking powder, and a good pinch of sea salt added)
1/2 tsp baking powder
1/2 tsp cinnamon
1 tsp Pumpkin Pie spice blend
Sea salt, to taste.
1. Preheat the oven to 350 degrees F.
2. Grease the bottom of a 8-inch cake pan and dust it with cornmeal. I used a Springform pan.
3. In a large mixing bowl, whisk the eggs until foamy; add the oil; whisk again to combine. Add in the sweet potato puree and mix well. Add the light brown sugar, and bourbon vanilla extract, and mix to combine.
4. In a separate mixing bowl whisk together the dry ingredients: cornmeal, gluten-free flour mix, baking powder, cinnamon, Pumpkin Pie Spice blend, and sea salt.
5. Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter.
6. Pour the batter into the prepared cake pan.
7. Bake on a center rack in the preheated oven for about 45 minutes or so, until the cornbread is firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the cornbread is done. [Remember, Dear Reader, I bake at high altitude, so please use your own tried-and-true guidelines for baking times.]
8. Cool the cornbread in the pan- on a wire rack- for ten minutes. Remove from the pan and continue to cool.
9. Serve slightly warm with a dab of your favorite butter or buttery spread.
Chickpea Pancakes with White Bean and Basil Tapenade

Chickpea Pancakes with White Bean and Basil Tapenade

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This recipe is very easy to prepare and the chickpea pancake is a nice break from the regular cracker or pita that is normally served with bean dips. This would go great as a starter to a Greek or Mexican meal, or on it`s own as a light meal.

Serves 8

1 cup chickpea flour (also called garbanzo bean flour)
5 tbsp olive oil
1 cup canned or cooked cannellini beans or white kidney beans, drained and rinsed
2 tbsp chpped fresh basil
1 clove garlic
1/2 tsp sea salt, plus additional to taste
fresh ground black pepper to taste

1. Preheat oven to 450°
2. Prepare pancake: pour 1 1/3 cups water into a medium bowl. Add flour to bowl slowly, whisking in until smooth. Allow mixture to stand at room temperature for at least 1 hour. When hour is complete, stir in 2 tbsp olive oil and 1/2 tsp salt.
3. Heat a 10 inch cast iron or oven-safe heavy skillet on medium-high. Add 2 tbsp olive oil, pour in vatter and cook for 30 seconds to 1 minute, until the edges of the pancake begin to turn golden brown. Do not flip. Place skillet in the oven and bake for about 25 minutes, until crisp around edges and light golden brown. Slide pancake onto a cutting board and slice into 8 wedges.
4. Prepare tapenade by placing white beans, remaining 1 tbsp olive oil, 3 tbsp water, basil, and garlic in a food processor and puree until smooth. Season with salt and pepper to taste. Scrape mixture into a sealable container, and set aside until needed, or dollop directly onto chickpea pancakes and enjoy.

This recipe is from Clean Eating magazine.

Crispy Tofu Nuggets

Crispy Tofu Nuggets

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Tofu is unfortunetly not without it’s faults as a potential health food. It is however a very good source of protein and relatively fast to prepare. I keep it on hand for the occasional quick dinner. Like anything else that isn’t completely healthy, use this food in moderation.

Serves 4

1 package (440g) firm or extra firm tofu
2 tbsp soy sauce or tamari
1 tsp sesame oil
1 tbsp rice vinegar
1 tbsp thai sweet chili sauce
1 tbsp arrowroot powder
1 tbsp water
1/3 cup sesame seeds (untoasted)
or 1/3 cup panko or other dry breadcrumbs
2 tbsp vegetable oil for frying

1. Slice tofu into 15 rectangular pieces. Put the pieces on the bottom of a glass baking dish.
2. Mix soy sauce or tamari with sesame oil, rice vinegar and sweet chili sauce; pour this over the tofu turning the pieces over to coat. Marinade for about an hour (or longer) turning the tofu over a couple of times.
3. Mix the arrowroot powder and water together in a small bowl. Put the sesame seeds or panko bread crumbs in another bowl.
4. Remove the tofu from the marinade, (most likely, it will be all absorbed to the tofu) and dip each piece first into the arrowroot mixture and then the seeds or crumbs, pressing quite firmly to get them to stick.
5. Heat a saute pan to medium and add the vegetable oil.
6. Add the tofu nuggets to the hot pan and saute for a minute or 2 on each side until they are golden brown. Don’t try to fitr too many in the pan at one time or you’ll have trouble flipping them around.
7. Remove from the pan and set onto paper towel to soak up any extra oil, then serve right away with your favorite dipping sauces.

This recipe was taken from ‘Whitewater Cooks at home’ by Shelley Adams.

Seed Snack Attack

Seed Snack Attack

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If you are someone who craves salt, then you are in for some seriously healthy snacking! Sunflower seeds are very high in vitamin E, B vitamins, and magnesium. While pumpkin seeds are well known for their zinc, iron, and vitamin K. I doubt that you’ll be thinking about that while you’re enjoying them in this tasty treat.

Makees 2 cups

  • 1 cup raw Sunflower seeds, shelled
  • 1 cup green pumpkin seeds
  • 2 teaspoons Tamari

1. Heat a heavy skillet over medium heat. Add Sunflower seeds and roast, stirring the seeds often, being careful not to burn them. Turn the seeds out onto a large plate and sprinkle with 1 teaspoon of the Tamari. Stir with a spoon to coat. Set aside.
2. Next put the pumpkin seeds into the same hot pan and toast, stirring often until puffed up and slighlty browned. Pour onto the same plate and add remaining 1 teaspoon of Tamari. Toss all together until evenly coated.
3. Pour back into still-hot skillet (removed from heat source) and continue tossing until dry.
4. Cool and store in an air-tight container.

Authored By: Polly Pitchford, Full Spectrum Health™