Monthly Archives: March 2018

Almond Butter Chocolate Chip Cookies

Almond Butter Chocolate Chip Cookies

 

Soft and chewy almond butter cookies made with chocolate chips. Bet you can’t eat just one!

Almond Butter Chocolate Chip Cookies

Ingredients                                  Makes: 20 to 22 cookies
1 cup almond butter ~or~ almond meal + 2 Tbsp coconut oil *See recipe link below
1 cup raw organic sugar ~or~ coconut sugar
1 egg
1 cup all-purpose flour
1/2 tsp baking soda
1/5 tsp sea salt
3 Tbsp chocolate chips

Instructions
Preheat oven. Preheat the oven to 325°F.

Combine wet ingredients. In a medium bowl, cream together the almond butter, sugar and a mixed egg until well combined.

Combine dry ingredients. In a separate bowl, sift flour, baking soda, and sea salt.

Combine wet and dry ingredients. Stir the dry ingredients into the almond butter mixture. Dough can now be put in the refrigerator for an hour to harden and make it easier to handle.

Form the cookies. Form the dough into walnut-sized balls (or use a cookie scoop) and place them 2 inches apart on a baking sheet. Press them down with a fork to make a crosshatch pattern.

Bake. Bake for 10 to 12 minutes until they are just set and no longer shiny, and the edges are just barely starting to brown. Don’t over bake them or they won’t be soft and chewy.

Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. Store in an airtight container for up to 5 days.

Recipe shared by: J. Marshall

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  • How-To Make Almond Milk recipe here! (*Almond meal is made from almonds during the process of producing almond milk; learn more here.)

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Banana Chocolate Chip and Pecan Muffins

These banana muffins are not only delicious, but are also made with wholesome and nutritious ingredients, so you can feel good about what you are eating.

Banana Chocolate Chip and Pecan Muffins

Ingredients                                       Makes: 14 muffins
2 cups all-purpose flour (substitute up-to 1 cup with spelt flour for reduced gluten)
2 Tbsp ground flax seed (optional for added health)
2 Tbsp chia seeds (optional for added health)
2 Tbsp wheat germ (optional for added health)
1 tsp baking soda
1/5 tsp sea salt
1/4 cup unsalted butter, softened at room temperature
1/4 cup coconut oil
1/2 cup honey, liquid
2 eggs, mixed
2 1/3 cups over-ripe bananas, mashed
~or~ frozen ripe bananas, thawed, drained and mashed
1/4 cup pecans, broken into small pieces (reserve 14 end pieces for top of muffins)
1/4 cup chocolate chips (reserve 14 chips for top of muffins)

Instructions
Preheat oven and prepare muffin tins. Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins for about 14 muffins with coconut oil or line with paper liners.

Combine the dry ingredients. In a medium bowl combine the flour, baking soda and sea salt. Stir in the ground flax and chia seeds if using; and then set aside.

Combine wet ingredients. In a large bowl, cream together the soft unsalted butter, coconut butter and liquid honey; when well combined, stir in the eggs. Mash the bananas and then stir into the butter mixture until well mixed.

Combine dry and wet ingredients. Stir the banana mixture into the flour mixture just until the two are mixed, avoid over-mixing (over-mixing will make the dough chewy, crumbly and dense). At last add the broken pecans and chocolate chips folding into the dough only until evenly distributed.

Fill muffin cups. With large spoons, scoop the batter into the prepared muffin cups; press over the top of the batter with a large spoon to push out any air bubbles and to spread evenly in cups. Gently banging the muffin tins on the countertop can also help to release air bubbles and evenly distribute the dough, though not recommended when using paper liners as this can cause them to shift.

Top muffins with the pecans and chips. Place a broken piece of pecan and a chocolate chip to the top of each muffin and then gently press them into the batter halfway.

Bake. Bake in a preheated oven at 350 degrees Fahrenheit for 25 minutes, or until a toothpick or thin knife inserted into center of a muffin comes out clean. Let the muffins cool in pan for 10 minutes before turning out onto wire wrack to finish cooling.

Freeze. Muffins can be frozen in air-tight ziplock bags for upto a couple months in a freezer, and taken out to thaw when wanted. Enjoy.

Recipe Shared by: J. Marshall

Visit our:

  • Article Archive – View our reference articles on maintaining a well-balanced diet, the nutritional value of essential nutrients, nutrient-rich foods and the beneficial foods that can help in the healing of chronic disease and illness.
  • Recipe Archive – View all of our recipes.

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Hardboiled Dinosaur Eggs

Hardboiled Dinosuar Eggs

 

Making hardboiled eggs fun! Create “dinosaur eggs” through using a technique of gently cracking an egg’s shell and staining the egg in a soy sauce and a beet vinegar mixture.

Hardboiled Dinosaur Eggs

Ingredients                                                 Makes: 6 hardboiled eggs
6 fresh eggs
1/2 tsp sea salt
1/4 cup soy sauce
1/4 cup vinegar beet liquid from canned beets

Instructions
Prepare the eggs. Place eggs in a saucepan and fill with water until it covers the eggs by an inch or two. Add a half of a teaspoon of sea salt to the water; this is said to help prevent cracking as well make the eggs easier to peel.

Bring the water to a boil and then reduce the heat to a medium-low (3 on the electric stove), cover with a lid and cook on a low boil for 12 minutes. When eggs are done cooking, cool the eggs immediately by transferring them to a large bowl with ice-cold water with a slotted spoon. Allow eggs to cool for at least 5 minutes in the cold water.

Crack the egg shell. After the eggs have cooled for at least 5 minutes, it is time to crack the shell. Gently tap the large bottom of the egg to crack the shell, then gently roll the egg on the counter until the shell is cracked all over, but still intact. Crack all of the eggs in this manner.

Stain the eggs. Return the eggs to the saucepan and pour in the soy sauce, the vinegar beet liquid and just enough water to cover the eggs. Bring the mixture to a boil, then reduce heat, and simmer for 10 minutes. Turn off the heat, but leave the eggs in the water mixture to cool for 15 to 20 minutes. Peel the eggs carefully under cool water and cool in a fridge until ready to serve. Eat the eggs within 5 days. Enjoy and have fun!

Recipe shared by: J. Marshall

Visit our:

  • Article Archive – View our reference articles on maintaining a well-balanced diet, the nutritional value of essential nutrients, nutrient-rich foods and the beneficial foods that can help in the healing of chronic disease and illness.
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Seasoned Potato Wedges

potato wedges

 

Potato wedges are seasoned with paprika, garlic powder, coriander and sea salt, then baked to perfection in the oven producing that soft potato inside with the crispy potato jacket everyone loves.

Seasoned Potato Wedges

Ingredients                          Makes: 4 servings
8 medium potatoes
1/4 cup extra-virgin olive oil
1/3 tsp sea salt + light sprinkle of sea salt after potatoes on tray
1/2 tsp garlic powder
1/4 tsp paprika powder
1/5 tsp ground coriander seed
few shakes of ground black pepper

Instructions
Prepare oven. Empty the oven and raise the wire shelf to half-way up or even one rung higher to help prevent potatoes from burning. Preheat the oven to 380 degrees Fahrenheit.

Prepare potatoes. Clean the potatoes and peel, cutting out any sore spots and eyes. Cut the potatoes in half and then in half again lengthwise. Cut the quartered potato piece in half to form the potato wedge. Pat the potato wedges dry if wet.

Combine Ingredients. In a large sealable solid plastic or glass container, add the potato wedges, the olive oil and the seasonings. Seal the container and then toss the potatoes to coat in the mixture.

Prepare baking tray. When the potatoes are evenly coated in the oil / seasoning mixture, pour out unto a large baking tray or two medium trays. Spread out the potato pieces so that they are not touching each other. Potatoes will be crispy if not touching, over-crowding will make them soggy. Sprinkle potato wedges with just a little more of the sea salt.

Bake. Bake the potato wedges in a preheated oven for 22 minutes, then take them out, gently flip the potatoes, lightly sprinkle with sea salt and then bake for about 15 minutes longer. Check for readiness and remove from oven when ready. Serve immediately.

Recipe shared by: J. Marshall

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French Toast with Blueberry Maple Syrup

french toast

 

Cinnamon infused french toast is served with mouth-watering blueberry maple syrup for a delicious Canadian-style breakfast.

French Toast with Blueberry Maple Syrup

Ingredients                                  Makes: 2 servings
5 to 6 thick slices of bread  *how many slices depends on size of bread pieces
4 eggs, mixed
1/4 cup of milk
1/2 tsp cinnamon
1/2 tsp vanilla extract
sprinkle of sea salt
1/4 cup maple syrup
1/4 cup blueberries
2 Tbsp avocado oil ~or~ coconut oil

Instructions
Prepare the egg mixture. In a medium-sized bowl break four eggs, remove any egg shell fragments, then mix well. Add the milk, cinnamon, vanilla extract and the sea salt to the eggs, and then mix until well combined. In a tray or container 2 to 2.5 x larger than a slice of bread, pour the egg mixture.

Prepare the blueberry maple syrup. In a small saucepan over low heat combine the maple syrup and the blueberries. Allow mixture to cook for a few minutes or until it begins to bubble, then give it a stir and turn off the heat.

Make the french toast. Place your sliced bread in the egg mixture, and with a fork, gently move the bread in the mixture, then carefully flip the bread and egg-soak the other side until the bread is covered in egg. Repeat until all the bread pieces are well soaked in the egg mixture. Stack the egg-soaked bread pieces as you go on one side of the container the egg mixture is in, tipping the container slightly to move egg mixture to open end while dipping the bread.

In a large girdle or frying pan over medium heat (4 to 4.5 on the electric stove), pour in one tablespoon of cooking oil then 3 of the egg soaked bread pieces placed apart from each other. Cook the french toast for 2 minutes then flip the bread and cook for 2 minutes on the other side. Cook until both sides are a nice golden brown colour, then transfer cooked french toast to a plate and cover to keep warm.

Add another tablespoon of oil to the pan and repeat with the remaining egg-soaked pieces of bread, until all the french toast is cooked. Cooked french toast can also be kept warm in an oven on low heat until ready to serve.

Serve cooked french toast warm with the warmed blueberry-infused maple-syrup. Enjoy.

Recipe shared by: J. Marshall

Visit our:

  • Article Archive – View our reference articles on maintaining a well-balanced diet, the nutritional value of essential nutrients, nutrient-rich foods and the beneficial foods that can help in the healing of chronic disease and illness.
  • Recipe Archive – View all of our recipes.

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