Tag Archives: Healthy holiday snacks

Apple Buckwheat Granola

Sprouted Granola

2 C Sprouted Buckwheat Groats

2 C Raw Organic Almonds

1 C Sprouted Raw Organic Sunflower Seeds

1 C Organic Flame Raisins

¾ C Chopped Dates

2 Bananas

6 Small Apples

½ t Nutmeg

1T Ground Cinnamon

½ t Sea Salt

1 T Vanilla Extract

1 T Dried Orange Peel Granules

Sauce

2 C Dates

½ C Fresh Orange Juice

 


Two days before, soak the nuts and Buckwheat to sprout. Be sure to rinse sprouts and Buckwheat every 4 hours, keep covered, and away from any direct heat.


Core and peel all Apples then cut them into the desired size. I like to make smaller cubes.


Transfer Buckwheat, Almonds, Sunflower Seeds and Apples to a large bowl.


Cube the two Bananas and set aside, to be added later once all ingredients are incorporated.


Add Cinnamon, Vanilla, Nutmeg, Dried Orange Peel, Sea Salt and stir well.


Add Raisins and Dates then start your sauce.

In a high speed blender add the 2 C of chopped Dates and Orange Juice, blend until smooth.


Stir into the granola and then fold in Banana chunks.


Place on Dehydrator trays for 12- 16 hours at 105. This should fill 2 ½ trays.


Variations

You could add: Strawberries, Blueberries, other fruits, nuts or seeds. Have fun and make it yours. This Granola is amazing all by itself or accompanied with a Pro-biotic (vegan) Coconut Yogurt or fresh nut milk.


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Benefits of Raw Garlic & a Recipe for Garlic Relish

Benefits of Raw Garlic

 

Raw Garlic has been used for preventing everything from the common cold and flu to the plague within the arterial system. In addition, there has been evidence that it can even assist in managing high cholesterol levels and lowering blood pressure.

 

As some of you may know I am a HUGE supporter in Cancer prevention through diet and lifestyle, for these reasons I am always on the hunt for more knowledge pertaining to this topic. Here are a few benefits to including Raw Garlic in your everyday diet.

  • Helps prevent certain types of, esophagus, stomach and colon cancer
  • Immune enhancer
  • Helps remove heavy metals from the body
  • Helps lower blood pressure
  • Helps reduce plaque within the arterial system
  • Regulates blood sugar
  • Helps prevent blood clots from forming, reducing the possibility of strokes.
  • Dramatically reduces bacterial infections.
  • For my world travelers out there; it expels intestinal parasites and worms
  • Natural antibiotic
  • Anti-fungal and anti-viral properties
  • Anti-Oxidant properties and is a source of selenium

*Cooked prepared garlic is less powerful but still reputedly of benefit to the cardiovascular system.

* I am not a doctor or a nutritionist and as a result am not providing medical advice. If you have any health concerns consult with your healthcare provider prior to adding raw garlic to your diet. As always, enjoy!


OK,,,, now the FUN stuff! During my recent travels I came across this awesome recipe for


Raw Garlic Relish

(Warning! This is addictively delicious.)

 

1 Bunch of chopped Parsley

¼ C Chopped Garlic

2 Tablespoons of Vinegar

1 Teaspoon of Celtic Sea Salt

Olive Oil to cover (less is better, this is a health article)

Recipe by: The Stinking Rose

The waitress said “say garlic”! I was laughing so hard.

🙂

Remember that although garlic is potentially beneficial for some people it is also very strong. Some people are intolerant of or even actively allergic to it.

 

 

 

 

 


Impress your holiday guests with these Artisan Cheese Recipes

You will be hearing a lot of “I cant believe this is not dairy”!

 

Cheese Base Recipe

2 C Cashews (soaked 3-6 hrs)

1C Water

1 t Probiotics

 

Mix in Vita Mix until creamy, be sure to watch consistency as you want it on the thicker side.

Place mixture into a chinois lined with cheese cloth. If you do not have a chinois a fine mesh colander will work as well.

Pour into Cheese Cloth and wrap edges over the top of the cheese. Finish by placing a weight on the top to release any excess moisture. Leave on counter in room temperature to ferment for 24 hours and NO longer than 48.

Cheese is ready. You could also use Macadamia or Almonds for your base. Take cheese base out of cheese cloth transfer into a bowl and add:

3/4 t  Sea Salt

2 t Nutritional Yeast (not raw)

1 1/2 t Lemon Juice (optional)

 

Have fun and make it yours by using different types of molds and shapes.

This is a BIG hit in our house!

 

Black Truffle Mushroom Cheese

1 1/2 C of Wild Mushroom Mix (Porcini, Chilean Bolete, Black Trumpet, Oyster, Shiitake & Eryngii)

1/2 Shallot

1/4 t Black Truffle Salt

1 t Black Truffle Oil

1/4 Sea Salt

1/2 t Fresh Rosemary

After you re hydrate mushrooms, blot them between paper towels to remove any excess water, dice them then add to the bowl. Add the above ingredients mincing the rosemary and place on the dehydrator. Dehydrate for 3 hrs and then place half mixture into cheese base saving some for the top.

 

 

Sweet Onion Cheese

1/2 Shallot

1/2 C Sweet Onion

2 Green Onions

1/4 Sea Salt

Handful Fresh Herbs

 

Serve with your favorite Chips & Crackers.

Corn Chip rounds, Spicy Corn Squares & Thai Chips

 

Happy Holidays to you and your loves ones

 


Survive the holiday “munchies” with my favorite kale chip recipe

I always soak and then wash my kale to get all the dirt and possible “friends” off.

Keep the ribs as they are great for juicing! 🙂

Blend together, cashew, nutritional yeast, water, red pepper, lemon and sea salt.

This recipe gives a nacho cheese flavor, sure to win over even your biggest skeptics.

Dehydrate at 105 for 4 to 6 hours and then enjoy!

 

 


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