Chewy Raisin Cookies
1 jar of Almond Butter(crunchy or smooth) and 1 cup Almond Meal
1 cup Agave
1 tsp Baking Soda
1 cup of Raisins
1/2 tsp Fine Ground Sea Salt
Bake at 350 for 10-12 minutes or until crisp
Here is a healthy alternative for some delicious cookies that I came up with when one Sunday afternoon. They are gluten and sugar free!
Roasted Brussels Sprouts with Pomegranate and Hazelnuts
Ingredients
1 1/4 pounds Brussels sprouts, trimmed and halved
2 tbsp extra virgin olive oil
Celtic Sea Salt
3 tbsp pomegranate molasses
Seeds from 1 pomegranate
1/2 cup coarsely chopped toasted hazelnuts
1 tbsp finely grated orange zest
Directions
Preheat the oven to 375
Put the Brussels sprouts in a roasting pan; toss with the extra virgin olive oil and season with Celtic Sea Salt. Roast in the oven until light golden and a fork inserted into the centers goes in without any resistance, about 45 minutes.
Place sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and orange zests.
Grilled Eggplant and Red Pepper
Ingredients
8 slices eggplant, 1/2 inch thick
2 red bell peppers
3 tbsp of extra virgin olive oil
1 tbsp of red wine vinegar
1 tbsp fresh oregano, chopped
1/2 cup crumbled feta cheese
Celtic Sea Salt
Instructions
Preheat grill. Coat peppers and eggplant slices with extra virgin olive oil. Grill and arrange on a platter.
Top vegetables with 3 tablespoons extra virgin olive oil, an red wine vinegar. Add oregano and feta, season to taste with Celtic Sea Salt
Raw Vegetable Salad
For Dressing
1/4 cup red wine vinegar or apple cider vinegar
1 clove of garlic pressed
1 teaspoon Dijon mustard
1 tbsp of honey
a pinch of Celtic Sea Salt
1/2 cup of extra virgin olive oil
2 tablespoons of finely chopped red bell pepper, green pepper
For Salad
Yellow Squash and zucchini, thinly sliced
Sugar snap peas
Edamame and or field peas
Red bell pepper, thinly sliced
Fresh salad greens
Toss the vegetables without the greens in dressing and marinate for 15 minutes. Add Vegetables to the salad greens and enjoy!
This was a great treat for us at Thanksgiving! We hope that you like it as well as our families did!
Pumpkin Pie with Cashews
1 1/4 cups raw soaked cashews
1 cup maple syrup
1 can organic pumpkin puree (16 ounces)
2 tsp of pumpkin spice
or if not available use
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
Directions
Soak 1 cup of cashews in 2 1/2 cups of water in a large bowl over night in the fridge.( 8 hours )
Use the Almond Crust Recipe on The Nutrition and Wellness Website
Partially bake 7-10 minutes and take out to cool.
Drain water from cashews. They should be very soft.
Place cashews in the Vitamix and blend at a high speed until a paste is created.
Add in order pumpkin, maple syrup and spices.
Blend on low increasing to high for 3-5 minutes until completely creamy.
Pour pie filling into the pie crust
Bake at 400 degrees for 15 minutes and reduce to 350 for 30-40 minutes.
The tooth picking should come out slightly wet.
Cool for 2 hours
Enjoy!
I make this for any occasion and Kathryn and Sarah love it ! I hope that you enjoy it as much as we do!
Apple Pie in a Brown Bag!
Ingredients
7 Green Apples
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/4 tsp Cloves
1/2 Lemon
1/4 cup of honey
1/2 cup of Almond Meal
3 Tbsp Organic Butter
Almond Pie Crust from The Nutrition and Wellness Center Website
Glass Pie Dish
Paper Grocery Bag
Stapler
Directions:
Create Almond Crust and partially bake for 10 minutes.
Take out of the oven to cool.
Peel and core apples and place apple slices into a mixing bowl
Add nutmeg, cinnamon, cloves and lemon juice from the lemon mix well.
Place Apples in partially baked pie crust.
In a separate mixing bowl: cut butter into small pieces add honey and almond meal to create crumb like topping.
Place topping over the apples.
Place pie in the PAPER grocery bag.
Remove any handles that may be attached , fold opening to a closed position and staple shut on the sides.
Fold down the bottom of the bag and staple the ends to the sides.
Place the Apple Pie in the Bag on a cookie sheet and insert into oven.
Bake 350 for 45 minutes – 1 hour
Enjoy!
Great addition to your Holiday Meal or anytime!
Ingredients
5 medium sweet potatoes, peeled and cut into 1-inch chunks
1/3 cup honey
1 large organic egg
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon of Celtic Sea Salt
1 tablespoon of Sucanat
1/3 cup of finely chopped pecans
Grapeseed cooking spray
Directions
Mist 8 inch baking dish with Grapeseed Cooking spray
Bring a few inches of water to a boil in a pot filled with a large steamer basket. Place potatoes into the basket, cover and steam until tender 20 to 25 minutes.
Transfer the potatoes to a bowl, and let cool slightly.
Add honey, egg, and 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon celtic sea salt; whip with an electric mixer until smooth.
Spread the sweet potato mixture in the prepared baking dish.
Mix the sucanat, pecans and the remaining 1/2 teaspoon of cinnamon in a bowl: sprinkle over the potatoes. Bake until hot and beginning to brown around the edges
Bake for 40-45 minutes
Serves 6
We use this and fill with pumpkin, apples, 0r mixed berries to create a great tasting pie! Try this for the holidays!
Ingredients
1 cup ground Almond Meal
1/2-3/4 cup Sucanat if not available Sugar in the Raw
1 medium Organic Free Range Egg, beaten
1/2 tsp Almond or Vanilla Extract
1/4 teaspoon fine Celtic Sea Salt
Dash of Cinnamon or Nutmeg
Preheat oven to 325
Grease and flour a 9 inch glass pie plate
Mix together the almond meal, sucanat, egg, extract , salt, and spices.
Spread mixture into the pie plate and press lightly with moist fingertips to form a crust.
To Pre-Bake Crust
Bake crust for 10 minutes, press down any puffy areas and bake another 2-5 minutes until the crust is firm.
Place on wire rack and press down the shape to flatten, if needed.
Cool before filling. The crust will get more crisp as it cools.
Enjoy!
Pesto Squash makes a wonderful addition to a meal. Add turkey, chicken or meatballs to the mix and create a delicious meal!
Pesto Squash
1 large raw yellow summer squash,
cut into matchstick or cooked spaghetti squash, shredded
Pesto Sauce
1 cup pine nuts
1 cup olive oil
1 large bunch fresh basil
1 cup fresh parsley
3 garlic cloves
1 tsp Celtic salt
Prepare squash as desired.
In food processor, combine remaining ingredients and chop finely. Scrap out Pesto mixture and toss in the squash until thoroughly blended.
These make a great snack for kids on the go, a treat after school or an addition to any breakfast!
Ingredients
1 1/2 cups of Almond Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon Celtic Sea Salt
3 eggs
3 Tablespoons of Agave
3/4 cup of canned Organic Pumpkin
1 teaspoon Vanilla Extract
1/3 cup chopped pecans or walnuts
You may add dried cranberries, bananas or other fruit to spice it up.
Bake at 350 degrees. Line muffin pan with paper liners or use coconut oil to grease pan.
In a large bowl whisk together eggs, pumpkin, and vanilla extract. Add wet ingredients to dry ingredients and mix to combine. Stir in pecans until well mixed.
Scoop batter into muffin pan filling 1/4 full.
Bake for 20-25 minutes until golden
Makes 12 muffins
Keep in airtight container in refrigerator. Heat sightly and enjoy!
