Category Archives: dairy free
- -Insomnia and other sleep disorders
- –Anxiety and Panic Attacks
- -Muscle twitches
- -Wounds, burns, and scrapes
- -Skin conditions such as psoriasis, eczema, chickenpox, and diaper rash
- -Stomach problems such as menstrual cramps, stomach flu, and ulcers *See more from this site
- -It may help fight cancer
- -Used to heal minor cuts and burns
- -Eases coughs
- -May help with allergies
- -Contains antioxidants
- -Raw honey: anti bacterial, anti viral, anti fungal
- -More easily assimilated by the body than refined cane-sugar
*I use honey as a cough syrup for my children (and often mix in herbs, such as thyme).
*If using a “regular” blender, start with 5 cups water and blend on high for up to 2 minutes. Add more water in future batches if you like the consistency & taste with 5 cups.
-1 can full fat coconut milk (I prefer Native Forest, which has a BPA-free can or Natural Value, which is free of gums and preservatives).
-1/2 cup plain pumpkin puree
-3 tablespoons raw cacao (or more to taste)
-1 teaspoon vanilla
-2 tablespoons ground chia (I ground the seeds in a coffee grinder)
-3 to 4 tablespoons sweetener (I have used honey and maple syrup)
-1/2 ripe avocado (optional) for added nutrition
1. Combine all ingredients in blender, high speed or otherwise
2. Transfer to glass container and store in refrigerator
3. Pudding will thicken as it cools
Parfaits with Panache: Persimmon-Cranberry Pudding with Coconut Ginger Granola (vegan, gluten free, cane-sugar free)
-2 cups certified gluten-free rolled oats (omit and sub more nuts and coconut for grain-free)
-1 cup unsweetened shredded coconut
-1/2 cup raw almonds
-1/2 cup walnuts
-1/2 cup pumpkin seeds
-2 tablespoons hemp seeds
-1 tablespoon chia seeds
-1/8 teaspoon salt
-1/2 teaspoon cinnamon
-1/2 teaspoon ginger
-1/4 cup honey
-1/4 cup coconut nectar
-1 teaspoon vanilla
-2 tablespoons oil
Preheat oven to 375
1. Combine oats and coconut
2. In food processor (with S-blade), chop up almonds until they are in little bits and then add to oats and coconut
3. In food processor, chop up walnuts and pumpkin seeds until in small bits, add to mixture. Add hemp, chia, salt, ginger and cinnamon.
4. Mix well.
5. In separate bowl add honey, coconut nectar, oil and vanilla. Mix well with spatchula (I use a silicone).
6. Add wet ingredients to dry and mix (with hands preferably) until the entire mixture is well incorporated and moist.
a. If you prefer a chewy, soft granola, use this method:
Bake for 10 minutes.
b. If you prefer a hard, crunchy granola use this method:
- 4 boneless pork chops (please see note section about brining the chops)
- 3 cups chopped leeks
- 3 cups chopped crimini mushrooms
- ½ teaspoons salt
- 1 teaspoon garlic granules
- Preheat oven to 350 degrees
- Half leeks and chop (use all the white and the green until the leaves), large chop mushrooms; put leeks and mushrooms in your favorite roasting dish
- Place pork chops on top of leeks and mushrooms
- Sprinkle the salt and garlic granules over the leeks, mushrooms, and pork chops.
- Cook for 20 - 30 minutes, or until internal temperature of chop reaches at least 160 degrees
- 4 apples of your choice (I use a mix of green and red)
- ¼ cup filtered water
- 2-3 tablespoons orange juice
- 2 tablespoons honey
- Pinch of salt
- ¼ teaspoon cinnamon
- Peel and small chop apples
- In a pot over medium heat, add apples and salt
- Cook for about 2 minutes, add the water
- Cook for about 2 minutes, add orange juice
- Cook for about 2 minutes, add honey & cinnamon
- Give a good stir and turn down to low, cover
- Allows apples to steam cook in the covered pot on low heat for 10 minutes. Turn off heat and let applesauce sit in pot until you're ready to spoon them onto your pork chop
-2 cups cooked green lentils (shown with yellow lentils above, but these are hard to find, so green lentils are great and actually much more flavorful)!
-1/4 cup tahini
-1/4 cup lemon juice
-1/2 cup roasted garlic (or 2 teaspoons garlic granules)
-1/2 teapsoon salt
-1/3 cup oil of choice (more if needed)
1. To prepare lentils: soak 1 cup lentils up to 6 hours. After the soak, discard water. Cook lentils with 1 1/2 cups water (bring to boil then cover for about 15 minutes) until water is absorbed.
2. In food processor fitted with the s-blade, blend cooled lentils, tahini, lemon, garlic and salt.
3. Drizzle in oil, add more if needed
4. Garnish with dried apricots and pine nuts – this hummus is super yummy with the contrasting flavor of dried apricots!
5. Store in airtight container in fridge.