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Christmas/ GF, Vegan & Raw/ Holidays/Parties/ HOME/ Organizing/ RECIPES

Raw Gingerbread Cookies


by Teniel Moore {raw foods contributor}

Who doesn’t love a gingerbread cookie at this time of the year?
To me the smell and spices of gingerbread reminds me of Christmas.

I have a wonderful easy raw gingerbread recipe for you that is made from all wholesome ingredients. Nothing highly processed or artificial.

A cookie you don’t have to feel bad about eating. Sounds good to me! This recipe does require a dehydrator. But don’t despair if you don’t have one. This cookie dough is good enough to eat raw.

Here are the delicious ingredients:


How to:

Raw Gingerbread Cookies
1 cup almond flour
1 cup oat flour
1/2 cup coconut sugar
2 tsp freshly grated ginger
1/4 cup coconut nectar
2 tsp black strap molasses
1 tsp ground cloves
1 tsp cinnamon
1 tsp salt
1/4 tsp nutmeg

Make your own almond and oat flour by grinding nuts and oats in a coffee grinder.

Place all the dry ingredients into a food processor and blend, then add the wet ingredients and blend.  Mix should come together in a ball.

Put mix on dehydrator sheet and roll out with your hands.  Mix will be sticky.  Cut into any shape you like.  Makes approximately 16 circle cookies.
Dehydrate on 105 for at least 6 hours, then take off the dehydrator sheet and continue to dry on trays until dried through.  Usually it will take at least12 hours or more.  Keep in the refrigerator. 

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Your mix should come together into a ball in your food processor. It will feel a little sticky but should be firm enough to hold together & ready to be rolled out onto your dehydrator tray. 



You can make the cookies just oval shapes, but I love to make stars, large gingerbread men or Christmas trees. Have fun & make use of your Christmas cookie cutters while in the festive season.

Remember these cookies are not going to rise or change shape so they can be placed very close together on your dehydrator tray.



These cookies go nice with a glass of home made almond milk. A good treat to leave out for Santa this Christmas eve.


Raw gingerbread cookie dough tastes great raw too. So if you don’t have a dehydrator then simply roll the dough into balls and enjoy. I also love to crumble up some gingerbread cookies and top it onto some home made gingerbread ice- cream.

I hope you enjoy these cookies just as much as I do.


Don’t Forget To Pin It!

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RECIPES/ Sweets

Ooey Gooey Salty Sweet Mallow Popcorn

We are going to put up our Christmas tree tonight! We usually have the typical tin of popcorn to munch on while we do it, but not this year!  I am making Ooey Gooey Salty Sweet Mallow Popcorn.

I’ve talked about how we save holidays, parties and special occasions to bring out recipes that are not so  healthy.  Putting up the Christmas tree is definitely a special occasion in our home, so bring out the sugar and butter!

This recipe is very easy to make.  You simply pop some popcorn, then melt butter and brown sugar.

Like so…

Add the marshmallows.

This is where it starts getting ooey gooey good!

Take a pic of spilled marshmallows because you think the reflection in the nearby pan is pretty.

Keep stirring until it looks like this.

Spread popcorn out on parchment paper.  MAKE SURE YOU REMOVE UNPOPPED KERNELS.  Coverd in mallow those will become tooth breakers.

Pour the ooey goodness on and toss a bit. Mmmm!

Ooey Gooey Salty Sweet Mallow Popcorn

1/2 c. brown sugar
1/2 c. butter
1 1/4 cups miniature marshmallows or 9-10 large marshmallows
12 c. popcorn.
Pour popped popcorn onto parchment paper and spread out.  Remove all unpopped kernels.
Put brown sugar and butter in a pan.  Heat on low to med, stirring until sugar dissolves.  Add marshmallows and stir until melted.  Pour over popcorn.

 

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FAMILY/ Healthy Eating/ HOME/ How-Tos/ Organizing/ Parenting/ RECIPES

How To Establish a Balance Between Healthy Recipes and Non-Healthy Recipes For The Family


A Reader Question:
I can’t help but notice all the healthy things you post about and pin, and yet perusing through your pinterest pages I see that you aren’t shy about ‘non-healthy’ recipes as well.  I am starting to try to eat clean but am wanting to find a balance where I can still go on Pinterest and not have to shy away from everything I see and being able to bake with my kids and actually have them enjoy the finished product, etc.  How do you establish this balance for yourself and your family?


My Answer:
Great question!  We save the fun, unhealthy recipes for our Friday Family nights and for birthdays, holidays and special occasions.  On normal days, we still have some sweets, but they are made with healthy ingredients, like the Apple Pie Bites I just posted.  Most of the time the sweetest thing in the house is frozen or fresh fruit which is great, because then the kids will grab it and eat it!  I work very hard at not having junk in the house during the week, but then always make sure we have a treat on the weekend.

Expanded Answer:
We love food around here, so I make a point of finding a balance between healthy eating and less healthy eating.  I feel good about the fact that we eat very healthy during the week, but then indulge on the weekends or during special occasions.  It is amazing how often special occasions come about, so believe me, my kids are not deprived.  If anything they appreciate food and have a healthy understanding of food that is nourishing and food that is not. They also are aware of how good healthy food makes them feel and how crappy they feel after eating too many sweets….not that it stops them from indulging but it makes them appreciate the necessity of good, nourishing food.

I think key to eating clean and healthy is to know what you are eating.  You are already winning the battle if you are eating from home and making things homemade.  This eliminates fast food & processed foods, artificial flavors and colors, and chemical ingredients that are next to impossible to pronounce.
Another key is finding sweet recipes that have ingredients that are profitable for the body and health.  Below are a few great examples, and my Vegan Desserts board on Pinterest has a bunch more ideas.

Our Favorite Healthy Snacks

Lastly, get your kids involved in the cooking and baking process.  Explain to them why honey is better than processed white sugar, and why whole wheat flour is better than white flour.  Get them used to making recipes with wholesome ingredients and talk about what each of those ingredients will do for the body–i.e. nuts…they have lots of protein that help build strong muscles and give energy!  
My girls are so used to cooking in a mindful manner that this Thanksgiving my 10 year old was appalled at how much sugar we used to make a Cranberry Cake.  It was 1 1/2 cups, and I love that she noticed that it was not the way we usually bake treats.  We also made Potato Casserole and she had NO IDEA what cream of chicken soup was.  I never buy it, and she just couldn’t understand why anyone would want creamed chicken! Then I told her it was really just flavored like chicken, which she very dramatically responded “eww!”  It was a good example to me of how much our eating habits have changed over the years.  A few years ago just about every dinner I made had cream of ‘something’ soup in it…and cheese…and sour cream…and butter.  
Our Not So Healthy Favorite Snacks

Funky Fritos – we make these once a year during football season

I think a balance is important, and I am very comfortable with how we have chosen to eat in our family.  If you are trying to change your family’s eating habits, take it a little at a time, explain why you are making each change as you do, and be patient.  They will eventually adjust and might just start to appreciate mindful, healthy eating.

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GF, Vegan & Raw/ HOME/ Organizing/ RECIPES/ Sweets

Amazing Apple Pie Bites

I had 2 weeks worth of delicious meal brought to our home while I was  We were so spoiled with great food, and these Amazing Apple Pie Bites were one of my favorite food items brought.
My friend Andrea brought a great meal for us.  She made us Rachel Rays Italian Sub Stoup.  The flavor of this stoup was SO good. It has been forever since I have had an Italian Sub, and this soup tasted just like one.  Andrea used ground beef instead of sausage, and did not use as much meat as Rachel does in the recipe.  She also skipped the garlic toast floaters and brought us some Beer Bread instead.  She brought the soup in a crockpot and cooked/kept the pasta separate until ready to serve.  She also brought us a simple cinnamon apple salad, which I will write about soon.  It was all so yummy.
On to the Apple Pie Bites!  They are so healthy, a nice protein snack, and really, really good.  I froze half of them and let another girlfriend of mine taste them when she came over.  She LOVED them and could not believe they were sugar free.  The dates make them a nice sweet treat, and the dried apple gives them a great texture and amazing REAL apple flavor.  There is just the perfect amount of cinnamon added.  They are truly the perfect treat.
I was sound asleep when Andrea delivered the meal, but my 3 girls couldn’t stop talking about this little cutie, Andrea’s little helper/delivery boy. How cute us he?  He melts me every time I see him, and the way my girls were gushing about him, I know he had that affect on them, too!
Amazing Apple Pie Bites {from Our Paleo Life}

1 cup pecans
1/2 cup almonds
1-1 1/2 medjool dates, pitted (about 10-12 dates)
3/4 cup dried apple slices (not apple chips) (no sugar added)
1/2 tsp cinnamon
pinch of sea salt

1. Combine all ingredients in the order listed, in a food processor.

2. Process until mixture resembles coarse gravel.

3. While the processor is running, add a thin stream of water, about 1 tsp, maybe less depending on the moistness of your dates.

4. Stop the processor and check the consistency of the mixture.  If it sticks together when you smush it, then you’ve got the right consistency.  If it’s still crumbly, add more water.  You don’t want to add too much water because the bites will be too sticky.

5. When you’ve go the right consistency, roll mixture into tablespoon-size balls.

6. Store in an airtight container in the refrigerator for a week or so.  Can also freeze them.

 

HOME/ Meals/ RECIPES/ Sides/ Sponsored

Cleansing Chicken Soup, Portable Puzzles & Lots of Kleenex

“This post is part of a social shopper marketing insight campaign withPollinate Media Group™ and Kleenex but all my opinions are my own. #pmedia #KleenexTarget  http://cmp.ly/3/8vNxcO”
 
My little Avery has been blowing her nose and coughing for the past week now.  I can’t tell if it is allergies or a cold, but it sure is messing with her asthma!  She is our soccer player so she would say it is messing with her game!  Usually her allergies are in the spring and fall, and once we have a freeze she gets better.  Well, we have had our freeze and she still has an asthma cough and runny nose.  I sure hope this doesn’t mean she now has indoor winter allergies.  That would mean I have to dust. {grin}

I’m over her constant cough, especially when I hear her coughing during the night in her sleep.  My poor girl!

I decided to dig out my super healthy and Cleansing Chicken Soup recipe.  I made this often when I was going through cancer treatment, and it was always comforting to know I was filling my body with nutrients.  It makes a huge amount and freezes beautifully!

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**I used a very large crock pot, and it barely all fit!  I started it at 10:00 pm and it was ready the next day for lunch.  I also pureed mine after removing the chicken and bones, I was not too into all the chunky vegetables, so I used my hand blender, then added the shredded chicken, peas, and parsley in at the end for texture.  
Cleansing Chicken Soup
1 Whole Chicken (free-range, pastured or organic)
1 Tbsp, raw apple cider Vinegar
3-4 qts of filtered water
4 medium size onions coarsely chopped (I will only use 2 next time)
8 carrots peeled, coarsely chopped
2-4 zucchinis coarsely chopped (I used 2)
4 Tbsp of extra virgin coconut oil
½ c frozen green peas (I added these at the end after pureeing)
4 inches grated ginger
¼- ½ tsp cayenne pepper
6 celery stalks, coarsely chopped
1 lb green beans
1 bunch parsley
5 garlic cloves
2-4 Tbsp Celtic-Sea Salt (I added 2 tsp pepper)
Directions:
If using whole chicken: make sure to remove gizzards, and fat glands from cavity.
Place chicken or chicken pieces in large stainless steel pot (I used a large crock pot) with water, vinegar, garlic, ginger, salt, cayenne pepper, extra virgin coconut oil, and all vegetables (except parsley). Let stand for 10 minutes before heating. Bring to a boil, remove the scum that rises to the top. Cover and cook for 8-12 hours. The longer you cook the Stock the more cleansing it will be. **See my notes above about pureeing. 15 mins before finishing the stock, add parsley.(this imparts additional mineral ions to the broth)
Remove from heat, take out chicken. After it cools, remove chicken meat from carcass, discarding bones. Drop meat back into the soup. 

In addition to comforting soup, I brought out our Portable Holiday Puzzle.  I wanted to give little one something fun but low- key to do. Every November at the start of the holiday season we bring out a puzzle and keep it portable on a large bulletin board.  The cork of the board helps keep pieces from sliding off to the floor.  We love being able to move the puzzle from one room to another, but most of the time it stays at our dining room table.  When it is time for dinner, we simply move the board.  When company comes, we slide it under the couch out of site.

Another way we are helping my poor girl feel better is by keeping stocked up on super soft Kleenex tissues. I use boxed Kleenex tissues for home, but I especially love their little pocket packs.  We keep them in my purse, in the car, in lil’ ones soccer bag…they are just so cute and handy.  Avery loves the fun prints on the packages, and I am grateful for something soft to use on that cute little nose of hers!

Right now Target has a coupon for $1 of 4 packs or larger of Kleenex.  Stock up and be prepared for the season!

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Frugal/ Healthy Eating/ HOME/ How-Tos/ RECIPES/ Simplifying

How To Have A Friend Over For Lunch Without Cooking Or Baking

I’m slowly getting my energy back after 2 surgeries, but not so much energy that you will find me cooking and baking up a storm in my kitchen just yet!  Thankfully, I have a great little market super close to my home.  It is a little health food co-op grocer and they have a small deli in the back where they sell amazing homemade wraps, salads, etc.
I often use their food to help make entertaining a breeze.  I love that they use ingredients that I would use here at home.  They have lots of vegetarian, vegan & gluten free choices, so no matter who my company is, I can usually find something good for us to munch on from my local co-op.  

Recently I had a friend over for lunch.  It took no time at all to set out a nice little lunch that tasted homemade.  I stopped over at the co-op grocer, picked up a few things, and within minutes had my table set and ready to serve my sweet friend.

I kept the cost down by splitting the wrap in two.  The cake and granola bar is made there at the grocer and are only 99 cents each.  I got a salad mix, some organic corn chips, salsa that is made fresh by the grocer which is to die for, some curry quinoa & chickpea salad, & a couple kiwis.

I peeled a couple of clementines and tossed them into the salad mix along with slivered honey almonds and dried cranberries.
This huge burrito wrap was a little over 3 bucks and was plenty filling for the both of us.
Banana cake with cream cheese frosting & a granola bar cut in half for dessert.  Perfect to eat with coffee!  I bought one piece of cake and one bar and cut them in half.

 Pretty is important…or at least it is fun!! Put food on pretty platters, add a little lemon to the water.  Throw on a pot of coffee and make sure to have some cute napkins on hand to brighten up the table.

 So easy, very delicious!  My friend and I had a great time catching up over lunch & I know she felt loved and cared for by the food I fed her.

{Don’t forget to PIN IT!}

Do you ever buy pre-made food instead of making everything yourself?

What foods do you like to throw onto platters and pass as homemade?

Do you admit to your company that you didn’t make it?    I do, as I like to show people that it is easy to entertain without spending hours in the kitchen.  PLUS, the food is always so good that I always get asked for the recipe, so I might as well fess up ahead of time!  Ha!!

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Brunch/ GF, Vegan & Raw/ HOME/ Organizing/ RECIPES

Chia + A Recipe For Sugar Free Creamy Chia Cup

by Teniel Moore {Raw Foods Contributor}
I love chia seeds. Do you?
Not only are these tiny seeds full or protein, omega 3 and loaded with vitamins minerals and antioxidants, they are also extremely versatile and a great staple in my cupboard always.
 
Here are a few of the things I do with my chia seeds:
 
~I add it to bread mixes
~I make raw chia crackers
~I use it as an egg replacement in my cooking
~I make chia cereal
~I add it to smoothies
~I grind them and add to raw goodie balls
 
But today I want to share with you my latest flavour combination and addiction.

Sugar Free Creamy Chia Cup
 
Ingredients:

1 – 2 Tablespoons of chia seeds
9 or more Tablespoons of almond milk  (add more if needed as the seeds swell)
1 Tsp of raw maca powder
1 Tsp of unhulled tahini
1 Tsp of sprouted crunchy buckwheat (optional)
1 Tsp of cacao nibs
dash of cinnamon
few drops of stevia to taste
 
Get yourself a pretty cup or bowl and mix all these ingredients together. Keep stirring well so that all the chia seeds get mixed around and the tahini and stevia gets evenly distributed throughout.
 
Set in the fridge for at least 10 minutes. If it needs more liquid simply add more almond milk and stir again. This is a great recipe to make up the night before and can be a very sustainable breakfast on the go. 
 
Before serving you can add some more cacao nibs, buckwheat cinnamon & tahini purely to make it look pretty. Grab a spoon and enjoy.

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My son loves his chia seeds with grated apple and raw honey or blueberries and mango. He sometimes takes it to kindergarten for his lunch. Any chia cereal combination makes a great portable snack.
 
I hope you enjoy making this fast simple and nutrient dense snack just as much as I do.

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