Monthly Archives: March 2016

Jam Almond Cookies

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I love these jam cookies, and because they are whole grain and there aren’t any refined sugars, I feel okay about letting my kids enjoy them as a snack after school.  We’ve tried them with several flavors of jam and we’ve found we love them with strawberry and blueberry, not so much the apricot/pineapple flavor.

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One of our five children prefers the cookies without jam so I always leave a couple for her, baked without jam as you can see in the picture below.

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Jam Almond Cookies
*makes about 32 cookies

2 c whole white wheat flour
1 1/2 c ground almonds (in food processor or blender…or you can use almond flour)
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/2 c coconut oil, melted
1/4 c honey
1/4 c pure maple syrup
~1/4 c  Jam (try to get fruit sweetened jam instead of jam with sugar. I love strawberry, blueberry and mixed berry)

Pull maple syrup out of fridge, and warm up your 1/4 cup for a few seconds in the microwave so that it gets to room temperature (we don’t want it to be too cold for our coconut oil because coconut oil will harden). Preheat oven to 350 degrees. Combine all the ingredients except for the jam, in a large mixing bowl and stir together. With a cookie scoop (or tablespoon works too), form into balls and space them evenly on a cookie sheet. You can line your cookie sheet with parchment paper for easy clean up. Make an indent into each cookie with your index finger. Fill each indent with a little jam. Bake until cookies are browned a little on top, about 17-20 minutes. Allow to cool before eating.


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Chocolate Peanut Butter Eggs

Two posts in one week, and in fact, in one day which is not normal for me! That’s because I didn’t have this recipe ready for this morning, when I normally post, so I used another one, but I still wanted to share this with you before Easter since it’s a fun, festive treat that is SO yummy(and a healthier version than the store bought kind)! I made these chocolate peanut butter eggs yesterday and they are sitting in the freezer just waiting to be eaten in a few days, on Easter Sunday :). I covered half of them in white chocolate and half in carob…I would have used chocolate instead of carob but I didn’t have any on hand.

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I made half with creamy and half with crunchy peanut butter and liked them both. The crunchy peanut butter container was full which meant it was pretty oily which made those ones take a little longer to freeze, but they still worked great.

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Once they were all covered in chocolate and I let them freeze for about ten minutes, I pulled them out and individually wrapped them into saran wrap since we want individual servings for the kids to throw in their Easter baskets on Easter morning. Once wrapped in plastic, I put them all into a gallon ziploc bag and stuck them back into the freezer which is the best way to store them.

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Chocolate Peanut Butter Eggs
*makes 12 eggs

1 c natural peanut butter (creamy or crunchy)
4 Tbsp pure maple syrup
2 Tbsp whole wheat flour (or coconut flour if gluten free)
1/4 tsp sea salt

1 c white chocolate chips (can also use dark chocolate chips, dairy free, or carob chips; if using unsweetened chips, add 1/4 c pure maple syrup to your melted chips and coconut oil)
2 tsp coconut oil

In a medium bowl, combine the peanut butter, maple syrup, flour and salt. Mix well. Use a spoon to scoop the batter into 12 balls on a small cookie sheet lined with a piece of parchment or wax paper . Use your hands to shape the dough into an ‘egg’ shape(they can be almost touching). Place them in the freezer and allow to chill about an hour. Once peanut butter mix is frozen, melt the chocolate chips (on stove over med-low heat or in microwave safe dish for 30 seconds at a time and then stirring in between) and stir in coconut oil. Remove the peanut butter eggs from the freezer and using a fork, dip each one into the chocolate and flip to cover completely.  Lift the fork and gently tap the edge of the bowl to allow any excess to drip back into the bowl. Return the chocolate eggs to the parchment paper and spoon any additional chocolate over the tops for a thicker coating, if you like. Allow to set in the freezer for at least 10 minutes before serving. For best consistency, store and serve directly from freezer; once frozen you can move to a gallon ziploc bag to save space.

*Because I wanted these stored in individual servings for my kids for Easter, once all covered in chocolate and frozen, I wrapped each one in plastic wrap and then put them in the ziploc bag. Easter morning once the kids are looking for their baskets, I will put one inside each basket.

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Strawberry Cream Smoothie

We like to have this smoothie for dessert on the weekend or any other time we’re feeling like having something sweet.

2016-03-14 14.15.59 It only takes a few minutes to make which I love, and I always have these ingredients on hand (I buy my dates from Costco because they are cheaper there than any other place I’ve looked). Put your milk, frozen strawberries, pitted dates and vanilla in your blender and blend until smooth. Serve immediately.

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Strawberry Cream Smoothie
*serves 2; makes about 12 oz

1 c unsweetened almond milk (can use another milk)
1 1/2 c frozen strawberries
2 dates, pitted
1/2 tsp vanilla

Combine all ingredients in a blender and blend until smooth.

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Vegan Sweet Potato Muffins

Anyone else out there love reading cook books? We are regulars at our community library and I’ll often come home with a stack of cook books :).  Some recent favorites have been the China Study companion cook book, a couple of Gwyneth Paltrow’s cook books, and three of Kimberly Snyder’s books(Beauty Detox Solution) which have recipes in the back. This vegan sweet potato muffin recipe is one I adapted from Gwyneth Paltrow’s, “It’s All Good” cook book and it’s one that my family loves!

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There are no eggs in this recipe because it is vegan, so just know that it’s not a misprint :). Prick your sweet potato a few times with the tines of a fork, place it in a pan and bake it at 400 degrees for about an hour. Once it’s done set it aside to cool (you can do this step a day or two ahead if you prefer, and then wrap with foil or saran wrap and store in your fridge). Keep your oven at 400 degrees. Once the sweet potato is cool enough to handle, peel the skin off your sweet potato using your hands or with a knife, and put it in your Bosch or large mixing bowl with mixer, and mix until it’s more of a puree; I usually have some tiny chunks which is fine, my kids just don’t like big chunks. Add in the oil, milk, honey, maple syrup and vanilla and mix to combine.

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Next add in your dry ingredients so your flour, soda, powder, cinnamon and salt. Mix to combine.

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The consistency should be gooey, but not liquidy, with some tiny chunks from the sweet potato; about like this:

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This recipe makes 24 muffins so get out your muffin tins and line them with muffin liners or you can just put the batter right into the pan(I’ve greased and not greased and both turn out fine..liners are nice because you don’t have to wash the pans :)). Using an ice cream scoop and  a spoon, scoop batter into each muffin cup. Bake at 400 degrees for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. As soon as they come out, brush them with a little pure maple syrup.

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Allow them to cool before you bite in; they are hot!

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Store in an airtight container, or you can freeze them in a bag or tupperware container for later. We like to eat some right away and freeze some so that Scott and the kids can pull one out in the morning to pack with their lunch, and by lunch time it has thawed and is ready to be eaten!

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Vegan Sweet Potato Muffins (adapted from Gwyneth Paltrow’s, It’s All Good cookbook)
*makes about 2 dozen

1 large sweet potato (ends up being about 2 cups of pureed sweet potato)
1/2 cup oil (I like to do half melted coconut oil, and half olive oil…I’ve also done 1/4 c unsweetened applesauce and 1/4c oil)
1/2 cup unsweetened almond milk (warmed in microwave 20 seconds or at room temp)
1/4 c maple syrup, plus 2 extra tablespoons for brushing the muffins
1/2 c raw honey
1 tsp pure vanilla extract
2 cups whole white wheat flour (or gluten-free flour blend)
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon (or 1 TBSP Chinese five spice)
1/2 tsp sea salt

Preheat the oven to 400F. Prick the sweet potato a few times with tines of a fork. Bake until soft and liquid beginning to come out of holes made from fork, about 1 hour. Set the sweet potato aside until its completely cool.

Peel the sweet potato, discard the skin and place in a large mixing bowl (I do this in my Bosch). Mix until blended up with no large chunks.  Add in the oil, milk, sweeteners and vanilla and mix together. Add in the dry ingredients and mix. Line two  12-cup muffin tins with  liners, or you can just put the batter right into the pan(I’ve greased and not greased and both turn out fine..liners are nice because you don’t have to wash the pans :)).  Using an ice cream scoop and  a spoon, scoop batter into each muffin cup; I like to use a scoop so they’re all even. Bake at 400 degrees for 15-20 or until a toothpick comes out clean. Brush the tops with extra maple syrup as soon as you pull them out of the oven. Let the muffins cool before serving.

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Alfalfa Sprouts

Sprouts are one of the most powerful foods for cellular regeneration(restoration and renewal) and health. Their nutrients are extremely easy for your body to use and they are full of antioxidants, protein, enzymes and minerals. Sprouts are an amazing food that you should be including in your diet! They’ve become a staple in our home which I like to eat on sandwiches, on salads and in my green smoothies.

Sprouts are easy to make, not fast because they have to grow over a few days times, but easy and you don’t need a sproutmaster to make your own sprouts. All you need are alfalfa seeds(they last a long time because you only sprout 1 Tbsp of seeds), 2016-02-23 14.18.57a quart sized jar, and a screen repair patch (you can buy a small screen repair patch for really cheap; here is a pack of five on amazon for $3.50 and free shipping). Cut your screen to be the same size as the circular lid on  your quart jar and use that in place of the lid. You won’t need that lid anymore, just the ring that goes around the lid.


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Put 1 Tbsp alfalfa seeds in your jar and fill the jar with filtered water; I put in about 3 cups water. Put the screened lid on top and allow the seeds to soak on your counter overnight or for about 12 horus.

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Stand over the sink and with the screen on tight, dump the water out. Pour water in the jar, about half full, and swish the water around with the seeds, by moving your hand in a circular motion, drain the water and place the jar on it’s side. You will rinse and drain 2 times a day for 3-5 days until your sprouts have grown long tails and are ready to eat.

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Once they look about like this, they are ready to eat. You no longer need to rinse and you can store them in your fridge for a week or two.

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Sprouts are a great addition to salad,

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to sandwiches like my open faced avocado sandwich, and in smoothies!


Alfalfa Sprouts

1 Tbsp alfalfa seeds
3 c filtered water
quart sized jar with screen (read above for description on how to make this)

Put 1 Tbsp alfalfa seeds in a quart sized jar and add water. Put lid on and allow seeds to soak on counter overnight (about 12 hours). Drain water and place jar on it’s side on the counter. Twice a day, for about 4 days, you will rinse your seeds with water (swish them around in a circular motion), drain water, and place jar back on it’s side. After a couple of days, you’ll notice little sprouts beginning to form and after a couple of more days they will have grown full size. The sprouts will fill up this quart jar. After 4 days, transfer the jar to the fridge to store and use within the next week or two.

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Raw Key Lime Pie

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Our daughter Annabelle turned 8 last month and made the choice to be baptized into the Church of Jesus Christ of Latter Day Saints. Her baptism will be this Saturday and both of her grandmothers, who live on opposite coasts, will be flying in for the baptism which will make her day even more special. Her aunt, my sister, and her husband and daughter are also coming out for the baptism and we will have them all staying with us this weekend which I’m super excited about! I’m excited to cook for them and share with them some of the foods we love, that still fit in with their dietary restrictions. My sister’s family is gluten-free, vegan and our mothers are both doing lots of alkaline foods which mostly means lots of plants and they are all trying to stay away from refined sugar. I am especially excited about sharing this raw key lime pie with them(which we’ve made several times), that I whipped up yesterday and it’s in the freezer waiting to be eaten :)….I hid it in the back of the freezer for now because if my kids see it, they will not leave it alone, it’s that good! Because it’s a frozen treat, you can enjoy a slice of this for a long time, or if you’re serving it for a special occasion for a group, you can make it days or even a week ahead of time, which I love!

Here are the ingredients:
Crust: walnuts, dates, pure maple syrup, pecans and sea salt
Filling: lime juice, raw cashews, pure maple syrup, vanilla and coconut oil

Start out by measuring your walnuts into a small bowl and adding enough filtered water to cover them. Allow them to soak for 15 minutes. In the meantime, get out the rest of your ingredients, pit your dates  and juice your limes and set the juice aside.

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Once the walnuts are done soaking, add them to a food processor (I once tried it in my blendtec and ended up dumping it into my food processor because it wasn’t working well…you probably could do it in your blendtec if you have the Twister Jar attachment), along with the rest of the crust ingredients and process them for about 30 seconds; they will clump together and form into a ball shape.


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Take out the crust and press it into the bottom of a 9 inch round pan using a rubber spatula, a spoon or your hand. I used a metal cake pan that I knew would do well in my freezer…I’ve had some glass break in my freezer so I tend not to put glass in there anymore, but if your freezer does fine with glass, then a pyrex pie pan would be great too.

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Next place all your filling ingredients into a blender, or clean out the food processor and put them in there, and blend until smooth.

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Pour the filling onto the crust, and spread with a spoon so it’s all even. Cover it with sarab wrap and place it in the freezer for at least 3 hours.

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When you are ready to serve the pie, pull it out of the freezer and allow it to sit on the counter for about 5-10 minutes so it’s easier for you to cut into. With a sharp knife, cut into 12 slices and serve immediately. Keep leftovers in the freezer.

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Raw Key Lime Pie-lightly adapted from Kimberly Snyder
*makes 1, 9-inch pie

1 c raw walnuts, soaked for 15 minutes and rinsed
3/4 c raw pecans
4 dates, pitted
2 1/2 Tbsp pure maple syrup
1/4 tsp sea salt

1/2 c fresh lime juice (about 4 limes)
2 c raw cashews
1/2 c pure maple syrup
1/3 c coconut oil, melted
1 tsp vanilla extract

Preparation: Soak your walnuts in a bowl with filtered water if you haven’t already. Get out all ingredients and squeeze the lime juice from limes; set aside. Take out the pits from your dates and set dates aside (toss pits)…can do this with a paring knife or with your fingers.

Put all crust ingredients together in a food processor with blade in place and process until it comes together and forms a ball. Press this into a 9-inch cake pan or pie plate (will freeze so make sure it’s something that can handle the freezer; my cake pan works great).

Clean out the food processor and with the blade in place, add the filling ingredients (or you can all blend this together in a high power blender, but may have to scrape down sides with rubber spatula). Blend filling ingredients and pour over the crust. Smooth and evenly distribute with your a spoon or rubber spatula. Cover with saran wrap and allow to freeze for at least 3 hours or overnight. Plan for allowing it to sit at room temperature about 10 minutes before slicing and serving.

*I love this because it’s frozen so I can eat a slice, cover it back up and have a slice again the next day, and the next, and the next until it’s gone :). Or you can make it several days or even a week before you have company over so you’re not doing all your cooking on the same day.

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