-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
- 3½ pounds carrots, washed and tips chopped off
- 8 oranges, peeled
- 3 large cucumbers (about 2 pounds) washed
- 1 pineapple, peeled and cut into long chunks
- 10 ounces of spinach, washed
- 1½ pounds kale, washed
- Optional: 4 apples
- Juice all the veggies (FYI: the veggie pulp makes a delicious vegetable stock)
- Juice the orange and pineapple
- Mix together in a large pot
- Pour into favorite storage containers and place in freezer.
- Defrost what you need, when you need it, and enjoy a green drink all month long!
Pulp from: 3.5 lbs. of carrots, 1.5 lb. of cucumbers, 10 oz of spinach, 1 lb. of kale
2 medium yellow onions, chopped
6 garlic cloves, smashed
3 bay leaves
6 fresh sprigs of thyme
2 teaspoons salt
1 tablespoon peppercorns
Filtered water (1 or 1 1/2 gallons)
1. In a large stock pot, combine above ingredients
2. Simmer for about an hour and a half
3. Skim off foam once in a while
4. Let cool
5. Strain through cheesecloth and mesh strainer (place cheese cloth on top of a mesh strainer)
6. Store as desired
Shared on: Wellness Weekend
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
popular Holistic Healing Reference Book:
Nutrients ~ Essential
1. A supplement blend of A, C, E, plus the minerals selenium and Zinc (If looking for an allergy friendly brand (including wheat and dairy free) try ACES + Zn from Carlson Labs). Use as directed on label.
2. Vitamin A plus carotenoid complex (betatene). Helps inflamed mucus membranes and strengthens the immune system. 15, 000 IU daily, DO NOT exceed 10,000 IU if pregnant.
3. Vitamin C with bioflavonoids (5,000 – 20,000 mg daily in divided doses). Fights cold viruses. For children use buffered vitamin C or calcium ascorbate.
Nutrients ~ Important
1. Free Form amino acid plus N-acetylcysteine. (use as directed on label). To supply needed protein for healing. The N-acetylcysteine is a powerful antioxidant.
2. Garlic capsules. Kyolic is a great brand. Check your local natural foods store. (Use as directed on label). A natural antibiotic and immune system enhancer.
3. L-lysine. 500 mg daily on an empty stomach, take with water or juice. Do not take with milk. Take with 50 mg vitamin B6 and 100 mg vitamin C for better absorption. Aids in destroying viruses and preventing cold sores. Caution: do not take lysine for longer than 6 months at at time.
Nutrients ~ Helpful
1. Multi-Vitamin: (dosage: as directed on label)
3. Olive leaf extract. (dosage: as directed on label)
1. Sip hot liquids such as turkey, chicken or vegetable broth. Drink potato peel broth twice a day – make it fresh daily. You can add a carrot, celery, garlic and/or onions.
2. Remain as active as possible. Not only is staying in bed for ordinary sniffles unnecessary, but it will probably make you feel worse; moving around helps loosen built-up phlegm. If you have a fever, do not engage in excess activity or exercise.
3. Wash your hands often & flush facial tissues. Remove aggravating food from your diet, such as dairy, wheat, sugar, and alcohol. Increase healing foods such as fresh, organic fruits and vegetables. Include these in smoothies.
1. Elderberry is recommended for upper respiratory tract infections and headaches associated with colds. It promotes sweating and can help to break a fever. Research has found that elderberry is effective against colds because it contains antioxidant flavonoids that protect cell walls against foreign substances.
2. Eucalyptus oil is helpful for relieving congestion. Put 5 drops in a hot bath or put 6 drops in 2 cups boiling water and inhale the stream. Add 3 drops of oil to lotion and rub on chest and back before bed.
3. For sore throat add 3 – 6 drops of pure tea tree oil to water and gargle. Repeat this up to three times per day. Take up to 2 tea tree oil lozenges and allow them to dissolve slowly in your mouth.
4. Ginger, pau d’arco, slippery elm, and yarrow tea can calm the common cold. Hyssop an evergreen that can be taken as tea, acts as an expectorant and has antiviral properties. Mullein is useful for coughs and congestion. Red clover helps clear accumulated toxins in the lymphatic system that may cause congestion and inflammation. (For making a tea, add 1 teaspoon of dried herb to 8 oz boiling water).
1. Do not take sage if you suffer from any type of seizure disorder or pregnant/nursing.
2. Do not take goldenseal internally on a daily basis for more than one week at a time. Do not use during pregnancy or if you are breastfeeding, use with caution if you are allergic to rageweed. If you have a history of cardiovascular disease, diabetes, or glaucoma, use it only under a doctor’s supervision.
3. Talk with your holistic healer or medical doctor before taking ANY herbs while pregnant or breastfeeding. Some can be very dangerous to your baby!
1. Colds are inconvenient, but with healing foods, herbs, and positive energy, you can kick the virus sooner than later and be back to your active self.
2. Love your body – cherish yourself and treat your body and health as you would if you were taking care of another. Respect your body and provide nurturing, healing foods, be empathetic and refrain from directing anger and negative energy within. Stress, anxiety and negative energy will only break down your body, destroy your healing anddamage your immune system. Work with your body, love your body…it’s the only one you’ve got!
with an alternative menu in tow,
check out this spread,
it’s a feast instead
of the traditional one you know…”
(How I would sing Jingle Bells on my way
to a Holiday dinner.)
Some I’ve tried, others I look forward to trying:
My kids would LOVE this!
Ginger is my all-time favorite! I will be making these very soon.
I tried Shirly’s version with mushrooms. Loved it!
So fun to eat pudding without any added sugar
This was super good…and ridiculously easy. Such a nice alternative for those
of us who can’t digest corn, or for those with corn allergies
-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.
- 1. Link back to the blogger who awarded you.
- 2. Give your top 5 picks for the award
- 3. Inform your top 5 by leaving a comment on their blog.
- 4. Post the award on your blog.